Monday, October 15, 2012

Garlicky Roasted Asparagus

Garlicky Roasted Asparagus

Martha Stewart

  • 2 pounds asparagus, trimmed
  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced  (I minced mine)
  • Coarse salt and ground pepper


  1. Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature.

Amazing Pineapple Cutter

Sorry, this isn't a recipe of any sort, but I had to share!!  Let me just throw it out there that I never used to buy pineapples because of how annoying they are to cut.  I came across this amazing tool and now I buy one almost every week.  By far the most genius invention ever.  Click HERE for the link or go to your closest Williams Sonoma.

Chicken Tikka Masala -- THIS IS IT!!

Chicken Tikka Masala – This is IT!

Chew Out Loud

RECIPE (4-6)
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
2 lbs boneless, skinless chicken breasts – dried well, pounded evenly flat
1 cup plain (unsweetened) whole milk yogurt
2 TB vegetable oil
2 tsp ground ginger
1 TB ground garlic
3 TB vegetable oil
1 onion, finely chopped
6 garlic cloves, minced
2 tsp grated fresh ginger (peeled)
1/4 tsp chili powder
2 TB garam masala
1 tsp ground cumin
1/2 tsp ground tumeric
1 TB tomato paste
1 (28 oz) can crushed tomatoes, undrained
2 tsp sugar
2/3 cup heavy cream
1/4 cup chopped fresh cilantro
dashes of kosher salt to taste
For the Chicken:
Combine salt, cumin, coriander, and cayenne in small bowl.  Sprinkle both sides of dry, evenly-pounded chicken with spice mixture, pressing in so mixture sticks.  Place chicken in single layer and set aside.  Whisk yogurt, oil, ginger, and garlic together in large bowl and set aside.
For the Sauce (can be made a day or two before, without chicken):
Heat oil in large heavy pot over medium heat.  Add onion and cook until golden, about 8 minutes.  Add garlic, ginger, tomato paste, and cook about 3 minutes.  Add the rest of sauce ingredients and bring to boil.  Reduce to medium low, cover, and simmer 15 minutes, stirring occasionally.  Lastly, stir in cream and return to simmer a few minutes.  Remove from heat and cover to keep warm.
While sauce is keeping warm, place oven rack 6 inches from heat broiler.  Dip chicken well into yogurt mixture, coating with thick layer of yogurt.  Arrange each piece on wire rack lined with aluminum foil.  Broil chicken about 5-9 minutes, flip over halfway, and broil another 5-9 minutes.  The exterior will be lightly browned in spots.
Let chicken rest 5 minutes.  Cut into bite size chunks and stir into warm sauce when ready to eat.  Do not simmer chicken in the sauce.  If sauce needs warming, warm it up first and then toss the chicken in when ready to serve.  Lastly, season with kosher salt to taste, toss in fresh cilantro, and serve immediately over Basmati rice.

Coconut Lime Chicken with Chiles

Since I grew up in Tokyo I love the asian dishes.  This was delicious!  It was a little more on the sweeter side so next time I make it I think I'm going to try to find a way to add some spice.  But definitely a great meal for those of you that love the asian style but without the spice!

Coconut Lime Chicken with Chiles

Meal Planning 101

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
1-2 tsp curry powder
1 14 oz can light or regular coconut milk
1 4 oz. can diced green chiles
Zest and juice of 1 lime
1/4 cup green onion, chopped
2 tbsp fresh cilantro, chopped (optional)

Heat the oil in a large skillet over medium heat.  Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro.  Serve over rice.

Cheesy Broccoli Orzo

This is a delicious side dish.  Goes great with chicken!  When I made this I didn't have plain cheddar cheese.  I had the huge Costco mix of cheddar and monterey jack.  It still turned out great, but I think it would have been better with sharp cheddar cheese.  I will definitely be using it next time.  Also, I followed the directions on the box of orzo.  The three minutes was not long enough for the kind of pasta I bought. Anyway, ENJOY!  PS- sorry it's been a while :)

Cheesy Broccoli Orzo

Serves 3-4
1 cup orzo
1-1/2 cups chopped broccoli florets
1/4 cup shredded cheddar cheese
2 Tablespoons grated parmesan cheese
1 Tablespoon butter
1/4-1/2 cup 2% milk
Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.
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