Shephard’s Pie

Meat Mixture

1 lb. ground beef
1 tsp. salt
1/2 onion, chopped
2 sprig fresh thyme, leaves removed
1/2 tsp. chopped fresh rosemary
1/3 cup frozen peas
1/4 cup beef broth
2 tbsp. tomato paste
olive oil

Mashed Cauliflower Topping

1/2 head cauliflower, cut into florets -or- frozen cauliflower florets
1 tsp. salt
1 1/2 tsp. garlic powder
2 tbsp. milk (optional) or 4 tbsp. water
1/2 tsp. butter (optional)
1/2 tsp. chopped fresh parsley
1/2 tsp. chopped fresh chives
boiling water

Directions:

1.  In a medium bowl add salt, onion, thyme and rosemary to the ground beef.  Add a drizzle of olive oil and mix well.  Set aside.
2. In a small bowl, whisk beef broth and tomato paste together.
3. Heat a medium saucepan on medium high heat, heat about 1 tbsp. olive oil.  Add the marinated meat and let it brown.
4. Once, the water is released, cook on high heat until almost all the water has evaporated.  Turn heat down to medium.
5. Mix in the beef broth/tomato paste mixture in to the ground beef.  Cook for about 3-4 minutes.
6. Add peas.  Stir. Remove from heat and set aside.
7. Add cauliflower florets into the boiling water.  Keep a rolling boil until the cauliflower is soft, about 10-12 minutes.
8. Place the softened cauliflower into a blender.  Add salt, garlic powder, butter and milk or water.  Blend until it reaches a smooth consistency.  Stir in parsley.
9. In a ramekin or pie plate, fill the bottom (about 2/3 full) with the meat mixture.  Top with mashed cauliflower. Bake at 375 degrees for 25 minutes.
10. Remove from oven and add chopped chives.  Enjoy!

Easy Grilled Chicken

Hi!

I know it’s been a LONG TIME but no worries I’m back…well kinda.  I will post here and there so keep a lookout.  This is a very easy grilled chicken recipe that I threw together with the ingredients I had laying around and it turned out to be a hit!  I paired the chicken with mashed potatoes and creamy pesto pasta but you can always just eat the chicken by itself with some bbq sauce on the side, throw it on a salad, or put it into a wrap for lunch.  If the spices I used aren’t appealing to you feel free to change it with another flavor you and your family might enjoy better.

Have fun with it…I’m sure it’ll be great!

Ingredients:

1 lb. chicken breast, whole -or- chunks
1/2 cup olive oil
1/4 cup lime juice
2 tbsp. worcestershire sauce
1 packet McCormick Zesty Herb marinade

 

Directions:

FOR CHICKEN CHUNKS:

1. In a bowl pour oil, lime juice, and worcestershire sauce.  Add chicken.
2. Refrigerate overnight or at least 6 hours.
3. Turn on Foreman grill.
4. Lay chicken in a single layer and close lid for 5 mins.
5. Open lid and brush on the extra marinade.  Close lid and cook for 4 more mins.
6. Take off grill and do next batch.

FOR WHOLE CHICKEN BREAST:

1. Wash chicken.
2. Lay chicken flat on cutting board. Make slits with your knife along the top of the chicken.
3. Follow all the steps for chicken chunks.

Fried Chicken Strips

Hi everyone!

I know I haven’t been updating consistently but I will be updating here and there so keep a lookout!  Today I wanna share a recipe that is fairly easy and can be made according to your own taste buds and cravings.   I will post two separate recipes for Fried Chicken Strips so that you can get a better idea of how to adjust it to your own liking.  The first recipe will be a Indo/Pak and the second a Cajun recipe.  Usually I put pictures of each step, however, due to time crunch I will only post the end result but feel free to comment on the post for specific questions :o)

Indo/Pak Fried Chicken Strips

Ingredients

1 lb. Chicken breast (cut into strips) OR 1 lb. boneless chicken leg and thigh
3/4 tsp. salt
1 tsp. ginger/garlic paste
1/2 tsp. cayenne pepper
1/2 tsp. turmeric powder
2 tsp. Tandoori masala ( I like RAJA brand)
1 tsp. Shan Karahi Masala (Optional)
4 tbsp. all purpose flour
2 tbsp. cornstarch

