Indian Chicken Lasagna

I have been a little MIA from the blog. My family came out for a week long visit, we had a couple different military balls to attend, and overall it’s been a busy time. The good news is that I have been cooking, and I have like three new recipes waiting to be shared. It was just a matter of having the time and energy to write them out. But I’m back in the swing of things!

So there’s no escaping the reaction the title of this recipe will get. Indian food mixed with Italian food? Uh… what?! The whole time I was making this dish, I kept asking myself if it was crazy. And it was crazy… crazy delicious.


It looks delicious, right?

I love Indian food. Tikka masala and vindaloo and pakora and curry and the rice and the naan… YUM. Unfortunately I have not found a good place here in Hawaii yet (hit me up if you have any leads) so when I am craving those bold, spicy Indian flavors, I have to make it myself.

The base of this recipe comes from having a lot of leftovers from my slow cooker coconut curry chicken. So yeah, the lasagna kind of requires making a recipe before the recipe, but you can always use the chicken (or beef, or lamb, or whatever) tikka masala from your weekend take-out leftovers. Another shortcut option would be to get a really good jarred curry or tikka masala sauce and throw it in the crock-pot with some chicken for a few hours.

**The only thing you have to keep consistent is that before going in the lasagna, the chicken (or whatever protein you choose) needs to be shredded and easy to spread**

  • 2 cups coconut curry chicken (or any leftover Indian chicken in sauce)
  • 12-16 lasagna noodle sheets (avoid the “no boil” noodles, use traditional)
  • 1 1/2 cups ricotta cheese
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 tsp extra virgin olive oil
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup shredded parmesan
  • fresh parsley for garnish
  1. Make sure the chicken in the sauce is properly shredded & will spread evenly. Boil the lasagna noodles according to package directions & let cool. (The “no boil” noodles need a lot of moisture to cook in the oven & can come out dry/uncooked, so use traditional lasagna sheets.)
  2. Preheat the oven to 375 degrees.
  3. In a bowl, stir together the ricotta, garlic powder, thyme, oregano, extra virgin olive oil with a pinch of salt & pepper.
  4. In a 9×13 baking dish, start by spreading 1/3 of the ricotta mixture thinly & evenly over the bottom. Top that with 3 of the lasagna noodles. (If yours come up short, use an extra to fill in the gap. Better to have too many than too little.)
  5. Continue the layers by adding, in this order: 1 cup of the coconut curry chicken, 1/2 cup of the mozzarella, noodles, the remaining ricotta mixture, noodles, the remaining coconut curry chicken, noodles & top it all off with the remaining mozzarella & the parmesan.
  6. Cover with foil & bake for 25 minutes. Remove the foil & finish for another 10-15 minutes until the cheese on top is golden brown. Top with fresh chopped parsley.

It looks like lasagna, it tastes like Indian cuisine. Maybe it’s wrong to call it lasagna? Maybe it’s more of a casserole? I’m not sure. This is a rare recipe that I threw together on a wild whim and ended up surprising myself. (Thank goodness I had the instinct to write down measurements as I went.)

Unlike most recipes I come up with, this isn’t one I urge people to get up and try right away. It’s more in the vein of an interesting use for your leftovers. Here’s the scenario I found myself in: It’s two days later, the curry chicken is sitting in the fridge and you just aren’t feeling it anymore. Oh hey, you have those lasagna noodles that have been hanging out in the pantry, why not? Boom, a whole new dish.

Again, the key here is some shredded, saucy chicken. If you need to stretch it a little more to hit 2 full cups, add a little tomato sauce. Really, that’s the only difference between this and normal lasagna… the meaty sauce. In theory, this could work with chicken in enchilada sauce, or sesame sauce, or buffalo sauce.


Ricotta mixture + {insert your chicken here}

The possibilities are endless, and it really gives new life to the leftovers and (added bonus) 1-2 servings of chicken becomes a meal for 4-6 people.

Part of me thinks maybe this recipe was a little too unrefined and improvised to share here, but when I tasted it, I couldn’t help myself. It was so fun and delicious and different that I had to put it out here. I don’t expect it to be my most popular dish, since it kind of requires the extra step in the beginning and I prefer making things easy-peasy-lemon-squeezy for you all… but hey. No harm in letting you decide for yourself if you are ready for Indian chicken lasagna.

