So I figured you are almost done using all those spices you have in the pantry from the Simla Mirch Paneer recipe. I thought I’d toss one last Indian staple your way since it is served at most restaurants & easy enough to make at home. Now, a tandoor is a clay oven so this chicken is typically charbroiled and hence has the name Tandoori Chicken. Since most of us don’t really have a tandoor laying around our backyard, grilling or baking in the oven is just as sufficient. Having said that, this is nice way to get the India feel without having to order from your local Lakshmi Grill.
To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken. Set the chicken aside for 15 minutes to let the flavors absorb & for the chicken to get that red color. To prepare the tandoori sauce: In a large bowl, combine the yogurt, ginger paste, garlic paste, cumin, coriander, paprika, & garam masala. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken, thoroughly covering it. Cover and place in the refrigerator to marinate for 4 hours. Preheat an oven or charcoal grill to 350 degrees F. Roast for 10 minutes, then remove and baste with some melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes. Serve with a sliced onion and lemon wedges.
I am SO over red sauce. Any idiot can buy a can of marinara (Although I don’t know why you would when we have a recipe from scratch that is healthier & tastier) and throw it on some noodles and say they made “Italian” food for the night. How about the fact that most pasta dishes aren’t even the entrée in Italy and its a small portion in the primi platti course prior to your protein and vegetables which is your actual entrée. Now, as much as I wish that we could all dine on 4 course (Read: 4 hour) dinners I know that is not always possible. So here is an easy, light and yummy pasta dish that served with some grilled chicken (because god forbid I have a vegetarian meal for once) that could count as a whole meal (starch, veggies, protein). So bust out the leftover ingredients from the pancakes and kale dish and get to cooking! (See how we always save you money by reusing stuff, you love us).
12 oz. fettuccine
2/3 cup skim ricotta cheese
1 teaspoon grated lemon rind (also known as zest)
4 garlic cloves, minced
2 tbsp. fresh lemon juice
3 cups fresh baby spinach
1 1/2 cups diced red bell pepper
salt and crushed black pepper
1 tbsp. olive oil
1/8 tsp. crushed red pepper (increase to your taste level)
Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water. While pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, black pepper and crushed red pepper. (I listed 1/8 tsp. of crushed red pepper, but don’t be shy, this dish is even better with a bit of a kick from the red pepper, so adjust according to your taste level). Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, sauté for 3 minutes. Add pasta, spinach, ricotta mixture and pasta water to skillet; cook about 1 minute or until spinach wilts.
So two summers ago, Jess & I went to Splish Splash (this water park in Long Island) with our significant others. Since we were going to be there all day and since amusement park food is always over priced and over fatty (I mean we were going to be in our bathing suits all days guys, no funnel cakes for us!) We decided to pack healthy and affordable lunches for the boys and us to eat mid-day. We did some sandwiches and salads and this salad was by far the biggest hit. Not only was it filling, but it was so easy to pack in little Tupperware containers with spoons.
1/2 a bottle of Trader Joe’s Hummus Salad dressing (I bet the greek goddess one would work too, I don’t see why not)
1 medium red onion diced small
1 bag of orzo (15 oz.)
1 cucumber diced small
1 tomato diced (I just halved cherry tomatoes, about a cup)
1/4 cup of olive tapenade (or just chopped black olives)
2 tbsp. finely chopped fresh parsley
1 tbsp. lemon juice
1/2 cup of feta cheese
pinch of black pepper & salt to taste (I added a pinch of chili flakes too because I like spicy everything).
Boil the orzo per the packet instructions and drain well. Mix in the remaining ingredients and chill for 15-20 minutes before serving.
Salad Palette pleasers: crunch, sour, sweet, spice, creamy, filling. All of these elements in one dish? By the way, this isn’t even a dish per se. It’s a fantastic salad that I have served at every single barbecue I’ve ever hosted. Yes, I know it’s not summer. I see the snow on the ground, BUT we all need to eat more salads and veggies. Especially since 75% of us will be making the cliche lose weight/get healthy new years resolution in less than a month. So, you can thank me once your taste buds do a lil dance while eating this “boring old salad”. Oh and its gluten-free so you know that’s a fad these days and so this salad is also now chic.
1 avocado, diced (creamy & the binder)
1 cup of corn (defrost in the microwave, starch/filling)
1 red bell pepper, diced (crunchy a tad sweet)
1 lemon or lime (juice only no zest for the tart)
1/2-1 tbsp. tony’s (the Cajun spice, same one used in the salmon Omega 3 recipe…re use of ingredients is kind of the theme here if you haven’t quite caught on! Oh Hi! check out our Instagram to see what the container looks like. Adjust based on taste preference/saltiness)
Don’t even begin to ask me what that even means. All I know is that its fatty, but the good kind, and its found in salmon! Sure, we all enjoy our occasional lox & bagel for a smoked salmon fix or we go in on the salmon sashimi at our favorite sushi joint, but we should have a quick & delish way to make this succulent fish at home as well. Here is the most decadent way to make this divine fish. Oh and grab a tablespoon that’s all you really need for this recipe!
1 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon Cajun seasoning (I use Tony Cacere’s, but I am sure any pre mixed stuff works)
1 tablespoon fresh lemon juice
1 tsp. dried parsley flakes
Coat the fish filet (both sides with the skin on) with olive oil. Then dust on the garlic powder and Tony’s spice mix (about a half tablespoon per side) Turn your non stick pan to high heat, sear each side (approx. 2 min) and then cut the heat to medium otherwise your pan will smoke. (Warning it may smoke a bit when searing too so have the exhaust fan going just in case) Cook on each side for 5-7 min on medium heat after seared and squirt with lemon juice to finish (don’t do that when still in pan, squirt on serving plate). Also note the skin will slide right off so remove before serving. I only cook with it on so it seals in the moisture, OK I am salivating as I type this, just know its amazeballs. It serves as many as you want it to, one filet per person. Total prep & cook time is 15 minutes, so no excuses for not eating healthy! I usually serve this with roasted asparagus or a corn/avocado salad. Keep an eye out for those recipes coming soon!