#and then simmered in a tomato cream sauce. chicken breast

[quillandwand]

Chicken Tikka Masala - Asian

[another-chaotic-bisexual-vampire]

In Leonard Wolf's Essential Dracula, there's a footnote with a recipe for Paprika Hendl as it would've been served to Jonathan Harker:

I wholeheartedly recommend modifying this recipe as it's very "grandma cooking" in the sense that it automatically assumes you know how to do certain Common Kitchen Techniques For Victorian Cooks (like, you know, just make flour dumplings with zero instructions) - so here's my best take on the recipe, below the cut:

PAPRIKA HENDL À LA ESSENTIAL DRACULA (makes 6 servings)

4 lbs young chicken

2 tablespoons fat (substitute: oil)

2 large onions, chopped

2 tablespoons Hungarian Paprika (I went with Sweet)

1/2 cup tomato juice

2 tablespoons flour

1/2 cup sour cream

Cut chicken into serving sized portions

In a skillet, lightly brown onions in fat/oil

Blend in HALF the Hungarian Paprika into the skillet of sizzling oil & onions

To the skillet of spiced & browned onions, add the tomato juice and chicken, cover the skillet, and let simmer for ONE (1) WHOLE HOUR

Meanwhile, in a large bowl, beat flour into sour cream

After that 1 hour, remove chicken from skillet and set it aside on a plate, wrap in tin foil, and contain in oven/microwave to keep warm

In the still simmering sauce in the skillet, add the flour & sour cream mixture and add to the sauce with the remaining Paprika. Let simmer, stirring occasionally, for 5 minutes or until well-blended

Pour half the skillet's sauce through a sieve or colander into a sauce boat - set aside sauce boat for serving later

Return chicken to skillet with still simmering sauce until fully warmed back up

Serve chicken on a warm platter, pouring the skillet's sauce over it and with the sauce boat on the side

Serve with flour dumplings

NOTES

1) Simmering 4 lbs of store-bought chicken breast in only 1/2 a cup of tomato juice for 1 WHOLE HOUR had me panicking and adding water and whatever canned tomatoes I could find just so I didn't burn the chicken (and the kitchen) as that was not nearly enough tomato juice to keep 4 lbs of chicken simmering for 60 solid minutes - so please modify at will, comparing with other recipes, etc.

2) The recipe calls for taking out the finished sauce and putting it through a "food mill" so I tried putting the sauce in a blender to try and turn the onions into sauce as well. DO NOT DO THAT. LEARN FROM MY MISTAKES. It was a disastrous mess. That's why I modified the recipe above to just pour half the sauce through a colander into a sauce boat.

3) Oh, I'm just supposed to make flour dumplings from scratch?? I cobbled together a recipe off the internet in that long hour of simmering, the source of which has since strayed from thought and time (apologies) - so I would heartily recommend either buying store-bought flour dumplings or looking up a flour dumpling recipe ahead of time, as making them from scratch for the first time with a simmering skillet beside you is Quite Tricky

4) I added more Paprika than the recipe called for (gasp!) and honestly... I would recommend DOUBLING the Paprika in this recipe. My partner and I wanted more Paprika!! But we are fans of spiced meat actually tasting like spices and not a subtle "oh yeah I guess there's Paprika in there"

Even with all that improvising on an 125+ year old recipe with missing steps, it made for the most delicious comfort food. 14/10, would eat again with queer dreams

[feyburner]

chicken tikka masala recipe?? 👀👀

Sure. This is compiled from a bunch of different recipes, primarily Swasthi’s Recipes, Bon Appetit, and personal recipes from curry enthusiasts on a reddit post.

I use chicken breast bc I prefer the texture for curries, I don’t like non-crispy chicken fat (not a fan of chicken fat/meat fat in general, I know, it’s my toxic trait). Thighs are of course also great.

Spice measurements should be considered a baseline minimum. Add more to taste.

CHICKEN TIKKA MASALA

1 head garlic, minced

2 Tbsp minced ginger

1 heaping Tbsp turmeric

1 heaping Tbsp garam masala

1 heaping Tbsp coriander

1 heaping Tbsp cumin

+

1.5 cups plain full fat yogurt

1 Tbsp kosher salt

1.5-2 lbs boneless skinless chicken breast (or thighs), sliced in half lengthwise

+

3-4 Tbsp ghee or butter + oil

1 large yellow onion, chopped

10-12 cardamom pods, crushed (or 2 tsp ground cardamom)

1 Tbsp red pepper flakes or chili powder

1 x 6 oz can tomato paste

1 x 28 oz can tomato puree

1.5 cups heavy cream (or less cream + make up remainder with water or coconut milk/cream)

1-2 Tbsp brown sugar

DIRECTIONS

1. In a small bowl, mix together garlic, ginger, turmeric, garam masala, coriander, cumin.

2. In a separate bowl, whisk together yogurt and salt. Whisk in 1/2 spice mix; reserve the rest (covered and chilled). Pat chicken dry and add to yogurt marinade, coating fully. Cover and chill 4-24 hours.

3. Heat ghee in a large saucepan over medium heat. Add cardamom and red pepper flakes. Bloom until fragrant, 20 seconds. Add onions and tomato paste. Cook, stirring, 5 minutes until tomato paste has darkened and onions are softening. Add reserved spice mix and cook, stirring, another 4-5 minutes until darker brown. Add extra ghee if needed.

