Wasabi Chicken Salad

Do you know what frustrates me the most?  I'm going throughout my day thinking of all kinds of creative things to post about but when I finally sit down to actually write up a blog post my mind goes blank.  Does this happen to you?  Maybe it's because I have so much to share that I don't even know where to start.  Sometimes I can sit down and just start typing and it all comes together.  Sometimes I  sit down and just stare at the pictures I posted and the only thing I can think to add is the recipe.  This just won't do.  I realize that you all visit my blog to be inspired.  To laugh at my hilarity.  Is that even a word?  Hilarity.  That's a funny word.  Especially if you sit there and say it over and over again.  Hilarity, hilarity, hilarity, hilarity, hilarity.  Maybe it just looks funny.  HILARITY.  HILARITY.

Hmmm, maybe this isn't one of those posts to feel inspired by.

Do you know what inspired me for this recipe?  Wasabi.  I don't know about you but I'm a freak for Wasabi.  I'm always looking for ways to add it to my recipes.  This night in particular I had a stroke of geniusness.  Why not add wasabi to some chicken salad?   I had 2 huge grilled chicken breast leftover and some roasted red peppers that needed to be used up. 

Let's find out what Dee came up with!

Wasabi Chicken Salad
Yield: 4 servings

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Ingredients:

• 2 large grilled chicken breasts or 4 small ones - you could also use rotisserie chicken
• 1/2 cup to 1 cup Veganaise or mayonnaise depending on how wet you like your chicken salad
• 1 roasted red pepper, roughly chopped
• 4 teaspoons wasabi powder
• 1 - 2 teaspoons Sriracha chili sauce or more depending on how hot you like it
• 1 teaspoon soy sauce
• about 6 grapes, chopped
• ground black pepper

Instructions:

1. Shred chicken breasts with a fork.  Add remaining ingredients and mix it up.
2. Place on a bun and eat.

Cooks Note:  Feel free to get creative here.  That's the fun thing about chicken salad.  You can add or omit anything you like to fit your taste.  Red onions would be fabulous in this dish if that's your thing.  Omit the red peppers or the grapes.  Add almonds or walnuts.  Go crazy!

Recipe by Dee at Deelicious Sweets

Let's have a little discussion for a moment.

During our Vegan Venture we discovered Veganaise.  It's one of the items that has stuck around for the long haul.  We have discovered that it's so much better than mayonnaise in flavor.  Have you tried Veganaise?  Do you like it better than mayonnaise?

Buffalo Chicken Strips

Looking for a quick and easy meal to whip up?  School is starting soon and with school starting brings late nights full of homework and sports events and scouts and music lessons. You name it, it all begins with the beginning of the school year.  I know I appreciate a quick and easy recipe to get dinner on the table for those evenings we are running around like a chicken with our head cut off (no pun intended).  I came across this one when I was going through all of my old foodie recipe magazines and me being a sucker for anything buffalo chicken related knew that I had to whip this up and quick!  Bonus - I had all of the ingredients on hand and you will too most likely!

Buffalo Chicken Strips
Yield: 4 servings

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Ingredients:

• 1/3 cup hot sauce (I used Franks)
• 1/2 stick unsalted butter, melted (I didn't say this was a low-fat recipe!)
• 1 Tbsp. honey
• 1 lb. boneless, skinless chicken tenders or breast halves, sliced length-wise into 1/2-inch wide strips, seasoned with salt and pepper
• 1/3 cup all-purpose flour
• 1/4 cup vegetable oil, divided

Instructions:

1. Whisk together hot sauce, butter, and honey in a large bowl.
2. Toss chicken strips with flour in a large resealable plastic bag until coated; shake off excess flour.
3. Heat 2 Tbsp. oil in a large saute pan over medium-high heat; add half the chicken strips, saute until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat.  Repeat with remaining oil and chicken strips.

Adapted from Cuisine at home

Happy Chicken Taco's with Ranch Sauce

My families happy faces came out at the dinner table last night!

I was moved by the "Letter From The Editor" in my yoga magazine this month. 

