Breaded Chicken Breasts - Non veg

Breaded Chicken Breasts

BB Ingredients:  Italian or ranch dressing, bread crumbs, parmesan cheese, chicken gravy mix, lemon juice, butter, cooking spray, seasonings

Combine bread crumbs with grated parmesan, garlic, and basil, if desired

Spray pan with cooking spray.

Preheat oven to 350˚.

Cut breasts into single serving size.

Dip each piece Italian or ranch dressing, then in bread crumbs.

Place breasts in pan and bake for 30-40 min, depending on thickness.

Make a sauce using chicken gravy mix as directed on package.  Spruce up by adding lemon juice and butter, if desired.

Honey Mustard Chicken - Non Veg

Honey Mustard Chicken

BB Ingredients:  honey, whole grain mustard, garlic, bread crumbs, cooking spray, seasonings

Spray pan with cooking spray.

Preheat oven to 350˚.

Combine chopped garlic, mustard, honey, parsley (approx. equal amounts of each)

Cut breasts into single serving size.

Press bread crumbs on both sides of chicken.

Place breasts in pan and spoon mustard mixture on top.

Bake for 30-40 min, depending on thickness.

Chicken Marbella - Non Veg

Chicken Marbella

Additional ingredients to be purchased:  garlic, prunes (1 cup per 12 servings), green olives ( ½ cup per 12 servings), capers(1/2 cup per 12 servings)

BB Ingredients:  red wine vinegar, olive oil, brown sugar, white wine, seasonings

Recipe for 10-12 servings:

Cut breasts into single serving size.

Combine chicken, 1 head chopped garlic, ¼ cup dried oregano, ½ cup red wine vinegar, ½ cup olive oil, 1 cup prunes, ½ cup green olives, ½ cup capers with juice, 6 bay leaves, salt, pepper.

Cover and let marinate refrigerated.

Spray pan with cooking spray.

Preheat oven to 350˚.

Place chicken in pan, spoon marinade over.

Sprinkle chicken pieces with brown sugar and pour white wine over them.

Bake 45-50 min, basting frequently.

Sprinkle with parsley or cilantro when serving.  Place remaining juices in sauceboat.

Pasta & Chicken Primavera - Non Veg

Pasta & Chicken Primavera (6 servings)

1 and 1/2 lb.  boneless chicken breast
1 lb pasta
one 16 oz. package frozen pepper strips  (equivalent to 3 peppers)
1 onion
3 carrots
1 8-oz pkg. frozen broccoli (equivalent to 1 head broccoli)
parmesan cheese

Coat peppers and broccoli with olive oil & roast 450 deg for 20 min. or sauté in oil until tender.  Note:  frozen veggies, especially peppers, will produce liquid when roasted or sautéed;  discard this or incorporate as a sauce for greater flavor. 
Cut chicken into pieces and bake 350 deg until done or sauté in oil until tender.
Cook pasta, reserve some liquid.  Toss with veggies & chicken, sprinkle w/Parmesan cheese

Chicken Fajitas - Non veg

Chicken Fajitas (6 generous servings)

1 and 1/2 lb. boneless chicken breast
one 16 oz. package frozen pepper strips  (equivalent to 3 peppers)

 1 onion
4 oz shredded cheese
salsa 
sour cream
flour tortillas 
marinade (mix italian dressing, salsa, soy sauce, lemon juice)

Sear the chicken breasts.  Season with salt, pepper, chili powder and cumin.  Wrap in foil to keep warm while cooking the onions and peppers.

Coat peppers and onion with olive oil and roast 450 for 20 minutes or sauté in oil.  Note:  frozen peppers will produce liquid when cooked; discard this or incorporate as sauce for greater flavor.

Slice the chicken into strips. 

Fill tortillas with peppers, onions, chicken strips and sour cream.

Serve with Black Bean & Corn Salad.  Use canned black beans & frozen corn.  Mix together, add olive oil & seasonings.

Pork Cutlets - Non Veg

Pork Cutlets

6 pounds boneless pork loin

2 tablespoons olive oil

6 teaspoons salt

1 teaspoon black pepper

1 15-oz. can or jar of tomato sauce

2 cups dry bread crumbs

2 tablespoons sage

2 tablespoons grated lemon zest

2 cloves crushed garlic

Heat oven to 350.  Slice the pork into 16 thin cutlets.  Heat the oil in a large ovenproof skillet over medium-high heat.  Season the pork with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.  Cook the pork until it's browned, about 2 minutes per side.  Spoon tomato sauce lightly over each cutlet.  In a small bowl, combine the bread crumbs, sage, lemon zest, garlic, 1 teaspoon of the salt and 1/2 teaspoon of the pepper.  Sprinkle the breadcrumb mixture evenly over the tomato sauce on each cutlet.  Roast until bubbling and browned, 10 minutes.        

