Red Curry (Thai-style) with Chicken

This is the red curry recipe I use. It really smells up your house, so be sure to ventilate well or at least not cook it unless you're willing to have your home occupants smell it for a few days.

2 Tbsp peanut oil
1 onion, finely chopped
2 tsp red curry paste (or powder & water)
2 cloves garlic, finely chopped
1 cup coconut cream or milk
1 cup chicken stock
2 Tbsp fish sauce
1 Tbsp brown sugar
1/2 tsp salt
1 zucchini, thinly sliced
1 red pepper, julienned
12 oz chicken breast, cut into small pieces
2 Tbsp lemon juice
4 basil leaves, finely sliced

In a large pan with lid, cook onion in oil for 5 minutes. Add red curry paste and garlic, and stir fry for a minute. Add coconut milk, chicken stock, fish sauce, brown sugar, and salt, and bring to a boil. Add zucchini and red pepper. Cover with lid and simmer on medium heat for 12 minutes. Add chicken and cook for 8 minutes. Add lemon juice and basil leaves and stir in.

Serve over rice.

Pork with Apple-Curry Sauce

My dad uses this sauce on occasion for pork.

Cubed pork (or use as a sauce to top slices of pork roast)
1 cup milk
2 tsp yellow curry powder
2 Tbsp butter or margarine
2 cups chopped apples (2 medium apples or 1 large apple)
1/3 cup finely-chopped onion
2 Tbsp flour

In a saucepan, cook and stir curry powder in butter for 1 minute. Stir in apples and onion. Cook, covered until apples and onion are tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add salt and pepper, if desired. Spoon sauce over slice of roast or add cubed pork until heated. If the sauce gets too thick, warm some apple sauce and add it to the sauce for thinning.

Serve over rice or noodles.

Apricot Ginger Chicken

This recipe is one that my sister Banana used to make. I think it's tasty!

3 chicken breasts, cubed
1 medium onion, sliced into large wedge pieces
2 garlic cloves, diced
2 14 oz cans apricots
1/2 to 1 tsp ginger powder or fresh ginger
Salt, to taste
Cooking oil

Drain and rinse apricots. Combine with ginger and salt in blender. Puree until sauce is smooth, adding water to desired consistency. Take deep frying pan with lid and coat the bottom with oil. Add onions & cook on medium until starting to brown. Add chicken and garlic. Stir fry until chicken is cooked on the outside. Pour apricot sauce over the chicken. Cover and simmer for about five minutes or until chicken is fully cooked. Serve over rice.

Spinach Rose Alfredo Ravioli

This is the Ravioli recipe I have used for a while. It feels like a healthy meal because it's meatless and has an entire package of fresh spinach. Pay no attention to the cream!

2 Tbsp olive oil
2 or 3 jalapenos, seeded and diced
2 Tbsp minced garlic
2 14.5 oz cans diced tomatoes
Heavy cream
1 package frozen cheese ravioli
1 package baby spinach, roughly chopped
Mozzarella or parmesan cheese to top

In a deep frying pan with a lid, saute diced jalapeno in oil for a couple of minutes and then add minced garlic. After a minute, add diced tomatoes and bring to simmer. Add cream until desired rose color and bring back to simmer. Add pasta and cook with lid on until slightly tender. Add package of spinach and cook until wilted with lid on. Top with cheese and warm until it's melted. Serve and enjoy!

Lasagne

This is a pretty basic recipe for lasagne and is the one our mom used to make when we were children.

2 Tbsp veg oil

2 cloves garlic, crushed

1 lb hamburger, crumbled

8 oz can tomato sauce

2 1/2 c canned tomatoes

1 1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

8 oz lasagne noodles

8 oz sliced mozarella (if our mom didn't have any, sometimes she'd use monterrey jack)

12 oz ricotta (or cottage cheese)

1/2 c grated parmesan

Saute burger and garlic in oil. Add tomato sauce, canned tomatoes, salt, pepper, and oregano and simmer for 20 minutes. While simmering, cook noodles for 15 minutes and drain. In a casserole dish, layer noodles, cheese, tomato/meat mixture, and parmesan, finally ending with the sauce & parmesan.

Bake uncovered at 375 degrees for 20 minutes.

