Grilled Tandoori Chicken
July 2, 2008
One of the best things about Saturdays is that it’s Grill Anything Day. It was a tradition that dad started when he got fed up with mom’s weekday staple of adobo and rice! So every Saturday, we kids got to choose what kind of meat we wanted to grill. My all-time favorite is Tandoori Chicken. Basically, it spices up a rather ordinary meal, and the smell the you get while grilling is heavenly!
Originally a dish from a region in India, the chicken pieces are marinated in yogurt to make it tender and spices are added to give the chicken a reddish hue.
The basic ingredients are 1/2 kilo of chicken wings (or chicken breasts, if you prefer), 2 large grated onions; 3 cloves crushed garlic, juice of 3 pieces lemons, around 1 to 2 teaspoon of salt, 1 1/2 cups yogurt (plain), 2 tsp chili powder, 2 tsp ground turmeric, 1 tsp ground black pepper, 2 tbsp ground coriander and red food coloring (optional).
Procedure:
First, remove skin from chicken and prick flesh several times with a skewer. Mix together the grated onions, crushed garlic, salt and lemon juice. Rub all over chicken pieces and marinate for 30 minutes to 1 hour. Combine yogurt and spices and food coloring (if you’d like the chicken to have a more reddish hue). Pour yogurt mixture over chicken. Coat thoroughly all pieces.
Place the chicken pieces in a covered dish and marinate for at least 6 to 12 hours in the refrigerator.
Afterwards, grill chicken in oven or over glowing coals for 20 to 30 minutes or till cooked. Do not overcook or chicken will dry out.
This dish is perfect on a hot summer’s day, especially if paired with a salad and a cold, cold drink.
Serves 4 to 5.
Easy Crepes
June 27, 2008
1 cup low-fat milk
1/2 cup all-purpose flour
3 large eggs
1 pinch salt
In a medium mixing bowl, mix together all ingredients until will blended and smooth.
In a large, lightly-greased frying pan over medium-high heat, dollop the batter in 1/3 cup portions. Tilt the pan in circular motion to spread the batter.
Cook until bottom is lightly browned. Flip and cook the other site.
Fill them with whatever you want. I usually use fresh ripe mangoes and banana drizzled with chocolate syrup and with a scoop of vanilla ice cream.
Ranch Noodles
June 26, 2008
Ingredients:
1 bag of wide egg noodles
3/4 cup mushrooms, sliced
2 TBS margarine
4 TBS chopped sweet onion
salt to taste
black pepper to taste
1 cup Buttermilk Ranch dressing
Directions:
Cook noodles and drain. Saute mushrooms and onions in margarine. Combine noodles, mushrooms and onions in a bowl. Blend well. Add salt and black pepper. Mix in Buttermilk Ranch dressing and stir well. May be served warm or cold.
My favorite Brazo de Mercedes
June 26, 2008
Ingredients for the meringue:
10 eggwhites
1 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
Ingredients for the filling:
10 eggyolks
1 can condensed milk
1 teaspoon vanilla
Procedure:
1. Preheat oven to 250 F. Grease, line and grease again a 14×14 inch brazo pan. Set aside.
2. In a bowl, beat eggwhites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar gradually and continue beating until stiff but not dry. Fold in the vanilla. Spread meringue on prepared pan. Bake in the preheated oven for 30 minutes or until set.
3. In a double boiler, combine all the ingredients for the filling and cook until thick.
4. Prepare a sheet of brown paper and sprinkle with confectioners’ sugar. Invert baked meringue on the brown paper. Spread the filling over it. Roll tightly. Dust with more confectioners’ sugar.
French Bread and Veggie Appetizer
June 26, 2008
Ingredients:
2 large tomatoes, finely chopped
1 cucumber, finely chopped
1/2 sweet onion, finely chopped
1/4 cup olive oil
1 TBS vinegar
1/2 tsp salt
1/4 tsp pepper
1 large loaf of French bread, sliced
Mozzarella cheese
Directions:
Combine tomatoes, cucumber and onion. In another bowl combine olive oil, vinegar, salt and pepper. Blend oil mixture into tomato mixture. Toast French bread slices. Top with vegetable and oil mixture. Then sprinkle with Mozzarella cheese.
Yummy Fruit Dip
June 26, 2008
Ingredients:
1 8 oz package cream cheese
1/2 cup sour cream
1/4 cup sugar
1/4 cup brown sugar
Directions:
Combine cream cheese, sour cream and sugars. Beat until you have a smooth consistency. Chill until ready to serve.
Tip: Serve with fruit such as apple slices or strawberries
Imbutido
June 26, 2008
Ingredients:
2 kilos ground pork meat
2 boxes of cheese (cubes, small)
1 kilo spice ham
1/4 red pepper
1/4 onion
12 pieces eggs
1 pickles big
pepper
1/4 flour
1/2 hotdog
1 small box of raisins
aluminum foil
Procedure:
Slice the hotdog, ham, red pepper and onion. Then mix them altogether. Also include the ground pork meat, eggs, flour, cheese, pickles, pepper and raisins. Put the ingredients in aluminum foil and steam for 1 hour.
Chicken Pastel
June 26, 2008
Ingredients:
2kilos chicken
1 nestle cream
1 evaporated milk (big)
1 small chunks, pineapple
1 chorizo de bilbao
1 big carrots
1/4 hotdog
1 can whole mushrooms
1 clove garlic
1 onion
Procedure:
Saute the onion, garlic and chicken. Put some salt to taste. Put the carrots, chorizo de bilbao, pineapple chunks and hotdog. Pour the milk and nestle cream, whole mushrooms.
Peeps Cornbread
June 26, 2008
Ingredients:
6-8 Peeps chicks
1 1/2 cups cornmeal
2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1/2 cup sugar
2 eggs
1/2 cup vegetable oil
Preheat oven to 375° F
Mix flour, baking powder, corn meal, salt, and sugar in a large mixing bowl
In a separate bowl, combine milk, eggs, and oil
Make a well in the dry mixture, then pour in liquid mixture. Stir until just moist.
Fold Peeps into the batter, and pour batter into a greased pan
Bake in oven for 10 minutes
Cover pan with aluminum foil to keep Peeps from burning. Cook for an additional 20 to 25 minutes or until toothpick inserted into center of bread comes out clean.
Crunchy Peeps Salad
June 26, 2008
Ingredients:
15 Assorted Peeps
1/2 head of cabbage
1 package ramen noodles
1/2 cup vegetable oil
3 tbsp. sugar
3 tbsp. red wine vinegar
Coarsely chop the cabbage and crush the noodles
Toss together Peeps, cabbage, and noodles
Mix the ramen season packet, oil, sugar and vinegar together
Pour liquid mixture into salad, toss evenly, and serve
