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. 

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.

Rice Crispy Treat Solutions

I hope Jenny doesn't hate me for posting something that I didn't plan on posting and it's not quite a recipe. I just decided to get on here and post this before I forget.

I LOVE Rice Crispy Treats. And I use to make them all the time. But I got so sick of them being so darn hard. I fooled around with the recipe, but there are so many out there that use the same ingredients but have varying amounts of each...so I thought I couldn't screw it up too much right? Am I the only one with this problem? Well, I figured it out! So I have three simple solutions to making fantastic rice crispy treats. Or, at least they work for me.

1. Use less rice crispies than marshmallows. Seems silly, but every recipe I see calls for more rice crispies. Less is more. For a 9x13in pan, I use a whole bag (16oz) of marshmallows and only 5 cups of rice crispies, and 1/4 cup butter.

2. Grease your pan. Gee what an original idea. Seriously, don't skip this part, even if you think "it's just rice crispy treats). Or you can use parchment paper.

3. Stick it in the fridge for 20-30 minutes. That's all. Cut and enjoy. They come out soft and chewy, the way they were meant to be!

Lime Ranch Chicken

This was great. I love me a good quick fixer.
Lime Ranch Chicken

From: Cooking with Anne

1 lb. chicken, cut into strips
1 packet ranch salad dressing mix
1/4 cup lime juice
cooked rice

Combine ranch dressing mix and lime juice. Toss mixture with chicken strips and let chill in fridge for at least 30 minutes. Grill, bake or cook in a skillet and serve over cooked rice.

Pesto Pepper Tortellini

Using the frozen tortellini puts this easily into the yummy quick fix category. My kind of meal, these days.
Pesto Pepper Tortellini

From: Taste of Home Simple and Delicious Cookbook

1 pkg. (19 oz.) frozen cheese tortellini
1/2 cup sweet red pepper, julienned
1 1/2 tsp. garlic, minced
2 Tbs. butter
2 cups heavy whipping cream
1/4 cup walnuts, ground (I used pecans because I highly prefer them)
2 Tbs. fresh basil, minced
1 Tbs. green onion, chopped

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute red pepper and garlic in butter until pepper is crisp tender. Stir in cream; cook for 8-10 minutes or until slightly thickened. Add the walnuts, basil and onion; heat through. Drain tortellini; add to sauce and toss to coat.

Roasted Pepper Tortellini

I loved this as did the hubs and the kids. It was a definite winner for our family.
Roasted Red Pepper Tortellini

From: Taste of Home Simple and Delicious Cookbook

1 pkg. (20 oz.) refrigerated cheese tortellini
5 Italian sausage links
2 Tbs. olive oil
1 jar (15 1/2 oz.) roasted sweet red pepper, drained
1 can (15 oz.) pizza sauce
1 cup mozzarella cheese, shredded

Cook the tortellini according to package directions. Meanwhile, in a large skillet, cook sausage in oil over medium heat until no longer pink; drain. Cut it into 1/4 in" slices. (I like to peel the the casing off and break it into chunks before cooking it.)

Place the peppers in a blender or food processor; cover and process until smooth, drain tortellini. Add the tortellini, pureed peppers and pizza sauce to the skillet; stir to combine. Cook for 5 minutes or until heated through. Sprinkle with the mozzarella and parmesan cheeses; cover and heat until cheese is melted.

Linguine with Sun dried Tomatoes and Avocados

Linguine with Sun dried Tomatoes and Avocados

From: The Sisters Cafe

1/2 lb. linguine, prepared according to pkg. directions
1/2 cup sun dried tomatoes in olive oil (I like to chop my tomatoes into smaller pieces)
1-2 tsp. crushed garlic
1-2 Tbs. fresh basil, chopped 0r 1 tsp. dried basil
pinch red pepper flakes
1-2 lg. avocados, chopped
salt, to taste
parmesan cheese

Drain excess oil from sun dried tomatoes. Saute with garlic over medium heat for several minutes. Add basil, red pepper flakes and salt to taste. Toss with hot pasta and gently stir in avocados. Serve topped with fresh parmesan cheese.