Italian Meatloaf - Non Veg

Italian Meatloaf

5 lbs ground beef and turkey combined

2 ½ cups Italian breadcrumbs
5 eggs

2 ½ cups milk

2 onions, chopped

2 peppers, chopped (optional)
2 ½ teaspoons garlic salt
1 1/2 teaspoon basil
salt, pepper, onion powder, garlic powder, to taste
1 cup ketchup or bbq sauce for basting (or more as needed)

Preheat oven to 350°F.

In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup, adding breadcrumbs to mixture last.  Mix well.

Form meat into a dome shape. Brush top with ketchup and sprinkle with onion and garlic powder, salt and pepper.  Baste occasionally with ketchup during cooking.

Bake uncovered 1 1/2 hours.

Mushrooms and Sirloin Tips over Pasta - Mushrooms and beef

Mushrooms and Sirloin Tips over Pasta for 20

                                                                             

1 2/3 cup red wine or non-alcoholic wine or beef broth
1 cup soy sauce

1 cup Worcestershire sauce

1/3 cup minced garlic

3 ½ Tablespoons olive oil

2 ½ Tablespoons dried oregano, crumbled

48 oz. mushrooms cut into slices

5 lb. sirloin, cut into thin strips

Combine marinade ingredients in an airtight plastic bag or large Tupperware.  Add mushrooms and beef and coat thoroughly.  Refrigerate for 30 minutes. 

Spray a large skillet with cooking spray.  Heat over medium-high heat for 1 minutes.  Using a slotted spoon, transfer half the beef mixture to skillet.  Cook for four minutes or until meat is no longer pink, stirring frequently.  Put on a plate and set aside.  Repeat with remaining beef mixture, reserving all marinade.  (You can broil the meat in the oven using the broiler and a large baking sheet or roasting pan instead – but pay attention!)

Place all beef together in skillet and add marinade.  Increase heat to high and cook for one minute.  (If you’re using the oven, return meat and marinade to the oven and broil for another minute,)  Remove from heat and serve over rice or egg noodles.

PASTA RECIPES

PASTA RECIPES

Lasagna for 20-24

 

2 boxes Lasagne noodles

7 cups (56 oz) pasta sauce 

2 15-oz. containers of ricotta cheese

6 cups shredded mozarella cheese

1/2 cup grated Parmesan cheese

4 eggs, slightly beaten

2 T chopped parsley

Preheat oven to 350.  Boil noodles only about 4 minutes until barely softened.  Drain and cover with cool water to keep them from sticking together.  In a large bowl, combine ricotta, 2 cups of mozzarella, Parmesan and eggs.  Spray baking dish with cooking spray.  Spread sauce over the bottom of the baking dish.  Place noodles covering the bottom, slightly overlapping.  Drop ricotta mixture by spoonfuls over the noodles, cover lightly with sauce and sprinkle with mozzarella.  Repeat for as many layers as you can.  For top layer, omit ricotta mixture.  Cover with foil and bake for 30 minutes.  Remove foil and bake for additional 10 minutes.  Let stand 10 minutes before serving. 

Roasted Carrots - Vegetable recipe

VEGETABLE RECIPES

 

Roasted Carrots

2 lbs carrots

4 - 6 tablespoons Italian Dressing

Peel carrots and cut into 1 1/4 inch pieces.  Or use the bags of mini carrots.  Place in a shallow baking pan.  Toss with the salad dressing.  Cover with foil and roast at 450 degrees for 20 minutes.   Remove foil, stir, and continue cooking 20 - 25 minutes or until tender-crisp, turning occasionally.

PEACH FUZZ

PEACH FUZZ

Soft and downy, the perfect serum for getting the dish on your brother’s bride.
3 ripened peaches
6 ounces pink lemonade
6 ounces vodka
Ice cubes to fill blender

1. Put peaches, pink lemonade, vodka, and ice in a
blender.

2. Blend until iced is crushed.

3. Place in freezer for four hours.

4. Scoop into highball glasses

Tandoori Chicken Recipe

Tandoori Chicken is most popular indian dish consisting of roasted chicken, yogurt and masala. The chicken is marinated in yogurt and tandoori masala. It is traditionally cooked in tandoor but can also be prepared on barbecue grill. Tandoor is a oven made of clay, heated to a high heat over charcoal or wood, and used in India for baking bread and roasting meat.

