“Easy Lip Smacking Tandoori Chicken”

I promise you that this recipe will wow them. Remember that none of these ingredients are extra exotic, and if you don’t have one of them don’t worry. Improvise or omit and it will still taste fantastic. For me, I always use gloves in this case. Pick up some at your local drug store. I use them often for cooking.

Easy Lip Smacking Tandoori Chicken

2 pounds of chicken (I like using thighs but breasts & drumsticks are ok)

I cup Plain Yogurt

1 tsp coarse black pepper

1/2 tsp cayenne pepper (1 tsp for hot)

1 tsp cinnamon

1 tsp ground cumin

1-2 tsp paprika (to taste)

2 tsp salt

1 tsp minced garlic

1 tsp minced ginger

juice of 1 lime or half a lemon

OPTIONAL:

1 tbsp chili garlic sauce/thai chili garlic sauce or sriracha sauce (I like to add this)

1 tsp tumeric (I don’t make it without it but some don’t have it. Not life or death but I like it a lot. Try to wear gloves)

DIRECTIONS

1. In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, ginger, and chili paste, and whisk until you have a smooth, thick marinade.
2. You can either use a glass or plastic container and put the marinade in it and add the chicken. Put the top onto the container. (I like to use gallon size plastic bags instead of a container.)
3. Let it sit for at least 2-4 hours but it can marinade for up to 24 hours. *some recipes say marinade for 2 hours at room temperature. DONT DO THAT.   Always put it into the refrigerator.
4. Put tin foil into a baking pan or broiler pan, and then lay a rack over it. Put the chicken on the rack. (you might want to spray the rack with vegetable spray or coat it with oil to decrease sticking and make cleanup easy.)
5. Bake at 425 F for 30 minutes. Turn chicken over and bake for 10-15 more minutes. (If you like a good char then cook it 15 minutes). Turn off the oven. Let chicken rest in the oven for 15-20 minutes for chicken breasts, and 20-30 minutes for thighs and drumsticks.

Serve it on a platter with chopped up spring onions or cilantro on top. You can also serve it with sliced red onions, or wedges of lemon and/or lime.   I love it served on a bed of couscous or in flat bread with grilled spring onions. Some say they like it in flat bread with a little bit of my hummus (recipe below) and spring onions. Use your imagination!!

“Be the Talk of the Party With This Fast, Easy & Delicious Roasted Red Pepper Hummus”

Suggestions:

Remember what Julia Child always said. If you don’t have every ingredient to a recipe, IMPROVISE.   Don’t complain and not do it; do your best. If you don’t have fresh ginger maybe you have ground ginger. If you don’t have chili paste, use your favorite hot sauce. Again, it’s your recipe. Put your own flare into it.

“SUPER Fast & Easy Amazing Authentic Fettuccine Alfredo”

ANYONE CAN MAKE THIS, EVEN TEENS!

I hope that everyone’s New Year has started out well. It’s time to get back into the swing of things and I’m starting out with a bang!  Jim Jax

Fettucine Alfredo is thought to have been invented by Alfredo di Lelio I in 1914 at his restaurant, Alfredo, in Rome.  It was made famous when newly wed A list movie star couple Mary Pickford and Douglas Fairbanks fell in love with the dish on their honeymoon in 1920.  It’s been a huge favorite world wide ever since.

This is actually the original recipe from Chef Alfredo.  It is so simple, easy, fast and amazingly delicious.  Wow your date or special someone or create a great family dinner treat.  Use variations.  It’s not for every night but everything in moderation!  People will never forget you after you serve this one!

SUPER Fast & Easy Amazing Authentic Fettuccine Alfredo:

-2 heaping tbsp of whipped sweet butter (land of lakes is one; its found where the butter section is; you can use regular butter but whipped tastes best)

-box of fettuccine, cooked.

