Eating Well

Friday, October 23, 2015

Tandoori Chicken

Ever watch America's Test Kitchen on PBS?  What an amazing cooking show. They now only prepare really good food, but explain the what and the why. They also give you the low down on kitchen gadgets. Great show.

Anyway, this is their recipe for Tandoori Chicken... so good. yum.

There is also a great video, Click Here for more info.


  • 2tablespoons vegetable oil
  • 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
  • 2tablespoons grated fresh ginger
  • 1tablespoon garam masala (see note)
  • 2teaspoons ground cumin
  • 2teaspoons chili powder
  • 1cup plain whole-milk yogurt
  • 4tablespoons juice from 2 limes, plus 1 lime, cut into wedges
  • 2teaspoons table salt
  • 3pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed


  1. 1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
    2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
    3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
    4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

Thursday, October 22, 2015

Glenna’s Spaghetti Salad

This is so simple, and tasty. Thanks Glenna.

  • 1 pound cooked with 1 teaspoon of oil
  • 4 green onions, chopped
  • 2 stalks celery, chopped
  • 1 cucumber, sliced
  • 1 bottle of Viva Italian Dressing

Cook spaghetti with 1 teaspoon of oil in the water. Drain and let cool
Mix with chopped vegetables and dressing.

Tuesday, September 29, 2015

Lemon Chicken with Potatoes.


  • ·        3 tablespoons butter
  • ·        2 tablespoons packed brown sugar
  •         1 ½ teaspoons Italian seasoning
  • ·        1 teaspoon salt
  • ·        1 package (28 oz) boneless skinless chicken thighs
  • ·        1 lb baby red potatoes, quartered
  • ·        ½  medium yellow onion, cut into large pieces
  • ·        1 lemon, sliced
  • ·        ¼   teaspoon pepper

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken thighs.
  • 3 Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy.
  • 4 Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.
  • 5 Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

 This chicken dish is easy to prepare and comes together quickly. Simply brown the chicken thighs, toss all the ingredients in a pan, and you're good to go.

Pumpkin Spiced Muffins

A friend of mine is on a pumpkin kick right now.  So I did a quick search and found these. They are easy and tasty..

4 ounces cream cheese, softened
3 tablespoons Land O Lakes® Butter, softened
1 tablespoon firmly packed brown sugar
1/4 teaspoon ground cinnamon

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup mashed cooked pumpkin*
1/2 cup Land O Lakes® Butter, melted

1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup Land O Lakes® Butter, melted

Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.
Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.
Combine pumpkin, 1/2 cup melted butter and eggs in another bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.
Spoon batter evenly into prepared muffin pan cups; spread batter to level. (Muffin cups will be full.) Bake 22-23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.

*Substitute canned pumpkin.