Bahama Chicken Soup and Tortilla Strips

I have never been to the Bahamas but I can see myself sitting under a coconut tree enjoying this flavorful soup. I found the recipe in a 30 Minute Meal cookbook by a local Utah author Shauna Evans.  I marked several recipes that look interesting.
The trick to making this meal in 30 minutes is to have a Rotisserie chicken on hand. I didn't have one but quickly cooked some frozen chicken tenders (that I always have). I added more veggies and cut the recipe down so we only ate it for 3 meals.
I had my doubts about the Tortilla Strips--I usually purchase packaged Wonton or Tortilla Strips but I didn't have any on hand and I did have some close to date tortillas in the fridge. The garlic butter gave them a great flavor and they really did get crispy.
I was happy with the final dish and quickly wrote the recipe down so I could share it with you.
Here is my version of:
Bahama Chicken Soup
1 tablespoon olive oil
3/4 cup diced onion
1/2 cup diced red or yellow pepper
2 cloves garlic, minced
1 tablespoon seeded and minced jalapeno pepper
3 cups chicken broth
1 can unsweetened coconut milk
1/2 can petite diced tomatoes--or 2 diced Roma tomatoes
1/2 can diced green chilies
2 cups diced cooked chicken, seasoned with salt and pepper
1/2 cup diced carrots
1/2 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
juice from 1 lime
In a stockpot heat oil over medium heat. Add onions, red peppers, garlic and jalapeño. Cook until softened, about 4 minutes.
Add chicken broth, coconut milk, tomatoes, green chilies, carrots, salt and pepper. Cook on medium low heat until carrots are crisp tender.
Add cilantro and lime juice.
Garnish with Tortilla Strips.

Tortilla Strips
4 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon salt
flour tortillas
Mix melted butter, garlic and salt. Brush on both sided of tortillas. With a pizza cutter, cut in 1/2 inch strips. Spread on a cookie sheet. Bake at 400 degrees for 8 minutes, turning once.
Printable Recipe

Macadamia Nut, Coconut, White Chocolate Blondies

I made these yummy treats twice in the same weekend! That is how good they are. I was asked to make a treat with an 'Island Theme'. Not hard at all, macadamias came to my mind as well as coconut. White chocolate is a perfect complement to these ingredients. I checked my Pinterest boards and found.the perfect bar from The Brown Eyed Baker, a blog that always pleases.
I made a couple of very minor changes and was so happy with the results. Just a few notes that will insure a perfect bar. Measure the brown sugar by weight, it is easy to pack a few extra tablespoons of brown sugar in each cup. I love my scale and use in daily--many times! Please take a few extra minutes and toast the coconut, it really is better.

Macadamia Nut, Coconut and White Chocolate Blondies
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted and cooled
1 1/2 cups brown sugar (10.5 ounces)
2 eggs
2 teaspoons vanilla extract
1 1/2 cups toasted coconut (toast coconut on a parchment lined pan for 7-9 minutes at 350, stir often)
1 cup macadamia nut, coarsely chopped
1 cup white chocolate chips
Whisk together flour, baking powder and salt--set aside. In a large bowl whisk together the butter and brown sugar until combined. Add eggs and vanilla, whisk together. Add the dry ingredients to the bowl, using a rubber spatula gently combine the ingredients, do not over mix. Gently mix in the coconut, white chocolate chips and macadamias.
Using a small offset spatula smooth the batter into a 9x13 inch pan that has been sprayed, lined with parchment paper, leaving a bit of an overhang and sprayed again. Bake at 350 degrees for about 23-25 minutes. The top will be shiny and firm to the touch.
Cool completely in pan. Remove the bars using the parchment overhang, transfer to a cutting board. Cut in desired size bars. Can be kept at room temperature in an airtight container for 5 days, or frozen for a month.
Printable Recipe

