From leftovers, you can make a great dinner!

I don’t like to dump food in the trash, and most of the time I just keep it for a few days in the fridge until I figure out what I can use it for.

I tent to make always too much pasta, so this kind of dinners often find a place on my dining room table.

During the week I made pasta twice. Then, surprisingly we bought two rotisserie chickens that we didn’t finish.

My slow cooker sure makes a grand entry back to the kitchen when I have a whole chicken. I can make the most amazing bone broth after 16-18 hours of slow cooking.

Anyhow, this lunch or dinner is done in no time. My family absolutely loved it. 

I am lucky that all my kids love peas, cheese, chicken and pasta. Put everything together, bake and there you go, dinner on the table that no kid would refuse to eat. You can switch and/or add any veggie of your choice.

What I love about this is that it’s nice and creamy, a perfect combination of flavor. I did use Ragu Double Cheddar Cheese from the Jar, but I also made a base sauce which was perfect.

It is really optional so you may use one or the other. Also, like I said on my notes, you may use other veggies or no veggies at all, chicken or no chicken.

You can design this meal to please your own preferences. Cooking is about enjoying the process and experimenting what works the best.

One of my favorite pasta dishes CHICKEN FETTUCCINE ALFREDO

I know what you gonna say, but my son loves Ragu cheese as much as he loves ketchup. So, if that will make him eat more veggies I am all for it.

Those are two products “must have” in my fridge. So here what we made with things that we found in my fridge.

That beautiful ceramic bakeware is from Xtrema.

If you make them, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking so I could see your delicious creations

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Yield: Serves 6

Baked Pasta with Chicken Casserole

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Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 1 lb Macaroni type of pasta Any smaller pasta could do
• 1 1/2 cup Rotisserie Chicken, pull apart white and dark meat, skinless
• 1 cup Frozen Peas or any vegetables; broccoli or similar
• 1 cup Ragu Cheese Double Sauce optional
• Cheese Sauce
• 2 tablespoons unsalted Butter
• 1/4 tablespoon Guar Gum or similar you may use flour, Xanthan gum, etc.
• 6 oz Half & Half
• 1/2 cup Milk more if needed
• 8 oz Shredded Cheese I used Tillamook Mexican Blend
• 3 slices Fontina Cheese or any cheese that melts well, like mozzarella
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Ground Black Pepper
• 1/4 teaspoon Paprika
• 1 Dash Salt or to TASTE
• Garnish:
• 1 cup Fried Onion Rings optional
• 1 tablespoon Chopped Parsley optional
• 2 slices Bacon, crispy and chopped optional

Instructions

1. Preheat the oven on 375 F

Cheese Sauce

1. Heat a skillet or a frying pan and add butter. When butter melts add a thickener like flour. I had Guar Gum so I used that.
2. As you add a thickener, mix it with a wooden spoon until the texture is smooth. At the same time start adding liquid – half and half/heavy whipped cream and milk. 
3. Keep mixing into circular motion until smooth. 
4. Add cheese and mix until the sauce is formed. If you need more milk or cream just add to make it more liquidy.
5. In a separate large bowl combine pasta, chicken, peas. Mix well. 
6. Pour cheese sauce and ragu double cheese over the pasta mixture. You do not have to add ragu cheese but it tastes really good if you can find it in your store. 
7. Now, add everything to the baking dish. Pack it very well, then add a handful of shredded cheese on top. 
8. Bake for about 20 minutes in preheated oven, then add fried onions and bake for an additional 10 minutes. It is optional so you do not have to add fried onions.
9. **Cook some bacon and chop it and sprinkle on the top. A great addition to this casserole.
10. **Sprinkle some chopped Italian Parsley.

Notes

You can use any types of pasta for this dish as long as it’s precooked.

Chicken can be grilled, sauteed or baked before combining it with pasta.

You may use any vegetables that you desire. Peas are a great addition to this dish.

You DO NOT have to add any vegetables. If you don’t like it, then you do not have to add any additional vegetables. You can serve it on the side.

Did you make this recipe?

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I really wanted to learn how to cook good Indian influenced curry. However, I was really lost how to begin because I knew that is not as easy as it sounds.

This past weekend I went to my friend’s house who is originally from Guyana. To my surprise she was making very tasty chicken curry similar to Indian, but not the same though.

While I was listening to her talking when she was growing up I felt so calm and was soaking in every word with pleasure. At the same time, I could relate in one way or another with her.

CLICK HERE FOR MORE TASTY DINNER RECIPES

That learning experience making curry her way turned into a few hours of listening to great stories about her childhood. Oh, the memories, food and the life.

I felt closer to her and realized that we are all under one sky and each of us has one thing in common, which is love for food from childhood.

If I tell you my dreams, you would probably laugh! You all know how much I love authentic meals.

My wish is to one day go into people houses in different parts of the world, listen to their story and learn how to cook authentic meals from their kitchen.

This might be impossible but we can always imagine that those wishing one day will come true! Finally today I got the courage to make a change about the curry.

I was experimenting a few times. Well, I always failed, but then started to make the way my taste buds and my stomach would appreciate it.

I have to admit that I love spicy food, but for some reason, curry spice always hits my stomach really hard, so I had to adjust the amount of everything in this particular recipe.

To be honest I avoided for a long time eating and cooking with curry powder just because the taste was too strong for me, and I could never calculate how much is too much.

However, once I tasted my friend’s curry, surprisingly it was not very heavy on my stomach.

I would also say that this is not fusion at all, it is just reduction of spices for our taste, for people who are not used to strong flavors that might people in that part of the world are eating on a regular base.

