Yummy food!

It has been a long time since we've blogged about the recipes that we've tried. Here are two recipes that we were really pleased with! The first was inspired by an amazing Indian restaurant that we went to in Hong Kong. Just the thought of the restaurant makes my mouth water... yes, it was really THAT good! (thanks Amanda!)

I was so surprised to see that our local grocery store had Naan (Indian flatbread). It is the perfect compliment to any Indian meal!

Indian-Spiced Chicken with Tomato Chutney (from MyRecipes.com)

• CHUTNEY:
• 1 1/2 teaspoons olive oil
• 1/4 cup chopped shallots (WE USED SWEET WHITE ONION)
• 1 teaspoon minced seeded serrano chile (WE LEFT THE CHILE OUT)
• 1/4 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1 cup coarsely chopped seeded tomato
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon mustard seeds
• 1/2 teaspoon salt
• 
  CHICKEN:
• 2 teaspoons olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• Cooking spray

Preparation

To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.

Prepare grill.

To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken.

This recipe came from my mind... in combination with a few tips that I saw on an episode of Giada DeLaurentis' show Everyday Italian. Above you will see Parmesan Crusted Salmon served with Parmesan Orzo and Asparagus. (asparagus with parmesan...only kidding) This was the first time that I cooked using REAL parmesan cheese from Parma, Italy brought to me by my local grocer in Randleman meaning it may not be the best, but whatever...it was worth the splurge in cost to get the real thing.

Ingredients:

1/2 cup grated parmesan cheese

1 egg mixed with a little water

1/2 cup bread crumbs (add 1/4 tsp. salt, 1 tsp. parsley, 1/4 tsp. pepper)

2 - 6oz. Salmon filets

Set grill at medium - high heat. Wash fish. No need to remove skin as it is easier to do so once it is cooked. Pull out 2 plates and one bowl. Spread parmesan in first plate. Place egg/water mixture in bowl beside the first plate. Put bread crumb mixture in 2nd plate. Take each salmon filet and coat with cheese, then coat with egg mixture, and then fully coat with bread crumbs. Repeat with 2nd filet. Grill for 8-10 minutes until fully cooked and flaky.

Enjoy!