Sweet Chili Chicken Salad

I get together monthly with a group of fun gals, we eat dinner and visit for an hour. We have new mothers, grandmothers, mothers of teens and toddlers. It is one fun group! This month we had assigned pot luck. I do love potluck but I don't really like all desserts or all potato salads (do people make potato salads any more)?? So an assigned potluck is the way to go.
I offered to bring a main dish salad. I perused my blog and thought about making Thai Chicken Salad or Vietnamese Summer Roll Salad or even Asian Chicken Lettuce Wraps. Then I checked out my Pinterest Boards--so many yummy salads. I decided I must try a new salad. I had it narrowed down to Sweet Chili Chicken Salad from Kevin at Closet Cooking or Crunchy Cabbage Salad with Peanut Dressing from Blissfulblog. Sweet Chili Chicken Salad won but I will try the other salad soon.
And win it did--everyone loved it! The dressing was the perfect combo of sweet and salty with a few warm undertones. The salad was crunchy and just delicious. Chopped peanuts were the final addition. It was perfect. I am so excited to share it with you.

Sweet Chili Chicken Salad
2 heads of thin sliced romaine
1/2 head of thin sliced Napa cabbage
I like to rinse these off after I have chopped them and then give them a spin in the salad spinner
1/2 bunch cilantro, chopped
I will also add a handful of torn basil when it is growing in my yard
1/2 of a English cucumber, peeled, seeded and diced
2-3 carrots peeled and sliced with a julienne peeler, this gadget deserves a place in your 'gadget' drawer
1/2 red pepper, sliced then diced in smaller pieces
4 green onions, sliced thin
3 cups fresh bean sprouts--this is key in this recipe, please don't leave them out
chopped peanuts
2 boneless chicken breasts--I poured about 1/2 cup of the dressing over the chicken breasts and let them marinate in the fridge for 3-4 hours. I then baked them at 375 for about 25 minutes (or follow your package instructions). Slightly cool chicken breasts and then shred or slice thin, season generously with salt and pepper.. You could use any kind of cooked chicken in this recipe.

Sweet Chili Dressing
1 cup sweet chili sauce
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoon soy sauce
4 tablespoons lime juice (about 2 large limes)
2 tablespoons peanut butter
4 cloves pressed garlic
4 teaspoons grated fresh ginger
Mix all ingredients in a small saucepan. Cook over medium heat until peanut butter is melted.
Cool before serving, I used about 1/2 cup to marinade the meat the rest I put on the table and let guests dress their own salad.
This salad was delicious on day two and day three! Perfect lunch--I did not get tired of it. I want to make it again soon.
Printable Recipe

Hawaiian Haystacks

Hawaiian Haystacks is a classic! This dish feeds a crowd, it is easy to customize--even the pickiest eater will find something here to like. I have been making it for years, the gravy is usually a can of Cream of Chicken soup, broth, milk and maybe some sour cream. Not bad and very easy. But in my quest to feed my family less processed food I have been looking for a 'from scratch' recipe. Mel's Kitchen Cafe to the rescue. Her recipe is easy and delicious, I have no desire to reinvent the wheel so I happily tried her version. 
This recipe will make the perfect Sunday Dinner when I invite the Grandmas and kids. Everyone can bring a topping and we will all live happily ever after! I do like a good ending.
 

Hawaiian Haystacks
2 chicken breasts, cut into bite-sized chunks
3 Tbsp Butter
1/2 cup finely chopped onion
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 cup flour
2 cups milk
1 cup chicken broth

In a large skillet over medium heat melt the butter and add the chicken and onions.  Cook until the onions are translucent and the chicken is cooked through, 5-6 minutes. Add the garlic and cook, stirring, for one minute.

Sprinkle the flour over the onions, chicken, and garlic and stir to combine.  Cook for one minute. Slowly whisk in the milk and chicken broth.  Cook, stirring constantly, and bring the sauce to a simmer.  Add the salt and pepper.  Continue simmering, stirring frequently, until the sauce has thickened, 5-8 minutes.

