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Everyday Food for Busy People

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Sticky Coconut Chicken

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When I saw this recipe on Good Stuff Maynard, I knew it would be perfect for our Christmas dinner. I like to make something other than traditional ham or turkey because we eat those meals at extended family celebrations.

This chicken was a hit and luckily it was nice enough to grill out on Christmas day.

Gather up your ingredients:

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6-8 boneless chicken thighs or breasts (I used tenders)
1 cup canned coconut milk
1 Tbs. minced fresh ginger
1 tsp. black pepper
1 tsp. red pepper flakes

Mix these ingredients together and marinate the chicken for at least an hour. I let mine marinate several hours. Grill the chicken.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbs. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring these ingredients to a boil over medium-high heat. Cook 8-10 minutes until it reduces and starts to thicken. (Mine didn’t really thicken but it worked anyway) Glaze the chicken with the sauce during the last few minutes of grilling.

I took the suggestion on Good Stuff Maynard and used the rest of the coconut milk as part of the liquid in the rice. Very yummy!

Spicy Pumpkin Pie

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pumpkin pie done

I love pumpkin pie. I will eat many pieces of it, even having it for breakfast. Pumpkin is a vegetable, right? I do like my pie spicy though and this one takes care of that.

What you’ll need:

2 eggs
1 can pumpkin
3/4 cup sugar
2 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. allspice
1 2/3 cup milk (or 12 oz can evaporated milk)
1 unbaked pie shell

Beat the eggs with a whisk. Add the sugar and then pumpkin, mixing well. Add the spices and mix until the spices are well distributed. Add the milk and mix. (I used 2/3 cup of half and half and 1 cup of milk) Pour the great smelling mixture into an unbaked pie shell. Sometime I’ll share how to make a very easy homemade crust, but I was too lazy for that this time so I used a Pillsbury refrigerated crust.

Bake the pie at 425 degrees for 15 minutes. Turn the heat down to 350 degrees and bake another 45-50 minutes or until a knife comes out clean. Try not to eat it all yourself.