Sunday, March 30, 2014

and after all that...I should have just gotten takeout.

Chicken Tikka Masala with Curried Cauliflower & Peas
I have tried a few different chicken tikka masala recipes and this one (the most labor intensive), was the best and yet...I don't know if I will make this again soon because it took the better part of an afternoon.
The recipe is from Serious Eats and I followed it closely, adding a lot of fresh cilantro at the end. I paired the chicken with curry roasted cauliflower and sweet peas
The past few weeks have been full of trips to NYC, Hershey, Georgia & Chicago - I am not going anywhere this week, and I am very happy about it!
Consider making this tasty dish or do what I will do next time and just get takeout. 

Saturday, March 8, 2014


bacon, lettuce, egg, waffle & tomato open-face sandwich

White Cheddar Waffles
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 large eggs
2 cups whole milk
8 tablespoons unsalted butter (1 stick), melted
2 cups shredded sharp cheddar cheese (about 5 ounces)

Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside. Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Remove to a plate. Repeat with the remaining batter. When ready to assemble sandwiches, pop the waffle in the toaster for a few minutes until warm. Layer, waffle, lettuce, tomato, bacon with egg on top. Enjoy!
These waffles are also delicious on their own - try with a bowl of soup or cut up for appetizer with a dip. So tasty!

Tuesday, March 4, 2014

fat tuesday

I didn't make donuts or pancakes in honor of Fat Tuesday...I made butter pecan ice cream. And trust's fatty.
1 stick (8 tablespoons) unsalted butter
1 cup granulated sugar
1/2 teaspoon salt
8 egg yolks
1 tablespoon vanilla extract
2 cups heavy cream
1 cup whole milk
1 cup chopped pecans, toasted

Cook the butter in a medium saucepan over medium heat, swirling the pan occasionally, until butter turns a deep golden color. Turn off the heat, and add one-cup heavy cream, milk, sugar and salt. Stir. Turn the heat back on medium until the mixture warms back up. Whisk the egg yolks in a large bowl. Slowly spoon the warm butter/milk mixture into the egg yolks (tempering so as not to cook the eggs), whisking the entire time. Transfer the mixture into the saucepan over medium low heat, stirring occasionally with a wooden spoon. Cook and stir until it thickens (about 10-15 minutes). The custard will lightly coat the back of the wooden spoon. Pour the remaining cup heavy cream and vanilla into a large glass bowl. Pour the cooked custard into the bowl, stir, and allow to chill completely (about 3 – 4 hours) in the fridge. Transfer chilled mixture to your ice cream maker and mix according to manufacture instructions. Scoop the ice cream into a freezer safe container and freeze for at least 6 hours to let it firm up a bit more. Stores for up to a few months in the freezer.


I have all these recipes that I haven't posted to the blog yet! Trying to catch up!
Baked Sweet Potato & Turkey Croquettes
16 oz cooked turkey breast, pulsed in food processor
2-3 large sweet potatoes, peeled, cooked and mashed
3/4 cup chicken, turkey or vegetable stock
2 tablespoons EVOO
3 garlic cloves, minced
1 medium onion, chopped
1/2 cup parsley, chopped
S&P to taste
1/2 cup bread crumbs
1 egg, whisked
cooking spray
In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside. Saute garlic, and onions in oil on low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes. Add turkey, and remaining broth, mix well and shut heat off.  Add turkey to mashed potatoes and using your clean hands mix well. Taste for salt and adjust if needed. Preheat oven to 450°. Measure 1/4 cup of mixture then form into croquettes. Place on waxed paper. Repeat with remaining mixture. Dip each croquette in egg wash, then breadcrumbs and place on a parchment lined cookie sheet for easy cleanup. Spray generously with olive oil spray. Bake in the oven about 15 minutes, or until golden. I also made some quick cranberry sauce and served a few dollops of sauce over the croquettes - oh man, these are good.

Saturday, March 1, 2014

saturday a.m. - eggs in tomato nest with cheesy grits

We woke up this morning and wanted something warm and tasty. Normally, I'd make a frittata or omelets but we have a serious lack of fresh vegetables in the house so I did a pantry raid - do note I said pantry raid.
Grits. Chopped tomatoes. Couple fresh things like some parsley, garlic & cheddar. Things are about to get delicious.
14.5 ounce can chopped tomatoes
4 eggs
1/2 cup quick cooking grits
2 tablespoons butter
drizzle of EVOO
3 garlic cloves, chopped
2-3 tablespoon parsley, chopped
1/3 cup cheddar other cheese, shredded
S&P to taste
Preheat oven to 400 degrees. Prepare grits according to directions (typically boil 2 cups of water and stir in 1/2 cup grits - stir periodically until thick). Remove from heat and stir in 2 tablespoons butter, cheese and some S&P.
In a large saute pan, heat EVOO and add garlic. Sauté for a few moments until lightly browned. Drain about half the juice off the tomatoes and place the rest in the pan with garlic. Cook until some of the liquid has has evaporated and remove from heat. Make four little pockets in the tomato mixture and crack an egg in each space. Place sauté pan in pre-heated oven for about 6 minutes until eggs have glazed over. In shallow bowls, place a large scoop of grits, topped with eggs & tomatoes, garnish with fresh parsley.