Wednesday, February 29, 2012

Spicy (or not) Crispy Onion Chicken

Pure comfort food - to eat AND to make! My go-to meal when I'm too wiped to make anything else, and not in the mood for take-out. Best part is, the only fresh ingredient I need is chicken - everything else is in the pantry/refrigerator. Sometimes I'll coat a few tenderloins in the sauce before adding the red pepper, and cook those up for my daughters. Last night I just made it as-is, and Naya inhaled it! Usually make with white rice on the side.

3 T butter, melted
2 1/2 T Worcestershire sauce
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. red pepper
4 tsp. Dijon mustard
1 c. french fried onions, crushed
1 lb chicken tenderloins

In a medium sized bowl, combine the melted butter, Worcestershire, garlic powder, black and red peppers and Dijon mustard.
Place the french fried onions in a shallow dish or a plate. Dredge the chicken breast in the butter mixture, covering well. Then dip the chicken breast into the onions, making sure it’s well-covered. Place the chicken breast on a greased baking sheet. Top with remaining sauce and onions. Bake at 350 degrees for 20-30 minutes, until chicken is cooked through and onions are crisp and browned.

Sunday, February 26, 2012

Baked Spaghetti with Cream Cheese and French Fried Onions - yes!!

I am on a roll, which makes me want to try more recipes! It's so disheartening when they don't eat that I stop cooking for days. This dish made a lot, but not so much that it won't be finished in 3 days, and that's without hubby eating. Both kids are eating though!!

Baked Spaghetti with Cream Cheese and French Fried Onions (from

8 ounces uncooked spaghetti
1 pound ground beef
1 (24 oz.) jar spaghetti sauce
1 tablespoon butter (although I used olive oil)
1/3 cup chopped onion (I used a whole small onion)
2 cloves garlic, minced
8 ounces cream cheese, softened
1/3 cup water
Salt and pepper, to taste
1 cup shredded mozzarella cheese
1/2 cup fresh grated Parmesan cheese
French Fried Onions (small can)

Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain and set aside. In a large skillet over medium heat, melt butter. Add ground beef, onions and garlic and cook until beef is no longer pink. Add cream cheese and water to skillet and cook, stirring, until cream cheese is melted.. Stir in spaghetti sauce and heat through. Season sauce with salt and pepper.

Place a thin layer of the sauce in the bottom of a greased, 9x13 baking dish. Add spaghetti, arranging in an even layer. Pour the sauce evenly over the spaghetti. Top with mozzarella and Parmesan cheeses. Bake for 25-30 minutes. Remove from oven and top with French Fried Onions. Bake 5 minutes more.

**Next time around, I might leave out a couple of ounces of cream cheese - it was a bit heavy of a dish! Might also add a bit more seasoning to the sauce, including a bit of red pepper to give it a tiny kick.

Thursday, February 23, 2012

Chicken Kima

My daughters are feeling the Indo-Pak food this week :) To have them eating anything is a miracle, but both of them eating consistently all week? It. is. the. dream. Once, the dream was becoming a US Ambassador or curing some terminal disease, but now it's getting these two precocious, vocal darlings to eat regular meals. This did it for them:

Chicken Kima (courtesy of my mother):

1 onion, minced
2 Tbsp olive oil
1 lb. ground chicken
2 tsp minced garlic
1/2 tsp cayenne pepper*
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp salt
1 Tbsp lemon juice (half a squeezed lemon)

Fry the minced onion in the oil over medium heat for about 4 mins. Add garlic, stir for another 2 mins. Add all the spices, and about 2 Tbsp water, and then fry the whole pan for about 3 more mins. Add the chicken, and stir frequently until cooked through. Squeeze in lemon right near the end of the cooking. Served with white basmati rice and sliced tomatoes.

*to spice it up, add another 1/2 tsp cayenne pepper

Friday, February 17, 2012

Eaten! Chicken Tikka Masala

Chicken Tikka Masala (modified from a recipe on


4 boneless chicken breasts cut into bite-size pieces
3/4 cup yogurt
1 cup heavy cream
1 (6 ounce) can of tomato paste
1 tablespoon butter
2 tablespoons lemon juice
1/2 onion chopped
1/2 green bell pepper chopped
1/4 cup chopped fresh cilantro
1 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
2 teaspoons paprika
1 teaspoon salt
1 tablespoon ground ginger
1 tablespoon garlic powder

Preheat oven to 350. In a large bowl, combine the ingredients and mix well until blended. Then pour into a baking pan and bake at 350 for about 55-60 minutes. Stir before serving.

**The original recipe I had been using called for 1/2 jalapeno pepper, which I left out now for the sake of the kiddos. It also asked for a 12 oz can of tomato paste - hubby prefers it this way, but I think it's too tomato-y. I made this with 1 cup of yogurt, per the original recipe, but it was a bit tangy so I've scaled it back to 3/4 in the posted recipe.