Author: Cindy Randolph

Indian Raita

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 Indian Raita
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Course Condiment
Cuisine Indian
Prep Time 10 minutes
Servings
C
Ingredients
Course Condiment
Cuisine Indian
Prep Time 10 minutes
Servings
C
Ingredients
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Instructions
  1. Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve
Recipe Notes

Original recipe:  https://www.epicurious.com/recipes/food/views/traditional-indian-raita-242185

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Nutrition Facts
Indian Raita
Amount Per Serving
Calories 87 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.1g
Cholesterol 5mg 2%
Sodium 72mg 3%
Potassium 378mg 11%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 13g 26%
Vitamin A 29%
Vitamin C 4%
Calcium 17%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Naan Bread

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 Naan Bread
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Course Side Dish
Cuisine Indian
Prep Time 80 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 80 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl. Cover and let rise in a warm place until doubled. Preheat a skillet to medium heat.
  3. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
  4. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  5. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.
Recipe Notes

Original recipe:  https://lilluna.com/homemade-naan-bread/

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Nutrition Facts
Naan Bread
Amount Per Serving
Calories 333 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 34mg 11%
Sodium 133mg 6%
Potassium 122mg 3%
Total Carbohydrates 55g 18%
Dietary Fiber 3g 12%
Sugars 1g
Protein 9g 18%
Vitamin A 3%
Vitamin C 1%
Calcium 2%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Tandoori Chicken

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 Tandoori Chicken
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Course Main Dish
Cuisine Indian
Servings
servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
servings
Ingredients
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Instructions
  1. To a medium skillet add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.
  2. Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1 - 2 minutes. (In a rush this step can be skipped, it just adds a little more flavor).
  3. In a large mixing bowl whisk together Greek yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper (I use 1 1/2 tsp salt and 1 tsp pepper).
  4. Add chicken thighs and toss well in mixture to coat evenly.
  5. Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
  6. Preheat a grill over medium-high heat to about 425 degrees.
  7. Clean grill grates and brush with oil.
  8. Grill chicken about 10 - 12 minutes per side for bone-in thighs (5 - 7 minutes per side for boneless thighs), while basting once lightly with oil if desired to reduce exterior drying, until chicken registers 165 on an instant read thermometer in center near bone.
  9. Let rest a few minutes off heat, serve warm with cilantro.
Recipe Notes

Recipe source: inspired by Serious Eats and Emeril Lagasse

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Nutrition Facts
Tandoori Chicken
Amount Per Serving
Calories 548 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 214mg 71%
Sodium 941mg 39%
Potassium 687mg 20%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 62g 124%
Vitamin A 31%
Vitamin C 14%
Calcium 10%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Tikka Masala

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 Chicken Tikka Masala
The national dish of Great Britain - who would have guessed! But it's tasty!
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Course Main Dish
Cuisine English, Indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine English, Indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  2. Cover and refrigerate for at least 1 hour, or overnight.
  3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  4. Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  7. Enjoy!
Recipe Notes

Original Recipes:  https://tasty.co/recipe/homemade-chicken-tikka-masala

The comments for the original recipe were that the wooden skewers should be soaked to prevent burning, and that there should be more spice.  Since nothing is really spicy that I know of, I increased the seasonings by 50%.

Also, these can be air fried at 350F for 20 minutes, very tender and juicy, but didn't have the charred corners.  And we think maybe our oven runs a bit hot, so do please beginning checking after the first 15 minutes and adjust as needed.

