Wayback Wednesdays: Chicken Tikka Masala Meatballs

Now, even though I have made the sauce from this recipe repeatedly, and even though I did make the meatballs multiple times, it had been awhile since I had made them. This time, I was making a larger batch just because you really can’t have too many meatballs. They can be frozen or even just eaten later in the week.

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Molly Yeh’s Spiced Chicken Pot Pies

I definitely like pot pies and always have. When I was a kid, if a restaurant had it on the menu, I usually ordered it. Oddly enough, this twist on a pot pie is actually a version I might prefer over the traditional. I really like the flavors with it.

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Mixed-Bag Mondays: Sweet and Salty

Another “eh” pair of dishes, one salty, and one sweet. Neither one is particularly terrible, but I won’t be remaking them. The worst part about the sweet one? I am not positive which recipe it was…so there is a chance that I will accidentally make it again. Eep. I hope not! I would rather make a new recipe then remake one that was just “meh”.

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Skillet Chicken with Brussel Sprouts

We still keep making the skillet chicken regularly. I’ve tried it with different vegetables or by itself. Brussel sprouts are a favorite because they taste really well with the chicken fat and don’t overcook easily.

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Wayback Wednesdays: Jeweled Rice

It’s time to show off another recipe from the archives. I tried to make a smaller batch of this recipe than the first time I made it, but it still made a huge amount. I also still had some challenges in making the rice actually crispy without sticking.

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Apricot Jam Chicken and Broccoli

This is easy, fast, and requires no work ahead of time. It is almost like a stir fry meal without needing to marinate the chicken.

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Kadhai Murghi

If you are interested in something as easy as a stir fry (maybe easier, actually) but with some different flavors.

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