Skillet cookie recipe. English subtitles
Sometimes, some things just come together serendipitously. Things like these delicious butter chicken meatballs. Recently, Mike and I went through a period where we were obsessed with Indian food. All the food we made for dinner parties was Indian. But at the same time, I also had a thing for meatballs. One day, we had both leftover in the fridge: a bit of butter chicken sauce and a bunch of meatballs. I looked at the containers, right next to each other, and I had the brilliant idea of combining the two. It was so good! This is spaghetti and meatballs like you’ve never seen before, and trust me when I say you’re going to love it.
If you’ve never had butter chicken with pasta, you might think this is a bit of a strange combination. But hear me out: it’s really good – think of it like a basic tomato-based sauce with a bunch of spices and a touch of cream. You end up with a creamy, yet fresh tomato sauce bursting with flavor.
Speaking of tomatoes, in this post we used Mutti’s signature tomato offering: Finely Chopped Tomatoes (Polpa). I’m a huge fan of Mutti so I’m absurdly excited to be collaborating with them on this post. I love their retro Italian branding, the fact that they’re a family owned company and have been around since 1899, and just how fresh their products taste. With just perfectly sun-ripened tomatoes and salt – it’s like they’ve captured the feeling of being in Italy in the summer, without the flight.
If you’re looking for a fresh, flavorful weeknight dish that comes together quickly, this butter chicken is tailor made for you. First up, you make the meatballs: a simple mix of ground chicken, breadcrumbs, eggs, and salt and pepper. The meatballs are baked, so there’s no fuss with frying them – they end up perfectly cooked through, and much healthier then pan fried. While they’re baking in the oven, you’ll have your hands free to make the sauce by opening up a can of tomatoes, and adding the spices. A quick simmer melds all the flavors together. When the meatballs are cooked through, combine everything together and you’re ready to eat! We love the meatballs with pasta, but of course you can have them with rice too. Either way, they’re delicious!
They’re just as good on basmati too!
Creamy Comforting 30 Minute Butter Chicken Meatballs
- 1 pound ground chicken
- 1 egg, lightly beaten
- 1/4 cup panko
- salt and freshly ground pepper
- 1 can Mutti Finely Chopped Tomatoes (Polpa)
- 2 teaspoons garlic powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne, or to taste
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup chopped fresh cilantro
Heat the oven to 450°F. Line a baking sheet with foil.
In a bowl, mix together the chicken, egg, panko and 1/2 teaspoon each of salt and pepper. Wet your hands slightly and shape into meatballs, placing on the foil lined baking sheet. Bake for 15 minutes or until the meatballs are crisp and cooked through.
While the meatballs are cooking, make the sauce by combining the Mutti Finely Chopped Tomatoes (Polpa), garlic, garam masala, turmeric, paprika, cumin, cayenne, and 1/2 teaspoon salt. Keep on a low simmer.
When the meatballs are cooked, add to the sauce, along with the heavy cream and butter. let simmer together, string occasionally until the sauce thickens lightly, about five minutes. Remove from the heat, taste and adjust the seasoning. Finish with cilantro and enjoy hot!
I like rice. As a super picky kid it was the one thing I would consistently eat, aside from dry cereal. I became a connoisseur: I knew when it was overcooked and mushy, I knew when it was cooked perfectly al dente, and I definitely knew sticky rice.
I loved the texture of sticky rice back then and I still love it now. Sticky rice is a bit different from regular rice, in that it’s steamed, instead of boiled. It also tastes different – it’s fragrant with a delightfully sticky texture. Usually, you find it alongside Thai food, like larb, soup, grilled meats and fish, or chili paste. It’s also used for things like sticky rice desserts, savory leaf wrapped steamed rice dishes, and mochi.
