Tandoori Chicken

Ingredients:

1 cup nonfat plain yogurt
1 small onion, minced
2 cloves garlic, minced
1 1/2 tablespoons lemon juice
1 teaspoon chopped fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
Pinch of ground cloves
4 bone-in chicken thighs, skinned and trimmed of fat

Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.

Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.

Spicy Turkey Burgers with Pickled Onions

Ingredients

1 cup red-wine vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 small red onion, halved and very thinly sliced
1 pound 93%-lean ground turkey
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/8 teaspoon ground allspice
1 teaspoon canola oil
4 whole wheat buns, split
8 teaspoons reduced-fat mayonnaise, divided

Cooking Directions

To prepare pickled onions: Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onions and toss to coat.
To prepare burgers: Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.
Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Meanwhile, toast buns on the grill, if desired.
Drain the onions, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.

Red Snapper Veracruz

These red snapper fillets are grilled up in packets with a flavorful salsa mixture. You can choose a mild, medium, or spicy salsa for this dish depending on your taste.

INGREDIENTS:
1 pound red snapper fillet
2 cups green bell pepper, cut into thin strips
1 1/2 cup salsa
1 cup onion, chopped
1 cup pitted black olives
1/3 cup dry red wine
3 cloves garlic
3 tablespoons lemon juice
2 tablespoons capers
1 tablespoon olive oil
2 teaspoons oregano
1 teaspoon cumin
lemon wedges

PREPARATION:
Sauté green pepper, onion and garlic in olive oil until tender. Add salsa, wine, lemon juice, oregano, cumin. Bring to a boil. Reduce heat and simmer for 8 minutes. Remove from heat. Preheat grill.
Take four 12 inch pieces of aluminum foil. Place 1/4 of the snapper on each piece. Top with 1/4 of the sauce. Fold up aluminum foil to form packets. Place fish packets on grill and cook indirectly for about 30 minutes. Check for doneness and serve with lemon wedges.

Slow Cooker Jambalaya

Make this Cajun/Creole dish as spicy as you like.

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium celery stalks, chopped (1 cup)

3 garlic cloves, finely chopped

1 can (28 ounces) diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 tablespoon parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper sauce

3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.

Serve jambalaya with rice.

Drink of the Month - Blushing Geisha

INGREDIENTS:
2 oz TY KU liqueur
1 oz pomegranate juice
2 oz Sence rose nectar
lime wedge for garnish
PREPARATION:
Pour the ingredients into a mixing glass filled with ice.
Stir well.
Strain into a stemmed glass or over ice in an old-fashioned glass.
Garnish with a lime wedge

Grilled Marinated Flank Steak Recipe

Marinade Ingredients1/3 cup olive oil2 cloves garlic, minced2 Tbsp red wine vinegar1/3 cup soy sauce1/4 cup honey1/2 teaspoon freshly ground black pepper

Other ingredients2 pounds flank steakKosher saltFreshly ground pepper

1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like.
4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.