Recipe Redux: Crab Cake Sandwiches Two Ways

Lots and lots of exciting things going on lately. The biggest news is (drumroll, please)… we bought a house in Hawaii! It’s feels surreal, especially since we don’t move for a few more weeks. I’m dying to get my hands on it, the kitchen and backyard especially.


Sneak peek! The kitchen will be getting a little bit of a facelift. The tacky plastic pergola in the yard is already gone, thank goodness. 

It was also my husband’s birthday recently. Ours are a month and day apart, which was a little funny because we made an offer on our house on my birthday and we closed on it just after his.

We celebrated all those things, but I wanted to do one more thing for my husband. When I posted about my crab cakes, he was on deployment. He looooves crab cakes. I made a bunch of them perfecting my recipe and he didn’t get any while he was gone. (My girl friends lucked out though!)

I decided it was time for another recipe redux. There is a restaurant we love back in Massachusetts that used to have something like this on the menu, but one day, it disappeared. My husband was so disappointed. It’s been a couple years so I don’t remember exactly what was on theirs, so I decided to have some fun in the kitchen and give him some options.

The base is the same, but the meal is totally different, because we are making crab cake sandwiches two ways!

Everything you need for this meal can be prepped a day (or two, or three) in advance, so we are going to start with the toppings.

Pickled Sweet Peppers

  • 2 cups sweet peppers, thinly sliced & seeds removed
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 4 sprigs of thyme
  • 1 tsp dried dill
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar and salt until fully dissolved.
  2. Put the peppers, thyme and garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Pickled Red Onions

  • 1 red onion, thinly sliced
  • 1/2 cups apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 tsp black peppercorns
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar & salt together until dissolved.
  2. Put the onions, peppercorns & garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Mango Jalapeno Salsa

  • 1 cup finely diced mango
  • 1 jalapeno, deseeded & finely diced
  • 1/4 cup red onion, finely diced
  • 2 Tbsp pickled sweet peppers, finely chopped (optional if you happen to make them first, I like the extra color)
  • 1 lime, zest & juice
  • pinch of salt
    1. Combine all ingredients in a bowl & toss until mixed. Cover & refrigerate until serving.

Spicy Remoulade Sauce (modified from the original recipe)

  • 3/4 cup mayonnaise
  • 1 Tbsp whole grain mustard
  • 2 tsp paprika
  • 2 tsp prepared horseradish
  • 2 tsp pickling liquid (from either jar)
  • 1 tsp cayenne
    1. Combine all ingredients in a bowl and whisk until smooth. Cover & refrigerate until serving.

See? All I did was make a bunch of fun toppings to dress up the original recipe, which I have doubled below to make five sandwiches.

Why five? Well, I used a half dozen package of brioche buns for my sandwiches. They are sturdy enough to hold up to the patty and have a buttery taste that will compliment it. One bun goes into the actual crab cake as a binder, so that left five.

If you have another burger bun or rolls to use in the crab cake mix, you could definitely stretch this for six sandwiches. It’s all about using what you have and having to overbuy bread that won’t get used.

  • 2 eggs
  • 6 Tbsp mayonaisse
  • 1 lemon, zest and juice
  • 1/4 tsp crushed red pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dried parsley
  • 4 green onions, finely chopped
  • 16 oz lump crab meat
  • 1 cup of finely chopped brioche roll (about 1 roll)
  • 4 Tbsp panko bread crumbs
  • pinch of salt and pepper
  • 1/4-1/2 cup canola oil for cooking
  1. In a bowl, whisk together egg, mayo, lemon zest, lemon juice, red pepper, garlic, parsley, green onions, salt & pepper. Gently stir in crab meat until combined. Add the bread and panko, slowly folding it in, until evenly distributed.
  2. Using your hands, form 5-6 patties (try to match the size of the brioche buns). Place on a pan lined with parchment paper, cover loosely with plastic wrap, and refrigerate for a least an hour and up to overnight.
  3. Preheat the oven to 350 degrees. Heat oil over medium-low heat in a deep skillet or pan. Without overcrowding the pan, cook patties about 3 minutes on each side until golden brown and crispy. (Flip them away from you carefully to avoid splatter) Transfer to baking sheet or pan and let them warm through in the oven for 3-4 minutes.


