Archive | Dinner Party Recipe RSS feed for this section

Tandoori Style Chicken Wings with a Yogurt Sauce

19 Apr

I decided today that I could probably eat Indian food everyday for the rest of my life and not get bored. Here’s a bit of a twist on tandoori chicken (as I do not have Tandoori oven in my house).

Tandoori Style Chicken Wings with a Yogurt Sauce
Prep. Time: 5 minutes
Cooking Time: 25 minutes
Serves 4

Ingredients:

1 TB ginger, minced
1 TB ground coriander
1 1/2 ts ground cumin
1 ts ground tumeric
1/2 ts ground cinnamon
1/2 ts salt
1/4 ts cayenne pepper
24 chicken wings

Yogurt Sauce:
1 cup whole milk yogurt
2 TB fresh cilantro
1 garlic clove, minced
salt
cayenne pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Combine and mix all ingredients except for the chicken.
3. Rub spice mix over chicken wings.
4. Place chicken on baking sheet. Bake in oven for 25 minutes.
5. To make yogurt sauce. Combine all ingredients and mix well.

Mint and Olive Chicken over Couscous

12 Apr

I really never thought I would combine mint and Kalamata olives, but that day has arrived. I can’t really explain the taste other than using the word refreshing. It is as though the mint smooths out the slight tartness of the olives. They just both work really well together. And, to top it off, couscous is not only super easy to make, but it is delicious and good for you. Lots of great things to say about this recipe.

Cumin Mint Chicken over Couscous
Prep. Time: 5 minutes
Cooking Time: 35 minutes
Serves 4

Ingredients:
2 TB olive oil

4 chicken breasts
2 TB cumin
2 TB tumeric
1 TB ground coriander
salt
pepper
3 garlic cloves, minced
4 cups chicken stock
1/4 cup mint, chopped
1/4 cup kalamata olives, chopped
3 cups couscous
1/2 pound cherry tomatoes, halved

Directions:
1. Combine olive oil, cumin, tumeric, ground coriander, salt and pepper and garlic. Rub seasoning over chicken breasts.
2. Heat large deep skillet over high heat. Add chicken and brown both sides, 5 minutes each side.
2. Add 2 cups of chicken stock to pan. Bring stock to a boil, cover and reduce heat to low; cook for 10 minutes.
3. Add mint and chopped olives to pan. Cook another 10 minutes.
4. Remove cover from pan and cook on high for 5 minutes.
5. Heat 2 cups chicken stock until it starts to boil. Add couscous and tomatoes, turn off heat, cover and let sit 5 minutes.
6. To serve, cover plate with couscous and top with chicken. Top chicken with mint/olive sauce.

5 Recipes for $38

5 Apr

I have no idea how I managed to get my total to $38 this week! I love saving money while not skimping on flavor. This week is full of delicious vegetable combinations, one skillet meals and a bit of a gourmet edge. You may want to slip some of these ones into your pocket for your next dinner party.

Vegetarian Zucchini Frittata
Vegetarian Sweet Potato Ravioli in Garlic Cream Sauce
Vegetarian Pesto Pasta with Green Beans
Vegetarian Vegetable Hashbrowns
Chicken in Leek Lime Sauce with Carrot Quinoa </a
***This weeks favorite***

[TABLE=16]

Click HERE for a pdf version of this week’s shopping list.

Have a great week!
Happy eating, cooking, and saving!

Sweet Potato Ravioli in Garlic Cream Sauce

5 Apr

Make this recipe when you are throwing a dinner party or want to feel like you are eating at a gourmet restaurant. I tend to avoid ravioli because it is time consuming, but I LOVE the taste so this week I gave it a shot. You can always make your ravioli the night before and store it in your fridge over night. Then you cut your dinner cooking time to only 20 minutes or so!

