Category Archives: cookie

“Easy Lip Smacking Tandoori Chicken”

tandori chicken

I promise you that this recipe will wow them. Remember that none of these ingredients are extra exotic, and if you don’t have one of them don’t worry. Improvise or omit and it will still taste fantastic. For me, I always use gloves in this case. Pick up some at your local drug store. I use them often for cooking.

Easy Lip Smacking Tandoori Chicken

2 pounds of chicken (I like using thighs but breasts & drumsticks are ok)

I cup Plain Yogurt

1 tsp coarse black pepper

1/2 tsp cayenne pepper (1 tsp for hot)

1 tsp cinnamon

1 tsp ground cumin

1-2 tsp paprika (to taste)

2 tsp salt

1 tsp minced garlic

1 tsp minced ginger

juice of 1 lime or half a lemon

OPTIONAL:

1 tbsp chili garlic sauce/thai chili garlic sauce or sriracha sauce (I like to add this)

1 tsp tumeric (I don’t make it without it but some don’t have it. Not life or death but I like it a lot. Try to wear gloves)

DIRECTIONS

  1. In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, ginger, and chili paste, and whisk until you have a smooth, thick marinade.
  2. You can either use a glass or plastic container and put the marinade in it and add the chicken. Put the top onto the container. (I like to use gallon size plastic bags instead of a container.)
  3. Let it sit for at least 2-4 hours but it can marinade for up to 24 hours. *some recipes say marinade for 2 hours at room temperature. DONT DO THAT.   Always put it into the refrigerator.
  4. Put tin foil into a baking pan or broiler pan, and then lay a rack over it. Put the chicken on the rack. (you might want to spray the rack with vegetable spray or coat it with oil to decrease sticking and make cleanup easy.)
  5. Bake at 425 F for 30 minutes. Turn chicken over and bake for 10-15 more minutes. (If you like a good char then cook it 15 minutes). Turn off the oven. Let chicken rest in the oven for 15-20 minutes for chicken breasts, and 20-30 minutes for thighs and drumsticks.

Serve it on a platter with chopped up spring onions or cilantro on top. You can also serve it with sliced red onions, or wedges of lemon and/or lime.   I love it served on a bed of couscous or in flat bread with grilled spring onions. Some say they like it in flat bread with a little bit of my hummus (recipe below) and spring onions. Use your imagination!!

https://jimjax4.wordpress.com/2015/01/30/be-the-talk-of-the-party-with-this-fast-easy-delicious-roasted-red-pepper-hummus/

Suggestions:

Remember what Julia Child always said. If you don’t have every ingredient to a recipe, IMPROVISE.   Don’t complain and not do it; do your best. If you don’t have fresh ginger maybe you have ground ginger. If you don’t have chili paste, use your favorite hot sauce. Again, it’s your recipe. Put your own flare into it.

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“SUPER Fast & Easy Amazing Authentic Fettuccine Alfredo”

fetuccine alfredo

ANYONE CAN MAKE THIS, EVEN TEENS!

I hope that everyone’s New Year has started out well. It’s time to get back into the swing of things and I’m starting out with a bang!  Jim Jax

Fettucine Alfredo is thought to have been invented by Alfredo di Lelio I in 1914 at his restaurant, Alfredo, in Rome.  It was made famous when newly wed A list movie star couple Mary Pickford and Douglas Fairbanks fell in love with the dish on their honeymoon in 1920.  It’s been a huge favorite world wide ever since.

This is actually the original recipe from Chef Alfredo.  It is so simple, easy, fast and amazingly delicious.  Wow your date or special someone or create a great family dinner treat.  Use variations.  It’s not for every night but everything in moderation!  People will never forget you after you serve this one!

SUPER Fast & Easy Amazing Authentic Fettuccine Alfredo:

-2 heaping tbsp of whipped sweet butter (land of lakes is one; its found where the butter section is; you can use regular butter but whipped tastes best)

-box of fettuccine, cooked.

-1/2 cup cream

-pepper to taste (lots of it for most)

-3 tbsp parmigiano-reggiano or parmesan cheese (or any other hard cheese)

Optional:

-broccoli florets or roasted veggies

-chicken pieces

-frozen peas

-roasted vegetables

-chopped up cooked Bacon or Pancetta

Put the butter and the cream on medium heat in a large pan and begin to melt the butter.  Don’t brown it and be patient.  When the butter is near melted add in the COOKED fettuccine.  Then add 3 tbsp of cheese.  Add optional items such as chicken, peas, broccoli or roasted veggies.  I love it with broccoli and chicken.

