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Grilled Curry Chicken Skewers

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Grilled Curry Chicken Skewers Recipe

This Grilled Curry Chicken Skewers Recipe takes chicken to the next level. The beautiful color and spicy flavor of the chicken makes this dish special. Serve right off the grill warm, or enjoy cold for a picnic or added to a salad. I hope you enjoy this chicken marinade recipe and it brings variety to your family meals.

While it does take some time to marinade (I prefer overnight), it takes very little prep and cooking time. I like to make a batch for leftovers whenever I’m already using my grill.

Grilled Curry Chicken Skewers Recipe
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Grilled Curry Chicken Skewers

Grilled Curry Chicken Skewers Recipe add a beautiful color and spicy flavor to chicken making a special dish.
Prep Time10 mins
Cook Time15 mins
Marinading Time4 hrs
Total Time4 hrs 25 mins
Course: Main Course
Cuisine: Asian
Servings: 6 servings
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 1/2 pounds chicken boneless and skinless

Marinade

  • 2 tbsp curry powder
  • 1/2 cup olive oil extra virgin
  • 1/2 cup soy sauce low sodium
  • 6 cloves garlic minced

Instructions

  • Cut chicken into cubes (about 1 1/2 inches).
  • Combine curry powder, olive oil, soy sauce and garlic in a zip top bag; combine ingredients.
  • Add chicken to the marinade and refrigerate for 4 hours to 2 days (I usually marinade overnight).
  • Start grill.
  • Add chicken to skewers.
  • Grill, turning occasionally, until done (about 15 minutes).
  • Serve warm, or enjoy cold for a picnic or added to a salad.

Notes

If using wooden skewers, soak them in water while grill is warming up (about 1 hour), to prevent burning.


Grilled Curry Chicken Skewers Recipe

Cheesy Eggplant Casserole

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Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet

Easy Cheesy Eggplant Casserole combines the hominess of your favorite comfort food, while still adding veggies to your family’s diet. This casserole is so easy to make and your family and friends will love the cheesy goodness.

It is the perfect side dish for a family dinner, or take it to a pot luck or covered dish dinner to share with your friends. This is a family favorite around our house and we rarely have leftovers. I hope you enjoy this comforting casserole as much as we do.

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet
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5 from 1 vote

Cheesy Eggplant Casserole

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Servings: 8
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 3 medium eggplants peeled and cubed
  • 1 cup milk
  • 1/2 cup butter (1 stick)
  • 8 ounces cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/2 cup panko bread crumbs

Instructions

  • Boil cubed eggplant for about 25 minutes. The eggplant will be tender, but not mushy.
  • While eggplant is boiling combine milk, butter and cheddar cheese in a saucepan. Cook over medium heat until cheese is almost completely melted.
  • Drain eggplant and spread evenly in a 2 quart casserole dish. Pour cheddar cheese sauce over eggplant.
  • Cover with shredded mozzarella cheese, and then sprinkle with panko bread crumbs.
  • Bake at 350 degrees for about 45 minutes until mozzarella cheese is melted and top is golden brown.

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Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet

Moussaka (Greek Eggplant Casserole)

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Moussaka - Greek Eggplant Casserole

I absolutely love Greek food and Moussaka is the perfect go-to comfort food. Moussaka is a Greek Eggplant Casserole that is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative. Since it does take a bit more time to prepare than most of my go-to dinner dishes, I don’t make it as often as I’d like, but thoroughly indulge when I do.

Moussaka - Greek Eggplant Casserole
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Moussaka (Greek Eggplant Casserole)

Moussaka is a Greek Eggplant Casserole, and perfect for comfort food. It is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative.
Prep Time1 hr 45 mins
Cook Time1 hr
Total Time2 hrs 45 mins
Course: Entree
Cuisine: Greek
Servings: 6
Author: Patti from CooksRecipeCollection.com

Ingredients

For Eggplant:

  • 3 medium eggplant
  • 3/4 cup olive oil extra virgin

For Meat Sauce (or Vegetarian Option):

  • 1/4 cup olive oil extra virgin
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 1/2 pounds ground lamb or beef (or 1 package frozen soy crumbles)
  • 3 tomatoes chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano (or 2 tsp fresh oregano)
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • 1/2 cup dry red wine
  • salt and pepper to taste

For Bechamel Sauce:

  • 4 tbsp butter
  • 6 tbsp flour
  • 2 cups milk
  • 1/8 tsp ground nutmeg
  • 2/3 cup Parmesan cheese freshly grated
  • 1 tsp salt
  • white pepper to taste

For Moussaka Assembly:

