This is a great dish to serve along side fish (Watermelon Salsa Halibut) or any kind of Asian, Indian (Indian Chicken with Yogurt Sauce) or Thai food (Thai Shrimp) because the sweet complements any kind of spicy meat. It looks so pretty on the plate with the golden coconut and is very fast and easy to make.
In a small skillet, on low to medium heat, toast 1/2 cup sweetened shredded coconut. Be careful not to burn it; as soon as the coconut starts to brown, reduce heat and …

For this recipe I like to use poached chicken breasts, but you could easily substitute already cooked rotisserie chicken to save time. Additionally, you can make the enchiladas the day before, store in the refrigerator and cook just before serving.
In a large bowl, combine:
3 1/2 cups diced or shredded cooked chicken
1 cups sour cream
1 10oz can cream of chicken soup
1 4oz cans of chopped green chiles, drained
3 bunches of green onions, chopped
3/4 cup shredded Colby Jack cheese
1/4 cup chicken or vegetable broth
Grease a 13×9 inch baking pan. Place …

This is a great refreshing dish for a taste of India. It’s easy but tastes like a lot of work went into the dish.  Trader Joe’s has a great garlic naan bread that goes wonderfully with the chicken or I like to serve it with my Toasted Coconut Rice.
Combine all of the following spices in a small skillet and toast for 1-2 minutes.
1 tablespoon paprika
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/8 cayenne pepper
Add toasted spices to bowl containing and combine:
1 cup plain yogurt
Juice from 1/2 lemon
1 tablespoon grated ginger
1 …