Chicken Tikka Masala

Sometimes my wife and I just want something quick, different and in this case spicy! After poking around the spice cabinet I found some seasonings to make tikka masala.

Ingredients:

  • Chicken breasts, 4 – 5 oz cut into 1 inch squares
  • Garam masala, 6 tsp
  • Garlic powder, 2 tsp
  • Cayenne powder, 1 tsp
  • Adobo with black pepper seasoning, 2 tsp
  • Garlic, 5 tsp minced
  • Red onion, 1 medium sliced
  • Ginger, 3 tsp fresh diced
  • Tomatoes, 3 medium chopped
  • Salt, 1/2 tsp
  • Pepper, 1/2 tsp
  • Olive oil, 3 Tbsp
  • Heavy cream, 3/4 cup
  • Flour, 1/4 cup

Steps:

  • Place the chicken in a bowl.
  • Mix together the garam masala, garlic powder, cayenne powder, adobo seasoning with black pepper, 3 tsp of the minced garlic, salt and pepper, and olive oil.
    • Put the marinade over the chicken cubes and set aside.

chicken prep

  • Mix the red onion sliced, 2 tsp garlic and ginger.
    • Add to a large pan over medium high heat and sauté with a little oil until soft.
    • Remove from the pan and set aside.

onions tikka

  • In the same pan add a little oil.
  • Take the marinated chicken and coat with the flour.
  • Add the chicken to the pan and sauté until almost cooked through.
  • Add the onion, garlic and ginger mixture back into the pan.
  • Add the heavy cream and cook on low to reduce for 5 minutes.
  • Stir in the fresh tomatoes.
  • Cook until the tomatoes are warmed through.

tikka tomatosServed over basmati rice and with steamed broccoli completed the meal.

chicken tiki masalaEnjoy!

Labor Day Meal

Well Labor Day is this coming weekend and here is a meal that is made with Red, White and Blue.

  • For the Red – a nice London Broil cooked to medium rare, just seasoned with salt & pepper. A common cut of meat we cook around my house.
  • For the White – a few large sweet onions cut into rounds, brushed with olive oil, and salt & pepper.
    • After charring on the grill they were placed in a bowl with 3 Tbsp of butter and  1 Tbsp of dried thyme then covered with some plastic wrap for 10 minutes so they would steam a little and become soft.p

Grilled onions

  • For the Blue  – Par boil the Blue potatoes and them shock them in cold water. Next out to the garden to get some rosemary and garlic and a baby onion chop the garlic and onion place in a bowl drizzle with some good olive oil add some salt & pepper. I have an iron grille plate that I heated medium hot on the grill place the potatoes on it cut side down for about 7 minutes then flip over for a few more. You can see that I was cooking the potatoes at the same time as the onions.

Red, Purple and White Potatoes

Cut Potatoes

Cut Potatoes

rosemary and garlic

 

 

rosemary, garlic

mixed potatoes

7 13 13 pics 049

7 13 13 pics 047

  • Cut the steak, unwrap the onions, and put the potatoes on the plate and enjoy.

Done Plates1

Done Plates2

Chicken and Ravioli

After a great vacation away in the mountains, it is time to get back to reality.  A quick dinner this week that is filling, healthy and quick.

  • Cut a 5oz chicken breast diagonally into 1oz portions.

Raw Chicken Breast

  • Salt & pepper both sides add a sprinkle of Italian seasoning then dredge in flour
  • Heat 4 Tbsp. oil in a heavy bottomed pot – cook chicken about 1.5 minutes per side, put aside to drain
  • To the little remaining oil in the pot, cook 3 smashed garlic cloves until brown then remove. Heat up your favorite tomato based sauce. (I always keep extra in the fridge or freezer for quick meals.) Place the chicken on the sauce to cook the chicken fully.
  • In another pot cook your Ravioli to al dente when done drain and place in the pot with the sauce and the chicken.

Chicken and Ravioli

Chicken and Ravioli 2

Plate them up and enjoy!

Cheesy Basil Puff Pastry

Here is a quick way to impress last minute guests!

Start with 1 sheet of the frozen puff pastry dough that you might have in the back of the freezer, bring it up to room temp and unfold it. Then carefully cut about an inch in from the edge but not all the way through and then take a fork and dock it. That is just a fancy term for poking a lot of holes in the puff pastry with the tines of a fork.

last few posts 064

Now place the dough in a pre-heated 425F oven and cook for about 10 – 13 minutes or until the outside puffs up and is golden brown.

While it is baking grab a bowl and add 1 cup of ricotta cheese, ½ cup of Parmesan cheese, ¾ cup of Mozzarella cheese, a handful of fresh basil from the garden cut thin, 1 Tbsp of chopped garlic some salt and pepper. Stir it all together.

cheese topping for puff pastry

Once it is done pull it out of the oven, set it on the counter and turn down the oven to 300F.