Sesame Mandarine Quinoa Salad

This recipe was my first experience with Quinoa. I was very pleased and have made several recipes since using the Quinoa.Sesame Mandarin Quinoa Salad

From: Picky Palate

1 cup whole grain Quinoa
1/3 cup olive oil
1 Tbs. balsamic vinegar
1 Tbs. sugar substitute (I just used sugar)
2 Tbs. sesame oil
pinch of kosher salt and fresh cracked pepper
1/2 cup sweet peppers, chopped
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese
1 cup mandarin oranges

Prepare quinoa according to package directions. (Which are: Add 2 parts water to 1 part quinoa over medium-high heat. Simmer for about 15 minutes or until grain is translucent and the germ forms a visible spiral on the external of the grain. I like to take a bit of olive oil in the bottom of a frying pan and kind of toast the quinoa before adding the water. It gives it a bit of a nutty flavor.) Transfer to a large bowl to cool. In a small bowl whisk the oil, balsamic vinegar, sugar substitute, sesame oil, salt and pepper until well combined. Pour over cooled quinoa and mix to combine. Add the sweet peppers, green onions, parsley, feta and mandarin oranges. Refrigerate until ready to serve.

Chicken Chili Blanco

I do believe that this is one of my husband's favorite soups. If I'm feeling like making soup, this is typically what he requests.Chicken Chili Blanco

From: Mom Solter

3 cans great northern beans
3 cups chicken broth
1 onion, chopped
1/2 Tbs. oil
3 cloves garlic
1/2 can green chilies, drained (I typically just throw the whole can in)
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. cayenne pepper (optional)
2 cups cooked chicken, diced
1/2 cup sour cream
1 1/2 cups colby or monterey jack cheese
Garnishes:
sour cream
fresh cilantro
chopped tomatoes
tortilla chips

Saute onions in oil until golden. Combine remaining ingredients except for the sour cream and cheese in a large pot. Simmer for 30 minutes. Add sour cream and cheese. Heat until melted.

Serve with desired garnishes.

Baked Salmon

I made this for Jason's birthday dinner. The poor man lives with a woman, me, who hates fish. Fortunately for him I love him enough to cook it for him every year for his birthday. He loved this recipe, so I am posting it for the rest of you. Baked Salmon

From: Cooks.com

2 Tbs. lemon juice
1/4 cup + 3 Tbs. packed brown sugar, divided
4 salmon fillets
1 Tbs. butter, melted
4 thin lemon slices

Preheat oven to 375 degrees. Pour lemon juice into ungreased 9x13 pan. Sprinkle with 1/4 cup brown sugar. Arrange fillets in the bottom of the dish; drizzle with butter. Bake uncovered for 15 minutes; turn. Place 1 slice of lemon on each salmon fillet and sprinkle with the remaining brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.

Taos Chicken Salad

Wowwy this was so full of flavor and oh, oh, oh so yummy.Taos Chicken Salad

From: Treasury of Cooking Healthy

3 corn or flour tortillas, cut into 1/4" strips
1 lb. boneless, skinless chicken breasts, cut into strips
6 cups washed and torn assorted salad greens
2 oranges, peeled and cut into segments
2 cups, jicama, peeled and cut into strips
1 (15.5 oz.) can pinto beans, drained and rinsed
1 cup red bell pepper, chopped
1/2 cup sliced celery
1/2 cup green onions, sliced

Lime Vinaigrette Dressing

3 Tbs. cilantro or parsley, finely chopped (I used cilantro)
3 Tbs. plain low fat yogurt
3 Tbs. orange juice
2 Tbs. lime juice
2 Tbs. white wine vinegar
2 Tbs. water
1 Tbs. sugar
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. ground cumin

Prepare lime vinaigrette by combining all ingredients in a small jar with a tight-fitting lid; shake well. Set aside in refrigerator until ready to use. Shake before using.

Spray tortilla strips with cooking spray; spread out on a cookie sheet. Bake about 10 minutes or until browned, stirring occasionally. Cool to room temperature.

Spray a medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 15 minutes or until no longer pink in center. Refrigerate until chilled.

Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in a large bowl; add chicken. Drizzle with lime vinaigrette; toss to coat. Serve immediately; garnish with tortilla strips.

Tri-Colore Orzo Pasta Salad

This was my first experience with arugula. When I smelled it I was a little worried that I was NOT going to like it. I was pleasantly surprised.
Tri-Colore Orzo Pasta

From: A Dash of Sass

1 lb. orzo pasta
3 Tbs. + 1/4 cup Extra Virgin Olive Oil
2 cups fresh arugula, roughly chopped
3/4 cup crumbled feta
1/2 cup dried cherries or cranberries, roughly chopped
1/4 cup toasted pine nuts
3 Tbs. lemon juice
1 1/2 tsp. salt
1 tsp. freshly ground black pepper

Fill a large pot with salted water. Bring to a boil. Add the pasta and cook until tender, approximately 8-10 minutes, stirring occasionally.

