Tuesday, May 3, 2016

Tex Mex Stuffed Peppers, Seven Layer Dip Style

I found this recipe on Modern Comfort Food and tried it on April 14, 2016.

This starts with bacon and black beans.

Prepped peppers and a sauce made of greek yogurt, cilantro, and we used jalapenos.

The beans go in.

Then the yogurt sauce and avocado.

Topped with cheese and tomatoes.

Covered to bake. Uncovered toward the end.

 And served!

 Cut open to see the innards.

 And cut up, of course!

These were okay. I have to say that I was underwhelmed with the filling. I don’t know exactly what didn’t work, but the flavor just was not cohesive. We ate these and ate the leftovers, but I won’t make them again.

One Skillet Chicken Dinner

I found this recipe on Natalie's Killer Cuisine Recipes and tried it on April 13, 2016.

This starts with chicken.

Then garlic.

And tomatoes and spinach.

Then the chicken is added back.

And served topped with parmesan cheese!

This was kinda boring. I told Keith I thought so and he asked me what I expected. The truth is… I don’t know. It really did taste like chicken, tomatoes, and spinach. It just wasn’t anything exciting. Oh well. 

Broccoli Chicken Lasagna Recipe

I found this recipe on Taste of Home and tried it on April 8th, 2016.

It starts with sauteed onions and butter.

Flour is added.

Along with chicken broth and milk.

Then parmesan cheese and broccoli!

The noodles, sauce, chicken, ham, and cheese get layered.

And baked.

Served up! Keith got mushrooms on his.

 We made this for our “we’re-not-doing-anything-tonight” date. It was fine. I really didn’t like the ham in it, I ended up picking it out. As I’ve eaten it a few times, I find that I’m less and less fond of it. I don’t know exactly what’s wrong with it, I just wouldn’t want to make it again. I’d rather make something else.

So… I do this thing with my Grandma that I call the left-over exchange program. I don’t know where I came up with that name but, it’s something I do. I take left overs TO her house when I visit her, and I almost always take left overs home when we cook together at her house. So, I make a concerted effort to bring her some left overs every time I visit.
I brought her a couple pieces of this lasagna when I went to visit her, and she had some, but actually Aunt Mary Kay and Jeanna ended up eating most of it. And… THEY LOVED IT. I heard all about it. Given this information, I guess this should go in my only okay folder to be tried again. 

Thursday, April 28, 2016

Cauliflower and Green Onion Mash

I found this recipe on My Recipes and tried it on April 7, 2016.

It starts with cauliflower and garlic.

Roasted cauliflower and garlic.

Then green onions, garlic, milk, butter, and salt and pepper were added.

And mashed!

Served with pork chops.

This was… I don’t know. Not good? It was not bad. The garlic smelled supurb! It just fell short. I won’t make this again. Oh well.

Za'atar Spiced Chicken

This is, yet again, another Blue Apron recipe.

We tried it on March 30, 2016.

Unfortunately, I only have an end photo.

This was honestly a little bland. I ended up putting hot sauce on mine. Everything was sort of one-note except the sauce, but that was too sour for me. Also, why on earth do people keep seasoning the skin just to take it off? We always say to one another that next time we’ll just take the skin off so we don’t lose all the flavor, but then we forget. Someday we’ll get wise. Anyway, no need to keep this recipe.

Hoisin-Mayo Salmon Burgers with roasted Sweet Potato Rounds

This is another Blue Apron recipe!

We tried this on March 28, 2016.

It starts with cooking the salmon.

And baking the sweet potatoes

Then, you flake the salmon.

Then things are mixed in... garlic, egg, breadcrumbs, and ginger!

Pushed into patties, and fried up.

 Served! With the hoisin mayo and cilantro.

These were DELICIOUS. I don’t know what I expected, but these absolutely exceeded my expectations. Keith made these for Cheryl and I while we wedding planned and I was pleasantly surprised. The hoisin mayo was delicious (Me: “This is just hoisin and mayo, right?” Keith: “…yes?” Me: “So, we can make this anytime since we always have those in our fridge?” Keith: “Yes.”), the salmon was yummy, and the cilantro added the perfect flavor. We even dipped the sweet potatoes in the hoisin mayo. This was so yummy. We’ll make this again. 

Daisy was seriously interested. "This is my dinner, right mama?"

Wednesday, April 27, 2016

Chicken Korma

I can not find the origin of this recipe, so it is pasted below. I tried this on March 26, 2016.

It starts off with chicken. It calls for thighs but I really dislike dark meat, so we used breasts.


Then onions.

With seasonings including garlic, ginger, and curry.

Then tomatoes.

Coconut milk!



Served over rice, topped with cilantro.

This was bland. It smelled delicious while it simmered. Unfortunately it just fell flat. I have a better chicken korma recipe that we’ll use next time. Oh well.


Chicken Korma


7 boneless, skinless chicken thighs
1 onion, finely chopped
2 tablespoons canola oil
2 cloves of minced garlic
1 teaspoon minced fresh ginger
2 tablespoons curry powder
1 tablespoon flour
1 15 oz. can chopped tomatoes
1 cup chicken stock
1 bay leaf
1 can coconut milk
1/2 cup cashews
1/2 cup golden raisins (optional)
2 tablespoons chopped fresh cilantro
salt & pepper
jasmine Rice


Salt and pepper chicken thighs. In a large skillet, heat canola oil over medium-high heat. Add chicken thighs to skillet and brown for 1-2 minutes on each side. Remove chicken from pan onto a plate.
Reduce heat to medium and add chopped onion to pan. Sauté until tender, about 5 minutes. Add ginger, garlic, curry and flour, and stir until fragrant, about one minute. While stirring continuously, add chicken stock and tomatoes. Add bay leaf.

Chop chicken into rough bite-sized pieces and return to pan along with accumulated juices from plate. Add cashews and coconut milk,and allow mixture to simmer about an hour (or longer, however, cashews should be added only an hour before serving, to ensure they do not become too soft.) Add raisins and cook another ten minutes. Salt and pepper to taste, and garnish with fresh cilantro. Serve over jasmine rice.