The weather’s warming up here in Central Texas, so it’s time for lighter fare. This pie is perfect for warm springs days or your Easter table.
Though Coconut-Cream Cheese Pie is a quick fix, it has a rich flavor that betrays its ease of preparation. It’s well-loved by those who like coconut. Don’t serve it to folks who don’t like coconut because it’s got a whole lot in it.
Coconut-Cream Cheese Pie
3 cups sweetened flaked coconut (divided)
2 Tbsp butter, softened
8 ounces cream cheese, room temperature
2/3 cup sugar
zest from 1 lemon
juice from 1 lemon
Preheat oven to 325°. Spread softened butter around a pie plate (don’t use a deep dish). Press 1 ½ cups coconut into butter. Set aside.
In a medium mixing bowl, combine cream cheese, sugar, eggs, and lemon juice and zest until blended thoroughly. Stir in 1 cup coconut. Transfer to prepared pie shell.
Spread remaining coconut around the edges of the pie. Bake for 30 minutes. Serve warm or cold.
When they eat chicken, most people prefer chicken breasts. But the real flavor is in the dark meat.
Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs is an inexpensive meal that’s packed with flavors.
Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs
6 boneless, skinless chicken thighs
1/4 cup extra virgin olive oil
2 garlic cloves, minced
zest from 1 lemon
juice from 2 lemons
1 sprig fresh rosemary, leaves only, chopped
6 sprigs fresh thyme, leaves only (no stems)
6 sprigs fresh parsley, chopped
Sea salt and freshly ground pepper
1 cup black kalamata olives
1 cup green olives
1 cup cherry tomatoes
freshly cooked pasta
Combine oil, garlic, lemon zest and juice, and fresh herbs in large mixing bowl. Add in chicken thighs and stir to cover. Marinate for 30 minutes.
Preheat oven to 375°.
Transfer thighs to greased baking pan. Arrange olives and tomatoes around thighs. Pour any remaining marinade over thighs, olives, and tomatoes. Bake 30 minutes, and then increase temperature to 425°. Bake for another 10 minutes, browning chicken.
Serve thighs over freshly cooked pasta, spooning sauce over chicken.
McDonald’s has it right: There’s no better accompaniment to hamburgers than French fries. But if you’re trying to avoid fried foods like we are, you have to say no to all that grease.
Here’s a compromise: Oven-fried French fries. They’re just as tasty but a bit healthier too.
Homemade Oven Fries
6 russet potatoes, washed and cut lengthwise into 8ths
1/4 cup high-quality extra virgin olive oil
½ tsp taco seasoning
1/2 tsp seasoned salt
dash of cayenne pepper
Combine oil and seasonings in a large mixing bowl. Add in potatoes and mix well, ensuring seasoning gets on all sides of the potatoes.
Preheat oven to 400°. Line a baking sheet with aluminum foil and lightly spray with Pam. Transfer potatoes individually to baking sheet, trying to get potatoes to “stand up” on the wider, unpeeled side. Pour any remaining marinade over potatoes.
Place potatoes in oven and cook for 30 minutes or until potatoes are lightly browned and tender. Serve hot.
Heat vegetable oil in a wok. Add onion and garlic and sauté for 3 minutes. Add bell peppers and carrots and sauté until veggies are just starting to get tender.
Add yellow curry paste and mix well, coating the onions and peppers. Mix in brown sugar and fish sauce; stir well. Turn heat up a little and add in cornstarch mixture, stirring to blend, being careful not to burn the cornstarch. Add in coconut milk and stir well.
Bring mixture to slight boil and add shrimp, stirring to blend. When shrimp are beginning to turn pink, add pineapple and mango, return to slight boil, and cook 3 minutes.
Last night I was in a pinch for time. I had 30 minutes to prepare dinner for my family and get out the door for a meeting. I quickly threw these tasty enchiladas together and had them in the oven in less than 20 minutes.
Because they rely on prepared foods, these homemade enchiladas can be assembled fast yet still have a fresh, savory taste.
Quick-Fix Chicken Enchiladas
1 15-ounce can Hatch Chile Green Enchilada Sauce
1/2 cup sour cream
12 corn tortillas, warmed
rotisserie chicken, shredded
1/2 large onion, chopped
2 cups Monterey Jack or cheddar cheese, shredded
Combine enchilada sauce and sour cream in small bowl until blended. Place a ladleful of sauce mixture in the bottom of a greased 11×7 baking pan.
Preheat oven to 350°.
Place a warmed tortilla on work surface. In a line along one side of the tortilla, place filling ingredients: shredded chicken, onions, and shredded cheese. Roll up and place seam side down in baking pan. Repeat with all the tortillas.
Cover enchiladas with sauce mixture. Top with shredded cheese and cover with aluminum foil. Bake for 30 minutes, remove foil, and bake for another 5 minutes. Serve hot.