Roasted Coconut Chicken

This one takes some time and ingredients you can't find just at your regular grocery store. But it was good!

2 long red chilies, one finely minced, the other whole

1 t grated ginger

2 garlic cloves, crushed

1 t coconut oil

Salt and Pepper

1 cup chopped cilantro

3 lb whole chicken 

2 cups chicken stock

1 lemongrass, white part only, bruised but whole

2 kaffir lime leaves

14 oz. canned light coconut milk

Baby potatoes

1 lime

2 t coconut sugar (I used brown sugar)

1 T fish sauce

1. Preheat oven to 400 degrees.

 

2. In small bowl, combine minced chili, ginger, garlic, oil, 1/2 of cilantro, salt and pepper and set to a side.

3. Rinse and pat the chicken dry. Starting from the neck end of the chicken, use a teaspoon upside down to loosen the skin from the meat across the surface of the chicken. 

4. Spoon the cilantro mixture between the meat and the skin. Use the spoon to spread it a bit, then to finish it off, use your hands on the skin to spread the mixture as far and evenly as you can. 

5. Place the chicken stock, lime leaves, lemongrass and the whole red chili into a dutch oven.

6. Place the chicken in the broth, cover and roast for 45 minutes. Remove lid, add the coconut milk and potatoes and roast for another 30 minutes.

7. Remove chicken from the broth and cover loosely with foil to rest for 5 minutes.

8. Skim excess fat off the surface of the broth.

9. Add the juice from the lime, sugar and fish sauce. Stir until the sugar is dissolved. Add remaining cilantro.

10. Serve the chicken with the broth. 

Slow Cooker French Dip Sandwich (also known as "Roast Beef")

 I made these last week and told the kids we were having French Dips. They crinkled up their face and refused to eat. The next day, I asked Ray what she wanted for dinner because she was going to be home for the first time in awhile. She said, "Something savory. Like, roast beef." 

I was driving and almost slammed into the car in front of me. "You know we had roast beef last night, right?"

"French Dips are Roast Beef? Why didn't you tell me that? I would have eaten it!"

So that night we had the rest of the French Dip and both kids cleaned their plate. From now on, we are having roast beef...

3 lb chuck roast

Montreal Seasoning

Canola oil

Salt and Pepper

1 cup beef broth + more

1 T Worcestershire Sauce

1 can beer (preferably dark but use something flavorful)

Rosemary

Thyme

Garlic, chopped

1 yellow onion, sliced thickly

Hoagie Rolls

Butter

Sliced Provolone Cheese

1. Heat oil in pan. Season roast with Montreal Seasoning or just salt and pepper. Sear on each side for 3-5 minutes. Place in slow cooker.

2. Cover roast with Beef broth through onion. Cover and cook for 6 hours in slow cooker.

3. When roast is finished, remove from slow cooker and shred. Place back in juice to keep warm.

4. Butter inside the rolls and lightly grill in pan. Place shredded beef in grilled roll and cover with sliced cheese. Place under broiler until melted.