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Sunday, April 17, 2016

indian tandoori chicken

Ingredients

  • Servings: 4
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
  • in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
  • preheat an outdoor grill for medium high heat, and lightly oil grate.
  • cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Slow-cooker Chicken Tortilla Soup

Ingredients

  • Servings: 8
  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil

Recipe

    Preparation Time: 30 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 30 mins

  • place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
  • preheat oven to 400 degrees f (200 degrees c).
  • lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
  • bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

grilled chicken thighs tandoori

Ingredients

  • Servings: 8
  • 2 (6 ounce) containers plain yogurt
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 2 tablespoons freshly grated ginger
  • 3 cloves garlic, minced
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 16 chicken thighs
  • olive oil spray

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins

  • in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
  • rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • preheat an outdoor grill for direct medium heat.
  • remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
  • place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

Simple Lemon Chicken

Ingredients

  • Servings: 4
  • cooking spray
  • 4 skinless, boneless chicken breast halves
  • 2 cups apple juice
  • 2 lemons, juiced
  • 4 teaspoons cornstarch
  • 2 teaspoons chicken bouillon granules

Recipe

    Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins

  • heat skillet sprayed with cooking spray over medium-high heat. cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • cut chicken into strips.
  • whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
  • heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
  • place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.

spicy apricot chicken stir-fry

Ingredients

  • Servings: 6
  • 1 (15 ounce) can apricot halves, drained and chopped, juice reserved
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger root
  • 1 pound skinless, boneless chicken breast meat - cut into strips
  • 1 (16 ounce) package frozen stir-fry vegetables, thawed
  • 1 (8 ounce) can pineapple chunks, drained
  • 3 green onion, sliced

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins

  • stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
  • heat vegetable oil in a wok over high heat. stir in ginger, and cook until it begins turns golden brown, about 10 seconds. add the chicken; cook and stir until the chicken turns white and begins to firm. stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
  • stir in the apricots, pineapple chunks, and apricot juice mixture. bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. stir in green onion before serving.

spicy basil chicken

Ingredients

  • Servings: 4
  • 2 tablespoons chili oil
  • 2 cloves garlic
  • 3 hot chile peppers
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 1/2 teaspoons white sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 5 tablespoons oyster sauce
  • 1 cup fresh mushrooms
  • 1 cup chopped onions
  • 1 bunch fresh basil leaves

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. mix in chicken and sugar, and season with garlic salt and pepper. cook until chicken is no longer pink, but not done.
  • stir oyster sauce into the skillet. mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. remove from heat, and mix in basil. let sit 2 minutes before serving.

Saturday, April 16, 2016

curry stand chicken tikka masala sauce

Ingredients

  • Servings: 6
  • 2 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 (14 ounce) can tomato sauce
  • 1 cup heavy whipping cream
  • 2 teaspoons paprika
  • 1 tablespoon white sugar
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt, or to taste (optional)
  • 1 teaspoon white sugar, or to taste (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 20 mins

  • heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. stir in garlic; cook and stir just until fragrant, about 1 minute. stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
  • stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
  • heat vegetable oil in a separate skillet over medium heat. stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. transfer chicken and any pan juices into the sauce. simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

Chicken Enchiladas Suizas

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups shredded cheddar cheese
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup green salsa
  • 1 cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • 2 chipotle peppers in adobo sauce, chopped
  • salt and ground black pepper to taste
  • 12 (7 inch) flour tortillas
  • 10 ounces shredded monterey jack cheese
  • 1 cup whipping cream
  • 1/2 cup chicken broth

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • bring a pot of lightly salted water to a rapid boil over medium-high heat. add the chicken to the boiling water; cover. cook 15 to 20 minutes; drain and set aside.
  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 baking dish.
  • melt the butter in a skillet over medium heat. cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. add the chicken, cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. season with salt and pepper; mix.
  • place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. place the enchilada, seam-side down, into the prepared baking dish. repeat until all the chicken mixture is used. sprinkle monterrey jack cheese over the enchiladas. whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. cover the dish with aluminum foil.
  • bake in preheated oven 30 minutes. remove foil and continue baking until cheese is completely melted, about 10 minutes.

