Sticky Coconut Chicken and Rice

Chicken Marinade:
3-4 boneless chicken breast (sliced in half)
3/4 cup coconut milk
3/4 tsp ground ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour.  Grill on barbecue.
Chili Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened.  8-10 minutes depending on the size of your pan.  Glaze both sides of chicken and serve. Using remaining glaze to pour over rice.
(Watch the sauce closely as it thickens –   I usually cook it in a frying pan so the liquid level is shallower and it cooks faster that way.  You want it thick but not so thick that you can’t spread it easily –)
Coconut Rice:

1 1/2 cups Minute Rice

1 cup coconut milk

1/2 cup water

Cook as directed on the rice box but substituting the coconut milk for part of the water.

BBQ Ribs

4lbs of Boneless Country Style Ribs
24oz of Ketchup
1 medium Yellow Onion
4 minced Garlic Cloves
1 1/2 cups of Coke
1/2 cups of Brown Sugar
1 tsp of Salt
1 tsp of tabasco
2 tsp of Worcestershire

Place Ribs in Crock Pot. Mix remaining ingredients together, pour over ribs. Cook on high for 4-5 hours or 8-10 on low. Remove lib and cook uncovered on high for 30-60 minutes until sauce thickens.

Zucchini Casserole

 8 Cups of Zucchini Pieces

1 Cup grated Carrots

1/2 cup chopped Onion

Salt & Pepper

1 can of Cream of Chicken Soup

1 cup of Sour Cream

1/2 cup of grated Cheddar Cheese

2 cups of Shredded Chicken

8 oz pkg Dry Stove Top Stuffing Mix

1 cube of Butter

Cook Zucchini, Carrots and onion in a little butter until crisp tender. Drain juice. Mix in the salt, pepper, soup, sour cream, cheese, chicken and vegtables. In seperate bowl combine the Stove Top and the butter. Layer in a lightly greased 9x13 casserole dish half of the stuffing, all of the zucchini miture and top with reamaining Stove Top. Bake at 325 for 30-40 minutes.



Chicken and Rice Casserole

Campbell's soup

1 pkg Lipton's Onion Soup
1 can Cream of Mushroom
2 Soup cans of Water
1 cup uncooked Rice
1 pkg Lipton's Chicken noodle soup
3-4 Boneless Chicken Breast

Mix all ingredients together. Put in casserole dish and lay chicken breast on top of mixture. 1 Tbsp of Onion soup can be added to the mixture and the rest sprinkled on the chicken. Cover and bake at 350 for 1hour 30 minutes. (Optional: Season with ground pepper and paprika.)

Spicy Honey Chicken Thighs

8 chicken thighs (no bones and no skin)
2 tsp garlic powder
1/2 tsp salt
1 tsp cumin
1 tsp paprika
1/8 tsp red pepper flakes
6 tbsp honey
3 tbsp apple cider vinegar
cooking spray (for coating the pan)

Directions

Line a baking sheet with tin foil, and spray foil with cooking spray.

Combine the salt and spices in a bowl and rub on both sides of the chicken. Place the chicken on the baking sheet and broil for 5 minutes on each side. (We usually grill it on the BBQ)

While chicken is broiling, combine the honey and vinegar in another boil. Once the chicken has done both sides, remove from the oven and brush with the honey mixture; be sure to coat it very well! Broil for another minute or two. Remove the chicken from the oven once again and flip it over, brush this side with the remaining honey mixture and broil for an addition one to two minutes.

Check to be sure chicken is done, if not broil for another minute, be sure to watch it very carefully!

Cheeseburger Flatbread Melts

1 lb lean ground beef, browned and drained
1/4 cup water
1/2 tbsp apple cider vinegar
1/2 pkg dry onion soup mix
1/4 cup ketchup
1 tbsp mustard
1 garlic clove, minced
2 tablespoons canola or vegetable oil
11 oz thin crust pizza dough
1 cup shredded cheddar cheese
Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture,shredded cheese and drizzle with Ranch Dressing.

Creamy Gravy Pork Chops

Recipe:
4 either bone in or no bone Pork Chops
1 (10.5oz) can cream of chicken soup
1 1/2 cups Chicken Broth
1 (1 oz) packet of onion soup mix
1 (1 oz) pork gravy packet

Place pork chops in the slow cooker. In a separate bowl mix together remaining ingredients and pour over the chops.  Cook on low for 6-8 hours. (Cook, Bake & Decorate)