Chicken Tikka Masala

PheNAANenal.

Prep time: 40 minutes           |          Total time: ~3-4 hours            |            Yield: Serves 2

Ingredients

· 3 boneless skinless chicken breasts, cut into bite-size pieces
· 4 long skewers

Marinade:

· 1 cup yogurt
· 1 tablespoon lemon juice

· 5 tsp of garam masala blend

· 2 teaspoons freshly ground black pepper
· 1 tablespoon minced fresh ginger
· 2 teaspoons salt

· 2 cloves of garlic

Sauce:
· 1 tablespoon butter
· 1 clove garlic, minced
· 1 jalapeno pepper, finely chopped
· 1 teaspoon ground cumin

· 2 teaspoons paprika

· 2 teaspoons garam masala

· 1 (8 ounce) can tomato sauce

· 1 cup heavy cream
· 1/4 cup chopped fresh cilantro

· A dash of cayenne pepper

Directions
1. In a large bowl, combine yogurt, lemon juice, garam masala, black pepper, ginger, salt, and garlic. Stir in chicken, cover, and refrigerate for 2-6 hours.
2. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. 

4. Grill until juices run clear, about 6 minutes on each side.
5. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. 

6. Season with cumin, paprika, garam malasa, and cayenne pepper. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 

8. Add grilled chicken, and simmer for 10 minutes. 

9. Transfer to a serving platter, and garnish with fresh cilantro.

Source: Adapted from All Recipes

Pad See Ew

Thai-tastic.

Prep time: 30 minutes             |              Total time: 35 minutes             |               Yield: Serves 2

Ingredients

· Vegetable oil

· 8 ounces of flat rice noodles

· One large egg
· 2 tablespoons of sweet dark soy sauce
· A mixture of 2 tablespoons oyster sauce, 2 teaspoons light soy sauce, 2 teaspoons sugar, 2 teaspoons white vinegar, and 1 clove of garlic (minced)
· 4 ounces chicken
· One and one half cups broccoli florets

Directions1. Watch how-to video:
http://www.shesimmers.com/2010/06/pad-see-ew-recipe-how-to-make-pad-see.html
2. Enjoy!

Source: She Shimmers

Onion Soup Topped with a Gruyere Crostini

So good it brings tears to my eyes. Great for cold nights.
Prep time: 20 minutes            |           Total time: 1.5 hours            |             Yield: Serves 4

Ingredients:

· 1 pound yellow onions, 

halved and thinly cut lengthwise

· 3 to 5 sprigs of fresh thyme

· 1 bay leaf

· 1/4 teaspoon sea salt

· Fresh cracked pepper·

· 1 teaspoon all-purpose flour

· 1/2 cup dry white wine

· 2 cups beef stock

· 1 cup water

· 1 1/2-inch-thick slice of ciabatta bread 

· 2 tablespoons unsalted butter

· 1 1/2 cups grated Swiss Gruyère cheese

Directions:

1. In a large pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. 

2. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. 

3. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

4. Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

5. Remove the bay leaf and thyme sprigs from the soup and discard. 

6. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Source: Epicurious

Crispy Potato Roast

Spudderly wonderful. Great for a side dish.

Prep time: 20 minutes             |                Total time: 1.5 hours             |            Yield: Serves 8

Ingredients:

·  3 tablespoons unsalted butter, melted
·  3 tablespoons extra-virgin olive oil
·  4 pounds russet potatoes, peeled
·  5 shallots, thickly sliced lengthwise

·  1 teaspoon red-pepper flakes 

·  1 teaspoon paprika 

·  Coarse salt and pepper

·  8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. 
2. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. 
3. With a sharp knife, slice potatoes very thinly crosswise.
4. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, pepper, red-pepper flakes, and paprika. Brush with remaining butter mixture. 

5. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Source: Adapted from Fish Food Blog 

Butternut Squash Mac and Cheese

The ultimate comfort food. Great for November.

Prep time: 10 minutes            |            Total time: 30 minutes          |           Yield: Serves 4

Ingredients

· 1 medium sized butternut squash (about 2 1/2 pounds)
· 3-4 cups low-sodium chicken broth
· 3-4 fresh sage leaves
· 3/4 cup heavy cream
· 1/4 pound extra-sharp cheddar cheese, grated

· 1/4-pound Gruyere cheese, grated
· 1 pound of pasta

· 1 teaspoon kosher salt
· 1 teaspoon ground mustard powder
· 1 teaspoon smoked Spanish paprika
· 1/2 teaspoon cayenne pepper 

· Freshly ground black pepper

Directions

1. Peel butternut squash with a potato peeler, then cut in half lengthwise. Scoop out seeds and cut the remaining squash into 1" pieces. Combine in a large saucepan with the chicken broth, making sure the broth covers the squash completely. Add the sage leaves and bring all to a boil, then reduce heat and simmer uncovered for about 20 minutes or until squash is fork tender.
2. In the meantime, bring a large pot of water to boil. Add the pound of pasta and cook according to packaged directions until al dente (about 8 minutes). Drain and set aside.
3. Drain the squash, while reserving 1 cup of the chicken broth. Add the cooked squash and sage to the blender or food processor and process in batches until smooth, adding about a cup of the reserved chicken broth. 4. Return the pureed squash to a medium pot over low heat and add the heavy cream, spices, and grated cheddar, stirring until the cheese is melted and the sauce is completely smooth.
4. Pour the sauce over the cooked pasta and stir until well combined. Taste and adjust seasoning, then serve. 

Source: Adapted from Always Order Dessert Blog and Open Mouth Insert Cookie Blog

Chicken Wrap with Thai Peanut Sauce

This sauce is nuts! Great for a weeknight dinner.

