Haandi Chicken

A friend recently posted this recipe on Facebook and I was so smitten with the ingredients I just had to make it. Good thing I did because it was amazing and will be permanently added to my repertoire of quick, easy, delicious meals.


And pardon the HORRENDOUS picture. Some of the best tasting food is just plain ugly.
We double this recipe, because apparently my family is huge now. But I recommend doubling it anyway. You're going to want the leftovers (which were just as good).

Haandi Chicken
1lb chicken, cubed
2 onions, diced
1Tbs olive oil
6oz coconut milk
2tbs sour cream
1tsp Each: coriander, chili powder, garam masala, ginger, garlic salt
1/4 tsp cardamom 
1 bunch fresh cilantro, chopped
8 oz pineapple pieces 
1/2 c cashews
Red pepper flakes

Cook onions in olive oil over med heat until just tender. Add chicken and cook util browned. Don't over cook (about 2-3 min). Add all spices except cilantro and pepper flakes. Add coconut milk, sour cream and pineapple. Simmer on low about 4-5 min. But don't let it come to a full boil. 1 minute before serving, add cilantro and red pepper flakes (optional). Serve over rice. Garnish with cashews. 

Sausage and Potato Bake

Sausage and Potato Bake

From: Real Mom Kitchen

2 pkgs. brown and serve sausage patties or links, thawed
3 1/2 cups frozen hash browns (I used the cubed kind)
1 1/2 cups cheddar cheese, shredded
1  cup of milk
6 eggs, beaten
1 tsp. dried mustard
1/4 tsp. salt

Heat oven to 350 degrees.  Grease a 9 x 13 inch baking dish.

Cut thawed sausage into slices or patties into quarters.  Stir all ingredients together in a large bowl.  Pour into prepared dish.  Bake 50-60 minutes or until knife inserted in the center comes out clean.  Let stand 10 minutes.

Chilled Fruit Cups

These were so fantastic. I kept a bunch covered in my freezer and would pull them out here and there (ok, so every night until they were gone) for a treat.
Chilled Fruit Cups

From: Real Mom Kitchen

1 (12 oz.) can frozen pineapple juice concentrate, thawed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 Tbs. lemon juice
3 med. firm bananas, sliced
1 (16 oz.) pkg. frozen unsweetened strawberries
1 (15 oz.) can mandarin oranges, drained
1 (8 oz.) can crushed pineapple
18 clear plastic cups

In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and the fruit.

Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.  You break up the frozen fruit with your spoon and eat it like a slush.

New Potatoes in Creamy Dill Sauce

New Potatoes in Creamy Dill Sauce

From: Kraft Foods

1-1/2 lb. small new potatoes, quartered

1/2 cup water

1/2 cup chive and onion cream cheese spread

1/2 cup milk

1/2 tsp. dill

 

Microwave potatoes and water in covered 3-qt. microwaveable dish on HIGH 15 to 17 min. or until potatoes are tender, stirring after 10 min.; drain. (I boiled mine on the stove.) Return potatoes to dish; set aside. 
 
Microwave cream cheese and milk in microwave safe bowl 1 min.; stir until smooth. Pour over potatoes; sprinkle with dill.


Microwave 1 to 2 minutes or until heated through; stir gently.

Oreo and Fudge Ice Cream Cake

I made this for my friend's daughter's birthday! It was a huge hit and with good reason. It is yummy! In the picture below I doubled the recipe so as to feed a crowd.
Oreo and Fudge Ice Cream Cake

From: Kraft Foods

1/2 cup hot fudge ice cream topping, warmed

1 (8 oz.) container Cool Whip, thawed, divided

1 (3.9 oz.) pkg. instant chocolate pudding

8 oreo cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

 

Pour fudge topping into medium bowl. Whisk in 1 cup of cool whip. Add dry pudding mix; stir 2 min. Stir in chopped cookies. 
 




Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half of the cool whip mixture. Repeat layers.  Top with remaining sandwiches.  Frost top and sides with remaining cool whip.  Bring up foil sides; double fold top and ends to loosely seal packet. 
 

Freeze 4 hours or until firm. 

Black Bean Tostados with Mango Avocado Salsa

 Avocado and Mango...really can you go wrong with this?

