Keema Samosas

I am sure at some point in our lives, we have all been advocates of the 30 second rule when food hit the floor. Or, maybe, in your case it was the 60 second rule? Or the 3-minute rule? Either way, I am not here to judge – but I do have a story for y'all.

Back during my middle school years, my classmates and I would frequent our school café during lunch time. Now, this was different to the lunch room, as in here you got to purchase several Indian snack foods for just a few Dirhams (I spent my middle school years at an Indian School in Abu Dhabi – hence the currency).

Well, this café had some of the very best samosas we had ever eaten. They were so good that if you didn't pick up a morsel in 30 seconds – someone else would! They were so good that once when a friend found a cockroach in her samosa, instead of throwing the whole thing, she ate around it! No lie! These samosas were legendary – and are the highlight of the menu at every reunion party!

Now, these samosas are a far cry from those samosas. These are made with a version of that chicken keema I shared not too long ago. And, instead of being fried, these samosas are baked.

I experimented with a phyllo crust, and while the flaky phyllo was a textural delight to the chicken keema, it wasn't exactly as thick as I wanted the crust to be. So, I opted to use some gluten-free crescent rolls I stumbled on – and they were the perfect balance of crust to filling.

It was a bit tricky figuring out the best folding option, and the end result doesn't look as appealing as the phyllo samosas were, but, y'all, these tasted so good – y'all would just have to try them to believe me. So prep a tall jar of cold lemonade and get to baking!

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Keema Samosas Recipe

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Ingredients

• 3-4 tablespoons olive oil
• 1 onion, chopped
• 2 teaspoons grated fresh ginger
• 3 cloves garlic, chopped
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1-2 mint leaves, chopped
• 1 pound ground chicken
• 1 cup peas
• 3 tablespoons tomato paste
• 1 serrano pepper, chopped, or jalapeño
• 1 carrot, grated
• 1 can gluten free crescent rolls
• 1 egg white, beaten

Directions

1. Preheat oven to 375°F.
2. Sauté onions, garlic and ginger in a pan with olive oil, over medium heat for about 7 minutes then move this onion mix to the sides of the pan.
3. Add in the ground chicken and sauté for about 5 minutes.
4. As soon as it begins to brown and extra liquid starts to seep from it, add the bay leaf, the mint leaves, green chili, the cardamom, cloves, garam masala, turmeric, coriander, paprika, cumin, and chili powder and sauté for about another 5 minutes.
5. Add in the green peas and tomato paste and grated carrots and let cook for about 3 more minutes, stirring well.
6. Remove bay leaf.
7. Remove crescent rolls from canister and divide into 8 segments and using a rolling pin, roll these segments out.
8. Add 1-2 tablespoons of chicken keema mix to the rolled out crescent roll in a position where it can be still folded over. Brush the edges with the egg white and fold over one side and then crimp the edges.
9. Repeat till all 8 are made.
10. Lay on a parchment lined baking tray and bake for 25 minutes.
11. Serve with chutney or sambal oelek.

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Sicilian Chicken Soup

We love eating at our local Carrabba's Italian Grill; however, having a crazy toddler means we always don't get to eat out. Most of the time we are doing curb-side carryout instead.

Last year, I decided to finally try my hand at making a copycat version of Mama Mandola's Chicken Soup. I have a copycat recipe for Carrabba's minestrone soup and I wanted to perfect the spicy Italian chicken soup recipe.

I opted to use my slow cooker for this recipe versus cooking on the stovetop. I've tried it both ways and I found that unless I'm planning to camp at home all day that the slow cooker is the best method for me. And it fills your home with the delicious smells of a slow simmering soup!

The most time consuming part of this entire soup is all the prep you need to do to get the vegetables ready for the soup. Lots of dicing and chopping, but totally worth it!

And the key to this soup is the green bell pepper followed by the white pepper. Not black pepper, but white pepper. It's a bit spicier and will give the same hint of heat you get when you eat this soup at the restaurant.

I also like to cook the ditalini pasta noodles separately and place a few spoonfuls into the bowl, then ladle the chicken and vegetables and broth. By not cooking the pasta in with the soup you maximize the broth. The noodles will suck up all the broth over time and will leave you with noodles, chicken, and vegetables and it will be more stew like than soup-like!

