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Swig & Swine’s Smoked Ham Recipe

December 14, 2017

I’m sure some of you out there are still feeling a bit of turkey hangover from Thanksgiving, and with less than 2 weeks left until Christmas dinner, I’m excited to share with you the recipe from Chef and Pitmaster Anthony DiBernardo of Swig & Swine.

I live by the philosophy that if your pitmaster doesn’t have a beard, his BBQ won’t be as good.

This holiday must-have dish, bone-in smoked ham, the perfect alternative for those who over-indulged in turkey this season. Smoking the ham gives you something more like a pork roast, Anthony says, giving you extremely juicy meat with unmatched smoky flavor from that of traditional oven-baked ham.


  • 1 12-16 lb. fresh ham
  • 1/4 cup black pepper
  • 1/4 cup paprika
  • 1/2 cup turbinado sugar (Sugar in the Raw)
  • 1/4 cup kosher salt
  • 1/4 cup, plus 1 tsp. dry mustard, divided
  • 2 tsp. cayenne pepper
  • 2 cups chicken or pork stock
  • 2 cups apple juice
  • 2 Tbs. bacon fat
  • Pinch of ground cloves

*Serves 20


  1. Score the ham skin in a diamond pattern.
  2. Combine the black pepper, paprika, turbinado sugar, kosher salt, 1/4 cup of the dry mustard, and cayenne in a bowl.
  3. Rub ham generously with the mixture on all sides, working it into the scores in the skin. Wrap the ham tightly with plastic wrap and refrigerate for at least 12 hours but not more than 24 hours. Unwrap and let it come to room temperature (approximately four hours) before smoking it.
  4. Prepare a smoker to cook at 225°F with indirect heat. Place ham on smoker.
  5. Combine the stock, apple juice, bacon fat, remaining dry mustard, and the cloves in a saucepan over medium heat. Bring to a simmer and remove from the heat. Using a basting brush, baste the ham with this mixture every hour.
  6. Cook ham for 10 to 12 hours or until internal temperature reaches 185 to 195°F. Let the ham rest for one hour before slicing.

Maple Syrup Latte Recipe

November 15, 2017

If there’s one thing I really love (and wouldn’t be able to get through the day without), it’s coffee. Ever since I got my Ninja Coffee Bar, I’ve put a lot more work into trying to be an at-home barista by experimenting with different flavors and froths and coffee beans. Not all of them have been winners, but I have perfected my at-home PSL (suck it, Starbucks).

Check out that flat lay

The good folks at Coastal Coffee Roasters/Corner House Cafe were kind enough to share this awesome Maple Syrup Latte recipe with me that sounds perfect for fall. (side note: the iced vanilla latte at Corner House Cafe is a dream).

It even looks cozy

Maple Syrup Latte

  • 1 tbsp maple syrup
  • 2 oz espresso (we use coffee from Papua New Guinea for our espresso)
  • 10 oz milk
  • Sprinkle of Poudre Douce from Charleston Spice Company

Combine the maple syrup and the milk. Pull your espresso shot.  Steam milk to 140-145 degrees.  Pour shot into your heated mug. Top with steamed milk and maple syrup.
Sprinkle the finished product with Poudre Douce. Sit in a comfy chair, sip slowly and enjoy.

If you don’t feel like making it at home, be sure to stop by The Corner House Cafe in Summers Corner for an amazing latte, sandwich, or baked good!

Product Review Recipes

Chicken Enchiladas Recipe

August 30, 2017

I love trying out cool new local products. When YesiFoods (a local Charleston brand) owner Kim Oglesby reached out to invite me to try some of her “addictively different cheese spreads” I was 100% on board.


They have 4 different flavors: dill pickle, green chile, sriracha, and scotch bonnet (listed from mildest to spiciest). The cheese spreads are made using only hand shredded cheddar cheese (never any cream cheese) and are locally produced in North Charleston. My favorite, and their best seller, is the green chile.

But they’re all delicious.

In addition to being delicious eaten on its own with crackers, pretzels, or a spoon (don’t judge me), it makes a great substitute in any recipe in which you’d normally use cream cheese. With that idea in mind, I decided to make one of my favorite chicken enchilada recipes using the green chile cheese spread.

Any excuse to eat Mexican food, really.


