All posts filed under: Sheila’s Favorite Recipes

Tandoori Spiced Chicken

Now Playing Tandoori Spiced Chicken Recipe From Sheila Inman AWE-HEALTH STYLES Skinless Chicken Thighs 2 Teaspoon Paprika 1 Teaspoon Sea Salt 1 Teaspoon Cumin 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cinamon 1/2 Teaspoon Ground Ginger 1/4 Teaspoon Turmeric 1/2 Teaspoon Garlic Powder 1/4 Teaspoon Cayenne Pepper 1/8 Teaspoon Nutmeg 2 Garlic Cloves 1 Tablespoon Avocado Oil 1/2 Knob Ginger 1 Tablespoon Cilantro Riced Cauliflower Hi, Angels Working On Earth Family, Today, I tested Tandoori chicken. The chicken was very savory and spicy! Its aromatic scent was heavenly divine! It was the cinnamon and the nutmeg that gave it a very tasty flavor.I didn’t garnish with cilantro as the recipe suggested. Instead, I decorated it with my favorite go-to, scallions. I did add more cinnamon, nutmeg, and turmeric. I also added red pepper flakes because I wanted extra pop! DIRECTIONS Stir together wet and dry ingredients in a bowl. Add in the chicken thighs and marinate in the refrigerator for an hour or up to 24 hours. In the instant pot, sautee the garlic, oil, …

Mini Chicken Pot Pie

Now Playing Mini Chicken Pot Pie Recipe From Sheila Inman AWE-HEALTH STYLES 1 Cup Flour 3 Cups Chicken Pieces 1 1/2 Tsp Baking Powder for the crust 1/4 Tsp Salt for crust 1/3 Cup Melted Unsalted Butter 3 Tsp Butter for crust 1/3 Cup Butter for the filling 3/4 Cup Flour 1/3 Cup Chopped Onion 1/4 Teaspoon Pepper 3/4 Chicken Broth 2/3 Cup Milk or cream for the crust 1 Bag Peas & Carrots Hi, Angels Working On Earth Family, This was so much fun! To make mini pot pies, divide the ingredients into portions based on the number of guests. Enjoy! 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 once 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 …

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!