Poultry

Shortcut Instant Pot Butter Chicken

February 28, 2018 10 Comments

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

I’m sending an SOS for comfort food. So are my kids. We’re all in the thick of the under-the-weather situation that winter brings us and I need a reprieve, even if only in for a moment, and only in the form of food. I’ll take it. Also, please tell Spring I need her to come desperately, kthxbye.

But really, butter chicken is a staple in my house. My kids request it weekly and it’s one of the first meals I ever made for The Mister, at his request. Of course I didn’t know what I was doing when I made it that very first time and watched in horror as the cream separated. These days, it’s a different story. It’s rich, creamy, familiar, comforting, but its preparation is no longer traditional. If you’ve come here looking for a very traditional recipe, with marinated chicken bells and whistles, this is not it. There are many butter chicken purists in this world. I am not one of them. I am, however, a flavor purist. So I assure you, what this butter chicken lacks in tradition, it makes up for more with taste.

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

This butter chicken is for the lazy cook (me), the person who can’t plan ahead (also me), and the person who wants a fast, easy, and repeat meal (hi, still here). In fact, this butter chicken is a 25-minute meal that is for the person who claims they lack creativity but still want takeout type Indian food. Yep, I timed myself, from start to finish and it took me a whole 25 minutes, including chopping, peeling, and cleaning up. Also bonus- the list of ingredients are minimal and you can find them at most stores. It’s THAT kinda meal. And finally, its made in the Instant Pot so no babysitting required. Those of you who prefer the stovetop way, I’ve got you covered too.

Butter chicken is the stuff that is always, and I mean ALWAYS, present at Indian restaurant buffets. And I don’t even know the origin. All I know is that I didn’t grow up with it. It was a discovery in my mid-twenties because I’d been living under a rock but it was love at first bite (see what I did there?). I thought it was a dish that could only be made at restaurants so I never attempted it. Also, I looked at the list of ingredients and didn’t even *want* to attempt it. But attempt it I did, in the days when I couldn’t just go to the grocery store and buy a jar of garam masala. I ground my own, which just became a habit but am 100% okay with grabbing a jar off the shelf, in the name of an easier dinner making situation.

Here’s the thing though. I’m often disappointed at how unflavorful butter chicken turns out when you order it. The color looks about right but the layers of spice, mingling with the slight hint of sweetness is just never the right combo. It’s either too spicy or too sweet or too neither. So much so that I decided life without a good butter chicken was unsustainable in my butter chicken loving household. By which I mean, my children request I make it every. single. week. That and the creamiest instant pot mac and cheese. Thank you, children, for picking instant pot meals. I’m more of a easy rogan josh kinda girl, also whole30/paleo compliant!

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

So, this butter chicken has:

√ a silky, creamy, luscious, tomato cream sauce, making it the perfect gateway food to Indian food (if you haven’t tried Indian food yet. Also, why the heck not????). you

√ succulent, tender pieces of chicken, which is true lazy cook fashion, haven’t been marinated and taste every bit as good, if not even better (but I won’t tell if you don’t)

√ very little hands on the stove/pressure cooker to the table time, giving me more time to do things like play a round of Uno with the kids (or latest gaming obsession)

√ the ideal mopablity for soft, fresh naan (want me to do a recipe soon?) OR rice, you pick. Or if you want to go all out non-traditional, eat both simultaneously!

√ perfect color transition into spring with that pop of orangey goodness, but still maintaining the rich, comforty flavors and textures we crave in wintertime (can you tell I’m channeling spring with all my might?)

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

Did I mention that with a little bit of creativity, you can make this butter chicken totally whole30/paleo compliant? Why? Because that’s adaptability is how I survive. Also, it’s one of the best ways that I can feel like I’m winning at life. So adapt away.

*For whole30/paleo: use avocado/olive oil/ghee to cook the onions. Omit the honey totally for whole30 (still delicious) but keep for paleo, and use full fat coconut milk in place of the cream. Finish with a tablespoon of melted ghee instead of butter. Consume with cauliflower rice!*

Shortcut Instant Pot Indian Butter Chicken| Manna & Spice

Shortcut Instant Pot Butter Chicken

★★★★★ 4.7 from 3 reviews

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4-6 1x

Scale

Ingredients

1 tbsp neutral oil of choice (olive/avocado/ghee for whole30/paleo)
1 medium onion, peeled and diced
1/2 tbsp minced garlic (1–2 medium cloves)
1/2 tbsp minced ginger (1 inch piece peeled and minced)
1 tsp garam masala
1/2 tsp turmeric
2 tsp kosher salt (up to 1/2 tsp more if adjusted for taste)
1/2 to 1 tsp cayenne pepper (less for milder sauce)
1 1/2 tbsp honey (omit for whole30)
1/4 cup concentrated tomato paste
2 cups crushed tomatoes
1/2 cup water
1 lb cubed boneless, skinless chicken breast
1 1/2 cup heavy whipping cream (full fat coconut milk for whole30/paleo)
1 tbsp butter to finish (use ghee for whole30)
cilantro and 1 tbsp of extra heavy whipping cream for garnish

Instructions

On the high saute function, heat oil in the liner pan. Add onions, garlic, and ginger and saute for 1 minute, until fragrant and onion is soft.
Add garam masala, turmeric, salt, and cayenne pepper. Sautee quickly and add chicken. Stir to coat chicken. Add tomato paste and crushed tomatoes. slowly add water, scraping the bottom of the pot with a spoon to entire there are no bits of tomato stuck to the liner. Stir in honey, if using.
Cover with lid, making sure vent is turned to sealing function. Use the HIGH POULTRY function and set cook time to 15 minutes. Once done cooking, vent pressure immediately.
Change to medium/normal saute function and stir in heavy whipping cream and bring to a simmer. Simmer for 5 minutes, adding up to 1/4 cup additional water if you need to thin the sauce out. Stir in butter/ghee until melted and turn off Instant Pot. Garnish with cilantro and whipping cream.
Serve hot with naan and/or basmati rice.
STOVETOP DIRECTIONS- Heat oil in a pot , on medium heat. Add onions, garlic, and ginger and saute for 1 minute, until fragrant and onion is soft.
Add garam masala, turmeric, salt, and cayenne pepper. Sautee quickly and add chicken. Stir to coat chicken. Add tomato paste and crushed tomatoes. slowly add water, scraping the bottom of the pot with a spoon to entire there are no bits of tomato stuck to the liner. Stir in honey, if using.
Cover with lid and simmer on low heat for 30 minutes, stirring occasionally. You’ll need more water, up to 2 cups more water to prevent the mixture from burning.
Remove lid and stir in heavy whipping cream and bring to a simmer. Simmer for 15 minutes, adding up to 1/2 cup additional water if you need to thin the sauce out. Stir in butter/ghee until melted and turn off Instant Pot. Garish with cilantro and whipping cream.
Serve hot with naan and/or basmati rice.[/br]

Ultimate Orange Chicken Meatballs

February 22, 2018 Leave a Comment

This post was supposed to go up earlier this week, as is the common theme, which is a casualty of #momlife. The kids are on break this week, apparently a thing ALL of New England does in February, so we headed back to the Midwest. I was fully prepared with my pipedream of writing during the flight back to Boston but there’s something to be said about being stuck on a full airplane, at the gate, watching the Emoji movie because that’s the only way I could keep my kids from playing that game where they try to rip each other’s eyeballs out of their sockets. It didn’t end there. We ended up having to get off the plane- daunting with four kids- and then getting back on a little while later, after having to sit in the runway for a few hours- I just wanted to hurry up and get home and sink into my pajamas, a bunch of chinese takeout and Netflix.

Specifically, orange chicken- my most favorite chinese takeout dish ever- – the one with all the crispy bits of fried chicken perfection, glazed with the most delicious sweet, tangy, orangey sauce. I also rarely order it because it’s a little too indulgent. But it shouldn’t have to be, which is why I’ve been on a mission for the last year to give this indulgent classic a healthier, fresh ingredient list makeover, like my eggroll in a bowl or beef & broccoli, without skimping on the flavor. No added sugar would be a plus.

What I ended up with is even better than what I expected my iteration of orange chicken to be. I mean, think about it. These orange chicken meatballs are:

√ Flavorful, without the bloat inducing soy sauce. Or use soy sauce if you’re not into the whole whole30/paleo thing. I’ll stick to my beloved coconut aminos because I’m that person. Also, have you tried my cashew chicken stir-fry?

√ Unfried but still have every bit of that crispy bite with the crunch that satisfies you.

√ Sweet and tangy without using sweeteners, but feel free to use honey if you want to add a layer of richness. No judgement from me!

I swapped out frying battered pieces of chicken for ground chicken meatballs, with mixing in potato starch to keep the meatballs whole30 and paleo compliant. Or use cornstarch with the same results. The starch not only binds the meatballs but creates a crispy, browned exterior, which is sometimes just what I need/want/must have if I’m ordering takeout. I also swapped out the soy sauce with coconut aminos because I can still have this while I’m doing a round of whole30 or continuing to eat paleo; it adds to my menu and also gives me options for delicious bites.

