Tandoori Chicken

Ever watch America's Test Kitchen on PBS?  What an amazing cooking show. They now only prepare really good food, but explain the what and the why. They also give you the low down on kitchen gadgets. Great show.

Anyway, this is their recipe for Tandoori Chicken... so good. yum.

There is also a great video, Click Here for more info.

INGREDIENTS

• 2tablespoons vegetable oil
• 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
• 2tablespoons grated fresh ginger
• 1tablespoon garam masala (see note)
• 2teaspoons ground cumin
• 2teaspoons chili powder
• 1cup plain whole-milk yogurt
• 4tablespoons juice from 2 limes, plus 1 lime, cut into wedges
• 2teaspoons table salt
• 3pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

INSTRUCTIONS

1. 1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
   2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
   3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
   4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

   
   

   
   

Corn Salad

Ingredients
1 can black beans, rinsed, drained
10 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups)
1 medium sweet red pepper(s), chopped
1 medium orange bell pepper, chopped
1 medium yellow pepper(s), chopped
1 medium uncooked red onion(s), minced
1/2 cup(s) cilantro, fresh, minced
2 large tomatoes, chopped
1/2 cup green onions, minced. green part only.
Vinaigrette

3 Tbsp fresh lime juice
3 Tbsp olive oil
1 Tbsp lime zest
1 Tbsp kosher salt
2 tsp sugar
1 tsp cumin seeds


Instructions

In a large bowl, combine black beans,  corn, peppers, onion and cilantro.

In a small bowl, whisk together vinaigrette ingredients.

Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.

Turkey Enchilada Pie

A WeightWatchers recipe.

Ingredients

1 spray(s) cooking spray
3/4 pound(s) uncooked ground turkey breast
1 medium uncooked onion(s), chopped
1 tsp chili powder
3 Tbsp all-purpose flour
1 cup(s) fat-free skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 tsp ground cumin
3 large burrito-size wheat flour tortilla(s)
3 cup(s) fresh tomato(es), chopped
10 Tbsp low-fat shredded Cheddar cheese

Instructions

Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.

Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.

Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.

Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.

Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

Chili Verde

Ingredients         yield: 6 to 10


3 pounds trimmed pork shoulder, cut into 1-inch cubes
Kosher salt
5 poblano pepper
5 cubanelle peppers
2 pounds tomatillos (about 15 medium), husks removed
6 whole garlic cloves
2 jalapeño peppers, stems removed, split in half lengthwise
3 tablespoons vegetable oil
2 cups loosely packed cilantro leaves
1 large onion, finely diced (about 1 1/2 cups)
1 tablespoon ground cumin
1 quart chicken stock

Procedures

1 In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.

2 Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don't have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.

3 Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.

4 Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.

5 Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.

6 Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.

7 Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.

 
 
From: http://www.seriouseats.com/recipes/2011/01/chile-verde-with-pork-recipe.html

Spicy Poblano Burgers with Chipotle Cream

This is on the Pampered Chef March 2012 page... I thought I'd give it a whirl .. looks good, sounds interesting. Sure beats plain old burgers...

Ingredients

2 poblano chiles
1 tablespoon 1% low-fat milk
1 (1-ounce) slice white bread, crusts removed, and torn into 1/2-inch pieces
3 tablespoons minced fresh cilantro, divided
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound ground sirloin
1/2 cup light sour cream
1 tablespoon minced shallots
1 teaspoon fresh lime juice
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted

Directions

1. Preheat broiler.

2. Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes or until blackened, turning after 6 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles, and discard the seeds and membranes. Finely chop.

3. Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth. Add poblano chile, 1 1/2 tablespoons cilantro, cumin, coriander, paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and beef to milk mixture, tossing gently to combine. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

4. Preheat grill to medium-high heat.

5. Combine the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Stir in sour cream, shallots, and juice. Remove 1 chipotle pepper and 2 teaspoons adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.

6. Place patties on a grill rack coated with cooking spray; grill 3 minutes or until grill marks appear. Carefully turn patties; grill an additional 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream and 1 tablespoon Pickled Red Onions.

Number of Servings: 4


from Cooking Light July 2010 (pg. 124)

Recipe submitted by SparkPeople user GERILAWSON.