Monday, July 20, 2009

Indian Grilled Chicken Marinated in Milk & Yogurt

This was a contest winner! Not by me, of course, but still, a winner!
All pictures courtesy of The Pioneer Woman.

You can take out the salt and pepper and it would be very healthy. You can even eliminate the milk, Nandita says, but it's 2% so that shouldn't be a big deal. Yogurt is so good for you. Also, if you think grilling outside is unhealthy (mom and dad) you can make this in the oven.

Recipe once again from the Pioneer Woman. Go here for more pics!

Indian Grilled Chicken Marinated in Milk/yogurt

Chicken pieces (whatever kind your family eats)- must have the bone and skin still on.
Plain yogurt
2% Milk
Garam Masala spice
Kosher Salt
Black Pepper
Marinate chicken OVERNIGHT in a mixture of all ingredients.

Heat grill to around 300-400 degrees.
Place chicken skin down on grill and bake for until internal temp is 140.
Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes.
Remove from grill and let it “rest” for at least 3 minutes.

Let me know how it turns out! I made it today with jsut some chicken thighs and it was deLIcious!

Summer Tomato Pasta Salad

Here is a salad you can do totally without sodium, just take out the parmesan cheese and olives. You can substitute small cubes of mozzarella cheese, but really, you don't even need it! It is delicious on its own!
Recipe from The Pioneer Woman Cooks. Go there for lots and lots of more mouth-watering pictures!
All pictures courtesy of The Pioneer Woman.

Sundried Tomato Pasta Salad
adapted from Ina Garten

Dressing (makes more than enough; spoon leftovers over a block of cream cheese and serve with crackers)
1 7-oz jar sundried tomatoes, drained
4 cloves garlic
3 tablespoons red wine vinegar
1 cup extra virgin olive oil

16 ounces corkscrew pasta
1 jar Kalamata or assorted olives
1 pint rip cherry tomatoes, halved
Several (10 to 15) basil leaves, chopped or julienne
1 1/2 cups freshly grated Parmesan cheese

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together.
Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese.