Enchiladas

From Cook's Country (America's Test Kitchen). I rarely do all the work for the beef ones, but I do like the sauce. You can see my faster chicken version underneath.

Beef Enchiladas
1 1/4 lbs top blade steaks, trimmed
salt
1T veggie oil
2 onions, chopped (I use less)
3 garlic cloves, minced
3T chili powder
2t coriander
2t cumin
1t sugar
1 15oz can tomato sauce
1/2c water
2c shredded Monterey Jack or cheddar cheese
1/3c chopped fresh cilantro
1/4c canned pickled jalapenos, chopped (I skip this)
tortillas

-Pat meat dry, brown in hot oil in dutch oven at medium-high heat on both sides, about 6 min. Transfer to plate.
-add onions to oil and cook until golden, about 5 min. Combine the garlic, chili powder, coriander, cumin, sugar, and 1t salt in a small bowl, then stir mixture into the pot. Cook until fragrant, about 1 min. Add the tomato sauce and water and bring to a boil. Return the meat and juices to the pot, cover, and reduce heat to low, gently simmer until the meat is tender and can be broken apart with a wooden spoon, abut 1.5 hrs.
-Strain the beef mixture over a medium bowl, breaking the meat into small pieces, reserve the sauce. Transfer the meat to a bowl and mix with 1c cheese, cilantro and jalapenos.
-Spread 3/4c sauce on the bottom of a 9x13 baking pan. Spread 1/3c beef mixture in a tortilla, roll and place in baking dish seam side down. Repeat. And again. And some more. Pour the sauce on top, coat evenly. Sprinkle remaining cup of cheese on top, cover with foil, bake at 350 for 20-25 min until heated through. Remove foil and brown slightly, 5-10min. Yummmmm.

***Chicken version
Replace the steaks with 2c cooked, cubed chicken breasts, 1-2c cooked rice and a can of refried beans. Make the sauce as listed, beginning with the onions and skipping the long cooking step. Mix some of the sauce with the chicken, rice, beans and cheese. Proceed as directed.

I like to serve it with:
Cilantro-Lime Sour Cream
Process 1c sour cream, 1/4c chopped fresh cilantro, 1t grated fresh lime zest, 1/4t pepper, 1/8t salt in a food processor until smooth.

Moroccan Chicken

Gluten Free Success! My family ate seconds and asked for more.

Brown in 1T olive oil over medium-high heat:
8 chicken thighs, bone in, skin off, salt & peppered to taste

Remove to a platter. Saute:
1c chopped onion
2c carrots, in 1/2 inch chunks

Sprinkle on & stir:
2t paprika
1T fresh gingerroot, grated (I used 1t dried)
1/4t turmeric
1/4t cinnamon

Add:
3T lemon juice
1c chicken broth
1T brown sugar

Return chicken to the pan, bring broth to a boil and reduce heat. Cover and simmer for 30 min, or until chicken is fork tender and cooked through. Stir in 1 15oz can of garbanzo beans (drained), if desired, and heat through about 5 min. Serve over brown rice or couscous.

Chicken Souvlaki and Tzatziki Sauce

Ohhhhh. Every once in a while you get a recipe that is so good, so authentic and so incredibly easy that you keep looking for the catch. I got this from a cooking demo at the Greek festival. Apparently, it's from The Key to Greek Cooking. I roasted some potatoes with greek seasoning and served them on the side.

Chef Athena's Favorite Chicken Souvlaki
1lb boneless, skinless chx breasts cut into 1/2-1 inch cubes
1-2 cloves garlic
2t oregano
1.5t ground cumin
Paprika to taste
3T lemon juice
1/2T Greek olive oil (I used regular)
1.5t Kosher or Sea Salt
1t ground pepper

In a bowl, prepare marinade. Mix garlic, oregano, cumin, paprika, lemon juice, olive oil and pepper until well blended. Pour marinade over chicken, mix, cover and let sit for 30 min. Just before grilling, add the salt to the chx.
Grill chicken on skewers. Remove, and serve with:
Pita bread (no pocket, butter and heat first)
Tomatoes
Lettuce
Feta cheese, crumbled
Bell peppers
Tzatziki (recipe follows)

Pile it all on the pita, fold, eat and OPA!