Black Bean Tostados with Mango Avocado Salsa

From: The Sisters Cafe

1-2 ripe avocados, peeled and cut into 1/2″ cubes
3 Tbs. lime juice
1 ripe mango, peeled and cut into 1/2″ cubes
1 jalapeno, seeded and minced
1 tsp. lime zest
1/2 tsp. salt
1/4 tsp. sugar
2 Tbs. cilantro, chopped + more for garnish
4 Tbs. olive oil
1 (15.5 oz) can black beans, drained and rinsed
black pepper, to taste
Spring greens (I just use whatever salad greens I happen to have) 
4 whole wheat tortillas
olive oil flavored Pam
kosher salt
Cotija cheese for garnish (I substitute in Feta)
 
In a medium bowl, toss mango and jalapeno with 1 Tbs. lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette.

Meanwhile, spray both sides of the whole wheat tortillas with olive oil flavored Pam and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned.
 
To assemble, sprinkle tostados with spring mix greens. Then spoon the black beans with vinaigrette into the center of the greens and top with the mango-avocado mixture. Garnish with chopped cilantro, crumbled cotija cheese and black pepper.

Chicken Enchiladas with Roasted Tomatillo Salsa

So So So delish!
Chicken Enchiladas with Roasted Tomatillo Salsa

From: The Sisters Cafe

Roasted Tomatillo Chile Salsa:
1 lb. tomatillos, husked
1 white onion, peeled, quartered
4 cloves garlic
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup cilantro leaves, chopped
1/2 lime, juiced

Enchiladas:
olive oil
1/2 med. onion, diced
3 cloves garlic, chopped
1 1/2 tsp. ground cumin
1/4 cup flour
2 cups chicken stock
cilantro leaves, chopped
3 lbs. chicken breasts, cooked and shredded
Salt and freshly ground black pepper
10 lg. flour tortillas
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream + extra for serving
Chopped tomatoes and cilantro leaves, optional- for garnish
Guacamole, optional
 
Preheat oven to 400 degrees.  On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Reduce oven temperature to 350 degrees.  Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.  Add the cumin, salt and cilantro and pulse the mixture until well combined but still chunky.
 
Meanwhile, heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes. Add the garlic and cumin then cook for another minute.  Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.  Microwave your tortillas for a few second to make them soft and pliable.  Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas.

Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.

Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole.

Roasted Garlic Cauliflower

Roasted Garlic Cauliflower

From: The Sisters Cafe

2 Tbs. garlic, minced
3 Tbs. olive oil
1 lg. head cauliflower, washed and separated into small florets
1/2 cup grated parmesan cheese, not the powdered stuff
salt and pepper to taste
1 Tbs. fresh parsley, chopped

Preheat oven to 450 degrees. Grease a large casserole dish.  Place olive oiland garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared baking dish. Bake for 25 minutes, stirring halfway through. Top with parmesan cheese and parsley and return to oven for 3 minutes.

Buffalo Wing Pizza Roll-ups

These were so yummy. I made them more like a calzone than a roll-up...but you get the picture.
Buffalo Wing Pizza Roll-ups

From: The Food Network

Pizza Dough (I make my own, but you can buy it or use the recipe the Food Network suggests on their site)

Pizza topping:

 2 Tbs. olive oil

4 cloves garlic, chopped

2 med. onions, chopped

1 Tbs. fresh parsley, chopped

1/4 tsp. salt

1 cup (16-ounce can) diced tomatoes or chunky tomato sauce

 1/4 cup instant flour,(you can substitute regular flour or better yet, cake flour)
1 lb. ground chicken (I just used ground turkey, because I couldn't find ground chicken.  I bet you could also just use a chicken breast and shred it up.)
3 oz. blue cheese
1/2 cup buffalo wing sauce
1 (6-oz.) container plain yogurt
cornmeal

Heat 1 Tbs. of the oil over medium-high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes.  Cook for about 20 minutes to allow flavors to meld. Begin the chicken as described below, while the sauce is cooking.  Remove from heat and whisk in the instant flour to thicken. Mix with an immersion blender, then set aside briefly.


While the sauce is cooking, in a separate frying pan, heat 1 Tbs. of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour.


Preheat oven to 450 degrees. Divide the dough in half and stretch out (2) 14 inch circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.

