The Gourmet Mom

Banana Cream Pie

2012-03-02T06:05:00.000-05:00

Banana Cream Pie is one of my favorite pies. It brings back childhood memories of going to NYC to visit my aunt and my mom would bake one to bring in with us. This is the simple, quick and delicious way to making your own dessert after dinner.

Ingredients:

1 frozen pie shell, bake as indicated on package

2 pkgs. Of banana instant pudding

1 large banana mushed or chopped into tiny pieces

Whipped topping

Directions:

Preheat and bake pie shell as indicated on packaging. In large bowl combine the pudding and milk and beat until smooth. Add in bananas gently and pour into cooled pie shell. Refrigerate for 2 or more hours. Garnish with whipped topping. I usually top individually in case someone does not want it.

Recipe By The Gourmet Mom

Lisa Montalva

Peanut Butter and Chocolate Cupcakes

2012-03-01T04:33:00.001-05:00

March 1^st is National Peanut Butter Day. I came across this recipe by mistake when by accident I put my spoon full of peanut butter for my daughter’s sandwich into my mixing bowl. They are so good with a cold glass of milk. You might want to eat one and hide the rest so you don’t eat them all!

Ingredients:

1 chocolate cake mix

1 container of chocolate frosting

1 cup of peanut butter

12 ½ tsp. of peanut butter

1 chocolate bar, grated or chopped for garnish

Directions:

Make the batter as indicated on the package and preheat oven. When the batter is smooth, add in the 1 cup of peanut butter. Pour into cupcake cups and bake as instructed on box. When cupcakes are done, remove and cool completely.

You can do 2 ways. You can empty frosting into bowl and add in the peanut butter and mix well or do it like me and frost the cupcakes with the chocolate frosting and that top each cupcake with a ½ tsp. of peanut butter. I usually top with the grated chocolate bar, but that is optional.

Recipe By The Gourmet Mom

Lisa Montalva

Surf and Turf

2012-02-29T04:33:00.001-05:00

My friends think that they are dining in a fancy restaurant when I make this for them. Most people think surf and turf is a very difficult dish to make, but you will see how simple it is.

Ingredients:

2 filet mignons or 2 shell steaks (any steak you wish is fine)

2 frozen lobster tails (4 oz. each)

1/4 c. butter

2 tsp. lemon juice

2 tbsp. butter

1 (12 oz.) pkg. sliced mushrooms

1 small onion, chopped

1 tsp. cornstarch, blend with 1/2 c. Madeira wine

Directions:

Salt and pepper steaks and put in broiler. Broil 4-6 minutes on each side for medium. Bring pot of water to boil. In small sauce pan sauté onion and mushrooms in 2 tbsp. of butter. Combine cornstarch and Madeira wine and pour into mushrooms and onions. Whisk until thick and heated through. Once steaks are cooked, drop lobster tails in boiling water for about 4 minutes. Cook tails completely. Meanwhile melt butter. Place steak and lobster tail on plate. Pour Madeira wine sauce over steak and squeeze lemon on lobster tail.

I serve both over mashed potatoes and remove tails from shells.

Recipe By The Gourmet Mom

Lisa Montalva

Alaska Sourdough Pancakes

2012-02-28T13:25:00.001-05:00

Ingredients:

1 pkg. dry yeast

2 C. flour

2 C. warm water

2 eggs

1 tsp. baking soda

1 T. sugar

2 T. melted margarine

Directions:

Using a glass mixing bowl and a wooden spoon only, mix yeast, flour and warm water; beat well. Let stand in warm place overnight or for 8 hours.Add eggs, baking soda, salt and sugar. Beat well, then add melted margarine. Bake on hot griddle or in frying pan until lightly brown.