We don’t really make sticky rice at home much, because we always forget to soak it overnight. Soaking the rice over night is key – it lets the kernels of rice hydrate, so they cook more evenly. Soaking also ensures a nice tender texture when you steam it. There are lots of recipes that don’t require soaking, but if you don’t, you don’t really get that soft, sticky texture when you think of sticky rice. You want the rice to be sticky, and squishable into a small ball, which is how Thai people generally eat it.
Once you remember that you need to soak sticky rice before you cook it, you’re gold. I could eat this stuff every day!
How to Make Thai Sticky Rice in a Steamer
makes about 1.5 cups rice
Soak the sticky rice in water overnight.
The next day, drain the rice. Line a bamboo steamer with a clean kitchen towel and spread out the sticky rice inside.
Bring a large pot of water on to boil, then place the steamer on top, with the lid on. Steam for 20-25 minutes, depending on how soft you like your rice, and let stand, covered for five minutes. Enjoy warm!
Alternately if you don’t have a steamer, you can use a colander and pot with a lid. Just place the rice in the colander and set it inside the pot. Make sure the water in the pot doesn’t touch the colander, then bring the water to a simmer and cover with a lid, steaming for 20 to 25 minutes.
Thai Red Curry with Chicken and Bamboo shoots is a favorite of mine; I get it for lunch at our local place pretty much every time we eat Thai food in a set with a spring roll and rice. It’s sweet, savory, spicy, and utterly delicious. The lime zest is what really pushes this version over the top – although if we’re being honest, kaffir lime leaves are better if you can find them. Baby corn is not a really traditional Thai ingredient, but it’s not unheard of either, and I find it adds a bright and pungent crunch to the dish.
Thai Red Curry Paste is available pretty much everywhere, but if you can’t find it, Amazon probably sells a red curry paste within a 1-day shipping window of you. As always, Thai basil is best but you can replace with sweet basil just fine, or even arugula.
What do you need?
How do you serve it?
Serve with rice, lime wedges, fresh basil, and fried onions.
Thai Red Curry Chicken with Bamboo Shoots Recipe
- 1lb boneless skinless chicken thighs, cubed
- 2 tbsp Thai red curry paste
- 1 can sliced bamboo shoots
- Thai chilies (optional)
- 1/2 can baby corn (optional)
- 1 can coconut milk
- 1 handful Thai basil
- zest of 1 lime
1. Heat up around 1 tablespoon of oil in a large saute pan and fry your chicken until lightly browned, then add red curry paste, bamboo shoots, corn (if using), and thai chilies (if using). Fry until everything is deeply brown and fragrant (about 5 minutes).
2. Add coconut milk and bring to a boil, then reduce your heat to low and simmer for 15 minutes.
3. Remove from the heat and add thai basil and lime zest.
Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.
I’m so happy it’s spring! Finally, I can stop wearing a heavy winter coat and 16 layers of clothing. Of course, Mike is over there just wearing a T-shirt and jeans. I have no idea why but, the older I get, the colder I get. It’s not even like it’s that cold where we live. Anyway, the weather has been gorgeous; sunshine for days and we’ve been taking advantage and going on long walks.
I love going on walks because they usually end with snacks: either at a brewery, cafe, bakery, or perhaps my fave, the ice cream store. I’m not one of those people who eats ice cream in the winter, unless it’s a really good flavor and I’m inside, cozy and under a blanket. But now, with the sun shining, give me all the ice cream!
The other day, we walked past one of my favorite ice cream stores, so we peeked inside to see what the seasonal flavors were. Along with the usuals like blueberry oatmeal and matcha, they had lemon poppyseed! I got a scoop of course, kid size in a waffle cone. The taste of tart lemon and fresh sweet cream in the sun was gloriously springy.
I love all things lemon poppyseed flavor. Growing up, lemon poppyseed muffins were always the muffins that were left behind in the family packs my mom bought from the grocery store. I always felt like I lucked out and didn’t understand why no one else in my family didn’t like them. I think they said it was something to do with poppyseeds getting stuck in her teeth? More for me!