Fill the inside of puff pastry with the cheese mixture and score it so the topping has somewhere to nestle into. So now you can top it with whatever you have handy, for us we had some baby onions and cherry tomatoes from the garden and some broccoli from the fridge. Sprinkle some good olive oil over the top and add the last little bit of shredded mozzarella and bake in the 300F oven for about 25 minutes or until it’s brown and bubbling.

So let it cool for a few minutes and serve it with some salad for a nice afternoon snack along with your favorite white wine. Enjoy

 

Sorry, no picture of the final product. It was so good, the family ate it all before I could snap one.

Chicken, Broccoli and Rigatoni

For a quick meal at night we usually will do Chicken and Broccoli.

  • Boil pasta until al dente.
  • Drain and shock with cold water.
  • Set aside.

camera dump 040613 559 camera dump 040613 568

  • Season a cup of flour with salt and pepper.

camera dump 040613 560

  • Chicken breast
    • Cut into 1 inch pieces
    • Season with:
      • Garlic Powder, about 1 tbsp
      • Salt
      • Pepper

camera dump 040613 561

  • Oil
    • 3/4 cup vegetable oil heated in a heavy bottom pan to approximately to 350F.
  • Set up your station so you can quickly batch fry the chicken.

camera dump 040613 563

  • How to test if the oil is ready?
    • Place 1 piece of floured chicken in the oil, if it sizzles, the oil is hot enough. If not, then let the oil heat up further.

camera dump 040613 562

  • Take the chicken and dredge each piece in the seasoned flour mixture.
  • Place the floured chicken in the hot oil. Make sure not to crowd the pan.
  • Cook until the flour is a light golden brown on each side.

camera dump 040613 564

  • Remove from the pan and place on a paper towel to remove excess oil.
  • Continue until all the chicken has been cooked.

camera dump 040613 565

  • Broccoli
    • Cut up broccoli into 1 inch pieces.
    • Saute the broccoli in large pan with 1 tbsp of olive oil, until softened.
  • Deglaze pan with 1 cup 1/2-and-1/2.

camera dump 040613 567

  • Add and mix in the chicken and bring sauce to a boil. The flour on the chicken will help thicken the sauce.
  • Add 4-6 ounces of parmigiano reggiano cheese, stir into the mixture.

camera dump 040613 569

  • Add pasta.
  • Cook for an extra 2 minutes to heat the pasta.

camera dump 040613 571

  • Sprinkle with a little more cheese.
  • Dinner is ready.

2013-04-05_20-18-42_822

Leg of Lamb with Mint Pesto

My wife’s family has been helping us repair our bathroom. So for a thank you dinner one evening we decided to cook up some lamb and potatoes. A unique twist to an Irish fare.

  • Lamb
    • 4 lbs lamb legs deboned and butterflied to an 1 1/2 in thickness.
    • Combine in a bowl:
      • 10-12 garlic cloves thinly sliced
      • 1/2 cup rosemary leaves thinly sliced
      • 1 1/3 cup olive oil
      • 4 lemons halved and squeezed
    • Put lamb in the bowl and cover with plastic wrap.
    • Place in the fridge overnight.
  • Potatoes
    • 5 lbs of small yellow new potatoes.
    • Parboil the night before.
    • Shock the potatoes in an ice-bath.
    • Place in a bowl and cover with plastic wrap.
    • Place in the fridge overnight.

Lamp Pics

  • Mint pesto for lamb.
    • In a blender combine the following:
      • 12 garlic cloves
      • 4 oz of pine nuts
      • 4 oz parmigiano reggiano
      • 1 cup basil leaves
      • 3 cups mint leaves
      • 1/3 cup extra virgin olive oil
    • Pulse a few times to start breaking up the ingredients.
    • Run the blender to make a paste, add to thin out the mixture:
      • 1/2 cup vegetable oil
      • salt and pepper to taste

camera dump 040613 539

camera dump 040613 540

    • Heat the grill to medium high.
    • Place lamb on the grill with the fat side down.
    • Close the lid for 10-15 minutes.

camera dump 040613 542

camera dump 040613 543

    • Flip the meat over.
    • Close the lid and let cook for another 10-15 minutes.
    • The lamb will need to be 130 F for medium rare.
    • Take lamb and place on a cutting board.
    • Cover with foil let the meat rest for 10-15 minutes.

camera dump 040613 544

  • Potatoes
    • 2 bunches of scallions cut into 1-2 in strips.
      • Saute for 2-3 minutes
    • Add 2 tbsp chopped garlic
    • Add to deglaze the pot:
      • 1/2 cup white wine
      • 1/2 cup water
    • Add potatoes and cover the pot.
    • Turn down the heat and simmer for about 10-15 minutes.
  • Vegetables
    • Saute
      • 1 head of broccoli
      • 1 cup of cherry tomatoes
      • 1/4 cup lemon juice
      • 1 tbsp garlic, chopped
      • salt and pepper to taste

The final plate with the sliced lamb with the pesto sauce placed over it along with the potatoes and vegetables.

camera dump 040613 547