Tzatziki (Yogurt and Cucumber Sauce)

2c greek yogurt
1c cucumber, peeled & diced or shredded (mine went in the food processor)
1 clove garlic (or to taste)
1T olive oil
1T lemon juice (start low and work up)
1t garlic salt (can use sea salt instead)
1T chopped dill

Wrapped cucumber in paper towels and press out moisture.
Combine cucumbers with remaining ingredients and mix well. Transfer to a serving bowl and chill. Serve with pita, souvlaki, gyro or on potatoes.

Baked Ziti with Spinach and Tomatoes

Katie Kirkham brought this over after our last baby was born and it made serious waves. Simple, fast, and really tasty, we've made it several times since and dubbed it "The Katie". I've used it to feed my army of extended family, so you might want to halve it for yours. Original is from Epicurious. Specific amounts are listed below from that recipe, but, as usual, I never measure and just throw stuff in until it looks good.

3/4lb hot Italian sausages, casings removed (I use 1lb bulk Italian, Katie uses Gr Turkey)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28oz can diced peeled tomatoes
1/4c pesto

10oz cooked ziti or penne pasta (~3c)
8c spinach leaves (~2/3 of 10oz pckg)
6oz mozzarella cheese, cubed
1c grated Parmesan (~3oz)

Cook sausage, onion, and garlic in large saucepan over medium high heat until sausage is cooked through, breaking it up as you go (about 10 min). Add tomatoes with juices. Simmer until sauce thickens slightly, stirring occasionally, about 10 mins. Stir in pesto. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing)
Preheat oven to 375. Lightly oil 9x13 dish (I don't). Combine pasta, spinach, mozzarella and 1/3c Parmesan in large bowl. Stir in hot tomato sauce (I just throw the other stuff in the big saucepan). Transfer to baking dish. Sprinkle with remaining 2/3c Parmesan. Bake until sauce bubbles and cheeses melt, about 30 min.

Roast Pork with apples and onions

1 boneless whole pork loin roast (2 lb)
1/4 t salt
1/4 t. pepper
1 T olive oil
3 large Golden Delicious apples, cut into wedges
2 large onions, cut into wedges
5 garlic cloves, peeled
1 t. dried rosemary, crushed

Sprinkle roast with salt and pepper. In a large nonstick skillet, brown roast in oil on all sides. Place in a shallow roasting pan coated with cooking spray. Arrange apples, onions and garlic around roast; sprinkle with rosemary. Bake uncovered at 350 for 60-75 minutes, until meat thermometer reads 160. Turn the apples and onions and garlic once during cooking. Let roast stand for 10 minutes before slicing.

This was so moist and delicious. I forgot the salt and pepper, forgot to turn the produce, forgot to crush the rosemary; it still turned out great. Advice: use one less apple and one less onion. Oh, and I just used a 9x13 which worked fine.

All American Quiche

Quiche has been my favorite food since I was a kid (in 3rd grade all the other kids were writing down their favorites- pizza, apples, spaghetti- and I have my paper that says 'keesh'). This recipe is cobbled together from what my mom made growing up, what I like, and is based on the Joy of Cooking recipe. It is unapologetically not French. I never measure, but I know that drives Bonnie nuts, so I've estimated here.

Place pie crust in pie pan. Bake for 8 min at 375, if desired (less soggy). When it comes out, throw in:
1/4- 1/2c chopped onion
1/2-1c chopped ham or bacon
1c chopped fresh broccoli
1/2c cheddar cheese

In a separate bowl, combine:
3 eggs
1 can evap milk (a little less, a whole can always overflows my pan)
1t salt
1/2t pepper
dash of nutmeg

Pour the milk & eggs over the top of the meat & veggies. Bake at 375 for 45 min, or until set in the middle. Let sit for a few minutes, then serve!

