Navajo Blue Cornbread

This is a sweet cornbread, by the way. :)

Dry ingredients:
1 cup flour
1/2 cup cornmeal
1/2 cup blue cornmeal
1 Tbsp. baking powder
1/2 cup brown sugar
1 tsp. salt

Wet ingredients:
1 cup milk
2 eggs
1/4 cup softened butter (half stick)
1/2 cup honey

Mix wet and dry ingredients separately. Combine them together and stir well. (I use a mixer for the wet ingredients and then add the combined dry ingredients.)  Pour into an 8"X8" or 9"X9" greased pan. Bake at 350 degress for about 45 minutes. NOTE: You can use all regular cornmeal, too. :)

MacNeal Crank

Honey Sesame Chicken (Slow Cooker Style)

4 boneless, skinless chicken breats
salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion (I used a small handful of dried onions from food storage)
1/4 cup ketchup
2 Tbsp. vegetable oil
2 cloves of garlic, minced
1/4 tsp. red pepper flakes (optional)
4 tsp. cornstarch
6 Tbsp. water
Sesame seeds

Season the chicken with salt and pepper on both sides and place in bottom of slow cooker. In a bowl, combine the honey, soy sauce, onion, ketchup, oil, garlic and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours or until chicken is cooked through. Remove chicken from the slow cooker, leaving behind the juicy sauce. Dissolve cornstarch in water and mix into the sauce in the slow cooker. Cover and cook on high for 10 minutes. Meanwhile, cut up chicken into bite sized pieces and return chicken to the pot when the sauce has thickened. Serve saucy chicken over rice or noodles. 4-6 servings. I found this in LDSLiving Magazine March/April 2013.

Christmas Shortbread Buttons

3/4 cup butter, softened
1/4 cup sugar
1 3/4 cup flour
1/2 tsp. almond extract

Beat butter and sugar in a bowl. Stir in flour and extract. Divide the dough into two halves. Tint each half with a different color (I used red and green, obviously).  On lightly floured surface, roll out dough to 1/4 inch thick. Cut with 1 1/2 inch round cookie cutter. I have a set of 12 round cookie cutters. See below.

Place on cookie sheet lined with parchment paper. Use the non-cutting edge of the 7/8 inch cookie cutter to press an indention into each cookie.

Then use an icing nail (rose nail?) to poke the four holes in the middle of each button.

You can also use a toothpick for the holes in the middle. Bake in 350 degree oven for 7-8 minutes. If baked too long, they will brown and taste strange.

Remove from cookies sheet and cool completely on wire rack. Enjoy!
Recipe from the Betty Crocker Christmas Cookbook. :)

Peanut Butter Chocolate Chip Cookies

1 cup brown sugar
1/2 cup peanut butter
1/2 cup softened butter
1 egg
1 1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chocolate chips (I use sweet)
granulated sugar for coating

Beat brown sugar, peanut butter, butter and egg together. Stir in flour, baking soda, baking powder and salt. Stir in 1 cup sweet chocolate chips. Roll dough into 1 1/4 inch balls and roll in granulated sugar until coated. Place on ungreased cookie sheet about 2 inches apart. Bake for 9-10 minutes at 375*. Cool 5 minutes on cookie sheet, and remove to cooling rack. Makes about three dozen.

Massaman Chicken Curry

•1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
•1-2 medium potatoes, cut into chunks

•1 14 ounce (400 ml) can coconut milk (not lite)

•1 small red pepper, thinly sliced

•1 medium tomato, sliced

•2 Tbsp. coconut oil OR vegetable oil

•1/3 cup onion, sliced

•1 thumb-piece ginger, grated

•4-5 cloves garlic

•1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper

•1/2 cup good-tasting chicken stock

•1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass

•3 bay leaves

•1 tsp. turmeric

•1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)

•1 tsp. ground coriander

•1 tsp. whole cumin seed

•1/2 tsp. white pepper

•1/8 tsp. cardamon

•1 tsp. tamarind, or substitute 1 Tbsp. lime juice*

•3/4 tsp. shrimp paste (available by the jar at Asian stores)

•2 Tbsp. fish sauce

•1 Tbsp. palm sugar OR brown sugar

1.Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.

2.Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.

3.Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.

4.Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.

5.Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.

6.Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!

*Tamarind Substitution Tip: Tamarind paste can be tricky to find, hence I have offered a substitute here. Yes, lime and tamarind are two very different fruits; however, they provide that same sourness you're looking for in this curry (it is balanced out with the palm sugar or brown sugar).

Chicken in Curry Coconut Sauce

1 1/2 pounds boneless, skinless chicken breasts or fillets
2 Tbsp. olive oil
1 Tbsp. curry powder
1/4 tsp. garam masala (or 1/8 tsp. ground cloves)
1 medium onion, chopped
1 1/2 tsp. grated fresh ginger
1 clove of garlic, minced
1/2 cup chicken broth
1/2 cup whipping cream
1/4 cup unsweetened coconut milk
3/4 cup canned, undrained diced tomatoes (I left these out and it was fine! I hate tomatoes...)
2 Tbsp. unsweetend coconut milk
1 Tbsp. cornstarch
1 cup frozen peas
3 cups hot cooked rice
1 Tbsp. unsweetened coconut milk

In a 12 inch skillet, heat oil over medium-high heat. Add the chicken and cook for 2-3 minutes or until lightly browned, turning once. Remove the chicken and reserve the drippings.

For sauce: Stir curry powder and garam masala into the pan drippings. Cook and stir one minute. Add onion, ginger and garlic. Cook until onion is tender but not brown. Add chicken broth, whipping cream and 1/4 cup of the coconut milk. Bring to a boil and reduce heat. Simmer, uncovered, for three minutes.

In a small bowl, mix together 2 tablespoons of the coconut milk and the cornstarch. Stir cornstarch mixture into curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir two more minutes.

Return chicken to the coconut sauce and coat with sauce. Return to boiling; reduce heat and simmer, covered, for 5-6 minutes, or until chicken is no longer pink, turning chicken once. Sprinkle peas over chicken, cover, and remove from heat. Let stand five minutes.

Mix the tablespoon of coconut milk into the rice. Serve chicken and sauce over the rice. Serves 4-6, depending on how much you eat!

Beth's Bread

This recipe comes from a mother of ten children. She is amazing!  Unfortunately, she passed away several years ago from cancer. Her spirit lives on and so does her delicious bread! Thank you, Beth!

Combine in a mixing bowl:
1 1/2 cups white flour
2 1/2 Tbsp. yeast

Warm together in a pan or microwave until warm, but not too hot:
1 3/4 cups water
3 Tbsp. oil
1/2 tsp. salt
1/3 cup honey

Add the hot liquid to the bowl containing white flour and yeast. Using dough hooks on a mixer (or I mix by hand!) mix in:
2 1/2 cups whole wheat flour

Continue mixing by hand and add:
1 1/4 cups white flour

Knead five minutes. Divide into two equal portions. Place in greased loaf pans and let rise 20-25 minutes in the oven on warm setting. Then increase heat to 350* and bake for 25 minutes. You may brush the tops with butter if you like. Makes 2 loaves.
I substitued 1/2 cup of ground flax seed for 1/2 cup of the white flour at the end and it gave it a yummy flavor! Enjoy!