4. Add tomato puree. Bring mixture to a boil, stirring and scraping bits from the bottom. Simmer 8-10 minutes until slightly thickened.

5. Optional (but highly recommended): Carefully transfer sauce to a food processor. Pulse until smooth and blended. Transfer back to saucepan.

6. Add cream and brown sugar (and leftover yogurt marinade if desired; it’s a raw chicken marinade but you’re cooking long enough that it’s fine). Simmer, stirring often, 30-40 minutes.

7. Meanwhile, heat ghee or vegetable oil (not butter or olive oil) in a nonstick pan or well-seasoned cast iron on highest heat until smoking hot. Sear the chicken 2-3 pieces at a time, 3 minutes on each side, to char. Chicken will still be pink inside.

8. Cut chicken into bite-size cubes. Add to simmering tikka masala sauce and stir until cooked through, 10 minutes.

9. Garnish with fresh cilantro (coriander). Serve with rice and/or naan, paratha, etc.

[kwitras-kitchen]

Chicken Tika Masala with yellow rice and cheesy naan bread

This is without a doubt one of my favorite dishes to make for friends and family, it’s super easy and enjoyabe to make and I guarantee that the plates wil be licked clean ;)

INGREDIENTS

Chicken Tikka Masala:

500g chicken breast, diced

1 cup Greek yogurt

2 tbsp Tikka Masala spice mix

1 onion, chopped

3 garlic cloves, minced

1 can diced tomatoes

1 cup coconut milk/cream

1 tbsp tomato paste

1 tsp turmeric

1 tsp garam masala

1 cup cashew nuts

Salt and pepper to taste

Fresh cilantro, for garnish\

For the Yellow Rice:

2 cups basmati rice

1 tsp turmeric

1 tbsp butter/oil

4 cups water

Salt to taste

For the Homemade Cheese Naan:

2 cups plain yogurt

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup grated cheese (cheddar or mozzarella)

Butter and cilantro for brushing

LET’S START COOKING

Marinate the Chicken:

In a bowl, combine the chicken pieces with Greek yogurt and Tikka Masala spice mix. Marinate for at least 30 minutes or overnight in the refrigerator.

Cook the Chicken Tikka Masala:

Heat oil in a large pan over medium heat. Add chopped onion and cook until translucent. Add garlic and sauté until fragrant.

Stir in the marinated chicken and cook until browned on all sides.

Set cooked chicken aside

Add diced tomatoes, tomato paste, cashew nuts, turmeric, and garam masala into the same pan you’ve cooked the chicken and stir well.

Pour in the coconut milk/cream, reduce heat, and let simmer for 15 minutes until the sauce thickens. Season with salt and pepper to taste.

Blend everything in a blender for a smooth texture.

Add the chicken back to the sauce

Garnish with cream and fresh cilantro before serving.

Prepare the Yellow Rice:

Rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, heat butter or oil over medium heat. Add turmeric and stir until fragrant.

Add the rice and water, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy. Season with salt.

Make the Cheese Naan:

In a large mixing bowl, combine yogurt, flour, baking powder, and salt. Knead until a soft dough forms.

Divide the dough into small balls, roll each ball flat, and place some grated cheese in the center. Fold the dough over the cheese and roll it out again to seal the cheese inside.

Cook the naan on a hot skillet brushed with melted butter for 2-3 minutes on each side until golden brown and bubbly.

Serve the Chicken Tikka Masala over the yellow rice or separate (whichever way you prefer) , accompanied by the cheese naan. Enjoy your flavorful and homemade meal! 

If you’d like to see me make this dish, don’t hesitate to follow my TikTok where i share all my recipes <3

[najia-cooks]

[ID: First image shows two quesadillas piled on a plate with a dollop of red salsa; a bowl of cream and lime wedge are in the background. Second image shows a close-up on half a quesadilla topped with salsa and cream. End ID.]

Vegan chicken quesadillas with crema fresca and ancho chile salsa

This quesadilla recipe combines a spiced crema with pan-fried 'chicken' and veggies inside a toasted tortilla to create a flavorful, well-rounded, filling dish. Seared ancho and guajillo chiles make for a smoky salsa with deep, fruity aromatics--but using a pre-made or store-bought salsa makes this a meal that can be on the table in 30 minutes.

Recipe under the cut!

Patreon | Tip jar

Serves 2-4.

INGREDIENTS:

For the dish:

12oz (340g) unbreaded vegan chicken substitute (I used Gardein chicken breasts), room temperature

1-2 jalapeñoes, diced (note that the crema will offset a lot of the spice; increase to taste)

1/2 small red bell pepper, diced

1/2 small green bell pepper, diced

1/2 tsp smoked paprika

1/2 tsp chipotle powder, or chipotle sauce

1/2 tsp cumin seeds, or ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp ground cayenne pepper

1/4 tsp black peppercorns

1/2 tsp salt

4 8-inch flour tortillas

A mix of vegan mozarella and Monterey Jack cheeses, shredded (about 2-3 cups)

For the crema Mexicana:

1/2 cup (120g) non-dairy yoghurt or sour cream

2 Tbsp vegan mayonnaise

1-2 Tbsp freshly squeezed lime juice

pinch of salt

1 clove garlic, grated

For the ancho salsa:

1 tsp olive oil

1 small yellow onion, halved

2 garlic cloves, peeled

1 dried ancho chile

2 dried guajillo or California chiles

1 roma tomato, roughly chopped

2 large green tomatillos, husks removed, washed, and roughly chopped (or substitute roma tomatoes)

1/2 tsp vegetarian chicken stock powder or concentrate

1/2 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

1 large bunch cilantro, chopped

INSTRUCTIONS:

For the salsa:

1. Heat olive oil in a medium-sized skillet on high until shimmering. Sear half of the onion, garlic cloves, and dried chiles on both sides until blackened areas appear. Note that the chiles will sear very quickly and will need to be removed from the pan sooner than the onion and garlic.

