Lime-Chili Lamb Chops

This recipe was originally for steak. I also cut down on the spiciness. 

Ingredients:

• 1 tsp. chilli powder
• 3 cloves garlic
• 1 tsp.  cumin
• 1 tsp. oregano
• 1 tsp. coriander
• 1 1/2 tsps. salt
• 1/2 tsp. pepper
• 2 tbsp. lemon juice
• 1 tbsp. olive oil

Directions:

1. Preheat oven to 375.
2. Mix ingredients. 
3. Rub mixture on meat. Allow to marinate for 15 minutes.
4. Bake for 90 minutes.

So it was a bit spicy, but with a side salad with a lemon based dressing it is pretty good.

White Chocolate Raspberry Truffle Cheesecake

This is a recipe for the white chocolate raspberry truffle cheesecake from Cheesecake Factory that several people have posted online.

Ingredients:

• Crust
• 1 1/2 cups chocolate cookie crumbs*
• 1/3 cup butter, melted
• Filling
• 1/2 cup preserves
• 1/4 cup water
• 32 oz. cream cheese
• 1 1/4 cups sugar
• 1/2 cup sour cream
• 2 tsps. vanilla extract
• 5 eggs
• 4 ounces white chocolate, chopped into chunks
• Optional garnish
• Shaved white chocolate
• Whipped cream

Directions:

1. Preheat oven to 475 degrees. Place a large pan filled with about 1/2 inch of water into the oven. This will serve as your water bath.
2. Combine the raspberry preserves with the water.  Heat on high in microwave for 1 1/2 minutes. Stir until it becomes smooth. Strain to remove seeds.  Allow mixture to cool.
3. Mix cookie crumbs and butter.  Press the mixture into a springform pan (any pan would do). A 9-inch or a 10-inch pan would do. You can use a drinking glass to press the mixture flat into the bottom of the pan. Put the crust in the freezer in the meantime. 
4. Combine the cream cheese, sugar, sour cream, and vanilla using an electric mixer until smooth. 
5. Whisk the eggs in a separate bowel, then add to the cream cheese mixture.
6. Sprinkle the white chocolate chunks onto the bottom of the crust.
7. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the surface of the filling. Swirl the raspberry into the cream cheese.  Do not swirl it too much.
8. Pour the other half of the filling into the crust.
9. Place the cheesecake into the water bath.
10. Bake for 12 minutes at 475 degrees.  Then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown.
11. Remove the cheesecake and allow to cool.
12. Once it has cooled refrigerate for at least four hours.
13. Sprinkle the cheesecake with the shaved white chocolate or whatever you would like!

 *I used chocolate Teddy grahams.

Chicken Curry

I kind of made up this recipe on my own. It is not really spicy, but if you don't do spicy food it is. If you do spicy food add more curry. :-)

Ingredients

• 2 pounds chicken, chopped into bite size pieces
• 1 medium onion, chopped
• 1 medium tomato
• 4 cloves garlic, minced
• 3 tbsp. lemon juice
• 1/2 cup milk
• 2 tsp. cumin
• 1 tbsp. ginger
• 3/4 tbsp. salt
• 2 tbsp. vegetable curry powder
• 1 tsp. cinnamon
• 1 tsp. paprika 
• 1 tsp. turmeric powder
• 1 bay leaf
• Vegetable oil

Directions 

1. Heat oil in pot. Saute onion until lightly browned.
2. Add tomato, ginger, and spices.
3. Stir for 3-4 minutes.
4. Add chicken.
5. Bring to a boil. Reduce heat and allow to simmer for 20-25 minutes.
6. Add lemon juice.

Chole (Chickpeas)

I got this recipe from a friend's mom. It is a really nice vegetarian dish. 

Ingredients:

• 1 medium onion, chopped
• 1 medium tomato, chopped
•  29 oz can of chickpeas
• 1 tbsp. minced garlic
• 3/4 tsp. salt
• 1 tbsp. cumin
• 1 tbsp. coriander powder
• 1 tsp. turmeric powder
• Crushed red peppers (as much as you want depending on how spicy you want it)
• Water
• Oil

Directions:

1. Heat oil in pan.
2. Cook onions until brown.
3. Add garlic, tomato, and spices.
4. Allow mixture to simmer until it becomes a brown color.
5. Add water if mixture becomes dry.
6. Add chickpeas.
7. Allow to simmer for 15-20 minutes, adding water as needed.
8. The dish is finished once the chickpeas become soft.

Butter Chicken

Ingredients

• 6 chicken breasts, cubed
• Vegetable oil for cooking
• 2 onions, chopped
• 3/4 tsp. cinnamon
• 3 tsp. garlic, crushed
• 4 tsp. powdered ginger (3 tsp. fresh)
• 1.5 tsp. tumeric powder
• 1/2 tsp. red pepper flakes
• 6 tbsp. crushed almonds
• 3 cups tomatoes peeled
• 3 tbsp.  tomato paste
• 3 tbsp. yogurt
• 2 tbsp. fresh coriander
• salt
• pepper

Prep Work

1. Wash chicken, remove excess fat.
2. Cube chicken. Season chicken with salt and pepper.
3. In order to be able to peel tomatoes place in water and boil.  Once the tomato begins to crack remove from heat.  Wait until the tomatoes cool, then chop them.

Directions

1. Heat vegetable oil.  Add chicken. Cook until golden-brown. Remove chicken and place in bowl.
2. Using the same pan add vegetable oil and heat.
3. Add onions and cinnamon.
4. In separate bowl mix garlic, ginger, turmeric powder, red pepper flakes, crushed almonds, tomatoes, tomato paste, yogurt.
5. Add the above mix to the pan with the onions and cinnamon. Mix well.
6. Bring ingredients to a boil. Allow to simmer for 3-5 minutes.
7. Blend mixture in blender.  Add milk if too solid.
8. Place mixture in pot and add chicken.
9. Allow to simmer for 5-7 minutes. Add coriander to mixture.

I got the recipe from here, but changed a couple of things.

Banana-Chocolate Chip Muffins

Ingredients

• 2 ripe, medium bananas
• 2 eggs
• 1 cup packed brown sugar
• 1/2 cup margarine, melted
• 1 tsp. vanilla extract
• 2 and 1/4 cups all-purpose flour
• 2 tsps. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 cup chocolate chips
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 F.
2. Puree bananas in blender. (should come out to be one cup)
3. Beat bananas, eggs, sugar, margarine, and vanilla in bowl.
4. Combine flour, baking powder, cinnamon, and salt in large bowl. 
5. Stir chocolate chips and nuts.
6. Stir in banana mixture.
7. Spoon into well greased muffin pan cups.
8. Bake 25-30 minutes.

I got the recipe from Bake Sale.

New posts!

Will be posting new recipes very soon!