You may or may not know that it is REALLY hard to find good Indian food in Miami. My favorite Indian restaurant, Renaisa, closed a while ago. So, I've taken matters into my own hands. Mr. M's favorite dish is Tandoori Chicken, so here is what I did for my first attempt. I used Arora Creations Tandoori Chicken Blend because it has all the spices I was unable to find separately. You can find the the Arora blend at Norman Brothers in South Miami.
Ingredients
1 package boneless and skinless chicken cutlets
1/2 cup plain yogurt
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar (you are supposed to use plain distilled vinegar, but I didn't have any and didn't feel like going to Publix)
1 package Arora Creations Tandoori Chicken Blend
1 large oninon, cut into large pieces
Instructions
Preheat oven to 450 degrees. Combine the yogurt, olive oil, vinegar, and Arora blend in a large glass bowl. Use a knife to make a few small slits in the chicken. Mix well and then add the chicken breasts one at a time making sure each one gets completely covered with the mix. Cover the bowl and refrigerate for 8 hours (up to 24 hours). After marinating the chicken, remove the chicken from the bowl, remove each chicken breast from the bowl and squeeze out any excess marinade. Place each breast on a greased oven pan after squeezing. Cook for 15 minutes and turn each chicken breast over once. Place the onion pieces on the baking sheet over the chicken. Continue cooking until done, about another 20-30 minutes. Serve with basmati rice.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, February 5, 2009
Saturday, November 8, 2008
Healthier Chicken Tenders
These chicken tenders are a great alternative to the greasy and bad-carb super-processed chicken tenders from the frozen aisle or fast food joint. Enjoy these with your favorite dipping sauce with a lot less guilt!
Ingredients
1 lb. chicken filets, sliced 2 in. wide
2 whole wheat pitas
1 tsp. dry oregano
1/2 tsp. dry sage
olive oil
salt
pepper
Directions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Lightly toast the pitas in the toaster or toaster oven until they are crisp. Use a food processor or blender to turn the pitas into the bread crumbs to coat your chicken. Combine the ground pitas, oregano, and sage in a medium size bowl. Brush the chicken with olive oil and sprinkle a little salt and pepper over each piece. Place the chicken pieces one at a time in the bowl, cover with the pita and herb mixture, and place on the baking sheet. Place in the oven for 25 minutes, turn each piece using tongs, and continue cooking for another 20 minutes.
Ingredients
1 lb. chicken filets, sliced 2 in. wide
2 whole wheat pitas
1 tsp. dry oregano
1/2 tsp. dry sage
olive oil
salt
pepper
Directions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Lightly toast the pitas in the toaster or toaster oven until they are crisp. Use a food processor or blender to turn the pitas into the bread crumbs to coat your chicken. Combine the ground pitas, oregano, and sage in a medium size bowl. Brush the chicken with olive oil and sprinkle a little salt and pepper over each piece. Place the chicken pieces one at a time in the bowl, cover with the pita and herb mixture, and place on the baking sheet. Place in the oven for 25 minutes, turn each piece using tongs, and continue cooking for another 20 minutes.
Thursday, July 17, 2008
Noodle Soup
I felt inspired to make a hot bowl of soup after watching Anthony Bourdain in Laos. The noodle soup he had for breakfast one day looked so great I just had to try making my own. So, here is my attempt to recreate what I saw on No Reservations keeping in mind soups I've had at Thai restaurants and using ingredients I had in the fridge and the cupboard.
Ingredients
Rice Noodles
5 cups water
1 tbsp vegetable oil
3 cloves of garlic, chopped
2 celery stalks, finely chopped
1 leek, finely chopped (only the white part)
7 chicken tender strips, cut into 1 inch squares
1 cup mushrooms, thinly sliced
1 tbsp salt
1 tsp pepper
red pepper flakes (topping)
red pepper paste (topping)
green onion (chopped)
2 cloves of fried garlic, finely chopped (topping)
Instructions
Heat the oil over medium heat and add the 3 cloves of garlic, celery, and leek. Cook until tender. Add chicken and cook for about 5-8 minutes or until cooked through. Add water, rice noodles. salt, and pepper and bring to a boil. Cook until noodles are al dente and then add the mushrooms and cook for another 2-3 minutes or until mushrooms are done. Pour into bowls and then add the amount of each topping you like for your soup. Mix everything around in the bowl and enjoy!
Ingredients
Rice Noodles
5 cups water
1 tbsp vegetable oil
3 cloves of garlic, chopped
2 celery stalks, finely chopped
1 leek, finely chopped (only the white part)
7 chicken tender strips, cut into 1 inch squares
1 cup mushrooms, thinly sliced
1 tbsp salt
1 tsp pepper
red pepper flakes (topping)
red pepper paste (topping)
green onion (chopped)
2 cloves of fried garlic, finely chopped (topping)
Instructions
Heat the oil over medium heat and add the 3 cloves of garlic, celery, and leek. Cook until tender. Add chicken and cook for about 5-8 minutes or until cooked through. Add water, rice noodles. salt, and pepper and bring to a boil. Cook until noodles are al dente and then add the mushrooms and cook for another 2-3 minutes or until mushrooms are done. Pour into bowls and then add the amount of each topping you like for your soup. Mix everything around in the bowl and enjoy!
