Cilantro Tandoori Chicken {Gluten-Free}

This recipe was on the Today Show.  It does not seem very traditional (the chicken isn't the red Tandoori that I'm used to, but it was really delicious.) They suggested serving it topped with pineapple salsa, but that seemed like a lot of work, so I skipped.  Here is the recipe if you are interested.  I served this with Basmati rice.  A hint on cooking Basmati.  I used my rice cooker and the suggestion is 2 cups of water to a cup of rice.  This worked out perfectly!

Tandoori Chicken

• 1 1/2 cups plain yogurt
• 1 cup packed fresh cilantro leaves
• 4 garlic cloves
• 1 1/2-inch piece fresh ginger, peeled
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon salt
• 1 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)

• Blend the yogurt, cilantro, garlic, ginger, cumin, coriander and salt in a food processor until smooth. Transfer to a large bowl. Add the chicken and turn to coat. Cover and refrigerate overnight.
• Prepare a grill to medium-high heat.
• Grill the chicken for 12 minutes per side, or until just cooked through. Transfer the chicken to a platter and serve.  

Naan Bread

I am slightly obsessed with Indian food.  Here was my first attempt to cook some.  Amazingly, even the kids liked it.  This recipe is from the food network and someone who actually appears to be of Indian ethnicity.  I did make a few changes.  But here is the original recipe.

Ingredients
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil


Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling

Directions
In a large bowl , dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.

Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.

Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients  gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.

When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. (They will rise a little when you cook them, so if you like thin naans, keep this in mind) Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)

Warm a large cast-iron skillet over high heat until it's nearly smoking. (I just used a large frying pan) 

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.

After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.

Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Paula Deen's Lemon Cake

You can find the original recipe here.  I only changed the frosting, to a cream cheese frosting.  This cake is delicious!  The cake part is a lot like a pound cake.  It's very dense so be careful not to over bake or it will be very dry!

Paula's Lemon Cake
Ingredients
Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish

Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced
Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint

Cream Cheese Frosting

Another recipe from Divascancook.com.  I used this on both the red velvet and lemon cakes. 

Note, the texture of this frosting is interesting.  I think it either needs more powdered sugar or less milk.  

Easy, Creamy, Fluffy Homemade Cream Cheese Frosting

Prep time: 5 mins

Total time: 5 mins

Serves: Frost 3 layer cake

Ingredients

• 2 (8 oz) packs cream cheese, softened
• ¼ cup milk, made need more (I would start with 1/8 a cup)
• 1 stick butter, softened
• 2 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions

1. Add softened cream cheese into large bowl.
2. Pour in milk, butter and vanilla extract.
3. Mix until well combined.
4. Pour in half of the powdered sugar.
5. Mix until combined.
6. Add the remaining powdered sugar.
7. Mix until smooth and fluffy.
8. Use a spatula to scrape down the side of the bowl if needed.

Read Morehttp://divascancook.com/2011/04/easy-creamy-fluffy-homemade-cream-cheese-frosting.html

Red Velvet Cake

This cake really is delicious!  The original recipe can be found here.  The only change I suggest is using parchment/wax paper on the bottom of the pans instead of greasing/flouring them.  I had a terrible time getting the cakes out of the pan and I followed her instructions precisely.  I also recommend freezing the cakes before doing any cutting or frosting.  They are so moist that they tend to fall apart.  The texture on this cake is incredible.  I will definitely be baking this one again!

Frost with cream cheese frosting!

The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade

Author: Divas Can Cook – Monique

Recipe type: Dessert

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 12

This is the best red velvet cake I’ve ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!

Ingredients

• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoon of unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 1-2 oz. red food coloring (err on the side of more.  My batter looked red but cooked brown)
• 1 teaspoon of white distilled vinegar
• ½ cup of prepared plain hot coffee (don’t skip this ingredient)

Instructions

1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round cake pans with crisco and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pan are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

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This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

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Read Morehttp://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair.html

thai peanut noodles

-1 lb chicken breast, cooked and shredded (I actually just cut mine up in bit-sized pieces and drop it in the water with the noodles, once the noodles are about half-way done)

-½ cup smooth peanut butter

-2 tbsp soy sauce

-2 tsp garlic, minced

-1 ½ tsp chile-garlic sauce (more to increase spiciness) 

-1 tsp ginger, minced

-8 oz whole wheat spaghetti

-fresh vegetables (I used about 2 cups: broccoli, carrots, asparagus, squash, etc)

Directions:

Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl. Cook pasta in boiling water and add vegetables, to cook until tender. Reserve 1 cup of pasta water and add to peanut butter mixture. Combine all ingredients. Serve warm or chilled.

