Samoas Coco-Pine Chicken

Ok, I was suspicious of a savory dish made with Girl Scout cookies. This one was surprisingly good, though. Some sweetness, with that kick of garlic flavor. So give it a try and see what you think. 

Marinade

• 1 cup pineapple juice
• 1/2 cup canned coconut milk
• 2 Tbsp Worcestershire sauce
• 1/3 cup light brown sugar
• 1/4 cup rice wine vinegar

Other ingredients

• 4 boneless chicken breasts
• 1/2 box Samoa Girl Scout cookies
• 4 Tbsp unsalted butter
• 1 garlic clove
• 3 cup peanut oil
• 2 eggs, beaten
• 2 Tbsp ginger powder
• 6oz can crushed pineapple
• 1 cup flour
• salt, to taste
• pepper, to taste

Procedures

1. Prepare marinade by whisking ingredients listed above together. Make sure your chicken breasts are 1/3 of an inch thick by pounding them with a meat mallet.
2. Cover and refrigerate the chicken in the marinade for at least one hour. 
3. Preheat oven to 350 F. 
4. Take 1/2 of the box of cookies and crush in a food processor.
5. Remove chicken from marinade and season with salt and pepper to taste.
6. Set up three bowls so chicken can be dipped in sequence - beaten eggs, then flour, then crushed Samoas.
7. Pan fry chicken until brown in the peanut oil.
8. Finely dice the garlic and mix it with the softened butter and ginger powder. 
9. Once browned, put the chicken into the baking dish. Place the dish in the oven and bake for 30min. 
10. Spoon the ginger garlic paste over the chicken in the dish. You can also pour some of the leftover marinade over the chicken. Top the chicken with pineapple.
11. Place the baking dish into the oven for 30min. 

Coconut Rice

Just a nice way to make your rice a little sweeter. Penny likes rice, but she LOVES it mixed with coconut milk.

Ingredients

• 1 3/4 cups coconut milk
• 1/2 teaspoon white sugar
• 1 cup jasmine rice

Directions

1. In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer.
2. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed.
3. Remove from the heat and fluff rice with a fork; cover, and keep warm.

Magic Cookie Bars!

(picture courtesy of google images)

Sorry this took me so long to post ladies! Enjoy!!

Ingredients:

1/2 cup butter of margarine, melted

1 1/2 cups graham cracker crumbs

1 (14 oz.) can EAGLE Brand sweetened condensed milk (or whatever is available!)

2 Cups semisweet chocolate morsels

1 1/3 cups flaked coconut

1 cup chopped nuts

Directions

1. Heat oven to 350 degrees ( 325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

ENJOY! And don't feel bad if you eat more than 5 in a sitting...i do it all the time :)

Curried Coconut Chicken

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

DIRECTIONS

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
4. * Note, we usually add a bit more oil, sugar and curry.  Enjoy. 

Season chicken pieces with salt and pep