1-3 lBS of boneless skinless chicken thighs chopped The marinade
1 teaspoon tarmac powder
1 teaspoon gar masala
1 chilli powder
1 teaspoon cumin
salt & pepper
2 cups of plan yogurt
Combine all ingredients including chicken into a large mixing bowl. Stir until all the spices are worked through the yogurt. Set aside and let marinade for 1-2 hours. On a stove-top grill or cast iron skillet cook chicken pieces for 3-5 minutes on each side until the chicken is browned. The sauce
1 15oz can of tomato sauce or tomato puree
1 8oz can of evaporated milk
4 cloves of minced garlic
1/2 teaspoon of chili flakes
1/2 teaspoon of tumeric
1/2 teaspoon of paprika
2 diced peppers (chillies)
In stove-top pot on medium heat combine all ingredients and chicken and stir together. Cover and let simmer for 15-25 minutes and serve over rice.
3-4 cups of flour with ¼ tps cornstarch and ¼ tps baking
power mixed in
to clean the chicken:
In an extra large bowl or pot add the chicken wings and
several cups of apple cider vinegar until the chicken is covered. Add ¼ cup of
kosher salt and ¼ cup of lemon juice and stir until the salt dissolves. Cover
and place and the fridge for at least 3 hours to overnight. Skim off white
film/foam off the top with a spoon before draining the chicken.
In the same bowl or large Ziploc bag combine wings, soy
sauce, chilli garlic sauce, 5 spice, ginger, and garlic. Marinade chicken for
Preheat oil to 325°F in a deep fryer or stove top Dutch oven/hard bottom frying pan .
There is no egg wash needed for this recipe just coat the
chicken in the flour mixture and fry until chicken in dark brown and crispy.
Drain the a strainer lined with paper towel.
Puff pastry turkey
2 lbs ground turkey
1 tps cumin
1 tps chilli powder
salt & pepper to taste
2-4 sheets frozen puff pastry thawed and lightly floured
in a large skillet coated with a few tablespoons of olive
oil combine the ground turkey, scallions and spices. Over medium heat cooked
turkey until lightly browned. Set aside and let cool.
In the meanwhile, on a floured board cut puff pastry into 4”
squares. In each square add 1-2 spoonsful of the meat. In a small bowl or dish
prepare an egg wash of 1 egg, 2-3 tbps of water and 1 tbps of melted butter.
Dip a finger in the wash and go around the inside edge of the pastry, fold on a
diagonal (triangle) and press to seal. Once all the patties are complete brush
them with the remaining egg wash and bake them in an oven that been preheated
to 350 for 10-15 minutes until they are golden brown.
Bring a few quarts of salted water to a rolling boil, add 1 box of any kind of whole grain pasta you like and cook until al-dente. in a stovetop dutch over or large skillet add wine, salt and pepper, rosemary, thyme, dice zucchini and mussels over a medium. Cover and let simmer until mussels open. Reduce the heat and add butter, garlic, parmesan, and red onion. Cook until the butter is melted and the onions are soft. Drain pasta and plate, spooning mussels and sauce over pasta, garnish with fresh parsley and serve.
If you’re anything like me, a trend whore… Then when the mason jar wave hit about two years ago you probably went a little overboard. Now your looking at kitchen cabinet that’s over flowing with glass prisons, thinking to yourself “why the fuck did I buy all these?” The novelty of using them as fun drinking glasses has long since worn off. And if you take one more jar of overnight oats to work your going to hang yourself with a quaker hat! Presented for your approval are few different ways you can put those jars to use.
Pickled Pepper Mangos are a common snack found all over the caribbean and parts of Mexico. I personally hate mango but there’s something about pickled mango that just does it for me! You can eat them alone, put them on kabobs, in salads, tacos and tons of other sweet and savory dishes.
First you want find a few mangos that are just under ripe (mean they’re still a little hard to the touch) 2-3 should do the trick depending on the size of your jar. You want to peel them and cut them up like so,
in mason jar of any size combine the following
1/2 cup of kosher salt
1 tps Cheyenne pepper
1/2 tps black pepper
1 tps red pepper flakes
1/4 tbs cumin
1-3 cups apple cider vinegar (depending on the side of the jar)
Close the mason jar and shake until on the salt is dissolved reopen and add in mango slices. Seal the jar a refrigerate for four days minimum before serving.
You’ve been eating overnight oat and heaven only knows what gods awful concoction of juiced greens all winter, it’s time to treat yo self bitch. Who says you can bring cake for lunch at work? I mean as long as it’s discreet…
Microwave or mug cake is super easy and dumb good! And if you put it in jar it’s simple to pick up and take to work for lunch or out on a picnic.
Cooking spray, such as PAM Original No-Stick Cooking Spray
2 cups whipped cream,
1/4 cup eggs
1/2 cup dry devil’s food cake mix with pudding in mix
2 tablespoons caramel flavored syrup
3 mini twist pretzels, crushed
Spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together whip cream, eggs, and cake mix in medium bowl. Place half of batter in each mug.
Microwave each mug individually on high for 1 minute to 1 minute 15 seconds or until set. Invert each cake onto plate. Top with caramel syrup and sprinkle with crushed pretzels. Serve immediately with additional whip cream, if desired.
Lastly I use small jars for storing fresh spices and seasonings. I make my own cumin from geera/jeera seeds because cumin tends to get stale pretty quickly the seeds stay fresher longer than the ground powder.