Drain the pasta and spread over a large rimmed baking sheet. Drizzle with 3 Tabs. of olive oil and stir to combine. Let cool.

In a large bowl, add the pasta and all remaining ingredients. Gently stir to combine. Serve cold or at room temperature.

Fettuccini Cacciatore

This was super simple and super yummy.Fettuccine Cacciatore

From: Kraft

8 oz. fettuccine, uncooked
2 tsp. oil
1 lb. chicken cut into bite-sized pieces
1 cup green pepper strips
1 cup sliced mushrooms
1 can diced tomatoes
1/4 zesty Italian dressing
1/2 cup Mozzarella/Parmesan cheese blend
1/2 cup fresh basil, chopped.

Cook pasta, drain.

While pasta is cooking, heat oil in a large skillet on med-high. Add chicken, cook and stir until no longer pink. Add peppers and mushrooms, stirring occasionally. Stir in tomatoes and dressing. Reduce heat to medium low and simmer for 5 minutes. Toss pasta with chicken mixture. Sprinkle with cheeses and basil.

Angel Chicken

This recipe is supposed to be a slow cooker one, but I thought that I could make it on the stovetop in less time, so I will include the crockpot directions and how I made it.Angel Chicken

From: Kraft Food and Family Magazine, Spring 2009

4 oz. cream cheese, softened
1 can (10 3/4 oz.) cream of mushroom soup.
1/4 cup Kraft Tuscan House Italian dressing
1/4 cup white wine
1 1/2 boneless skinless chicken breasts, cut into bite-sized pieces.
1/2 lb. angel hair pasta,uncooked
2 Tbs. fresh parsley, chopped

Beat cream cheese, soup, dressing and wine with a whisk until blended: Pour over chicken in slow cooker. Cover and cook on high for 2-3 hours or on low for 4-5 hours. (I used a mixer and combined all of these ingredients in a small bowl. I cooked the chicken in a frying pan in a little oil seasoned with a little salt and pepper. When the chicken was done, I poured the cream cheese mixture over top and heated and stirred until it was the right consistency.)

Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and parsley.

Zucchini Bake

Alissa gave me this recipe one evening when I called her in search of a recipe to use for dinner with some zucchini I had in my fridge. She will have to tell you where she got it from. On the first bite, I slightly questioned it, but after I had another bite I was sold. I would say to let it cool slightly before eating because the texture was awesome on my second piece that had time to cool off a bit. And my kids chowed down on this. Zucchini Bake

From: Alissa's Friend

3 cups zucchini, grated
1/2 cup onion, chopped
1/2 cup vegetable oil
1 cup bisquick
1/2 cup grated parmesan cheese
1 cup cheddar, grated
handful of snipped parsley (I left this out as I didn't have any)
1/2 tsp. salt
1/2 tsp. pepper
1-2 cloves garlic, minced
4 eggs

Put everything in a bowl. Mix until everything is wet and combined. Pour mixture into a greased 8x8" glass baking dish. Bake at 350 degrees for about 40-45 minutes. There should be a nice brown color on top and around the edges. When you insert a knife it should come out slightly "wet" but clean.

Fettuccine with Sweet Pepper-Cayenne Sauce

WOW. The picture doesn't make it look good, but WOW! This took a max or 20 minutes from start to finish to prepare and my husband was raving up and down about it. I must admit, it was pretty darn good. I should have claimed that it took hours and I slaved over it with just little ole' him in mind.Fettuccine with Sweet Pepper-Cayenne Sauce

From: AllRecipes

12 oz. fettuccine pasta
2 red bell peppers, julienned (I just pulled some from my freezer and they were chopped, so that is what I got. Clearly it doesn't change the taste.)
3 cloves garlic, minced
1/2 small onion, minced (these weren't in the original recipe)
3/4 tsp. cayenne pepper (I cut it down to a scant 1/2 tsp. so that it wouldn't be too spicy for my kids.)
1 cup fat sour cream
3/4 cup chicken broth (I only used 1/2 cup so that it wasn't too runny.)
3/4 cup grated parmesan cheese (I added a little bit more to thicken it up a bit)
salt and pepper to taste.

Cook pasta in salted water until al dente. Drain.

Meanwhile, in a large skillet, saute red bell peppers, garlic, onions and cayenne pepper in olive oil over medium heat for 3-5 minutes.