  • 1 cup Parmesan cheese

Instructions

  • Preheat oven to 450 degrees.
  • Peel and slice eggplant into 1/2 inch slices. Brush both sides of the eggplant slices with olive oil, and bake in a single layer for 10 minutes on each side. They will be golden browned. Set aside to cool. Reduce oven temperature to 350 degrees.
  • For meat sauce, heat the oil in a large saute pan over medium heat. Add onion and garlic cook about 15 minutes or until translucent; add and ground meat (or Frozen Soy Crumbles) to the pan and cook for an additional 15 minutes, or until the meat is browned or the Soy Crumbles have thawn completely. Add the remaining meat sauce ingredients, and cook for about 20 minutes, or until moisture has evaporated. Set this mixture aside.
  • For Bechamel sauce, melt butter under low heat in a medium saute pan, add flour and cook for about 1 - 2 minutes. This will be a white sauce, so don't allow it to brown at this point. Slowly whisk in milk. Continue stiring until mixture is thickened and smooth, about an additional 15 minutes. Remove from heat and add 2 tablespoons of the Parmesan cheese. Set sauce aside.
  • To assemble moussaka, place one layer of eggplant slices on bottom of a 13 x 9 inch baking dish, overlapping slices. Spread the eggplant with 1/3 of the meat sauce, then sprinkle with 1/3 cup Parmesan cheese. Add two more layers of eggplant, meat sauce, and cheese. Cover the layers with the Bechamel sauce, and sprinkle with the remaining Parmesan cheese.
  • Bake Moussake for about 1 hour, or until mixture is bubbly and golden browned on top. Let sit for about 20 minutes after removing from oven, cut and serve.

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Moussaka (Greek Eggplant Casserole) is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative.

Sautéed Garlic Spinach

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This sautéed garlic spinach is such a quick and healthy side for a weekday dinner; and tasty enough to be served with an elegant entrée.

Sauteed Garlic Spinach Recipe

I’m always looking for new and tasty ways to increase the healthy foods to my family’s diet. Adding a variety of colorful fruits and vegetables, is always my goal. Spinach has so many health benefits, that I try to include it in our diet as much as possible.

This sautéed spinach with garlic is such a quick and healthy side for a weekday dinner, and tasty enough to be served with an elegant entrée. I hope you enjoy this quick and easy side dish too!

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Sauteed Garlic Spinach - This sautéed garlic spinach is such a quick and healthy side for a weekday dinner; and tasty enough to be served with an elegant entrée.
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5 from 5 votes

Sautéed Garlic Spinach

This sautéed garlic spinach is such a quick and healthy side for a weekday dinner; and tasty enough to be served with an elegant entrée.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Side Dish
Cuisine: American
Servings: 2
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 tablespoon olive oil extra virgin
  • 4 cloves garlic sliced
  • 1 bunch fresh spinach (bagged fresh spinach can be substituted)
  • salt and pepper to taste

Instructions

  • Wash spinach thoroughly and remove stems. Set spinach leaves aside on paper towels to dry.
  • Slice garlic cloves thin. It is important that the slices are relatively evenly sliced, to ensure even cooking.
  • Heat olive oil in large sauté pan, over medium heat. Add garlic slices and cook until lightly browned. This will take about 5 minutes.
  • Add spinach and cook until leaves are wilted, stir frequently. This will take about 2 minutes.
  • Season with salt and pepper, to taste.

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Sauteed Garlic Spinach

Healthy Spice Rub Salmon over Forbidden Rice

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Healthy Spice Rub Salmon over Forbidden Rice

This is my go-to salmon recipe, which I cook quite frequently. I love that this dish not only has a upscale restaurant appeal; it’s also quite tasty, can be prepared quickly, and also has so many health benefits.

I was inspired by a Dr. Oz show many years ago that spoke of the health benefits of turmeric and other spices, so love that I’m adding healthy spices to my family’s diet. This healthy spice rub mixture is not only good for salmon, but I have used this versatile spice rub for other fish varieties and scallops. And yes, it’s also Dr. Oz speaking of the health benefits of salmon that inspired me to cook salmon so frequently.

Forbidden rice has a beautiful appearance on a plate (I love the contrast in colors against the salmon) and has an amazing nutty taste. It’s also a great source of the antioxidants referred to as anthocyanins. Although it is also known as black rice, forbidden rice is actually a very dark purple in color, so contain the same antioxidant benefits of blueberries and acai.

I hope you enjoy this quick, tasty and healthy dinner entrée as much as my family does.

