Tuesday, June 26, 2012

Greek Yogurt Chicken

As soon as Stephanie Cooks posted this recipe, I added it to my weekly menu. Loving Greek yogurt in just about anything, I knew it would be a dinner we'd enjoy. I was surprised by how much we loved it. We haven't had too much chicken lately because I tend to get sick of it. I can remember coming home from college each semester and asking my parents for anything but chicken. College was more years ago than I care to admit, but I still have a love/hate relationship with chicken dishes. That said, this meal now has me wanting chicken again! This is a simple weeknight dinner that I recommend you try as soon as possible.We paired it with some roasted zucchini topped with panko and parmesan.

You will need:
*2 thin chicken breasts (I butterflied large ones and made 4 chicken pieces)
*1/2 cup plain Greek yogurt-I prefer Chobani
*1/4 cup grated Parmesan cheese
*1/2 tsp garlic powder
*3/4 tsp seasoned salt, we use Lawry's
*1/4 tsp pepper

1. Preheat the oven to 375.

2. In a small bowl, combine the yogurt, cheese, and seasonings. Stir together well.

3. Spray or oil a baking dish. Place the raw chicken in the dish and top with the yogurt mixture. You can use the back of a spoon to help spread the sauce even over the chicken pieces.

4. Bake until the chicken is cooked through, about 40 minutes. We chose not to broil this, but you can broil it under close watch to have it become a bit brown and crispy.

Wednesday, June 20, 2012

Chana Masala

Dave loves Indian food. While I can't take the heat like he can, I do enjoy many of the spices that easily combine into wonderful dinners. We usually go out to eat our Indian fix or we rely on Trader Joe's frozen entrees. There aren't many frozen dinners I enjoy, but I highly recommend the Trader Joe's Indian cuisine collection. They are the perfect option for a busy night. With that said, I am trying to get better about cooking some Indian inspired dishes. I found this recipe on Bakin and Eggs and knew it would be a great combination. I love chickpeas and finding more meatless meal options, and Dave would get his Indian spices. We both really liked the way this turned out. Although my wimpy tongue did need a tall glass of water near by!

 You will need:
*1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced

*2 teaspoons fresh ginger, grated

*1 tablespoon ground coriander

*2 teaspoons ground cumin

*1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric

*2 teaspoons paprika

*1 teaspoon garam masala

*1 15oz can diced tomatoes (do not drain!)
2/3 cup water

*2 15oz cans chickpeas, drained and rinsed

*1/2 teaspoon salt

*1/2 lemon, juiced
*cooked rice and naan for serving, optional

1. Heat oil in a large skillet over medium heat. Saute onion for about 5 minutes or until softened. Add garlic and ginger, cook for another 2-3 minutes. 

2. Switch the burner to medium-low heat. Add the coriander, cumin, cayenne, turmeric, paprika, and garam masala to the onion mixture. Cook for about 1-2 minutes; then add the tomatoes. Next, add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

3. Serve over rice and/or naan if desired.

Saturday, June 16, 2012

Cucumber Bites

School's out for the summer! That means I'll have a bit more time and energy to put back in to this little neglected blog.

These simple cucumber bites were a perfect appetizer for my friend's baby shower. I've also made them for a Christening and simple backyard barbeque. With the cream and cheese topping, these are not something that will do well out in the sun for long. Luckily, they usually don't last too long anyway. I found this recipe on Annie's Eats.

You will need:
1 (5.2 oz) package garlic herb Boursin cheese
2-3 tablespoons heavy cream
*1 cucumber, partially peeled

1. Make the filling by placing the Boursin in a small bowl and adding in 2 tablespoons of the heavy cream. Combine with a fork until smooth.  If needed, stir in an additional tablespoon of cream until the mixture is a good piping consistency.  Transfer filling to a pastry bag fitted with a decorative tip. Set aside until the cucumber is ready.

2. Slice the cucumber into ½-inch thick slices.  Gently spoon out most of the seeds from the center of each slice, leaving a small portion to keep the filling in place.  Arrange the slices on a serving platter and pipe a drop of the filling onto each cucumber slice.  Serve chilled.
*These cucumber bites can be made up to 6 hours in advance and refrigerated until serving.