Coconut Cream Pie (Chad's Favorite)

1 unbaked Pie Crust
4 large egg yolks
1/4 cup cornstarch
1 (14 ounce) can full fat coconut milk
1 cup half-and-half
2/3 cup granulated sugar
1/4 teaspoon salt
1 cup sweetened shredded coconut
2 Tablespoons unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
optional: 1/2 teaspoon coconut extract

Whipped Cream
1 and 1/2 cups cold heavy cream or heavy whipping cream
3 Tablespoons confectioners’ sugar or granulated sugar
3/4 teaspoon pure vanilla extract

Preheat oven to 375°F. Fully blind bake the pie crust. Cool pie crust completely. 

Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).

Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Pipe or spread the whipped cream on top. Garnish with extra coconut (toasted), if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.

Cover leftovers and store in the refrigerator for up to 5 days.

Cinnamon Muffins

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tablespoons sugar
1 teaspoon cinnamon

Preheat the oven to 375ºF.  Grease 18 muffins cups.

In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.

In another bowl, beat together the milk, vegetable oil, and eggs.  Make a well in the center of the dry ingredients and add the wet ingredients.  Stir just until combined – don’t over mix.

Divide the mixture evenly between the prepared muffin cups.

In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon of cinnamon.  Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.  

Bake the muffins until a toothpick instead in the center comes out clean, 13-15 minutes.

White Chicken Chili

1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
4 cups chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
1 pkg frozen cauliflower
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper , to taste
1 1/4 cup frozen or fresh corn
2 1/2 cups shredded cooked rotisserie or left-over chicken
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

Simmer chicken broth with 1 c beans and cauliflower until cauliflower is tender.  Blend until smooth and add to pot with onions and garlic.

Add green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Add remaining beans to soup along with corn and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Creamed Onions

1 bag frozen pearl onions
1 tbsp butter
1/2 cup heavy cream
salt and pepper to taste

Thaw pearl onions and then saute in butter until golden brown.  Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency.  Season to taste and serve immediately.

Garlicky Green Beans with French Fried Onions

1 pound fresh green beans
2 cups turkey or chicken stock
6 cloves garlic, minced
1/2 cup french fried onions
2 tablespoons salted butter
1/2 teaspoon salt
1/2 teaspoon pepper

In a frying pan with a lid combine beans and stock. Cover and simmer over a medium low flame 8 – 12 minutes, until green beans are tender crisp, or just shy of desired doneness.

Remove lid and increase the flame to cook off the remaining liquid.

Reduce flame back to medium. Move the beans to the outer edge of the pan. Add butter to the center and allow to melt. Add minced garlic and cook 1 minute. Add fried onions, then toss everything to combine.

Season with salt and pepper to taste and serve while hot.

Fettuccine Alfredo

16 ounces fettuccine
6 tablespoons butter
1 tablespoon garlic, minced
2 tablespoons all-purpose flour
1 ½ cups heavy cream
1 ½ cups whole milk
½ cup grated parmesan cheese
½ cup grated romano cheese
salt and black pepper, to taste

Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.

Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.

Whisk in the flour and cook for 1 minute, stirring continuously.

Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.

Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.

Slowly stir in the cheese. Taste and season with salt/pepper if desired.

Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken.

Creamy Jalapeno Dip

8 ounces cream cheese, softened
1 cup sour cream
7 ounces canned pickled jalapeños, with the juice
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 teaspoons ranch seasoning powder
1 cup cilantro, chopped

Add the softened cream cheese, canned jalapeños, sour cream, garlic powder, ranch powder, and pepper to a food processor.

Blend until smooth then add the cilantro and blend until incorporated.

Taste and adjust the seasoning with additional seasoning if needed.

Serve with chips!