Spicy Fish in Coconut Gravy

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White fish in Coconut Gravy

  • 4 thick filet of white fish (without skin or bones best)
  • 1 can of coconut cream
  • 1 jalapeno diced (remove seeds and membranes to lower the heat of the pepper)  We like the red jalapenos for more heat.
  • 2 tbsp of real butter
  • 7 cloves of garlic diced
  • ¼ tsp ground cumin
  • Fresh cilantro chopped with stems (about a handful)
  • 2 tablespoons of lime juice
  • 1 small onion sliced in rings (then slice the rings in half).
  • 6 whole green chilies roasted or canned in strips (you can buy canned, we hand roast hatch green chilies)

 

  1. In a large skillet melt your butter
  2. Stir in your cumin and garlic
  3. Add in your half rounds of onions
  4. When the onions are soft add in your jalapeno dices.
  5. Stir in your coconut cream both the liquid and the heavy cream.  Stir until the heavy cream is liquid as well.
  6. Add in your fish fillets
  7. Lay your green chili strips over top of the fish
  8. Spoon some of the coconut mixture over your fish and chilies
  9. Cover the skillet and turn heat on between low and medium.
  10. When you fish begins to flake add your cilantro to the top of the chilies and fish and “gravy”.
  11. Add your lime juice.
  12. On low cook another 3 to 5 minutes to meld the cilantro into the gravy.

Serve over Steamed Rice

Enjoy!

Until Next Time,

Mrs. Kay Lynn Rice

 

Chocolate Cream Pie

Recently I was asked to share my Chocolate Cream Pie recipe. As with nearly all my pies, this one comes straight from my Grandmama’s kitchen. It’s a tad labor intensive but so worth it. Make sure you read through to make sure you have everything you need before starting. Making custard based pies requires practice & patience. Enjoy.

Ingredients:

  • 2/3 cup sugar
  • 1/2 cup corn starch
  • 1/3 tsp salt
  • 2 cups whole milk scalded
  • 3 eggs
  • 2 tbsp real butter
  • 1 tsp real vanilla
  • 1/2 cup dark baking cocoa powder
  • 1 baked pie shell

Meringue topping

  • 2 egg whites beaten stiff
  • 1/4 cup sugar
  • 2 drops real vanilla

Directions

  1. Blend sugar, corn starch & salt.
  2. Heat milk stirring in cocoa, heat until scalded.
  3. Slowly stir in sugar mix to milk.
  4. Using a double boiler cook and stir over boiling water until mixture thickens.
  5. Add one third of mixture to well beaten egg yolks then stir egg yolks into custard.
  6. Stir and cook another 2 minutes.
  7. Remove from fire.
  8. Cool.
  9. Add butter & vanilla.
  10. Fold into custard evenly.
  11. Pour into baked pie shell.
  12. Cover with meringue & a sprinkle of cocoa powder.
  13. Place in oven 325°F to only brown the meringue slightly. Watch closely his does not take long.
  14. Cool.
  15. You can also top with whipped cream if you prefer.

Enjoy!

Until next time,

Mrs. Kay Lynn Rice

Cabbage Roll Soup

If you love cabbage rolls, but just don’t have the time to do all the assembling required, this soup is perfect!

Ingredients:

  • 1 large onion diced
  • 3-5 cloves of garlic diced
  • 1/2 lb sausage
  • 1/2 lb ground beef (we use venison)
  • 1 medium cabbage sliced in thickistrips and squares
  • 1 quart diced tomatoes
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 pint vegetable broth (or 2 cups V8)
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tablespoon Worcester sauce
  • 1 bay leaf
  • Salt & pepper to taste
  • 1 cup of cooked rice

Directions :

  1. In a large skillet, Brown onion and garlic in a tablespoon of lard.
  2. Add in beef and pork brown.
  3. Drain off grease.
  4. Place above ingredients into a large crockpot.
  5. In the skillet wilt the chopped cabbage until softened about 3 min.
  6. Put in crockpot.
  7. Add all remaining ingredients into the crockpot EXCEPT the rice.
  8. Stir and place on high for 2-4 hrs.
  9. About 45 min before serving add in your cooked rice stir, put on warm.

