Chicken Tikka Misala

If anyone besides myself actually looks at this blog and happens to like Indian food, please try this dish!!! It is so delicious. I found the recipe on Favorite Family Recipes, and like they said on their blog, this REALLY is restaurant worthy!! Supposedly it tastes just like the Bombay House's Chicken Tikka Misala.

Marinade:

1 cup plain yogurt (I used Greek)

1 Tblsp. lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper (I used 1/8 tsp. but I'm kind of a sissy when it comes to spicy)

1 tsp. freshly ground pepper

1 Tblsp. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-size pieces (I used about 1.25 lbs.)

4 long skewers

Sauce:

1 Tblsp. butter

1 clove garlic, minced

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt (next time I will only add 1/4 tsp.)

1 (8 oz.) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp. salt. Stir in chicken, cover, refrigerate at least 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt (I would not use this much salt next time...maybe 1/4 tsp.). Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice (I used basmati rice).

Chicken with Garlic and Black Pepper

4 boneless chicken thighs

1/2 tsp. ground black pepper

1/2 cup chopped fresh cilantro

4 1/2 tsp. soy sauce

1 tsp. sugar

1/4 tsp. chili powder

4 cloves garlic, minced

2 Tblsp. vegetable oil

4 lime wedges

Wash chicken. Pat dry with paper towels. Rub chicken thighs on both sides with pepper.

In a bowl, combine the cilantro, soy sauce, sugar, chili powder, and garlic. Rub mixture over the chicken thighs. Pour remaining marinade in ziploc bag with chicken pieces, refrigerate for at least 1 hour.

Heat oil in a nonstick skillet over med/high heat until hot. Add chicken pieces, skin side down if they have skin. Cook until the skin is brown and crisp, about 5 minutes. Turn chicken over. Reduce heat to med/low and cook 4-5 minutes more or until chicken thighs are cooked through.

Transfer chicken to a cutting board, skin side up. Cut each thigh into 3 strips. Serve over rice, if you prefer, or serve with fried rice. Serve with lime wedges.

Takoraisu

When I saw this recipe on La Fuji Mama's website I knew I had to try it. When on my mission, takoraisu was something that members made for us a lot, I think because they knew it was something that all the American missionaries loved. I hadn't had it since my mission, and it is just as good as I remember! Natsukashii!! You should try it, it's an Asian twist on tacos.

1 Tblsp. vegetable oil

4-5 cloves garlic, minced (her recipe calls for 3...I like garlic:))

1 cup onion, chopped

1 pound ground beef

3 Tblsp. soy sauce

1 Tblsp. chili powder

1 tsp. ground cumin

1 tsp. table salt

1 tsp. freshly ground black pepper

4 cups steamed Japanese Rice (I use Calrose rice...any short grain rice would probably be good)

2 cups lettuce, shredded

2 cup tomatoes, chopped

12 ounces, Queso Blanco, crumbled (or 2 cups shredded mozzarella)

1 cup salsa

4 Tblsp. sour cream

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.

Then top with shredded lettuce, tomatoes, queso blanco, and salsa, and finish it off with a dollop of sour cream.

Hoisin Chicken Lettuce Wraps

This recipe is off of Mel's Kitchen Cafe, which is quickly becoming one of my favorite recipe blogs!!

1 Tblsp. canola oil

1 large red pepper, diced small

1 (10 oz.) package baby portebello mushrooms, diced small

2 garlic cloves, minced (or 1 tsp. minced garlic out of the jar)

2 average sized boneless, skinless chicken breasts, diced small

1 (8 oz.) can water chestnuts, drained, diced small

2 tsp. teriyaki sauce (located by the soy sauce)

4 Tblsp. hoisin sauce

3 cups of hot cooked rice

romaine lettuce leaves

sesame seeds

scallions, thinly sliced

Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5-6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6-8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.

To serve top pieces of romaine lettuce with a scoop of rice, some of the hoisin chicken, a sprinkle of sesame seeds and scallions, and (this is my addition) some soy sauce mixed with a few drops of La Yu chili sauce. Wrap it up and eat it.

Summer Rotini Salad

This recipe is from Favorite Family Recipes, and great to take to a summer barbeque!

