If you’ve never heard of this, it’s probably because you don’t live in the South. This is completely, 100% Southern. What’s funny is– I have no idea why that’s so. I don’t really associate curry and cilantro with the South–but hey, I didn’t make this up. It’s usually got some bacon in it and served over rice, but for budget and time’s sake, I didn’t use bacon– I did, however, saute the chicken in bacon renderings. My favorite.  As you can see from the picture, we used drumsticks. I strongly advise you to follow the recipe below and use boneless chicken thighs (skinless, if you want) because drumsticks, as cheap as they may be, take forever + a lifetime to brown and cook through.

These brownies are seriously dangerous. They’re too good. I swear, neither one of us could tell the difference between these and “conventional” brownies–except for the fact these don’t make you feel like poo after you eat them. I made 2 batches in two days and….they’re all gone. Oops.

Besides the fact that these are completely gluten free; you could leave out the sugar in the brownies and be almost 100% Paleo. Try and find chocolate chips with the highest percentage of cocoa. The higher the percentage the less sugar in the chocolate. If you can’t find a good quality chocolate chip, you could always chop up a chocolate bar instead.

Ingredients

• 1 c almond butter
• 1/2 c canned coconut milk
• 2 eggs
• 2 t vanilla extract
• 1/4 t salt
• 1/3 c cocoa powder
• 1/4 c sugar (optional)
• 1/3 c chocolate chips (use the highest % cocoa you can find)
• 1/3 c chopped nuts

Method

Preheat the oven to 350°F. Grease an 8 x 8 baking dish.

In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar,  and chocolate chips.

Pour into the prepared baking dish and top with chopped nuts.

Bake for approx. 18 minutes.

All I’ve done here is take Easiest Ice Cream ever and added ONE more ingredient. The variations are endless!

Ingredients

• 3 bananas
• 1/2 c coconut milk
• 1/2 c frozen pineapple chunks

Method

Do this, but add the pineapple also. Add some macadamia nuts to the top (or whatever you fancy). Easy-peasy, right?

Rich, thick and easy. Good luck not eating all of this in one sitting!

Ingredients

• 2 c coconut milk*
• 1/2 c cocoa powder
• 1 t vanilla extract
• 1 t instant coffee powder
• 1/4 t salt
• 6 egg yolks
• 1/4 c sugar

Method

Over medium high heat, whisk together the coconut milk, salt and cocoa powder in a sauce pan. In a bowl whisk together the egg yolks and sugar. Once the coconut milk mixture has come to a simmer, slowly whisk in the egg yolk mixture. Turn the heat down to medium. Constantly whisk until the pudding has thickened. This will take about 3 minutes.

Pour the pudding through a fine mesh sieve into a bowl. This removes any egg chunkies that may have coagulated in the pudding.

Press plastic wrap directly onto the surface of the pudding  (a “skin” will form on the top of the pudding if yo don’t do it!) and place in the fridge. The pudding will thicken as it cools.

{*You could use the carton variety of vanilla coconut milk and omit the sugar. }

A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.

Ingredients

• 3 bananas*
• 1/2 c coconut milk
• 1 t vanilla extract

Method

Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”

Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!

Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.

{*Make sure the bananas have lots of brown spots on them. Too green and you can taste it. It’s gross. }