Since summer is still couple of months away I thought of making this inside on cast iron griddle. Also, I have used the store brought tandoori masala paste which is very easily available in grocery store in Asian/Indian aisle.You have to plan ahead if you want to make this dish because the marination require some time.



Ingredients:

1. 5 Chicken drum sticks, skinned on
2. 4 tablespoon tandoori masala paste
3. 4 tablespoon yogurt
4. 1 teaspoon turmeric powder
5. salt and pepper for seasoning

Preparation:
Pierce the chicken with fork to make tiny holes which will help marinade to get inside the meat. Season the chicken drumsticks with salt and pepper generously.
In a large shallow baking dish, mix tandoori masala/paste with yogurt, turmeric powder and 1/ teaspoon of salt.
Add chicken, and marinate for 3-4 hours, or overnight, refrigerated.
Heat cast iron griddle, brush the grill with olive oil to prevent the chicken pieces from sticking.
Grill chicken on each side for about 6-7 minutes or until is cooked through.

Mango kulfi.

quick easy and a cheat's version of making mango kulfi.
Author: dassana
Recipe type: desserts
Cuisine: indian
Serves: 5-6
Ingredients
1.5 cups whole milk
200 gms sweetened condensed milk which is ½ a can/tin or a bit more than ¾ cup condensed milk.
½ cup cream, 25% to 35% low fat ( i added amul cream)
4 cardamoms, crushed to a powder in a mortar-pestle, about ½ tsp cardamom powder
1 cup chopped mango
a pinch of saffron threads, crushed (optional)

Instructions
blend everything except the cream, cardamom powder and saffron in a blender till smooth.
then add the cream, cardamom powder and saffron.
blend till the cream is mixed and incorporated well in the mixture.
pour the mango kulfi mixture in kulfi moulds or small bowls.
cover with a lid or aluminium foil and keep in the freezer for the kulfi to set.
once set, serve the mango kulfi sprinked with crushed saffron or rose water or kewra water.
to remove the kufi, place the kulfi moulds under running water for some seconds or rub them between your palms. with a butter knife, gently remove the kulfi.

Udipi sambar

 Treat yourself with something new..!
Udipi sambar
Ingredients :
for the sambar: 
½ or ⅔ cup tuvar dal/pigeon pea lentils 
5-6 sambar onions/shallots or 1 medium sized onion, quartered (optional) 
1 carrot, peeled & chopped
½ cup chopped lauki/bottle gourd or opo squash
2 to 3 small brinjals, quartered
1 or 2 drumsticks, peeled and cut into 3 or 4 inch pieces
1 medium sized tomato
diced 6-7 curry leaves
1 lemon sized ball of tamarind soaked in ½ cup water - approx 1.5 tbsp of tamarind
½ tsp turmeric powder
1 or 2 tsp jaggery or as required
salt as required

forsambar powder:
2 tsp coriander seeds
2 tsp urad dal
1 tsp cumin seeds
1 tsp chana dal
¼ tsp fenugreek/methi seeds
a pinch of asafoetida/hing
3-4 dry red chilies
¼ cup grated fresh coconut or desiccated coconut

for tempering: 1 tsp mustard seeds
2 red chilies
a generous pinch of asafoetida
8-10 curry leaves
1 or 1.5 tbsp vegetable oil or coconut oil
some coriander leaves for garnish (optional) Instructions

preparing the sambar powder:
1. dry roast only the spices mentioned under sambar powder.
2. when cooled, grind to a fine paste with some water along with grated coconut.
preparing the sambar:
1. pressure cook tuvar dal with 2.5 cups water with a pinch of turmeric, in 2 or 3 cups water.
2. when the dal is cooked and soft, mash the dal with a wired whisk or a spoon.
3. keep aside.
4. in another pan, mix the chopped veggies, 1.5 or 2 cups water, turmeric powder, salt and cook till the veggies are almost done.
5. add the mashed dal to the veggies.
6. stir and add the tamarind pulp followed by the sambar masala paste.
7. if required you can add some water.
8. add the jaggery also and stir.
9. simmer for some 10-12 minutes or more, till the raw aroma of the tamarind has disappeared and the whole flavors in the sambar have merged with each other.
10. taste and if required add salt.

preparing the tempering:
1. heat oil.
2. first splutter the mustard seeds.
3. then add the red chilies, curry leaves and asafoetida.
4. fry for some seconds and pour the tempering mixture in the sambar.
5. cover the sambar pan with a lid for a few minutes, so that the tempering flavors gets mixed with the sambar.
6. serve the udipisambar with idli, dosa or steamed rice.

#EasternCondiments