Mostly Green Curry Chicken

I made this for Mom and me tonight and it was great! Very very tasty and easy to make. :)

Recipe- Mostly Green Curry Chicken
Courtesy: Rachael Ray 365 No Repeats#40

1 13/12 oz can coconut milk
1 1/2 cups chicken stock or broth
1 cup jasmine rice
3 tablespoons vegetable oil
4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces
Salt and black pepper
1 green bell pepper, cored, de-seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno, cut in half and seeded
3-inch piece of fresh ginger, peeled and freshly grated
2 cups broccoli florets
zest and juice of 1 lime
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh flat leaf parsley leaves, chopped
1 cup frozen peas
Tabasco sauce to taste

In a sauce pan, combine 1 cup of the chicken stock, 4 ounces of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve. While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut mil and 1/2 cup chicken stock. Bring the mixture to a boil, the reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.

Menu Plan Monday

I found out I'll be in Dallas until the end of the year for work. So now me and my Mom are roomies for a few months. yay! It's really a happy and sad situation. I am here with my family, but my hubby is by himself in England. So Im counting the days to see him, but wanting the days to go slow with my family. My and I are both starting weight watchers Monday (again for me) so please wish us luck!

For more great recipes please go to the lovely hostess with the mostess' page, Laura @ http://www.orgjunkie.com/

Monday
Mostly Green Curry Chicken over Coconut Jasmine Rice
(Recipe Below)

Tuesday
Fideo with Meatballs (recipe below)

Wednesday
Fish sticks, Velveeta shells n cheese, zucchini with tomatoes & onions (super easy- just slice all three items, place in a bowl, add salt and pepper and microwave until tender)

Thursday
Beef and cheese burritos

Friday
Leftovers

Saturday
Out with the girls

Sunday
Family Dinner Turkey Lasagna

Recipe- Mostly Green Curry Chicken
Courtesy: Rachael Ray 365 No Repeats#40

1 13/12 oz can coconut milk
1 1/2 cups chicken stock or broth
1 cup jasmine rice
3 tablespoons vegetable oil
4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces
Salt and black pepper
1 green bell pepper, cored, de-seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno, cut in half and seeded
3-inch piece of fresh ginger, peeled and freshly grated
2 cups broccoli florets
zest and juice of 1 lime
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh flat leaf parsley leaves, chopped
1 cup frozen peas
Tabasco sauce to taste

In a sauce pan, combine 1 cup of the chicken stock, 4 ounces of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve.

While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut mil and 1/2 cup chicken stock. Bring the mixture to a boil, the reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.

Recipe - Fideo with Meatballs
Courtesy Nicole

1/2 pkg vermicelli
1 can tomato sauce
1 cup chicken broth
1-2 cups water
1 teaspoon whole cumin
2 cloves of garlic
1/2 small onion, sliced
vegetable oil
1 pkg ground beef
garlic powder
onion powder

Combine ground beef with garlic powder, onion powder, salt and pepper (to taste). Roll into 1-2 inch balls. Spray pan with non-stick cooking spray, add meatballs. Bake for 10-15 minutes at 350. In a large pan drizzle the vegetable oil around the pan a couple of times. Once the pan is hot add the vermicelli and onion. Fry the vermicelli until light brown. In a mortal and pestle, ground the cumin and garlic together. Add this mixture to the vermicelli. Cook for about 2 minutes to let the flavors combine. Now add the tomato sauce and cook for an additional minute. Add the chicken broth and water until the vermicelli is completely covered. Add salt to taste. Add the meatballs to the pan and simmer (covered) for approx 20 minutes until the noodles are tender. Our family likes to leave it a little brothy so we can scoop it up with flour tortillas. Serve with pinto beans. Yummmo!

Friday's Feast #166

Appetizer
Name a great website you would recommend to others.
Well, everyone knows it, but I LOVE www.amazon.com

Soup
On a scale of 1-10 (with 10 as highest), how often do you dream at night?
I thought people dream every night but just dont remember most of the time? I would scale mine at around 7.

