Recipe Roundup–What We’ve Been Eating

Yep, another round of I’m-feeling-lazy. Last week was pretty exhausting for both of us so there is only a few new recipes to share. We also went out to dinner one night and scored some free pizza leftover from a work function another night. I also made a huge batch of chipotle chili that we still have a bunch of leftovers of.

Anyway, here you go.

Cajun Chicken Pasta


This recipe was courtesy of The Pioneer Woman via Pinterest. I used cashew cream instead of regular heavy cream and reduced the chicken and pasta. It was saucy and warm and delicious but I was mildly annoyed with all the “to taste” measurements. For salt and pepper? Sure. Everyone’s palate differs. But the cayenne and the cajun seasoning had to be played with quite a bit and a bit more guidance there would have been nice. Oh well. It was good, it just took some trial and error.


Curry and Maple Sweet Potato Soup


So I buy my curry powder in bulk and apparently I bought the stronger vindaloo curry powder instead of the standard. As a result, the 2 1/2 Tablespoons that this recipe called for was major overkill but I should have known better. Alas, the maple flavor was masked by the overpowering curry but the idea was nice. I just lacked in the execution department.


Baked Mustard Lime Chicken

mustard baked chicken 009

This recipe is for true mustard lovers and not for the faint of heart. Between the tangy mustard and the tangier lime, this chicken turned out quite… um, tangy. But it was easy and really moist and healthy so there’s that. (It was made easier by skipping the food processor step and just mixing the marinade in a 2-cup measuring cup.)

mustard baked chicken 001


One Response

  1. All of these meals sound super tasty – especially that pasta!

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