Smoked Chicken Pasta Salad

1 1/2 lb smoked chicken or 1 small can chicken
2c penne pasta cooked drained cooled
1/2 c thinly sliced red onion
1/2 t pepper
Dash cayenne
1/4 c bacon bits
1/3 c mayonnaise
1/2 t minced garlic
1/2 t salt
1/2 t paprika
1/4 t thyme
1/4 t sage
1/4t dried mustard

In large bowl toss chicken pasta pepper onion and bacon combine set aside.

In a small bowl will mayo and remaining ingredients until smooth. Spoon mayo mixture over salad and toss to coat. Serve immediately

My First Curry

I am a lover of Indian food but I have never attempted to make anything at home…. until now. I was reading one of Jamie Oliver’s recent cookbooks and he had an entire chapter on easy curries. I thought I would give Chicken Korma a try. To my delight it turned out great. To the dismay of my husband and our dog Maggie (apparently both non-lovers of Indian food and Indian food smell) the smell of my delicious cooking chased them both from the house. Jason went down the street for Italian take out and Maggie stayed in the backyard eating grass (not a good sign). Hours later the smells of the spices are still wafting through the house, Jason just sprayed lysol and opened more windows but I am enjoying a fully tummy and the smells of my first curry success.

Chicken Korma

2# chicken breast
1 medium onion
1 fresh green chile
a thumb size piece of ginger root
15 oz can garbanzo beans
vegetetable oil
a pat of butter
1/2 C mild curry paste (Patak’s)
14 oz can of coconut milk
a small handful of sliced almonds
2 heaping T unsweetened shredded coconut
salt and pepper

opitonal toppings
natural yogurt
lemon

Prepare:
Cut chicken into small pieces. Finely chop onion. Half, seed, and finely slice chile, Peel and finely chop ginger. Chop cilantro. Drain garbanzo beans.

Make Curry:
Saute oil, butter, onion, chile, ginger and cilantro for about 10 minutes until golden. Keep stirring to aviod burning.

Add curry paste, coconut milk, half of your slices almonds, drained garbanzo beans, coconut, and chicken. Also add 1/2 can water. Stir everything, bring to a boil and lower heat to simmer covered for 30 minutes. Check regularly to make sure it’s not drying out. (My curry was rather liquid so I added a bit of flour to thicken the sauce.)

When chicken is tender and cooked season with salt and pepper.

Serve with rice. Sprinkle with a few almonds and cilantro.
You may also add a few spoonfuls of yogurt to the top and juice of a lemon wedge. (I left these out)

Enjoy 🙂

Strawberry Ice Cream Cake

2 loaves of pound cake ( I used Entemann’s Butter Cake)
1 small container of strawberry sorbet or sherbet
Vanilla ice cream
Fresh strawberries
Whipped Cream
Sugar

All you have to do is layer the ingredients.
Pound cake
Vanilla ice cream
Strawberry sorbet
Pound Cake
Vanilla Ice Cream

Freeze for a minimum of 4 hours.

In a bowl mix the sliced strawberries with a little sugar and refrigerate.
When ready to serve top with whipped cream and fresh strawberries. We did this by the slice because we did not eat the whole cake and did not want to freeze the fresh strawberries when we put it back in the freezer, they are too hard to eat frozen.

Duggar’s tater Tot Casserole

1 pound ground turkey, cooked, seasoned, and drained
1 bag frozen tater tots
1 can cream of chicken soup
1 can broccoli and cheese soup
1 12 oz can evaporated milk

Mix the soup and milk in a bowl.
In a 9 x 12 casserole dish layer the meat, and tater tots. Pour the soup and milk mixture over top.
Bake, uncovered,  at 350 for 1 hour.

Mexican Salad Salsa

1/2 C chopped tomatoes
1T (heaping) chopped red onion
1/4 C  cut fresh cilantro (measure before you cut)
1/4 tsp. chopped jalapeno
2T corn
1T small red beans
pinch salt

pinch pepper

Add the first 4 ingredients to a food processor and chop.
Stir in the corn and beans.
Season with salt and pepper.
Serve over your favorite greens with shredded cheese, croutons and top with ranch dressing.

Serves 1-2

This recipe is inspired by a salad I had on Valentine’s Day at On the Border. It was delicious and I thought I’d try to replicate it. I got pretty close. It’s so good I have had it for lunch many many times.

Buffalo Chicken Casserole

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips

1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded Cheddar cheese (2 oz)
1 can (10 oz) condensed cream of celery soup
1/2 cup corn flake crumbs
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)

1. Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.

2. In medium bowl, stir together chicken strips and wing sauce.

3. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.

4. In small bowl, stir together crumbs and butter. Sprinkle in baking dish.

5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

** Note: it is very important to thaw the hash browns. Since I didn’t my first time I had to cook an extra 30 minutes.

Apple Pie

Delicious! I can’t stop making apple pies. After mom called me and told me about this Martha decoration for the top I had to try it. I looked high and low for a leaf cookie cutter but had no luck finding one. I thought I’d experiment with a hollyleaf. If turned looks pretty good, and tastes even better.

I use the  pie crust and the apple pie recipe from Betty Crocker’s Cookbook. I make some adjustments to the pie recipe by doubling the cinnamon and nutmeg, adding a few shakes of ground ginger and cutting back a little bit on the sugar.

Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups PLANTERS COCKTAIL Peanuts
1 tsp. baking soda
1 tsp. vanilla
4 squares BAKER’S Semi-Sweet Chocolate
1/4 cup creamy peanut butter

SPRAY large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.

MICROWAVE chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm.

Meatballs

1 beaten egg
1/4 C milk
3/4 cup Iltaian bread crumbs
1/4 C finely chopped onion
1/4 C fresh or 2T parsley
1 tsp. salt
1  tsp. black pepper
1  tsp. Italian seasonings
16 oz ground beef

Combine egg, milk. Stir in bread crumbs, milk, pepper, and Italian seasonings.
Add beef
Mix well and shape into balls.  I ususlly get 15 medium size meatballs.
Microwave them for 3-4 minutes.
Simmer in a pot of sauce for 30 minutes.

Chai Shortbread

11/2 C all-purpose flour
1/8 tsp. salt
1/8 tsp. ground cardamom
1/8 tsp. ground cinnamon
Dash of ground cloves
Dash of fresh ground black pepper
3/4 C powdered sugar
1 egg
10 T butter, softened
1 T ice water

1. Mix flour and spices together with a whisk in a small bowl.
2. Beat egg and butter in a large bowl until light and fluffy.
3. Slowly add flour mixture to butter mixture an mix until crumbly. Sprinkle dough with 1T of ice water, toss with a fork. Divide dough in half, shape into a tube, wrap,  and refrigerate for 1 hour.
4. Preheat oven to 375.
5. Unwrap dough logs. Carefully cut into slices bake on a lightly oiled baking sheet for 10 minutes. Cool.