We had this meal for dinner last night, and let me tell you… it was delicious! If you like thai food - you’d definately love this dish! I used this recipe as a starter - but I made a few adjustments.

Equipment you’ll need:

• Baking dish
• Small skillet
• Small saucepan

Ingredients:

• 1 red bell pepper, seeded and sliced
• 4 chicken breast halves
  
• Salt and ground black pepper
• 1 cup chicken stock
• 2 teaspoons red wine vinegar
  
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon red curry paste ( added a bit more.. because we like it spicy!)
• 1/4 cup flaked coconut
• 1 cup quick cooking jasmine rice
• 1 can coconut milk
• freshly chopped cilantro leaves, for garnish (optional)

Instructions:

Preheat oven to 350. In a medium size bowl, combine the bell pepper, salt and pepper, chicken stock, vinegar, sesame oil, ginger, curry paste, and 3 tablespoons of the coconut milk. Stir to combine. Arrange chicken in the bottom of a baking dish and pour the liquid over the chicken. Bake for approx. 30 min or until chicken is done.

For rice: Over low heat, toast the flaked coconut until it is light brown in the skillet. About 5-8 minutes. Keep a close eye on it, it can burn fast! To prepare rice, combine the rest of the coconut milk with a little water. Add the rice and bring to a boil. Once it is boiling, turn down heat, cover and let it simmer for about 20-30 minutes. When it is done, stir in the toasted coconut!

Spoon a good amount of rice onto your plate, top with a chicken breast! Enjoy!

These muffins are one of my favorite to make.  I found the recipe here  They are so easy and yummy!  Perfect for extra ripe bananas!

Equipment you’ll need:

• Muffin Pan
• Mixer

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Instructions:

Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers. 

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.