Recent Recipes

Chicken Tikka Masala

Comments (0) | Tuesday, October 26, 2010

Chicken Tikka Masala with Jasmine Rice
3 chicken breasts
4 tablespoons olive oil
1/4 teaspoon ground cardamon
1 cinnamon stick
1 cup chopped white onions
2 teaspoon ground Ginger
2 garlic cloves, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon cayenne powder
1 tablespoon paprika
1 teaspoon garam masala
1 large tomato
1 tablespoon tomato paste
5oz water


1. Cube chicken to bite size pieces, salt to taste and set aside
2. Dice the tomatoes and onion and set aside
3. Mix all the spices and set aside
4. Heat oil in large pan
5. Add cinnamon stick. Heat for 1 minute and remove.
6. Add onions to oil and stir until brown.
7. Add the spices and garlic. Stir for 1 minute.
8. Add tomatoes and paste. Stir for 1 minute.
9. Add the water and simmer.
10. Add chicken and cook for 10 to 12 minutes.
11. Serve over fragrant rice.

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Penne Pasta with Vodka Sauce

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12oz whole wheat penne
1-28oz can whole plum tomatoes
1 tablespoon unsalted butter
2 shallots minced
1 garlic clove minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy whipping cream
1/2 grated parmesan cheese


1. Bring a large pot of salted water to a boil. Add penne and cook as the label directs. Reserve 1/2 cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

2. Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, 30 seconds. Remove from heat and stir in the vodka, tomatoes, and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in Parmesan.

3. Add the pasta to the sauce and toss to combine, adding some of the reserved cooking liquid to loosen. Season with salt. Serve topped with more Parmesan.

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Lemongrass Grilled Chicken Banh Mi

Comments (0) | Friday, October 8, 2010



  1. 1 cup Asian fish sauce
  2. 1 cup fresh lime juice
  3. 1/2 cup sugar
  4. 8 garlic cloves, minced
  5. 1 tablespoon lemongrass paste
  6. 4 red Thai chiles, thinly sliced
  7. 1 tablespoon kosher salt
  8. 8 skinless, boneless chicken breast halves (3 1/2 pounds)

Pickled Vegetables

  1. 1/2 cup water
  2. 1/4 cup rice vinegar
  3. 1/4 cup sugar
  4. 1/2 teaspoon kosher salt
  5. Pinch of crushed red pepper
  6. 3 large carrots, julienned
  7. 1/4 pound daikon radish, julienned

Banh Mi

  1. Four 8-inch baguettes, split and grilled
  2. 1/4 cup mayonnaise
  3. 1 cucumber, thinly sliced lengthwise
  4. 10 large cilantro sprigs
  5. 1 jalapeño, thinly sliced


  1. MAKE THE MARINADE : In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles, lemongrass, and salt. Put the chicken in a resealable plastic bag with the marinade.
  2. PICKLE THE VEGETABLES : In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days.
  3. MAKE THE BANH MI : Light a grill. Remove the chicken from the marinade and pat dry. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes. Transfer to a work surface and let rest for 5 minutes.
  4. Drain the pickled vegetables. Slice 6 of the chicken breasts.
  5. Spread the cut sides of the baguettes with mayonnaise. Arrange the cucumber slices on the bottom halves. Top with the chicken and the pickled carrots and daikon. Garnish with the cilantro sprigs and jalapeño. Close the sandwiches and serve
  6. If not a big fan of lemongrass, just omit from the marinade.

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Death By Garlic Pasta

Comments (0) | Thursday, October 7, 2010

1/2 cup olive oil
10 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 tablespoons chopped fresh parsley
1 pound dry penne pasta
1 cup cooked chopped chicken
1/3 cup grated Romano cheese (can use sharp white cheddar with a mix of mild cheddar)

1. Cook pasta according to directions
2. In a pan, brown garlic in oil. Add salt, pepper, and parsley and remove from heat.
3. Toss penne pasta with garlic mixture and cheese and serve!

