Saturday, July 31, 2010

Thai Peanut Pasta

When I came up with idea of a food blog and settled on the name Food Havoc the question became would there ever be havoc? I don't see a lot of food writers blog about their mistakes, accidents, or otherwise bad results.

Honestly, this isn't a post about bad results either, because my mistake luckily did not result in inedible food. 

But the fact is the first time I made this recipe I accidentally omitted a couple ingredients. Call it doing two things at once, or just not paying attention: but it could have been a mess.


1 cup Creamy Peanut Butter
1 cup Lite  Coconut Milk
⅓ cup Rice Vinegar
¼ cup Soy Sauce
2 Tbsp Orange Juice Concentrate
1 tsp Ground Ginger
½ tsp Crushed Red Pepper
¼ tsp Ground Cumin
¼ tsp Ground Allspice
1 pound Thin Spaghetti, cooked and drained
1 Tbsp Cilantro Leaves


Preparation 1. Whisk peanut butter, coconut milk, vinegar, soy sauce, orange juice concentrate, Ground Ginger, Crushed Red Pepper, Ground Cumin and Ground Allspice in medium saucepan until smooth. Cook over medium heat, stirring frequently, 5 minutes or just until mixture comes to a boil. 2.Pour sauce over hot spaghetti. Toss until spaghetti is coated. Sprinkle with Cilantro Leaves and serve.

*The first time I made it I really liked it. I am absolutely no expert whatsoever on Thai food, but I think the peanut noodles that I have had on different occasions tasted pretty close to this recipe. The first time I made it I also forgot the rice vinegar, the soy sauce and the orange juice concentrate. I didn't even realize it until later when I looked back at the recipe to prepare a post!
 Luckily, still edible. I made it with the additional ingredients tonight and it was very good; a bit more complex flavor.
My struggle was something to serve with it. For both meals I served chicken flavored with fresh rosemary and that seemed to work just fine.

Friday, July 23, 2010

Creamy White Chicken Chili

This recipe came my way through a coworker.  She mentioned it as her plan for her family's dinner that evening and I had to have the recipe.


½ pound Boneless Skinless Chicken Breasts Chopped Into ½ Cubes
½ medium Onion Chopped
1 small Cloves Garlic Chopped
1 ½ tsp Oil
1 can Great Northern Beans Drained
½ can Chicken Broth
1 (4 oz) Can Chopped Green Chilies
½ tsp Salt
Fresh Ground Pepper
½ tsp Chili Powder
½ tsp Cumin
½ tsp Cayenne Pepper
6 ounces Sour Cream


In a large saucepan saute chicken, onion and garlic in oil until chicken is done. Add beans, broth, chilies, salt and pepper. Simmer for 30 minutes. Remove from heat and add sour cream.


Slow cooker instructions: cut up chicken, onion and garlic and add to crock pot. Add rest of ingredients except the sour cream and cook on low for 8 hours. Add sour cream about 15 minutes before serving before serving.

*I have made it in the slow cooker the last couple of times and I prefer that method.  The flavors meld together and the chicken is very tender. It is also such an easy way to have dinner ready when I get home from work. I did add the last three spices to the original recipe as we like a bit more spice.

Thursday, July 15, 2010

Fettuccine Chicken

I am a sucker for pasta recipes and really love pasta recipes with chicken. A pasta recipe with chicken that can be on the table in about a half hour....I had to try it.

Fettuccine Chicken

1 large Boneless Skinless Chicken Breast Halves
3/4 Tbsp Olive Oil
1 tsp Chopped Fresh Thyme Leaves
Garlic Powder And Freshly Ground Black Pepper
1/2 Packages Fresh Fettuccine
⅓ cup Mayonnaise ( I used light )
¼ cup Freshly Chopped Green Onions
1 Tbsp Freshly Chopped Parsley Leaves
1 Tbsp Freshly Chopped Basil Leaves
½ tsp Pepper And Garlic Powder
½ tsp Lemon Juice
½ tsp Seasoned Salt
⅓ cup Sour Cream

Preheat oven to 350 degrees F.
Slice chicken breasts lengthwise into 1-inch wide strips. Place on a rimmed baking sheet and drizzle with olive oil. Sprinkle with thyme, garlic powder and pepper. Bake 15 to 20 minutes or until cooked through but still juicy; do not overcook.

While chicken is cooking; cook pasta according to package directions. Drain pasta. Pat excess moisture off pasta with a paper towel, if necessary.

Combine mayonnaise, green onions, parsley, basil, pepper, garlic powder, lemon juice,seasoned salt and sour cream. Pour dressing over pasta and toss gently.

Place chicken strips on top of pasta.

*I adapted this recipe a bit by adding some sour cream instead of part of the mayo.  Super easy recipe and I loved how the thick sauce clung to the pasta. Nothing worse then a thin sauce swimming around the plate under the pasta!! 

Recipe adapted from Paula Dean on Food Network

Wednesday, July 14, 2010

Herb Potato Salad

I have been hungry for potato salad; it always sounds good in the summertime. I made the traditional mayo, mustard and vinegar salad and, of course, German potato salad always sounds wonderful. But I felt like something different. 

