Coconut Curry Chicken

In a large glass mixing bowl place:

1 can of Coconut Milk (or if you can find Cream go for that!)  Don't use Light Coconut Milk, check the coconut content, cheaper cans will have more water. It will seem thick but with heat it thins.
2 crushed garlic cloves
5 slices ginger root
3 TBSP curry powder
1 tsp (give or take) cayenne powder
1/2 tsp Bay Leaves
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Coriander
2 tsp Cumin
1/2 tsp Tumeric
1/2 tsp salt
1-2 tsp sugar

Whisk together until well blended..

Chopped bell pepper (color of your choice)
1/4 cup diced onion
1 grilled Portobello mushroom, sliced (stem removed, wipe down with a damp paper towel, rub with a small amt olive oil, bake in an oven at 450 for 12-15mins)
1/2 Zucchini sliced in 1/4-1/2 inch slices

And in a large glass baking dish:

Place Chicken (I used chicken thighs, but since the skin was providing too much oil I would recommend a boneless, skinless chicken item) 

Place veggies

Pour coconut curry sauce on top and attempt to cover it all.  

Bake at 425 for 55mins total - 30mins with tinfoil to keep the chicken moist, basting the chicken frequently
(if this were a skillet dinner which I make with diced Firm Tofu I'd add cauliflower, tomatoes, broccoli and eggplant and sliced carrots)


I personally prefer a sweeter curry than a salty one, and I enjoy the heat of chili flakes or cayenne. But add this as you go - taste the sauce before placing with the chicken if you will.

Chicken Cabbage Soup Experiment Extraordinaire!

1 crockpot
1 chicken breast - Flame grilled then shredded
some chopped cauliflower
some chopped broccoli
peeled and chopped carrot
shredded/chopped cabbage
chopped onion
1/2 can canned diced tomatoes w/ juice
2 cans chicken stock with equal water
2 cloves garlic

1tbsp garlic powder
1tsp bay leaves
1tsp fresh rosemary
1tsp marjoram
1 tsp paprika
1tbsp pepper
1tsp salt
1tsp chili flakes

Toss in slow cooker, HOPE IT ALL FITS (unlike mine... ohhh well, who cares about that GIANT mess all over the kitchen counters and floor at 7am lmao) and then cook for the night or day.


I have NO IDEA if this is good yet, just started it... we shall see...

Turkey Apple Butternuts

Hahah, I wrote nuts.

So this is a take on a stuffed/rolled flank steak recipe I have that I did with a Rouladen steak (and abysmally forgot string and overcooked the meat... typical blonde), but has some twists...

1-2 butternut squashes (or acorn)
500g (or a package) of ground turkey (or use ground beef, or use flank steak)
1 granny smith apple(1/4 to 1/2 per squash half)

Slice the apple into thin slices, keep in shape to stuff the squash cavity.
Marinade the meat with worchestershire, thyme, rosemary, garlic, chopped onion and S+P. Turkey does not need to be marinated.

Marinade/cooking sauce:
2 tbsp honey
1/2cup apple juice or pineapple juice
1 tsp nutmeg
1 tsp cinnamon
2 tbsp melted margerine or butter

Stuffing:
1/2cup finely chopped onion
1/3cup crushed/chopped pecans
1/4cup finely chopped mushrooms
1/8cup green onion
1tsp rosemary
1tsp thyme
1/2cup shredded cheddar
2 cloves crushed garlic
S+P
(in the future I may add chopped granny smith..)

Place the squash cavity side up in a glass baking dish with apple/pineapple juice in the pan. 
Place some cooking sauce in the cavity of the squashes, and then place the quarter or half sliced apple, then press some ground meat into a very thin patty and place on top of the cavity and press to seal. Add some stuffing and cover with another thin piece of ground meat, try to seal as best you can.  Pour remaining sauce all over meat and squash. Once both halves are done seal with tinfoil above the pan.

OR pound the flank steak flat and spread the stuffing on top, roll and tie with string.
Bake at 375-400 until cooked.