Toasted Coconut Rice

 This simple tropical rice is
delicious and restaurant quality.

Ingredients:

2 tablespoons coconut oil

2 cups jasmine rice

1 can unsweetened coconut milk

3 cups water

1/4 cup brown sugar

1 1/2 teaspoons salt (I use pink Himalayan or sea salt)

2 cups toasted flaked coconut (3 cups unsweetened flaked coconut)

Method:

Melt the oil in a Dutch oven (or stock pot) over medium-high heat. Add the rice and saute (cooking & stirring) for 2 minutes.

Add the coconut milk, water, brown sugar and salt to the pan. Stir to mix. Bring to a boil, stir and reduce the heat to a simmer. (low to medium low) Cover and simmer for 20 to 25 minutes or until all of the water is absorbed. 

While the rice is cooking, preheat oven to 300*. Sprinkle the coconut, in an even layer, onto the bottom of a baking sheet or pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn.

Fluff the rice with a fork. Fold in 1 1/2 cups of the toasted coconut. If desired, transfer to a very large serving or casserole dish. Garnish the rice with the 1/2 cup of coconut. (Store any leftover toasted coconut in an airtight container.) Makes ten 1 cup servings.

Note: This rice pairs perfectly with "Slow Cooker Hawaiian Sweet Pineapple Chicken" and Shrimp dishes.

Slow Cooker Hawaiian Sweet Pineapple Chicken

This a simple & delicious meal!

Ingredients:

1 can pineapple chunks in juice 

2 pounds of chicken breasts and/or thighs cut into chunks

1/4 cup packed brown sugar

1/3 cup low sodium soy sauce or coconut aminos

1 teaspoon minced garlic

1/2 teaspoon ground ginger

1 1/2 cups chopped onion (about 1 small/medium onion)

1 to 1 1/2 cup chopped red, yellow or orange bell pepper (about 1 pepper)

2 tablespoons cornstarch mixed in 1/4 cup cold or room temperature water

Method:

Drain the juice from the can of pineapple chunks and save the juice. Add the juice and all of the ingredients, except for the pineapple chunks and cornstarch, to the pot of a slow cooker. Heat on low for 4 hours. Stir in the pineapple chunks and cornstarch mixture. Continue to simmer for another 30 to 60 minutes. Serve over Toasted Coconut Rice** or regular rice. Makes 5 cups (Six rounded 3/4 cup portions served over 1 cup of rice.)

**Toasted Coconut Rice Recipe:

Ingredients:

2 tablespoons coconut oil

2 cups jasmine rice

1 can unsweetened coconut milk

3 cups water

1/4 cup brown sugar

1 1/2 teaspoons salt (I use pink Himalayan or sea salt)

2 cups toasted flaked coconut (3 cups unsweetened flaked coconut)

Method:

Melt the oil in a large saucepan over medium-high heat. Add the rice and saute (cooking & stirring) for 2 minutes.

Add the coconut milk, water, brown sugar and salt to the pan. Stir to mix. Bring to a boil, stir and reduce the heat to a simmer. (low to medium low) Cover and simmer for 20 to 25 minutes or until all of the water is absorbed. 

While the rice is cooking, preheat oven to 300*. Sprinkle the coconut in the bottom of a baking sheet or pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn.

Fluff the rice with a fork. Fold in 1 1/2 cups of the toasted coconut. Garnish the rice with the 1/2 cup of coconut. (Store any leftover toasted coconut in an airtight container.) Makes 10 cups.

Notes: This is a meal that the entire family can enjoy ~ The vegetables simmer until the flavors are blended and mellow. 

If you prefer a spicier dish, 1/2 teaspoon crushed red pepper can be added to the pot or sirracha sauce may be served on the side.