Recipe By The Gourmet Mom

Lisa Montalva

Chicken and Asparagus in Champagne Sauce

2012-02-28T11:28:00.005-05:00

Ingredients:

2 tablespoons olive oil, divided
1 pound asparagus, cut into 2 to 3 inch pieces
4 thin boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons butter
2 large shallots, chopped
1 large tomato, chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1-1/2 cups champagne or proseco
1/2 cup half and half or light cream

Directions:

Heat 1 tablespoon of olive oil in a large skillet and cook asparagus over medium high heat 3 minutes or until tender-crisp; remove. Add another tablespoon of olive oil and add chicken to skillet. Season with salt and pepper and cook over medium high heat for about 6 minutes, turning once, until golden brown; remove.dd butter to skillet and allow to melt. Add shallot and cook 2 minutes stirring frequently. Add tomato and cook 3 minutes until tomatoes start to break down. Add champagne and bring to a boil.

Return chicken to skillet and simmer for 5 minutes until chicken is no longer pink inside. Return asparagus to skillet, stir in half and half and cook just until heated through.

Serve over rice or pasta, and pour a glass of champagne!

If you don't have champagne or proseco, go ahead and use white wine instead. And you can use a small onion and 2 garlic cloves if you don't have a shallot on hand. If you would like the sauce to be a bit richer, stir in 2 tablespoons of unsalted butter with the half and half to finish the sauce.

Recipe By Lauren Dellabella

www.mealsheelsandcocktails.blogspot.com

Irish Stew

2012-02-28T07:14:00.000-05:00

An alternative to the Corned Beef and Cabbage, this Irish Stew recipe is very quick, easy and tasty. Give it a try.

Ingredients:

4 pounds lamb shoulder, cubed

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ cup vegetable oil

1 small to medium bag of frozen pearl onions

1 small to medium bag of frozen carrots

½ cup rice

3 cups chicken broth

2 cups beer

1 tbsp. chopped fresh thyme leaves

2 cans of whole potatoes

¼ cup finely chopped fresh parsley or 1 tbs. of dried

Directions:

Season the meat with salt and pepper.

Heat pot over medium high heat and add the vegetable oil. Working in small batches, sauté the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken broth, beer, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.

Recipe By The Gourmet Mom

Lisa Montalva

MEDITERRANEAN PIZZA

2012-02-27T08:05:00.000-05:00

Ingredients:

1 pkg. refrigerated pizza crust dough

1 (6.5 oz.) jar marinated artichoke hearts, chopped

1/4 C. fresh Parmesan cheese, grated

2 oz. sliced salami, cut into quarters (about 8 slices)

1/2 C. pitted ripe olives, sliced

1/2 C. red or green bell pepper, chopped

1/4 C. red onion, chopped

2 plum tomatoes, thinly sliced

1 C. shredded mozzarella cheese

1 tsp. dried oregano leaves

Directions:
Preheat oven to 425ºF. Prepare pizza crust according to directions. Using
lightly floured rolling pin, roll pizza dough into a 14-inch circle on a pizza
stone or pan.

Drain artichoke hearts, reserving marinade. Lightly brush top of dough with

a small amount of marinade using a pastry brush. Bake crust 8 minutes.
Remove from oven; place on a cooling rack.

Grate Parmesan cheese, sprinkle evenly over crust. Stack salami slices, and

cut into quarters; arrange over parmesan cheese. Slice olives using an egg slicer.
Chop artichoke hearts, bell pepper and onions; sprinkle over pizza along

with olives. Slice tomatoes, layer over vegetables.

Top with mozzarella cheese, sprinkle with oregano.

Bake for 13 to 15 minutes or until crust is golden brown and cheese is melted.

Recipe By The Gourmet Mom

Lisa Montalva

Balsamic Chicken

2012-02-26T07:43:00.000-05:00

Ingredients:

6 Chicken Breasts, split with skin on

1 tsp. salt

2 green bell peppers, diced

2 cans of cream of chicken soup

1 yellow onion, sliced

4 cloves of garlic, chopped

¾ cup of balsamic vinegar

½ tsp. black pepper

1 4.5 ounce can of chopped green chilies

Directions:

Preheat oven to 450 degrees.

In a large bowl add all ingredients except chicken. Blend ingredients well and add in chicken. Coat chicken well and place in baking dish.

Bake until chicken for 50 minutes or until chicken falls off of bone.

Recipe By The Gourmet Mom

Lisa Montalva

Apple Pizza

2012-02-26T07:39:00.000-05:00

Ingredients:

Apple Topping

2 T. butter

2 large cooking apples

1/2 C. sugar

2 T. flour

1 tsp. cinnamon

Peel and slice the apples. Melt butter in skillet, add apples, sugar, flour, and cinnamon. Simmer 15 minutes, then cool.

Cheese Topping

4 oz. cream cheese

2 T. sugar

1 T. lemon juice

1/4 tsp. nutmeg

Directions:

Mix in a bowl and set aside.

Streusel Topping

1/3 C. flour

1/3 C. sugar

1/4 C. soft butter

Mix in a bowl and set aside.

Crust

2 3/4 to 3 C. flour

1 pkg. dry yeast

3 T. sugar

1/2 tsp. salt

1/2 C. water

1/4 C. milk

1/4 C. butter or margarine

Blend 1 1/2 cup flour, yeast, sugar, and salt in a large mixer bowl. Heat water, milk, and butter until very warm; add to flour mixture and beat three minutes. By hand, stir in enough flour to make a soft dough. Cover and let rise 15 minutes.

Pat dough onto a large oiled pizza pan, forming a rim around the edge. Spread on cheese topping, then apple topping over cheese; sprinkle with streusel topping. Cover and let rise for 15 minutes. Bake at 375ºF for 25 to 30 minutes. Serve warm or cold. Serves 16.

Recipe By The Gourmet Mom

Lisa Montalva

Tasty Tuna Pasta

2012-02-25T06:51:00.000-05:00

Ingredients:

16 ounces dry thin spaghetti

2 (6 ounce) can tuna, drained

1 (16 ounce) jar Alfredo-style pasta sauce

2 teaspoon garlic powder

2 teaspoon dried oregano

2 teaspoon dried basil

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well. Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

Recipe By The Gourmet Mom

Lisa Montalva

Cod in Fennel and Tomato Broth

2012-02-24T13:12:00.001-05:00

Ingredients:

2 tablespoons olive oil
1 large fennel bulb, sliced
1/2 teaspoon salt
2 large cloves garlic, minced
1 large tomato, chopped
1/2 cup white wine
1 cup vegetable broth
1 pound cod

Directions:

Heat the oil in a large skillet over medium heat. Add the fennel and salt and cook for about 10 minutes until the fennel is very tender, but not browned, stirring occasionally. Add the garlic and cook 1 minute. Add the tomato and continue to cook for 2 minutes to allow the tomato to break down. Add the wine, increase heat to high and allow to boil for 2 minutes, then add the vegetable broth and return to a boil.

Add cod, reduce heat to low. Allow cod to simmer gently for about 6 to 8 minutes or until cod is done (it will flake easily when tested with a fork).

Serve with polenta, rice or crusty bread.

Recipe By Lauren Dellabella
www.mealsheelsandcocktails.blogspot.com

Garlic and Cheese Bruschetta

2012-02-24T07:01:00.000-05:00

Ingredients:

1 cup fat free cream cheese

6 tablespoons sour cream

2 tablespoons mayonnaise

1 cup shredded Swiss cheese

1/4 cup freshly grated Parmesan cheese

2 tablespoons minced parsley

1 tablespoon minced green onions

2 cloves garlic, peeled and minced

2 (1 pound) loaves French bread, cut diagonally in 1 inch slices

1/4 teaspoon ground black pepper

Directions:

Preheat the broiler. In a medium bowl, blend fat free cream cheese, nonfat sour cream and fat-free mayonnaise with an electric mixer until smooth. Stir in 1/2 the reduced fat Swiss cheese, Parmesan cheese, parsley, green onions and garlic. Arrange bread slices in a single layer on a medium baking sheet. Lightly toast under the broiler. Remove from heat. Spread French bread slices with the cream cheese mixture. Sprinkle with remaining Swiss cheese. Broil under the preheated broiler approximately 1 1/2 minutes, until cheese is melted. Remove from heat and sprinkle with ground black pepper.

