October 25, 2007

Welcome to My Recipe Blog

Last time I posted a recipe (that banana chocolate cinnamon cake, if you remember), I got QUITE the good response to it. Clearly, you folks are in need of so fantastic, show-stopping recipes of happiness. And I clearly am addicted to high comment counts. (I also am addicted to good food with nifty ingredients).

In fact, just two nights ago, I was given an anonymous bag of Cinnamon Chips with a little card taped to the top with the name and address of a store that stocks Cinnamon Chips. Basically, I'm hoping that if I post recipes, I'll keep finding key ingredients left on my doorstep. The true payoff of blogging, I'm starting to see, is not comments, but free food.

If you were to ask Bart what his favorite food in the whole world was, I know, without a doubt, that he would answer "Coconut Chicken."

This is so, so, so good, people. Sometimes, when I make it, Bart asks the next night "Will you make it again?" And I do, usually, because I'm just that nice. And because a can of coconut milk only costs 99 cents (and yet manages to have SEVENTY GRAMS OF FAT per can). That is value, people. Nothing on the Wendy's 99 cent menu comes within even 50 grams of fat of this here coconut milk. That's right - fast food has been WASTED by something that grows on a tree.

Also, this recipe has jalapeños in it. You don't like spicy food you say? Never fear. I do not either. I use canned jalapeños that say "Mild!" all over them and then I scrape out the seeds and ribs since those, according to the recipe, are the hottest part.

When Bart's mom came for Thanksgiving, she seemed surprised that I used canned ones (and I was surprised too because, I had never even thought of using fresh ones (we did, one time, after that, and I almost burned the roof of my mouth off)). If you like mild, friends, stick to the canned.

And yes, this is the second recipe I've posted and the second time I've referenced Bart's mom in those recipes. This is because they came for a long weekend last Thanksgiving, and, well, I only have enough stellar recipes for one long weekend. Thus, they've pretty much already sampled the pinnacle of my cooking. I hope they still want to come back.

Oh, right, the recipe. Have at it:

Chicken with Coconut Sauce


1 can canned unsweetened coconut milk (not low-fat)
1 mild jalapeño chile (canned)
1 tablespoon fresh lime juice
1/2 tsp salt

In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes).

Meanwhile, cook the jalepeno on grill until blackened all over (15 minutes or so). Please, I never let mine get that black - just some nice little grill marks. Scrape out the seeds and ribs for less heat.

In blender, mix coconut milk, lime juice, salt and jalapeno (add jalapeno in a few pieces and test to see if it's too spicy) and blend until smooth.

Rub chicken with olive oil and season with salt and pepper. Grill until cooked through. (Make your husband do the chicken thing).

Serve over rice with sauce spooned over the top.

Lick the plate clean.

(Also, I know who left me the Cinnamon Chips . . . thank you, "Anonymous" Friend).


  1. WOW...that's sounds uber yummy and right up my hubby's alley! I'll have to try it out next week! Thanks for sharing :)

  2. Darn. I still haven't made this. Perhaps I'll try it out next week!

  3. Shoot. I was hoping you could use the low-fat coconut milk. Have you ever tried it?? And as to fresh jalepenos, they can vary in hotness, but I find that if I take out the seeds and ribs as you suggest, they are pretty mild. Anyway, I am always looking for good recipes, especially ones that bear repeating--often! (By the way, we had eggplant parmesan last night and it was fantastic, even with 50% less cheese.)

  4. Sounds great, though I am still a little wary about the jalepenos. I really don't like spicy... I especially liked the part in the directions about making your husband do the chicken grilling! That's my kind of cooking! (my husband always browns the ground beef too...)

  5. Yay I love good recipes! I'll have to put this one on my "queue."

  6. That recipe does sound super yummy!! Yet, I am left wondering where this mysterious store with cinnamon chips might be? Or is that a chef's secret that you will hold out on? :)

  7. oooh, I'm excited to try this out. However I hate hot things, do you think it would be bad without the jalepenos?

  8. As the anonymous giver of the cinnamon chips, I can tell you that the HEB at 620 and O'Connor stocks them.

  9. The chicken is best grilled with salt and pepper on both sides. Also, once the sauce has been added to the rice and chicken, it usually needs a fare amount of salt to make it perfect.

    We had this tonight, and it once again provided a glimpse into Heaven.

  10. Hey, question on your fab recipe. Do you really grill your peppers? I remember you saying that you used the canned type.

  11. Ummm. Yah. Read Ralphie. Read. I got it now. Fresh too hot, canned I will use. Thanks!

  12. I just need to apologize for my question I posted last time about the jalepenos, b/c as I found out as I kept reading, you plainly answered it. I'm working on patience!

  13. She Likes PurpleOct 31, 2007, 4:40:00 PM

    I just stumbled upon your blog recently. First, that recipe looks AMAZING! Also, what a great post. I would do quite a few of the same things (including the slippers). I'd write cards and paint my nails. Maybe go see a movie by myself. I'd definitely drink a glass of wine while taking a bath at some point. And possibly watch All My Children. (You liked me until that last part, didnt' you?)

    Have fun at the party!

  14. Try Anaheim peppers if you can find them. They might b e a west coast thing though. They are really mild, especially if you remove the seeds and ribs inside like you do. they are great for chili relenos, not spicy, but great flavor.


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