Now let’s talk about my unconventional way to sweeten the sauce without actually using sugar or honey: balsamic vinegar and orange juice. With orange chicken, the balsamic vinegar compliments the tangy profile of orange juice. This a major trust exercise because why would you add balsamic vinegar in chinese takeout? But when it’s reduced, it becomes this syrupy goodness that makes everything it touches sweeter, without adding anything else. Seriously, just trust me. Combined with the fruitiness of fresh orange juice, the balsamic vinegar adds body to the sauce. Pro tip- zest the orange BEFORE you squeeze the juice out. I’ve done it the other way around in the past and it ain’t pretty. And when you’re zesting, just zest until you see the pith (white part of the orange). The pith is what makes citrus rind bitter so please, leave that behind.

The versatility of these orange chicken meatballs are totally me living my best life right now. They can be:

√ The perfect make ahead meal. Cook the meatballs, make the sauce and store each separately, in an airtight container in the freezer for up to 4 months. When you’re ready to eat them, simply thaw, heat and toss the meatballs in the sauce, thinning out the sauce if needed.

√ Served as the protein in a meal OR as an appetizer. That’s right. Put a toothpick in each meatball and serve as a bite-size, fun appetizer that’s both perfect as a make ahead sort of situation and portable. Your guests will thank you. And so will I.

√ Eaten by themselves- read, hovering over the stove, back to toward the kids so they can’t see you. That’s the real mom position when eating. Or serve with rice/cauliflower rice if you want to be nice and share. Maybe even atop lo mein style noodles in lieu of spaghetti and meatballs? I might be onto something here!

Did I mention that these are kid-friendly? Because apparently, if it’s in the shape of a ball, kids think you can play with your food and will eat them up. And for that reason, I made the meatballs on the smaller side- little fingers and little hands deserve a little bit of comfort too!

Ultimate Orange Chicken Meatballs

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 22-23 meatballs 1x

Scale

Ingredients

For the meatballs:
1 lb ground chicken breast
1 tsp ginger, grated
1 tsp garlic, minced
1/4 tsp crushed red pepper or more if desired
1/2 tsp kosher salt (omit if using soy sauce)
3 tbsp coconut aminos (or soy sauce)
4 tbsp potato starch/arrowroot powder (or cornstarch)+ more as needed
2 stalks green onion, sliced finely (white and green parts)
1 egg, beaten
2 tbsp neutral oil like avocado oil (more if cooking meatballs in batches)
For the sauce;
zest of one orange or 1 tbsp
1 cup orange juice (3 oranges)
1/2 tsp crushed red pepper or more to taste
1 tsp sesame oil
2 tbsp white vinegar
1 tsp garlic, minced
1 tsp ginger, grated
2 tbsp balsamic vinegar
1 cup chicken broth (more if you like a thinner sauce)
1 tbsp potato starch/arrowroot/cornstarch dissolved in 2 tbsp cold water
sesame seeds for garnish

Instructions

In a large bowl, combine all the ingredients, except the oil for the meatballs and mix well. Add 1 tsp potato starch/arrowroot/cornstarch at a time if the mixture is too wet.
Wet hands with warm water or oil. Roll out golfball sized meatballs. For uniform size, scoop out with a tablespoon measuring spoon and roll until round, smooth ball forms. Set aside.
Heat 1 tbsp oil in a large skillet, over medium heat. Cook meatballs, 3-4 minutes on each side, until browned and fully cooked. Cover and set aside. Repeat, adding 1 tbsp each time you cook another batch of meatballs, until all meatballs are cooked.
In a medium saucepan, heat sesame oil over medium heat. Add ginger and garlic and sautee for 30 seconds. Add remaining ingredients, except for the potato starch/arrowroot/cornstarch mixture. Bring to a boil over medium heat. Let cook for 6-7 minutes, until sauce thickens and reduces. Add more broth if the sauce becomes too thick. Reduce heat to low and whisk in potato starch/arrowroot/cornstarch mixture. Remove from heat. The sauce should coat the back of a wooden spoon and have a slight sheen to it.
Toss meatballs in sauce. If sauce becomes too thick after adding meatballs, return to low heat and stir in 1/2 cup chicken broth at a time, until sauce has desired consistency. Garnish with sesame seeds.
Serve with white rice or cauliflower rice or as a stand alone appetizer.

Instant Pot Chicken Meatball+Kale Soup

January 24, 2017 Leave a Comment

2017 has already been a year of firsts for me. I’ve ventured outside my comfort zone in an effort to be more open minded about things I’d written off. Like kale and pressure cookers. And a redoux of the chicken soup I’ve been making for years to turn into a chicken meatball+kale soup. What is even happening in here?

As a college student, I imagined adults in the real world to do things like change out of their pajamas before noon and eat weird looking vegetables like kale. I, on the other hand, was perfectly content with eating things like noodles in a cup, while in my pajamas at 2 PM and writing papers. Noodles in a cup > kale. Until now. After this chicken meatball and kale soup, I’m finally winning this adulting thing. Finally, redemption from the years of showing up at my kids’ school carpool lane with mysterious stains on my shirt and disheveled everything- I’ve turned into a fully fledged adult who eats kale. I’ve even redeemed myself from my irrational phobia of pressure cookers.

When I first got married, we got a pressure cooker as a wedding gift. Within two months, and the first time using it- because why should you ACTUALLY know how to properly operate said gadget?- I tried to open the pressure cooker without releasing the pressure, tugged at the handles and the pressure release valve, and then watched in horror as the pressure came full force and painted a giant yellow circle on my kitchen ceiling. I looked at that yellow stain every single day while The Mister and I lived in that apartment and swore off pressure cookers. Pressure cooking? errrrmmmm, no thanks to that yellow stain redoux. I got by with a little help from the stove, slow cooker, and oven.

P.S. We didn’t get our deposit back for that apartment.

Fast forward to a decade later where I’ve watched the Instant Pot grow in popularity for the last few years and I finally caved and got one on sale a couple of months ago. And then I stared at the box and gave myself a pep talk- I may have had repressed fear and anxiety from the yellow stain incident. Out came the pressure cooker and as my inaugural dish, I made gumbo with 15 minutes of hands-on time. This pressure cooker’s game is strong. I have learned a few things over the two months that I’ve been using the Instant Pot:

The cooking time listed in recipes is how long it takes for the food to cook AFTER coming to pressure. The pressure cooker may take anywhere from 10 to 40 minutes before actually coming to pressure. All of this depends on the amount of liquid in the cooker and how long it takes to heat up. I like to either add hot liquid to speed up the process or keep the pot on the sautee program so the liquid heats up faster and the contents come to pressure faster.
If I’m cooking vegetables, I prefer to do a quick release to stop the vegetables from overcooking. I use this rule for soups or stews with meat and vegetables as well. There should be enough liquid in the soup to keep the meat moist after a quick release.
The Instant Pot, while convenient, is not a replacement for the stove, slow cooker, or oven. I still prefer my roasts slow cooked, like corned beef. They retain so much more flavor from breaking the connective tissue slowly. There are others who swear by it and abandon all their other appliances.
Liquid doesn’t evaporate in the Instant Pot the way it does in a slow cooker or on the stove so if you add 5 cups of broth, you’ll end up with 5 cups of broth at the end. You’ll probably have to add 1-2 cups additional liquid if you follow the recipe stovetop/slow cooker.

If I were to use one word to describe this soup, I would say TENDER.

KALE: Fibrous kale becomes meltingly tender- I’ve decided that this is my favorite way to cook kale. The trick is to remove all stems and chop the kale leaves into bite size pieces so that when the soup cooks, all the fibers break down and the bitterness mellows out too. I used tuscan//lacinato//dinosaur kale for its mellow flavor compared to its counterpart, curly kale because 50 cents a bunch is too good of a deal to say no. You can still use curly kale with the same results. If you like your kale to have a hardier and stronger flavor, you can add it in after the soup cooks too.

CHICKEN MEATBALLS: Let me tell you again, TENDER. TENDER. TENDER. These have to be some of the most tender meatballs I’ve ever had. Can you say TENDER? I used a slight modification of my italian chicken sausage recipe to make the meatballs whole30 compliant. You can also use pre-made italian sausage with the casings removed and rolled into meatballs for a shortcut because life happens and sometimes you have to roll with it. Use a tablespoon and roll the sausage mixture into balls and drop into the broth. I got 32 meatballs.

MIREPOIX: Can we say veggies galore? The combination of chopped onion, celery and carrots is enough to bulk up any soup. Since this soup is a light broth-based soup, I love the addition of extra vegetables. I always have these three ingredients stocked because you can use in so many soups and fillings, like pot pie. You can get these veggies pre-chopped too, if you’re looking to cut down on prep time.

I like to use low-sodium vegetable stock as my soup base because it tends to have sweet undertones which highlights the sweetness of the carrots and meatballs. Chicken stock will have more savory undertones but will work just as well.

I like the addition of a beaten egg at the end, while the soup is simmering on sautee for 2 minutes. It reminds me of egg drop soup and it adds texture and more protein to the soup. You can easily skip this step if eggs aren’t your thang but they’re very much in my top 5 faves like breakfast enchiladas. Feel free to sprinkle grated parm at the end for extra flavor- my kids love it this way!

