Quick Coconut Curry

Phewf, we've had a long dry spell but we have still been cooking and are ready to rev things up. This proved to be a quick and tasty after-work-meal. That means little prep and a short cook time!

This mild coconut curry with just a very small kick of spice will please a crowd.

Prep time: 5 minutes
Cook time: 20 minutes

Serves approximately 4 adults

Ingredients

Combine a mix of your favorite veggies. To keep it quick, we used a frozen mix that included a few of our favorites:

Broccoli
Carrots
Green beans
Sugar snap peas
Water Chesnuts
Bell Pepper
Celery
Onion

We also quickly fried up and added a few mini sweet peppers to beef it up a bit.

Optional: Thai green basil


For the Curry:
1 Tablespoon coconut oil (can sub olive oil)
6 garlic cloves, diced
1 teaspoon ground ginger (or 1 tablespoon fresh)
1 tablespoon yellow curry powder
1 pinch Cayenne or 1 dried red chili pepper, diced (can add more if you want more heat)
1 cup vegetable stock
2 cans coconut milk (can use Light for thinner curry)
Salt, to taste
White pepper, to taste (can use black pepper too)
Coconut, shredded
Cilantro, to garnish


Coconut Rice:
1 cup rice, white or brown
1 cup coconut milk
1 cup water

*you can also use quinoa instead of rice


Directions

Add coconut oil and garlic to pan over medium heat. Once oil is melted add mixed veggies and fry for 2-3 minutes. You might need to fry for a few more minutes if veggies are frozen. Add ginger, curry powder, Cayenne, vegetable stock, coconut milk, salt and pepper. Bring to a simmer then reduce heat slightly and cook for 10-15 minutes or until curry is hot and vegetables are tender.

Once the curry is simmering, add all coconut rice ingredients to a rice cooker (making sure to rinse your rice first). For more details about how to make coconut rice without a rice cooker see our post here - however, a rice cooker is totally worth it, especially if you are looking to make quick meals!

Serve curry over coconut rice (or quinoa) and top with coconut flakes and fresh cilantro.

Zesty Chicken Tacos

Summer time is the perfect time to use the crock pot. Besides the fact that you don't have to heat your kitchen up to a million degrees, you can just throw a bunch of stuff in, turn it on, and walk away. Major bonus in my eyes!

These tasty tacos are a perfect example of crock pot ease, and they are delicious to boot! In fact, while we were cleaning up dinner, my husband said "those were great. Let's have them again."

I think I can manage that!

Zesty Chicken Tacos

4-6 Large Chicken Breasts {boneless/skinless}
1/2 of a small bottle of Kraft Zesty Italian Salad Dressing
1 packet of dry Ranch Dressing mix
1/2 Cup Water
1/2 TBSP Minced Garlic
1/2 TBSP Chili Powder
1/2 TBSP Ground Cumin

Place Chicken in crock pot. Mix the remaining ingredients in a bowl and pour over the meat. Cook on high for about 6 hours, or on low for about 8. When chicken is cooked through, shred and return to crock pot. Serve on tortillas as a chicken taco, or over a bed of lettuce as a salad. Delicious either way! We like to add cheese, avocado, tomato, and black beans... but the chicken is so flavorful, you can really eat it all by itself!

Cafe Rio Pork & Creamy Dressing {copycat}

I know there are tons of recipes out there for copycat Cafe Rio.  I've tried so many variations over the years that I've lost track. But this is by far our favorite Barbacoa pork recipe. We have made it dozens of times over the last 7 or 8 years, and it is still our go to when we are needing a little taste of home. I prefer this recipe to the one that uses salsa, and I think it actually tastes more like the pork you get when you go to the restaurant. Of course, its not a perfect likeness, but its the best one I've found. You can serve this as a burrito, or my favorite, as a salad... either way, you will love it!

Cafe Rio Barbacoa Pork

1 Pork Loin Roast {about 3 lbs}
1/2 Cup Vinegar {I use white}
20 oz. Dr. Pepper or Coke {not diet}
2 1/2 Cups Brown Sugar
1 Grillmates Southwest Seasoning* {found by the taco seasoning or spices}

Cook in crock pot on low for at least 6 hours. Shred and return to crockpot.
Serve with any combination of tortillas**, lettuce, cheese, guacamole, salsa fresca, sour cream, black beans, tortilla strips, cilantro lime rice, cotija cheese, and creamy tomatillo dressing.

*I can't always find the grillmates. I've substituted a packet of fajita seasoning in the past, and it tastes pretty similar. 
**The very best tortillas for this recipe are the tortilla factory brand. You cook them up yourself, and trust me, they are about a million times better. I've found them at Costco, and recently at my local Meijer grocery store. 

Creamy Tomatillo Dressing

1 Buttermilk Ranch Dressing Package {make as per directions... But I halve the mayo and buttermilk}
2 Tomatillos
1/2 Bunch Cilantro
1 Clove Garlic
1 Lime, juiced of
1 Jalapeno {use seeds if you like it spicy}

Place all ingredients in a blender or food processor and blend until no more chunks remain. Serve with Salad.

