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.
- 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
- 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.
- 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.
- 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.
Served over basmati rice and with steamed broccoli completed the meal.
Here is an easy meal to put together that is good for you too!
- Corvina filet
- Olive oil
- 4 Basil leaves, finely chopped
- 2 Lemons zested
- 2 cloves of Garlic, diced
- 2 lbs mini Zucchini, sliced in half the long way
- 1 large Onion, chopped
- 2 lbs Patty Pans, whole
- Cherry tomatoes
- Compound Butter
- 2 sticks Butter, unsalted and softened
- 3 Tbsp Lemon juice
- 2 Tbsp Garlic, diced
- 2 Tbsp Basil, finely chopped
- 2 Tbsp Parsley, finely chopped
- 1/4 tsp Salt
- 1/8 tsp Pepper, ground
- 1 cup Brown rice
- 2.5 cups water
- 1 tsp Olive oil
- Salt and pepper to taste
- Compound Butter. Ahead of time make the compound butter.
- Mix together the butter, lemon juice, garlic, basil, parsley, salt and pepper.
- Place mixture on a piece of plastic wrap and roll into a log.
- Place in a freezer for an hour to set. After move the butter to the refrigerator.
- Place the rice, water, olive oil in the rice cooker. (A rice cooker is handy so that you can easily multitask and the rice always comes out the way it should.)
- Add a pinch of salt and pepper for flavor.
- Rub a little oil on Corvina.
- Sprinkle the fish with the basil, thyme, lemon zest, salt and pepper.
- Let the fish rest for about 30 minutes.
- Preheat the grill to high heat, place a skillet on the grill.
- Place the fish on a skillet to sear.
- Cook on the first side for about 11 minutes.
- Then flip the fish over and cook for an additional 6-7 minutes.
You know a white fish is cooked when the flesh flakes easily.
- In a large sauté pan, add a tablespoon of butter and a tablespoon of olive oil.
- Add the zucchini, onions and patty pans.
- Cook the vegetables on medium high until they are about 3/4 of the way done.
- Add in the garlic and tomatoes into the pan.
- Finish cooking until the vegetables they are tender.
Put some of the brown rice on the plate, some of the vegetables, and garnish the fish with a slice of the compound butter. The cold butter melts over the hot fish making its own sauce.
A refreshing summer salad is something that is light and full of flavor. This is a perfect for picnics or as a side dish with grilled chicken or beef. Or as my wife likes, make this a meal on its own.
- 1.5 lbs campanelle pasta
- 1/2 cup red onion finely diced
- 3 celery stalks finely diced
- 1 lb of cherry tomatoes sliced in half
- 1/4 cup pepperoncini thinly sliced
- 2 tbsp diced garlic
- 4 tbsp olive oil (make sure it is high quality)
- 3 tbsp fresh squeezed lemon juice
- 4 tbsp mayonnaise
- 6-8 sprigs of fresh oregano, stem removed and finely chopped
- Salt and pepper to taste
- Crumbled feta
- Cook the pasta until al dente.
- Shock in cold water, if needed use some ice.
- Mix the oil, mayonnaise, olive oil, lemon juice, garlic and oregano together in a bowl.
- Add in red onion, celery and pepperoncini. Mix well.
- Add in tomatoes and mix until coated.
- Add pasta to oil mixture. Stir until everything is coated.
- Add salt and pepper to taste.
- Serve with fresh feta crumbled on top.
A wonderfully light and refreshing sauce for pasta is Checca. My wife and I love to make this often, especially since most of the ingredients come right from our own garden.
Checca is another one of those great recipes where you can make it ahead of time and have available on one of those long work days.
- 1/2 lb cherry tomatoes cut in half
- 2 tbsp chopped garlic
- 1/4 cup basil chiffonade
- 1/2 olive oil
- vegetable oil
- 2 tbsp salt
- 1 tbsp pepper
Chopped tomatoes and basil
- Mix the tomatoes, garlic and basil together.
Tomatoes, Basil and Garlic
- Mix into the dried ingredients the oils, salt and pepper.
- Place in a pot and simmer on med-low heat for 3-5 minutes.
- Serve over your favorite pasta.
- Or store in the refrigerator for up to 1 week.