Serve over rice with your choice of toppings.  Some of our favorites are celery, tomatoes, olives, pineapple, mandarin oranges, peas, green onions, cheddar cheese, crunchy noodles, and slivered almonds.
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My Favorite Cookie

My Favorite Cookie--now a heading like that will get my attention. I love cookies and have been making cookies for about 50 years. That is a lot of cookies! 
When Mel at My Kitchen Cafe said  this Chewy Oatmeal Chocolate Chip Coconut Cookie was her favorite cookie I had to give it a closer look.It certainly had possibilities--it contained all the ingredients that make a yummy cookie. I made a few changes My Favorite Cookie has nuts, less coconut, a mixture of milk chocolate and semi sweet chips. I made it and declared--it is my new favorite cookie!

My Favorite Cookie
1 cup old fashioned oatmeal
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
1 1/4 cups brown sugar (250 grams)
1/2 cup dark brown sugar (100 grams)
2 eggs
1 tablespoon vanilla
3/4 cup coconut
3/4 cup coarsely chopped pecans
3/4 cup semi sweet chocolate chips
3/4 cup milk chocolate chips
Put oatmeal, flour, salt and baking soda in a food processor. Pulse several times until coarse. In a stand mixer beat butter until creamy, add sugars and beat 2 minutes, add eggs and vanilla and beat 2 minutes. Slowly add flour mixture and mix until just blended. Stir in coconut, pecans and chocolate chips. Use a Pampered Chef medium scoop and scoop cookie dough on a parchment lined sheet. Bake at 350 for about 13 minutes until cookie is set and light brown. Cool on cookie sheet for several minutes and then on a cooling rack. Makes 3-4 dozen cookies. Serve with a tall glass of cold milk. Share...or you will overeat!
Next time I make this cookie I just might add white chocolate chips to the mix.
Printable recipe

Coconut Lime Rice with Cilantro

This delicious rice stands on its own; adding coconut milk gives it a rich creamy flavor. I served it with a salmon dish but I'm sure it will taste great with Thai or even Mexican. Flavorful rice with a pop of lime, sides don't get much better!

Coconut Lime Rice
1 tablespoon olive oil
2 cloves garlic, pressed
1 cup Basmati rice
1 cup chicken broth
1 cup coconut milk
Sea Salt--to taste
1/2 cup cilantro
Juice from 1-2 limes
Heat oil in a saucepan add garlic and cook 1 minute--stir constantly.
Add rice and cook 4 minutes--stir often.
Add chicken broth, coconut milk and sea salt, bring to a boil, stir.
Reduce heat to simmer, cover and cook 20 minutes.
Remove pan from heat, let sit covered for 5 minutes.
Fluff rice, add cilantro and lime juice.
Enjoy!
Printable Recipe
There are many versions of this recipe. I based my recipe on one from The Love of Cooking, but I had to add lime juice because everything tastes better with a splash of lime! 

Granola Bar Cookies

Each year Hubby hikes to the top of Mt. Timpanogos. It is an 18 mile round trip hike with some of the most beautiful scenery you will ever see. The weather is very unpredictable--but always amazing. Hubby went last week and hiked mostly in the clouds. I wanted to make a treat to add to his lunch--something more than a cookie but tastier than a protein bar. I found the perfect cookie, it is full of oats, dried fruit, nuts and a little white chocolate for fun. It is packable and delicious. It would be a great addition to a 'care package' for the starving college student. Or just hide a few in the freezer for those afternoon cookie cravings. Trust me--they are yummy.

Granola Bar Cookies or 11,752 Thousand Feet Cookies
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar (3.5 ounces)
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cup plus 2 tablespoons flour
1 1/2 cups old fashioned oats
1 cup dried fruit, I like a berries and cherries mix, chopped
3/4 cup chopped nuts
1 cup white chocolate chips
In the bowl of a mixer add butter and sugars, beat for 3-4 minutes till light, add eggs one at a time beating well after each one, add vanilla. Combine salt, spices, baking powder, baking soda, flour and oats. Add dry ingredients to mixer bowl and stir gently. Add dried fruit, nuts and white chocolate chips. Stir gently.
Bake on a parchment lined sheet pan at 350 for 9-10 minutes till just golden. Cool on pan for several minutes then remove to a cooling rack.
Printable recipe

