Garam Masala Drumsticks with Aloo Gobi

Ok...this isn't the first time that I have made this recipe, but it is worth sharing!  Homemade "Shake N Bake" with an Indian/coconut twist anyone?

I really like this recipe, and I tend to double it or triple it every time I make it.  This is a GREAT recipe to make for company as well or to have around for leftovers and snacks.  I wonder what it would be like with chicken thighs or breasts?  I love the crispiness of the coating, but I am slightly curious what panko crumbs would be like instead of bread crumbs...maybe too messy for the first coat?  I love how this mimics a healthier fried chicken recipe...baked in the oven but still crispy on the outside and tender on the inside.  I wonder if the chicken drums would be even more tender soaked overnight in buttermilk - similar to many baked chicken recipes I have seen.  I love the flavours of the spices and the coconut, so I would not mess around with that at all - perfection!  Just a note....I tend to only make the drumsticks as I have another recipe that I like for Aloo Gobi.  If you are looking for a one pan dinner, though, I do recommend this entire recipe!

I would love to make this with my grade 9 classes, but the 40 minute bake time is a bit too much for our limited time.  Perhaps, I can recommend it to my high school colleagues or even save this one for the many requests I have had to teach evening cooking classes to either teenagers or adults....

Another great recipe from Canadian Living magazine!  I wonder if I will ever get the chance to collaborate with their test kitchen.....how fun!

Ready for Baking

The Finished Product

http://www.canadianliving.com/food/garam_masala_drumsticks_with_aloo_gobi.php

Impossibly Easy Taco Pie

 

 

This recipe is taking it back to 1970s when apparently Bisquick had this recipe on their boxes.   My husband has been craving this comfort food from his childhood, so we decided to search up a recipe to see if it was close.  We used the first recipe but did not use 4 lbs of meat, so we weren't sure if we should add all the liquid batter or not.  We decided to play it safe and not, but after it was baked, we probably should have just used it all.  We also added in some black beans, corn, jalepenos, and sliced black olives into the meat mixture.   We used lettuce, sour cream, salsa, green onions, and cilantro as garnish after it came out of the oven.

 

We will make this again!  It was VERY tasty, and we are both very curious the difference when we use all of the Bisquick batter that it suggests.  My husband remembers more of a base like a biscuit crust, so it would make sense to have used all the recommended batter.  We followed the cooks.com recipe and maybe should follow the Betty Crocker one next time as it has smaller ratios.

 

This made a lot, so we both had enough for leftovers for lunch the next day.  Another bonus!

 

We are looking forward to making it again as my husband said that it was close to his childhood memory taco pie, so we need to perfect the recipe....or actually follow it, let go,  and trust the process!

 

PS  In case you need to know where to find Bisquick, we found it by the pancake mixes in the grocery store.

 

 



http://www.cooks.com/recipe/yl2rw0fg/impossible-taco-pie.html

 

http://www.bettycrocker.com/recipes/impossibly-easy-taco-pie/cad8267c-2cb0-4dc2-b6e7-9c57a9575430

 

 

Ready for the Oven!

Adding on the cheese, tomatoes, and cilantro

 

Finished Product

Plated with Garnishes

Cornish Game Hens

 

It seemed like a lot of people who I spoke to over the holidays made the switch to Cornish Game Hens for their Christmas Feast instead of a turkey.  I have never eaten or cooked Cornish Game Hens, so I thought I would pick up a couple for a weekend dinner treat.  I searched a few recipes and seasoned mine with the every handy fresh herb Poultry mix of sage, Italian parsley, rosemary, and thyme.  I also used some chicken broth, salt, pepper, and garlic.  I had some leftover wild rice, so I made up a stuffing with onions, celery, shitake mushrooms.  Stuffing the hens was interesting as they are so small.  I roasted them in the oven at 375 F until the thermometer said they were done.  (about an hour and a half).

 

All in all, we weren't overly thrilled with them.  They were good, but we wouldn't make them again.  We felt they were really greasy and would prefer chicken or turkey.   In fact, our favorite Christmas dinner was when we made a stuffed sockeye salmon....maybe I will bring that back next December...

 

 

 

Cornish Game Hens