Making pretend soup with Mel one afternoon...
Mom: "Wow, this looks delicious! What's in here?!"
Mel: "Meat with blood in it, blueberries, blackberries, and apples"
mmm...mmm...couldn't wait to dig in to that one!
*We had eaten a chicken drumstick the night before and she noticed it had some red spots near the bone and she asked why there was blood on her food. I explained that all the meat we eat has blood in it but we cook it to make is safe to eat and even though it still looked like blood, her food was cooked and safe to eat.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Wednesday, September 17, 2014
Thursday, September 13, 2012
Heaven in my mouth
OH MY GOSH
I finally worked up the courage to feed my husband two things and not care what he said about it:
Chicken
Curry
This recipe is AMAZING: http://chaosinthekitchen.com/2009/07/lime-and-coconut-chicken/
It's called Lime Coconut Chicken, but it's really more like Coconut Curry Chicken and it made me SO happy inside. Like....SOOO happy.
You need to make this. It's sweet and spicy and I don't even know how to explain how it tastes. Just please make it and make yourself as happy as I am right now.
I finally worked up the courage to feed my husband two things and not care what he said about it:
Chicken
Curry
This recipe is AMAZING: http://chaosinthekitchen.com/2009/07/lime-and-coconut-chicken/
It's called Lime Coconut Chicken, but it's really more like Coconut Curry Chicken and it made me SO happy inside. Like....SOOO happy.
You need to make this. It's sweet and spicy and I don't even know how to explain how it tastes. Just please make it and make yourself as happy as I am right now.
Monday, November 15, 2010
Monday, April 6, 2009
I cannot resist......
telling you about the easiest, tastiest dinner I have made in a really long time!
Chicken & Spinach Bake
3/4 bag of small egg noodles
1 can cream of mushroom soup
3/4 C of milk
2 cans of chicken
2 handfuls of frozen spinach (I know that isn't very technical..but neither is this dish)
2 slices of provolone cheese (you can use whatever you have in the fridge)
1/2 tsp. Garlic powder
1/2 tsp. Cumin
1/2 tsp. Salt
1tsp. Pepper
Boil and salt water in order to cook noodles. When noodles are al-dente, drain and set aside. Mix cream of mushroom, milk, spinach, chicken, and spices in a 9x13 casserole dish. Gently mix in noodles and even out the top in order to lay cheese flatly across the top of the noodles.
Bake on 350 for 30 minutes...mmm...mmm...delicious!
Chicken & Spinach Bake
3/4 bag of small egg noodles
1 can cream of mushroom soup
3/4 C of milk
2 cans of chicken
2 handfuls of frozen spinach (I know that isn't very technical..but neither is this dish)
2 slices of provolone cheese (you can use whatever you have in the fridge)
1/2 tsp. Garlic powder
1/2 tsp. Cumin
1/2 tsp. Salt
1tsp. Pepper
Boil and salt water in order to cook noodles. When noodles are al-dente, drain and set aside. Mix cream of mushroom, milk, spinach, chicken, and spices in a 9x13 casserole dish. Gently mix in noodles and even out the top in order to lay cheese flatly across the top of the noodles.
Bake on 350 for 30 minutes...mmm...mmm...delicious!
Monday, February 16, 2009
Quick Dinner
Chicken Chili
2 boneless skinless chicken breasts, shredded
1/2 Onion, chopped
1 Bell Pepper, chopped
1 can each of Kidney beans, Cannelini beans, and Black beans
1 can of Chopped Tomatoes w/ Chilis (Rotel is a common brand)
1 tsp. Cumin
1tsp. Chili Powder
1tsp. Lime or Lemon Juice
2 Cups Chicken Broth
Salt and Pepper
Put a small amount of Olive Oil in a quart sized pot. Heat onions and bell peppers until softened (about 5 minutes). Add shredded chicken and mix on low heat for 2 minutes. Add Chicken Broth, Lime Juice, Spices, Tomatoes, and Beans and simmer on low heat for about 5 minutes or until completely warmed through.
Pretty easy huh!? I think this is on the wrong day according to my calendar, but it was fast and tasty...so I made it because I have all the ingredients. I also substituted celery for the bell pepper...different but still tasty since I didn't have a bell pepper around.
ENJOY!
2 boneless skinless chicken breasts, shredded
1/2 Onion, chopped
1 Bell Pepper, chopped
1 can each of Kidney beans, Cannelini beans, and Black beans
1 can of Chopped Tomatoes w/ Chilis (Rotel is a common brand)
1 tsp. Cumin
1tsp. Chili Powder
1tsp. Lime or Lemon Juice
2 Cups Chicken Broth
Salt and Pepper
Put a small amount of Olive Oil in a quart sized pot. Heat onions and bell peppers until softened (about 5 minutes). Add shredded chicken and mix on low heat for 2 minutes. Add Chicken Broth, Lime Juice, Spices, Tomatoes, and Beans and simmer on low heat for about 5 minutes or until completely warmed through.
Pretty easy huh!? I think this is on the wrong day according to my calendar, but it was fast and tasty...so I made it because I have all the ingredients. I also substituted celery for the bell pepper...different but still tasty since I didn't have a bell pepper around.
ENJOY!
Wednesday, January 14, 2009
Dinner Tonight
So...I thought I would start following through on my promises and post a little bit about my monthly menu!
Tonight we had:
Chicken Crostada
Ingredients
1 roll Pillsbury Pie crust, thawed
2 cans chunk chicken or 1 1/2 Cups cooked shredded chicken
1 drained can Mild Rotel diced tomatoes with chilies
1/2 Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
1/2 Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s garlic salt with parsley
1. Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.
Recipe courtesy of: www.Picky-Palate.com
Tonight we had:
Chicken Crostada
Ingredients
1 roll Pillsbury Pie crust, thawed
2 cans chunk chicken or 1 1/2 Cups cooked shredded chicken
1 drained can Mild Rotel diced tomatoes with chilies
1/2 Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
1/2 Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s garlic salt with parsley
1. Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.
Recipe courtesy of: www.Picky-Palate.com
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