A chicken's what?

My sister (AKA Aunt Ju Ju to Wacky Zacky and Zany Janie) and I like to share easy recipes with each other. She teases me that I'm the queen of cool whip and Cream of Mushroom soup. The other day we were talking on the phone and she asked me what we were having for dinner. I told her, "Mexican Chicken Penne." She responded with, "Your having a Mexican Chicken's what?" Despite me being the queen of Cream of Mushroom soup, this yummy Taste of Home recipe does not have that ingredient.

Mexican Chicken Penne

Ingredients:
1 package (16 ounces) penne pasta
2 cups cubed cooked chicken
1 1/4 cups salsa con queso dip
1/2 cup milk
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

Directions: Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions, and cheese; heat through.

Yield: 6 servings.

Zany thought of the day: Do chickens even have pennes?

Is that an avocado in your pita?

We recently came across a recipe for a super quick and very tasty meal. It has avocados in it, which I never touched until I moved to California in 2002. You can't help but eat those tasty fruits...Vegetables...What the heck are they? Nevertheless, this tasty recipe comes from my favorite recipe collection Taste of Home.

Avocado Chicken Pitas

Ingredients:
4 whole pita breads
2 tablespoons olive oil
1 medium ripe avocado, peeled and pitted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
3/4 pound cooked rotisserie chicken, cut into strips
1 medium tomato, chopped
2 cups (8 oz.) shredded Monterey Jack cheese

Directions: Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350 degrees for 12-15 minutes or until browned and crisp. Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese. Bake for 5-6 minutes or until cheese is melted.

Yield: 4 servings.

Zany thought of the day: Now I'd never leave you hanging about an avocado being a fruit or a vegetable! This is a tricky one...Botanically, it's a fruit but culinary or in the kitchen it's often treated as a vegetable.

Not just your ordinary meat on a stick!

Why do things taste better on a stick? You be the judge: Favored ice or a popsicle? Hot dog or a corn dog? Plain marshmallow or roasted marshmallow? A slab of meat or meat on a stick! See I told you!

I was jumping for joy when I found out Papa Z was planning to make shish kabobs for dinner. And not just your run of the mill shish kabobs for the Zany family. He went all out with shrimp, steak, chicken, scallops, green pepper, tomatoes, onion and pineapple. The combinations were endless!

It was so easy to make-especially since I got to sit back and watch Papa Z in action.

The yummy shish kabobs definitely made for a fun party on my taste buds!

Zany thought of the day: Can you say the word shish kabob without a tiny smile peaking from your lips? It’s such a fun word! What are other words that put a smile on your face?

Eat mor chikin

The other night I tried a new recipe from the Taste of Home: Best Ever Casseroles Cookbook that the family loved. I was excited because it was easy and fairly healthy. It also had a lattice top which makes it look fancier than anything I've ever made. So I thought I'd pass this gem onto you. Enjoy!

LATTICE CHICKEN POTPIE

Ingredients:
1 package (16 ounces) frozen California-blend vegetables
2 cups cubed cooked chicken
1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 can (2.8 ounces) french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

Directions:
1. In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13X9 inch baking dish.
2. Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. Bake, uncoverd, at 375 degrees for 35-40 minutes or until golden brown.

Zany thought of the day: Have you ever wondered where the cows got the paint and signs for the Chick-fil-A pictures? It's a great message: "Eat Mor Chikin"!