Tag Archives: butter

Chicken Tikka Masala

This recipe is delish, delish, delish. Absolutely and easily one of our favorites. We can’t recommend it enough! The ingredients:

  • Chicken breasts, 3, cut into skewer-worthy chunks
  • Yogurt, 1 cup
  • Lemon juice, 1 tablespoon
  • Cumin, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Cayenne pepper, 2 teaspoons
  • Black pepper, 2 teaspoons
  • Ginger, 1 tablespoon, fresh minced
  • Salt, 1 teaspoon
  • Butter, 1 tablespoon
  • Garlic, 1 clove, minced
  • Jalapeno pepper, 2, sliced
  • Cumin, 2 more teaspoons
  • Paprika, 2 teaspoons
  • Salt, 1 teaspoon or to taste
  • Cilantro, 1/4 cup chopped
  • Heavy cream, 1 cup
  • Tomato sauce, 2 cans
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The ingredients.

Sadly, this recipe takes a while to make – but the wait is worth it. The first step is to combine the yogurt, lemon juice, cinnamon, cayenne, black pepper, ginger, a teaspoon of salt, and 2 teaspoons of cumin in a large bowl. Mix it together, and coat the chunks of chicken in it. Cover and refrigerator for at least an hour.

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The marinade, part 1.

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The marinade, part 2.

Meanwhile, you may want to begin heating your grill (we used charcoal). Make sure to oil the grill grate, as this will help you later on. Once the chicken is finished marinading, thread it onto skewers (if you’re using wood, like we did, make sure to soak it first).

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Chicken, skewed.

Then, you know, place them on the grill! Turn as needed, until done.

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Chicken, grilled.

This is what that looks like, by the way:

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Chicken, grilled, part 2.

The next stage begins with heat: frying the jalapeno slices and garlic in the butter.

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The wok stage.

Then add in the rest of the cumin and salt, as well as the paprika.

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Wokking some spices.

Pour in the tomato sauce and cream, and simmer on low heat for a few minutes, to thicken the sauce.

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The sauce is the best part.

Add in the grilled chicken, and simmer for another 10 minutes or so.

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Homemade tikka masala.

And that’s it! Try it over rice, with the cilantro. It’s so, so good!

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I wish I had some now.

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Burmese Chicken Curry

I pronounce this recipe: good. The ingredients:

  • Chicken, 3 pounds of breasts or thighs
  • Shallots, 8, thinly sliced
  • Tomatoes, 4, cut into wedges
  • Mushrooms, 8-16 oz, sliced
  • Water, 6 cups
  • Milk, 1 cup
  • Fish sauce, 1/3 cup
  • Butter, 4 tablespoons
  • Sugar, 3 tablespoons
  • Yellow curry powder, 2 tablespoons
  • Red curry paste, 2 tablespoons
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The ingredients.

The first step: cutting up the chicken. You should cut yours exactly like I cut mine. Exactly.

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Exactly.

Next, saute the shallot slices in 3/4 of the butter.

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In the pan.

Cook until they’re golden brown, and then set aside.

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Cooked.

Then add the rest of the butter to the pan, , and stir in the curry paste and the curry poweder. Cook for about two minutes, or until the next resignation from the Trump Administration, whichever comes first.

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More stuff in the pan. Does it never end?

Then add the chicken and cook for five more minutes, on high heat.

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Now the chicken goes in, too.

This may be a good time to prep the other ingredients: your tomato and mushroom slices.

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Mushrooms and tomatoes and bears, oh my!

Next, add in everything else. Wait! With on exception: not the shallots. Discriminate against them for a while.

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Discriminate.

Heat to boiling and cook for another 30 minutes, or until the dish looks exactly like this. Exactly.

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Nearly done.

Then eat over rice and sprinkle the shallots on top.

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This is the part where you eat it.

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Mom’s Apple Pie

This apple pie is great – every time I make it, it gets rave reviews. The ingredients:

  • Pillsbury refrigerated pie crust
  • Sugar, ¾ cup
  • Flour, 2 tablespoons
  • Sour cream, 1 cup
  • Vanilla, ½ tsp
  • Apples, 3-4 cups
  • 1 egg (well-beaten)

And for the topping:

  • Sugar, 1/3 cup
  • Flour, 1/3 cup
  • Cinnamon, 1 tsp
  • Butter, cold, ¼ cup
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The ingredients.

First, place the pie crust, and then flute the edges, like so:

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Pie crust,

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fluted.

The next step is to combine the sugar and flour.

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Stuff.

And then mix in the egg, vanilla, and sour cream.

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More stuff.

Mix in the apple slices.

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Still more stuff.

And then place them in the pie.

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Stuff INSIDE of stuff.

Bake for 15 minutes at 425 degrees, and then reduce heat to 350 degrees and bake for 30 minutes more.

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Still more stuff.

Meanwhile, make the topping: blend the topping ingredients until crumbles are formed. Then sprinkle these on top of the pie and bake for another 15 minutes.

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The crumbles.

Your pie should come out looking like this: beautiful!

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The end result.

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Delicious Ginger Snap Cookies

These came out incredibly. The ingredients:

  • Flour, all-purpose, 2 cups
  • Baking soda, 2 teaspoons
  • Ground ginger, 1 teaspoon
  • Ground cinnamon, 1 teaspoon
  • Cinnamon sugar, 1/3 cup
  • Sugar, 1 cup
  • Salt, 1/2 teaspoon
  • Dark molasses, 1/4 cup
  • Butter, 3/4 cup
  • Egg, 1
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The ingredients.

