Curdled

I love trying new crockpot recipes, and I really thought this one was going to be fantastic. I was looking forward to eating it for dinner all day, until I came home and dished it up and found that the yogurt had curdled. My husband pointed out the weird lumps and it was seriously unappetizing! I don't know if my crockpot just gets too hot or what, but if I were to make this again I would stir the yogurt in at the end of the cooking time and just warm it, don't let it cook in the crockpot all day!

Slow Cooker Chicken Tikka Masala

Ingredients:

For the Chicken:

• 9 whole boneless, skinless chicken thighs (I used 4 chicken breasts)
  
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp Kosher salt (I only used a pinch)
  
• 1 cup non-fat plain Greek yogurt
• 1 whole jalapeno pepper, stem removed, pepper pierced several times with a sharp knife

For the Sauce:

• 4 tbsp butter
• 1 whole large onion, peeled and diced
• 6 cloves garlic, peeled and minced
• 1 tbsp Kosher salt (this is way too much, use maybe half this amount)
  
• 3 tbsp garam masala
• 1 piece fresh ginger, about 2-3 inches, peeled and grated or very finely minced
• 4 cups crushed tomatoes
• 1 tbsp sugar
• 2-3 tbsp heavy cream

For Serving:

• 4 cups cooked rice, hot
• cilantro for garnish

Directions:

1. Cut the chicken thighs into 1- 1 1/2 inch pieces (I just put the chicken in whole). Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Place the chicken in the bottom of a 6-quart slow cooker and put the jalapeno on top of the chicken.
2. To prepare the sauce, melt butter in a medium saute pan over medium high heat. Add the onions, garlic, and salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.
3. Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour the sauce over the chicken in the slow cooker.
   
4. Cover and cook on low for 5 hours, or until the chicken is very tender.
5. Pour heavy cream into the slow cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.
6. Serve over hot rice topped with a generous amount of chopped cilantro.

Lasagna Soup

My husband actually enjoyed this soup, it's a miracle! It really does taste like lasagna, which is probably why he liked it. I would rather eat real lasagna than this soup, but it's a fun recipe to try. The leftovers get rather soggy, so either keep the noodles separate and add to the soup after cooking or plan on serving this to a crowd!

Lasagna Soup

Ingredients:
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock (I reduced to 4 cups of stock and 1 cup of water)
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheese sauce:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Directions:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheese sauce in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Seriously decadent soup

Winter is the perfect time for soups. I can't think of anything more heartwarming and cozy than a big bowl of soup (unfortunately my husband disagrees - he hates soup, and he didn't particularly like this one, even with lots of cream and cheese).

I ate a huge bowl of this soup for dinner, and had an equally huge bowl of it for lunch the next day. I did try to freeze the leftovers, but they didn't thaw very well and tasted weird. I recommend trying to eat this within a few days of making it.

Smashed Potato Soup

Ingredients:
***I added chopped bacon to this soup and it was fantastic - you can't go wrong with bacon!***

3 ½ lbs potatoes, peeled and roughly chopped into cubes

½ cup chopped yellow or red pepper

1 ½ tsps. chopped garlic

½ tsp ground black pepper

4 ½ cups broth

½ cup heavy whipping cream

1 cup shredded cheddar cheese

½ cup sliced green onions (next time I'll omit these, I didn't care for their taste in this soup)

Directions:

Combine potatoes, peppers, garlic and broth in a crockpot. Cook on low for 8-10 hours. Slightly mash the potatoes with a fork, then add the cream, cheese, and onions. Top with bacon if desired. Enjoy!

Love the red sauces

There's almost nothing better than a good marinara-type pasta sauce. I enjoy a good vodka sauce every now and again, and this recipe was *fairly* good. I think it's just a tad too spicy, the red pepper flakes overwhelm this sauce. You could barely taste the rich creaminess of the heavy cream, and the vodka flavor was nowhere to be found. If I make this recipe again I'll definitely modify the ingredients to better fit my tastes!

Penne alla Vodka Sauce

Ingredients:
-28 oz can crushed tomatoes
-4-6 cloves of garlic, minced
-2 tablespoons olive oil
-1 teaspoon crushed red pepper flakes
-1/4 cup chopped fresh parsley (or 1 tablespoon dried)
-2 tablespoons vodka
-1/2 cup heavy cream
-fresh basil (as much or as little as you want)
-1 tablespoon butter (optional)
-1 box of penne

Directions:
1. In a large pot, boil salted water and cook penne about 10-12 minutes.
2. In large, deep saute pan, heat olive oil on medium.
3. Saute garlic until soft, do NOT burn!4. Add tomatoes and red pepper, cook down about 15 minutes.5. Add parsley and vodka, cook alcohol out–about five minutes.
6. Add cream and basil, turn down heat.7. Finish with a tablespoon of butter to make the sauce silky smooth.
8. Toss in pasta, top with Parmesan and serve!