Goulash Pasta

This is the infamous recipe where I asked Mom and Dad how to make it, and they responded with amounts like, "however much" or "a bit." They tend to cook, not with exact recipes but by putting ingredients together "to taste." I had to assign actual amounts to these ingredients, but if you're going to make this properly, you can totally deviate from the quantities listed here.

1 c uncooked elbow macaroni
1/2 can corn
1/2 green pepper, chopped
1/2 onion, chopped
1 8 oz can tomato sauce
1/2 lb hamburger
1 tsp chili powder
Salt and pepper to taste

Cook elbow macaroni. Drain. Set aside. While the macaroni is cooking, brown onion and green pepper in a pan. Add hamburger and cook until browned. Add tomato sauce and corn. Mix and heat until warm. Add chili powder, salt, and pepper to taste. Mix in the macaroni until coated sufficiently with hamburger mixture. Enjoy!

Sweet & Sour Pork or Chicken

This is my dad's recipe for the Sweet and Sour Pork or Chicken that he used to make.

Cubed Pork or Chicken (leftover from Sunday dinner was common)
Onion, chopped into large pieces
Carrots, cut into large pieces
Peppers (green or red), cut into large pieces
Canned Pineapple

Sauce:

1 cup pineapple juice (add water, to get to 1 cup if necessary)
1 Tbsp cornstarch
3 Tbsp brown sugar (you can use white if you don't have brown)
3 Tbsp vinegar
1 tsp chicken granules (or chicken bouillon)
1 tsp soy sauce
Optional: Add garlic powder or minced fresh garlic

If uncooked, fry chicken or pork for 2 minutes. Add vegetables and fry about 4 minutes to soften. In a pint jar, shake up sauce ingredients. Add sauce to pan and stir while thickening. Add the pineapple and cook until warm. Serve over rice.

Stroganoff

When my mom and dad were first dating, Dad when to Mom's apartment, and she whipped this up really quickly. He was impressed how quickly she could make this meal.

Hamburger

1/2 - 1 Onion, diced

1 big spoonful of sour cream

Cream of mushroom soup

Can of mushrooms

Brown hamburger with diced onion in a pan. Drain any excess grease. Add a big spoonful of sour cream, a can of cream of mushroom soup, and a small can of mushrooms. Mix and heat until fully warmed and bubbling. Add any additional seasonings to taste.

Serve over noodles or rice.

Manicotti

Our  mom made this a few times when I was in high school, and I really liked it, so I've been making it regularly since then!

Sauce:

1 28 - 32 oz can tomato sauce
1 pound of sausage, country style
3 cloves garlic
1 Tbsp sugar
1 Tbsp sweet basil

Brown sausage and garlic. Drain. Add tomato sauce, sugar, basil, and 1 1/2 cup water. Simmer in crock pot all day.

Cheese mixture:

16 oz shredded mozzarella
16 oz ricotta
1 cup grated parmesan
2 eggs
1/2 cup parsley, finely chopped

Mix all cheese mixture ingredients together until well-mixed.

16 oz box of manicotti noodles or large shells

Cook according to box instructions. Let them cool until you can handle them. Stuff noodles with cheese mixture. In a 9 x 13 pan, pour 1/2 of the sauce in the bottom. Place stuffed noodles in pan. Cover with the remaining sauce.

Bake at 350 degrees for 30 minutes.

Haystack Dinner

This was always one of my favorite dinners!

8 chicken breasts or 1 whole chicken

Boil until done (save broth for gravy), and cut into small pieces.Place chicken in a baking dish & cover with 1 - 2 cans of cream of chicken soup, thinned a little with water. Bake at 350 degrees F for 45 minutes. Serve over rice.

Gravy:

Add enough water to chicken broth for 3 cups. Mix 1/2 cup cold water with 1/4 cup flour and 1/2 tsp curry. Cook in chicken broth until the gravy thickens.

Top with your favorite toppings, such as:

Chopped tomatoes
Chopped celery
Sliced green onion
Grated cheese
Pineapple bits
Mandarin oranges
Slivered almonds
Coconut
Chow mein noodles

Green Rice

I got this from a woman named Becky on my mission. It reminded me of home, even though I had never had it before. It's a great side, especially if you add more cheese to it!

