http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-tandoori-recipe/index.html
I have made this a few times and it is SO good and easy! I make the marinade after lunch and let it marinade until dinner.
Chicken Tandoori
Food Network Kitchens
Courtesy of Food Network Magazine
Ingredients
* 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
* Juice of 1 lemon
* Kosher salt
* 1/2 cup plus 2 tablespoons plain yogurt
* 1 tablespoon vegetable oil
* 1/2 small red onion, roughly chopped
* 3 cloves garlic, smashed
* 1 2-inch piece ginger, peeled and roughly chopped
* 4 teaspoons tomato paste
* 2 teaspoons ground coriander
* 1 1/2 teaspoons ground cumin
* 1 3/4 teaspoons hot paprika
* 2 tablespoons chopped fresh cilantro
* Cooked rice, for serving (optional)
Directions
Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
Friday, July 30, 2010
Wednesday, July 28, 2010
Cheesy Pasta
The original name of this is "Cheesy Spirals" but I used Penne pasta, so I changed the name :) This recipe is so easy and the kids loved, I was so sad I haven't tried it before now!
Ingredients:
16 oz pasta
1 lb ground beef
onion
garlic
28 oz spaghetti sauce
1 10.5oz can cheddar cheese soup, undiluted
italian seasoning
pepper
2 cups mozzarella cheese
Cook the pasta until right before "al dente". Brown the ground beef with some onion and garlic. Add the spaghetti sauce and cheddar cheese soup. Stir until it is uniform throughout. Add the italian seasoning and pepper to taste. Remove from heat, add 2 cups of mozzarella cheese. Mix in the pasta and put it into a greased casserole dish. Bake in the oven at 350* for 30 minutes.
You can also freeze this before you bake it. Then thaw it and bake at 350* for 40 minutes.
Next time I'll try throwing in some veggies.
Ingredients:
16 oz pasta
1 lb ground beef
onion
garlic
28 oz spaghetti sauce
1 10.5oz can cheddar cheese soup, undiluted
italian seasoning
pepper
2 cups mozzarella cheese
Cook the pasta until right before "al dente". Brown the ground beef with some onion and garlic. Add the spaghetti sauce and cheddar cheese soup. Stir until it is uniform throughout. Add the italian seasoning and pepper to taste. Remove from heat, add 2 cups of mozzarella cheese. Mix in the pasta and put it into a greased casserole dish. Bake in the oven at 350* for 30 minutes.
You can also freeze this before you bake it. Then thaw it and bake at 350* for 40 minutes.
Next time I'll try throwing in some veggies.
Friday, July 23, 2010
Cola Pork Chops
Sorry, no picture for this one... but I'm sure you wouldn't want to make it if you had seen the picture. They don't come out looking very pretty but they taste great!
4 pork chops
1 can cola drink (I used Diet Dr Pepper, and it was great! Just use your drink of choice)
1 can cream of mushroom soup
2 - 3 tbsp soy sauce
Put the pork chops into a crock pot, then add the rest of the ingredients. Cook on low for 3-4 hours until pork chops are done. I wouldn't let this one cook all day, the pork chops will get too dry. Serve with rice or pasta.
If you prefer to do this in the oven, place everything in a casserole dish, cover and cook at 350 degrees until the pork is done, 30-45 minutes (I highly recommend using a meat thermometer!)
4 pork chops
1 can cola drink (I used Diet Dr Pepper, and it was great! Just use your drink of choice)
1 can cream of mushroom soup
2 - 3 tbsp soy sauce
Put the pork chops into a crock pot, then add the rest of the ingredients. Cook on low for 3-4 hours until pork chops are done. I wouldn't let this one cook all day, the pork chops will get too dry. Serve with rice or pasta.
If you prefer to do this in the oven, place everything in a casserole dish, cover and cook at 350 degrees until the pork is done, 30-45 minutes (I highly recommend using a meat thermometer!)
Friday, April 30, 2010
Pioneer Woman's Cinnamon Rolls
I mentioned making PW's cinnamon rolls on Facebook a few weeks ago and some of you asked me for the recipe. Here is my modified version (I halve her recipe and roll them differently).
Pioneer Woman's Cinnamon Rolls
Original Recipe HERE
After rising for at least an hour, add 1/2 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 cup melted butter over the dough. Now sprinkle 1/2 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1-2 tbsp butter in a 9x13 cake pan. Then begin cutting the rolls approximately 1 1/2 - 2 inches thick (dental floss works great for cutting the rolls, just slide it under the roll and cross it on the top to pinch off the rolls) and lay them in the buttered pan.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
For those who aren't coffee drinkers, you can substitute milk for the coffee and they still come out yummy! If you have a husband like mine, skip PW's frosting recipe and make cream cheese frosting for the top :)
Pioneer Woman's Cinnamon Rolls
Original Recipe HERE
- 2 cups Whole Milk
- 1/2 cup Vegetable Oil
- 1/2 cup Sugar
- 1 package Active Dry Yeast (or 2 1/4 tsp)
- 4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
- 1/2 teaspoon (heaping) Baking Powder
- 1/2 teaspoon (scant) Baking Soda
- 1/2 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 1/2 cup Sugar
- Generous Sprinkling Of Cinnamon
- MAPLE FROSTING:
- 1/2 bag Powdered Sugar
- 1 teaspoon Maple Flavoring
- 1/4 cup Milk
- 1/8 cup Melted Butter
- 1/8 cup Brewed Coffee
- dash of salt
Preparation Instructions (takes about 3 hours from start to finish)
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.After rising for at least an hour, add 1/2 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 cup melted butter over the dough. Now sprinkle 1/2 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1-2 tbsp butter in a 9x13 cake pan. Then begin cutting the rolls approximately 1 1/2 - 2 inches thick (dental floss works great for cutting the rolls, just slide it under the roll and cross it on the top to pinch off the rolls) and lay them in the buttered pan.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
For those who aren't coffee drinkers, you can substitute milk for the coffee and they still come out yummy! If you have a husband like mine, skip PW's frosting recipe and make cream cheese frosting for the top :)
Pepperoni Pizza Puffs
Fridays are pizza nights around here. I was looking for a way to mix things up. This recipe was perfect and the kids loved them!
