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Chicken Tikka Masala


Chicken Tikka Masala

Rating: 5 of 5
Difficulty: 4 of 5
Healthy Scale: 1 of 5

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
salt, to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

1. Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoons salt. Add chicken and refrigerate, covered, for at least 1 hour.
2. Preheat grill to medium-high heat and lightly oil.
3. Thread chicken onto skewers, and discard marinade.
4. Grill chicken until just cooked, about 5 minutes on each side.
5. Melt butter in a large skillet over medium heat.
6. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt to taste. Stir in tomato sauce and cream.
7. Simmer on low heat until sauce thickens, about 20 minutes.
8. Add grilled chicken, and simmer for 10 minutes.
9. Garnish with fresh cilantro and serve.

Prep Time: 1 Hour 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Servings: 4

Chicken Stuffed with Spinach, Gorgonzola, and Pine Nuts


Chicken Stuffed with Spinach, Gorgonzola, and Pine Nuts

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 4 of 5

5 ounces fresh spinach, chopped
1/2 cup gorgonzola, crumbled
2 tablespoons pine nuts
1 teaspoon fresh thyme
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth

1. Preheat oven to 350 degrees.
2. Cook spinach in nonstick ovenproof skillet over medium heat 1 minute or until spinach wilts.
3. Put spinach in a colander and press until barely moist.
4. Wipe pan clean.
5. Combine spinach, gorgonzola, pine nuts, thyme, lemon juice, and garlic in a bowl.
6. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket for the filling.
7. Stuff each chicken breast with 3 tablespoons of filling.
8. Season both sides of each chicken breast with salt and pepper.
9. Heat olive oil in pan over medium heat.
10. Cook chicken for 3 minutes on each side or until brown.
11. Add broth to pan and cover.
12. Place pan in over and bake at 350 degrees for 15 minute or until done.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 4

Recipes Critic Review: Excellent and fairly healthy stuffed chicken dish that will impress your guests. I made these for some family when they were in town visiting and they couldn't get enough. They were still great the next day when I cut one up and put in a salad. Be careful to not overcook them in the oven. It might be best to use an oven thermometer to ensure you don't get dry chicken!


Tropical Salsa

Tropical Salsa

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 5 of 5

2 cups cubed pineapple
2 cups cubed mango
2 cups cubed papaya
1 cup diced roasted peppers
1 bunch diced cilantro leaves
2 limes, juiced
2 tablespoons diced jalapenos

1. Mix all ingredients together and enjoy.
2. Serve over grilled chicken or fish.

Prep Time: 30 Minutes
Cook Time: 0 Minutes
Ready In: 30 Minutes
Servings: 8

Recipes Critic Review: This is a delicious and light salsa to add to chicken, fish, or a salad. I've made this numerous times and always get great feedback. Everyone loves it. Add it to your list of must try recipes.

Quick and Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup

Rating: 4 of 5
Difficulty: 2 of 5
Healthy Scale: 3 of 5

3 Quarts Chicken Broth
Freshly Ground Black Pepper, to Taste
3 Sprigs Fresh Thyme
1/2 Large Onion, Diced
4 Stalks Celery, Chopped in 2" Pieces
3 Carrots, Chopped in 2" Pieces
1 Rotisserie Chicken, Meat Removed and Chopped in Bite Size Pieces
1/2 C Frozen Peas
1 12 oz Package Egg Noodles (size of your choice)
1/2 C Fresh Parsley, Chopped

1. Add Chicken Broth, Black Pepper, Thyme, Onion, Celery, and Carrots to Large Stock Pot and cook at a very slow boil for 10 minutes.
2. Add Chicken, Peas, and Egg Noodles and cook until Egg Noodles are al dente (about 8-10 minutes).
3. Stir in Parsley and serve with crackers.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 8

Recipes Critic Review: This Chicken Noodle Soup is perfect when you are short on time and can't make your own stock. Simply throw the ingredients in a pot and your soup is ready in less than a half hour. I was surprised how good this was. The Thyme and Parsley really gave the soup a great flavor! In fact, it was so good, I can't wait for lunch so I can have the leftovers. 


Mexican Chicken

Mexican Chicken

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 4 of 5

4 Chicken Breasts
2 Bell Peppers
1 Medium Onion
12 oz Can Whole/Chopped Tomatoes
2 tbsp Chili Powder
1 tsp Garlic Powder
1/2 tsp    Cumin
1/2 tsp    Oregano
Salt to taste

1. Bring chicken to boil in water w/ 1 tsp salt.
2. Cook over medium heat for 1 hour. Drain, saving broth.
3. Let cool, cut into 1/4 inch by 1 inch strips.
4. Saute in skillet with sliced peppers and onions.
5. Cook over low heat until lightly sautéed.
6. In blender add tomatoes, 2 cups reserved chicken broth, chili powder, garlic powder, cumin, oregano, 1 tsp salt.
7. Pour mixture in skillet, bring to boil, cover and simmer over medium heat about 10 minutes.

Prep Time: 30 Minutes
Cook Time: 70 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 8-10

Recipes Critic Review: Shredded Mexican Chicken can be used in many dishes and keeps well for leftovers. Can be used in tacos, salads, sandwiches, and more. This is very similar to Mexican Chicken you would get in a Mexican Restaurant. This is an excellent recipe!

Parmesan Mushroom Orzo

Parmesan Mushroom Orzo

Rating: 4 of 5
Difficulty: 3 of 5
Healthy Scale: 2 of 5

1 oz Dried Porcini Mushrooms
4 C Chicken Broth
1/2 C White Wine
2 cloves garlic minced
1 c Orzo
1/2 C Parmesan Cheese
Cooking Spray (or 1/4 Stick of Butter)
1/2 C Chopped Onion
1/4 C Fresh Parsley Chopped

1. Bring 4 cups of Chicken Broth to a boil. Remove from heat and add Mushrooms. Let sit for 30 minutes.
2. Melt Butter (or spray pan with Cooking Spray) and sauté Onion until slightly cooked over medium heat.
3. Add Orzo, chopped Mushrooms, and Garlic and sauté for 3 minutes stirring often. Do not let orzo burn.
4. Add 1 cup of Mushroom Broth and White Wine to pan. Season with Salt and Pepper to taste.
5. Cook 7 to 10 minutes until orzo is al dente.
6. Stir in Parmesan Cheese and Parsley and serve immediately.

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 16

Recipes Critic Review: Great side dish when you are looking for something out of the norm. The porcini mushrooms and broth add a wonderful flavor! I adapted this recipe from a Gorgonzola Porcini Mushroom Risotto recipe. I wanted something with the porcini mushroom flavor but without the richness of the gorgonzola and the heartiness of the risotto. Definitely one to add to your recipe box!

Baingan Bharta (Eggplant Curry)

 Baingan Bharta Eggplant Curry

Rating: 4 of 5
Difficulty: 2 of 5
Healthy Scale: 5 of 5

1 large eggplant
2 tablespoons vegetable oil (Note from critic: I only used 1 tablespoon)
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt (Note from critic: I used nonfat yogurt)
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 4
Recipe From: allrecipes.com

Recipes Critic Review: I'm relatively new to Indian food and Indian cooking but I found the ingredients and preparation of this recipe to be enticing, so I decided to give it a try. I was not disappointed! The curry mixed wonderfully with the onion and eggplant. It received rave reviews from my roommate and sister. My roommate, who is a huge fan of Indian food, said it was better than the Eggplant Curry she has had at restaurants. I served it over basmati rice that I cooked in my rice cooker.