Coconut curry 'en papillote'

2 boneless, skinless chicken bosoms
1 red bell pepper, sliced
1 zucchini, thinly sliced
1 onion, sliced
2/4 cup coconut milk
2-3 Tbsps hot curry paste

Cut two pieces of foil, about a foot long. Place half of peppers, onions, and zucchini in the center of each. Top with chicken. Sprinkle with salt and pepper.

In a bowl mix together curry and coconut milk. Pour over chicken. Fold to seal foil tightly.

Bake in preheated oven at 425 degrees for 25 minutes. Let sit five minutes before opening. Serve over rice or couscous with lime juice and cilantro.

Hummus dip

1 large can garbanzo beans (chickpeas), drained
4 cloves garlic, crushed
1/6 cup water
2 Tbsp tahini (or peanut butter as a poor-man' substitute)
1 Tbsp olive oil
pinch of paprika
Juice of one lime

Dump. Blend. Puree. Dip.

Caramel pecan rolls

This recipe only has four ingredients!
1 recipe donut dough (follow instructions through first rise)
1 recipe sauce caramel
1 cup raisins
1 cup chopped pecans

Okay, maybe more than three actual ingredients. But considering I had a round of donut dough wrapped in plastic wrap in the freezer and keep sauce caramel on hand in the fridge, it was very simple to make these up on Friday night and bake them for Saturday breakfast. (And we all know that calories don't count for weekend breakfasts!)

After the first rise (or once thawed from freezer) roll dough into a long rectangle about 1 cm thick.

Warm the sauce caramel slowly. Gently spread 2/3 of sauce over dough.

Place the raisins in a mug and cover with water. Microwave on high one minute, then drain. Sprinkle over caramel, followed by chopped nuts.

Roll the dough into a long cylinder (think paper towel tube, not t.p. roll). Using a sharp knife, cut the dough at one inch intervals. Place rolls side-by-side in a non-stick pan.

(Cover with plastic wrap and refrigerate overnight, if desired.)

Let rolls rise an hour. Pour remaining caramel on top. bake at 350 degrees in preheated oven for 25 minutes or until bubbly and rolls a golden - don't overbake!

Dive in.





Part of this complete breakfast!

Hungarian paprika chicken

Truth be told, I actually used halal turkey bosoms rather than chicken. But I think it would be great with chicken and Jonathan wants me to try it on pork.

Marinade:

2 Tbsp paprika (I used half sweet, half hot)
2 Tbsp honey
2 tsp white vinegar
4 cloves crushed garlic
1/2 tsp pepper
1/4 tsp salt

Mix together marinade and pour over 1 lb thinly sliced chicken strips. Let marinate at least 20 minutes then place chicken on lightly oiled tray. Bake in preheated oven at 400 degree for 15-20 minutes, depending on thickness of strips. No pink is good, over-cooked is not!

Serving suggestions:- as a stir-fry base by adding veggies and sauteeing
- spicy BBQ sandwich alternative (make separate batch of marinade to pour over sandwiches)
- pizza topping
- over salad with honey mustard dressing