big black book.

One of my favourite Christmas presents from Christmas that just passed was from my dear friend, Beverly.  That girl knows me so well.  I had been eyeing this recipe book for about a year when magically it appeared to me from her.  She is too sweet.  I cannot believe she remembered that I talked about it months and months prior while I was condo shopping.  I never bought the book.  She made a mental note and it equalled one of my best gifts ever.

As if the book isn't lovely enough... the recipe cards are also darling.  Now... I just need to start writing down all of my recipes onto the cards and start sorting them.  I will take a picture of the dividers and update this post because they are amazing too.  

If you want to buy your own, Chapters sells them:  The Big Black Book of Recipes.

chicken tikka masala.

I don't use my Crock Pot nearly as much as I should and this recipe proves it.  This is by far the best meal I have ever made.  And it was probably also the easiest.  Sure, it simmered all day but the Crock Pot did most of the work here.  I was able to sit back, relax, and pray that my naan dough would rise.  

Here's the sauce, pre-mix.  I think once I replace the food processor I broke I will start buying my own tomatoes and making my own tomato puree rather than using a jar of store bought.  

Literally, it took me 20 minutes or so to chop and mix everything and then six hours in the Crock Pot later it was a meal... 

ingredients

• 4 boneless, skinless chicken breasts 
• 4 cloves of garlic, minced
• 2 tbsp. fresh ginger, minced (or 1 1/2 tsp. ground ginger if you forgot to pick up the fresh stuff)
• 1 jalapeno pepper, finely chopped
• Half a juiced lemon and some grated rind
• 2 tsp. cumin
• 1 tsp. cinnamon
• 2 tbsp. garam masala 
• 1/2 tsp. paprika
• 3 tsp. cayenne pepper (reduce if you're not into spicy)
• 2 1/2 tsp. minced onion (I used dry because I am not a huge onion fan but you can use a small minced onion)
• 2 tsp. black pepper
• 2 tsp. salt 
• 2 tbsp. olive oil
• 1 1/2 cups of plain yogurt
• 1 28 ounce can of pureed tomato or tomato sauce
• 1 small can of tomato paste

for the finish

• 1 1/2 cups of cream (I use fat free)
• 4 tbsp. corn starch 

directions

(1)  Place everything but the finish ingredients into a large bowl and mix well.  Chop chicken into bite-sized pieces.  Add chicken to sauce and mix well again making sure the chicken is very well-coated.  

(2)  Slowly pour the entire mixture into your Crock Pot or slow cooker.  I sprinkled some extra garam masala on top once it was in the pot.  Cook on low for 8 hours or on high for 4-6 hours.  Stir occasionally if you're home.

(3)  Pour cream slowly into the sauce and add the corn starch.  Mix everything really well, place the lid back on the pot and cook for 20-30 more minutes to allow the sauce to thicken.

(4)  Serve with rice or naan bread.  (Homemade Naan Bread)

(5)  Enjoy one of the best and easiest meals EVER.

homemade naan bread.

Naan bread.  It's delicious.  And expensive.  And insanely hard to find sometimes.  So.. I took matters into my own hands (literally) and made some homemade naan bread.  I was making chicken tikka masala for dinner on Sunday as a request and decided that after humming and hawing and working up the courage to make homemade naan I might as well go for it!  (I bought back-up pita bread since our local grocery store was out of naan.  As usual.)  To be honest... it turned out so well that I do not think I will ever buy it again.  Why buy it when it is so easy and inexpensive to make?

Here's the ball of dough after I mixed and kneaded it.  And before I started praying that it would rise while I waited two hours for a ball of dough to work some magic.  