 

Recipe from Cooking Classy

Martha's White Choclate, Cranberry Cookies

I have both the Martha Stewart Cookie and Cupcake Cookbooks. They consistently contain winning recipes. I am happy to say I made another delicious recipe. White Chocolate Chunk Cookies was the original recipe. My sweet little neighbor chose the recipe. All went well until we read 'golden raisins'. I don't do raisins and my little friend didn't want raisins so we eliminated them. I tried to talk her into using dried cranberries--she was not happy with that addition either. So we made cookies minus dried fruit--delicious. I sent her home with a plate of cookies and then added some dried cranberries to the remaining dough--perfect. So any way you make these cookies they will be delicious. Even with golden raisins!

Martha's White Chocolate, Cranberry Cookies
1 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (3.5 ounces)
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old fashioned oats
2 cups (8 ounces) good quality White Chocolate Chunks--I used a Ghirardelli White Baking Bar, chopped
1 cup sweetened coconut
1 cup golden raisins or dried cranberries (if desired)
1 cup coarsely chopped walnuts
Beat butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for about 2 minutes. Add eggs one at a time beating for a minute after each addition. Stir in vanilla.
Stir together the flour, salt, baking powder and baking soda. Gradually add flour mixture to butter. Keep on low speed. Stir in the oats, coconut, white chocolate, dried fruit and walnuts.
Using a medium scoop drop on parchment covered stone. Bake at 350 for about 12-14 minutes. Cool on pan for 2 minutes then remove to a cooling rack. Makes about 4 dozen cookies
Printable Recipe

Enjoy these delicious chunky cookies. I love that they have all the good things in them--chocolate, nuts, oatmeal, coconut, dried fruit----yummy!

Coconut Oil Granola

I purchased a tub of Coconut Oil at Costco and have enjoyed finding recipes that include it. So far I have been very happy with this new find! I Googled, 'granola using coconut oil', several recipes appeared. Google is great. I read over many recipes and this was what I came up with. I love making granola--I have several recipes on my blog--all delicious I might add. Here is another granola recipe to add to the group! It is yummy.

Coconut Oil Granola
4 cups oats
3/4 cup sliced almonds
3/4 cup walnuts, coarsely chopped
1 cup unsweetened coconut curls
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 cup coconut oil
1/4 cup honey
1/4 cup brown sugar
1 tablespoon maple syrup
1 tablespoon vanilla
Mix oats, nuts coconut, salt, cinnamon and cardamom in a large bowl. In a small saucepan melt coconut oil, brown sugar, honey, maple syrup and vanilla. Pour over oat mixture and stir. Pour on a sheet pan and bake at 325 for about 25 minutes. Stir often. Cook granola until desired crispness. Granola will continue to get crisp as it cools. Be careful--it is easy to overcook! Enjoy with yogurt, fruit or milk.I just had some of this granola sprinkled on a bowl of vanilla ice cream--it is delicious, I know!
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Coconut Macaroons--Gluten Free

I have mentioned this before, but my daughters and I love to share recipes.  It isn't uncommon for several of us to make the same recipe in any give week.  We don't share time zones but we enjoy sharing recipes! Amber made this recipe and e-mailed Candise and said this was a must make--it is gluten free and delicious.
I made it for Lynne my sister-in-law who loves all things coconut. It was a hit! This recipe proves that you can bake delicious and gluten free! Thanks A Dash of Sass for a great recipe.

