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chicken

Spice Mode - Chicken Tikka Masala

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Spice Mode - Chicken Tikka Masala

I've had Indian food only a few times during my life. If I am roughly counting, I probably had it less than 15? It's never been something on my list or to cook at home. I think a big part of that is how intimidating the spices are. It's not like the usual spices we are used to that we can gauge with our eyes. That's when I discovered Spice Mode.

Spice Mode focuses on Indian spices by developing different mixtures for you to feel confident about making any Indian dish at home. What's also great about Spice Mode is how natural their products are. They locally source from midwestern farms, freshly chop the ingredients in-house where they eventually perfect the small-batch sauces without any preservatives added.

With the spices I've received, I will be making Chicken Tikka Masala. The items came with recipes, but of course I made a few edits because I made this in bulk.

Recipe makes 10 portions

  • 10 chicken thighs were used.
  • 1 - 15oz can of garbanzo beans (drained and rinsed)
  • 1 - 28oz can of Crushed Tomatoes
  • 1 - 15oz can of Coconut milk
  • 1 Jar of Spice Mode Masala Sauce
  • 1 Package of Spice Mode Tikka Seasoning
  • Salt and Pepper to taste.

I preheated the oven to 450 degrees because I want the chickens to get browned before creating the sauce. It was a hot day and I really didn't want to beat myself over the stove. I was in a 'set it and forget it' mood.

I rubbed the seasonings (including salt and pepper) all over the thighs to coat. I'm looking for a beautiful tan on these babies after they come out of the oven. I know you see 8 thighs when recipe calls for 10. There's enough sauce and room to make 10.

After the chicken is browned, give it a quick wiggle then drop the beans, pour the crushed tomatoes and the 1 can of coconut milk. I topped the sauce with the remainder of the Tikka seasoning and added extra salt to season. I wrapped the dish with foil and stuck it back in the oven to bake for 40 minutes on 400. I took the foil off at 25 minutes and let it finish for another 10-15 minutes until it starts to brown and get bubble on top.

The chicken is topped with cilantro, served with jasmine white rice, some naan bread, and sugar snap peas. Everything was perfect with this dish. It's super easy and pretty much effortless (if you make it so). I could've easily busted out some pans, got some chicken breast instead, and basically cut the cook time in half. I just didn't feel like cooking at a fast pace, and cooking it in the oven still worked out great so why the heck not. My stove is clean and I am a happy girl.

Most common store that I know carries this is Whole Foods. Learn more about Spice Mode here > http://www.spicemode.co/

Happy Cooking.

 

 

 

 

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Grilled Chicken Salad

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Grilled Chicken Salad

I was, and still am, very into fennel. I didn't always appreciate the flavors though, but when I had it again somewhere that prepared it well, I fell in love almost instantly. 

I made a simple grilled chicken summer plate because I was trying to find simple party dishes where people could pick at. 

It's really simple. I just seasoned the chicken with my favorite Lawry's garlic salt and cracked black pepper. I sliced the zucchini and salted them to draw out the water, dab it dry with a paper towel, then season lightly with salt and pepper. The fennel I just sliced and roasted with olive oil, salt and pepper at 450 till tender and brown. I also grilled some onions just because I had some. 

That's it! super simple, but tons of flavor. And if you like, grab your favorite caesar dressing and drizzle on top.. everywhere. I like the the super garlicky - anchovy flavored ones. With extra cracked black pepper on top. One of my favorite go tos and takes NO time.

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Summer Salad - July 4th

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Summer Salad - July 4th

Today is probably one of the busiest days for all cooks out there. Just thinking about what kind of meat stresses me out. I take that back. Thinking of how many pounds of something I should be buying freaks me out. For the past few years of hosting July 4th at our house, I've made sure to always over order. You can always freeze your meats if you have some that were not used.

Besides making a whole grill filled of meats, I wanted to share with you a salad I've been making recently that will make all your guests say this was the memorable dish of the day. Not in a bad way. Everyone [most] loves meat. So having a great salad really; 1. throws people off guard and 2. makes people eat veggies.

Below you will find a recipe for 2 people. But in a party, keep in mind people will take less. So the recipe below can probably feed 4-5. I had about 15 people over so I made this x 3.

Ingredients

  1.  1 Leafy or Heart of Romaine.
  2. 2 thin cooked leftover chicken breast or Salmon filet (If you can get salmon, do it.)
  3. 1 fennel bulb (save the fennel fronds)
  4. 1 Can of corn drained.
  5. 4 pops of Hot & Sweet Cherry peppers from Trader Joes (tastes amazing, but optional if you don't have any)
  6. Your favorite Caesar dressing.

I've preheated my Breville to roast on 450 before starting. Trim of the top and bottom of the fennel before slicing. I've been super addicted to fennel lately. If you are sensitive to the flavor of anise, roasting it really tones it down a lot. Save the fronds, the top leafy things, and cut your fennel as shown. Drizzle with olive oil, salt, and I love a generous amount of cracked black pepper. Roast for 20 minutes or until they turn a nice golden caramelized color. Feel free to flip if needed, really depends on how the oven is behaving.

With your romaine, trip off the ends if necessary, but I like to keep it intact. The lettuce is cut in half and drizzled lightly with olive oil before searing it on high. Let this go untouched for 1-2 minutes before moving. I top the charred romaine with a little fennel fronds to heat up the anise essence.

Drain out one can of corn.

Mixed all your ingredients in the bowl. The peppers are cut in 1/4's. Chicken is also diced. I've made this with salmon before which is what I prefer. But I had chicken leftover so that's what I used for this recipe. If you want to use salmon, I would cook it low and slow in your oven at around 275. Depending on size, I've got about 18 oz before and cooked that for 25 minutes then roasting on 450 for about 5 minutes to sear the bottom of the skin. Let it cool before flaking off the chunks (salmon can make more than 1 head of romaine depending on preference). Going back to the chicken, it is mixed with the corn, cherry peppers, and about a quarter cup of Caesar with a lot of cracked pepper. Mix!

Top your salad with the mixture, then lay your roasted fennel on top with the fronds as garnish.

Leave a side of caesar for people to add more if they want. I love my salads creamy, but I know that's not the healthiest... but enjoy and have a happy 4th!

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