My Guacamole

I threw this together one day and it has evolved into a party favorite.
What you need.
4 avocados
1 lime
cilantro
course salt
roma tomato (or any other type)
taco seasoning or fiesta ranch (I like both)
3 green onions

Put the avocados in first then smash them up. Dice up everything else and throw it in. Slice the lime and squeeze the juices in and mix. Add salt and seasonings to your liking and BAM, you are all done. The lime isnt just for flavor but helps the avocado from turning brown and so does the avocado seed which also looks cool as a garnish, if you are into that. Which being a manly man I am NOT. HAHA.

Something Quick, Easy, Healthy, and a little different.

This is pretty easy to make. I love grilled sandwiches, from peanut butter and jelly grilled to ham and cheese. I decided to make these one day when searching for something to grill in a sandwich from the fridge. I started with just Mozzarella cheese and tomatoes. I spice it up a little with some cajun spice on the tomato. Then one day I decided to add some avocado to the mix. I really love these easy and quick sandwiches.

Chicken Tikka Masala

A few months ago Brianne and Tom were coming for the weekend. I told them we could eat like kings, and let me know what they would like, meaning things that I already cook. Well Tom called me up a few days before coming wanting me to make a favorite dish they had while living in England, Chicken Tikka Masala and Naan Bread. He even gave me links to the recipes from video jug! Ha! We tried the recipe, and it was okay.

Well just a few weeks ago I came across this recipe and had to try it. It was to die for! Loved it! I want to make it for everyone. I love to cook for people, even though I'm not into hosting and entertaining. You can go to the original website to see the step by step instructions and pictures, but I'll post it on here as well. Along with the Garlic Naan Bread I made.

Chicken Tikka Masala

3-4 Chicken Breast
1/2 cup Plain Yogurt
6 Tbsp. Butter
1 1/2 cups Heavy Cream
28 oz. can Petite Diced Tomatoes
1 large Onion
4 cloves Garlic
2 inch chunk Fresh Ginger
Cumin
Garam Masala
Ground Coriander
Kosher Salt
Sugar
2 cups Basmati Rice

Optional:

Fresh Cilantro
Chili Peppers
Turmeric
Frozen Peas

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below broiler for 5-7 minutes per side*. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice the large onion. In large skillet melt 2 tbsp. butter over medium-high heat. Toss in the onions and saute until they are slightly browned. As your onions cook, mince the garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tbsp. salt.

Next you are going to add about 3 tbsp. garam masala spice. And if you like it hot this is also when you'll add your hot chili peppers**. Serranos work well. Now add the diced tomatoes. Continue cooking and stirring, scrapping the bottom of the pan to deglaze it. Add about 1 tbsp. sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker, add 2 cups basmati rice, 4 tbsp. butter, 1 tsp. salt, 1 tbsp. ground turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you don't have a rice cooker, cook your rice as usual, just make sure it's basmati rice.

After the tikka masala sauce has had a chance to simmer for a little bit, add the 1 1/2 cups of heavy cream. Now, chop your chicken breasts in chunks and stir them in the tikka masala sauce. A handful of fresh chopped cilantro is a nice addition if you like cilantro***. You can also throw in some frozen peas to the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala on top.

*The chicken took WAY longer to cook for me. I just kept turning them every 5 minutes until they were blackened.

** I didn't add peppers to mine and it was still hot enough for me. Matt could have had it hotter, but still really liked it.

***I forgot to add cilantro and it was still good. I remembered in the middle of the night and had to force myself back to sleep. With the leftovers, I mixed in cilantro and it was awesome!


Garlic Naan Bread

2 1/4 tsp. active dry yeast
1 cup warm water
1/4 cup white sugar
3 tbsp. milk
1 egg, beaten
2 tsp. salt
4 1/2 cups bread flour
2 tsp minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on tray. Cover with a towel and allow to rise until doubled in size about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill and cook for 2-3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, turn over. Brush cooked side with butter, and cook until browned, another 2-4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

* I think it could use twice the garlic, if you're a garlic fan. Also we added garlic to the butter as well. Yummy!

** You can also cook this in the oven at about 300 degrees for 10 minutes or so. That's how we cooked the naan bread the first time we made it.