recipes – My World (and recipes too)

Curry Chicken Thighs, Oh My!

My husband has been after me to try curry for years and now that I have I’ve decided I need it in my life forever! I mean honestly, what was my problem! Curry is delicious!

This recipe is so incredibly easy, it will make an excellent weeknight dinner! AND the ingredients are so simple, you’ll be able to make it without a recipe!

I know Indian food is usually served with Basmati rice, but I am going through an “I’m sick of making rice” phase so we served this over really good egg noodles. My husband has told me thirty times that noodles were the correct choice. Who am I to argue?

Ingredients:

6 boneless chicken thighs (use bone-in if you like them better)
1-2 Tbsp olive oil
1 large onion thinly sliced
4 carrots peeled, sliced down the center & cut into largish chunks
2 cans chopped tomatoes (I used fire roasted)
1.5 Tbsp minced ginger
2 Tbsp minced garlic (measure with your heart, I always use more)
1.5 Tbsp curry powder
1/2 Tbsp Turmeric (more if that’s your thing. See how nice I am?)
1 cup chicken broth
3/4 cup heavy cream (or coconut milk)
1/4 cup freshly chopped cilantro
Salt, pepper, granulated garlic & cayenne pepper

Directions:

Season chicken thighs generously with salt, black pepper, granulated garlic & cayenne.
Heat oil in a deep sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-4 minutes per side. Transfer to a plate.
Add more oil if necessary. Add the carrots then reduce heat to medium-low and cook 4-5 minutes until a little soft & brown in spots. (This means putting them in the pan and not moving them around a lot!)
Add the onions and cook 3-4 minutes or until softened.
Add curry powder, ginger, Turmeric and garlic and cook about 20 seconds.
Add tomatoes, chicken broth and cream (or coconut milk). Return chicken thighs to the pan.
Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees. (For a thicker sauce, remove the chicken and simmer uncovered about 30 minutes or until reduced by half. Add the chicken back.
Adjust seasoning if desired. Stir in some of the cilantro but save some to garnish with as well.

Lemon butter (GARLIC) Scallops

Every time I make scallops I cannot believe I know how to make scallops! They are so expensive and when ordered in a restaurant, there is never enough. (See that photo up there? My husband scarfed the entire thing down in about two minutes and still wanted more. A restaurant usually plates about FOUR scallops per person.)

The secret to this recipe is being prepared. Do ALL of the preparations in advance, including your side dishes. (I made fresh pasta and a side of asparagus.) Scallops cook very quickly, so you’ll want to have everything ready so you can plate them up when they’re ready.

So to recap: zest the lemons, squeeze the juice, chop the parsley and garlic (or use “squeezey” cheater garlic like I did), measure the wine and chicken stock and have your butter handy. Also, have a platter with a lid or a piece of aluminum foil nearby. You will put the cooked scallops in there to hold as you finish them.

Lastly and most importantly, DRY THOSE SCALLOPS WELL before you attempt to sear them. The slightest bit of moisture will prevent a good sear. Get your Pan hot, hot, hot before you start. Also, once you get them in the pan, resist the urge to check them for at least two minutes.

Let me know how it goes! ❤️

INGREDIENTS:

2 tablespoons unsalted butter
1 tablespoon olive oil
1.5 pounds scallops
Kosher salt and freshly ground black pepper, to taste

FOR THE LEMON BUTTER (GARLIC) SAUCE

2 tablespoons butter (Use real butter. Don’t be a slacker.)
3-4 cloves garlic, minced
1/2 cup white wine
1 cup low sodium chicken broth
Zest of two lemons
Juice of 2 lemons
Kosher salt and freshly ground black pepper, to taste
4 tablespoons chopped fresh parsley leaves (reserve one tablespoon for garnishing)

DIRECTIONS:

Melt 1 tablespoon butter in a large skillet over medium high heat.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. (I mean thoroughly. I usually put them between two paper towels and then rest them on a food friendly kitchen cloth. They need to be very dry in order to brown.
Working in batches, add scallops to the skillet in a single layer and sear. Season with salt and pepper. Turn them over once and leave them until golden brown and translucent in the center, about 2 minutes per side. Set aside and keep warm.
To make the lemon butter (garlic) sauce, melt 2 tablespoons butter in the same skillet. Add garlic and cook, whisking frequently, until fragrant, about 1 minute. Whisk in wine, lemon juice and chicken stock. Season with salt and pepper, to taste. Add in the parsley at the end.
Serve scallops immediately with lemon butter sauce, garnish with a little of the reserved parsley.

Lemon Cilantro Baked Cod Fillets

I have always been that person who thought cilantro tastes like soap. That is, until I started living with my husband, who is a fanatic over the stuff…

I have always been that person who thinks cilantro tastes like soap. That is, until I started living with my husband, who is a fanatic over the stuff. At any given moment during the year, we have not one, but two bunches sitting in water on our counter; so over the summer I decided to give in and start using the stuff and now I am hooked.

I adapted this recipe from something similar that called for parsley instead of cilantro. I imagine it would also be great with fresh chopped basil or even rosemary.

I love this recipe because it’s unexpectedly creamy and it smells incredible! Prep time is just a few minutes and you can assemble this dish ahead of time if you need to- just pop it in the fridge until you are ready to bake.

Start off with with cod fillets. We buy ours frozen from Trader Joe’s. Once it’s thawed, be sure to pat it dry on both sides so the melted butter will adhere to it.

Next melt about 4 Tbsp real butter (none of that no fat, low fat, fake butter crap! Use the real stuff!) We buy Amish butter. You can’t beat the freshness.

Now for the dredging stations: 1) This is about 3/4 cup of flour, mixed with a generous amount of smoky paprika, salt and pepper and one of my favorite spice blends: Essence of Emeril.

2) Next, I zested one very large lemon and squeezed its juice (about 3 Tbsp, I said it was large!). For fun, I also zested a Meir Lemon. Then add about 1/4th cup chopped fresh cilantro. When your butter has melted, add it here.

Here it is with the melted butter.

Dredge each piece of cod, both sides in the butter/ cilantro mixture and then the flour. The original recipe called for dredging only one side but I always do both. I suppose you could leave out the flour entirely, but the dish will not turn out as creamy. (It will, however, still be delicious!)

Spray your baking dish with coconut oil (or whatever you have on hand-or leave it out. I forgot this step tonight. It made no difference.), then lay out your fish. Pour the remaining butter/cilantro mixture over the fish. Here, I usually toss in a little more cilantro and sprinkle a little more paprika.

PS: This stuff? It’s your friend when you don’t feel like chopping. Find it at the grocery where you buy fresh spices.

Bake at 400 degrees for 15-20 minutes or until flakey.

We made roasted butternut squash, zucchini and baby Roma tomatoes as our sides. These just go in at 400 degrees coated in olive oil, salt and pepper. All on one sheet pan. I make then before I bake the fish, the cover with foil and let them rest.

Fresh out of the oven.

The thought occurs to me that I could have mixed the tomatoes in with the squash. I like to keep the zucchini whole, however. It’s a texture thing for me.

INGREDIENTS
4 tablespoons lemon juice
4 tablespoons butter, melted
1/4 cup all-purpose flour

1/2 teaspoon salt

2 Tbsp smoked paprika

1/4 teaspoon lemon-pepper seasoning

4 cod fillets (6 ounces each)

2 tablespoons minced fresh cilantro

Zest of 1-2 lemons

DIRECTIONS
Preheat oven to 400°. In a shallow bowl, mix lemon juice, cilantro and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.

Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice, cilantro, butter mixture. Sprinkle on a little more paprika & lemon pepper. Bake 15-20 minutes or until fish just begins to flake easily with a fork. Garnish with more fresh cilantro & lemon zest.

Bobbe’s Garlic Shrimp with Fresh Peas, Spinach & Tomatoes

I made this for dinner last night. It’s easy, healthy and takes very little time. Perfect week night meal!

NOTE: Today is your lucky day! I am sparing you a lengthy explanation about what I think about this recipe! The ONLY thing important to know is that my measurements for butter and olive oil are complete approximations. I tend to be very heavy handed with butter and this recipe can take it!

Garlic Shrimp with Fresh Veggies.

Ingredients
Half stick of butter (or MORE!)
4-5 TBSP (or 6 or 7 see my note above) olive oil
3 Tbsp chopped garlic
1-2 lbs raw shrimp (peeled & deveined) We like the Argentinian Red Shrimp from Trader Joe’s (find it in the frozen aisle)
1 package fresh English peas (Kroger has them now)
2 cups cherry or grape tomatoes (keep them whole)
4-5 cups fresh spinach
Salt & pepper to taste

Optional: Angel hair pasta (I used @ 1/4 of box, but use however much you want or leave it out)

Instructions

Thaw and dry the shrimp well. Place in a ziplock bag with enough olive oil to coat it (not drown it) and the fresh garlic. Be sure and mix it around so the shrimp is evenly coated with the garlic. Let this sit on the counter while you’re sautéing the vegetables.

