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Recipes
Chili-lime roast corn
By Tisa Jacob, Blessings From My Kitchen
Delicious sweet, spicy, s smoky corn with lime to give it zing!
- 4-6 ears of corn
- ½-1 stick butter
- 2 tbsp cayenne pepper(Indian chilli powder)
- salt
- pepper
- 4 limes halved
Cheesecake
By Tisa Jacob, Blessings From My Kitchen
Rich and intense, it's a basic cheesecake that you can customize anyway you please
- Crust~
- 2 cups graham cracker crumbs
- ¼ cup almonds, crushed or finely ground
- 8 tbsp unsalted butter, melted
- Filling~
- 1 pound cream cheese (2 -8 ounce blocks), softened
- 3 eggs
- 1 cup sugar
- 2 cups sour cream
- 1 tsp orange zest
- 1 tsp vanilla extract
- Topping (optional)~ assorted berries, fruit(my favorite:peaches), mint, fruit sauces
Spicy spaghetti with seared scallops and salami
By Tisa Jacob, Blessings From My Kitchen
Angel pasta gets amped with plump scallops and strips of salami emboldened with a beautiful sauce
- 3 tbsp olive oil
- 1 pound large sea scallops, about 12-15
- salt
- pepper
- 3 tbsp crushed red pepper
- 1 tbsp dried parsley
- 10-12 slices genoa salami, cut into 1/2 inch strips, lengthwise
- 10 cherry tomatoes, halved
- 8-10 cloves garlic, minced
- 2 sprigs thyme
- 1 cup dry white wine
- 1 pound angel hair pasta, cooked, drained according to package directions
- ½-¾ cup chicken stock
- ¼ cup fresh lemon juice
- salt
- pepper
- freshly grated parmesan
Beef Samosas with green chutney
By Tisa Jacob, Blessings From My Kitchen
Deliciously seasoned mince beef packeted between a crispy flour envelope
- For the Samosas~
- 2 tbsp oil and an additional 2 cups for frying
- 1 medium onion finely chopped
- 2 serranos chopped
- 1 tsp chopped ginger
- 2 tsp chopped garlic
- 1 tsp cayenne pepper
- 2 tsp coriander powder
- ¼ tsp turmeric
- ½ tsp cumin
- 1 lb ground beef
- salt
- ½ cup frozen peas or a mix of chopped frozen vegetables(carrots/peas/beans)
- 1 lb packet egg roll wrappers( I use these)
- water
- 2 cups oil, or enough needed to fry
- For the Chutney~
- 1 cup chopped cilantro
- 2-3 sprigs mint, chopped.
- 1-2 serranos or jalapeños.
- 1/2 tsp chopped ginger.
- 2 tsp fresh lemon juice.
- good pinch of sugar.
- Salt to taste
Peanut, cashew and chocolate bar
By Tisa Jacob, Blessings From My Kitchen
A healthy five ingredient bar that is delicious
- 1 cup roasted, unsalted peanuts
- ¼ cup raw, unsalted cashews
- pinch salt
- 15-20 mejdool dates, pitted
- 1 tbsp desiccated coconut, unsweetened
- ¼ cup semisweet chocolate chips
Kerala Parotta
By Tisa Jacob, Blessings From My Kitchen
Flatbread consisting of multi diaphanous with crisped brown outsides and pillowy depth, perfect for enveloping gold...
- 3 cups all purpose flour plus more for sprinkling
- ¼ tsp salt
- 1 tbsp sugar
- ½ cup oil
- 1-2 cups warm water
Basic Chicken Curry
By Tisa Jacob, Blessings From My Kitchen
A well rounded, straightforward, tremendously good chicken curry and it's all yours
- 2-3 tbsp cooking oil
- 1 tsp mustard seeds
- 2 crushed cloves
- 1 crushed cardamom
- 2 crushed peppercorns
- 2 medium sized red onions, sliced thin
- 1 tsbp finely chopped ginger
- 2 tbsp finely chopped garlic
- 3 serrano peppers, sliced in half
- handful curry leaves
- 1-2 tbsp red chili powder(cayenne pepper)
- 3 tbsp coriander powder
- 1 tsp cumin
- ¼ tsp turmeric
- 1 tomato, diced
- ¼ cup unsweetened, frozen coconut slices, thawed at room temperature (optional)
- 1 lb skinned, bone-in whole chicken, cut into 2 " pieces
- ½ to 1 cup water
- ¼ tsp garam masala
- 2-3 sprigs cilantro
Stuffed acorn squash
By Tisa Jacob, Blessings From My Kitchen
Transformed into edible meal pots, the squash roasts become far superior to any bread bowl, lending distinct impres...
- 4 acorn squash 1-1.5 lbs each
- cooking spray
- salt
- pepper
- 1-2 tsp olive oil
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 1 tsp red pepper flakes
- ¼ lb ground chicken
- ¼ lb ground chorizo
- 3 ribs celery, chopped
- ¼ cup chopped carrots
- ¼ cup sliced mushrooms
- salt
- pepper
- ¼ cup dry white wine
- 1cup chopped kale
- 2-3 tbsp sliced almonds
- ½ cup cooked quinoa, cooked according to package instructions
- ¼ tsp dried parsley
- ¼ tsp dried oregano
- ¼ cup shredded cheddar cheese (optional)
- roasted squash seeds (optional
Farfalle salad with edamame, tomatoes and feta
By Tisa Jacob, Blessings From My Kitchen
Relentless in all its goodness, this rainbow bowl power packs yum alongside serious nutrional heft
- 1 12 oz box tricolored farfalle (bowtie pasta)
- pot of salted water( enough to cook the pasta)
- 1 10 oz pkg frozen edamame, steamed in microwave
- 1 cup cherry tomatoes, halved if preferred
- 1 ½ cup chopped seedless(English) cucumber
- ½ cup pitted and halved kalamata olives (halve, if desired)
- 1 medium sized red onion, diced
- ½ cup olive oil
- 1/3 cup red wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp salt or enough to flavor
- 1 tsp black pepper
- 2 tsp finely chopped parsley
- ½ cup crumbled feta cheese
Mango Kulfi
By Tisa Jacob, Blessings From My Kitchen
Delicious mango infused iced cream on a stick
- 2 cups milk (whole is ideal)
- 3-5 saffron threads
- ½ cup sugar
- 2 tbsp heavy whipping cream
- 1 ½ c canned mango pulp
- 3 tbsp crushed nuts, either pistachios, almonds or both