Category Archives: Moni’s Favorite

Soyaki Chicken

Posted in asian, chicken, main meal, Moni's Favorite by

DFTSI Soyaki Chicken_5451

This moist and delicious chicken is so easy to make.  I love having a few recipes that boast just five ingredients or less but are packed with flavor.  This is one of Monica’s favorites.  Enjoy!

Soyaki Chicken (aka Petaluma Chicken)Soyaki Chicken

10 boneless, skinless chicken thighs

1 medium onion, thinly sliced

3 medium potatoes, thinly sliced

juice of half a lemon

1/2 cup Soyaki  from Trader Joe’s

Directions

Arrange chicken, onion, potatoes in a 9 x 13 inch baking dish. Squeeze lemon juice and Soyaki all over it. Cover with foil and bake at 425° for 40 minutes. Uncover and broil for about 10 minutes more.

Serves 5-8 people

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Chicken Tikka Masala

Posted in chicken, main meal, Moni's Favorite, tofu, vegetarian by

I love the robust flavors of indian cuisine but never have time to make the yummy sauces on my own.  I recently discovered wonderful authentic sauces made by Maya Kaimal like Tikka Masala and Vindaloo in the refrigerator section at Sprouts Market.  They are also available at Mothers and other health food stores. They are my new secret weapon to making delicious indian meals in 30 minutes or less.  Sometimes I swap out chicken for tofu to make a vegetarian meal instead. Experiment to see what you like best.

tikka-masala-chickenCHICKEN TIKKA MASALA

Serves 4

Ingredients

2 tablespoons vegetable oil
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (sometimes I substitute extra firm tofu)
1 red pepper cut into 1 inch dice
1 container of Maya Kaimal Tikka Masala (approx 1 1/2-2 cups)
¼ cup cilantro leaves

Directions

In a medium-sized skillet heat the vegetable oil over medium heat. Add peppers and cook for just 2-3 minutes. Don’t let them get too limp. Remove from pan and place in small dish. Next add the cubed chicken to the skillet and brown lightly on all sides.
Add the cooked peppers to the chicken and then add the Tikka Masala sauce. Cover and simmer for 10-15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.

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Butternut Squash with Shallots and Sage

Posted in Moni's Favorite, side dish, vegetarian by

Butternut squash with shallots and sageBUTTERNUT SQUASH WITH SHALLOTS AND SAGE

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

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Grandma’s Butter Horns

Posted in breads, Moni's Favorite, vegetarian by

Grandma's Butter HornsGrandma’s Butter Horns

4 cups flour
1/2 cup sugar
2 eggs
1 block of cake yeast
1 cup milk
1 cup shortening
1/2 tsp. salt

Break yeast into cold milk and set aside.
Mix dry ingredients and shortening as if for pie crust.
Beat the eggs well and add to milk/yeast mixture.
Mix this with flour mixture.
Set overnight to raise (doesn’t need to be especially warm).
In the morning, divide dough into four equal parts and roll each out on a floured board or silicone pastry mat.
Spread thin layer of butter onto entire round and then slice into 8 pieces like a pie.
Roll each from wide end to small end and turn under placing on a cookie sheet.
Let them rise again, covered with alight towel.
Bake in 375-400 degree oven for 12-15 minutes.
Serve warm.
Oh so yummy!

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Shrimp Gazpacho

Posted in appetizer, brunch, fish, low-carb, main meal, Moni's Favorite, soup by
light and healthy, no-cook meal for a warm summer night.

light and healthy, no-cook meal for a warm summer night.

Shrimp Gazpacho

Ingredients

2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
Lemon wedges

Preparation

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Chicken Mango Salad

Posted in asian, chicken, Moni's Favorite, salad by
This is great summer salad that's easy, tasty and good for you too.

This is great summer salad that’s easy, tasty and good for you too.

