Shannon's Cookbook

When using spices and herbs for any Indian or Middle Eastern cooking, I always use those that can be found at our local Indian and Middle Eastern markets. This is where I also purchase pitas, as the type sold at the grocery store just don’t cut it! All of these efforts make the dish taste MUCH more authentic. In addition, my first step of marinating the chicken in the shwarma spice was something I added for tonight’s dish, it is not something I generally do. I used my electric wok to cook this, as it is nice and wide and easier to work with. 1 lb boneless skinless chicken breast 2 small onions, sliced very thinly 1 T ground ginger 3 cloves garlic, minced 2 T peanut oil, divided 1 T ground coriander 1 t ground cumin 1/2 t ground turmeric 1/2 t cayenne pepper 4 T plain yogurt 1 cup chicken broth 1 small (14.5 oz) can diced tomatoes salt to taste 1/2 t Garam Masala fresh cilantro (to your taste) Chop chicken in to pieces. Marinate overnight in 1 cup yogurt and 1 T chicken shwarma spice i...

The variations for cooking Chicken Marsala are almost endless, however, this is the version I prefer. An old boyfriend of mine used to cook this for me, and I have kept the recipe (but not any of the old boyfriends). 4 boneless skinless chicken breasts, cut in to strips 1/4 cup flour 1 teaspoon dried leaf basil, oregano, or Italian herbs (I use basil) 1/4 cup olive oil 4 tablespoons butter 1 cup sliced mushrooms (I use canned for this) 1/2 cup Marsala wine Combine flour, salt, pepper and basil and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken over medium heat for a few minutes on the first side, or until lightly browned. When you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for a few more minutes, stirring the mushrooms. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and s...

I had the following items to use up: Piri Piri marinade, cilantro, pinto beans and lots of cheese. I always have the mixins for pizza crust, so this is what I came up with. Measurements are approximate. 1 lb boneless skinless chicken breast, diced 1 cup piri piri (optional) 1 cup pinto beans, drained and mashed 1 cup shredded cheese (I used sharp cheddar) 1/4 cup fresh cilantro, minced 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 garlic cloves, minced Marinate chicken at least four hours or overnight. Preheat oven to 450°. Sprinkle cornmeal over a baking sheet drizzled with olive oil. Set aside. Prepare pizza crust according to package directions. Cover and let rest. While dough is resting, drizzle a little olive oil in a frying pan on medium high. Saute chicken until nice and brown. Set aside. Roll dough into a 14 x 11-inch rectangle on prepared baking sheet. Spread beans over dough. Top with diced chicken and sprinkle with cheese. Bake at 450° for 10-12 minutes...