Thai Red Curry Chicken

I love curry. I am always craving it! I got this recipe from one of my cookbooks, Real Simple Dinner Tonight: Done! I added some things to the recipe as well.

Makes 4 servings

Ingredients:     

1 cup brown rice

2 tbsp canola or coconut oil (I found that coconut really makes for good flavor)

1/2 pkg of chicken strips or 2 chicken breasts cut long

1 large red bell pepper

1 yellow onion

1 tbsp brown sugar

2 tbsp red curry paste

1 13 oz. coconut milk

1 lime

1/4 cup fresh basil leaves

Directions:

1. Cook rice according to the instructions on the package. 

2. In a large skillet, medium heat, cook the chicken (if using raw chicken cook in a separate pan than add to this skillet). 

3. Slice the peppers and onion. Add to skillet with 1/4 cup of water and oil. Toss frequently and let cook for about 4 minutes so that they are tender. 

4. Add the curry paste, brown sugar, and coconut milk and let simmer for 5 minutes. 

5. Serve over rice. Add the basil leaves and lime wedge. 

6. Enjoy.

Here is what it should look like while simmering. 

Everything, except the rice and brown sugar in the picture. I really like using the "Thai Kitchen" brand. I also used the light coconut milk for this batch of curry, but either will taste great. I usually would cook the chicken in my George Forman grill, but I happened to have some frozen chicken strips left over from something I made for my husband.  If you have any questions let me know! I am excited to eat my leftovers tomorrow for lunch!

Sandstone Mountain

This was a very fun hike, but not for the hot of summer because there is no shade. To get there from Saint George you will need to hop I-15 and head towards Leeds, Utah (exit 22). Drive through the town and pass Silver Reef. On your right you will turn onto 900 N Road. This road starts out paved and you will pass some houses. It will turn into a dirt road with lots of sand. This is where I suggest you have a truck or off road vehicle. I did make it in my little Honda to the first parking lot that has the trail head for the Toquerville Mineshaft, but I can't make it past there because of the rocks. The trail head starts near the second parking lot. This hike is medium to hard and is about 2-3 hours. Bring lots of water and sunscreen.

This one is looking into the Hurricane Valley.

Lots of sand if you are heading down to the Arch trail.

Some of my hiking buddies! Charlotte, Niki, and Tera!

Motivation 5

Blueberry-Mango Mahi Mahi

I love fish and I try to have it once a week if my budget allows it. I paired the dish, as you can see, with steamed broccoli and baked red potatoes. This recipe came from "The New Abs Diet Book". I don't really consider myself on any one diet. I just love good food!

Makes 4 servings

160 calories per serving (fish)

Ingredients:

1/3 cup blueberries

1/3 cup diced mango

3 tbsp red onion 

1 tbsp minced cilantro

1 minced jalapeno pepper

1 1/2 tsp olive or coconut oil (use some for cooking the fish)

1 tbsp lime juice

4 Mahi Mahi, or other white fish (4 oz)

Directions: 

1. Mince the red onion, cilantro,and jalapeno pepper. Dice the mango.

2. In a small bowl, add blueberries, lime juice, and oil. Add the mango and the minced vegetables. 

3. On medium-high heat, cook the fish for about 4 minutes until crispy on that side.Turn on other side and repeat. If you used frozen fish than follow the directions on the package. 

4. Place the fish on the plate and top with the blueberry-mango mixture. 

5. Enjoy!