-1/2 cup cream

-pepper to taste (lots of it for most)

-3 tbsp parmigiano-reggiano or parmesan cheese (or any other hard cheese)

Optional:

-broccoli florets or roasted veggies

-chicken pieces

-frozen peas

-roasted vegetables

-chopped up cooked Bacon or Pancetta

Put the butter and the cream on medium heat in a large pan and begin to melt the butter.  Don’t brown it and be patient.  When the butter is near melted add in the COOKED fettuccine.  Then add 3 tbsp of cheese.  Add optional items such as chicken, peas, broccoli or roasted veggies.  I love it with broccoli and chicken.

*cook very quickly.  After the fettuccine is in the pan, cooking should only take a couple of minutes and then you are done.

Put it on a plate and top with freshly ground pepper and optional cheese.  Serve with crusty French bread and wine.  Wow!

Fast & Easy Asian Lettuce Wraps:

 

Fast & Easy Asian Lettuce Wraps:

• 1 pound of your favorite chopped/minced meat (i.e. hamburger, pork, turkey)
• 1-2 garlic cloves, peeled and finely chopped to taste
• 1-2 TBSP fresh ginger chopped to taste
• 1–2 red chilies, deseeded and chopped (use a different chili if you’d like)
• 1 tbsp light brown sugar
• 1-2 TBSP soy sauce to taste
• 3 spring onions, trimmed and chopped
• Head of your favorite lettuce (I like butter lettuce)

 

Optional Ingredients:

• 1 to 2 TBSP of chili garlic sauce
• ½ cup julienned carrots
• ½ cup of peanuts or cashews

 

Instructions

1. Heat a large frying pan and add a little oil. Season raw meat well with salt and pepper.  Cook the meat on high stirring constantly.  Fry the meat in the hot pan for 5–7 minutes until crisp and brown and broken down. Drain the crisped meat and put aside.
2. Wipe out the pan and add a tablespoon of toasted sesame oil, or just plain oil.  Add the garlic, ginger and chili (and carrots if you are using them. Fry with a pinch of salt and then add the sugar and cook for 2 minutes. Add the drained meat to the pan.  If you are using chili garlic sauce, add it now.
3. Add the soy sauce and heat through. Add the spring onions, stirring for 30 seconds. Turn off the heat.

 

 

Suggestions:

-eat plain or put a little hoisin sauce in the lettuce, or a little chili garlic sauce before adding the meat mixture.

-add a squeeze of lime or lime zest if you want before you add the meat in the last step

-if you want a quick sauce put a TBSP soy sauce, tsp toasted sesame oil, ½ a red chili, squeeze of lime, and a tsp of brown sugar with tsp water or rice wine.

-you can use hamburger/beef, ground turkey, ground pork or chicken, or even use ½ pork and ½ beef.

-For a vegetarian version, take a pound of your favorite mushrooms and chop them finely and cook it as you do the meat.  Again make sure you cook it on high to get the moisture out.  Do what you like.  Recipes are guides, not laws.  Enjoy!

Simple & Delicious Cherries Jubilee

 

Cherries Jubilee Recipe

This is an easy and simple take on a true classic.  It is delicious on a warm summer night during Cherry season!

Ingredients:

-1 pound of pitted fresh cherries OR 1 can or jar (16-ounce) of cherries.

-2 tbsp of sugar

-teaspoon of lemon juice

-1/2 cup brandy or rum

-Good-quality vanilla ice cream in cold bowls

Preparation:

In a small saucepan over medium heat, heat cherries with the juice and sugar.  Leave covered for 3 minutes stirring a couple of times.  (If no juice is available, add a little water).  Take off the cover and cook for another few minutes.

In another small saucepan, heat brandy or rum in medium heat for 2 minutes.

Carefully add brandy or rum to the cherries.  Using long matches or a long lighter (commonly used for barbecue) light the mixture and cook until flames are gone.

After the alcohol has burned off, spoon the luscious mixture over cold vanilla ice cream.  Eat immediately.

Variation Tips:

-Serve with Amaretto cookies or shortbread.

-Top off with a little whip cream and shaved chocolate.  Make sure to shave chocolate before topping the ice cream because this dessert needs to be eaten immediately.

-Add a little lemon or orange zest to the cherries when cooking.

Impress your friends and family with this great classic that is so easy and fun to make!!

 

Makes 4 to 6 servings.