Uncooked crab cakes, to give you an idea of the shape

I highly recommend prepping this all the day ahead of time, at least the toppings. The crab cakes could be made the morning of if you like. Just make sure you give them enough time to set up in the fridge so they don’t fall apart. Speaking of not falling apart, I like to use two spatulas to hold the crab cakes when I flip them on the stove top. These suckers are heavy, and you want to move slowly and not get oil everywhere.

From there, it’s simply about building.

Sandwich #1

  • Crab Cake
  • Toasted Brioche Bun
  • Mango Jalapeno Salsa
  • Spicy Remoulade Sauce
  • Sliced Avocado
  • Baby Arugula

A great mix of sweet and spicy. I love fruity salsas, especially paired with something rich like crab. The avocado almost melted into the spicy sauce I smeared on the top bun, balancing out the flavors. Any greens would be good to add some freshness, but I love the peppery taste of arugula.

Sandwich #2

  • Crab Cake
  • Toasted Brioche Bun
  • Pickled Red Onions
  • Pickled Sweet Peppers
  • Spicy Remoulade Sauce
  • Baby Arugula

The vinegar-y bite from the onions and peppers is perfect with the light, fluffy crab cake. I went heavy handed with the spicy sauce on this one and added my arugula again. Greens make a nice barrier to keep the bottom of the sandwich from getting too saturated. Reminder: drain your pickled veggies on a paper towel before putting them on the sandwich, so you don’t get it soaked and soggy with the liquid!

My husband and I kept going back and forth, and in the end, neither of us could pick a favorite. Crab cakes feel like being at the beach to me. The first sandwich definitely had that tropical island vibe, while the second felt more like being on the water somewhere down south instead, like the Carolinas or Louisiana.

I love this because now I have all this great stuff to pick at. Mango salsa is perfect for a snack, tacos or over the top of grilled fish or chicken . The spicy sauce isn’t exclusive, it works on all kinds of sandwiches. It’s also amazing with fries or onion rings. And pickled onion and peppers? They last for months!


Get creative with your leftovers: I made twice baked potatoes with the remoulade sauce mixed in & pickled onions on top!

Not only do I have a fridge full of goodies after the fact, having all these components makes it easy for everyone at the table to customize their own sandwich. This spread would be fantastic with a black bean veggie burger or chicken breast too, if you have someone at dinner who isn’t a seafood fan.

It looks like a lot of work in this long post, but trust me, it’s not as hard as it seems. I personally love spending a weekend morning pickling things for the week or making my own sauces and dressings from whatever I can find in my kitchen. Those little things can make all the difference.

Well, I’ll let you all go. I hope you have a fantastic, safe and spoooooky Halloween… and that no one puts raisins in your Trick or Treat bag.

Recipe Redux: Healthy Pasta

I’m rounding out this block of recipe redux posts with a look back on a couple of posts from last January when I began exploring healthier ideas to pasta dishes. I love pasta. A lot. I could eat it all the time, but sometimes it’s nice to take a lighter approach.

You can check out my past posts: healthy alternatives to pasta and a recipe for shrimp and zucchini noodles.”

It’s funny, I’m seeing a trend among some of my friends that since the spouses all deployed a few weeks ago, everyone is starting up diets. It makes sense though. It’s easier to eat better when you are just cooking for yourself. Also, I feel like the last month or so my husband was around we were making the most of our time together, which included dining out and a few overindulgent nights of drinking and fun. Even outside my little circle, diets seem to be big right now with the holiday season coming up fast. Everyone is trying to drop a couple pounds before its time for turkey, pie and all that good stuff.

This week I played around with spaghetti squash and zucchini noodles. Let’s talk about the differences. Both are great alternatives to pasta, and low in calories. A cup of the squash is around 40 calories and a medium zucchini has around 30. I wouldn’t recommend saving and storing any cooked squash for the next day, but zucchini noodles can be made ahead of time and stored for a couple days in the fridge. As for taste and texture, both really take on the flavor of what ever other ingredients or sauces you use to dress them up. Squash has more of an aroma to it though. I look at them essentially as angel hair (squash) versus fettuccine (zucchini). You can’t go wrong with either.

Spaghetti squash doesn’t take much more than a knife and a fork to prepare. Poke a couple small holes into the squash and microwave it for about 4 minutes to make it easier to cut in half. It made it much easier. Then I removed the seeds and roasted the squash with a drizzle of olive oil, salt, pepper and italian seasoning for 45 minutes at 400 degrees. Zucchini on the other hand will require some kind of spiralizer, unless you want to cut it into small strips by hand.

