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).
Friday, September 9, 2011
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.
Friday, August 12, 2011
August Meals
Crock Pot Chicken Tacos - Britta
Bombay Chicken - Cassie
Steak Shish Kabobs - Cheryl
Baked Tilapia - Elsje
Garlic Chicken (Costco) - Jeana
BBQ Chicken Pizza - Julianne
Teriyaki Chicken Salad - Kim Rogers
BBQ Ranch Chicken Salad - Kim Roylance
Italian Chicken and Panzanella Salad - Kimberly
Lasagna - Tamara
Bombay Chicken - Cassie
Steak Shish Kabobs - Cheryl
Baked Tilapia - Elsje
Garlic Chicken (Costco) - Jeana
BBQ Chicken Pizza - Julianne
Teriyaki Chicken Salad - Kim Rogers
BBQ Ranch Chicken Salad - Kim Roylance
Italian Chicken and Panzanella Salad - Kimberly
Lasagna - Tamara
Lasagna
1 lb hamburger, thawed
8-10 Lasagna Noodles
1 onion, chopped
1 can 16 oz Tomato Sauce
1 can 28 oz can whole Tomatoes (optional if you want it more "saucy")
1 small can 6 oz Tomato Paste
1/2-3/4 cup water
2 Tbs Parsley
1 Tbs Basil
1 Tbs Oregano
16 oz Cottage Cheese
Grated cheese
Salt/Pepper
Brown hamburger in pan along with chopped onion. Add tomato sauce, tomato paste, water and seasonings. While sauce is cooking boil the lasagna noodles in a pot of boiling water for 9-11 minutes. Layer in lasagna pan in this order... sauce, noodles, cottage cheese (I add a little bit of parsley to the cottage cheese), cheese and repeat twice. Cook at 350 oven for 1 hour.
8-10 Lasagna Noodles
1 onion, chopped
1 can 16 oz Tomato Sauce
1 can 28 oz can whole Tomatoes (optional if you want it more "saucy")
1 small can 6 oz Tomato Paste
1/2-3/4 cup water
2 Tbs Parsley
1 Tbs Basil
1 Tbs Oregano
16 oz Cottage Cheese
Grated cheese
Salt/Pepper
Brown hamburger in pan along with chopped onion. Add tomato sauce, tomato paste, water and seasonings. While sauce is cooking boil the lasagna noodles in a pot of boiling water for 9-11 minutes. Layer in lasagna pan in this order... sauce, noodles, cottage cheese (I add a little bit of parsley to the cottage cheese), cheese and repeat twice. Cook at 350 oven for 1 hour.
Teriyaki Chicken Salad Sandwiches
2 chicken breasts (I used rotisserie chicken)
Kikkoman Teriyaki Baste & Glaze
2 stalks celery, chopped
1/3 c sliced green onions
1 mango, cubed
1 small can pineapple tidbits
1/3-1/2c mayo
Croissants
Lettuce leaves
Cook chicken. Shred or cube the chicken. Place chicken in a medium bowl and add Kikkoman Teriyaki Baste & Glaze to desired cover (about 1/3-1/2 cup glaze). Toss with celery and onions, then add mayonnaise and mix thoroughly (start with 1/3 c mayo and go from there). Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. Right before serving add mango and pineapple. You may need to add more mayo and/or Teriyaki-if you need it, go for it! Serve on a croissant with lettuce leaves.
** The original recipe marinates the chicken in the Teriyaki Baste & Glaze for at least 4 hours. I never have. Also, I usually just make this and eat it. But this time, I poured the sauce over the chicken, let it sit for a few hours to soak in some flavor, and then proceeded!
Kikkoman Teriyaki Baste & Glaze
2 stalks celery, chopped
1/3 c sliced green onions
1 mango, cubed
1 small can pineapple tidbits
1/3-1/2c mayo
Croissants
Lettuce leaves
Cook chicken. Shred or cube the chicken. Place chicken in a medium bowl and add Kikkoman Teriyaki Baste & Glaze to desired cover (about 1/3-1/2 cup glaze). Toss with celery and onions, then add mayonnaise and mix thoroughly (start with 1/3 c mayo and go from there). Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. Right before serving add mango and pineapple. You may need to add more mayo and/or Teriyaki-if you need it, go for it! Serve on a croissant with lettuce leaves.
** The original recipe marinates the chicken in the Teriyaki Baste & Glaze for at least 4 hours. I never have. Also, I usually just make this and eat it. But this time, I poured the sauce over the chicken, let it sit for a few hours to soak in some flavor, and then proceeded!
Baked Tilapia
4 (4oz) Tilapia fillets
2 t butter
1/4 t Old Bay Seasoning, or tt
1/2 t garlic salt or tt
1 lemon, sliced
1 (16 oz) package frozen cauliflower and broccoli with red pepper
(I haven't been able to find the ones with red pepper so I just cut up my own and sprinkle it on top.)
Preheat oven to 375 degrees. Grease 9x13 baking dish. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish and bake for 25-30 minutes or until vegetables are tender and fish flakes easily with a fork.
2 t butter
1/4 t Old Bay Seasoning, or tt
1/2 t garlic salt or tt
1 lemon, sliced
1 (16 oz) package frozen cauliflower and broccoli with red pepper
(I haven't been able to find the ones with red pepper so I just cut up my own and sprinkle it on top.)
Preheat oven to 375 degrees. Grease 9x13 baking dish. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish and bake for 25-30 minutes or until vegetables are tender and fish flakes easily with a fork.
Bombay Chicken
Author/Source: Natalie @ Glutenfreemommy.com
1 tablespoons oil
5-6 chicken breasts, cooked and shredded
1/2 cup red onion
1/2 teaspoon garlic, minced
1 cup chopped fresh peaches
1 cup chicken broth
2 tablespoon fresh ginger, minced
1/2 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/3 cup canned coconut milk
2 1/2 teaspoons cornstarch
Directions:
Heat oil in a large pan and cook the onion until translucent, then add garlic. Cook for 1 minute, stirring continuously. Add chicken to pan. Add broth, salt, ginger, chili powder, cayenne, curry, peaches, and wine. Stir to combine. When liquid begins to simmer, reduce heat and cover. Simmer for about 15 minutes. Cook until chicken is very tender. In a small measuring cup, mix coconut milk and cornstarch. Slowly stir into chicken mixture. Bring the mixture to a boil until sauce is thickened.
To serve: Thaw. Heat through. Serve over jasmine rice. Garnish with chopped cashews and shredded coconut if desired.
1 tablespoons oil
5-6 chicken breasts, cooked and shredded
1/2 cup red onion
1/2 teaspoon garlic, minced
1 cup chopped fresh peaches
1 cup chicken broth
2 tablespoon fresh ginger, minced
1/2 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/3 cup canned coconut milk
2 1/2 teaspoons cornstarch
Directions:
Heat oil in a large pan and cook the onion until translucent, then add garlic. Cook for 1 minute, stirring continuously. Add chicken to pan. Add broth, salt, ginger, chili powder, cayenne, curry, peaches, and wine. Stir to combine. When liquid begins to simmer, reduce heat and cover. Simmer for about 15 minutes. Cook until chicken is very tender. In a small measuring cup, mix coconut milk and cornstarch. Slowly stir into chicken mixture. Bring the mixture to a boil until sauce is thickened.
To serve: Thaw. Heat through. Serve over jasmine rice. Garnish with chopped cashews and shredded coconut if desired.
Subscribe to:
Posts (Atom)