Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Let’s Talk Apps June 23, 2015

And, no, I don’t mean the kind on your phone.  I mean the kind you serve at the beginning of a meal.  You may not know it, but I’m a big fan of appetizers.  When we go out to restaurants, I usually order an appetizer instead of an entree.  There’s a couple of reasons for this, actually.  First, I don’t have a big appetite, so I usually can’t finish a whole entree.  (And, yes, you can take it home, but sometimes I just don’t want to.)  Secondly, I’ve learned from watching cooking shows, that a lot of chefs feel constrained by entrees.  They feel like they have to supply a piece of meat, a carb, and a veg.  But with apps, they get to play around and make what they want.  So that’s why I like apps, they fit my appetite and they have more exciting options to taste.  At home, I love the idea of a party where you just serve a bunch of apps; that way you get to taste a lot of different dishes without feeling too full.  So today, I want to share some tasty app recipes that I recently got to try.

This first app is a spicy little nibble that’s perfect to whet your appetite.  I made these for one of hubby’s grandfathers as a father’s day present, but I snuck a few nibbles before packaging them up.  They’re spicy with just a hint of the maple syrup.

Spicy Maple Pecans (from Everyday with Rachael Ray)

1/4 c. sugar (I left this out since G’pa likes spicy food and is a diabetic.  If you don’t like as much spice, feel free to use the extra sugar.)

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. cayenne

1/4 tsp. ginger

1/4 tsp. cinnamon

3 tbsp. maple syrup

2 c. pecans (The original recipe calls for walnuts, but G’pa likes pecans best.)

1. In a small bowl, mix together the sugar, salt, and spices.  Pour the maple syrup in a small bowl and set it aside.

2. In a large nonstick skillet, toast the nuts over medium-high heat, stirring constantly til hot, about 5 minutes.  Immediately add the nuts to the syrup and toss to coat.  Stir in the spice mix til evenly coated.  Spread the nuts in a single layer on a rimmed baking sheet and let cool.

Spicy Maple PecansSpicy Maple Pecans 2

Next on the menu for today are these tasty, spicy crackers.  Mine weren’t very crunchy, so next time I’ll slice them even thinner.  Still, they were very tasty with plenty of cheese and spice.  The hubby and I both found them very hard to stop eating.

Parmesan Icebox Crackers (from Everyday with Rachael Ray)

1 c. flour

3/4 tsp. salt

1/2 tsp. cayenne

1/2 tsp. ground sage

4 tbsp. chilled, cubed butter

1 c. shredded Parmesan

1/4 c. heavy cream

1. In the food processor, pulse together the flour, salt, cayenne, and sage til combined.  Pulse in the butter til just combined.  Pulse in the Parmesan, then with the machine running, add in the cream and process til the dough forms a ball, about 10 seconds.

2. Turn the dough out onto a foot long sheet of plastic wrap and shape it into a 4 inch long log; roll it up and seal it.  Chill for at least 2 hours.

3. Preheat the oven to 325 degrees.  Slice the log into 1/4 inch thick slices and place them 2 inches apart on a parchment lined baking sheet.  Bake 20-25 minutes or til golden brown.  Let cool.

Parmesan Icebox CrackersParmesan Icebox Crackers 3

But of course I saved the best for last.  As soon as I saw this recipe in Bon Appetit, I knew I’d need to make them soon.  They take more work than your average garlic toast and they’re not at all healthy, but that just makes them an extra special treat.  They have a ton of flavor and disappeared quickly from the dinner that I took them to.

Garlic Confit Toast (from the April 2015 issue of Bon Appetit)

1 head peeled garlic

1/2 c. butter

1 c. grated Parmesan

2 tsp. chopped oregano

1 tsp. lemon zest (This gave it an interesting flavor, but you can leave it out if you want.)

1/2 tsp. crushed red pepper

1 baguette

1. In a small covered saucepan, cook together the garlic and butter over medium-low heat til the garlic is golden brown and very soft, 15-20 minutes.  Transfer to a bowl and let cool.

2. Once cool, add in the Parmesan and spices and mash into a paste.  Season with salt.

3. Preheat the broiler and slice the baguette in half lengthwise, then crosswise.  Broil the bread, cut side down, on a foil-lined baking sheet til golden brown, about 2 minutes.  Cool the bread slightly, then top it with the garlic paste.  Broil til the cheese is golden and bubbly, about 2 minutes.