Chicken Tostada Upside Down Bake

Chicken Tostada Upside Down Bake

From: Picky Palate

3 Tbs. olive oil, divided
1 med. onion, finely chopped
2 cloves garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, drained and chopped
1 packet ranch dressing mix
1 1/2 Tbs. ground cumin
Pinch of kosher salt and pepper
1/2 cup cilantro, chopped
1 can Pillsbury crescent rolls, the sheets are easiest
1/4 tsp. Lawry’s garlic salt with parsley
1 cup cheddar cheese, shredded


Preheat oven to 350 degrees .  Heat 2 Tbs. of the oil in adutch oven or other large pot over medium heat.  Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute.  Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper.  Stir and cook for 5 minutes, until heated through, then stir in cilantro. 

Pour into a greased 9x13 inch baking dish.  Place crescent roll sheet over top of chicken mixture, brush lightly with remaining olive oil and season with garlic salt.  If you are using the regular crescent rolls, unroll and press perforations together with fingers then place over chicken.  Bake for 20 minutes, until just starting to brown.  Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through.  Remove and let cool for 10 minutes before serving.

Serve with shredded lettuce and sour cream if desired

Spinach Stuffed Squash

These were fabulous! Can't wait to have them again.
Spinach Stuffed Squash

From: The Duo Dishes

2 lg. yellow squash, halved and pulp removed
1/2 medium yellow onion, diced
3 cloves garlic, minced
3 roma tomatoes, seeds removed and chopped
3 cups spinach leaves
1/4 tsp. kosher salt
1/2 tsp. hot sauce (I use Sriracha)
1/4 cup panko bread crumbs
1 cup black eyed peas, cooked with juice (I just used canned)
2 Tbs. olive oil, divided
1/2 cup mozzarella cheese, shredded

Add 1 Tbs. olive oil to a medium sauté pan. Once hot, add the garlic and onions and cook until onions just begin to turn translucent.

Add the tomatoes and spinach leaves. Once the spinach has wilted, remove from heat. Stir in salt and sriracha. Set aside.

Using a food processor, blend black eyed peas until smooth. Spread evenly over the bottom of the four squash halves.

Top each squash half with some of the spinach mixture, followed by a sprinkling of cheese and panko crumbs.

Bake at 375 degrees for 20-25 minutes or until cheese and panko brown and squash feels soft once pricked with a fork.

Walnut Blondie with Maple Butter Sauce

I love me some good dessert and this was two thumbs up.
Walnut Blondie with Maple Butter Sauce

From: The Sisters Cafe

1 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1/2 cup walnuts, chopped
1/3 cup butter
1 cup packed brown sugar
1 egg, lightly beaten
1 Tbs. vanilla
1/2 cup white chocolate chips

Maple Butter Sauce:
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8 oz. cream cheese, softened
1/2 tsp. maple extract/flavoring

vanilla ice cream

Sift together the flour, baking powder, salt and baking soda.  Add walnuts; mix well.  Melt the butter and stir in brown sugar; cool slightly.  Add egg and vanilla and blend well.  Add flour mixture, a small amount at a time, mixing well.  Spread in a lightly greased 8x8 pan.  Bake at 350 degrees for 20 minutes, or until toothpick inserted in the center comes out clean or with fudgy looking crumbs.

For the Maple butter sauce, combine the syrup and butter and cook over low heat until butter is melted.  Stir in brown sugar until dissolved.  Remove from heat and beat in cream cheese and maple extract until smooth.  Heat again over low heat, or in microwave at short intervals, until it reaches the desired sauce consistency.

Serve sauce over warm blondies and top with vanilla ice cream. 

Spiced Carrot and Squash Soup

Spiced Carrot and Squash Soup

From: Home Cooking Montana

1/2 butternut squash, diced (about 2 cups)

1 1 1/2 cups chicken broth

1/2 onion, diced

1 carrot, diced

2 cloves garlic, minced

2 Tbs. olive oil

2 sprigs of fresh thyme, leaves only

1/8 tsp. freshly ground nutmeg

1/4-1/2 tsp chipotle pepper powder or use chile flakes

salt and pepper, to taste

1/4-1/3 cup half and half, (you could use cream or milk)

croutons for garnish

Parmesan for garnish

fresh thyme for garnish

To a large pot, add 2 Tbs. of olive oil. Heat oil and add chopped onion and garlic. Season with a bit of salt.  Saute on medium-low heat until onion is soft, about 5-7 minutes.  Add diced carrot and squash.  Saute for a minute or so. Add 1 cup chicken stock, making sure the vegetables are mostly covered in liquid. Add chipotle pepper or chile flakes, thyme and nutmeg. Season with a bit more salt, if needed.  Bring to a boil and reduce heat to low. Cover and simmer until squash is tender, about 15 to 30 minutes.

