Friday, January 30, 2015

Peruvian style roasted chicken (Serves 4)

Peruvian style roasted chicken

Super bowl is just in two days. This year we wanted to try something different with chicken, than making the traditional buffalo wings, and that’s when this recipe came to my mind. We first had Peruvian style chicken in Maryland while visiting a friend and oh my my, fell in love with it. It was juicy, slightly tangy and roasted to perfection and was fingerlickingly delicious. So I researched a lot and finally put together the ingredients which I found close to the one we had in Maryland and here you have it. This is a keeper and hope you all enjoy it as much as we did. Food is as important as the Super bowl match itself, so friends hope you all will have a fun and foodelicious Super bowl experience ahead..

Ingredients

  1. Chicken drumettes 10 nos
  2. Roasted cumin powder 1 TBSP
  3. Paprika 1 TBSP
  4. Black pepper powder ¾ tsp
  5. Garlic 4 large cloves, finely chopped
  6. Olive/canola oil 1 tsp
  7. Salt ¾ tsp or as needed
  8. White wine vinegar 2 TBSP
  9. Lemon 1 medium, sliced
  10. Yellow onions 1 medium, sliced thick
  11. Yellow bell pepper 1 no, cut to chunks
  12. Cooking oil spray

Directions

  • In a small bowl, mix together paprika, cumin powder, black pepper powder, salt, garlic, vinegar and oil to make a paste. Reserve 1 TBSP for using with onions and rub the remaining onto the chicken drumettes evenly. Let it stand for 1 hour.
  • Preheat oven to 425°F.
  • Place onions in a large bowl and toss with 2 tablespoons of the paste
  • Place the chicken drumettes into a oven safe dish sprayed with oil, then cover with onions, peppers and lemon.
  • Bake this for about an hour, basting occasionally with pan juices or turning the chicken twice in between, until chicken is cooked through and vegetables are very tender.
  • Remove from oven and let rest 5 minutes before serving.
  • Serve over rice and a salad..

Peruvian style roasted chicken

Cheers!!!
Suji

Wednesday, January 28, 2015

Kale thoran/ Kale stir fry with coconut (Serves 4)

Kale thoran

Hello friends, Hope everyone is back to routine after the celebrations and resolutions that’s been made for this year. We had planned a whole lot of things but this year started really bad with all of us returning back to US sick after our short visit to India. But things are getting back to normal and I have resumed the cooking Smile. This is an easy peasy thoran/stir fry recipe and here I have used kale instead of spinach. The result was amazing and I have also tried other greens like swiss card and mustard green using the same recipe and were really happy with the results. Hope you all enjoy too.

Ingredients

1. Kale 1 bunch, washed, cleaned and finely chopped
2. Grated coconut ½ cup
    Garlic 1 clove
    Shallots 2-3 nos
    Cumin seeds 1/8 tsp
    Dry red chilly 2 nos
3. Turmeric powder ¼ tsp
4. Curry leaves a few
5. Mustard seeds ¼ tsp
6. Salt as needed
7. Oil 2 tsp

Directions

  • In a blender cup, crush together grated coconut, garlic, shallots, cumin seeds and dry red chilly.
  • Next heat oil in a deep pan and splutter mustard seeds. Add the chopped kale leaves and stir-fry for few minutes or until they start to wilt. Add the crushed mixture and mix everything to combine well. Sprinkle little water (about 2-3 TBSPs) and cook covered for about 10 minutes at medium-low heat. Open lid and stir occasionally. Lastly keep the pan uncovered and stir fry on high for couple of minutes and remove from fire. Serve hot with rice..

Kale

Cheers!!!
Suji


Friday, January 16, 2015

Shish Taook/Lebanese chicken kebabs (Serves 5)

Shish Taook/Lebanese chicken kebabs

Ingredients

1. Boneless chicken ½ kg, cut to bite size pieces
2. Paprika powder 1 tsp
    Salt as needed
    Ginger garlic paste 1 tsp
   
Yogurt 6 TBSP
    White pepper powder 1 tsp
    Fresh Oregano/Thyme 1 tsp, finely chopped (you can also use dried)
    Crushed cumin seeds ½ tsp
    Lemon juice 2 TBSP
    Tomato ketchup/Tomato paste 2 TBSP
3. Red onion 1 medium, cut to cubes
    Green pepper 1 medium, cut to cubes
    Olive oil 1 TBSP
4. Skewers (if you are using wooden skewers, soak them in cold water for 30 minutes before grilling/baking)

Method

  • Clean and cut chicken in cubes.
  • Make a marinade with ingredients number2 and apply well onto the cubed chicken and leave for 1 hour.
  • Preheat oven at 375 F.
  • Mix the cubed onions and green peppers with olive oil, salt and pepper.
  • Thread the marinated chicken, red onions and green peppers onto skewers and place on a lined, greased baking tray.
  • Bake at 350 F for 20 minutes or GRILL till done.

Lebanese chicken kebabs

Cheers!!!
Suji

Tuesday, January 13, 2015

Creamy Spinach and cheese casserole

IMG_6962

Here is a rich and comforting spinach casserole which can be a welcoming addition to your dinner table this fall. The short prep time and decadent taste will please yours and your guests palette which makes you wanting for more....

Ingredients

1. Condensed cream of chicken soup 2 cans
2. Cream cheese 8 oz, cubed
3. Milk 1/2 cup
4. Parmesan cheese, grated 1/2 cup
5. Herb seasoning cubes 6 oz packet
6. Frozen spinach, chopped 2 packages (10 oz each) thawed

Directions

Preheat oven to 350° F. Squeeze out the extra moisture from the spinach. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until well blended. Stir in stuffing cubes and spinach. Spoon into a 2- quart baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through. Enjoy with a slice of crusted garlic bread or any bread of your choice!

Notes: You can also use reduced fat cream of chicken soup, cream cheese and milk to your preference, just make sure keep everything full fat or reduced fat, do not mix as it may change the texture...

Cheers!!!
Suji

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