I use zucchini noodles a lot. Spaghetti squash not so much. I have a couple friends who swear by it though, so for my first go with it, I used my old recipe.

I just replaced the zucchini noodles and added a little baby spinach into the mix. It was really good, but texturally I think I am more of a zucchini noodle kind of girl. But I look forward to trying so more recipes, maybe something with a heartier sauce or that uses the oven.

A couple days later I decided to flip the script. I made zucchini noodles and swapped shrimp for some sea scallops. I like to cook my scallops, seasoned with salt and pepper, in a small skillet. I melt a little butter with some garlic and fresh herbs like sage, basil or rosemary (whatever I have on hand) to sauté them in, just a couple minutes on each side until they turn a light golden brown.

For the zucchini noodles, I sautéed them in a separate skillet with a little olive oil, minced garlic, salt and pepper. After a couple minutes, when they start to become tender, I toss the noodles with a basil pesto sauce. If you can manage both skillets at the same time, this dish only takes about 5 minutes to put together, and it looks and tastes like something from a restaurant.

I apologize for the lack of an exact recipe to follow here, but that’s kind of the point. Both of these veggie noodles are easily added to your favorite pasta recipe. Keep it simple and use them with marinara sauce and meatballs, or alfredo sauce and grilled chicken. They are extremely adaptable, so don’t over think it. Also, since they are so much healthier than regular pasta, you won’t feel guilty about a little extra parmesan cheese on top.

I hope you liked looking back at some of my past posts with me. I plan on doing some more of these sporadically in the future, but next up will definitely be a brand new recipe for you all… I just have to to get back into my kitchen and figure out what it’s going to be!

Recipe Redux: Brown Sugar Cinnamon Baked Pears

Hi everyone! Time for another look back in time on The Picky Gourmet Blog. This recipe is probably my all time favorite breakfast recipe. I’ll admit, I am not a morning person. Getting up and fixing a big meal is not something I do often. I joke with my husband that the only time the kitchen is his is weekend mornings, when he makes waffles for us. After that, lunch and dinner is all up to me.

Usually my breakfast is a smoothie or yogurt bowl topped with fruit and granola and whatever good stuff I have on hand. Sometimes I make them pretty, which you may have seen if you follow my Instagram. But a lot of times I just throw it all in a bowl and get it over with. I reserve my creativity for later in the day… when I’m actually awake.

If I am feeling a little more ambitious and having a “treat yourself” kind of day, I refer back to my brown sugar cinnamon baked pears. I wanted to bring this recipe back because it’s so perfect for fall. Served with yogurt and granola, it’s a fantastically sweet start to the day, but this could easily be a great dessert over some vanilla or cinnamon ice cream.

I typically use bartlett or comice pears, but this works with whatever you refer. You can also do this with apples, so if you have a bunch of them laying around after an afternoon of picking, this is perfect for you.

Of course, over the months I’ve tweaked this recipe slightly. Not too much though. Honestly, it’s hard to go wrong when you have fresh fruit, butter, sugar and spices.


This is the smell of fall right here

Yields 2 servings.

  • 2-3 pears (depending on size)
  • 2 Tbsp butter
  • 1 Tbsp honey
  • 1 tsp cinnamon
  • 1 Tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 2 cups greek yogurt or coconut milk yogurt
  • 4 Tbsp granola
  • 1 Tbsp coconut flakes (optional)
  1. Preheat oven to 400 degrees
  2. Peel the pears, cut them in half and remove the cores and seeds. Place them cut side down in a small baking dish or pan lined with parchment paper.
  3. In a bowl, combine melted butter, honey, cinnamon, brown sugar, vanilla and ginger. Whisk until incorporated.
  4. Pour the sauce over the pears and bake for 30 minutes until the pears are soft and caramelized.
  5. Divide the yogurt between two bowls, top with the baked pears and garnish with granola, coconut flakes and extra sauce from the pan.

The only changes are I’ve cut back on the honey for more brown sugar, added ginger and instead of using powdered sugar as a garnish, I use coconut. I’m also really digging coconut milk yogurt lately. It’s got the same tang as Greek yogurt, but its dairy free. I use vanilla flavored yogurt in this recipe for a little extra flavor.

