Mango Curry Chicken Salad

 

Mango curry chicken salad

2lbs chicken breast poached then fridge until completely cooled

2 mangos small dice 

2 celery ribs small chop

Green onion (4)

1/2 cup Raw cashews small chop

Parsley 2 tbs chopped

Cilantro 2 Tbs chopped

Dice chicken once cooled into bite sized pieces

Season with salt and pepper 

(Dressing)

1 cup Mayo

Lemon juice 3tbs

Curry powder 1 Tbs 

Mix all ingredients after prepped and add dressing. Mix until incorporated.

Quinoa and Beans

 1 Tablespoon olive Oil

2 cloves garlic, minced

1 jalapeño minced

1 cup quinoa

1cup vegetable broth

1 15 ounce can black beans, drained

1 14.5 oz can fire roasted diced tomatoes 

1 cup corn

1 teaspoon chili powder

1/2 teaspoon cumin

Kosher salt and black pepper to taste 

1 avocado

Juice of one lime 

2 Tablespoons chopped fresh cilantro leaves

Heat oil in a large skillet over medium high heat.  Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute. 

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper to taste. Bring to a boil, cover , reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. 

Serve immediately

Chicken and Bean Chili Soup

 2 boneless skinless chicken breast 

1 (11 oz) can corn, drained

1 (15 oz) black beans, drained and rinsed

1 (10 oz) diced tomatoes and green chilies, untrained

2 cups chicken broth

1 cup cooked chopped bacon 

1 (1 oz) packet ranch seasoning dressing mix

1 tsp cumin

1 Tablespoon chili powder

1 tsp onion powder

1 (8 oz) package cream cheese

1 cup shredded cheddar cheese

Place chicken in crock pot. 

Add corn, black beans, diced tomatoes, and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning and bacon. Place cream cheese on top of chicken. 

Cover with lid and cook on low for 6-8 hours 

Remove chicken and shred then return to pot. Stir cheddar cheese into chili.

Potato Casserole

 14 Tablespoon unsalted butter, softened

6 pounds Yukon Gold Potatoes, peeled and cut into chunks

2 Tablespoon plus 1 teaspoon kosher salt

1 1/2 cups sour cream

1 teaspoon black pepper 

6 Tablespoons finely chopped chives

2/3 cup bread crumbs

2/3 cup grated Parmigiano Reggiano cheese

Grease 9x13 inch baking pan.

In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes.  Drain.

Mash potatoes with 10 tablespoons butter, sour cream, , 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary.  Spread potatoes into the prepared pan. Cover and refrigerate for up to three days. 

In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese.  Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Corn Pudding

 1/2 Cup melted butter

1 small package (8.5 oz) Jiffy Cornbread Muffin Mix

1 can corn drained

1 can cream style corn

1/2 cup sour cream

2 eggs

1/2 cup sugar 

Preheat oven to 350 and grease a 9x9 square baking pan with nonstick cooking spray.

In a mixing bowl combine butter, cornbread muffin mix, corn, creamed corn and mix well. 

Stir in sour cream, eggs, and sugar and mix well.

Spoon corn casserole batter into prepared pan.

Bake casserole for 40-50 minutes or until center is set.

Chicken with Bacon Pasta with Spinach

 Ingredients 

2 Tablespoon vegetable oil

1 boneless skinless chicken breast

1 teaspoon Italian seasoning 

Salt and pepper

4 bacon strips

Penne Pasta

Alfredo

2 teaspoon garlic, minced

2 Tablespoon flour

2 cups half and half

1 1/3 cups Parmesan cheese, shredded

1 cup cherry tomatoes, halved

2 cups spinach 

Shred the Parmesan cheese and set it aside to allow it to get to room temperature. 

In large skillet, heat 2 tablespoons of vegetable oil on medium heat.

Cut chicken into thin slices. Season each side generously with Italian seasoning and salt and pepper.

Sear the chicken in hot skillet on each side. 

Cook Bacon

Prepare Pasta

Toss together 

Baked Honey Garlic Chicken Tenders

 Ingredients 

1 pound chicken tenders

2 teaspoon soy sauce

1 teaspoon garlic, minced

1 teaspoon ginger, grated

2 large eggs, beaten

1 cup breadcrumbs

Sesame seeds

Sauce

1/3 honey

2 tablespoons soy sauce

Minced garlic

1 tablespoon water

1 tablespoon cornstarch

Preheat oven to 400. Line baking sheet with parchment paper.

Marinate chicken with soy sauce, garlic, and ginger for 15 minutes

Dip chicken into beaten eggs, then breadcrumbs

Place on baking sheet, bake for 15 minutes.

Pour sauce over chicken

Serve with green beans and toasted sesame seeds

Bring sauce to simmer and toss chicken

Hot Chocolate

 Ingredients

1.5 cups whipping cream

1 14 ounce can sweetened condensed milk

6 cups milk

1 teaspoon vanilla 

2 cups of chocolate chips 

Stir together in crock pot

Ultimate Mashed Potatoes

Ingredients

Serves 4

2 Lb Yukon gold potato

1/2 cup whole milk

1/2 cup heavy cream

8 cloves, crushed

1/2 cup unsalted butter, cubed, cold

2 teaspoon kosher salt

Freshly ground black pepper, to taste

Preparation 

1- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling.

2- cut the potatoes into 1-inch cubes

3- Add the potatoes to a large pot and cover with cold water.  Ring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.

4- In a saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat. 

5- Remove the pot from the heat 

 6- Drain the potatoes in a colander and transfer back to the pot.

7- Mash the potatoes with a potato masher

8- Add the cubed cold butter and salt. Stir to combine. 

9- Gradually add the cream mixture to the potatoes, little by little, until fluffy

10- Top with ground pepper 

Fruit Salad with Lemon Poppyseed

1/2 cup white sugar

1/2 cup lemon juice

2 teaspoon diced onion

1 teaspoon Dijon-Style prepared mustard

1/2 teaspoon salt

2/3 cup vegetable oil

1 tablespoon poppy seeds

1 head romaine lettuce

4 ounces shredded Swiss cheese

1 cup cashews

1/4 cup dried cranberries

1 apple

1 pear

Chocolate Chip Zucchini Bread

Ingredients:
3 eggs
2 cups of sugar
2 cups zucchini, peeled and grated
1 cup vegetable oil
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup nuts , chopped (optional)
3/4 cup chocolate chips

Directions:
Beat eggs until light and creamy. Add oil, sugar, zucchini and vanilla and mix well. Add the dry ingredients and mix well. Stir in chocolate chips. Pour into floured, well greased loaf pan. Bake for one hour at 325 degrees.

Chicken Fajitas

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Ingredients

• 1 lb. chicken breast tenders, cut into bite size pieces
• 1 red onion, thinly sliced
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Kosher salt
• fresh cracked pepper

1. Preheat oven to 400 degrees. Place chicken, onion, and peppers in a single layer on a large baking sheet. 
2. Drizzle with olive oil.
3. Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, onion powder and a large pinch of Kosher salt and fresh cracked pepper. Toss to coat evenly. 
4. Bake for 10 minutes. Then stir meat and veggies on the pan and bake for 5 more minutes.
5. Broil on high 2-3 minutes just to get the edges of everything crispy and a little charred. 
6. Serve on flour tortillas with all your favorite fajita toppings!

Melt in your mouth Chicken Bake

Ingredients:
1 lb chicken breast, boneless/diced
3/4 cup mayonnaise
1 cup Parmesan cheese, shredded
1/2 tsp seasoned salt
1/2 tsp ground black pepper
3 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 cup Italian Bread Crumbs

Instructions:
1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2. In a small bowl, combine the mayo, Parmesan cheese, salt, pepper, garlic, and red pepper flakes.
3. Spread mixture evenly on top of chicken
4. Sprinkle bread crumbs on top of mayo mixture
5. Place pan in preheated oven at 375 degrees, bake for 30 minutes
6. Remove and put on noodles ( add 2 tablespoons butter and Parmesan cheese to cooked noodles).

Southwestern Chicken Pizza Rolls

Ingredients:
2 cups cooked, shredded chicken
1 envelope taco seasoning
1 tablespoon olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1 cup corn
2-3 cloves garlic, minced
1 can refrigerate classic pizza crust
1/2 cup black beans, drained and rinsed
1 ten ounce can ro-tel diced tomatoes and green Chile’s, drained
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions

Directions:
1. Preheat to 425.  Coat a 9x13 baking dish with spray
2. Season chicken with 1/2 packet taco seasoning. Add olive oil to a large skillet over high heat. When the oil is hot, add the onion, bell pepper, corn, and remaining taco seasoning. Cook stirring occasionally, until veggies are slightly charred. Turn heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove from heat.
3. Roll out pizza dough to approximately a 12x15 inch rectangular. Top with chicken, veggies, beans, diced tomatoes, cheese, and green onions. Press down to flatten. Roll the dough up very tightly, pulling the dough towards you as you roll. Cut into twelve 1-inch  rolls and place into prepared pan.
4. Bake at 425 for 15-20 minutes until dough is golden around the edges.

Middle Eastern Chickpea Salad

1 large cucumber, diced
5 scallions, diced ( white and green parts)
1 15 ounce can of chickpeas, drained
1 pint of grape tomatoes, halved
1 red bell pepper
1 orange bell pepper
1/4 cup of fresh parsley,  minced
1/4 cup of fresh mint
3/4 cup of crumbled feta, divided

Vinaigrette:
Zest and juice of 3 lemons
2 teaspoons garden basil stir in paste
1 clove of grated garlic
1/2 cup of olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

Instructions

1. In a large bowl, toss together vegetables.
2. In small bowl toss together vinaigrette
3. Pour over vegetables
Garnish by feta cheese

Honey Lime Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice

2 tsp. chili powder

2 large garlic cloves, minced, or 1/2 tsp. garlic powder

2 large chicken breasts, cooked and shredded

12 corn tortillas

2 cups shredded cheese (I used sharp cheddar and colby/jack)

1 14 oz. can green enchilada sauce

1/2 cup heavy cream

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).

*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.

*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.

Cheesy Taco Soup

 

I got this recipe here and it was super good as dinner but would also be good as a dip.  I have to say that I am loving this food blog, you should for sure check it out.

Ingredients:
1lb lean ground beef
2 Tablespoons butter
2 Tablespoons flour
2-1/2 cups milk, divided
salt & pepper
1 cup freshly shredded cheddar cheese, plus more for topping
1 package taco seasoning
10oz can diced tomato, undrained
15oz can black beans, drained & rinsed
Crushed tortilla chips
Directions: 

1. Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
2. Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.
3. Add taco seasoning, tomato, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.

Fruit Salsa with Baked Cinnamon Chips

I found this recipe here and it was a huge hit!!

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 (16 oz) carton of strawberries, diced
• 2 tablespoons white sugar (more or less to taste)
• 1 tablespoon brown sugar (more or less to taste)
• 3 tablespoons fruit preserves, any flavor (I used strawberry)
• 10 (10 inch) flour tortillas
• melted butter or butter flavored cooking spray
Cinnamon sugar:
• 1 cup white sugar
• 2 Tablespoons cinnamon

Instructions

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Red Velvet White Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 Tbsp cocoa powder*
• 1 1/2 tsp cornstarch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp butter, at room temperature
• 6 Tbsp all vegetable shortening, at room temperature
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp white vinegar
• 1 1/2 tsp vanilla extract
• 1 Tbsp red food coloring
• 1 1/3 cups white chocolate chips, divided

Directions

• Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container. 

Recipe Source: Cooking Classy

Chicken Enchilada Casserole

1

boneless skinless chicken breast, cut into thin bite-size strips

1/2

medium red bell pepper, finely chopped

1/4

teaspoon ground cumin

1

can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

1/4

cup uncooked instant brown rice

1

oz fat-free cream cheese, cut into cubes

3

tablespoons Old El Paso® fat-free refried beans (from 16-oz can)

4

corn tortillas (6 inch)

1/3

cup shredded reduced-fat mild Cheddar cheese 

 

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin.
2. Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
3. Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.
4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Makes 3 servings 

 

I found this recipe here