Monday, December 17, 2012

Bombay House Chicken Tiki Masala

One of my favorite restaurants in Provo, Utah is Bombay House. Their Indian food is just amazing. Since I live in IL and don't get to Provo too often, I wanted to try and make a replicate. This is pretty good for homemade Indian!

1 1/2 Lbs chicken breast, chopped into bite size pieces
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (8oz) tomato sauce
1 c heavy whipping cream
 1/4 cup cilantro

Cut chicken into 1 inch cubes, place in freezer bag. Mix together marinade ingredients and place in bag. Refrigerate for 2 hours. Remove chicken from marinade, into a deep saute pan and cook for 5-10 minutes (until chicken is cooked through). You can also BBQ the chicken for a delicious smokey flavor. Melt butter in a saute pan, add jalepeno and garlic, cook for 2 minutes until fragrant. Add spices, stir to make a paste. Add tomato sauce and stir to combine. Let simmer for 15 minutes. Add heavy whipping cream (up to 2 cups if you want it to be less spicy). Let cook for another 5 minutes. Add chicken, mix together. Top with cilantro and serve over white jasmin rice with naan.  

Monday, December 10, 2012

Butternut Squash Ravioli with a Brown Butter Sauce

I love Butternut Squash Ravioli. I wanted a light and yummy sauce to go with them, so I found this one that fit the bill.

Browned Butter, Sage and Walnut Sauce -
1/2 stick plus 2 tablespoons salted butter
2 cloves garlic, minced
1/2 cup raw walnuts, some chopped, some left whole
About 20 fresh sage leaves
More romano cheese, for garnish

While your pasta is cooking, melt 2 tablespoons butter in a pan over medium low heat.  Add in the minced garlic and let it cook until softened and some of the pieces are just starting to turn golden.  Remove the softened garlic and set aside for now.  Put the rest of the butter in the pan, add in the sage leaves and walnuts, and cook over low heat, stirring now and then, until the butter has browned and the sage leaves are crisp and intoxicatingly fragrant.  Remove from heat and stir in the softened garlic now.

To serve, place some ravioli in a bowl or on a plate, spoon some of the browned butter, sage and walnut sauce over the top, and top with shaved romano or parmesan.

Greek Chicken and Potatoes

We live across from Greektown in Chicago, so one of our favorite quick and easy dinners includes choosing one of the 15 Greek restaurants to eat at. My husband's favorite item on the menu is Greek Potatoes, and I've told him I would try and figure out how to make them myself. Well, I think I've done just that.

Can't wait to make this recipe again!

8 large golden potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 large carrots
1 yellow onion
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup chicken broth (or water + chicken bouillon) 
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juice of, to 1 1/2
sea salt
fresh coarse ground black pepper

4 chicken breasts
1 tablespoon minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese


Preheat oven to 420°F (I would suggest spraying your pan with PAM). Then, put the potatoes, carrots, onion, garlic, oil and chicken broth into a baking pan large enough to hold them. Season generously with sea salt and black pepper and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. Bake for 40 minutes.

While your potatoes are baking, prepare the chicken. Slice 2 chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide. Cook spinach in garlic and oil on top of stove until done. Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!). Distribute spinach mixture onto each chicken breast. (You may have some leftover). Wrap chicken around mixture (kinda like a taco) and secure with a toothpick. 

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry. Add chicken into/onto potatoes, and pop back into oven to brown other side of potatoes. This will take about another 30-40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious.

Sunday, December 2, 2012

How the Grinch Stole Christmas themed Dinner

Friday night movie night is our kids most FAVORITE weekly activity.  Usually we order or make pizza have a carpet picnic and watch a movie together as a family.  This week Marc and I had decided to watch How the Grinch Stole Christmas.  I thought it would be so fun to have a dinner to go along with the movie.   I made  Roast Beast Sandwiches, Who Pudding, Who Hash, Grinch Punch and Mount Crumpit Cupcakes.  Here are some recipes I used.  I think this will be a great tradition for our family.  Next year I would like to add on, maybe create a more whimsical dessert...The possibilities are endless!

Roast Beast Sandwiches

1 2-4 pound roast
1 package onion soup mix
1 bottle Weber Original BBQ Sauce
Provolone Cheese
Pretzel buns or other desired sandwich roll

Combine roast, soup mix and half bottle of BBQ sauce in a crock pot.  Cook on low for 6-8 hours.  Slice pretzel buns in half, top on side with cheese and place under broiler until cheese is melted.  Pile the roast beast on and ENJOY!

Who Pudding
*From the official Dr. Seuss website

2/3 cup long-grain (not converted) rice
3 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/2 teaspoon salt
4 eggs, separated
1/8 cup of red and green M&M’s

What You’ll Need
double boiler, medium-size mixing bowls, small-size mixing bowl, wire whisk, deep serving dish.
1. With the help of an adult, combine rice and milk in top of double boiler. Cover and cook over simmering water for 30
minutes or until rice is tender.
2. Preheat oven to 325º F. Beat egg yolks with a wire whisk until frothy. Stir 3/4 cup sugar, vanilla, butter, salt, and egg
yolks into warm rice mixture. Mix well.
3. Grease a shallow baking dish. Pour in pudding. Bake for 35-40 minutes.
4. Remove from oven and let cool on a wire rack for 10 minutes.
5. Refrigerate overnight or for at least 8 hours. Top with red and green M&M’s before serving

Who Hash
*Adapted from Food.Com

2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1-2 teaspoons garlic salt
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.  Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Grinch Punch

1 tub Lime Sherbet
1 2 liter bottle Sprite