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I bought the ingredients for this new pasta recipe last weekend, and looked forward to making it all week. Well, I made it for dinner tonight, and it definitely lived up to expectations. It’s an easy skillet meal, but it’s fancy enough that I would certainly serve it for company.
The tarragon in this recipe gives it a slight anise-like flavor, so if you don’t like that, feel free to use another herb like basil or Italian seasoning. I also used campanelle pasta — it has a bell shape that is perfect for capturing the sauce. Finish this meal off with a green veggie like peas or asparagus, and you have a great dinner.
On Monday, the high temperature is supposed to be -12F here in the Twin Cities. So, I went to the store this afternoon (along with everyone else in town) to get some groceries. I had a couple of new recipes in mind to try this week, and one of them was this delicious and easy sesame chicken that I made for dinner tonight.
This recipe is quick to make because you just have to brown the chicken, add a simple sauce, and simmer everything together. If you’d prefer a crispier, breaded chicken, you could use the chicken from our orange chicken recipe instead.
I’ve been introduced to this fun and delicious meal by a couple different people over the past several years. Essentially, it’s chicken gravy served over rice — but with an assortment of fun toppings ranging from pineapple to celery to chow mein noodles.
One of the great things about this meal is that it’s easy to serve family-style for a large group. Simply place each topping in its own bowl, so that everyone can make their own combinations. We made an Asian-inspired chicken gravy, but you could also make a traditional gravy or even use a chicken curry sauce instead. We hope you give it a try!
Michael and I both enjoy Chinese food, but I don’t make it at home very often. Instead, we usually get it from the (delicious) Chinese restaurant down the street.
Last week, I decided to try my own hand at making Chinese food, and I started with this orange chicken. The recipe that I used is supposed to be a copycat version of orange chicken from Panda Express. While I don’t know how accurate that claim is, I can tell you that this recipe is so delicious that I’ve already made it twice.
This Japanese recipe makes a quick and easy meal, and it’s a great way to use leftover chicken. You can also choose whatever vegetables you like — the original recipe called for shiitake mushrooms, but I used peas instead.
Michael and I made this delicious curry for dinner a few weeks ago, and we loved how quick and easy it was to make. We used chicken in our curry, but you could probably make a delicious vegetarian version with chickpeas instead.
We served the curry with pulao rice, which is an easy way to dress up plain basmati rice. Together, they make the perfect quick Indian dinner. Give it a try!
I’ve made this chipotle chicken taco recipe several times since Michael first created it. It’s a great (and healthy) alternative to a ground beef taco filling. I like to serve it “tostada-style” with toasted corn tortillas, but you could also use flour tortillas if you prefer.
Michael and I love Indian food, but we often rely on jarred sauces when we make it at home. However, this chicken saag recipe is both delicious and easy to make from scratch — especially if you start with already-cooked chicken thighs.
It was hot and humid here in the twin cities today, so by the time we were thinking about making dinner, we knew we wanted something cold and refreshing. Michael suggested that we make a Vietnamese noodle salad similar to one that he tried at Bona last week. I checked out their menu online, and they describe the salad as follows:
Bún thit bò nướng: Barbecued beef spiced with lemon grass served with rice noodle, bean sprout, lettuce, cuumber, carrot, and peanut.
Though we didn’t have all of the ingredients to copy the dish, we made our own simple version of this delicious salad, and it was perfect for a hot summer evening.
I made this yummy chili for dinner tonight with staples from our freezer, pantry, and spice drawer. The meal came together in about 30 minutes, and I served it with cornbread that baked while the chili was simmering. We especially liked the combination of spices in this recipe — it’s both flavorful and a little bit spicy.