Coconut Chicken Chili

I've never been a big fan of chicken chili, but this recipe is great!  The coconut is different and a little sweet, but doesn't overpower the chili.  You could serve it over rice, and top it with fresh basil, sliced jalapenos, or chopped peanuts.  It think its better without cheese, but you could add that too.  This recipe is kid-friendly (not too spicy) but feel free to kick it up with more chili powder, crushed red pepper, or hot sauce.

Coconut Chicken Chili

• 2 T olive oil


• 1 medium onion, diced


• 1 lb boneless skinless chicken, cut into bite-size pieces


• 3 tsp chili powder, divided


• 1 1/2 tsp ground ginger


• 1/4 tsp crushed red pepper


• 2 T garlic, minced


• 1 T flour


• 14 oz. can unsweetened coconut milk


• 1 c chicken stock


• 1 T peanut butter


• 1 can white beans, drained and rinsed


• 9 oz fresh or frozen corn, about 1 1 /2 c


• 1 bunch green onion, sliced

Heat oil over medium heat in a large pot.  Add onion and saute until softened and beginning to brown.  Add chicken, 2 tsp chili powder, ginger, garlic and crushed red pepper.  Saute until chicken is no longer pink.  Stir in flour and cook 1 minute more.  Add coconut milk, chicken stock, and peanut butter.  Bring to a boil, reduce heat, and simmer 10 minutes.

Stir in beans, corn, and remaining 1 tsp chili powder and simmer at least 15 minutes, up to one hour.  Stir in green onions and season to taste with salt and pepper. 

Serve over rice, and top with chopped fresh basil, jalapenos, shredded cheese, or chopped peanuts.

Shrimp & Corn Turnovers

I was stumped for dinner ideas the other night.  I needed something quick, and was low on groceries.  I had a pound of shrimp, a half-bag of frozen corn, one sheet of puff pastry, and a quarter jar of black bean & corn salsa, so I whipped up some shrimp & corn pastries which were really good.  I mixed all the aforementioned ingredients with some cheddar cheese, rolled out the pastry to make 12 squares, filled, and baked them.  I brushed the tops with egg wash and sprinkled half  with chili powder before baking.   

I had lots of extra filling - you really only need about a 1/3 pound shrimp - so I tossed in 3/4 c rice (all that was left!) and make shrimp, corn, and rice.  Also really yummy - and, I cleaned out the cupboards!