Coconut Chicken Curry

Ingredients:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

2 tablespoons curry powder (or use 2 tablespoons spicy curry powder with half of the crushed red pepper and paprika (1/2 t. crushed red pepper and 1/4 t. paprika))

1 t. crushed red pepper and 1/2 t. paprika

1 medium onion, thinly sliced

2 cloves garlic, minced

4 red potatoes or 2 while potatoes, cut into chunks

1 (14 ounce) can coconut milk

1 (14.5 ounce) can stewed tomatoes

1 (8 ounce) can tomato sauce

3 tablespoons sugar

Brown or white rice

Directions:

-Season chicken pieces with salt and pepper.

-Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn).

-Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear.

-Add chicken, tossing lightly to coat with curry oil and cook for 7-10 minutes, or until chicken is no longer pink and is cooked through.

-Add potatoes, then add coconut milk, can of tomatoes (I cut up tomatoes first), tomato sauce, and sugar into the pan, and stir to combine.

-Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens and potatoes are soft.

(adapted to my liking from http://whatsonmymenu.blogspot.com/2009/01/coconut-chicken-curry.html)

It was delicious! I found another great recipe that will become a regular for us. We served our curry with mixed vegetables covered in shredded cheese. Yummy!

Homemade Taco Seasoning

Ingredients:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and black pepper. Store in an airtight container.

(adapted to my liking from www.allrecipes.com, Taco Seasoning I)

I have been wanting to learn a great recipes to replace store bought seasoning packets. My husband and I have come to not care for pre-made seasoning packets. We feel they taste too salty and far from being healthy.

I found this tasty recipe for taco seasoning on allrecipes.com with a 5 star review of over 1,300 people. I knew I was in for a wonderful recipe. I used 1 1/2 teaspoons in our dinner last night and it was amazingly good! My husband and I did not want to stop eating. The tastes were so good. I plan to always double or triple the recipe, so I will always have it on hand for later meals.

Double-Cheese, Spinach and Chicken Pizza

Ingredients:

Pizza dough

Corn meal

1 cup shredded Mozzarella cheese (4 oz)

2 cups washed fresh baby spinach leaves (from 10-oz bag)

1 cup of cooked chicken (about 8-oz)

1/4 cup chopped drained roasted red bell peppers (from 7-oz jar)

1/2 teaspoon garlic salt

1 cup shredded Cheddar cheese (4 oz)

Directions:

1. Heat oven to 425 degrees F. Place pizza dough on a greased cookie sheet sprinkled with corn meal.

2. Top pizza dough with Mozzarella cheese, spinach, chicken, red bell peppers, garlic salt and Cheddar cheese.

3. Bake around 20 minutes or until crust is golden brown and cheese is melted.

(adapted to my liking from the cook book, Betty Crocker Chicken Tonight 100 Recipes for the Way You Really Cook)

Our family loves homemade pizza and it was great to find another type of pizza we can enjoy. I used my 'The Best Pizza Dough on Earth' recipe with this pizza. Oh and yes, my husband and I really like sprinkling red pepper flakes on our pizza before we eat it.

Amazing White Chicken Chili

Ingredients:

Cooking spray

1 onion, chopped

3 cloves garlic, minced

1 (4 ounce) can chopped green chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground cayenne pepper (reduce to 1/4 tsp. to make not as spicy)

2 (14.5 ounce) cans chicken broth (or 4 bouillon cubes with 4 cups of hot water)

3 cups chopped cooked chicken breast (I used one 12.5 ounce can of chicken breast in water)

2 (15 ounce) cans white beans

1 cup shredded Monterey Jack cheese (I used Shredded Mexican Blend cheese sprinkled on top of our individual bowls of chili and did not mixed the cheese into the chili, you can do it which ever why you want)

Directions:

1. Heat frying pan with cooking spray over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

2. Remove the mixture from heat. If desire, slowly stir in the cheese until melted or sprinkle on top of individual bowls of chili. Serve warm.

(adapted to my liking from www.allrecipes.com, Cha Cha's White Chicken Chili)

I found this amazing recipe that was rated as a 4 1/2 star by 850 people. I knew it had to be a very good recipe to try. And it was!!! My husband and I love it. We have not given any to our daughter because of the spicy favorite. If you did not want it to be spicy then don't add the cayenne pepper.

