Ashley's Chicken Chili

Ingredients

1 lb. chicken breast

1 can 14 oz. diced green chili's

1/2 medium onion

3 cans great northern beans, drained.

4 cups chicken broth

1 cup sour cream

1/4 cup flour

pepper jack cheese

chili powder

cumin

1. Cut chicken in 1 inch pieces and saute in large pot or dutch oven with onion and green chili's until cooked through.

2. Add chicken broth and beans. Season with chili powder and cumin to taste (about 1 tsp. each). Bring to a boil, reduce and simmer.

3. Remove one cup of broth and let stand for 10 minutes. Mix into reserved broth sour cream and flour.

4. Add sour cream mixture back to pot and bring back to a boil.

5. Either mix in 4 cups of pepper jack cheese at this point (it adds a lot of heat) or let everyone add the amount they want. Sometimes I just use cheddar or whatever I have. This recipe heats up great the next day.

Banana Muffins

This recipe makes a large batch of muffins, about 2 1/2 dozen. They are soft and moist, not flakey at all. To me it's like a less dense version of banana bread.

3 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 lb. butter (two sticks), melted and cooled
2 eggs
3/4 c. milk
2 tsp. vanilla
3-4 medium ripe bananas, mashed
1 c. chopped nuts (optional)

Preheat oven to 350 degrees. Bake 25 to 30 minutes. Mix dry ingredients; add melted butter and blend. Add eggs, milk, vanilla, banana and nuts.

Coconut Ice Cream!

So stinkin' good!

Ingredients

1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract

Directions
1Spread coconut out on a baking sheet lined with foil.

2Place in a 400° oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.

3In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.

4Beat in the cornstarch and salt; set aside.

5In a saucepan, mix together the half-anf-half and coconut milk.

6Bring to a boil over medium heat.

7Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.

8Pour the entire mixture back into the pan and set on low heat.

9Stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don't let the mixture boil or the eggs will scramble).

10Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.

11Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.

12Cover and refrigerate until cold or overnight.

13Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions.

14May eat right away or transfer to a freezer container and freeze 2 hours.

A couple of changes I made with GREAT results. No shredded coconut. I didn't strain the mixture. I added a couple of drops of almond extract. It came out perfect after being in the ice cream maker for 25 minutes.

Ribs

Dry Rub

2 teaspoons garlic powder
2 teaspoons red pepper flakes (makes a medium heat)
1 teaspoon paprika
2 teaspoons ground black pepper
2 teaspoons mustard powder
3-4 teaspoons salt
6 teaspoons brown sugar
(makes enough for 4-5 pounds of ribs)

1. Preheat oven to 300 degrees
2. Cut ribs into sections of 3 or 4 bones (or one serving size)
3. Mix ingredients well and sprinkle on both sides, rub into the meat.
4. Seal the ribs together in a large foil pack in a roasting pan with 1/3 cup water.
5. Bake for 2 1/2 -3 hours. The last half hour take lid off roasting pan and open foil pack, if desired brush with your favorite BBQ sauce. You could also finish them on the grill.

Mango salsa

I made this the other day and it is so refreshing. You can improvise with how much of each ingredient you want depending on your tastes.

2-3 mangos peeled and diced
2 jalepenos remove seeds and dice (make sure to wash your hands after this) with 2 there is a little kick in the salsa
1/2 cup to 1 cup cilantro thinly chopped
Juice of 1-2 lemons poured over all ingredients
Mix and enjoy. This is so refreshing can be eaten with tacos, tortilla chips, quesadillas, etc....

Ingredients:

2-3 mangos
2 jalepenos
cilantro
1-2 lemons

Pulled pork

This is such is any easy dinner!
Place 1/5-2 pound pork loin roast or any type of pork roast you think will work in a crockpot with 1 can crushed pineapple. Let cook all day on high, 7-8 hours. Remove the juice and crushed pineapple and reserve, shred the pork with a fork and add 1-2 cups of your favorite barbecue sauce. Add reserved juice as needed to moisten the meet. Serve as pulled pork sandwhiches.

Ingredients:
1.5-2 pound Pork roast
1 can crushed pineapple
1-2 cups barbecue sauce
Buns

Coconut Shrimp

1 lb. medium or larger shrimp; defrosted, peeled and deveined. You can either leave the tail on or off.

4 large egg whites

3/4 cup cornstarch

1 teaspoon cayenne

1/2 pkg. shredded or grated sweetened coconut.

oil for frying

Rinse shrimp.

In medium bowl combine cornstarch and cayenne.

In separate medium bowl beat egg whites until frothy, or very soft peaks.

Put coconut in shallow dish.

To coat shrimp place 3-4 at a time in the cornstarch mix, shake off excess. Transfer to egg whites and coat, then place in coconut and coat. Fry in hot, but not too hot oil, about 1-2 minutes each side. Adjust oil if coconut is browing to quickly.

A couple of sidenotes: That is not a picture of the shrimp I made, but mine are VERY similar when made with the shredded coconut. You can adjust the amount of cayenne to taste, 1 teaspoon just gives it a little zing, not any spiciness. Dipping sauces that go great are Thai sweet chili sauce and pineapple.