Friday, January 10, 2014


You have to make this homemade naan to go with your Chicken Tikka Masala.  I like this recipe best out of the few I've tried because I always have these ingredients on hand and it has always turned out great!  From my experience with making naan, it's not the recipe that's the issue... it's learning to cook it.  I've tried baking naan in the oven, I've tried using a pizza stone, and I've tried using a flat cast iron skillet on the stove.  The cast iron pan is by far the best way I've found.  We use one like this, which we also use for cooking those raw tortillas that you get from Costco.  (Christy and James cook thier naan on a grill pan, I think.  I haven't tried that, but they say it's great too)  
Naan (Recipe from here, although I divide it in half, which is still more than Jeff and I can eat for one meal.  I think I did a 1/4 batch once, but I'd rather have enough for leftovers.)

1 1/3 cups hot water, 110-115˚F
3/4 tablespoon granulated yeast
1/2 tablespoon sea salt
1 tablespoon sugar
1/8 cup extra virgin olive oil
3 1/2 cups unbleached all-purpose flour

Directions for the dough
1. Mix the water, yeast and sugar in a bowl. Stir and let sit till yeast is bubbly. Stir in olive oil and sea salt.

2. Mix in the flour about 1 cup at a time till the dough forms one ball and is not too sticky.  (I think I usually use more than 3 1/2 cups, but I can't remember for sure.)  

3. Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours (or less).  

Directions for the naan:
1. When you're ready to cook the naan, remove dough from refrigerator. Liberally sprinkle flour on a work surface.  Split the naan into 12-16 small balls (I have to make them small to fit on our pan.) about the size of a clementine.  

3. Roll dough balls in flour to coat all surfaces, then flatten each with the palm of your hand. With a rolling pin, roll dough into circles (don't worry, they don't have to be precise circles, real naans aren't supposed to be perfectly round) about 8 inches in diameter. Keep work surface well dusted with flour to prevent sticking. Stack rolled dough circles on a platter, separating them with parchment or waxed paper.

4. Heat a large sauté pan over medium-high heat. Place one dough circle in heat pan.  Cook until bottom side is a light golden brown.  Flip naan to other side continue to cook until second side is light golden brown.  Then I put the cooked naan in the oven (on warm or 200 degrees) until the rest of dinner is ready.  

5.  Repeat process with other dough circles.

Chicken Tikka Masala

This is Jeff's FAVORITE meal, of all time.  So you know it must be good.  It is a little extra work, but it turns out amazing every time!  I found this recipe on Pinterest about a year ago and I think I've made it 6 or 8 times.  We love it.  Plus, it uses pretty regular ingredients that I always have on hand.  I think the only things I have to buy specifically for this are
the yogurt, cream, and the garam masala (but I only had to buy that the first time, because you only use a little each time).  I found garam masala at our local grocery store... I'm not sure if WalMart has it, but it was in the regular spice section at King Soopers.  

Chicken Tikka Masala (from this website, but I've made a few adjustments to make it easier on myself)

1 1/2 Lbs chicken breast, chopped into bite size pieces (I usually do 2 chicken breasts)

1 cup plain yogurt (If I can't find plain regular yogurt in a small container, I will sometimes use plain Greek yogurt and it works just fine.  The small containers are usually 6oz., which is less than a cup, but it is enough.)
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper  (I use WAY less... like 1/2 tsp.)
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger

Mix all the marinade ingredients together in a big bowl.  Then cut up chicken into 1 inch pieces and stir into the marinade.  Let it sit as long as possible.  (I usually only have time to wait an hour, sometimes less.)

