Panang Curry with Beef

Ingredients:
1 lb Beef (I used top sirloin) - cut into thin strips or bite size pieces
4 Tbsp Panang Curry Sauce
1 Shallot - chopped
1/2 cup Green Bell Pepper - bite size pieces
1 med Carrot - sliced
1/2 cup Broccoli florets
1 can Coconut Milk (14 oz)
Brown or White Rice - cooked

Cooking Instructions:

•  Heat pan or wok on medium heat.  Add half of the coconut milk and half of the Panang Curry Sauce.
• Stir in beef and simmer until beef is partially cooked (about 1 minute).  Try not to stir the meat while it cooks.
• Add vegetables, remaining coconut milk, and Panang Curry Sauce.  Mix ingredients and simmer until meat is cooked and vegetables are tender.
• Serve over brown or white rice.

*This recipe can be substituted with any other protein - chicken, shrimp, tofu, etc.
*To increase the "spicyness" you can add more Panang Curry Sauce.

I liked this curry dish.  I thought the beef was a good flavor with the Panang Curry - also known as a red curry.  It tasted a bit "sweeter" than the Basil Green Curry, but it still had the spice to it.
 
Recipe adapted from Meals In a Minute.

Pan Seared Coconut Chicken

Ingredients:
2 Chicken Breasts
2 Tbsp Coconut Oil (or Canola)
Kosher Salt
Black Pepper
2 - 3 Tbsp Coconut Peanut Sauce
2 Tbsp Coconut - toasted
Cooked Rice

Cooking Instructions:

• Rinse and pat dry the chicken.  Rub a small amount of salt and pepper on both sides of the chicken (about 1/8 - 1/4 tsp).
• Heat the coconut oil in a heavy skillet over medium high heat.  When placing the chicken in the skillet it should make a nice sizzle sound.  Place both pieces of chicken in the pan.  Once the edges of the chicken begin to brown, turn chicken over (4- 6 minutes).
• Cook chicken for another 5 minutes, then cover skillet with a lid and turn heat to low.  The steam will finish cooking the chicken.  Test chicken to make sure it is done or to an internal temperature of 165º.
• Serve chicken over rice.  Place toasted coconut over top of cooked chicken.  Drizzle 1 - 1 1/2 Tbsp of Coconut Peanut Sauce over the chicken, add more or less according to your preference.

Steak Peanut Fajita

Ingredients:
1 lb Flank Steak (or other lean steak) sliced in thin strips
1/2 Yellow Onion - sliced
1/2 Green Pepper - sliced lengthwise
1/2 Orange Pepper - sliced lengthwise
2 Tbsp Butter
1 clove Garlic - minced
4 Tbsp Essential GF Sauce
3 Tbsp Coconut Peanut Sauce
4- 6 Flour Tortillas

Cooking Instructions:

• Heat wok or stir-fry pan on medium heat.
• Melt butter in pan.  Add garlic and meat.  Cook meat for about 45 - 60 seconds.  (Do not turn the meat during this time.)
• Add Essential Sauce and Coconut Peanut Sauce.
• Turn meat over.
• Add peppers and onions.  Cook for another minute - or unit meat is cooked to desired doneness.  
• Serve in a warm tortilla.  Top with sour cream and cheddar cheese, if desired.

Baked Basa with Blueberry-Yaki

Ingredients:
2 filets Basa Fish
1 1/2 Tbsp Butter
1 Tsp Lemon Pepper Seasoning
1 Tsp Parmesan Cheese
1/2 Tsp Dill Weed
1 Fresh Lemon
MIM Blueberry-Yaki Sauce

Cooking Instructions:

• Preheat oven to 400º.
• Spray a glass 9x12 pan with non-stick cooking spray.
• In a small dish, melt the butter.  Then add lemon pepper seasoning, parmesan cheese, and dill weed.  Mix well.
• Rinse off fish filets in cold water then pat dry with a paper towel.  Lay filets in dish side by side.
• Spread the butter mixture over top of the filets. 
• Squeeze the juice from half of the lemon over top of the fish.
• Cover with aluminum foil and place in heated oven.  
• Bake 10 minutes.
• Remove pan and squeeze the juice from the other half of the lemon over top of the fish.  Cover with foil and place back in the over for 10 more minutes.
• Remove from oven.
• Drizzle about 1 Tbsp (or more) Blueberry-Yaki Sauce over fish and serve immediately.  

Spanish Rice

Ingredients:
1 cup Rice - uncooked
1 1/2 cups Chicken Broth
1 cup Salsa - your favorite brand
1 clove Garlic - minced
2 Tbsp Butter
2 Tsp MIM Chili Seasoning

Cooking Instructions:

• Heat a large skillet on medium high heat
• Add butter and rice.  Saute rice in the melted butter for about 5 minutes.
• Add garlic and sauté for 1 minute.
• Add MIM Chili Seasoning and mix to coat the rice well.
• Add chicken broth and salsa.  Bring to a boil
• Reduce heat to medium low.  Cover with a lid and simmer for 20 - 25 minutes (until rice is tender).

Asian Ginger Noodles

Ingredients:
1 lb Chicken - cubed
1 1/2 T Butter
1 clove Garlic - minced
1/2 cup Chicken Stock
1/4 cup Asian Ginger Dressing
2 Carrots - peeled and sliced
1 Zucchini - sliced
Rice Noodles - about 1/4 box
1 tsp Lemon Zest

Cooking Instructions:

• Soak the rice noodles in hot water for 25 - 30 minutes.  Drain noodles and set aside.
• Melt butter in wok or stir-fry pan on med heat.
• Turn heat up to med- high and add chicken to pan and cook chicken until it is about half way cooked, 3-4 minutes.  Mix frequently.
• Add garlic mix well.
• Add drained rice noodles.  Continue to mix ingredients for another minute.
• Add Asian Ginger Dressing and chicken stock.  Noodles will begin to clump together slightly and begin to soften.
• Add carrots and zucchini.  Cook another 3 minutes or until chicken is done and vegetables are as tender as you like.
• Toss with lemon zest and serve immediately. 

*Marinating the chicken in the Asian Ginger Dressing will increase the flavor of the chicken.  Use 3 - 4 Tbsp to marinade the chicken.

Tuscan Dip

Ingredients:
1 cup Sour Cream (or Greek Yogurt)
1 1/2 T Tuscany Blend Spice
1/2 tsp Garlic Salt
1/4 tsp Parsley

Instructions:

• Combine all ingredients. 
• Chill 15 minutes before serving.
• Serve with chips or vegetables

This dip has a unique and great flavor!  Thanks Debbie Heaney from MIM in Colorado for sharing this yummy combination!!!