Pineapple Chicken Curry

• 1/4 cup red curry paste
• 2 cans light coconut milk
• 2 skinless, boneless chicken breast halves, cut into thin strips
• 3 TB fish sauce
• 1/4 cup white sugar
• 1 can sliced bamboo shoots, drained
• 1 red or green bell pepper, julienned
• 1/2 small onion, chopped
• 1 can pineapple chunks, drained
• Jasmine rice, cooked according to package directions

In a bowl, whisk together curry paste and 1 can coconut milk.  Transfer to a wok, or large skillet, and mix in remaining coconut milk, chicken, fish sauce, sugar and bamboo shoots.  Bring to a boil, and cook for 15 minutes, until chicken juices run clear.

Mix the pepper and onion into the wok.  Continue cooking 10 minutes, until peppers are tender.  Remove from heat and stir in pineapple.  Serve over rice.

I like to double this and freeze the extras!

Pecan Coconut Crusted Fish with Pineapple-Mango Salsa

I got this from my friend Cassi years ago and just got around to trying it. Wow it was so good. With the left over salsa we ate with tortilla chips and that was awesome too.

Pecan coating:
4 fish fillets (I used Tilapia)
1/4 cup butter, melted
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup finely chopped pecans
1/2 cup shredded coconut
2 Tablespoons plain dry bread crumbs

Pineapple Mango Salsa:
2 cans (8 oz) pineapple tidbits, drained (I used one, would be good with fresh pineapple too)
1 large mango, diced
1/2 medium red pepper, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
1/4 teaspoon salt

Preheat oven to 400F. Line a 15 1/2 x 10 1/2 baking pan with foil and spray with cooking spray and set aside. Combine butter, salt, and cayenne pepper in a large bowl. Add fish and stir to coat; and set aside.

Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.

Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.

For Salsa:
Combine pineapple, mango, red pepper, green onions, vinegar, cilantro and salt. Chill; serve with fish.

Sweet 'n' Tangy Flank Steak

It is best marinated over night but works okay if you do first thing in the AM, don’t marinate for more then 24 hours.

1/3 c. reduced-sodium soy sauce
1/3 c. packed light-brown sugar
1/4 c. sliced scallions (green onions) make sure you use the white and green part of the onions
1 T. (Tablespoon) sesame oil
1 T. Sesame seeds
2 t. (teaspoons) chopped or minced garlic
1 t. minced fresh ginger OR I use 1 t. powdered ginger when I don’t have fresh.
1 flank steak (about 2 pounds)

In a bowl stir together soy sauce, sugar, scallions, sesame oil, sesame seeds, garlic and ginger. (Instead of a bowl, I just put it all in a gallon sized ziplock and then place the meat inside and then put the bag on a sheet pan in the refrigerator to marinate.)

Lay out the steak on a cutting board, cover with plastic wrap and pound with the flat side of a meat mallet. Then take off the plastic wrap and pound with the pointed side of the mallet or use a fork. You want it to be as thin as you can get it. Then slice against the grain of the meat long strips on both sides of the steak. Then fold up the steak to fit into a gallon size ziplock bag or place in a flat casserole dish.

Pour the marinade onto the steak making sure all is coated. If you put into a bag then seal and place bag in a large bowl or flat on a cookie sheet, in case of leaks. If you are going to marinate in a dish then cover the dish and turn over steak when you wake up so both sides are getting the marinade. Marinate in the refrigerator.

After many hours...heat grill or broiler. Remove steak from bag and grill or broil for 5 minutes (or so depending on thickness) per side or until meat registers 135 degrees on an instant-read thermometer for medium-rare. Allow meat to rest for 5 minutes before slicing (cover with foil while resting).

In the meantime, place marinade in small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes stirring.

Slice steak against the grain as thin as you can. Pour boiled marinade over or serve on the side - Enjoy!

Chicken Cacciatore

So I have made and really like the Chicken Cacciatore on www.ourbestbites.com. I went to visit my friend Cassi this last weekend and she made Chicken Cacciatore for us that was so yummy and totally different than he one on Our Best Bites. It is like a totally different dish. I am on a kick to cook and eat more veggies and this is loaded with it.

Side not please send me any really good main dish recipes that you have with lots of veggies!

3 bell peppers (red, green, yellow/orange), diced
5 ripe tomatoes, seeded and diced
5 cloves garlic, minced
1 yellow onion, diced
1 can green beans, drained
1 can spinach, drained
1 16 oz can tomato sauce
1 6 oz can tomato paste
Oregano, garlic salt and pepper to taste
olive oil
1 lb chicken, cooked and chopped

Saute' diced peppers, onion and garlic in olive oil in large pan/wok till tender. Add diced tomatoes and chicken to saute' pan. Add tomato sauce & paste, spinach and beans. Still well. Season to taste with oregano, garlic salt and pepper. Simmer on med-low 15-20 minutes, then serve over pasta.

