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.

Browned.

Then onions.

With seasonings including garlic, ginger, and curry.

Then tomatoes.

Coconut milk!

Simmering.

Finished!

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.

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Chicken Korma

Ingredients:

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

Instructions:

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.

Cranberry Oat Bars

I found this recipe on Kitchen Monki and tried it on March 26, 2016.


It starts with butter, brown sugar, and light karo syrup.

Here it is, melted.

Then oats, cranberries, and a pinch of salt.

Put in a pan.

And pressed.

Served up!

We made this to bring to Easter brunch and it was pretty darn good. They didn’t cut cleanly – which was more annoying than anything else, but they had pretty good flavor. I was brainstorming what other things we could throw in them! They didn’t blow me away so I think I’ll put them in my only okay folder for now. 

Tuesday, April 26, 2016

Spring's Parmesan Rosemary Chicken

I found this recipe on The Domestic Front and tried it on March 23, 2016.


It starts with chicken, salt, pepper, rosemary, and garlic.

 Which gets cooked up.

Then liquid is added. Broth and wine.


 Then the chicken is removed to a baking dish and the sauce is thickened, then poured over the chicken.

Topped with parmesan cheese, and baked!

 Served up with some green beans.

I don’t know what I expected from this recipe, but this wasn’t it. In fact, I was kind of disappointed by the end result until I realized that, though it was much different from what I was anticipating, this was divine. This was really different. I don’t think it was necessary to bake it at all. It’s basically chicken with gravy. Had I thought of it that way I would’ve probably approached it differently. Anyway. It was extremely flavorful. We’ll keep this for future use.

Tuesday, April 19, 2016

Thai Basil Chicken

I found this recipe on What's Cookin Chicago and tried it on March 17, 2016.


This starts with basil and chili garlic sauce in a food processor. We used a personal sized blender.

Added to fish sauce, oyster sauce, soy sauce, sugar, and vinegar.

Here's some of the basil mixture...

With onions.

And ground chicken. We used turkey.


Served over rice!

When I was making this it did not look very good. It didn’t even smell very good. When I plated it up I had already had my mind set on turning the oven on to have a pizza.

Much to my surprise, this was delicious. The flavor was nicely layered and rich. Keith and I both liked this a lot. We will absolutely make this again.