Gourmet tips news

Its a cloudy day in Jersey, I must say I did enjoy every bit of summer heat in last couple of weeks. So its hard getting back to no sunshine and pouring rain which ruins any chance of going out for lunch. I am stuck at home, scrolling through the list of bookmarked recipes to feed my appetite for something spicy and warm. Ina Garten's Mexican chicken soup popped up in my screen, I quickly scanned the ingredients in the recipe and I had all vegetables handy and some left over roasted chicken from last night.  I love Ina's recipes, they are very easy to follow, practical and it comes out perfect every time. So I decided to give it a go, only addition I did to the recipe was to throw in some Swiss chards that I had lying around in my fridge. It came out really flavorful and light, perfect for a rainy day.  You can get her full recipe from her website , I have posted here with my modifications. Ingredients: 4 split (2 whole) chicken breasts, bone in, skin on Olive oil 2

Grilled Tandoori Chicken Sizzling Tandoori Chicken on the grill Grilled Tandoori Chicken, ready to eat! Tandoori Chicken (after grilling ) I cannot believe summer is almost over. This has been the hottest summer so far; I am making the most of it. Tandoori chicken is my favorite Indian recipe to do in every summer. If you are not used to Indian spices, this is very good recipe to get introduced to the common spices used in Indian cooking; cumin, coriander and turmeric. I know there are many versions of recipes out there a; from Authentic North Indian version to modified shorter version. I have used the Food and Wine tested recipe for my cooking today, This is the most easiest one I have tried so far, and chicken turned out perfectly moist and flavored, better than what you get in an Indian Restaurant. Ingredients: 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces and skin removed 3 tablespoons lemon juice 1 1/2 tablespoons water 1 1/2 teaspoons salt 1/4 teaspoon ground