COCONUT CHICKEN CURRY

4 chicken breasts , diced into 1/2-inch pieces
3 cloves garlic, chopped
1/4 cup rum
2 tablespoons vegetable oil
1 cup green onion, chopped
1 red bell pepper chopped
1 tablespoon sliced lemongrass
1/2 cup coconut milk
1 tablespoon curry powder
2 teaspoons sesame oil
1 cup sour cream
Cooked rice, serving suggestion
Freshly chopped cilantro leaves, for garnish

In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions, peppers, and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Stir in sour cream. Serve with rice and garnish with freshly chopped cilantro.

MY KEY LIME PIE

Ok Randy, This ones for you.

1 Pre made graham cracker crust
1 pckg chopped pecans
1 can sweetened condensed milk
1/2 cup Key lime juice ( about 10-12 key limes)
1 tsp Lime zest
4 egg yolks
Whipped cream

Pre heat oven to 350 degrees. Combine condensed milk, key lime juice, lime zest and egg yolks. Mix until blended well. Pour pecans into bottom of pie crust. Pour Mixture into pie crust. Bake at 350 for 15 minutes. Chill in refrigirator for 2 hours. Top with whipped cream and serve.
Total time- 30 minutes.

SPINACH ARTICHOKE DIP

2 pckgs neufchatel cheese (light cream cheese)
2 pckgs frozen chopped spinach
2 cans artichoke hearts coarsely chopped
1 lb mozzarella grated cheese ( reserve half for topping)
1/4 cup grated asiago cheese
1/4 cup grated romano cheese
1/4 cup hot sauce
2 cloves of garlic minced
2 cups sour cream

Pre heat oven to 350 degrees. Microwave frozen spinach until thawed. Squeeze out as much excess water as you can. With hand held mixer, blend sour cream and cream cheese until blended smooth. Add minced garlic and hotsauce and blend until well mixed. Add spinach and cheeses and mix until well blended. Fold in artichoke hearts. Pour into baking dish and top with remaining mozzarella cheese. Bake until browned and bubbly. Serve with Tortilla chips, pita chips, or any chips you like.
Total time: 45 minutes.