Culinary Recipes

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Better-than-Takeout Chicken Tikka Masala

calorie wise | low calories, chicken, curry, indian pakistani, kraft ka kahana
main course, spicy

675 gr 1-½ lbs chicken breast; boneles skinless bite siz
30 mL 2 tbsp lemon juice; divided
5 mL 1 tsp garam masala; divided
5 mL 1 tsp coriander; ground divided
5 mL 1 tsp zeera cumin seeds; ground divided
5 mL 1 tsp chili powder or cayenne pepper; divided
250 mL 1 cup tomatoes; crushed
75 mL 1/3 cup miracle whip dressing
60 mL ¼ cup water
15 ml 1 tbsp oil
125 mL ½ cup onion; chooped
2 cloves garlic; chooped
5 mL 1 tsp ginger root; minced
3 mL ½ tsp zeera cumin; seeds
30 mL 2 tbsp cilantro; fresh chooped

Popular in Britain, Chicken Tikka Masala brings the spicy sensation of roasted chicken chunks marinated in a chat pata red-orange curry. Make this fusion dish part of your dinner to delight sare gharwale.

COMBINE chicken, 1 Tbsp. lemon juice and ½ teaspoon. each of the seasonings; set aside. Mix remaining seasonings, tomatoes, Miracle Whip and water in separate bowl.

HEAT oil in large skillet on medium-high heat. Add next 4 ingredients; cook and stir 3 min. or just until onions are crisp-tender. Add chicken; cook 2 min. or until chicken is lightly browned, stirring occasionally.

ADD tomato mixture; cook on medium heat 8 min. or until sauce is thickened and chicken is done, stirring frequently. Stir in remaining lemon juice and fresh coriander.

Serving Suggestion: Serve with warm naan.

Serving Suggestion: Serve over hot cooked basmati rice.

Nutritional Information (per serving)
Serving Size = 2/3 cup (150 mL)
Calories 210 | Total fat 8 g | Saturated fa t1.0 g | Cholesterol 70 mg | Sodium 220 mg | Carbohydrate 8 g | Dietary fibre 1 g | Sugars3 g | Protein 26 g | Vitamin A 4% DV | Vitamin C 15% DV | Calcium 4% D | VIron 15% DV

Notes: http://www.kraftcanada.com/kraftkakhana

Yield: 6 Serving

Preparation Time: 00:15
 
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Stuffed Chicken Parmesan

cheese | eggs, chicken, giada de laurentiis, main course

4 chicken breast; boneles skinless
-; cut horizontally into 2
8 mL ½ tsp kosher salt
5 mL 1 tsp black pepper; freshly ground
250 mL 1 cup mozzarella cheese; shredded
75 mL 1/3 cup parmesan cheese; grated
60 mL ¼ cup parmesan cheese; for garnish
24 whole basil leaves
250 mL 1 cup all purpose flour
3 eggs; beaten
500 mL 2 cups bread crumbs; fine
250 mL 1 cup grapeseed oil
250 mL 1 cup extra virgin olive oil
500 mL 2 cups marinara sauce
60 mL ¼ cup parsley; chopped optional

* Preheat the oven to 400°F.
* Place the chicken cutlets on a board and cover with plastic wrap.
* Using a meat mallet, lightly pound the cutlets to 1/4-inch thick. (You can ask your butcher to split and even pound the chicken breasts for you to save time.)
* Remove the plastic wrap and season the cutlets evenly using 1/2 teaspoon salt and 1/2 teaspoon pepper.
* Sprinkle each cutlet with 2 tablespoons mozzarella and 2 teaspoons Parmesan.
* Top each cutlet with 3 basil leaves.
* Starting from one long edge, carefully roll each cutlet into a cylinder and secure with a toothpick.
* Place the flour, eggs, and bread crumbs in 3 separate shallow bowls.
* Season both the flour and the bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper each.
* Working with one rolled cutlet at a time, dip the roll into the flour, then the egg, then the bread crumbs.
* Dip the breaded rolls back into the egg a second time and into the bread crumbs again to finish.
* Repeat with the remaining rolls.
* Pour the oils into a 10-inch straight-sided saute´ pan and heat to 350°F over medium heat. Working in two batches, gently lower 4 rolls into the hot oil and fry for 3 minutes per side or until golden brown and crispy all over.
* Using a slotted spoon, remove from the oil and drain on a paper towel–lined plate.
* Transfer the drained rolls to a rimmed baking sheet and bake for approximately 5 minutes or until they register 160°F on an instant-read thermometer.
* Allow the rolls to rest for 5 minutes.
* To serve, place 1/2 cup of warmed marinara sauce on each plate.
* Remove the toothpicks from the rolls and arrange 2 rolls on each pool of sauce.
* Top with more grated Parmesan and a sprinkling of chopped parsley if desired. Serve immediately.

