Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes! This Recipe Includes Affiliate Links, Which I Get Commision If You Make A Purchase, At No Extra Cost To You! < Back Tandoori Chicken Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 8 Level: Beginner About the Recipe Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes! This Recipe Includes Affiliate Links, Which I Get Commision If You Make A Purchase, At No Extra Cost To You! Ingredients 1 piece ginger minced 2 cloves garlic minced 1 teaspoon cumin 1 teaspoon cinnamon 1 teaspoon garam marsala 1 teaspoon ground coriander 1 teaspoon smoked paprika 1 tablespoon olive oil 1 cup plain yogurt 2 lbs chicken quarters Preparation What is tandoori chicken? Tandoori chicken is a dish attributed to Indian cuisine. It features chicken marinated in yogurt and spices. Traditionally, the chicken is then cooked in a tandoor. A tandoor is a clay oven. The heat comes from the bottom of the oven and roasts the chicken. In our version, we oven-bake it and it honestly tastes like something from a restaurant! Why you’ll love this recipe Healthy. Marinated in yogurt and roasted in the oven, tandoori chicken is a healthy way to cook chicken. Juicy and flavorful. Yogurt works well for tenderizing chicken and making it moist and juicy. The warm spices used in the marinade make the chicken super flavorful. Any chicken cut works. You can use any chicken cut for this recipe. Chicken thighs are perfect if you don’t mind fatty chicken. But if you are on a low-fat diet, chicken breasts will work just as well. What I love about this recipe is just how authentic it tastes. Sure, cooking it in a tandoor oven would make things complete but this oven-baked version tastes just as good! Ingredients needed This recipe calls for very simple ingredients and pantry spices. Besides the chicken itself, you’ll likely have everything on hand. Here is what you’ll need: Chicken. I prefer using chicken leg quarters for this recipe as they are fatty and super flavorful. You can also use a mix of chicken legs and drumsticks. Yogurt. Plain Greek yogurt to marinade the chicken and tenderize it. Ginger and garlic. Freshly minced. Fresh ginger and garlic give the chicken Asian notes and add great flavor to it. Use fewer or more garlic cloves depending on your preferences. Spices. The spice blend I prefer using for my tandoori chicken recipe consists of garam masala, cumin, cinnamon, ground coriander, and smoked paprika. While you can customize the spice blend for tandoori chicken, I recommend you never skip the garam masala as it gives the dish an authentic Indian feel. Olive oil. For the marinade. Salt. To taste. How to make tandoori chicken Besides marinating the chicken, this recipe calls for barely any hands-on time. The oven takes care of all the hard work! Ready to bake some chicken? Step 1- Prepare the marinade Add the yogurt to a mixing bowl. Add the spices, freshly minced ginger and garlic, and olive oil. Give the mixture a good mix. Step 2- Marinate the chicken Pat dry the chicken pieces and put them in the marinade. Mix well to get the chicken completely coated. Cover and marinade for up to 24 hours in the fridge. If you are in a hurry, let the chicken sit in the marinade for around 10 minutes. Step 3- Bake the chicken Preheat the oven to 200C/400F degrees. Line the wire racks with tin foil. Remove the chicken cuts from the yogurt mixture and shake off the excess marinade. Place the chicken on the wire rack. Bake for 25 to 30 minutes or until the chicken is nicely charred and cooked through. Allow the chicken to rest for 5 minutes and serve. What does tandoori chicken taste like? Tandoori chicken is juicy thanks to the yogurt marinade and earthy due to the Indian spices, ginger, and garlic. Cooked over high heat, authentic tandoori chicken is also smoky. This is why I like to add smoked paprika to the marinade to make up for the smokiness that the traditional cooking method provides. Tips to make the best recipe Use even-sized chicken pieces to ensure even cooking. For a fun twist on this chicken, shred it with two forks for pulled tandoori chicken. Don’t overcrowd the baking rack so that the chicken pieces brown well on all sides. Have a thermometer at hand. Remove the chicken from the oven as soon as it reads 165F in the thickest part of the chicken. Storage instructions To store: Leftovers can be stored in the refrigerator, covered, for up to five days. To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months. Reheating: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot. What to serve with tandoori chicken Jasmine rice Brown rice Naan Coconut rice Curry rice Frequently asked questions Is tandoori chicken healthy? Tandoori chicken is one of the healthiest chicken recipes to make. As the chicken is marinated in yogurt and then baked and not fried, it doesn’t contain a high amount of saturated fats. You can use chicken breasts to make tandoori chicken lower in fat and calories and higher in protein. What is the difference between grilled chicken and tandoori chicken? Tandoori chicken is traditionally made in a tandoor while the grilled chicken is cooked on a grill. You can make grilled chicken on a charcoal, electric, or gas grill. What is healthier tikka or tandoori chicken? Chicken tikka is another popular Indian dish that features yogurt-marinated chicken pieces. The pieces are threaded on skewers and then grilled or roasted. Unlike the tandoori chicken, chicken tikka is always made with boneless chicken. Chicken tikka and tandoori chicken are both healthy. It all depends on the type of chicken cuts used to make them. The healthiest version of both dishes is made with skinless chicken breast. In a mixing bowl, mix together all the ingredients, except for the chicken. Pat dry the chicken then add it to a large mixing bowl. Add in the marinade and mix very well, until all the chicken is completely coated. Either cover and marinate for up to one day, or if you are in a hurry, let it sit for 10 minutes at room temperature. Preheat the oven to 200C/400F. Place tin foil on two wire racks. Remove each piece of chicken from the bowl and shake off the excess marinade. Place them on the wire rack. Bake for 20-25 minutes, or until they begin to char around the edges. Allow the chicken to set for 5 minutes before serving. Notes TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months. TO REHEAT: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot. Previous Next