Coconut Macaroons
3 cups sweetened flaked coconut
1 cup slivered almonds
2/3 cup sweetened condensed milk
1 teaspoon vanilla
2 egg whites
pinch salt
chocolate
Toast coconut and almonds on a sheet pan at 350 for about 12 minutes until lightly toasted. Watch carefully, coconut goes from golden to burnt in seconds (how would I know that??) Cool.
Combine sweetened condensed milk and vanilla, stir in coconut and almonds.
In an electric mixer beat egg whites and salt till stiff but not dry. Gently fold egg whites into coconut mixture. Using a cookie scoop that has been sprayed with Pam scoop batter onto a parchment lined cookie sheet that has been sprayed with Pam.
Bake at 350 for about 14 minutes or until edges of cookies are light golden brown. Cool on cookie sheet. 
When cool dip bottom of cookie into melted chocolate, place on parchment paper. Drizzle top of cookie with melted chocolate. I used dark chocolate but milk or white would also be delicious. This cookie tastes just like an Almond Joy (only better), leave out the almonds and you have a Mounds bar. These cookies were a hit. I will make them again!

Coconut Lime Scones

I love it when you pin a recipe, make it and it turns out better than you imagined. I saw this recipe at Krista's Blog, A Handful of Everything. I love scones, lime and coconut and the fact that this recipe used coconut oil was a plus. I bought a tub of Coconut Oil at Costco and am anxious to use it. The coconut oil and coconut gave these scones a great flavor and texture--the lime just added to their goodness.
I made them for Mother's Day and I will probably make them again this weekend for my girls. They are delicious. Thanks Krista for this great recipe--I made a few small changes because that's what bloggers do!

 Coconut Lime Scones
1/4 cup sugar
zest from 1 lime
1 1/2 cup flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 cup coconut oil
1/2 cup shredded coconut
2 tablespoons lime juice
3 tablespoons cream
1 egg
coarse sugar
Put sugar in a bowl and add lime zest--rub the sugar and zest between your fingers. It will smell wonderful. Add flour, salt, and baking powder. Stir to combine, add coconut oil and cut in with 2 knives or a pastry blender. You will have coarse crumbs. Add the coconut and stir. Mix together the lime juice, cream and egg. Add to dry ingredients, stir gently. Dump shaggy mixture on a Roll'Pat and knead gently just till mixture comes together. Do not over mix. The less you handle scones the more tender they will be. Pat in a circle about 6 to 8 inches. Cut into 8 wedges. Brush top of scones with cream and then sprinkle coarse sugar on top. Place scones on a stone or sheet pan, wedges should be about 2 inches apart. Bake at 425 for 11-13 minutes. Do not over cook. Edges may start to turn light brown but you don't want brown bottoms!
Remove from pan and place on cooling rack. When scones are just cool drizzle with glaze. Serve soon.
You can also freeze the scones before they are baked, flash freeze and then place in a freezer baggie. Cook frozen scones at 425 for 11-13 minutes, use within a month.
Glaze
zest from 1 lime
1 cup powdered sugar
lime juice to desired consistency
Printable Recipe

Coconut Lime Dessert

You know I love a good chocolate dessert but lately I have been craving citrus! It started with Lemon Pie Bars and now I have a wonderful lime/coconut dessert. This dessert is made in the food processor, it comes together in a moment but the waiting time is difficult. This no bake dessert needs to chill for several hours. The good thing is that you can make it a day or two ahead. Keep it in the freezer, remove 10 minutes before serving and it is just delicious.
This recipe came from Jill's high school friend Sarah. She blogs at Red Head Recipes. Thanks Sarah for one great recipe.

Coconut Lime Dessert
Crust
1 sleeve graham crackers
1/2 cup coconut
2 tablespoons brown sugar
6 tablespoons melted butter
Put graham crackers, coconut and brown sugar in food processor till crumbly. Add melted butter, pulse. Press crumbs in a 10 inch tart pan that has been sprayed with Pam. I used 3,  6 inch pie pans--perfect for sharing. Bake for 10 minutes at 350 for a crisper crust or put in the freezer for 15 minutes.
Filling
2 8 ounce packages cream cheese
1 can cream of coconut,15 ounces--found on the drink aisle
1/2 cup fresh lime juice, 3 or 4 large limes
grated zest from 1 large lime
1/4 cup sugar
1/2 cup heavy whipping cream
Wipe crumbs from food processor, put in cream cheese--it can be cold, coconut cream, lime juice, zest and sugar. Process until very smooth and creamy. Scrape mixture in a large bowl. Add cream to the bowl of the food processor (no need to wash--isn't this easy) watching closely turn food processor on for a few seconds--it will whip the cream. If you overdo it you will get butter--which isn't a bad thing but for this recipe we want whipped cream. Fold cream into cream cheese/lime mixture pour into pan(s). Freeze for 4 hours. Remove from freezer 10 minutes before serving. Enjoy one delicious dessert!
To make this gluten free--just pour mixture into ramekins or individual small bowls. It is delicious without the crust.
Printable Recipe