Enjoy!

Until next time,

Mrs. Kay Lynn Rice

Pineapple Fluff Pie

This is a great simple pie to make. You do need at least 4 hours to chill.

Ingredients

  • 1 can of crushed pineapple (drained)
  • 1 cup of grated coconut shreds
  • 1 cup of whipped topping
  • 1 8 ounce package of softened cream cheese
  • 1 pkg instant lemon pudding mix
  • 1 Graham cracker crust

Directions

  1. Make sure you cream cheese is very soft.
  2. Using a mixer on low, fold in your pudding mix
  3. When well mixed, fold in by hand, 3/4 of the can of drained crushed pineapple.
  4. Fold in, by hand, the coconut shreds.
  5. Fold in the whipped topping by hand.
  6. Keep folding until well mixed.
  7. Pour into Graham cracker crust.
  8. Sprinkle remaining drained pineapple on top.
  9. Chill for a minimum of 4 hours. Overnight is best.

Enjoy. My husband also likes to eat this all mixed up with the crust throughout, this is referred to as “Pineapple Fluff” which in itself is a fantastic treat!

Until next time,

Mrs. Kay Lynn Rice 🍍

I Remember

I Remember
Kay Rice

I remember your smile the first time I saw your face.
That devilish grin, took me back to a familiar place.
The spark in your eyes reminded me of a time
When life was so simple and a crush felt divine.

I remember the first time I saw your tears,
It was the first time you told me ‘No more fears’.
The sadness that caused your soul to cry for me,
Gave me the longing, the desire to be free.

I remember the first time you called me your doll.
The surprise that it caused me on that evening’s call.
The tenderness in the word that you spoke in one name,
Took away all my feelings of doubt and years of shame.

I remember the first time you held me, kissing my lips.
I can still feel the lightning rush from your fingertips.
That one single kiss gave my heart such a jolt,
I could feel my heart beat like a grand thunderbolt.

I remember the first time you lay down at my side,
My fears that day, ran so deep they were unable to hide.
Your gentle touch and your words, I soon fell asleep,
Cradled in your arms and your love so deep.

I remember the day when I saw your strength,
The tests and the measures you took to great length.
That was the day when you gave me your wings,
That was the day you taught me to sing.

I remember the day you got down on one knee,
When you looked up and you asked to marry me.
The love in your heart shown through your eyes,
The day I knew you would never say good-bye.

I remember each morning, through each day,
I hold in my heart each kiss, each word you say.
I know that today will be a memory in a flash,
I know that time with you always goes too fast.

ALL RIGHTS RESERVED
KAY RICE

Lime Dream Pie

This is a simple no bake pie that is sure to wow and please. Perfect for Sunday company or a family gathering.

Ingredients:

  • 1/2 cup of real lime juice
  • 1 14 ounce can of sweetened condensed milk
  • 4 ounces cream cheese softened
  • 2 cups of whipped topping
  • 1 baked pastry pie shell
  • 3 drops of natural food coloring
  • Thin slice lime and extra whipped topping if you like.

Directions:

  1. Beat lime juice and condensed milk until well mixed.
  2. Fold in softened cream cheese. Fold until no lumps
  3. Fold in 2 cups whipped topping until no lumps.
  4. Add in 3 to 4 drops of natural green food coloring, stir until no white streaks. Add additional drops to your liking of color.
  5. Pour into baked pastry pie shell.
  6. Decorate with thin slices of lime dipped in sugar and or additional whipped cream.
  7. Refrigerate until serving.

Enjoy!

Until next time,

Mrs. Kay L. Rice

And…

And…

Kay Rice
June 04, 2013

And in the silence, he came to me,
Kissed my lips and made me free.
Breaking a spell cast by fate,
Opened the doors, sealed by hate.
Lifting me up to walk by his side,
Facing life with eyes, open wide.

