Coconut Chicken Salad with Warm Honey Mustard Vinagrette

This is so good. I made it for Drew and I last week and it was a hit! Not to mention it's a "skinny recipe" so its super low cal. Here is the link:

http://www.skinnytaste.com/2011/03/coconut-chicken-salad-with-warm-honey.html

There are so many good recipes on this website. Enjoy!

Puff Pastry Tacos

Ross came up with this idea, and it was a success! Just look at at how flaky and yummy it looks...and it tastes even better.

Ingredients:
1lb ground meat
taco seasoning
salsa
dried onion
puff pastry
Shredded cheese

Directions:
*Cook meat with salt, pepper, and onion. Add other ingredients to taste. Add about 1/4 C of water for consistency.
*Roll out puff pastry and cut into fourths
*Add meat, and shredded cheese to half of the pastry leaving an edge.
*Fold over and press down edges with a fork
*Brush the tops with egg wash
*Bake according to puff pastry directions

Sticky Fingers

SUPER DUPER (is that really a word??) EASY! Trying this is a must!! This tastes really close to the sticky fingers they serve at Wingers. We've eaten it as is just the chicken (fried or baked) with fries or rice, the chicken on salad cut up, and as a wrap with lettuce, ranch and cheese. Ross is so in love with this, he requests it at least once a week. I've actually started to double it just so I can freeze it and have it on hand.

Ingredients:
3/4 C brown sugar
3 Tbl. Frank's Hot Sauce
2 Tbl. water

Directions:
Mix all ingredients in a sauce pot and heat until sugar is dissolved. Pour over prepared chicken and voila! We've discovered we like it on popcorn chicken best.

 O yea I got the recipe from Family Favorite Recipes here. Pict. to come, check out here blog to take a look.

Skillet Mac-N-Cheese

I'm in love with creamy macaroni!!! Try it you wont be dissapointed. I got the recipe from Mels Kitchen Cafe, you really need to check out all of her recipes, they all look really yummy. I have a long list of dishes I plan on making, stay tuned!!

Ingredients:
3 1/2 cups water, plus extra if needed

1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Directions:
*Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
*Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
*Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

**When I made this I ended up adding pretty much double of all of the seasonings after it was done. And I personally wont use Monterey Jack again, it gave it creaminess but no real flavor, so I'll just use cheddar cheese.

Parmesan Chicken

This chicken is YUMMY & its simple to make!

(sorry this picture also has homemade mac n cheese which is pretty good also)

The Goods:

Chicken Tenders or I'll just cut up chicken breasts into strips
1/2 c. butter, very soft, almost melted
1/2 c. sour cream, maybe a bit more
1-1 1/2 tsp garlic
1 roll of ritz crackers
1/2-3/4 c. grated parmesan cheese

• In a small bowl combine butter, sour cream and garlic together. Then in a seperate bowl crush the ritz crackers and mix with parmesan cheese.


• Take chicken and dip into sour cream mixture then into cracker mixture. Place on baking sheet so they are not touching.


• Bake at 425 degrees for 20-25 minutes.

Sloppy Joes

This recipe has been in my family for, well really I don't know how long...but I know my grandma made it! It is delish! I know there are many who may turn up their nose just hearing the words "sloppy joes" but let me just tell you this recipe will change your mind! Try it....you'll love them...!! :)

Ingredients:
1 lb ground beef
1 can chicken gumbo soup
1/2-3/4 C Ketchup
1/2 tsp mustard

Directions:
Cook beef with salt, pepper, dried onion. Add in the gumbo soup, ketchup, and mustard mix altogether. Taste it and add more ketchup or mustard to taste. Put on a yummy bun dish with some chips and enjoy!!

White Chocolate Brownies with Raspberry Coulis

I found these brownies to be divine! Super delish. I found the recipe for the brownies at. Culinairy Delights

(30 mins in and 8x8 pan)

For the brownies:

2/3 cup all-purpose flour
½ cup finely ground almonds
½ teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
4 ounces premium-quality white chocolate, coarsely chopped
1 cup sugar
2 teaspoons grated orange zest
4 large eggs
1 teaspoon pure vanilla extract
1 cup fresh raspberries

Getting ready

Center a rack in the oven and preheat the oven to 325 degrees F.

Butter a 9-x-13-inch pan (Or in an 8x8 for 30 mins), line the bottom with parchment or wax paper, butter the paper and dust the bottom and sides of the pan with flour; tap out the excess. Put the pan on a baking sheet. Not sure on the time, I'd put it for 20 mins and check it.)
To make the brownies

Whisk together the flour, ground almonds and salt.

Set a heatproof bowl over a saucepan of only-just-simmering water. Put the butter in the bowl, top with the chopped chocolate and stir frequently until the ingredients are just melted—you don't want them to get so hot that the butter or the white chocolate separates. (White chocolate is finicky, so don't leave the kitchen while it's over the heat—too much heat and it will fall apart or scorch.) Remove the bowl from the pan of water.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and orange zest together with your fingers until the sugar is moist and aromatic. Add the eggs and, with the paddle or whisk attachment, or with a hand mixer, beat on medium-high speed for about 3 minutes, or until pale and foamy. Beat in the vanilla. Reduce the mixer speed to low and blend in the melted butter and chocolate. Still working on low, mix in the dry ingredients, stirring only until they disappear into the batter. Scrape the batter into the prepared pan and sprinkle the raspberries evenly over the batter.

Raspberry Coulis to go with brownies. This truely is what makes the brownies. It does take a little work, but is oh so worth it. I got the recipe from Une Gamine dans la Cuisine at pixie-baker.

Ingredients
2 cups of fresh or frozen raspberries
1/4 cup sugar (add more if needed, I like mine on the tart side)
1/2 Tablespoon of lemon juice (optional)

If you are using frozen berries, thaw them to room temperature first. In a medium saucepan over medium-high heat, bring raspberries and sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 10- 15 minutes.

Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 lemon juice. Taste and add more sugar or lemon juice if you like.

Drizzle over dessert with a fork or from a pastry bag fitted with a thin tip.