Harvest Apple Crisp

Filling:

5 apples cut into 1 inch pieces

1/4 cup sugar

2 tsp. lemon juice

1 1/2 tsp. ground cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

Topping:

1/2 cup butter

1 cup firmly packed brown sugar

1/4 tsp. salt

1 cup flour

1/3 cup oats

Combine filling ingredients and put in greased, 9 x 13 inch baking dish (I used a glass baking dish). Set aside. Preheat oven to 350 degrees F. Melt the butter. Mix brown sugar and butter, then add flour, salt and last the oats. Crumble topping over filling. Bake for 50-60 minutes or until top is golden brown and filling is bubbling.

Eat lots of it and enjoy!!!

(recipe from a good friend, Liz Dibble)

I tried this apple crisp recipe and I have never used another. It is delicious!

Apple Strudel Muffins

Apple Strudel Muffins

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon of ground cinnamon
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
3 cups chopped apples

Topping:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:
1. Preheat oven to 375 degrees F. Grease two 12 cup muffin pans.
2. In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pans.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

(recipe adapted from allrecipes.com)

Pictures of the apple muffin batter.

Delicious muffins! My daughter and I loved them. We went apple picking a week ago and have many apples to experiment with.

Pumpkin and Chocolate

Pumpkin Chocolate Chip Bread

Cream together:

1/3 cup butter, softened

1 1/3 cups sugar

Mix together:

2 eggs, beaten

1/4 cup water

1 cup canned pumpkin puree

Stir together:

1 2/3 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon baking powder

Mix together:

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

Add:

1/2 cup chocolate chips

1/2 cup chopped walnuts or pecans, optional

1/4 cup chopped raisins, optional

Bake at 350 degrees F for 55-60 minutes. Makes a 9 x 5 x 3 inch loaf.

Or, bake at 350 degrees F for minutes or muffins.

Mrs. Fields Pumpkin Spice Cookies

2 1/2 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. pumpkin pie spice

1 cup brown sugar, packed

1/2 cup white sugar

3/4 cup salted butter, softened

1 large egg

1 cup pumpkin (canned or freshly cooked)

1 tsp. vanilla extract

1 cup raisins (optional)

1/2 cup nuts, chopped (optional)

1 cup chocolate chips (optional)

Yield: 3 dozen

Preheat oven to 300 degrees F. In a medium bowl combine flour, soda, salt and pumpkin pie spice. Mix well with a wire whisk and set aside.

In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture, raisins, nuts, and chocolate chips. Blend at low speed just until combined. Do not over mix.

Drop by rounded tablespoons onto ungreased or parchment lined cookie sheets, 1 1/2 inches apart. Bake 22-24 minutes until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface.

(recipe from my great mother-in-law)

My Cheesy Pasta Bake

My Cheesy Pasta Bake

1 lb. box of pasta (any shape you like)

1 -29 oz can of tomato sauce or two 15 oz cans with added Italian seasonings (oregano, basil, and thyme)

1 -15 oz can of diced tomatoes with basil, oregano and garlic

1-6 oz can of tomato paste

2 cloves of garlic, minced

1 medium yellow onion

1 1/2 cups of cottage cheese

1-2 cups mozzarella cheese

Parmesan cheese for the top

Cook the pasta until it is almost tender, ready to eat. Saute onion and garlic with a little bit of butter, canola oil or cooking spray in frying pan. Mix in tomato sauce with Italian seasonings, diced tomatoes and tomato paste into frying pan with onions and garlic. Bring the tomato sauce mixture to a boiling, then turn heat down to let sauce simmer for a few minutes. Place half of the pasta noodles in a sprayed 9 x 13 inch baking pan. Spread all the cottage cheese over the pasta. Pour half the tomato sauce mixture over the cottage cheese. Place all the mozzarella cheese over the sauce. Place the rest of the pasta over the mozzarella cheese. Pour the rest of the tomato sauce mixture over the pasta and then sprinkle desired amount of Parmesan cheese on top. Place baking pan in oven set at 350 degrees F for 15-20 minutes or until it is heated through and cheese is melted on top.

I was very impressed with how it turned out. I had made it up on my own after referring to another pasta bake on www.allrecipes.com. My husband, daughter and I loved it. I think it will become a new pasta favorite. I am trying to come up with more pasta dishes we can have for our dinners. It is easy and does not cost to much to make.