Wednesday, November 24, 2010

Indian Night at The Cataldo's

Chicken Tikki Masala
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon garam masala (or if unavailable, ground cinnamon)
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1/2 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

2 tablespoons butter
2 cloves garlic, minced
1 jalapeno pepper, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoons salt, or to taste
1 (6 ounce) can tomato paste
2 cups heavy cream
1/2 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, garam masala, cayenne, black pepper, ginger, and 1/2 teaspoon salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat oven to 375. Place chicken a cookie sheet, and discard marinade. Bake 10 minutes, or until juices run clear.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato paste and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Some More Recipes With No Pictures

Zucchini Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Zucchini Brownies
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts, if desired (which I don't!)

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Banana Pudding Cake
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana or vanilla pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas

2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in a preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Overnight French Toast Bake
1 loaf Italian or French
1 1/2 (8 ounce) packages cream cheese
1/4 cup powdered sugar
1 cup fresh blueberries
6 eggs, beaten
1 cup milk
1 1/2 teaspoons vanilla extract, divided
3 tablespoons maple syrup

3/4 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Lightly grease a 9x9 inch baking dish. Arrange 2/3 the bread cubes in the dish. Beat together cream cheese, powdered sugar and 1 teaspoon vanilla with a mixer until smooth. Spread evenly over bread cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, remaining vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

No Pictures, But Lots of Great Recipes!

I have made lots of really delicious food lately, but I have not posted any of the recipes because I have not been taking and/or uploading pictures. Because I use my blog as a keeper of recipes I like, I realized I should type them in so if nothing else, *I* have a record of them. So, if you are following along, I apologize for the lack of pictures, but the following recipes are all fantastic, and you should try them. I will try to be better about the photos in the future.

I will begin with last night's dinner.

Leslie's Amazingly Delicious Chicken Enchiladas (Recipe Courtesy of my dear friend Leslie)
5 cups cooked, diced chicken
4 cups shredded Monterrey Jack Cheese
2 cans Old El Paso Green Chili Enchilada Sauce
1 can evaporated milk
10 tortillas

Preheat oven to 325 F. Grease a 13 x 9 inch baking dish with cooking spray.

Mix enchilada sauce and evaporated milk together in a large bowl. Dip one tortilla into liquid mixture to coat. Place 1/2 cup chicken and 1/4 cup cheese in the tortilla, and roll. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour remaining liquid over the enchiladas, and sprinkle with remaining cheese.

Bake, uncovered, for 30 minutes. Serve with sour cream, guacamole and black olives.

Spanish Rice
2 tablespoons vegetable oil
1 cup uncooked white rice
1 chopped onion
1/2 green bell pepper, chopped
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chilies (such as rotel)
2 teaspoons chili powder
1/4 teaspoon cumin
1 teaspoon salt

Heat oil in a medium sized sauce pan over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder, cumin and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Guacamole (My cousin Jamie's recipe... at least the way I remember it)
2 ripe avocados
3 tablespoons chopped cilantro
4 garlic cloves, minced
1/2 jalapeno pepper (without seeds), chopped
zest and juice of one lime
salt to taste

Mash avocados with fork until well squashed (yes, that is a technical term). Add remaining ingredients and stir. Add more of any ingredients to taste.

Ultimate Caramel Pecan Pie
3 cups chopped Pecans, divided
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 pkg. (14 oz.) KRAFT Caramels
2/3 cup whipping cream, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, or 1 cup semi sweet chocolate chips
1/4 cup powdered sugar
1/2 tsp. vanilla

Preheat oven to 350°F.

Mix 2 cups chopped pecans with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.

Microwave caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 minutes, or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust.

Chop remaining nuts; sprinkle over caramel layer.

Cook chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.

When trying to cut this pie, run a SHARP knife under HOT water. It will make it a lot easier. Also, 1/16 of the pie is the perfect sized slice. It is RICH!