2. Boil a few inches of water in a small pot and simmer dried chiles, covered, for 5-10 minutes until softened.

3. Add tomatoes to the pot and simmer for about a minute, stirring occasionally.

4. Remove tomatoes and chiles from the pot and blend or food process tomatoes, chiles, onion, garlic, and chicken stock concentrate together until the mixture is mostly smooth.

5. Mince the remaining half onion. Stir in cilantro, salt, black pepper and minced onion. Taste and adjust salt and pepper. Refrigerate while you prepare the rest of the dish.

For the dish:

1. If using whole spices, toast black peppercorns and then cumin seeds in a dry skillet over medium heat for a few minutes until fragrant (don't add them at the same time, or the cumin seeds may burn before the peppercorns are toasted).

2. Remove pan from heat and toast ground spices for 30 seconds, stirring often. Use a mortar and pestle or spice grinder to grind peppercorns and cumin and mix all spices plus salt in a small bowl.

3. Chop the chicken into bite-sized pieces. Generously season the chicken with mixed spices (you won’t use the whole spice mixture). Fry chicken in olive oil on medium for about 10 minutes, stirring occasionally, until browned. Remove from pan.

4. In the same pan, fry onion for 3-5 minutes until translucent. Add jalapeño and bell pepper and fry until softened.

For the crema:

1. Mix yoghurt or sour cream, mayonnaise, 1 Tbsp lime juice, and salt in a small bowl.

2. Taste and adjust lime juice and salt. The crema should be a bit less sour than (dairy) sour cream, with a slightly thinner consistency at room temperature.

3. Divide crema in half. Mix half with the remaining spice mixture and grated garlic.

Note: crema Mexicana recipes typically have a base of heavy cream, use buttermilk as a culturing agent to help thicken the crema, and call to leave the crema out overnight to allow it to thicken. With a non-dairy version this is neither effective nor necessary.

To assemble:

1. If using store-bought tortillas, toast each one on medium low, flipping a few times, until warmed through and pliable. Leave the skillet on the heat while assembling the quesadillas.

2. If using vegan cheese, use a double boiler or the microwave to melt it a bit before assembling your quesadillas. Vegan cheese usually takes some extra encouragement to melt, and the melted cheese should be able to hold the quesadilla together! Microwave for 10-second intervals, stirring between each round, until cheese is beginning to melt.

2. Spread a large spoonful of crema evenly on each tortilla. Add partially melted cheese across half of each tortilla, followed by the fried chicken and veggies. Top the chicken and veggies with more cheese and then fold the tortilla in half, pressing lightly to seal.

3. Toast quesadillas in the skillet for 5-10 minutes, turning once, until they are warmed through and browned on each side.

4. Serve warm with salsa and remaining crema.

[kibbits]

The butter chicken recipe cause I keep forgetting! (the non-blue variety)

Ingredients

For The Chicken:

1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces (or chicken breasts will hold together better but more dry)

½ cup lactose free plain yogurt or sour cream

2 tbsp minced garlic

1 tbsp minced ginger

2 tsp garam masala

1 tsp turmeric

1 tsp cumin

1 tsp salt

1 tsp chili powder (or ¼ cayenne)

For The Sauce:

2 tbsp olive oil

1 tbsp butter

1 large onion, finely diced (or like 2-3 med. i use more for more veggies and i just chunk them and throw it in the manual robot)

2 tbsp minced garlic (i do more. follow your heart)

1 tbsp minced ginger

2 tsp garam masala

2 tsp cumin 1 tsp turmeric

1 tsp ground coriander

1 tsp paprika

1 tsp salt

¼ tsp cayenne pepper, more or less to taste

(i make a tiny bowl of the spices before i start cooking, and use more)

14 oz tomato puree

¾ cup water

1 cup heavy cream (i'm lactose intolerant so instead its ¾cup lactose free milk and ¼cup margarine)

2 tbsp cilantro, freshly chopped

Instructions

For The Chicken:

Combine the yogurt and spices to create a paste in a large bowl.

Add in the cut chicken thighs and stir to coat.

Cover and refrigerate for at least 1 hour, up to 24 hours.

Preheat oven to 500 degrees F. Line a 9x13" baking pan with foil.

Skewer pieces, then prop each end of the skewer on the baking pan, so the chicken is elevated and does not touch the bottom.

Bake in oven for 15 minutes, or until chicken is cooked through and browned.

For The Sauce:

Prep spice bowl

Start by adding olive oil and butter to a large pan over medium-high heat.

Sauté onion for about 3 to 5 minutes, until tender and translucent.

Add in spices.

Cook about 30 to 45 seconds, until fragrant, move everything a lot.

Pour in the tomato puree then fill half can with water, add and bring to a simmer for 3 minutes.

Add in the heavy cream/lactose free milk and stir until evenly combined, then add in the cooked chicken.

Serve with rice! (blue optional)

[brightermeal]

BEST CHICKEN RECIPES

Best Chicken Recipes from brightermeal

Chicken, a versatile and beloved protein, features prominently in many cuisines around the world. Whether you’re looking for a quick weeknight dinner or an impressive dish for a special occasion, chicken recipes offer endless possibilities. Here, we explore some of the best chicken recipes, with a special focus on the delightful and romantic "Marry Me Chicken" and its pasta variant, "Marry Me Chicken Pasta."

Marry Me Chicken

Marry Me Chicken is a creamy, flavorful dish that has gained popularity for its ability to impress. The name suggests that this dish is so delicious it could inspire a marriage proposal. It combines tender chicken breasts with a rich, creamy sauce that's infused with sun-dried tomatoes, garlic, and Parmesan cheese. Here's how to make it:

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup sun-dried tomatoes, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

Fresh basil for garnish

Instructions:

Season the chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add garlic and sauté for about 1 minute until fragrant.

Add chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, and thyme. Stir to combine and bring to a simmer.

Return the chicken breasts to the skillet. Simmer in the sauce for about 10 minutes, or until the chicken is cooked through and the sauce has thickened.

Garnish with fresh basil before serving.

Marry Me Chicken Pasta

Marry Me Chicken Pasta takes the beloved Marry Me Chicken recipe a step further by incorporating it with pasta, making it a hearty and satisfying meal perfect for any pasta lover.

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup sun-dried tomatoes, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

12 ounces pasta (penne, fettuccine, or your choice)

Fresh basil for garnish

Instructions:

Season the chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

In the same skillet, add garlic and sauté for about 1 minute until fragrant.

Add chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, and thyme. Stir to combine and bring to a simmer.

Return the chicken breasts to the skillet. Simmer in the sauce for about 10 minutes, or until the chicken is cooked through and the sauce has thickened.

Meanwhile, cook the pasta according to package instructions. Drain and set aside.

Slice the chicken and return to the skillet. Add the cooked pasta to the skillet and toss to coat with the sauce.

Garnish with fresh basil before serving.

Other Notable Chicken Recipes

While Marry Me Chicken and its pasta version are standout dishes, here are a few other chicken recipes that are sure to please:

Smocked chicken breast: A classic dish where the chicken is seasoned with a mixture of fresh herbs and lemon juice, then roasted to perfection.

Easy Chicken And Broccoli Alfredo: Breaded chicken breasts topped with marinara sauce and melted mozzarella cheese, served over pasta.

Juicy Roasted Chicken: A creamy pasta dish featuring chicken, Parmesan cheese, and fettuccine.

Honey Garlic Chicken: A sweet and savory dish where chicken is cooked in a sauce made from honey, garlic, soy sauce, and ginger.

Chicken Tikka Masala: A popular Indian dish where marinated chicken is cooked in a creamy, spiced tomato sauce.

These recipes showcase the versatility of chicken, offering a range of flavors and cooking methods to suit any palate. Whether you’re preparing a cozy dinner for two or a feast for the family, these chicken dishes are sure to satisfy.

[ai-botz]

Tiamat sovereign of chaos walks us through the preparation of chicken parmesan

“Ah, the delectable Chicken Parmesan, a tantalizing symphony of flavors that dances upon the tongue. To craft such a masterpiece, one must embark on a journey through the culinary realms, gathering ingredients from every corner of existence. Begin by procuring a plump and tender chicken breast - preferably raised in the sun-drenched fields where herbs grow wild and free.

The artistry begins with the breading, a delicate dance between the crunchy armor of panko crumbs and the savory embrace of grated Parmesan cheese. Dip the chicken into a bath of seasoned egg wash, then roll it in this heavenly mixture, allowing each morsel to be caressed by a symphony of spices and herbs - garlic powder, oregano, basil, salt, and pepper.

Heat a shallow pool of olive oil until the surface glistens like a mirror, then gently place the crusty treasure into the fiery embrace. The heat should be low enough to permit a slow and even fry; let the chicken engage in a slow-burning courtship with the pan, flipping it only when the underside has transformed into a golden-brown masterpiece.

Now, prepare the sauce, a luscious, tangy tomato base that is both comforting and invigorating. Let simmered San Marzano tomatoes meld with garlic, onions, basil, and oregano until they become a thick, fragrant elixir. Add a touch of sugar to tame the acidity and a dollop of cream to soften the edges.

Finally, layering is an art form unto itself. Begin by smearing a thin layer of sauce across the bottom of an enameled baking dish, then nestle the crispy chicken in this crimson blanket. Spoon more sauce over it like a loving mother, and then shower the whole creation with shredded mozzarella cheese.

Slide the dish into a preheated oven and watch as the cheese melts into a silky river of bliss, creating a gooey, cheesy crust that will make your heart sing. After a brief sojourn in the inferno, the chicken should be cooked through and the cheese molten.

Serve this exquisite creation with a side of al dente pasta or a simple salad, and let the celebration commence. Savor every bite, for it is a testament to your culinary prowess and the mastery of the art that is Chicken Parmesan.”

