I talked last week about my aversion to Indian food, and I am kicking myself for putting it on the back burner for so long!
But first I had another breakfast pizza – this time with the whole wheat avocado bread as my base! My pizza – 3 ounces of dough, 1/4 cup of pizza sauce, baby spinach, 1 ounce of mozzarella cheese and 1 whole egg.
I’d have to say 90% of my co-workers eat frozen dinners. Every.Single.Day. While I know I probably have an unusual obsession to cooking and food in general – they always ask me “what’s on your menu today?” My inspiration actually came from my bosses frozen dinner last week. The brand name is called Ethnic Gourmet and when I heated it up for her, while it kind of looked like ass because let’s face it, its a frozen dinner, the smell was interesting!
Later that night I googled Tikka Masala and found a recipe of BlogChef. I did tweak it just a bit because I didn’t think it was spicy enough 😀
Biz’s Tikka Masala (adapted from BlogChef) (makes 6 servings, 4 oz. chicken per person)
- 1 pound chicken breast
- 1 6 oz. container of plain Chobani Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon grated fresh ginger
- 2 teaspoons of salt
- 1 tablespoon butter
- 1 garlic clove
- 1 jalapeno pepper, chopped (I removed the membrane)
- 2 teaspons ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/4 teaspoon curry powder
- 1/4 teaspoon sriracha sauce
- 6 dried chiles
- 8 ounces tomato sauce
- 2 tablespoons half and half
- Mix the marinade together (chicken through salt) and let sit for an hour or overnight if possible. When ready to make, melt butter and saute garlic and jalapeno. Add seasonings and stir for 2 minutes until fragrant.
- Add in marinated chicken and cook until all the chicken is coated with the seasonings, about 2 minutes.
- Add in tomato sauce and half and half. Add chicken into sauce and cook an additional 10 minutes, or until chicken is cooked through. Serve of rice.
- If you can't handle the heat, leave out the jalapeno and dried chilies. The prep time includes the marinating time in the kitchen, not all hands on. 😀
Okay, no pictures of my grilled chicken because they kind of stuck and the couple pictures I did take turned out like ass. 🙁
I served mine over 1/2 cup instant brown rice and added fresh cilantro. I cannot even describe to you how good this is! The flavors are intense and subtle at the same time – at first bite I was like “this isn’t spicy at all!” But its a delayed reaction. The slight sweetness of the cinnamon and the creaminess of the heavy cream – it’s the perfect flavorful heat!
Since I knew no one in my house would touch this with a ten foot pole – I shared with my boss and a couple co-workers. My boss said “this is so delicious – so much better than my frozen dinner!” (thankfully!). Another co-worker said “this is the best thing I’ve eaten in years.” This one is a keeper! 😀 Each serving (without the rice) comes in at: 326 calories, 4.5 fat, 3.6 carbs, 1.0 fiber and 43 grams of protein.
Dinner was influenced by Tyler Florence. I bought his cookbook “The Ultimate” at a thrift store recently. One recipe that jumped out to me immediately was Scallop Saltimbocca. I am running out of time (I haven’t even jumped in the shower yet!) so go here for the recipe.
Surprisingly, I got away with frying the sage, sauteeing the apples and cooking the scallops all on just 1 tablespoon of butter and 1 tablespoon of oil!
Sage is an ingredient I am not too familiar with. It’s kind of fuzzy like a caterpillar! But when fried, it is delicious!
Watch it carefully though, it can go green to dark brown (burnt!) if you don’t pay attention. I have no idea how I know that – um, okay, maybe this was my second batch because I burned the first one!
Once the sage was removed, I added 1 peeled and sliced Golden delicious apple – while those were cooking, I had potatoes cooking for mashed potatoes and then started wrapping my scallops in prosciutto.
I also looked around and saw I had no green vegetable! My julienne peeler came to the rescue – I peeled one whole zucchini – it cooks up in less than 5 minutes!
The only thing I would do differently is to thaw the scallops ahead of time. I thawned them under running water and even though I tried to get all the water out – you need a dry scallop to get a good sear – after the first flip some water started coming out of the scallops so the other side didn’t look as pretty. But boy, this was really good!
It took me 40 minutes from beginning to end – not too bad!
Stats for Monday: Level 3 Jillian Shred DVD and 20 minute walk with the dog after dinner.
A quick thank you to Andrea for giving me this award! She is new to the food blogging world, but she has some great ideas – thanks Andrea!
I am running late, so I’ll have to pass it on in another post! 😀
Have a good one – Biggest Loser and American Idol tonight! I really hope AI picks up this week too!