Sheet Pan Korean Chicken

Sheet pan meals are my new favorite when I'm feeling not totally lazy but just a little. This one is from https://dinnerthendessert.com/sheet-pan-korean-chicken-and-vegetables/. 

INGREDIENTS

• 3 chicken breasts boneless skinless ( I cut mine in half)
• 4 cups broccoli florets
• 1 pound carrots trimmed and sliced into 1" thick slices (I just used baby carrots as is and it worked out fine)
• 4  tablespoons low sodium soy sauce ( I used regular)
• 4 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 tablespoon sesame oil
• 2 teaspoons Sriracha sauce
• 4 cloves garlic minced (or 1/2 teaspoon garlic powder)

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat the oven to 375 degrees.
2. Toss all the ingredients together in a bowl.
3. Add the chicken to the center of the cookie sheet.
4. Add the vegetables around it in an even, single layer.
5. Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp. Serve over rice. 

NOTE: We like to have extra sauce for dipping and for the rice. So I double to sauce ingredients and pour half on the chicken and veggies.

High Five Orange Rolls

The once a decade I bake something, this is what I bake. Amazing. I got this from http://www.fromkarenskitchen.com/recipes/breakfast/roll/high_five_orange_rolls.php

Yield

18 rolls

Roll Ingredients

1 tablespoon granulated (white) sugar
1 tablespoon active dry yeast
1 cup warm milk
1/2 cup warm water
1 egg, beaten
1/2 cup orange juice
1/2 cup butter, melted
1/4 cup instant vanilla pudding mix
1 tablespoon orange extract
5 cups bread flour, or more if needed
1 teaspoon salt

Filling Ingredients

1/2 cup butter, room temperature
2 tablespoons grated orange zest
1 teaspoon orange extract
3/4 cup granulated (white) sugar

Frosting Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners' (powdered) sugar
2 teaspoons orange extract
2 tablespoons milk, or more as needed

Directions

Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.

Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.

Turn the dough out on a floured surface and roll out into a 24 x 12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F (177°C).

Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.

Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.

While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

Instant Pot Italian Meatballs and Sauce

I got this from https://www.tastesoflizzyt.com/instant-pot-italian-meatballs/. I had to add more water than the recipe calls for - it kept burning. They called for 1/2 cup total. I say use a 1/2 cup on bottom and a 1/2 cup on top.

Ingredients

Meatballs

• 2 pounds lean ground beef
• 3/4 pound ground Italian sausage (hot, sweet or mild, depending on what you like)
• 4 large eggs
• 1 cup parmesan cheese
• ½ cup Italian breadcrumbs
• 1/2 teaspoon dried basil
• 1 1/2 tablespoons dried parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper

Spaghetti Sauce

• 30 ounces tomato sauce (2 15 ounce cans)
• 14.5 ounces diced tomatoes, undrained (1 can)
• 6 ounces tomato paste (1 can)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic powder

For pouring overtop:

• 1 cup water (divided)

Instructions

Meatballs

• Mix together all ingredients for the meatballs in a mixer. Use a large scoop and then use hands to roll into packed meatballs. Make 24 large meatballs.

Spaghetti Sauce

• In a medium bowl, combine the ingredients for the spaghetti sauce. Pour 1/3 of the sauce into the bottom of the Instant Pot. Add 1/2 cup of water.
• Place meatballs on the bottom of the inner pot.
• Pour the remaining sauce over the meatballs.
• Gently stir together to coat the meatballs, being careful not to press together the uncooked meatballs.
• Pour the other 1/2 cup water over top the sauce.
• Close the lid on the pressure cooker and make sure the pressure valve is turned to Sealing.
• Set a manual cook time for 10 minutes on high pressure.
• Do a quick release when pressure cooking time has finished.
• Serve over your choice of pasta noodles, or on an open-faced sandwich bun with melted cheese.
• Serves 12 (2 meatballs each).

Asian Style Meatballs

Got this from https://www.melskitchencafe.com/asian-meatballs-with-chili-sauce/

MEATBALLS:

•  2 pounds ground meat (beef, pork, turkey or a combo - I used half beef, half pork)
•  1 cup panko or regular bread crumbs
•  1/4 cup chopped fresh cilantro
•  2 green onions, white and green parts finely chopped
•  2 large eggs
•  2 tablespoons soy sauce (I use low-sodium)
•  1 tablespoon finely minced ginger (or ginger paste)
•  3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
•  1 teaspoon dried basil
•  Zest from 1 lime (about a teaspoon)
•  Pinch of crushed red pepper, more or less to taste (optional)

• SAUCE:

  •  1/3 cup soy sauce (I use low-sodium)
  •  1/3 cup sweet chili sauce (see note)
  •  1/4 cup fresh lime juice (from 2-3 limes)
  •  2 tablespoons brown sugar

  • INSTRUCTIONS

    1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
    2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
    3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
    4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
    5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.

