Indian Flatbread

Tip: Read directions completely before preparing.

Ingredients:
1 cup, Full Fat Natural Plain Yogurt
1 cup, Bread Flour, I use King Arthur*
2 teaspoons, Baking Powder

1/2 cup butter
3 Cloves garlic finely minced
parsley roughly chopped
1 pinch salt to taste

Directions:
In a large bowl combine the flour and baking powder. Add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. Use your hands to really bring the dough together.

Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into six balls.

Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.

Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, parsley and salt in the microwave for about 30 seconds.

Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it with the garlic side down into hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.

Once the bread is nice and toasty on each side remove from the heat.

Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm.

Tip: You can store at room temperature for 3 days and reheat on a pan.

Asian Stuffed Chicken Leg Quarters

Tip: Read directions completely before preparing.

Ingredients:

4 chicken leg quarters

2 tablespoons carrots, minced

2 tablespoons green onions, minced

2 tablespoons bamboo shoots, minced

2 tablespoons water chestnuts, minced

1/4 bean sprouts

1/2 cup cabbage, finely shredded

2 tablespoon sesame oil

2 tablespoons soy sauce

2 garlic cloves, minced

1 bunch of bean thread

1/2 lb ground pork

Directions:

In a bowl place the bean thread and cover with water.  Let soak for 10 minutes. Drain water. And place in large mixing bowl. Set aside.

Any brand of bean thread is good.

Soaking Bean Thread

Wash the chicken, begin by deboning it. You may want to ask you grocer butcher if they will debone it. If they do not offer this service, here is a link to a video showing exactly how to debone a leg quarter!  Below you can also view how to debone, with a few photos. When you have completed deboning the chicken, set aside.

How to Debone a Chicken Leg Quarter (Click to view video.)

Drain water from the bean thread and chop up into about 1 1/2 inch length. Place in a large mixing bowl. Add carrots, green onions, bamboo shoots, water chestnuts, bean spouts, cabbage, ground pork, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, garlic and mix.

Take one leg quarter and firmly stuff it, as shown below. Turn over the leg quarter, with skin side up and place in an approximately, 7 x 11 1/2 baking dish.

Preheat oven to 375 degrees F.

Mix the remaining sesame oil and soy sauce and brush over the chicken. Cover dish with foil and seal.

Insert dish in oven and bake for 55 minutes. After 55 minutes are up, remove aluminum and bake another 15 - 20 minutes, or until the skin is nice a brown. Serve and Enjoy!

Servings: 4

Tip: This dish can be served with a salad or any side dish you prefer.

Fajitas (Carne Asada)

Tip: Read directions completely before preparing.

Ingredients:

1/2 tablespoon, fresh comino seeds (cumin)

6 black peppercorns

5 cloves, peeled fresh garlic

¼ cup, olive oil

2 tablespoons, white vinegar

2 fresh squeezed, lime juice

1/2 cup, orange juice

1/2 cup, water

½ teaspoons, salt

1 cup cilantro, chopped (no stems)

1 jalapeño, minced

3 lbs, skirt steak (fajitas, skirt steak)

Directions:

In a small sauté pan, over medium high heat, toast the comino seeds and black peppercorns for about 30 seconds. You will smell the hint of oils releasing. Remove from heat, and add them to a molcajete (mortar and pestle).

Add the garlic, and grind into a paste. Add 1/2 cup of water and stir, this is to make sure you remove all the paste from the molcajete and pour into a bowl.

Add all the other ingredients into the bowl and whisk to combine.

Pour in marinade into a gallon size zip-top plastic bag. Add fajitas and seal, removing as much air as possible. Refrigerate for at least 4 hours, but preferably overnight or up to 24 hours.

Remove the fajitas from the marinade, and discard excess marinade. Grill the fajitas, on high heat, somewhere around 500 degrees.

Grill for 7 to 10 minutes per side. Flipping only once. The cooking time is an estimate and is going to depend on the thickness of your meat.

Once done, remove from heat and let rest, covered with a tented piece of foil for 10 minutes. Slice as thinly as possible, against the grain, and serve. Enjoy!

Tip:  You can also marinate fajitas in a bowl. Just make sure the meat is covered. Serve on heated flour or corn tortillas! Topped with guacamole, and Pico de Gallo! cooked onions and green peppers Use a small preheated cast-iron skillet to serve and just before taking to the table squeeze fresh lemon juice over the meat. For a healthier alternative serve with whole wheat tortillas, low fat sour cream, reduced fat Mexican shredded cheese, fresh pico de gallo and Guacamole.