[awesome-recipes101]

Southwestern Chicken Soup

4-6 servings

This soup has a flavorful tomato and cream cheese broth.  It has healthy vegetables and lean protein.

Ingredients:

1 tablespoon olive oil

½ medium onion, chopped

3 cups chicken broth or bouillon

20 ounces of diced tomatoes

14-ounce can of black beans drained and rinsed

12-ounce can of corn, drained

½ red bell pepper, chopped, or a small jar of pimentos

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

8 ounces cream cheese in small cubes and softened

1 large boneless, skinless chicken breast, cubed (should result in 2 cups)

Toppings are optional such as salted crackers, avocado slices, shredded cheese

Directions:

In a large soup pot heat the oil.  Add the onion and sauté for a few minutes.  Add the broth, tomatoes, beans, corn and chopped pepper.  In a small bowl add the spices and stir well.  Add them to the pot.

Increase the heat and bring the soup to a boil.  Then turn down the heat and simmer for several minutes.

Add the cubed cream cheese to the soup.  Let if begin melting and then stir until the cream cheese is incorporated in the soup.

Finally add the chicken and heat for several minutes until it is warm.. 

Serve with the toppings of your choice

Notes:

To make the soup spicier add some Sriracha sauce or cayenne pepper.

[foodgin7737]

Sun-Dried Tomato Pasta

Ingredients:

• 1 7-ounce jar julienned sun-dried tomatoes in olive oil

• 1 lb. boneless skinless chicken breasts

• 1 1/2 tsp. kosher salt, divided, plus more for pasta water

• 3/4 tsp. ground black pepper, divided

• 1/2 medium yellow onion, finely chopped

• 1 6-ounce can tomato paste

• 3 cloves garlic, chopped

• 1 tsp. lemon zest

• 1/4 tsp. red pepper flakes

• 1 1/2 c. chicken broth

• 1 lb. dry linguine

• 4 oz. cream cheese, cubed

• 15-ounce baby Spanish

• 1 c. grated parmesan, plus more to serve

=>>> Get Free 500 family recipes book here <<<=

Directions:

1. Bring a large pot of salted water to a boil. Drain the sun-dried tomatoes, reserving the oil.

2. Slice the chicken into ½-inch thick slices and season with ½ teaspoon of salt and ¼ teaspoon of pepper. In a large pot, heat 2 tablespoons of sun-dried tomato oil over medium-high heat. And the chicken and cook until lightly golden, 3 to 4 minutes. Remove to a plate.

3. In the same skillet, heat 2 tablespoons of sun-dried tomato oil over medium heat. Add the onion, remaining 1 teaspoon of salt and ½ teaspoon of pepper. Cook, stirring frequently, until soft and lightly golden, 3 to 5 minutes. Add the tomato paste, garlic, lemon zest, and red pepper flakes. Cook until fragrant, 1 minute. Whisk in the chicken broth and reduce heat to medium-low. Simmer and reduce the sauce by one third, about 10 minutes.

4. Meanwhile, cook the linguine in the large pot according to package instructions. Drain the pasta, reserving 1 ½ cups of pasta water.

5. Stir the cream cheese, sun-dried tomatoes, and the spinach into the tomato sauce. Cook over low heat, stirring occasionally, until the cream cheese melts into the sauce and the spinach is wilted, 2 to 3 minutes. Remove from heat. Add the parmesan, pasta, and cooked chicken, using a pair of tongs to toss. Add about ½ cup of pasta water to loosen the sauce. Add more pasta water if needed, 2 tablespoons at a time, until the sauce is smooth. Serve with extra parmesan.

....................KEEP READING.....................

[theconnectiongarden]

Cook Up Love with These Romantic Recipes: Delightful and Easy Ideas for Valentine’s Day

Hey there, everyone! Are you ready to turn this Valentine's Day into a culinary adventure filled with love? Whether you're an expert in the kitchen or just starting out, these easy, delightful recipes are perfect for creating a romantic and fun evening at home. Let's dive into some mouth-watering dishes that are sure to impress your loved one and make your Valentine’s Day unforgettable.

Related Content:

Choosing the Right Ingredients for Romance

The key to a romantic meal lies in the ingredients. Fresh, high-quality ingredients not only enhance the taste but also add a touch of luxury. Aphrodisiacs like chocolate and strawberries, can be playful additions to your menu.

1. Heart-Shaped Caprese Salad: A Love-Infused Starter Start your romantic dinner with a lovely twist on a classic Caprese salad. Here's how to make it extra special:

Ingredients: Fresh mozzarella, ripe tomatoes, fresh basil leaves, balsamic glaze, olive oil, salt, and pepper.

Preparation: Slice the mozzarella and tomatoes. Arrange them alternatively in a heart shape on a plate. Tuck basil leaves between each slice. Drizzle with balsamic glaze and olive oil. Sprinkle a pinch of salt and pepper to taste.

Presentation Tip: Use a heart-shaped cookie cutter for the mozzarella to add an extra touch of romance.

2. Creamy Tomato Basil Pasta: A Rich and Comforting Main Nothing says cozy romance like a warm bowl of creamy pasta. Here’s an easy recipe to bring smiles and comfort:

Ingredients: Your choice of pasta, olive oil, minced garlic, diced onion, crushed tomatoes, fresh basil, heavy cream, grated parmesan cheese, salt, and pepper.

