Elaine's Creamy Tomato Rigatoni With Chicken

I wasn't following a recipe for this one and it turned out quite well. I had the ingredients on hand and came up with it (the fun way to cook!). This makes a lot but is good for a few people eating or for refrigerating for a meal a little later during the week.

Ingredients:

• 3 cloves of garlic (pressed)
• 3 tbsp olive oil
  
• 6 chicken thighs
• 2 tbsp Italian fine herbs
  
• 1 container of fat-free sour cream
• 14 oz of canned tomatoes (half a large can) including half of the liquid
• 1 tsp red pepper flakes (for a little kick)
• 1 tsp salt (I use No Salt)
• 3 cups rigatoni (or similar sized pasta
• 1 tbsp parsley (fresh or flakes)
  

Preparation:

• In a dutch oven or large frying pan, sautee the pressed garlic in the olive oil for 5 minutes
• Add chicken to the pan and fry until cooked and turning sides (about 10 minutes)
  
• Prepare pasta as directed on the package (do not rinse)
• Combine sour cream and canned tomatoes
  
• Add sour cream mixture to the chicken and bring to a boil stirring frequently
  
• Drain pasta and add to the pan along with parsley, salt, and red pepper flakes and mix well
  
• Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
• Serve with Parmesan cheese (optional)
  

Elaine's Curried Chicken

I went to the Bridal Show and one of the caterer's had a booth set up and were letting passers-by taste the curried chicken and risotto they had made. It was delightful! I found a recipe that I liked and of course had to modify it because I didn't have the exact ingredients it called for and figured I could make it better :-)

Ingredients:

• 2 teaspoons red pepper flakes
• 2 teaspoons curry powder (I use mild curry powder)
• 2 teaspoons chili pepper flakes
  
• 1 teaspoon salt (I use No Salt)
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 3 tablespoons olive oil
  
• 1 large chopped onion
• 3 cloves garlic, minced
• 6 boneless skinless chicken thighs, cut into 1 inch strips
• 1 (8 ounce) carton plain fat-free yogurt
• 14 oz of canned tomatoes (half a large can) including half of the liquid
• 1 can of sliced carrots (drained and rinsed)
  

Preparation:

• Combine first 8 ingredients.
• Saute onion & garlic for 5 minutes in olive oil in a large frying pan or dutch oven, stirring frequently (medium to low heat).
• Stir in spice mixture; cook 5 minutes, stirring frequently.
• Add chicken; cook 10 minutes, stirring frequently (medium heat).
• Combine yogurt, hot sauce, and tomatoes.
• Add yogurt mixture and carrots
• Bring to a boil.
• Cover, reduce heat and simmer 1 hour, stirring occasionally.
• Serve over rice and enjoy!

Elaine's Creamy Asian Pasta Alfredo

I was a little inspired by that Philadelphia cream cheese commercial where Albert is cooking for the angel. I bet cooking with Albert would be pretty heavenly ;-) This makes a lot, you can refrigerate the leftovers.

Ingredients:

• 2 tbsp. olive oil
• 1 bag of Europe's Best Zen Garden vegetables
• 1/2 package of Sun Bird Chicken Thai Seasoning Mix (found in your local grocery store)
  
• 1 package of Knorr Alfredo mixture
• 1 1/2 c. milk for the Alfredo mixture
  
• 1 brick of light cream cheese (cubed, room temperature)
  
• 1/2 large pack of pasta (a chunkier pasta like rigatoni works well)
• 1/2 tsp garlic powder (a little more if you like garlic)
• Salt and pepper to taste
• Parmesan cheese (optional)
  
• Grape tomatoes (optional)
• Chicken or Sausage (optional)
  

Preparation:

• Make the Knorr Alfredo sauce as directed (I don't use butter or margarine; my bad!) and set it aside
• In a large skillet, saute the contents of the Zen Garden vegetalbles with the olive oil and add the 1/2 package of Thai Chicken seasoning with the garlic
  
• Prepare your pasta as directed (al dente) (do not rinse when done)
  
• When the vegetables have been well sauteed, add the cream cheese cubes and melt until the mixture is smooth and creamy.
• Add the pasta. Add the tomatoes and chicken or sausage at this point too.
• Pour the Alfredo mixture on top and blend well. Add salt and pepper to taste.
  
• Let simmer for about 5 minutes over a low heat. Serve with Parmesan cheese sprinkled on top (if desired).
  

Carolyn's Baked Brie

Courtesy of Carolyn :-)

Ingredients:

• Brie cheese (a 300 gram one - or if you want a big one 500 gram one)
• A sheet of puff pastry (I used the President's Choice all butter one)
• Half a ripe mango, peeled & chopped
• 1/2 tsp Thai green Chili paste
• 2 tbsp red pepper jelly (sweet, not spicy.. but spicy if you want I guess)
• 2 garlic cloves, minced
• 1/3 cup unsweetened baking coconut
• 1 egg
• About a cup of President's Choice Memories of Bengal Mango Curry Sauce

Preparation:

• Roll out the pastry in a baking dish (pref. only about a 2" gap between the edge and the size of brie) and put the brie in the middle. In a bowl, stir together the chopped mango, the curry paste, the red pepper jelly and the garlic. Pour it over the brie.
  

• In a dry frying pan, toast most of the coconut over med/high heat, stirring constantly, until browned. Sprinkle over the mango & brie. Fold the pastry up and over the brie, making sure there are no gaps. Beat the egg in a bowl and brush over the pastry. Sprinkle the rest of the untoasted coconut on top.
  

• Bake at 375 for about 25 minutes. Then pour the cup (to taste) of Mango Curry sauce around the baked brie in the dish. Serve with slices of french bread and/or apple slices to spread the baked brie on.