Hello Dolly Cookies

When any of the Harris girls find a new recipe they are quick to share the good news. Jill made these cookies, sent me an e-mail and said they were her new favorite cookie. Amber made them and raved about them. She even told Candise that it just might be worth being sick one day to experience these cookies (Candise has just discovered that gluten containing foods make her quite ill).

With so many good reviews I had to make them. Yes, they are delicious. They are a cookie form of the ever favorite 7 Layer Bar, Magic Cookie Bar or as we called them Hello Dollies. They are full of yummy ingredients and they contain no eggs so the dough is fair game--and it is yummy. Enjoy! These cookies are inspired by a recipe on one of my favorite blogs, Mel's Kitchen Cafe

Hello Dolly Cookies

1 ½ cup graham cracker crumbs

½ cup flour

2 teaspoons baking powder

1 14 ounce can of sweetened condensed milk

½ cup butter, softened

1 1/3 cups coconut

1 ½ cups chocolate chips

1 cup walnuts or pecans coarsely chopped

Mix together graham cracker crumbs, flour and baking powder. In bowl of mixer beat butter and sweetened condensed milk until smooth. Add cracker mixture, mix well. Stir in nuts, coconut and chocolate chips. Bake at 350 for 13 minutes. Cookies will set up as they cool.

Crispy Coconut Chicken Tenders

Chicken Tenders are something that you will always find in my shopping cart at Costco. They are priced right, individually frozen so it's easy to get out just what I need and they are tasty. What's not to love?  I am always looking for new and different ways to cook my tenders.

I was making my menu last week and had pinned a Crispy Coconut Tenders. It looked delicious and it was baked--it was actually on a 'skinny' blog! I gave it the benefit of the doubt and tried them. I'm so glad I did because they were delicious The coconut added sweetness, the corn flakes and Panko added crunch. I made a yummy Honey Mustard Dipping Sauce--recipe tomorrow. It is so good it needs it's own post! Put these Crispy Coconut Tenders on your menu. Oh and they are quick--really a 30 minute meal.

Coconut Chicken Tenders
9 chicken tenders--thawed
8 tablespoons coconut
6 tablespoons Panko crumbs
4 tablespoons cornflake crumbs
1 egg, beaten with a splash of milk
Mix the coconut, Panko crumbs and cornflake crumbs in a shallow dish. Season chicken tenders with salt and pepper. Dip tenders in egg mixture and then roll in crumb mixture. Place on a bar pan that has a drizzle of olive oil. Spray tenders lightly with olive oil spray. Bake at 400 for about 18 minutes or until cooked through. Don't over cook! Serve with Honey Mustard Sauce. Inspired by a recipe on Skinny Taste.

1 Year Ago-----Love Craft
2 years Ago-----Amber's Scalloped Potatoes with Ham
3 Years Ago---- Chocolate Oatmeal Almost Candy Bars TWD

Thai Coconut Chicken Soup

I am often asked where I find my recipes. I really don't have the time nor the desire to create a recipe from the ground up. That takes plenty of work, there are test kitchens that do that sort of thing for a living. So how do I proceed? I find a recipe--in a cookbook, magazine, on a cooking show, on a blog etc, etc. There are so many recipes floating around. So I find a recipe that looks like something we might like. I make it once exactly as written. If it's good I make it a second time and give it my own spin. Take away ingredients, change quantities, reduce recipe size to fit our smaller family, etc,etc. Then if it is delicious I will photo it and blog about it. Now I have made many recipes that were said to be winners that just didn't work for me. These did not make it to my blog. Really only the best of the best recipes go on my blog.