Garlic Confit Toast Garlic Confit Toast 3

 

What are your feelings toward appetizers?

Before I go, I almost forgot to tell you about a great deal that’s coming up.  On July 10, Krispy Kreme is celebrating their 78th anniversary by offering a great deal.  You can buy a dozen glazed donuts, then receive the 2nd dozen for just 78 cents!

 

Breakfast Two Ways June 16, 2015

Filed under: Uncategorized — foodfaithandfinds @ 10:11 PM
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Today’s post is going to focus on what’s been called the most important meal of the day: breakfast!  I’ve got a healthy breakfast and a more indulgent breakfast, where should we start?  Healthy you say?  Here it goes!

While my husband’s on the night shift, we’ve had to adjust our eating schedules.  He doesn’t have much time between waking up and “dinner”, but I still want him to have a little something to keep him going.  Enter these power bars.  They’re easy to make, healthy, and keep his stomach from growling before dinner time.  I got about 8 bars from the recipe, and I really appreciated how well they held together, even though I used natural peanut butter.

Chewy Almond Butter Power Bars (from Foodie Crush)

1/2 c. almond butter (I used peanut butter since it’s what I had on hand.)

1/2 c. honey

1 c. toasted rolled oats

1/2 c. puffed brown rice

1/2 c. puffed quinoa or millet (I found puffed millet at Central Market, but you could always double up on the puffed brown rice.)

1/2 c. sliced almonds

1/4 c. chopped dried cherries

1/4 c. dried blueberries

1/4 c. chopped dried apricots

Chewy Almond Butter Power BarsChewy Almond Butter Power Bars 2

The indulgent breakfast is a loaf of cinnamon roll bread.  It had an interesting chewy texture, a wonderful flavor, and an aroma that filled the whole house.  It was also really easy to put together.  It was kind of pretty on the inside, but unfortunately, I forgot to take a picture of it.  :(      I guess we ate it too fast.  Still you can easily make it for yourself, and I’ll try to add a picture the next time I make it.

Cinnamon Roll Bread (from Macaroni & Cheesecake)

2 c. all-purpose flour

1 tbsp. baking powder

1/2 tsp. salt

1/2 c. sugar

1 egg

1 c. milk

1/3 c. sour cream

1/3 c. sugar

2 tsp. cinnamon

2 tbsp. water

1/2 c. confectioner’s sugar

2 tbsp. milk

1. Preheat the oven to 350 degrees and grease a loaf pan.  In a medium bowl, whisk together the flour, baking powder, and salt.

2. In another medium bowl, mix together 1/2 c. sugar, egg, 1 c. milk, and sour cream.  Gradually add in the flour mix and stir til incorporated.  Pour into the pan.

3. In a small bowl, mix together 1/3 c. sugar, cinnamon, and water.  (It will be thin.)  Spoon the cinnamon mix over the batter and use a knife to swirl into the bread.

4. Bake 40-45 minutes or til a toothpick removes cleanly from the center.  Let cool in the pan on a wire rack for 15 minutes.

5. In another small bowl, stir together the confectioner’s sugar and 2 tbsp. milk.  (This mix will also be thin.)  After the bread has cooled a bit, drizzle the icing over the bread and let it cool completely in the pan.

Though I’m not usually very hungry when I wake up, I make an effort to eat a little breakfast.  My preference is for a little fruit and a pastry (Aren’t I continental?), though I tend to go with a power bar or some cereal.  What’s your breakfast go-to?

 

Easy, Tasty, and Filling June 9, 2015

Sometimes, you just don’t feel like coming home and cooking dinner.  During times like that, it’s nice to have a store of slow cooker recipes to fall back on.  Today, I want to share another delicious recipe for you to keep in your back pocket to use on those occasions.  But first….have you tried any of the new Ben & Jerry core flavors?  I thought they sounded a bit lame when they first came out, but then they introduced the Spectacular Speculoos cookie core flavor: dark caramel and vanilla bean ice creams with speculoos cookie crumbles and a cookie butter core!  Oh my cow!!!  My husband almost didn’t get any because I had the hardest time not eating the whole pint in one sitting.  (To be fair, my hubby finished the rest in 1 sitting.)

