Thai Chicken with Broccoli

2 tsp canola oil

6 chicken breast halves

1 - 14 oz can Coconut milk

1/4 cup natural peanut butter

1 TBSP Thai Red Curry Paste

2 Tbsp Fish Sauce

1 tsp ginger

1 clove garlic, minced

Green onions

cilantro

Brown chicken and put in the bottom of Crock pot. Mix together coconut milk, peanut butter, red curry paste, fish sauce, ginger and garlic; pour over chicken.

Cover; cook on LOW 8-9 hours or on HIGH 3 - 4 hour or until done.

Serve over rice noodles and with broccoli, pour sauce over all; sprinkle with green onions and cilantro.

Enjoy!

Salmon Log

Thanks go out to my Mother-in-Law for this recipe. She loves to cook as much as I do and happily shares her recipes with me. I'm a lucky Daughter-in-Law.....Thanks Eileen!

1 - 1 lb. can Salmon

1 - 8 oz cream cheese, softened

1 Tbsp lemon juice

2 tsp grated onion

1 tsp horseradish

1 tsp liquid smoke (optional)

1/4 tsp salt

1/2 cup chopped pecans

chopped parsley

Drain and flake salmon. Add cheese, lemon juice, onion, horseradish, liquid smoke (optional) and salt. Combine well. Chill for several hours or overnight.

Shape into log, chill for 2 to 3 more hours. Sprinkle pecans and parsley on waxed paper; roll log in pecans and parsley. Keep chilled until ready to serve.

Serve with an assortment of crackers.

Enjoy!

Easy Baked Beans

It's April 5th and we are expecting snow to fall overnight. The calendar may say that spring is here but winter still has us firmly in her grasp.

The sun did peak out for a while today. With feeling it's warmth, we decided to have our first cook-out for the season. Hamburgers on the grill. I whipped up a batch of baked beans to go with our dinner. Easy and delicious.

2 - 28 oz cans Bush's Baked Beans, Original style

1/3 cup Molasses

4 Tbsp brown sugar

1 Tbsp Prepared Mustard

2 Tbsp Ketchup

1/2 cup chopped onion

Place all ingredients into crock pot. Slow cook on high for 3 hours.

Enjoy!

Orange Roughy in Asian Inspired Sauce

Be sure to use Lite Soy Sauce in this recipe otherwise it will be very salty. I made some ramen noodles to accompany this dish. Instead of using the seasoning packet that comes with the noodles, I poured some of the fish marinade on top.

1/3 cup Dry Sherry or Vermouth

3 Tbsp Lite Soy Sauce

2 tsp Sesame Oil

1/4 cup finely chopped green onion

1 tsp grated ginger

1 clove garlic, minced

1 lb. orange roughy fillets

Preheat oven to 400 degrees F. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.

Place fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 10 - 12 minutes or until the fish flakes easily.

Substitutions: Sole, Cod or Flounder for the fish. Dry white wined instead of Sherry or Vermouth.

Enjoy!