Cookie Butter Milkshake

I was walking through Trader Joe’s, and given the curious consumer that I am, I always make a pit stop at the ‘tasting station’ to see what little tasties they are offering. I usually don’t ever buy whatever they are tasting, but this one fine day, the cookie butter milkshake grabbed ALL of my attention. I went back for a second one, and HAD to recreate it at home. Friends that I have served this to can stand by the fact that this may very well be THE best milkshake in the entire world. Just when you thought that peanut butter-chocolate or strawberry-banana combinations were your favorite, THINK AGAIN!!!!!!

Cookie butter (a.k.a. ‘speculoos‘) is not peanut butter, it’s not almond butter. If you’ve ever had biscoff cookies, this is a butter made out of those gorgeous little bites of heaven. It is made out of cinnamon-spiced cookies, blended into a smooth, creamy, and outright ADDICTIVE butter. This recipe is not easy on the waistline, but indulge a little and share this recipe with your loved ones on a hot day! Treat yourself and replace a meal with this milkshake. You won’t regret it and will become an addict (like me). 馃槈 Enjoy!!

Love,
Priyanka

PS – so sorry, but I had to be cheeky with this post’s picture. This milkshake feels a little healthier when paired with an apple 馃槈 Life is all about balance, right?

Cookie Butter Milkshake PK

Yield: 1 amazingly delightful and perfectly balanced milkshake (picture above shows the amount that is yielded by below ingredients)

Ingredients
1/3 cup milk
1 cup vanilla ice cream
1.5 tablespoons of speculoos cookie butter (available for purchase at Trader Joe’s)

Directions

Put all ingredients into a blender, and blend for approximately 15-25 seconds, until you reach the milkshake consistency you desire. Note: If the shake is too thick for your liking, just add a little more milk and re-blend. Serve in a glass and enjoy immediately (with or without a straw/spoon!) 馃槈

Grilled Corn with Cotija Cheese, Cayenne & Lemon

Hi my loves! This summer, you MUST get outside and grill some beautiful corn! This preparation of eating whole corn on the cob is a mix of my experience eating road-side roasted corn in India with my love for Mexican flavors (i.e. the salty Cotija cheese!). This is an easy appetizer to complement your grilled vegetables and meat at your next outdoor soiree. Enjoy!

Love,
Priyanka

IMG_20130714_184857

Ingredients
4 corn on the cob, husks removed but stem attached for easy handling on the grill
1 tablespoon cayenne pepper
1/4 cup crumbled cotija cheese (available at most mexican supermarkets)
1 lemon, cut in half

Directions
Grill the corn on the cob directly on the grill until done to your liking. Meanwhile, prepare your cayenne-lemon paste. In a small bowl, juice the lemon halves and add the cayenne pepper. Using one of the lemon halves as a ‘spoon’, mix these two ingredients into a paste and reserve this lemon half to apply the paste to the corn! Just leave it in the bowl.

Once your corn is grilled, apply the cayenne-lemon paste to the corn using the lemon half. Finish the preparation by sprinkling the beautiful cotija cheese on top and enjoy hot! 馃檪

Cheesy & Creamy Broccoli Soup

This is the quintessential, classic green vegetable soup that we all grew up on in America. Our parents ‘conned’ us into eating green veggies with this soup, but perhaps we conned them into enjoying such a luscious and creamy and cheesy treat! 馃槈 My soup craze continues, and I hope you enjoy this simple yet delicious recipe that you can share with both your young and adult friends!

Love,
Priyanka

Yields approximately 6 servings
Broccoli Soup PK
Ingredients
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
2 cups chicken broth (can use vegetable broth to make it vegetarian!)
6 cups broccoli florets, steamed
3 tablespoons butter
2 cups heavy whipping cream (or milk, for a lighter version)
3/4 cup of shredded cheddar cheese
Kosher salt and ground black pepper, to taste

Directions

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.

Add broccoli and broth, cover and simmer for 10 minutes.

Put all the ingredients in a blender (don’t fill the blender pitcher more than halfway full and be sure to hold down the lid of the blender with a folded kitchen towel). Carefully start the blender, pulsing first, then leaving it on the ‘liquefy’ or ‘puree’ setting for about 30 seconds-1 minute (depending on the strength of your blender).

Note: If you do not own a blender, you can use a stick blender and puree the soup right in the cooking pot.

