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There are many recipes for Coronation Chicken, but I experimented and this one most closely approximates the salad I had while in Scotland.

3 c. cold diced cooked chicken (I use 2-3 bone-in chicken breasts, poached)
1 small yellow onion, diced finely
Light olive oil or butter
2-3 tsp. curry powder (not hot)
1/2 c. heavy whipping cream
1/2 c. mayonnaise
1 Tbsp. apricot preserves
Salt and pepper

Saute the onion in a little oil or butter until it is soft and clear (but not brown – a little salt can prevent the browning). Stir in curry powder to taste. Set aside to cool.

Whip cream with a hand mixer until it holds stiff peaks. Carefully fold in the mayonnaise, cooled onion mixture, and apricot preserves. Season to taste with salt and pepper, adding more curry powder if desired. Carefully fold in chicken. Refrigerate for at least one hour to let all the flavors blend.

I like to serve it on Kaiser rolls, but you can serve it on white toast, or by itself with lettuce as a lunch platter.

Makes 3-4 sandwiches, depending on the size of the bread.

Delicious.

This is delicious, and better after it sits for a day. I added 2 tbsp tomato paste to make it richer, and think replacing a cup of the cooking water with tomato puree would be good. Also, I used 3 c. chicken stock and 3 c. water, and a 14oz. can of chopped tomatoes. I found that just a sprinkle of cayenne was plenty. Don’t skimp on the salt, though. It really brings out the flavor. I also cooked it about 1 hour (gentle simmer).

Ingredients
1 cup red lentils, about 6 ounces
6 cups cold water
1 tsp. extra-virgin olive oil
1 medium-size yellow onion, diced, about 2 cups
salt
cayenne pepper
1 small carrot, diced, about 1/2 cup
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander
1/8 teaspoon turmeric
4 cloves garlic, finely chopped
1 tablespoon grated fresh ginger (or 1 tsp. dried ground)
1/2 pound fresh tomatoes, peeled, seeded, and chopped, about 1 cup or 1 (8 ounces can) tomatoes with juice, chopped
2 tablespoons chopped cilantro (optional)

Directions
Sort and rinse the lentils and place them in a soup pot with the cold water. Bring to a boil, then reduce the heat and simmer, uncovered, until tender, about 20 minutes.
While the lentils are cooking, heat the olive oil in a medium-size sauté pan and add the onion, 1/2 teaspoon of salt, and a few pinches of cayenne. Cook over medium heat until the onions are soft, 7 to 8 minutes, then add the vegetables, another 1/2 teaspoon of salt, and the spices. Cook for 5 minutes, then stir in the garlic and ginger and cook for another minute or two. Add the vegetables and tomatoes to the lentils and their broth. Cover and cook for 30 minutes, allowing the flavors to blend and deepen. Season to taste with salt and cayenne. Garnish each serving with a sprinkle of cilantro if desired.

This is another standby dish that my husband and I love. It is quick, easy, and delicious.

1/2 lb. fusilli pasta

zest and juice of 1 lemon

1-2 zucchini, sliced lengthwise VERY thinly (use a mandoline, if you have it)

3-4 (or more) fresh chilli peppers (I use whatever looks good – jalapenos, cherry peppers, Thai peppers) seeded and sliced

2 cloves garlic, sliced thin

olive oil

salt and pepper

parmesan cheese to serve

2 boneless skinless chicken breasts, sliced thin (optional)

If you want it with chicken, saute the pieces in a little oil over medium-high heat until they have a nice, caramelized finish and are cooked through.

Cook the fusilli in boiling water until done to your liking.

Meanwhile, in a large pan, saute the garlic, zucchini, and hot peppers in a little oil over medium heat until the zucchini starts to soften and brown. Add the lemon juice and zest and mix well. Add the cooked chicken, if using, and season to taste with salt and pepper. Toss with the hot, drained pasta, and serve with parmesan cheese.

My husband likes to add red pepper flakes, so if you like it hot, that is a good option (the seeded chillies aren’t really that hot), or you can leave the seeds and pith from the chillies in for a bigger kick.

Delicious! (And good for you, too.)

I hope others will share with me, too.

Here’s one I kind of made up. My husband can’t stop raving about it, even though it’s not the sort of dish he typically likes.

Jamaican Rice

1 c. basmati rice
1 tsp. chicken stock base
1 3/4 c. water
1/2 tsp. ground ginger (or more)
black pepper to taste
1/4 tsp. jerk seasoning

1/2 c. diced sweet onion
1/4 c. diced red bell pepper
1/4 c. diced pineapple (fresh is best, but canned will do)
1 c. cubed sweet potato
1 tbsp. olive oil
2 tbsp. slivered toasted almonds

Cook the rice in the water, mixed with the chicken base, black pepper, jerk seasoning, and the ginger until tender. Meanwhile, saute the sweet potato over medium heat in the olive oil (you may need to add a little water from time to time) until tender but not mushy. Set aside. Saute the onion, bell pepper, and pineapple over medium high heat until the onion is clear. Add the sweet potato and saute until everything is starting to brown. Toss the vegetable mixture and almonds with the rice using a fork. Taste for seasoning and add more salt, pepper, or ginger as needed. Serve as a side dish. Or toss in diced cooked chicken to make it a meal.