Herb Potato Salad

3 pounds Small White Boiling Potatoes
Kosher Salt
2 Tbsp Good Dry White Wine
2 Tbsp Chicken Stock
2 Tbsp Lemon Juice
2 Garlic Cloves, minced
½ tsp Dijon Mustard
Freshly Ground Black Pepper
⅔ cup Good Olive Oil
¼ cup Red Onion, finely diced
2 Tbsp Chopped Fresh Tarragon
2 Tbsp Chopped Fresh Flat-Leaf Parsley 

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and ¾ teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

*I would have liked to use small new potatoes for this recipe, but I had a good amount of russets on hand. The peel stayed on as it seemed to go with the feel of the recipe.  I boiled the potatoes a bit more traditionally as there were full size potatoes but I did let them sit and steam and I liked that. The potatoes were tender but stayed together, mushy isn't good.

It is really delicious and went very well with the fried chicken. The boneless, skinless fried chicken, but it was tasty.

Recipe from the Barefoot Contessa on Food Network

Tuesday, July 13, 2010

Peach Pie

I love peach pie; it is one of my favorites.  But I don't make one very often because a quality peach pie so much depends on the quality of fruit.   Hard to go through the time and effort of a homemade pie with less than stellar ingredients.
While grocery shopping earlier in the week I noticed some nice looking peaches.  They looked ripe and even smelled nice and peach-y.   So I decided I would give them a shot.

Lovely, huh?  I have never bought, much less baked with, white peaches.  They were very juicy and I was optimistic we were in for a good pie.
The pie is really good.  The white peaches have a more mild peach flavor, but they are very sweet and baked up beautifully.

Monday, July 12, 2010

Cajun Shrimp and Rice

 Jambalaya was an enormous hit a few months ago.  When I saw this recipe on the Food Network website it sounded like a lighter version with the same good spicy flavor.

Cajun Shrimp and Rice

1 Tbsp Unsalted Butter
2 Tbsp Extra-Virgin Olive Oil
3 cloves Garlic, minced
2 tsp Cajun Seasoning
1 pound Large Shrimp, peeled and deveined, tails intact
Kosher Salt And Freshly Ground Pepper
4 Plum Tomatoes, chopped
2 Bunches Scallions, chopped
3 cups Cooked White Rice
3 Tbsp Chopped Fresh Parsley

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and ¼ cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley.

*I did adjust the instructions a bit by rubbing the shrimp with the Cajun Seasonings and refrigerating for a hour before cooking.  I also took the tails off- per Husband's request.  Prettier with tails, but easier to eat without.  :)

Thursday, July 8, 2010

Chicken with Mushrooms

This recipe had me at the title.  We eat a lot of chicken and love mushrooms.  I found it browsing through the AllRecipes application on my iPhone.  
It was good.  I could have used more mushrooms ( I don't think I could ever have too many mushrooms) and I imagined the sauce being thicker and just more of it.   It could also use a bit more flavor in the form of spices.  But I think it's a recipe worth playing with in the future. 


  1-1/2 cups sliced mushrooms
  1/4 cup chopped onion
  2 skinless, boneless chicken breast halves
  1 eggs, beaten
  1/2 cup seasoned bread crumbs
  1 tbsp. butter
  shredded cheese
  1/4 cup chicken broth


 1.  Preheat oven to 350 degrees F (175 degrees C).

 2. Place half of the mushrooms and the onions in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.

3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.

 4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.  Serve over noodles.

Tuesday, July 6, 2010

Mexican Rice

This Chicken Enchilada recipe was dinner tonight; it has quickly become a favorite.   I have made Mexican rice a couple times; tweaking the ingredients each time.

Mexican Rice

1 cups uncooked white rice
1/8 cup vegetable oil
2 cups water or chicken broth
1 small onion, diced
1 small tomato, diced
1/2 can green chilies
1  tbsp dried cilantro, chopped (add at the end)
1 tsp seasoned salt
1/2 tsp. garlic powder
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp sugar
1/2 tsp Spanish paprika

Dice onion and tomato; set aside. Put rice in a bowl and add all of the spices. Pour oil into a large pan and add the onion.

Cook until onion is tender; add uncooked rice and all of the spices. Cook for 1 minute; add diced tomato and green chilies and stir. Add 2 cups water; bring to a boil.

Lower heat to simmer, cover, and cook for 20 minutes. Add  cilantro.

I made about half of this recipe for the two of us.   The 1/2 can of green chilies was left over from the enchiladas so I added it to the rice.  I did stir the rice several times as it cooked so it didn't burn to the bottom. 

Saturday, July 3, 2010


We spent the last few days in Duluth, Minnesota; enjoying Canal Park.  Lots of great sightseeing and way too much wonderful food.  Having enjoyed this area many times, we go back to a lot of old favorites year after year.
One new place we tried was HellBurgers .  We stopped in one evening for beers and happened to check out the menu.  Lots of great burgers, naturally, but I noticed the wings and fries.  I LOVE sweet potatoes fries.  I was introduced to them a few years ago at a now, very sadly, out-of-business restaurant.  The fries were outstanding and came with a dipping sauce that made them even more wonderful.  I noticed these fries at HellBurgers suggested Chipotle Mayo dipping sauce and I was hooked.  I also noticed Thai Peanut wings on the menu.  That sounded excellent and decided there and then we had to check this out the next day at lunch.

These pictures were taken rapidly with my cell phone camera and obviously, suck.

But you get the idea.  The wings were HUGE, loaded with sauce and really delicious.  The fries were great and the Chipotle Mayo was very close to the dipping sauce I remember.  I didn't come near to eating all of it.  Husband helped me eat a couple wings and I took some fries back to the hotel with me. Wonderful food and very reasonable.  We were very pleased.