*this could be made gluten free by substituting spaghetti for rice noodles and using gluten-free soy sauce

Pork Cordon Bleu

This is a crowd pleaser McKay has fondly nicknamed "Pork Cordon Bleu"

Below the recipe You'll find a video showing how to butterfly a tenderloin and photo instructions on how to create this dish. It's quite easy, but I find it's a bit easier if you've seen the process.

Ingredients:

1 -1 1/2 lb pork tenderloin

4-5 pieces sliced deli ham 

1/2 cup parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1 tsp sage

1 tsp rosemary

1 tsp thyme

2 cloves garlic crushed

Olive oil

Directions: first, butterfly the tenderloin. See video below. Once you've made the cuts you can use your fingers to flatten the meat. You want it in one thin sheet. If you cut a whole in the meat, no worries, you will line it with ham so you'll be just fine.

Once you've butterflied your meat, layer with pieces of ham and place parmesan cheese down the center.

 Roll everything up tightly and tie in three places with baking twine (I use floss). Combine salt, pepper, sage, thyme, rosemary and garlic in a small bowl and mix. Using a small amount of olive oil rub the herb mix all over the loin. Heat a saute pan, add a small amount of olive oil and brown all sides of tenderloin. Then place in a 425 degree oven until the meat is 145 degrees. DO NOT overcook, it will dry out your meat. Let rest in foil for 10 minutes prior to cutting, this keeps the juices in.

Fruit syrup

(fruit syrup with fresh berries on top)

I don't mind eating my pancakes, waffles and french toast with fresh fruit. No butter, sugar or any other additives needed. I know many do not share my sentiments. So recently, I've been making an easy, delicious and healthy fruit syrup. Please keep in mind this recipe is not an exact science, I honestly never measure, so it's more of a gestimation.

1-2 cups of fresh or frozen fruit (blueberries work best, but blackberries and raspberries are also great).
1/2 cup water
1-3 tsp cornstarch
2 tsp lemon juice
sugar as needed

Directions: Mix water and cornstarch and place in a small sauce pan. Add lemon juice and fruit. Cook on low until sauce thickens and blueberries begin to pop. Stir occasionally. You may need to add more water. I always taste the syrup before adding sugar. If you have sweet fruit you won't need sugar.

Crockpot beef stroganoff

This is a very easy recipe and honestly the best beef stroganoff I've sampled.

1-1.5 lb beef stew meat
1 small onion, chopped
1 container mushrooms, sliced
2 cans golden mushroom soup (NOT cream of mushroom)
1/2 packet Lipton onion soup mix
1/2 cup water
1/2 cup red wine
1 cup sour cream (I use low fat)
Salt & pepper to taste

1 pkg egg noodles

Directions: brown stew meat. This step is not essential, but you will get better flavor if its browned. Add all ingredients except mushrooms and sour cream to the crock pot. Cook for 4 hours on high or 6 hours on low, stir ocassionally. 1 hour prior to serving add mushrooms and sour cream.
Boil egg noodles to al dente. Serve stroganoff on top of egg noodles.

Chicken bowtie pasta

*recipe courtesy of studio 5

• 10oz. Bowtie pasta, boiled until tender
• 3 large chicken breasts, boiled till cooked, cut into bite size pieces.
• 2 cans mandarin oranges, drained
• 1 cups water chestnuts, drained
• 1/4 cup parsley, finely chopped
• 1/2 bunch green onions, chopped
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• ½ cup honey roasted peanuts
• 5-10oz. spinach (add spinach before serving)
• Dressing
• 1/2cup oil
• 1/4 tsp salt
• 4 tablespoons sugar
• 1/3 cup white wine vinegar
• 1/2 cup teriyaki sauce
• 1/2 teaspoon pepper

Method:

Whisk all dressing ingredients together, set aside. Combine all ingredients except spinach. Add half the dressing, store the rest in the refrigerator. Place overnight in refrigerator in zip-lock bag. Just before serving add spinach and remaining dressing. 

*serves 12-15

Spicy Honey Chicken

Another recipe from Our Best Bites that I liked.  Here is the original.

My version with modifications below:

Spicy Honey Chicken

Ingredients:

4 chicken breasts

 2 t canola oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Combine spices and oil in a large ziplock bag. Deposit chicken breasts and toss to coat.  Let sit for 10 min to allow flavors time to blend.  Grill chicken is cooked and juices run clear.  (I utilized my George Foreman.  Bless that man.)

  

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.