“Repurpose yourself or get grounded in something you have already chosen.

Nothing costs as little and is worth as much as a smile. Relax, let yourself smile and see the light come back to you tenfold!

Remember, you are the boss of your own energy. Stop waiting for someone to make you feel better, reassure you, or tell you what to do. No one can declare dominion over your life besides you. Be your own leader. What are you waiting for?

Forget about the umbrella and boots, run outside and splash in some puddles, make the most of every moment. Some people may not understand, may naysay, try and rain on your “passion parade”, but that is none of your concern. It’s your life, your choice, and it’s your rainbow.”

I love that last line “It’s your life, your choice, and it’s your rainbow”.  So many people forget they are in charge of their lives, they have choices. It’s up to you to make yourself happy not other people or materialism.  I often come across people who always seem to be putting their efforts towards figuring out what is making them unhappy when we should all be putting our efforts towards figuring out what makes us happy and be grateful for everything we have. I made a Happy List almost exactly a year ago - June 21, 2010

• Spring - I love watching the tree's and grass start to turn green and my flowers start to poke their little heads up out of the ground.  The whole world around you seems to turn VERY VERY green
• Fall - I love the smell of fall.  To me it smells like burning pumpkins.  I love all of the colors of fall, they make me feel cozy
• Waking up earlier than everyone else and sitting in peace with my coffee
• Sleeping in - which I like way better than waking up early so the waking up earlier than everyone rarely happens
• Spending one on one time with my kiddo's - Last night (6/17) after L's piano lessons, L wanted a snow cone so I stopped (which I hardly ever do) and he treated me to a snow-cone!  He even tipped the girl!
• The smell of ground coffee
• The smell of the bookstore - sometimes, I go in there just to jaunt around and take in the aroma's
• The smell of Michaels craft store
• Snuggling on the couch with my family and watching a good movie or show - which is almost every night
• Uninterrupted sewing, crafting, computer, video game, reading time - oh so rare
• Summer storms
• Bedtime - when we put the kids to bed and my hubby and I can watch whatever we want, be it Penn and Teller or a good movie
• Gardening, the smell of the dirt, the mulch and the plants aroma's they let go when you touch them - especially tomato and mum's
• The smell of Petunia's on a hot muggy night
• Enjoying my hubby's company or the company of friends on the back porch with a good bottle of wine
• Crusty bread and cheese
• Beer - Sam Adams, Guinness (if poured right), Boulevard, Blue Moon, Shlafly.....are you getting it?  There is no Bud Light, Budweiser listed here.  I like dark, wheaty, heavy beers with floaties
• A clean house - my sanity lies within a clean house
• Attic24 - This woman's blog makes me so happy.  I love all of her colorful photographs and projects that she submerges herself into.  I think her and I would make very good friends

This list still holds true today and when I’m feeling down I sometimes visit this post to remind me of all that I have to be happy for.  

Take a moment today and make yourself a happy list!

~ Enjoy and don't forget to smile you may make someones day!

Chicken Tacos with Ranch Sauce
Yields: 4 servings
Ingredients:

• 1/2 cup ranch dressing
• 1/4 cup reduced-fat sour cream
• taco seasoning, divided (recipe follows)
• 1 tablespoon milk chunky salsa
• 2 cups shredded rotisserie chicken 
• 8 (6-inch) corn tortillas
• shredded lettuce
• 1 tomato, chopped
• 1 avocado, peeled, pitted, and mashed (optional)

Ingredients for Taco Seasoning:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon paprika
• 1 1/2 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 cup shredded mild cheddar cheese

Instructions for Chicken Tacos:

1. Combine ranch dressing, sour cream, 2 Tbsp. taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
2. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
3. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, avocado, cheese, and a spoonful of the ranch dressing mixture.

Instructions for Taco Seasoning:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. If you are not using right away, store in an airtight container.

Adapted from Allrecipes.com

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Servings: 1

Calories:  566

Total Fat:  38.3 g

Cholesterol:  142.7 mg.

Sodium:  1087.7 mg.

Protein:  31.3g.