This may explain occasional lulls in my posting. If I make a few bad dishes (or it's a busy week and we really just eat omelets),  I refuse to blog about them just to blog. My blog is for my family and friends, I'm not getting paid. I blog because I love to cook, eat and share this passion.  I have made many dear friends along the way.

I hope you enjoy my recipes--I will always credit my source, in turn I hope you will do the same. I love your comments, a comment always makes my day!  Let me know if you make something you find on the blog and how you liked it. I welcome questions--I will do my best to find an answer.  I am also open to requests, send me your favorite recipe - I'd love to try it.

Thanks, Cindy

Now here is what you really came for... a recipe!

Here is the perfect winter soup, served with sticky rice it is delicious. I've made it several times and many people have enjoyed it. It's a 30 minute dish inspired by a recipe in Cooks Country--a great little/big magazine. Here is our revised recipe:

Thai Coconut Chicken Soup
2 teaspoons vegetable oil
3 scallions, white parts minced, greens sliced on the diagonal
4 tablespoons minced cilantro
1 tablespoon red curry paste
1 1/2 teaspoons fish sauce
1 can low sodium chicken broth
1 can coconut milk
1 pound boneless skinless chicken tenders, cut down the center of the tenders, lengthwise and slice in 1/4 slices
1 sweet potato, peeled, quartered and sliced in 1/4 inch slices
1/2 red pepper sliced
 1 large lime--juiced
Heat the oil in a large sauce pan over medium high heat until shimmering.
Add scallion whites, 2 tablespoons of the cilantro and curry paste. Cook until fragrant about one minute. Stir in one teaspoon of the fish sauce, chicken broth and coconut milk. Bring to a boil over high heat. Cover, reduce heat to low and simmer for 5 minutes.
Increase heat to medium high, add chicken, sweet potato and red pepper. Cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove from heat and pour in a serving bowl. Add remaining 1/2 teaspoon fish sauce, lime juice, green onion tops and rest of cilantro.
Pour soup over a bowl full of sticky rice and enjoy!

Some have questioned my 30 minute meals? They really can be done in 30 minutes if you have a bit of prep done or if you have a sous chef! I like to chop veggies in the morning so at dinner time I really can pull off a 30 minute meal.

But if you have to run to the storage room several time to get needed items, thaw meat, chop veggies etc. 30 might be stretching it. But preparation pays off big time when getting dinner on the table. Good luck. Practice, practice, practice. Cooking is a skill that can be perfected. But I do love to chop veggies!!

Almond Joy Meets a Peanut Butter Cup

This delicious confection is exactly what the title says. Two favorite candy bars wrapped into one awesome dessert. And it's easy. Amber needed a quick treat for a baby shower. She had everything in the house to make these, it was a done deal--done delicious I might add. The top layer is chocolate and peanut butter heaven. The base is full on coconut and almonds. It's perfect.

 Almond Joy Meets a Peanut Butter Cup

1/2 cup butter

1 1/2 cups graham cracker crumbs

1 (7-ounce) package flaked coconut

1 (14-ounce) can sweetened condensed milk

3/4 cup slivered almonds

1 1/2 cups chocolate chips

1/2 cup creamy peanut butter

Preheat oven to 350 degrees. Put butter in a 9x13 baking pan, melt in oven. Sprinkle graham cracker crumbs evenly over melted butter.

Top with coconut, almonds & drizzle sweetened condensed milk evenly over

all. Bake 25 minutes or until light brown.

In small saucepan over low heat melt

chocolate chips and peanut butter.

Spread evenly over hot bars.

Cool 30 minutes then chill thoroughly.

Photography by Amber Linderman Photography. Check out her Blog Sassy Chronicles for some great photos! 

One year ago-------Teryiaki Chicken in a Crock pot

Two years ago-----Black Forest Brownies (my favorite food) I make it every year for my birthday! It's perfect.

Three years ago---Pasta with Artichoke Hearts and Tomatoes