Sticky Coconut Chicken

I usually use chicken thighs, but if I use breasts I pound them flat and cut them in half so they don't dry out to much on the grill.

I found this on My Kitchen Cafe and have cut and paste the instructions.

Sticky Coconut Chicken
from Leigh Anne with my slight adaptations

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice (though I almost always serve it with quinoa).

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum

Fresh Peach Pie

For the past eight years I have been lucky enough to share in Bruce and Vivienne's peach harvest, and even with all the baked peach pies, peach smoothies, peach ice cream, and peach cobblers I've made I had never made a fresh peach pie. In fact, I had never even heard of fresh peach pie until last week when two different fresh peach pie recipes were sent my way. I have only made one so far, the one from my Aunt Cheryl, who totally gives Marie Callender a run for her money. It was delicious and I am hooked. I think this will be my peach dessert of choice for a while.

Slice 3 fresh peaches into cooked and cooled pie shell.

Mash two more peaches and add:
1 C. sugar
3 Tbsp. cornstarch
1/2 C. water

Cook 5 minutes until it boils.
Add 1/2 tsp. almond flavoring and 2 Tbsp butter

Pour over sliced peaches and chill.

Serve with whipped cream.