Super Easy Tandoori Chicken legs

This is a very low-calorie, flavorful dinner. My kids actually really liked it, and there weren't any leftovers! We had it with brown rice and vegetables. It smells amazing as it cooks, but the flavors are really mild.

Ingredients:

12 chicken legs (about 1 ¼ pounds)
1 1/3 cup of plain Greek-style yogurt
4 teaspoons of tandoori seasoning (see below)
Juice from 1 lemon
½ teaspoon agave or honey
Black pepper grinder

Tandoori Seasoning Blend:

3 Tablespoons paprika
1 Tablespoon ground coriander
1 Tablespoon ground cumin
2 teaspoons sea salt
½ Tablespoon freshly ground black pepper
½ Tablespoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon crumbled saffron threads or 2 teaspoons turmeric
¼ teaspoon cayenne pepper
(Makes ½ cup. Store remaining seasoning in a Ziploc bag for later use.)

Directions:

Make the Tandoori seasoning blend. Mix the yogurt, lemon juice, agave, and tandoori seasoning in a bowl.
Place the chicken and yogurt marinade into a Ziploc bag. After sealing the bag, squish everything around to make sure the chicken legs are well coated.
Store the bags in the fridge for about 8 hours.
Preheat the oven to 400 F. Arrange the chicken legs on a wire rack greased with coconut oil over a foil-lined baking sheet. Crack some black pepper over the chicken and pop the tray in the oven.
Bake the chicken for about 40 minutes, flipping the pieces at the halfway mark. Make sure you end up with the skin-side up so it’ll brown nicely.
Makes 4 servings

Easy Sugar Cookies for Fruit Pizzas and Frosting

1 c. Vegetable oil
1 c. margarine (butter will make them cook faster)
1 c. powdered sugar
1 c. white sugar
2 eggs
4 1/2 c. flour
1 t. salt
1 t. cream of tartar
1 t. baking soda

Beat first five ingredients together with mixer. Add flour, salt, cream of tartar, and baking soda to the blended mixture. Roll into Tbsp sized balls and flatten onto cookie sheet. Bake 375 for 10 minutes or until set. Makes 100 cookies

Frosting
2  8 oz packages cream cheese
1 c. white sugar
4 t. vanilla
Mix together and refrigerate 2-3 hours.

Frost cookies and top with fruit.

From joyisathome.blogspot.com

Chicken Parmesan

This is probably my husband's favorite dish I make. I'm not a big fan of chicken parmesan, but this is pretty good. It's adapted from here.

I saw Tyler Florence make it on TV, and it always turns out perfect.


4 boneless skinless chicken breasts
1/2 c. flour seasoned with salt and pepper
2 large eggs, lightly beaten with 1 T. of water until frothy
1 c. dried bread crumbs seasoned with salt and pepper and dried Italian seasonings (opt.)
Fresh mozzarella with the water drained off
Fresh parmesan cheese, grated
Cooked spaghetti noodles
1 jar or equivalent of favorite spaghetti sauce

Preheat oven to 450

Put chicken breasts on a cutting board side by side with plastic wrap over them. Pound them until about 1/2 inch thick. Coat each piece in flour then dip in eggs then bread crumbs. Heat 3 T. olive oil in a large, oven proof skillet.* When the oil is nice and hot, add the chicken and fry for 4 minutes on each side until crispy, only turning once.
Ladle spaghetti sauce over the chicken and place a slice of fresh mozzerella over each piece. Sprinkle with parmesan cheese. Bake for 15 minutes or until cheese is bubbly. Serve hot over spaghetti noodles.

*If you don't have an oven-proof skillet, just use a frying pan and transfer the chicken to a 9X13 baking dish.

Baked Potatoes-- The best way

Here is my new favorite way to bake a potato. I actually bake them on a rack on top of a cookie sheet rather than directly on the oven rack. It makes a mess of your oven racks otherwise. Here is the tutorial:
http://howtobakeapotato.com/

It is to basically clean the potatoes, poke with a fork to vent steam, roll them in olive oil and sprinkle with salt. Place on a rack in the oven at 350 for about 1 hour 15 minutes. Mine always need a little longer, an hour and a half. If they are golden brown, crispy, and puffed up a little, stick a fork in them to make sure they're soft inside.

Homemade Cream of Chicken Soup

I am no longer going to buy the canned stuff. I have tried to make homemade cream of chicken to use in recipes, but I've never really liked the result. This recipe is the best I've found. It yields 3 cups or about 2 cans worth of cream of Chicken soup. I like to use homemade chicken broth from when I make my shredded chicken from this.

Here is my favorite cream of chicken soup recipe from:

http://www.tammysrecipes.com/homemade_cream_chicken_soup

Yield:

3 cups (about 2 cans)

Ingredients:

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour (Can probably use cornstarch to make it GF)

Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
This recipe was featured in 10 Fabulous Foods We Make At Home (Not Buy!) :)

Preparation Time:

5 minutes

Cooking Time:

10-15 minutes

Tammy's Review:

I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

O'Henry's

1 c. sugar
1 c. corn syrup
1 c. peanut butter
1 c. salted peanuts
3 c. rice Krispies
6 oz milk chocolate chips
6 oz butterscotch chips

Bring sugar and corn syrup to a boil
Add peanut butter and peanuts, stir until melted
Add rice Krispies and mix well. Press into a buttered 9X13 pan. Pour chips on top and let melt a little and smooth over the top.

Peanut Butter Fingers

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2/3 c. peanut butter
1 t. vanilla
2 c. flour
1 t. soda
1/2 t. salt
2 c. oats
1 c. chocolate chips
preheat 350. Grease cookie sheet. Bake 20 minutes. Sprinkle chocolate chips on top.
Frosting:
1/2 c. powdered sugar
1/4 c. peanut butter
1/4 c. heated milk
Drizzle over all