indian chicken curry (murgh kari)

Ingredients

  • Servings: 6
  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • 1/2 cup cooking oil
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • sprinkle the chicken breasts with 2 teaspoons salt.
  • heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. transfer the browned chicken breasts to a plate and set aside.
  • reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. return the chicken breast to the skillet along with any juices on the plate. pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). sprinkle with lemon juice to serve.

peanut butter noodles

Ingredients

  • Servings: 4
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons minced fresh ginger root
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons honey
  • 2 teaspoons hot chile paste (optional)
  • 3 cloves garlic, minced
  • 8 ounces udon noodles
  • 1/4 cup chopped green onions
  • 1/4 cup chopped peanuts

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
  • meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

Chicken Tortilla Soup V

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breasts, cut into cubes
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded monterey jack cheese (optional)

Recipe

  • in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
  • break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.

indian tomato chicken

Ingredients

  • Servings: 6
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger root
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1 (1 inch) piece cinnamon stick
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1/4 teaspoon ground nutmeg
  • 6 skinless chicken thighs
  • 1 (14.5 ounce) can whole peeled tomatoes, crushed

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • place onion, garlic and ginger in a food processor and process into a paste. heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
  • stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. saute, stirring, for 1 to 2 minutes. place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
  • saute for another 4 minutes, then pour in the tomatoes with liquid and stir. reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. stir occasionally. (note: if you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Japanese Chicken Wings

Ingredients

  • Servings: 6
  • 3 pounds chicken wings
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • cut wings in half, dip in egg and coat with flour.
  • heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
  • in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
  • bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Authentic Thai Cashew Chicken

Ingredients

  • Servings: 4
  • 1 tablespoon canola oil
  • 1 large yellow onion, chopped
  • 1 large yellow bell pepper, chopped
  • 3 tablespoons ketchup
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/3 cup chicken broth
  • 1 teaspoon white sugar
  • 1 teaspoon thai garlic chile paste
  • 4 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 6 ounces broccoli, chopped
  • 8 ounces fresh mushrooms, quartered
  • 1/2 cup unsalted cashew nuts

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. mix in the cashews just before serving.

Friday, April 15, 2016

swiss scalloped potatoes

Ingredients

  • Servings: 1
  • 5 yellow potatoes, peeled and thinly sliced, divided
  • 1 small onion, thinly sliced, divided
  • 3 cloves garlic, minced, divided
  • 8 slices cooked bacon, crumbled, divided
  • 2 cups shredded swiss cheese, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 (14.5 ounce) can chicken broth
  • 2 tablespoons butter, cut into chunks

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs

  • preheat oven to 375 degrees f (190 degrees c). grease a shallow 3-quart baking dish.
  • layer about 1/3 the potatoes into the bottom of the baking dish; top with layers of about 1/3 each of onion, garlic, bacon, and swiss cheese, respectively. season the layers with 1/4 teaspoon salt and about 1/3 the black pepper. repeat the onion, garlic, bacon, and swiss cheese layering. top with the remaining potatoes, onion, garlic, bacon, salt, and pepper; reserve the remaining swiss cheese for later. pour chicken broth evenly over the dish; dot with butter chunks.
  • bake in preheated oven for 1 hour. top with remaining swiss cheese and continue baking until the cheese is melted and the broth absorbed, about 30 minutes more. cool 10 minutes before serving.

Catherine's Spicy Chicken Soup

Ingredients

  • Servings: 8
  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons chili powder
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans chili beans, undrained
  • 1 (8 ounce) container sour cream

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
  • in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

easy indian butter chicken

Ingredients

  • Servings: 6
  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  • meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
  • while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
  • bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.

cogy's world famous matzo balls

Ingredients

  • Servings: 4
  • 4 extra-large eggs
  • 1 1/4 cups matzo meal
  • 1/4 cup vegetable oil
  • 1 tablespoon chicken stock
  • 1 tablespoon
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/2 cup club soda
  • 2 quarts chicken stock

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs

  • beat the eggs in a mixing bowl until thick and light colored. combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, , salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. cover, and refrigerate 1 to 2 hours.
  • pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat.
  • meanwhile, form small, 1 to 2 inch diameter balls using the chilled matzo mixture. place the balls in the chicken stock, reduce heat to medium, and simmer until matzo balls are cooked through, 45 to 60 minutes.