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When Natalie and I saw that salsa we knew it was coming home with us!

Asiago Chicken with Mushrooms and Brussels Sprouts

I am so happy to be back in my kitchen.  Don't get me wrong, vacation's are a wonderful thing.  But after eating out for your every meal for seven days, it's gets a little old and I personally start to miss cooking, baking, etc, etc.  I also don't appreciate the extra weight I put on when I eat out for every meal.  So when I got home, I was stoked to get to the grocery store and stock up with items for our meals that were low in calories and still chocked full of flavor.  This one fit the bill!

Asiago Chicken with Mushrooms and Brussels Sprouts

by Deelicious Sweets

Keywords: bake entree side

6014970

Ingredients (4 servings)

• 1/3 cup plain breadcrumbs or panko
• 1/3 cup grated asiago rosemary cheese or Parmesan
• 1 1/2 pounds chicken tenders
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. dried thyme
• coarse salt and ground pepper
• 3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
• 3/4 pound Brussels sprouts, trimmed and halved lengthwise (quartered if large)

Instructions

Preheat oven to 450, with racks in upper and lower thirds. In a small bowl, mix together breadcrumbs and Asiago. In a 9 by 13 inch baking dish, toss chicken with 1 tsp. oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with breadcrumb mixture. Drizzle with 1 Tbsp. oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes

Meanwhile, on a rimmed baking sheet, toss mushrooms and Brussels sprouts with 2 tsp. oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.

Adapted from: Everyday Food

Powered by Recipage

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Servings: 1

Calories:  363

Total Fat:  13 g

Cholesterol:  77.1 mg.

Sodium:  987.8 mg.

Protein:  43 g.

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Thai Coconut Chicken

Yesterday was the last day of school.  God help me.  I am so not prepared to entertain two children for two months.  My hubby works from home and I have to keep the kids out of his office.  Do you know how hard that will be?  The office is where their computers are and they are slightly obsessed with games.  Natalie is home schooled full time and Luke part time so they are together a lot!  A LOT!  I think you know where this is going.  Is there a camp I can put them in that doesn't cost $100 a week for each child?  Jeez! I know it sounds like I am trying to get rid of my children.  Which isn't usually the case but I now have a 12 year old boy with RAGING hormones and a 10 year old girl who is going on 16.  Thank God for Yoga!  It keeps me semi sane.

Fire it Up!

A couple of years ago, around Father's Day, while at lunch at Red Robin, I entered to win a gas BBQ grill.  Thinking nothing of it, I filled out the form, ate my yummy lunch (Buffalo Chicken Wrap and Freckled Lemonade in case you were wondering, my fav) and left.  A few days later, the phone rings.  It's Red Robin!  Holy Hell I won the BBQ grill.  I didn't even know what it looked like.  I was seriously that convinced that I was not going to win that I didn't even check it out (come to find out it was sitting right by the door as you walk in.  Yeah, I rolled badly on my perception check).  We made a spot for 'Ole Red in the garage.  I had bought him a Weber Charcoal grill the year before and he was pretty happy with it for the time being.  Besides, propane is freaking expensive!  I love grilled hamburgers and hot dogs on a charcoal grill but I hate how long it takes to warm up the coals, etc, etc, etc.  So I decided 'Ole Red needed to come out of the garage and settle into her new home on the back porch.  Since my parents are currently out of town, they won't be needing their propane tank, right?  I lurked over there and sniped it up brought it home and hooked 'Ole Red up.  Don't worry, I gave the hubby the honors of lighting her up for the first time.

Ole!

When my friend Sawsan over at Chef in disguise posted these on her blog, I knew right then that I wanted these in ma belly.  Then, I saw that her recipe was adapted from Tyler Florence.  I knew I had to make them.  You see, I am having a foodie affair with Tyler.  My husband is fully aware of it.  Is Tyler aware of it?  Ummm, probably not.  He's kind of a big deal.  I'm sure he has many leather bound books in his library.

Happytizers!

