Tikka Masala

Another yummy recipe from Cynthia.  Serves 4 - 6

Chicken Tikka Masala (4-6 people) 

(Note the pictures have larger portions as I was tripling the recipe. Also this recipe is fairly simple even though there are quite a few steps.)

The Chicken

• 1 tsp tumeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 tsp salt
• 4 chicken breast

• 1 cup plain whole-milk yogurt (If I'm feeling healthy I go low-fat)
• 2 tbsp vegetable oil
• 2 medium garlic cloves minced (when cooking for a lot I always buy the pre-minced garlic)
• 1 tbsp grated ginger 

Chicken Prep

1. Combine tumeric, coriander, cumin, cayenne, salt in small bowl
2. Rub both sides of chicken with spice mix
3. Cover chicken with plastic wrap and refrigerate for at least 30 minutes
4. Whisk together yogurt, oil, garlic, and ginger cover and put in fridge

Masala Sauce

• 3 tbsp vegetable oil
• 1 large onion
• 4 medium garlic cloves minced
• 3 tsp fresh ginger
• 1 fresh serrano chile minced
• 1 tbsp tomato paste
• 1 tbsp garam masala
• 28 oz diced tomatoes 
• 3 tsp sugar
• 1/2 teaspoon salt
• 2/3 cup heavy cream

Sauce Prep

1. Heat oil in large pot (best if you have a dutch oven) over medium heat until simmering. Add onion and stir frequently until light golden (6 to 8 minutes)
2. Add garlic, ginger, chile, tomato pastes, and garam masala. Continue stirring until fragrant (3 minutes)
   Add crushed tomatoes, sugar, and salt; bring to boil
3. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
4. Stir in cream and cilantro and return to simmer

Cooking Chicken

1. While sauce simmers, adjust oven rack to about six inches from heating element and heat broiler (I tried the grill for the first time and it worked great)
2. Use tongs to dip chicken into yogurt mixture and place on broiling pan. 
3. Broil chicken until thickest part reads 160 degrees (about 15-20 minutes)
4. Don't forget to flip chicken halfway through
5. Cut chicken in to cubes and stir into sauce
6. Stir in cilantro

Indian Rice Serves 4-6 people

Ingredients

• 1 1/2 cup basmati rice or long-grain rice
• 2 1/2 cups water
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp salted butter
• 1 medium onion
• 1 cup peas

Rice Prep

1. Rinse rice: Put rice in a bowl and add enough water to cover the top by about two inches. using hands gently swish the grains to release the starch. Carefully pour off water, leaving rice in bowl. Repeat about 5 times or until the water is basically clear. 
2. Bring 2 1/2 cups water to a boil along with salt and pepper, cover
3. Meanwhile, heat butter in a large saucepan over medium heat until melted
4. Add onion and saute until softened but not browned (3-4 minutes)
5. Add rice and stir to coat grains with butter
6. Cook until edges of rice grains begin to turn translucent (3 minutes)
7. Stir hot seasoned water into rice and return to boil
8. Reduce heat to low, cover and simmer until all liquid is absorbed (20 minutes)
9. Remove from heat and remove lid and place a kitchen towel folded in half over teh saucepan and replace lid
10. Let stand for 10 minutes
11. Add a cup of heated green peas to rice

Tres Leches

Jack requested this for his birthday and it was delish!

Ingredients

For the cake:

• Vegetable oil
• 6 3/4 ounces cake flour, plus extra for pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, room temperature
• 8 ounces sugar
• 5 whole eggs
• 1 1/2 teaspoons vanilla extract

For the glaze:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 cup half-and-half

For the topping:

• 2 cups heavy cream
• 8 ounces sugar
• 1 teaspoon vanilla extract

Directions

For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Southwest Pasta Salad

Found this recpie on ourbestbites.com Made this without chicken for a side dish.  It was yummy! Really good dressing. It would be great with chicken for a meal (if only Jack would eat cold pasta).  I added pumpkin seeds becasue I love them.  It might also be good with diced avocado.

Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed (make sure to drain them very well!)
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

1/2 cup pumpkin seeds (optional)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Directions

To prepare dressing place Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings