Chicken Tikka Masala (the cheater way!)

Just call me the Leftover Lady cuz I just transformed my Tandoori Chicken into Tikka Masala! After some research, I learned that Chicken Tikka is just chicken marinated in yogurt and spices then cooked in a Tandoori oven (sound familiar?) and Masala is a sauce made with tomatoes and cream. Apparently there isn't a standard recipe for Tikka Masala so the taste will vary depending on the chef. Well, I'm no chef but I did have a jar of Trader Joe's Masala Simmer Sauce and TJ's hasn't failed me yet! (Plus you can't beat the convenience!) I even cheated further by making Mushroom Rice Pilaf using Rice a Roni! Yea, totally NOT authentic but tasted great!

Another Batch of Savory Biscotti

My last batch of Savory Biscotti turned out so good that I decided to make some more. This time I added Parmesan cheese and some chopped walnuts. I also made them smaller so they were perfect bite-size treats!

Ingredients: (16 cookies)


1 c all-purpose flour
1 tsp baking powder
1 tsp Italian seasoning
1 stick (1/2 c) unsalted butter, softened
1 Tbsp granulated sugar
2 large eggs
1/2 c grated Parmesan cheese
1/2 c chopped walnuts


Prep:


1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.


2. In a bowl, mix together the flour, baking powder, salt and pepper. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well between each addition. Add the cheese and nuts and mix well. Add the dry ingredients until the mixture just comes together.


3. Divide the dough into two equal pieces and with floured hands, pat into logs about 8x2-inches. Place logs side by side on the baking sheet. Sprinkle the logs with more grated cheese, and bake for about 30 minutes or until the logs are light brown and firm to touch. Remove from the oven and allow to cool 10 minutes.


4. Using a serrated knife, cut the logs into 1-inch slices (8 per log) and arrange the slices cut side down on the baking sheet. Return to the oven and bake for an additional 10 minutes. Turn, and bake another 10 minutes or until firm to the touch. Cool completely before storing.

More Fun with Leftover Meatballs

Remember my Moroccan Meatballs? Well, I was smart enough to store a few in the freezer cuz I didn't want them to go to waste. Tonight, I transformed them into Mediterranean Pasta! I love how refreshing this meal was with big chunks of tomatoes, sautéed onions and mushrooms, all topped with fresh basil and a big handful of Parmesan cheese! And the best part was? Dinner was ready in 15 minutes! Beat that Rachael Ray! :)

I Bought a Squash

While it's not summer yet, I found some yellow squash on sale so I brought a few home. I guess I just wanted something different to play around with. I've been collecting some great baking books and this recipe was adapted from Pillsbury's Muffins and Quick Breads. It was called Cranberry Zucchini Bread but I turned it into Raisin Squash Bread. Same difference right? I actually shredded the squash myself instead of using my usual lazy food processor method! Aren't you proud of me? The bread came out super moist and the raisins gave it just the right amount of sweetness. I also added walnuts for an extra crunch and also cuz I add nuts to just about everything!

Ingredients:


1/2 c granulated sugar
1/3 c whole milk
1 Tbsp oil
1 egg
1 c all-purpose flour
2 tsp baking powder
1/2 tsp Chai spice
1/2 c shredded squash
1/2 c raisins
1/4 chopped walnuts


Prep:


1. Preheat oven to 400°F. Spray a 9-inch pie pan with cooking spray.


2. In a large bowl, combine the sugar, milk oil and egg; mix well. Add the flour, baking powder and Chai spice; mix just until combined. Stir in squash, raisins and walnuts.


3. Pour batter into prepared pan. Bak for 15-20 min or until light golden brown.

Cuban Pork Chops Make a 2nd Appearance!

Remember my Guy Fieri Cuban Pork Chops? Well, I've turned the leftovers into Cuban Panini! I've always heard how awesome Cuban Sandwiches were and now I totally believe all the hype! I mean, pork, ham, Swiss cheese, pickles and Dijon Mustard...how can you go wrong with that?

My 2nd Attempt at Tandoori Chicken & I Succeeded!

I just couldn't get over my Burnt Tandoori Chicken so I decided to attempt them again. This time I stayed away from the broiler setting on the oven and baked my chicken at 425°F for 30 minutes instead. Success! I let the chicken marinate in the yummy yogurt sauce for 24 hours and this time I actually got to taste it since I didn't have to peel off the burnt skin! I posted the "revised" version of my recipe below.

Ingredients:


4 chicken thighs, bone-in, skin-on
1 c plain whole-milk yogurt
1 small shallot, finely chopped
3 cloves garlic, minced
1 Tbsp lemon juice
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground ginger
1/4 tsp cinnamon
1/2 tsp turmeric
1 tsp salt
1/2 tsp ground pepper
1/2 tsp cayenne pepper


Prep:


1. In a bowl, mix together the yogurt, shallot and garlic. Add the lemon juice, stir to combine, and then add the paprika, cumin, ginger, cinnamon, turmeric, salt, pepper and cayenne. Stir everything together and pour into a large resealable bag. Add the chicken thighs and turn a few times to make sure all of the chicken is covered in the marinade. Close the bag and place on a plate (in case it leaks) in the fridge. Let the chicken marinate overnight (the longer the better).


2. Preheat the oven to 425°F. Place the chicken on a foil-lined baking sheet. Bake for 30 minutes or until the internal temperature reaches 180°F.

Butterfly Shaped OJ Muffins

I bought a Butterfly Muffin Pan from Target and couldn't wait to try it out! I had some OJ left over from making my Pork Chops so I decided to find a recipe using it. I settle on these Cranberry Nut Muffins and they turned out really good! The combination of orange and cranberries were great together and the nuts added a wonderful crunch. Aren't they cute? I love getting new baking gadgets!