tandoori chicken

With some new spice additions to my collection (garam masala and hot curry) Indian food was on the top of the list. Alongside some side dish pouches from Trader Joe’s I decided that the main event would just have to be chicken tandoori. After searching a few recipes to get the general idea, I hit the kitchen with my new spices and some greek yogurt.

The taster is a master griller, so thanks to him, the chicken was grilled to perfection. You know, the crispy crust and juicy inside? And it was just the main dish that those pouches needed. Now you can easily have Indian night at home and it doesn’t even require hours slaving over the stove!

Tandoori Chicken - 2-3 servings

  • 1 cup plain greek yogurt
  • 4 tsp garam masala
  • 2 tsp hot curry powder
  • 2 tsp smoked spanish paprika
  • 1 pound chicken thighs

Combine the yogurt and spices. Add chicken and toss to coat the chicken.

Marinate for 4-24 hours.

Heat grill to medium. Cook about 20 minutes, until cooked through. Flipping after 10 minutes.

Served with dal, punjab eggplant and baked naan drizzled with olive oil and sprinkled with zaatar (recipe inspiration from RhodeyGirl)

red onion & gorgonzola pasta

My favorite thing about pasta is that you can always make a delicious meal, even if your pantry or veggie drawers are empty. Nothing in the house? Sprinkle pasta with salt, pepper and fresh Parmesan cheese. Or if you’ve got a few staples, you can make something a little more special.

We generally have onions in our house and we generally have some sort of cheese. It may not always be the cheese I want, but it would be a really sad day if we are completely cheese-less. When I was thinking about meals for the week I thought why not combine the sauteed onions and blue cheese  that we love alongside grilled steak with some pasta. After-all, you can’t go wrong with pasta.  The chewy fusilli with sweet onions and salty cheese turned out to be just what that steak needed. In fact, I don’t even think we needed the steak.

Red Onion & Gorgonzola Fusilli

  • 1 medium sized red onion, cut into 1″ pieces
  • 3 cloves garlic, minced
  • 1 Tbsp olive oil
  • 2 oz fusilli or pasta of choice
  • 2 oz Gorgonzola crumbles
  • salt & pepper

Prepare pasta as directed. Set aside.

Heat large pan over medium heat. Add olive oil and when hot add onion and garlic. Saute for about 3-5 minutes, until onions are soft.

Add pasta to pan and toss together. Season with salt and pepper.

Serve onto plates and sprinkle with Gorgonzola crumbles.

in my cupboard: trader joe’s punjab eggplant

As much as I adore cooking, sometimes I just can’t take the time to prepare an entire meal. Since cooking is such a stress reliever for me, I never want it to actually cause stress.  Enter in these pouches of Indian food.  A little odd, yes, to make dinner out of a pouch, but this variety from Trader Joe’s is amazing. I generally sauté a diced eggplant and add the sauce when it is about finished cooking to let it heat through.

It comes together in minutes and provides a flavorful dish with plenty of veggies. Oh, and it is $1.19.

Cheap, healthy and good? Now that’s a stress reliever I can handle.

Do you ever eat foods from a pouch or does it kind of freak you out?

korean sliders

Korean Sliders must have come to me in a dream because I can’t remember why I thought to make them or where the inspiration came from!  I had picked up some Gochujang sauce, a new sauce from Annie Chuns recently and thought pork would be the perfect way to try it out. Luckily for the sliders, it goes incredibly well with meat.

They were certainly a tasty alternative to the regular beef burgers that frequent our grill and I would definitely recommend dipping your burger not in ketchup, but in extra gochujang sauce for extra kick! Much like ketchup in our homes, gochujang is a staple in Korean homes so treat it as just that!

Korean Sliders - 2-3 servings

Combine meat and sauce together. Form into 4-6 small patties.

Grill over medium heat until meat is cooked through.

Grill buns until golden brown.

Ginger Aoili

  • 1 clove garlic
  • 1/4 cup light mayonnaise
  • 1 Tbsp fresh ginger

Blend ingredients in magic bullet or blender until smooth.


  • sliced carrot
  • sliced cucumber
  • go-chu-jang sauce (I used it like ketchup)