Sometimes it is nice to admit that you need help with exotic dishes. I came across this beautifully packaged spice mix that begged me to cook Tandoori using this easy to prep Indian Yogurt sauce mix in a one pot prep. I could not resist. I remember ordering this dish from restaurants in Nairobi over ten years ago, so I went for it. Before you prep make sure you have the Tandoori spice mix handy. The recipe comes on the box.
I first had this all American bread two days before my wedding day. My hubbie’s math teacher was hosting my mother and I for a night after a 10 hour trip up north. When we came downstairs for breakfast, she had fresh, sweet and delicious banana bread waiting for us. What a nice welcome to Fulton. I have kept this recipe ever since and I always share it with family and friends for breakfast, midmorning snack or afternoon tea.
It’s easy to make and can be made just before guests arrive.
½ cup shortening or butter
1 cup sugar
2 eggs well beaten
½ teason salt
½ cup butter milk or sour milk (milk plus 1 tsp vinegar)
1 tsp baking soda dissolved in the sour milk
2 cups flour – (I like to use the 100% stone ground whole wheat flour)
3 ripe bananas, mashed.
1/4 cup chocolate chips ( optional)
Cream or beat together the butter and sugar. In a cup beat eggs and salt. Add to creamed sugar. Add sour milk/ butter milk and baking soda. Mix well. Add flour and mix. Stir in the bananas and optional items on hand. I added chocolate chips in this one.
Meanwhile heat oven to 350°F.
Grease bottom of baking dish or loaf pan. Pour batter into dish or pan and bake for 50-60 min. Insert toothpick and if clean when removed, the banana bread is ready.
Make this and share. It keeps well in your refrigerator if, you don’t finish eating it in one seating.
My inspiration usually comes from different places. In 2010, I visited the Akin’s Natural Food Store and found the Delicious Living Magazine July 2010. Okay you know I was hooked on this one. The magazine itself sounds edible.
On pg. 35, I found two delightful recipes: Oven-Fried Chicken. and Oatmeal Coconut Chocolate- Chip Cookie.
Chicken that was not deep friend and a Chocolate and Coconut dessert. Mmmmhhhh! You surely cannot go wrong.
Word of Caution
You need two days needed to prepare and cook this meal. We found out the hard way. Just as we were getting ready to cook this meal Sunday night, we found out about that we had to marinate the chicken overnight.
- 1 1/2 cups of low-fat butter milk
- 2 teaspoons sea salt, divided (used regular salt)
- 1/2 cup coarsely grated onion ( used a finely chopped whole medium onion)
- 1 teaspoon black pepper, divided
- 2 1/4 teaspoon dry mustard
- 2 tablespoon white vinegar
- 2 skinless, bone in chicken breast
- 4 skinless bone in chicken thighs ( used 6 pieces of skinless, boneless chicken breasts)
- 1 cup of panko or plain bread crumbs ( used the plain bread crumbs) also had a hard time with this word, crumps, crambs, cramps, oh! what is it?
- 3/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- canola oil cooking spray.
A day before cooking. Make the chicken marinade.
So, In a large container, whisk together buttermilk, 1 1/2 teaspoon salt, finely chopped onion, 3/4 teaspoon pepper, dry mustard, and vinegar. Add chicken. Cover and refrigerate overnight.
Day of cooking
Preheat Oven to 425ºF. Combine bread crumbs, paprika, remaining 1/2 teaspoon of salt
and 1/4 teaspoon pepper in a shallow dish. Crush thyme with fingers and add to bread crumbs mixture.
Remove chicken from marinade, scraping off excess (shaking was sufficient). Dredge the chicken in bread crumbs mixture and coat the chicken on all sides with cooking spray.
Place chicken, on baking rack ( or foil) placed in a rimmed backing dish. Bake until cooked through, 35-40 minutes.
Chicken should be cooked at 165ºF on the thermometer and looks golden brown when done.
We enjoyed this lovely chicken with Masala noodles ( akin to Ramen noodles) from the Indian store and mix of corn and peas.
Is that a scrumplicious meal or what?
I was about to go pick cake for a birthday treat when I thought, why not turn it up a notch? Why not get pizza? So, I drove on to Papa Murphy’s where they guarantee a fresh pizza with ingredients of your choice, made right before your eyes.
The trick is, you have to take the pizza home and bake it. I thought that was a really nice idea. When I got home, I was surprised to find that the pizza was quite a hit. The birthday boy was besides himself. Cake, who needs cake?
So, there you go! Check out this 14″ delight! (yes! we measured). Get the pizza and make it an experience your family will never forget! $4.99 plus tax, (when I got it) makes it a pretty good deal for Friday night or that busy Monday night when you are too exhausted to cook. Check the website, enter your zip code and get coupons for your area.
Two weeks ago, we discovered a dish that is very similar to one of our favorites:- Tamale Pie! (p83, Sandra Lee, Semi Homemade, slow cooker recipes). It is the spicy chicken casserole with corn bread dish (p222 of the Favorite Brand Name 3 books in one).
We of course made it “our own” by introducing “home made” ingredients and using frozen rather than canned goods and making the Taco Seasoning from scratch from another of our cook book collections. We loved it so much we decided to share it. So, here it is!
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 envelope/1oz taco seasoning- (we made our own- recipe in another section)
- 1 can black beans- made our own- (cooked dry black beans as per package instructions)
- 1 can diced tomatoes, drained- (used 4 fresh roma tomatoes)
- 1 can Mexican style corn, drained- (used frozen corn)
- 1 can diced mild green chilies, drained- (used fresh from our kitchen garden)
- 1/2 cup mild salsa
- 1 box of corn bread mix-use recipe on box
- 1/2 cup cheddar cheese
- 1/4 cup chopped red bell pepper
How to make it
1. Prepare oven to 350F degrees. Spray 2-quart casserole with non stick cooking spray. Set aside.
2. Heat oil in large skillet over medium heat. Cook chicken thoroughly.
3. Sprinkle taco seasoning over chicken in the skillet. Add black beans, tomatoes, corn, chilies and salsa, stir until well blended.
- Transfer to prepared casserole dish.
4. Prepare cornbread mix as per package directions. (add cheddar cheese and red bell pepper)
5. Bake 30 minutes or until corn bread topping is brown.
Here it is! Simply Scrumplicious! 10/10