*cook very quickly.  After the fettuccine is in the pan, cooking should only take a couple of minutes and then you are done.

Put it on a plate and top with freshly ground pepper and optional cheese.  Serve with crusty French bread and wine.  Wow!

“Mama Dips Famous, Show Stopping Easy Pecan Pie”

mama dip

“Mama Dips Famous, Show Stopping Easy Pecan Pie”

From Chef Mildred Council (Mama Dip)

This recipe is so easy that anyone can do it.  This will be the scene stealer at ANY gathering.  For thanksgiving make this a staple that they all will remember.  You might want to make two because seconds are the norm.
Ingredients

  1 stick butter or margarine, melted

  1 cup sugar

  1 cup light Karo syrup (corn syrup)

  3 eggs, beaten

  2 cup chopped or whole pecans (or walnuts or macadamia nuts)

  1 9-inch unbaked pie shell

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In saucepan, melt butter, but do not brown.
  3. Mix in sugar and corn syrup until sugar dissolves. Let mixture cool and stir in eggs by tempering them. (if you don’t let it cool, you will get scrambled eggs). Tempering means to put a little bit of the hot mixture into the eggs to make them come to temperature. Mix well. Stir in pecans or whatever nuts you choose to use.
  4. Pour into the pie shell (store bought or hand made) and bake for 1 hour. I cover the entire pie crusts edges with tin foil for the first 45 minutes and then uncover for the last 10-15 minutes.

Watch your pie when you are baking!  If you’re oven runs hot, make sure you take it out a little early. Many overbrown the pie when they first make it.  The filling will be “jiggly” until it cools so dont be fooled into over cooking.  The original recipe has only 1 cup of nuts but I don’t think it’s enough.  I love nuts so I add 2 cups.  You will be a show stopper with this one.  Thank you Mama Dip!!!!

“Easy & Fast Decadent Shortbread”

shortbread three

“Easy & Fast Decadent Shortbread”

This is the fastest and easiest way I know to make amazing short bread cookies.  I used unsalted sweet butter and it is so tasty.  Eat it with my nutella hot chocolate, a cup of great coffee, or with a great brandy, cognac or glass of wine.  With a cold glass of milk, you are in heaven.

You can’t stop eating these amazing favorites!  I always try to make a double batch because they are so addicting!  Enjoy and save one for me!!

Ingredients:

  • 1 cup butter
  • 1 cup granulated sugar
  • 3 cups all-purpose flour

Preparation:

Cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.

Suggestions: 

-I sprinkle a little sugar on the top of mine before baking.  I’ve even used colored sugar for a unique look.  This is not an overly sweet cookie; the key to the taste is the butter.

-Dont use margarine!

-If you dont eat them right away, let them cool and store in an air tight container and they will stay good for days.  I’m sure they wont last hours though.

“Potion of Motion” amazing & easy alcoholic & non-alcoholic punch

potion of motion

Potion of Motion” 

My love for champagne is of legend and this is a great and tasty drink that is amazing for parties.  I still love it straight but this is a great summer drink for home parties or barbecues!

Ingredients:

-Drinkable bottle or bottles of brut champagne depending on how many people are drinking.

-for one part of the juices you can use cherry, pomegranate, cranberry, guava, mango, orange, grapefruit, or any other juice that you’d like.

-large can of pineapple juice

-tall glasses filled with ice

-sliced fruit of your choice

Directions:

Put as much ice as you’d like in a tall glass.  (per your taste) Add 1 to 1/2 ounces of pineapple juice. Then add 1 to 1 1/2 ounces of your favorite (or exotic) fruit juice (look above).  Fill the rest of the glass with champagne.  Enjoy!!

Tips:

-Add exotic fruit juices for a unique and great flavor.

-put all of the juices and sliced fruit on a side table.  Put the chilled juices and champagne on ice next to it and let your guests serve themselves.

-Use sparkling water instead of champagne for the kids.  Don’t leave them out of the fun!

Awesome!!