This was probably the point that I started praying... after I covered the dough with a damp cloth.  This is also probably one of my favourite kitchen pictures because my handwritten recipe is sitting there too.  Candid shot of a hidden dough ball.  And now... the good stuff!

ingredients

• 3 cups of flour (approx.)
• 2 tsp. dry active yeast
• 1 tsp. sugar
• 1 tsp. garlic powder (or 1 tsp. minced garlic)
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/2 cup of warm water
• 1/4 cup olive oil
• 1/3 cup plain yogurt (I used fat free because that's what we had)
• 1 egg (I might just substitute more yogurt next time to replace the egg)

directions

(1)  In a small bowl combine yeast, sugar, and warm water.  Stir and make sure all of the yeast dissolves--I did not know yeast had such a rancid smell.  Once it's mixed and dissolved, let the mixture stand until the top is frothy which will take about 10 minutes.  Then stir in the oil, egg, and yogurt and mix until everything is combined well.

(2)  In a larger bowl, combine 1 to 1 1/2 cups of flour with salt and spices.  Then, carefully add the bowl of wet ingredients to the dry mixture.  While mixing with a spoon continue adding a bit of flour at a time until it becomes tough to stir.  

(3)  Make sure you have a table top or counter well-floured and knead the dough on your surface adding more flour as needed for about 5 minutes or until the ball of dough is soft with an elastic feel to it.  Make sure it isn't sticky.  

(4)  Place the dough ball into a bowl with a damp towel on top.  Let it rise until it doubles in size.  I let it sit for 2 hours. 

(5)  Heat a large skillet over medium heat.  Use a cooking spray, butter, or olive oil to lightly grease the skillet.  (You will likely have to grease it between individual breads.)  Cut the dough ball into 8 equal portions and then roll each portion into a ball.  Using a lightly floured rolling pin roll one of the portions out until it's about 1/4 of an inch in thickness.  Brush lightly with water or butter and cook on one side until large bubbles form  (I didn't think it would happen for mine but it did!) and the other side is golden brown and then flip and cook the other side.  Repeat. 

(6)  Brush each side lightly with butter or ghee and enjoy!  

I am going to see how well they freeze and make a few batches so I can have them on hand when I need them.  My taste tester doesn't like rice so naan is always a big deal when I cook Indian food.  I can imagine more possibilities for this delicious naan:  hummus, flatbread pizzas... the possibilities are endless in my mind.  

It has also taken a lot of willpower for me to save the last piece.  I am definitely making more this weekend.  You'll have to wait until Thursday or Friday for the second half of the best meal I've ever made:  Crock Pot Chicken Tikka Masala.  (It's even better than my White Girl Butter Chicken which I am going to turn into a Crock Pot meal someday soon.)

easy italian chicken.

Sometimes it's all about simple meals.  This recipe is easily doubled or tripled if you have a big family--for us we just needed two servings.

ingredients

• 2 boneless, skinless chicken breasts
• light mayonnaise 
• parmesan cheese (fresh works best!)
• italian seasonings--I used garlic powder as well as Salt-Free Herb and Garlic mix
• Panko or regular breadcrumbs

directions

Preheat the oven to 375.

Basically all I did was throw the chicken breasts on a pan lined with parchment paper, took a tablespoon full of mayonnaise for each piece of chicken, spread the mayo all over each piece.  Then I sprinkled parmesan over each chicken breast.  Then I mixed together two tablespoons of breadcrumbs, two teaspoons of herb and garlic mix, and a teaspoon of garlic powder into a cup and evenly coated each chicken breast with the breadcrumb mixture.  

If you're making more, just remember it's a teaspoon or tablespoon for each piece of chicken.  Honestly, you can't really go wrong here.  Sprinkle away!

Bake in the oven for 40-45 minutes and enjoy.

I served these with my Butter Pecan Sweet Potatoes because I had leftover supplies for them from Easter.  You can find that recipe here:  Butter Pecan Sweet Potatoes.

I just really love that casserole dish.  It makes me very, very happy.  

So there you have it, easy peasy dinner!  I will say one thing about this recipe... although my sister said it was great, my taste tester still likes Jalapeno Popper Chicken much better.  He loves that chicken so much.  We also added sriracha to the chicken while we were eating it for some kick which is NOT Italian at all... but delicious!

rare specimens.

