This recipe comes from Jamie's Cookbook and it is DELICIOUS! I seriously had to come upstairs to get away from it and stop eating :-)! Thai inspired dishes are definitely her speciality, so check it out (most are gluten free too). Yum, Yum, YUM!!!
Ingredients:
- 1 large chicken breast
- 1 (13.5 oz) can coconut milk
- 1/2 cup golden raisins (I used 1/3 and was pleasantly surprised, we are not raisin lovers over here!)
- 1 medium yellow onion, cut into wide slices
- 1 medium tomato, cut into thick 1 inch pieces
- 1 bunch asparagus or green beans, ends cut off and then cut into thirds (I used green beans)
- 1 1/2 T. Thai red curry paste
- 1-2 t. curry powder
- 1 t. salt
- 1/2 t.pepper
Optional Ingredients:
- pineapple
- 1 tsp sugar
- 1/4 cup water (I added the water and a little more curry powder to provide some extra sauce and was glad I did!)
INSTEAD OF CURRY PASTE: 1 tbsp fresh ginger, 1 tsp curry powder, 1 tsp chili powder, 1/4 tsp cayenne
Ingredients:
- Cut chicken into thin strips. Season with curry and broil on low, DO NOT overcook as it will simmer later.
- Heat vegetable oil in a large pan. Saute onions first, add asparagus/beans, then add tomatoes.
- Add the following ingredients one at a time and taste it as you go: raisins, curry paste, coconut milk, curry powder, salt, pepper, chicken.
- Simmer and taste and re-season until you can't wait anymore. (I thought it was great as is)
- Serve with steamed rice.
Thai Chicken Curry
EASY Peanut Butter Cookies
I found this great, AND gluten-free, cookie recipe in this month's Parents magazine! I figured with only 3 ingredients (4 ingredients if you add chocolate chips like us), even I could probably manage these without messing them up :-)! They were easy and delicious...even Mike liked them and he is quite the cookie expert.
Ingredients:
- 1 c. peanut butter (smooth or chunky)
- 1 c. sugar, plus more for rolling
- 1 egg
(we doubled it and had about 24 cookies)
- chocolate chips, if desired
Directions:
- Heat oven to 375 degrees. Stir together peanut butter, sugar, and egg in large mixing bowl.
- Roll dough into 1-inch balls. Put some sugar on a plate and roll balls in it to coat. Place 2 inches apart on ungreased cookie sheets.
- Press each ball down with a fork to make a crisscross design. Bake for 10 minutes or until cookies just start to brown on the edges. Remove from the oven and cool on wire racks.
Southwest Brown Rice & Black Bean Burgers
I'm stealing yet another recipe from Taste Buds :-)...AnneMarie keeps posting yummy gluten-free food that I just have to try (not to mention this is meatless and I needed one for the week)! These were SO good! While I was just mixing all the ingredients together I knew we had a winner because it already smelled delicious. Addie devoured hers! We served them with sour cream and salsa on top, tortilla chips, and a green salad.
Ingredients:
- 2 cups brown rice, cooked
- 1 can (15 ounces) black beans, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1/3 cup chopped onion
- 2 tablespoons chopped cilantro
- 1-3 tablespoons minced jalapeno or green chilies, (canned is fine)
- 1/4 cup salsa
- 1 egg white
- 1/4 cup to 1/2 cup flour/rice flour
- 1 tablespoon olive oil
- cheese to top
Directions:
- Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist.
- Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour.
- Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned, about 3-4 minutes per side.
- Sprinkle with cheese, reduce heat to low and cover with lid to melt cheese.
Chicken and Rice Bake
As soon as I saw this recipe on Taste Buds, I knew I would love it! What I didn't realize until I actually began making it tonight is that it has many of the same ingredients as one of our all time favorites, Creamy Lemon Chicken on Rice! It was sure to be hit and it definitely was! A great new take on one of our usuals! AnneMarie's pictures are WAY better by the way!
Ingredients:
- 1 1/2 c. rice
- 3 c. water
- 4 chicken breasts, cubed and cooked with salt,pepper,onion powder and garlic powder (I used a can and simmered it with the seasonings for a little while)
- 1/2 c. plain yogurt (or FF sour cream)
- 1/2 c. light mayonnaise
- 1 can cream of chicken soup (fat free)
- 1 T. fresh lemon juice
-salt and pepper to taste
-3/4 cup corn flakes, crushed
-1 T. melted butter
Directions:
- Add water and rice to a medium saucepan and bring to a boil. Put a lid on it and reduce heat to low. Cook for about 20 minutes. Set aside.