Pour blended soup back into a saucepan, add cheese, and simmer for approximately 10 minutes on low-medium heat. Season with Kosher salt and black pepper, according to taste. And serve hot with a crouton garnish! Enjoy 馃檪

Easy Butter Chicken

It’s amusing how when people find out I’m an avid cook and have a food blog, they naturally assume that my blog features Indian recipes (if not 100%, at least a majority of the recipes). And if you’ve been reading my blog, you know that I’m almost doing the opposite! I’ve been sharing mostly non-Indian recipes with a few, fun, and homey Indian recipes here and there. But, when I ask people what their all-time favorite Indian dish is, the majority exclaim ‘BUTTER CHICKEN’!! No kidding, I would probably say the same thing, although you and I both know that butter chicken is not the healthiest of Indian recipes. However, for the occasional time that you want to indulge in some authentic, North-Indian cuisine, this is an amazing, EASY recipe for butter chicken! Don’t remember to pair it with simple basmati rice for an explosion of flavors!

PS – I have previously blogged my recipe for Priyanka’s Butter Chicken, but this one is more authentic (no spinach in this one!) 馃檪

Enjoy 馃檪

Easy Butter Chicken PK

Yields: 6-8 servings
Ingredients
3/4 cup butter, divided
2 onions, minced
1 tablespoon minced garlic
1 (approximately 25 ounce) can of tomato sauce (or peeled and diced tomatoes)
2 cups heavy cream
2 teaspoons Kosher salt, plus more to taste
1 teaspoon cayenne pepper
1.5 teaspoon garam masala
2 tablespoons tandoori masala
1.5 pounds skinless, boneless chicken breast or thigh, cut into bite-sized pieces

Directions

Melt a few tablespoons of butter into a saucepan over medium heat (be careful to not burn the butter!). Stir in the onion and garlic, and cook slowly until the onion caramelizes to a dark brown for about 15 minutes, stirring occasionally. Melt the remaining butter, and once melted, add the garam masala, tandoori masala, and cayenne pepper and cook, stirring for about 30 seconds to 1 minute.

Now, add the tomato sauce, heavy cream, salt. Bring to a simmer, then reduce heat to lowest setting on your stove; cover, and simmer for 10 minutes, stirring occasionally. Then, add the cubed chicken into the sauce and continue to simmer for an additional 25 minutes on low heat.

Once you have checked the chicken has been cooked through, garnish with fresh cilantro and serve hot alongside Indian bread and hot basmati rice. Enjoy! 馃檪

Quick Padr贸n Peppers

Padr贸n peppers (also known as Spanish pimientos de Padr贸n), are my favorite kind of green peppers because they are crispy, mild-tasting, and occasionally give you a spicy surprise! These beautiful peppers come from the ‘capsicum’ family (better known as bell pepper in the US), and this preparation is my favorite way to eat them (and they are my husband’s favorite healthy snack!). Rumor has it that the peppers grown towards August/September tend to contain more capsaicin (spiciness) than the ones of June/July.

All I know is that when spring and summer comes around, I go hunting at local farmer’s markets for these gorgeous peppers. If any of you have kids, let it be known that I fed these to my 8-year-old nephew who was visiting from India, and he LOVED them. His mom claims that he usually doesn’t eat vegetables, so moms out there, maybe this is your answer to getting your kids to eat some greens.

Enjoy! 馃檪

Love,
Priyanka

Padr贸n Peppers PK

Ingredients
2 cups of raw padron peppers, washed and dried
1 tablespoon extra virgin olive-oil
Kosher salt, to taste
freshly cracked black pepper, to taste
fresh lemon juice

Directions
Heat a skillet over medium-high heat. Add extra-virgin olive oil and add padr贸n peppers. Sprinkle with the salt, pepper, and lemon juice and cook for approximately 5 minutes, stirring every other minute. You want to let the peppers blister a little, so don’t worry if some sides are blackened (that’s when they are most delicious!).