Back to the slow cooker.  My hubby is a huge fan of  creole food, so I knew he’d love this.  This made 6-8 very filling servings, and it was a huge hit.  It was also a cinch to put together and tasted great.

Slow Cooker Creole Chicken and Sausage (from Pinch of Yum)

1 lb. boneless, skinless chicken breasts (I cut mine in good-sized chunks.)

12 oz. sliced, smoked Andouille sausage  (I used half that amount and it was still very meaty.)

1 c. chopped onions

2 cloves minced garlic

1 1/4 c. chicken broth

1 14 1/2 oz. can diced tomatoes

3 tbsp. tomato paste

1/2 c. tomato sauce

2 tsp. Creole seasoning (See below for the recipe I used.)

1/4 tsp. cayenne (If your Creole seasoning is spicy, you might want to omit this.)

1 tbsp. brown sugar

2 chopped green bell peppers

1 14 oz. can rinsed, drained black beans

2 tbsp. almond butter

1/2 c. sliced green onions

1. Place the chicken, sausage, onions, garlic, broth, diced tomatoes, tomato paste, tomato sauce, creole seasoning, and cayenne in the slow cooker and stir to combine.  Cook on low for 6-8 hours or on high for 3 hours.

2. Shred the chicken in the crockpot (if you didn’t cut up your chicken), add the brown sugar, green peppers, black beans, and almond butter and cook 20-30 minutes more.  Serve over rice and top with the green onions.

Slow Cooker Creole Chicken and SausageSlow Cooker Creole Chicken and Sausage 3

Now if you’re like me, you’re not about to go out and buy a $3 bottle of Creole seasoning to use in just 1 recipe.  That’s where Pinterest comes in so handy.  I just searched for Creole seasoning and picked a recipe that looked good.  You can search for your own recipe or use this one.

Creole Seasoning (from The Daring Gourmet)

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. sweet paprika

1 1/2 tsp. thyme

1 tsp. oregano

1 tsp. basil

1 tsp. cayenne

3/4 tsp. salt

1/2 tsp. black pepper

1. Mix all the ingredients together.

What is one of your favorite ice cream flavors?

 

Better Late Than Never June 2, 2015

Filed under: Uncategorized — foodfaithandfinds @ 9:34 PM
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Sorry about not posting last week and posting so late today.  My husband has recently switched to the night shift, and I’m still adjusting to it.  I don’t mind staying up late (I’m really a night owl.), but the rest of my daily rhythm is harder to reset, and I’m not up to my usual productivity yet.  I wasn’t sure if I’d have time to post today, but then I decided to make time to post one really tasty recipe.  Before we get to that though, you need to know that this Friday (6/5) is national doughnut day (!!).  To honor that, many doughnut shops are giving away free doughnuts.  I’d check with your favorite shop first, but it sounds like a good day for doughnuts.  (Though really, what day isn’t?)

This recipe is for a delicious and decadent peanut butter ice cream that has a ripple of peanut butter running through it.  It’s actually really easy to make and even easier to devour by the bowlful.  Here’s how to make some for yourself.

Double Peanut Butter Ice Cream (from Joy the Baker: Homemade Decadence by Joy Wilson)

1 1/2 c. peanut butter

2/3 c. brown sugar

1 tbsp. vanilla

1/8 tsp. salt (More if you’re using a lightly salted natural peanut butter.)

1 c. whole milk

2 c. heavy cream

1. In a food processor, combine 1 c. peanut butter, brown sugar, vanilla, and salt til blended.  With the machine on, slowly pour in the milk.  Pour the mixture into a medium bowl and slowly stir in the cream.

2. Process the mixture according to your ice cream maker’s instructions.  Towards the end of the processing time, nuke 1/2 c. peanut butter for 10-15 seconds.  Pour the softened peanut butter into the ice cream mix, quickly stir in, then freeze for at least 4 hours.

Double Peanut Butter Ice CreamDouble Peanut Butter Ice Cream 2

Thanks for understanding, and hopefully I’ll be back to normal soon.

 

A Bit of Healthy May 19, 2015

I know I post a lot of treats on here, but I’m trying to also give space to savory dinners and healthier treats.  Today I’m sharing some healthy recipes that will work for breakfast, snacks, and dessert.  I’m also trying to get back in the habit of letting you know about things that piqued my interest during the previous week.