- Mix yogurt, mayo, chicken soup, lemon juice, and salt and pepper until creamy and smooth. Add chicken and rice and mix well.
- Scoop into individual ramekins or a baking pan and top with crushed corn flakes and drizzle with butter.
-Put into a 350 degree oven and bake for about 20 minutes, or until the tops are golden brown.
Flourless Chocolate Cookies
Thank you Grandma for thinking of me when you saw this recipe in the Houston Chronicle! Although I enjoy cooking, I am not the greatest "baker" and I like to blame it on the fact that most baked goods include flour as an ingredient. I'll type the directions as printed in the paper, but I had to make do with what I had (a normal mixing attachment, aluminum foil and 1 baking sheet). This is the only cookie that turned out "pretty" but they all tasted great and that's what counts, right?!
Ingredients:
-1/2 c. plus 3 T. Dutch-processed cocoa powder
- 3 c. confectioners' sugar (I had to call my mom and see if that meant powdered or regular sugar :-)...it's powdered)
- pinch salt
- 2 3/4 c. walnuts, toasted and coarsely chopped
- 4 egg whites, at room temperature
- 1 T. vanilla extract
Directions:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Combine the cocoa, sugar, salt and walnuts in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed for 3 minutes, until the mixture has thickened slightly. Do not overmix.
- With a 2-ounce cookie or ice cream scoop, or a generous tablespoon, scoop the batter onto the prepared baking sheets, to make cookies that are 4 in. in diameter. Space the cookies widely.
- Put the cookies in the oven and immediately lower the temperature to 320 degrees. Bake about 15 minutes, or until small, thin cracks appear on the surface. Switch the pan halfway through baking. Pull the parchment paper with the cookies onto a wire cooling rack. Cool completely before removing cookies from the paper.
Cafe Rio Pork Salad...Freefam Recipe
We just arrived home from visiting Mike's fam in San Antonio. One thing I always look forward to while there is their nearly perfect replica of the Cafe Rio Pork Salad. Through much trial and error they have altered the recipe many times trying to get it just right. I wasn't sure I should post it after all their hard work, but Chrissy posted it awhile back, so I'm assuming I'm safe :-). If you have never enjoyed the real thing you will still find the salad delicious and if you have, and miss it like I do, you will be in heaven!
Without further adieu...
For the Pork:
Buy the cheapest 4 lb pork roast you can find, cut in half and sprinkle with garlic salt, salt and pepper and fry it to brown it. Put it in a crock-pot (or regular baking pan) with 1 cup of brown sugar, 2 cup of Coca Cola (regular), and 1 cup of Salsa. Roast until the pork pulls apart easily and is tender.
(last successful ratios tired: 5 lb roast, 3 c Coke, 1 1/2 c brown sugar and 1 1/2 cups Salsa)
For the Dressing:(this stuff is SOOO good, I could drink it :-), well maybe not, but it is great to dip chips in too)
2 cups Mayo
2 cups of Sour Cream
10 sprigs of cilantro
3 tomatillos
2 green onions
2 clove garlic
2 jalapeno peppers
juice of 1 lime
1 1/2 t salt
Blend all ingredients together...best to let them sit over night!
I used this Cilantro Lime Rice recipe and this Garlic Black Beans recipe the last time and thought it was even better!
To Assemble:
Flour Tortilla (using uncooked ones that you heat yourself is best)
Cheese
Black Beans
Rice
Pork
Lettuce
Dressing
Dallop of Guac and some chips on the side
Thai Tuna Wraps
This recipe comes from Pampered Chef's Main Dishes cookbook. It is a nice cool meal for the summer time (which will be here awhile longer for us) and would also make a great lunch or even an appetizer if cut in thin slices. I thought the wraps were really good...not to mention a great way to use a can of tuna :-)! I served them with chips and cubed cantaloupe...delish!
