Malaysian coconut chicken
Ingredients
1 (3 pound) whole chicken
1 coconut, drained and meat grated
2 lemons, juiced
1 bunch green onions, chopped
3 tablespoons dried red pepper flakes
salt to taste
What’s next
Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others
Orange roasted chicken
Ingredients
1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
1/2 cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
1/2 cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
What’s next
Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing
Honey Chicken Stirfry
Ingredients
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 teaspoons olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice
What’s Next
In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.
Spanish Egg Casserole
Ingredients
6 oz. noodles
1/2 c. chopped onion
1/2 c. chopped green pepper
3 tbsp. butter
1 can stewed tomatoes
1 c. grated sharp cheese
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
6 cooked eggs, hard boiled
What’s next
Cook noodles. Cook onions and peppers in 3 tablespoons butter until tender. Add tomatoes, simmer 10 minutes. Add cheese to 1/4 cup butter, melt, blend in flour and salt. Stir into tomato mixture and turn off heat. Layer mixture in 8 x 8 inch baking dish as follows: noodles, tomatoes, sliced eggs, noodles, tomatoes. Bake 25 minutes at 350 degrees.
Easy chicken pot pie
Ingredients
1 cup cooked chicken
10 ounces frozen mixed vegetables
1 small potato, cooked & diced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup Bisquick baking mix
1/2 cup milk
1 egg
What’s next
Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden.
Serving Size: 4
Quick meatloaf
Ingredients
2 pounds lean ground beef
1 (10.75 ounce) can condensed tomato soup
1 onion, finely diced
1 cup rolled oats
2 eggs, beaten
1 tablespoon steak sauce
1/2 cup ketchup
3 tablespoons prepared mustard
What’s next
In a large bowl, combine ground meat, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup and mustard. Mix well. Shape into a loaf, and pat Into a loaf pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until done.
Slow cooker chicken broth
You’ll never use canned chicken broth again after tasting this. It’s delicious, economical, and can be made in batches then frozen in ice cub trays or tupperwares and taken out as you need it.
Ingredients
2 1/2 pounds bone-in chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 tablespoon dried basil
What’s Next
Place the chicken pieces, celery, carrots, onion, and basil in a slow cooker. Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.
Orange icing by James Beard
Try this cake filling recipe by cooking guru James Beard.
Ingredients
3/4 cups Orange juice — strained
2 tbs Lemon juice
3/4 cups granulated sugar
1 tb Orange rind — finely grated
What’s next
Mix the orange juice, lemon juice, sugar and orange rind together and drizzle the mixture over the three still warm cake layers. Be careful not to let it all soak into one spot. Then pile the layers on top of each other. The juice mixture will give the cake a lovely, fresh, fruity flavor and it is not rich like a chocolate or other candy flavored icing. Leave the cake to cool.
Healthy skin tonic
This juice is really easy to make, cheaper than the “organic health drinks” and packed with vitamins. Garlic boosts the immune system and can lower blood pressure. Cucumber improves the skin, hair and nails. Celery, another skin booster, has “negative calories.”
All you have to do? Feed the following ingredients into a juicer. Enjoy!
1 cucumber
2 Sticks of Celery
1 small to medium clove of Garlic
1 inch section of Root Ginger
“Cool” ice cream ideas
Warm weather means… ice cream! While most of us would be perfectly happy eating it from a cone, or straight out of the container, here’s a video on preparing ice cream novelties. Do it for your kids, or as a “cool” way to kick off a summer party.
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