Archive for the ‘Chicken’ Category

Chicken Curry

I made this dish before my trip to LA. Curry is one of my favorite flavors and not very hard to make. I marinated the chicken for 24 hours in the yogurt sauce and cooked it for dinner the next night. Served it with jasmine rice, parmesan broiled asparagus and Nan Indian bread. I’m going to start making different kinds of bread when I get home…. As always I don’t follow recipes exactly but they’re all similar. I don’t remember which one I followed…. but this one looks tasty – Chicken Curry. To top it off we had Apple Pie for dessert.

Chicken Curry


Broiled Parmesan Asparagus


Apple Pie






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Joan’s Homemade Chicken Pot Pie


What to make for dinner? Looking at the contents of my refrigerator I was able to come up with a couple of good meals but decided to make Chicken Pot Pies. I had a roasted chicken, all the vegetables and a box of puff pastry . I looked at several recipes and came up with my own. they’re all similar…  I estimated all the amounts of the ingredients….1 roasted chicken from the market

  • 2 carrots, chopped
  • 2 celery, chopped
  • 1 onion, chopped
  • 1 carton mushrooms chopped
  • 1 cup peas (fresh or frozen)
  • 1 +/- cup chicken broth
  • 3 tbsp. butter
  • 1/3 +/- cup white wine
  • Wonder Flour
  • s&p to taste
  • puff pastry or pie crust

You could add your own spices or other vegetables to this dish.

Remove meat from chicken and cut into bite size pieces. Set aside. In a large pot sauté carrots, celery and onions in butter. Add mushroom and continue sautéing, Add peas last. Mix Wonder Flour into vegetables to make the gravy, add the chicken broth and wine. You want a nice thick gravy, not too watery. Add diced chicken and cook till consistence is right for putting in the pie pots.

Ok now….. for puff pastry. Cut out the pastry to the size you need for your pie pots (top and bottom). Line the bottom of your pie pots with puff pastry and bake at 350° for about 15 minutes (check box instructions). You want it baked really well so it won’t be soggy after you put the filling in.  Add the filling and cover with another piece of puff pastry. Brush with butter. Bake at 350° for about 45 mins…. or so. To save the bottom of your oven place the pie pots on a foil lined pan to catch any drippings. I served this with a nice leaf lettuce salad. Enjoy!

Pot Pie Ingredients

Pot Pie Ingredients

Pot Pie Ingredients

Filling for Chicken Pot Pie

Pie Pots with Puff Pastry

Covered Pot Pies

Baked Pot Pies


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Chicken Caprese

I’ve spent many enjoyable hours on the internet looking at food web sites. I found a new healthy recipe I tried called Chicken Caprese. Steve and I both liked it a lot. I added capers to it and some chicken broth so there would be some sauce to put over the rice. I served it with saffron rice and ginger carrots. With the left overs I cut them into chunks and added it to the tricolor pasta salad I made the day before. Two great meals! For dessert I made a chocolate bundt cake ladened with chocolate chips. Yummmeeee!

Chicken Caprese

Chocolate Chip Bundt Cake

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40 Clove Garlic Chicken

Hi everyone…

It’s been nice not to have the pressure of making something every night to impress… So when I feel like it I make something special. I went through my recipe box to find some old favorites and decided it would be fun to have garlic breath for a few days. We never go anywhere so I wasn’t worried about offending anyone. I got this recipe from a friend I had many years ago when we lived at the Lazy Shamrock Ranch in Heeney, CO. (the good ole days).


1 chicken cut up or pieces (I use skinned thighs bone in)

40 cloves peeled garlic (unlike when I first made this you can buy garlic already peeled now)

3/4 chicken stock

1/4 cup olive oil

4 stalks chopped celery

1 teaspoon dried oregano

2 teaspoon dried basil

2 tablespoons dried parsley

juice of one lemon

salt & pepper to taste

French bread


Place chicken in shallow baking dish. Sprinkle all ingredients over chicken. Cut lemon rinds and place on chicken.

Cover and bake at 350° for 40 minutes. Uncover and bake another 30 minutes.

Serve with rice.

Spread soft garlic on french bread.

My notes:  Except for the chicken, celery and garlic I double all the ingredients so we can have lots of juice for the rice and bread. I’ve also used fresh herbs… either is fine. Add a vegetable of your choice. This is one of our family favorites! The picture below is not mine…

40 Clove Garlic Chicken

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The dentist fixed my sore tooth today…. yay!

Dinner was Chicken with Artichokes and Sun-dried Tomatoes. We also had brown rice with quinoa, roasted asparagus and a salad.


Sun-dried Tomato and Artichoke with Chicken



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