1 Tbsp butter
2 garlic cloves, minced
1 jalapeño, minced

1 green bell pepper, cut into strips
1/2 large yellow onion, cut into strips
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt

1 can (14.5oz) tomato sauce
1-2 c heavy whipping cream

After marinading the chicken, melt butter in a large skillet.  Then add garlic, jalapeno, bell pepper, onion, and spices.  Cook until peppers and onions are about half-way soft.  Then add the marinated chicken and cook until chicken done.  Then add the tomato sauce and let simmer for 30 minutes.  At the very end, right before serving, add the cream.  If you want it hotter- add less cream.  If you want it more mild- add more cream.  I usually only add 1 c. of cream and it turns out mild/medium heat.  

Serve with basmati rice and homemade naan for the ultimate Bombay House experience @ home!

Tuesday, January 7, 2014

Garlic Parmesan Pull-Apart Bread

I made this bread the other night to have with our spaghetti and Jeff and I both loved it.  It was way better than the spaghetti itself!  And I didn't have time to let it rise nearly as long as it says, but it still turned out great.

1 1/4 c. warm water
2 T. sugar
2 T. canola oil
2 1/4 t. instant yeast

Mix and let sit for 5 minutes.

1 t. salt
3-4 c. flour

Add flour slowly until dough forms a ball.  Then continue to knead for 5 more minutes.

Put dough in an oiled bowl.  Cover with warm towel and let rise for 60 minutes (or until doubled...I waited about 30 minutes).

Separate dough into 20-25 pieces.

In one bowl mix
4 T. butter
2 cloves garlic, minced

In another bowl
1c. parmesan cheese, grated

Roll each dough ball in butter mixture, then in parmesan cheese.

Place into greased 9x13 pan.

Then let dough rise until doubled (I only waited about 15 minutes.)

Bake @ 350 for 15-18 minutes.

Then try not to eat the whole pan in one sitting... I dare you.

Sunday, August 25, 2013


Note: You should only put yourself through the torture of making these if you lose a bet or as a form of bribery.  You may laugh, but after you make them once you'll understand why.

          1/2 c. Sugar
          1/2 c. Margarine, softened (use margarine with higher oil percentage and therefore less water.  You could also use butter, but it's more expensive.)
          1 T. Salt
          2 eggs
          1/4 t. Vanilla
          6 c. Flour (start with just 2-3 at first)
          1/3 c. Dry milk dissolved in 2 c. Cold Milk or water
          3 T. Dry yeast dissolved in 1/2 warm water
Mix in order given.  Knead in bowl until ingredients are well mixed.  Only use enough flour to make dough very tacky and soft.  On a well floured counter, place dough and roll out to a 16x20 inch rectangle.  Spread 2/3 of the rectangle with 3 cubes softened margarine.  (Don't use butter, it will get lumpy later.). Fold the unbuttered 1/3 over the center, and the remaining 1/3 over that.  Place on plastic and flour lined cookie sheet.  Cover with plastic wrap and place in refrigerator.  After 1/2 hour, take out the dough and place on floured counter again.  Re-roll to 16x20 inches and fold in thirds again.  Place on cookie sheet and back into fridge.  1/2 hour later, do this one more time. Then leave in fridge overnight.

The next day:

Almond Filling:
          1 c. (8oz) almond paste (not almond filling)
          1 c. Sugar
          2 cubes butter
          1/3 c. Flour
          1/4 c. Water
Mix the almond paste, butter, and sugar in a food processor until smooth.  Make sure there are no lumps of almond paste, then add flour and water and mix.

          1 c. Powdered sugar
          1 c. Flour
          1 cube butter, melted
Mix flour and sugar, then pour melted butter over and mix with a fork.  Add more flour until mixture forms little balls.

          Powdered sugar
Mix 2 c. Powdered sugar with 1/2 t. Vanilla and a tiny bit of water until it makes a glaze.  Add more sugar or water to get a runny consistency.