Raspberry Cream Cheese Sticky Buns

I hate cinnamon rolls. These are a heavenly alternative. I got the recipe from http://www.aspicyperspective.com/raspberry-sticky-buns/.  Great for conference weekend. Enjoy!

Ingredients:

• 2 loaves frozen white bread dough, thawed (or homemade bread dough)
• 10 ounce bag frozen raspberries, not thawed
• 8 ounce cream cheese or mascarpone cheese, at room temperature
• 6 tablespoons sugar, divided
• Zest of 2 lemons, divided
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup powdered sugar
• 1/4 cup heavy cream

Directions:

1. Place the frozen loaves in the fridge and let them thaw over night. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.
2. In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.
3. Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.
4. Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!

NOTE: Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are good--it's a preference thing!

Still Here

I don't know if anyone else still uses this blog, but I do - all the time! Glad it's still here. Miss you, my Rochester friends. - Anna

Creamy Tomato and Roasted Red Pepper Soup

I got this from a site called "Lovely Little Whimsey" and it is sooo goood.

Creamy Roasted Red Pepper and Tomato Soup
serves 6 at about 230 calories per serving
1/4 cup olive oil
1 small yellow onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 14oz can fire roasted diced tomatoes (I roasted some from my garden)

1 14oz can tomato sauce

1 12 oz jar roasted red peppers (water packed)

2 cups chicken broth

1/2 cup fresh basil, chopped (didn't have any, used a big scoop of pesto instead)

1 cup half and half

salt and pepper to taste

Saute onion, carrots and garlic in olive oil until tender, about 8 minutes.

Add in tomatoes, tomato sauce, peppers, broth and basil and simmer over medium heat for 20 minutes until vegetables are soft.

Add in cream and puree soup with an immersion blender or (very carefully) in a standing blender until smooth.

Salt and pepper to taste.

Serve immediately with a toasty grilled cheese and salad... enjoy!

Tres Leches Cake

I love Tres Leches Cake and I'm tired of fishing for this recipe every time I make it.  The cake recipe is from Pioneer Woman. The photo is also hers.  I use a different icing than her, though. I included the recipe for that.

Ingredients

• 1 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• 1/3 cup Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream
• _____
• FOR THE ICING:
• 8 oz. cream cheese
• 2 cups powdered sugar
• 1 small tub Cool Whip

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes (I do 30 minutes in my oven - 35 minutes burned the bottom a little) or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool (or just leave it in the 9x13 like me).
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture(that will leave a dryish cake. I use all of it because I like my cake wet. When in doubt, split the difference) — try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes (2+ hours if you use all the milk mixture).

To ice the cake, mix the cream cheese and powdered sugar until smooth and spreadable. Fold in the Cool Whip.

Zucchini Brownies

I found this on allrecipes.com while searching for something else to make with all my zucchini! They are surprisingly delicious!

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. The batter will very thick.  Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Rhubarb Crunch

Rhubarb Crunch

Mix together until Crumbly:
1 1/2 C flour
1 1/2 C brown sugar
1 1/2 tsp cinnamon
1 1/8 C oatmeal
3/4 C melted butter

Press 1/2 into greased 9x13 pan

Cover with 5-8 C cubed rhubarb

Combine in saucepan and cook until thick and clear
1 1/2 C sugar
3 Tbs cornstarch
1 1/2 C cool water
1 1/2 tsp vanilla.

Stir frequently. Once clear and thick pour over rhubarb. Top with Remaining crumb mixture and bake at 350 for 1 hour.  (Don't cover immediately after baking as it gets soggy.)  Good warm with ice cream but I've also enjoyed it cold for breakfast.

Quinoa Burgers

Found these on Pinterest and they are divine.  They are a lot like potato latkes, but with quinoa, so they are really healthy.  We had them with soup,  Enjoy.

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin ( I would leave this out next time)

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

.