 

Healthy Spice Rub Salmon over Forbidden Rice
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Healthy Spice Rub Salmon over Forbidden Rice

Healthy and elegant salmon dinner you can cook at home, in about 30 minutes.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Entree
Cuisine: American
Servings: 2
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 cup Forbidden Rice
  • 1 3/4 cups water
  • 2 salmon fillets I get mine here
  • 2 tablespoons olive oil I get mine here
  • 1 tablespoon ground ginger
  • 2 teaspoons sage
  • 1 teaspoon turmeric

Instructions

Rice:

  • Combine rice and water in a sauce pan and bring to a boil; reduce heat and simmer for an additional 30 minutes.
  • Let stand for a few minutes and fluff with a fork before serving.

Salmon:

  • Mix ginger, sage and turmeric in a small bowl until well combined.
  • Generously sprinkle spice mixture on both sides of salmon fillets and set aside. Reserve some of the spice mixture to use as a garnish.
  • While rice is cooking, heat olive oil in a medium size skillet over medium heat.
  • Pan fry salmon fillets over medium heat, about 5 minutes on each side or until desired doneness.
  • To plate, place a salmon fillet over the forbidden rice. Garnish with reserved spice mixture.

 

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Healthy Spice Rub Salmon over Forbidden Rice

Spinach and Ricotta Crepes

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These Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for any special occasion.

Spinach and Ricotta Crepes

These Spinach and Ricotta Crepes are another great savory crepe recipe option. I love the ease of this recipe. It does take some time to cook the crepes and spinach and then assemble them.

To allow for more time with family and friends, they can be made ahead of time and baked right before you are ready to serve them. This allows you to put together an elegant dinner in just 10-15 minutes.

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Spinach and Ricotta Crepes
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Spinach and Ricotta Crepes

These Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for any special occasion.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Entree
Cuisine: French
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 8 8 inch crepes like our Classic French Crepes
  • 2 pounds fresh spinach
  • 15 ounces ricotta cheese
  • 1/2 cup feta cheese crumbled
  • 1 egg lightly beaten
  • 1/2 teaspoon nutmeg freshly grated
  • salt and freshly ground pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons Parmesan cheese

Instructions

  • Preheat oven to 350 degrees.
  • Cook spinach over medium heat until slightly limp. You may need to do this in batches depending on the size of your pan.
  • Drain the spinach and press out any excess liquid, then chop finely and set aside.
  • In a medium bowl, combine cheeses, egg, nutmeg, salt and pepper.
  • Stir spinach into cheese mixture to combine.
  • Spoon 1/8 of spinach and cheese mixture (about 1/2 cup) into each crepe and roll up.
  • Place in a greased 9 x 13 inch baking dish.
  • Brush the tops of the crepes with olive oil and sprinkle with Parmesan cheese.
  • Bake for about 10 minutes, or until starting to brown and heated through.

Notes

If you are preparing ahead of time and keeping in the refrigerator, increase the cooking time to 15 minutes.

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Spinach and Ricotta Crepes

Four Cheese Crepes

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These Four Cheese Crepes make the perfect elegant dinner entrée to serve on a special romantic evening or to celebrate Bastille Day.

Four Cheese Crepes make the perfect elegant dinner entrée to serve on a special romantic evening or to celebrate Bastille Day

These Four-Cheese Crepes make up my family’s favorite French dinner. Each year as we watch Tour de France (my husband is the cyclist in the family), we traditionally celebrate Bastille Day; which always occurs during the 3-week long race. What better way to celebrate a country’s freedom (even if it’s not the country where you reside) than with a decadent meal and a glass of Champagne?

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Four Cheese Crepes
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4.67 from 3 votes

Four Cheese Crepes

These Four Cheese Crepes make the perfect elegant dinner entrée to serve on a special romantic evening or to celebrate Bastille Day.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entree
Cuisine: French
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 8 8 inch crepes like our Classic French Crepes
  • 15 ounces ricotta cheese
  • 4 ounces fresh goat cheese with herbs at room temperature
  • 8 ounces Gruyere cheese grated
  • 2 tablespoons Parmesan cheese grated
  • 1 egg
  • 1/4 teaspoon nutmeg freshly grated
  • 1 tablespoon olive oil extra virgin
  • 2 tablespoons Parmesan cheese grated
  • 1/8 teaspoon nutmeg freshly grated

Instructions

  • Preheat oven to 375 degrees.
  • In a mixing bowl, combine ricotta cheese, goat cheese, Gruyere, 2 tablespoons Parmesan, egg and nutmeg.
  • Place even amounts of cheese mixture into the middle of each crepe, folding in the sides then rolling up.
  • Place each filled crepe into a greased 9 x 13 inch baking dish, seam side down.
  • Brush the tops of the crepes with olive oil and sprinkle with the remaining Parmesan cheese and additional freshly grated nutmeg.
  • Bake in the oven for 10 minutes or until lightly browned.

