Get the latest recipes from Asheats http://www.grouprecipes.com/people/asheats This dish is Chicken in Coconut Milk, and hails from Africa. I had finals in school earlier this week and this was on the agenda to cook (I attend culinary school) --- The marinade time is not included in the prep or cook time. - this dish is best served over steamed white rice! http://www.grouprecipes.com/107536/aloho-sy-voanio.html This puree is amazing, and soo useful! this puree gave me 3 different dishes, first: I used it as a puree under mango rice and blackened salmon, next as a puree understand potato hash and fried eggs, lastly as a soup with chicken broth and corn and black beans so yummy!! http://www.grouprecipes.com/103958/chipotle-butternut-squash-puree.html This is a fun twist on classic lasagna, the Mexican flavors work really well here, and the ricotta gives the dish a creamy texture. Its okay to leave the beans out if wanted, it doesn't change the dish http://www.grouprecipes.com/98376/mexican-lasagna-rolls.html I'm a fan of the classic deep-fried cheese-stuffed Chile rellanos they have at Mexican restaurants. Here is a healthier, heartier version. Sure to please the whole family. Change up the filling ingredient to suit your family's tastes. http://www.grouprecipes.com/98375/chile-rellanos-my-way.html When I was in my basic skills class in Culinary school, we cooked this recipe like it was going out of style. you'll see in the picture the chicken has a bone sticking out, that is an airline breast cut, and is not necessary. I like to serve this gnocchi, as you can see in the picture. I think the chardonnay sauce works very well with the potato gnocchi!! http://www.grouprecipes.com/98374/chicken-chardonnay.html Found this on epicrious.com, cooked it for a dinner party, a 6-course meal; and by the end of everything people were still raving about this salad. the flavors are delicate yet bold, and the textures are prefect! This recipe is gold! http://www.grouprecipes.com/98368/sauted-fennel-with-almonds-raisins-and-saffron.html I got the recipe idea form Pat2me ( a member here) and I adapted it just a little to make a full course meal, if using as a side it would probably feed more but this is dinner for 1 as I see it!! http://www.grouprecipes.com/98329/tuna-white-bean-and-tomato-salad.html This is one of my favorite ways to cook lamb, slowly with wine, and it is literally bursting with flavor!! I like to serve this with simple couscous, or rice and mesir w'et, which I have posted!! Please don't be put off by the long ingredient list or time the efforts are worth it!! http://www.grouprecipes.com/98328/lamb-braised-in-red-wine.html This dish is rich and spicy, its got exotic flavors but nothing to scare the family away on a Tuesday night. I served this with braised lamb (posted), basmati rice, and garlic naan bread!! http://www.grouprecipes.com/98326/mesir-wet---spicy-ethiopian-lentil-stew.html I found the original recipe in one of my magazines and have tweaked it to fit my tastes. I rarely ever go back for seconds (as I generously plate my food the first time), but I went back to seconds then had 2 more servings the next day! This does heat up the house so maybe save save it for cooler weather. :) And please don't be put off by the amount of ingredients, this recipe is phenomenal http://www.grouprecipes.com/97489/spicy-zucchini-rice-and-sausage-casserole-with-a-cheesy-corn-sauce.html