Well, we munched on those Mango Blueberry Muffins all day long!  They were gone before 4:00.  You have GOT to make those muffins.  My hubby has deemed them "The Muffins of the Gods"!  They went well with Doctor Who.  When dinner time came around nobody was really hungry so we I made appetizers.  We snacked and streamed X-Files.   Can you say nerd-out day?

I have been wanting to make Nami's recipe of Orange Teriyaki Chicken Drumettes since she posted it.  She's my foodie friend over at Just One Cookbook.  She is an amazing cook.  I learn something new from her every time she posts.  I also made a healthy version of Spinach Dip.

High Five

Chick-fil-A just had their grand opening today.  They are right up the street!  Squeal!  When I picked Luke up from school, the first words out of his mouth were "We are having Chick-fil-A for lunch today."  "Oh yeah, it's the 14th!"  I exclaim.  I'm a stay-at-home mom and I honestly rarely know what the date is.  The only reason I know what day of the week it is is because I have to get Luke off to school in the morning.  Although, there was a time or two that he got himself up and got on the bus.  I know, I hung my head in shame as I typed that.  There are times I have completely missed an appointment because I don't look at my calendar in the mornings.  There may have been a time or two or three that I have loaded the family up into the car to be at a scheduled appointment, arrived at said scheduled appointment and we were the first ones there!  Wrong date doofus!  My hubby has lost faith in me in regard to appointments.  I don't blame him one bit as I have never had faith in my appointment schedule stuff.  He looks over at me when we show up to said "scheduled" appointments and asks "Are you positive this was tonight?"  I with my confident face on "Yes, I swear it was.  I'm pretty sure.  I think."

Where does this all lead to?  I have no idea.  Geez, sometimes I just start to ramble.  Sorry!

I have had this meal planned for a couple of weeks now but left-overs from other dinners superseded this one. 

Five-Spice Chicken with Sugar Snaps

Yields 4 servings

1 pound skinless, boneless chicken, cut into 1/4 inch bite size pieces
2 Tbsp. minced ginger
3 tsp. dark soy sauce
2 tsp. honey
1 tsp. cornstarch
1 tsp. Shao-Hsing rice wine
1/4 tsp. five-spice powder
1 tsp. sesame oil
1/4 cup chicken broth
2 tsp. ketchup
2 Tbsp. peanut or vege oil
2 1/2 cups sugar-snap peas, strings removed (about 8 oz.)
3/4 tsp. salt

In a medium bowl combine the chicken, minced ginger, 2 tsp. of the dark soy sauce, honey, cornstarch, rice wine, and five-spice powder.  Stir in the sesame oil.  Stir to combine.  In a small bowl combine the broth, ketchup, and the remaining 1 tsp. dark soy sauce.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.  Swirl in 1 Tbsp. of the peanut oil, carefully add the chicken, and spread it evenly in one layer in the wok.  Cook undisturbed for 1 minute, letting the chicken begin to sear.  Then, using a metal spatula, stir-fry 1 minutes, or until chicken and any juices that have accumulated to the wok.  Swirl the broth mixture into the wok, sprinkle on the salt, and stir-fry 1 to 2 minutes or until the chicken is cooked through.

Source:  Stir-Frying to the Sky's Edge

~ Enjoy!

Sweet as Sugar

In my quest to become more familiar with Asian foods, I purchased Stir-Frying to the Sky's Edge from Amazon.  I also picked up a Wok from World Market last weekend and tonight, I broke them both in!  I even got to use my new strainer spoon thingy.  The hubby thought it was a hat of sorts when I bought it and he proceeded to wear it around on his head much to the children's delight!

Citrus Chicken Fricassee and Blanched New Potatoes

No smoky kitchen tonight!  It was all clear.  Another Cuisine Lite recipe was on the menu for tonight's dinner.  I'm still happy I paid the $10 for this magazine!  Although, I have to admit that tonight's dish was very involved and if I would have read the recipe before I started I would have saved it for the weekend.  It was so involved in fact, that looking through the pictures, I forgot about some of the pictures I had taken.  Whew!  Nevertheless; it was a light and springy meal and also light in calories, full of flavor and extremely yummylicious. 