Cooking: Start by cooking the pasta according to package instructions. In a separate pan, sauté garlic and onion in olive oil until translucent. Add crushed tomatoes and chopped basil, simmering for a few minutes. Stir in the cream and parmesan until well combined. Season with salt and pepper. Toss the cooked pasta in the sauce.

Serving Suggestion: Garnish with a sprig of basil and a sprinkle of parmesan for a restaurant-quality presentation.

3. Stuffed Chicken Breast: A Sophisticated Yet Simple Dish Impress your partner with this deceptively simple yet elegant stuffed chicken breast recipe:

Ingredients: Boneless chicken breasts, cream cheese, chopped spinach, sun-dried tomatoes, garlic, olive oil, salt, and pepper.

Method: Preheat your oven. Cut a pocket into each chicken breast. In a bowl, mix cream cheese, spinach, chopped sun-dried tomatoes, and minced garlic. Stuff this mixture into the chicken pockets. Season the chicken with salt and pepper. In an oven-safe pan, sear the chicken on both sides, then bake until fully cooked.

Chef’s Note: The stuffing not only adds flavor but keeps the chicken moist and tender.

4. Chocolate Fondue for Two: A Decadent and Playful Dessert End your meal with a touch of sweetness and fun with this easy chocolate fondue:

Ingredients: Your favorite chocolate (dark, milk, or white), heavy cream, a variety of fruits (like strawberries and bananas), and marshmallows.

Making the Fondue: In a saucepan, melt the chocolate with a bit of cream over low heat, stirring until smooth. Pour the melted chocolate into a fondue pot or a small bowl.

Dipping Delights: Arrange an assortment of bite-sized fruits and marshmallows on a platter for dipping.

5. Sparkling Raspberry Mocktail: A Refreshing and Elegant Drink Cheers to love with this simple yet sophisticated raspberry mocktail:

Ingredients: Fresh raspberries, lemon juice, sugar, sparkling water, ice, and mint for garnish.

Preparation: Muddle a handful of raspberries with a teaspoon of sugar and a splash of lemon juice. Fill glasses with ice, divide the raspberry mixture, and top with sparkling water. Stir gently.

Garnish: Add a few whole raspberries and a sprig of mint to each glass for a beautiful finish.

Wrapping It Up

As we've explored these delightful recipes, it's clear that Valentine's Day at home can be as special and romantic as any night out, maybe even more so. Cooking together is not just about the food; it's about the shared laughter, the little moments of connection, and the joy of creating something beautiful together. It's these small gestures of love and togetherness that build the foundation of a strong and lasting relationship.

But why stop at dinner? This Valentine's Day, take the opportunity to explore deeper facets of your relationship. Our Couples & Relationship Therapy Workbook is an excellent tool for this. Filled with insightful exercises and discussions, it's designed to open new channels of communication, deepen understanding, and strengthen the emotional bond between you and your partner. It's perfect for couples who want to explore their relationship's potential and grow closer in meaningful ways.

And for a lighthearted yet deeply connecting experience, don't forget about LoveQuest: The Printable Romantic Scavenger Hunt Cards. This game is more than just fun; it's an adventure in intimacy and understanding. Each card is an opportunity to laugh, learn, and love in a new way, making it an ideal complement to a romantic evening at home.

Ready to take your relationship to the next level this Valentine's Day? Whether you're looking to deepen your bond or simply add a dash of fun, our Workbook and LoveQuest game are here to enrich your celebration. Explore Our Products Here.

FAQs

1.Can I make any of these dishes ahead of time?

Absolutely! The Caprese salad and dessert can be prepped ahead. The pasta sauce can also be made in advance and reheated when needed.

2.Can these recipes be prepared by beginners?

Yes, they're designed to be simple and straightforward, perfect for cooks of all levels.

3.Are there vegetarian or vegan options for these recipes?

Sure! The pasta can be made with a dairy-free cream alternative, and the chicken can be substituted with stuffed portobello mushrooms.

4.Any tips for creating the right ambiance?

Soft lighting, a beautifully set table, and perhaps some background music can work wonders in creating. Click here for a more in-depth guide on how to celebrate the perfect Valentine's day at home.

[rats-are-cute-recipes]

Chicken Tikka Masala

This is probably the best thing I have ever eaten. Seriously. As I live in a very white area, there are not many grocery stores with access to certain Indian spices, so many of the ingredients have alternatives. Kashmiri chili is traditionally used in this dish, but I couldn't find any, so I used some of the chilis my family uses for tamales. They are unlabelled, but I think they are anaheim peppers?

Ingredients

Marinade

♡ 2 lbs chicken breasts, cut into cubes

♡ 1/2 cup sour cream or plain greek yogurt

♡ 5 cloves minced garlic

♡ 1 Tblsp lime juice

♡ 2 Tblsp olive oil

♡ 1 tsp garam masala or allspice

♡ 1/2 tsp paprika

♡ 1 tsp ginger, grated

♡ 1/2 tsp cayenne pepper

♡ 1 tsp salt

Sauce

♡ 2 Tblsp olive oil

♡ 1 onion, chopped

♡ 3 cloves garlic, minced

♡ 14 oz dice tomatoes

♡ 1/2 cup tomato sauce

♡ 1 kashmiri chili or anaheim chili

♡ 4 black peppercorns

♡ 1/4 tsp ground clove

♡ 1 bay leaf

♡ 1 cinnamon stick or 1/2 tsp ground cinnamon

♡ 1 tsp ginger, grated

♡ 1/2 tsp ground cumin

♡ 1/2 tsp turmeric

♡ 1/2 tsp salt

♡ 2 tsp garam masala or allspice

♡ 1 cup coconut milk

Instructions

☆ In large bowl, mix all marinade ingredients. Make sure chicken is thoroughly covered at set aside for at least 30 minutes.

