Get Your Recipe Cards Ready, Here's the Recipe of the Week!

I'm taking a little break from my fashion obsession to share one of my other passions, cooking! I plan to share at least one recipe each week, this week I'm sharing TWO. Cooking is one of the things my BF and I enjoy doing together. We usually plan our menu out at the beginning of the week, make a grocery list and do our shopping. Some nights we make recipes we came across in books, magazines or online and other days we just completely make them up! So here are 2 recipes that we recently tried and loved! When available I will include nutritional info.

Cinnamon Chicken with Homemade Raita

Raita is an Indian condiment based on yogurt and used as a sauce. There are a few variations of Raita but we loved this one. The Raita is the star of this dish, I could see us using the sauce in other dishes, on other meats or types of seasoned chicken. We served this dish with yellow rice. The Raita was very refreshing and flavorful.

Ingredients
Salt and Pepper
1/4 Teaspoon cinnamon
1 Chicken, cut up (we used Chicken breasts instead, BF hates skin lol)

1 Cucumber, peeled, seeded and chopped

1/4 Cup whole-milk plain yogurt

1/4 Cup sour cream

2 Tablespoons chopped fresh cilantro

1/4 Teaspoon ground cumin

Directions

Preheat the boiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Sprinkle on the chicken. Put the chicken, skin side down, on a broiler pan and broil about 6 inches from the heat for 15 minutes. Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.

In a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin and 1/4 teaspoon each salt and pepper. Serve chicken hot with Raita on the side.

Nutrition Info

Calories: 362

Carbs: 1g

Fat: 16g

Protein: 48g

Steaks with Balsamic Mustard Sauce

We love balsamic vinegar and any excuse to use it in a recipe is good enough for me! I also happen to love mustard, actually I think it's more an obsession. Naturally this recipe really appealed to me. We served this steak with sweet potato fries and green beans.

Ingredients

1 Teaspoon olive oil

4 (7 ounce about 3/4 inch thick) strip steaks (we used only 2 because we can't eat 4 steaks!)

Coarse salt and ground pepper

1/2 Cup balsamic vinegar

1/4 cup dijon mustard

Directions

Heat oil in large skillet over high heat. Season steaks generously with salt and pepper, place in skillet. Cook, turning once until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate, cover with foil.

Add vinegar to skillet, boil until syrupy, 1 to 2 minutes. Remove from heat, whisk in mustard and any accumulated juices from the steaks. Serve sauce over steaks.

Nutrition Info

Calories: 311

Carbs: 6g

Fat: 15g

Protein: 34g

Sugars: 4g

These photos are actual photos of these dishes after we prepared them. As with all recipes they are open to interpretation. For example we added more cumin to the Raita and use chicken breats in the Chicken recipe. In the Steak recipe the balsamic vinegar didn't get syrupy but the mustard thickened the sauce well. I hope you enjoy these recipes, I know we did! They are definitely on our 'keeper' list!!