Stewy Greek Bowl

I love feta cheese, and any recipe that incorporates feta is a winner for me. :) This recipe was really good, I can't wait to make it again! I used regular black olives since I didn't have kalamata olives, and it still tasted great. This made wonderful leftovers, too.

Stewy Greek Bowl
from A Girl and Her Carrot

Ingredients:

• 1 Tablespoon extra virgin olive oil
• 3 cloves garlic, crushed, chopped
• 1/2 yellow onion, chopped (or red)
• 1/4 cup kalamata olives, quartered
• 1-15 oz can navy, garbanzo, or black beans, drained and rinsed
• 1/2-15 oz can other bean of your choice
• 1 Tablespoon cilantro, chopped, fresh (or 1 tsp. dried)
• 2 lemons, juiced
• 1-6 oz can tomatoe paste
• 2 cups low-sodium, chicken broth (or vegetable broth)
• 1-2 large handfuls (1-2 cups) spinach, fresh, washed
• 1/2 cup, cooked. Whole wheat orzo, brown rice, quinoa or other grain of choice (optional for serving)
• Feta Cheese, garnish

Directions:

• Chop onions, garlic, cilantro, and olives. Heat a small skillet on medium heat. Add olive oil to pan. Heat for a few seconds then add onions and garlic, cooking until onions are slightly translucent (4 minutes).
• Place a heavy saucepan or dutch oven on the stove and add beans, chicken broth, tomato paste, olives, lemon juice, and cilantro . Stir to combine then add garlic and onion saute. Cook for 30 minutes until thickened. After 25 minutes add the spinach and mix so that it wilts nicely.
• Cook the grain of your choice. Take off the stove and serve in a bowl, top with sauce mixture, Feta cheese, and a fresh squeeze of lemon juice.

Another chili recipe

There really seems to be an endless variety of chili recipes. Some are vegetarian, others have 4 types of meat in them. Some are thick like stew while others are watery. I enjoy trying chili recipes, and this one was good, although not stellar. It was a solid recipe but I don't think I'll make it again. I did enjoy the worcestershire sauce, and will probably add that ingredient to future chili recipes. :)

Three Bean and Beef Chili
from PreventionRD

Ingredients:
1 lb ground beef, 96% lean
1 can black beans, drained & rinsed
2 cans kidney beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 (28 oz) can no salt added diced tomatoes with juice
1 (6 oz) can tomato paste
1 (8 oz) can tomato sauce
1 large yellow onion, chopped
3 stalks celery, chopped
1/4 cup chili powder
1 Tbsp Worcestershire sauce
4 garlic cloves, minced
1 Tbsp dried oregano
1 tsp cayenne pepper

Directions:

Brown ground beef in a frying pan until nearly cooked through.

Add all ingredients to the crock pot, mix well and cook on low for 8 hours.

Moroccan Spiced Spaghetti Squash

This was another attempt at adding squash to our diets, and this time it was in the place of pasta. This dish was surprisingly good, and very healthy. It takes awhile to make just because you have to roast the squash, but other than that it's simple to throw the rest of the ingredients together.

Moroccan Spiced Spaghetti Squash with Chickpeas
recipe from Vanilla & Spice

Ingredients:
1 spaghetti squash
2 tbsp olive oil
1 medium sweet onion, peeled and chopped
3 cloves of garlic, peeled and minced
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/8 tsp cayenne
1 tsp salt (I used a bit less)
3-4 tbsp golden raisins
1/4 chopped dried apricots (optional)
1 can chickpeas, drained and rinsed (about 2 cups)
1/4 cup chopped parsley or cilantro

Directions:
Cut the squash in half lengthwise and scoop out the seeds. Brush the insides with 1 tbsp of olive oil and place face-down on a baking pan. Roast in the oven at 400°F for 30-40 minutes, until squash is tender.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until lightly browned and soft. Add the minced garlic and cook, stirring often, for about one more minute.
Stir in the spices, salt, raisins, apricots (if using), and chickpeas. Cook for another minute or two until the chickpeas are warmed, then remove from heat.