☆ While waiting for chicken to marinate, heat olive oil and onion in a large pan until onion is soft, add tomato and tomato sauce, pepper, and spices. Let sauce simmer for 10 minutes

☆ Take out bay leaf, cinnamon stick, and cloves. Let sauce cool completely

☆ While sauce cools, heat oil in a large pan and fry chicken in small batches, making sure it is cooked thoroughly and turning occassionally. Set aside when finished

☆ Transfer cooled sauce into a blender and blend until smooth

☆ Mix together sauce and chicken in large pan, stirring in coconut milk. Let simmer for 10 minutes

☆ Serve with basmati rice

[chikaras-garden]

I don’t think I’ve ever had chicken Parmesan, maybe as a school lunch. How do you like it made? It must be really good.

I actually haven’t had anything to eat but drink tea this whole day but I’m thinking of making what I like to call pepper pasta! It’s very straightforward and it’s what I make when I’ve ran out of everything. It’s literally pasta and bell peppers lol.

So boil your pasta, and while that’s boiling, fry up chopped bell peppers and add your salt and seasonings to it, you can fry some onion, garlic or tomato if you want. Then you’re gonna add some sun dried tomato pesto (or any pesto) to the pot (I know you’re not supposed to cook pesto, but I don’t care).

Then you add your pasta after draining, if you want you could add some heavy whipping cream or sour cream to the pasta if you like a creamy dish, but that’s it!

Omg I make something similar all the time! I do fried shaved brussels sprouts, sundried tomatoes, red bell pepper, and whatever else is in my fridge with pasta and a little pecorino. Omg.

Okay so the chicken has two methods:

Mama Petal's (that's my mom) Italian-American mom on a weeknight way: Add a pinch of salt, garlic, and 1 tablespoon each of oregano and basil to a can of crushed tomatoes. Add crushed red pepper flakes if you like it spicy (I do!). Simmer 10ish minutes. Now you have sauce. Put a little of your sauce on pre-breaded chicken cutlets, top with sliced mozzarella, bake at 425 (F) for 10 minutes.

The upgraded way: Quarter a 1 lb. chicken breast and pound to 1/4" thickness. Dredge in flour, then in egg, then in seasoned breadcrumbs. Either fry in vegetable oil until golden brown on both sides, or bake on 425 (F) for 15 minutes until chicken reaches an internal temperature of 165 (F). Make a sauce in the same way Mama Petal does. Top chicken with sauce and sliced mozzarella cheese, then broil high for 1-2 minutes until the cheese is crispy.

I do my mom's version when I need an Anxiety Meal(tm), but the upgraded way is almost exactly what you'll get in a restaurant so it's worth it if you have extra energy.

[henryashtran]

Chicken curry pasta recipe

I'm taking an intermediate English course trying to improve my English, as my level right now is classified as "basic" and I'm pretty sure I speak English fairly better than the average spaniard... So I've decided to practise a bit by describing how I made my dinner today.

Bear in my mind that my current... Apartment, which isn't an apartment, it's just a shared room, doesn't have a kitchen, so I resorted to buying an electric pot since there's fire alarms and I cook by the window.

Please do not take this recipe as a strict guideline, feel free to deviate or improvise, as that's exactly what I do because, in my situation, I do not have a traditional kitchen, it's just a pot and it's possible to cook almost the same dishes in it as in an usual kitchen. In fact, if you want to have pasta with chicken curry it's probably way better to first prepare the meat and the sauce then mix it with the already cooked pasta afterwards. This is an alternative because, like I said before, I only have a single pot to work with.

Back on topic, the first step I take is dicing the chicken breast then searing it, there's a program specifically for searing on the pot but it's fine if you just use high heat on a non-stick pot with a teaspoon of your preferred cooking grease, I use olive oil but butter will work too. Salt, pepper and parsley, then stir every minute or so and when it's finally getting brown set it aside for now... In order to do this myself I have to use my cereal bowl ayyy...

Now for the sauce, which impressed me because it's actually so easy to make and I looove it, I chopped half a red onion this time because I didn't notice I ran out of onions, but it's fine if you drop an entire chopped onion into the pot as it won't make much difference. I also peeled 3 garlic cloves and stir fried them alongside the onion on once again high heat. Don't forget to salt the vegetables to taste.

The onion will start to become transparent as it cooks, approximately a minute after that I added 5 spoonfuls of crushed tomatoes, this measure is kind of a pain in the butt to deal with but it's a bit less of the half of the average 400g can approximately so you can just pour half of it, adding more or less quantity will just make it longer to cook.

Keep the heat high and let the vegetables mix together for a while. The next step is adding a teaspoon of curry, careful with it as it's a strong spice, but despite that I like adding an extra teaspoon of it. With it you must also pour the cooking cream, I poured an entire 200ml tetra brik of cooking cream, the ones that come in packs of three, lower the heat to medium and that's the way to make curry sauce.

