Thursday, November 10, 2011

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...)


1/4 cup mayonnaise

3 cloves garlic, minced (I usually use 2 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)


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!!

Tuesday, November 8, 2011

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

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

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.