  • 3 chicken breasts, cooked and shredded
  • 1 container of YesiFoods Green Chile Cheese, room temperature
  • Flour or Corn tortillas (I used both because the people I was cooking for had very strong tortilla opinions).
  • 2 cup of Herdez Guacamole Salsa, divided
  • 1 cup of your favorite salsa (I used Italian Rose Fresh Cilantro Salsa)
  • 1 cup of shredded Mexican cheese blend.


Preheat oven to 375. Combine your YesiFoods cheese spread, 1 cup of guacamole salsa, and shredded chicken together in a bowl and thoroughly combine. Add salt & pepper to taste.

Apologies for the blurry photo!

Spoon the chicken mixture into your tortillas. Pack tightly and wrap, fold side down in a casserole dish. Top with the 2nd cup of guacamole salsa, red salsa, and shredded cheese.

You can really pack it in tight. I got 6 flour tortillas and 4 corn tortillas in this casserole dish.

Bake for 20 minutes covered and 10 minutes uncovered or until your cheese is nice and melty. Let cool and serve! I served mine with Spanish-style brown rice and black beans.

Good luck not eating it all in one sitting.

It’s a little spicy, so if you’re sensitive to spice, you can choose a more mild version of salsa verde in place of the guacamole salsa.


Cinco de Mayo Cocktails (With & Without Tequila)

May 5, 2017

On Cinco de Mayo, most people look forward to consuming large quantities of margaritas (myself included). If you’re trying to avoid the crowds at your local taqueria or margarita slinger, it’s easy to celebrate at home! So whether you’re a Patrón Pro or prefer to avoid tequila (and I can relate. Tequila and I had to take some time apart after I graduated from college), these are some cocktails that are sure to add a little spice to your fiesta!

Con Tequila (With Tequila)

Basic Margarita

  • 2 oz. 1800® Silver
  • 1 oz. Lime Juice
  • ½ oz. Agave Syrup
  • ½ oz. Fresh Squeezed Orange Juice

Combine all ingredients in a shaker, shake and strain into salted Rocks glass. Garnish with Lime Wedge.

The Jalapeño Margarita

  • 2 oz. Tequila
  • 1 oz. Grand Marnier
  • 1 lime, juiced
  • 0.5 oz. Agave Nectar
  • ¼ jalapeno, seeded and diced

Add ingredients to a shaker with ice. Cover and shake vigorously until the outside of the shaker is frosted. Strain and serve into prepared glass. Alternately, add all ingredients to a blender and blend until smooth.


  • 1 tablespoon (1/2 ounce) fresh lime juice
  • 3 tablespoons (1 1/2 ounces) white tequila
  • 1/4 cup (2 ounces) unsweetened pineapple juice
  • 1/2 teaspoon (about 1/16 ounce) Simple Syrup
  • Garnishes: pineapple chunk, lime wedge

Combine the first 3 ingredients and Simple Syrup in an ice-filled cocktail shaker, and shake vigorously. Strain into an ice-filled rocks glass. Garnish, if desired, with pineapple and lime.
(Excerpted from Beach Cocktails by the Editors of Coastal Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.)

The East Side

Combine all ingredients in a shaker, shake and strain into salted Rocks glass. Garnish with lime wedge and mint leaf.
(Recipe courtesy of bartender Derrick Turner, official bartender of 1800® Tequila)

The Repo-Rita

Muddle with cilantro and garnish with lime.

Sin Tequila (Without Tequila)

For most of these recipes, I prefer to stick to local liquor brands, like Dixie, High Wire, or Striped Pig.

Whistlin’ Watermelon

  • 2 oz Dixie Southern Vodka (or your favorite vodka)
  • 5 cups cut up watermelon—remove seeds
  • 2 cups ice
  • 3 oz margarita mix

Put all in blender, serve in glass with salted rim.

Dixie Days

  • 2 oz. Vodka
  • 4 oz. red grapefruit juice
  • 1 slice jalapeño

Shake with ice, pour into glass & top with soda.

Spicy Buck

Stir and garnish with pickled jalapeño slice.


Blossom’s Gumbo Recipe

February 28, 2017

Fat Tuesday (or as I call it: Tuesday) is the day before Ash Wednesday, aka Lent, when good Catholics give up something dear to them for 40 days to represent the 40 days Jesus spent fasting in the desert. In a more secular sense, it’s also Mardi Gras, the biggest party in New Orleans. And what says Mardi Gras like a bowl of steaming seafood gumbo?