Salad
Did you have a pet as a child? If so, what kind and what was its name?
We had several pets. My first was a dog and her name was Strawberry Shortcake. Ok, before you make fun, I was only 5!! hehe

Main Course
If you had the chance to star in a commercial, what would you choose to advertise? Helping Humanity

Dessert
What is your favorite kind of hard candy?
Anything caramel.... yummm

Chicken Enchilada Casserole

My good friend made this for my bachlorette party last year and it was sooo good. So last night I made it for my family and everyone cleaned their plate. (I forgot to take a picture) Easy, quick and DELISH! Enjoy!

Ingredients:

2 rotisserie chickens, shredded
2 cans fat-free cream of chicken soup
1 can fat-free cream of mushroom soup
1 can mild rotel (diced tomatoes with chilies)
corn tortillas
sharp shredded cheese

Mix cream soups and rotel together in a large bowl. Heat in microwave for about 5 minutes, stirring halfway through. Add shredded chicken to soup mixture. In a large casserole dish place tortillas on the bottom. Spread chicken mixture over tortillas, sprinkle cheese over chicken. Re layer over and over until you run out of mixture. Last layer should be cheese. Bake at 350 until bubbly and cheese has melted. Serves around 8.

Holiday Recipes

Here are a few family recipes that I'd like to share. I hope everyone has a wonderful holiday season!

Hot Corn

1 cup butter

2 pkgs. cream cheese

2 cups shredded cheese

1/2 cup milk

4 cans corn

1 can jalapenos

Preheat over to 375. In saucepan combine butter, cream cheese & milk until smooth. In 9 X 13 dish combine corn & jalapenos. Pour milk mixture over corn and sprinkle with cheese. Bake in preheated oven for 35 minutes (uncovered).

Shrimp Appetizer Spread

1 pkg cream cheese

1/2 c. sour cream

1/4 c. mayonnaise

3 pkgs salad shrimp

1 c. seafood sauce

2 c. mozzarella cheese

1 sm. tomato

3 green onions chopped

Beat cream cheese until smooth. Add sour cream & mayo. Spread mixture on serving platter. Add shrimp. Top with seafood sauce. Sprinkle with mozzarella cheese, tomato and onions. Cover & refrigerate. Serves 20.

Easiest Chocolate Dessert Ever

1 box graham crackers (low fat)

whipped cream

1 bottle chocolate syrup (light)

1 box white chocolate

3 tubs cool whip

Make pudding with milk (let firm in fridge)

Layer the following (like a lasagna)

Graham crackers

Chocolate syrup

pudding

cool whip

Top layer should be graham crackers then syrup

Finish with whipped cream

Baked Breakfast

6 slices of bread

softened margarine

1 tube of sausage

1 1/2 cups (6 to 8 oz) shredded cheese

6 eggs beaten

2 cups half and half

1 tsp. salt

Remove crusts from bread. Spread margarine on bread slices. Place in a buttered baking dish. Cook sausage until brown and crunchy (drain well). Spoon over bread slices, sprinkle with cheese. Combine eggs, half and half and salt. Mix well and pour over the cheese. Cover and refrigerate over night. Remove from fridge 15 minutes before baking. Bake uncovered at 350 for 45 minutes. Serve warm. Serves 6-8.

Menu Plan Monday

Oh how I love Menu Plan Monday. I look forward to reading everyone's meal plans and your stories. I will miss posting for the next few weeks. On Saturday I leave for Home to Dallas (yay) until the end of October. I'm sure I will be posting recipes while over there so be sure to check back. Have a great week!

For more great menu ideas and recipes check out Laura's site at I'm an Organizing Junkie!

