Tandoori Chicken Skewers

The Best Grilled Tandoori Chicken Skewers

Whole and Heavenly Oven https://wholeandheavenlyoven.com/2019/07/15/the-best-grilled-tandoori-chicken-skewers/

Ingredients

Tandoori Chicken1 cup plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 lbs boneless skinless chicken thighs, cut into 2-in pieces

Tzatziki Sauce1-1/2 cups plain yogurt
1/2 cup minced fresh cucumber
2 tablespoons lemon juice
1 clove minced garlic
2 tablespoons fresh minced parsley
2 tablespoons fresh minced mint
Salt and pepper to taste

Instructions

Tandoori ChickenIn a large bowl, whisk yogurt garlic, ginger, all the spices and season with salt and pepper to taste. Place chicken cubes in marinade toss until they're evenly submerged in the marinade. Cover with plastic wrap and marinade chicken in fridge at least 2 hours or overnight.
Once chicken is done marinating, remove from marinade and pat dry. Discard marinade. Thread chicken onto wooden skewers. (for best results, soak skewers in water 10-15 minutes to prevent them from breaking while grilling)
Grill tandoori chicken over medium-high heat 4-5 minutes on each side, turning occasionally until chicken registers 165F, about 8-10 minutes of cook time total. Keep chicken warm.
Alternatively if you don't have access to a grill: in a large skillet, pan sear the skewers in 1-2 tablespoons vegetable oil, turning occasionally until chicken is browned and registers 165F.

Black Bean Tacos

Black Bean Tacos

Source: Love and Lemons: https://www.loveandlemons.com/black-bean-tacos/


Ingredients
2 tablespoons oil
½ medium white onion, diced
1 jalapeño pepper, diced
3 garlic cloves, chopped
1 teaspoon sea salt
1½ tablespoons Taco Seasoning
Pinch cayenne pepper, optional
3 cups cooked black beans, drained and rinsed, reserve ½ cup bean liquid
1 tablespoon fresh lime juice, plus wedges for serving
6 to 8 tortillas, warmed

For toppingPickled Cabbage

Cilantro Lime Crema
Cotija cheese
Sliced jalapeño peppers
Fresh cilantro
Cook ModePrevent your screen from going dark

Instructions
Heat the avocado oil in a medium pot or large skillet over medium heat. Add the onion, jalapeño, garlic, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
Stir in the taco seasoning and cayenne, if using, and cook for 1 minute. Add the beans and ¼ cup of the reserved bean liquid and cook for 5 to 8 minutes, or until the vegetables are totally soft and the mixture is thick. If the pan becomes dry, add the remaining ¼ cup bean liquid.
Mash some of the beans with the back of a wooden spoon to make the mixture lightly creamy. Stir in the lime juice and season to taste.

Assemble tacos in the tortillas with the beans, pickled cabbage, crema, Cotija cheese, jalapeños, and cilantro.

Sheet Pan Panini

Sheet Pan Panini

Source: Plandy Mandy

Panini:

6 slices Havarti 

6 slices Swiss 

16oz turkey lunch meat *optional 

12oz bacon strips cooked 

6 tbsp chive & onion cream cheese 

12 slices sourdough bread butter lettuce 

2 roma tomatoes, sliced *aioli spread 

Aioli: 3 tbsp dijon mustard 3 tbsp mayo 2 tsp honey 1/2 tsp lemon juice 1/2 tsp pepper 1/2 tsp salt

 1. Open face 2 sourdough slices 2. on one side spread 1 tbsp cream cheese, 1 slice havarti, & bacon slices. 3.on the other side lay 1 slice swiss & turkey slices 4.bake at 400 for 10 min 5.lose sandwiches, then broil each side for 3 min to create a good crisp 6.add lettuce, tomato, and aioli to inside of sandwiches.

One Pot Spaghetti and Meatballs

One Pot Spaghetti & Meatballs 

Source: Hollie Evelyn on Instagram

Spaghetti


12 meatballs


2 tins chopped tomatoes


5 tbsp tomato paste


5 garlic cloves, minced

handful of cherry tomatoes

2 onions, finely diced


1 stick celery, finely chopped


1 tbsp red pesto


Handful fresh basil
750ml beef stock or broth (plus extra if needed)
Olive oil
Pinch sugar + salt

How to make it:
1.Heat olive oil in a large pan, add meatballs + brown until golden (not cooked through). You can then sauté the onions, or skip straight to the next step.

2.Push meatballs to the side, add spaghetti + all other ingredients straight into the pan.

3.Cover with a lid and cook on a medium heat, stirring often so pasta doesn’t stick.
👉Keep an eye on liquid and top up with stock/water if needed.