So good.

Pineapple Coconut Muffins
Courtesy of Art and Orchids Bed and Breakfast

1 1/3 cups sweetened flaked coconut
1/2 cup milk
2 cups all-purpose flour
1/4 cup pineapple juice
1 cup sugar
1/4 cup oil
1 Tbsp baking powder
1/4 cup butter, melted
1 tsp salt
1 tsp vanilla extract
2 eggs
1/2 cup crushed pineapple, drained well

Heat oven to 350 degrees.

Sprinkle the coconut on a baking sheet and toast for about 10 minutes, stirring frequently. In a large mixing bowl, combine flour, sugar, baking powder and salt. In a small bowl, melt butter in microwave. Add to it milk, oil, butter, pineapple juice, eggs, and vanilla. Stir into flour mixture just until moistened; do not over mix. Fold in the toasted coconut and pineapple.

Fill 12 non-stick muffin pans two-thirds full. Bake for 25-30 minutes or until they test done. Cool in pan on a wire rack.

I used 12/ cup Splenda Banking to replace half the sugar and 1/4 cup non fat baking stuff to replace the oil.

Absolutely yummy!

OMG! This is my new favorite muffin recipe. Courtesy of Cooks.com

1 egg
3/4 c. milk
1 c. raisins
1 apple, chopped
1/2 c. vegetable oil
1 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
2 tsp. cinnamon
1/3 c. sugar
1 c. oatmeal

Beat egg. Stir in remaining ingredients, mixing until just moistened. Pour into greased muffin tin and bake at 400 degrees for 20-25 minutes.

Very easy. I would suggest a small dice, not a chop for the apple.

OMG! New recipe I made up and MUST share. I love, love, love it!

Too bad I don’t know what to call it…

1 large yellow onion, cut in half and sliced (about 1/8 inch)
6 small portabella mushroom caps, stemmed and sliced (about 1/8 inch)
1/4 cup sundried tomatoes packed in oil, chopped plus 1 tsp of the oil
4 TBS aged balsamic vinegar
1 baguette, sliced on the bias
1 5 oz. package spreadable goat cheese
1 tsp Italian seasoning

In large skillet over med-high heat, saute tomatoes, onions and mushrooms until golden brown and starts to get dark around the edges. Add balsamic and saute another minute until most of liquid is absorbed. Set aside.

In small bowl, mix cheese and italian seasoning. Return to refrigerator to set.

Place baguette slices on baking tray. Sprinkle with olive oil, salt and pepper and place under broiler 3-4 minutes until golden brown. Flip and bake another 1-2 minutes. Set aside to cool for about 5 minutes.

Assemble: spread goat cheese on baguette slices followed by a thin layer of veggies. Serve at room temp.

Beautiful and yummy. I got a garlic flavored baguette which really gave it a kick of flavor. Hubby and I argued about whether to leave the veggies whole or chop them. It’s a little easier to manage chopped, but looks prettier with the bigger veggie slices. Your choice.

Now, if anyone comes up with a name… please pass it on.

I’m always throwing whatever is in my pantry or fridge door into marinades. But anything similar to this always works well.

1 lb ahi tuna steak, pierced with fork many times on both sides
2 TB honey
1 TB wasabi powder
1 tsp fish sauce
2 TB soy sauce
1/4 cup stir fry sauce (garlic ginger flavored
1/4 cup sake (white wine would work too
1 tsp minced garlic
1 tsp grated ginger

Okay, you know what to do. Wisk all ingredients together. Pour over tuna steak. Allow to marinate at least 15 minutes. Flip.

This would also work in a plastic ziplock. No flipping.

I marinated about 20 minutes.

Grilled to perfection. Rare- medium rare.

Today was a farm day. We belong to a farm CSA (community supported agriculture) and got our first booty of the season today. It included absolutely fresh turnips with the brightest green on top. I stopped at the local farm stand to pick up the accompanying brussel sprouts.

1 lb brussel sprouts, cleaned and cut in half
1/2 lb small turnips, quartered
1 TB olive oil
1 TB butter
1/4 cup vegetable stock
Salt and pepper to taste

In a large skillet, heat oil and butter over medium heat. Add turnips, turn up heat to medium-high. Saute for 2 minutes. Add sprouts and do not stir, allowing veggies to brown a bit, about 2 minutes. Stir and let sit again for about 1 minute. Add vegetable stock and cover. Allow to steam 2-3 minutes.

Serve hot. This is a great side dish in spring or fall!

A new favorite

Coconut-Cranberry Macaroon
From Food Network Kitchens
2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.

Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.

Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.

Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.

Store macaroons in a tightly sealed container for up to a week.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: about 24 cookies
User Rating: 4 Stars