Instant Pot Chicken Meatball+Kale Soup

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 1x

Scale

Ingredients

For the meatballs:

1 ½ lbs. ground chicken breast
2 tbsp. arrowroot powder or ¼ cup panko breadcrumbs
1 tsp. salt
1 tsp. pepper
½ tsp. crushed red pepper (optional)
1 tsp. garlic powder
1 tsp. onion powder
½ tbsp. dried oregano
½ tbsp. basil
2 tbsp. nutritional yeast or grated Parmesan cheese

For soup:

6 cups low sodium vegetable stock
4 celery stalks, diced
2 medium onions, diced
3 medium carrots, peeled and diced
1 bunch kale, coarsely chopped
2 tsp. thyme
2 garlic cloves, minced
2 tsp. salt (or to taste)
½ tsp. crushed red pepper (or to taste)
2 tbsp. olive oil
2 eggs, beaten (optional)

Instructions

INSTANT POT DIRECTIONS

MAKE THE SOUP BASE: On the HIGH SAUTEE setting, add olive oil and heat for 1 minute. Add celery, onions, and carrots. Saute for 3 minutes, until vegetables start to become soft. Add garlic, salt, thyme, and red pepper. Add in kale and stir to combine. Add vegetable stock and continue to cook.
MAKE THE MEATBALLS: combine all ingredients for the meatballs in a large bowl and mix well. Use a tablespoon to measure out meatballs. Wet hands to help create smooth balls and roll chicken mixture into meatballs. Continue to wet hands, if you feel the chicken sticking to your hands. Add chicken to the soup by gently dropping into the cooking soup. Do not stir or the meatballs will break apart.
SET THE INSTANT TO HIGH PRESSURE: Cancel the sautee setting using the cancel/keep warm button. Set the Instant Pot to MANUAL PRESSURE and adjust pressure to HIGH. Secure lid on the pot and set to pressure for 15 minutes. Let the pot come to pressure. Once the cooker is finished, do a quick release and return the soup to the saute setting.
ADD EGGS: Slowly drizzle in beaten eggs in a circular motion throughout the pot and cook for 2 minutes or until eggs are set. Turn Instant Pot off. Serve with grated parmesan if desired.

STOVETOP DIRECTIONS

MAKE THE SOUP BASE: Heat olive oil in a pot over medium heat Add celery, onions, and carrots. Saute for 5 minutes, until vegetables start to become soft. Add garlic, salt, thyme, and red pepper. Add in kale and stir to combine. Lower heat to low. Add vegetable stock and simmer covered for 15 minutes.
MAKE THE MEATBALLS: combine all ingredients for the meatballs in a large bowl and mix well. Use a tablespoon to measure out meatballs. Wet hands to help create smooth balls and roll chicken mixture into meatballs. Continue to wet hands, if you feel the chicken sticking to your hands. Add chicken to the soup by gently dropping into the cooking soup. Do not stir or the meatballs will break apart. Cover and simmer for 20 more minutes.
ADD EGGS: Remove lid and slowly drizzle in beaten eggs in a circular motion throughout the pot and cook for 2 minutes or until eggs are set. Remove from heat. Serve with grated parmesan if desired.

SLOW COOKER DIRECTIONS

MAKE THE MEATBALLS: combine all ingredients for the meatballs in a large bowl and mix well. Use a tablespoon to measure out meatballs. Wet hands to help create smooth balls and roll chicken mixture into meatballs. Continue to wet hands, if you feel the chicken sticking to your hands.
ADD TO SLOW COOKER: Add olive oil, celery, onions, carrots,kale, ,and all the spices into the slow cooker. Cover with vegetable stock. Add in shaped meatballs.
COOK ON HIGH FOR 4 HOURS OR LOW FOR 6 HOURS.
ADD EGGS: Remove lid and slowly drizzle in beaten eggs in a circular motion throughout the pot cover and cook for 30 minutes on high or until eggs are set. Turn off slow cooker.. Serve with grated parmesan if desired.

Buffalo Chicken Cobb Salad {paleo, whole30 compliant}

October 25, 2016 1 Comment

Friends, we are here today to up your weekday chicken game. Do not take this claim lightly- I’m about to introduce you to an obsession that has become the sweetheart of my entire family. I’ll be honest, I started writing this post a couple of weeks ago and I got distracted because #life and left it unfinished. It turns out a lot happens in a week or two. Like you finish your insane fly-by-the-seat-of-your-pants whole30 idea SUCCESSFULLY and decide, hey I can continue this thang because you’re a grown-up and you can eat healthy if you want, dammit. Save for the much anticipated delayed wedding anniversary date night where you end up getting tiramisu bigger than Rome only to realize that sugar is actually really, really sweet. Especially when you haven’t had it for 30+ days. Lesson learned.

But no matter, you won’t let that ruin your night so you walk it off and march on. Plans be waitin’ and the show must go on…literally. So then, what did the rest of my night entail? Guys, we went to see HAMILTON. THE HAMILTON that’s taking up the world by storm. Ever since the soundtrack came out, it’s been playing in my car, non-stop but seeing it live was pretty magical. Now, my days, and evenings are spent singing (off key) songs from the musical, thinking about food and/or taking pictures of food. Always with the taking pictures of food. And somewhere in there, I’ve been managing to keep the kids alive. Major win! With Halloween around the corner, it is most certainly all Hamilton, all the time in this house. And if we can get our kids to love history, I’m gonna call that a major parenting and nerd win.

Remember when I first told you I was doing the whole30? I finished the 30 days and I feel amazing. So much so that I realized I don’t actually NEED that much sugar in my life and I’m feeling ambitious enough to keep up this rekindled love for simple, fresh foods. One of the best parts for food blogger me was reinventing old classics to make them whole30 compliant. I’ve had a lot of fun turning italian chicken sausage into a breakfast staple by subbing in arrowroot flour for the breadcrumbs and omitting the parmesan completely. The result? dah-lish-ous! In the process, I’ve also come up with some new recipes I’m extremely happy with. Like my buffalo chicken cobb salad with a spicy, smoky dressing.

Until very recently, I was not a very big buffalo sauce fan. In fact, I preferred honey sriracha wings to buffalo wings. But lately, I’m obsessed with all things buffalo. It’s spicy without being overpowering; has a tang to it that can make you lips pucker in a gotta-go-back-for-more sorta’ way; and it has the ability to bring chicken’s A game to the table.

When I tell you we’re all obsessed with this salad, I mean O-B-S-E-S-S-E-D. As in, the first time I made it, I made what I thought was enough to have leftovers for lunch the next day. I tripled this recipe and brought all of it with me to a family dinner as a ‘just in case we need more’ contingency plan which I didn’t fully expect to happen, because hello control freak me. When I saw the last of the salad being polished off, I wanted to yell ‘noooooooooooooooo’ in slo-mo and grab the remaining shreds of salad in the bowl, tuck the bowl under my arm and sprint like a long distance runner. I resisted that urge and I think the world is a better place for it. People who don’t like salad went back for seconds. The power of this salad tho…

There’s just something about grilled chicken that’s spicy and tangy, tossed with a plethora of veggies and hardboiled eggs, topped with a creamy dressing loaded with flavor and laced with buffalo sauce. It brings heat, zest, bold flavor, and lots of addictability. Also, please don’t mistake this for a side salad. This is a MEAL. As in no more pushing lettuce around on a plate while waiting or the main course to arrive. This buffalo chicken salad is no small time salad. It will call the shots at your party. And guys, full disclosure, you may have a riot on your hands when you get to the last serving and people are at the table waiting to pounce on it. Imagine doing this as your post trick-or-treating meal. Then you can gorge yourself on candy and not feel bad because you ate your veggies. No, I didn’t just say that right after I swore off sugar. You know nothing of this.

If you’re doing this as a paleo/whole30 recipe, be sure to use a complaint mayo. I make my own these days (a post for another day) and I’m pretty sure I never want to get the jarred stuff again. Let me tell you, life changing yummy power. I’ve seen recipes for cobb salad dressing that add buttermilk and sour cream but I’m not the person who can go to the store for one ingredient that’s gonna stay in my fridge until the next time I clean it out. Plus it’s whole30 complaint which means it can’t have any dairy. I made it with classic ranch dressing type ingredients and perked up the flavors with the addition of hot sauce and fresh lemon juice. And wow does that hot sauce wake this dressing up. It’s like a double espresso shot of salad dressings.

The chicken, by itself, is so simple and so outrageously good. It’s two-ingredient perfection. Chicken breasts marinated in hot sauce; that’s it. I used Frank’s original hot sauce but the extra-hot sauce has a special place in my heart. Marinating the chicken is optional- if you’re running short on time, you can just toss the cooked and diced chicken in the sauce afterward but if you marinate, you’ll end up with a deeper flavor and add another layer of complexity. If you do marinate and grill, do it in a well ventilated room because the chili peppers in the sauce will burn and do a number on your lungs. I still maintain, albeit with bruised lungs, the pain was worth the taste of the chicken.