Get the dough out of the fridge.  Re-roll and fold again.  Then cut in half.  Roll out 1/2 of the dough to 12x24 inches.  Put the other half of the dough back in the fridge for later.
Spread the rolled dough with half of the almond filling and roll it up, starting with the long edge.  Cut 1/2 in rounds, brush with water, flatten against your palm, and dip in streusel mixture.  Place on cookie sheet lined with parchment paper with streusel side up and flatten again slightly.  They spread and rise, so you should only put about 6 on a cookie sheet.  Let them “proof“ for about 15 minutes.  Bake at 350 for about 15 minutes.  (You don't want them to get browned too much or they will get crunchy.).
When they come out of the oven, place on cooling rack with foil underneath and pour a little glaze on top of each one.  You can also add a few sliced almonds on top if you like.  After baking your first batch, take the other 1/2 of your dough out of the fridge and repeat the process.  This should make about 48-60 butterhorns.  We usually wrap them individually in plastic wrap, then pack them in gallon size zip lock bags. They will keep in the freezer for several months, if you haven't eaten them all by then.

Friday, October 12, 2012

Pecan Pie Cake

As requested for Ben's birthday in August I made Pecan Pie Cake

Ben found the recipe here...

Pecan Pie Filling
1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 tsp salt
3 TBSP butter
1 teaspoon vanilla extract (the real stuff)

Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

Pecan Pie Cake
3 cups finely chopped pecans, toasted and divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 TBSP vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
3/4 cup dark corn syrup

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.
Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.
Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!
Check for doneness with the old toothpick inserted into center test.
Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks.
Brush the tops and sides of layers with corn syrup, and cool completely. 
Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.

Tuesday, May 29, 2012

Per Mom's Request

Mom sent me this recipe that she got from Brenda. It is for Banana Macadamia Nut Pancakes. Yummy!


 Use krustaez pancake mix with water. Added a mashed banana, and Macadamia nuts. Chopped the nuts a little  and added to the mix. Cooked on the griddle until golden brown.

Nice and simple!

Sunday, May 27, 2012

Blackened Redfish with Red Pepper Cream Sauce

This recipe was found in the Louisiana Cookin' Magazine picture. We made this for the missionaries and they devoured it before we got a picture. Warning, this was spicy but very very delicious. 

Also, we couldn't find redfish so we used tilapia, which falls apart very easily (beware!).

1 tsp ground paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme (not powder)
1 tsp dried oregano
1 tsp ground cayenne pepper
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp salt
4 tbsp butter
4 4oz redfish fillet
parsley and lemon juice for garnish

Combine first 9 ingredients in a small bowl. Melt butter, coat each fillet in it, and reserve remaining butter. Cover each fillet in spice powder and reserve. 

Heat a large, heavy iron skillet on high for 10 mins or until very hot. Carefully place fillets in skillet and pour half of the remaining butter over them. Cook until blackened, about 2 mins, and then flip fillets. Repeat with remaining butter until fillets are fully cooked. 

Remove with heat and serve with red pepper cream sauce, parsley, and a squeeze of lemon juice.

Red Pepper Cream Sauce

4 red, orange, or yellow peppers, halved and cored (small sweet peppers)
2 Tbsp butter
1/2 cup diced shallots
4 cloves garlic, diced
1/2 cup dry white wine (we used white grape juice)
1/4 tsp cayenne pepper
1/2 cup heavy cream

Preheat oven to broil. Broil peppers, cut side down, on a baking sheet until skins are blackened, about 20 mins (we suggest lining the pan with aluminum foil because the pan was hard to clean afterwards). Remove peppers from baking sheet and place in a large paper bag. Close the bag and let the peppers steam about 15 mins. Carefully peel pepper skins and puree the meat of the pepper in a food processor. 

Melt butter in a sauté pan, add shallots and garlic, and cook until shallots are soft, about 4 mins. Add wine and bring mixture to a boil. After liquid had evaporated, add pureed peppers, cayenne, and heavy cream. Cook until slightly thickened, and add salt and freshly ground black pepper to taste. 

For all you wine drinkers out there pair with Conundrum by Caymus :)