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Chicken Tortilla Soup (CrockPot Recipe)

Comments (0) | Monday, September 27, 2010

Makes: 6-8 Servings
Prep Time: 5-10 Minutes
Cooking Time: 8 Hours

4 chicken breast halves
2 15-oz can black beans, undrained
2 15-oz can Mexican stewed tomatoes
1 cup salsa, your choice of heat
141/2-oz can tomato sauce
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1 tsp garlic powder
tortilla chips
2 cups shredded cheese
sour cream

1. Combine all ingredients except chips, cheese, cilantro, sour cream and avocado in slow cooker.
2. Cover. Cook on Low 8 hours
3. To serve, put a handful on chips in each individual soup bowl. Ladle soup over chips. Top with cheese, cilantro, avocado, and sour cream.

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Cheeseburger Soup (CrockPot Recipe)

Comments (0) | Thursday, September 23, 2010

Makes: 6 Servings
Prep Time: 15 minutes
Cooking Time: 8-9 hours

1 lb. ground turkey
3/4 cup onions, chopped
1/2 cup green bell peppers, chopped
20-oz can beef broth
1 cup non-fat milk
1 1/2 cups water
2 tsp. flour
1/2 tsp salt
1/2 tsp pepper
8 ozs cheddar cheese, shredded
2 tsp. cornstarch

1. Brown turkey in nonstick skillet. Spoon into slow cooker.
2. Add vegetables to slow cooker.
3. Heat broth, milk, and water in skillet. Sprinkle flour over liquid. Stir until smooth and let boil for 3 minutes.
4. Pour into slow cooker.
5. Cover. Cook on Low for 6 hours. Then add cheese and cook another 2 -3 hours. 15 minutes before serving, add cornstarch and stir.

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Turkey Macaroni (CrockPot Recipe)

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Makes: 6 Servings
Prep Time: 20 minutes
Cooking Time: 3-6 hours

1 tsp. vegetable oil
1.5 lbs ground turkey
2 10.75 oz cans condensed low-sodium tomato soup
1/2 cup onions, chopped
2 tbsp. ketchup
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 cups dry macaroni, cooked and drained

1. Heat oil in medium skillet. Brown turkey
2. Combine all ingredients except macaroni in slow cooker. Stir to blend. Cover
3. Cook on High 3 to 4 hours, or on Low 4 to 6 hours. Stir in cooked and drained macaroni 15 minutes before serving.

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Chicken Enchilada Casserole (CrockPot Recipe)

Comments (0) | Wednesday, September 22, 2010

1/2 onion chopped
1 garlic clove, minced
1 tbsp Olive oil
10-oz can red enchilada sauce
8-oz can tomato sauce
salt to taste
pepper to taste
8 corn tortillas
2 boneless chicken breast halves, cooked and cubed
15-oz can ranch-style beans, drained
3/4 lb shredded cheddar cheese
21/4 oz can sliced black olives, drained

1. Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.
2. Place two tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with one-third sauce mixutre, one-third cheese, one-third beans, and one-third black olives. Repeat laters 2 more times. Top with 2 tortillas.
3. Cover. Cook on low 6 to 8 hours.

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Broccoli Cheddar Pizza Rolls

Comments (0) | Wednesday, August 25, 2010

These broccoli cheddar pizza rolls are a great snack. I really don't like the taste of broccoli, but it's a great way to add it to your diet, without the nasty broccoli taste!

What's Needed:

- 1 16oz can of refrigerated pizza dough
- 2 cups chopped cooked broccoli
- Shredded cheddar cheese
- 1 Egg
- Parmesan Cheese

Pre-heat oven to 400 degrees. Roll out pizza dough to 1/4" thick and cut into 3" rounds. Insert broccoli and cheddar chess into rounds and secure shut. Brush with egg and top with a sprinkle of Parmesan cheese. Place on cookie sheet. Cook at 400 degrees for 20 minutes.

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Welcome to Peanut's Kitchen!

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Welcome! So currently I am 12 weeks pregnant and I still really like to cook (unfortuately not certain things such as fish and red meat). My husband and I are totally foodies. We love to watch Food Network and go to fancy restaurants. I wanted to start a blog to keep track of my favorite recipes to share with family, friends, and the world! This blog is for my little peanut!

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