I made another thing

and it was REALLY good.  I should make up stuff more often.

Okay so I had left over Cilantro that I didn't want to go bad and Coconut Cream that I really need to use before it expires.  So I got creative and it was delicious.  Look I suck at measurements but I will try to give something close to the correct measurements below. 

Chicken with Cilantro, Lime and Coconut Milk

Makes approx 4 servings

Prep 15 min

Cook 30 min

Total Time 45 min

Ingredients:

2 boneless chicken breasts with rib meat (they were kind of big)

1/2 can Coco Lopez Cream of Coconut (or something similar)

1/2 cup HOT water

Yellow Curry Powder

Chili Powder

S/P 

Garlic Powder

Onion Powder

1 medium yellow onion

1 - 1 1/2 TBS Minced Garlic (I like a lot of garlic so use your best judgement)

2 TBS Coconut Oil

1 lime

1 cup chopped Cilantro (more or less depending on how much you like it)

 

Directions:

1.  Cut the chicken breasts in half (almost like chicken stripes)

2.  Sliced your onion and mince your garlic

3. Season chicken with a sprinkle of S/P, Garlic Powder, Onion Powder, Chili Powder and Curry powder on both sides.

4.  Heat Coconut oil in skillet over medium-medium/low heat

5.  Brown chicken on both sides (it doesn't have to be cooked through)

6.  While chicken is browning, mix hot water with coconut cream 

 **Note** This will make a little over a cup of liquid.  You can also use about a cup of Coconut Milk if you have that, I just happened to have the Cream on hand. 

7.  Remove chicken from the skillet and put aside

8. Add onions and garlic to skillet, cook until the onions are translucent

9. Add the chicken back to the skillet

10. Pour in Coconut Cream (Milk) and squeeze the juice out of the lime

11.  Add a little more S/P (to taste), Garlic Powder (approx 1/8 tsp), Onion Powder (approx 1/8 tsp), Chili Powder (approx 1/8 tsp) and Curry powder (approx 1/4 tsp) to taste (it helps give the sauce some flavor).

12. Partially cover and simmer on low for 15 min to finish cooking the chicken and thicken the sauce

13. Add cilantro, stir and remove from heat

13. Serve over rice and/or with french bread.

It was actually quite tasty!

I made a thing and it was good

Okay, I totally made up a recipe as I went along and it was quite tasty so I am sharing it.

Shrimp and Vegetables with Linguini

Makes approx 6 servings

Prep 15 min

Cook 20 min

Total Time 35 min

Ingredients:
1/2 lb shrimp, peeled and deveined (I cut mine in half also but you don't have to)
1 yellow bell pepper
1 summer squash
1 yellow onion
1 zucchini
3 toes garlic (minced) - also known as a clove
1/4 lb fresh snap beans (green beans) , it was about 20-30 beans
1 large tomato
2TB Lite Cream Cheese
2TB Coconut Oil
1/2 cup white wine
FRESH Basil (I eyed it but it was about 1/2 cup chopped), if using dried, use less
FRESH Rosemary (I eyed it but it was about 1 1/2 TB)
FRESH Oregano (I eyed it but it was about 1 tsp)
S & P to taste
Garlic Powder to taste
Onion Powder to taste
Water (as needed)
Linguini (cooked as per directions)

Directions:
1. Chop all veggies and herbs.  My pieces weren't small, they were a bit chunky but that is how I like my veggies
2. Heat Coconut oil in skillet over med/med-lo heat
3. Add Onion & Garlic, cook down a little (about 3 min)
4. Add bell pepper, cook down (about 2 min)
5. Add Squash, Zucchini & Snap Beans, cook down (about 3 min)
*NOTE* as the veggies cook make sure they aren't burning/sticking to the pan, add a little water if needed
6. Add shrimp, herbs, and wine, season with S & P, Garlic Powder & Onion Powder (you don't need much but it gives it some flavor) cook until shrimp is pink, keep stirring
7.  Add tomatoes and cream cheese, reduce heat to a simmer and stir some more
8.  Once cheese is melted, set aside to cool, the sauce will thicken (the thickness will depend on how much water you added)

Serve over Linguini, add some Parmesan cheese if you like (I did)

Just remember you don't want the veggies too soft but you don't want them raw either.  I used all of them but they were smallish...for example, if you have a giant zucchini, you don't have to put the whole thing.  Use your best judgement.