Thai Veggie-Noodle Coconut Curry

Recipe From: Our Best Bites

A Noodles & Co knockoff of Bangkok Curry. I added chicken.1 lb. linguine

12oz pkg frozen stir fry vegetables

1/2 cup green onions

1 medium red, orange, or yellow pepper (thinly sliced)

1 cup mushrooms (sliced)

1 tbsp fresh ginger (minced)

1 tbsp fresh garlic (minced)

1 tbsp curry paste

Juice of 1 lime (plus more limes for garnish)

2-3 tbsp olive oil

1 can of lite coconut milk

2 tbsp soy sauce

2-3 tbsp sweet chili sauce
black or white sesame seeds (for garnish)

Cook pasta according to the package directions. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time--you still want them to be quite crunchy. If you're using fresh veggies, blanch them in boiling water for 1-2 minutes or until they're tender-crisp.

In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic and cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.

Add the sliced red peppers and the half-cooked (formerly frozen) vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again and serve with a sprinkling of black sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating).

Chicken Cordon Bleu

Recipe From: Cooks.com

Melissa is on a huge detox diet and today was a free day. She requested this and chocolate cupcakes. This is a great recipe!Ingredients:

4 skinless, boneless chicken breast

4 slices Swiss cheese
4 slices ham
1/4 cup all-purpose flour
1 egg (beaten)
1 cup Italian seasoned bread crumbs
4 tablespoons butter

1/2 cup chicken broth
1 cup whipping cream

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.

Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.

Wingshak Brownies

Recipe From: Rocky Mountain Wingshak Restaurant

When we lived in Utah, Blake and his brothers ate ALL the time at a wing place. The owners became good friends and gave us their brownie recipe.

Sift Together:
1 tsp salt
2 cups flour
1 1/2 cups cocoa

Mix Together until light & fluffy:
8 eggs
1 lb unsalted butter (softened)
4 cups sugar

Add:
1 Tbsp + 2 tsp vanilla

Slowly add flour on low until combined. Scrape sides and mix on med/low until smooth.

Add:
2 cups chocolate chips

Line cookie sheet with parchment paper and spray with flour spray. Bake at 325 for 30-40 minutes.

Fruit Salsa

Recipe From: All Recipes

This recipe only called for fruit. I added a little purple onion and jalepeno. Serve with cinnamon-sugar pita chips and/or tortilla chips.Ingredients:

2 kiwis (peeled and diced)

2 apples (peeled, cored and diced)
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Creamy Green Chile Chicken Enchiladas

Recipe From: My Kitchen Cafe Blog
Enchiladas are a staple for me...not so much for Blake. I've got a lot of favorite recipes now, this one was also great. I didn't put very many white beans in, we like to eat black beans and rice on the side.

Filling:
1-2 chicken breasts (boiled and shredded)
2 (4 oz.) cans of green chilies (lightly drained)
1 package (8 oz.) cream cheese (softened and cubed)
1 can white or black beans (rinsed and drained)

Sauce:
2 tablespoons butter
1/2 yellow onion (chopped)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (10 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces Monterrey jack cheese (shredded)
8-10 medium flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Cashew Chicken

Recipe From: The Sister's Cafe Blog
Easy and great...just the flavors we likeIngredients:

2-4 chicken breasts cut into pieces)
1 tsp sugar
4 tbsp cornstarch (divided)
½ tsp salt
¼ cup soy sauce
1 tsp vinegar
1 tsp Worcestershire sauce
3 tbsp oil
2 cups hot chicken broth
2 tsp lemon juice
½ cup cashews

Combine sugar, 2 Tb cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save dredge; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 10 minutes. Remove chicken from oil and drain excess oil from the pan. Add remaining cornstarch and the dredge drained from the chicken. Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. Add lemon juice; add chicken pieces and reheat. Do not boil. Taste to correct seasonings. Add cashews. Serve over hot rice. Makes 4-5 servings. You can stir fry some vegetables and add them to the mixture at the end.

Marsala Chicken & Mushroom Casserole

Recipe From: On My Menu Blog via Rachel Ray
This was really good! Can't remember the last time I made a casserole. I used grape juice as the wine substitute.Ingredients:

2 tbsp butter
10 oz mushrooms (sliced)
1 tsp garlic (minced)
1/2 onion (chopped)
1 1/2 tbsp flour
1/2 cup Marsala wine or white wine (I used grape juice)
1/2 cup heavy cream (I used half and half)
2 tbsp parsley (chopped)
Salt and pepper
1 cup long-grain rice
2 cups rotisserie chicken*
2 tbsp Parmesan cheese (shredded)

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the grape juice and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water*, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the Parmesan on top and bake for 5 minutes more.

*Instead of buying a rotisserie chicken, I boiled and shredded 1-2 chicken breasts. After shredding, I added the following spices: Lawry's seasoning salt, onion powder, garlic powder, pepper and poultry seasoning.