All posts filed under: Sheila’s Favorite Recipes

Tandoori Spiced Chicken

INGREDIENTS 1 teaspoon sea salt, 2 teaspoons of paprika, 1 teaspoon of cumin, 1 teaspoon of ground coriander, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/8 teaspoon ground nutmeg, 2 pounds boneless, skinless chicken thighs, 1 tablespoon cold-pressed avocado oil, 2 garlic cloves, minced, 1/2 inch knob fresh ginger, 1/2 cup water, 1 tablespoon chopped fresh cilantro, and riced cauliflower. DIRECTIONS Stir together wet and dry ingredients in a bowl. Add in the chicken thighs and marinated in the refrigerator for an hour or up to 24 hours. In the instant pot, sautee the garlic, oil and ginger for 3 minutes. Stir in the chicken thighs and marinade. Form a single layer of chicken thighs in the instant pot. Select pressure cook for approximating 15 minutes at high pressure. Once the chicken is cooked, then place them into a serving dish and garnish with your favorite herbs or spices. Pro Tips Today, I tested Tandoori chicken. The chicken was very savory and …

Mini Chicken Pot Pie

Mini Chicken Pot Pies Ingredients: Crust: 1 cup flour, 11/2 baking powder, 1/4 tsp salt, unsalted butter, 3 tbsp butter, and 1/3 cup milk or cream. Filling: 1/3 cup butter, 1/31/4 cup flour, 1/3 chopped onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, 13/4 chicken broth, 2/3 milk, 3 cups chicken pieces, and 1 bag peas & carrots. Preparations: Crust: This is for just a top crust. If you would like a top and bottom, double the recipe. Combine dry ingredients and cut in butter until it resembles small peas. Add milk all at one and stir to moisten. Pour out onto a floured surface and knead about 8 times. Roll into the desired shape, depending on if you are using a round or square casserole dish. If you are making two crusts, make sure you roll the bottom one larger. Filling: Melt butter over low heat in a large saucepan. Stir in flour, chopped onions, salt, and pepper. Cook until mixture is bubbly, stirring constantly. Remove from heat and whisk in broth and milk. Put …

Butter Milk Drumettes

Ingredients: 4 Servings 12 (11/4 pounds) chicken drumettes Kosher salt Freshly ground black pepper 1 cup buttermilk 2 tablespoons curry powder 1 table spoon red pepper flakes 1 tablespoon onion powder  1 tablespoon garlic powder 1 1/2 teaspoons cayenne pepper  1 tablespoon dried Cilantro  ½ Cup all-purpose flour ½ cup plain breadcrumbs 2 teaspoons freshly ground black pepper Vegetable oil for frying Kosher Salt for seasoning Method:  Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag or clear white bowl.  In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours or cook immediately. Breading:  Mix the flour, breadcrumbs, paprika, salt, and pepper in a medium bowl.  Pour in enough oil to fill the pan about 1/3 of the way in a heavy bottom saucepan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you don’t …

Zucchini & Eggplant Lasagna

Ingredients 1/4 cup olive oil 1 Eggplant 3 Zucchini, sliced into 1/3-inch-thick rounds 1/2 teaspoon kosher salt, divided 1/4 cup freshly grated Parmesan 2 teaspoons anchovy paste 2 tablespoons capers, drained 1/4 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1 vine-ripened tomato, seeded and diced Method:  Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices, so they lay in one single layer. Cook until deep golden brown. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini, and salt. Place drained zucchini on a platter and sprinkle with the Parmesan. Remove the zucchini.  Turn off the heat. Then,  leave 1 tablespoon of oil in the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves, and smells toasted. Add the capers, oregano, red pepper flakes, and tomato. Squeeze in the lemon juice …

Turmeric Chili

INGREDIENTS: Ground Turkey, 1/2 cup mushrooms, 1 cup diced red onions, 1 bunch cilantro, olive oil to taste, Turmeric to taste, salt & pepper to taste, red pepper flakes to taste, 1 tsp chili powder, 1 tsp cumin, 2 garlic cloves, 1 can of tomato sauce, and 1/4 cup brown rice. METHOD Add olive oil and garlic to the pan. When the garlic starts to sizzle, add red onions, mushrooms, and cilantro. Stir for 2 minutes. Then add ground turkey meat. Stir the mixture till cooked.  Next, add 1 can of tomato sauce to the mix. Season the chili with salt, red pepper flakes, chili powder, cumin, and pepper. Add Turmeric to taste!  Prepare the brown rice. Follow the directions on the package. Plate  Garnish with sour cream, olives or a favorite topping. Cheers!