Given my love for lemon poppyseed, this week’s small batch recipe is a little lemon poppyseed loaf. This loaf is essentially the same as the French yogurt lemon loaf with poppyseeds mixed in. It’s slightly sweet, sturdy with a nice crumb, and has the most amazing lemony favor. The poppyseeds add a delightful amount of crunch. It’s the perfect size for having one tiny slice every day of the week. I love small batch baking so much.
Happy Sunday! Hope there’s cake in your imminent future.
PS – Apparently Mike is getting really annoyed at my dictation because all I do is talk into my phone all the time. “Yeah, it’s true,“ he says. But, I’m really trying to make sure that my RS I didn’t get worse because I heard that it can take months – MONTHS – to go away completely. I might be being a little paranoid about it but I figure, better safe than sorry. 😅
Small Batch Yogurt Lemon Poppyseed Loaf
makes one mini loaf
- 3/4 cups (90 grams) all-purpose flour
- 2 teaspoons poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (100 grams) sugar
- zest of 1 lemon
- 6 tablespoons whole-milk Greek yogurt
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 teaspoon vanilla extract
Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.
In a bowl, whisk together the flour, poppy seeds, baking powder, and salt.
In another bowl, use your finger to rub the lemon zest into the sugar until it is fragrant and moist. Whisk the lemon zest sugar together with the yogurt, oil, egg, and vanilla.
Fold the dry ingredients in, just to blend.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!
If you’re looking for a fast and easy way to satisfy your noodle craving, this four ingredient cacio e pepe udon recipe is here for you. Your typical cacio e pepe takes at least 10 minutes to cook the pasta. But if you love T H I C C noodles, udon is for you. And, bonus, they cook up in a flash. If you use those frozen/fresh udon bricks you find at the Asian grocery store, they’re essentially ready to eat in about 2 minutes. Toss with some butter, pepper, and cheese, and you’re in satisfaction city.
4 Ingredient Cacio e Pepe Udon Recipe
- 1 brick frozen/fresh udon
- 1 tablespoon butter
- 1 cup finely grated parmesan
- plenty of cracked black pepper
Bring a pot of water up to a boil. Cook the udon according to the instructions.
While that’s cooking, heat up the butter along with the pepper in a pan.
When the udon is done, drain and add to the pan with the butter and toss. Remove from the heat and add the cheese, tossing, until cheese is melted. Loosen with a bit of udon cooking water if needed.
I can’t believe it’s the middle of March, actually scratch that, it’s practically the end of March! My RSI is still acting up, and I’ve become pretty good at dictation. Did you know, you can control the capitalization your sentences and create new lines and everything? It’s been amazing because I really want my arm to get better but I still want to be somewhat useful. Mike tells me I should just rest and I’ve been trying but it’s really hard.
Anyway, I’ve still been checking things out on the Internet, I probably should be taking a break from all things device related, but…
- I screamed so loud when I saw this it’s so CUTE!!
- Man, there are some hard-core crazy parents out there.
- I love Uniqlo, do you?
- I would be so happy if I got a cheese eggs for Easter. Imagine going on a cheese and egg Easter egg hunt, that would be the best!
- OMG, are eggs bad for you again? It can’t be!!!
- Dim sum can’t just taste good anymore, it has to be instagramable too.
- Using Google Docs to flirt 😉
- Pyrex, what is going on?
- Hello chewy crispy chocolate mochi love!
- I happen to love the cookie part of chocolate chip cookies, so these guys are perfect for me.
- Apparently potatoes and kimchi are BFFs – I’m so in!
I’ve Got My Eyes on You:
- The sneakers are super cute how can I resist the name, Cloudfoam?
- Can’t wait to get my hands on my copy of Aloha Kitchen!
Lately on I am a Food Blog:
- Healthier sweet and sour pork!
- Seven ingredient easy chicken adobo, perfect for a weeknight dinner.
- Chicken pot pie bowties, for when you just need comfort food.