Boil and drain the pasta making sure to reserve one cup of the cooked pasta water. (Put a lid on it to help it stay a little warm while you continue to work.)

Place your skillet over medium heat, heat 2 Tbsp butter and 2 Tbsp olive oil, then add the peas and whole tomatoes. Add about 1/2 teaspoon of pepper. Sauté for about 6-8 minutes, then add in half the spinach stirring constantly until the spinach wilts and turns bright green. Remove everything from the pan and set aside. (You will add it back after the shrimp is cooked.)

Put the pan back on the heat, add another pat of butter, let it melt, then dump in the shrimp. Spread it evenly over the pan, sauté for a couple of minutes, turn the shrimp over and continue sautéing until the shrimp is opaque. (About another minute) Quickly add the vegetables back to the pan along with the remaining raw spinach. Turn the spinach until almost cooked, then remove the pan from the heat and slowly add in the pasta. (Use the pasta water to help incorporate it.)

Poof. You’re a genius!

This is how it looks towards the end. You want some of the spinach to stay super green and just barely cooked.

Jalapeño Popper Stuffed Chicken Breasts.

If you can’t have comfort food during the Apocalypse, when can you have it?

Do I really need to write something descriptive about chicken breasts stuffed with ooey gooey cheese and yummy jalapeño? Let’s talk instead about how long it took me to figure out how to get that little squiggley accent mark (it’s called a tilde, by the way) over the “n” in jalapeño. Good grief, and I have a degree in Spanish?

Anyway, this recipe was born out of a deep need for something yummy and different for dinner. Although this recipe is far from different, it’s not in our usual repertorio, so I am allowed to act like it’s brand new. It’s also great for people who are limiting carbs. I paired it with spaghetti squash mixed with peppers and onions and served it with a side of avocado (aguacate is one of my favorite Spanish words. Ask my husband.) and sour cream.

The instructions for this are very simple so I didn’t take photos of the process. Here is what ours looked like before it went into the oven. They remind me of little mummies:

I did these in a square baking dish but hind site tells me they would have done better on a rack over a sheet pan. Next time, grasshoppah…..next time.

At the last minute I decided to drizzle maple syrup over the bacon to add a little bit more flavor.

After they come out of the oven, let them rest before slicing, otherwise you will have cheese oozing out all over.

Hungry yet? (¿Tienes hambre todavia?)

I intentionally bought more jalapeño’s than I needed and I doubled my stuffing mixture so I could make some actual jalapeño poppers at the same time. When they were all made, I put them on a sheet pan and froze them over night. This morning I took them out and put them in a freezer bag so we’ll have them when we want them later.

Adios Amigos!

Jalapeño Popper Stuffed Chicken for Two

Ingredients:

Two large chicken breasts

Stuffing mixture:
4 oz. softened cream cheese
¼ cup sour cream (optional)
2 large jalapeno’s, diced
¾ cup grated Cheddar Cheese
¼ cup chopped cilantro (fresh)
1 garlic clove, grated
S & P to taste
2 Tbsp. taco seasoning (Use what you like)

1 lb. bacon (Use what you like although thin slices work best)
Maple Syrup (Optional)

Directions:
Preheat oven to 375 degrees

Rinse and the chicken breasts dry. Cut a deep slit in each one to make a pocket for the cheese mixture. Salt and pepper the inside and outside of each breast. Set aside.

In a bowl, combine all of the stuffing mixture ingredients. I usually microwave the completed mixture and stir well to combine. If it’s too runny, put it in the refrigerator before trying to stuff the chicken with it. You want it to be pliable but not loose.

Stuff the breasts liberally with the cheese mixture but do not over-stuff. You want to be able to close them.

Wrap each breast tightly with as many strips of bacon needed to cover. (It’s bacon! Use a LOT!)

Brush maple syrup over all over the bacon. (You’re welcome in advance.)

For best results place the breasts on a greased rack over a sheet pan. IF you don’t have this, use a baking dish.

Bake for 30 minutes, then flip and bake 15 minutes more. If you are using a baking dish, you may want to use a turkey baster to suck out excess juices.

Finally, if you want the bacon to be very crispy, flip the chicken back over and broil it on high for 2-3 minutes. WATCH CAREFULLY so it doesn’t burn.

Let rest 10 minutes or more before slicing.

Lemon-Herb Roasted Turkey Tenderloin

Once upon a time I was shopping for groceries and I ran into a package of turkey tenderloins even though it WAS NOT Thanksgiving season. Experiencing a temporary bout of being sick of everything I was currently planning to make, I picked them up to see what new thing I could create.

Once home, I looked through a ton of recipes online and finally settled on an herb crusted roasted tenderloin but MY way.

Tuesday through Thursday of each week, my husband and I are busy until after eight PM, so I am always looking for healthy and easy, fresh, options for dinner. This recipe is so simple, you will gasp as you are putting it in the oven.

Ready?

I am going to spare you the commentary and get right to the recipe AND I will include your side items which can be prepared at the exact time you are cooking the tenderloins. The entire prep time takes less than ten minutes.

Here is a photo of what it looks like when it’s going into the oven.

Herb Roasted Turkey Tenderloin (with lemon zest)

Ingredients:
1 package of Turkey Tenderloins (they come in two’s)
Salt & pepper
½ c. whole grain mustard (use whatever mustard you like. If you hate whole grain, use regular.)
1 Tbsp. honey
Zest of two lemons (If you hate lemon, leave it out, but you’re weird.)
¼ c. freshly chopped parsley
1 Tbsp. dried Rosemary
1-2 tsp. dried oregano

Instructions:

Preheat oven to 400 degrees
Rinse and dry tenderloins
Salt and pepper both sides
In a separate bowl, mix together the mustard and honey and then brush it onto both sides of the tenderloins.
Sprinkle on the herbs and finish with the zest.
Finally, wipe your brow. This is so hard, isn’t it?
Bake for 35-40 minutes.
Let rest for 10 minutes prior to slicing.

EASY SIDES?

Go to Trader Joe’s and buy a bag of their multi colored baby carrots. Coat them in olive oil and salt and pepper and put them on a small baking sheet. Throw them in the oven at the SAME time you put the Turkey in. They will cook perfectly.

SIDE ITEM #2

Fresh Asparagus!

While your other items are in the oven, trim the asparagus and place in a microwave safe dish. I always use real butter but you can roll them around in olive oil and salt and pepper if you prefer. Cover in plastic wrap OR use a paper plate or covering of your choice.

Wait until just before your turkey and carrots are ready and then microwave on high for 1 and a half minutes.

Done!

ALSO, there are SO SO many frozen prepared (steam in bag) vegetables out there that are healthy. Just pick what you like and go for it. Below are some green beans I did the other night.

One Skillet Lasagna? I’ll Take It! (So Will You!)

I am about to make this again but I’ll be making it keto-friendly. Until then, enjoy this recipe!

Who in the world doesn’t like an easy one skillet, show stopping dinner? As you probably know by now, I am a Food Network addict. This recipe is adapted from Giada De Laurentiis’, Spicy One-Skillet Lasagna.

The first time I made this, I did it exactly to her specifications and it turned out looking absolutely beautiful. The problem was that it was just too spicy for my family. (I should have realized this prior to cooking. I don’t even like sausage!)

The second time I made it, I adapted it to my own tastes and subbed in ground beef, a little bit of sausage, and a baby spinach & kale mixture instead of the broccoli rabe that she used. (I hate broccoli rabe. To me, it tastes bitter.)

The first step was to brown the meat and then add the onions.

Once that is finished, add the greens and mix until they wilt.

Then add in some of the prepared sauce:

After this is complete, you remove the mixture to a bowl. You don’t even have to wipe out the pan because next, you start the bottom off with a little sauce and then the no-bake noodles. Let the layering begin!

This was the first time I’d ever splurged and used the Gruyere. Now I am hopelessly hooked forever.

Then it goes into the oven and comes out just like this. Gorgeous. I have to do better with my photography, however, as I keep forgetting to take a picture of what it looks like plated. Picture lasagna only pie-shaped and just beautiful!

Here is a stupid video from the first time I prepared this using the spicy sausage. Again, I was so excited about this recipe that I didn’t consider the fact that I hate spicy sausage. LOL!

Ingredients

2 tablespoons extra-virgin olive oil
1 pound ground beef
½ pound sweet Italian Sausage (if you don’t like sausage, leave this out.)
3 shallots, finely minced
3 cloves garlic, finely minced
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon red pepper flakes
4-5 cups spinach (I used a baby spinach/kale mix)
1 1/2 teaspoons kosher salt
One 25-ounce jar marinara sauce
8 ounces no-boil lasagna noodles
1 1/2 cups grated Parmesan
1 pound fresh mozzarella, dried well and torn into large chunks
1/2 cup grated Gruyere

Directions

Preheat the oven to 375 degrees F.

