Friday, December 11, 2015

Friday, December 4, 2015

Indian Chicken Strips

I received this recipe from my sister Mush during one of my bridal showers. This dish is to DIE for. Everyone loves it - even the kids, that is when I leave out the cayenne. It is the yummiest most scrumptious and simplest Indian dish I know. I know a lot of Indian recipes but I don't plan on sharing many of them. I am already drooling for dinner, as these beauties have been marinating in the fridge since last night. The picture doesn't do it justice, but I am pretty sure you will want to dive into the bag with the chicken. I wanted to lick the inside of the blender when I was done making the marinade - no joke! Serve as an appetizer (kinda like Satays) or as a meal, served with rice and Raita.

Indian Chicken Strips
serves 6 to 8

3 lbs chicken - boned, skin, and cut into strips

5 tbs vegetable oil
4 tbs red wine vinegar
1 med onion peeled and chopped
1 whole head of garlic peeled and chopped
1 inch cube fresh ginger peeled and chopped
2 tbs fennel seeds
2 tbs ground cumin
2 tsp ground coriander
seeds from 8 cardamom pods
1 tsp cinnamon
8 whole cloves
20 black peppercorns
1/2 to 3/4 tsp cayenne
2 tsp salt
3 tbs tomato sauce

  1. Combine all marinade ingredients in blender and blend until smooth.

  2. Combine chicken with marinade mix well and cover.

  1. Refrigerate 4 to 5 hours.

  2. Preheat broiler. Spread chicken in single layer on tray. Broil 10 minutes or until lightly browned.

  3. You can also choose to grill them, but don't use a high heat/flame or you will incinerate the yummyness off of them. *** note we grill these when doubling or tripling the recipe for a large group.

ENJOY!!! Serve with rice, Raita, and vegetable - or as an appetizer.

Tuesday, December 1, 2015

Raw Carrot Hummus

I still have carrots in the garden and will be making this this weekend to share with friends at their "First Fire" party. 
From The Tasty Alternative: Raw Carrot Hummus 

Raw Carrot Hummus

4 medium organic carrots 
2 - 4 tablespoons organic raw tahini (use the 2 tbsp if you want more carrot taste, I used 4 because I love the taste of tahini and I used the 1 & 1/2 lemons)
Juice from 1 & 1/2 lemons (if using less tahini, use less lemon)
1/2 teaspoon celtic sea salt (or to taste)
1/2 teaspoon garlic granules
Oil (of choice) I use grapeseed

How To
1.  Peel and rough chop carrots
2.  Add carrots to food processor and give a quick run 
3.  Add tahini and mix until incorporated
4.  Add lemon, salt and garlic
5.  Blend
6.  Continue blending and drizzle in oil until desired creaminess

Artichoke Alfredo

Oh me oh my oh - this one is to die for. Seriously. This is not heart or cholesterol friendly - but boy is it GOOD! I got this originally from the Cook's Country magazine (from makers of Cook's Illustrated another favorite of ours). The recipe, a runner up in a contest, was created by Mary Shivers of Ada Oklahoma - so thanks Mary! I tweaked the recipe a bit to add some of our garden bounty, and know the recipe could be tweaked to be friendlier on the waistline! This was a perfect end of summer meal - just as it is - a one bowl wonder! Enjoy!


4 tablespoons butter
1 finely chopped onion
1 minced clove of garlic
2 cans quartered artichoke hearts, drained and coarsely chopped
1/2 cup sour cream
1 and 1/4 cups heavy cream
1/2 cup finely grated Parmesan cheese
1/4 cup chopped fresh basil
a couple tablespoons chopped fresh oregano
a couple tablespoons lemon juice (plus zest if using fresh)
salt and pepper
1/4 cup (or more) milk
2 sweet red peppers, cut into strips of julienne for a raw garnish
1 lb. box of fettuccine

  1. Put stock pot of salted water on and bring to a boil. (For cooking pasta)
  2. Melt butter in a large skillet over medium heat.
  3. Add onions and cook until soft (5 to 10 minutes)
  4. Add garlic and simmer for 2 minutes.
  5. Increase heat to medium high.
  6. Add artichoke hearts and cook until moisture cooks off and they seem to brown.
  7. Remove from heat. (if water is boiling add the fettuccine and cook according to directions)
  8. Add sour cream and stir.
  9. Add 1 cup of heavy cream and stir.
  10. Add cheese and stir.
  11. Add herbs and spices and stir.
  12. Return over low heat. Add milk to thin sauce a bit if needed.
  13. Cook pasta according to directions. Drain pasta and put in large bowl.
  14. Pour sauce over pasta and toss to coat and combine.
  15. Cover bowl of pasta with sweet pepper strips and toss to combine and serve with a large serving spoon.