Fragrant Chicken Curry

I forgot to take a picture, so here are the spices I used for this dish: cayenne pepper, curry powder, cloves, cinnamon. and ginger

2 Tbs. curry powder
1 tsp. groung ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper (I used an 1/8 tsp. and it was not very spicy)
2 Tbs. veg. oil
1 large onion, halved and thinly sliced
3 cloves garlic, minced
1 rotisserie chicken, skinned and boned, meat pulled into large chunks (I always use 3 chicken chicken breats. I boil them and then cut them into large chunks)
1 (13.5 oz) can light coconut milk (I use regular, not light)
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can chicken broth
fresh cilantro
cooked rice

Directions:
Mix spices together in a small bowl. Heat oil in a large pot over med-high heat. Add onions and saute until golden, about 10 minutes. Add garlic, saute about 30 seconds. Add spices, toast until fragrant, about 1 minute. Add chicken, stir until completely coated with spices. Add coconut milk, tomatoes, and broth. Bring to a simmer, cook uncovered until flavors blend and stwe is thick, about 25 minutes. Remove from heat, sprinkle with fresh clinatro and serve over hot rice.

Ryan's Review: Very good. I liked it last time she made it when she used all the cayenne pepper. This was good too, but I like it hotter.
Renee's thoughts: This is really easy to make and has a great flavor. This is one of the best currys I have ever had. I served it with fruit salad and it was a big hit. My in-laws ate with us and really liked it. If you like ethnic food, try this!

Shrimp Pasta Primavera

Menu: Shrimp Pasta Primavera, Strawberries, Store-Bought French Bread (I was feeling lazy)

Pasta:

8 oz. rotini pasta

1/2 c. Italian Dressing (I use Wishbone)

1/2 - 1 lb. medium shrimp
1 large red bell pepper, sliced (I used green this time)

1 c. matchstick carrots (just sliced very thinly)

1 c. fresh sugar snap peas

Parmesan Cheese

Cook pasta. Meanwhile, heat dressing in large nonstick skillet. Add shrimp and veggies and cook for about 4 minutes. Drain pasta and toss with shripm mixture. Sprinkle with parmesan cheese.

I love this dish - it is so yummy and fresh tasting. We eat it a lot during the spring and summer time.

NOTE: I used Barilla's whole grain pasta and we couldn't even tell the difference. Plus it isn't that much more than the regular pasta.

Olive & Caper Spaghetti

Menu: Olive and Caper Spaghetti, Tossed Green Salad (Boring), Rosemary-Garlic Bread

Spaghetti:

3 T. Olive Oil

3 cloves miced garlic

1 T. capers

Olives - as many as you like

about 2 T. tomato paste

1 14-oz can of pettite diced tomatoes

salt and pepper to taste

Italian Seasoning and/or Oregano to taste

Heat oil and add garlic. Sautee garlic and then add the rest of the ingredients. Serve over thin spaghetti (or the pasta of your choice; I just happen to like think spaghetti).

This is a really easy and yummy dish. I got it out of an Italian cookbook years ago, but no longer use the recipe. I have modified it a bit and that is why some of the ingredients are a bit vague. To add a little favor you can add about a tablespoon of the olive juice to the sauce. If you do this omit the salt.

Jumbo Shells with Cheese Filling

1 pkg. jumbo shells, 12 0z. pkg.
4 cups ricotta or cottage cheese (I use cottage cheese)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup grated parmesan cheese
2 eggs
1 Tbs. chopped fresh parsley (I used dried)
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg
3 cups spaghetti sauce (a 28 oz. jar)

Heat oven to 350*. Cook pasta al dents, about 10-12 minutes in boiling water. Drain and place pasta on wax paper. Be sure to seperate shells when placing them on wax paper. otherwise they will stick together while cooling. Meanwhile mix together cheeses, eggs, parsley, nutmeg, salt, and pepper in a bowl. In a 9x13 pan spread 1/2 spaghetti sauce on the bottom. Fill eacg shell with about 1 1/2 Tbs. of cheese mixture (I just eyeball it). Put the shels in the pan. After placing the shells in the pan, drizzle sauce over the shells. I put most of teh sauce around the shells and just a little on top. Can sprinkle with additional parmesan cheese (I don't do this). Cover with foil and cook for about 35-40 minutes, or until hot and bubbly. This can be made ahead and refrigerated uncooked up to 24 hours, bake for 1 hour. Can be frozen uncooked for up to 2 months, bake for 2 hours.

Ryan's Review: SO GOOD! Very yummy.
Renee's thoughts: I made this for a friend that had a baby. Everyone loves it and I could make it early in the day. It is always a hit. It's yummy and easy to make.

