Recipes

Homemade Chicken Tikka Masala

Origin: India Source: Homemade Chicken Tikka Masala Recipe Category: Main Dish

Chicken Tikka Masala is a delicious dish to have for dinner. I had it for dinner last night! It has a nice mixture of savory and sweet flavors, and is best served with Naan and rice and vegetables.

Recipe Ingredients

• Chicken Marinade
  • 3 boneless, skinless chicken breasts
  • ½ cup plain yogurt
  • 2 tablespoons lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
• Sauce
  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 3 ½ cups tomato sauce
  • 1 ¼ cups water
  • 1 cup heavy cream
  • ¼ cup fresh cilantro, for garnish
  • cooked rice, for serving
  • naan bread, for serving

Recipe Steps

1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
2. Cover and refrigerate for at least 1 hour, or overnight.
3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
4. Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
7. Enjoy!

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Twice Baked Potato

Origin: South America Source: Ultimate Twice Baked Potatoes Recipe Category: Main Dish, Comfort Food

These twice-baked potatoes work perfectly as a simple, crowd-pleasing entrée or as a rich side dish. It is believed that baked potatoes originate from South America, or more specifically, Peru. The Inca Indians in Peru were said to be the first to originally cultivate potatoes and when the Spanish conquistadors conquered Peru, they brought the potato to Europe.

Recipe Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• ½ cup milk
• 4 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Recipe Steps

1. Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
4. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
5. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy.
6. Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.
7. Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve Hot!

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Double Chocolate Cookies

Origin: Michigan Source: Family Recipe Category: Dessert

My daughter learned to make these cookies at a baking camp at Zingermanns and has tweaked the recipe to fit the taste buds of her siblings. They are extremely sugary so the salt helps to balance it. Note, these cookies are best eaten very quickly.

Recipe Ingredients

• Unsalted butter
• Granulated Sugar
• Packed light or dark brown sugar
• Large egg
• Pure vanilla extract
• Semi-sweet chocolate chunks (melted)
• All-purpose flour
• Natural unsweetened cocoa powder
• Baking soda
• Salt
• Semi-sweet chocolate chunks

Recipe Steps

1. In a mixing bowl cream together the butter, granulated sugar, and brown sugar.
2. Add the egg and vanilla extract and beat well.
3. Add the melted chocolate.
4. In a separate bowl combine the flour, baking soda, cocoa powder and salt.
5. Combine the wet and dry ingredients.
6. Add the unmelted chocolate chunks.
7. Form 15 cookies and place on a baking sheet.
8. Cook for 12 to 13 minutes at 350 degrees.

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