Love this! When I don't feel like firing up the grill, I bake these at 375 degrees for 45 minutes or so.
Ingredients:
6 oz. plain yogurt
1 tsp. kosher or sea salt
1/2 tsp. black pepper
1/4 tsp. ground cloves
1 Tbs. grated ginger
2 cloves garlic, minced
2 tsp. paprika
1 tsp. cumin
1 tsp. cinnamon
1 tsp coriander
8 chicken thighs (boned or bone-in)
olive oil spray
Place yogurt and all spices in a one gallon resealable plastic bag. Squeeze to mix well. Rinse chicken under cold water and pat dry with paper towels. Add chicken to marinade, press air out of bag and seal. Turn bag over several times to distribute marinade. Refrigerate at least 8 hours or overnight, turning bag occasionally.
Prepare grill. Remove chicken from bag and wipe off excess marinade with paper towels. Discard marinade. Spray chicken with olive oil spray. Place chicken on the grill and cook about 2 minutes over direct heat; turn and cook 2 minutes more. Then arrange chicken to receive indirect heat and cook approximately 35 to 40 minutes (to an internal temperature of 180 degrees).
Serves 4.
Saturday, May 15, 2010
Black Bean Salad
The most stained recipe in my cookbook!
Ingredients:
1 15 oz. can black beans, rinsed and drained
1 small green pepper, cut into strips
1 small carrot, coarsely shredded
1 Tbs. chopped red onion
Dressing:
2 Tbs. vegetable oil
1/4 tsp. finely shredded lime peel
2 Tbs. lime juice
1/8 tsp. ground cumin
1/8 tsp. ground red pepper
Combine beans and vegetables.
In a screw top jar, combine dressing ingredients. Shake well.
Pour over vegetables. Cover, chill; stir before serving.
Ingredients:
1 15 oz. can black beans, rinsed and drained
1 small green pepper, cut into strips
1 small carrot, coarsely shredded
1 Tbs. chopped red onion
Dressing:
2 Tbs. vegetable oil
1/4 tsp. finely shredded lime peel
2 Tbs. lime juice
1/8 tsp. ground cumin
1/8 tsp. ground red pepper
Combine beans and vegetables.
In a screw top jar, combine dressing ingredients. Shake well.
Pour over vegetables. Cover, chill; stir before serving.
Spicy Peanut Noodles
One of my favorite summertime dishes.
Ingredients:
8oz. thin spaghetti (or other fine noodle), cooked, drained
3 Tbs. olive oil, divided
2 tsps. peanut butter
2 Tbs. soy sauce
1 Tbs. water
1 Tbs. sugar
1/4 cup chopped green onions
1/2 Tbs. grated ginger
dash hot pepper sauce
Toss cooked noodles with 1 Tbs olive oil to coat. Chill.
In small bowl, combine 2 Tbs. olive oil and rest of ingredients. Whisk until smooth. Pour over cold noodles and toss until well coated. Refrigerate at least 2 hours before serving.
I tend to add more peanut butter and less sugar.
Optional:
1 small cucumber, peeled, seeded and cut into slivers
1 cup cooked and cooled green peas
8 cooked, peeled and cold shrimp
Add the optional and it makes a great meal.
Ingredients:
8oz. thin spaghetti (or other fine noodle), cooked, drained
3 Tbs. olive oil, divided
2 tsps. peanut butter
2 Tbs. soy sauce
1 Tbs. water
1 Tbs. sugar
1/4 cup chopped green onions
1/2 Tbs. grated ginger
dash hot pepper sauce
Toss cooked noodles with 1 Tbs olive oil to coat. Chill.
In small bowl, combine 2 Tbs. olive oil and rest of ingredients. Whisk until smooth. Pour over cold noodles and toss until well coated. Refrigerate at least 2 hours before serving.
I tend to add more peanut butter and less sugar.
Optional:
1 small cucumber, peeled, seeded and cut into slivers
1 cup cooked and cooled green peas
8 cooked, peeled and cold shrimp
Add the optional and it makes a great meal.
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