Curried Coconut Chicken

Ingredients

  • Servings: 6
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt and pepper, or to taste
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons sugar

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • season chicken pieces with salt and pepper.
  • heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  • pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

chicken with plum glaze

Ingredients

  • Servings: 4
  • 1 (2.5 pound) whole chicken, cut into pieces
  • salt and ground black pepper to taste
  • 2/3 cup plum jam
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 1/4 teaspoons prepared horseradish (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins

  • preheat an oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray.
  • season the chicken pieces with salt and pepper to taste and place skin-side-up the prepared baking sheet. bake in the preheated oven for 20 minutes.
  • while the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. after the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
  • continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

Thursday, April 14, 2016

Chicken Enchiladas I

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded cheddar cheese

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Potato And Parsnip Gratin

Ingredients

  • Servings: 6
  • 3 yukon gold potatoes, peeled
  • 2 parsnips, peeled
  • 2 cloves garlic, minced
  • 1 tablespoon butter, melted
  • salt and ground black pepper to taste
  • 1 teaspoon fresh thyme leaves, divided
  • 2 ounces finely grated parmigiano-reggiano cheese, divided
  • 3/4 cup creme fraiche, divided
  • 1 cup chicken broth
  • 1 pinch cayenne pepper, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • place potatoes and parsnips in a bowl of cold water.
  • preheat oven to 375 degrees f (190 degrees c). place garlic and melted butter into a 2-quart baking dish; brush garlic and butter all over the inside of the dish.
  • slice potatoes very thin using a mandoline slicer.
  • layer 1/3 potato slices into the bottom of the prepared baking dish. season with salt and black pepper. sprinkle a few thyme leaves potato slices and a light dusting of parmigiano-reggiano cheese. spoon about 3 tablespoons creme fraiche over cheese.
  • thinly slice parsnips using a vegetable peeler; arrange 1/2 the parsnip slices in an even layer over the creme fraiche and season with salt and black pepper. repeat potato and parsnip layering process: 1/3 potato slices, salt and black pepper, thyme, parmigiano-reggiano cheese, creme fraiche, and remaining 1/2 parsnip slices. dust with salt. arrange last 1/3 potato slices on top and season with salt.
  • pour chicken broth over potato-parsnip layers about 3 tablespoons at a time. shake dish gently to eliminate air . gently spread remaining 2 tablespoons creme fraiche over the potatoes. sprinkle cayenne and remaining parmigiano-reggiano cheese over the top.
  • bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.

chicken chilaquiles

Ingredients

  • Servings: 8
  • 1/4 pound chorizo
  • 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 1/2 (10 ounce) bag tortilla chips
  • 1 cup frozen corn kernels
  • 1 (19 ounce) can green enchilada sauce
  • 1/2 cup sour cream
  • 2 cups shredded monterey jack cheese

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat an oven to 400 degrees f (200 degrees c).
  • cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
  • spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. sprinkle the corn evenly over the meats and layer the remaining chips over the top. whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. top the casserole with the shredded monterey jack cheese.
  • bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

grilled chicken with peach sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

indian tandoori chicken

Ingredients

  • Servings: 4
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
  • in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
  • preheat an outdoor grill for medium high heat, and lightly oil grate.
  • cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

chicken with tomatoes and olives

Ingredients

  • Servings: 2
  • 2 skinless, boneless chicken breast halves
  • 3 plum tomatoes, seeded and chopped
  • 1/2 cup black olives, halved
  • 2 tablespoons chopped fresh rosemary
  • 6 cloves garlic, pressed
  • 4 tablespoons olive oil
  • 1/2 (750 milliliter) bottle dry white

