Ingredients:
3 large chicken breasts
1/2 cup plain yogurt
1 Tbsp lemon juice
2 cloves garlic
1 inch fresh ginger, grated
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/2 Tbsp garam masala
1 1/2 Tbsp paprika, divided
Directions:
Cut the chicken breasts into small chunks, yielding about 40 pieces. Place the chicken pieces in a large zip top bag.
Add the rest of the ingredients to the bag with 1/2 Tbsp paprika. Close the bag tightly and smoosh it around to mix the ingredients. Place the bag in the refrigerator for 2 to 24 hours to marinate.
Preheat the oven to 425 degrees F. Cover a baking sheet with foil and spray with non-stick spray. wipe the marinade from the chicken pieces and place them in a bowl. sprinkle the last tablespoon of paprika and a pinch more of salt over the chicken pieces. Toss to coat. *The extra paprika here just helps the red color, you an skip it if desired. A little extra salt definitely helps, though.
Place the chicken pieces on the prepared baking sheet, spaced out so they don't touch. Bake for 15 minutes in the fully preheated oven. Take the sheet out, turn each piece of chicken over, and bake for an additional 15 minutes. Serve warm with Naan bread, yogurt sauce, and cucumbers.
10.08.2015
Baked Ziti with Spinach and Sausage
Ingredients:
1 pound sweet or hot Italian sausages
1/2 cup chopped onion
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup pesto
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
4 cups or handfuls of baby spinach leaves
6 ounces grated or cube mozzarella cheese
1 cup grated Parmesan cheese
Directions:
Cook sausage, onion, and garlic until sausage is cooked through.
Add tomatoes with juices.
Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes.
Add pesto.
Season sauce with salt and pepper.
**You can prepare up to this point a day ahead and refrigerate**
Preheat oven to 375 degrees F.
Lightly oil 9 x 13-inch glass baking dish.
Combine pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in large bowl.
Stir in warm hot tomato mixture.
Place in prepared baking dish.
Sprinkle remaining 2/3 cup Parmesan cheese over top.
Bake until sauce bubbles and cheeses melt, about 30 minutes.
-Inspired by Epicurious, from www.yourhomebasedmom.com
1 pound sweet or hot Italian sausages
1/2 cup chopped onion
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup pesto
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
4 cups or handfuls of baby spinach leaves
6 ounces grated or cube mozzarella cheese
1 cup grated Parmesan cheese
Directions:
Cook sausage, onion, and garlic until sausage is cooked through.
Add tomatoes with juices.
Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes.
Add pesto.
Season sauce with salt and pepper.
**You can prepare up to this point a day ahead and refrigerate**
Preheat oven to 375 degrees F.
Lightly oil 9 x 13-inch glass baking dish.
Combine pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in large bowl.
Stir in warm hot tomato mixture.
Place in prepared baking dish.
Sprinkle remaining 2/3 cup Parmesan cheese over top.
Bake until sauce bubbles and cheeses melt, about 30 minutes.
-Inspired by Epicurious, from www.yourhomebasedmom.com
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