Sweet Potato Ravioli in Garlic Cream Sauce

Prep. Time: 30 minutes
Cooking Time: 60 minutes
Serves 4

Ingredients:
1 lb orange sweet potato, peeled and chopped
1/4 cup olive oil
5 oz. ricotta cheese
4 cloves garlic, minced
2 TB Parmesan cheese
1 9 oz. package won ton wrappers
2 oz. butter
1 bunch green onions, chopped
8 oz. heavy cream

Directions:
1. Preheat oven to 225 degrees F. Place sweet potatoes on baking sheet. Drizzle with olive oil. Bake for 40 minutes.
2. Transfer sweet potato to a mixing bowl. Add ricotta, garlic, and Parmesan cheese. Mix and mash until smooth.
3. To make the ravioli: Place one TB of sweet potato mash in the center of one won ton wrapper. Brush edges of wrapper with water. Place another won ton wrapper on top and press all four edges together. Place on baking sheet with wax paper, cover with damp towel. Repeat this until your filling is gone.
4. Melt butter in skillet. Add green onion and garlic. Cover and cook 1 minute. Add cream and bring to boil, reduce heat and simmer 5 minutes until cream sauce is thickened.
5. Bring a large sauce pan of water to a boil. Cook ravioli in batches 3 minutes each. Drain and place on serving plates. Cover ravioli with hot cream sauce and serve.

Chicken in Leek Lime Sauce with Carrots and Quinoa

5 Apr

I re-discovered the deliciousness of leeks this week. This recipe is a wonderful combination of a variety of flavors. I don’t really know how to classify it; it has a sort of Mediterranean taste to it.

Chicken in Leek Lime Sauce with Carrot Rice

Total time: 30 minutes
Serves 4

Ingredients:
4 TB olive oil
3 carrots, peeled and grated
salt
black pepper
1 cup quinoa
3 cups chicken stock
1 ts dried thyme
zest and juice of 2 limes
2 chicken breasts, sliced
3 garlic cloves, chopped
1/2 ts red pepper flakes
1 ts ground coriander
2 leeks, sliced
2 TB butter

Directions:
1. Heat medium skillet over high heat. When pan is hot add olive oil. Add carrots, salt and pepper. Stir and cook 1 minutes.
2. Add quinoa to skillet and mix well. Add 2 1/2 cups chicken stock. Bring stock to a boil, cover, reduce heat and cook 10 minutes.
3. Combine 2 TB olive oil, thyme, lime zest, salt and pepper. Coat chicken with mixture.
4. Heat large skillet over high heat. Add chicken and cook 5 minutes on each side. Transfer to plate and cover with aluminum foil to keep warm.
5. Using same skillet, heat up 2 TB olive oil. Add garlic, red pepper flakes and coriander. Cook and stir 1 minute. Add leeks and cook 1 minute. Add lime juice and 1/2 cup chicken stock; cook 2 more minutes.
6. Turn off heat and add butter.
7. Divide carrot rice among 4 plates. Place sliced chicken on top of rice. Top chicken with Leek Lime Sauce.

Lemon Chicken

28 Mar

I was craving some lemon chicken, but could not find a recipe in any of my books so I went to my trusty Internet friends and found the perfect recipe.  yum yum yum.

Thank you Simply Recipes for providing such a delicious recipe.  Now, this isn’t the quickest recipe, but the deliciousness in the end makes up for it.

Lemon Chicken

Serves 4

Prep Time: 5 minutes PLUS 2 hours marinating

Cooking Time: 1 hour 10 minutes

Ingredients

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish

Directions

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425 degrees F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.

Black Bean and Sweet Potato Cakes

15 Feb

This is a crazy yet delicious sounded dish. I found it in my Everyday Food: Great Food Fast book.

Spicy Black Bean Cakes
***Vegetarian Recipe***

Prep. Time: 20 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

2 TB olive oil
4 green onions, thinly sliced
6 cloves of garlic, pressed
2 jalepeno chilies, chopped
1 TB ground cumin
2 cans (15 oz. each) black beans, drained
salt
black pepper
1 large sweet potato, peeled and grated
1 egg, beaten
1/2 cup bread crumbs

Lime Sour Cream:
1/2 cup sour cream
2 ts fresh lime juice
1 jalepeno chili, minced
salt

Directions:
1. Turn your oven to 475 degrees F or turn on your broiler. In a small skillet over medium heat, warm 1 TB olive oil. Cook the green onions 1 minute. Add the garlic, jalapeno, and cumin. Cook for 30 seconds. Transfer to a large bowl.
2. Add the beans to the bowl; mash with a fork leaving about 1/4 of the beans whole. Season with salt and pepper.
3. Fold in the grated sweet potatoes, egg and bread crumbs.
4. Divide into 8 equal patties.
5. Brush a baking sheet with 1 TB olive oil. Place the patties on the baking sheet, 1/2 inch apart. Broil for 8 to 10 minutes. Turn patties over and broil 3 more minutes. Serve with lime sour cream.