Place cooked squash and liquid in a blender.  Blend till smooth.  Place the pureed mixture back into the pot. You can leave it the way it is, a bit thick, or you can thin it out with either heavy cream or you can opt to use a lower fat version by using half and half, milk or even add more chicken stock. You might need to adjust the amount of liquid by adding more or less ...depending on how thin or thick you want your soup to be.

Pour the soup into bowls and garnish with thyme leaves, croutons, Parmesan cheese or just leave it plain.

**You could easily convert this to a vegetarian recipe by substituting vegetable broth for the chicken broth.**

Carnitas

Carnitas

From: The Noshery

3 lbs. boneless pork shoulder (butt) roast, cut into cubes
3/4 cup orange juice
juice from 1/2 a lemon
7 cloves garlic
1 Tbs. kosher salt
1 Tbs. cumin
1/4 cup cilantro, chopped
1/4 cup of chicken or beef stock
1 Mexican beer -optional (I left this out)

In a crock pot combine all ingredients and stir.    Arrange the pork so it sits as a single layer on the bottom of the pot.  Turn crock pot on high for 4 hours or low for 8 hours.

Once the pork is done, it should be tender enough that you can shred it.  Heat a stainless steel or aluminum pan with 2 Tbs of olive oil.  Using a slotted spoon transfer the pork from the pot to the pan in batches.  Fry the pork until brown and crispy, breaking it up as you fry it.   Do not crowd the pan with pork for best results. 
If you like you can deglaze the pan with about 3 Tbs. of beer per batch and cook till evaporated. (I did not do this)

Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedge.

Lemony Lentils with Pumpkin

Lemony Lentils with Pumpkin

From: SAA Cookbook Volume 4: Surviving Medical School, One Bite at a Time

1 med. onion, chopped (about 3/4 cup)
1 cup lentils
3 cups vegetable broth or water
3/4 lb. pumpkin, peeled and cut into 1/2" cubes (about 3 cups)
3 Tbs. lemon juice
1/4 cup fresh parsley, minced
3/4 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cumin
1/3 cup green onions, sliced

In a large saucepan, add the onions, lentils and broth.  Bring the mixture to a boil, reduce heat and cover the pan.  Simmer the lentils, stirring them occasionally, for 30 minutes.  Add the pumpkin, lemon juice, parsley, ginger, salt, pepper, and cumin, stirring to combine the ingredients well.  Cover the pan and cook the mixture until the pumpkin is tender, about 20-25 minutes.  Before serving, toss the mixture with the green onions.

Sausage Stuffed Acorn Squash

These were so yummy. I loved the sweet acorn squash mixed with everything else. This was supposed to be cooked in the microwave, but I'm really not a microwave cooking kind of gal, so I used my oven.
Sausage Stuffed Acorn Squash

From: Taste of Home Simple & Delicious Cookbook

2 medium acorn squash
1 lb. bulk spicy pork sausage (I used mild Italian sausage)
1/2 cup onion, chopped
1 egg
2 Tbs. milk
1 cup baby spinach, finely chopped
1 1/2 cups soft bread crumbs
1/2 cup dried cranberries

Cut  squash in half; remove and discard seeds.  Place squash cut side down in a microwave safe dish.  Cover and microwave on high for 10-12 minutes or until tender.  (I'm not typically a huge fan of microwaving food to cook it.  So I baked mine at 400 degrees for about an hour.)  

Meanwhile , crumble sausage into a large skillet; add onion.  Cook over medium heat until meat is no longer pink; drain.  In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage.

Turn squash cut side up.  Stuff with sausage mixture.  Cover and microwave on high for 2-3 minutes or until heated through.  (I just stuck mine back in the oven until it was heated through).

Parmesan Roasted Broccoli

This was nice for a change up with the broccoli!
Parmesan Roasted Broccoli

From: SAA Cookbook Volume 4: Surviving Medical School, One Bite at a time

4-5 lbs. broccoli
4 cloves garlic, peeled and thinly sliced
olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. lemon zest
2 Tbs. freshly squeezed lemon juice
3 Tbs. pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 Tbs. fresh basil leaves, julienned

Preheat oven to 425 degrees.  Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  You should have about 8 cups of florets.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 Tbs. of olive oil.  Sprinkle with the salt and pepper.  Roast for 20-25 minutes, until crisp tender and the tips of some of the florets are browned.  Remove the broccoli from the oven and immediately toss with 1 1/2 Tbs. olive oil, the lemon zest, lemon juice, pine nuts, parmesan and basil.  Serve hot.

Antipasto Picnic Salad

This was yummo. I will add a bit less of the reserved liquid next time.
Antipasto Picnic Salad

From: Taste of Home Simple & Delicious Cookbook

1 pkg. (16 oz.) medium pasta shells
2 jars (16 oz. each) giardiniera
1 lb. fresh broccoli florets
1/2 lb. mozzarella cheese, cubed
1/2 lb. hard salami, cubed
1/2 lb. deli ham, cubed
2 pkgs. (3 1/2 oz. each) sliced pepperoni, halved
1 lg. green pepper, cut into chunks
1 can (6 oz.) black olives, drained

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbs. lemon juice
1 tsp. Italian seasoning
1 tsp. coarsely ground pepper
1/2 tsp. salt

Cook the pasta according to package directions.  Meanwhile drain giardiniera, reserving 3/4 cup liquid (I thought this was too much and will be cutting it in half next time.).  In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives.

Drain pasta and rinse in cold water; stir into meat mixture.  For dressing, in a small bowl, whisk oil, vinegar, lemon juice, Italian seasoning, pepper and salt and reserved giardiniera liquid.  Pour over salad and toss to coat.  Chill until serving. 

Chicken Coleslaw Wraps

This was a super yummy, five star, quick fix meal. I made my own coleslaw, using the Memphis Style coleslaw recipe that I posted just the other day. Best.Coleslaw.Ever.
Chicken Coleslaw Wraps

From: Taste of Home Simple and Delicious Cookbook

1 lb. boneless skinless chicken breasts, cut into 1" strips
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. olive oil
1 1/2 cups deli coleslaw
1/2 cup pineapple tidbits
4 sun-dried tomato tortillas (10"), warmed
1 medium tomato, sliced
1 cup, cheddar cheese, shredded

Sprinkle chicken with salt and pepper.  In a skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.  Combine coleslaw and pineapple; spread evenly over each tortilla.  layer with tomato, cheese and chicken; roll up tightly.

Memphis Style Coleslaw

This coleslaw is the best by far than any I've ever made, sorry mom. I make it whenever a recipe calls for coleslaw and then we eat it as a side with the meal the next day and so on.
Memphis Style Coleslaw

From: Our Best Bites

1 cup mayonnaise
2 Tbs. dijon or whole-grain mustard
2 Tbs. apple cider vinegar
2 Tbs. sugar
1/2 heaping tsp. kosher salt
1 Tbs. onion, grated
2 - 2 1/2 tsp. celery seed
1 (16 oz.) bag shredded cabbage with carrots (not fine shreds)
1/2 green bell pepper, minced
1 carrot, peeled and grated

Combine the mayo, mustard, vinegar, sugar, salt, onion and celery seed.  In a large bowl, combine shredded cabbage, carrots and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.

Buttery Brussels Sprouts

This was my husband's first experience with Brussels Sprouts. I was worried, because they tend to be a love it or hate it type of food. I loved it. He liked them, but didn't love them. My kids... well, not so much. But if you like Brussels Sprouts, these are yummy. I halved the recipe when I made this, so the recipe below is also halved.
Buttery Brussels Sprouts

From: Taste of Home Simple and Delicious Cookbook

1/2 cup chicken broth
3 Tbs. white wine
2 1/4 tsp. butter
1/8 tsp. white pepper, divided
1 pkg. (10 oz.) frozen brussels sprouts
1/4 tsp. salt

In large saucepan, combine broth, wine, butter and half of the white pepper; bring to a boil.  Add brussels sprouts.  Reduce heat; cover and simmer for 6-9 minutes or until tender.  Drain and transfer to a bowl.  Sprinkle with salt and remaining pepper.