To cook quinoa:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.
.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat (you will need to add more oil after each batch).  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Big, Fat, Chewy Chocolate Chip Cookies

Kelly told April and April told me about these. These cook up big and fluffy - which is my kind of cookie. The original is from Allrecipes.com

Ingredients

2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cups unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips

Directions
Preheat the oven to 325 and line a baking sheet with parchment paper (definitely do this).

Sift together the flour, baking soda, and salt; set aside.

In a medium mixing bowl, cream together melted butter, brown sugar, and white sugar until blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand.

Drop cookie dough 1/4 cup at a time onto the parchment lined sheet 3 inches apart. Bake 15-17 minutes or until edges are lightly toasted. Makes 18 cookies.

Mexican Bean Salad

The base recipe is from Allrecipes.com, I just added a few things. This makes quite a big bowl, enough for a potluck. If it's 8 servings, then each is about 250 calories, but those are pretty big servings.

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained.

1 red bell pepper, chopped

1 (10 ounce) package frozen corn kernels

1/2 red onion, chopped

1/3 cup olive oil

1/3 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons white sugar

1/2 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1/2 teaspoon chili powder


In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, chili powder and black pepper.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Crockpot Split Pea Soup

Got this one from Dakin Stovall at a recipe swap years ago. It is so easy and very hearty.

1 (16 oz.) package dried split peas, rinsed
2 cups diced ham
1 cup carrots, chopped
1/2 cup onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
1 tbsp. salt
1/2 tsp. black pepper
6 cups hot water

Layer ingredients in slow cooker in the order given. Pour in water. Do not stir. Cover and cook on low 8 - 10 hours, until peas are very soft. Stir and serve.

Pioneer Woman Chicken and Dumplings

This was recently posted on Pioneer Woman. Best comfort food ever in my Southern opinion. I will never make dumplings without cornmeal again. If you like chicken and dumplings, this will not disappoint.

Ingredients

2 Tbsp. butter
2 Tbsp. olive oil
1/2 C. all-Purpose Flour
1 whole chicken, cut into pieces (I used three large boneless, skinless chicken breasts and it was fine)
Salt and pepper
1/2 C. finely diced carrots (1 large or 2 small carrots)
1/2 C. finely diced celery (about 2 stalks)
1 medium onion finely diced
1/2 tsp. ground thyme
1/4 tsp. ground tumeric (not essential but suggested)
6 C. low sodium chicken broth
1/2 C. apple Cider (also not essential but suggested for a richer flavor)
1/2 C. heavy cream
Salt to taste

Dumplings

1 and 1/2 C. all-purpose flour
1/2 C. yellow corn meal
1 heaping Tbsp. baking powder
1 tsp. Kosher salt
1 and 1/2 C. half-and-half (whole milk or a mixture of milk and heavy cream works, too)
2 Tbsp. fresh parsley (optional - I didn't use it and I didn't miss it)

Directions

Sprinkle both sides of the chicken with salt and pepper. Dredge in flour, shaking off the excess.

Melt butter and olive oil in a pot over medium heat. Brown chicken on both sides and remove to a plate. (The chicken will not be cooked through yet.)

In the same pot, add the onion, carrot, and celery. Stir and cook for 3-4 minutes over medium-low heat until slightly softened. Stir in the thyme and tumeric. Add chicken broth and apple cider. Return chicken to the pot. Bring to a slight boil then turn down heat and simmer, covered, for 20 minutes.

While the chicken is simmering, make the dumplings. Sift together all the dry ingredients then add half-and-half. Stir gently til combine (it will be a little sticky). Set aside.

Remove the chicken from the pot and shred. Replace and add the heavy cream. Stir to combine.

Drop tablespoons (I went a little smaller) of dumpling mix into the simmering pot. (I ended up using only about 3/4 of the dumpling mixture). Cover pot halfway and simmer for 15 minutes.

Check seasonings. Add salt if needed (I found that it was needed, but not much). Allow to sit for 10 minutes before serving.

Tortellini with Primavera Cream Sauce

I got this from the Philadelphia Cream Cheese recipe book. One of our favorites. It's fancy without being too difficult. Makes about 4 servings.

1 C. sliced mushrooms
1/2 C. chopped onion
1 garlic clove, minced
2 Tbsp. butter
1 10 oz. package chopped spinach, thawed and very well drained
1 8 oz. container cream cheese, softened
1 medium tomato, chopped (I use 2 Roma)
1/4 C. milk
1/4 C. Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. pepper
8 - 9 oz. fresh or frozen tortellini, cooked and drained

Cook tortellini according to directions.