Sizzling Stir-Fries

While on my mini-vaca in Branson, MO, I stopped by a few Antique Malls.  I was on a quest; in search of fabulous, cheap cookbooks.  I love used cookbooks.  I especially like when I am looking through them in the evening and I find little notations made by the previous user(s).  Don't you?  I always make sure I put little notations in my cookbooks.  That way, when they find a new home, the new owner can find my little notations while he or she is curled up and snuggy, reading their new cookbook.  I hope it puts a smile on their face as it does mine.  I haven't had time to read through my cookbooks yet; really just time for skimming.  So, I haven't found any notations as of yet.  I did have a moment in my day to pick a few recipes from one of my finds:  Betty Crocker's Sizzling Stir-Fries.  This book is a 1994 publication.  I don't really feel as if 1994 could be considered antique yet.  Nevertheless, I found it and it's all mine!  The two recipes I made for dinner this evening were super yummy :)

Slow-Cooker Spicy Buffalo Chicken Sandwiches

I absolutely love my slow-cooker.  I love how on a busy day that I can whip up something quickly in the morning, stick it in the slow-cooker and let it do it's thing.  That's not all I love about it.  I love the aroma it puts throughout my house.  I love coming home from a long day out and I know that dinner is ready without much preparation.  

What I don't like is I don't very often come across a recipe that I would want to make again.  For example, last summer my family and I went to Tennessee with my brother and his family.  I had found a slow-cooker recipe for buffalo chicken sandwiches.  I thought, how perfect, we can go boating all day and come home with dinner ready.  The recipe was just okay though, I wasn't much impressed.  So, my search continued for a yummy slow-cooker spicy buffalo chicken sandwich recipe.  

Now my search has ended!

Slow-Cooker Spicy Buffalo Chicken Sandwiches
Yield: 8 servings

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Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 package frozen seasoning blend - onion, celery, peppers, etc.
•  3 garlic cloves
• 1 can (28-ounce) diced tomatoes
• 1/4 cup Franks hot wing sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 tablespoon honey
• 8 hamburger buns

Instructions:

1. In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
2. To skillet, seasoning blend and garlic and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
3. To slow cooker, add diced tomatoes, hot-wing sauce, Worcestershire, mustard, and honey; stir to combine. Cover and cook on high until chicken is very tender, 4 hours.
4. Shred chicken and season to taste with salt and pepper. Serve on buns.

Cooks Note:  I added a little bit of Ranch dressing to my sandwich.   Blue cheese would be awesome!

Adapted from: Everyday Food but changed quite a bit to suit what I had on hand

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Servings: 1 Sandwich

Calories:  358

Total Fat:  10 g

Cholesterol:   101 mg.

Sodium:  35 mg.

Protein:  35 g.

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I served this alongside coleslaw.  To keep with the quick preparation theme I had going here, I purchased a bag of coleslaw in the produce section and added Marie's Coleslaw Dressing  and cracked black pepper.  Super yummy, super quick!

Now, I think I need a Big, Fat, Chewy Chocolate Chip Cookie :)

~ Enjoy!

Sweet-and-Sour Chicken with Lots of Vegetables!

I would really like to expand my knowledge and cooking abilities to include Asian foods.  I'm sure, in fact, I'm positive that this recipe I am making up for dinner tonight is completely and totally Americanized. Don't get me wrong, that's not a bad thing.  I'm just looking to expand beyond Americanized Asian dishes.  That's my 2011 project to tackle.  For now, I give you the Americanized version of sweet-and sour chicken.  Besides, I'll take the lesser calories and the advantage of not having to leave the house for this dish any day!

Menu - Spicy potatoes and peas with chicken

Last weeks dinners consisted of lots of pizza and pasta.  The weather was so beautiful, I took the opportunity to rake my yard.  I was in no mood to make dinner rather I came inside and took a long hot bath to soothe my screaming muscles and blisters.  Needless to say, my body was not happy with me.  I  threw it into gardening mode with no warning what so ever.  But, damn it felt good to be outside soaking up the warm sun on my arms and working up a bit of a sweat.  It does a body good!