Recipe By The Gourmet Mom

Lisa Montalva

RED HOT CHICKEN BITES

2012-02-23T07:40:00.000-05:00

Ingredients:

3 lb. boned chicken breasts

1/8 tsp. garlic salt

2 T. red pepper

1/2 tsp. black pepper

1 C. flour

Vegetable oil

Directions:

Cut chicken breasts lengthwise into 1-inch pieces. Sprinkle garlic salt freely

over chicken, turning pieces so each is coated. Continue with red, then black

pepper. Set aside for 1 hour to let chicken absorb flavor. Dust chicken with

flour, then deep fry in oil at 375ºF for 3 minutes. Drain on paper towels. Serve

warm or cold.

Recipe By The Gourmet Mom

Lisa Montalva

Beef & Corn Bake

2012-02-22T06:04:00.000-05:00

Ingredients:

          2 lb ground beef
          2 c noodles; cooked
          1    onion; chopped
          1 c cheddar; grated
          1/4 c oil; vegetable
          1 c corn kernels
          2 c tomato soup salt - opt
          1/2 ts pepper
          1 ts ketchup

Directions:

Put beef, onion & oil in fry pan. Stir to break up meat till it browns. Drain off fat. Put meat mixture in bowl. Put corn, soup, salt & pepper & ketchup in bowl. Stir & mix with meat. Cook noodles, drain & combine with all ingredients. Pour into greased casserole. Sprinkle grated cheese on top. Cover & bake at 350F for 45 min.

Remove cover & bake till cheese is bubbly.

Recipe By The Gourmet Mom

Lisa Montalva

Apple Chicken

2012-02-21T12:43:00.000-05:00

Sometimes I try and use an extra ingredient to a regular dish that I make. The apples add a sweetness to the chicken.

Ingredients:

1 medium onion, sliced

2 chicken boneless/skinless chicken breasts

2 tbs. oil

Juice of 1 small lemon

1 tsp. cumin

1 cup of apple juice

¼ cup minced apple

½ cup water

1 tbs. flour

Directions:

In large fry pan, sauté onion and apples in oil. Flour, salt and pepper chicken, add to onion and brown (about 3-5 minutes each side. Add cumin and stir. Add water and juice. Cover, reduce heat and simmer 30 minutes. Serve with some of the apple and onion sauce.

Recipe By The Gourmet Mom

Lisa Montalva

Quick & Easy Black Bean Burgers

2012-02-20T09:25:00.000-05:00

Ingredients:

2 cups black beans, drained and mashed
1/4 cup nonfat Greek yogurt
1/4 cup fresh bread crumbs (you can just crumble up a slice of bread)
2 tablespoons chopped fresh cilantro
2 chopped green onions
1/2 teaspoon cumin
1/4 to 1/2 teaspoon ground chipotle chili powder (
1 small clove garlic, pressed
1 tablespoon oil

Directions:

Combine all ingredients in a bowl and mash with a fork until well combined. Shape into 4 patties. The patties will be very soft. (I found it easiest to gently divide the bean mixture into four balls, add to the skillet and then flatten.) Heat the oil in a nonstick skillet and cook patties over medium heat for about 5 to 6 minutes on each side until browned and crisp. Serve, if desired, with avocado cream.

Avocado cream:
1 very ripe avocado, mashed
1 tablespoon lime juice
3 tablespoons water
1/4 teaspoon salt

Combine all ingredients and mix well until smooth. A wire whisk will work well, if you want it very smooth process in a food processor or blender.

Recipe By
Lauren Dellabella
www.mealsheelsandcocktails.blogspot.com

Anise Chicken Recipe

2012-02-20T08:13:00.000-05:00

Ingredients:

6 c chicken broth

1 c worcestershire sauce

4 ts anise seeds

3 ts Chinese 5 spice powder

3 c uncooked rice

3 lb chicken tenders

1 tb sesame oil

Directions:

Cut chicken into 1-inch chunks, and fry in sesame oil over high heat,

until no longer transparent. Add chicken broth, Worcestershire sauce, anise,

Chinese 5 spice, and rice. Bring to a boil, and then lower heat. Cook

over medium heat until liquid is all absorbed.

