Chicken Tikka Masala

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It’s funny how quickly a new dish can become a go-to.

Easy Chicken Tikka Masala | Finding Time for Cooking

Indian food has been a challenge for a long time…in restaurants, even when it’s mild it’s usually too spicy for me.  But I’ve also had several recipes I was dying to try.  The intense combination of spices, held together with creamy sauces, is just too much to resist.

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I finally pulled myself together over winter break and gave this a try.  Part of that was just making sure I had all the spices I needed.  And I was shocked at how easy this dish was to make, how satisfying, and how great the leftovers were.  So I made it a few days later.  And the week after that.

It’s now in my regular rotation, because the lunch leftovers are unbeatable.  Pair it with some of my delish and easy homemade naan, and you’ve got an exotic and yet comforting winner.  Don’t be scared by the ingredient list, because you make the paste once and it will last you through several batches. [Read more…]

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Tex Mex Breakfast Casserole

It is a truth universally acknowledged that I am a super lazy breakfast casserole maker.  Which is why I basically refuse to try new recipes, because they all have, like, a billion ingredients (which makes them expensive) and require way too much prep work.  So it’s pretty unusual for me to take on this recipe on a Thursday night for Friday morning department breakfast.

But boy, am I glad I did.

Easy Tex Mex Breakfast Bake

While this requires a tad more prep than my usual recipe (mostly cooking up the potatoes), it was super yummy and totally worth it.  The prep probably only took 30 minutes total, and I was also getting a coffee cake in the oven as well so I could have cut that down a bit with some focus.  The spice mix is awesome, and the tortillas add a great texture along with the black beans.  This is definitely going into my regular breakfast rotation.

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It’s also worth nothing that this is really doggone healthy as well.  Full of protein and fiber, and weighing in at around 100 calories per serving (assuming a 15-serving pan…probably more like 130 calories per serving if you have hungry people).  It was super filling and stuck with me all morning.  I had a second helping for a late lunch, in fact.

Tex Mex Egg Casserole

I made a few changes to the original recipe, including omitting the bacon out of laziness—also, turkey bacon doesn’t quite have the same effect.  I considered adding ground beef instead, but I was both lazy and cheap.  And honestly it doesn’t need it.  I also left out the cilantro (meh) and added cheese because…duh.  There’s a lot of flexibility in this recipe, so if there’s something you’re dying to add or substitute, go for it.  I’m not the boss of you. [Read more…]

Nacho Chicken

My co-workers are probably sick of hearing the word “nachos”. Don’t ask me why, but I’ve been weirdly obsessed with eating them non-stop for going on two months now.

Chicken Nachos

I always make my family’s meat and beans recipe. I could eat it morning, noon, and night. And have done so. Don’t judge.

Chicken Nachos Bite

But I’ve never made chicken nachos before. I’ve only ever had them once or twice at a restaurant, but I was still craving nachos one Sunday and decided I needed to try something new.

Chicken Nachos closeup

I looked up a bunch of nacho chicken recipes, but kept coming back to the Pioneer Woman’s, so that’s what I decided to try. It also was fairly simple compared to the others, fewer steps and less time overall.

chicken nachos tomato avocado

One of the great things about nachos is that the toppings options are basically unlimited. Generally I go pretty plain—meat, beans, and cheese—but these called for some extra awesomeness. [Read more…]

My Own Special Chili

Let’s be honest, chili is just an excuse to eat corn chips.

My Chili

When the weather is cold, I always start getting the urge to make chili. Here’s the thing I realized this year, though. I’m much more into the *idea* of chili than in chili as its own thing. I end up making a huge batch and then have gobs of chili leftovers, which I have to eat for a solid week to get through (yes, I realize I could freeze it, but I don’t like the texture when it’s thawed). So once I year I make a big pot, a tradition I can’t seem to break. My recipe isn’t anything earth-shattering, but it’s delicious and mellow and hearty and comforting.   [Read more…]

Homemade Taco Seasoning

I believe in making condiments and such from scratch (peanut butter, jelly, etc.). But I don’t really use taco seasoning all that often—maybe three or four times a year—so I never really paid attention to all the Pinterest posts about making your own.

When I decided to try a Mexican crockpot chicken recipe last weekend though, I decided it was time to bite the bullet and try making my own taco seasoning. While I’m not technically allergic to the MSG that’s usually in store-bought seasoning, it usually gives me bad headaches and makes me stuffed up, and it’s super high in sodium. So it’s just not worth it.

The ingredients are basically all ones you’d have in your cupboard. I think the only thing I needed to buy was onion powder. It took me all of five minutes to mix up the seasoning, and it should last indefinitely.

[Read more…]

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