Thursday, May 29, 2008
Low-fat Chicken Molé
Molé is a Mexican sauce that is known for the combination of chocolate and spice. It's normally a very heavy sauce that you can pour over chicken and enchiladas. Making traditional molé from scratch will take forever and good luck finding the different kinds of chiles that go into it if you are not in Mexico or the southwestern US.
So, you can imagine how excited I was when I found this low fat, easy, and healthy version of molé! I know, it's totally cheating the original dish, but yes, I like instant gratification, and this recipe is awesome and good for you. Plus, it's not like there is a Mexican restaurant in Miami that is going to serve me the kind of molé I grew up eating.
Ingredients
2 1/2 lbs chicken (breast)
1 large white onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
14 1/2 oz can of chopped tomatoes
2 tbsp peanut butter
2 tbsp unsweetened cocoa powder
olive oil
Salt
Pepper
Instructions
Salt and pepper the chicken on both sides. Spray olive oil from a mister ino a large skillet over medium heat. Add the chicken and cook for 8 minutes, turn, and brown the other side for another 8 minutes. Remove the chiken and set aside. Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute.
Return the chicken to the skillet and combine with the vegetables and spices. Add the tomatoes with their juice, peanut butter, and cocoa powder and bring to a boil. Cover and simmer, stirring every few minutes. Turn the chicken over after about 15 minutes and continue cooking for another 10 minutes covered.
So, you can imagine how excited I was when I found this low fat, easy, and healthy version of molé! I know, it's totally cheating the original dish, but yes, I like instant gratification, and this recipe is awesome and good for you. Plus, it's not like there is a Mexican restaurant in Miami that is going to serve me the kind of molé I grew up eating.
Ingredients
2 1/2 lbs chicken (breast)
1 large white onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
14 1/2 oz can of chopped tomatoes
2 tbsp peanut butter
2 tbsp unsweetened cocoa powder
olive oil
Salt
Pepper
Instructions
Salt and pepper the chicken on both sides. Spray olive oil from a mister ino a large skillet over medium heat. Add the chicken and cook for 8 minutes, turn, and brown the other side for another 8 minutes. Remove the chiken and set aside. Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute.
Return the chicken to the skillet and combine with the vegetables and spices. Add the tomatoes with their juice, peanut butter, and cocoa powder and bring to a boil. Cover and simmer, stirring every few minutes. Turn the chicken over after about 15 minutes and continue cooking for another 10 minutes covered.
Monday, May 5, 2008
Cinco de Mayo...chicken tacos
Yummy chicken tacos
4 chicken cutlets cut into 1-2 inch pieces
1 jalapeno (ok if from a jar), sliced lengthwise with seeds removed
3/4 cup Jalapeno juice (from jar of jalapenos)
1/2 cup onion, chopped
1 green onion, finely chopped
1 garlic clove, minced
1 cup cilantro, chopped
1/2 cup papaya, chopped
3/4 cup black beans, cooked and drained
Juice from 1 lemon
Salt and pepper to taste
4 tortillas
Heat the onion, garlic, and green onion in a skillet with olive oil and heat for 2 minutes over medium heat. Add chicken and add salt and pepper to taste. Cook for 3-4 minutes. Turn over chicken using tongs. Cook for another 2 minutes. Add jalapeno juice and sliced jalapeno. Cook chicken covered for 5 minutes, then uncover and let jalapeno juice reduce.
In a separate bowl, mix cilantro, papaya, black beans. Add juice from 1 lemon and salt and pepper. Heat tortillas and add an even mix of chicken and cilantro mix.
4 chicken cutlets cut into 1-2 inch pieces
1 jalapeno (ok if from a jar), sliced lengthwise with seeds removed
3/4 cup Jalapeno juice (from jar of jalapenos)
1/2 cup onion, chopped
1 green onion, finely chopped
1 garlic clove, minced
1 cup cilantro, chopped
1/2 cup papaya, chopped
3/4 cup black beans, cooked and drained
Juice from 1 lemon
Salt and pepper to taste
4 tortillas
Heat the onion, garlic, and green onion in a skillet with olive oil and heat for 2 minutes over medium heat. Add chicken and add salt and pepper to taste. Cook for 3-4 minutes. Turn over chicken using tongs. Cook for another 2 minutes. Add jalapeno juice and sliced jalapeno. Cook chicken covered for 5 minutes, then uncover and let jalapeno juice reduce.
In a separate bowl, mix cilantro, papaya, black beans. Add juice from 1 lemon and salt and pepper. Heat tortillas and add an even mix of chicken and cilantro mix.
