Chicken Coconut Korma

Chicken Marinade:
4 T plain yogurt or white sauce
1 T ginger
2 cloves garlic minced
1 t kosher salt
1/2 t ground pepper
2-3 lb boneless, skinless chicken (thighs or breasts) - cubed

In a large bowl, mix the marinade ingredients.  Add the chicken and coat.  Marinate for at least 30 minutes or over night.

Sauce:
3 T olive oil
1 T cumin seed
1 bay leaf
1/4 inch cinnamon stick
2 cloves

Heat pan over medium high head.  Add oil and heat.  Add the rest then stir. Then add:

1 large diced onion
1 clove garlic minced

Cook onions and garlic for several minutes stirring, until it's a medium-brown color.  Reduce the head to medium once the onions start to brown.  Then add:

1 T ground ginger
1 t ground green chili (2t for medium heat)

Cook for about 3 minutes then add:

1 T coriander
1 T cumin powder
1/2 T garam masala

Stirring and cook for 30 seconds then add the CHICKEN MIXTURE and cook for 3 minutes then add:

7 oz tomato paste
1.5 t salt (to your taste)

Turn to low head, gradually add:
1.5 can coconut milk

Serve over rice with naan chips.

Neeta Fraser

Open-Faced Po Boy

1/2 loaf of french bread or any type of bun
10 frozen panko breaded cod filets
20 mini pieces of pre cooked shrimp
2 tomatoes
4 mini dill pickles
3 c greens or salad blend

Sauce:
1 c of white sauce or mayo
1/4 c mustard
2 t cajun seasoning
1 t pickle juice
1 garlic clove (or frozen squared garlic thawed)
*Add hot sauce for more of a kick to the sauce


Cut your bread and spread with garlic butter and toast.  Bake panko cod filets for 20 minutes on 425 degrees, turn halfway through cooking.  Dice shrimp, tomatoes, pickles and salad and mix together.
Layer bread, cod, and mixed veggies/shrimp mix and top with sauce.


Ashlee Macdonald

Pear Flatbread

4 pieces of flatbread
1 pear (sliced thin)
4 slices of turkey
12 pistachios (shelled & diced)
12 thin slices of fresh mozzarella
2 T honey

Layer your ingredients on the flat bread as above and broil in the oven 2-3 minutes.


Ashlee Macdonald