Friday, September 29, 2017

Chicken Tikka Masala

Recipe found HERE

1 1/2 Lbs chicken breast, chopped into bite size pieces

1 cup plain yogurt
2 Tablespoon lemon juice
2 teaspoon cumin
2 teaspoon red pepper
2 teaspoon black pepper
2 teaspoon garam masala
1 teaspoon methi powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground ginger

1 Tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 teaspoon ground coriander
2 teaspoon methi powder
2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon
1 can (14.5oz) tomato sauce
1 can tomato paste (8 oz)
2 cups heavy whipping cream
1/4 cup cilantro (optional)

Cut the chicken into 1 inch cubes. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients. Put in the fridge for 1-2 hours then discard the marinade.

Cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. I cook it with some butter in the pan.

Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.

 Add coriander, cumin, paprika, garam masala, methi powder and salt. Stir to combine Stir in tomato sauce and paste and simmer for 15 minutes until thickened

Add the cooked chicken to the sauce and stir in the cream. Serve with white rice, naan and mango chutney and garnish with fresh cilantro.

Friday, August 4, 2017

Double Chocolate Banana Bread or Muffins

Recipe found here 

3 very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray. Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla.

Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.)

Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Muffins bake 15-20 min.

Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature. The banana bread will keep for up to 4 days at room temperature.
Pictured with Pumpkin Muffins 

Wednesday, July 12, 2017

Spicy Southern Pulled Pork

Recipe Found Here

1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon paprika
1/2 cup brown sugar

1/2 cup salt
1/2 cup brown sugar
2 quarts cold water
2 bay leaves
3 tablespoons dry rub mix


Mix well and store in an air tight container.

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.

Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! 

Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.

When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period.

When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Crock pot Honey Garlic Chicken

Recipe Found Here 

4-5 skinless boneless whole frozen chicken breasts
1/2 cup ketchup
1/2 cup soy sauce (low sodium)
1/4 cup honey
2-4 cloves garlic, crushed
1 teaspoon basil

Combine ketchup, soy sauce, honey, garlic and basil in a medium bowl. Whisk together. Place chicken in slow cooker. Add the sauce and spoon over all sides of chicken. Cook on low for 5-6 hours. When chicken is done cut into 1 inch cubes and put back in sauce to cover chicken. Serve with rice and veggies.

Friday, March 31, 2017

Perfect Grilled Salmon

Recipe found HERE 

1 1/2 - 2lbs  pounds salmon fillets
lemon pepper, to taste
garlic salt, to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag or shallow container with a lid. Add the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, may need less time for thinner pieces, or until the fish flakes easily with a fork.

Pumpkin Muffins

Recipe found HERE 

2 1/2 cups (12.5 ounces) white flour
1 cup (5 ounces) whole wheat flour (King Arthur white wheat)
2 cups white granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15-ounce) can pumpkin puree
1/2 cup vegetable oil
1/2 unsweetened applesauce
4 large eggs
2/3 cup water or buttermilk*
1 to 2 cups semi-sweet chocolate chips (optional)

Pictured with Double Chocolate Banana Muffins 

Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans or muffins pan (makes about 28 regular size).

In a large bowl mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl whisk together canned pumpkin, oil, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.

Stir in the chocolate chips. Pour batter in prepared pans. Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Bake muffin tins 20-25 minutes. I dump muffins out after just cooling 1-2 minutes to make sure the bottoms don't get too done.

Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

May freeze. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Tuesday, March 28, 2017

Cheesy Chicken, Kale and Sweet Potato Skillet Meal

Recipe Found Here

1 Tablespoon olive oil
1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces
Salt and pepper
1/2 cup finely diced shallot
1 medium red bell pepper, diced
2 cloves garlic, finely minced
2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled, rinsed, and diced
Pinch of red pepper flakes
1/2 cup low-sodium chicken broth
2 cups (about 4 ounces or more if you want lots of veggies) stemmed and chopped kale (Lacinato, Tuscan, Black or Dinosaur kale are all the same variety. Purple/red kale also worked well) 
1/2 to 1 cup shredded Monterey Jack cheese

In a large, 12-inch skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes.

Remove the chicken to a plate and cover with foil. Keep as much liquid in the skillet as possible, and return the skillet to medium heat.

Add a drizzle of olive oil if the skillet is dry. Add the shallots and red pepper. Cook, stirring often, for 4 minutes, until the onions have started to turn translucent and soften. Add the garlic and cook one more minute stirring constantly (don't want the garlic to brown or burn).

Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.

Add the kale to the skillet. Stir and heat through until the kale is bright green and slightly wilted. Cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through.

Season to taste with additional salt and pepper. Sprinkle cheese over the top and cover with the lid until melted. Serve immediately.