Chance and I had a very calm and relaxing Valentines day this year. With all the puppy madness, we finally had the chance to go home after work and catch up on all our tv shows: The Bachelor, Revenge, Nashville, and Modern Family. I made a Baked Penne with Chicken and Sun-Dried Tomatoes for dinner and gave Chance a new wallet with a Cabela’s gift card inside, and he brought me home a beautiful potted flower. (He had already given me birthday gifts). Tonight we’re planning on going out to eat to finish the celebrations.
This is my all-time favorite soup recipe. I got this from my mother-in-law Merrilee. I recommend this to everyone, and will make it again soon! If I make this recipe for more people than just my husband and I, I will double it.
Tomato Basil Parmesan Soup
(Makes about 2 quarts)
- 2 (14oz) cans diced tomatoes with juice
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 4 cups chicken broth
- 1 cup finely diced onions
- 1/2 bay leaf
- 1 Tbsp dried basil
- 1 tsp dried oregano
- 1/2 cup butter
- 1/2 cup flour
- 1 cup parmesan cheese
- 2 cups half and half, warmed
- 1 tsp salt
- 1/4 tsp black pepper
In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, fresh oregano and basli. (If using dried oregano and basil, add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours until flavors are blended and vegetables are soft.
About an hour before serving, prepare a roux; melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.
I have been trying to make Tikka Masala that tastes like the Bombay House (the best restaurant in town) for a while now. One day I started searching for ‘Bombay House Chicken Tikka Masala’ on Google and I found this recipe! I finally made it last night and it is very similar to theirs! I bought Garlic Naan bread from the store to eat with this meal and it made it even better! My husband and I were very pleased… and so were our stomach’s. Here’s the recipe:
Bombay House Chicken Tikka Masala
- 1 1/2 Lbs chicken breast, chopped into bite size pieces
- 1 cup plain yoghurt
- 2 Tbsp lemon juice
- 2 tsp cumin
- 2 tsp red pepper
- 2 tsp black pepper
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp ground ginger
- 1/4 cup cilantro
- 1 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1 jalapeño, minced
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp salt
- 1 can (8oz) tomato sauce
- 1 c heavy whipping cream
1. For the chicken
Cut the chicken into 1 inch cubes. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger. Stir to coat the chicken. I probably shouldn’t have taken a close up of that. Put in the fridge for 1-2 hours then discard the marinade.
Grill or cook the chicken in a high sided skillet until done, or no longer pink inside (about 8 minutes). (If you thread the chicken on skewers and grill it outside it not only tastes better, but doesn’t stink out your entire house).
2. For the sauce
Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute. Add coriander, cumin, paprika, garam masala and salt. Stir to combine. Stir in tomato sauce and simmer for 15 minutes. Last step! Stir in the cream: 1 cup for hot-medium, 2 cups for medium-mild. Serve with Jasmine rice (or any rice) and garnish with fresh cilantro.
I LOVE salads! I never knew this until I started eating salads with good dressing, not the crap you buy at stores. This is great if you want something fresh and healthy! I’m not sure why they call this “Asian” because it was more Mexican to me, other than the cashews. The dressing uses lime juice, cilantro, and oil… no sesame oil or soy sauce. And you don’t have to use rotisserie chicken, you can always cook your own and shred it.
This salad is great as is, but if you like your dressing, I recommend making a little extra. If you want more carbs, my husband Chance cooked a tortilla with cheese to put the salad in, and it tasted pretty great, too! Other people on the site suggested putting it with noodles. Either way, I will definitely make this salad again.
Asian Rotisserie Chicken Salad
- 2 cups fresh cilantro leaves and soft stems
- 1/4 cup fresh lime juice (from 2 limes)
- 1/4 cup vegetable oil
- Coarse salt and ground pepper
- 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
- 1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
- 1 red bell pepper (ribs and seeds removed), thinly sliced
- 2 scallions, thinly sliced
- 1 large head romaine lettuce, torn into bite-size pieces
- 1/2 cup cashews
- Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
- In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.