But here's the special part of my recipe, I still need to cook the pasta and I don't have another pot to spare. In order to do this, the next step is as simple as pouring; a glass of water (around 200ml), the previously cooked chicken and a handful of your preferred pasta into the pot. It's going to look watery and horrible, but that water is just a means to an end, it will go away.

If your chosen pasta is not short, it's going to take a bit while the pasta softens and sinks down but once it does, you can shut the pot and let it simmer for around 10 minutes. You can use the boiling time of your pasta as a reference instead, which is usually stated in the package. Once the time is up open the pot and star stirring and tasting the meal yourself. When I opened it the pasta wasn't done yet so I kept stirring it until it was cooked. Your visual cue for the moment the dish is done is seeing the sauce condensed, not being watery anymore.

And that's it. Please feel free to tell me if anything I wrote sounded awkward or weird to you, specially british or american feedback would be really useful to me. Thank you!

[erics662]

SUN DRIED TOMATO PASTA RECIPE.

INGREDIENTS:

1 7-ounce jar julienned sun-dried tomatoes in olive oil

1 lb. boneless skinless chicken breasts

1 1/2 tsp. kosher salt, divided, plus more for pasta water

3/4 tsp. ground black pepper, divided

1/2 medium yellow onion, finely chopped

1 6-ounce can tomato paste

3 cloves garlic, chopped

1 tsp. lemon zest

1/4 tsp. red pepper flakes

1 1/2 c. chicken broth

1 lb. dry linguine

>>>Get a FREE EBOOK With 150 Recipes Here<<<

4 oz. cream cheese, cubed

1 5-ounce container baby spinach

1 c. grated parmesan, plus more to serve.

DIRECTION:

Step 1: Bring a large pot of salted water to a boil. Drain the sun-dried tomatoes, reserving the oil.

Step 2: Slice the chicken into ½-inch thick slices and season with ½ teaspoon of salt and ¼ teaspoon of pepper. In a large pot, heat 2 tablespoons of sun-dried tomato oil over medium-high heat. And the chicken and cook until lightly golden, 3 to 4 minutes. Remove to a plate.

Step 3: In the same skillet, heat 2 tablespoons of sun-dried tomato oil over medium heat. Add the onion, remaining 1 teaspoon of salt and ½ teaspoon of pepper. Cook, stirring frequently, until soft and lightly golden, 3 to 5 minutes. Add the tomato paste, garlic, lemon zest, and red pepper flakes. Cook until fragrant, 1 minute. Whisk in the chicken broth and reduce heat to medium-low. Simmer and reduce the sauce by one third, about 10 minutes.

Step 4: Meanwhile, cook the linguine in the large pot according to package instructions. Drain the pasta, reserving 1 ½ cups of pasta water.

Step 5: Stir the cream cheese, sun-dried tomatoes, and the spinach into the tomato sauce. Cook over low heat, stirring occasionally, until the cream cheese melts into the sauce and the spinach is wilted, 2 to 3 minutes. Remove from heat. Add the parmesan, pasta, and cooked chicken, using a pair of tongs to toss. Add about ½ cup of pasta water to loosen the sauce. Add more pasta water if needed, 2 tablespoons at a time, until the sauce is smooth. Serve with extra parmesan.

..........................Continue Reading……………………..

[fruitloop147]

Creamy Chicken Pesto Pasta.

Ingredients:

8 ounces dry pasta, spaghetti, linguine, or fettuccine

For the chicken:

2 boneless and skinless chicken breasts (about 1 pound)

½ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon pesto sauce, homemade or store-bought

2 tablespoons vegetable oil

For the sauce:

2 tablespoons butter

1 small red onion, sliced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

½ cup heavy cream

½ cup chicken broth

2 tablespoons pesto sauce, homemade or store-bought

salt and pepper (to taste)

1 tablespoon pine nuts (for garnish)

>>>>>>>>Get A Free Ebook With over 200 pages here<<;<<<<<

INSTRUCTIONS

Make the pasta:

Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10-12 minutes.

Rinse the spaghetti under cold water to cool off completely and set aside in the pot.

Prepare the chicken:

Use a paper towel to pat the chicken breasts completely dry. Season well with salt, pepper, and pesto. Set aside for 5 minutes.

Heat the oil in a large skillet over medium-high heat for 2 minutes until the hot oil is sizzling hot.

Sear the chicken until golden brown and cooked through, about 5 minutes on each side. The internal temperature for the chicken should reach 165F as read on a meat thermometer.

Cut the chicken into strips and set aside on a plate.

Prepare the sauce:

In the same skillet, add butter and allow it to melt until starting to bubble, about 1 minute. Add onion, garlic, and tomatoes. Sauté until the tomatoes burst, about 4-5 minutes.

Whisk in heavy cream, chicken broth, and pesto sauce. Bring the sauce to a simmer and stir occasionally until thickened to a desired consistency, about 3-4 minutes.  Season with salt and pepper to taste.

Assemble:

Add the cooked chicken to the sauce, and toss well to coat. Add in the pasta and toss again to combine.

Garnish with pine nuts and serve warm. 

>>>>>>>>>>>>>>Keep Reading<<<<<<<<<<<<<<<<<