So take my advice and stretch your soup even further - take the extra step to cook your pasta separately! If you're craving a spicy chicken soup or maybe entertaining for a crowd and want to add a soup to your menu, definitely give my recipe for Sicilian chicken soup a shot!

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Sicilian Chicken Soup Recipe

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Ingredients

• 4 carrots, peeled and diced
• 4 stalks celery, diced
• 1 green bell pepper, cored and diced
• 2 medium baking potatoes, diced
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 14.5 ounce can diced tomatoes, with juice
• 1 tablespoon fresh parsley
• 1 teaspoon italian seasoning
• 1/2 teaspoon white pepper
• dash of crushed red pepper flakes
• 2 boneless skinless chicken breasts
• 2 32 ounce containers chicken stock
• 1 tablespoon salt
• 1 pound ditalini pasta

Directions

1. Place the carrots, celery, green bell pepper, baking potatoes, onion, garlic cloves and diced tomatoes in the slow cooker.
2. Sprinkle with parsley, Italian seasoning, white pepper, and red pepper flakes, mix well.
3. Add in the chicken breast and chicken stock.
4. Mix well until everything is covered. Cook on low heat for 8 hours.
5. Once soup is ready, boil a pot of water, add 1 tablespoon salt, and add in the ditalini pasta once the water is boiling.
6. Cook for 10 minutes, drain, rinse and set to the side.
7. Remove the chicken breast, shred in a bowl and place back in the soup pot.
8. Ladle chicken soup in bowls and top with 1/4 cup cooked ditalini noodles per bowl. 

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Ranch Pulled Chicken Sandwich

This ranch flavored pulled chicken sandwich are topped with a heaping serving of white BBQ slaw! Grab a bib and prepare to dig in!

I fear I'm becoming somewhat of a "one trick pony" when it comes to feeding a crowd. When faced with any large gathering of hungry people, whether it's a birthday, a holiday or random event, my go-to recipes are pasta with meat sauce, chili, or BBQ. Each one of those are simple, slow cooker friendly, can easily be doubled and seem to please almost anyone.

The only problem with these recipes is I get tired of them. I mean how many times can you make pork BBQ? My solution to my crowd-feeding rut was to keep the BBQ, but make chicken instead. Everyone loves chicken, right?

I love my slow cooker, so this was a winning combination from the start. I did these ranch pulled chicken sandwiches a little differently, however. Instead of the typically tomato-based BBQ chicken, I slow-cooked chicken breast with ranch seasoning and a little ginger ale. This gave the chicken a savory yet unexpectedly sweet flavor that is as delicious as it is unique.

Because a good slaw is a must with BBQ sandwiches, I combined a simple slaw mix with bacon, and instead of using a typical mayo dressing for my slaw, I created a tangy homemade white BBQ sauce.

If you aren't familiar with white BBQ sauce, this mayonnaise and vinegar-based sauce seems to be more popular in the south. The white BBQ sauce is positively addicting, and it works well with these slightly sweet ranch pulled chicken sandwiches.

These sandwiches have quickly taken the place of my usual pork BBQ go-to. Come to think of it, maybe these sandwiches are a little too good. I have to birthday parties coming up, and guess what I'll be serving? Ranch pulled chicken sandwiches!

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Ranch Pulled Chicken Sandwich Recipe

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Ingredients

For the Chicken:

• 3 pounds boneless skinless chicken breast
• 1 package dry ranch seasoning mix
• 2 cloves garlic, minced
• 12 ounces ginger ale

For the Slaw:

• 1 cup shredded carrots
• 3 cups shredded napa cabbage
• 2 tablespoons green onion
• 4-6 slices cooked bacon, chopped

For the White BBQ Sauce:

• 1 cup mayonnaise
• 1/2 cup apple cider vinegar
• 1 tablespoon black pepper
• 2 tablespoons buttermilk

For Serving:

• brioche buns

Directions

To Make the Chicken:

1. In a crock-pot, combine chicken breast, seasoning, garlic and ginger ale.
2. Cover and cook on high for 3-4 hours.
3. Shred chicken with two forks when ready.

To Make the Slaw:

1. In a bowl, combine carrots, cabbage, green onions and cooked bacon.
2. In a small bowl, whisk together mayo, vinegar, pepper, and buttermilk.
3. Pour dressing over slaw and toss to coat.