4.Once pasta + meatballs are cooked through, finish with basil and a grating of cheese!
The easiest, sauciest, most flavour-packed pasta you’ll ever make.

Save this one-pan wonder for your next weeknight dinner
👯 Tag someone who’d demolish this whole pan with you

Orange Chicken

Austin loves Orange Chicken and we are going to upgrade from the freezer orange chicken and make ours from scratch!

Orange Chicken
Source: Modern Honey

Ingredients

Chicken:▢4 Boneless Skinless Chicken Breasts cut into bite-size pieces
▢3 Eggs whisked
▢1/3 cup Cornstarch
▢1/3 cup Flour
▢Salt
▢Oil for frying

Orange Chicken Sauce:▢1 cup Orange Juice
▢1/2 cup Sugar
▢2 Tablespoons Rice Vinegar or White Vinegar
▢2 Tablespoons Soy Sauce use tamari for a gluten-free dish
▢1/4 teaspoon Ginger
▢1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
▢1/2 teaspoon Red Chili Flakes
▢Orange Zest from 1 orange
▢1 Tablespoon Cornstarch
▢


Garnish:▢Green Onions
▢Orange Zest

Instructions
To make orange sauce:

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
To make chicken:
Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
Whisk eggs in shallow dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.

From: Easy Peasy Meals

Freezing Orange Chicken:

• Cook your chicken and let cool completely. When cooled place in a gallon sized freezer bag.
• Place uncooked sauce into labeled gallon sized bag. Remove all the air.
• Add the sauce bag into the chicken bag to help prevent them from getting separated. Place in your freezer for 3 to 4 months.

Reheating: 

• Place frozen orange sauce mix into a pot of boiling water. Stir continuously, then reduce heat to low and simmer 1 to 2 minutes or until sauce thickens up.
• Preheat oven to 350°F. Place frozen chicken on a greased or parchment lined baking sheet.
• Bake for 12-15 minutes until chicken is fully heated through.
• Pour sauce over chicken and serve with chopped green onions if using.

Bean and Cheese Enchiladas

Bean and Cheese Enchiladas

Source: Oh, Sweet Basil

Ingredients: 
1 Can Refried Beans, 16 ounces
▢1 teaspoon Cumin
▢1/2 teaspoon Chili Powder
▢2/3 Cup Cheddar Cheese
▢6 Flour Tortillas

For the Sauce

▢1 Can Red Enchilada Sauce, 10-16 ounces
▢1/2 teaspoon Cumin
▢1/4 teaspoon Chili Powder
▢1/4 Cup Sour Cream
▢1 ½ Cup Cheddar Cheese, shredded


Instructions

For the Bean Mixture

In a medium bowl, combine the beans, seasonings and cheese until smooth.
1 Can Refried Beans,1 teaspoon Cumin,1/2 teaspoon Chili Powder,2/3 Cup Cheddar Cheese
Add a dollop or two to each tortilla and roll closed.
6 Flour Tortillas

For the SauceWhisk together the enchilada sauce, seasonings and sour cream.
1 Can Red Enchilada Sauce,1/4 Cup Sour Cream,1/2 teaspoon Cumin,1/4 teaspoon Chili Powder

For the EnchiladasPreheat the oven to 350 degrees F.
Spoon 1/3 cup of the enchilada sauce in the bottom of an 9×13 inch baking dish.


Place the enchiladas seam side down and top with the remaining sauce and cheese.
1 ½ Cup Cheddar Cheese
Bake for 30 minutes and enjoy.

OR 
Assemble without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F for about 45 minutes.

Salsa Verde Enchiladas

These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. 
*I went to look for this recipe and couldn't find it and almost panicked. How could I not have posted this? I've made it 100 times. Thankfully it was stuck in my drafts from September 5, 2020. Here I am almost 5 years later adding it (by request of Austin) to our meal plan. (Note, Austin actually has requested the taquito version of this where you put the filling in a tortilla and crisp it in the oven. We will have it for dinner and then he will pack it for his coop lunch.)



Easy Salsa Verde Chicken Enchiladas

Source: Inspired Taste



Ingredients:
1 teaspoon oil
2 garlic cloves, minced
2 cups (16 ounces) salsa verde
1/2 cup sour cream
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
2 cups shredded cooked chicken
1 cup shredded cheddar or Mexican cheese blend
8 flour tortillas


Directions: 
Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.

Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.

Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.

Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

Note: I usually double this recipe and either freeze the extra sauce for an easy fast meal or assemble flauta/taquitos and freeze those for an extra freezer meal.