Prep time: 30 minutes             |          Total time: 30 minutes           |           Yield: Serves 4

Ingredients

Wrap filling:

· 2-3 chicken breasts

· 2 bell peppers

· 2 zucchinis 

· 1 onion

· 3 tablespoons of olive oil

· Salt, pepper, and pepper flakes to taste

Peanut sauce:

· 1 clove garlic, minced
· 1/2 teaspoon peeled, grated fresh ginger
· 1/2 cup vegetable oil

· 1/4 cup good apple cider vinegar
· 3 tablespoons soy sauce or White Miso
· 1 1/2 tablespoons dark sesame oil
· 1/2 tablespoon honey
·  1/4 cup smooth peanut butter
· 2 teaspoons kosher salt

Directions

Wrap filling:

1. Preheat the oven to 450 degrees.

2. Heat 2 tablespoons of olive oil in an oven-safe skillet on top of the stove over medium-high. While that’s heating, rub the breasts with salt, pepper, and pepper flakes.
3. Brown breasts in the pan on top of the oven, without disturbing for a few minutes on each side. Move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.
4. Let them cook for about 10 minutes in the oven, then flip them over again. Start checking for doneness at the 25-minute mark (time will vary depending on size).
5. Chop bell peppers, zucchinis and onion. Sauté in remaining olive oil (1 tablespoon).

6. Slice chicken into strips. Place chicken and vegetables in a tortilla.

Peanut sauce:

1. Combine ingredients and blend using a food processor or a blender.

2. Drizzle wrap with peanut sauce. 

Source: Sauce from Barefoot Contessa (link forthcoming). 

Pumpkin Fondue

Creamy pumpkin perfection. Great for holiday parties.
Prep time: 30 minutes             |             Total time: 2 hours            |            Yield: Serves 8

Ingredients
· 1 (15-inch) piece of baguette, 

cut into 1/2-inch slices 

· 1 (7-pound) orange pumpkin
· 1 1/2 cups heavy cream
· 1 cup reduced-sodium chicken broth
· 1/2 teaspoon grated nutmeg
· 2 1/2 cups grated Gruyère (6 ounces)
· 2 1/2 cups grated Emmental (6 ounces)
· 1 tablespoon olive oil

· 4 apples

· 8 cups veggies (carrots, broccoli, bell peppers, zucchini)

Directions
1. Preheat oven to 450°F with rack in lower third.
2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
3. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
4. Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
5. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
6. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

7. With a large spoon, stir cheese with desired amount of pumpkin.

8. Dip with bread, apples, and veggies.

Source: Epicurious. Thanks MP!

Zucchini Pizza

Pizzacchini. Great for a healthy dinner.

Prep time: 30 minutes           |            Total time: 50 minutes            |          Yield: Serves 4

Note: This recipe makes 5 different zucchini pizza variations. Adapt with your favorite pizza toppings.

Ingredients
Base: 8 zucchini, halved lengthwise

Toppings #1:

· 1/8 cup of marinera sauce

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta

· Chopped onion to taste.

· Meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Toppings #2:

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta

· Chopped onion to taste

· Chopped bell pepper to taste

Toppings #3:

· 1/8 cup of marinera sauce

· 1/8 cup of mozzarella cheese

· Chopped onion to taste

· Shredded meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Toppings #4

· 1/8 cup of tahini sauce (mix tahini paste, olive oil, and lemon juice)

· 1/8 cup of fresh feta

· Chopped onion to taste

· Chopped bell pepper to taste

Toppings #5:

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta and mozzarella 

· Shredded meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Directions
1. Pre-heat oven to 400 degrees. Coat a 13×9 baking dish with non-stick cooking spray. Set aside.
2. Add sauces and toppings to zucchini halves. For deep dish pizzas, scoop the seeds from the center of each zucchini half, using a spoon. Fill with toppings.

3. Bake for 20 minutes, or until cheese is golden brown.

Source: Inspired by All Recipes. Updated by Chef Power and Chef Hannan.

Tortilla Soup

Spicy fresh. Great for a quick dinner...great for leftovers. 
Prep time: 10 minutes         |           Total time: 30 minutes           |            Yield: Serves 4

Ingredients
· 6 (6-inch) corn tortillas
· 1/4 cup grapeseed oil, peanut oil, 
other high smoke-point oil
· 1/2 cup chopped onion
· 2 cloves garlic, minced
· 1-2 medium Anaheim, poblano or jalapeño 
chiles, seeded, veins removed, chopped 
· 4 cups chicken broth or homemade chicken stock
· 1 can (14.5 oz) diced tomatoes, undrained
(recommended Muir Glen fire-roasted)
· 1 cup whole corn kernels, cooked
· 1/2 teaspoon coarse salt (kosher or sea salt)
· 1 1/2 cups shredded cooked chicken
· 1 ripe avocado
· 1/2 cup (2 oz) shredded cheddar
· Chopped fresh cilantro
· 1 lime, cut into wedges

Directions
1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit.
2. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
3. Add the chopped onions to the pan, cook 2 minutes, stirring frequently.
4. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened.
5. Add the garlic and cook for 30 seconds more.
6. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and corn.
7 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Source: Simply Recipes.

Pumpkin Cupcakes

Tastes like fall. Great for a seasonal dessert.
Prep time: 10 minutes             |             Total time: 30 minutes            |          Yield: 24 cupcakes

Ingredients

· 1 box Betty Crocker SuperMoist yellow cake mix
· 16 ounce canned pumpkin pie mix 
· 1/2 cup water
· 1/3 cup vegetable oil
· 4 eggs
· 1 container cream cheese frosting

Directions
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each 
of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, pumpkin mix, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3. Bake 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
4. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

Source: Adapted from Betty Crocker