Stir in the sour cream and broth. Simmer uncovered for 5 minutes. Remove from heat and stir in cheese.

Toss hot pasta with sauce and season with salt and pepper to taste.

Pasta with Capers, Cranberries and Olives

This was super quick to whip up and was full of flavor. It was a great compliment for the homemade pasta, recipe coming soon.Pasta with Capers, Cranberries and Olives

From: Tres Jolie Studios

13 oz. dried spaghetti
1/3 cup olive oil
2 cloves, garlic, finely chopped
2 Tbs. capers, drained and rinsed
1 Tb. dried cranberries (This was one of the best components and I'll be at least doubling these next time)
12 kalamata olives, pitted and chopped
juice from 1/2 lemon
1/2 cup parsley chopped
salt and freshly ground black pepper
fresh parmesan cheese

Cook the spaghetti in salted water until al dente.

While the spaghetti is cooking, gently heat the oil in a small saucepan. Add the garlic and cook for 1 minute. Add the capers, cranberries, olives and lemon juice and cook for another 30 seconds. When the pasta is cooked, drain and return to the warm pan. Add the caper mixture and parsley and toss well to coat. Add the freshly ground black pepper and parmesan; serve.

Chicken Pasta Salad

I will hopefully slowly but surely be catching up on my food blogging. I have about 30 recipes in queue.

This one is a yummy quick summery meal. We absolutely loved it. And I apologize, but I can't remember where I got it from. Somewhere online I'm sure. Also I cut most of the ingredients in this recipe in half because it made a lot as it was, I didn't need enough to feed an army. The quantities below are what I used.Chicken Pasta Salad

From: Unknown


1 lb. bowtie pasta
1-2 chicken breasts
1 lg. can mandarin oranges
1 can sliced water chestnuts, diced
1 cup celery, diced
1-2 cups red grapes, cut in half
1 bag craisins
1/2 cup mayo (I subbed in 1/2 plain yogurt)
1 (13 oz.) bottle of Coleslaw dressing (I didn't use the whole thing, I just added it until it was wet enough without being runny).
3 green onions, sliced
1 (16 oz. can) pineapple tidbits, drained

Cook pasta, drain and run under cold water to cool. Cook chicken and cut into cubes. Combine all ingredients, adding the Coleslaw dressing last.

Cream Cheese Cookies

Jason just loves these cookies. They are usually made with a yellow cake mix, but all I had was strawberry and the hubby was craving... so... I actually like them better with the strawberry cake mix. Also, I think that these cookies are really best eaten HOT.Cream Cheese Cookies

From: Mom Crellin

1/4 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/4 tsp. vanilla
1 yellow cake mix

Cream butter and cream cheese together. Blend in egg and vanilla. Add cake mix 1/3 at a time. Chill for 30 minutes.

Heat oven to 375 degrees. Drop by teaspoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until light brown. Cool slightly before removing.

Tortilla Pie

This picture doesn't do justice. It is also a picture of one that I made only two layers rather than the for layers for the kids.Tortilla Pie

From: My Recipes

4 flour tortillas (I used more)
2 tsp. vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
salt
1 lb. ground beef
1/2 tomato sauce
1 cup green salsa (I used more)
6 oz. pepper jack cheese, grated (I used more)
Toppings: shredded lettuce, chopped tomatoes, sour cream, guac, etc.

Preheat oven to 450 degrees. Place a skillet over high heat. Mist the tortillas with cooking spray and toast in the skillet, turning once, until golden, 1 minute. (I thought the ones that I tried on high heat burned rather than toasted. When I turned the temp. down a bit, I got a nice result).

Warm oil in a skillet over medium heat. Add the onion and cook for 4 minutes. Stir in garlic, spices and salt; cook for 1 minute. Add beef and saute, breaking into small pieces, until cooked. Add tomato sauce, reduce heat and simmer until most of the liquid has evaporated, about 7 minutes. Drain on a paper towel lined plate.

Place a tortilla on a baking sheet misted with cooking spray. Spread with 1/3 each of the beef mixture, salsa and cheese. Repeat with 2 more layers of tortillas, beef, salsa and cheese. Top with remaining tortilla; press to adhere. Bake 10-12 minutes. Let stand 5 minutes before serving. (I toasted several more tortillas and spread a little less meat between each layer but used about the same amount of cheese and salsa and made a few of the tortilla pies, thus spreading the meal. It was a great result.)