Recipe By The Gourmet Mom

Lisa Montalva

Bran-Banana Pancakes

2012-02-19T06:50:00.001-05:00

Ingredients:

3/4 C. oat bran

1/4 C. whole wheat flour

1/2 C. all-purpose flour

1 T. baking powder

1/2 tsp. cinnamon

1 very ripe banana, sliced

1 egg

1 C. milk

1 T. maple syrup

1 T. vegetable oil (optional)

Directions:

In a medium bowl, combine bran, flour, baking powder and cinnamon. In a blender,

mix remaining ingredients. Add to dry ingredients and stir until just combined;

do not over-mix.

Spray a cold nonstick griddle or frying pan with canola or olive oil and put on

medium heat. Spoon 2 heaping tablespoons of batter on hot griddle for each

pancake. Cook until bubbles appear and bottom is golden; flip. Cook 1 minute

more. Makes 12.

Recipe By The Gourmet Mom

Lisa Montalva

Vietnamese Sandwiches

2012-02-18T07:13:00.000-05:00

Ingredients:

1 clove garlic, crushed

1/2 teaspoon salt

1/4 cup rice wine vinegar

1 teaspoon sugar

1/2 cup carrot, peeled and grated

1/3 cup thinly sliced white onion

1 to 2 tablespoons jalapeno chile, finely chopped

1 - 16" long baguette

4 teaspoons low-fat mayonnaise

3/4 pound cooked chicken breast or pork tenderloin, sliced

1 tablespoon fresh lime juice

1/2 teaspoon five-spice powder

1/2 cup fresh cilantro

Directions:

With chef's knife, mash garlic and salt into a paste. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chilies. Toss to coat. Set aside. Slice baguette into 4 equal lengths. Split each piece horizontally. Spread cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. sprinkle with lime juice and 5-spice powder. Top with the carrot salad and a shower of cilantro leaves. Cover with bread tops and serve.

Recipe By The Gourmet Mom

Lisa Montalva

Beef Fajita Salad

2012-02-17T05:33:00.000-05:00

Ingredients:

1 (8 ounce) bottle Italian dressing

1 teaspoon cumin

dash hot pepper sauce

1/2 pound beef for fajitas, strips or chunks

1/2 cup corn kernels

1/2 cup cooked kidney beans

1/2 cup red onion, sliced

1/2 cup cheddar cheese, shredded

1 tomato, chopped

6 to 8 cups salad greens

2 cups crushed tortilla chips

Directions:

Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.

Directions:

In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving. To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.

Recipe By The Gourmet Mom

Lisa Montalva

Paella Family Recipe

2012-02-16T06:34:00.000-05:00

Paella is one of the Spanish cultures favorite meals. It is basically their version of one pan cooking. My family is from Spain and I grew up on Paella as an Italian would grow up on Pasta. My Sundays were for chicken, rice and seafood. When I had my own family, as most of you cooks, moms and dads know we allow are kids to call the shots on what they want to eat. Me, we ate what my mother put on the plate. We didn’t like it we didn’t eat again until morning. My daughters were on the opposite ends of the food liking scale. One ate nothing and the other ate everything. So when it came to my Paella I had 2 versions. Of course there are many versions, but these 2 are my family’s favorites. Hope you enjoy and have a great day!

Paella – Vanessa’s way

Ingredients:

1 1 lb. box of white rice (preferably Uncle Bens; 16 oz.)

½ chorizo; diced in tiny pieces

2 chicken cutlets; cubed

2 envelopes of sazon (con culantro y achiote)

1 tsp garlic powder

½ tsp pepper

½ tsp salt

1 small onion, chopped

2 tbsp oil

1 cup frozen peas

1 32 oz. box of chicken broth

1 cup of ketchup

Directions:

In large sauté pan, heat oil, onion and chorizo. Cook until chorizo is golden brown, but not onions. Add in chicken and cook all the way through. Add in 1 envelope of sazon, blend and then add in rice. Combine the rice until it has a red color. Add in broth, garlic powder, salt, pepper, peas, ketchup and peas. Give a mix until broth has covered all ingredients. Lower heat and simmer with cover. Watch carefully so you don’t burn, but not mix rice again. Once broth has evaporated. Cover and let sit for 10 minutes and let stand and serve with garlic bread.