In case you’re wondering, cinnamon sugar is awesome, and you can make it yourself, as I did.

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Cinnamon sugar.

First, pre-heat the oven to 350 degrees. Then, sift a few of the ingredients together into a mixing bowl: the flour, ginger, salt, and cinnamon. Then sift again into another bowl, to ensure an even mixture, and because you deserve the sifting-punishment.

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This is how you sift. With a sifter.

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Sifted.

Next, put the butter in a bowl and beat until creamy.

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Beaten.

At that point, gradually beat in the white sugar. Then the egg, and dark molasses. And then, the crème de la crème: the opposite of cream, the flour mixture. Sift in a third of it at first, blend thoroughly, then sift in the rest.

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Beaten, part deux.

Mix together until a doughy softness forms. Pinch off small amounts and roll into 1-inch diameter balls; then roll those balls in the cinnamon sugar.

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Doughy goodness.

Place these on a baking sheet (ungreased) and bake for about 10 minutes.

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Into the oven.

Then cool and enjoy. They’re great!

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Out of the oven.

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Croque-Monsieur

When I was in France, I fell in love with the Croque-Monsieur sandwich, and I tried to find a recipe that would allow me to make its deliciousness myself. This is that recipe. The ingredients:

  • White loaf bread, like French or Italian, sliced (NOT sourdough)
  • Sliced ham
  • Dijon mustard
  • Gruyère cheese, 6 oz, grated
  • Parmesan cheese, 1/4 cup, grated
  • Milk, 1.5 cups
  • Flour, 2 tablespoons
  • Butter, 2 tablespoons
  • Salt (to taste)
  • Black pepper (to taste)
  • Nutmeg (to taste)
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The ingredients.

You may find that the Gruyère cheese is a bit hard to find. And expensive. We got ours at Aldi, where it’s tolerable.

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The Gruyère.

First, grate the cheeses, slice the bread, etc etc.

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Grated cheeses.

Then put the butter in the pan and melt over low heat. We’re going to make a béchamel sauce with which to coat the sandwiches.

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Melting butter.

Meanwhile, you can start toasting some bread.

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Toasty.

Melt the butter until it just starts to bubble. Then add the flour and whisk until smooth.

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Bubbly butter.

Slowly add the milk, whisking continuously, until it thickens.

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Milk added.

Remove from the heat, add your salt, pepper, and nutmeg, and then stir in the parmesan and 1/4 cup of the Gruyère. They should melt , even though heat is no longer being applied, and further thicken up the sauce.

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The sauce.

Next, coat the toasted bread with a thin layer of mustard.

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Mustard!

Then add ham, and before putting the two halves of the sandwich together, add in some of the grated Gruyère.

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Sandwich assembly.

Add more of the Gruyère on top, and then also spoon over with a healthy portion of the sauce.

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Add stuff on top.

Finally, bake for five minutes at 400 degrees, and then broil for an additional 3-5 minutes, until the cheese topping is bubbly and browned. Then, enjoy!

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Bake, and then broil.

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So much yumminess.

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Ryan’s Mussel Fettuccine

This recipe of mine has changed over the years, and as you can see from the list of ingredients, there’s still plenty of room for improvisation:

  • ½ cup white wine
  • Garlic
  • Stick of butter
  • Red pepper flakes
  • Diced tomatoes
  • Onion
  • Fettuccini (box)
  • Mussels (2 lbs)
  • Lemon Juice
  • Salt?
  • Pepper?
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The ingredients.

First, you may want to soak and de-beard the mussels. Since we’ll be putting the mussels, shell and all, into our meal, you may also want to scrub the shell. I don’t – I think rinsing is fine – but to each his or her own.

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Soaking the mussels. Use cold water and soak them for as long as you like. Soaking incentivizes the mussels to let out their beards, which you can then pluck more easily.

Next, fry the onions and garlic in the butter for a little while. I might use a large onion, or less, or more. Similarly, the amount of garlic you use is up to you. I use at least a few crushed cloves.  Again, how much you want to cook things at this stage is up to you.

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Onions in butter smell delicious.

Next add your white wine and diced tomatoes.

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Adding stuff

And then your lemon juice and red pepper flakes. Again, you have discretion in how much you use. You can always add more red pepper later, if you want it spicier – and in my opinion, this dish is better with some kick. But it’s up to you.

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Adding more stuff.

At some point, you may want to start making your fettuccini. Follow the instructions on the box. I use a whole box, but again, it’s up to you. And I add olive oil and a bit of salt to the water, but you may do things differently.

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Making fettuccini

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Making fettuccini

Add the mussels. Yup, just pour them in there – just the mussels, that is; not the water they were soaking in.

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Adding the mussels.

Cover the pot – let them steam. In the heat, they’ll gradually open, which is how you know they’re cooked. At some point, you may want to add in the noodles, too. Then cover the pan again so the mussels can continue to cook.

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Adding the noodles.

When the mussels are fully open, the dish is done. You should taste test it, and see how much salt and pepper you want to add, and decide whether you want to add more lemon juice or white wine or red pepper flakes or anything else. Then you get to the good part:

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Yum.

Enjoy!

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