Easy lunch, dinner or late night snack with no guilt in site! < Back Easy Shrimp Scampi and Asparagus Prep Time: 10 minutes Cook Time: 10 min Serves: 4 Level: Beginner About the Recipe Ingredients Yield:4 servings 3 tablespoons butter 2 tablespoons extra-virgin olive oil 4-6 garlic cloves, minced ¾teaspoon kosher salt, or to taste 1/4teaspoon SlapYaMama Cajun Seasoning or to taste Freshly ground black pepper 1¾pounds large or extra-large shrimp, shelled Handful or 2 of fresh or unthawed Aspargus Cooked pasta or crusty bread Preparation Choose a frozen shrimp with the shell and tail still on, then shell and devein yourself. You can keep the tail or remove it. Shrimp still in the shell have more flavor and are cheaper. To ensure you’re getting the freshest shrimp possible, skip the seafood counter’s ice rink of thawing shrimp (it was originally frozen too, and how long have they been sitting there??) and go for a bag of flash-frozen shrimp so you can thaw yourself by soaking in a bowl of cool water for about 10 minutes. Try to buy a couple extra bags for future easy meals! Choose fresh garlic over the jarred stuff. I prefer to press mine instead of mincing. But use what you have! After garlic is minced put butter and oil in pan on medium low. Once melted, add garlic, cook until fragrant. Add shrimp and cook until pink, add the rest of the seasonings. Pull shrimp out cover with another plate or tin foil and set aside Put in asparagus, toss it around in all that butter seasoned goodness. Add more butter and seasonings if needed. Cover with a lid for about 2 mins Eat alone or serve over pasta or accompanied by crusty bread (or regular bread). Previous Next

I love scallop recipes and this one will quickly become one of your favorites. This is a lovely scallop sauté, very quick and easy to make. A perfect easy dinner recipe for any night of the week. < Back Scallops Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 4 Level: Beginner About the Recipe I love scallop recipes and this one will quickly become one of your favorites. This is a lovely scallop sauté, very quick and easy to make. A perfect easy dinner recipe for any night of the week. Ingredients 1 pound sea scallops, washed and dried thoroughly 1/2 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon black pepper, freshly ground 1 clove garlic 1 tablespoon fresh parsley, finely chopped 3 tablespoons lemon juice 2 tablespoons butter Preparation Of course scallops are not the most budget friendly dinner entree. You can choose to substitute bay scallops for the sea scallops called for and they will still be delicious. The sea scallops are much more tender though and really the right choice for this recipe. They are a real treat. This is a perfect seafood recipe for entertaining. It is also a great gluten free, low carb and diabetes recipe. It suits a lot of restrictive diets quite well. You can easily multiply the recipe to serve as many people as you need and it cooks up quickly, so no need to be in the kitchen all evening when you have guests. Instructions Heat a large skillet generously coated with cooking spray over medium-high heat. Add the scallops and cook, stirring frequently, for 8 minutes, or until golden brown. Remove to a serving platter and keep warm. In the same skillet, combine the lemon juice, butter, parsley, salt, paprika, pepper, and garlic. Cook, stirring until the butter is melted. Pour over the scallops. Variations: Bay scallops will work if you can’t get sea scallops, but the sea scallops are much better for this recipe. If using sea scallops, you can cut them into thirds or quarters if you prefer. I like the look of the whole scallops on the plate. Previous Next

