Category: Main Ingredient

Main Ingredient

Tandoori Chicken

Print Recipe
 Tandoori Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Indian
Servings
servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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

Share this Recipe
 

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

Print Recipe
 Chicken Tikka Masala
The national dish of Great Britain - who would have guessed! But it's tasty!
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

Share this Recipe
 

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.

Beef Enchiladas

Print Recipe
 Beef Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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)

Share this Recipe
 

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.
y

Mexican Shredded Beef

Print Recipe
 Mexican Shredded Beef
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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!

Share this Recipe
 

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.

Salsa Roja

Print Recipe
 Salsa Roja
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Condiment
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Tbsp
Ingredients
Course Condiment
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Tbsp
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Blend the tomato, garlic, and jalapeno in a blender.
  2. Separately, dice the onions and the cilantro.
  3. Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil.
  4. Heat over medium high heat until it begins to boil, and then remove from heat.
  5. Put the salsa in a bowl, add the cilantro and onion, and stir well.
  6. Add salt to taste.
Recipe Notes

https://www.mylatinatable.com/salsa-recipe-mexican-salsa-roja/

Share this Recipe
 

Nutrition Facts
Salsa Roja
Amount Per Serving
Calories 6 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.05g 0%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.003g
Sodium 49mg 2%
Potassium 6mg 0%
Total Carbohydrates 0.3g 0%
Dietary Fiber 0.05g 0%
Sugars 0.2g
Protein 0.1g 0%
Vitamin A 3%
Vitamin C 5%
Calcium 0.3%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Posole

Print Recipe
 Chicken Posole
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
  2. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
  3. Serve soup into bowls and garnish with radish, cabbage and cilantro.
Recipe Notes

https://www.delish.com/cooking/recipe-ideas/recipes/a55758/crock-pot-mexican-posole-recipe/

Share this Recipe
 

Nutrition Facts
Chicken Posole
Amount Per Serving
Calories 181 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 54mg 18%
Sodium 1998mg 83%
Potassium 180mg 5%
Total Carbohydrates 21g 7%
Dietary Fiber 6g 24%
Sugars 2g
Protein 18g 36%
Vitamin A 19%
Vitamin C 41%
Calcium 11%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Schweinebraten – German Style Roast Pork

Print Recipe
 Schweinebraten - German Style Roast Pork
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine German
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine German
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees. Score fat side of pork roast in diamond pattern. Rub the entire roast all over with the oil, seasonings, and spoon on and spread the grainy mustard all over the top. Let stand for one hour.
  2. Spray your roasting pan with cooking spray. Place the vegetables into roasting pan and pour in beer. Place the roast in the roasting pan on top of the vegetables. Cover tightly and roast for one hour.
  3. Remove cover and continue roasting for another hour, uncovered, and check the temperature. It may need two hours, but mine was done earlier. It should be 140-160 (depends on how well-done you want the roast). It will continue cooking as it rests.
  4. Remove from oven and place on a large carving board; cover with foil and let rest for 15 to 20 minutes. Remove and save the vegetables to serve on the side (or discard).
  5. Put some hot water in the pan with the juices, scraping up the bits and pieces. Add enough to make 2 cups. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer, whisking to blend well. For additional richness, the gravy may be finished with a little more butter, cream or sour cream. The gravy will be rich, dark and delicious.
  6. Slice the roast thinly and serve with the gravy. Refrigerate or freeze leftover slice
Recipe Notes

Save the bone to make a delicious bone broth.

Made it, but the roast I used had been chopped a bit - I cut off about 2 pounds for another recipe, so it was a little smaller.  And I made a simple beef gravy instead of this one, just because this was done early, and was sitting for a bit.

Check the meat after an hour - it should be 140F internal when you remove it - it will continue cooking when you take it out and cover it, end up about 145-150F, which is just done, not quite medium well.

Enjoy!