Sunday, April 27, 2008
Asparagus Prosciutto Wraps & easy "Chicken Parmesan"
Friday night's dinner consisted of asparagus prosciutto wraps, "chicken parmesan," and pasta w/ peas and mushrooms. This dinner took me about 45 minutes to prepare by going in this order: boil water for pasta, peel asparagus, throw pasta in while preparing the chicken, wrap the prosciutto while cooking the chicken, cook the peas and mushrooms last.
Asparagus Prosciutto Wraps
salt
pepper
While the oven heats up to 450 degrees, was the asparagus and cut only about 1 centimeter off the bottom. Peel the bottom half of each asparagus stalk to get rid of the bitter taste, but keep the length of the stalk. Line the asparagus up on a baking sheet or foil and spray with olive oil using a mister. Sprinkle with salt and pepper and toss. Wrap each asparagus with 1 piece of prosciutto (mostly in the middle of the stalk) and place in the oven for about 10 minutes.
Easy "Chicken Parmesan"
This is a simplified and healthier version (sans mozzarella and breaded layer) of an already simplified chicken parm recipe.
4 chicken cutlets
1 1/2 tablespoons olive oil
parsley
sage
thyme
salt
pepper
3/4 cup marinara sauce
5 teaspoons parmesan cheese
Preheat oven to 450 degrees. Put some olive oil in the skillet and sprinkle in about 1/2 teaspoon of each of the parsley, sage and thyme into the oil and stir. Sprinkle the chicken with salt and pepper and place in heated skillet. Cook skillets until brown on each side, about 3-5 min. each side, depending on thickness of the cutlets. Add the marinara sauce (I used Healthy Choice to save a few calories) over and around the chicken. Sprinkle the parmesan over each chicken cutlet. Place the skillet in the oven for about 8 minutes or until chicken is cooked through.
Fusilli with peas and mushrooms
This recipe is super fast since peas and mushrooms cook very quickly and you can save even more time by using frozen peas and pre-cut mushrooms.
Olive oil
6 oz. sliced mushrooms
10 oz. frozen peas
Salt
Pepper
1/2 lb. -1 lb. rotini pasta (depends on how much you want the veggies to stand out)
While your pasta is cooking in the water, spray some olive oil into a small skillet with a mister. Add the mushrooms in first and heat until almost fully cooked (they start to look slightly brown), then add the frozen peas. Add a generous amount of pepper, a pinch of salt, and spray with olive oil. Continue stirring until peas are cooked through (about 2 minutes) and set aside. Drain the pasta and stir in the peas and mushrooms. If you want a little added flavor, sprinkle some parmesan cheese.
Asparagus Prosciutto Wraps
Prosciutto will make almost anything taste good. This appetizer/side dish looks and tastes fancy, but is extremely easy.
Asparagus stalks
Thinly sliced prosciutto, cut in half lengthwise (1 halved slice per asparagus stalk)
Olive oilsalt
pepper
While the oven heats up to 450 degrees, was the asparagus and cut only about 1 centimeter off the bottom. Peel the bottom half of each asparagus stalk to get rid of the bitter taste, but keep the length of the stalk. Line the asparagus up on a baking sheet or foil and spray with olive oil using a mister. Sprinkle with salt and pepper and toss. Wrap each asparagus with 1 piece of prosciutto (mostly in the middle of the stalk) and place in the oven for about 10 minutes.
Easy "Chicken Parmesan"
This is a simplified and healthier version (sans mozzarella and breaded layer) of an already simplified chicken parm recipe.
4 chicken cutlets
1 1/2 tablespoons olive oil
parsley
sage
thyme
salt
pepper
3/4 cup marinara sauce
5 teaspoons parmesan cheese
Preheat oven to 450 degrees. Put some olive oil in the skillet and sprinkle in about 1/2 teaspoon of each of the parsley, sage and thyme into the oil and stir. Sprinkle the chicken with salt and pepper and place in heated skillet. Cook skillets until brown on each side, about 3-5 min. each side, depending on thickness of the cutlets. Add the marinara sauce (I used Healthy Choice to save a few calories) over and around the chicken. Sprinkle the parmesan over each chicken cutlet. Place the skillet in the oven for about 8 minutes or until chicken is cooked through.
Fusilli with peas and mushrooms
This recipe is super fast since peas and mushrooms cook very quickly and you can save even more time by using frozen peas and pre-cut mushrooms.
Olive oil
6 oz. sliced mushrooms
10 oz. frozen peas
Salt
Pepper
1/2 lb. -1 lb. rotini pasta (depends on how much you want the veggies to stand out)
While your pasta is cooking in the water, spray some olive oil into a small skillet with a mister. Add the mushrooms in first and heat until almost fully cooked (they start to look slightly brown), then add the frozen peas. Add a generous amount of pepper, a pinch of salt, and spray with olive oil. Continue stirring until peas are cooked through (about 2 minutes) and set aside. Drain the pasta and stir in the peas and mushrooms. If you want a little added flavor, sprinkle some parmesan cheese.
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