1 lb Boneless chicken breast cut into cubes or stripsAmple supply of garlic gloves, crushed/minced
1/2 - Whole onion chopped
2 Stalks of celery chopped
1/2 tsp. red pepper flakes
1 Jar Elki’s Sweet Mango Chutney
1 Pint half and half (use coconut milk if you prefer low fat)
1 Pot jasmine rice
Curry Powder
1 Tbsp. virgin olive oil
Start rice. Heat oil in large frying pan. Toss in chicken, garlic, onion, celery and heat until chicken is white or light brown. Sprinkle curry powder over entire dish...and mix in red pepper flakes to taste...make sure all chicken is covered with curry and stirred well. Pour in half and half and mix in chutney. Bring to quick boil...simmer for approximately 5 minutes. Serve hot from pan over bed of rice! |
 Pictured here: Cheesecake topped with
Elki Raspberry Syrup and fresh blueberries. |
Pie Crust:
1 1/2 Cups graham cracker crumbs
6 Tbsp. melted butter
1/4 Cup white sugar
Pie Filling:
2 lb Cream cheese at room temperature
3/4 Cup white sugar
2 Eggs
1 tsp. vanilla extract
2 Tbsp. cornstarch
1 Cup sour cream
Preheat oven to 400°F/205°C. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes. Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust. Bake for 45 minutes. Turn oven off and leave cake in oven with the door ajar for 3 hours. Serve with your favorite Elki preserve, or syrup topping. |