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Nutrition Facts
Chicken Tikka Masala
Amount Per Serving
Calories 617 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 228mg 76%
Sodium 1683mg 70%
Potassium 866mg 25%
Total Carbohydrates 25g 8%
Dietary Fiber 6g 24%
Sugars 9g
Protein 68g 136%
Vitamin A 58%
Vitamin C 53%
Calcium 13%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Street Corn Salad (Esquites)

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 Mexican Street Corn Salad (Esquites)
Votes: 1
Rating: 4
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Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
  2. **If you use canned corn: Add 2 to 3 tbsp. extra virgin olive oil to a sauté pan. Pour in the canned corn. Cook over medium heat until the corn turns a light brown color. It will take about five minutes for the corn to brown.
  3. Don’t stir the corn more than once. It can be tempting to stir but roasted corn should sit in the pan to cook. If you must stir the corn, let it sit for three minutes, stir it once, then let it sit until a light brown.
  4. In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  5. Top with more cotija, cilantro, and a sprinkle of chile powder.
Recipe Notes

This is really good!  Be careful with the chili powder, it matures after it sits, so it may not taste like enough to start with, but give it a bit first.

Feta really does work equally well.

If you eat this right away, ti's really good.  But if you let is sit for half hour or more, the chili powder really matures, and is a bit overpowering.  I changed the chili powder from the original recipe from 1 Tbsp to 1/2 Tbsp (1 1/2 tsp), and then I would suggest sprinkling just a bit over top on your plate.  Enjoy!

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Nutrition Facts
Mexican Street Corn Salad (Esquites)
Amount Per Serving
Calories 221 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 11mg 4%
Sodium 579mg 24%
Potassium 47mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 4g 8%
Vitamin A 10%
Vitamin C 5%
Calcium 6%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Brioche

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 Easy Brioche
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Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Rating: 0
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Instructions
  1. In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add the eggs and the milk and mix on low speed. When the dough starts to clump together, remove the paddle attachment and attach the dough hook. Mix on medium speed for 2 minutes until it is firm and elastic, about 2 minutes more.
  2. With the mixer on medium-low speed, add half of the butter, a few pieces at a time. After all the butter has been added, increase speed to medium and mix for 4 minutes, until the dough is smooth, soft and shiny.
  3. Transfer the dough to a lightly floured surface. Knead it by hand a few times and then form it into a ball Cover loosely with plastic and let the dough rise in a warm spot until doubled in size, about 1 hour.
  4. Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
  5. In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
  6. Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
  7. In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
Recipe Notes

Original Recipe:  https://rasamalaysia.com/easy-brioche/

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Nutrition Facts
Easy Brioche
Amount Per Serving
Calories 234 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 68mg 23%
Sodium 20mg 1%
Potassium 70mg 2%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 0.1%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Vanilla Bourbon Salted Caramel Sauce

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 Vanilla Bourbon Salted Caramel Sauce
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Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
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Instructions
  1. Mix the brown sugar and butter in a saucepan over medium-low heat. Cook while whisking gently for about 7 minutes, until it gets thicker.
  2. Slowly add in heavy cream, vanilla, and bourbon. Continue to whisk.
  3. Raise the heat to medium/medium-high and bring the mixture to a boil.
  4. Boil for 60 seconds*.
  5. Remove from the heat and whisk in the salt.
  6. Cool slightly for about 10 mins**.
  7. Pour the sauce into a jar, seal, and store in the refrigerator*** until ready for use.
  8. To serve: warm up desired amount in the microwave.
Recipe Notes

Original Recipe:  https://showmetheyummy.com/vanilla-bourbon-salted-caramel-sauce/

Total yield is 1 Cup.

Can replace with vanilla extract to make this kid friendly & gluten free.

*You'll know the mixture is boiling when you see lots of tiny looking bubbles and the mixture starts to rise. I started the timer a few seconds after the bubbles started and then it came to a full blown boil.

** If you get any “clumps” while/after cooling, just whisk until smooth again!

*** Caramel can be stored in the fridge for two weeks.

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Nutrition Facts
Vanilla Bourbon Salted Caramel Sauce
Amount Per Serving
Calories 1918 Calories from Fat 945
% Daily Value*
Total Fat 105g 162%
Saturated Fat 70g 350%
Cholesterol 338mg 113%
Sodium 1978mg 82%
Total Carbohydrates 244g 81%
Sugars 237g
Vitamin A 80%
Calcium 16%
* Percent Daily Values are based on a 2000 calorie diet.

