My Pasta Salad

I made this recipe up, so the measurements are estimates!

4 cups uncooked pasta (I choose shells, bowties, etc. to be more fun)
1 large can of chicken (13 oz.)
1 cup mayonnaise
1/4 cup prepared mustard
1/4 cup dill relish
1 small can sliced olives (2.25 oz.)

Cook pasta according to package directions. Strain and set aside. Empty chicken into a bowl and separate with a fork. Add remaining ingredients, and mix together. Pour mayonnaise mixture over the pasta and toss to coat. Enjoy!

Kale Chips

One bunch of kale
1 Tbsp. olive oil
1 tsp. season salt

Wash and dry kale thoroughly. Remove the kale from the thick stems and tear into bite sized pieces.  Place the kale into a bowl and drizzle the olive oil over the kale. Gently toss to coat. Place the kale on parchment paper lined baking sheet. Sprinkle the season salt over the kale. Bake at 350 degree oven for about 10-15 minutes. Edges should be browned but not burned.

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).