Directions:

1.  Wash chicken strips.
2.  Add salt, cayenne pepper, turmeric powder, ginger garlic paste, tandoori masala, and Shan masala to the chicken and mix in well with your hands
3. Mix flour and cornstarch in a separate bowl.
4. Add flour/cornstarch mixture to the chicken slowly.  It should look like a paste on the chicken.
5.  Heat oil on high heat initially. When the oil seems to be nice and hot, turn the heat down to high-medium.
6.  Deep fry chicken strips until they are golden brown (chicken breast) and dark reddish-brown (boneless leg and thigh)

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Cajun Fried Chicken Strips

Ingredients

1 lb. chicken breast OR 1 lb. boneless chicken leg and thigh
1 tsp. salt
4 tsp. oregano
2 tsp. cumin powder OR seeds
1 tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder OR garlic paste
1/2 tsp. black pepper
1 tsp. thyme flakes
4 tbsp. all purpose flour
2 tbsp. cornstarch

Directions:

1.  Wash chicken strips
2.  Blend all spices (except flour and cornstarch) in a coffee blender to a fine powder.
3.  Add the cajun spice mix to the chicken and mix it in with your hands
4.  Mix flour and cornstarch in a separate bowl
5.  Add flour/cornstarch mixture to the chicken.  Should form a paste coating on the chicken
6.  Follow steps 5-6 from the recipe above

Enjoy!

READ ME!!!!!!

As I mentioned before, this recipe can be altered to suite your own taste buds.  To make it simpler, instead of creating your own set of spices just replace the spices with a pre-made marinade mix.  For example, you can use Grill Mates Marinade Mix( http://www.mccormick.com/Products/GrillMates/Marinades/Grill-Mates-Baja-Citrus-Marinade.aspx) as your spice base, add the flour and the cornstarch and follow the directions from the recipe.

Enchiladas

Hey everyone! I know it’s been a while and I do have many reasons for not updating my blog but instead of going into detail let’s get down to business and give you guys my most recent recipe! I was messing around with various types of Mexican recipes and I created this one and it was a hit! I haveta thank a relative of mine for helping out with the enchilada sauce recipe which makes the world of a difference! I know the recipe may seem long but don’t shy away from it cuz you will definitely be missing out!  I hope you guys enjoy this one as much my family and I did :o)

Ingredients: (for about 20-25 8″ Enchiladas)

2 lb. boneless chicken leg and thigh (chicken breast may get dry while cooking)
1.5 tsp. salt
1 tsp. garlic powder
1.5 tsp. cayenne pepper (laal mirchi)
1 tsp. parsely leaves (fresh or dried) optional*
3 tbsp. oregano
1 tsp. crushed peppers
2 tsp. chili powder -or- paprika
1 tsp. ground cumin
1 tsp. black pepper
1 onion sliced

1 large green bell pepper (thinly sliced)
1 box mushrooms (thinly sliced)

2 packages 8″ flour tortillas

1 can refried beans
1/4 cup Taco Bell sauce

2 packets sharp cheddar cheese
1 packet mozzarella cheese

Sauce

1 can Cream of Celery soup
1 can Enchilada sauce (red-brown color sauce)
2 cups sour cream
1/4 cup water
1/2 cup chopped green onions (optional)
1/4 tsp. salt and pepper (each)

Directions:

  

Wash chicken, add all the spices and mix into the meat.  Set aside.

  

Slice the mushrooms and bell pepper.

  

Heat oil in a pot or a pressure cooker and sautee the sliced onion until it is translucent.

 

Add the marinated chicken to the sauteed onions and cook, stirring occasionally, unti the chicken lets out water and is no longer pink.

 

Once the chicken is almost submerged in it’s own water, cover with lid and cook on high for 3 whistles (18-20 mins).  Turn heat low for about 7 mins and uncover.  Turn heat on high again and stir the meat constantly until it is shredded.

 

Set chicken aside.

Place refried beans in a bowl and add Taco Bell sauce and mix well.

Sauce:

  

Whisk together cream of celery soup and water until it is a smooth consistency.  Add enchilada sauce, sour cream, green onions, salt and pepper.  Mix well.

Spread enchilada sauce on the bottom of a baking pan.

Putting it all together:

   

Take a flour tortilla spread 1 heaping tbsp. beans down the center, top with 2 tbsp. chicken, and finish off with a handful of cheddar cheese.

  

Fold each side in and place face DOWN in prepared baking pan.

 

Line up enchiladas next to each other in the pan.  Spread enchilada sauce over enchiladas and top with mozzarella cheese.

Bake at 350 degrees for 7-10 mins or until cheese is melted.  ENJOY!!

Buffalo Wings

Just in time for the Superbowl Sunday!  I’ve tried wings at a few different restaurants and almost nothing compares to these! Follow the instructions carefully and you’ll be set for the big day …..or just another craving 🙂

Ingredients:

3 lb. Chicken Wings
2 1/2 cups all purpose flour
1 tbsp. cayenne pepper
2 tbsp. chili powder
2 tbsp. black pepper
3 tsp. salt
3 tsp. garlic powder
2 tbsp cornstarch
2 jars Hooters Wing sauce
oil
2 egg whites (optional)**
1/4 cup milk (optional)**

Directions:

1.  Wash the wings in a strainer and let the water drain for about ten mins.

2.  In a large bowl, sift together flour, cornstarch, cayenne pepper, black pepper, salt, garlic powder, and chili powder.

3.  Take each chicken wing and coat with flour mixture and place in a separate bowl (that has a lid).

4.  Continue til all the wings are evenly coated.  Cover and put in the fridge for at least an hour.

5. Heat oil (about 1 – 1 1/2 cups) in a wok.  Let the oil heat up on high for 10-12 minutes before frying the wings.*

6.  Turn heat to medium and begin frying wings.  Place enough wings in the wok so they are evenly spread out in the oil (about 5-6).  Turn after 7 minutes and cook for another 7 minutes.

7.  Place in a strainer and let excess oil drip down. (For best results – triple coat the wings with the flour mixture — directions below).**

8.  Once all the wings are fried and drained, pour 1 1/2 jars of Hooters Wing Sauce in a container (that has a lid).  Put wings in the container, pour the rest of the sauce over the wings, cover and shake well.

…and ENJOY!

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*If you are using a deep fryer – heat it to 375 degrees and deep fry about 6-8 wings for 13 minutes , turning once.

**OPTIONAL

For non-breaded wings – skip steps 2-4.

For thicker breaded wings:

• mix egg whites and milk in a bowl.
  
• after coating the wings the first time, take them out of the fridge after at least an hour, dip each one into the egg white/milk mixture and re-coat them in the flour mixture.
  
• Put back in the fridge for another 30 minutes.
• Take them out and dip again into egg white/milk mixture and re-coat once more and drop them in the hot oil.
  

Best when served with Ranch or Bleu Cheese Dressing.

Chicken Burritos

Hey everyone! Sorry for the late post…but hopefully this one will be worth the wait! I know I promised Baked Ziti but due to some computer difficulty this recipe is my most recent…so enjoy!!

Chicken Burritos

Ingredients:
1 lb. Boneless chicken (leg,thigh or breast)
1 red onion
Oil
* Half tsp. of the following:
– Salt
– Cayenne pepper (Laal mirchi)
– Onion powder
– Garlic powder
– Cumin
– Chili sauce
2 tsp. Oregano
1 tsp. Chili powder
Refried beans
4 flour tortillas
Chopped romaine lettuce
Sharp Cheddar cheese
Sour cream

Here is a pic of the chili powder and chili sauce you should look for:

Directions:
1. Chop red onion

2. Wash chicken, add spices to chicken and mix in a bowl.

3.  Turn stove on high and add oil to medium saucepan.

4. Add onion and sautee til translucent.

5. Add chicken and cook til no longer pink.

6. Cook on high heat for 10 minutes then turn heat down, cover and cook for 5 mins.

7. Uncover and cook on high heat again for 5 mins.

8. Warm tortilla in the microwave for 30 secs.

9. Spread refried beans down the center of the tortilla.

10. Spread chopped lettuce over the beans.

11. Put chicken with its own sauce over the lettuce and top with cheese.

13. Wrap up and turn folded side down.

14. Serve with sour cream

* Great with Taco Rice.

