Baked chicken tikka, tomato lentil cous cous, and mango lassi

Two ways to do Tikka:

1. Nani's way
2. From a jar that you can find in the Indian section of your local grocery store.

 If you are so inclined, here is Nani's way :)

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• small can tomato paste

Combine these ingredients and marinate chicken drum sticks. Grill or bake at 375 x 30 minutes.


While the chicken is baking, prepare the cous cous according to the directions on the box. I used Near East tomato lentil cous cous. It was a great compliment to the chicken.


Mango Lassi: (delicious Indian beverage)

• 1 cup plain yogurt
• 1 mango - peeled, seeded and chopped
• 1 tablespoon white sugar
• 2 cups cold water
• 1 cup ice
• 1 dash cinnamon, 1 dash cardamom
• 1 pinch salt

Combine all ingredients in a blender. This is one of my favorite treats. It's so cool and refreshing! 

Salmon and Couscous Packets

For my first blog recipe I thought I would start with something easy that and anyone can cook. The pearled couscous comes from a box making this dish only semi homemade. I like the Near East brand for the couscous (be sure to get pearled couscous, the larger balls) and for my house seasoning in use Paula Deen's. Also, for the matchstick carrots I like to use the ones that are pre shredded and come in a bag, found in the salad section of the grocery store. They are great for salads the next day. I paired this salmon dish with a light, crisp, carbonated Vinho Verde made by Gazela.

Ingredients

Serves 4

2 (5-ounce) pkgs basil and herb pearled couscous mix, cooked according to directions

4 (4-ounce) skinless salmon fillets

1 c matchstick zucchini 1 c matchstick carrots

1 Roma tomato, thinly sliced
1 lemon, thinly sliced
2 tsp house seasoning blend
Salt & Pepper

2 Tbs olive oil

Directions

1. Preheat oven to 425°F.2. On 4 sheets of parchment paper or aluminum foil, divide couscous evenly. Place salmon fillets over couscous. Top each evenly with zucchini, carrots, sliced tomato, and sliced lemon. Sprinkle with house seasoning, salt and pepper. Drizzle with olive oil. Fold the paper or foil over and seal completely.

3. Bake for 15 minutes, on a baking pan, adding more time if your fish is more than 4oz.