This makes quite a bit but I think it would freeze well.

California Chicken Casserole

1 can cream of mushroom soup
1/3 cup milk
1 package frozen California blend vegetables, thawed
1 ½ cups cubed cooked chicken
1 ½ cups shredded Swiss cheese
Salt and pepper to taste
Hot cooked rice

In a bowl, combine soup and milk. Stir in vegetables, chicken, 1 ¼ cups cheese, salt and pepper. Transfer to a greased 9” square baking dish and cover. Bake at 350* for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand 5 minutes. Serve over rice, makes 4 servings.

Chicken Wrap

These are yummy and you feel healthy after eating them! Use amounts depending on how many people you are serving.

Chicken, cooked and cubed
Tomato, chopped
Cucumber, peeled and chopped
Herb Feta cheese
Salt and Pepper to taste
Large wrap tortillas (I like spinach ones)

Combine chicken, tomatoes, cucumber, feta, salt and pepper. Place filling in tortilla. Wrap it up and enjoy. Super fast and super yum

Mexican Stuffed Bell Peppers

I got this recipe from my friend Katie White years ago. I love it because it is easy, yet yummy at the same time. The filling makes a lot so I just use half and freeze the other half. Then a couple weeks later we can have it again on a night I don't have time to cook.

1 box Spanish rice
1 pound ground beef
1 package taco seasoning
Mozzarella cheese, grated
Salsa
3 to 4 green peppers, cut in half and deseeded

Prepare rice according to package directions. Cook beef and drain fat. Add taco seasoning to beef. Combine rice and beef. Fill peppers with meat mixture. Spread salsa on top of each pepper. Bake at 350* for 30 to 40 minutes. Sprinkle with cheese and return to oven until cheese is melted.

Thai Green Curry Chicken with Vegetables

I have adapted this recipe to my tastes from a recipe on allrecipes.com

1 lb chicken, cut into one inch pieces

1 TB soy sauce

1 TB flour

2 TB oil

2 TB green curry paste

2 green onions with tops, chopped

3 garlic cloves, chopped

1 ts fresh ginger, peeled and finely chopped

2 cans coconut milk

1 TB fish sauce

1 TB soy sauce

2 TB sugar

2 zucchini, sliced

green beans, trimmed and cut into bite size pieces

cilantro leaves for garnish (optional)

Toss chicken in 1 TB soy sauce and then in flour, coating evenly. Heat oil in a large skillet over medium high heat. Place chicken in the skillet and cook just until browned. Remove chicken from skillet. Reduce heat to medium and stir in curry paste. Cook for one minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir in coconut milk, fish sauce, 1 TB soy sauce, sugar and green beans into chicken curry mixture. Allow to simmer over medium eat for about 5 minutes and then add zucchini and cook for 15 additional minutes until chicken and vegetables are cooked through. Serve over rice garnished with cilantro leaves.

Shrimp, Broccoli and Pesto Pizza

I love pizza and make it all the time. I love trying new toppings and sauces. I came up with this one a couple weeks ago when I was trying to use up things in my fridge, Wow we loved it.

Pesto sauce

Broccoli, steamed and cute into small pieces

Shrimp, cooked with the shells removed and cut in half

Pine nuts

Mozzarella cheese

Use a home make or store bought crust and spread a layer of pesto sauce on it. Top with broccoli, shrimp, pine nuts and cheese. Bake according to crust instructions. Use as little or any many toppings as you want.

Fish Tacos with Lime-Cilantro Crema

This recipe is from the Magazine Cooking light. I love fish tacos and this one is really good.

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 TB mayonnaise (I use reduced fat)
3 TB reduced fat sour cream
1 ts grated lime rind
1 1/2 ts fresh lime juice
1/4 ts salt
1 garlic clove, minced
Tacos:
1 ts ground cumin
1 ts ground coriander
1/2 ts smoked paprika
1/4 ts ground red pepper
1/8 ts salt
1/8 ts garlic powder
1 1/2 lbs red snapper fillets (I have always used Tillapia fillets)

Corn tortillas
2 cups shredded cabbage or romaine lettuce (I have only used lettuce)

Preheat oven to 425*. Combine all the ingredients listed under crema in a bowl and set aside. To prepare tacos, combine cumin, coriander, paprika, red pepper, salt and garlic powder in a small bowl, and sprinkle spice mixture evenly over both sides of the fish fillets. Place fish on a baking sheet coated with cooking spray (I cover it with foil first to make clean up easier). Bake at 425* for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl and break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas, top each with lettuce and crema.

