Tuesday, February 6, 2018

CHICKEN LIME TACOS (favfamily recipes)

  • 1 1/2lbs chicken, strips
  • 1/4c red wine vinegar
  • juice of 1 lime
  • 2t sugar
  • 1t salt
  • 1t black pepper
  • 4-5 green onions chopped
  • 4 cloves garlic, minced
  • 4T fresh cilantro or to taste
  • tortillas
Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like.

COCONUT LIME CHICKEN SOUP (favfamilyrecipes)

  • 3 T butter
  • 1 carrot shredded
  • Thai seasoning see below
  • 2 c chicken broth
  • 1/2 bunch fresh cilantro
  • 1 can coconut milk
  • rotisserie chicken, shredded
  • 1c cooked rice
  • juice of 1 lime
  • 1 T soy sauce
Thai Seasoning:
  • 1/2t curry powder
  • 1/4t cinnamon
  • 1/4t ginger
  • 1/4t chili powder
  • 1/4t paprika
  • 1/4t salt
Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft. In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot. Add the coconut milk, shredded chicken, rice, lime juice, and soy sauce. Bring to a low boil then remove from heat and serve.

MASSAMAN CHICKEN CURRY (IP) (paint the kitchen red)

4oz Thai massaman curry paste (Maesri or Mae Ploy brand)
1 can coconut milk
1t ginger
2lb chicken, cut into thin strips
1/4c water
1T tamarind paste concentrate
1T fish sauce
1T brown sugar
1T lime juice
2c potatoes, 1in cubes
1 onion, 1in pieces
1/2c roasted peanuts
1T peanut butter

Turn IP to Saute- high and cook curry paste, 1/2 can coconut milk, and ginger for 2min until bubbly. Press "Cancel" and add chicken, coconut milk, water, tamarind, fish sauce, brown sugar, and lime juice. Set to cook on "Manual" for 15min. Quick release and stir in potatoes, onions, peanuts, and peanut butter. "Manual" cook for 5min and quick release. Stir, taste, and adjust seasoning as desired. Can also add more liquid if needed- coconut milk, chicken broth, or water. Serve over rice.  

Saturday, January 6, 2018


  • 10 oz kale, chopped
  • 1/2 butternut squash (24oz), cubed
  • 1c pecans
  • 1/3c pumpkin seeds
  • 12oz blackberries
  • 1/4c goat cheese
  • 1/4c dried cranberries
  • 1t Dijon mustard
  • 1T maple syrup
  • 2T balsamic vinegar
  • 2T olive oil
  • sea salt
Preheat oven to 400* Massage kale with olive oil and salt and place in bowl. Coat squash with olive oil, salt and pepper and roast for 20-25min. Coat nuts and seeds with 1.5T maple syrup and sprinkle of salt. Roast on a sprayed pan for 8-10 min. Place dressing ingredients in a mason jar and shake well. Build your salad and enjoy!

Saturday, November 4, 2017


  • 1/4c oil
  • 2T flour or cornstarch
  • 2-3T chili powder 
  • 8oz can tomato sauce
  • 1c chicken broth
  • 2t cumin
  • 1T minced garlic
  • 1t onion powder
  • 1/4t salt
Heat oil over med heat. Add flour and chili powder, stir. Cook until red color starts to brown. In a small bowl combine tomato sauce with remaining ingredients. Add to saucepan and whisk until well mixed. Cook over med heat for 8-10min.


  • 2T butter
  • 6 onions, thinly sliced
  • salt
  • 5c beef stock
  • 4c chicken stock
  • 3oz sherry
  • salt and pepper
  • gruyere cheese, shredded
  • French bread slices

Melt butter over med heat and add onions to brown for 30min. In a stockpot, heat both stocks over med heat. When onions have browned, deglaze pan with sherry and then add to stock. Bring to a boil and then reduce and simmer for 20min. Salt and pepper.

If desired... toast bread on a sheet pan for 5min at 425*. Add soup to crocks and top with bread slice and cheese. Or you can sprinkle cheese on soup and serve as is.


  • 4oz cream cheese
  • 1 egg
  • 1/2c sugar
  • 2T flour
  • 1/2 maraschino cherries, chopped
  • 2 eggs
  • 1c sugar
  • 3/4c flour
  • 1/8t salt
  • 1/4c cocoa
  • 1/2c butter, melted
  • 2/3c powdered sugar
  • 1/3c cocoa
  • 3T butter
  • 5t hot water (or maraschino cherry juice)
Preheat oven to 350* Cheesecake layer: Beat cream cheese and egg well. Beat in sugar and flour. Stir in cherries and set aside. Brownie Layer: Beat two eggs until frothy. Add sugar, flour, and salt. Stir cocoa into melted butter. Add to batter and stir well. Spread into greased 8x8 pan. Carefully spread cheesecake mixture on top. Bake for 30-35min until sides are pulling away. Let cool and then frost.