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • place chicken breasts between 2 sheets of plastic wrap. using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.
  • in a large skillet, heat olive oil over medium heat. briefly cook chicken breasts in oil, turning to lightly brown both sides. add garlic and rosemary, and continue cooking until garlic is soft. pour into pan, and cover pan with lid. bring to a boil, and simmer for about 5 minutes.
  • add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes

Broiler Casserole

Ingredients

  • Servings: 4
  • 2 onions, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 large tomatoes, thinly sliced
  • 1 1/4 pounds skinless, boneless chicken breast meat - cut into strips
  • 1 (16 ounce) jar spaghetti sauce
  • water as needed

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • preheat oven to broil/grill.
  • place onions, bell pepper and tomatoes in a broiler pan. broil until softened and starting to brown.
  • add chicken, sauce and water as needed for desired consistency. mix all together. broil for about 10 minutes, until chicken is cooked through (no longer pink) and sauce is piping hot.

Chicken Enchiladas Ii

Ingredients

  • Servings: 6
  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
  • in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
  • fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
  • in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Easy A La King Biscuit Casserole

Ingredients

  • Servings: 6
  • 1/4 cup butter, melted
  • 1/8 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 2 1/2 cups cubed skinless, boneless chicken breast meat
  • 1 1/2 cups green peas
  • 1 1/2 cups canned mushrooms, drained
  • 1 cup cooked, sliced carrots
  • 1/2 onion, chopped
  • 1/4 cup chopped red bell pepper
  • 1 (16 ounce) can refrigerated buttermilk biscuits

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. add chicken, peas, mushrooms, carrots, onion and bell pepper. mix together and bring to a boil.
  • preheat oven to 350 degrees f (175 degrees c).
  • pour chicken mixture into a 9x13 inch baking dish. place refrigerated biscuits over top and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.

Wednesday, April 13, 2016

Chicken Breasts Pierre

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 3 tablespoons butter
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon celery seed
  • 1 clove garlic, minced
  • 1/8 teaspoon hot pepper sauce

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
  • in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Tasty Chicken Ii

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup butter
  • 1 lemon, juiced
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • preheat the oven broiler.
  • melt the butter in a saucepan over low heat, and mix in the lemon juice, salt, paprika, oregano, garlic powder, and pepper. arrange chicken in a shallow baking dish. pour the sauce evenly over the chicken.
  • cook 20 minutes in the preheated oven, turning and basting occasionally with the sauce, until chicken juices run clear.

celery stuffing

Ingredients

  • Servings: 16
  • 1/2 cup butter
  • 1/2 cup minced onion
  • 2 cups diced celery, with leaves
  • 3 cups chicken broth
  • 4 quarts bread cubes
  • 3 eggs, beaten
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon sage
  • 1 pinch dried thyme
  • 1 pinch dried marjoram

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins

  • melt butter in saucepan. saute onion in melted butter until soft, but not brown. add celery and stir well. add 2 cups chicken broth. bring to a boil. cover and simmer for 10 minutes.
  • place bread cubes into large mixing bowl. add eggs, salt, pepper, sage, thyme, and marjoram. add onion-celery mixture; combine thoroughly. if still too dry, add more chicken broth. makes enough to stuff a 10 to 15 pound turkey.

maple basted roast turkey with cranberry pan gravy

Ingredients

  • Servings: 12
  • 1 (12 pound) butterball® turkey, thawed if frozen
  • 8 fresh sage leaves
  • 1/4 cup fresh lemon juice
  • 2/3 cup pure maple syrup
  • 2 1/2 cups chicken broth
  • 2 cups cranberry juice
  • 2 tablespoons cornstarch
  • 3/4 cup sweetened dried cranberries

