At first glance, the origins of this dish may be a bit confusing. We associate risotto with Italia and the spices are North African. Truth be told, the dish is actually from Cyprus. Bulgur is a frequent menu item for me and I'm looking forward to trying this one as pumpkins become more readily available in the market. The original recipe calls for a much larger amount of oil, I've reduced it to make this dish a little lighter. Posted for the Zaar World Tour.
Always in search of recipes that feature cardamom, I found this on the Internet. My undersyaning is that it is a rendition of a dish popular in the UK and most likely invented there. The mariade is similar to a tandoori paste but with a creamy aromatic welll seasoned with cardamom, cinnamon and other spices. I have not tried it yet but wanted it here fore safekeeping and decided to share it as well.
Originally from Shape magazine and adapted to suit my tastes and simplify the preparation. This is healthy and comforting with a pleasing, but approachable combination of spices that even picky eaters will enjoy. Though full of flavor this is not spicy hot, so feel free to adjust to your own tastes. A word of caution, this makes 6 perfect portions for my weight watching lifestyle but if you have hungry eaters at your table, it may only serve 4 or 5.
Another delicious recipe from the National Chicken Council with my tweaks and substitutions. The sweet mango dipping sauce makes for a perfect accompaniment for the spicy filling. I love that this rendition features baking not frying. If you don't have jerk seasoning, don't buy it. Try Recipe #91493 or Recipe #29317 instead. Cilantro is one of those things people love or hate - use the amount that suits your tastes. (WW Core people should read note.)
Found the orginal recipe on a Canadian cooking site and have modified it a bit to make this dish a bit lighter. If you have a favorite Bechamel sauce that you would prefer to use, by all means do so. Poisted for the Zaar World Tour.
After wondering how Recipe #224699 would work with chicken, I began experimenting and came up with this dish. This is serious comfort food with a Tex-Mex twang. Small serving cooking means grabbing bits of leftovers in the fridge, so I've included a couple of ingredient options.
Based on a Cooking Light recipe, this has been modified to suit my own tastes. The sweet onions and balsamic vinegar create a lovely contrast in flavors that pair together so well. I usually serve this with couscous or brown rice with a green vegetable such as zucchini or spinach. Reheats well for lunch the next day.
Found this in a stack of clippings and can't quite figure out where it came from - New York Times perhaps. The combination of ingredients looks just wonderful to me and I'm keeping it safe here before I lose it.
Looking for a candy combo of chocolate, cranberry & cashew I caem across this recipe at candy.about.com, & it suited my needs perfectly! However, if your situation includes the bark sitting around a long time in warm temperatures, it's suggested that 'real' chopped chocolate be used & tempered so that it won't melt in the heat!
As a big fan of yogurt based marinades for chicken (for example Chicken Tikka), this one immediately caught my eye. Unlike Tikka, you only marinate this one for 30-45 minutes so it doesn't require much planning ahead. I have not tried this one yet but wanted to make it public for the Zaar World Tour. Cooking time include time to marinate the chicken.
A wonderful recipe for chicken featuring balsamic vinegar. What sets this apart from others is the surprise inclusion of that distinctly American condiment, catsup. Together these create a delicious sweet and sour combination. This Cooking Light inspired dish is just 4 points per serving. For Core followers, count 1/2 point per serving for the wine or substitute with additional broth.
Found this recipe on the website of a German cook named Marion. Though honey and mustard are commonly paired, the addition of orange and dill is new to me. This is an untried recipe posted for the Zaar World Tour.
Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light, family and guests will never know it. I usually serve this with some black beans and a crispy green salad,
As someone who eats chicken breasts at least once or twice a week, I'm always looking for new recipes to inspire me. I recently found this one on the pages of Eating Well and was excited by the proposition of a dish that promised lots of flavor without a long marinating time. Serve this with some couscous and a Moroccan salad and enjoy. (WW 4pts/Core)
I love the spice combinations of classic Moroccan cuisine. When I found this dish in one of my favorite chicken cookbooks I had to try it, as presented this is the recipe with my modifications. The flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)
When I first found this recipe on the Weight Watchers website, I was amused by the idea of a Moroccan dish featuring pork as most of the natives I know from this country are Muslim. Though I will never serve this dish to them, I love the flavors of the marinade and have made some changes that make this truly delicious.