Now, let’s take you on a dinner trip to the Caribbean and have some delicious Caribbean chicken curry.

Yield: SERVES 4

Caribbean Chicken Curry with Rice

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Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 Tbs. Vegetable Oil
• 4 Scallions, chopped
• 1/4 Medium Onion, chopped
• 1 Green Pepper, sliced
• 1/2 Chili Pepper, sliced
• 2 Garlic Cloves, minced
• 2 Tbs. Curry powder or more if you desire
• 1 Tbs. Cumin powder /or seeds
• 2 tsp. Coriander seeds, grind them
• Pinch of Chili Powder
• Salt to taste
• 1/2 Tbs. Brown Sugar
• 2 lb. Boneless Chicken thighs, trim the fat and skin
• 1 Tbs. lemon or Lime Juice
• 2 Tbs. Tomato sauce, or chop 1 large tomato
• Water
• 4 Potatoes
• 1 cup of rice for each serving

Instructions

1. Boil the chicken thighs with a bit of salt; drain and set aside.{this will get rid of the extra fat from the chicken}
2. Preheat the wok and add oil, chopped scallions and onion, minced garlic, sliced green pepper, and chili pepper. 
3. Let that become translucent, and add spices {curry, cumin, chili powder, grounded coriander seeds}; Stir fry for few minutes
4. Add chicken and stir until all the spices are coating the chicken then add 1 cup of water and salt to taste (about 1/2 Tbs.); stir again and cover with a lid. 
5. Let that boil for next 5 minutes.
6. Add more water, to go about an inch above the chicken, 1 more Tbs. of Curry if you desire, and 1/2 Tbs. of brown sugar; cover again. 
7. At this point peel the potatoes, wash and quarter it. 
8. Put all the potatoes on top of the chicken, add tomato sauce and squeeze lemon or lime on top; Cover! Check every few minutes if you need to stir because It can burn easily. If you see that chicken is not completely cooked, and water evaporated you can add more water and salt to season it. 
9. Cook for next 40 minutes on medium-high under the lid or until the chicken is very well done and falling apart.
10. I crushed all the potatoes and made them as part of the sauce and that is optional.
11. Stir, and serve with a bowl of rice or roti.

Notes

I don't like too much sauce, so I made it a bit thicker by reducing the amount of water as well. 

You can add a larger amount of spices if you desire. 

This is not an original recipe, but after I made it a few times I liked this one the best for my own taste. 

You can also add to the recipe 1 tbs. madras curry paste.

Did you make this recipe?

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Thai Green Chicken Curry is simple and delicious meal for just about anyone. The delicious flavors linger with every bite.

I got a new cookbook for mother’s day, a gift from myself. It is “Cooking school-Thai Cuisine“.

I love Japanese, Korean and Chinese dishes but have to tell you that I also enjoy occasional Thai extraordinary food as well.

With that being said, I wanted to explore more extraordinary flavors of Thailand. This book was unbelievably helpful to bring the aroma of Thai cuisine into my kitchen and on my blog.

Click Here for more delicious Thai influenced recipes

Today I am introducing a really easy recipe, and packed with an explosion of flavor. It is smooth and creamy, it is spicy but mild, and light coconut milk is just an amazing addition. 

I versioned my idea to use a coconut shell as a bowl since I already had a coconut, which I had to use a hand saw and then a huge knife to open it!

Mother’s Day!

Besides my new lens from my hubby, a handmade cookbook from my daughter, I got numerous beautiful and thoughtful drawings from both of my boys.

Anyhow, let’s move on, me opening a coconut for 30 minutes is not interesting at all:))  

So here is a recipe that I twigged a bit since it was including baby eggplants that unfortunately I didn’t have.

I really didn’t want to get out of my comfy PJ and drive to the store…so it is what it is, and it was so tasty!

How to get ingredients in the USA:

• You can find in your local store such as Kroger, Publix or Walmart on aisles where is International Food/cuisines. 
• You can visit your International Market and find everything that you need, for just about any Asian influenced dish. 
• Look online! (Personally, I don’t like to order any types of food online)

If you decide to make Thai Green Chicken Curry do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

In the other news, I am opening another blog, Lifestyle Blog! I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!

Yield: 4 Servings

Thai Green Chicken Curry

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It is smooth and creamy, it is spicy but mild, and light coconut milk is just an amazing addition. Enjoy!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 tbsp. Peanut chili Oil /I put chili flakes and made it spicy
• 2 tbsp. Green Curry Paste
• 2 skinless boneless chicken breasts, cubed
• 2 kaffir lime leaves coarsely torn (I got it in the international store)
• 1 Lemongrass stalk finely chopped
• 1 cup coconut milk
• 2 tbsp. Thai fish sauce

Garnish:

• Thinly sliced kaffir lime leaves
• Shaved fresh coconut
• Cilantro *optional or Thai Basil

Instructions

1. Heat a pan or/wok over high heat, and add Peanut chili oil.

2. Add the green curry paste and stir it until aromas are released.

3. Add cubed chicken, lime leaves, and lemongrass and cook it for about 5 minutes or until chicken begins to develop nice brown color.

4. Add coconut milk with just a pinch of salt and simmer on low heat for about 10 minutes.

5. Stir in the Thai Fish sauce and serve immediately, perhaps over some rice.

6. Now garnish is up to you, I had coconut so I garnished it by shaving few slices, didn’t have Thai basil, or any basil on hand so I used cilantro instead just to give you an example and contrast of the colors. I did change the recipe just a little bit but it still seemed very tasty.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest