Weekly Recipe Recap

New recipes posted this week, starting from the top: Slow-Cooker Chicken Tikka Masala, Three-Cheese Creamed Spinach, Lemon Garlic Green Beans, and Lemony Roasted Broccoli.

Take care everybody !

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Oh The Joys Of Having A Cat

Last night poor mommy was asleep on the couch and got woke up by a cat using her scalp like a springboard to get off the couch. It took a little while for the bleeding to stop. I was in the kitchen washing dishes when it happened so unfortunately I couldn’t tell her who did it. At that point though, every cat felt like an asshole ! This is one of those things that no one talks about when you go to adopt a cat !

The picture we took was after she had applied compression for about 15 minutes and had changed the paper towels several times. This is not what she had in mind for highlights ! lol

Take care everybody !

Lemony Roasted Broccoli

Ingredients

  • 1 bunch broccoli, cut into spears
  • 1 Tbsp. olive oil (we used a little more than 1 Tbsp. of extra-virgin olive oil)
  • ¼ tsp. salt (we used ¼ tsp. plus extra) (we used Kosher salt)
  • ¼ tsp. pepper (we used ¼ tsp. plus extra) (we used freshly ground black pepper)
  • Garnish: lemon juice

Directions

  1. Preheat your oven to 450 degrees. In a large mixing bowl, add the broccoli, oil, salt and pepper to it, tossing to coat the broccoli*.
  2. Take an ungreased baking sheet (we chose to line ours with aluminum foil) and spread the broccoli** out on it. Place the sheet in the oven for 10 to 12 minutes or until the broccoli is tender and golden (ours took about 14 minutes). Pull the sheet out and sprinkle the lemon juice over the broccoli and enjoy !

*After tossing around the broccoli, it didn’t seem like there was oil to around so we poured a little more in, tossing to coat again afterwards.

**Once the broccoli was spread out, it just didn’t look like it had enough seasoning so we sprinkled some more salt and pepper over the broccoli before it went in the oven.

The broccoli tasted good just with the salt and pepper but it was even better with the lemon squeezed onto it.

Recipe source unknown.

Take care everybody !

Lemon Garlic Green Beans

Ingredients

  • 2 garlic cloves, minced
  • 2 tsp. olive oil (we used extra-virgin olive oil)
  • 1 lb. fresh green beans, trimmed and broken into pieces (we cut it into bite-size pieces, roughly 1 ½-inch pieces)
  • 1 Tbsp. lemon juice (we used 1 Tbsp. plus more to taste)
  • 1 Tbsp. lemon zest
  • ¼ tsp. ground pepper (we used freshly ground black pepper)
  • 1/8 tsp. salt (we used at least ¼ tsp. Kosher salt)

Directions

  1. Take a large skillet out and pour the oil in, setting the heat to medium. Once the oil’s hot, add in the garlic, stirring constantly for 30 seconds.
  2. Add the green beans into the skillet. Cook and stir frequently for 10 to 13 minutes or until they reach your desired level of tender-crispiness.
  3. Stir in the lemon juice, lemon zest, pepper and salt and enjoy !

We weren’t satisfied with how much lemon flavor was coming through in the dish so we decided to add more lemon juice until we were happy with the flavor. 1/8 teaspoon of salt just didn’t seem like it was going to be enough to us so we started off with ¼ teaspoon and still added a little more to help bring out the flavors in the dish. The garlic didn’t taste burnt but it was dark enough looking by the end of cooking that we’re going to try adding it in later on during the cooking process next time we make this.

Recipe source unknown.

Take care everybody !

Three-Cheese Creamed Spinach

Ingredients

  • 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
  • 1 ½ cups spreadable chive and onion cream cheese (we used Philadelphia Chive & Onion Cream Cheese Spread) (we had to buy 2 (7.5 oz. each) packages in order to get 1 ½ cups worth)
  • 1 cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese
  • ¼ cup butter (we used salted butter)
  • ¼ tsp. pepper (we used freshly ground black pepper)
  • Kosher salt, to taste (the original recipe never calls for salt but we think adding it helped make it even tastier)

Directions

  1. Take a large saucepan out and add the butter and pepper to it, setting the heat to medium. Once the butter’s melted, add in everything but the salt, stirring for 8 to 10 minutes or until everything’s heated through. Add salt to taste. Serve immediately.

Serves 6.

This is the first time we’ve had creamed spinach so we don’t know how this recipe compares to other versions but it’s got us sold on creamed spinach ! This tasted pretty good on its own but with some salt added to it, the flavors were even more pronounce ! You have to eat this immediately or else the cheese starts to solidify again. It’s gonna be tasty enough that you’ll want a big helping of this but it fills you up quicker than you’d think.

Recipe source unknown.

We weren’t paid in any form to promote Philadelphia cream cheese.

Take care everybody !

Slow-Cooker Chicken Tikka Masala

Ingredients

  • 1 (28-ounce) can crushed tomatoes
  • 2 tsp. sugar
  • 3 Tbsp. vegetable oil
  • 1 onion, chopped fine
  • 1 serrano chile, stemmed, seeded, and minced (we used 2 since they looked small and we left the ribs & seeds in)
  • 4 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. tomato paste
  • 1 Tbsp. garam masala
  • ½ tsp. salt (we used Kosher salt) plus more for seasoning
  • ¼ tsp. pepper (we used freshly ground black pepper) plus more for seasoning
  • 2 pounds boneless, skinless chicken breasts, trimmed
  • 2/3 cup heavy cream
  • ¼ cup chopped fresh cilantro
  • Basmati rice, for serving (we ended up using brown rice*)

Directions

  1. Take a slow cooker out (we used a 4 qt. slow cooker) and mix the tomatoes and sugar together in it. Take a 12-inch nonstick skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the onion and cook for 5 to 7 minutes or until softened, stirring frequently. Now add in the following ingredients, constantly stirring for 1 minute or until the mixture’s fragrant: serrano, garlic, ginger, tomato paste, garam masala, salt and pepper.
  2. Place the onion mixture in the slow cooker, mixing it together with the tomatoes. Season the chicken breasts with salt and pepper before nestling it into the tomato mixture. Put the lid on the slow cooker and cook for 3 to 4 hours on LOW or until the chicken is fully cooked.
  3. Take the chicken out of the slow cooker and cut it into 1-inch pieces. Mix the heavy cream and chicken into the slow cooker. Serve immediately, sprinkling cilantro over your individual portions.

*As we mentioned in our post about our beloved saucepan, the basmati rice that was supposed to be served with this was no longer usable and we just didn’t have the money to buy more rice so we just served the chicken tikka masala with some brown rice we had cooked up previously.

This is a new favorite of ours, the tomato sauce mixture was just so flavorful. We love having a dish that’s spicy but this started to get a little too spicy for us so maybe we’ll try this again with just one serrano. The cilantro adds a nice fresh flavor to the dish. The brown rice wasn’t badd with this but the basmati rice would’ve been perfect with all the extra sauce that’s in this dish. You’ve gotta have rice with this dish. It’d be a sin to let all that go to waste. Also, the recipe talks about cutting the chicken into 1-inch pieces but it was a little on the big side for us so next time we’re going to cut them into smaller pieces.

This recipe came from Cook’s Country.

We weren’t paid in any form to promote Cook’s Country.

Take care everybody !