The other great thing about this recipe is it’s quick. The only time consuming part is peeling the fruit, but it shouldn’t take more than 10 minutes to get this in the oven. Then just sit back and wait for your house to start smelling like cinnamon sugar goodness.

So this isn’t a huge departure from my original baked pears, but this is truly one of my favorite recipes. This was posted way back in January, when my blog as just starting, so I want to make sure all the followers I have now get a chance to see this! Especially now that pears (and apples) are everywhere.

Hopefully you are all enjoying autumn and all the wonderful, seasonal treats that come with this time of year. Stay tuned for one more recipe redux post coming this week that will include more than one makeover for a go-to weekday meal!

Recipe Redux: Coconut Curry Chicken

First off, I want to thank everyone who’s reads, follows and support this little blog of mine. I started this to stay motivated to keep cooking and try new recipes. The fact that I now have a rapidly growing social media following and all this amazing feedback from family, friends and strangers alike is un-be-lievable. It’s encouraging and humbling. I’m just so glad you like me, you really like me!

My last post was a milestone: my 50th post! Not bad, since I only started this project last January. Do you remember what my first post was? Well, if you don’t, I’ll give you a hint. It’s in the title. Coconut curry chicken.

I’m trying to start a little weekly ritual of making dinner for some of my girl friends who also had their significant others deploy recently. When I am cooking for other people, I feel like it’s not really the time for experiments. I like to do recipes that are tried and true, but after making them so many times, they tend to change and evolve a bit.

It’s been the better part of a year that I have been working on this blog. It’s not really a surprise that time and experience have improved my cooking, so I want to do some posts where I go back and revamp some of my older recipes, ones that you folks may have missed way back when.

I’m not saying the originals aren’t any good. In the case of the coconut curry chicken, I actually just added onto it, making it a little more complex.

For reference, here is my first blog recipe. I didn’t really talk much back in the old days, huh? I guess I’m getting less shy.

And here is the version 2.0!

Yields about 6 servings.

  • 2 Tbsp vegetable or canola oil
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 1/2 yellow onion, sliced into thin wedges
  • 4 celery stalks, sliced
  • 4 carrots, peeled and sliced
  • 2 bell peppers, sliced into thin strips
  • 3 tsp garam masala*, divided
  • 2 tsp curry powder
  • 1 tsp cayenne
  • 13.5 oz coconut milk
  • 6 oz tomato paste
  • 6 boneless, skinless chicken thighs, cut into bite size pieces
  • salt & pepper to season
  1. Heat the oil over medium heat in a large saucepan. Add the shallot and garlic, stirring for about a minute until fragrant. Add onion, celery, carrot and peppers. Cook for 3-5 minutes, stirring occasionally, until slightly tender.
  2. Add 2 tsp garam masala, curry, cayenne and a dash of salt and pepper to the saucepan and stir for 1 minute until vegetables are well coated. Reduce the heat to low and stir in the coconut milk and tomato paste. Cover and simmer for 2 minutes.
  3. Put the chicken into a slow cooker, and season with remaining tsp of garam masala, and a dash of salt and pepper. Pour the sauce and veggies over the chicken, and cook on low for 4 hours. Serve over rice with an optional garnish of fresh parsley or cilantro.

*If you are having trouble finding garam masala at the store, you can make your own. I have used this recipe when I was in a pinch.

I love to break out my slow cooker when fall rolls in, even though it is still in the high 70’s where I live. I just can’t control my New England roots. No joke, October 1st I was loading all this into the cooker while sipping a hard apple cider, pretending the palm trees were changing colors.


Not the prettiest when it’s cooking, but it smells fantastic

For the record, this recipe does not have a strong coconut flavor. The coconut milk thickens the sauce in place of something like heavy cream and adds a subtle sweetness. Actually, if you took the chicken out of this dish, it would be vegan/vegetarian.

Again, there is nothing wrong with my first post. Consider that the express version. This new take definitely has more prep involved with all the extra vegetables. Try out whichever way works for you! I’m just a sucker for all the great produce still available here in California. I get so happy seeing all the colorful veggies sizzling together in the pan.


It’s the little things

I’m excited to revisit some more recipes with everyone! Time to get back to work, browse through my blog and see what else I can come up with. Hopefully I’ll be back soon with another recipe!