COCONUT CHICKEN SATAY (100 Days of Real Food)

1lb chicken, cut into strips
1/2c peanut butter
1/2c coconut milk
1T fresh lime juice
1T rice wine vinegar
2T soy sauce
1T honey
3t garlic, minced
1/2 a fresh jalapeno (seeds removed)- optional
1/8t chili powder
1/3c shredded coconut
skewers

Preheat oven to high broil. Soak skewers in water. Thread chicken strips on skewers and put on foil lined baking sheet (I also put a cooling rack in my baking sheet). In a food processor or blender puree the sauce with the PB, coconut milk, lime juice, vinegar, soy sauce, honey, garlic, jalapeno, and chili powder. Remove 1/2c of sauce for basting chicken and save the rest for serving. Coat the chicken with 1/4c of the sauce. Broil for 4-5 min. Flip skewers and bast with remaining 1/4c of sauce. Broil 4-5 min more. Sprinkle with coconut and serve with dipping sauce. Yum!

CHICKEN AND DUMPLINGS

1T butter
2t olive oil
4 boneless chicken breasts
salt and pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2t dried thyme
2t garlic, chopped
4c chicken broth
3c water
parsley

DUMPLINGS:
2 1/2c flour
1T baking powder
1/2t baking soda
6T unsalted butter, melted
3/4 c buttermilk

1.  Heat the butter and oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

2.  Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, chicken broth, and water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Transfer the chicken to a plate; let cool. Shred the chicken and return it to the pot.

3.  Whisk together ½ cup of the flour and 2 cups of the cooking liquid in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

4.  Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter and buttermilk. Form dough into small balls. Reduce heat to low and drop the dough balls into the broth. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

VEGGIE CHICKEN RISOTTO (12 Tomatoes)

2 chicken breasts, cut to1-inch cubes
2 (14 oz.) cans low-sodium chicken or beef stock (more or less depending on preferred texture)
2 1/2 c Arborio rice
3/4 c dry white wine
1c water, optional
1 bunch asparagus, chopped
1-2 zucchinis, chopped
6oz. Portobello mushrooms, sliced
3T butter
2T olive oil
Parmesan, garnish
salt and pepper, to taste

1. Heat a large sauté pan or Dutch oven over high heat and add olive oil.When oil is hot, add chicken (seasoned with salt and pepper) and brown on all sides, 4-5 minutes. Set aside.
2.Add chopped asparagus, zucchinis and mushrooms and cook until just softened. 8 minutes. Set aside.
3. Melt butter in Dutch oven and add Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan. Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently. Add chix stock 1/2-2/3 cup at a time, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.When chicken stock is completely absorbed, taste rice and see if it s tender enough. Risotto should be thick, but still able to spread out a little.[You want it to be al dente, but if it s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.]
4. Serve hot and garnish with Parmesan cheese.

BLISTERED BRUSSELS SPROUTS (Southern Living)

•     1lb fresh Brussels sprouts
•     3T  canola oil
•     3/4 t kosher salt
•     1T honey
•     1T hot water
•     1T minced garlic (about 2 cloves)
•     1T soy sauce
•     1/4 t crushed red pepper, optional

Heat a 12-in cast-iron skillet over medium-high heat 5 minutes. Trim Brussels sprouts, and cut in half or quarters. Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet. Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes. Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts.

ORANGE CHICKEN

    4 chicken breasts, cut into bite sized pieces
·    2 eggs, beaten
·    2c Panko breadcrumbs
·    1/2c all-purpose flour
·    1 1/2c orange juice, fresh squeezed
·    1/4c soy sauce, low sodium
·    3T brown sugar
·    3T Mirin
·    1 1/2T Sriracha, optional
·    3 garlic cloves, minced
·    1 1/2t fresh ginger, grated fine
·    1T cornstarch
·    toasted sesame seeds
·    green onions, snipped

1.    Preheat oven to 425*F. Spray a large rimmed baking sheet with cooking spray and set aside.
2.    Coat the chix pieces in flour.
3.    Dredge each chicken piece in the egg and then in the panko and add to the prepared baking tray. Repeat with remaining chicken. Bake for 10 minutes and turn the pieces, then continue to cook for another 10 minutes, or until chicken is done to your liking.
4.    Meanwhile, add the orange juice, soy sauce, brown sugar, mirin, sriracha, garlic and ginger to a medium saucepan. Bring to a low boil, stir occasionally, turn heat down to low. When the chicken is just about done, add the cornstarch to the orange juice mixture and bring to a boil. Heat until thickened enough to coat a spoon. Remove from the heat.
5.    In a large serving bowl add the cooked chicken and top with the orange sauce, toss lightly to coat. Sprinkle with sesame seeds and green onions and serve with steamed white rice.

VANILLA POUND CAKE

3 sticks butter, softened
1 8oz cream cheese, softened
3c sugar
2t vanilla
1/8t almond extract
6 eggs
3c flour
1t baking powder
1/2t salt


Preheat oven to 300* With a mixer, cream butter, cream cheese, sugar, vanilla, and almond extract. Beat in eggs one at a time. Sift and add flour, baking powder, and salt. Grease and flour baking pans. Bake for 70-90min until done.

SWEET COCONUT-BUTTERNUT SOUP (Super Healthy Kids)

 

3c butternut squash, peeled and cubed
3c sweet potatoes, peeled and cubed
***NOTE: You can use any combination- acorn, butterkin, pumpkin, etc For an added layer of flavor you can roast the cubes in a 400* oven for 15min before adding to soup pot.

1 onion, chopped
2c (1 can) chicken broth
1/4c butter (or coconut oil)
2c (1 can) coconut milk or whole milk
2t cinnamon
1/2t cumin (optional)
2T shredded coconut, (optional) garnish

Over med-high heat melt butter in soup pot and cook onion until soft and brown. Add squash and sweet potatoes. Saute for 2-3min. Add chicken broth and simmer covered for 1-4 hours on low. Blend until smooth with immersion blender or potato masher. Add coconut milk, cinnamon, and cumin. Cook for 30 min and serve with sprinkled coconut, if desired.