Take them off the heat, sprinkle with more salt, if desired, and enjoy hot! Note: Don’t eat the stems, but use them to hold the hot peppers while you eat 馃檪 Enjoy! 馃檪

Beet Salad with Yogurt

The experts say beets are a superfood, and greek yogurt is supposed to be good for you too – so what better than a creative salad that is creamy, tangy, robust in flavor, yet easy on your waistline? This is a Middle-Eastern recipe that I have had at an Iraqi restaurant. I fell in love with this dish so much, that I had to recreate it and I LOVE this salad! For me, this is a great one-bowl meal that works as a great lunch at your desk. However, This is also a great side-dish to kebabs, hummus, or anything else that has a middle-eastern touch 馃槈

The hardest part of the recipe is getting the beets cooked, so a quick cheat on this is to go to a store like Trader Joe’s and buy their packaged, pre-cooked red beet (can be found in their refrigerated section near their cut vegetables). Or, you can take the longer route if you have the time!

Enjoy this recipe, my loves. And enjoy the health benefits, while treating your stomach to deliciousness!

Love,
Priyanka

Red Beet Salad with Mint PK
Yields: 4 servings
Ingredients

1 teaspoon Kosher salt, plus more to taste
3 red beets, washed and leaves removed (or you can use pre-cooked beets that are available at many grocery stores)
1/2 cup Greek yogurt (e.g. Fage or Chobani works great!)
1 garlic clove, finely chopped
the juice of one lemon (or one tablespoon of lemon juice)
Fresh-ground pepper, to taste
Optional garnishes: sumac, lemon wedges, cucumber slices, pitted olives

Directions

Bring a large pot to a boil over high heat. Add a teaspoon of Kosher salt once it is boiling. Add the whole beets and boil on medium-high heat for about 30 minutes, until fork tender (not mushy!). Tender, yet firm is the perfect consistency for these cooked beets.

Meanwhile, fill a large bowl with ice and water; set aside.

When the beets are cooked, drain them and, while still hot, slip off their skins (if you are afraid of staining your hands, wear disposable gloves during this step!).

Place peeled beets in the ice water bath for 10 minutes. Drain and dry the beets. Chop the peeled and cooked beets into small, bite-sized cubes.

Add the yogurt, garlic, lemon juice, and a pinch Kosher salt and pepper.

Mix gently with your glove-covered hands (or two spoons) until the mixture turns a fuchsia color. For a creamier salad, add more yogurt. Transfer to a serving bowl. Top with sumac, serve with a lemon wedge and garnish with cucumber slices and pitted olives for an extra bite, if desired. Enjoy! 馃檪

Can be kept in the refrigerator for one day.

Smoked Salmon Crostinis

I make these crostinis a lot, but I made them recently and they flew off the table so quickly, that I realized that I just had to blog these for you. I get that warm and fuzzy feeling when a NO-COOK recipe is enjoyed so thoroughly (and I hardly had to do anything!). This recipe is simple, delicious, and easy to whip up as a beautiful appetizer for an impromptu meal or even a fancy shin-dig you had planned eons earlier. The salty bite of the capers is ever-so-important, so don’t forget those! And of course, one cannot over-stress the importance of fresh dill alongside gorgeous salmon slices. This is not season-specific so enjoy this recipe in summer, spring, or even winter!! PS…did I mention this is a NO-COOK RECIPE? 馃槈

Enjoy!

Love,
Priyanka

PS – I apologize in advance for being so general about the amount of the ingredients, however how much cream cheese and salmon you put on the baguette really depends on your personal preference (and the width and size of your baguette, which I simply cannot guess). Feel free to be as stingy or generous as you want with these ingredients 馃槈


smoked salmon crostini PK

Ingredients
1 fresh baguette (I prefer using garlic baguette to get that extra flavor, but you can use any baguette you enjoy)
2 teaspoons melted butter in a small cup
wild smoked salmon, amount to your taste (wild smoked salmon is amazing and much better than regular–splurge! the difference is noticeable)
cream cheese, amount to your taste
fresh dill, one sprig per baguette slice
capers, drained (you can buy these in a jar)

Directions

Preheat oven to 400 degrees F. Meanwhile, slice your baguette diagonally into approximately 1/4 inch thick disks. Place the slices on a cookie sheet or a flat baking pan. Brush them with the melted butter, sprinkle them with a dash of Kosher salt and into the oven they go for approximately 4-5 minutes. Flip the pieces of baguette at this point and check for doneness. [Note: You don’t want both sides to be super crispy! Lightly toasted is what we are going for here].

Remove the baguette slices off of the pan and let them cool for a few minutes. Spread cream cheese onto them, top with wild smoked salmon, and garnish with sprigs of fresh dill and capers. Serve immediately and enjoy! 馃檪