The Wildly Eclectic Me

That's the only way I can describe this meal. I call it Tzatziki Curry Chicken. Bascially one day I had forgotten that I used all my yogurt for my curry chicken making my tzatziki the day before and figured why not try it. It was crazy yummy! So here we go! Tzatziki Grate a cucumber and put it inside a few paper towels to soak up the water. Squeeze it if you have to, to get out the excess. Mince: Garlic (about 3ish cloves-but I like mine potent feel free to use less) Fresh Mint (around a hand full) Add this to one of the largish containers of plain Greek yogurt, or non-Greek yogurt if you can't find it, or you can make your own like Meghan Conrad . I keep meaning to try it, and I keep forgetting and eating my starter. LOL Mix everything together well and add salt to taste then put it in your fridge. The longer Tzatziki has to sit and mingle its flavor the better it is. The chicken curry part: Cut up in largish chunks: 4 chicken breasts 2 green peppers 1 onion Heat your ...

Jenn asked and Jenn shall receive. :-D A little forewarning here. There is NOTHING healthy about my version of fried rice. Warning issued. Cook while you're readying the veggies: Two Cups Rice Shred in the food processor or cut very small: large onion celery carrots garlic No exact measures of these. Just make more than you'd think you need since they shrink a bunch when you cook them. Melt about half a stick of butter in the bottom of your frying pan and add all the veggies cooking until they get good and soft. Add: 2-3 chicken breasts cut thin Cook until the chicken is done, then take it all out of the pan and put it in a bowl. Melt another half a stick of butter in the pan and add your cooked rice. Stir that around until it starts to brown just a little. Then push the rice to the sides and add: 2 eggs To the middle of the pan and scramble them up a bit. Once it starts to get almost done stir the rice from the sides in with the rice then add the veggies and chicken that...

This is one of my favorite recipes. Remember those delightful peanut butter chewies you got in the lunchroom as a kid? I used to get a hot lunch JUST for these sometimes! They are so yummy! Tammy DeBerry's Peanut Butter Chewies from Legacy Evening Circle First United Methodist Church DeWitt, Arkansas 1 Cup Sugar 1 Cup white Karo syrup 1 Cup peanut butter 1 teaspoon vanilla 6 Cup corn flakes Mix sugar and syrup in large pan and bring to a boil. Stir constantly to avoid burning. When boil can't be stirred away, remove from burner and add peanut butter and vanilla. Mix well. Add corn flakes and mix until well coated. Spoon onto waxed paper to cool.

I'm playing along with Retro Cooking Month over at Confessions of a Pagan Soccer Mom . Today is what your Recipe system is. New recipes I get from the internet and store on my computer until I have established whether or not they are keepers. My favorite recipes that I can't remember off the top of my head are printed out about the size of a 3 x 5 index card and taped up on the inside of my cabinet for easy access. It's something my Mom did, and I have to say it was an awesome way to keep track of them. This is usually for my baking recipes because they're the only ones that exact measurements really matter for. My mom made us all a 3-ring binder with all the recipes that she cooked when we were kids and various family recipes. A brilliant idea that I intend to continue when my boys grow up and start cooking for themselves. Also note the (umm...upside down) Joy of Cooking. No kitchen is complete without it. Then there is also the 3 ring binders full of my cake ...

I realized that I forgot to give this to Jenn like I promised ages ago. I'm just sitting here counting baby breaths because my poor Finn is wheezing something awful. If it doesn't stay below 40 breaths a minute we're going to have to admit him to the hospital. So keep your fingers crossed that he feels better! Saute: 1/4 cup chopped celery 1/4 cup chopped onions 1/4 cup butter Add: 3 cups water 3 cups cubed potatoes 1/4 cup flour salt (to taste) pepper (to taste) Simmer 15 minutes. Add: 3 cups broccoli tops Simmer 15 minutes. Add: 1/2 cup half and half Heat through and serve. If you want you can also add about a handful of shredded cheddar cheese. It gives it a delightful richness. I love it that way!

These are the best chocolate chip cookies known to man. They are delicious! Absolutely delightfully yummy. They are named Mom's Chocolate Chip Cookies because - yes!- it is my Mom's recipe. hehe She is an absolutely fantastic baker! Preheat your oven to 350 degrees Whisk together: 4 ¼ cups of flour 2 t. soda 1 t. salt Cream: 1 cup butter (softened) 1 cup shortening 1 ½ cups sugar 1 ½ cups brown sugar Add: 2 t Vanilla 1 t Water 4 eggs Stir in all the dry ingredients that we whisked together earlier slowly. Stir in: 12 oz of chocolate chips Bake at 350 degrees for 9-11 minutes. Okay the recipe calls for 9-11 minutes, but if you cook them that long they are gonna be super crisp. My oven is weird, but I only cook mine for 8-9 minutes. They don't really look done when you pull them out. They still look a little jiggly, but as they cool they firm up nicely and you can lift them off the cookie sheet.

Toss in the Slow Cooker 4 boneless skinless chicken breasts (or if you would like to bone them after they're cooked you're welcome to go with bone in - personally I don't like to be reminded that what I'm eating was an animal. LOL ) 2 cans of diced tomatos 1 can corn (don't drain away the liquid-dump it in too) 1 can cream of chicken soup (I like the 98% fat free one) 1 can of rotel 1 diced onion 2 cloves minced garlic 4 stalks chopped celery To taste... (but of course don't actually taste it until the chicken is well cooked. I don't want anyone getting salmonella) salt pepper taco seasoning Let it cook on low for 8-10 hours. Once it's done get the chicken out and and tear it up. It won't be hard because it practically falls apart. Then lay out a... Tostada shell Put some of the chicken on top and some of the veggies, but make sure not to get too much of the juice otherwise you'll have a mess! Finish it with some... Mexican blend cheese And yo...

Jennifer Shirk over at Me, My Muse and I is having a Virtual Christmas Cookie swap . The details are on the site. There is a COOKIE PRIZE! Now really shouldn't that be more than enough reason to take part? hehe Here's my recipe. This is one my Mom made occasionally when I was a little girl. I know why she only made them occasionally too, because really you can't eat just one. They are so delightfully melt in your mouth good that you look down and suddenly every cookie you made has miraculously disappeared. There name is perfect too... Spellbinders 1.5 C Flour 1.5 t. baking powder 1 t. soda 0.5 t. salt 1 C brown sugar 1 C butter 1 egg 1 C oats 1 C coconut 1 C chopped pecans 0.5 C crushed cornflakes Combine flour, baking powder, soda, and salt. Cream butter and sugar until fluffy. Add egg and beat. Gradually mix in dry ingredients. Stir in oats, nuts, coconut, and cornflakes. Spoon onto ungreased cookie sheet. Flatten with glass dipped in crushed cornflakes. Bake f...