2 cups rice
1 can cream of chicken (or whatever cream of soup you like)
Steamed broccoli (1 or 2 crowns of broccoli)
1/2 - 1 cup shredded cheese

Steam rice. Mix with cream of soup. Put in casserole dish. Cut up steamed broccoli into really small, pieces. Mix in with the rice and soup and a half a cup of cheese, if desired. Sprinkle half a cup of cheese on top and place in oven to melt cheese and warm casserole (about 5 minutes at 350 degrees).

Grated Potato Casserole

This casserole is also known as cheesy potatoes or funeral potatoes, depending on who you ask. There are about as many recipes and even toppings for this as there are people in any given family, so this is a very flexible dish for people's tastes, preferences, and allergies. This is the recipe our mom used growing up.

6 to 9 potatoes
1/4 cup butter
1 can cream of chicken soup
1/3 cup chopped onion
1 pint sour cream
1 1/2 cups shredded cheddar cheese

Cook potatoes in skins (don't overcook them). Cool, peel, and coarsely grate the potatoes. To mix sauce, heat 1/4 cup butter with the soup. Blend in the sour cream, onion, and cheese into soup. Layer mixture with potatoes in a 2 1/2 quart casserole dish or a 9" x 13" pan. Slightly mix with a fork to even mixture with potatoes. Top with extra cheese or your preferred topping. Heat in a moderate oven until bubbling.

Chicken Tortilla Casserole

Our mom used to make this when we lived in Illinois.

Preheat oven to 350 degrees.

2 - 3 lbs chicken, cooked, and cut up into bite-sized pieces
1 medium onion, diced
2 Tbsp butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 small can of chopped green chilis
1 pkg corn tortillas
1 lb cheddar cheese, grated

Saute diced onions in butter in saucepan. After onions have started to become translucent, add cream of chicken soup, cream of mushroom soup, chicken broth, and green chilis. After slightly bubbly, take off heat. In a casserole dish, layer sauce, chicken, tortilla, and cheese, making sure sauce prevents any dry sections. Top with cheese. Heat in a 350 degree oven for 30 minutes.

Cashew Chicken

This is Dad's classic recipe for cashew chicken. Obviously the recipe was given to me with measurements and quantities being estimated or "however much," so you will want to do what works best for your taste. I've tweaked the recipe according to my taste.

About 4 servings

1 large chicken breast, cut in small pieces
1/2 onion, diced into large pieces
Chopped vegetables, such as green pepper, celery, zucchini, or baby corn
1 tsp garlic (optional)
1 Tbsp peanut oil (or more)
1/2 cup cashews (a handful)

Sauce:

2 Tbsp cornstarch
2 tsp chicken boullion
2 tsp or more chopped or grated fresh ginger
2 tsp soy sauce or slightly less
2 c water

To mix sauce, add all ingredients in a pint mason jar and shake to mix.

Stir fry chicken in peanut oil for 2 minutes. Remove from pan. Stir fry vegetables in oil for 2 minutes. Add chicken back and a handful of cashews. Stir fry in oil for 2 more minutes. Add sauce and heat until cornstarch has made the desired consistency. Serve on rice.

Breakfast Pizza - Country

This is the country-style version of my Breakfast Pizza recipe. Try it and see which one you like better. I'm a big fan of the classic breakfast pizza.

1 Pillsbury Grands biscuit dough tube (or any biscuit dough)

1 c country gravy or to taste

6 eggs, lightly scrambled (seriously, don't overcook these)

1 lb country sausage, browned

Bite-sized chopped vegetables, like onions, peppers, or mushrooms (optional)

1 - 2 cups shredded cheddar cheese

In a 9 x 12 inch or 9 x 13 inch pan, flatten biscuit dough & bake according to directions, but only until lightly golden. Take out of oven. Top with country gravy, scrambled eggs, and sausage (vegetables, if desired). Top with cheese. Put back into oven until the cheese is melted.

Breakfast Pizza - Classic

I created this recipe and even submitted it one time to the Pillsbury bake off. I didn't win, but I like to make this every once in a while. It's good for reheating if there are leftovers. Also see the recipe for Breakfast Pizza - Country.