Photo via Yelp

Charleston’s Blossom restaurant has you covered for all your gumbo needs.  Locals are encouraged to head into Blossom to satisfy their Cajun cravings, while home cooks can kick up their Mardi Gras parties with Blossom’s essential recipe. Featuring jasmine rice, gumbo filé and a mix of the South’s best seafood, this traditional Mardi Gras favorite is simple to create in the comfort of one’s kitchen to celebrate this festive time of year.


  • 2 pounds unsalted butter
  • 6 cups all-purpose flour
  • 1/2 head finely chopped celery
  • 1 large finely chopped onion
  • 1 finely chopped poblano pepper, seeds removed
  • 1/3 cup plus 1 tablespoon Worcestershire sauce
  • 1 can (up to 14.5 ounces) unseasoned chopped tomatoes
  • 1 gallon (16 cups) lobster stock or chicken stock
  • 2 teaspoons dried thyme
  • 4 bay leaves, tied in cheesecloth
  • 1/3 cup Tabasco
  • 2 teaspoons Cajun seasoning
  • 1 tablespoon gumbo file
  • 3 tablespoons plus 1 teaspoon sugar
  • 2 pounds andouille sausage, cut lengthwise then into 1/2-inch pieces (half-moon shape)
  • 1 pound okra, ends removed and coined
  • 6 ounces cooked chicken or shrimp (optional)


  1. Preheat the oven to 350 degrees F.
  2. In a saucepot, melt butter. Combine flour and mix well to make the roux. Transfer roux to a casserole dish and place in pre-heated oven. Continue to cook until dark, approximately for 1 1/2 hours while stirring every 10 minutes.
  3. Remove from oven and add celery, onions, and peppers. Mix well and set aside. Allow to rest for 20 minutes before adding liquid.
  4. Over medium-high heat in a large heavy-bottomed stockpot, add Worcestershire, tomatoes, stock, thyme, bay leaves, tabasco and seasonings; bring to a boil. Slowly add roux until well incorporated.
  5. If you have an immersion blender, purée the liquid mixture over medium-low heat; otherwise, remove from heat, cautiously purée in a blender and return to pot.
  6. If the mixture is too thick, add more stock as needed.
  7. Over medium heat, add the sausage, okra and chicken/shrimp; adjust seasoning to taste.
  8. Tip: A great way to prepare the okra before adding to mixture is to quickly sauté over high heat or flash-fry in a fryer. This will help the okra be less slimy.

Laissez les bons temps rouler!


Brunch Cocktail Recipes

February 19, 2017

So one of my favorite activities every year is watching the Academy Awards with my besties from Atlanta. I spend the first part of the year trying to watch all the nominated films so that I’m prepared to have an opinion on which one is best (I still have 1 more to go, so I’ll hold off on my opinion until then). We spend all day prepping food (similar to the Super Bowl), and then get all dressed up to watch the show. It’s the best.

But no Oscar Watch Party is complete without some fancy cocktails! Here are a few you can whip up in no time using your favorite vodka (from my friends at Dixie Vodka)!

Dixie Firefly

  • 1.5 oz. Dixie Black Pepper Vodka
  • 1.0 oz. ruby red grapefruit juice
  • .75 oz. lime juice
  • .50 oz. simple syrup

Shake and pour over ice. Garnish with a fresh jalapeno

Beau’s Berry

  • 1 oz. Dixie Citrus Vodka
  • 4 oz lemonade
  • Muddle 2 blackberries in tumbler

Shake with ice and strain into ice-filled glass.

Dixie Shandy

  • ½ bottle Dixie Southern Vodka
  • ½ bottle Dixie Black Pepper Vodka
  • 5 cups cranberry juice
  • 1.5 cups simple syrup
  • 5 cans (16 oz each) dry hard cider
  • a few sliced lemons
  • a few sliced limes

Chill vodka, cranberry juice, and dry hard cider. Combine first four ingredients in a large punch bowl. Top with hard cider and slices of lemons and lime. Serve with ladle and enjoy!


  • Muddle 2 strawberries in tumbler
  • 2 oz. Dixie Citrus Vodka
  • juice from ¼ lemon
  • 4 basil leaves, torn

Shake with ice and top with soda (or champagne if you’re feeling frisky).