My dear friends, please please please don’t make the unforgivable mistake for overcooking your hardboiled eggs to the point where they are rubbery and the yolks have a gray ring around them. Allow the eggs to cook via steam so the yolks and whites set without taking on the toughness that I know too well. Then, there is the issue with losing half the whites with the shell. I don’t know about you, but my hardboiled eggs used to look like they were mauled while being peeled. I recently learned that all of this is avoidable with a few amendments to my previous method.

bring a pot of water to a rolling boil on high heat. Using a spoon with a long handle, gently lower eggs, one egg at a time into the boiling water.
once the eggs are in the boiling water, continue boiling for exactly one minute. After a minute, remove the pot from heat, cover and let stand for 9-10 minutes. The heat will gently cook the whites and yolks, while keeping the eggs moist.
after 10 minutes, drain hot water and replace with cold water to stop the eggs from cooking.
Gently crack the shell and peel away the shell. I crack the flatter end of the egg where there is an air pocket so it relieves some of the suction and stops the whites from peeling with the shell.

I think this salad has replaced the autumn harvest salad and the tandoori chicken caesar salad as my favorite salad. If you liked the caesar salad, you’re going to LOVE this buffalo chicken cobb salad, even without the bacon. Friends, please do yourself a favor and make. this. salad. Eat now, thank me later. kthanksbye!

Buffalo Chicken Cobb Salad {paleo, whole30 compliant]

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 6 1x

Scale

Ingredients

1 medium head romaine lettuce, chopped
1 1/2 cups grape or cherry tomatoes, halved
1 seedless cucumber, chopped
1 medium red onion, halved and thinly sliced
1 large or 2 medium avocados, pitted and sliced
4 eggs, hardboiled, peeled, and quartered
2 boneless, skinless chicken breasts
1 cup Frank’s Red Hot Sauce (less for milder chicken)
FOR THE DRESSING:
1/2 tbsp dried chopped onion
2 tbsp Frank’s Red Hot Sauce
1/3 cup mayonnaise (use whole30/paleo compliant if needed)
1 tbsp fresh lemon juice
pinch of cayenne pepper (optional)
1 tsp black pepper
1/2 tsp dill weed
1 tbsp dijon or stone ground mustard
1/2 tsp dried parsley
2 tbsp olive oil
2 tbsp milk or hot water
1/2 tsp salt

Instructions

MARINATE THE CHICKEN: coat the chicken with 1/2 of the hot sauce, cover and marinate for at least 30 minutes and up to 24 hours. Set aside.
MAKE THE DRESSING: combine mayonnaise with all the ingredients except for oil and water/milk. Stir with a whisk until well blended. Drizzle in olive oil while whisking the mayonnaise mixture until fully combined. Add the milk/water, 1 tbsp at a time, until it reaches desired consistency. Add more liquid for thinner dressing and less for thicker dressing. Adjust salt and hot sauce accordingly. Store in the fridge until ready to serve.
GRILL THE CHICKEN: Coat a large pan with oil and cook chicken over medium heat for 5-8 minutes on each side, until the chicken is completely cooked and juices run clear. Cover with aluminum foil and set aside.
ASSEMBLE THE SALAD: Add lettuce in the bottom of a large bowl along with onions, cucumbers and tomatoes. Arrange egg quarters and avocados on top of the lettuce. Dice the chicken and toss with the remaining hot sauce. Add to salad. Top with dressing and serve immediately.

Chicken Tikka Masala Enchiladas

October 13, 2016 Leave a Comment

This is a very special kind of crazy I’m borderlining on. And one of my proudest moments. Sorry kids, mommy loves you, but the preparation and/or consumption of these chicken tikka enchiladas may have surpassed the joy I felt at your births. I’m kidding, I’m kidding. Kinda. In all seriousness though, these enchiladas are no laughing matter. Remember when I promised you a knock-your-socks-off kinda recipe with this bomb tikka masala sauce? I was talking about this even more bombalicious chicken tikka masala enchilada goodness. There is just so much happening here from the stuffed, succulent pieces of chicken swimming in rich, creamy tikka masala sauce, contained in soft, corn tortillas; melty, gooey cheese baked to a perfection; to the spicy yogurt-mint raita. Talk about fusion food adventures ❤.

I relate to these chicken tikka masala enchiladas on so many levels. It is the hybrid of many flavors, and everyone gets along so well. We all need these enchiladas in our lives. I am lover of all things enchiladas and tex-mex. Can you guess by looking at the blog? I have 20,000 recipes of mexican/ tex-mex inspired dishes. The spices in more mexican, and less tex-mex dishes are very similar to the spices used in (pseudo) indian cooking so this marriage of soft corn tortillas and rich chicken tikka masala was the perfect union. These two were made to be wed into eternity, with only good times to be had; even if their existence is short-lived.

I wasn’t anticipating how well these enchiladas would turn out until I looked at the 9X13 pan, full of enchiladas. It was 3/4 empty. After The Mister ate. It took a lot of self control to only eat a normal sized portion for myself, but I did it and when I looked at the pan again and then The Mister’s plate, I knew I’d have to take the pan away before he polished off the entire pan. They were THAT daaahhh-llllisssshhh-ousss! I think I can safely say I won that round of dinner #likeabawss.

Friends, the key to making these enchiladas a quick meal is to make the tikka masala paste in advance with my bomb tikka masala paste recipe. It stores well in the fridge and even better long term in the freezer, so all you’re doing is making the sauce and filling, stuffing warm corn tortillas, topping with cheese, and baking to gooey, cheesy, perfection. A note about the chicken: I like to marinate the chicken in a little bit of the tikka masala paste and drop it into the sauce as the sauce cooks. Once the chicken is cooked, pull it out of the sauce, and shred with two forks, add some of the sauce into a bowl with the shredded chicken, add shredded cheese, and fill the tortillas. I know it sounds like a lot of work but seriously guys, it’s the stuff that fills your stomach with comfort and warms you up on a cool fall night, as you settle in for the night to watch election coverage and all things cable news. #totalnerdstatus.

This election season has brought the concept of crafting narratives front and center for me. Without getting political, I can tell you that I have been critically examining my narrative- history and legacy. We juggle so many identities, both personal and public- ranging from our familial and cultural identities to our professional identities. And while some people struggle to keep those identities very compartmentalized, mine bleed into each other. My narrative is very much interwoven with my multiple identities, just like these chicken tikka masala enchiladas. I would like to leave these enchiladas as a part of my legacy, for many to enjoy, long after I’m gone. You’re welcome, world.

Chicken tikka masala, by itself isn’t actually a “true” indian dish. It’s birth is british, taking heavily/entirely from indian spices and catering to a milder palate. Its migration to the United States, in a very happening food scene, introduced it to the cool cats of tex-mex like cheesy enchiladas and the complex flavors of various enchilada sauces. All of the goodness of tex mex is, of course, inspired by mexican cuisine, for which I am eternally grateful. When you bring all these bold flavors together, expecting a culinary conflict of flavor to see which flavor reigns supreme, you’re actually pleasantly surprised. These complex flavors of each element of the chicken tikka masala enchiladas work together, in perfect harmony, to create a phenomenal balance of texture and taste.

The surprising pull-together factor of this bomb dinner//lunch//brunch/breakfast//we don’t judge how you eat deliciousness, is the spicy yogurt mint raita (chutney). Sauces have a very special place in my heart. They highlight, cool down, or spice up a dish, depending on the flavors of the dish. They’re the underdogs of the culinary world. Think about how many times you make a sauce for a meal. The liquid can be essential to keeping chicken moist, or serves as the perfect sweet garnish to a mild dessert, spices up AND cools down in baked sriracha wings. The possibilities!

This raita has a cooling but spicy effect on the enchiladas. How both? The yogurt and mint are cooling agents but the serano adds a kick. If you prefer a milder taste, either seed the serrano prior to blending or omit it altogether. Note- the enchiladas were on the milder side for me so I kept the serano in for my family and my spice loving offspring enjoyed it. There are also pieces of cucumber and tomato in the raita which lend crunch to the overall dish- I prefer seeded english cucumber but use whatever you have. Just seed it first or your raita may become watery.

Between getting back to my much neglected blog and lif-ing, I found out yesterday that one of my recipes was featured in a Huffington Post Canada piece on thanksgiving leftovers. I was geeking out so hard. I did a happy dance and proceeded to pour over every blog post and make sure everything was in order. I think I needed that to get back into action and make this blog a priority- treat it as my 5th child if you will- because the joy I feel when I share a recipe and get feedback, is unparalleled. Remember, when we were talking about narratives a little while ago? Yup, my narrative clearly focuses on service through food. I love hearing from each and every one of you, letting me know how your cooking adventures are going; if you’ve had any epic fails we can share a good laugh about (I have my fair share); and just what you think in general. Because you matter. Your opinion matters.

And now, because your opinion matters, please commence loving these chicken tikka enchiladas and posting about them.