Recipe

    Preparation Time: 15 mins Cook Time: 3 hrs 50 mins

    Ready Time: 4 hrs 5 mins

  • preheat oven to 325 degrees f.
  • remove neck and giblets from body and neck cavities of turkey. refrigerate for other use or discard. drain juices from turkey. pat dry with paper towels. turn wings back to hold neck skin against back of turkey. place turkey, breast up, on flat roasting rack in shallow roasting pan. place 4 sage leaves under skin on both sides of breast. place turkey on shallow rack in pan. brush all of skin with lemon juice.
  • bake approximately 3-1/2 hours, or until meat thermometer reaches 180 degrees f when inserted in deepest part of thigh. cover breast and top of drumsticks with aluminum foil after two hours to prevent overcooking of breast.
  • during the last 30 minutes of baking, baste the turkey with maple syrup every 15 minutes.
  • remove turkey from roasting pan and let rest while preparing gravy.
  • place roasting pan on burners over medium heat. add 1/2 cup of the broth. bring to boiling, while scrapping dripping from bottom of pan. remove pan from heat. strain mixture into a large saucepan.
  • stir 1-1/2 cups of the broth and cranberry juice into saucepan. bring to boiling on medium heat, stirring frequently; reduce heat to medium-low.
  • stir cornstarch into remaining 1/2 cup broth. gradually stir into simmering mixture. stir in cranberries. simmer, stirring frequently, 5 minutes.
  • carve turkey and serve with gravy.

Lime-tarragon Grilled Chicken

Ingredients

  • Servings: 6
  • 1/2 cup olive oil
  • 1/2 cup fresh lime juice
  • 2 tablespoons chopped onion
  • 2 teaspoons dried tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon hot sauce
  • salt and pepper to taste
  • 2 pounds bone-in chicken thighs

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 4 hrs 25 mins

  • place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
  • preheat an outdoor grill for medium heat and lightly oil grate. remove chicken from marinade, and shake off excess. discard remaining marinade. season with salt and pepper.
  • grill chicken for about 30 minutes, or until no longer pink in the center. chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

Sweet And Sour Chicken I

Ingredients

  • Servings: 8
  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • 1/4 cup cornstarch
  • 1 3/4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 egg
  • 1 1/2 cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr

  • in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
  • combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
  • heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
  • when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Thai Red Chicken Curry

Ingredients

  • Servings: 4
  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken breast halves - cut into thin strips
  • 1 tablespoon thai red curry paste
  • 1 cup sliced halved zucchini
  • 1 red bell pepper, seeded and sliced into strips
  • 1/2 cup sliced carrots
  • 1 onion, quartered then halved
  • 1 tablespoon cornstarch
  • 1 (14 ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • heat the oil in a large skillet over medium-high heat. add the chicken pieces; cook and stir for about 3 minutes. mix in the curry paste, zucchini, bell pepper, carrot and onion. cook and stir for a few minutes.
  • dissolve the cornstarch in the coconut milk, then pour into the skillet. bring to a boil, then simmer over medium heat for 1 minutes. right before serving, stir in the cilantro.

Tuesday, April 12, 2016

indian tandoori chicken

Ingredients

  • Servings: 4
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
  • in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
  • preheat an outdoor grill for medium high heat, and lightly oil grate.
  • cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

spicy basil chicken

Ingredients

  • Servings: 4
  • 2 tablespoons chili oil
  • 2 cloves garlic
  • 3 hot chile peppers
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 1/2 teaspoons white sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 5 tablespoons oyster sauce
  • 1 cup fresh mushrooms
  • 1 cup chopped onions
  • 1 bunch fresh basil leaves

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. mix in chicken and sugar, and season with garlic salt and pepper. cook until chicken is no longer pink, but not done.
  • stir oyster sauce into the skillet. mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. remove from heat, and mix in basil. let sit 2 minutes before serving.

