Thai Chicken Pasta

This recipe serves 8-10.


Here’s what you’ll need:

A couple T olive oil
1/2 onion, minced
4 cloves garlic, minced
3 T Curry powder
1 t cumin
1 t turmeric
8 chicken tenders
6 carrots, grated
2 C chicken stock
1/2 C soy sauce
1/4 C peanut butter
1 can coconut milk
10 oz chow mein or rice noodles

In a skillet, pour in the olive oil, then add the minced onion and garlic.


Add the curry, cumin, and turmeric.


Stir that all together,


And add the chicken.


Over medium high heat, cook the chicken in the curry mixture, covered, for 10-15 minutes. Pull the chicken out, and leave the curry mixture in the pan.


Add the grated carrots to the pan. I’m so sorry, but these carrots look like cheese! Gross.


Add the chicken broth and soy sauce,


And the peanut butter


Cut the chicken and add it back to the sauce along with some cilantro (to taste). Combine the noodles and sauce, then serve.


Depending on how wet or dry you want your pasta, you can add more water if you want.



Deep Dish Pizza {Uno’s Style}


For as long as I can remember, our family has been trying to replicate Uno’s Numero Uno pizza. The two things that make Uno’s pizza different from other pizza (besides being deep-dish), is the use of stewed tomatoes instead of pizza sauce, and the unique crust. Uno’s crust is not like chewy pizza dough that is found in most pizzas. Theirs is soft, flaky, and a little sweet ~kind of like a biscuit dough. After many attempts to replicate that crust, the one that has turned out most like Uno’s is, in fact, made using a biscuit method; with butter cut into the flour  and very little kneading.

This recipe makes two large pizzas. Time from start to finish is approximately 2-2 1/2 hours.

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Cinnamon Roll Coffeecake

Caramel Bottom:

2/3 C brown sugar

2 T butter


3 C flour

3/4 t salt

4 t baking powder

1 C sugar

1 1/2 C milk

2 eggs

1 T vanilla

1/2 C melted butter (for folding into prepared batter)


1 C melted butter

1 1/2 C brown sugar

3 T flour

1 T cinnamon

Cream Cheese Icing:

4 oz cream cheese

2 oz butter

1 t vanilla

2 1/2 C-3 C powdered sugar

milk to combine

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Creamy Garlic Potatoes

This recipe makes enough to serve 15. You can cut the recipe in half or by a quarter. Here’s how it’s made:

Start with equal parts Russet (brown baking) potatoes and Yukon Gold potatoes. I used 5 Russets and 11 Yukon Golds (they’re half the size or Russets). Also, you’ll need one garlic clove for each Russet, and one for every two Yukon Golds. I used about 10 medium cloves of garlic.

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