Parsley and Garlic Prawn Salad

This is such a quick, easy and yummy dinner.  And perfectly compliant if you are doing AIP.

I fill a bowl with chopped iceberg lettuce, chopped cucumber, and chopped avocado.
I sprinkle that with garlic powder.  (You could dress it if you want to.)

Once that is ready, I cook up the prawns.

My fish shop has these amazing prawns that are already peeled and have garlic and parsley added.
I use those but you can use anything you like.

So, I cook up the prawns and then pop them on the top of the salad.

Done.

Murg Dahi (Yogurt Chicken)

Important! Chicken needs to marinate, plan ahead accordingly.



Despite the rather bland and boring name, this chicken dish is spicy and delicious! The chicken is super tender and bursting with the flavors of northern India.

3 1/2 to 4 lbs chicken pieces, skinned
1 tsp salt
1 green chili, finely chopped (I used a Serrano)
1 cup plain yogurt
1/4 cups fresh coriander (cilantro) leaves, chopped
1 T fresh ginger, chopped
3 or 4 cloves garlic, chopped
1/4 cups (1/2 stick) butter, melted

Prick chicken pieces all over with a fork and place in a large bowl. In a small bowl, combine salt, chili, yogurt, cilantro, ginger and garlic and mix well. Pour over chicken, cover bowl, and refrigerate for six hours to overnight.

To cook chicken, preheat over to 400F. Pour half the melted butter into a roasting pan. Put the chicken into pan and pour yogurt mixture on top. Place pan in middle of oven and roast for about 20 minutes. Reduce heat to 350F and continue roasting, basting frequently with remaining butter and pan juices, for about 30 minutes, or until chicken is done.

Remove chicken and place on a serving platter. Pour sauce over chicken and serve immediately.

CROCK POT STUFFED PEPPERS

-6 or so peppers-as many as will fit comfortably side by side in your crock pot (I used red and green ones both)
-1 pound ground beef
-1 can diced green chilis
-12 ounces frozen corn kernels
-1 can black beans, drained
-1 can diced tomatoes
-1/4 cup salsa
-1 1/2 cups cooked rice
-1t Worcestershire sauce
-1/4t salt
-1/2t pepper
-2 cups shredded cheddar cheese, divided

Remove tops of peppers and seed them.
Brown the meat and then stir in the chilis.
Reserving about 1/4 cup of the cheese, stir the rest of the filling ingredients together.
Spoon as much filling into the peppers as will fit (probably about half of it).
Put the leftover filling into the bottom of the crockpot. If desired, lay the pepper tops on top of the rice.
Place the stuffed peppers carefully in the crock pot.
Cover, cook on low 6-8 hours on low (6 was plenty) or 3-4 hours on high. Sprinkle the reserved cheese on the peppers for the last 30 minutes.

We served it with grilled tomatoes and flour tortillas on the side.