Charleston Charmer

  • 2 oz Dixie Mint Vodka
  • 4 oz Cannonborough Grapefruit Elderflower

Georgia Twang

  • 2oz Dixie Citrus Vodka
  • 4oz Nehi Orange Soda
  • shake with ice
  • squeeze of 1/4 lime

Cherry Picker

  • 2 oz Dixie Citrus Vodka
  • 4 oz Cheerwine
  • shake with ice
  • squeeze of 1/4 lemon
  • squeeze of 1/4 lime

Big Game Recipes

February 1, 2017

So we all know that the “big game” ??? is coming up this weekend, and no Super Bowl watch party is complete without some delicious grub! Here are some of my favorite dishes to bring with me to watch the VICs (that’s Very Important Commercials).

Loaded Tater Tot Casserole

Is there anything better than tater tots? No. No there is not.


  •  1 bag Ore-Ida tater tots (I prefer Extra Crispy)
  • 1/2 cup ranch dressing
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup swiss cheese
  • 1/2 cup bacon bits
  • green onions for garnish


  1. Cook tater tots according to directions on package. Mix cheese together.
  2. Mix together ranch dressing, half of the cheese combo, bacon, and sour cream.
  3. Remove tots from oven, but keep oven on. Toss with cheesy-ranch mixture and top with remaining cheese.
  4. Bake for 5 minutes (or until cheese is melted) and sprinkle with green onion.
  5. Enjoy!

New England Clam Chowder

Serve it in a bread bowl if you want to be super fancy!



  • 1 LB butter, unsalted
  • 1 LB All Purpose Flour
  • 5 LB Red Bliss Potato, Diced ½”
  • ½ LB Bacon Raw, Diced ½”
  • 3 LB Yellow Onion, Diced ¼”
  • 1 LB Celery, Diced ¼”
  • ½ GAL Whole Milk
  • ½ GAL Heavy Cream
  • 1 GAL Clam Juice, Canned
  • 2 oz Clam Base, or Clam Paste
  • 2 tsp Worcestershire Sauce
  • 1 TB Tabasco Sauce
  • 1 TB Fresh Thyme, Chopped
  • 1 TB Garlic, Chopped
  • 1 LB Corn, Frozen
  • 4 LB Shucked Clam Meat
  • 1 GAL Water
  • To Taste Salt & Black Pepper


  1. In a saute pan, melt the butter over medium heat. Slowly whisk in the flour and cook for 5 minutes until the mixture resembles wet sand. Set aside.
  2. Clean potatoes and cut into ½” dice. Place in a pot, cover with water, and cook through over medium-high heat (approx. 20 minutes). Reserve.
  3. In a large stock pot add the bacon then place on the stove over low heat. Render the fat and cook until crispy. Remove bacon bits and leave fat in the pot.
  4. Add the onion and celery and cook until translucent. Add bacon back to pot.
  5. Whisk in clam base until fully incorporated. Add milk, heavy cream, clam juice, Worcestershire, tabasco, thyme, garlic and corn. Whisk to incorporate and then bring to a simmer.
  6. Once at a simmer, slowly add the roux (cooked butter and flour) in small batches, whisking after each addition before adding the next batch. Whisking often, bring to a simmer.
  7. This step is optional: The soup will be very thick at this point. Using UP TO the 1 GAL of water, slowly whisk in water and thin out to desired consistency.
  8. Add cooked potatoes and clams then bring to a simmer. Season to taste.

Christine-a-Lena’s Guacamole

Don’t tell her I gave you this recipe


  • 4 hass avocados
  • 1 lime
  • 2 roma tomatoes
  • 1 shallot
  • 1 jalapeño
  • 1/2 tsp of garlic
  • a boatload of cilantro (optional if you’re a monster who hates cilantro)
  • salt & pepper


  1. Cut up and cube the avocado and add the garlic to a large bowl.
  2. Small dice the Roma tomato, shallot, and jalapeño and add to bowl.
  3. Juice the lime, cilantro, and salt & pepper to the bowl.
  4. Mix well.
  5. Serve with your favorite tortilla chips!
Guides Recipes

Winter Cocktail Recipes

December 23, 2016

Now that we’re well into the winter season, there’s nothing like a boozy holiday drink to save the day. Holiday cocktails are the best way to cap off a long day of traveling or holiday clean-up, and basically the only way to get through those family feuds. Of course, like most delicious things in life, it helps to have a little guidance.

Let’s all try to stay sane this Christmas, k?

On Forty-One Gran’ma’s Hot Cocoa – Makes 1 Serving

Chocolate + Alcohol = Happiness

Spiked hot chocolate is the perfect example of an adult take on holiday traditions.  While it would be simple to grab the nearest booze and pour it right into your hot cocoa, you, holiday warrior, are better than that. Leave it to the pros at One Forty-One in Charleston, currently serving up a healthy dose of mint and chocolate like your most trusted neighborhood girl scout. Bitter orange cognac brandy, cool and sweet candied peppermint vodka, and a dollop of whipped cream make Gran’ma’s Hot Cocoa the best hot cocoa around.

  • 1oz Grand Marnier
  • 1 oz Dixie Mint Vodka
  • 2-3 dashes of Fee Brother’s Black Walnut bitters
  • 6 oz hot cocoa
  • mint whipped cream topping
  • garnished with a Vienna finger

Magnolia’s Egg Nog – Makes 12 servings

The only egg nog I’ll drink!

Magnolias serves a super indulgent eggnog during the holiday season that doubles as dessert. With cloves, vanilla bean, cinnamon, nutmeg and cardamom, it’s that perfect combination of sweet and spice. Plus, dark rum gives Magnolias’ eggnog a special twist, along with a dollop of whipped cream.

Magnolias’ recipe has been perfected by Pastry Chef Andrea Upchurch, and is perfect for holiday parties, or even just treating yourself at home. It’s only “eggnog season” for a few weeks out of the year, so why not get in the holiday spirit while sipping eggnog that actually tastes good!

  • 4 1⁄2 cups whole milk
  • 3 1⁄2 cups heavy cream
  • 5 each whole cloves
  • 1 each vanilla bean (split & scraped)
  • 1 tsp ground cinnamon
  • 1⁄2 tsp ground nutmeg
  • 1⁄4 tsp ground cardamom
  • 1⁄4 tsp fine sea salt
  • 1 dozen egg yolks
  • 1 1⁄2 cups sugar
  • 2 1⁄4 cups dark rum
  • Directions:

Combine milk, cloves, vanilla bean & seeds, cinnamon, nutmeg, cardamom, half of sugar, and salt in a saucepan. Heat on medium-low till the mixture comes to a heavy simmer. In a large bowl whisk together egg yolks and other half of sugar until light & fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture back into saucepan. Cook over medium heat, stirring constantly for approximately 2-3 minutes, or until thick. You do not want the mixture to simmer or boil. Strain through a fine mesh strainer. Stir in the heavy cream and rum. Put mixture in a metal container on an ice bath to cool completely.

High Wire Cider Wassail – Makes 12 Servings

Get warm in my tummy!

Although it doesn’t tend to get too cold in Charleston in the winter (it’s all relative, baby), it helps to get more in the winter spirit with a hot toddy! I love this recipe that’s a take on my mom’s classic cider wassail, using some locally-made High Wire whiskey. Enjoy!

  • 1 quart apple cider
  • 2 cups High Wire bourbon whiskey
  • 1 cup orange juice
  • 1 cup DOLE® Canned 100% Pineapple Juice
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lemon juice
  • 2 cinnamon sticks (3 inches)
  • Dash ground cinnamon
  • Dash ground cloves

Combine all of the ingredients in a pot and ring to a boil. Reduce heat and cover, simmering for 25 minutes. You can also cook in a slow cooker by combining all ingredients and simmering on low heat for 4-6 hours.

Random Fodder Recipes

Poogan’s Smokehouse Spiced Banshee Cocktail Recipe

August 19, 2016

I don’t usually drink cocktails when I’m eating BBQ (beer feels more right to me), but I was talked into trying one of the fabulous cocktails last time I visited Poogan’s Smokehouse, and boy am I glad I did! Their cocktail menu is varied to please any palate, and artfully crafted so you know you’ll enjoy whatever you order.

Photo Credit: Holger Obenaus

Photo Credit: Holger Obenaus

I was fortunate enough to get the inside scoop on one of their amazing cocktails, the Spiced Banshee (their take on a Painkiller). It features locally-made Striped Pig spiced rum, banana sherry, pineapple, housemade curry bitters, and nutmeg. Garnished with nutmeg and a few slices of banana chips, the cocktail offers the perfect balance of sweetness and spice made for sipping on the beach – or simply from an air conditioned barstool to escape Charleston’s humid summer weather.

Photo Credit: Tammy Davis

Photo Credit: Tammy Davis

In the words of cocktail ace (and beverage director at Poogan’s Smokehouse) Kyle DeGolyer,

“We wanted a tropical drink that didn’t fit the mold of the typical painkiller or pina colada. I glanced at a chef’s recipe one day and saw all of the spices that went into our dry rub and bbq sauces and that got me going. We don’t use an abundance of curry anywhere but that is where I ended up after figuring out the drink needed some body and spice. There weren’t any curry bitters readily available on the market and honestly the curry bitters are the best part. I have used them with gin and peaches, lime and scotch, you name it. It’s fun to see where a drink can go off of just one flavor.”


