Rainbow Sammies

I promise one of these times I will post my very own treasured recipes...but as this is a place to share what we're cooking now, I thought I'd share this one that Rach steered me to a while back.  This is so quick and yummy for those last-minute nights. We have it at least twice a month and sometimes even weekly. 

(Here is a link to her post with pics...)
http://workingoffthejane.blogspot.com/search/label/Delish%20Dish%20%28Main%20Dishes%29

GRILLED VEGGIE SAMMYS


1/4 cup mayonnaise

3 cloves garlic, minced (I usually use 2 cloves...it all depends on your desire for garlic flavoring!)

1 tablespoon lemon juice

1 sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

Olive Oil

Kosher Salt & Pepper

1 French Baguette

1 pkg Sun Dried Tomato Feta (crumbled) (I usually use plain feta as that's easier to have on hand)



DIRECTIONS

Pre-heat oven to 375 degrees.
Mix mayo, garlic & lemon juice. Set aside in refrigerator.
Combine all veggies on a cookie sheet and drizzle with olive oil, salt & pepper. Toss to coat.
Bake for 15-20 minutes until tender.
Turn on broiler. Broil on high for 3-5 minutes. Remove from oven.

Slice baguette in half length-wise.

Spread mayo mixture on both sides of bread & top with feta.
Place in broiler for 2-4 minutes.
Top one side of baguette with grilled veggies.

Place other side of baguette on top.

Sooooo  yummy!!

Honey Mustard Curry Chicken

This is a recipe that has evolved the longer I've made it.  It is now perfectly tuned to our tastes and we make it a few times a month. It is pretty flexible so feel free to fiddle with it and add ingredients your family loves.  I usually serve it with rice and green beans.
Honey Mustard Curry Chicken

Ingredients:
2 T. butter
1 garlic clove, chopped
2 t. curry powder
1/2 c. honey
1/2 c. sour cream
2 T. lime juice
1/2 t. salt
3 T. Dijon Mustard (I usually go a little short on this, somewhere between 2 and 3 T.)
1/2 c. chicken broth
1-2 lbs. chicken breasts, cut into bite sized pieces
1/2 c. dried cranberries

Directions:
Heat oil in 12" skillet over medium heat.  Cook chicken in oil until brown.  Meanwhile, combine butter, garlic, curry powder, honey, lime juice, salt, mustard, and chicken broth in a saucepan and simmer gently.  Pour sauce over chicken and cook an additional 10-20 minutes or until chicken is cooked through.  Add sour cream and cranberries and stir just until hot.

Makes 4 servings.