Mixed Berry Sauce

We miss fresh berries in Hawaii.  You can get them, but they cost a fortune.  So, I have resorted to buying frozen berries from Costco, which are delicious.  I originally made this recipe over father's day, when I made my husband pancakes with berry sauce.  He loved it.  This sauce is not too sweet, but just right.  My new favorite thing to do it make this sauce up, store it in the fridge and add it on top of my Greek yogurt, it is super good!  This sauce could go on top of cheesecake, waffles, ice cream, angel food cake, pancakes, yogurt, and probably many other things.  You can use any type of frozen berry for this recipe.

Mixed Berry Sauce

2 c frozen berries
1/3 c sugar
1 tbs lemon juice
zest of one lemon
pinch of salt
1 tbs cornstarch

Combine all ingredients into a medium pot.  Set heat to medium high heat.  Bring mixture to a boil until desired thickness.  Enjoy!

Thai Style Chicken and Vegetables

Thank you Rachel Ray for this amazing recipe.  I loved the flavors in this dish.  I'm always looking for something easy but interesting in a recipe.  I modified the original recipe just a bit to suit my taste.  The original recipe called for a cup of basil, which I did not have.  I left it out, and didn't even miss it.  But by all means, if you have an abundance of basil try it! This was super yummy and something special to make!

Thai Style Chicken and Vegetables

4 tbs oil
1 1/2-2 pounds of boneless skinless chicken breast, cut into bite sized peices
Salt and pepper
1 c shredded carrots
1 onion, sliced thinly
3 large garlic cloves, chopped
2 inch piece of ginger, grated
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, seeded and thinly sliced
3/4 c chicken broth
1 (13.5 oz) can light coconut milk
1 (10 oz.) box of frozen peas
1/4 c fresh cilantro leaves, coursely chopped
1 lime, zested and juiced

Heat a large skillet over medium high heat with 2 tbs of oil.  Season chicken generously with salt and pepper.  Add chicken to the skillet and brown it for about 5 minutes.  Remove chicken to a plate.  Add remaining tbs of oil to the skillet, then add carrots, ginger, onion, garlic jalapeno, and bell peppers and cook, stirring frequently for about 2-3 minutes. Add the chicken broth and coconut milk, turn the heat up to high and simmer for 5 minutes.  Add chicken back to skillet and cook for another 3-4 minutes.  Remove from the heat and add frozen peas, cilantro, lime zest and lime juice.  Serve with white rice.