Chicken Tikka Masala

December 4, 2008 at 2:13 am | Posted in Chicken, rice | 5 Comments

So, I think I’ve mentioned before that I used to be quite the picky eater.  If you would have tried to get me to try Indian food 4 years ago I would have turned my nose up and ordered Papa John’s.  My husband has slowly but surely gotten me to try several different foods and ::gasp:: I actually like some of them!  We went to an Indian restaurant in our city sometime last year and it was pretty good.  I saw this recipe on one of my fave blogs My Kitchen Cafe so I decided to give it a shot.

(I fear this looks like some sick dog food concoction so sorry about that…Ha!)

Recipe from My Kitchen Cafe

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (Kylie substitutes paprika for the cayenne – next time I’ll do that or cut it down to 1/2 teaspoon)
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I didn’t have this on hand so I left it out)
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

PIg Rating:  The Pig really liked this dish.  He definitely wants me to make it again.  YAY!

Mrs. Pig Rating:  I was unsure of what I would think about this, but it actually turned out to be really yummy.  This is a really filling recipe though – I would say that the recipe as written makes about 4 servings.  We had a lot of leftovers.  Definitely keeping this in the dinner binder!




March 18, 2008 at 1:05 am | Posted in Chicken, rice | 1 Comment

Finally I have some time to blog update!!  YAY!  I feel like life has gotten so busy lately, yet I can’t exactly pinpoint what is making it that way.  I think a combo of things.  Anyway…

Tommy loves spicy food.  Some of our dear friends moved recently to Mississippi.  They always cooked this amazing Jambalaya and smoked sausage and we found out that the secret was that they used spicy sausage that came straight from Louisiana.  When they moved and were cleaning out their freezer, they had a huge package of that sausage so they asked us if we wanted it…um, yes!!! 

I thought I might try to make a jambalaya with it.  I had never made one homemade so I thought, no time like the present!  I found a recipe that sounded pretty good on and I went to it!

(I’m not exactly sure that you can take a “good” picture of jambalaya…LOL)


  • 1 (2 to 3 pound) whole chicken, cut into pieces (I used chicken breasts shredded)
  • 1 pound smoked sausage, sliced
  • 3 green bell peppers, diced (I used green chiles)
  • 2 onions, diced
  • 5 cloves garlic, minced
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 tablespoon chili powder
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • 5 bay leaves
  • 1 (6 ounce) can tomato paste
  • 1 cup uncooked white rice


  1. Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken.
  2. In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes.
  3. Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin.
  4. Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired (I served rice seperate after reading some reviews)

 Pig Rating:  The pig liked it just okay. He felt like something was missing from it.  Something that would give it a “kick”.

Mrs. Pig Rating:  I thought this was okay.  This one was more for Tommy than me as I’m not a big sausage fan (in case you hadn’t noticed) but it was pretty good.  I kind of agree with Tommy though.  Something seemed to be missing.  Hmm…

Spanish Rice

October 21, 2007 at 11:24 pm | Posted in Mexican food, rice, side dishes | 2 Comments

We can eat rice with pretty much anything. I love the rice that is served at Mexican restaurants so I was interested in finding a recipe that was similar to what they cooked. I found an awesome recipe on for Spanish rice. If you like this type of rice at all, this is the best, easiest recipe for rice that I have found. I will definitely be making this more often with our Mexican dinners!

2 tablespoons oil (I used olive oil)
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 25 minutes, until liquid has been absorbed.

Pig Rating: He loved it! He said it was better than the rice that we get in Mexican restaurants. I will definitely be making this one again for him. : )

Recipe from, picure from my kitchen

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