And under the blanket of the night,
He took my hand and taught me to fight.
Placing his heart in my crippled chest,
Taking my own, to heal and to rest.
Breathing into my lungs new air,
Healing scarred skin, naked and bare.

And the crippled, fragile soul he saved,
Stands here beside him, strong and brave.
No longer a shadow, that hides in fear,
No longer to cry, empty, frozen tears.
He kisses my lips, and pulls me in tight,
Every day is a battle, and together we fight.

ALL RIGHTS RESERVED
DO NOT USE WITHOUT WRITTEN CONSENT OF KAY RICE

Sword to Sword

Sword to Sword
Written by Kay Rice

She gave her all in battles each day.
By her love and the the sea, they say.
Years, oceans and time did blend.
Entwined in a battle that never will end.

Two fiery souls, bound by the siren’s call.
Flying one flag, swearing never to fall.
Days filled with treasures, dreams of gold.
Nights filled with stars and laughter bold.

The love of the sea became their bond.
Their hearts entwined becoming one song.
Sword to Sword, adventures they sought.
Two separate souls sharing one heart.

She gave her all in battles each day.
Until the steel struck true and took her away.
Falling in battle as he turned around.
Her blood, the ocean took, as she lay down.

Her eyes of blue, smiling, looked up at him,
“With this, our adventure does not end”.
His wails were heard above the battle high.
Into a frenzy, they say, he began to fly.

Refusing to allow the sea to take her away.
Her words gave him strength on that fatal day.
And in a moment, as the angels looked down.
His sword was dropped to the bloody ground.

Legends still tell that if you stand and listen here.
The two joined in battle, together, will appear.
Back to back, sword to sword they continue to fight,
For adventures, treasures and their love, every night.

ALL RIGHTS RESERVED

Triple Berry Cobbler

Nothing says home like an old fashioned cobbler.  They are quick to make and are eaten even faster!  The perfect dessert for a gathering or family.  Served with a scoop of vanilla ice cream while still warm and you will melt!

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Mrs. Rice’s Triple Blueberry Cobbler

Filling:

  • 4 cups of mixed berries.  I enjoy Raspberries, blueberries and black berries.  However, you can mix this up as you like.
  • 1 cup of raw honey
  • 1/2 cup of sugar
  • 2 tablespoons of corn starch
  1. In a very large bowl, mix your berries (with your hands) with the sugar and the corn starch.
  2. Once the berries are well coated, add in your honey.  Using a large wooden spoon, fold the berries so the honey coats well.
  3. Pour into a large casserole pan.

Pie Crust Top:

This is a very basic pie crust, and my husband says he prefers a “drop crust” which to me is not a cobbler, but to each his own.  A drop crust is like sweet drop dumplings, which I am not going to cover here.

  • 1 1/4 cups of lard
  • 3 cups of flour
  • 1 tbsp of sugar
  • a pinch of salt
  • 1 to 2 tbsp of water
  1. In a large bowl add your flower, sugar and salt.
  2. Add in your lard and “cut” into the flour mixture (I use two butter knives to cut) until there are “marble sized” balls.
  3. Finish mixing with your hands, adding in the water if need be.  You do not want your dough too dry or too wet.
  4. Using parchment paper, sprinkle some flour on the bottom parchment paper add the ball of dough, a dusting of flour on the top and the top parchment paper.
  5. Use a rolling pen to to roll until thin and wide and long enough to cover your casserole dish corner to corner on the inside (not over the edges).
  6. Add the dough to the top of your fruit.
  7. Cut slits or designs into the top of your crust so the juices can nicely escape and not cause an overflow on the edges.
  8. Sprinkle the crust with a light dusting of sugar.
  9. Bake at 350 degrees for one hour or until the crust has a pretty golden glow to it.

Serve hot or cold.  Warm with vanilla ice cream is my ultimate favorite.

Until next time,

Mrs. Kay L. Rice