Chicken Tikka Misala

If anyone besides myself actually looks at this blog and happens to like Indian food, please try this dish!!! It is so delicious. I found the recipe on Favorite Family Recipes, and like they said on their blog, this REALLY is restaurant worthy!! Supposedly it tastes just like the Bombay House's Chicken Tikka Misala.

Marinade:

1 cup plain yogurt (I used Greek)

1 Tblsp. lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper (I used 1/8 tsp. but I'm kind of a sissy when it comes to spicy)

1 tsp. freshly ground pepper

1 Tblsp. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-size pieces (I used about 1.25 lbs.)

4 long skewers

Sauce:

1 Tblsp. butter

1 clove garlic, minced

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt (next time I will only add 1/4 tsp.)

1 (8 oz.) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp. salt. Stir in chicken, cover, refrigerate at least 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt (I would not use this much salt next time...maybe 1/4 tsp.). Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice (I used basmati rice).

Rice Pudding

This is the best rice pudding recipe EVER!! If you cool it in the fridge before eating it, it tastes almost exactly like Kozy Shack rice pudding that you can buy in the refrigerated section at the grocery store. I could seriously eat a whole batch. The recipe is from Mel's Kitchen Cafe.

3/4 cup Arborio rice, rinsed

6 cups whole milk

2 tsp. pure vanilla extract

1/2 cup sugar

pinch of salt

1/4 cup heavy cream

In a medium saucepan, combine rice, milk, vanilla, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes. (It took mine between 1 hour and 1 hour 15 minutes: I didn't cover it while it simmered because her recipe didn't say to, but I wonder if I would have covered it if it would have been done in 40-45 minutes...maybe next time I'll try that)

Stir in heavy cream and serve warm, or chill it and then serve.

Copycat Spaghetti Factory's Mizithra Pasta with Browned Butter

This is the meal I used to order EVERY time I went to the Old Spaghetti Factory...I love it, but I don't think anyone else in my family really likes it, so I don't make it super often.

1 cup butter

1 cup Mizithra Cheese, grated

Spaghetti noodles (or pasta of your choice)

Cook the pasta as directed on package. I can't remember exactly how much I used, but my guess is about 1 lb. (I think I may have halved the recipe, so only 1/2 lb. pasta)

Meanwhile, cut 2 sticks of butter into 8 pieces, and place in a 2 quart saucepan. Place on burner on medium heat. Bring butter to a slow boil.

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring (about 5 minutes), otherwise the butter foam could overflow and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the sediment at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Divide the cooked pasta and put a very small amount of browned butter and mizithra cheese over each serving. (A little sauce goes a long way in this a long way in this recipe...it will be ruined easily by putting too much sauce or mizithra on top).

Panera's Cream Cheese Potato Soup

This is supposed to be a copycat recipe...I've never had Panera's soup, so I have no idea if it tastes the same, but it is good.

4 cups chicken broth

4 cups peeled and cubed potatoes

1/4 cup minced onion

1/2 tsp. seasoning salt

1/8 tsp. white pepper (original recipe calls for 1/4 tsp.)

1/8 tsp. ground red pepper (original recipe calls for 1/4 tsp.)

1 (8 oz.) package cream cheese, cut into small chunks

Combine broth, potatoes, onions, and spices.

Boil on medium heat until potatoes are tender.

Smash a few of the potatoes to release their starch for thickening.

Reduce to low heat and add cream cheese.

Heat, stirring frequently, until cheese melts. Serve.

Copycat Olive Garden's Zuppa Toscana

I got this from Favorite Family Recipes, it is a GREAT winter soup!

3 (14 oz) cans chicken broth

2 cups whipping cream (last time I made it, I didn't have quite enough whipping cream, so I used a little French Vanilla Creamer and we liked it just as much, maybe better!)

red pepper flakes (to taste)

Salt and Pepper (to taste)

1 small onion, diced and sauteed

1/2 pkg. bacon, cooked and crumbled (I just use the real bacon bits from Costco)

4-5 cups chopped Kale

3-4 potatoes, cleaned and chopped (do NOT remove skins)

1 lb. pork sausage (or mild Italian sausage) shaped into small rounds, browned, and put on paper towels to de-grease

Put everything except potatoes in crock pot on high 3-4 hours. Add potatoes the last 40-60 minutes(so they don't get soggy). Serve with rolls or breadsticks.

Honey Mustard Chicken (copycat Outback's Alice Springs Chicken)

Marinade:
1/2 cup Honey Dijon Mustard
1/2 cup honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix ingredients together and pour 1/2 - 2/3 of sauce over the chicken. Cover and chill for 2 hours.

3 large (or 4 small) boneless skinless chicken breasts
1 Tblsp. oil
2 cups sliced mushrooms
2 Tblsp. butter
salt, pepper, and paprika
4 pieces cooked bacon - halved
1 cup shredded colby jack cheese
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. Sear chicken on stove in oil for 3-4 minutes. Remove from heat. Saute mushrooms in butter in another pan.

Divide the marinade into two separate bowls, saving one bowl for dipping sauce. Brush each breast with the other half of reserved marinade. Season with salt, pepper, and paprika. Put two halves of bacon on each chicken breast. put on mushrooms, then sprinkle cheese on top. Bake for 20-25 minutes.