1 pkg. tri-colored Rotini pasta (cooked to al dente...rinse with cold water)

1/2 bottle Italian dressing, or to taste (the recommended dressing is Kraft Light Zesty Italian with extra-virgin olive oil, 16 oz.)

1 Tblsp. lemon pepper (or to taste)

1-2 avocados, diced

2 tomatoes, diced (or 1 can petite diced tomatoes, drained well OR sun-dried tomatoes)

2 small cans sliced olives

5 sticks of string cheese, cut into circles

1 jar quartered artichoke hearts, coarsely chopped

1/2 cup shredded Parmesan cheese (NOT grated)

Other things you could add:

cooked chicken, seasoned and diced

chopped broccoli

green or red bell pepper

onion

mushrooms

Toss all ingredients together in a large bowl until pasta is evenly coated in dressing. For best results, cover with plastic wrap and let sit in the fridge for at least 3-4 hours before serving.

Cashew Chicken

Next time I'm going to try doubling the sauce so there's more to put over the rice.

2 lbs. boneless, skinless chicken thigh tenders
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tblsp. canola oil
1/4 cup soy sauce
2 Tblsp. rice vinegar
2 Tblsp. ketchup
1 Tblsp. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes (less for less spice)
1/2 cup cashews

Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over med-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.

This recipe is a lot like the shoy-u chicken recipe, but for the slow cooker.

Miriam's Wonton Chicken Salad

Salad:
Shredded Rotisserie Chicken (amount depending on how much salad)
1 small can mandarin oranges
Romaine lettuce (or combination of different lettuces)
green onions
crispy wonton strips (I like the garlic ginger flavor best)

Dressing:
1/4 cup oil
4 Tblsp. rice vinegar
4 Tblsp. sugar
1 1/2 tsp. salt
2 tsp. Accent (optional)

Mix all the dressing ingredients together and put in refrigerator until ready to serve. Combine all salad ingredients together. Just before serving, pour dressing over, and mix. Serve

Asian BBQ Chicken Sandwiches

2 tsp. sesame oil
1/4 cup sliced green onions
2 garlic cloves, pressed
2 cups ketchup
1/2 cup packed brown sugar
2 Tblsp. rice vinegar
3 Tblsp. soy sauce
2 tsp. finely chopped, peeled fresh ginger root (or a sprinkle of ginger powder)
1 rotisserie-cooked chicken, skin and bones removed
buns or rolls of your liking
mayonnaise or miracle whip (optional)

Heat oil in medium saucepan over medium heat. Add onion and garlic. Cook 2 minutes or until tender.

Stir in ketchup, brown sugar, rice vinegar, soy sauce, and ginger root; bring to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes.

Add chicken and heat through.

Toast rolls or bread and spread with small amount of mayonnaise (if desired), then chicken mixture. Serve immediately.

Asian Chicken Salad

2 Tblsp. brown sugar
2 tsp. soy sauce
1 Tblsp. sesame oil (optional)
1/4 cup vegetable oil
3 Tblsp. rice vinegar
1 (8 oz.) pkg. dried rice noodles
1 head iceburg lettuce- rinsed, dried, and chopped
4 boneless, skinless, chicken breast halves, cooked and shredded
3 green onions, chopped
1 Tblsp. sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, vegetable oil, and rice vinegar in a salad dressing carafe.

To prepare the chinese rice noodles, heat a skillet with a few Tblsp. oil and break off a little bit of the noodles, add them to the skillet and fry them. Because they will puff up in the skillet only add a few at a time. As they begin to puff up, remove and drain them on paper towels.

In large bowl combine iceburg lettuce, cooked and shredded chicken, green onions, and toasted sesame seeds. Let chill about 10 minutes and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container or pour dressing over salad, toss, and serve immediately.

Shoy-u Chicken

1/2 cup soy sauce

1 cup water

3/4 cup brown sugar

1 tsp. ginger powder

1 tsp. garlic salt

6-8 chicken parts (thighs & legs are best)

Spread chicken in 9 x 13 pan. Combine sauce and pour over chicken. Allow to marinate a few hours before baking. Cook at 450 for 30 minutes. Serve with rice using sauce as gravy.