I had a delicious pumpkin scone for breakfast this week, and I can't wait to create my own version when I get home. Unfortunately, my one week adventure has been extended to two, but there is hope that our most recent visit to the Children's Hospital of Philadelphia will soon come to an end, and I will be in the kitchen again soon. Until then, I hope you are enjoying some football, cooler temperatures, and some good food of your own. Tomorrow is the beginning of a new month - can you believe October is already here? Before the rush of the holiday season begins to take its grip, remember each day is a little lifetime, cherish every moment! As for me, "Today I will live in the moment, unless it's unpleasant, in which case I will eat a cookie (Cookie Monster)." Thank you to my hubby's dear husband who brought us some delicious chocolate chip cookies!
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Tastē Tuesday~ I have wanted to bake for the past couple of weeks, but I am away from my kitchen this week so we have spent the past few days eating everything in the refrigerator that will spoil and not creating anything new. Upon return, I hope to turn on my oven and start playing in the flour again. For this week, though, I am sharing a savory chicken dish perfect for the cooler evenings that fall is bringing us. The origins of this dish are disputed - most likely it originated in Britain but has roots in India or Bangladesh. It reminds me of a Thai curry dish I used to get at a local restaurant in Florida though the tomatoes are a unique addition. Serve with a side of rice or Naan to sop up the delicious sauce.  Chicken Tikka Masala
Adapted from Saveur Serves 4 Ingredients 1 tbsp. ground turmeric 2 tsp. garam masala 2 tsp. curry 6 cloves garlic, crushed 1 1/2 tbsp. chopped ginger* 1 medium-sized jalapeño, stemmed and chopped 1 (28-oz.) can whole peeled tomatoes, undrained 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes 1⁄4 cup non-fat Greek yogurt Kosher salt, to taste 6 tbsp. unsalted butter 1 tsp. coriander seeds 1⁄2 tsp. cumin seeds 1 tbsp. paprika 1 medium yellow onion, finely chopped 1 cup heavy cream Cilantro leaves, for garnish Cooked basmati rice or warmed Naan, for serving Instructions In a blender, purée turmeric, 1 teaspoon garam masala, curry, garlic, ginger, jalapeños, and 1⁄2 cup water. Put paste into a bowl. In the same blender, purée tomatoes and strain through a sieve. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes. Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5–6 minutes; set aside. Heat butter in 6-qt. saucepan over medium-high heat. Add coriander and cumin; toast 4–6 minutes. Add paprika and onions; cook until soft, 6–8 minutes. Add remaining paste; brown for 5–6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6–8 minutes. Stir in remaining 1 teaspoon masala and chicken; season with salt. Serve with garnishes and rice or Naan. *I keep a jar of ginger in my refrigerator. It is easy and you don't have to mess with peeling and chopping! Tastē Tuesday~ I hope you all enjoyed a wonderful Labor Day weekend. Can you believe fall is right around the corner? I enjoyed beginning the weekend by making my first buttercream rose cake for a wedding shower. It is a forgiving decor, so I learned a few things but still had a product I was happy with. I look forward to making more rose cakes in the future!  Thank you for reading! Are you following me on Bloglovin'? Subscribe with the link at the top right of the page to have each post delivered straight to your e-mail box.
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November 2017
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