To Serve:

1. Top brioche buns with shredded chicken, place slaw over chicken and serve.

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Chocolate Peanut Butter Cookie Pizza

This chocolate peanut butter cookie pizza is amazing! The crust is ultra-thick. It's the thickest, softest, and most peanut buttery cookie crust you can find. It probably qualifies as a bit more than a cookie pizza crust, and maybe these are more like cookie bars, but whatever – I'm going with 'super thick cookie pizza'. K? That was my original idea, and I'm sticking to it!

I used my easy peanut butter cookies recipe to create the crust for this impeccable cookie pizza and that recipe is turning out to be incredibly versatile. I made a white chocolate peanut butter blondie cheesecake with it as the crust too, and it was insanely good.

And here it's giving us a super thick and chewy peanut butter cookie pizza.

What's perfect about how this cookie crust bakes is that it makes a nice little well. It puffs at the edges, and is slightly flatter in the center. It provides exactly the right dam for trapping in a pool of melted peanut butter and chocolate ganache to top it with!

I used creamy peanut butter in the crust, but crunchy for the topping. Why? Well, I ran out of creamy peanut butter. It's a rarity to run out of peanut butter at all in my house, but if we do, it's usually creamy. I'm definitely more of a crunchy gal myself – at least, when it comes to eating it by the spoonful, and so I never risk running out. We carry way more crunchy PB in this house than creamy!

The crunchy peanut butter worked out nicely though because the peanuts provide some texture and crunch!

Next up is a layer of rich and creamy chocolate ganache. You can make the ganache easily in about one minute's time in the microwave. It's incredible combined with the layer of peanut butter!

When you're sprinkling on the M&Ms and peanut butter chips as the topping, don't worry too much about precision! I used about half cup of each, but use as much as you like.

I wanted them to cover nearly the whole top of the cookie pizza so that there are M&Ms and peanut butter chips in every bite. This fantastic chocolate peanut butter cookie pizza is simple to prepare, and is wonderful and decadent treat!

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Chocolate Peanut Butter Cookie Pizza Recipe

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Ingredients

For Peanut Butter Cookie Crust:

• 2 cups creamy peanut butter
• 2 cups granulated sugar
• 2 large eggs

Toppings:

• 1/2 cup creamy peanut butter, or chunky peanut butter
• 8 ounces milk chocolate chips
• 1/3 cup heavy whipping cream
• 3 tablespoons butter
• 1/2 cup miniature m&m's candies, or regular m&ms candies
• 1/2 cup peanut butter chips

Directions

To Make the Peanut Butter Cookie Crust:

1. Preheat oven to 325°F.
2. In a large bowl, combine creamy peanut butter, sugar, and eggs with a spoon or spatula until blended.
3. Press into the bottom of a well-greased 8-inch springform pan.
4. Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
5. Cool in pan on a wire rack for 15 minutes before releasing the sides of the springform pan. Cool completely.
6. Run a knife around the bottom edge of the cookie crust to loosen, and transfer it to a serving platter.

For the Toppings:

Make the Peanut Butter Sauce:

1. In a small microwave-safe bowl, heat the peanut butter for 30-45 seconds, or until thin and runny.
2. Spread the melted peanut butter over the cookie crust in an even layer, to within 1 inch of the edges.
3. Place in the refrigerator for 10-15 minutes to allow the peanut butter to chill and to set.

Make the Chocolate Ganache:

1. Meanwhile, in a medium microwave-safe bowl, combine milk chocolate chips, heavy whipping cream, and butter.
2. Heat on high for 1-2 minutes, or until heavy cream begins to boil.
3. Whisk until chocolate chips are completely melted and the mixture is smooth.
4. Place in the refrigerator for 10-15 minutes to allow the ganache to slightly thicken.

To Serve:

1. Once the peanut butter layer on the cookie crust is set, and the ganache is slightly thickened, spread the ganache over the peanut butter layer in an even layer.
2. Immediately sprinkle with M&Ms and peanut butter chips.
3. Allow 30 minutes to set. Cut and serve!

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Strawberry Rhubarb Stir Fry

"No. I will not eat a savory-strawberry rhubarb stir fry for dinner," said Mr. FFF as he angrily poured himself a bowl of cereal to eat instead.

"The ONE day you actually make us fresh food, and we aren't forced to eat cold, leftover zucchini noodle casserole from your photoshoot earlier that day, and you try feed me strawberry and rhubarb. FOR DINNER?!"

