recipes

I will be adding some of my favorite recipes. Please let me know if you have a request for one of my recipes!

Here is a recipe I got off of allrecipes.com but with some changes.

Chicken Tikka Masala (boramy style)

INGREDIENTS:

· 1 cup yogurt

· 1 tablespoon lemon juice

· 2 teaspoons ground cumin

· 1 teaspoon ground cinnamon

· 2 teaspoons cayenne pepper

· 2 teaspoons freshly ground black pepper

· 1 teaspoon minced fresh ginger

· 4 teaspoons salt, or to taste

· 3 boneless skinless chicken breasts, cut into bite-size pieces or about a pound

· 1 tablespoon butter

· 1-5 clove garlic, minced depending on how much you love garlic

· 3-4 jalapeno pepper, finely chopped

· 2 teaspoons ground cumin

· 2 teaspoons paprika

· 3 teaspoons salt, or to taste (less is more)

· 1 (16 ounce) can tomato sauce

· 1 pint heavy cream

· 1/4 cup chopped fresh cilantro

I also add:

· Carrot

· Potato

· Zucchini

· Onion

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DIRECTIONS:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. Even if you double the amount of meat, do not double the amount of marinade, it will be enough

3. Cook the chicken on a frying pan, drain all excess liquid.

4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 - 30 minutes. This is where I add the veggies, putting in ones that take longer first, like potato and carrots and then adding onions and zucchini later. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Mac and Cheese (yum!)

Here is a dish I made for Thanksgiving last year.  I have never had a better mac and cheese.  You can find it at allrecipes.com under Chuck’s Mac and Cheese but here is it for your cheese needs.

INGREDIENTS

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.