- Air fryer Vietnamese chicken wings, the best wings I’ve made all year.
- Dorm room microwave mac & cheese, because sometimes you don’t wanna wash the pot.
- The prettiest egg ribbons you ever did see.
Alright, I’m off to rest my arms. Hope it’s nice and springy and sunny where you guys are!
Chicken and rice is one of those dishes I absolutely love eating. There’s something so comforting about the combination. Growing up, it was always on the menu: fast, easy, and a no brainer for my mom to make for a weeknight dinner. It was the one thing that I would consistently eat as a child and even now, it’s completely nostalgic for me: true comfort food. It seems like the world agrees with me – every culture has its own version, each one comforting in its own way.
It was always the best day of the week when my mom would come home from the Chinese butcher with a Styrofoam box of glistening soy sauce chicken. We would make rice in our trusty rice cooker and the taste of the chicken-y soy sauce on fluffy white rice was to me, one of the best flavors of childhood. My other favorite was when my mom would make Hainanese chicken: a simple dish of chicken poached in a flavorful broth seasoned with ginger and garlic. The chicken was unbelievably tender and a perfect match to the extra chicken-y rice that was made by toasting rice in chicken fat before cooking it in chicken broth. So good.
Now, when I’m looking for something new and comforting, I look towards chicken rice – I’m forever searching for new iterations. I love the Japanese version, oyakodon: chicken stewed in savory dashi with creamy eggs over a bowl of white rice, creamy chicken casserole, arroz con pollo, and of course Filipino chicken adobo.
Adobo is the unofficial national dish of the Philippines. It’s garlicky, vinegary, saucy, and addictive. It’s a little confusing because when you think adobo, you might think of Mexican or Spanish food. In fact, the word adobo actually means sauce or marinade in Spanish, and in this case, it’s a sauce made of soy and vinegar.
All you need is chicken (preferably skin on bone in chicken thighs), vinegar, soy sauce, garlic, black peppercorns, and bay leaves. Because it’s such a popular dish, these five ingredients change from person to person. Sometimes people add in a bit of sugar or even coconut milk. Everyone has their own way of making chicken adobo. Here, we kept it simple, with just seven ingredients.
I think it’s the simplicity that makes it taste so good. The fact that so few ingredients can combine together and make it more complex than the sum of its parts is amazing. What are you waiting for, make this tonight and absolutely serve it up with lots of fluffy white rice to soak up all that delicious sauce!
7 Ingredient Chicken Adobo Recipe
- 1 tablespoon oil
- 8 bone in, skin on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 2 teaspoons sugar
- 1 teaspoon whole black peppercorns
- 1 head garlic, peeled
- 2 bay leaves
Marinate the chicken in the soy sauce, rice vinegar, sugar, pepper, garlic, and bay leaves for one hour minimum.
In a dutch oven, heat up the oil over medium high heat. Brown the chicken skin side down, in batches if needed, then add the marinade. Top with enough water to almost cover.
Bring to a boil, then turn to a simmer, and cook uncovered for about an hour. The sauce will be brothy and thin. If desired, remove the chicken and simmer the sauce to thicken.
Enjoy with fluffy white rice.
This recipe is perfect for anyone without access to a full kitchen, or maybe just anyone who’s feeling lazy but not too short on time. To be honest, microwave mac & cheese takes just as long as stovetop mac & cheese, but the benefit is: you don’t have to wash anything but a mug, and that’s worth a recipe in itself.
Dorm Room Microwave Mug Mac & Cheese Recipe
- 1/2 cup small macaroni
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/2 cup shredded cheese
via The Kitchn
In a very large microwaveable mug, combine the macaroni, water, and salt. Stir to combine then place on a microwave safe plate.
Microwave in two minutes intervals, stirring in between, about 10 minutes total, until all the water is absorbed and the macaroni is tender.
Stir in the milk and cheese and microwave for 30 seconds, or until cheese is melted. Enjoy immediately.