Easy BBQ Pork Tenderloin (crock pot)

As we strolled through Walmart on Saturday my husband found a yummy looking pork tenderloin and since we hardly ever buy them he suggested we give it a try.  This meant I needed to do some research and find a good recipe.  I found yummy recipe on food.com and it seemed to be a hit at our house.  Even my 4 year old kept coming back for more {off of my plate!} :)  I hope you like it too.

BBQ Pork Tenderloin in the crock pot

3 lbs pork tenderloin

8 oz BBQ sauce (we used Sweet Baby Ray's)

1 small onion (minced)... (I used half of a big onion)

2-3 garlic cloves (minced)

a few dashes of hot sauce (I just used tobasco)

salt

pepper

Salt and pepper pork tenderloin and place in crock pot.  

Add garlic & onion.  

Pour BBQ sauce over the top of your meat and then stir to distribute evenly.  

Cook on low for 6-7 hours.

Meat will be very tender and very delicious.  

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Sunday Chicken

Tonight we are having one of our favorite crock pot recipes for dinner.  I love making dinner in the crock pot because I can put everything together in the morning when I'm in the groove and then forget about it all day long, especially when things get hectic as the boys all get home from school.  I hope you like this one too.

Sunday Chicken

desired number of chicken breasts (I use frozen...boneless, skinless)
2 cans cream of chicken soup
1 packet of dried onion soup mix
1/2 - 1 cup sour cream

In a bowl, mix your cream of chicken soup with your dried onion soup mix.  Pour over the top of the chicken you have put in your crock pot.  Cook on low for 6-8 hours.  (My crock pot cooks really hot and on low it only takes me about 4-5 hours.)

About 45 minutes before serving, add your sour cream.

Goes great with stuffing or rice-a-roni & green beans.  We also like having homemade rolls on hand with this recipe.  Enjoy.

Honey Lime Chicken Enchiladas

Serves 4-6


1/3 cup honey
1/4 cup lime juice (abotu 2 large limes)
2 tsp to 1 TBsp chili powder
2 large cloves of garlic minced (1/2 tsp garlic powder)
1 lb boneless skinless chicken breast (about 2 large)
12 corn tortillas
2 cups mexican cheese blend, shredded
1-14oz can of green enchilada sauce
1/2-3/4 cup heavy cream (or fat free sour cream)
nonstick cooking spray
1 TBsp chopped cilantro, to garnish

Preaheat oven to 350 F. Place the cooked and shredded chicken in a medium size bowl. Set aside. In a small bowl place the honey, lime juice, chili powder and minced garlic. Whisk together to combine. Por this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to an hour in the fridge.

Heat a large griddle till a drop of water skitters across. Spray the surface with cooking spray or oil it between each round of tortillas. Heat tortillas about 20 seconds on each side. Keep the tortillas between paper towels.

Spray the sides and bottom of a 9x13 inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish.

Add a large spoonful (about 2 TBSP)of the chicken mixture on each tortilla along with a large spoonful of cheese. Roll each and place the seam down.

Use about 1 1/2 cups of the cheese for teh filling and set aside the remainder for topping the enchiladas. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this over the top. Sprinkle with remaining cheese.

Bake for 30-35 minutes until the cheese is melted adn bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or green salad for a great meal.

Crock pot Chicken

This is one of our favorite crock pot recipes. It's been a staple in our household since we got married.

Crock pot Chicken

3 large carrots, diced
2 large potatoes, pealed and cubed
1/2 yellow onion, diced
2 cans cream of chicken soup
4 large boneless, skinless chicken breasts (frozen)
salt & pepper to taste

Place carrots & potatoes on the bottom of crock pot. Stir in one can of soup. Sprinkle onion on top of mixture. Add salt & pepper. Stir once more. Place chicken on top and pour last can of soup over the top.

Cook for 6-8 hours. Shred chicken just before serving.

Serve over rice.

Aztec Chicken

This is a recipe that Mom gave me when I was visiting her last April. It makes a TON, so if you decide to try it out, half it... unless you plan on feeding an army! We really like it around here. The only thing I would change next time would be to add a bit more salsa to give it a little extra kick.

Aztec Chicken

8 Large Chicken Breasts

3/4 tsp. Cumin

2 Garlic Cloves, minced

4 Cups Frozen Corn

2 Cups Salsa

2, 15 oz. cans Black Beans, rinsed & drained

2, 8 oz. Packages Cream Cheese, softened & cubed

Cheddar Cheese

Rice, cooked

Tortilla Chips

Combine cumin, garlic, and salsa in a small bowl. Add in corn and beans and stir well. Combine with Chicken in crock pot and cook on high for about 6 hours. When chicken is done, add cubed cream cheese and allow to melt. Shred chicken and return to crock pot just before serving.

Serve over cooked rice, with cheddar cheese and crumbled tortilla chips.