Saute the mushrooms, onion, and garlic in the butter in a large skillet. Add all remaining ingridients except the tortellini. Mix well and cook until it just begins to boil, stirring occasionally.

Stir in tortellini; cook until heated through.

African Sweet Potato and Peanut Soup

This soup was very easy to make, delicious and cheap! As an added bonus, W1 will eat anything if I tell him it has peanut butter in it, so even he had a bowl.

1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp ground ginger
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water or vegetable broth
1 tsp salt
1 pinch cayenne pepper
2 tbsp creamy peanut butter
1 bunch chopped fresh cilantro

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water or broth into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

I skipped the blending step and just mashed it up a bit with my potato masher, so it was still nice and chunky. And don't leave out the cilantro!

Chicken Makhani

Posting this for the same reason April posted her marinade. I'm tired of always having to look for it. This is my absolute favorite dish that I can cook. I think the recipe originally came from Rebecca Rampton.

2 chicken breasts (cooked and shredded)
1 tsp. cumin seeds (crushed)
1/4 tsp. cloves (crushed)
1 Tbsp. cilantro
1 C. canned tomato sauce
1" cubed fresh ginger (peeled and grated)
1 C. heavy cream
1 tsp. garam masala
1/4 tsp. salt
1 fresh green chili (sliced)
1/4 tsp. cayenne pepper
1 Tbsp. lemon juice
1 stick butter
cashews (optional, I never use them)

Cook chicken breasts. Shred and set aside. Crush the cumin and cloves in a mortar (I suppose you could use already crushed, but I've never actually tried it). In a bowl, combine the tomato sauce, ginger, cream, garam masala, salt, green chili, red pepper, cilantro, lemon juice, and crushed spices.

In a large skillet, melt the butter. Add ingredients from the bowl to the hot butter. Bring to a simmer and cook over medium heat for one minute. Add chicken, stirring to coat, and cook til reheated. Top with cashews if desired. Serve over rice.

Fajita Marinade

I got this from Allie Smith several years ago. When I had to dig around in my recipe binder to find it, I knew it was time to post it here to avoid future searches.

4 cloves garlic, chopped
1 jalapeno, chopped (if I don't have one I use an onion)
2 Tbsp. white vinegar
1 large handful cilantro, chopped
1 tsp. each kosher salt and pepper
juice of two limes (I do about a 1/3 cup of the bottled stuff)
juice of one orange (about 1/2 cup of refrigerated orange juice)
1/2 cup olive oil

Put everything in a large container with lid or gallon size baggie and shake well to combine. Add meat (we use a flank steak or 4 chicken breasts). Marinate 3-8 hours and grill. Slice into thin strips and serve with fajita fixings.

Lime Squares with Strawberries

I got this from The Tasty Kitchen. They are really yummy and pretty easy, especially if you replace the homemade crust with a store-bought one.

FOR THE TOPPING:
1 cup Fresh Strawberries, Sliced
1 Tablespoon Sugar

FOR THE CRUST:
⅔ cups Blanched Almonds (I used regular ol' almonds)
1 cup Graham Cracker Crumbs (about 4 Oz. or one package)
¼ cups Sugar
1 Tablespoon Lime Zest ( I didn't have any, so I left this out)
½ sticks Unsalted Butter, Melted And Cooled (I used salted butter)

FOR THE FILLING:
2 whole Egg Yolks
1 can Sweet Condensed Milk, (14 Ounces)
½ cups Fresh Lime Juice (I didn't use fresh juice)

Preparation Instructions

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides. (If you don’t have parchment paper, use aluminum foil and butter the foil.)

Hull and slice strawberries, sprinkle 1 tablespoon of sugar over the strawberries, stir, cover and refrigerate until needed.

In a food processor (or blender), finely grind blanched almonds with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into the bottom and 1 inch up the sides of the prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: in a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in the pan on a rack; *top with strawberries, patting excess juices off, then chill at least 1 hour before serving. Using the parchment paper overhang, lift it out of the pan, and transfer to a cutting board. With a serrated knife, cut into squares, wiping knife with a damp kitchen towel between each cut. To store in the refrigerator, cover with plastic wrap.

*I would wait until you're ready to serve it before you put the strawberries on. The juice from the strawberries can make the crust soggy.