Saturday, December 24, 2011

Cake Pops

Holidays are here. Wishing you all a Merry Christmas and Happy Holidays!!


1, 8 ounce package cake mix (any flavor you like)
1/2 of a 16 ounce container frosting (any flavor you like)
1 14 - 16 ounce bags of candy melt
lollipop sticks
Styrofoam or lollipop holder [ I made a holder using cake mix box]
sprinkles for decorating (optional)
1. Bake cake according to package directions and let cool completely.
2. Crumble entire cake using a mixer, food processor or your hands.
3. Mix in half of the container of frosting.
4. Line a cookie sheet with wax paper.
5. Using a small cookie scoop, scoop and roll mixture into 1 inch balls and place onto wax paper.
6. Depending on how large you make these, you should get about 40 cake pops.
7. Chill in the refrigerator for at least 1 hour.
8. Place candy melts in a microwave safe cup or bowl and melt in microwave.
9. Take a lollipop stick and dip the very end into the melted candy.
10. Insert stick about half way into a cake ball.
11. Do this for each one.
12. Place cake pops back onto wax paper and chill for at least one hour.
13. Re-melt your candy melts and dip each cake pop until completely coated.
14. Decorate with sprinkles (optional).
15. Stand each cake pop in styrofoam or lollipop holder.
16. Chill for 10 - 15 minutes to let the coating set.

Friday, December 16, 2011

Lamb Kheema (Keema,Qeema )

With my new job, blogging has become real difficult. But thanks to my hubby who is helping me in posting the recipe. This dish is made by him. Am'I not the fortunate girl???


1 pound minced lamb
2 large red onions, chopped finely
6 green chillies chopped
1 cup green peas
1/4 cup sweet peppers
1 1/2 tsp of ginger garlic paste
4 cloves
4 pods of cardamom
1 inch piece of cinnamon
1 bayleaf
1-2 tbsp garam masala
1-2 tsp of red chilli powder
1/2 tsp of turmeric powder
1 tsp of coriander powder
1 tbsp oil
salt to taste.
Cilantro to garnish
1. In a pan heat oil. Add cinnamon, cardamom, cloves & bay leafs fry for 10 seconds 
3. Add the onions, green chilli and fry untill onions turn golden brown
3. Add the turmeric, ginger-garlic paste to the onions.
4. Add the keema. Mix well. Make sure you dont have any lumps formed. Add some water if needed.
5. Add red chilli powder and salt. Close the lid and let it cook for 15-20 minutes.
5. Add the green peas,sweet peppers, and the garam masala. 
6. Cook without closing the lid till all the keema is done.  
5. Garnish and serve
This dish goes good with roti/rice and also as stuffing for sandwich.

Monday, December 12, 2011

Thyme Honey Glazed Grilled Chicken

Its the holiday season and usually many people drown in honey.This is how my thyme honey glazed chicken ended up on our plates.



4 chicken breasts
2 garlic minced
1 tablespoon dried thyme
2-3 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons honey
1 tablespoon soy sauce
Salt to taste
Pepper to taste
1. Season chicken breasts with olive oil, salt, pepper together with the thyme and minced garlic.
2. For the glaze mix the balsamic vinegar, honey and soy sauce.
3. Place the glazed breasts on a the grill for 15 minutes or until done. During the cooking time glaze the breast frequently with the marinade.
Serve hot!!

Monday, December 5, 2011

Grilled Chicken Pesto Pasta

Where Am I?? Well I'm here. Its been a while I posted any recipe here. Its the holiday season and no wonder the blog also had its timeoff after the 50From50In50 Challenge.
Here is the simple pasta recipe. For all the vegan readers substitute chicken with tofu and enjoy the pasta.  


For chicken
2 boneless, skinless chicken breasts
2-3 garlic clove minced
1 tablespoon dried rosemary
2 tablespoon oliveoil
Salt to taste
Pepper to taste
For Pasta
2 cups whole wheat pasta (definitely a rotini or penne, to catch the pesto on the ridges)
3 tablespoon Pesto (I used Kirkland Signature Basil Pesto from Costco)
2 garlic cloves minced
Salt to taste
pepper to taste
1. In a medium bowl, mix together the ingredients under chicken.  Add the chicken, and turn to coat. Cover, and marinate for 20 minutes.
2. Grill the chicken 6-8 minutes per side
3. Cook the pasta according to packet directions.
4. Drain cooked pasta. Toss hot pasta in bowl with pesto and minced garlic, adding the pasta water as needed to thin out the sauce until it covers all the pasta.
5. Let chicken rest for a few minutes after coming off the grill. Slice and add to pasta dishes
6. Adjust the seasoning (Salt and Pepper) to taste and serve