Lemongrass Coconut Chicken


You need this!  If you crave sweet and spicy curry, this dish is for you.


2 tablespoons butter
1 chopped green onions or regular onion
3 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoon sugar
1 1/2 tablespoons minced fresh ginger ( if you don’t have fresh you can use ground)
2 pounds boneless chicken (thighs or breasts), diced
1 tablespoon red pepper flakes
4 stalks lemongrass, green tops removed then pale ends finely chopped
2 tablespoons curry powder
3 tablespoons soy sauce
4 ounces unsweetened coconut milk

4 Cups Rice



Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 3 minutes.


Add salt, black pepper, sugar, chopped or ground ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 10  minutes.





Add the pepper flakes, lemon grass, curry powder, soy sauce, and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes.


 simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 5 minutes more.


This is what it should look like once it has thickened.


Place your finished lemongrass coconut chicken over a pile of rice and enjoy!


Refreshing Lemongrass Ice Tea


I love lemongrass.  This plant was grown off a single stalk of lemongrass from my local grocery store.  It’s about 3 months old, and as you can see loves my greenhouse.

1  knob of fresh Ginger – peeled and sliced
4.5  cups of water
4  stalks of Lemongrass, white inner part only
4 teaspoons Raw Sugar

Cut your lemongrass stalks. You will be chopping the white part of the stalk only.  Keep upper portion of stalks to serve with your tea for presentation.  I throw my lower lemongrass stalks and ginger knob in a smoothie chopper however you are welcome to cut yours. IMG_5353


1. Add water, ginger, raw sugar, and lemongrass to a small pot, and bring it to a boil.


Turn the heat off and let steep for 5 minutes or more depending on the strength you desire.


2. Strain out lemongrass and ginger pieces



Prepare your glasses



and enjoy a refreshing glass of lemongrass ice tea for just 16 calories.


Bonnie’s Summer Basil Vinaigrette

DSC_0003This is a wonderful sweet and tangy Vinaigrette that can you be used on Caprice Salad or any summer salads that you wish to add some zing to.

2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed
1/3 cup rice vinegar
1 tablespoon raw sugar
2 tablespoons honey or agave
2 cloves minced garlic
2 teaspoons Dijon mustard
1/2 cup canola oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Combine first five ingredients in a food processor or blender. Puree mixture until smooth and bright green.

With motor running, slowly add the salad oil to form an emulsion*.
Add sea salt and freshly ground black pepper.


If not serving immediately, store in an airtight jar or container in the refrigerator. Will last for a week or more.