When the squash is done roasting, remove from oven and let it cool until it is ready to handle. Scrape out all of the flesh using a fork (it will separate into spaghetti-like strands) and transfer the strands to a large bowl. Add the chickpea mixture and the parsley or cilantro to the squash and toss to mix everything together.Serve warm.

Pie #3 - Success!

I'm still a little intimidated by making pies, but I'm getting better! This was my 3rd pie that I've ever made, and while the crust still doesn't look super beautiful it tasted amazing! It was ridiculously rich and was basically a big sugar bomb, but we loved every single bite. :)

Glazed Apple Cream Pie

Ingredients:

1/2 cup white sugar

1/2 cup milk

1/2 cup heavy cream

1/4 cup butter

2 tablespoons cornstarch

2 tablespoons milk

1 teaspoon vanilla extract

2 tart apples - peeled, cored and sliced

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

1 (15 ounce) package pastry for double

-crust pie

1/2 cup confectioners' sugar

1 tablespoon milk

1/4 teaspoon vanilla extract

1 tablespoon butter, softened

Directions:
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.

Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for at least 1 1/2 hours before serving (longer is better).

Tastes like chicken!

My husband really loves recipes with chicken, and while I don't enjoy them quite as much I like to make things that I know he'll enjoy. I thought he would love this recipe and I was right. The sauce is a little bit spicy from the jalapenos, but the coconut milk helps cool it down a little. I will definitely be making this recipe again!

Basil Chicken in a Coconut-Curry Sauce
from PreventionRD

Ingredients:
2 tsp curry powder
1/2 tsp fresh cracked black pepper
1/2 tsp salt
1/4 tsp chili powder
4 boneless, skinless chicken breasts (about 1 1/4 lbs)
1 Tbsp olive oil
1 cup red onion, chopped
2 jalapenos, seeded and finely chopped
5 cloves garlic, minced
1 can unsweetened light coconut milk
1 Tbsp cornstarch
3 Tbsp fresh basil, cut into ribbons
1 tsp ginger root, freshly grated
1 1/2 cups dry brown rice

Directions:

In a medium bowl combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder. Cut chicken into 1-inch pieces. Add to spice mixture in bowl; toss to coat. Cover and chill for 1 to 2 hours.

Cook rice according to package directions.

Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add chicken and saute for 6 to 8 minutes or until chicken is no longer pink. Remove from wok.

Add onion, jalapeno peppers, and garlic to wok; cook and stir about 3-4 minutes or until tender.

Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to onion mixture in wok. Cook and stir until slightly thickened and bubbly.

Return chicken to wok. Stir in basil and ginger. Cook and stir about 3-4 minutes or until heated through. Serve over hot rice.

Marinara sauce

I'm always on the lookout for the perfect marinara sauce. This one looked good and easy as it's a crockpot meal - it was quite tasty and I'd make it again. I served it over gnocchi, and I'm sure it would be just as good on regular spaghetti noodles.

Miller's Marinara

Ingredients:

1/4 cup canola oil (I used olive oil)

1 medium onion, chopped

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

1 (10.75 ounce) can tomato puree

2 1/2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons salt

2 tablespoons white sugar (omitted)

2 teaspoons ground black pepper

Directions:
Heat the oil in a skillet over medium heat, and saute the onion until tender.
In a slow cooker, mix the onion, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.
Cover slow cooker, and cook sauce 8 hours on Low.

Glorified chili

I came across a recipe called "Taco Salad Dippers," and since I love anything and everything that has to do with tacos I knew I had to make it. When the recipe was all finished I was a bit disappointed. This really is just like chili, it's got all the regular ingredients. It was good, just not what I expected. At least it makes a lot of food and freezes well!

Taco Salad Dippers
Ingredients:

2 pounds lean ground beef or turkey

1 medium onion, chopped

6 cups water (this seemed like way too much to me, I only used 4 cups)

1 cup rice (white or brown)

1 teaspoon oregano

1 tablespoon sugar (omitted)

2 teaspoons chili powder

2 teaspoons salt

2 teaspoons ground cumin

2 cloves garlic, finely minced

2 (8 oz.) cans tomato sauce

2 (6 oz.) cans tomato paste

1 (15 oz.) can pinto beans, rinsed and drained

Directions:

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn't stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes).
Serve warm with tortilla chips for dipping and other taco garnishes.