Share this Recipe
 

Nutrition Facts
Schweinebraten - German Style Roast Pork
Amount Per Serving
Calories 774 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 20g 100%
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Cholesterol 206mg 69%
Sodium 1274mg 53%
Potassium 863mg 25%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 53g 106%
Vitamin A 110%
Vitamin C 4%
Calcium 1%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Mutti’s German Potato Dumplings

Print Recipe
 Mutti's German Potato Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine German
Servings
dumplilngs
Ingredients
Course Side Dish
Cuisine German
Servings
dumplilngs
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the potatoes in their skins the day before or early in the day. Cool slightly and peel. Rice the potatoes (or mash if you don't have a ricer). Let them become totally cold, cover, and refrigerate several hours or overnight.
  2. Make croutons by cutting bread into cubes.
  3. Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently, until nicely browned on all sides. Remove from heat and set aside to cool.
  4. Mix into potatoes, 1 cup cornstarch, eggs and salt to make a dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more cornstarch.
  5. Form 12 - 14 dumplings, approximately 2 inches in diameter, adding a few croutons to the middle of each dumpling.
  6. Drop gently into pot of boiling, salted water. Simmer gently, uncovered, about 15 - 20 minutes.
  7. Remove with slotted spoon and serve immediately.
Recipe Notes

https://www.quick-german-recipes.com/german-potato-dumplings.html

  • To keep the dumplings from sticking to your hands when you are forming them, you can either wet your hands with water, or dust your hands with flour. Either way works.
  • Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn't, you'll need to add a bit extra flour or liquid, depending on how sticky or dry your 'dough'
  • I don't really get the croutons in the center, but aside from that they were pretty good!  But I think next time we'll try something different in the center.
Share this Recipe
 

Nutrition Facts
Mutti's German Potato Dumplings
Amount Per Serving
Calories 217 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 40mg 13%
Sodium 220mg 9%
Potassium 365mg 10%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 2%
Vitamin C 27%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Raised pork pie

Print Recipe
 Raised pork pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 2 1/2 hours
Passive Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 2 1/2 hours
Passive Time 4 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
  2. To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
  3. Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
  4. Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
  5. Heat the stock until almost boiling. Remove from the heat and stir in the gelatin. Leave to cool to room temperature.
  6. Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.
Share this Recipe
 

Nutrition Facts
Raised pork pie
Amount Per Serving
Calories 1055 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 28g 140%
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Cholesterol 180mg 60%
Sodium 772mg 32%
Potassium 201mg 6%
Total Carbohydrates 53g 18%
Dietary Fiber 3g 12%
Sugars 0.3g
Protein 43g 86%
Vitamin A 1%
Vitamin C 0.3%
Calcium 1%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Creamy Sausage & Egg Noodles

Print Recipe
 Cindy's Creamy Sausage & Egg Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice sausage into small slices. Brown in short stock pot on medium-high heat until lightly browned; remove, cover and set aside.
  2. Add butter, return to medium heat. Add garlic and sweat, then add flout; whisk until smooth.
  3. Add beef broth and/or stock (can prolly use either for both, this is what I had) a bit at a time, whisking between to keep smooth.
  4. Add marjoram, pepper, thyme, and salt, whisking frequently. Stir until thickened.
  5. While the sauce is cooking, cook the egg noodles per package instructions.
  6. When the sauce has thickened "nicely", and the noodles are done, add the noodles and sausage to the sauce and cook until everything is well heated together.
  7. Serve immediately with ... stuff, I don't know, I had cream peas and crescent rolls, but whatever floats your boat!
Share this Recipe
 

Nutrition Facts
Cindy's Creamy Sausage & Egg Noodles
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 1g
Polyunsaturated Fat 0.003g
Monounsaturated Fat 0.001g
Cholesterol 45mg 15%
Sodium 930mg 39%
Potassium 31mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 4g
Protein 12g 24%
Vitamin A 7%
Vitamin C 11%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.