These are really fun for Christmas parties, or I suppose they'd work on St. Patrick's Day... with your green eggs and ham. They're fast and taste great.
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1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup mint baking chips
1 cup semisweet chocolate chunks
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1.
Heat oven to 350°F.
2. In large bowl, stir cookie mix, butter, extract,
food color and egg until soft dough forms.
3. Stir in mint
baking chips and chocolate chunks.
4. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
5. Bake 8 to 10 minutes or until set.
6. Cool 3 minutes; remove from cookie
sheet to wire rack.
Serve warm or cool completely. Store tightly covered
at room temperature.
Saturday, December 17, 2011
Monday, December 5, 2011
Chicken Tikka Masala
This is a work in progress, but I'm getting closer. This combines two recipes, a healthier one and a more authentic one. It's not Bombay House, but it's still very tasty, and a lot cheaper (in calories and $$).
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2/3 cup Greek yogurt
1 Tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 cloves garlic, minced
2 tsp ground cumin
1/4 tsp black pepper
1 pound uncooked boneless skinless chicken breasts, cut into strips
2 tsp olive oil
1 onion, minced
1 jalapeño pepper, minced (to taste)
4 cloves garlic, minced
2 Tbsp ginger root, fresh, grated
2 Tbsp Garam Masala (important! You can find it in the spices section; it's a specific mix of spices)
1 can (28 oz) Diced tomatoes
1 can (8 oz) tomato sauce
Sugar, to taste
1 can (12 oz) evaporated milk
1 1/2 cups Jasmine or Basmati rice, uncooked
1/4 cup cilantro, minced
Turmeric spice
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To prepare chicken, whisk together first 6 ingredients; add chicken and toss to coat. Cover bowl and marinate in fridge for 1-24 hours.
Preheat oven or outdoor grill.
*If cooking in oven, skewer the chicken on metal skewers and place on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5 minutes per side. Watch carefully so as not to char the chicken much.
*If grilling on outdoor grill, skewer the chicken on metal or wood (soaked in water for 30 minutes) skewers. Cook the skewers in the grill until cooked through, turning frequently, about 5-7 minutes. (You can also grill the skewers on a hot skillet over the stove)
Start cooking the rice in your rice cooker or on the stove.
Dice the onion and add it to the preheated skillet with the olive oil and saute until it is slightly browned.
Add the ginger, garlic, and diced jalapeno to the skillet. After a minute add the garam masala spice.
Add the cans of diced tomatoes and tomato sauce. Continue cooking over medium heat for 5 minutes, stirring frequently. Add sugar to offset the acidity of the tomatoes (I use 1 Tbsp)
Add the evaporated milk and chicken. Once that is stirred together, add the cilantro.
For the rice, add as much butter as you like, as well as salt and turmeric spice to taste. You can add some cilantro to the rice as well.
Serve with naan (or tortillas, if you can't find naan at the store. Has anyone found it before? I haven't been able to.)
-----------------------------------------
2/3 cup Greek yogurt
1 Tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 cloves garlic, minced
2 tsp ground cumin
1/4 tsp black pepper
1 pound uncooked boneless skinless chicken breasts, cut into strips
2 tsp olive oil
1 onion, minced
1 jalapeño pepper, minced (to taste)
4 cloves garlic, minced
2 Tbsp ginger root, fresh, grated
2 Tbsp Garam Masala (important! You can find it in the spices section; it's a specific mix of spices)
1 can (28 oz) Diced tomatoes
1 can (8 oz) tomato sauce
Sugar, to taste
1 can (12 oz) evaporated milk
1 1/2 cups Jasmine or Basmati rice, uncooked
1/4 cup cilantro, minced
Turmeric spice
-----------------------------------------
To prepare chicken, whisk together first 6 ingredients; add chicken and toss to coat. Cover bowl and marinate in fridge for 1-24 hours.
Preheat oven or outdoor grill.
*If cooking in oven, skewer the chicken on metal skewers and place on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5 minutes per side. Watch carefully so as not to char the chicken much.
*If grilling on outdoor grill, skewer the chicken on metal or wood (soaked in water for 30 minutes) skewers. Cook the skewers in the grill until cooked through, turning frequently, about 5-7 minutes. (You can also grill the skewers on a hot skillet over the stove)
Start cooking the rice in your rice cooker or on the stove.
Dice the onion and add it to the preheated skillet with the olive oil and saute until it is slightly browned.
Add the ginger, garlic, and diced jalapeno to the skillet. After a minute add the garam masala spice.
Add the cans of diced tomatoes and tomato sauce. Continue cooking over medium heat for 5 minutes, stirring frequently. Add sugar to offset the acidity of the tomatoes (I use 1 Tbsp)
Add the evaporated milk and chicken. Once that is stirred together, add the cilantro.
For the rice, add as much butter as you like, as well as salt and turmeric spice to taste. You can add some cilantro to the rice as well.
Serve with naan (or tortillas, if you can't find naan at the store. Has anyone found it before? I haven't been able to.)
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