Katey's Kitchen

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Chicken with Pineapple

February 16th, 2013 Posted in Appetizers, Chicken, Main Dishes Tags: Chicken, Cumin, Garlic, Pineapple

8 oz can pineapple chunks

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp crushed garlic

1 tsp ground chilies

1 tsp salt

2 Tbl plain yogurt

1 Tbl chopped fresh cilantro

10 oz chicken

1/2 red bell pepper

1/2 yellow or green bell pepper

1 large onion

6 cherry tomatoes

1 Tbl vegetable oil

~Drain the pineapple juice into a bowl. Reserve 8 large chunks of pineapple, squeeze the juice from the remaining chunks into bowl and set aside, 1/2 cup

~In large mixing bowl, blend the cumin, coriander, garlic, ground chili, salt, yogurt, and cilantro. Add the pineapple juice and mix well

~Cut the chicken into cubes and add to the spice mixture. Toss and allow to marinate for 1 1/2 hours

~Cut peppers and onions into bite size pieces

~Preheat the broiler to medium. Thread the chicken and vegetables onto skewers

~Baste the kebabs with the oil and place on oven/flame proof pan. Broil, turning and basting for approximately 15 minutes or until chicken is cooked thoroughly

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Blackened Chicken Breasts

February 16th, 2013 Posted in Chicken, Main Dishes Tags: blackened, Chicken, Cumin, paprika

6 medium chicken breasts, boneless/skinless

6 Tbl butter or margarine

1 tsp garlic paste

4 Tbl finely grated onion

1 tsp cayenne

2 tsp sweet paprika

1 1/2 tsp salt

1/2 tsp white pepper

1 tsp black pepper

1/4 tsp ground cumin

1 tsp thyme leaves

~Slice each chicken breast piece in half horizontally. Flatten them down slightly with the heel of your hand

~Melt the butter in a small saucepan together with garlic paste

~Combine remaining ingredients in a shallow bowl and stir well. Brush the chicken pieces on both sides with melted butter, sprinkle evenly with the seasoned mixture

~Heat a large frying pan over high eat until a drop of water sprinkled on the surface sizzles, 5-8 minutes

~Drizzle 1 tsp melted butter on each piece of chicken. Place in pan, cook until the underside begins to blacken. Turn over and and cook until other side blackens.

~Continue cooking and turning until chicken is cooked through. Serve hot

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Salsa

January 21st, 2013 Posted in Appetizers Tags: Cumin, Honey, rotel, Tomatoes

1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small red onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small handful of cilantro, washed
juice of 1 lime

Instructions

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

I got this recipe from a friend who found it on Pinterest. It truly is the best homemade salsa I have had. Original recipe comes from www.mountainmamacooks.com

I hope you enjoy it as much as my family does!

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