Chicken Tikka Masala Enchiladas

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
Yield: 12 enchiladas 1x

Scale

Ingredients

2 boneless, skinless chicken breasts
3/4 cup + 4tbsp tikka masala paste
3 cups milk
1/2 cup cream
1 cup tomato sauce
2 tbsp cooking fat
1 1/2 cup shredded cheese
12 tortillas*
FOR THE RAITA:
1/2 cup yogurt (low or full fat)
1 tomato, chopped and seeded
1 cup cucumber, chopped and seeded
1/4 cup cilantro
1/4 cup mint
pinch of salt
1 serrano pepper, stem removed (de-seed for milder raita or omit completely)
OPTIONAL:
cotija cheese for garnish
chopped cilantro for garnish

Instructions

PREHEAT OVEN to 375 degrees.
MARINATE THE CHICKEN. Combine 4 tbsp of tikka masala paste with chicken. Coat well. Cover and refrigerate for a minimum of 30 minutes or up to 24 hours in the fridge.
MAKE THE TIKKA MASALA SAUCE. In a large saucepan, heat cooking fat over medium heat. Add remaining tikka masala paste and stir for 3-4 minutes, until masala starts to turn a nutty brown. Add tomato sauce. Stir to mix into masala paste. Slowly add in milk and cream. Bring to a boil and reduce to a simmer. Add the marinated chicken, cover and cook for 20 minutes, until chicken is cooked completely, until juices run clear. Remove chicken from masala sauce and shred with two forks while chicken is still very hot.
MAKE THE FILLING. In a medium bowl, combine shredded chicken with 1/2 to 3/4 cup of the tikka masala sauce and 1 cup of cheese. Add enough liquid to moisten the chicken and you may need more or less, depending on how shredded chicken you have.
HEAT THE TORTILLAS. In a dry frying pan, heat the tortillas, one tortilla at a time. Heat each side for 15-20 seconds, just until they become pliable. Wrap the tortillas in a clean towel to keep warm while assembling the enchiladas.
ASSEMBLE THE ENCHILADAS. In a greased 9X13 baking dish, spread 1 cup of the unused tikka masala. Taking one tortilla out at a time from the towel, using a pair of tongs, dip into the remaining masala sauce, just enough to lightly coat the tortillas on each side. Fill with a heaping tablespoon of the chicken and cheese mixture. Roll and place into the pan, seam side down. Continue doing this for all the tortillas.** Top the enchiladas with any remaining masala sauce. Sprinkle with the remaining cheese and cover tightly with aluminum foil.
BAKE covered for 25 minutes. Uncover and bake an additional 3-5 minutes, until the cheese melts.
MAKE THE RIATA. While the enchiladas are baking, Add yogurt, mint, cilantro, and serrano pepper into a blender. Blend until you have a smooth, green colored sauce. Pour into a bowl and stir in tomato and cucumber. Add salt to taste.
GARNISH with cotija cheese and fresh cilantro if desired. Serve enchiladas warm, topped with mint yogurt raita.

Notes

*I like to use corn tortillas but if you prefer flour tortillas, feel free to use those instead.
**I like to like line up 8 enchiladas across the length of the pan and add the remaining four in the gap at the width of the pan.

Spicy Southwestern Sweet Potato Noodle Bowl

August 17, 2016 1 Comment

It’s time to be real. When someone asks me if I’m ready for the kids to go back to school, my response is an emphatic, ‘hell yes!’ but am I actually ready with the school supplies//shoe shoppings//dental visits//school lunches planned out for the next 20 years like some other parents? Um, no. Excuse me while I crawl back into my hole and pretend school isn’t happening this week. Let’s pretend August is actually June and we’re rushing off to the pool and park, evening ice cream outings and road trips. Wouldn’t it be great if we could just June it all year long, with weekends packed with bbqs and evening strolls around the block?

But August is real. And August is busy. It’s a bittersweet goodbye to summer and a lukewarm welcome to early mornings filled with “I can’t find my underwear! Can I just wear the one from yesterday inside out?” (No, child. Just no), complaints about how exhausted everyone is, and finally, me yelling at The Bookworm and Little Diva to get in the car before everyone is late.

I’m that parent. The one who wishes she was organized but I’m lucky if my socks match in the mornings and I don’t have a mystery stain on my clothes (not very likely). Let me just be honest. I AM NOT A MORNING PERSON. No matter how much I try. I’m the person who hits snooze 104,230,285 times before actually getting out of bed and yet ambitiously set the alarm for 4 AM to go to gym. *insert laughter here* On the days I get to the gym and get back before the kids are even awake, I feel great. But seriously, it’s like I just won the olympics if/when I can actually get to the gym by 4:30 AM. #thisiswhyimfat.

I am great at night. My creativity juices are flowing after the kids go to bed because, even when the kids are sleeping, I don’t like quiet and I need to fill that silence with an internal monologue at the very least. Night time is when I go from mom —->blogger//food photographer//maker of grownup pallette deliciousness. I transform from the maker of pb+j sammiches, cleanup time supervisor, mommobile chauffer to foodie while listening to the music ? of MY choice. I want to eat things my kids will ask 10,000 questions about, like a spicy southwestern sweet potato noodle bowl. And while we’re on the subject, can I just say, I’m itching to reshoot some of my older posts like this beef stew and chicken sausage & butternut squash lasagna? Lucky for me (and The Mister and kiddos), those are two of my fav meals!

But for now, I’ll happily settle for a big bowl of noodles with lots of fresh corn, tortilla chip crusted chicken, and a spicy, smoky chipotle dressing. Oh, and the base is sweet potato noodles. Yes. sweet. potato. noodles. Cooked to al dente perfection, sweet potato noodles are the perfect foundation to build this salad/pasta/main course/deliciousness onto. And to think, I was just going to make a garden salad for this meal.

I’m an acquirer of kitchen gadgets. It’s my guilty pleasure and when I’m looking at said gadgets, in my mind, my kitchen space is infinite. Reality tells me otherwise but I had to have a spiralizer because spiralizer! It is this amazing tool that takes a vegetable (or fruit) and turns it into long strands of ‘pasta’. So I can have my pasta and eat it too. The first time I made a chicken pasta salad with zucchini noodles, no one missed the noodles. Not even carb loving me. Do you spiralize? I’d love to hear about what you spiralize and your favorite dishes; just leave a comment in the comments section at the bottom of this post and we’ll chat!

One of the many great things about this noodle bowl is that it doubles over as a salad for lunch the next day. The sweet potato noodles hold up much better than lettuce does, once tossed in dressing so no soggy veggies here. Can we just talk about the chicken? It’s marinated in the same smoky dressing and then covered in crushed tortilla chips, pan fried to a perfectly crispy golden brown, and served on top of the sweet potato noodles. Dare I say, the chicken is good enough to eat on its own. Why not just make a meal of it with the dressing as a dipping sauce on the side? Always dipping sauce, guys.

I used crumbled cotija cheese, a salty, crumbly mexican cheese that compliments the sweetness of the sweet potato noodles. Most major grocery stores carry it but you can also substitute finely crumbled feta cheese if you don’t have cotija. Add the cotija cheese right before serving otherwise it tends to dissolve into the noodles and dressing. And while you’re at it, you can top with fresh cilantro and/or microgreens if you want to get fancy. Only if you want to. I did because I have this deep love for cilantro- it’s my go to herb; nothing compares to that earthy, fresh smell.

Can’t you just imagine it now, eating this beautiful bowl of noodles for dinner, packing up the leftovers in a tupperware container, ready to go for lunch tomorrow? You’ll be sitting there, in anticipation of lunch time. I full plan to pack this for my gradeschoolers’ (!) lunches in coming weeks. Go ahead, be the office (or cafeteria) envy, as you pull out your beautifully prepped, from-scratch-meal, as your co-workers (classmates) look on adoringly. I mean this noodle bowl does ask, “don’t you wish I was sharing this with you?” But you don’t have to (if you don’t want to). But you should share. Because you’ll make the world. Who wouldn’t want to smile at a bowl of noodles?

Have you made this dish? Don’t forget to snap some of those beautiful pictures, post of IG and tag @mannaandspice or post on facebook. I love reading//hearing//looking at your creations!

Spicy Southwestern Sweet Potato Noodle Bowl

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 1x

Scale

Ingredients

<>dressing:
1 cup nonfat greek yogurt
1 tsp vegetable oil
2 chipotle peppers in adobo sauce+ 1 tsp adobo sauce
2 tsp salt
1 heaping tsp cumin
2 tbsp orange juice (fresh)
juice of 1 lime (2–3 tbsp)
1 tbsp honey + 2 tsp additional
1 cup cilantro, leaves and stems
2 tbsp warm water
<>for chicken noodle bowl:
1 lb chicken breast cut into strips
1 1/2 cups finely crushed tortilla chips
1/3 cup all-purpose flour
1 egg, lightly beaten
2 tbsp vegetable oil
1 tsp salt
1 tsp chili powder
2 sweet potatoes, spiralized
1/2 cup red onion, diced
2 ears corn (2 cups)
4 tbsp cotija cheese
1 avocado, large dice

Instructions

MAKE THE DRESSING. In a blender, combine all ingredients except cilantro and puree until smooth. Add cilantro and pulse until cilantro is mostly chopped but you can still see green specks in the dressing.
MARINATE THE CHICKEN. Coat chicken breast with half of the dressing, cover and marinate for 30 minutes and up to 1 day in the fridge. Set aside.
COOK THE CORN. Add corn in a large pot and bring to a boil. Cook until corn is bright yellow and fully cooked. Set aside until cool enough to touch. Cut kernels off the cob.
COOK THE CHICKEN. In a shallow bowl, add crushed tortilla chips. In separate bowls, place egg and flour. Remove chicken from marinade, wipe off excess marinade, and discard. Coat chicken in a layer of flour, then dip in oil, then coat in crushed tortilla chips. Heat 1 tbsp oil in a large pan, over medium heat. Add chicken and cook on each side for 3-5 minutes, until golden brown, until juices run clear and chicken is completely cooked. Slice chicken into large pieces, cover with aluminum foil, and set aside.
COOK THE SWEET POTATO NOODLES. Heat 1 tbsp oil in a large pan over medium heat. Add sweet potato noodles, salt, chili powder, and toss with tongs to coat noodles. Cook until noodles, tossing occasionally, until “pasta” is al dente. Add corn kernels, diced red onion and toss with remaining dressing until well combined.
ASSEMBLE BOWLS. Divide noodle mixture into four separate bowls. Add sliced chicken. Top with diced avocado and sprinkle with cheese. Serve warm.

Skinny Tandoori Chicken Caesar Salad

May 11, 2016 3 Comments

Excuse me, but I have a mouth full of skinny tandoori chicken caesar salad. Um, what? SKINNY caesar salad? SKINNY TANDOORI CHICKEN CAESAR SALAD? Yes, yes, a thousand time yes! I feel like my flavor world has imploded, with the combination of my guilty pleasure- rich,creamy, caloriffic caesar salad- and spicy, charry tandoori chicken and naan-tons. More on the naan-tons later. This is real life. With real flavor. If I could put life on a plate and serve it up with a mint-cilantro dressing, this is exactly what it would look like because real show-stopping goodness and healthy eating without actually feeling like you’re eating “diet food” is the greatness I aspire to. Because food, my dear friends, is meant to be enjoyed, savored, and devoured with pleasure. You can actually eat good-for-you meals without have them drown in an ocean of butter/cream/oil. I promise.

My tandoori chicken caesar salad has marinated, grilled, warm pieces of chicken breast added to a bed of that delicious, fresh romaine. Topped with homemade naan croutons or naan-tons, lightly sprinkled with sea salt, freshly shaved shards of nutty parmesan (ALWAYS freshly shaved). That parm rind makes me –> ?. Every single time. And the final piece: a much lighter, creamy dressing, infused with mint and cilantro, and a fraction of the fat and calories of regular caesar dressing.

I’m not a person who likes to go grocery shopping. Or putting away said groceries. It’s one of my highly detested tasks, pretty high up there with folding laundry. So going to the store for ONE ingredient is not something I am ever a fan of. This time it was for a tandoori masalaa, or spice mix. Nope, not happening. I’ll go through my cabinets and doctor something up but please don’t make me go grocery shopping! Lucky for me, I had all the ingredients on hand to whip up my own batch of tandoori masaala, and I could taste the freshness with every bite of the chicken. Like a part of me wanted to stand up on top of the kitchen table and declare that I would never used a pre-ground spice mix again. Maybe even introduce a bill in congress. I get it though- pre-ground= fast and efficient and that’s 100% acceptable on days when you just want to be done with it. I saw tandoori chicken mix at Target the other day, in the ethnic foods aisle but any indian/pakistani grocery store will carry it too. Otherwise you can use my recipe.

But let’s back up. Tandoori chicken gets its name from the special clay oven that it’s cooked in, along with naan. The result is charred, moist, spiced, flavorful chicken that is incomparable. Most of us are not fortunate enough to own a tandoor (maybe one day, in my dream kitchen/yard!), so you have to make do with what you have. Grilling the chicken on a gas or charcoal grill will get similar results, which was my original plan. Then it started raining so I ended up using a grill pan and grilled the chicken stovetop. But because I was missing out on that charred flavor, I added liquid smoke to my marinade- best. idea. ever.

And the naan croutons. Or as I lovingly call them, naan-tons. Need I say more? N-A-A-N. Naan, a chewy flatbread also cooked in the tandoor is a perfect pair for tandoori chicken and is often inseparable for me. So even if we’re transforming tandoori chicken into a caesar salad, we won’t be leaving the naan behind. Instead, cut the naan into 1/2-inch pieces, coat with cooking spray (or 1/2 tsp of olive oil), sprinkle on sea salt and toast until nice and crispy. The result: naan perfection. The naan has a smoky flavor you can’t find in regular ole’ croutons. The closest substitute that I found is pita chips. So go ahead and indulge.

OHMYGOSH guys, this dressing. This dressing. THIS. DRESSING. You will not be able to tell it’s a skinny dressing–it doesn’t taste like “low fat” food and that’s because all of the ingredients are fresh. I don’t even know why I used to buy dressing. I’m that serious. I’m questioning all of my life choices now.

Over the last year, I’ve cut back significantly on bottled dressing and the result is fresher, more flavorful, HEALTHIER dressings. Who says healthy has to be boring? Like the dressing here or the sauce in these platters, or the sriracha cream sauce here; all of these sauces and dressings are anything but boring, and filled with fresh ingredients sans preservatives. But let’s talk about this cilantro-mint, creamy caesar dressing today. This dressing is packed with a full, overflowing cup of herbs that gives it a bright pop. I also replaced most of the oil, cheese, and mayo with fat-free greek yogurt and freshly grated parmesan. Get the stuff with the rind- it makes all the difference! Add some dijon mustard ? and little bit of worcestershire sauce, like the original caesar dressing, and the flavor is amazeballs. No one can even tell that it’s made with fat-free yogurt.

Skinny Tandoori Chicken Caesar Salad

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 4-6 1x

Scale

Ingredients

FOR THE SALAD:

1 lb chicken breast, cut and flattened into 4 cutlets
4 tbsp tandoori masaala (recipe follows), or less for milder flavor
1 tsp minced garlic
1 tsp minced ginger
juice of 1 lemon
1/2 cup fat-free greek yogurt
2 medium romaine hearts, chopped
1/2 large parmesan shards (more if desired)
3 medium naan, cut into 1/2 inch squares
sea salt for sprinkling
oil or cooking spray for grilling chicken and coating naan
fresh black pepper, if desired

FOR THE DRESSING:

1/4 cup fat-free greek yogurt
1/4 cup grated parmesan
2 cloves garlic
1 tsp salt
1 tsp pepper
3 tbsp hot water (to thin out if needed)
1 tbsp olive oil
1/2 cup mint, roughly chopped
1/2 cup cilantro, roughly chopped
1 tsp worcestershire sauce
2 tsp dijon mustard
juice and zest of one lemon

FOR THE TANDOORI MASAALA:

1 1/2 tsp salt
1/2 tsp turmeric
1/2 tsp red chili powder (add more for spicier marinade)
5 green cardamom pods
3 black cardamom pods
5 cloves
2 tsp cumin
2 bay leaves
1 tsp whole peppercorns
2 cinnamon sticks
1 tsp liquid smoke
red food coloring (optional)

Instructions

MAKE THE TANDOORI MASAALA: In a medium skillet, over medium heat, add green and black cardamom pods, cloves, cumin, bay leaves, peppercorns, and cinnamon sticks and toast until fragrant, about 5 mins, moving the spices around in the pan, to prevent burning. Place all the toasted ingredients, salt turmeric, and red chili powder in a coffee grinder/spice grinder/blender and grind into a fine powder.

MAKE THE MARINADE: In a medium bowl, whisk together the tandoori masaala, garlic, ginger, lemon juice, yogurt, and red food coloring (if using). Add chicken and coat completely. Refrigerate and marinate for at least 30 minutes*.

PREPARE THE DRESSING: Combine all ingredients in a blender and blend until smooth. Refrigerate until ready to use.

TOAST THE CROUTONS: Preheat oven to 425 degrees. Spray naan pieces with cooking spray and sprinkle salt and toss well to coat. Place in a single layer, on a baking sheet and toast for 12-15 mins, until golden brown and crispy. Set aside to cool.

ASSEMBLE THE SALAD: while the croutons are toasting, grill the chicken until juices run clear. Let chicken rest for 5 minutes while prepping salad. In a large bowl, add lettuce and top with parmesan shards and cooled naan croutons. Dice chicken into large pieces and place on top of chicken. Pour in dressing and toss to coat.Serve immediately with fresh cracked pepper if desired.

Notes

* The longer the chicken marinates, the better the flavor. I usually marinate the chicken overnight, in bigger batches.

Did you make this or another manna & spice recipe?

I’d love to see your results! Leave a comment on this page and/or upload a picture on instagram with the hashtag #mannaandspice.

Chicken Tamale Pie

March 16, 2016 1 Comment

Let’s go over this. Sweet, soft cornbread + shredded chicken in fiery sauce+lots of CHEESE= delicious dinner is served ?.

THE END.

I’m just kidding. But seriously, you have to try this comfort tex-mex classic: chicken tamale pie. Because sometimes, I just don’t wanna deal with making a full meal and would rather just do a one-dish wonder with a simple salad.

Confession time: I’m really not into casserole-y type dishes that call for “a can of cream of x soup” and “a can of x vegetables”. *gasp* I’m just not; they’re bland and full of unnecessary fat, and lack texture. I’d rather just eat a giant bowl of ice cream because priorities, man. Priorities. ?

But I get why casseroles exist. Casseroles are a quick way to put a meal on the table while stretching the buck. And casseroles usually have a component of a protein and sides built into one single dish. That’s a win for busy people everywhere; especially when your 5-year-old is whining because she’s hungry even though minutes before she said she was too full to finish her third snack of the afternoon. AFTER you warned her that she wouldn’t get anything else until dinner-time. And your 3-year-old is walking about growling at and terrorizing the toddler who is taking a break from unfolding the previously folded and sorted laundry for the fifth time in an hour, to rip the pages out of your 8-year-old’s overdue library book. Who is in turn screaming at the top of her lungs to get her brother’s attention. Because that’s efficiency right there. And then there is me. I just want them all to be quiet. For like 3 entire minutes so I can pretend to have some sort of order in my chaotic world.