Suggested substitutions:
-Any meat and veggies you have on hand or particularly like will work. I've made it with chicken & summer squash, red bell peppers, spinach, etc. I regularly substitute frozen veggies for the fresh, but be sure to defrost them first or you'll have a watery quiche. David liked it when I put garlic in once.
-Any melting cheese will work. David liked it when I put in mozzarella once, and I've used Gruyere before (a little stinky for my taste). Use what you like/ have.
-As for the milk, Joy of Cooking calls for 1 1/2c cream or half & half. I never use/buy those, so I've substituted the evap milk. I've also used 1 1/4c whole milk fortified with 1/3c dry milk with good results. You don't get the fabulous airy custard texture, but that's not really my thing anyway. If you do use the cream/ half & half, you might have to reduce the cooking time to 35 min.

Basic Quiche

This is a multi-purpose quiche recipe, which means that I rarely make it the same way. But this is the basic bit.

9 eggs
1/2 c. milk
6 slices bacon, cooked, drained, and crumbled
salt
pepper
3 c. cheese (our favorites are varieties of Swiss--Emmental, Gruyere, etc.--but I use anything on hand)
any other additions (we love adding thawed frozen chopped spinach)

Beat the eggs with the milk. Add the crumbled bacon and salt and pepper. Fold in cheese and any veggies. Pour into a prepared pie pan that has been pre-baked for a 10 minutes (I only do this occasionally, but it yields a slightly crisper crust). Bake at 375 for 35-45 minutes.

Pineapple Fried Rice

1 lb small cooked shrimp, cut in half
8 rings canned pineapple, drained, cut in wedges
1/2 carrot, grated
red bell pepper, chopped
1/2 yellow onion, chopped
1 green onion, chopped
1-2 tsp. chopped jalapenos
1 t. minced garlic
1 t. grated ginger
2 cups cold cooked jasmine rice
1-2 T soy sauce
1 t. curry powder
sugar, to taste
2 T. peanut oil

Heat wok, add oil, coating bottom and sides. When oil is hot, add garlic, ginger, jalapenos. Stir fry for 30 seconds, then add yellow onion. Stir fry for 1 minutes, then add bell pepper and carrot. Add pineapple and shrimp. Stir fry briefly. Add rice, cook for 2 minutes, continually stirring and tossing until it becomes shiny. Stir in soy sauce, curry powder and sugar, separately. Taste and adjust seasoning if desired. Stir in green onion, or use as garnish. Other garnish suggestions: toasted coconut, crushed peanuts, fresh mint sprigs or cilantro.

Marinated Chicken with Roasted Tomato Topping and Mozzarella Cheese

I found this recipe in the AJC a couple of weeks ago and thought it looked interesting. The chicken passed my taste test - which means it didn't taste a bit like chicken. We enjoyed it.

3 Tbl. lemon juice
3 Tbl. balsamic vinegar
1 tsp. oregano
1 tsp. paprika
1 1/2 lbs. chicken (cut into med. pieces)
3/4 c. onion, chopped
1/2 tsp. garlic, minced
3 Tbl. canned drained gr. chilies
2 c. grape tomato halves
1 c. fresh spinach
1/4 tsp. each salt and pepper
1/3 c. mozzarella cheese, shredded

In a ziploc bag, combine lemon juice, vinegar, oregano, and paprika. Add chicken and refrigerate at least one hour. After marinating, cook chicken until juices run clear.

Cook onion and garlic in skillet until tender. Add chilies and tomatoes and cook a couple minutes longer. Add spinach, cook until it wilts. Season with salt and pepper. Divide spinach mixture and spoon on top or each breast; sprinkle with cheese and broil until cheese is melted.

Salsa Lentils

I found this on the Publix website and have really enjoyed it. I've used it as a filler in Enchiladas and served it over tortilla chips as well.

Ingredients

1 (16-ounce) bag dried lentils
6 cups water
2 tablespoons olive oil
1 onion, diced
3 tablespoons chopped garlic
1 (24-ounce) jar thick and chunky salsa
1 (4 1/2-ounce) can chopped green chiles
1 (1 1/4-ounce) packet taco seasoning mix
1 (1-ounce) package fresh cilantro

Steps

1. