Chicken Curry

This is a wonderful recipe and the apples give it just the right amount of sweetness.

Prep Time 10 min
Cooking Time 20 min
5-6 servings

2 lbs Chicken Breast
1 Tbs Butter
1 cup chopped apple
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic minced
2 tbs cornstarch
2-3 Tsp Curry Powder
3/4 cup Chicken Broth
2 cups Milk
1 3 oz can mushrooms (1/2 cup)
Rice
Optional: raisins and nuts

Cook Chicken and set aside to cool.

Melt butter. Add apples, celery, onions, garlic and sauté. cooking until onions are tender and start to look transparent.

Combine cornstarch, curry powder, 3/4 tsp salt and broth. Pour over apple mixture. cook until thick and bubbly.

Chop chicken into bite sized pieces.

Stir in chicken and mushrooms into sauce and heat through.

Serve over rice

*My mom usually put raisins and nuts in with the rice and topped it off with Chinese noodles but that is all preferences

Fresh Salsa

Most salsas use the same ingredients with few variation, here is a recipe that lists ingredients that I have found in most salsa. mix and match the amount for the right flavors  for you.


Remember pepper seeds pack the heat so if you want a hot salsa leave the seeds in, milder salsas take the seeds out, and never touch your face when handling the hotter peppers dangerous things can happen. They suggest wearing gloves since some people have sensitivity to peppers.


5 tomatoes, peeled, seeded, finely chopped
1 can green chilies, chopped
1 jalapeno chile, minced
1 lg. garlic clove, crushed
Salt to taste
1/4 c. cilantro, chopped (fresh)
1 red onion, diced

Prepare ingredients and mix together in a large bowl. Can be served immediately. Use whenever salsa is called for in a recipe. Serve with tortilla chips, use in a layered dip, or serve on top of baked chicken or fish.

For and mild salsa you can change the green chilies peppers to green bell peppers and keep a few more seeds in from the Jalapeño. 

Mild Enchiladas

These are really easy and and for not loving spice it has a great flavor.

Prep time 20 min
Cook time 30 min
Oven 350

1/2 lb Hamburger or Chicken
1 6oz can of tomato sauce
1 can cream of chicken soup
1/2 pkg enchilada mix
6 Tortilla shells
Grated Cheese

Brown Hamburger. mix with tomato sauce, cream of chicken soup and enchilada mix.

Soften 6 tortilla shells. place a spoonful of meat mixture in the middle with some grated cheese. roll it up and place in a casserole dish. pour remaining mixture on top. Add grated cheese cook for 30  min at 350 degrees.

Corn Cowder

This is one of my favorite soup recipes But alas I do not always keep celery on hand for those moments that I want to make it.

Prep time 10 min
Cook time  30 min

2 cups boiling water
2 cups bites sized potatoes
1/2 cup sliced carrots
1/2 cup celery chunks
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
1 can cream style corn

in a large pot combine water, potatoes, carrots, celery and onion, salt and pepper. cover and simmer 20 minutes. if there is more than a 1/2 cup of water left drain off the excess. Add corn and white sauce. Heat through.

White Sauce:
In a sauce pan melt margarine. Combine flour and milk in a bottle or jar with a lid and blend them together, then add to margarine. Stirring consistently until it thickens.

Chicken Tortilla Soup

This is by far the best recipe we have found it beats Cafe Rio any day

Prep time 10 min
Cook time 20 min
400 degrees

6 Flour Tortillas
1 1/2 tsp vegetable oil
1/2 lb (1-2) boneless skinless chicken breast cut into bite sized chunks
2 14oz cans Chicken broth
1 cup Fresh Salsa (we have not had success with bottled Salsas)
1 cup frozen corn
1 cup Shredded Cheddar cheese

Preheat oven to 400 degrees. Cut 2 of the tortillas into strips; toss with 1/2 tsp of oil. spread into a single layer on baking sheet. Bake 10-12 min or until crisp. stirring occasionally.

Meanwhile, finely chop remaining 4 tortillas. Heat remaining oil in large pot on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. bring to a boil; reduce heat to medium low and simmer 15min.

Top with shredded cheese and tortillas strips.

Quick and easy Chicken Roll ups

I grew up with with a wonderful mom who has learn how to make the most delicious rolls... A recipe from her Mother. and when she would make chicken roll ups of course she would make the rolls as well... for those of us who have less time and talent for bread here is an easier solution.

Prep time 10 min cook time 10-15 min at 375

1-2 pkg of ready to bake "JUMBO" crescent rolls or you can use Rhodes rolls which ever you prefer (1 pkg of Crescent rolls will serve 4 2 will serve 8)

Chicken Mixture
1-2 cans of canned Chicken
Mayonnaise
Garlic herb spice mix or your favorite spice mix.

Gravy
Cream of Chicken soup
Sour Cream
Milk

In a bowl shred the canned chicken. Add enough mayonnaise to coat all the chicken adding extra is better than having it go dry. gradually mix in the spice mixture to taste.

Open the crescent rolls and place about a tablespoon of the chicken mixture at the large end, roll them up as you would a crescent roll. Place on a greased baking sheet and bake in the oven for10-15 min until golden brown

While the Rolls are cooking prepare the gravy
In a sauce pan put the cream of chicken soup and add sour cream and milk to taste and desired thickness. *If it gets too soupy you can add a LITTLE bit of corn starch to help thicken it.


**If you use the Rhodes rolls  flatten the rolls, place the filling in the middle and pinch the edges to seal the roll, bake according to the package directions.

Taco Soup

Prep Time 10 min Cook time 30 min -1 hour
May use a large crock pot for this recipe

1lb Hamburger
1 Onion
1-2 28oz cans of crushed tomatoes
1 15 oz can corn (you can use frozen if you wish)
1 pkg Taco Seasoning
1 can chopped/sliced olives
2 6 oz cans tomato paste
5 cups of water

Brown meat with taco seasoning to taste. Add remaining ingredients, including any left over taco seasoning. Simmer for one hour in large crock pot, 30 min in large pot on med heat.

Garnish with sour cream, shredded cheese and tortilla chips. We usually forgo spoons and eat it with the the Frito scoop chips.

Avocado Salsa

Prep Time 10 min

3 tomatoes chunked
2 avocados chunked
Green onions sliced
Cilantro chopped
1 14 oz can whole Kernel Corn
1 14 oz can black beans
1/4 cup Italian Dressing

Prepare all ingredients but the Avocado and Dressing. Just before serving add the Avocados and the Italian Dressing.

You can prepare this ahead of time minus the avocados and let the vegetable marinate in the Dressing.

Salsa Chicken Tacos

You will need a crock pot for this recipe.

Cook time 5 hours prep time 10 min

4 boneless skinless chicken breast

Your favorite Salsa

Sour Cream

Directions:

1. Place the chicken breast in a crock pot smother the chicken in salsa and cook on high for 1 hour.

2. Reduce the heat to low and continue to cook for 3-4 hours adding salsa as needed for moisture.

3. When chicken is done remove from crock pot and shred placing the chicken back in the crock pot still on low.

4. Add salsa and sour cream to the chicken until it is all covered, let chicken simmer for 1/2 hour.

5. Place in a taco shell or tortilla and add your favorite taco toppings.

If there are any left you can freeze it for a pre-made filling for enchiladas or more tacos on another night.

French Bread Pizza

350 degree oven 15 min cooking time

1. Get a loaf of French Bread or Garlic Bread if you prefer.
2. Slice it in half, or if you have children cut slices out for them to make their own pizza.
3. Place it on a baking sheet.
4. Spread your favorite pizza sauce on it.
5. Load it up with your favorite toppings.
6. bake it in a 350 degree oven for 15 take it out and let it cool for 5 min

Wallah French Bread Pizza

Lettuce Wraps

We have A LOT of lettuce in our garden right now and to be perfectly honest Walt and I are not that good about eating salads for the sake of salad so in my quandary of what to do with all of the lettuce I found a really great recipe for lettuce wraps which claim to be P.F. Chang's and whether they really are or not doesn't matter since they turn out great.

P. F. Chang's Chicken Lettuce Wraps Recipe #15865

This recipe is from Todd Wilbur and Top Secret Recipes
by Lali
25 min | 10 min prep
ES 2 -3

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Sauté chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups".
Top with "Special Sauce".

We didn't use the hot mustard or the chile paste, since I didn't want to buy something that we would only use for one meal and I forgot to put in the garlic oops still tasted great and I didn't even notice!