It is time to show some love to my favourite pair of earrings that I purchased at one of my favourite shops in town, White Elephant.  

Never have I ever had so many compliments on a pair of earrings I have ever worn.  I have a distinctive earring style.  I have many interesting pairs.  None as lovely as these:

(Picture from an old Etsy transaction:  here.)  

I am not sure if they are being made anymore... you used to be able to find them on Etsy at Rare Specimens.  

I want another pair.  That is why I am making it my mission to visit White Elephant and bug them on Twitter about scoring another pair.   

fake bake: day one.

If you know me then you know I will try absolutely anything and everything for a healthy glow.  Especially in the summer.  I am an extremely pale girl.  However, once I have a base tan I seem to be able to keep a good tan.  Last summer I was golden all summer long.  

Here is a short list of the methods I've used to become a bronze goddess:

• Tanning beds.  (Yes, yes... I know they are terrible for you... but they are so relaxing and they really give you an amazing result.)
• Bronzers.
• Tanning oil and my backyard.
• Spray tans.  (They're pretty amazing once you know how to pose.)  
• Multiple brands and types of self-tanning lotion.  I have yet to find a lotion that doesn't turn me into an Oompa Loompa. 

Needless to say, I am trying again.  I was shopping and found Jergens Natural Glow Foaming Daily Moisturizer on sale.  For $2.50.  Seriously it is normally $13.  I had to buy and try it. 

Now I did have a bad experience with their Express lotion last year.  I am talking horrible streaks in the summer when I love to wear shorts and capris.  I thought perhaps foam would be the way to go.  I know it was likely the way I applied it.  Apparently this kind starts a natural glow gradually and takes a week to really see results.

DAY ONE

Don't make fun of my pasty legs.  This is a shot after application.  

I must say I was impressed with the application and the dry-time.  Usually while using a lotion you have to wait forever for it to soak into your skin.  You stand around waiting like a dolt, walking around not wanting to stain your clothing or furniture.  The foam dried instantly and my legs feel lovely and smooth.  I've had #dryskinprobz all winter and this stuff is actually HELPING.  Remind me that I said that in a week if I am whining about how awful my legs look.

So... that brings me to asking who wants to place bets on if I will be whining and regretting this in a week... place your bets, folks.

jalapeno popper chicken.

It was a bright, sunny, and warm March day today.  The sun was seeping through the windows.  I had them all open.  I decided to make one of our favourites tonight... jalapeno popper chicken.  The reason for this picture is to show off my lovely casserole dish.  I literally peeled potatoes in it just because.  It just makes me very happy.

Here is the jalapeno popper chicken before the oven and after cooking.  Mmm.  And now for the recipe!  In my pan's defense, it isn't dirty.  I am breaking it in and you can purchase it here:  Pampered Chef Large Bar Pan.  Apparently they turn really dark after awhile and it just makes them better.  Mine has been nothing but amazing so far and I highly recommend one for every kitchen.  

ingredients

• 2 boneless, skinless chicken breasts 
• 2 tbsp. low-fat cream cheese
• 1 jalapeno pepper, seeded and chopped into small pieces
• handful of shredded cheddar cheese 
• 1 egg, whisked
• 1 cup panko breadcrumbs
• a pinch of salt and pepper
• toothpicks

directions

Preheat your oven to 375.  Mix your cream cheese, shredded cheese, and jalapeno peppers.  Slice "pockets" into your chicken breasts but be careful not to slice them in half.  Stuff your cheesy-jalapeno mix evenly into each pocket. Secure with toothpicks.  (I use 3 for each so that I remember the number and no one is eating them later.)  Dip your chicken into the whisked egg, making sure it is nicely coated.  Then dip into your panko breadcrumbs.  Repeat.  Bake in the oven for about 35 minutes.  Don't forget to take the toothpicks out before devouring this delicious chicken.

Probably one of my favourite ways to make chicken.  Absolutely delicious.