tandoori grilled chicken

by jani on October 1, 2012

HB began making Tandoori Chicken back in 1983. All of our children have grown up loving East Indian food. Of course we love the pakoras, mahkani and naan… oh and the kheer… we love the kheer (in case you haven’t enjoyed kheer… it’s a wonderful rice pudding)! But when it comes to Tandoori, my sweetie makes the best!

As the days have been warmer than our usual fall days, we are still grilling and this recipe is great either grilled or baked… but I prefer the grilled version!


  • 1-8oz container Greek yogurt
  • 1 Tbsp curry powder or optionally Garam Masala powder (found at Indian specialty markets)
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1/2 tsp cardamom
  • 1 tsp ground cumin
  • 1 tsp cilatro
  • 2 Tbsp lemon juice
  • 1 tsp ginger paste
  • 1 tsp chili powder
  • 3 lbs. chicken thighs, bone-in and skinned

Combine yogurt, curry powder, salt, onion and garlic powders, sugar, cardamon, cumin cilantro, lemon juice, ginger paste, chili powder in a large bow, stir until blended. With a sharp knife, make three small but deep incisions in each thigh, then add to yogurt/spice mixture to coat evenly. Seal bag to exclude all air and refrigerate six hours or overnight.

Heat grill  to 350F. Grill, turning often to minimize burning of the sauce. Baste with any remaining sauce as possible.

 Or if using oven, heat to 350F. Bake for 40-45 minutes or until internal temperature of the chicken reaches 160F. Serves four.

All of our children have been raised enjoying the cuisine from other lands. We loved watching our children get excited about Indian, Chinese, Mexican,Thai, Vietnamese, Japanese, Greek, Moroccan, German, Swiss and other international dishes as they discovered the wonderful variety of foreign cultures. I’m happy to see our grandchildren develop a desire to learn about our world. Beginning with the introduction of foreign foods is a great way to introduce these cultures.

Do you enjoy foods from other lands? How about having a special night celebrating the food and customs of other children throughout our world… we can instill a love for all the world’s children by teaching them respect for other countries and customs. 


grilled peaches with almond yogurt creme

by jani on September 24, 2012

A few weeks ago, I posted a yummy blueberry-peach cobbler with almond whipped cream. It was really good. But in looking for a healthier alternative, we came up with this fun recipe. It seems that we never know what to do with our peaches. Well, of course we can sit by the sink and spend hours preparing canned peaches… I know, I used to do this years ago. But now it’s just eat them fresh or freeze them for later. Our Utah peaches are just so large and juicy this year that grilling is a quintessential solution.

Ingredients for glaze:

  • We used two peaches for our mid-day snack. If you’d like a light dessert, 1/2 peach per person will work perfectly.
  • 1 Tbsp apricot or peach preserves
  • 1/2 Tbsp Nakano rice vinegar

Combine preserves and vinegar to make a glaze. Set aside. Heat grill (to about 350 degrees)

Ingredients for Almond Yogurt Creme: Serves 2-4

  • 8-oz (1 c) Greek yogurt
  • 1/2 to 1 tsp ground cinnamon
  • approx 1/8 tsp nutmeg
  • 3 packets of Truvia sweetener (optional) or to taste

Combine all above ingredients in bowl and mix thoroughly. Chill if desired for later use.

Brush flesh of peach with glaze and place them flesh side down on hot grill. Grill for approximately 10 minutes (criss crossing for grill marks).

Spoon a couple of dollops of Almond Yogurt Creme onto each halved grilled peach.

This is just a delightful dessert and is healthy as well… that makes for a perfect combination! It’s a great time of year to be grilling – not too hot and not too cold. HB will grill all winter long (as long as there’s not a blizzard outside!)

How about you? Are you still enjoying your barbecue? I’d love to hear!


Recently I returned from the awesome EVO ’12 blog conference in Park City, Utah. One of the highlight workshops, sponsored by the California Avocado Commission, was fabulous. Let me give you a twenty second review: high winds… power outage… stuck on a chairlift… back-up power on chairlift-only… The Too Hot Tamales (Top Chef Masters/owners of Border Grill, Mary Sue Milliken and Susan Feniger) and their unforgettable demonstration… my cell flashlight put to good use… a 10-minute guacamole contest (hysterically funny in the dark)… avocado lovers’ dream meal… chairlift down the mountain in total blackness!

Jan Delyser, VP of Marketing for the California Avocado Commission, was a wonderful hostess. She gave a most  informative opening presentation and history of the California Hass (rhymes with bass). The California Hass avocado has black bumpy skin on the outside and the creamy, green luscious flesh on the inside. Most of us know that an avocado is a fruit… but did you know that every Hass avocado can be traced back to the one mother tree? I invite you to check out this fascinating history on the commission’s website at

Jan shared a little secret with me about how easy it is to grill avocados. When I saw her the last day of the conference, I wanted to thank her once again and tell her how excited I was to try grilled avocados. It’s so quick and easy; it will complement any meal.

Cut the avocado in half (or quarters if you prefer), remove the pit. Brush the flesh side with olive oil. Season with kosher salt and fresh ground pepper.

Place flesh side down on hot grill (375 degrees), grill for 3-5 minutes. We placed ours on the diagonal, then reversed for criss-crossed grill marks.

The fruit was warm, soft and absolutely heavenly! If you’re looking for a fast, huge-YUM  way to serve avocados – you have got to try this!

It’s healthy, tastes great and easy to make – a perfect combination! I’d love to hear any comments.


hb’s incrediburgers

by jani on May 26, 2012

One of our kid’s favorite grilled dishes  HB created years ago, we named, Incrediburgers. I think it stems back to my son’s best friend calling these burgers, “incredible”!  I tend to agree! They are delish and a perfect meal for a Memorial Day BBQ! By the way, Happy Memorial Day, to all my readers. It’s always a special day of remembrance in our family!


(Serves 4)

  • 2lbs ground Angus beef, recommend 15% fat content, separated into four patties
  • Cavender’s seasoning (we use it on almost everything!)
  • teriyaki baste/glaze (not sauce, this is thicker)
  • 4 slices of aged Swiss cheese (we’re partial to Tillamook-we lived in Portland, Oregon and loved the Tillamook Factory!)
  • 4 pineapple rings, we prefer fresh (how to grill pineapple is in a previous post)
  • 4 Portobello mushrooms
  • 2 Tbsp butter
  • 1/4 c white wine
  • 4 large hamburger buns, buttered (prefer Kaiser rolls for slightly crispier exterior)


Remove stem from mushrooms

Melt butter in saucepan and add mushrooms to saute. Add white wine and cook until liquid is absorbed.

Set cooked mushrooms aside, preferably in 150F heated oven.

Place split buttered rolls under broiler until golden brown.

Warning: Watch rolls carefully or you may end up with charred remains and a headache from the 15 minute fire alarm!

Much, much better!

Season patties on both sides with Cavender’s.

They are now ready; grill patties over 350F heat for approx 12 minutes or until medium rare. 5 minutes before the burgers are done, brush the teriyaki glaze on both sides. as you flip the burgers, add a slice of Swiss cheese to cooked side until melted. At the same time grill pineapple slices until grill marks appear on both sides

To assemble burgers, add burger to toasted buns followed by pineapple slice and top with mushroom. This is burger works well with fresh corn on the cob!

If you prefer, you can add condiments (mayo and dijon). Personally, the combination is so wonderful, I prefer all these flavors without any condiments.

I hope you have a great holiday!