Creamy Chicken Tikka Masala

Ingredients

Chicken:

  • 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 3/4 cup plain Greek yogurt
  • 1-1/2 tablespoons minced garlic
  • 3 teaspoons minced ginger
  • 3 teaspoons garam masala
  • 1-1/2 teaspoons turmeric
  • 1-1/2 teaspoons cumin
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon salt

Sauce:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup water
  • 1 cup heavy cream
  • Cooked basmati rice

Instructions

  1. In a large bowl, combine the yogurt and chicken spices to create a paste.
  2. Add in the cut chicken thighs and stir to coat.
  3. Cover and refrigerate the chicken for at least 1 hour, up to 24 hours.
  4. Preheat oven to 500 degrees, and line a 9-by-13-inch baking pan with foil.
  5. Soak wooden skewers in water (if using) or use metal skewers.
  6. Thread the marinated chicken pieces onto the skewers until they’re filled, then prop each end of the skewer on the baking pan, so the chicken is elevated and does not touch the bottom. 
  7. Bake the chicken in oven for 15 minutes, or until it is cooked through and browned.
  8. While the chicken is cooking, prepare the sauce by adding olive oil and butter to a large pan over medium-high heat.
  9. Add in the onion and sauté for about 3 to 5 minutes, until tender and translucent. 
  10. Stir in garlic and ginger, along with the garam masala, cumin, turmeric, ground coriander, paprika, salt and cayenne pepper, and cook about 30 to 45 seconds, until fragrant.
  11. Pour in the tomato sauce and water and bring to a simmer for 3 minutes.
  12. Stir in the heavy cream until evenly combined.
  13. Add in the cooked chicken, stir and then simmer for about 3 to 5 minutes. 
  14. Serve hot over basmati rice with naan bread.

The original recipe for this tasty tikka masala can be found here.

Spicy Turkey Burgers

Ingredients

  • 1 pound ground turkey
  • 1/2 tablespoon minced onion
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon dry mustard
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon smoked paprika
  • 1/4 tablespoon hot Hungarian paprika
  • 1/4 tablespoon paprika
  • 1/2 tablespoon Worcestershire sauce
  • Dash of Tabasco pr other hot sauce

Instructions

  1. In a large bowl, combine ground turkey with the remaining ingredients.
  2. Stir and knead the meat mixture well so all the seasonings are evenly distributed.
  3. Form the meat mixture into two, three or four equal size patties.
  4. Grill over medium heat for about 5 minutes on each side or until the internal temperature reaches 165 degrees. (These can also be cooked in a skillet on the stovetop)
  5. Serve on a bun or as is with your favorite condiments and sauces.

Swiss Roll Pudding Pie

Ingredients

  • 15 Little Debbie Swiss Rolls (will need two boxes)
  • 2 packages (3.9 ounces each) chocolate pudding
  • 2 cups milk
  • 1 tub (8 ounces) whipped topping

Instructions

  1. Place the Swiss rolls in the freezer for about 5 minutes before starting.
  2. Slice each Swiss roll into eight pieces, reserving the chocolate pieces that fall off.
  3. In a spring form pan, line the pieces of Swiss rolls along the bottom and sides.
  4. In a large bowl, whisk together the milk and pudding mixes.
  5. When soft set, pour the pudding into the Swiss roll “crust.”
  6. Refrigerate for one hour.
  7. Spread the whipped topping over the pudding.
  8. Sprinkle the chocolate pieces on top.
  9. Return to the refrigerator and chill for at least another two hours before slicing and serving.

The original recipe for this delicious pudding pie came from Taste of Home and can be found here.

Creamy Potato & Leek Soup

Ingredients

  • 1 pound Yukon gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 2 large leeks, white and light green parts only, roughly chopped (about 2-1/2 cups)
  • 3 tablespoons unsalted butter
  • 1-1/2 tablespoons minced garlic
  • 3-1/2 cups vegetable broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter over medium heat in a large soup pot.
  2. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes, adjusting heat as necessary so as not to brown.
  3. Add the potatoes, broth, bay leaf, thyme, salt and pepper to pot and bring to a boil.
  4. Cover, turn the heat down to low and simmer for 15 minutes, or until the potatoes are very soft.
  5. Allow the soup to cool slightly, then remove the thyme sprig and bay leaf.
  6. Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) 
  7. Add the heavy cream and return to a simmer.
  8. Taste and adjust seasoning to your preferences, and thin with more broth if necessary.

The original recipe for this delicious meatless soup can be found here.

Mexican Chicken & Rice Skillet

Ingredients

  • 2 large chicken breasts, seasoned, cooked and diced
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons minced garlic
  • 1 can (15 ounces) pinto beans, drained
  • 1 can (11 ounces) Mexicorn, undrained
  • 2 medium tomatoes, diced
  • 3-4 tablespoons taco seasoning
  • 2 cups cooked rice
  • water or chicken broth, as needed

Instructions

  1. In a large pot, heat oil over medium heat.
  2. Add in onion, bell pepper and garlic and sauté for about 2-3 minutes.
  3. Add in the beans, corn, tomatoes and taco seasoning, and cook for about 5 minutes.
  4. Stir in the cooked chicken and rice, adding water/broth if it seems too dry.
  5. Taste and adjust seasonings as necessary.
  6. Serve hot, with whatever taco toppings (avocado, sour cream, cheese, salsa, etc.) you like.

The original recipe for this easy, one-skillet (if you prep in advance) dish can be found here.

