Coconut Curry Chicken

INGREDIENTS
1 ½ pounds chicken breasts, cut into 1” chunks
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 14 oz can of coconut milk
1 tablespoon tomato paste
1 tablespoon hot sauce
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 inch grated ginger

DIRECTIONS
1. In a large skillet, heat oil over medium-high heat. Add chicken, onion and garlic, cook about 8 minutes or until chicken is no longer pink.
2. Add in curry powder, coriander, cumin, and ginger. Stir in coconut milk, tomato paste and hot sauce.
3. Reduce heat and simmer 10-15 minutes until the sauce thickens. Serve over Basmati rice.

French Toast

INGREDIENTS
4 eggs
3/4 cup milk
3 tablespoons brown sugar
1 teaspoon ground nutmeg
8 slices of your favorite bread
1 tablespoon ground cinnamon
1 tablespoon powdered sugar
cooking spray

DIRECTIONS
1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; mix well to combine.
2. Soak bread slices in the egg mixture, coating both sides. Let excess egg mixture drip off.
3. Spray frying pan with cooking spray and heat over medium high heat. Add bread slices to hot skillet and cook 2-3 minutes per side, or until lightly browned. Serve sprinkled with cinnamon and powdered sugar.

NOTE: Get creative with your bread choice. You can use croissants, baguettes, or even sourdough.

Golden Mushroom Pork Chops - Update

I have updated the picture to my Golden Mushroom Pork Chops recipe. Check it out!

Mexican Style Ribs

INGREDIENTS
1 rack of baby back pork ribs
3 tablespoons vegetable oil
salt
pepper
garlic powder
1 can Ro-Tel diced tomatoes with habaneros
16 ounces tomato sauce
½ jalapeno pepper, sliced seeds removed
cooking spray

DIRECTIONS
1. Slice rack of ribs into single ribs and season with salt, pepper and garlic powder. In a large skillet, heat oil over medium-high heat. Add in the ribs and allow to brown, about 5 minutes.
2. Add diced tomatoes, tomato sauce and jalapeno pepper into a blender and puree.
3. Spray inside of crock pot with cooking spray. Add in ribs, then pour pureed tomato sauce over the top. Stir around to make sure all the ribs are fully coated.
4. Cook on low 6-8 hours. Check regularly, ribs may need to be stirred around.

NOTE: These aren't as spicy as you would think. My 4 year old ate them and proclaimed "Mommy these aren't spicy at all!"

Split Pea with Ham Soup

INGREDIENTS
1 pound dried split peas, picked through, rinsed and drained
1 ½ pound ham bone
8 cups cold water
3 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
2 carrots, chopped
2 potatoes, diced
2 teaspoon dried thyme
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper

DIRECTIONS
1. In a large pot melt the butter over medium-high heat. Add the onion, celery, carrots and potatoes cook, stirring until soft, about 6 minutes. Add the garlic cook another minute.
2. Add in the peas, ham, water, thyme, bay leaf, salt and pepper.
3. Bring to a boil then simmer for 1 ½ hours or until peas are tender, stirring occasionally.
4. Remove the bay leaf and the ham bone. Cut off any remaining meat, chop up and return meat to the soup. Return soup to a simmer. Season with salt and pepper to taste.

Apple Gravy Chicken

INGREDIENTS
4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
salt
pepper
garlic powder
1/2 onion, chopped
1 Granny Smith apple, cored and sliced into wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons flour
1 1/2 cups apple cider

DIRECTIONS
1. Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt, pepper and garlic powder, add to pan and sear until golden, about 4 minutes each side.
2. Remove chicken from pan, and set aside. Add remaining butter, onion, apple, garlic, thyme and bay leaves. Sauté until apple begins to brown, about 6 minutes. Add flour and stir 2 to 3 minutes.
3. Stir in cider, and place chicken back into pan. Bring to a boil. Reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Roasted Brussels Sprouts with Bacon

INGREDIENTS
4 strips thick-cut bacon, sliced
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
salt
pepper

DIRECTIONS
1. Cook bacon in a large skillet over medium-high heat until crispy. Remove and place on a paper towel-lined plate.
2. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels sprouts and cook, stirring occasionally, until Brussels sprouts are golden brown, 8 to 10 minutes.
3. Season with salt and pepper, and toss bacon back into pan. Serve immediately.