Prep Time 15 minutes | Inactive Time 5 minutes | Cook Time 11 minutes | Total Time 31 minutes | Cooking Level Beginner |

Notes: https://giadzy.com
 
Tadaaaaaaa creamy Tuscan chicken!
 

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Garlicky Shrimp Dip

cheese | eggs, delish, dips | sauces, shrimp

30 mL 2 tbsp extra virgin olive oil
454 gr 1 lb shrimps; peeled, deveined
3 cloves garlic; minced
kosher salt
black pepper; freshly ground
1 juice and zest of a lemon
250 mL 1 cup 8 oz cream cheese; softened
60 mL ¼ cup mayonnaise
175 mL ¾ cup mozzarella; shredded
60 mL ¼ cup parmesan cheese; grated
45 mL 3 tbsp parsley; fresh divided
pita chips; for serving

* Oven to 350°F.
* In a large skillet over medium heat, heat olive oil.
* Add shrimp and garlic and season with salt and pepper.
* Cook until shrimp is firm and pink, 3 to 4 minutes.
* Set aside to cool slightly, then coarsely chop.
* In a large bowl, mix together lemon juice and zest, cream cheese, mayonnaise, mozzarella, Parmesan, 2 tablespoons parsley, and cooked chopped shrimp. Season with salt and pepper.
* Transfer to a small baking dish and bake until bubbly and golden, 25 minutes. If desired, broil on low for the last 2 to 3 minutes for a more golden look.
* Garnish with remaining parsley and serve with pita chips.

Total Time: 0:40 | Prep: 0:15 | Cook: 0:25 | Level: Easy |

Notes: http://www.delish.com

Yield: Serves 8-10
 
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Lemon Chicken Scallopini with Lemon Garlic Cream Sauce

cafe delites, chicken, main course

---: FOR THE CHICKEN :---
2 large chicken breast; boneles skinless halves
5 mL 1 tsp garlic; powder
5 mL 1 tsp salt
cracked pepper
½ lemon juices
60 mL 4 tbsp all purpose flour
---: FOR THE SAUCE :---
15 mL 1 tbsp butter
10 mL 2 tsp oil
1 medium brown onion
30 mL 2 tbsp garlic; minced
310 mL 1-¼ cups chicken broth
160 mL 2/3 cup cream; light cooking
5 mL 1 tsp cornstarch; mixed with 1 tbsp of wate
45 mL 3 tbsp lemon juice; adjust to your taste
10 mL 2 tsp dried italian seasoning
30 mL 2 tbsp parsley; fresh
lemon slices; or wedges to serve

* Season chicken with garlic powder, salt and pepper.
* Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet. (The next step is optional): Add the flour to a shallow bowl and dredge each fillet in the flour; shake off excess and set aside.
* Heat the butter and oil in a large skillet or non stick pan over medium-high heat until butter has melted and pan is hot.
* Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken).
* Transfer onto a warm plate.
* Add the onion and garlic to the pan and fry until onion is translucent (about 3 minutes).
* Reduce heat to low-medium heat, add the broth.
* Season with salt and pepper, and continue to cook to reduce down slightly (about 6 minutes).
* Add in the cream and bring the sauce to a gentle simmer for about 5 minutes until it begins to thicken. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix
through fast to combine into the sauce. It will begin to thicken immediately).
* Pour in the lemon juice, allow to simmer gently for a further minute to combine.
* Stir in the Italian herbs.
* Add the chicken back into the pan, cover with the sauce and serve over rice, pasta, steamed vegetables or zucchini noodles.
* Garnish with lemon slices or wedges and parsley.