Cajun Baked Fish with Mango Salsa

Cajun Fish:

2 Tbs. oil (I used olive oil)

2 tsp. garlic salt

2 tsp. dried thyme

2 tsp. paprika

1/2 tsp. cayenne pepper (too much, cut this to 1/4 tsp.)

1/2 tsp. hot pepper sauce (I used Tobasco)

1/4 tsp. pepper

In a small bowl combine all ingredients. Brush over all sides of the fish and place fish in a baking dish coated with cooking spray. Bake fish at 450* for 10-13 minutes or until fish flakes easily with a fork.

Mango Salsa:

1 Mango - peeled, seeded and chopped

1/4 cup finely chopped bell pepper

1 green onion, chopped

2 Tbs. chopped cilantro (I used a little more)

1 fresh jalepeno pepper, finely chopped (I used a serano pepper instead)

2 Tbs. lime juice

1 Tbs. lemon juice

Mix all ingredients together in a bowl. Best if refrigerated before serving, at least 30 minutes.

Ryan's Review: Good, the first bite was so good, then the heat hit me in the back of the throat. It was very spicy. The mango salsa was good to off set the fish's heat.

Renee's thoughts: I loved it, but it was very spicy. Next time I will reduce the cayene. Over-all it was great! The rice pilaf was good to help with the heat from the fish.

Mom's Best Chicken?

So, Emily made this dinner a few weeks ago, so I decided to make the same thing. It was good, but I don't know if I'd call it "best chicken", more like "good chicken". To me, and Ryan, it tasted like a sweet and sour chicken that was tomato based. It was sweet and tangy. I liked it more than Ryan. Over-all it was good.

Corned Beef Glaze

I forgot to take a picture, again, but everyone knows what corned beef looks like. This is a glaze you put on your already cooked cornbeef. When the cornbeef is fork tender place it in a baking dish. Pour the glaze over it and bake at 350* for 30 minutes or until it looks a little crisp.
Glaze:
1 cup orange marmalade
4 Tbs. Dijon mustard
4 Tbs. brown sugar

Renee's thoughts: I halfed it because I thought it would make too much, I was right. Halfing it was perfect. This was really good. We love corned beef and cabbage, so this was nice to have a little variety.

Chili and Cornbread

I forgot to take a nice picture, so this will have to do......

Chili:
1 lb. ground beef or turkey (I always use turkey)
1 1/2 Tbs. Chili powder
onions (I usually use dehydrated onions)
2 cans chili beans in sauce (This is important, don't use regular beans, they have to be in sauce)
1-2 can diced tomatoes, depends on how thick you like it. Start with one and then see.
1/2 cup salsa
1-2 cups cheddar cheese

Brown meat with chili powder and onions (how ever much you want, I use about 1/4 cup of dehydrated onions). You can either continue on the stove top or pour the meat into a crockpot. Add, to the meat, the chili beans, tomatoes, and salsa. Cook on low for 1-2 hours, stirring occationally. Add half the cheese to the chili about 30 minutes before serving. Use the remainder of the cheese to top individual bowls.

Cornbread:
1 cup yellow cornmeal
1 cup flour
4 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 cup milk
1 egg
1/4 cup veg. oil

Mix all the ingredients together until mostly smooth. Pour into a well greased 8" square pan. Bake at 425* for 23-25 minutes or until golden brown.

Renee's thoughts: I love this chili recipe. It always turns out good and is so easy. I usually don't like cornbread, but this was very good. It's a keeper recipe.

Honey BBQ Chicken (it's better than it looks - this is a bad picture)

This is from our family cookbook, so I just cut and pasted it. It is originally from my sister Lisa.

This is one of my favorite recipes to throw together when I’m not sure what to make. It is fast, easy, and always satisfying. Can be doubled, tripled, etc…without affecting the flavor or consistency. -Lisa

COOK (BOILING IS EASIEST), SHRED INTO CHUNKS & PLACE IN SHALLOW DISH:
4-6 chicken breasts

SAUCE INGREDIENTS:
½ c. butter 2 t. steak sauce
¾ c. ketchup 1 T. Dijon mustard
½ c. brown sugar 3 T. lemon juice
2 t. Worcestershire sauce ½-¾ c. honey

INGREDIENTS:
Melt butter in saucepan. Stir in remaining ingredients. Cook 5 minutes. Pour over chicken. Bake 400° for 15-20 minutes or until edges begin to brown.

SERVING SUGGESTIONS:
Great served with mashed potatoes or rice. (I like it better with rice)

NOTE: Can be done in the crock-pot.
Renee's thought: I love this because I throw everything into a crockpot in the morning or afternoon and by dinner it's ready to serve. I even throw in frozen chicken breasts. It is so easy and so good. This picture does not do it justice. This would also be really good for a hot sandwich. This is tummy!