Creamy Slow Cooker Chicken & Rice

This thick & creamy chicken & rice meal is
delicious, healthy and satisfying. 🥰

Ingredients:

1/2 cup wild rice

1/2 cup basmati rice 

1 1/2 pounds boneless, skinless chicken breasts

1 cup diced onion (about 1 medium onion)

1 cup diced carrot (about 2 medium carrots or 12 baby carrots)

3/4 cup diced celery (about 2 stalks)

5 cloves garlic, pressed or minced

2 bay leaves

6 cups low sodium chicken broth

2 cups water

1 tablespoon Italian seasoning

1 teaspoon salt

1 teaspoon black pepper

5 tablespoons butter

1/2 cup flour

1 cup milk

1 cup half & half

Italian or regular chopped parsley (optional)

Method:

Place the rices in a seive and rinse with water. Add the rices, chicken, onion, carrot, celery, garlic, bay leaves, broth, water, Italian seasoning, salt and pepper to the pot of a slow cooker. Cover and cook on low for 4 hours. Remove the chicken and transfer to a plate or bowl. Shred with two forks and return to the pot.

Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for one minute. Stir together the milk and half & half in a two cup measuring cup. Slowly add the milk mixture while stirring with a whisk until the mixture is smooth, creamy and thickened. Stir into the slow cooker. Allow to stand for at least 5 minutes before serving. Reduce heat to warm until ready to serve. If desired, garnish with a little bit of chopped parsley. Makes 10 cups ~ Six 1 2/3 cup servings. 

Note: This creamy, aromatic and tasty dish is simple comfort food! After 11 days in the hospital, my husband needed to follow a "soft foods" diet for 1 week. This was a perfect, nutritious meal that he could enjoy. ❤

Refreshing Apple Cider Spritzer Mocktail 🍎

So delicious & refreshing! This
alcohol free cocktail is a nice
option to offer to family & guests ❣ 

Ingredients:

1 tablespoon (1 inch) fresh peeled ginger, thinly sliced

3 cups apple cider (not apple juice) 

1 cup ginger ale

ice cubes

Garnishes:

4 cinnamon sticks

apple slices

Method:

Place the ginger in the bottom of a large measuring cup or wide mouthed pitcher. Use a wooden spoon to muddle (gently crush) the ginger until it is fragrant and juices are released.**

Add the cider and stir to mix. Place ice cubes in 4 glasses. Pour 3/4 cup of the cider mixture over the ice in each glass. Top each serving with 1/4 cup of ginger ale.

If desired, garnish each serving with a cinnamon stick and/or an apple slice or two, plus a straw.

Serve immediately. Makes 4 apple spritzer mocktails.

SUPER SIMPLE Apple Cobbler Dump Cake (Kid Friendly)

This simple dessert makes lots and filled the
home with a delicious aroma while baking. 🩷

Ingredients:

1/2 tablespoon butter

2 (20 unce cans) apple pie filling

1 box yellow cake mix

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 teaspoon cinnamon

1/4 teaspoon nutmeg or cardamon

1/8 teaspoon allspice (optional)

Optional Garnishes:

vanilla ice cream

caramel syrup

whipped cream

Method:

Preheat oven to 350*. Use the 1/2 tablespoon of butter to grease the bottom and sides of a 9x13 inch baking pan. Place the baking pan on top of a baking sheet with sides.

Layer the apple pie filling evenly in the bottom to the buttered pan.

Sprinkle the cake mix over the apples, spreading evenly to cover all of the apples.

Drizzle the melted butter over the cake mix so that all of the dry parts are covered. Sprinkle the spices evenly over the top of the cobler.

Place the pan and the baking sheet into the preheated oven. Bake for 45 to 50 minutes or until the top of the cake is browned and crisp. 

Allow to cool for a couple of minutes and then use a large spoon to scoop a portion into a serving bowl. If desired, top with a dollop of whipped cream or a scoop of ice cream and a drizzle of caramel sauce. Makes 12 servings.

Note: I prefer to make all of my meals and desserts from "scratch", but sometimes it's nice to make something quick and EASY. It is convenient to keep apple pie filling and a box of cake mix in the pantry for an impromptu dessert. This also is something simple to make with kids and grandkids. 🥰