The alternate version is to add in the below ingredients at the same time as you add in broth:

1 can of chick peas

1 can chopped artichokes

10 shrimp and 10 scallops

Recipe By The Gourmet Mom

Lisa Montalva

Stuffed Bell Peppers

2012-02-15T06:17:00.000-05:00

Ingredients:

1/3 cup ground Italian sausage

1 (8 ounce) package cream cheese, softened

3/4 tablespoon garlic salt

3 tablespoons grated Romano cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1/3 cup Italian-style dry bread crumbs

1 tablespoon olive oil

6 Bell Peppers (your choice of color) cored and seeded

Directions:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the sausage, cream cheese, garlic salt, romano cheese, oregano, basil, bread crumbs and olive oil. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

Recipe By The Gourmet Mom

Lisa Montalva

Couscous Salad

2012-02-14T17:18:00.000-05:00

Ingredients:

1 cup cooked couscous

1 tablespoon butter

1 red onion, chopped

1 red bell pepper, chopped

1/3 cup chopped fresh parsley

1/3 cup raisins

1/3 cup toasted sliced almonds

1/2 cup canned chick peas, rinsed and drained

1/2 cup creamy salad dressing

1/4 cup plain yogurt

1 teaspoon ground cumin

salt and pepper to taste

Directions:

Place 1 teaspoon butter in a saucepan and melt over medium-low heat. Add 1/2 cup couscous and stir until coated in butter. Add 1 cup water. Bring to boil, reduce heat to a simmer. Cover and cook until all water is absorbed. Season with salt and pepper, set aside to cool. In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds and chick peas. Stir and mix well. Whisk together the salad dressing, yogurt, cumin, salt and pepper. Pour the dressing over salad; stir until well blended, chill and serve.

Recipe By The Gourmet Mom

Lisa Montalva

Strawberry and Coconut Dessert

2012-02-14T06:00:00.000-05:00

I love to make this recipe when I need a quick and easy presentation that it looked like I spent a lot of time on. Strawberries are red, so it’s appropriate for Valentine’s Day. It’s quick and easy and taste just so good. If you don’t like coconut, use something you do like. Maybe nuts or crushed cookies!

Ingredients:

1 pint of strawberries

1 small container of whipped topping ( I use light)

1 cup of coconut flakes

¼ tsp. of coconut extract

Directions:

Clean and cut strawberries into slices. In small bowl add 3 cups of whipped topping, extract and ¾ cup of coconut flakes.

In 2 small bowls, parfait cups or anything that you can see through layer strawberries, whipped mixture, strawberries and with remaining ¼ cup of coconut flakes garnish top.

Recipe By The Gourmet Mom

Lisa Montalva

Chicken In Spicy Sauce

2012-02-14T04:33:00.001-05:00

Valentine’s Day is not always about going to dinner. You can make a quick and easy recipe for your honey and you. You can cut out the spicy by leaving out the garam and chili sauce. I usually serve with fries and a salad, but you can also serve with white or brown rice and pour the sauce over it. Its really delicious. Happy Valentine’s Day!

Ingredients

8 chicken thighs, skinned

1 can (8-oz) tomatoes, drained

2 tbs. tomato paste

2 tbs. chili sauce

2 garlic cloves, crushed

2 tsp. sugar

2 tbs. soy sauce

1 tbs. garam masal

1 juice of one lime

1 juice of one lemon

Instructions:

Rinse chicken; pat dry with paper towels. Place chicken in a shallow baking dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, garlic, lime juice and lemon juice in a blender. Blend until smooth and pour over chicken, cover and refrigerate 2 to 3 hours to allow chicken to blend flavors.

Preheat oven to 375 F. bake chicken uncovered for 45 to 50 minutes, or until tender, basting with sauce 3 or 5 times during cooking. Serve hot with some rice or fries.

Recipe By The Gourmet Mom

Lisa Montalva