Coming soon

As most of you may know I was on vacation for the last 5 weeks and haven’t had time to update. Hopefully, I’ll be updating with a recipe for Baked Ziti this weekend! Look out for it :o)

Taco Macaroni

An easy and quick dinner that everyone will love!  This is a blend of the good ol’ Mac and Cheese with Taco flavored meat which makes a delicious lunch or dinner!

Ingredients:

1 lb. ground beef
1 packet Taco seasoning
1 box Macaroni and Cheese
5 cups water
4 tbsp. butter
1/4 cup milk
3/4 cup sour cream
1 1/2 cup shredded cheddar cheese
1/2 cup salsa

Directions:

Pour water into a pot and turn stove on high.

Bring the water to a boil and pour the Macaroni and Cheese into the water.

Bring the water to a boil again and let it cook for about 10 minutes til the noodles are tender.

Turn heat on low or off.  Drain pasta.

Add butter, milk, cheese packet and mix well.

Whisk the sour cream and add it to the Macaroni and Cheese.  Mix well. Set aside.

Wash the meat and add it to a pot on high heat.

Cook the meat, stirring occasionally, til it’s brown.

Add the Taco Seasoning Mix to the meat and stir.  Let cook on low heat for about 10 mins.

Grease a baking dish with a small amount of butter.

Pour half of the Macaroni and Cheese into the baking dish.

Layer all the meat on top of the pasta.

Spread 1 cup of cheddar cheese on top of the meat.

Spread the remaining pasta over the cheese.

Spread the remaining cheese (1/2 cup) on top.

Pour the salsa over the cheese.

Bake uncovered at 350 degrees for 15 minutes. Enjoy!

Kheema

This is another Hyderabadi comfort food eaten with Kichri usually.  It compliments the Kichri really well and most of us grew up eating this combination every sunday morning!  Well now that we are all grown up, we gotta cook for ourselves but we can still enjoy the unbeatable taste of Kichri & Kheema :o)

Ingredients:

5 tbsp. oil
1 lb. kheema
1/2 pyaz (onion)
2 tsp. namak (salt)
1 tsp. adrak laysan (ginger & garlic paste)
1/2 tsp. laal mirchi (cayenne pepper)
1/4 tsp. haldi (turmeric powder)
1/2 tsp. garam masala (found in Indian stores)
1.2 tsp. zeera (cumin)
2 tsp. chopped hara dhania (cilantro)
1/2 hari mirchi (serrano pepper)
1 tamata (tomato)

Directions:

Chop onion and tomato.

Wash your meat and let it drain excess water.

Add laal mirchi, zeera, namak, haldi and adrak laysan to the meat.

Mix the masalas into the meat well.

Turn heat on high and add oil.

Add onion and saute til translucent.

Add the meat to the onions and brown.

Once the meat releases some water add tomato and mix in.

Turn heat down and cover for 25 mins.

Open lid and add hara dhania, hari mirchi.  Let it simmer (still on low heat) for 10 mins.

Enjoy!

Kichri

So this is the ultimate Hyderabadi comfort food.  It’s simple, easy and absolutely delish!  It’s usually eaten with Kheema and various types of chutney.  I’ll be posting up the recipes for kheema and a couple different types of chutney, but for now enjoy!

Ingredients:

2 cups rice
1/2 cup masoor daal
1/2 pyaz
1/2 cup oil
4 1/2 cups water
2 1/2 tsp salt
1/2 tsp haldi
1/2 tsp zeera
1 1/2 tsp adrak laysan

Directions:

Chop onion.

 

Measure out the rice and daal and mix together in a colander.

 

Turn the stove on high and add the oil.

 

Add half the chopped onion to the hot oil and saute til its translucent.

 

Add the adrak laysan, salt, haldi and zeera to the onions. Mix well.

 

Turn heat on low.

 

Wash your rice and daal mixture.

 

Add the rice/daal to the pot.

 

Mix it altogether and add the water.

 

Turn the heat on high again.  Bring to a boil til the rice can be seen at the top. (water has boiled off)

 

Turn heat on low and cover for 25 mins.  Turn heat off.

 

ENJOY!