Let’s start with a really healthy, hearty granola bar for your breakfast.  Granola’s not actually that hard to make, but these bars are even simpler.  I love that they’re naturally sweetened and chock full of good for you seeds and nuts.  These hold together really well and are a great make ahead breakfast to have on hand for busy mornings.

Hearty Granola Bars (by Oh She Glows)

1 1/2 c. mashed bananas (about 3)

1 tsp. vanilla

2 c. rolled oats

1/2 – 3/4 c. chopped dried cherries (If you’re uber sugar-conscious, you could sub in an unsweetened dried fruit like raisins.)

1/2 c. chopped walnuts

1/2 c. sunflower seeds (shelled)

1/2 c. pumpkin seeds (shelled)

1/2 c. sliced almonds

1/4 c. hulled hemp seeds (I didn’t have this, so I subbed in chia seeds.)

1 tsp. cinnamon

1/4 tsp. fine sea salt

1. Preheat the oven to 350 degrees.  Lightly grease and line with parchment a 9×13 pan.  In a large bowl, stir together the banana and vanilla.

2. In a food processor, pulse the oats til they’re coarsely chopped (but not turned into flour).  Stir the oats into the bananas.

3.  Add the rest of the ingredients, mix til moistened, then pour into the prepared pan.  Press down firmly and smooth out the top.

4. Bake 25-27 minutes or til firm and lightly gold on the edge.  Cool in the pan for 10 minutes, then cool completely on a wire rack.  Once cool, slice into 16 bars.

Hearty Granola BarsHearty Granola Bars 2

I said granola was easy to make, and this recipe will prove it to you.  This is a healthy granola recipe that’s lightly sweetened, makes a good bit, and tastes like banana bread.  Here’s just how easy it is.

Banana Bread Granola (from Two Peas and Their Pod)

3 c. old-fashioned oats

1 c. chopped walnuts

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 c. mashed banana (about 1)

1/4 c. melted coconut oil

1/4 c. maple syrup

2 tbsp. brown sugar

1 tsp. vanilla

1. Preheat the oven to 350 degrees and line a baking sheet with parchment.

2. In a large bowl, combine the oats, walnuts, salt, and cinnamon.

3. In a medium bowl, combine the banana, oil, syrup, brown sugar, and vanilla.  Pour the liquid mix over the dry ingredients and stir til coated.  Spread on the baking sheet.

4. Bake for 25-30 minutes, stirring occasionally.  Let cool on the baking sheet.

Banana Bread Granola  (My close up pic was blurry so I only have this one, sorry.)

This last recipe involves more work than the first two.  In fact, when I first made it, I decided that I would never make it again.  But that was before I’d tasted it.  These little energy bites taste just like an oatmeal raisin cookie.  Now, I’m not usually a fan of oatmeal raisin cookies.  I’ve had too many of them that tasted of burnt raisins, so I tend to stay clear of them on principle.  But these cookie bites aren’t baked, so you don’t have to worry about that.  And though it’s a bit tedious to roll all of the sticky mixture into little balls, they do taste REALLY good.  Next time I might try pressing them into bars to see if it’s any easier.  These are pretty sweet, but it’s just from raisins and dates.  Here’s how I get my oatmeal raisin fix.

Cinnamon Raisin Cookie Bites (from Texanerin Baking)

3/4 c. walnuts

3/4 c. rolled oats

1 c. dates

3/4 c. raisins

2 tsp. vanilla

2 tsp. cinnamon

1/2 – 1 c. oat bran

1/2 – 1 c. rolled oats

1. In a food processor, pulse the walnuts and 3/4 c. oats til there are no more large pieces; set aside.  In the food processor, pulse the dates and raisins together til smooth.  Add in the vanilla and cinnamon and pulse to combine.

2. Add in the nut mixture and pulse to combine.  Add 1/4 c. each of the oat bran and rolled oats and pulse til you reach a good consistency (it should hold together when squeezed).  Add more of each if necessary til the consistency is right; be careful to not add too much.

3. With wet hands, firmly squeeze by tablespoons into compact balls.  (This is what took a lot of work.  The mix is very sticky and it takes a lot of squeezing to compact it tight enough.  Because it was taking so long already, I didn’t bother to make mine round.  I got a couple dozen bites, but it would just depend on what size yours are.)