A super simple way to prepare restaurant-quality artichokes! < Back Easy Baked Artichokes Prep Time: 5 Minutes Cook Time: 1 Hour Serves: 2 Level: Beginner About the Recipe A super simple way to prepare restaurant-quality artichokes! Ingredients 2 large Ocean Mist Farms' artichokes, rinsed and trimmed. 1 whole lemon (cut in half) 4 cloves garlic (slivered) 2 Tbsp. olive oil Sea salt to taste 4 sheets of heavy-duty foil wrap Preparation Preheat the oven to 425°F. Squeeze ½ a lemon on the top of each trimmed artichoke. Drizzle each artichoke with 1 tbsp. of olive oil (allowing oil to go in between artichoke leaves). Stuff two cloves of slivered garlic between leaves of each artichoke. Sprinkle each artichoke with salt and any other herbs, such as finely chopped rosemary or sage. Double wrap each artichoke with 2 layers of heavy duty foil. Sealing well on top by twisting and pinching foil packets. Place foil packets of artichokes in the oven and bake. Jumbo to large sized artichokes: Bake for 1 hour and 20 minutes medium sized artichokes: Bake for 1 hour. Remove Artichokes from the oven. When cool enough to handle, unwrap artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked artichoke and use as an edible bowl filled with your favorite soups, stews or dips. Previous Next

Add tangy zest to your breads and other baked treats with this gluten-free sourdough starter. Just a few ingredients and a week or so of nurturing bring you this exciting addition to your gluten-free baking world. Note: While we normally caution against using our Gluten-Free Measure for Measure Flour in recipes involving yeast, this starter recipe has been developed specifically for that flour and works just fine. That said, we don’t recommend substituting Measure for Measure in your own yeast bread or sourdough recipes. < Back Gluten Free Sourdough Starter Prep Time: 20 Minutes Cook Time: NA Serves: 1 ¼ cups starter Level: Beginner About the Recipe Ingredients 1 cup (120g) King Arthur Gluten-Free Measure for Measure Flour 1/2 cup + 1 tablespoon (128g) cool water Preparation Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Cover the bowl, and let the mixture rest overnight at room temperature. Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour. Days 3, 4, 5... Repeat the process from Day 2. Sometime between days 5 and 10, you'll notice that within several hours after feeding the starter will have grown in size to between 2 1/4 and 2 3/4 cups. At this point it's ready to use in your recipe. If it takes longer than this, simply keep repeating the once-a-day feeding process until it matures fully; bubbling nicely, and doubling in size within several hours after feeding. Previous Next

When you want fudge, and you also want peanut butter, this is the perfect solution! < Back Easy Peanut Butter Chocolate Fudge Prep Time: 5 minutes Cook Time: Serves: 8-10 Level: Beginner Ingredients 1 container chocolate frosting (traditional, not whipped) 1 small jar peanut butter, smooth or crunchy Preparation Place both ingredients in a bowl and heat in the microwave for one minute. Mix thoroughly until combined. Pour in a 9x9 pan lined with parchment paper. Cover and chill for at least one hour, or even better, overnight in the fridge. Cut into small bite size pieces. Quick and easy peasy! Previous Next

All-Around Excellent Herb Tomato Sauce for pizza, pasta sauce, marinara sauce. < Back Herb Tomato Sauce Prep Time: 15 minutes Cook Time: 1-3 hours Serves: Level: Beginner About the Recipe Ingredients 5 cups of tomato sauce 1 Tbsp. dried oregano 2/3 cups olive oil 1 Tbsp. dried basil1 tsp. of granulated garlic 1 tsp. dried rosemary, crushed Salt and pepper to taste Preparation Mix together the ingredients really well and let stand for several hours (of course you know that I use it immediately) to let the flavors blend. You don’t need to cook it. This sauce is good for pizzas, for dipping garlic bread sticks and for making Chicken Parmigiana among other things. This recipe makes a lot of sauce, but it stores well and if it is in the fridge you can whip together a pizza, or whatever, in just moments and yes, you can freeze it

