Tandoori Chicken Tacos

Here it is! My recipe for tandoori chicken tacos, which I guarantee is probably the easiest, no-fuss recipe you’ll find out there. My mother-in-law makes these all the time in the summer (with a more legit tandoori marinade) and they are so so scrumptious that I needed to figure out how to make a lazy girl version for myself. Enjoy, and leave a comment if you plan on trying these at home! You won’t regret it 🙂

Ingredients (serves 2)
*As with all cooking, I usually just eyeball/adjust these ingredients to taste, but here’s my best estimate for measurements

6 chicken thighs, cut into bite-sized pieces
1/2 an onion, sliced into long pieces
6 flour tortillas
1 teaspoon Canola oil

For the marinade:
1 tablespoon plain or Greek yogurt
1 teaspoon turmeric
1 teaspoon garam masala
Red chilli powder to taste (I like mine spicy, so 1 teaspoon)
Salt & pepper to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon Canola oil

For garnishing:
*Completely customizable, but here’s how I like mine!

2 avocados, sliced into long pieces
Greek yogurt
Montamore cheese (sweet, creamy, and tangy!)
Cholula Hot Sauce

Recipe

Mix the marinade ingredients into a large bowl. Fold in the chicken thighs, mix well, and let marinate for at least a few hours in the fridge (the longer, the better!). While the chicken marinates, you can prep the other ingredients so that your taco bar is ready to go as soon as the chicken is prepared.

Heat 1 teaspoon of Canola oil on a large saucepan on medium to high heat. Fry the onions until they’re slightly brown and caramelized, and set aside on a separate plate. In the same oil, fry the chicken thighs until brown on each side (this will take a few minutes), add any additional chilli powder (for a bolder look and taste), and then lower the heat and cover until the chicken is cooked fully. Once the chicken thighs are cooked, add in the caramelized onions and mix. You should have a nice creamy chicken mixture with not too much gravy. If your gravy appears thin, then cover and cook for longer.

To serve: Add a spoonful of the chicken mixture to your flour tortilla and garnish with a few avocado slices, a teaspoon of Greek yogurt, cheeeeese, and a generous helping of that amazing Cholula Hot Sauce. Ready, set, DEVOUR. And then repeat until your belly is full 🙂 The perfect weeknight dinner for your Taco Tuesdays!

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Quick & Easy Salmon Zoodle Bowls

I’ve been on a health kick recently, but with all my recent travels and the start of wedding season, it’s been tough to stick to a steady routine and diet. So many decadent distractions everywhere! That’s why I love super simple recipes that are easy to whip up in the kitchen, but still good for you. Salmon is my go-to protein for weeknight dinners, and I’ve recently been pairing it with a little bit of pesto, garlic, tomatoes and zucchini noodles. So light, refreshing, and packed with a ton of flavor.

Here’s my recipe for Salmon Zoodle Bowls – everything you dreamed of for those busy weeknights. What are some of your tips and tricks for eating healthy with a busy schedule? I’d love to hear from you!

When you’re off your blogging game and Instagram Story is the best picture you have…

Ingredients (serves 2) 

1.5 tbsp olive oil
4 zucchinis – washed, peeled and spiralized into noodles
Salt and pepper, to taste
3 cloves of garlic, diced
2 small salmon fillets, cut into three pieces each and marinaded in a little bit of olive oil, s&p and the diced garlic
1/2 a tomato, diced
2-3 tsp of pesto, depending on your taste
Grated parmesan cheese

Recipe

First, prep your zoodles. Lightly fry the spiralized zucchini noodles in 1 tbsp olive oil and garnish with salt & pepper and any other spices to your liking. I usually add some onion powder and parsley flakes, but you can also add red chilli flakes for an added kick. This should only take a few minutes – avoid frying for too long, or the zoodles will become mushy and let out moisture. Keep em’ crispy! Once this is done, arrange the zoodles in a bowl.

Next up, take your salmon pieces (already marinaded in olive oil, s&p and garlic) and lightly pan-fry them for a few minutes on each side in half a tbsp of olive oil. As you’re frying them, drop in the diced tomatoes and add pesto over the salmon pieces. Stir this mixture so that the pesto combines with the tomatoes and coats the salmon. Cover until the salmon pieces are completely cooked (this should taken around 5-10 minutes longer depending how thick the salmon pieces are).

Spoon the salmon, pesto and tomato mixture over your zoodles. Garnish with fresh parmesan cheese, freshly cracked pepper and a little more pesto if you please. Enjoy! Guilt-free and delicious.

