Thai Peanut Dressing


Thai Peanut Dressing

1/4 cup low-sodium soy sauce

1/2 cup smooth peanut butter

1/4 cup honey

1 teaspoon of powdered ginger

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2-3/4 cup warm water

Pinch of cayenne pepper (optional)

1/4 cup chopped peanuts (optional)

1 tablespoon chopped fresh mint leaves (optional)


Whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, cayenne pepper and 1/2 cup warm water in a small saucepan over medium heat

Add more water if needed

Simmer and stir until sauce is thick, 5 to 8 minutes

Serve warm

Garnish with chopped peanuts and mint leaves as desired

Bang Bang Chicken (or Shrimp) Pasta


Bang Bang Chicken (or Shrimp) Pasta

Serves 4

1/2 pound pasta, I used Linguini

1 pound of Chicken cut into chunks, or 1 1/2 pounds Shrimp peeled and deveined

1 1/2 TBSP Olive Oil

3 Cloves Garlic, minced

3 Teaspoons Paprika

1 TBSP Parsley



1/2 cup Mayonnaise

1/2 cup Sweet Chili Sauce

2 Cloves Garlic, minced

2 TBSP Lime Juice

1/4 teaspoon Red Pepper Flakes

1/2 Tablespoon Onion Powder


Mix Sauce ingredients together and set aside

Cook pasta according to package directions

Toss Chicken (or Shrimp) in a bowl with the Paprika, Garlic, Parsley and Pepper

Heat oil, add Chicken (or Shrimp) Sautee about 10 minutes until fully cooked

In a large bowl, combine Pasta, Sauce and Chicken (or Shrimp)


Chicken ala King



This recipe serves 4


2 tablespoons + 2 teaspoons butter

2 tablespoons + 2 teaspoons flour

1 cup chicken broth

1 cup heavy cream

Garlic Powder, Salt and Pepper

2 cups cooked chicken

1/2 cup peas

1/2 cup carrots


Melt butter in a saucepan over medium heat

Stir in flour

Add broth, cream, garlic powder, salt and pepper

Mix together and cook until thickened

Stir in chicken, peas and carrots

Heat through and serve over biscuits or toast

Slow Cooker Sweet Garlic Chicken


Makes 4 servings

4 boneless skinless chicken breasts

1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper

2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray

Place chicken inside slow cooker

Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together

Pour over chicken

Cook on low for 6-8 hours or high for 4 hours

Take chicken pieces out of slow cooker and pour remaining sauce into saucepan

Place saucepan over high heat

Mix together corn starch and water, pour into saucepan, and mix well

Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken

Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down)

Sprinkle red pepper flakes on top if desired

Serve over rice or noodles


Macaroni Salad


Macaroni Salad

Makes about 4-6 servings


1 cup uncooked pasta

1/4 cup Shredded Carrots

1/4 cup Chopped Celery

1/4 cup Chunked Cheese

1/4 cup Peas

1/4 cup Green Olives


1/4 cup Mayo

2 tablespoons Sour Cream

2 tablespoons Pickle Juice

2 teaspoons Sugar

Salt, Pepper and Garlic Powder to taste


Cook pasta according to al dente package directions

Rinse with cold water and set in fridge while you prepare the rest of the ingredients

In a bowl, mix together Mayo, Sour Cream, Pickle Juice, Sugar and seasonings

Add Pasta, Carrots, Celery, Cheese, Peas and Green Olives

Mix everything together and let it set in the fridge for at least 30 minutes before serving so the flavors can blend


3 Cheese Potatoes



3 Cheese Potatoes

Makes 4-6 servings


4 cups cubed potatoes

1 medium onion, chopped

3 tablespoons grated Parmesan Cheese

1 tablespoon minced chives

1/2 teaspoon season salt

1/4 teaspoon pepper

2 tablespoons butter

1/2 cup crumbled, cooked bacon

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese


Peel and chop potatoes into 1 inch cubes

Bring a large pot of water to a boil and add potatoes

Boil about 15 minutes, until a fork stabbed potato falls off the fork

Preheat oven to 350 degrees

Drain potatoes and set aside


In a large bowl, combine chopped onion, parmesan cheese, chives, salt and pepper

Stir in cooked potatoes and mix well

Mix in bacon, mozzarella and cheddar cheese

Top with butter


Bake in preheated oven for 25-30 minutes, covered, until cheese is melted and center if bubbly


You can also use canned potatoes for this to save cooking time

Chicken Florentine Casserole


4 skinless boneless chicken breast

1/4 cup butter

6 cups fresh spinach

4 ounces sliced mushrooms

3 teaspoons minced garlic


1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of chicken or mushroom soup

1 tablespoon Italian seasoning

1/2 cup half and half

1/2 cup grated parmesan cheese


2/3cup bacon bits

2 cups shredded mozzarella cheese


Preheat oven to 350 degrees

Place the chicken breast on a greased baking sheet

Bake 20-30 minutes until no longer pink inside

Remove from heat and set aside

Melt butter in a skillet over medium high heat

Sautee spinach, garlic and mushrooms until spinach start to wilt, 4-5 minutes

Stirring constantly, mix in the lemon juice, cream soup, Italian seasoning, half and half and parmesan cheese

Pour enough mixture to coat the bottom of a greased 9×13 baking dish

Arrange chicken on top of sauce

Pour the rest of the mixture over the top of the chicken

Bake uncovered in preheated oven for 25 minutes

Remove from oven and top with bacon bits and mozzarella cheese

Return to oven for 10 minutes or until chicken has an internal temperature of 160 degrees

Enjoy with your favorite side dishes