Getting Results for Dinner-- Week of 8/21/23

This week’s recipes from MamaLovesFood.com.

MONDAY

Chicken Tikka Masala

Ingredients

MARINADE

• 2 pounds boneless/skinless chicken (breasts or thighs) cut into pieces
• 1 cup plain yogurt
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

SAUCE

• 2 tablespoons oil
• 1 small onion finely diced
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 2 teaspoons garam masala
• 2 teaspoons turmeric
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 3 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 1 cup chicken broth
• ½ cup heavy cream

Instructions

• Combine all the ingredients for the marinade. Add the chicken and allow to marinate in the fridge for at least one hour to overnight.
• Heat oil in a large skillet over medium heat. Add the chicken and cook, stirring, until cooked through, about 5 - 7 minutes. Remove chicken from pan and set aside.
• To the pan, add the onion, garlic and ginger and cook until onions are translucent.
• Sprinkle in the garam masala, turmeric, smoked paprika, chili powder and cumin, stir until well combined and cook for a few minutes to allow flavors to meld together.
• Add in the tomato paste, crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and allow to simmer until sauce has thickened, about 8 - 10 minutes.
• Return the cooked chicken to the pan and stir in the heavy cream.

TUESDAY

Salt & Vinegar Potatoes

Ingredients

• 2 pounds baby potatoes halved (we used honey gold)
• 1 cup distilled white vinegar
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• freshly ground black pepper
• optional finishes: coarse sea salt, chopped fresh chives

Instructions

1. Place the potatoes in a large pot along with the white vinegar and the kosher salt. Add enough cold water to the pot to cover the potatoes by about 1″.
2. Bring the water to a boil, reduce heat and cook until just fork tender, about 20 minutes. Drain and pat the potatoes dry.
3. Spread the potatoes on a lined baking sheet, drizzle with oil, sprinkle with ground black pepper, and toss to coat. Roast at 450℉ until crispy, about 25 to 30 minutes.
4. Sprinkle with coarse sea salt and chopped chives before serving.

WEDNESDAY

Breakfast Sliders

Ingredients

• 1 package Hawaiian rolls 12 count
• 8 slices Colby jack cheese
• ½ pound thin sliced ham
• 10 large eggs
• ¼ teaspoon Cajun seasoning or seasoned salt
• 1 stick butter (divided into 2 tablespoons and 6 tablespoons)
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons everything bagel seasoning
• 1 teaspoons poppy seeds

Instructions

1. Melt 2 tablespoons of the butter in a frying pan over medium heat. While butter is melting, whisk eggs with cajun seasoning in a bowl. Pour whisked eggs into pan and scramble until just cooked through. Set aside.
2. While eggs are cooking, slice sheet of rolls in half (without separating the buns from one another) and lay the bottom half of the rolls into a lined 9x13″ baking pan or sheet pan.
3. Layer half the cheese, eggs, ham, and then the remaining cheese onto rolls. Cover with the top sheet of buns and carefully cut the sliders apart with a serrated knife.
4. In the sauce pan, over low heat, whisk together the remaining butter with Dijon, Worcestershire, everything bagel seasoning, and poppy seeds.  When melted and combined, brush or spoon the butter mixture over the tops of the buns.
5. Bake the sliders in a preheated 350℉ oven until the cheese is melty and the tops are golden brown (10 - 15 minutes).

THURSDAY

Mongolian Beef

Ingredients

• 1 pound flank steak cut against the grain into ¼” slices
• ½ cup cornstarch
• ¼ cup vegetable oil
• 1 tablespoon grated ginger
• 2 tablespoons minced garlic
• ⅓ cup soy sauce
• ½ cup water
• ½ cup brown sugar
• 3 stalks green onions cut into 2″ pieces
• sesame seeds for garnish

Instructions

1. Put the slices of steak and the cornstarch in a large Ziploc bag and shake to coat the steak fully. Sprinkle off excess and let rest about 10 minutes.
2. Heat the oil in a large skillet over medium heat. Working in batches, cook the steak for about a minute, flip, cook another minute and then remove from the pan and set aside.
3. Add the ginger and garlic and cook until just fragrant, about 30 seconds.
4. Stir in the soy sauce, water, and brown sugar. Bring to a boil, then return the steak to the pan and cook until the sauce has thickened about 30 seconds to 1 minute.
5. Turn off the heat and stir in the green onion pieces. Garnish with sesame seeds.

FRIDAY

Impossible Pie

Ingredients

• 2 cups milk
• 1 cup unsweetened shredded coconut
• 4 eggs
• ¾ cup granulated sugar
• ½ cup Bisquick
• 1½ teaspoons vanilla extract

Instructions

1. Mix together all ingredients in a blender.
2. Pour into a greased 9″ pie plate and bake at 350℉ for 45 to 55 minutes, until a knife inserted in the middle comes out clean.
3. Let cool about 10 minutes before serving.