Tandoori Chicken with Yogurt Sauce

This is another great, fast recipe from Martha Stewart. The flavor is great and it is really easy to make. The sauce is delicious, even with dried cilantro. This is quickly becoming a go-to dish on week nights.

Tandoori Chicken with Yogurt Sauce by Martha Stewart

Ingredients

Serves 4

1 cup plain low-fat yogurt

2 garlic cloves, minced

1 teaspoon ground turmeric

1 teaspoon ground ginger

Coarse salt and ground pepper

4 bone-in, skinless chicken breast halves (10 to 12 ounces each)

2 Granny Smith apples

1 tablespoon chopped fresh cilantro

Directions

1.Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.

2.Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.

3.Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

Penne Gorgonzola with Chicken

This was another hit recipe. After making several new recipes that have all been really good, I am just waiting for one to turn out to be not-so-hot. But I guess that will be another day because we loved this one.

I made a few changes to the recipe. I used more olive oil and 2 cloves of garlic. I didn’t have any cream so I used a little extra chicken broth and a big spoonful of sour cream. (I liked the sour cream, I think it added a nice little tang that the cream wouldn’t have.) I also mixed a little cornstarch in with a little broth to thicken it. I also used dried sage, about 2 heaping teaspoons.

Penne Gorgonzola with Chicken from the October/November 2009 issue of Taste of Home

Ingredients

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon Crisco® Pure Olive Oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions:
Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

Chicken Tortilla Soup

This was a great soup and I would definitely make it again. John and I thought it resembled a runny chicken chili (which was a good thing in our minds). I did make a few changes to the recipe. I used 2 cans of chicken broth and no water. I used 2 cups of whole corn kernels and omitted the white hominy. I was considering adding zucchini, but didn't in the end. I also omitted the oregano and used cumin. I added a splash of lime juice.

Chicken Tortilla Soup I submitted by Star Pooley on allrecipes.com
Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions
1.In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

2.Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

3.Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Baconless Corn Chowder

I looked and looked for a chicken corn chowder recipe that didn't include any bacon. (I hate to cook bacon.) I just couldn't find any that looked good to me or weren't tons of work, so I made my own recipe. This recipe is loosely based on "Chicken and Corn Chowder" from allrecipes.com (submitted by Argo): http://allrecipes.com/Recipe/Chicken-and-Corn-Chowder/Detail.aspx.

- 4 small red potatoes
- 1 small onion
- 1 green bell pepper
- 2 or 3 cloves of garlic, minced
- 1 package boneless, skinless chicken thighs, cut into small pieces
- 4 cups chicken broth
- 2 cups frozen whole kernel corn
- 1 (14.75 oz.) can creamed corn
- salt, pepper, and dried basil to taste
- 1/4 cup corn starch
- 1 cup milk
- 2 tbs sour cream
- 1 3/4 cup shredded cheese (I used swiss and cheddar)

Wash potatoes and microwave until about half done (about 3 min.) Cut up into bite sized pieces. (I didn't peel my potatoes, but you could.) Saute onion, pepper, and garlic in olive oil until they start to soften. Add chicken. Saute until chicken is done. Add broth, frozen corn, creamed corn, salt, pepper, and basil. Bring to a boil, and reduce heat so soup simmers. Mix corn starch into milk and add to soup. Add sour cream. Mix well. Simmer soup for 20 minutes. Add cheese and cook another 5 minutes or until cheese is melted.

I served the soup with sourdough bread.

I thought this soup was great, especially on a damp, cold fall day. Given that there were chicken and potatoes, it was a filling soup, which John appreciated. I think it could easily be adapted to be whatever you wanted it to be. I will definitely make this recipe again.

Chicken and Cheese Enchiladas

This recipe is courtesy of Food Network Magazine. These were a great and easy dinner. They also make great leftovers. Broiling the enchiladas without the sauce makes them crispy, which I thought was a nice touch.

The first time I made this, I used one whole pepper and it was a little too spicy for me. John loved it. The next time I made it, I used one pepper without any seeds. It wasn't quite spicy enough. I think I will keep experimenting with this. Since I don't keep fresh cilantro on hand, I used cilantro paste smeared on the inside of each tortilla. I used feta cheese and it tasted good, but I think queso fresco would be better.

http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html