In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the meat and cook through until browned. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes. Stir in the spinach and salt; cook until the spinach is wilted. Remove the mixture to a medium bowl and return the pan to the stove over low heat.

Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the meat mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the meat mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining meat and top with the rest of the Parmesan and mozzarella and the Gruyere.

Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

Smokey Potato Leek Soup ala Sickly Baba!

Ever since I started making my own soups, I have a hard time with any type of canned soup. (This is mainly because the stuff in the cans is so full of sodium and fat and yet it still tastes bland to me.)Today I made a Smokey potato-leek soup that turned out really well. Here is the recipe.

I am on my second go around with sickness. Thankfully, it’s just a virus, and I’m feeling better today, yet I am still not really into eating anything but mild food. That being said, after having not eaten a thing but saltines yesterday, this morning I woke up feeling hungry for chicken noodle soup. Ordinarily, I would have made my own, but I’m sick, remember? Charlie pulled out a can of chunky chicken noodle and lovingly made it for me. (He takes such good care of me even when I’m not sick. I am Blessed!) I was happy to eat it (and that it stayed down), but it reminded me of why I like to make my own soups. It was borderline tasteless, brimming with sodium and fat and the noodles tasted like rubber.

Now I don’t know what to think of myself. Have I become a food snob? I used to love chunky chicken noodle soup!

This afternoon while Charlie was at the gym, I reached that stage of illness where you are really still too sick and weak to do much; yet you are so bored, your brain tells you it’s okay to get up and go make a pot of homemade soup. (After all, it’s not that hard.) I have a butternut squash sitting on the counter waiting to be cut up and roasted and turned into a beautiful, creamy soup, but instead I focused my attention on the ever present leeks in my fridge. I pulled them out, cut them up and threw them into a bowl of cold water to be certain there was no sand. Meanwhile, I peeled and chopped about two and a half pounds of russet potatoes. (Why? Because if I didn’t, they were bound to start sprouting any day. We don’t eat a ton of russets.) It bears reporting that I prefer to use Yukon gold potatoes in soups, but this is what I had on hand. Use what you have on hand, people!

Next, the leeks got drained, dried; then sautéed in some olive oil and butter for just a short time. Afterward, I added the potatoes, seasonings, and then six cups of chicken stock. The top went on and I let it boil for about thirty minutes-until everything was soft enough to blend.

At this point I was feeling accomplished and it dawned on me that we had a pound of bacon that also needed to be used before it was wasted. What better thing to do then to make some bacon as a garnish, right? I always make my bacon on a sheet pan with a rack, so this too, is really easy to do. I was just about to lay the stuff out in strips when I remembered having seen one of those Facebook videos that showed bacon being weaved together so it would form a perfect square for bacon, lettuce and tomato sandwiches. OMG! Genius! I just happened to have a big juicy tomato on the counter and some lettuce in the fridge. Poof! Done! I weaved that bacon like a professional bacon weaver and into the oven it went.

I was so proud when it came out looking pretty! (Seriously, I was envisioning the Instagram praise-fest about to happen! I am a sick girl and not in a good way.) I decided to take some of the smaller pieces of cooked bacon and drop them into the the soup for a little more Smokey flavor. See them?

Truth to be told: I did all of this today…but I made frequent trips to the couch to pass out, drink ice water, take my temperature, cough, etc. See that last soup photo? It’s not even hot. I just forgot to take the money shot so I fudged it. Now I am back, dying on the couch, but this blog is scheduled to go. LOL! (I really did love this soup, however.)

This photo below; now that’s actually hot soup! LOL!

Ingredients:

2.5 pounds potatoes peeled and cut (I used russets but Yukon golds are better.)

3 large leaks sliced into rounds

2 tablespoons olive oil

2 tablespoons butter (REAL butter)

6 cups low sodium chicken broth (that’s two 32 oz cartons)

1.5 teaspoons red pepper flakes

1 teaspoon hot sauce (optional)

1 tablespoon Italian seasoning

2 bay leaves

1 tablespoon raw honey

2 pieces of cooked bacon crumbled

1/4 cup cream

3 tablespoons full fat sour cream

Juice of half a lemon

Salt & fresh ground pepper