**Mike approved of this meal too and wraps are not usually his thing so that says something :-)**
Ingredients:
- 2 T. lime juice
- 1/2 c. FF mayonnaise, divided (you don't need a whole 1/2 c. - you use 2 T. in the sauce and the rest you spread as you wish on the tortillas before wrapping...I used light Miracle Whip)
- 1 T. soy sauce
- 1 T. sugar
- 3 c. cabbage, chopped
- 1 med. carrot, shredded
- 3 green onions with tops, thinly sliced
- 2 T. cilantro, snipped
- 1 can (6 oz) tuna, drained and flaked
- 1 med. red bell pepper
- 6 (8 in) flour tortillas
- 12-18 large spinach leaves
Directions:
I will be omitting the irritating plugs for Pampered Chef products included in their recipes :-)
- Whisk together lime juice, 2 T. of mayonnaise, soy sauce and sugar in a bowl.
- Chop cabbage. Shred carrot. Slice green onions. Snip cilantro.
- Add cabbage, carrot, green onions, cilantro and tuna to soy sauce mixture; mix lightly. Cut bell pepper into thin strips.
- For each wrap, spread tortilla with 1 T. remaining mayo. Top with 1/2 c. tuna mixture. Cover with 2 or 3 spinach leaves and 4 bell pepper strips. Roll up tortilla tightly.
- Repeat with remaining tortillas and filling. To serve cut each roll in half diagonally.
Rice and Lentil Pilaf
Yum! I have definitely been converted into a lentil eater (remember the Lentil Curry)! I found this recipe through Swanson's website and it easy, healthy and tasty (I did add a little garlic salt and lots of pepper to ours)!
INGREDIENTS:
2 tbsp. olive oil
1 cup chopped carrots
1 cup sliced celery
1 large onion, chopped
3 cloves garlic, minced
1 3/4 cups Vegetable Broth (1 can)
1/2 cup dried lentils, rinsed and drained
1/2 cup uncooked regular long-grain white rice
2 medium Italian plum tomatoes, seeded and chopped
2 tbsp. chopped fresh parsley
DIRECTIONS:
HEAT oil in skillet. Add carrots, celery, onion and garlic and cook until tender.
ADD broth, lentils and rice. Heat to a boil. Cover and cook over low heat 20 min. or until done. Stir in tomatoes and parsley
Oven Fried Chicken
I got this recipe from Taste Buds as well, can you tell I love that site :-)?! This chicken was delish I thought and Mike was excited to have some good old home cooking southern style. We served it with mashed potatoes, gravy and corn.
Ingredients:
3/4 cup buttermilk
5-6 drops Tabasco
1 1/2 c. crushed cornflakes
6 Tbsp flour (or cornstarch/rice flour, etc.)
1 tsp salt
1/2 tsp pepper
4 lbs chicken parts
4 tsp canola oil
Directions:
-Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray.
-In a large, shallow bowl, combine the buttermilk and tabasco.
-In another shallow dish (or large ziploc bag) combine cornflakes, flour, salt & pepper.
-Dip the chicken in the buttermilk, then dredge in cornflake mixture, coating completely.
-Place the chicken on the baking sheet and drizzle each piece with a little oil.
-Bake 30 min; turn over and bake until cooked through, approx. 10-15 min more.
Brown Rice and Veggie Salad
This another recipe from Taste Buds. I tried this one for lunch today and thought it not only tasted good, but is SOOO good for you too! It would be extra delicious (and more of a meal) with some chicken thrown into the mix too. Even without chicken though I was surprised at how filling it was.
Ingredients:
1 1/2 cups instant brown rice
1 chopped green onion
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped parsley
1/4 cup rice vinegar
1 Tbsp olive oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper
Directions:
Cook brown rice & let cool. Combine ingredients for vinaigrette & combine with rice & vegetables. Serve at room temp.
Roasted Italian Sausages with Tomatoes and White Beans
Mike is actually the one who discovered this recipe in our USA Weekend newspaper insert. I agreed that it looked pretty good so we gave it a try and we all LOVED it!!!
(I cut everything in half for our little family)
Ingredients:
- 2 1/2 lbs. sweet Italian sausage links, cut into 2-3 inch pieces (I used a Pecan smoked garlic sausage because I couldn't find it)
- 3 pints cherry tomatoes
- 1 medium onion, cute into 1 inch chunks
- 4 garlic cloves, sliced
- 3 T. extra-virgin olive oil
- 1 1/2 T. balsamic vinegar
- 2 t. dried thyme leaves
- 2 whole bay leaves
- salt and pepper
- 3 (16 oz) cans white beans, such as cannellini, drained, with 1/2 c. liquid reserved (I used Great Northern beans)
Directions:
- adjust oven rack to lowest position and, 5 minutes before you are ready to put the food in, turn on oven to 425 degrees.