Clam Chowder

This recipe is from my mom, she has been making it since before I was born.

1 cup finely chopped onion
1 cup finely chopped celery
4 cups potatoes cubed
2 tablespoons bacon fat
2 strips bacon, cooked and crumbled
1 quart water
2 chicken bullion cubes
1 can evaporated milk and enough milk to make 1 quart
¾ cup flour
¾ cup butter
1 ½ teaspoon salt
Dash pepper
½ teaspoon sugar
2 cans undrained minced clams

Sauté onions in bacon fat or crumble bacon with onions. Add celery, potatoes, bullion and water. Simmer for 25 minutes. While this is simmering in a separate saucepan melt butter and then add flour, stir well. Slowly add milk, stirring constantly. Return to a simmer or until thickened. Add milk mixture, salt, pepper, sugar and clams to water mixture. Stir thoroughly and heat though.

Sesame Shrimp Stiry Fry

I found this recipe on Allrecipes.com. I love stir fry, especially ones with a strong sesame oil flavor like this one.

1 lb medium shrimp, peeled and deveined
¼ t ground ginger
¼ t cayenne pepper
1 clove garlic, minced
1 TB sesame seeds
¼ t black pepper
2 TB sesame oil
1 red bell pepper, sliced into strips
3 green onions, sliced
3 TB teriyaki sauce
½ snow peas or sugar snap peas
1/8 cup cornstarch
¾ cup chicken broth
¼ t salt

Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large food storage bag and allow to marinate in the fridge.

Heat sesame oil in a large skillet or wok. Add red bell pepper and green onions; sauté 3 to 4 minutes to soften slightly and add teriyaki sauce. Add peas and shrimp with sauce and sauté 4 minutes or until shrimp is opaque.

Stir cornstarch into chicken broth and add to wok; cook , stirring until mixture boils. Sprinkle with salt. Serve and eat over rice.

Melty Portobella Sandwiches

I got this recipe from my mom, she found it in a magazine. It is fast and so yummy, if you like mushrooms.

6 oz. sliced portobella sandwiches

1 tsp. your favorite seasoned salt

1 1/2 TB olive oil, divided

1 small onion, thinly sliced

4 slices provolone cheese

4 thick slices of bread (Texas toast), toasted

Gently rinse and clean the mushrooms, pat dry. Place in a bowl and carefully toss with seasoned salt and 1 TB olive oil. In a large fry pan, saute' onions in 1/2 TB olive oil over medium high heat until brown, about 5 minutes. Remove and set aside. Carefully place the mushrooms in the pan flat side down (start the toast now). Fry for 2 minutes then gently turn each piece. Fry for another 30 seconds, then separate the mushrooms into 4 piles about the size of the toast. Divide the onions between the mushrooms. Top each pile with a slice of cheese and allow to melt. Slide a spatula under the mushrooms trying to keep the shape, and place on the toast.

Cranberry Turkey Burgers

This recipe I found in a magazine years ago.

1 small tart apple, peeled and finely chopped

1 celery rib, chopped

1 small onion, chopped

1 ts poultry seasoning

3/4 ts salt

1/4 ts pepper

1 1/4 lbs ground turkey

mayonnaise

6 English muffins, split and toasted

6 lettuce leaves

whole-berry cranberry sauce

In a bowl, combine the first six ingredients. Add turkey and mix well. Shape into six patties. Coat grill rack and nonstick cooking spray before startign to grill. Grill patties, covered, over medium heat for 10 minutes. (I cook mine on a George Foreman)

Spread mayo on toasted muffin halves. Place lettuce, turkey burgers and cranberry sauce on muffin bottoms; replace tops.

Lazy Day Stew

From the kitchen of my friend Sherry Whyte

2 pounds stew beef (I use 1 lb because of the small size of my family)
Baby carrots
Potatoes (cut into 4’s or 6’s according to size)
2 medium onions
2 teaspoon quick cook tapioca
1 tablespoon salt
½ teaspoon pepper
1 (8 ounce) can tomato sauce
1 cup water
1 tablespoon brown sugar
1 beef bouillon cube

Preheat oven to 350*. Place beef in a single layer in a 9x13 pan. Add desired amount of potatoes and carrots followed by onions. Sprinkle with tapioca, salt and pepper. Mix sauce, water and bouillon, heat in microwave to dissolve. Pour over veggies. Sprinkle with brown sugar. Cover tightly with aluminum foil. DO NOT PEAK. Bake in preheated oven for 3 hours. Great for Sundays.

Savory Lamb Chops

This is one of my family favorites. My brother use to lick everyones bones clean after dinner.