Slow-cooker Chicken Tortilla Soup

Ingredients

  • Servings: 8
  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil

Recipe

    Preparation Time: 30 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 30 mins

  • place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
  • preheat oven to 400 degrees f (200 degrees c).
  • lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
  • bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

grilled chicken thighs tandoori

Ingredients

  • Servings: 8
  • 2 (6 ounce) containers plain yogurt
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 2 tablespoons freshly grated ginger
  • 3 cloves garlic, minced
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 16 chicken thighs
  • olive oil spray

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins

  • in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
  • rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • preheat an outdoor grill for direct medium heat.
  • remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
  • place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

indian tomato chicken

Ingredients

  • Servings: 6
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger root
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1 (1 inch) piece cinnamon stick
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1/4 teaspoon ground nutmeg
  • 6 skinless chicken thighs
  • 1 (14.5 ounce) can whole peeled tomatoes, crushed

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • place onion, garlic and ginger in a food processor and process into a paste. heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
  • stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. saute, stirring, for 1 to 2 minutes. place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
  • saute for another 4 minutes, then pour in the tomatoes with liquid and stir. reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. stir occasionally. (note: if you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Monday, April 11, 2016

Japanese Chicken Wings

Ingredients

  • Servings: 6
  • 3 pounds chicken wings
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • cut wings in half, dip in egg and coat with flour.
  • heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
  • in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
  • bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Chicken Tortilla Soup V

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breasts, cut into cubes
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded monterey jack cheese (optional)

Recipe

  • in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
  • break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.

Cheese Rosti (roschti)

Ingredients

  • Servings: 6
  • 6 large potatoes, peeled and cubed
  • 2 (14.5 ounce) cans chicken broth
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 large onion, diced
  • 1 cup sliced mushrooms
  • salt and ground black pepper to taste
  • 8 ounces grated swiss cheese

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs 10 mins

  • place potatoes in large pot with chicken broth and add enough water to cover potatoes completely; bring to a boil and cook until potatoes are tender but still firm, about 15 minutes. drain potatoes, transfer to a bowl and refrigerate until chilled, 8 hours to overnight.
  • preheat oven to 400 degrees f (200 degrees c).
  • grate potatoes, discarding any lumps or skin that don't pass through the grater.
  • heat olive oil and butter in a large, oven-proof skillet over medium-high heat. saute onion and mushrooms in hot oil mixture until soft but not browned, 5 to 7 minutes. stir potatoes into skillet. season potato mixture with salt and black pepper; stir gently and shape into a large potato cake in the skillet.
  • cook the potato cake in the skillet until base of cake is browned, 5 to 10 minutes. place a plate on top of the skillet, turn the skillet upside-down to remove the cake from the pan, and slide cake, browned-side up, back into skillet. cook until the other side of the cake is browned, 5 to 10 minutes more. sprinkle swiss cheese over the top of the cake.
  • bake in the preheated oven until cheese melts and starts to brown, 10 to 20 minutes. cool in the skillet for 10 minutes before slicing.

curry stand chicken tikka masala sauce

Ingredients

  • Servings: 6
  • 2 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 (14 ounce) can tomato sauce
  • 1 cup heavy whipping cream
  • 2 teaspoons paprika
  • 1 tablespoon white sugar
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt, or to taste (optional)
  • 1 teaspoon white sugar, or to taste (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 20 mins

  • heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. stir in garlic; cook and stir just until fragrant, about 1 minute. stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
  • stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
  • heat vegetable oil in a separate skillet over medium heat. stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. transfer chicken and any pan juices into the sauce. simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

indian chicken curry (murgh kari)

Ingredients

  • Servings: 6
  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • 1/2 cup cooking oil
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • sprinkle the chicken breasts with 2 teaspoons salt.
  • heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. transfer the browned chicken breasts to a plate and set aside.
  • reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. return the chicken breast to the skillet along with any juices on the plate. pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). sprinkle with lemon juice to serve.

peanut butter noodles

Ingredients

  • Servings: 4
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons minced fresh ginger root
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons honey
  • 2 teaspoons hot chile paste (optional)
  • 3 cloves garlic, minced
  • 8 ounces udon noodles
  • 1/4 cup chopped green onions
  • 1/4 cup chopped peanuts

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
  • meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

crazy chicken

Ingredients

  • Servings: 4
  • 1 1/2 pounds skinless, boneless chicken breast halves - cubed
  • 1 teaspoon oil for frying
  • 2 tablespoons minced garlic
  • 1 (11 fluid ounce) bottle classic-style stir-fry sauce

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • preheat oven to grill/broil.
  • heat oil in a skillet over medium high heat. add chicken and garlic and saute until chicken juices run clear, about 7 to 10 minutes. drain fat from skillet and stir in sauce.
  • place chicken mixture on a cookie sheet and broil in the preheated oven for about 10 minutes, or until browned. let sit about 5 minutes to allow sauce to thicken.

