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Posts tagged ‘Home’

Italian Stuffed Roasted Red Peppers Recipe


Roasting my peppers burnt out my propane tank, but look how great they came out:

Besides that, it’s also super scrumptious. This is a great appetizer or a side dish for Italian dinners with its ricotta parsley yumtastic filling. (more…)

Buttermilk Panko Chicken


Panko (Japanese Breadcrumbs) is a great change-up to the classic Italian breadcrumb. Breaded chicken cutlets are my go to meal, because they never cease to please my eaters. Sometimes though as a cooker you want a little excitement  in your kitchen. When I’m looking to break away from the delicious classic that is breaded chicken cutlets, I’ll make something using panko as my base instead. (more…)

Chicken Tikka Masala


The year of 2010 was surprising for this foodie. I tried a lot of new things and experienced a whole new world of foodism that I didn’t know I was missing. The experience that shaped my new culinary palette, specifically for this meal was Indian food. I never really liked Indian food but really what I didn’t like was a specific type of curry – yellow curry to be exact. I find that a lot of people claim to not like Indian food but what they really don’t like is the stereotypical Indian classic , which is the yellow curry that has that sharp aromatic smell that tells your tastes buds you might not like that very much. It’s potent to me and I still don’t enjoy it. What I have learned is that Indian food has so much more to offer my erratic taste buds. The first time I had it my eyes practically jumped out of my head due to pure bliss. The flavors are perfectly [aired with one another while still giving enough contrast that you sit there wondering what could be in this! After that one experience I was hooked and that is what sparked this meal which as I was told by my fellow eaters was one of my bests yet.

Serving size: 8 people

SPICY!

Ingredients

Marinade:

  • 2 cups yogurt
  • 2tbsp lemon juice
  • 4 tsps. ground cumin
  • 2 tsps. ground cinnamon
  • 3 tsps. cayenne pepper
  • 2 tbsp. minced fresh ginger
  • Salt and pepper to taste
  • 6 boneless skinless chicken breasts, cut into bite-size pieces
  • 8 long skewers – had only 4 so I did it in batches

Sauce:

  • 3 tablespoon butter
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, finely chopped – I used the jarred jalapeno peppers 3 tbsps. chopped
  • 3 tsps. ground cumin
  • 4 tsps. paprika
  • 2 (8 ounce) cans tomato sauce
  • 2 cups heavy cream
  • 1/4 cup chopped fresh cilantro – optional
  • Salt and Pepper to taste

Directions

1.     In a large bowl (or gallon Ziploc bag to save yourself the cleanup), combine all the marinade ingredients. Stir in chicken, cover, and refrigerate for at least 1 hour.

2.     Preheat a grill for high heat.

3.     Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

4.     Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Add the cumin and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season with salt and pepper to taste. Transfer to a serving platter, and garnish with fresh cilantro.

*Pair with Rice pilaf, basmati rice couscous or potatoes and some grilled veggies like Eggplant and tomato

LolliBakes


I hate this time of the year in the office. Why you ask? It’s because we get bombarded with gifts, except they are not gifts that you can enjoy for the long haul. They are gifts that you eat… all…. day…. long. I wish i was one of those people who had the ability to just smell the dessert and walk away. I need to eat every dessert that comes into my presence.

What you are looking at is a stick of a little bit of  heaven, I bet this is what angels eat for dessert.

It is from a company called Lollibakes, and it is a stick with a ball of cake on top covered in chocolate. This one (which was my second) is chocolate cake with a PB shell.

If you are ever looking for a fun dessert to bring to an event or a fun edible gift this is your first stop….

http://dianasproveri.com/lollibakes/lollibakes.html

Turkey Meatball Night


On the menu:

Turkey Meatballs in a red wine tomato sauce

Spaghetti Squash with diced tomatoes

Kicked up string beans

*Average side salad

Turkey meatballs are warming, easy and delish. These are three of my favorite things involving food. I need the food I make to be delicious, I like when it’s easy because on the weeknights I don’t have much time and I love when food warms a person’s insides. Not just hot food on a plate, but it makes you feel at home, relaxed and loved, it is what truly defines a home cooked meal and is why I’m convinced that people can taste love in food. I think turkey meatballs do just that, or at least I hope they do!

RED Tomato Sauce

  • 1 jar plain tomato sauce
  • 1 onion – chopped
  • ½ cup chopped fresh basil
  • 5 garlic cloves – chopped
  • ½ cup red wine

Combine all ingredients into a Pyrex square baking dish (13 x 9) and mix well.

Turkey Meatballs

  • 2 lbs. ground turkey
  • 2 eggs
  • ¼ – ½ cup breadcrumbs – depending on if they turkey needs more breadcrumbs to hold them together
  • 3 garlic cloves – chopped
  • ¼ cup finely grated pecorino romano (or parmesan if you have ti on hand)

*Yields 13- 15 LARGE meatballs

Preheat Oven to 375 Degrees

Combine all the ingredients in a bowl and mix together with your hands (yes using your hands)

Form into large balls using your hands to form 13 – 14 meatballs (about 2 inches in diameter). If you rather have smaller meatballs it will only change the cooking time. Lay the meatballs on top of the sauce and spread some of the sauce on top of the meatballs (see above for sauce recipe) and cook for 45 minutes or until no longer raw inside.

Spaghetti Squash

  • 1 ½ – 2 lb. Spaghetti Squash
  • 1 can diced tomatoes
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tbsp. chopped fresh basil

Chop the ends off of both sides of the squash and then slice lengthwise in half.

Using a fork scrap out the seeds. Lay the squash cut side down on a glass Pyrex filled with a layer of water on the bottom (this helps steam the squash). Peirce the squash with a fork in about 3 places and place in the oven for 45 – 60 minutes depending on the size. You will know when it is done when you can pierce the squash easily with a fork.

Let the squash cool so you can handle it and remove from the baking dish. Scrap out the squash using a fork which will make it have a stringy consistency (and it’s crunchy too!). Add in all the other ingredients stir and serve.

Kicked Up String Beans

  • 1 lb. String Beans
  • 1 tbsp. Olive Oil
  • 3 Garlic Cloves chopped
  • 1 tsp. Red Pepper Flakes

Heat the olive oil in a sauté pan and once heated add the chopped garlic and sauté until brown. Add the string beans and cook for about 10 minutes on medium heat. In the last 2 minutes add the red pepper flakes and toss around to combine. Remove from heat and serve.

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