Chicken Wellington

I'd never had this before but have always wanted to try it, so I gave it a shot by making it. So, I have nothing to compare this to, but I really enjoyed it as did the hubs. And though I enjoy the ease of using a pre-made pie crust, I think I'll make my own next time. They are just better.
Chicken Wellington

From: Taste of Home Simple and Delicious Cookbook

4 boneless skinless chicken breast halves
1 Tbs. olive oil
4 Tbs. butter, softened, divided
1 tsp. dried crushed rosemary
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. pepper
2 pkgs. (15 oz. each) refrigerated pie crusts
1 egg, lightly beaten
1 1/4 tsp. chicken bouillon granules
1 1/4 cups hot water
3 Tbs. flour
2 Tbs. white wine

Flatten chicken to 1/4".  In a skillet, cook chicken in oil and 1 Tbs. butter for 4-5 minutes on each side until juices run clear.

Meanwhile, combine rosemary, sage, salt pepper and 1 Tbs. butter.  Unroll pastry sheets; cut each into a 9" square. (I baked the scraps with some cinnamon sugar for a sweet treat!)  Place a chicken breast half on each square; spread chicken with butter mixture.  Fold pastry over chicken.  Trim off excess pastry; pinch seams to seal.  Place on a greased baking sheet; brush with egg.  Bake at 450 degrees for 18-20 minutes or until golden brown.  Let stand 10 minutes before serving.


Meanwhile, dissolve bouillon in hot water.  In a saucepan, melt remaining butter; stir in flour until smooth.  Gradually stir in bouillon and wine.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with chicken. (I always at least double the sauce because as I've mentioned before we really like sauce.)
 

Fabulous Feta Salad

This was simple and yummy, my kind of side dish. I made it without the chicken since we were already having chicken.
Fabulous Feta Salad

From: Taste of Home Simple and Delicious Cookbook

2 1/2 cups bow tie pasta
4 cups romaine lettuce, torn
1 cup cooked chicken, cubed
1/2 cup feta cheese, crumbled
1/2 cup Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water.  In a large bowl, combine pasta, romaine, chicken and feta cheese.  Drizzle with the dressing and toss to coat.

Chicken Pizza

This was amazing. I had never used a pre-baked pizza crust before and I was pleasantly surprised.
Chicken Pizza

From: Taste of Home Simple and Delicious Cookbook

1 lb. boneless skinless chicken bread, cut into 1" strips  ( I cut mine into chunks) 
1 Tbs. olive oil
1 (14 oz.) prebaked Italian bread shell crust 
1/4 cup prepared pesto
1 lg. tomato, chopped
1/2 cup canned black beans, drained and rinsed
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded


In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.  Place the crust on a lightly greased pizza pan.  Spread with pesto; top with the chicken, tomato, beans and cheeses.  Bake at 400 degrees for 10-12 minutes or until cheese is melted.

Lemon Pepper Vegetables

Lemon Pepper Vegetables

From: Taste of Home Simple and Delicious Cookbook

1 lb. fresh green beans, trimmed and cut into 2" pieces
2 Tbs. water
1 small yellow squash, cut into 1/2" slices
1 cup cherry tomatoes, halved
2 Tbs. butter
3/4 tsp. lemon pepper seasoning
1/4 tsp. Italian seasoning

In a large microwave-safe bowl, combine the green beans and water.  Cover and microwave on high for 5-6 minutes or until crisp tender.  Stir in squash.  Cover and microwave on high for 2 minutes.  Add tomatoes.  Cover and cook for 30 seconds longer or until heated through; drain.  Gently stir in the butter, lemon pepper and Italian seasoning.

Balsamic Asparagus

Balsamic Asparagus

From: Taste of Home Simple and Delicious Cookbook

1 cup water
1 lb. fresh asparagus, trimmed
2 Tbs. balsamic vinegar
1 Tbs. butter, melted
1 tsp. garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

In a large skillet, bring water to a boil.  Add asparagus; cover and cook for 2-4 minutes or until crisp tender.  In a small bowl, combine the vinegar, butter, garlic, salt and pepper.  Drain asparagus; drizzle with balsamic mixture.
 

Dolloped Sweet Potatoes

These were so sweet and mega yum.
Dolloped Sweet Potatoes

From: Taste of Home Simple and Delicious Cookbook

4 small sweet potatoes
1 pkg. (3 oz.) cream cheese, softened
1 Tbs. butter, softened
2 Tbs. brown sugar
1/4 tsp. pumpkin pie spice

Scrub and pierce sweet potatoes; place on a microwave safe plate.  Microwave, uncovered on high for 10-13 minutes or until tender, turning twice.

Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice.  Make a slice in the top of each potato; fluff the pulp with a fork.  Dollop with cream cheese mixture.