Chicken Tikka Masala. My husband is happy because I cook more at home. I kind of stopped cooking when I had my second boy… I’ve having sleeping problems since… and I still am. But it’s getting better… When you don’t sleep, you don’t usually have energy to do anything. Between that and taking care of two little ones, I just didn’t have energy to cook anymore. So we ate out quite a bit. And that’s not good for health. So since I re-started this blog, I now have a new motivation to cook – therefore my husband and my kids are happy. And I am, too. I like to cook Basmati rice when I cook Indian dishes… I think Basmati makes Indian food taste even better. Chicken Tikka Masala Ingredients: 1 cup plain yogurt 1 tablespoon freshly squeezed lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon cayenne 1 teaspoon paprika 2 teaspoons black pepper 1 tablespoon minced ginger 1 teaspoon salt 3 boneless skinless chicken breasts, cut into pieces Directions: Combine all ingredients except chicken in a bowl.
Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot.
This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. I have never had one myself, but I’ve heard that if you can get it down before it curdles, it’s smooth, delicious and almost tastes like a milkshake. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Cinnamon Sugar Pull-Apart Bread. Looks yummy, right? And let me tell you, this cinnamon bread really is yummy! Immensely! I am actually so impressed by it that I would call it a gift from heaven. Okay, maybe not exactly from heaven since the original recipe was born in Joy the Baker’s kitchen.
But that place actually, when I think about it, is a kind of little heaven… on earth. Many would agree, I’m sure. Dear friends, please prepare this delicious, finger-licking, soft, yeasty, cinnamony bread over the weekend for your family. If you wonder how, I’ll show you… Here’s the list of ingredients. 1. 2. 3. You can also melt the butter in milk in a small saucepan over medium-low heat. 4. 5. I kneaded the dough by hand for about 10 minutes.
You can, of course, use an electric mixer and have the job done in about half the time. 6. O-oh, we have a serious case of yeastafalitis here. Or, in other words, this is what happened after I let the dough rest for one hour. 7. 8. 9. 10. Melt the butter (in the microwave oven or in a saucepan). 11. Braided Spaghetti Bread » The official blog of America's favorite frozen dough. We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper).
Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic! Cajun Chicken Pasta. Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success.
Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Then slice the pepper down the middle. The Food Yenta – {crock pot} curried coconut chicken noodle soup - The Food Yenta. 1 pound of boneless chicken breasts or pre-made shredded chicken 1 onion 1 red pepper sliced 6 cloves of garlic 1 tbl grated ginger 1 tbl curry powder 4 cups chicken or veggie stock 1 can of coconut milk 2 tbl peanut butter 2 tsp soy sauce 2 tsp sriracha 1 tsp brown sugar 1 tbl lime juice handful of fresh cilantro noodles i love anything involving curry, coconut, noodles and soup. if it has cilantro in it, well, that’s just an added bonus. for my 3rd crock pot recipe of the week, curried coconut chicken noodle soup. this is a great recipe to throw together when you have no time. although i browned my chicken, if you had chicken already made, or planned to make this and was passing a store that sold pre-cooked chicken, grab it because all that means is less time to spend on this fabulous soup!
{crock pot} curried coconut chicken noodle soup adapted from art of the slow cooker. Homemade Junk Food | Spark. Homemade Twix bars. Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. 5 Reclips 5 Likes Homemade Almond Joy. 17 Reclips 4 Likes Smitten Kitchen fills DIY pop tarts with Nutella. 2 Reclips 6 Likes Fig Newtons all grown up.
Tater tots. 9 Reclips 3 Likes Break yourself off a piece of that homemade Kit Kat bar. Your homemade Twinkies won't have a longer lifespan than you do. 14 Reclips 2 Likes Passable "Doritos" made from quinoa. 2 Reclips 1 Likes These knockoff Fritos don't have the signature curl, but still have the distinctive salty corn flavor. 1 Reclips 2 Likes. Puff the Magic Onion Tart. Ok, so you know when I post one of those ridiculous recipes that I label 5 star and love so much and can't stop talking about? Well this is one of them. It's from the November issue of Saveur with all the onion recipes and I've been staring at it ever since. It's not really a tart. It is a big ass popover or Yorkshire pudding. You preheat the pan with bacon fat then quickly pour the pancake batter into the hot pan, then cover with the cooked onions and bacon. This monster puffs up like a Dutch Baby around the sides and makes this yummy onion pancake sort of thing.
Since I took the liberty of using a cast iron skillet (which I would recommend), instead of the 9 x 11 baking pan that Saveur suggests, this thing slid right out of the pan and I cut it into wedges like a pizza. I served it to every food tester (neighbor) that I could find (it was big) and we all loved it. This recipe is a keeper. To hell with puff pastry, I will be making this batter as a crust from now on. Heat oven to 425F°. Loved. Cheese Pinwheel Rolls. Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam. I can’t help it. Perfect example: I was in a meeting a few weeks ago at the office. What was the best way to make them? Ah, the Frankenroll This recipe borrows heavily from two fairly unrelated things.
To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns. The result? Fill them however you like The best part about these rolls? This is what I always refer to as a Sliding-Scale Recipe. You can toss it together with a ball of pre-made dough and a bag of shredded cheese from the grocery store—or you can go all out and make the dough from scratch and grate your favorite cheeses by hand. So, this one’s for you, Scott. Melt the butter. Baked Maple Cinnamon Donut holes.