Make Chicken Tikka for Dinner!

Chicken Tikka – serves 4 

2-3 boneless chicken breasts (1 1/2 – 2 pounds)
1 cup plain Greek yogurt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika 

Remove any fat from the chicken breasts and cut them into 1-inch cubes.  Set aside. 

Combine yogurt, oil, lemon juice, garlic, ginger, chili powder, cumin and paprika in a large bowl and mix thoroughly.  Add the chicken cubes and mix again so that they are covered with the yogurt mixture. Cover and refrigerate for at least 1 hour or up to 12 hours. 

Pre-heat the oven to 545 degrees.  Cover a baking sheet with a silicone mat or foil.  Place the chicken cubes on skewers and the skewers onto the baking sheet.  Bake for 8-10 minutes, or until the chicken is fully cooked.  Check to make sure it’s white in the middle, not pink.  If it’s pink, bake for several more minutes.  Serve immediately.

                          For more recipes, order "Help! My Apartment Has a Kitchen!"
 

Try Chicken Tikka for Dinner!

 Chicken Tikka – serves 4 

2-3 boneless chicken breasts (1 1/2 – 2 pounds)
1 cup plain Greek yogurt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika 

Remove any fat from the chicken breasts and cut them into 1-inch cubes.  Set aside. 

Combine yogurt, oil, lemon juice, garlic, ginger, chili powder, cumin and paprika in a large bowl and mix thoroughly.  Add the chicken cubes and mix again so that they are covered with the yogurt mixture. Cover and refrigerate for at least 1 hour or up to 12 hours. 

Pre-heat the oven to 545 degrees.  Cover a baking sheet with a silicone mat or foil.  Place the chicken cubes on skewers and the skewers onto the baking sheet.  Bake for 8-10 minutes, or until the chicken is fully cooked.  Check to make sure it’s white in the middle, not pink.  If it’s pink, bake for several more minutes.  Serve immediately.

                          For more recipes, order "Help! My Apartment Has a Kitchen!"

Best Chocolate Chip Cookies Ever!

I make very few desserts that are better than Chocolate Chip Cookies.  This latest version was perfected by my sister-in-law, an excellent cook who enjoys experimenting with both classic and untried recipes.  In this recipe she doubles the baking soda

Make Your Own Salad Dressing

 Homemade salad dressing is an often-overlooked addition to a home-cooked meal.  For years I always kept Good Seasons salad dressing packets in the larder and opened one up when I needed it.  We got so used to the flavor that we would lug a dozen packets back to London after visiting family.

Try Bacon and Tomato Soup as a Light Dinner

 

I like trying new recipes, but there are times when I crave a dish from my past.  The trigger to making Bacon and Tomato Soup was seeing large, luscious-looking tomatoes at the grocery store.  They reminded me of my childhood, when a tomato tasted like a tomato.  I bought some and sliced them up as a side dish.  They were so good that Bart and I ate them all in one sitting.

Try This Classic: Hungarian Goulash

 

 If I had more time, I’d make Julia Child’s Coq au Vin (Casserole of Chicken in Red Wine) recipe once a week.  I have successfully recreated her Cheese Souffle—a dish I was terrified to cook for guests because at the time I was a newbie in the kitchen and worried it wouldn’t rise.  I also treasure her Beef Bourguignon (Beef Stewed in Red Wine) recipe, and there’s no fear factor involved—just lots of steps and waiting around.

How to Make Chocolate Granola Bars in 10 Minutes

Whenever I think of granola bars, I think of school lunches.  But with my new recipe for Chocolate Granola Bars, snack time can be much tastier.  The secret ingredient is unsweetened cocoa powder.

 These granola bars, which require no baking, are easy to make and even easier to eat.  They are so good that they can even stand in for dessert—if you haven’t gobbled them all before before dinnertime.

No-Bake Chocolate Granola Bars – adapted from “Chocolate on the Brain” 

1/2 cup (1 stick) butter + more for greasing

1/3 cup brown sugar

1/4 cup unsweetened cocoa powder

1¾ cups granola

1/2 cup semisweet chocolate chips

1/4 cup chopped walnuts (optional)

1 teaspoon vanilla extract

Line an 8- or 9-inch square pan with aluminum foil, making sure two ends of the foil overhang the pan by about 2 inches so you can easily life the bars out of the pan later.  Lightly rub the bottom and sides of the foil with butter and set aside.

Combine the butter, brown sugar and cocoa powder in a medium, heavy pot over medium heat.  Stir occasionally for about 3 minutes, or until the butter has melted.  Remove from the heat and add the granola, chocolate chips, walnuts (if using) and vanilla and stir to combine. 

Scrape the batter into the pan and freeze for 15 minutes or refrigerate for 1 hour, or until the top feels cool and firm.  Carefully lift the ends of the foil and remove the granola mixture from the pan.  Cut into 8 or 16 bars and wrap each one individually in foil or plastic wrap.  Store in the refrigerator in a closed container.

              For easy-to-make recipes, order "Help! My Apartment Has a Kitchen!"