Notes
*You can substitute light (or reduced fat) cooking cream with heavy cream or half and half.
**If you don't have access to Italian dried herbs, use 1½ teaspoons dried basil and ½ teaspoon dried oregano.

Lemon Chicken Scallopini with Lemon Garlic Cream Sauce combines two recipes into one: lemon garlic chicken AND a lemon garlic cream sauce to keep the flavours going!
Author: Karina - Cafe Delites

Notes: https://cafedelites.com

Yield: 4 Servings
 
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Cilantro Lime Chicken

buzzfeed, chicken, freezer, main course, make ahead

2 chicken breast
---: MARINADE :---
45 mL 3 tbsp olive oil
1 clove garlic; minced
60 mL 4 tbsp cilantro; finely chopped with stems
30 mL 2 tbsp lime juice
3 mL ½ tsp salt; to taste
2 mL ¼ tsp black pepper

* Combine all marinade ingredients in a liquid measuring cup.
* Place two chicken breasts in a freezer storage ziplock bag.
* Pour the marinade over the chicken, seal the bag and massage the chicken to coat in the marinade.
* Marinate the chicken for 15-30 minutes if cooking immediately, or place in the freezer for up to 3 months.
* To cook frozen chicken, take the bag out of the freezer and thaw the chicken by placing it in the refrigerator overnight or by placing the bag in a bowl of water.
* Preheat oven to 350°F/180°C.
* Once thawed, place chicken on a baking sheet and bake for 25-30 minutes or until internal temperature reaches 165°F.
Enjoy!

Notes: https://www.buzzfeed.com

Yield: 2 Servings
 
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Honey Chipotle Chicken

buzzfeed, chicken, freezer, main course, make ahead spicy

8 chicken breast
60 mL ¼ cup honey
30 mL 2 tbsp hot sauce
30 mL 2 tbsp ketchup
15 mL 1 tbsp chipotle chili powder

* Combine all marinade ingredients in a liquid measuring cup.
* Place two chicken breasts in a freezer storage ziplock bag.
* Pour the marinade over the chicken, seal the bag and massage the chicken to coat in the marinade.
* Marinate the chicken for 15-30 minutes if cooking immediately, or place in the freezer for up to 3 months.
* To cook frozen chicken, take the bag out of the freezer and thaw the chicken by placing it in the refrigerator overnight or by placing the bag in a bowl of water.
* Preheat oven to 350°F/180°C.
* Once thawed, place chicken on a baking sheet and bake for 25-30 minutes or until internal temperature reaches 165°F.
Enjoy!

Notes: https://www.buzzfeed.com

Yield: 2 Servings
 
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Lemon Garlic Chicken

buzzfeed, chicken, freezer, garlic, main course
make ahead

2 chicken breast
---: MARINADE :---
60 mL 4 tbsp olive oil
30 mL 2 tbsp lemon juice
3 cloves garlic; minced
45 mL 3 tbsp parsley; finely chopped
3 mL ½ tsp salt; to taste

* Combine all marinade ingredients in a liquid measuring cup.
* Place two chicken breasts in a freezer storage ziplock bag.
* Pour the marinade over the chicken, seal the bag and massage the chicken to coat in the marinade.
* Marinate the chicken for 15-30 minutes if cooking immediately, or place in the freezer for up to 3 months.
* To cook frozen chicken, take the bag out of the freezer and thaw the chicken by placing it in the refrigerator overnight or by placing the bag in a bowl of water.
* Preheat oven to 350°F/180°C.
* Once thawed, place chicken on a baking sheet and bake for 25-30 minutes or until internal temperature reaches 165°F.
Enjoy!