Monday
Cheesy Chops with Potatoes
Mixed Vegetables

Tuesday
Out with friends - Domino's Pizza :)

Wednesday
Steak Diane
Roasted Potatoes
Salad

Thursday
Chicken Piccata
Sauted green beans
Garlic Cheese Biscuits

Friday
Baked Potato Casserole (recipe below)
Courtesy- My Best Friend Rabia

1 bag of frozen hashbrowns (the cubed potato ones, not the shredded)
w/ red and green bell peppers in it
1 tub of cream cheese
1 small carton of sour cream
Salt & Pepper to taste
Cheddar Cheese

Mix, all except last ingredient together in a bowl. Top w/ Chedder cheese. Bake on 350 until cheese is bubbly. About 20-30 min

Peanut Chicken Stir Fry

I was supposed to make this tonight, but honestly it just seemed TOO healthy. Then I remembered my dear friend Liz at Mommy Chef posted this a few weeks ago. It was delicious! Very saucy (and as Liz said, this would be a kid friendly dish). I made the onions and peppers big enough for my big kid to pick them out. Oh so good!

Peanut Chicken Stir Fry
Courtesy Mommy Chef

Patrick's review: A "Although I didn't go for all the peppers, the chicken was juicy and the sauce was creamy. I would definitely have this again."

2 tsp cornstarch
3/4 cup chicken broth
1/4 cup creamy peanut butter
3 T soy sauce
1 tsp ground ginger
1/4 tsp pepper
1-1/4 lbs chicken breast, cut into strips
3 tsp olive oil,divided (I used toasted sesame oil)
1 c chopped onion
1 c thinly sliced green pepper
1 c thinly sliced red pepper
1 1/2 c sliced fresh mushrooms (we didnt have any)
1 tsp minced garlic
Hot Cooked Rice

In a small bowl, combine the first 6 ingredients until smooth; set asideIn a large skillet or wok stir fry chicken in 1-1/2 tsp oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir fry onion and peppers in the remaining oil for 3 minutes. Add mushrooms and garlic; stir fry 3-4 minutes longer or until vegetables are crisp tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken. Heat through. Serve with rice.

Grilled Steaks with Chimichurri Sauce

Patrick and my favorite restaurant is called Texas de Brazil. They have this delicious chimichurri sauce that I just LOVE. So tonight I tried to make it and to my surprise it almost tasted like theirs. I drizzed it over the medium rare ribeye steaks (yumm) and served the steak with mixed vegetables and roasted potatoes. Here is the chimichurri sauce recipe... it's "fab" with steak.

Chimichurri Sauce:
3/4 cup finely chopped cilantro
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup olive oil
Salt and freshly ground pepper

Oh-la-la

I really should not be eating this cake since I'm trying (supposidly) to loose weight. It was soooo good! This is the second time I've baked in two months. I've never really been into baking, but I'm starting to love it! I found this recipe from The Average Cook. The recipe was super easy and the results were dyn-o-mite!

Pineapple Upside-Down Cake

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Marinated Cod

Marinated Cod
Inspired by Jamie Oliver

We had marniated cod for dinner last night and it was "delish". Next time I will cut down on the capers cause they were a little overwhelming. Other than that, this was easy to make and very tasteful. Patrick even went back for seconds!! I served the fish with white rice and sauteed green beans in garlic and prosciutto.

Ingredients

Olive Oil
1 small can anchovies
2 lemons, thinly sliced
1 small can capers, drained
fresh rosemary
4 fish steaks (I used Cod)

Mix rosemary, capers and olive oil together. Let sit for about 20 minutes to let the ingredients infuse. With your hands rub the marinated over each piece of fish and place in a casserole dish. Place lemons over fish then the remaining marinade. Top with anchovies and cook for around 15 minutes at 180 C.

Here's the finale... delicious!

Menu Plan Monday

October 1st already?? Where has the year gone? Not long now before the holidays!! Thanks to Laura for hosting Menu Plan Monday every week. For more ideas and recipes click here. I hope everyone has a great week!

Monday

Fish steaks (marinated in capers, olive oil, fresh rosemary)

topped with lemons and anchovies

Vegetables

Tuesday

Cheesy Chicken (didn't get to it last week)

Salad

Wednesday

Apple-bacon stuffed chicken breasts

zucchini, salad

Thursday

Salmon teriyaki

rice, vegetables

Friday

Date Night

Saturday

Ribeye Steaks

Baked Potato, salad

Sunday

Japanese Chicken Scallion Rice Bowls