6-8boneless skinless chicken thighs or cubed chicken breast
Juice of two lemons
1tablespoonfreshly ground black pepper
2leavegreen jalapeños, finely choppedwe leave this out when our toddler is eating with us
1leavesbunch of cilantrofinely chopped
Using a sharp knife, make three slits in each chicken if leaving whole, if you're going the kabob method, dice up the chicken into 1-inch cubes.
Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade.
Place all the marinade ingredients in a food processor and blend to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken. We often stick the chicken and the marinade into a ziptop bag and let marinate for a few hours up to overnight in the refrigerator. You can let it marinate for up to 48 hours, the longer the better!
When ready to cook, either preheat your cast iron skillet or preheat your grill. An important note from the Curry Guy that is good for all things grill related: "You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot."
Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened.
I love this dish and everything else The Curry Guy comes up with. He never lets us down!
My mom used to make this when my sister and I were little. It was one of our most favorite dishes. Apparently, it’s also pretty easy even if you make the bread from scratch, but let’s be honest the frozen works just as good and is so much less time-consuming!
1loafFrozen bread doughthawed per package instructions and proofed
sliced deli hamas needed
slicecheddar cheesewe get a block and slice it ourselves
Roll out the bread dough flat.
Visually divide it vertically into thirds.
On the right-hand third cut diagonal lines using a knife. Repeat on the left-hand side.
Layer the ham about four slices thick and then layer the sliced cheese on top.
Braid the alternating the diagonal pieces over the ham and cheese.
Bake per the package instructions.
Let cook and slice
Just like mom used to make! Mine never looks as pretty as hers does, but it tastes just as good. I can't wait to introduce this to my daughter for school lunches in her future. Some people like to add a little mustard, but I'm a purist and like it plain.
Sometimes I really want a good curry, but I don’t have time to toast the spices or wait for it to come together. This super simple curry from Nadia’s Healthy Kitchen is even quicker with our favorite Penzey’s Curry spice blend. Plus the best part is you can add any vegetables you have. I’ve used carrots, zucchini, broccoli and peppers with just as delicious results.
This takes less than 15 minutes, 20 if your vegetables aren’t already chopped. It’s simple, delicious and extremely delicious. I only wish there was a little more leftover for lunch the next day, there never is enough!
*If you don’t have the Penzey’s Curry spice mix, the original recipe called for: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon coriander and optional 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.
My mom made a version of this when I was a kid and my sister and I recently reminisced about it. I requested the recipe from mom and was surprised at how easy it was to make. I was less surprised at how much Miss A loved it. She loves just about anything with rice.
Toddler Approved: Cheesy Chicken Broccoli and Rice
Next time I’ll add onions and garlic and use two blocks of cheese, one mixed in and one to make a bechamel sauce (similar to this one). I’m just not a fan of cheddar cheese soup and broccoli cheese soup.
This was a surprise win for our family. Even before Miss A’s arrival, we made it a point to eat more fish. Salmon is hard one because done well, it’s amazing. Done poorly, it’s terrible.
On a whim, I tried this Honey-Soy Salmon dish from Parents magazine. It was so easy and even better, Miss A kept asking for more! She wasn’t really a fan of the zucchini, but she also hadn’t had it with the skin still on before.