1 Pillsbury Grands biscuit dough tube (or any biscuit dough)

1 c pizza sauce* or to taste

6 eggs, lightly scrambled (seriously, don't overcook these)

6 - 8 cooked pieces of bacon, cut into bite-sized pieces

Bite-sized chopped vegetables, like onions, peppers, or mushrooms (optional)

1 - 2 cups shredded cheddar cheese

In a 9 x 12 inch or 9 x 13 inch pan, flatten biscuit dough & bake according to directions, but only until lightly golden. Take out of oven. Top with pizza sauce, scrambled eggs, and bacon pieces (vegetables, if desired). Top with cheese. Put back into oven until the cheese is melted.

*My pizza sauce recipe is 1 8 oz can tomato sauce and 1 can tomato paste. Blend and add spices to taste, like oregano, basil, and garlic salt.

Breakfast Casserole

This is a breakfast casserole that I started making after dating a guy because he made it, and I liked it.

Preheat oven to 350 degrees.

1 pkg hash browns, thawed
1/3 c melted butter (optional)
1 lb country sausage, cooked
Bite-sized sautéed vegetables (optional)
12 eggs
1/2 to 2/3 c milk
2 Tbsp minced garlic
1 tsp salt
1 tsp pepper
1 c cheese (or more if layering)

Place hash browns in baking dish. If wanting to make a more cheesy casserole, layer in some cheese. Pour melted butter over top. Sprinkle sausage (and vegetables) over hash browns. Mix milk, eggs, and spices. Pour mixture over hash browns and sausage. Bake for 45 minutes to 1 hour. Top with cheese so it melts.

This recipe can be made in a crock pot by layering potatoes, sausage and cheese in three layers. Don't top with cheese until after it's completed cooking. Pour egg mixture over the top of the layers and cook for 7 hours on low overnight or until the egg is thoroughly cooked. Top with final layer of cheese a few minutes before serving until it melts. If your crock pot doesn't cook evenly, it may be best to use a crock pot liner to prevent burning or hardening on the sides or bottom.

Chicken Broccoli Casserole

This is the recipe for chicken broccoli casserole that we always ate as children, teens, adults, and basically all the time.

Preheat oven to 350 degrees

1 whole chicken
2 pkgs frozen broccoli crowns
1 c mayonnaise
1 tsp lemon juice
1/2 tsp curry
1/2 c real margarine, melted
1/2 c shredded cheese
1/2 c bread crumbs

Boil chicken and broccoli. In a 8 x 8 baking dish, layer shredded cooked chicken and broccoli. Combine mayonnaise, lemon juice, curry, and margarine to make the sauce and pour over broccoli and chicken. Top with cheese and bread crumbs. Cook at 350 degrees for 25 minutes. Serve with rice cooked in the chicken and/or broccoli broth.

Sour Cream Enchiladas

This is the sour cream enchilada recipe our mom used to make when we were children.

Preheat oven to 350 degrees.

3 dozen tortillas
2 cans (10.5 oz) cream of mushroom (or chicken) soup
1 pint sour cream
8 oz green chilis - put in blender
1 can water
Grated cheese
Diced onion
Cooked ground beef (optional)
Diced olives (optional)

Put soup, chilis, water, and sour cream in saucepan and bring to boiling point, but do not boil. Turn off heat. Dip tortillas in sauce and fill with grated cheese, onion, and whatever else you want to add, such as ground beef or diced olives. Roll into enchiladas and place in 9 x 13 inch baking dishes. Pour remaining sauce over the top. Sprinkle with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted or bubbly.

Italian Meatloaf

This is a variation on the typical meatloaf if you want the flavor to be just a little different. I made it as an attempt to get the meat to stretch a little bit farther, and it turned out to be a hit!

Italian Meatloaf

1 lb ground turkey
3 oz mini pepperoni (if original size, cut into fourths)
1/2 cup oats
2 eggs
4 oz tomato sauce
1/3 cup yellow onion, diced
2 Tbsp minced garlic
1/4 cup roughly-chopped flat-leafed parsley
1 1/2 Tbsp basil
1 tsp oregano
1/2 tsp ground black pepper
1/3 cup shredded mozarella cheese

Optional: An additional 1/4 cup shredded mozarella cheese for sprinkling on top after baking.

Grease the sides and bottom of a metal bread pan. Add and mix all of the ingredients in the pan until consistently mixed and pressed to the bottom of the pan. Bake at 350 degrees for 45 minutes or until the middle temperature is up to 165 degrees. Sprinkle the top with cheese immediately after removing from the oven. Makes approximately 8 servings.