This is the real-life convo that happened in my very kitchen when I told the hubs that I was going to make him a fresh-warm-not-leftover-chicken kinda dinner that night. There was anger. Think of the most exciting thing in the world EVER, and then pretend that it's the total OPPOSITE of that. That is how the Huborama reacted when I told him about the potentially-gross-but-ALSO-potentially-amazing idea that had been swirling around my food-blogger-brain for a few days.

He was not pleased with me. SO not pleased that he straight up started eating his bowl of homemade cereal BEFORE I had even finished making dinner. Liiike, without even giving it a tasting-CHANCE.

Rude.

You know what though? You're not far off are you? I can feel your judgy little taste buds also giving off the EXACT same not-good-juju-vibes THROUGH MY SCREEN. You're thinking that this classic combo is REALLY only for strawberry rhubarb jam or some sort of rhubarb and fresh strawberry pie and you're juuuuust not sure about doing the rhubarb-strawberry-stir-fry dance for dinner tonight.

You're thinking that my food-blogger-brain may have just JUMPED off the deep end into crazy town, and you'll stick to your super safe and boring chicken taco salad for dinner instead.

I'm in your head. Creeepy.

I'm not going to even lie to you, since we are besties and I know you can see through that kind of shenanigans, I was worried about this recipe when it was still in its idea stage and lived only inside my head. You know those things that are either going to be, like, SO SO SO taste-bud-falling-off-your-head good, or SO SO SO I'd-rather-eat-crickets bad?

This was one of those. Also, I do not know why crickets were the first thing that came to mind. You just gotta roll with it.

But, you guys. We need to discuss something. AKA: we need to talk about that sour, crimson-colored rhubarb kind of juuuust melts together with a few splashes of tangy, zesty lime juice and fresh orange juice, to create this magical sweet-but-tart sauce that gets up close and personal with cool mint, juicy strawberries, tender chicken, and just a few sprinkles of crunchy, toasty almonds.

This stir fry is basically just one, BIG, mish-mash of crazy deliciousness with a HUGE helping of texture on the side. Aaannnnd, I triple-heart-double-tap-whatever-else-you-wanna-say kinda fell in love with each tangy-sweet bite that hit the tip of my tongue and sent happy-healthy-food-vibes all the way into my tummy. Yep, you need in on that kinda dinner-action.

And then … IT CAME TIME FEED THE BEAST. Err … husband. You get it.

You know what?

He. Had. Seconds.

Which means, I win.

Not that it's about winning.

But you and I both know that is.

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Strawberry Rhubarb Stir Fry Recipe

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Ingredients

• 2 large zucchini squashes
• salt
• 1 1/2 teaspoons olive oil
• 3/4 cup rhubarb, chopped
• 1/2 teaspoon minced fresh ginger
• 8 ounces chicken breast, cubed
• 1/2 cup orange juice, plus 2 teaspoons, divided
• 4 teaspoons honey
• lime zest, from 1 large lime
• juice from half a large lime
• 2 teaspoons minced fresh mint
• 1/2 cup sliced strawberries
• 2 tablespoons toasted slivered almonds

Directions

1. Using the 3mm blade of your spiralizer, spiralize the zucchini. Place the zoodles into a strainer set over a large bowl. Add a pinch of salt and stir around, letting them sit in the colander to release some moisture.
2. In a large pan, heat the olive oil over medium heat. Add in the rhubarb and ginger and cook until the rhubarb softens and begins to brown, about 2-3 minutes. Then, add in the chicken and cook until the outside is golden brown, about 4-5 minutes.
3. Add in 1/2 cup of the orange juice, reserving the rest for later, along with the honey and lime zest and juice. Season with a pinch of salt.
4. Turn the heat up to high and boil for 1 minute. Then, reduce the heat to medium and simmer until the sauce thickens, about 4-5 minutes, stirring frequently.
5. Press out the water from the zucchini and place them onto a paper towel. Cover with another paper towel and press out as much water as you can. Divide between two plates.
6. Pour 1 teaspoon of orange juice and half of the mint (1 teaspoon per plate) over each of the piles of zucchini noodles and then divide the chicken and sauce on top of each pile. Divide the strawberries and toasted almonds on top.
7. Mix it all up and DEVOUR.

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