- Mix everything but beans and their reserved liquid in a roasting pan. Set pan in oven. Roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 min.
- Remove from oven, stir in beans and reserved liquid, and continue cooking until casserole has heated through, about 10 minutes longer.
- Remove bay leaves and transfer to a large serving bowl.
(We served it over brown rice)
Fast Easy Lasagna
This recipe was emailed to me through a recipe exchange awhile back and it truly is fast AND easy!
Ingredients:
- 1 26 oz. jar pasta sauce (you may want more when serving)
- 1 30 oz. bag frozen large cheese ravioli, thawed
- 1 10 oz. package frozen chopped spinach, thawed and squeezed dry
- 1 8 oz. bag shredded mozzarella cheese
- 1/2 c. grated Parmesan cheese
(optional: I add 1/2 lb. ground beef...brown meat in saucepan and stir in sauce)
Directions:
- Heat oven to 350 degrees. Coat 9x13 dish with spray and spoon in 1/3 of sauce.
- Arrange 12 ravioli on top and scatter spinach over them.
- Top with 1/2 mozzarella cheese and the Parmesan cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake 5-10 more minutes, or until bubbly.
Cottage Cheese Chicken Enchiladas
We are BIG Mexican food fans over here and I love trying out new enchilada recipes. These were really good! I used medium enchilada sauce so they had some zing to them, definitely a winner!
Ingredients:
- 1 T. vegetable oil
- 2 chicken breast halves, boiled and shredded (I used a can of chicken)
- 1/2 c. chopped onion
- 1 big can (7-8 oz) chopped green chile peppers
- 1 pkg taco seasoning mix
- 1/2 c. sour cream (I used FF)
- 2 c. cottage cheese (I used lowfat)
- 1 t. salt
- 1 pinch pepper (I used less salt and more pepper)
- 12 corn tortillas (I used 14)
- 2 c. shredded Monterrey Jack cheese
- 1 (10 oz) can red enchilada sauce
Directions:
Meat Mixture: Heat oil in medium skillet over med high heat. Add chicken, onion, and green chile peppers and saute until browned. Add taco seasoning and simmer.
Cheese Mixture: In a medium bowl, mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat over to 350 degrees.
- Heat tortillas until soft (I wrap 3 in a paper towel and heat for 30 seconds in microwave). In each tortilla, place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of shredded cheese.
- Roll tortillas and place in a lightly greased 9x13 baking dish (instead of greasing I lightly cover bottom of dish with some enchilada sauce).
- Top with any remaining meat and cheese mixture (I had quite a bit of cheese mix left, but not meat), enchilada sauce, and remaining shredded cheese.
- Bake at 350 for 30 minutes or until cheese is melted and bubbly.
Kirk's No-Bake Fudgies
I am once again stealing a dessert recipe from my mom . I definitely remember referring to these cookies as "poop" cookies growing up :-)!
Ingredients:
1 cube butter - melted
2 cups sugar
milk
3 heaping T. cocoa
peanut butter
vanilla
quick cooking oaks
raisins
coconut
Directions:
Melt 1 cube butter, 2 cups sugar and 3 T. of cocoa. Add 1/2 cup
milk and mix.Cook to good rolling boil and remove immediately.
Add 1/2 cup peanut butter and 1 t. vanilla. Mix well,then add
3 cups quick cooking oats, 1 rounded cup raisins, 1 cup coconut.
Mix and drop spoonfuls on wax paper to set.
Mom's Notes:
I always simmer the raisins in a little water to make
them little more plump. I also add a little extra
peanut butter. We keep our cookies in the refrigerator
in a Tupperware with wax paper between the layers.
Mike's Chicken Casserole
Mike is our chef on Sundays and typically he grills something or fries up some chicken (which I will have to post next time he does, it's delicioius). Today he made his super easy casserole and it was yummy. He used to make it a lot when we first got married and we haven't had it in forever :-)!
Ingredients:
- 1 package chicken flavor rice mix
- water (follow rice package directions for amount)
- butter (again follow directions, optional)
- 1 can cream of mushroom soup
- 1 chicken breast, cut in cubes
Directions:
- Place all ingredients in a 9x13 glass baking dish and mix together.
- Bake, COVERED, at 350 degrees for 40-45 minutes. (*Stir half way through*)