  • 1.5 oz. Striped Pig spiced rum
  • .75 oz. banana infused sherry
  • 4 dashes housemade curry bitters
  • 1 oz. pineapple juice


Shake hard and strain into a collins glass. Garnish with banana chips and cinnamon.

Photo Credit: Leslie McKellar

Photo Credit: Leslie McKellar




Chicken Tikka Masala Recipe

August 1, 2016

First, there was pomegranate. Then there was kale. Now, the newest superfood craze to sweep the nation is turmeric. While I was hesitant to jump on board the previous craze(y) trains (kale is sour, bitter, and chewy, and pomegranate is like a weird alien fruit that takes 3 hours to extract like 15 nibs…no thank you), I’m 100% ready to join the turmeric cult. Not only is it orangey-yellow (which happens to be my favorite color of the moment), but it’s also prevalent in Thai and Indian cooking (which happen to be my favorite cuisines).

It's just so colorful and pretty!

It’s just so colorful and pretty!


Whilst stumbling down the rabbit hole that is recipes-on-the-Internet, I found a pretty cool turmeric power smoothie recipe, which I tried and was delicious. Inspired, I set out to make more foods with turmeric in order to really reap the health benefits of this alleged superfood. Since I’ve really been craving Indian food lately (but I don’t know anyone who will actually go eat it with me), I decided to make my own version of chicken tikka masala.

Pictured: most of my friends.

Pictured: most of my friends (coughlaurencough).

This recipe from is one that I used to use in college (the first time was when we rented Slumdog Millionaire and wanted to really get in the spirit of things) and really enjoyed, so I thought I’d use it as inspiration for a slightly modified and not at all authentic (probably) recipe.


The marinade

  • 2 cups Greek yogurt
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 2 tsp cayenne pepper
  • 2 tsp turmeric
  • 2 tsp black pepper
  • 1 tbsp freshly minced ginger
  • 4 tsp season salt
  • 3 boneless skinless chicken breasts, cut into bite-sized pieces

The sauce

  • 1 tbsp ghee or clarified butter
  • 3 cloves of garlic
  • 1 medium jalapeño pepper
  • 2 tsp cumin
  • 2 tsp turmeric
  • 2 tsp paprika
  • 2 tsp salt
  • 1 8-ounce can of tomato sauce
  • 1 8-ounce can of coconut milk
  • cilantro to garnish (optional)
  • Basmati rice or naan bread for accompaniment.


I mixed together the yogurt and marinade spices and then folded in the chicken breast chunks until they were nice and coated. I covered with plastic wrap and let it marinade in the fridge for about 3 hours.

The word "folding" in recipes always makes me giggle.

The word “folding” in recipes always makes me giggle.

10 minutes before the chicken is ready to come out of the fridge, mince 3 cloves of garlic and dice the jalapeño (discard the seeds, unless you’re into that kind of thing). Add the ghee to a large frying pan on medium heat. When the ghee melts, toss in your minced garlic and jalapeño and sauté for about 1 minute.

It doesn't look like much yet, but it's getting there!

It doesn’t look like much yet, but it’s getting there!

Add in the spices from the sauce ingredients and stir to coat. Take the chicken out of the fridge and using a slotted spoon (to remove excess yogurt), add the chicken to the frying pan. Cook for about 8 minutes, or until the chicken looks to be cooked completely, stirring frequently.

Much like me in the sun, it gets redder as it simmers.

Much like me in the sun, it gets redder as it simmers.

Stir in the tomato sauce and coconut milk until thoroughly combined. Once the mixture comes to a boil, turn the heat to low and let simmer for about 40 minutes, stirring occasionally. Consider covering your pan, as it may splatter. (If you’re making basmati rice to serve the tikka masala with, this would be a good time to start cooking that so they’ll both finish about the same time).

I'm really into brown rice right now.

I’m really into brown rice right now.

Once the chicken is done and the sauce has thickened, serve over rice or bread and garnish with cilantro.

Ta da!

Ta da!

To easily make this recipe vegetarian, simply replace the ghee with olive oil and the chicken with tofu, and omit the marinating process.

How do you incorporate turmeric into your diet?

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