Crispy Salmon Cakes with Creamy Lemon-Herb Dipping Sauce

If that title doesn't grab you right there, I don't know what will!  I've been making salmon cakes about once a month for the last 6 months or so and I usually just do my own thing and make some kind of tartar sauce to go along with them.  They're always tasty and we always enjoy them, but of course I found a recipe in my new book that just takes them to the next level!  The panko bread crumbs make them light and crisp on the outside and the flavors are amazing on the inside.  The dipping sauce is superb and we found ourselves dipping our oven fries into it as well.  These are a winner!  I hope you enjoy them.

Chicken Tikka Masala

Have you had this before?  I had it for the first time a few months ago and loved it.  My mom came into town and took us out to an Indian restaurant for dinner.  It was delicious!  I knew it was something I'd like to try at home.  The flavors were so complex.  I really enjoyed this recipe.  It was a little involved, but it was something fun to try and will be something we make again for sure.  The sauce got better the days following when we ate the leftovers, so I would even recommend making it ahead of time.  The sauce can be refrigerated for up to 4 days and then just gently reheated before you add the chicken the day of.

Pan-seared Chicken Breasts with Lemon & Chive Pan Sauce

Cook's Illustrated really made our Valentine's Day delicious this year!  I keep talking about them, but it's because they are amazing!  This is yet another recipe from their latest cookbook.  My mother-in-law had told me about this one, and I was anxious to try it.  I finally decided to give it a shot and I'm glad I did.  It's a simple method of cooking the breasts first in the oven and then finishing them up on the stove to give them a nice sear.  The result is moist, flavorful chicken.  You then whip up a quick pan sauce and the entire dish is a winner!

New York-Style Cheesecake

Oh my.  This was our Valentine's Day treat this year and holy cow, will it be hard to top.  Jeremy claims it is the best cheesecake he's ever eaten, and I think I have to agree.  It was just perfect.  Smooth and creamy with a great flavor and texture.  This comes from America's Test Kitchen, so it's no wonder that it turned out so well.  I followed the recipe to a "t" and it was amazing!  No cracks, no problems.