Creamy No-Cream Cauliflower Soup

I know, I know. I’m completely failing at posting regularly on my blog, but I promise you it’s all for good reason. Life has been a whirlwind lately with tons of travel and a busy work schedule, but I’m looking forward to things slowing down a bit for the summer. We’ve had a taste of some amazing weather here in Chicago, and I’m getting so amped for outdoor music festivals, day drinking, international travel (fingers crossed), barbecues, and experimenting with some lighter summer flavors in the kitchen. It’s gonna be a gooood, good summer. I can just feel it!

This time of year, I always find myself craving more veggies. My husband and I have been trying to incorporate one meatless meal at least once a week, and it actually hasn’t been that difficult to do. Veggie soups are perfect for helping us accomplish this goal – they’re easy to make, quite filling, and last for at least three days. I’m a lazy cook, so this is a big win in my book 🙂 Last week, I made a modified/healthier version of Food Network’s Cauliflower Soup and absolutely loved it. The best part about my recipe is that it was super creamy and sweet, with NO cream at all. Enjoy!

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Ingredients (serves 4) 

1/2 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 cauliflower head, cored and cut into small florets
2 tbsp fresh parsley
4 cups chicken broth/stock
6 tbsp all purpose flour
2 cups whole milk
Salt, to taste
Black pepper
Paprika, to taste
1 cup greek yoghurt

Recipe (*modified from the Food Network) 

Melt 1/4 stick of butter in a heavy soup pot over medium heat. Add the onions and cook until translucent, then add the carrots and cook until they begin to brown. Add the cauliflower florets, cover and cook over low heat for 15 minutes. The cauliflower should be very soft at this point. Add the parsley and chicken broth and let simmer for 10 minutes.

In the meantime, make a white sauce in a small saucepan. Melt the remaining 1/4 stick butter over medium heat. Whisk in the flour and cook for a couple of minutes. Add the milk and whisk to combine until the flour is no longer lumpy. Pour the white sauce into the pot. Add salt, pepper, and paprika to taste and allow the soup to simmer for another 20 to 30 minutes. When serving, place some greek yogurt at the bottom of the serving bowl, add the soup, and stir slowly. Creamy and delicious, with ZERO cream involved!

*Note that the Food Network recipe suggests that you can use an immersion blender to puree for a smoother, thicker soup. This is a great option, but I sort of liked feeling the cauliflower’s texture. And like I said, I’m a lazy cook, so love the added benefit of only cleaning one pot!

Chicken & Mushrooms in a Light White Wine Sauce

Hi everyone, and Happy St. Patty’s Day! I seriously can’t believe we’re already at March with weather consistently in the mid-50s in Chicago. I mean, doesn’t it feel like Christmas was just yesterday? I’m so sorry with how terrible I’ve been at keeping up with my blog, but my February was a complete blur. My husband was away in DC for a mandatory course, my mom was visiting me (which means I barely cooked all month and was spoiled by her Indian food), work was absolutely crazy, and I spent a whirlwind weekend in NYC for my golden birthday. February just flew by, but I’m feeling good about March. I’m boycotting St. Patty’s Day (no day drinking or green river for me!) and focusing on resetting and getting some much-needed zen back into my life. On the blog front, this means that I’m back with tons of new blog posts and recipe ideas that I can’t wait to share with you!

Today, I’m sharing with you one of my easiest go-to chicken recipes that’s perfect for a weeknight dinner but elegant enough for guests. Feel free to customize the ingredients a bit – want something richer? Go ahead and add more white wine and heavy cream. Want something lighter? Sub the heavy cream with a splash of milk and it’s just as delicious. Enjoy!

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Ingredients (serves 4) 

6 chicken thighs
2 tablespoons butter
1/2 small onion, or 1 shallot, chopped
6 cloves of garlic, diced
Salt and pepper, to taste
8 oz mushrooms, sliced
White wine, to taste
Splash of heavy cream or milk

Recipe

Marinate the chicken thighs in salt and pepper, to taste. Melt the butter on a large saucepan on high heat. Once heated, fry the onions and garlic till the mixture becomes slightly translucent. Add the chicken thighs, fry on each side for a few minutes till they begin to brown. Add the mushrooms and a splash of white wine (I usually add a little less than 1/2 cup) and fry the mixture together. Lower the heat slightly and add heavy cream or milk. Stir the mixture together, add more salt and pepper to taste, cover and let the chicken cook fully. Garnish with thyme leaves and serve with salad or over a bed of pasta. C’est fini!