Basil Chicken with Coconut Curry Sauce: Pinterest 5 stars

Here is another Pinterest recipe I found from Mel's Kitchen Cafe. We love Indian food so when I came upon this I thought I better try it out. I thought for sure it would be good but not restaurant good. It is totally restaurant good. My whole family loved this meal. My hubby can't stop raving over it. Very, very delish.

INGREDIENTS:
3 skinless, boneless chicken breast halves
2 teaspoons curry powder (McCormick yellow not red)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice
DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.  Serves 4-6 Enjoy

Crock Pot Chicken Parmesan : A pinterest recipe(2 stars)

Chicken Parmesan is one of my husbands favorite meals.  So when I came across a crock pot recipe I thought bonus.  Turns out this one wasn't really a hit in the Snow household.  First off, we like Chicken Parmesan to be crispy.  This is so NOT the case with this one.  The taste was fine but the lack of crispiness was missed immensely.  I am kind of bummed to say this one was a flop.  Now, in a pinch I just might make it again just because it was so easy..  I will just tell my family it is chicken marinara or something like that.  Try it for yourself though and if you liked it please tell me what I did wrong.  ;)   Go check out her site and see if she has better tips than I found.  If you are to repin this pin it from her site please.

CROCK POT CHICKEN PARMESAN
recipe from: Siggy Spice

2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot stoneware insert.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.

Close lid and cook on low for 6-7 hours or high for 3-4.
Serve with your favorite pasta.


Enjoy!

Cheesy Enchilada Stack: Pinterest Recipe (5 stars)

I have decided to start making things that I see on Pinterest.  This way I can know if the recipe is worth pinning or not.  I recently pinned this little dish and thought it looked great but wondered how it would taste and how the family would like it.  Turns out this one was a HUGE success.  It really is very tasty.  The site that I got this recipe from looks to have a lot of great recipes.  The site is Chef in Training.  If you are going to pin this please pin it from her site since it is her recipe. 

CHEESY ENCHILADA STACK 

1 lb. Lean ground beef

2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)

6 (8 inch) flour tortillas

1 (8 oz) bag Shredded Cheddar Cheese

1 (16 oz) can refried beans 

2 (4 oz) cans diced green chilies

1 bunch green onions

Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.

Stir 1/2 cup enchilada sauce in the skillet with the beef.  Spray a baking sheet with non-stick cooking spray.

Place 1 tortilla onto the baking sheet.  Top with 1/3 of the beef mixture and 1/4 cup cheese.

Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.

Repeat the layers one more time.

Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.

Top with remaining tortilla.  Cover the stack with aluminum foil.

Bake at 400 F for 40 minutes or until the filling is hot.  Uncover the stack and top with remaining enchilada sauce, cheese and green onion.

Bake 5 more minutes or until the cheese is melted.

Cut the stack into 6 wedges.

Enjoy!