As I was going down the produce aisle, I saw some green beans at the grocery store. They looked really fresh, almost as if they were picked that same morning! It may not be the right time of year for fresh green beans, but they looked too good to pass on the opportunity. I bought a couple of pounds.Continue reading Masala Green Beans
Keema is a ground meat curry made with Indian spices, potatoes, peas, and tomatoes. Although I didn’t grow up having keema curry, I have come to love it as an adult. Traditionally this curry is made with lamb. I have tried making keema curry with lamb as well as chicken and beef. My favorite is the beef version and that’s what we’re making today.Continue reading Beef Keema
My family tends to eat Mexican inspired dishes a lot. I like to make a big batch of pork Carnitas once and while. Pork Carnitas means “little meats,” as some may know. This dish is made by braising or simmering pork in oil or lard until tender. This process can take several hours depending on how big you cut the pork pieces.Continue reading Pork Carnitas
I’ve never celebrated Cinco de Mayo in the past. Working as a chef is quite demanding! Now, I finally have the opportunity. I made sure this year’s meal would be remarkable. The menu I created included pork carnitas, grilled chicken, pico de gallo, guacamole, and my special house sauce. My husband thought the chicken was really good so I had to share the recipe with you!
- 3 lbs. or 6 pieces of chicken thigh, bone in and skin on, excess skin and fat trimmed
- 1 tsp. lime zest
- 1 tbsp. lime juice
- 1 tbsp. or 4 cloves of garlic, minced
- 2 tbsp. green onion, thinly sliced
- 1 tbsp. fresh oregano, leaves only
- 1 tbsp. cilantro, chopped
- 1 tsp. salt
- 1/2 tsp. chili flakes
- 1 tsp. each cumin and coriander powder
- 3 tbsp. oil
Remove the chicken thighs from their packaging, trim of excess fat and skin from the thighs. and pat them dry with paper towels. Transfer the thighs to a baking dish. Drizzle lime juice and sprinkle lime zest all over the the chicken thigh rubbing the juice and zest into the chicken to coat.
Place oregano, 1 tbsp. of the green onion, cilantro, salt, cumin, coriander, chili flakes, and the oil to a small food processor or a blender. Make this into a ruff paste.
Pour the blended mixture over the chicken thighs. Make sure the chicken is well coated on both sides with the herb mixture. Leave the chicken to marinate for at least an hour. You can also marinate the chicken over night covered in the refrigerate overnight.
If you marinate the chicken overnight, make sure to bring out the chicken at least an hour before cooking. You can grill the chicken indoor, outdoor grill, or broil in the oven. This process can take 35 to 45 minutes depending on the thickness of the thighs or the type of cooking method you choose.
If in doubt, use a food thermometer to check if the internal temperature has reached 165 degrees Fahrenheit. Always check the thickest part of the meat.
I like to serve this chicken over cooked rice with side of sautéed veggies!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!
As a child growing up I ate dal at most meals. Dal are dried and split pulses or lentils that are very common in South Asian cooking. My mother cooked lentils on almost a daily basis to serve with fried spinach and fish curry. I did not actually like dal growing up, as I was a very picky eater!Continue reading Dal with Spinach
How to cook potatoes and eggs:
To cook the potatoes, place the peeled potatoes in a large pot of water and add about 1 tbs salt. Bring the water to a boil, then simmer for up to 15 to 25 minutes. To test the potatoes, use a knife to gently pierce it in the middle. If the knife goes in with little effort, it’s done. Turn off the heat and wait till it’s cool enough to handle.Continue reading Traditional Style Potato Salad
Baked beans have been a staple side dish in the United States and other countries for decades. While they are generally easy to make, I’ve sometimes been a touch disappointed when I’ve had these at a potluck or a restaurant. Sometimes they are a bit bland. The point of this recipe is to show an easy way to make extra delicious baked beans. Perhaps it might be a bit arrogant to call these “extra delicious,” but this is what my husband — an experienced baked bean aficionado — decided to call them.Continue reading Extra Delicious Baked Beans