Yogurt Marinated Chicken

There's something about marinating chicken in yogurt. Every single recipe I've tried I love it. I am a big chicken breast fan. And marinating with yogurt almost guarantees I will have a juicy chicken breast.

I had to search several stores for Garam Masala spice...ended up finding in my local grocery store just 1/2 a block away. Go figure. Love this spice. Love the smell and the flavor. I have to watch myself though because I know I could go overboard with it.

One thing about this recipe, you have to plan. It calls for 8 hour to one day of marinating.

Yogurt Marinated Chicken
Serves: 4

• 1 large White onion, 1/2 chopped, 1/2 thinly sliced
• 3 cloves Garlic, smashed
• 5 tablespoons Fresh lemon juice
• 3 tablespoons Chopped peeled ginger
• 1 cup Greek yogurt
• 1 teaspoon Garam masala
• 8 Skinless chicken drumsticks
• 2 teaspoons Olive oil, plus more for grates
• 1 Cucumber, peeled, halved lengthwise, seeded and sliced crosswise
• 1/4 cup Fresh cilantro
• Naan or pita for serving

1. In a blender, combine chopped onion, garlic, 3 tablespoons lemon juice, and ginger. Puree until smooth, scraping down sides of blender as necessary, about 30 seconds. Transfer to a large bowl and stir in yogurt, garam masala, 2 teaspoons salt, and teaspoon pepper. Add chicken and toss to coat. Cover and refrigerate at least 8 hours (or up to 1 day).

2. Heat grill to medium; clean and oil hot grates. Remove chicken from marinade, wiping off excess. Grill chicken until cooked through, 12 to 14 minutes, turning occasionally.

3. In a small bowl, combine cucumber, sliced onion, cilantro, oil, and 2 tablespoons lemon juice; season cucumber salad with salt and pepper. Serve chicken with salad and naan if desired.

Beef Rendang

I've had this recipe since 1995 and never had an opportunity to actually try it. It sometimes surprises me how long I've harbored some of these recipes just waiting for the right moment to make the dish. That "right moment" seems to never come around.

Which is why I went to the brandy snifter of recipes. There need not be any "right moment", it just needs to be a day of the week.

Ironically enough, after so many years, I can't say it was worth the wait. The recipe was just okay. I'll keep it though because I may - at some point - make it again - it'll definitely be in the yearly cookbook.

Beef Rendang
Serves: 4

• 1 pound Lean boned sirloin steak
• teaspoon Vegetable oil
• 1/3 cup Chopped shallot
• 1 tablespoon Grated peeled fresh ginger
• 1 tablespoon Minced peeled fresh lemon grass
• 1/2 teaspoon Crushed red pepper
• 3 cloves Garlic, minced
• 2 cans Fat free beef broth, divided
• 1/2 cup Unsweetened light coconut milk
• 1/8 teaspoon Salt
• 4 cups Cooked rice
• 4 teaspoons Chopped fresh cilantro

1. Trim any fat from steak, cut into 1/2 inch cubes. Heat oil in a large nonstick skillet over high heat. Add steak; cook 4 minutes or until steak loses its pink color. Drain well and set aside. Wipe drippings from skillet.

2. Place skillet coated with cooking spray over medium-high heat until hot. Add shallots, ginger, lemongrass, crushed red pepper flakes and garlic; sauté 1 minute. Return steak to skillet. Stir in 2 cups broth; bring to a boil.

3. Cover and reduce heat to simmer for 45 minutes.

4. Stir in remaining broth; cover and simmer 45 minutes or until steak is tender. Remove from heat. Stir in coconut milk and salt.

5. Serve over rice; sprinkle with cilantro

Baked Manicotti with Meat Sauce, Garlicky Broccolini and Crispy Garlic Bread

I'm not usually a fan of manicotti. But I saw this photo and it just looked so dang good. I knew I had to make it. My BigBro, my Seattle Sister-in-law and Blueberry are all walking in the Breast Cancer 3 Day 60 mile walk this coming weekend. They were coming to dinner tonight to discuss logistics as I will be their "walker stalker" for the 3 days. I figured they needed to "carb load" for the walk. Pasta is a good carb, as is bread. The broccolini was thrown in because I LOVE broccolini and just knew they'd love it too.

Baked Manicotti with Meat Sauce
Serves 6-8 Easily 8 unless the 6 haven't eaten for days.

• 1 Onion, chopped
• 6 ounces Sliced pepperoni
• 1 pound 85% lean ground beef
• 1 tablespoon Tomato paste
• 5 cloves Garlic, minced
• 1/4 teaspoon Red pepper flakes
• 2 cans (28oz ea) Crushed tomatoes (recommended San Marzano)
• 3 cups Ricotta cheese
• 2 1/2 cups Shredded mozzarella cheese
• 1 1/2 cups Shredded provolone cheese
• 1 large Egg, beaten
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 cup Finely chopped basil
• 16 No boil lasagna noodles (these are the bomb. If you've never used them they quite frankly ROCK)

1. Adjust oven rack to upper middle position and heat oven to 375F. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until thoroughly combined.

2. Cook meat mixture over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Transfer 1 cup beef mixture to paper towel-lined plate and reserve.

3. Add tomato paste, garlic and pepper flakes to remaining meat mixture and cook until fragrant, about 1 minute. Add the cans of crushed tomatoes. Season with salt and pepper.

4. Combine ricotta, 2 c mozzarella, 1 c provolone, egg, salt and pepper, basil, and reserved meat mixture in a large bowl. Pour 2 quarts boiling water into 13X9 inch baking dish. Soak noodles until pliable, about 5 minutes. Drain noodles on kitchen towel.

5. Spread half of meat sauce over bottom of baking dish. Top each soaked noodle, one at a time, with 1/4 cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti.

6. Cover with foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 mins.



Garlicky Broccolini 
Serves 4

• 1/3 cup Water
• 1/2 teaspoon Salt
• 2 bunches Broccolini (about 1 lb), trimmed
• 2 cloves Garlic, grated
• 1/8 teaspoon Red pepper flakes
• 2 tablespoons Grated Parmesan cheese

1. Bring water and salt to boil in large skillet. Add broccolini and cook over medium low heat, covered, until bright green and tender, about 5 minutes. Remove lid and cook until liquid evaporates, about 30 seconds.

2. Stir in oil, garlic and pepper flakes and cook until fragrant, about 30 seconds. Transfer to platter and sprinkle with Parmesan cheese.


And last but not least...

Crispy Garlic Bread

• 12 tablespoons Unsalted butter, softened
• 4 cloves Garlic, grated
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 12 slices Garlic bread

1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425F. Using fork, beat butter, garlic, sugar, slat and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

2. Arrange buttered bread on heated baking sheet and bake until golden brown on first side, 8-10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Serve.