Cinnamon Raisin Cookie BitesCinnamon Raisin Cookie Bites 3

This past week, I read a couple of great cookbooks that I wanted to share with you.  The first one was Cook This Now by Melissa Clark.  I really like Melissa’s style of writing, and I found a few recipes that really grabbed my attention.  In the future, you can be on the lookout for Pistachio Shortbread (Sounds really good, especially with the exotic addition of orange blossom water.), Carroty Mac and Cheese (A classic baked mac and cheese with the shouldn’t-be-too-noticeable, healthy addition of grated carrots.), and Thai-Style Ground Beef with Chiles and Basil (I’m really not sure why, but this one just sounded too tasty not to write down.).

I also read a cookbook by one of my favorite food bloggers.  It’s called Easy Gourmetand it’s by Stephanie Le of I Am a Food Blog.  As readers of her blog would expect, the cookbook is filled with inventive recipes, gorgeous photography, and a fun style of writing.  The recipes that really caught my eye were Pistachio Pavlovas (Are you sensing a theme?) and Quinoa Pea Cakes (You know I love quinoa, so of course I want to try it in fritter form.).

What’s caught your eye lately?

 

Ugly Food Tastes Good May 12, 2015

Filed under: Uncategorized — foodfaithandfinds @ 10:24 PM
Tags: , ,

So you probably know by now that I am nowhere near what could be considered a good food photographer.  I sincerely admire the bloggers that take the time to style their plates, set up near some natural light, and take hundreds of great photos.  I cook to keep my husband and I fed, and I blog about what we eat if it tasted good.  I try to snap a photo before we eat, but I can’t take too long or the food gets cold.  (Plus I’m slightly lazy.)  So sometimes I take pictures of food that just doesn’t look that great, but I share it anyway.  Today I’m exhibiting two of my recent photographic fails.  What these recipes lack in pretty, they do NOT lack in flavor.  Both of these were birthday treats, and they were both huge hits.

You may have heard me discuss this before, but I am not very proficient at making angel food cake.  I’ve tried making it a few times before (it’s one of hubby’s maternal grandmother’s favorites), but something always goes wrong.  For her birthday this year, I decided to try this recipe for angel food cupcakes.  Not only is it from one of my favorite bloggers, but I thought that I might do better with cupcakes than with a full-sized cake.  And while I don’t think my technique is perfected yet, these definitely turned out better.  They shrank a bit in the oven, but they had a nice, fluffy texture and a really lovely lemon flavor.  The original recipe topped them with a marshmallow frosting, but since Grandma is a diabetic, I nixed that idea.  Instead I got some sugar-free Cool Whip and used that as frosting instead.  I noticed afterward, that I was supposed to get 18 cupcakes, but I only got 12 plus a double cupcake (which is what I used to taste test!).  Still, they were really nice and I’m definitely going to use it for Grandma’s birthday next year.

Pink Lemonade Angel Food Cupcakes (from Table for Two)

3/4 c. + 2 tbsp. sugar

1/2 c. cake flour

1/4 tsp. salt

6 room temp egg whites

2 1/2 tbsp. warm water

1/2 tsp. lemon extract

3/4 tsp. cream of tartar

3-4 drops red food coloring  (All I had was gel food coloring, so I left it out.)

1. Preheat the oven to 350 degrees.  Line 18 muffin cups with paper liners.

2. In a small food processor, pulse the sugar til it’s super fine.  In a medium bowl, sift together the flour and salt with 1/2 the sugar.

3. In a large bowl, whisk together the egg whites, water, lemon extract and cream of tartar for 2 minutes.

4. With the mixer on medium, carefully add in the other half of the sugar and beat til medium peaks form.  Dust the top of the egg mix with a little of the flour mix; gently fold til combined.  Repeat until all the flour mix is incorporated.

5. Once the flour is incorporated, fold in the food coloring.  Divide the batter evenly among the prepared cups, filling til nearly full.

6. Bake 18-20 minutes or til the tops are golden brown and a toothpick inserted in the center removes cleanly.  Cool completely on a baking rack.