On days like these, I ~~want~~ desperately need a quick dinner, ya’ know, before my entire house comes crashing down. I usually go for things like this 20-minute classic, or these sammies, The chicken tamale pie fits the bill, where I can just assemble a few ingredients and pop it in the oven.

I made my cornbread from scratch, and used homemade enchilada sauce but you can use canned enchilada sauce, cornbread mix, and pre-cooked chicken to make this an even faster meal. Did I mention that I cut back on the fat and calories by replacing butter traditionally found in cornbread with fat-free greek yogurt? And I slow cooked my chicken in the crockpot for lunch earlier that day, so I didn’t have to make additional chicken. The chicken was fall-apart tender; I barely had to shred it myself. The best part is, you can use ANY leftover chicken like I did with my leftover lunch. I had some roasted poblano peppers to use as well so I mixed them in with the chicken; you can replace the peppers with canned green chiles, mild or hot, depending on your preference.

Let’s talk layers. The cornbread forms the bottom layer, or the crust of the tamale pie. The addition of whole kernels of corn give the crust a more varied texture, with bursts of savory and sweet. And this is key: using the back of a wooden spoon, poke holes into the cornbread. These holes allow the enchilada sauce to seep into the cornbread and flavor it even more. Then comes the layer of shredded chicken mixed with enchilada sauce, and finally the cheese. Oh the cheese! I only had cheddar in my fridge but you can use any blend of cheese you want. I’ll probably use a combination of pepper jack and colby next time. Then it bakes again, until the cheese is melty.

And with that, dinner is done!

Chicken Tamale Pie

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 8 1x

Scale

Ingredients

1 lb cooked shredded chicken breast (recipe follows)
2/3 cup flour
1/2 cup cornmeal
1 tbsp baking soda
3 tbsp vegetable oil
1/2 cup 0% fat greek yogurt
1/2 cup milk
3 tbsp sugar
1/4 tsp salt
1 egg
1 cup frozen corn, thawed
1 cup shredded cheese of choice (like a mexican, pepperjack, colby, etc.)
2 cups enchilada sauce (or canned enchilada sauce)
1 small can diced green chiles, drained or roasted poblano peppers
slow cooker chicken:
1 lb chicken breast
1/4 tsp garlic
1/4 tsp paprika
1/4 tsp chili powder
1 tsp salt

Instructions

COOK THE CHICKEN: combine chicken with spices and cook in slow cooker on high for 2-3 hours, until fully cooked. Shred with two forks and set aside.
Preheat oven to 375 degrees. Grease a 9-10-inch pie pan or cast iron skillet and set aside.
In a large bowl, combine flour, cornmeal, salt, baking powder, and sugar. Set aside.
In a separate bowl, whisk together egg, milk, oil, and greek yogurt. Stir in corn.
Slowly stir in wet ingredients to dry ingredients, just until mixed. Do not overmix.
Pour cornbread mixture into greased pan and bake for 20-25 minutes, until the edges start to turn golden brown. The cornbread will be a little wet even when fully cooked.
While the cornbread is baking, combine shredded chicken with1 1/2 cups enchilada sauce and green chilies.
Remove cornbread from the oven. With the back of a wooden spoon, poke holes all over corn bread. Spread remaining enchilada sauce onto the cornbread. Spread the chicken and sauce mixture on top of the cornbread. Top with cheese.
Bake for 10-15 minutes, until cheese is melted.

Healthier Food Cart Platter Style Chicken Over Rice

February 29, 2016 3 Comments

THIS is happening. What is this, exactly? THIS is my answer to that strong craving for food that’s greasy, heavy, and so awful that it’s incredible. Don’t judge. We all get that craving from time to time, no matter how deep our dedication to clean eating runs. I’m proud to say, I am not the exception to this rule. It is this exact love for eat-in-the-moment-and-regret-later genre of food that has caused my latest obsession of recreation; with many, many batches of every part of these food cart style platters, tweaking, slicing, dicing, grilling, and braising. How else would I have been able to recreate an iconic cheap-ish, greasy meal with all of the flavors (and then some) and none of the guilt?

My dear internet friends and fellow [self-labeled] foodies, Chicago has recently become one of the new(ish) homes to the infamous halal platters you find at food carts in NYC. And let shamelessly admit to you that I was one of the people who waited in line for many hours to score a few of these highly coveted platters, devour it, and then do mental math to figure out how long I’d have to be on the treadmill during the week to even things out. Follow all of this up with guilt, then a promise to myself to make the consumption of said platters an annual thing. I was in the clear, right?

But then the craving hit, a couple of weeks ago. AFTER I had made the resolution to eat better. I just wanted it so bad, I could literally almost taste it. Enter my slimmed down version of platter style chicken over rice. Yes, this is for real; I’m not toying with you or me (or us). These platters are an unbelievably-better-for-you-without-sacrificing-flavor-type-yummyness. I mean, tender, yellow, perfectly cooked rice is the bed on which delicately spiced, succulent pieces of chicken lay; next to a crisp, cool cucumber, tomato, and fresh herb salad; topped with a complexly creamy sesame sauce. And if you’re a heat seeker, apply sriracha or sambal olek liberally. For serious. I firmly believe that heaven has endless vats of sriracha and all things spice.

You want really want this chicken in your life. You NEED this chicken in your life. By braising boneless, skinless chicken thighs in a flavorful marinade of coriander, fresh lemon juice, and a few other spices, there is less of a need for tons of oil. I used a slow cooker to braise the chicken you can easily cook the chicken stovetop if you’re in a time crunch. Though I’m a white-meat kinda girl, I’ve grown fond of boneless, skinless chicken thighs over the last few months, like this skinny one pot chicken with tomato cream sauce. Dark meat tends to be naturally fattier, which helps prevent it from drying out quickly and/or needing a lot more additional fat. Plus, slow cooker on a busy day= instant kitchen win. One of my favorite parts about this chicken is that leftovers make a fantastic addition to salads, soups, or you can eat it just by itself, if you please. So go right ahead, leave the rice out of a low carb meal and toss this chicken into your favorite salad for instant protein. And though it looks like a lot of steps, the actual hands on time is 30 minutes making this a very easy weeknight dinner.

I swapped out a mayonnaise and sour cream based sauce for a lighter, creamier but still tart, sesame sauce made with tahini paste, or sesame paste. You can get tahini sauce/paste at any middle eastern grocery store. By itself, it’s got a thick and bitter quality but brighten it up with a little bit of greek yogurt and fresh lemon juice, and it becomes a magically addictive, drink-it-straight-from-the-jar kinda sauce. I was tempted to forgo the actual meal and just eat this sauce by the spoonful. It’s that good.

During the first few bites, I kept thinking about how clean and fresh these platters taste. The Mister agreed. And you should know that he is banned from saying things are ‘good’; he and I both used fresh and clean in our assessment, at the same time. The flavors of the traditional street cart, greasy food are definitely still there, in a big way, sans the grease. But let’s talk about the cucumber, tomato, herb salad that really imparts that flavor of cleanliness. Fresh cucumber, plump, ripe tomatoes and a combination of fresh mint and parsley, with a squeeze of lemon juice really pull this meal together. And given my disdain for having to make separate sides, the salad mixed with the rice and chicken not only add a crunch and brightness, it cuts out extra dishes for me. Win-win situation here.

Guys, how have I not told you about the rice yet?! The vibrant yellow comes from blooming turmeric right before adding the rice in. Blooming a spice takes it to another level of complexity and draws out the richness of said spice so you don’t have to add a lot of fat for flavor. All you do is heat a little bit of oil, add your spices and cook for 30 seconds, until the spices come to life. Just trust your nose on your nose on this one: it’ll know exactly when the right moment hits. So what really brings this rice alive is the ras al hanout, or a blend of spices you normally use in tagines. I usually grind a large batch and it lasts me several months but you can also find it at middle eastern grocery stores. Simply stir a teaspoon into the hot cooked rice and it it work it’s magic. If you don’t have ras al hanout, or can’t find it, use a 1 teaspoon of cinnamon instead.

The hot sauce, should you choose to use one, is really based on preference. I like sriracha on top of everything but sambal olek works just as well. And if you can’t get either one of those, a good quality hot sauce is the second best option. If you can handle the heat, you really should use some, even a dash is good. It adds a level of flavor that brings this entire dish together.

Enough reading, get to work and make this already. Like it has at my house, this will becomes a regular dinner!

Don’t forget to instagram your manna & spice dishes: @mannaandspice!

