Coconut Milk Mac & Cheese

Well, I've been MIA for a while because we just moved in June and I'm still unpacking and getting organized. Combine that with the fact that it's summer and I haven't always been as excited to cook as I usually am and suddenly, it's been months since I've posted a new recipe.

My family has even been complaining about my lack of enthusiasm in the kitchen and it's going to change. I'm ready to cook, bake and I'll be ready to feed homemade cookies to any neighborhood kids that walk through my door!

My kids haven't stopped talking about this "amazing mac & cheese" that they had at their new friends' home last week. I called Jen up today to ask for the recipe and was surprised at the secret ingredient... Coconut milk! It's a unique and easy recipe that we all loved and I hope you will too! Recipe from Jen Carroll...

1 (16 oz.) box of uncooked pasta (elbow macaroni or shells)
1 tsp. chicken bouillon
1 tsp. paprika
Half of a 13.5 oz. can of coconut milk (I used lite)
2 cups shredded cheese
salt and pepper, to taste

Boil pasta according to package instructions and drain. Return pasta to pot. Add chicken bouillon and paprika and mix well. Add shredded cheese and stir until cheese melts. Pour coconut milk over the pasta and stir until incorporated. Add more coconut milk if needed to reach the desired consistency. Season with salt and pepper to taste. Serves 5-6. 

*** Since you'll have leftover coconut milk, may I suggest you use it to make Tropical Breakfast. It's SO good!

Tomato Oregano Sandwiches

I am happy to say that my little vegetable garden has really taken off this year! Now I have the fortunate dilemma of having TOO many tomatoes. We are eating them 4 times a day around my house and I am sure that we are all overdosing on lycopene! I have been dicing them in omelets, topping casseroles with them, cooking them up in quesadillas, and slicing them up for a snack with a little salt and balsamic vinegar... so good! This simple summer sandwich recipe is my Mom's invention and is our lunch-of-choice as long as there are fresh tomatoes to be had.

Bread

Tomatoes- washed and thickly sliced

Salt and Pepper

Oregano

Sliced Cheese (we prefer Muenster- Trust me and try it...DIVINE!)

Lay out slices of bread on a baking sheet and top with freshly sliced tomatoes. Sprinkle with salt, pepper, and oregano to taste. Top with sliced cheese and place under your broiler for 3-4 minutes or until cheese is melted and bubbly. Remove from the oven and enjoy!

Chicken and Rice Salad

Great for showers and luncheons!

Adapted from Sylvia Terry's recipe.

3 Tbs. brown sugar
1 tsp salt
1/4 cup Canola oil
2 Tbs. white vinegar

Mix together and pour over:

4 chicken breasts, cooked and cubed
1 (20 ounce) can pineapple tidbits, drained
3 cups cooked white rice

Stir together and refrigerate overnight.

The next day add:

1 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 - 2 cups washed grapes
1/2 - 1 cup cashews
1/2 cup mayonnaise

Stir well. Fold in: 

2 (15 ounce) cans mandarin oranges.

Chill until time to serve. Serves 10 -14.