This delicious creamy strawberry agua fresca will have your taste buds thinking you’re eating dessert! < Back Agua Fresca de Fresas con Crema (strawberries and cream) Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 15 Minutes Level: Beginner About the Recipe This delicious creamy strawberry agua fresca will have your taste buds thinking you’re eating dessert! Ingredients 2 1/2 pounds strawberries, hulled and diced, divided 2 cups water 1 (14 1/2 ounce) can sweetened condensed milk 1 (12 ounce) can evaporated milk 1 tablespoon vanilla 1/2 cup sugar, or as needed 3 cups ice cubes, or as needed Preparation Step 1 Place 2 pounds of the strawberries and water in a blender cup and blend until smooth. Step 2 Pour strawberry puree into a large pitcher. Add sweetened condensed milk, evaporated milk, and vanilla. Stir until well incorporated. Taste; add sugar, a little at a time, as needed. Step 3 Add ice cubes and stir. Gently stir in remaining 1/2 pound diced strawberries. Chill until ready to serve. Previous Next

This is placeholder text. To change this content, double-click on the element and click Change Content. < Back Festive Cake Prep Time: 20 Minutes Cook Time: 1 Hour Serves: 8 Servings Level: Intermediate About the Recipe This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Ingredients ingredient 1 ingredient 2 ingredient 3 ingredient 4 ingredient 5 ingredient 6 ingredient 7 ingredient 8 Preparation Step 1 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Step 2 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Step 3 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Step 4 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Previous Next

Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. < Back Homemade Apple Cider Prep Time: 20 Minutes Cook Time: 3 Hours Serves: 1/2 Gallon Level: Beginner About the Recipe Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. Ingredients 10-12 medium apples of choice, quartered 2 oranges, quartered 2 lemons, quartered 1 Tablespoon whole cloves 1 teaspoon ground nutmeg 1 teaspoon ground ginger 4 whole cinnamon sticks 1/4 heaping teaspoon ground allspice 10-12 Cups water (enough water to cover & leave 1-2 Inches of head space in the pot. I'm using a 7 quart Dutch oven 1 Cup packed brown sugar. May use more or less according to preferred taste. Preparation Remove stems from apples. Quarter whole apples, lemons & oranges leaving peels on and place into a Dutch oven. Add spices and water. Bring to a simmer using high heat. Reduce heat to medium low and cover. Simmer for 2 hours. After 2 hours mash fruit with a potato masher or mash fruit on the side of the pot with a wooden spoon. Cover and simmer for 1 more hour. Strain with a fine mesh strainer into a large bowl then place cheesecloth in strainer & re-strain. Add brown sugar to sweeten. Stir until dissolved. Serve warm or chilled. Previous Next

Layers of plump and juicy blueberries covered in a crumbly, buttery, nutty topping and piled high with vanilla ice cream or whipped cream (sigh...). This is my favorite crumble because: (1) it tastes incredible (2) it's not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble is so so easy to prepare! You don't have to blanch the fruit, or peel the skin, pit, or slice anything. It's done in 5 easy steps. < Back Blueberry Crumble Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 6 Level: Beginner Ingredients For the Filling: 2 to 2 1/4 pounds about 36 oz fresh blueberries, rinsed & well-drained 2 Tbsp lemon juice, freshly squeezed 1 tsp lemon zest, zest of 1 lemon 3 Tbsp all-purpose flour 1/4 cup granulated sugar 1 tsp ground cinnamon Ingredients for the Crumble Topping: 1 cup all-purpose flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp generous pinch of salt 8 Tbsp 1 stick cold, unsalted butter, diced ½ cup quick-cooking oats 1 cup sliced almonds, divided To Serve: Vanilla ice cream or whipped cream, optional Preparation Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside. In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish. In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas. Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake for 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day Previous Next

Classic graham cracker crust for your classic pie filling < Back Graham Cracker Crust Prep Time: 5 minutes Cook Time: 7-10 minutes Serves: 8 Level: Beginner Ingredients 1 ½ packages graham crackers (12 whole pieces) 6 tablespoons melted butter (not margarine or substitutes, they have too much water) ¼ cup white sugar, granulated Preparation Crush graham crackers. You can use a food processor, blender, or plastic baggie and a rolling pin (I use the plastic bag and rolling pin method because I don’t like the clean-up, but the other methods are faster.) Mix the butter and sugar in with the crushed graham crackers. This mixture will be crumbly and won’t hold together. That is good. Pour into an 8-9-inch pie tin and gently press into place with your fingers, following the shape of the pie tin. Try to make it as even as possible. Once it is evenly distributed, you can lightly press it with the bottom of a glass for uniformity, but don’t make it too compact. Bake it for about 7-10 minutes at 350°F. Let cool before adding pie filling. Previous Next