Featured Community Exchange Recipes

Chicken Tikka Masala: JUNE Featured Recipe by Tina R.

Ingredients:
2 boneless skinless chicken breasts (or 3-4 boneless skinless chicken thighs)

For the Marinade:
Pina colada mix (enough to cover the amount of chicken)
1 teaspoon garam masala
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
A few taps of five spice powder
Fresh cilantro, chopped (optional)

For the Sauce:
1 jar Sharwood’s Tikka Masala Simmer Sauce

For Serving:
Naan bread
Steamed rice (optional)

Instructions:

STEP ONE: Marinate the Chicken

In a large bowl, combine the pina colada mix, garam masala, ginger, cumin, onion powder, garlic powder, and five spice powder. Mix well. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 3 hours, preferably overnight.

STEP TWO: Grill the Chicken

Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 5-7 minutes per side, or until fully cooked and slightly charred.
Once cooked, remove the chicken from the grill and let it rest for a few minutes. Then, cut the chicken into bite-sized pieces.

STEP THREE: Simmer in Tikka Masala Sauce

In a large skillet, heat the Sharwood’s Tikka Masala Simmer Sauce over medium heat.
Add the grilled chicken pieces to the sauce, stirring to coat them evenly.
Let the chicken simmer in the sauce for about 10-15 minutes, allowing the flavors to blend together.

STEP FOUR: Serve

Warm the naan bread according to the package instructions. Serve the Pina Colada Tikka Masala with naan bread and steamed rice if desired. Garnish with chopped cilantro

Blue Crab Cakes with Remoulade: JULY Featured Recipe by Justin S. and Shanna C.

Ingredients:

2 lbs fresh lump & claw crabmeat
2 eggs
½ cup Duke's mayonnaise
2 tablespoon Dijon mustard
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon Paul Prudhomme's Blackened Seafood Magic
2 teaspoon Old Bay seasoning
1 tablespoon freshly squeezed lemon juice
2 tablespoon thinly sliced green onion (greens only)
1 cup panko breadcrumbs

Instructions:

STEP ONE: Prepare the Mixture

In a large mixing bowl, combine the eggs, mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, Blackened Seafood Magic, Old Bay seasoning, lemon juice, and green onions. Mix thoroughly until well blended.

Gently fold in the crabmeat, being careful not to break up the lumps. Gradually add the panko breadcrumbs, folding them in until the mixture reaches a balanced consistency. Cover the mixture and refrigerate for at least 30 minutes.

STEP TWO: Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper, then lightly grease the lining with butter or non-stick spray.

STEP THREE: Form the Crab Cakes

Using a 2-ounce ice cream scoop, portion out the crab mixture and form it into crab cakes. Place them on the prepared baking sheet. (Optional) Drizzle melted or clarified butter over the crab cakes.

STEP FOUR: Bake and Serve

Bake in the preheated oven for 12-15 minutes, or until the crab cakes are golden brown and cooked through. Enjoy as an appetizer or main course, paired with your favorite remoulade sauce!