Sri Lankan Fish Curry

I found this recipe in a Southern Living magazine!!  So I had to try it out and I was impressed! It's a great Sri Lankan fish curry recipe and so simple to make.  

Prep time:  10 mins      Cook time: 15 mins 

Servings:  4

Ingredients

1 tbsp olive oil

3/4 tsp fennel seeds

1 small red onion, sliced

1 clove garlic, minced

1 cup (8 oz) grape tomatoes, halved

1/4 tsp turmeric

3/4 tsp dried basil

1/4 tsp cayenne pepper
1/4 tsp curry powder

1 tsp kosher salt

4 (1 lb) frozen fish filets (tilapia, flounder or cod) THAWED

1/4 cup coconut milk

1/2 cup milk

Directions

1.  Heat oil in a large skillet over medium-high heat.  Add fennel seeds and onion and cook 3 mins.  Add garlic, tomatoes, turmeric, basil, cayenne, curry powder, salt and 1/2 cup water and bring to a simmer.  Cook for 6-7 mins or until liquid is reduced by half.  

2. Put fish into sauce and reduce heat to medium-low, then cook for about 3 mins and turn fish over.  Add coconut milk and regular milk, stir sauce gently and bring to simmer.  Fish is done when it's opaque.

3.  Serve on rice with sauce.

Indian Tandoori Chicken

This is one of my favorite recipes for grilling chicken.  I first used this recipe about 6 yrs ago and I have used it over and over again!  The marinade is just amazing and gives makes the meat tender, juicy, and gives it an amazing red color.  I usually double this recipe.  Perfect for summer bbq's.  Enjoy!

Prep time:  30 mins      Cook time: 20 mins    Ready in: 7 hrs
Servings:  ~ 4

Ingredients
2lbs chicken (legs or thighs)
1 tsp salt
1 lemon juiced
1 1/4 cups plain yogurt
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 tsp grated ginger root
2 tsp garam masala
1 tsp cayenne pepper
1 tsp yellow food coloring
1 tsp red food coloring
2 tsps finely chopped cilantro
1 lemon, cut into wedges

Directions
1. Remove the skin from chicken, cut slits into them length wise.  Sprinkle both sides of chicken with salt and lemon juice.  Set aside for 20 minutes while preparing the marinade
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper.  Mix until smooth.  Stir in yellow and red food coloring.  Spread yogurt mixture over chicken. Cover and refrigerate for 6-24 hrs (the longer the better)
3. Preheat an outdoor grill to medium heat and lightly oil grill.
4.  Cook chicken on grill, medium to medium low until no longer pink and juices run clear.  Garnish with cilantro and lemon wedges.

Korean BBQ Ribs

This is an amazing BBQ recipe!  I tried this recipe for the first time this week and it was definitely a keeper.  The marinade is full of flavor and so easy to make.  Your neighbors will be jealous when they smell you grilling these ribs!! 

Prep time: 15mins      Cook time: 15mins     Ready in: 3hr 30mins
Servings: 4

Ingredients
3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones) or country ribs
Garnish: 1 green onion chopped and toasted sesame seeds

Directions
1) In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
2) Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
3) Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 6-8 minutes per side
4) Garnish with chopped green onion and toasted sesame seeds
5) Serve with white rice and steamed broccoli

If you use this recipe, please leave a comment and rate my recipe!  Thanks ☺

Yummy Chicken Enchiladas

 
I love this recipe.  I must say that the enchilada sauce is the best part!  Make your own filling if you have a good recipe...but definitely try the sauce!

Prep time: 1hr    Cook time: 30mins
Servings:  16 enchiladas

Ingredients:
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast cubed
Salt and pepper
2 teaspoons cumin powder
1 teaspoon Mexican Spice Blend (McCormick Hot Mexican-Style Chili Powder)
1 red onion, chopped
4 cloves garlic, minced
2 poblano peppers, diced
1 cup frozen corn, thawed
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas (Mission white corn tortillas)
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped
tomatoes

Ingredients for the sauce:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder (McCormick Hot Mexican-Style Chili Powder)
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
2 cloves garlic, minced
1/4 teaspoon onion salt
1 tbsp dark chocolate chips (Ghirardelli  60% cacao bittersweet chocolate chips)
salt to taste

Directions:
1. Season chicken with salt and pepper.  Add minced garlic, cumin powder, and Mexican chili powder and set aside.
2. Coat large saute pan with oil. Saute onions and peppers until tender.  Add chicken and cook over medium heat until fully cooked.
3.  Add canned tomatoes and frozen corn.  Cook covered over low heat while preparing enchilada sauce and preheat oven to 350 degree F.
4.  To make enchilada sauce:  Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.  Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth.  Ass chocolate chips and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
5. Dust the chicken mixture with flour to help set.  Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
6. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
7. Bake for 15 minutes in the oven until cheese melts
8. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

If you make these enchiladas, please leave a comment and rate my recipe☻