Chicken and Mango Salad

Salad

3 green onions, sliced (including greens)
2 mangos (ripe)
4 cups of shredded chicken (I use a whole roasted chicken, available in the deli section of most grocery stores and finger shred it)
2 stalks of celery, sliced
1 head of red lettuce, sliced or torn into strips(approx. 4 cups)
½ cup slivered almonds

photo 10

Dressing

1/3 cup peanut oil
¼ cup white wine vinegar
1T Dijon mustard
3 tsp. Asian chili oil
2 cloves of garlic, finely chopped
½ cup Mango Chutney (I like Trader Joes Mango Ginger Chutney)

 Directions
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Mom’s Mac ‘N Cheese

Posted in Dani's Favorite, main meal, Moni's Favorite, pasta, side dish, vegetarian by
Comfort food for the soul

Comfort food for the soul

Mom’s Macaroni and Cheese

½ cup butter (divided)
4 T. flour
1 tsp. salt
¼ tsp. pepper
2 cups milk
1 ½ cups cheddar cheese (shredded or cut into ½ inch cubes)
1 tsp Worcestershire sauce
1 ¼ tsp. prepared mustard
1 T. onion (chopped)
8 saltine crackers (crushed)
2 cups elbow macaroni (cooked and drained)

Directions Continue reading →

Fish Tacos

Posted in bbq, fish, main meal, mexican, Moni's Favorite by

Image

Fish Tacos inspired by Alton Brown

Total Time: 38 min. Prep: 15 min.  Inactive: 15 min.   Cook: 8 min.

Yield: 4 to 6 servings

Ingredients

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 mini “street taco size” corn tortillas (or regular size work too)

Toppings:

Crema (recipe follows) or sour cream (if short of time)
Shredded Monterey jack cheese
Chopped tomatoes
Chopped avocado
Shredded red cabbage
Lime wedges

Crema:

1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Taco Directions:

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Spicy Chicken Thai Noodle Salad

Posted in asian, chicken, Dani's Favorite, Moni's Favorite, salad, side dish by
This is always a crowd pleaser

This is always a crowd pleaser

Spicy Thai Noodle Salad

INGREDIENTS

3-4 cups oven-roasted chicken, shredded (as a short cut, pickup from the grocery store on the way home)
1/4 cup sesame oil
1/4 cup soy sauce
2 T sugar
2 T hot chili oil
2 T  balsamic vinegar
1 lb. package spaghetti
1/2 cup sesame seeds, toasted
1 cup green onions, thinly sliced on the diagonal, for garnish

 INSTRUCTIONS

Shred the chicken and set aside.  In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar.  Cook spaghetti, drain, rinse with cold water and drain again.  With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated.  Add the chicken and toss again.  Add seeds and continue folding dressing through the pasta and chicken.  Transfer to a shallow platter, top with green onions and serve at room temperature.  Great for a backyard barbecue.  This dish keeps well for up to two days, but add the green onions only shortly before serving.

Enjoy!

Adapted from my dear friend, Heather Boyd

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Best Orange Chicken ever!

Posted in asian, chicken, main meal, Moni's Favorite by

CHINESE ORANGE CHICKEN

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 4 servings

Image

My kids and hubby both give this one two thumbs up!

 

INGREDIENTS

 

1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks

1 cup 2 tablespoons cornstarch, divided

2 large eggs, beaten

3/4 cup vegetable oil

2 teaspoons sesame seeds

2-3 green onions, thinly sliced

 

FOR THE MARINADE

1 cup chicken broth

1/2 cup freshly squeezed orange juice

1/2 cup sugar

1/3 cup distilled white vinegar

1/4 cup soy sauce

2 cloves garlic, minced

1 tablespoon orange zest

1 1/2 teaspoons Sriracha, (or more, to taste)

1/2 teaspoon grated fresh ginger (or ¼ tsp. ground ginger)

1/4 teaspoon pepper

 

INSTRUCTIONS

 

To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and pepper in a large bowl.

In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

Heat the remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

Working with 2-3 pieces at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Tossed or drizzle chicken with the marinade, garnished with sesame seeds and green onion, if desired. Serve with white rice.

 

Adapted from Damn Delicious

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