Creamy Lemon Butter Chicken Spaghetti

If you love Butter Chicken (like I do) this recipe is perfect. 

What You’ll Need:

3 chicken breasts

2 tbsp oil

1/2 tsp salt

1/4 tsp pepper

2 tbsp butter

1 white onion, diced

2 garlic clove minced

1/4 cup tomato paste

1 tsp paprika

1/2 tsp cayenne

1 cup cream

2 cups spinach

1/2 cup grated parmesan, plus extra to garnish

Juice of 1 lemon

1/4 cup pasta water

1 tbsp parsley, finely chopped

500 g spaghetti, cooked

How You Make It:
Heat oil in a large non-stick pan, over medium heat. Add chicken breasts and sear both sides with salt and pepper until golden brown and cooked. Remove, set aside and slice.
Add butter to the pan and melt. Add onions stirring and cooking until soft. Add tomato paste, paprika and cayenne, stir and cook for 5 minutes until oil starts to separate.

Stir in cream and spinach; bring to a simmer and add sliced chicken, parmesan, parsley and juice of one lemon.

Stir in cooked spaghetti until coated.

Serve with additional parmesan cheese.



Balsamic pork chops with spicy bacon glaze

Hubby found this recipe and requested that I make it.

Ingredients are: 

4 pork chops, balsamic vinegar, Worcestershire sauce, olive oil, honey, brown sugar, steak seasoning, 6 strips of bacon. 

I opted out the hot sauce and substituted Italian seasoning for the steak seasoning.

In a bag you mix the balsamic vinegar, brown sugar, Italian seasoning and the pork chops. Marinate for 2 to 4 hours. 

In a pan, Chop the bacon 🥓 and cook until it’s crispy. Drain the grease and put aside (you will need it to fry the pork chops). Add Worcestershire sauce, honey with the bacon and mix until the sauce becomes slightly thick. Pour into a bowl and put aside.

Cook pork chops in a grilled pan for 3 minutes on each side, until brown do not over cook.

Pour the bacon sauce over the pork chop and dinner is now served.

Korean Style Short Ribs

This was my first time making this, it’s also known as ” kalbi”.

Simple recipe but I made a few substitutions:

3 pounds short ribs (there was an asian market that had thin sliced beef short ribs, perfect for this recipe)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine (I had rice vinegar, so I used that instead)
1 medium onion, peeled and quartered
1 tablespoon sesame oil
8 garlic cloves, peeled
2 teaspoons sesame seeds
2 teaspoons black pepper
Chunk of ginger (I used a teaspoon of ground ginger)

*Also required was: cayenne, small Asian pear and I didn’t have those available so I opted those out.

Rince short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl mix together soy sauce, brown sugar, rice wine/rice vinegar, sesame oil, black pepper.

Put onion, garlic and ginger in a food processor. I ALL ingredients in a bowl and mixed together. I wasn’t able to locate our blender (we moved into our new home 2 weeks ago), so I skipped the puree’.

Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours or overnight. I marinated it for about 4 hours, in between I turned the meat over making sure it was thoroughly marinated.

Bring to room temperature, drain and discard marinade. Cook short ribs on broil HIGH 2 minutes on each side. Cook an extra 2 minutes, watching carefully to now over cook the meat. Serve with vegetables and steam rice.

It came out juicy, tender and delicious, just like how it is cooked in the restaurants. Cooking this at home, gives me the control on how I want the meat cooked. Sometimes the short ribs can be tough and rubbery.