Corn Tortillas

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 Corn Tortillas
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Cuisine Mexican
Prep Time 1 hour
Cook Time 15 minutes
Servings
tortillas
Ingredients
Cuisine Mexican
Prep Time 1 hour
Cook Time 15 minutes
Servings
tortillas
Ingredients
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Instructions
  1. Mix the masa harina and salt in a bowl.
  2. Slowly add hot water and mix until a dough forms and you can shape it into a ball. Start by stirring with a spatula, then knead a few times with your hands.
  3. Form into a ball and let sit for 30-60 minutes.
  4. Divide dough into 8 sections and roll into balls.
  5. Cut a ziploc bag around the edges so that you have two pieces of plastic (or use parchment paper).
  6. Place a dough ball in between two pieces of plastic. Use a plate to flatten the ball into a circle. It may help to place it on the floor and stand on the plate to flatten (or use a rolling pin).
  7. Slowly peel back one of the pieces of plastic, being careful of the edges, then pull off the other side of the plastic.
  8. Drop into a hot non-stick or cast iron pan.
  9. Let cook for one minute, flip and cook a minute more. The tortilla should start to puff up while cooking. If it doesn’t. flip it one more time.
Recipe Notes

Original Recipe:  https://www.theleangreenbean.com/homemade-corn-tortillas-and-tortilla-chips/

For tortilla chips:  cut into 6 pieces with a pizza cutter, spray with olive oil, sprinkle with sea salt, and bake at 400F for ~10 minutes.

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Nutrition Facts
Corn Tortillas
Amount Per Serving
Calories 105 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 121mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 3g 6%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Enchiladas

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 Beef Enchiladas
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Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
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Instructions
  1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  3. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  5. In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  6. As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  7. Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  8. Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  9. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  10. Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  11. Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Recipe Notes

Original Recipes:  https://www.geniuskitchen.com/recipe/authentic-beef-enchiladas-523462

This was oddly bland.  Tasted a lot like onion, but that was actually about it.  I'm thinking less onion and need to infuse more chili flavor into the meat.  The shredded beef itself turned out pretty good (see Mexican Shredded Beef recipe), but all together it was just lacking.  That being said, it was fairly easy, and I think it's a good place to start, or if you aren't into or can't eat heavily spiced food it's good as is.  I'll be working on this again, I think.  (3.25.19)

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Nutrition Facts
Beef Enchiladas
Amount Per Serving
Calories 745 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 19g 95%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 119mg 40%
Sodium 933mg 39%
Potassium 146mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 34g 68%
Vitamin A 29%
Vitamin C 5%
Calcium 59%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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Mexican Shredded Beef

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 Mexican Shredded Beef
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Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 9 hours
Servings
servings
Ingredients
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Instructions
  1. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
  2. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
  3. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
  4. Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts.
  5. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
  6. Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
  7. Alternate recipe: I actually cooked this in my Foodi! Throw everything in the Foodi/pressure cooker together. My roast was actually 15.5 oz, just over 2" thick. I hear the thickness is the important bit. I cooked it on high pressure for 45 minutes, 10 minute natural release then released it all. Turned out amazing!
Recipe Notes

Original Recipe:  https://www.foxandbriar.com/slow-cooker-mexican-shredded-beef/

This type of meat will get tender buy cooking low and slow. If it seems too tough when you think it is done, try cooking for another 30-60 minutes, then check again. The longer you cook it, the more tender it will get.

Or use a pressure cooker!  Which is what I did, and it was amazing!  Tender and flavorful, and quick!

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Nutrition Facts
Mexican Shredded Beef
Amount Per Serving
Calories 354 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 0.0004g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 92mg 31%
Sodium 295mg 12%
Potassium 482mg 14%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 27g 54%
Vitamin A 8%
Vitamin C 5%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.