from the kitchen of Brionna
1 pkg. devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1 ½ boxes Andes Chocolate Mints
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes. After cookies are removed from oven, place one Andes mint on each cookie. When melted, swirl lightly with a toothpick. Makes 2 dozen.
Showing posts with label Brionna. Show all posts
Showing posts with label Brionna. Show all posts
Tuesday, February 8, 2011
Coconut Chicken Curry
from the kitchen of Brionna
1 lb boneless, skinless chicken breast (about 2 large breasts)
1 ½ tablespoons vegetable oil
2-3 tablespoons curry powder (depends on how spicy you want it)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk (NOT light)
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste
Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.
1 lb boneless, skinless chicken breast (about 2 large breasts)
1 ½ tablespoons vegetable oil
2-3 tablespoons curry powder (depends on how spicy you want it)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk (NOT light)
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste
Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.
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