Archive | February, 2012

Tandoori Chicken with Cilantro Yogurt Sauce

29 Feb

This is one of my favorite chicken dishes. It’s rich in flavor, healthy, and full of protein. Did you know that greek yogurt has 18 grams of protein per serving!!!! I probably eat more of the yogurt then the actual chicken, I eat cilantro like it’s lettuce so the two combined is like heaven to me. When eating this dish you have one of those moments where you think, how can something this good be healthy for you. Well it is, so I hope you enjoy it. 🙂

{So many delicious,fresh ingredients go into this dish}

{Ok this isn’t the prettiest pic but you get the idea}

{The Yummy yogurt sauce before mixing}


Tandoori Chicken

Ingredients

  • 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
  • Juice of 1 lemon
  • Kosher salt
  • 1/2 cup plus 2 tablespoons fat free plain greek yogurt
  • 1 tablespoon vegetable oil
  • 1/2 small red onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and roughly chopped
  • 4 teaspoons tomato paste
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 3/4 teaspoons hot paprika
  • 2 tablespoons chopped fresh cilantro

Directions

 Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl.

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Red Velvet Cheesecake Brownies

28 Feb

I had almost got over my addiction to red velvet when I conveniently stumbled upon this recipe for…………………………….wait for it……………….. Red Velvet Cheesecake Brownies!!!!!!  These things are sinfully delicious. I was like a crack addict going into withdrawals. My mouth started to water, my stomach was growling, and I think my palms even began to sweat. 🙂 So I gave in and what a mistake that was!!!! Now all I can think about is red velvet cupcakes, red velvet whoopie pies, red velvet cookies, red velvet pancakes,  I think I even considered red velvet cheeseburgers!!!! Oh well I guess it’s not the worst addiction a person can have.

Red Velvet Cheesecake Brownies

Ingredients:

  1. 1/2 cup butter
  2. 2-oz dark chocolate, coarsely chopped
  3. 1 cup sugar
  4. 2 large eggs
  5. 1 tsp vanilla extract
  6. 1 1/2 teaspoon red food coloring
  7. 2/3 cup all purpose flour
  8. 1/4 teaspoon salt
  9. 8-oz cream cheese, room temperature
  10. 1/3 cup sugar
  11. 1 large egg
  12. 1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
  3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
  4. Pour into prepared pan and spread into an even layer.
  5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
  6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
  7. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Yields: 16 large brownies or 24 small brownies

Chalkboard Spray Paint

27 Feb

I have a new fascination with chalkboard paint!!! This stuff is amazing, you can spray it on virtually any surface and it creates a chalkboard like slate. I’m thinking of painting all the walls of my house with this stuff, that way I can jot down all my thoughts no matter what room I’m in. No, just kidding but this would be cool for one wall in a children’s room!!! I don’t know where this fascination came from, I haven’t used a chalkboard since elementary school. I was a little skeptical at first because lets face it why would anyone buy a chalkboard if you could just use this paint to make your own!!! I sprayed it on the glass of little picture frames that I will be using as place cards for my next dinner party. It came out great who would have thought!!!!

{I bought these little frames at the dollar store}

{Spray paint from Michaels}