Chicken Chardonnay

When my mama was in town, we had a girls day and took Natalie to Miss Aimee B's in Historic St. Charles for breakfast.  I just love going there, it's so girly and dainty.  I feel as if I need to have both pinkies up during the duration of the meal.  If you go there, make sure you have the ice coffee.  They whip their own cream and put it on top and it's ever so delightful!  I sometimes have seconds....ssshhh.  Every time I go there, I browse through their cookbooks but I have never bought one.  However, this trip I did and I'm so happy for it.

Tonight's dinner was brought to us by Miss Aimee B's

Mama, I'm hungry - Sesame chicken salad with spinach, cucumber, and cilantro

I hear those words maybe five or six times a day.  While I don't always have an answer for it during the middle of the day, you can bet I usually do at dinner time.  Tonight's dinner was brought to us by Tyler's Ultimate: Brilliant Simple Food to Make Any Time.  I absolutely adore him this book! 

As you know by now, we planted a successful garden for the first time this year.  Cucumbers were among our harvest today.  I still can't believe we grew a cucumber this big!  So, of course, I had to incorporate cucumbers into our dinner menu for this evening.  Okay, okay, I'm starting to ramble.....this is where Tyler Florence comes in.

Life in General - Tomato Basil Pasta and Chicken Tikka Masala

So, I am a little behind on my blogging.  Let's see if I can recap this last week, shall we?  It's been rainy and sunny and hot and humid, sometimes all at the same time!  Which makes for unpredictable pool and topless jeep weather.  My garden however is thriving!  I am so excited about our garden this year.  All of the other years we have ever tried to grow anything edibly garden related, the bunnies have gotten to it before we even had the chance.  But, this year, the kids built us a garden with chicken wire and all during one of their Science homeschooling lessons.  They planted tomato, dill, basil and peppers from seed.  With much TLC, they started to grow!  Then, we transplanted them into our garden.  Luke went outside one day and called me out to look at the garden and he exclaims, "They grow up so fast!"  Oh, that kid, he makes me smile :)  They have done an excellent job at keeping their little garden weeded and watered and they are so excited to reap the benefits!  We had my in-laws over for an early Father's Day bar-b-que.  We had fillet Mignon, tomato-basil pasta salad and crusty french bread.  For the tomato-basil pasta salad I was able to use our basil from the garden.  We were so excited as it was our first time getting to use something from our garden this year :)  Unfortunately, our tomatoes aren't ready yet.  You can find the recipe for the tomato-basil pasta salad here: http://www.womansday.com/Recipes/Tomato-Basil-Pasta-Salad-Recipe  I will definitely be making that recipe again.  It was very fresh tasting and lot's of fun to use the items from our garden.

Yoo Hoo Vindaloo Hoo

Alas, another recipe from Jamie's Food Revolution!  This time it was the Vindaloo.  He calls for it to be made with Pork but my family isn't a big fan of pork; well, other than bacon of course!  So, I made it with chicken.  It was a very different dish then we are accustomed to being as we were raised on full on American cuisine, other than the occasional Chinese food restaurant outing.  My friend Radhika is from India and sometimes we are invited to her house for a party.  We go mainly for her food and the good people are a bonus, LOL!  Seriously, no offense was meant with that comment so get off your high horse and chill!

Any hoo, here's the recipe for Vindaloo:

Breaking out of the mold - Chinese Style Fried Chicken

My awesome, loving husband saved me tonight and took both of the kids to Boyscouts!  I am sitting here at my computer in peace!  There are no yelling and fighting children!  Although, I don't know what this deafening sound is in my ears.....Oh, that's right, it's called silence.  I've heard it can be quite deafening and now I know what that means!

For dinner tonight, I decided to try something different.  I was inspired by my dear friend Radhika.  She has been on a whirlwind cooking spree and I decided I had better try one of the many recipes she has been cooking up for her family lately.  She got this recipe from her foodie blogger friend over at What's Cooking?