Authentic Thai Cashew Chicken

Ingredients

  • Servings: 4
  • 1 tablespoon canola oil
  • 1 large yellow onion, chopped
  • 1 large yellow bell pepper, chopped
  • 3 tablespoons ketchup
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/3 cup chicken broth
  • 1 teaspoon white sugar
  • 1 teaspoon thai garlic chile paste
  • 4 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 6 ounces broccoli, chopped
  • 8 ounces fresh mushrooms, quartered
  • 1/2 cup unsalted cashew nuts

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. mix in the cashews just before serving.

easy indian butter chicken

Ingredients

  • Servings: 6
  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  • meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
  • while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
  • bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Catherine's Spicy Chicken Soup

Ingredients

  • Servings: 8
  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons chili powder
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans chili beans, undrained
  • 1 (8 ounce) container sour cream

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
  • in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

Sunday, April 10, 2016

Curried Coconut Chicken

Ingredients

  • Servings: 6
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt and pepper, or to taste
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons sugar

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • season chicken pieces with salt and pepper.
  • heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  • pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

grilled chicken with peach sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Saturday, April 9, 2016

Honey-lime Enchiladas

Ingredients

  • Servings: 10
  • 1/3 cup honey
  • 1 tablespoon chili powder
  • 1/3 cup lime juice
  • 2 cloves garlic, minced
  • 1 pound shredded, cooked chicken
  • 2 cups green enchilada sauce, divided
  • 6 cups shredded monterey jack cheese, divided
  • 10 (8 inch) flour tortillas
  • 1 cup fat free half-and-half

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins

  • whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. add the shredded cooked chicken and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. remove the shredded chicken from the marinade, and shake off excess. save the used marinade.
  • preheat an oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
  • combine marinated shredded chicken with 5 cups of shredded cheddar cheese in a bowl. mix lightly. spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. roll tortillas and place seam-side down in the prepared baking dish.
  • in a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. pour sauce over enchiladas and sprinkle top with 1 cup of shredded cheddar cheese.
  • bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes

Chicken Enchiladas Ii

Ingredients

  • Servings: 6
  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat
  • 1 cup shredded cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
  • in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
  • fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
  • in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Jamaican Style Curry Chicken

Ingredients

  • Servings: 4
  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 garlic clove, chopped
  • 2 tablespoons jamaican-style curry powder
  • 2 slices habanero pepper (optional)
  • 1/4 teaspoon ground thyme
  • 2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
  • 1 cup water
  • 1/2 teaspoon salt, or to taste

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins

  • heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. stir in chicken and cook until chicken is lightly browned, about 5 minutes.
  • pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. season with salt.

Chicken Enchiladas I

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded cheddar cheese

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

grain-free chicken tenders

Ingredients

  • Servings: 6
  • 1 cup almond flour
  • 1 cup finely grated parmesan cheese
  • 1/2 teaspoon dried basil, or to taste
  • 1/2 teaspoon dried thyme, or to taste
  • salt and ground black pepper to taste
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into strips
  • 1/2 cup butter, melted

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
  • mix almond flour, parmesan cheese, basil, thyme, salt, and pepper together in a bowl.
  • dip chicken strips in the melted butter; press strips into almond flour mixture until completely coated. transfer coated strips to the prepared baking sheet.
  • bake in the preheated oven on the middle rack until strips are golden brown and no longer pink in the center, at least 20 minutes.

indian tandoori chicken

Ingredients

  • Servings: 4
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
  • in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
  • preheat an outdoor grill for medium high heat, and lightly oil grate.
  • cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.