Tag Archives: food

Bombay Chicken Salad

I have friends in Tampa who I go visit often and on a trip several month ago, one of my friends picked up some food from the local grocery store for us to snack on.  Along with the hummus, veggies and crackers, she also brought home a curried chicken salad, called Bombay Chicken, that was so good, I wanted to rub my face in it.  I can pretty much count on her picking up this salad now whenever I’m there and it’s just addicting.  The last time I was there in January, I sat down and actually dissected the salad trying to figure out what was in it.  I haven’t tried to recreate the salad myself yet but it reminded me that I had the recipe for this Bombay Chicken Salad that was just waiting to be made which has similar flavors and is, no doubt, much healthier.

Chicken grilled with curry powder and cumin is diced and added to quinoa (or couscous as the recipe calls for) and mixed with mango, golden raisins, scallions, and almonds.  The whole mixture is tossed with a light dressing made of olive oil, lemon juice, honey and more curry powder.  The warm flavors of the curry and cumin contrast perfectly with the sweet creaminess of the mango and raisins while the scallions and almonds both provide their own unique crunch.  While I made this with quinoa, this would be delicious with couscous as the recipe indicates, or even whatever your favorite rice is.  The Bombay Chicken from the grocery store in Tampa is a mayonnaise-y calorie bomb so at least I know that when I have that craving, I have this healthier dish to turn to that is just as satisfying.

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      In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

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Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.

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In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

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Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken.

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Drizzle with dressing and toss to coat.

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Refrigerate unless serving immediately.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Family Circle magazine

Bourbon-Glazed Chicken

I’ve been a little bit of TV maniac lately.  Aside from the Superbowl and the Olympics, I’ve been binging on shows like House of Cards on Netflix and True Detective on HBO but then getting sucked right in to stuff like The Voice.  I can’t even tell you what I watch otherwise but I think it’s a bunch of syndication TV like Friends, White Collar, Will and Grace, and Gilligan’s Island.  You know, stuff that is on all the time.  I have a low tolerance for TV unless it’s either good or mindless.  If it’s anywhere in between, I lose interest rapidly.  I have work and I have my blog and I have other interests yet I still need my TV, even if it doesn’t get my undivided attention. I even have one eye on my TV when I make dinner at night.  Things quick and simple are all I can handle.  I cook things that take longer on the weekends when I have more patience so this Bourbon-Glazed Chicken is a quick chicken dinner that can get me to relaxing pretty quickly on weeknights.

Chicken cutlets are basted in a sauce of shallots, Dijon, maple syrup, and bourbon before being thrown on the grill until perfectly cooked and juicy.  This chicken is simple – a little sweet, a little tangy – and perfect for when you just want to eat, relax, and watch a little TV. Serve this with some steamed or microwaved veggies and this is a perfect meal.  We all have busy lives and sometimes just sitting down on the couch if front of the old boob tube just feels really good. There is always something else you could be doing.  But not doing it is sometimes just what you need. Laundry and everything else can l wait another day.

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Preheat grill to medium-high heat. Melt butter in a medium saucepan over medium heat. Add shallots and garlic; cook 2 minutes, stirring constantly. Stir in bourbon, Dijon mustard, and maple syrup; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat.

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Sprinkle chicken breast halves evenly with kosher salt and freshly ground black pepper.

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Arrange chicken on a grill rack coated with cooking spray; baste with half of bourbon mixture. Grill 5 minutes. Turn chicken over; baste with remaining bourbon mixture.

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Grill 5 minutes or until chicken is done.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Crab Cakes with Spicy Remoulade

Oh crab cakes…how I both love and hate thee.  As I mentioned last week when I posted this shrimp recipe, it took me a while to eat crab.  I wanted to like crab cakes but each time I tried them, I couldn’t get past the fishiness.  Well, now I’m completely hooked and eat them pretty often so I officially love them.  What I hate about them is making them at home.  Does anyone else struggle with crab cakes like me?  It never fails, but my crab cakes always fall apart, no matter if I follow the recipe to a tee.  Argh!  Some of these Crab Cakes with Spicy Remoulade fell apart but they were awesome regardless.

Crab meat is made tasty with bell pepper, scallions, egg, panko, and mayonnaise before being cooked in a little bit of oil until golden and crispy.  A creamy remoulade of mayo is spiced up with cayenne pepper which is not only fantastic with these crab cakes, but also with anything else you want to add a little zing to.  Even though I expressed quite a few expletives as I made these crab cakes and vowed never to try to make them at home again, it all subsided once I took my first bite.  These crab cakes are light and full of flavor, thanks mostly to the scallions, and the spicy sauce is a perfect little addition. I’d love to make these again but I guess next time I’ll do some yoga, drink some tea, or meditate a bit before attempting to flip crab cakes again.

If you like this, also check out Crab Cakes with Spicy Mustard Sauce.

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To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

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Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko.

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Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

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To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

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Additions:  None

Omissions:

  • Capers
  • Tarragon

Substitutions:

  • Light mayonnaise

Overall Rating:  Love It

Source:  Cooking Light magazine

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