This was the first recipe I have tried from Budget Bytes, and we loved it! Simple and very tasty. We baked the chicken, but it would be excellent on the grill. The only change I made was to use Greek yogurt for plain yogurt, and I think it went well. We served this with Greek green beans, one of my favorite sides that unfortunately didn’t turn out (if you use diced tomatoes, watch they don’t contain chiles 😉 ).
This was a Madhur Jaffrey recipe that looked really interesting, and Shawn picked up some nice haddock fillets so it was a good fit. We really liked both the simple preparation of the fish and the sauce! I am not usually a star at breading/baking fish, but I followed this to a tee and it came out perfectly. The sauce would also be really nice with chicken or pork as well. All-around great recipe…pretty much like every Madhur recipe we’ve tried. 🙂 We had this with ginger-garlic broccoli on the side.
Random graving for black-eyed peas and soup on one of our Polar Vortex nights led to this concoction, which we really liked – easy, filling, and really tasty. Also not too bad for you, either – you could substitute a chicken or lower fat sausage where I used kielbasa. You can also use any greens you like, I just happened to have kale. Swiss chard or collard greens would be great. Versatile and good to clean out the fridge, too.
We loved this spice crust – probably one of my favorite roast beef meals I have ever done. I changed nothing except that orignal recipe (from Bon Appetit) called for all root veggies, and I roasted carrots and brussels sprouts together – excellent with the pan drippings. This was a great winter meal and you could conceivably do any mix and match of roasted veggies that you like.
This was quick and easy for a weeknight (or a busy weekend), and very versatile. You could really put any veggies in here – I am not a fan of taters, but parsnips would actually work really well with the herbs on the chicken, and you might even be able to add squash. A nice, hearty dinner that we enjoyed, which is done quickly. We had this with garlic roasted asparagus on the side.
I am a sucker for all dishes Cajun or Creole. The problem is, I can’t eat most shellfish. But you can’t go wrong with catching the same awesome flavor with a Chicken and Andouille sausage gumbo. This is truly worth the time. The roux may be a long haul to get to the color you like, but you won’t regret it. This “recipe” made of many other recipes over the years, and I wish I could say where they all came from. I first learned by looking over gumbopages.com, and I suggest you check it out! The one addition over the years I never leave out now is File powder. Serve Gumbo over steamed white rice and enjoy!
This is another stir fry-type recipe from CL – we really only used the sauce and went with our own veggies and shirataki noodles. That said, it was great and may be one of my favorite new stir-fry options. Any veggies you have on hand would be great with this, so it’s a good clean-out-the fridge option.
Great slow cooker recipe for a cold day. This was a little twist on beef stew that we liked a lot – I turned down the heat on it by cutting the cayenne in half, so you could easily adjust however you like. Made a lot – leftovers even better the next day. This came from Real Simple, and though it suggested serving over couscous, we actually skipped that, just ate it as a stew, and it was great that way.
We really liked this one from – gasp – Rachel Ray. It would actually work well with chicken or pork (or maybe a strong fish, too). I really didn’t make too many changes to this – used stock instead of water for braising. I did accidentally buy boneless chicken thighs and it was still great – but I think much better bone-in. Will definitely be making this again. I served this with roasted green beans.
This was another good CL recipe, though I substituted a pork loin roast rather than Boston butt because that’s what I had on hand. Probably a hair more dry than I would have liked it in part because of that (I didn’t remember to adjust the cooking time for a loin), but still quite good. I also substituted white wine for half of the chicken broth and thought that helped the flavor a little bit. The original recipe required a pressure cooker, but I did it in a dutch oven and it was fine. We had this for New Years Day dinner with black eyed peas and braised brussels sprouts.
Om nom nom! 