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Four Cheese Crepes

Scallops with Stir Fried Vegetables

By 11 Comments
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For those nights when you want a more special meal while still staying on the healthy side, Scallops with Stir Fried Vegetables may be just the recipe you’re looking for. This scallop recipe gives you a bit of Japanese Steakhouse taste at home, and it’s also a dish that can be presented beautifully for a special dinner occasion.

 

Scallops with Stir Fried Vegetables
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5 from 2 votes

Scallops with Stir Fried Vegetables

An elegant scallops dish with a Japanese steakhouse flair.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Cuisine: Japanese
Servings: 4
Author: Patti

Ingredients

  • 4 teaspoons olive oil divided
  • 1 1/2 pounds scallops
  • 1 medium onion cut in half then thinly sliced
  • 7 ounces fresh shiitake mushroom remove caps and slice, discard stems
  • 1/2 tablespoon freshly grated ginger root
  • 2 cloves garlic minced
  • 1 cup shredded carrots
  • 1 cup mung bean sprouts
  • 2 tablespoons soy sauce low sodium
  • 2 tablespoons fresh lemon juice
  • 1 small bunch scallions sliced (for garnish)

Instructions

  • Dry scallops with a paper towel. This will allow for a nice sear on the scallops. Set aside.
  • Cut onion in half, then slice each half into thin slices. Set aside.
  • Remove mushroom stems and discard. Slice caps and set aside.
  • Mince 2 cloves garlic. Set aside.
  • Shred 1 cup carrots. Set aside.
  • Slice scallions to use for garnish and set aside.
  • Heat 2 teaspoon of olive oil in a large skillet over medium high heat. This will be used for the vegetables.
  • Add onions and stir fry until lightly brown, about 3 minutes.
  • Add mushroom caps to onions and cook an additional 2 minutes. The onions and mushrooms will be almost tender.
  • Add ginger and garlic and cook about another 1 minute.
  • Add carrots and bean sprouts and cook another 2 minutes. At this point all vegetables should be soft.
  • Remove vegetables from heat and add the soy sauce and lemon juice.
  • While vegetables are cooking, heat the other 2 teaspoons of olive oil in a small skillet over medium high heat. This will be for the scallops.
  • Cook scallops in a single layer until nicely browned, about 2-3 minutes on each side.
  • Remove scallops to a plate to rest while vegetables cook.
  • To plate: Divide vegetables even between 4 plates, add scallops on top of vegetables and garnish with scallions.

 

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Baked Sweet Potato Fries

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Baked Sweet Potato Fries

 

One of my favorite pub snacks are sweet potato fries. This savory snack or side dish is the perfect accompaniment to a cool beer and a hearty sandwich.

Why not reduce the guilt and enjoy this healthier, baked version at home? They are easy to make and so satisfying!

Baked Sweet Potato Fries
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Baked Sweet Potato Fries

Sweet Potato Fries are one of my favorite pub snacks, baked instead of fried for a healthy twist. Enjoy!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Servings: 4
Author: Patti from Cooks Recipe Collection

Ingredients

  • 1 1/2 pounds sweet potatoes (about 3 medium sized sweet potatoes)
  • 1 egg white
  • Olive oil cooking spray
  • 2 teaspoons ground paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat your oven to 400 degrees.
  • Combine paprika, garlic powder, salt and pepper in a small bowl. Mix well.
  • Peel potatoes, then cut into 1/2 inch thick strips. Place the potatoes in a large bowl.
  • Pour lightly beaten egg white over potato strips and toss to coat well on all sides.
  • Sprinkle spice mixture over potatoes and toss again to coat evenly.
  • Spray a large baking sheet with cooking spray.
  • Lay potato strips on baking sheet in a single layer, without touching each other.
  • Spray tops of potatoes with cooking spray and bake for 25 to 30 minutes, or until golden brown.

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Baked Sweet Potato Fries

Oven Roasted Rosemary Red Potatoes

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Serves 4

Ingredients:

1 1/2 pounds red potatoes (washed and cut into wedges)
2 sprigs fresh rosemary (washed and leaves removed)
3 T. olive oil
1/2 t. salt
1/8 t. pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. Combine rosemary leaves, salt and pepper in a small bowl.
  3. Coat potatoes well with olive oil in a mixing bowl. Add seasonings to the bowl and coat well.
  4. Spread potatoes evenly in a single layer on a baking sheet, and bake for 30-35 minutes or until tender and lightly browned.
  5. Serve.