Spaghetti and Meatballs - Britta
Pistachio Chicken with Pesto Fettuccini - Cassie
Rosemary Chicken Alfredo - Cheryl
Tortilla Casserole - Elsje
Peppercorn Garlic Pork Loin Fillet - Julianne
Citrus and Soy-Marinated Grilled Pork Tenderloin - Kim Rogers
Gouda and Ham Sandwiches - Kim Roylance
Asian Beef and Snow Peas - Kimberly
Chicken Tikka Masala - Tawnee
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Friday, September 9, 2011
McCay’s Chicken Tikka Masala
Ingredients
Marinade:
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1 teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger
• 3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (or a George Forman Grill)
Sauce:
• 1 tablespoon olive oil or butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 1 teaspoons salt, or to taste
• 2 (8 ounce) cans tomato sauce
• 2 cups heavy cream (or Half and Half) or coconut milk
• can add softened potato, broccoli, mushrooms, spinach, ect.
• 1/2 cup chopped fresh cilantro
Directions
1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour (I prefer overnight).
2. Preheat a grill for high heat.
3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side (or dump contents on Forman grill).
4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.
Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked tortillas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).
Marinade:
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1 teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger
• 3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (or a George Forman Grill)
Sauce:
• 1 tablespoon olive oil or butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 1 teaspoons salt, or to taste
• 2 (8 ounce) cans tomato sauce
• 2 cups heavy cream (or Half and Half) or coconut milk
• can add softened potato, broccoli, mushrooms, spinach, ect.
• 1/2 cup chopped fresh cilantro
Directions
1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour (I prefer overnight).
2. Preheat a grill for high heat.
3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side (or dump contents on Forman grill).
4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.
Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked tortillas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).
Pistachio Chicken with Pesto Fettuccini
1 lb. box fettuccini
1 ½ c. frozen peas
Pesto Sauce:
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil
Blend the spinach, basil, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Pistachio Chicken:
1⁄2 cup shelled pistachio nuts, finely ground
1⁄2 + 1⁄4 teaspoon salt
1⁄2 teaspoon + 1 pinch freshly ground black pepper
2 boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
Cook fettuccini noodles according to package directions. Add frozen peas during the last minute of cooking and boil until tender. Drain. Pour pesto on pasta and stir.
While pasta is cooking heat 1 TBS oil in a large skillet. Bread chicken with pistachio mixture on both sides and fry in oil for 3 minutes per side (or until done). Repeat for second chicken breast.
Slice chicken into strips and serve over pasta.
1 ½ c. frozen peas
Pesto Sauce:
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil
Blend the spinach, basil, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Pistachio Chicken:
1⁄2 cup shelled pistachio nuts, finely ground
1⁄2 + 1⁄4 teaspoon salt
1⁄2 teaspoon + 1 pinch freshly ground black pepper
2 boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
Cook fettuccini noodles according to package directions. Add frozen peas during the last minute of cooking and boil until tender. Drain. Pour pesto on pasta and stir.
While pasta is cooking heat 1 TBS oil in a large skillet. Bread chicken with pistachio mixture on both sides and fry in oil for 3 minutes per side (or until done). Repeat for second chicken breast.
Slice chicken into strips and serve over pasta.
Spaghetti and Meatballs
25-30 Precooked Meatballs (I used Costco)
2 cups diced zucchini
2 medium tomatoes
1 chopped onion
3-4 cloves garlic
2 cups tomato sauce
2 tsp. Italian seasoning
Cook on stovetop until meatballs are heated through and vegetables are soft. Serve over spaghetti.
2 cups diced zucchini
2 medium tomatoes
1 chopped onion
3-4 cloves garlic
2 cups tomato sauce
2 tsp. Italian seasoning
Cook on stovetop until meatballs are heated through and vegetables are soft. Serve over spaghetti.
Citrus and Soy-Marinated Grilled Pork Tenderloin
2-3 pounds pork tenderloin
3/4 cup olive oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1 teaspoon dried parsley flakes
2 cloves garlic, finely minced
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.
Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.
3/4 cup olive oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1 teaspoon dried parsley flakes
2 cloves garlic, finely minced
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.
Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.
Tortilla Casserole
1 lb. Hamburger
1/2 chopped onion
1 t. salt
1 1/2 T. Chilli Powder (or TT)
1/2 t. pepper
1/4 c. water
1 can tomato sauce
12 flour tortillas (or more depending on family size)
8 oz. cream cheese
2 c. shredded cheddar cheese
Spread cream cheese on tortillas, roll, and place in 9x13 baking dish. Brown hamburger and rinse. Saute onions, add hamburger back and then add spices. Mix tomato sauce with water and add to hamburger mixture. Mix well. Pour meat sauce over tortillas. Sprinkle with cheddar cheese. Cover with foil and bake for 25 minutes at 350 degrees.
1/2 chopped onion
1 t. salt
1 1/2 T. Chilli Powder (or TT)
1/2 t. pepper
1/4 c. water
1 can tomato sauce
12 flour tortillas (or more depending on family size)
8 oz. cream cheese
2 c. shredded cheddar cheese
Spread cream cheese on tortillas, roll, and place in 9x13 baking dish. Brown hamburger and rinse. Saute onions, add hamburger back and then add spices. Mix tomato sauce with water and add to hamburger mixture. Mix well. Pour meat sauce over tortillas. Sprinkle with cheddar cheese. Cover with foil and bake for 25 minutes at 350 degrees.