Pink Lemonade Angel Food Cupcakes Pink Lemonade Angel Food Cupcakes 2

Now this next one was my hubby’s special treat for his birthday.  He’s not really much of a cake person, but he is an oreo person.  I’ve been pinning birthday treat ideas to a special, secret board and this is the one that I chose to do this year.  These are what I would affectionately term a “hot mess”, LITERALLY!  They’re oreo pancakes layered with an oreo whipped cream.  I’m not sure how the original blogger managed to get her lovely photos, but my hot off the griddle pancakes melted the whipped cream into a big ol’ mess.  Still, they were delicious, and the hubs really loved them.  All in all, they were easy to make and a nice, special treat.

Oreo Pancakes (from Grandbaby Cakes)

For the pancakes:

1 1/3 c. all-purpose flour

1 1/4 tsp. baking powder

4 tbsp. sugar

2 tbsp. cocoa

2 eggs

1 c. buttermilk

4 tbsp. melted butter

1 tsp. vanilla

1/4 c. chopped oreos

For the whipped cream

1 c. heavy cream

1 tbsp. confectioner’s sugar

1 tsp. cornstarch

1/4 c. chopped oreos

1. In a large bowl, whisk together the flour, baking powder, sugar, and cocoa.

2. Add in the eggs, buttermilk, butter, vanilla, and oreos.  Pour the batter by 1/4 cupfuls onto a hot frying pan or griddle and cook til browned and crisp on both sides.

3. Place in a 225 degree oven to keep warm and repeat with the remaining batter.

4. While the pancakes cook, whip the cream on high til peaks start to form.  Add in the confectioner’s sugar and cornstarch and mix til stiff peaks form; fold in the oreos.

5. To serve, alternate layers of pancakes and whipped cream and garnish with chocolate syrup.

Oreo Pancakes Oreo Pancakes 2 Oreo Pancakes 3  (Like I said – hot mess!)

Before I leave you for the night, I wanted to share a friend’s blog that’s really been a blessing to me lately.  This friend is currently serving at a mission in Japan and blogging about it over at Standing Upside Down.  Her posts are sometimes light-hearted and sometimes serious.  Two of her recent, more serious posts have really spoken to my heart.  In Be Still she reminded me that I can’t do my work for God as well as I should unless I’ve spent quiet time in communication with him.  And in Pressed Down, Shaken, and Overflowing she was very honest about a time when she was inwardly complaining, but God blessed her anyway, more than she could have hoped for.  It was a beautiful reminder that God blesses us because He loves us, not because we’ve done anything to deserve it.

What are some of your recent blessings?

 

Slow Cooker Supper May 5, 2015

Filed under: Uncategorized — foodfaithandfinds @ 8:49 PM
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So I know it’s Cinco de Mayo, but I’m not going to share any Mexican food with you today.  First of all, I haven’t made any new Mexican recipes for a while.  Secondly, we never really celebrate it.  I mean, we live in Texas and eat Mexican food on a regular basis, so it doesn’t seem necessary.  Instead, I’m going to share with you one of the tastiest and easiest slow cooker curries we’ve ever tried.  You barely have to do anything, and it gives you so much of a flavorful, delicious dish.  We got 6 servings out of it and enjoyed each one enormously.

Slow Cooker Coconut Chicken Curry (from A Cedar Spoon)

2 lb. chicken thighs (I chopped mine for faster cooking.)

1 cubed bell pepper

1 sliced jalapeno

1/2 chopped sweet onion

5 peeled, chopped carrots

1 14 1/2 oz. can diced tomatoes

2 cloves minced garlic

1/2 c. coconut milk (I wanted even more coconut flavor, so I’ll try doubling this next time.)

2 tbsp. curry powder

1 tsp. cumin

1 tsp. crushed red pepper

1/2 tsp. salt

1 tsp. coriander

6 oz. tomato paste (I thought this took over the flavor a little too much, so next time I’ll try just 3 oz.)

1. Trim the fat off the chicken and place it in the bottom of the slow cooker with the bell pepper, jalapeno, onion, carrots, and diced tomatoes.

2. In a medium bowl, whisk together the remaining ingredients til combined.

3. Pour the sauce in the slow cooker and stir to coat.

4. Cook on low for 6 hours (or high for 4 hours) or til cooked through.

5. Serve over rice and top with cashews or toasted coconut.

Slow Cooker Coconut Chicken CurrySlow Cooker Coconut Chicken Curry 2(I might have gone a little crazy with the cashews.)

So, do you celebrate Cinco de Mayo, and if you do, what do you fix?

 

 
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