Spicy Shredded Pork

This is another recipe I saw over on PW Cooks. I found a pork shoulder on sale and thought I might as well try it out. I liked it, but Greg really liked it. PW recommends making it in a Le creuset dutch oven, but since we don't have one, I used my crock pot. It worked just fine, but I think it lost some of the flavor. If I were to make it again, I would double the sauce. You could also use the leftover pork for these enchilada's.

Spicy Shredded Pork

4-7 Pound Pork Shoulder, rinsed (I used a 4 pounder and it made TONS!)

1 Onion

1 tsp. Chili Powder

1/4 Cup Brown Sugar

3-4 Garlic Cloves

1 tsp. Dried Oregano

1 tsp. Ground Cumin

1-2 TBSP Salt

Pepper, to taste

1-2 TBSP Olive Oil

2-3 TBSP White Wine Vinegar

Mix all ingredients in a food processor and blend until very combined. Pour over pork shoulder and rub into all the crevices. Place pork in crock pot and cook on high heat for approx. 6 hours (this will vary depending on the size of the pork shoulder and the heat of your crock pot). When pork is cooked through, shred and put back into crock pot to reheat in the juices.

~SERVE WITH~

Lime Wedges

Cheese, Shredded

Tortilla's

Sour Cream

Pico De Gallo/Salsa

Avocado

Salsa Chicken

This recipe originally came from the cookbook "101 Things to do with a Slow Cooker" by Stephanie Ashcraft. It's delicious and sooooo simple!!

4 frozen boneless, skinless chicken breasts
1 jar (16 oz) salsa
1 cup sour cream
flour tortillas

Place chicken in slow cooker. Pour salsa over the top and cook until chicken is cooked through. Shred chicken using 2 forks and add sour cream approximately one hour before serving.

Serve in flour tortilla with shredded cheese and lettuce. Enjoy!

Sweet & Sour Teriyaki Chicken

Preheat oven to 350 degrees. Defrost 4 chicken breasts and place in a 9x13 baking dish. Open 1 can of pineapple rings, drain and reserve the juice.

Sauce
Heat in a saucepan over medium heat, stirring often:
Reserved pineapple juice
3/4 to 1 C sugar

Once this mixture is hot, add:
3/4 C apple cider vinegar (may need a little more if it is too sweet for you)

Pour a small amount of this mixture into another container and dissolve 2-3 T corn starch in it. Return to sauce pan.

Continue to add:
2 cubes chicken bouillon
1/8 tsp. ginger
1 T soy sauce
1 tsp. garlic
1/2 tsp. dry mustard
dash of pepper

Pour sauce over chicken. Top chicken with pineapple rings and maraschino cherries. Cover with tinfoil and bake in oven for 45 min, or until chicken is cooked through. Serve with rice.

I've never tried it, but I'm sure you could cook this in a crockpot.

Coconut Indian Curry with Coconut Rice

Coconut Curry

1 (16 oz) bottle Calcutta Masala (Tai Ethnic Gourmet Brand. You can purchase this item at the Whole Foods/Wild Oats Store)

1/2 of a 14 oz can coconut milk

1/4 cup sugar

5 chicken breasts, cut into one-inch pieces

According to your taste, the following can also be added to the curry:

1 potato, cooked and cubed

1-2 carrots, sliced

1/2 red or green pepper

Put all ingredients in a crock pot and cool on LOW for 3 hours (or until chicken is cooked thoroughly). We make this with less chicken and more potatos & Veggies. DELICIOUS!

Coconut Rice

2 cups water

1/2 can of coconut milk

1 1/2 cups Jasmine rice

1/4 cup coconut flakes

Put the first three ingredients in a saucepan and bring to a boil. Add rice, cover the pan, and turn down the heat. Simmer on LOW for 20 minutes (or until liquid is absorbed). Stir in the coconut flakes and serve hot with curry sauce over the rice.


*You can also make in a rice cooker.

Easy Peezy Pork

I made this the other night because I had all the ingredients on hand and I didn't want to go to the store! I am really not a huge lover of BBQ sauce in general, but these were actually really good and the sauce was the best part! Also, again, super easy! 

(I also like using Sweet Baby Ray's  sauce when I cook with BBQ sauce.

 For this recipe I used the Brown Sugar version).

BBQ Pork Loin Chops:

1/2 Cup Ketchup

1/2 Cup BBQ Sauce  

1/2 Cup Chopped Onion

1 TBSP. Worcestershire Sauce

1 Can Cream of Mushroom Soup

6 Pork Chops 

(I used the smaller Pork Loin Chops. You would want to use about 2 or 3 lbs. if you choose this option. Whatever works for your family....)

Place Pork in Crockpot. Mix all ingredients together in a bowl and pour over meat. Cook on low for 4-5 hours. Can easily be cooked in the oven as well. 

*My crockpot seems to cook very hot and fast, so my chops were done after about 2 1/2 hours on low! I will probably just cook them in the oven @ 350 for about an hour next time. This sauce would also be tasty with chicken.