Baked Potato Dip

Ingredients

  • 1 pound bacon
  • 3 cups sour cream
  • 10-12 green onions, thinly sliced
  • 1-1/4 cups shredded cheddar cheese

Instructions

  1. Cut and cook the bacon, then remove it from the frying pan to paper towel lined plate or bowl, reserving about 1 tablespoon of the grease.
  2. In a large bowl, combine the sour cream, green onions and cheese.
  3. Fold in the bacon, as well as the reserved tablespoon of bacon grease.
  4. Refrigerate for at least one hour.
  5. Serve with plain ridged potato chips.

The inspiration for this delicious dip came from the amazing Jen Curley (aka @snackqween on Instagram) and can be found here.

Rhubarb Custard Pie

Ingredients

  • 1 9-inch deep dish frozen pie crust
  • 1 pound rhubarb, cut into 1/2-inch chunks
  • 1-1/2 cups sugar, divided
  • 1/3 cup flour
  • 2 large eggs,
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1/4 cup heavy whipping cream

Instructions

  1. Preheat oven to 375 degrees, and line a baking sheet with foil.
  2. Cover the frozen pie crust with foil, fill it with pie weights, place on the prepared baking sheet and pre-bake for about 25 minutes; remove from oven and allow to cool.
  3. Place the chopped rhubarb in a large bowl and toss with 1/4 cup of sugar and set aside.
  4. Whisk together the remaining 1-1/4 cup sugar, flour, eggs, butter and cream until combined.
  5. Pour the filling into the pre-baked crust.
  6. Scatter the rhubarb evenly on top, discarding any liquid at the bottom of the bowl. 
  7. Bake the pie for 60 to 65 minutes, or until the edges of the filling are set but the center still wobbles slightly. Cover the edges with foil about 45 minutes through baking to make sure it doesn’t burn.
  8. Cool the pie on a wire rack. 
  9. Once the pie has cooled completely, cut and serve. Store leftovers in the refrigerator.

The original recipe for this amazing pie can be found here.

Cheesy Ritz Chicken Casserole

Ingredients

  • 1 can (10.5 ounces) cream of chicken & herb soup
  • 1 cup sour cream
  • 1/2 medium onion, finely diced
  • 2 large chicken breasts, seasoned, cooked and cut into bite-size pieces
  • 1/2 cup shredded cheese (I used a blend of Italian and mild cheddar)
  • 1-3/4 sleeves Ritz crackers (about 50-55 crackers), crushed
  • 1/2 cup (1 stick) salted butter, melted

Instructions

  1. Preheat oven to 350 degrees, and grease a 2.5-quart casserole dish.
  2. In a large bowl, combine the soup, sour cream and onion, mixing until well combined.
  3. Fold in the chicken and cheese until well blended.
  4. Spread the chicken and soup mixture into the bottom of the prepared casserole dish.
  5. In a medium bowl, combine the crushed Ritz crackers and melted butter and stir until all the cracker pieces are well coated.
  6. Sprinkle the cracker mixture evenly over top of the chicken and soup mixture.
  7. Bake, uncovered, for about 30-35 minutes, or until the casserole is bubbly and the cracker topping is golden brown.
  8. Serve alongside a salad or your favorite steamed vegetables.

The inspiration for this incredible comfort food recipe can be found here.

Sausage, Egg & Cheese Breakfast Burritos

Ingredients

  • 1 pound ground pork sausage
  • 1/4 cup diced onion
  • 8 large eggs
  • Salt and pepper, to taste
  • 4 large tortillas
  • 1/2 cup shredded cheese

Instructions

  1. Brown the ground pork in a large skillet over medium heat.
  2. Add the onion to the pork and cook for about 2 to 3 minutes, then set aside.
  3. Heat another large skillet over medium heat.
  4. In a large bowl or glass measuring cup, whisk the eggs well, then pour into the heated skillet.
  5. Cook and scramble the eggs until they reach desired doneness, then season to taste.
  6. Place a tortilla on a plate and sprinkle about 1/8 cup of shredded cheese (more if you prefer) in the center of the tortilla.
  7. Scoop 1/4 of the browned pork sausage onto the center of the tortilla over the cheese.
  8. Scoop 1/4 of the scrambled eggs over the sausage.
  9. Fold in the sides of the tortilla over the filling, then roll up, squeezing as you go to make sure it holds together.
  10. Cut in half, if you’re so inclined (and like things a little messier), or eat as is.

Apple Crisp

Ingredients

  • 6 large apples, peeled and cored
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1-1/4 cups old fashioned oats
  • 1-1/4 cups brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup (1 stick) cold butter

Instructions

  1. Preheat oven to 375 degrees.
  2. Chop up the apples into cubes (roughly 1 inch) and place in a 9-by-13-inch baking dish.
  3. Sprinkle the apples with lemon juice and vanilla extract, toss to coat, then evenly spread into the bottom of the pan.
  4. In a large bowl, combine the oats, brown sugar and cinnamon.
  5. Using a pastry blender, cut in the butter until the oat mixture is crumbly (use your fingers if necessary).
  6. Sprinkle the oat mixture evenly over the top of the apples.
  7. Bake in the preheated oven for about 45 to 50 minutes, or until the apples are tender and the top is browned and looks crunchy.
  8. Remove from oven and allow to sit for about 5 to 10 minutes before serving.
  9. Serve warm with ice cream or whipped topping, or both.