Tuesday, June 30, 2009

Chicken Tikka Masala

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Michelle and I frequently enjoy Indian food for lunch, and this dish is one of our favorites. It is a simple recipe where the chicken is marinated in yogurt and spices, then grilled, then simmered in an Indian tomato cream sauce. I located this recipe on allrecipes.com; however, adjusted the amount of salt as it originally called for 7 teaspoons(!). I also omitted the jalapeno pepper to get a milder version. The recipe makes a lot of sauce so there is plenty to put over your rice. It is absolutely rich-tasting and delicious. So good!


1 cup plain yogurt
1 T lemon juice
2 tsp ground cumin
1 tsp cinnamon
2 tsp cayenne
2 tsp fresh ground black pepper
1 T minced fresh ginger
1/2 tsp salt
3 boneless skinless chicken breasts, cut into bite-size chunks
4 long skewers

Sauce for Simmering:
1 T butter
1 clove garlic, minced
1 jalapeno pepper, seeded and finely chopped (optional, use only if you like it hot)
2 tsp ground cumin
2 tsp paprika
1/2 tsp salt or to taste
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, black pepper, ginger and 1/2 tsp. salt. Stir in chicken; cover and refrigerate for 1 hour. After an hour, preheat a grill for high heat and lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill chicken until juices run clear about 5-10 min. per side. (I broiled the skewered chicken pieces on a rack over a foil-lined baking pan). Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno (if using) for 1 min. Season with 2 tsp cumin, paprika and 1/2 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 min. Add grilled chicken and simmer for another 10 min. Transfer to a serving platter and garnish with fresh cilantro.

Saturday, June 20, 2009

Pesto Shrimp Linguini

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This is a super easy recipe from Sam the Cooking Guy (thecookingguy.com) that comes together quickly. Instead of uncooked shrimp, I used pre-cooked frozen shrimp and defrosted it. It worked fine and tasted great. I also used a jar of Trader Joe's Pesto Alla Genovese which is the exact size in this recipe. The recipe calls for chicken broth instead of cream, so has less calories and is a healthier version. Pictured below is my new grandson, Sean - isn't he the cutest?

1 pound uncooked shelled shrimp
1 pound linguini
7 oz. of pesto
1/2 cup chicken broth
Extra virgin olive oil
Salt and pepper
Shredded parmesan cheese

Boil the linguini in a large pot of water according to package directions, then drain the noodles. Mix pesto and broth in a large frying pan, and bring to a low simmer. If using uncooked shrimp, in another frying pan, add 1 tablespoon olive oil over medium heat, add the shrimp, salt and pepper and saute until pink. Add shrimp and noodles to pesto mixture, and mix well to coat. Sprinkle with parmesan and serve.