Category Archives: Recipes

Slow Cooker French Dip Sandwiches

Slow Cooker French Dip Sandwiches




















I am pretty sure I am not alone in my love of the slow cooker. Even though I work from home, it is so nice to put something in the crock pot, and not have to worry about what I am going to do for dinner. Continue reading

Little Piece of my Heart: Chocolate Mousse Pie

Beyond Wonderful Decadent Chocolate Mousse Pie







When I was a kid, Oreos were my favorite cookies in the whole world. Today, they are the dark crunchy crust of my decadent chocolate mousse pie. It’s a bit more sophisticated but just as memorable. This deep, rich chocolate dessert is my Valentine to you. Continue reading

Indian Butter Chicken

Over the past few years Indian food has become a favorite of mine. We make it at our house once every two weeks at least. There is a local restaurant that  I could go to every day and not get tired of it. We have only gone for dinner, but for lunch they have a buffet. I am dying to go to the buffet, so I can try more things! Even my super picky 7 year old has become a fan. When talking about what we should have for Christmas dinner, he suggested Indian food. We didn’t, we had ham, but that just shows you how much he likes it.

One of our favorite dishes is Indian Butter Chicken. I usually use a spice packet, so the work is minimal. But I have really been wanting to try it from scratch. I found a recipe that didn’t have any unique ingredients, that I couldn’t find in my regular grocery store. And I was really surprised how easy this actually was. I measured all the spices before I started cook, so there wasn’t any running around the kitchen. It was ready in about 30 minutes, and it was an easy 30 minutes.

I served it over rice, and with a side of homemade Naan bread. It was delicious. The sauce was rich, and had so much flavor. The naan was perfect for soaking up all of the extra sauce. It wasn’t spicy, but you could up the cayenne, and it would add a little heat. As much as my 7 year old likes the flavors of Indian food, he doesn’t like the heat. No surprise this was better than the spice mix I normally use. Given how easy it was, and that most of the ingredients are pantry staples in my house, I know I will be making this again soon!

I am always posting new recipes over at my site, Dinners, Dishes, and Desserts. I hope you will stop by, I love hearing from new readers!

Indian Butter Chicken

1 tablespoon peanut oil, divided
1/4 cup red onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 inch ginger, grated
3 cloves garlic, grated
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain Greek yogurt
2/3 cup skim milk
1/3 cup heavy cream (or half-and-half)
1 cup tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper

1 tablespoon peanut oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garam masala
1/4 teaspoon cayenne

In a small bowl put the butter, lemon juice, ginger, garlic, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Set aside.

In a large saucepan, heat 1 tablespoon oil over medium high heat.  Saute onion until soft. Add bowl of butter and spices. Cook for 1 minute. Add tomato sauce, cook for 2 minutes, stirring frequently. Add yogurt, milk, and heavy cream. Stir until well combined. Reduce heat to low, simmer for 10 minutes, stirring frequently. Season with salt and pepper.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat. Cook chicken for about 10 minutes, until lightly browned. Reduce heat, mix in 1 teaspoon garam masala and cayenne. Add about 1/4 cup of the sauce (from the saucepan), and simmer until the liquid is absorbed, and the chicken is cooked through. Add the chicken to the saucepan. Simmer for 5 to 10 minutes. Serve over rice and/or with Naan bread.

Source: Adapted from AllRecipes

Whole Grain Rosemary Fudge Brownies

Simple, moist, and delicious!


Oooooooo, rosemary!!

Fragrant, delicious, and oh so versatile.

Now, I love just about ALL fresh herbs, so it’s super hard to pick a favorite. But, if I had to, it would probably have to be rosemary. After all, not only is it exquisitely yummy, but its aroma alone can get my mouth watering every, single time.

We’ve tried — and loved — rosemary in so many different ways:  with garlic, lemon, potatoes, Kalamatas…you name it. The possibilities are truly endless.

And then, of course, there’s rosemary and chocolate.

We first fell in love with this unique flavor combination with our Dark Chocolate and Rosemary Lava Cake, and we’ve been dying to try it again ever since. Thus, these brownies were born.  And, trust me, they did not disappoint.  In fact, we’re ready to try cookies next!

Fellow dark chocolate aficionados, prepare to fall head over heels for these delectably moist, luscious bites of rich chocolaty goodness.

What’s your favorite way to enjoy rosemary?  Be sure to let us know in the comments.



Whole Grain Rosemary Fudge Brownies

(Yields 20 brownies)


Preheat the oven to 350 degrees F.

Combine the first four ingredients in a large bowl.  Stir in the flour and rosemary until well combined.

Lightly grease a 7 x 11 baking dish (we used virgin coconut oil).  Spread the batter evenly into the dish.

Bake for 35 minutes, or until the edges are firm, and the center is almost set.

Cool to room temperature, cut into squares, and serve!