6 lamb chops (or you can use pork chops)
1 teaspoon fat
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic salt
½ teaspoon celery salt
1 teaspoon paprika
1 ½ teaspoons vinegar
½ cup boiling water

Heat fat in an electric frying pan and brown chops well on both sides. Combine remaining ingredients and pour over chops. Cover and cook on a low simmer for 20 to 25 minutes, turning once. Add more boiling water if necessary to prevent sticking, but do not add too much. There should be none left in the pan when the chops are done. Serve immediately.

Teriyaki Chicken Lettuce Wraps

I got this recipe from my friend Amanda. It is perfect on a hot summer day!

4 boneless,skinless chicken breasts

2/3 cup teriyaki sauce, reserve 2 tablespoon

1 cup rice, cooked

1/2 cup cucumber, chopped

1/2 cup red bell peppers, chopped

1/2 cup carrots, grated

2 green onions, sliced

2 tablespoons dry roasted peanuts

2 tablespoons cilantro, chopped

1 tablespoon mayonnaise

1 head lettuce

Place chicken and teriyaki marinade, except 2 tablespoon in large plastic food bag. Seal and place in 9 x 13 pan, turning bag occasionally, at least 30 minutes. Grill the chicken, until the juices run clear. Coarsely chop grilled chicken. Combine rice, remaining 2 tablespoon teriyaki, chopped chicken and all remaining ingredients except lettuce in bowl, mix well. To serve, spoon about 1/3 cup chicken mixture onto each lettuce leaf, fold or roll up lettuce. (I usually fry chicken on the stove for lack of grill or time)

Steak and Onion Quesadillas

I got this recipe from my friend Saralyn and it quickly became a family favorite!

12 oz skirt steak

1/2 tsp ground cumin

salt and pepper

1 mudium red onion, slice 1/4 inch thick

Nonstick spray

8 fajita size flour tortillas

1 cup shredded pepper jack cheese

3/4 cup fresh cilantro, chopped

Heat outdoor grill (or I use my George Foreman). Rub steak with cumin, salt and pepper. Coat steak and onion with Nonstick cooking spray. Grill 5 to 6 minutes, turning once, until steak is cooked to your desire and onions are lightly charred and crisp-tender. Remove to a cutting board; let stand 3 minutes. Leave grill on.

Meanwhile, coat one side of tortillas with nonstick spray. Turn over, sprinkle with cheese. Slice steak thinly across the grain. Top cheese on torillas with steak and onions. Sprinkle with a little more cheese and cilantro. Fold top half over filling. Grill 3 minutes, turning once, until lightly charred and cheese melts. (I just cook them on an electric griddle.)

Crust-less Crab Quiche

This is a Weight Watchers recipe that my mom made a lot growing up. It is super fast and easy.

4 ounces crab meat, flaked (imitation works fine)
4 ounces shredded cheddar cheese
¼ cup chopped green onions
4 eggs
1 cup evaporated skim milk
½ teaspoon each salt and powdered mustard
1/8 teaspoon pepper
Dash of paprika

Preheat oven to 400*. Spray 8” pie plate with cooking spray; set aside. In medium bowl combine crab meat, cheese and onions; using the back of a spoon, press crab meat mixture over the bottom and up the sides of sprayed pie plate. Using a wire whisk, in a medium bowl, beat together; eggs, milk, salt, mustard and pepper. Pour over crab meat mixture. Sprinkle with paprika and bake until set, about 30 minutes. Remove from oven and let stand 5 minutes before serving.

Yaki Soft Tacos

(Teriyaki Soft Tacos)

I got this from the Top Secrets Cookbook.

Teriyaki Sauce:

1 3/4 C water

1 TB cornstarch

3/4 C light brown sugar

1/2 C soy sauce

1/2 C canned pineapple tidbits

1/4 C juice from can of pineapple

1/2 ts garlic powder

1/4 ts onion powder

2 ts minced fresh ginger

12 chicken tenderloins

Flour tortillas

2 C shredded Monterey Jack cheese

Lettuce, chopped

1 1/2 C canned pineapple tidbits

1 tomato, diced

1/2 C chopped green onion

1. Make teriyaki sauce by whisking cornstarch into the water in a medium sauce pan. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 7 - 10 minutes. Let sauce cool before you use it.

2. Measure out 1 cup of sauce and set aside. Put chicken in a zip-lock bag and add remaining sauce. Allow to marinade overnight or at least 6 hours.

3. When chicken is done marinading, remove from sauce and discard sauce. Saute' chicken in a pan for 8 - 10 minutes. Cut into bite size pieces. Spoon chicken into a bowl and pour 1 cup of sauce (that was set aside) over chicken. Warm in microwave 30 - 60 seconds.

4. Build tacos tortilla, chicken, cheese, 1 TB sauce, lettuce, pineapple, tomatoes, and green onions. Enjoy!