Pina Colada

½ gallon vanilla ice cream, softened

1 (13.5 oz.) can coconut milk

1 (46 fluid oz.) can pineapple juice

1 (20 oz.) can crushed pineapple

1 (2 liter) bottle lemon-lime flavored carbonated beverage

In a large container, combine ice cream, coconut milk, and pineapple juice.  Use a blender or food processor to liquify the crushed pineapple and add it to the mixture.  Mix well and freeze.  Remove from freezer about 30-45 minutes before party.  Place in punch bowl and break it up as much as possible.  Add the lemon lime carbonated drink and stir.

Ginger-Lime-Coconut Chicken with Coconut Rice

Coconut Rice:

1¾ c. coconut milk (13.5 oz. can)

½ tsp. white sugar

½ tsp. salt

1 cup jasmine rice

¼ c. sweetened flaked coconut (optional)

Ginger-Lime-Coconut Chicken:

1½ lbs. skinless, boneless chicken breasts, cubed

2 limes, zested and juiced

2 T. grated fresh ginger root

1 T. olive oil or sesame oil 

1 T. honey

¼ c. sweetened flaked coconut

2-3 T. cilantro

Coconut Rice:  In a medium saucepan, combine the coconut milk, sugar and salt over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed.  (Rice might need to be stirred once or twice during cooking process or it will burn on the bottom.) Remove from the heat and fluff rice with a fork and stir in flaked coconut; cover, and keep warm.  

Ginger-Lime-Coconut Chicken:  In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let mixture marinate for 20-30 minutes in refrigerator.  In a large skillet or wok, heat the oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is cooked and lime juice has reduced. Drizzle honey onto the chicken and continue to stir-fry for another minute.  Remove from the heat and stir in the coconut.  Sprinkle cilantro over rice and chicken.  Serve chicken with the coconut rice on the side.

Shauna

Baked Caramel Popcorn

Amber's popcorn, I moved it to this blog for those who want to make this popcorn on a regular basis(I do)!!!

This has been a long time family favorite. Just be careful...once you start munching on it, there's no stopping!

Ingredients:

6 quarts popped popcorn
1 c butter
2 c firmly packed brown sugar
1/2 c corn syrup, light or dark
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla (add coconut flakes if you choose...I don't normally, but I did for coconut night... :) )

Preparation:

Preheat oven to 250. Oil or spray a large roasting pan (or 2 cookie sheets) with vegetable coking spray. Pour popcorn into the pan. in a heavy pan, slowly melt butter; stir in the brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes (I stir it a bit just cause I can't help myself). Remove from heat and stir in the banking soda and vanilla. (add coconut here if desired) Gradually pour the syrup over popcorn, stirring to blend well. Bake for 1 hour, stirring every 10 minutes (or every 20 to 30 if you're lazy like me). Remove from oven; let cool completely and break apart. Now DEVOUR!

Curried Coconut Chicken

This was the same for Amy Engar's too, I just added rice to mine!

Ingredients

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 (I used real tomato's)
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 5 minutes. Stir in onions and garlic, and cook 10 minute more or until onions are transparent. 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.

Chicken Satay with Peanut Dipping Sauce

Ingredients
Makes 20 to 24 pieces
4 skinless boneless chicken breast halves or 1 pork tenderloin (about 1 pound)
1 teaspoon coarse salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 3/4 cups (14-ounce can) light unsweetened coconut milk
Vegetable oil cooking spray

Directions
1.If using chicken, cut each piece lengthwise into 1/2-inch-wide strips; you should get about 5 strips per half. Place strips between two sheets of plastic wrap, and pound lightly to an even thickness of about 1/4 inch. If using pork, cut crosswise into 1/4-inch-thick slices. You should get about 24 slices; set aside.
2.In a 9-by-13-inch baking dish, combine salt, turmeric, coriander, and cayenne pepper; whisk to combine. Whisk in coconut milk. Add meat, turning to coat. Cover with plastic wrap, and let marinate, refrigerated, for at least 2 hours and up to overnight.
3.Soak skewers in hot water to cover for 30 minutes. Preheat grill pan over medium-high heat.
4.Meanwhile, remove marinated meat from refrigerator, and thread onto skewers, letting excess marinade drip off. Spray grill pan with cooking spray. Working in batches, grill until cooked through, 1 to 3 minutes per side. Transfer to a serving platter. Serve hot with sauce.

Peanut Dipping Sauce

Ingredients
Makes about 1 cup
2 tablespoons peanut oil
1 small onion, finely chopped (about 1/2 cup)
2 garlic cloves, minced
1 to 2 teaspoons chile paste
1/2 teaspoon curry powder
1/4 cup smooth peanut butter
1/4 cup unsweetened coconut milk
2 tablespoons packed dark-brown sugar
2 teaspoons unseasoned rice vinegar
2 teaspoons coarse salt
1/4 cup coarsely chopped roasted unsalted peanuts
Directions
1.In a medium skillet, heat oil over medium heat. Add onion and garlic, and cook until translucent, 3 to 5 minutes. Transfer to a blender. To the same skillet, add the chile paste and curry powder. Cook, stirring until fragrant, about 1 minute. Add to blender. Add the peanut butter, coconut milk, sugar, vinegar, salt, 2 tablespoons warm water, and 2 tablespoons of peanuts. Blend until smooth.
2.Transfer to a bowl, and let stand until room temperature. Before serving sprinkle with remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container (press plastic wrap directly on top of the sauce to prevent a skin from forming.) Let sauce return room temperature for 1 hour before serving.