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.

   
   

   
   

7-layer dip

Planning a Super Bowl party? Make dip. this is simple, but really good.




ingredients
3 avocados
12 oz (340 g) drained pitted black olives, halved
juice of 1 lime or lemon
8 tomatoes, chopped
1 lb (450 g) canned refried beans
1/2 red onion, chopped
17 fl oz (500 ml) soured cream.
1 lb 10 oz (750 g) Cheddar or Monterey Jack cheese, coarsely grated
1/4 tsp chilli powder
chopped fresh coriander and spring onions to garnish
2 green peppers, deseeded and finely chopped



directions
Prep: 20 min Total:
1
Peel and mash the avocados with the lime juice, using a fork.
2
To assemble, layer the refried beans over the base of a large glass dish. Add the mashed avocados and then the soured cream and sprinkle the chilli powder on top.
3
For the green pepper layer, sprinkle the chopped pepper around the perimeter of the dish first, to ensure that the layer is visible, and sprinkle the rest evenly over the center. Layer the halved olives carefully on top and spoon over the chopped tomatoes and red onion. Finally, add the cheese and the coriander and spring onion garnish. Chill until ready to serve.


Read More http://www.ivillage.com/seven-layer-dip/3-r-64802#ixzz1krnL1KFs
Sign up for iVillage Special Offers

Sweet Mango

More treats from Weight Watchers. This is from the Weight Watchers new Complete Cookbook. 2011.

Frozen Mango-Lime Mousse:

2 mangoes, peeled, pitted and diced  
1/2 cup part skim ricotta cheese
1/4 cup sugar
1 teaspoon gated lime zest
2 tablesoons lime juice
1 package unflavored gelatin
1/4 cup cold water
1cup low fat milk

1. Combine mangoes ricotta, sugar, and lime zest and juice in food processor or blender to puree.
2. sprinkle gelatin over water in cup, let stand until softened, about 2 minutes. add to mango mixture in food processor
3 Bring milk to boil in small saucepan. add to mango mixture and puree. Pour mousse into four 8 ounce ramekin's, dividing evenly. cover with plastic wrap. freeze until set, at least 2 hours or up to overnight.