Pepperoni Pizza Puffs (from Rachael Ray magazine)
Serves 4
3/4 cup flour
3/4 tsp baking powder
3/4 cup milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
4 oz pepperoni, diced (about 3/4 cup)
1/2 cup pizza sauce (see below for homemade recipe)
2 tbsp finely chopped basil
In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni. Let stand for 10 minutes.
In the meantime, preheat the oven to 375 and grease a 24 cup mini-muffin pan.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20-25 minutes. Sprinkle the puffs with the basil (I left this out since I didn't have any fresh basil).
Homemade pizza sauce - (adapted from http://allrecipes.com/Recipe/Easy-Pizza-Sauce-III/Detail.aspx )
1 10.75 oz can tomato sauce
1 tbsp flour
2 tsp dried oregano
2 tsp dried basil
1/2 tsp sugar
1/2 tsp garlic salt
pepper to taste
Heat the ingredients in a saucepan, let simmer for 5-7 minutes. You can also substitute tomato paste for the flour.
Use the pizza sauce for dipping sauce.
You can freeze these. To reheat, bake them on a baking sheet in a 350 degree oven for 8-10 minutes.
These were really good with buffalo chicken wings and carrots and ranch dressing on the side.
Pepperoni Pizza Puffs (from Rachael Ray magazine)
Serves 4
3/4 cup flour
3/4 tsp baking powder
3/4 cup milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
4 oz pepperoni, diced (about 3/4 cup)
1/2 cup pizza sauce (see below for homemade recipe)
2 tbsp finely chopped basil
In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni. Let stand for 10 minutes.
In the meantime, preheat the oven to 375 and grease a 24 cup mini-muffin pan.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20-25 minutes. Sprinkle the puffs with the basil (I left this out since I didn't have any fresh basil).
Homemade pizza sauce - (adapted from http://allrecipes.com/Recipe/Easy-Pizza-Sauce-III/Detail.aspx )
1 10.75 oz can tomato sauce
1 tbsp flour
2 tsp dried oregano
2 tsp dried basil
1/2 tsp sugar
1/2 tsp garlic salt
pepper to taste
Heat the ingredients in a saucepan, let simmer for 5-7 minutes. You can also substitute tomato paste for the flour.
Use the pizza sauce for dipping sauce.
You can freeze these. To reheat, bake them on a baking sheet in a 350 degree oven for 8-10 minutes.
These were really good with buffalo chicken wings and carrots and ranch dressing on the side.
Tuesday, April 13, 2010
chicken masala
Sorry. No picture. This is one of those dishes that if you see a picture, it won't look appetizing. You know what i mean? And i forgot. But i assure you it's good. So good, we had it 3 times last week!
2-4 chicken breast - cubed
1 can diced tomato
1 small can tomato sauce
1 cup sour cream
2 cloves garlic - minced
1/2 onion - diced
1 heaping tablespoon curry powder
salt and pepper
Now for the hard part. Put it in a crock pot and turn it on for a few hours!
I serve this with white rice and Naan bread that can be found at the grocery store.
2-4 chicken breast - cubed
1 can diced tomato
1 small can tomato sauce
1 cup sour cream
2 cloves garlic - minced
1/2 onion - diced
1 heaping tablespoon curry powder
salt and pepper
Now for the hard part. Put it in a crock pot and turn it on for a few hours!
I serve this with white rice and Naan bread that can be found at the grocery store.
French Dip Sandwiches!
I got this recipe from a mom on baby center (addyj'smomma) and LOVE it. I forgot to take pics...but will the next time I make it.
Beef roast
2 cans of beef broth
2 packages of dry onion soup mix (1 oz)
Extra water (if needed, I never put extra water in mine)
I brown the roast, add it and everything else in the crock pot. Cook on low for 7-8 hours. Shred with fork. Use extra juice in crock pot for au jus.
After about 6-7 hours I shred the meat and put it back in the crock pot until we are ready to eat.
We've eaten them on crusty rolls and onion buns....both very delish. Leftovers are great too!
Beef roast
2 cans of beef broth
2 packages of dry onion soup mix (1 oz)
Extra water (if needed, I never put extra water in mine)
I brown the roast, add it and everything else in the crock pot. Cook on low for 7-8 hours. Shred with fork. Use extra juice in crock pot for au jus.
After about 6-7 hours I shred the meat and put it back in the crock pot until we are ready to eat.
We've eaten them on crusty rolls and onion buns....both very delish. Leftovers are great too!
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