Healthier Food Cart Platter Style Chicken Over Rice

Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Yield: 8 servings

Scale

Ingredients

for the chicken:

juice of 2 lemons (1/4 cup)
1 tbsp olive oil
2 tsp garlic powder
2 tsp salt
1 tsp onion powder
½ tbsp oregano
2 tsp pepper
½ tsp paprika
1 heaping tsp ground coriander
2 lbs boneless, skinless chicken thighs, cut into bite size pieces
2 tbsp water

for the sauce:

¼ cup tahini paste
2 tbsp 0% fat greek yogurt
½ tsp salt
½ tsp pepper
½ tsp garlic powder
juice of 1/2 lemon (2 tbsp)
4–5 tbsp warm water

for the salad:

3 large tomatoes, seeded and diced
1 ½ cups cucumber, seeded and diced
¼ tsp salt
juice of ½ lemon (1–2 tbsp lemon juice)
½ cup red onion, diced
¼ cup finely chopped mint
2 tbsp finely chopped parsley

for the rice:

½ tsp turmeric
1 tsp coriander
½ tsp salt
1 tsp ras al hanout (or ½ tsp ground cinnamon)
2 cups long grain basmati rice
3 cups low sodium chicken broth

Instructions

MARINATE THE CHICKEN: whisk lemon juice, water, and olive oil with all the spices for the marinade together. Coat chicken with marinade and set aside for at least 30 minutes and up to 2 hours. If using slow cooker, add to slow cooker and cook on high for 2 hours or low for 3 hours. If cooking stovetop, reserve 1/4 of the marinade to add in at the end, after the chicken has cooked through.*
MAKE THE SALAD: combine the vegetables and herbs, add salt and lemon juice and gently toss to coat. Cover and refrigerate until ready to use.
MAKE THE SAUCE: Whisk together all ingredients, adding water 1 tbsp at a time, until the sauce is to desired consistency. Refrigerate until ready to use.
MAKE THE RICE: heat olive oil in a pot with a lid on medium heat. Once the oil is heated, add turmeric and coriander and bloom or cook for 30 seconds, while stirring. Add rice and stir to coat well with spices. Add salt and slowly stir in chicken broth. Bring to a boil, stirring occasionally. Reduce heat to low, cover and cook for 15 minutes or until rice is tender. Remove from heat and gently stir in ras al hanout as you fluff with fork. Cover immediately and set in a warm place until ready to serve.
ASSEMBLE PLATTER: Add rice to a bowl, layer with chicken and salad. Drizzle 1-2 tbsp sauce ove the top, along with hot sauce if desired.
Serve with extra sauce and pita bread if desired.

Notes

*to cook stovetop, heat a pan or skillet on medium heat. Add chicken and cook for 5-8 minutes, until chicken is cooked through. Take off heat and add reserved marinade to the chicken and toss to coat. Set aside.

Skinny One-Pot Chicken with Tomato Cream Sauce

February 2, 2016 1 Comment

Do you ever have those moments where you you find yourself alone and realize that the house is so quiet that you can hear the water dispenser refilling in the fridge? Okay, that NEVER happens to me. EVER. And tonight it happened for the first time in who knows how long. So I pulled out my laptop and decided, I couldn’t wait to post about my dinner tonight. I was that eager to share my recipe for my too-good-to-be-true one-pot chicken with tomato cream sauce. So out comes the 90s tunage, as I reminisce my teenage years and break that silence in my house. Hey, don’t judge. 90s music=best music to work to. This is what happens when I eat deliciousness for dinner!

So what if I told you that this indulgent, creamy, rich, one-pot chicken with tomato cream sauce is actually made with zero cream and very little fat? You’d stare at me like I was crazy or like I’m lying. Crazy, maybe. But lying, not at all. It’s 100% true. This chicken dish is made with a healthier alternative to the traditional heavy cream and fat you see in these sorts of dishes: cream cheese and the tinsiest bit of buttah. Butter is not bad for you guys; just be mindful of the portions- it took me a long time to not feel guilty for cooking with butter. The best part is, this skinny version doesn’t compromise, not even the teeniest bit, of flavor. In fact, it’s explosive in flavor and oh so filling and loaded with good-for-you veggies like tons of meaty mushrooms, two different kinds in fact, and leafy baby spinach.

It starts with boneless, skinless chicken thighs. And mind you, I’m a chicken breast kinda gal. I rarely ever cook with dark meat because I don’t like the taste and yet I found myself staring at the accidentally purchased boneless, skinless thighs this morning. What the heck do I do with this stuff? And then a light bulb went of: chicken with a tomato cream sauce that is deceptively lighter than traditional cream sauces. I’m just a tad obsessed with food and cooking so much so that I dream in recipes and new dishes. Anyway, I have to confess, I might start using dark meat again if they turn out half as good as this dish did. Maybe I’ll even shred some cooked thigh meat into this guiltless eggroll in a bowl next time I make it.

But first things first, let’s talk sauce. OHMYGOD the sauce. I loved the sauce even more than the chicken and vegetables. I might just do the sauce by itself next time! This sauce was a tangy, slightly spicy, sweet, velvety, melt-in-your-mouth dream come true. It left me wishing for some nice, crusty bread because it begs to be sopped-up with carby goodness. But for those of us who are *ahem* trying to keep it low-carb, it pairs beautifully with spiralized veggie noodles or brown rice. Or even roasted vegetables. You pick. OR you can splurge on the carbs and go with polenta or mashed potatoes. That’s like heaven on a plate for me.

The secret ingredient to this sauce is something no one will ever guess: dijon mustard. DO.NOT.SKIP.THE.DIJON.MUSTARD. Trust me when I say that. I made the sauce and tried it first, without the mustard and it was just okay; it felt like something something was missing. Enter the dijon mustard and you’re talking epic sauce now. It took this dish from average to gourmet with the addition of one simple ingredient. So just go ahead and stir that bad boy in; just regular ole’ dijon mustard.

I love, love, love mushrooms. I never ate them growing up because my mom never cooked with them; there isn’t much room in Indian cooking for mushrooms, apparently. At least in my mom’s version there wasn’t. And the first time I had them, when I started doing the grocery shopping myself, I turned to my mom and said “Why have you kept these from me all these years?!” Yeah, I come with a flair for the dramatic. So back to the mushrooms. Mushrooms add bulk and “meat” to any dish because of their complex, earthy flavor. And they can mimic the texture of meat for only a fraction of the calories. Add less meat + more mushroom= hearty meal without too many more calories. I had some portabella and button mushrooms on hand so I married them with some tender baby spinach, another match made in heaven.

Look at how beauteous my cast iron pan looks with the addition of diced tomatoes? I made that, you guys. Yes, little ‘ole me made that-or at least began the process of making that! I want to dive into this pan and swim in this sauce. Seriously, just let me drown in it.

Also, I love the word beauteous. Try to casually use it in a sentence. You will blow peoples’ minds. Because, like who the heck really uses words like that? Other than the dictionary people?!

Some useful suggestions:

this dish is super customizable. Don’t like mushrooms? Don’t add them. Add more spinach instead or any similar veggies in your fridge. Just stay away from the more ‘watery’ veggies like zucchini because they’ll turn to mush and make the chicken dish quite messy.
If you use bone-in chicken, you’ll have to adjust the cooking time and increase it by 10-15 minutes because bone-in chicken takes longer to cook.
If you have the time and plan ahead, let the chicken marinate in the spices from the first step in the recipe. It really infuses the flavor into the meat.
The consistency of the sauce is 100% based on preference. I like my sauce to be on the thinner side so I added more broth. If you prefer a thicker sauce, just use less broth. You can always add more broth later.
The sauce will thicken as the chicken stands, once you take it off the heat. To reheat, just add 1/2 cup water or broth at a time to bring it back to desired consistency.

So my friends, this is where I leave you. With this delightfully easy, healthy, and less-dishes-to-do meal that comes together in one pot. If you make this dish, post pictures on instagram and tag me @mannaandspice.

Until next time when I’m hungry again!

Skinny One-Pot Chicken with Tomato Cream Sauce

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 6 1x

Scale

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 6 pieces
1 1/2 tsp salt
1 tsp ground black pepper
2 tsp paprika
1/4 tsp crushed red pepper (or to taste)
1 14.5 oz can diced red tomatoes
2–3 cups baby spinach
2 portabello mushrooms, sliced
8–10 button mushrooms, sliced
2 garlic cloves, crushed
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
2 tbsp dijon mustard
3 1/2–4 cups low sodium chicken broth
4 oz reduced fat plain cream cheese
chopped parsley for garnish (optional)

Instructions

In a large bowl combine chicken thighs, 1/2 tsp salt, black pepper, 1 tsp paprika. Set aside.
Heat olive oil on medium-high to high heat. Once almost smoking hot, add chicken and allow to sear and caramelize about 3-4 minutes on each side. Remove chicken from pan and set aside.
Add mushrooms and 1 tsp salt. Cook for 2-3 minutes, until the mushrooms release water and then start to soften and caramelize. Continue cooking for 3 more minutes. Add garlic cloves and spinach. Saute until spinach is wilted. Add crushed red pepper and paprika. and continue to cook for 2 more minutes. Add diced tomatoes and cook until most of the water has evaporated.
Slowly pour in 3 1/2 cups chicken broth and bring to a boil. Reduce heat to simmer. Stir in cream cheese and allow to fully melt and blend into the sauce. Add in butter and let melt.
Arrange cooked chicken pieces in the pan by making wells into the sauce to submerge chicken.
Cover and simmer for 15 minutes, until chicken is fully cooked.
Remove lid and increase the heat to medium high. Stir in dijon mustard and cook until sauce is to desired consistency. If sauce is too thick, add remaining chicken broth.
Garnish with parsley and serve hot.