Notes: https://www.buzzfeed.com

Yield: 2 Servings
 
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Teriyaki Chicken

buzzfeed, chicken, freezer, main course, make ahead

2 chicken breast
---: MARINADE :---
125 mL ½ cup soy sauce
30 mL 2 tbsp honey
30 mL 2 tbsp brown sugar
15 mL 1 tbsp sesame seeds

* Combine all marinade ingredients in a liquid measuring cup.
* Place two chicken breasts in a freezer storage ziplock bag.
* Pour the marinade over the chicken, seal the bag and massage the chicken to coat in the marinade.
* Marinate the chicken for 15-30 minutes if cooking immediately, or place in the freezer for up to 3 months.
* To cook frozen chicken, take the bag out of the freezer and thaw the chicken by placing it in the refrigerator overnight or by placing the bag in a bowl of water.
* Preheat oven to 350°F/180°C.
* Once thawed, place chicken on a baking sheet and bake for 25-30 minutes or until internal temperature reaches 165°F.
Enjoy!

Notes: https://www.buzzfeed.com

Yield: 2 Servings
 
SaMaNtHa said:
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omgosh i could throw this together in no time! LOVE.... THERE NEEDS TO BE A LOVE BUTTON!!!!!

Cilantro Lime Chicken

buzzfeed, chicken, freezer, main course, make ahead

2 chicken breast
---: MARINADE :---
45 mL 3 tbsp olive oil
1 clove garlic; minced
60 mL 4 tbsp cilantro; finely chopped with stems
30 mL 2 tbsp lime juice
3 mL ½ tsp salt; to taste
2 mL ¼ tsp black pepper

* Combine all marinade ingredients in a liquid measuring cup.
* Place two chicken breasts in a freezer storage ziplock bag.
* Pour the marinade over the chicken, seal the bag and massage the chicken to coat in the marinade.
* Marinate the chicken for 15-30 minutes if cooking immediately, or place in the freezer for up to 3 months.
* To cook frozen chicken, take the bag out of the freezer and thaw the chicken by placing it in the refrigerator overnight or by placing the bag in a bowl of water.
* Preheat oven to 350°F/180°C.
* Once thawed, place chicken on a baking sheet and bake for 25-30 minutes or until internal temperature reaches 165°F.
Enjoy!

Notes: https://www.buzzfeed.com

Yield: 2 Servings
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I can't believe that I've only just discovered this thread!! Anyway, here's my recipe for Thai Shrimp Salad....

* 4 Tbs extra-virgin olive oil
* 1 Tbs. soy sauce
* 1 tsp fish sauce
* 1 tsp sambal oelek (or more if you like it spicy)
* 1 Tbs. brown sugar
* 2 Tbs. lime juice
* 1/2 diced red pepper
* 1/4 pound shrimp, peeled and deveined
* 1 cup sugar snap peas, blanched and cooled in an ice bath
* Vermicelli noodles, boiled and rinsed under cool water (I use the same water I boiled the snap peas in)
*shredded romaine lettuce
* 8 cherry tomatoes, halved
* 1 thinly sliced yellow pepper
* cilantro, mint leaves and crushed peanuts for garnish
* pinch of coarse salt and freshly ground peanuts

To make the dressing- In a medium bowl, whisk together 2tbs of oil, soy sauce, fish sauce, sambal oelek, sugar, lime juice and the diced red pepper. Taste that. Be proud :)

Now, heat the remaining 2 Tbs of oil in a large skillet over medium-high. Add the shrimp, season with salt and pepper and sear on one side for 2 minutes. Flip and sear another minute.

Then you just build! Throw some romaine in the bottom of a salad bowl. Then add some vermicelli noodles, the snap peas, peppers, tomatoes, shrimp, cilantro, mint, and some good crushed peanuts. Shake up your dressing one last time and then drizzle it over the salad.

Seriously, that's it and it's lush!!
 
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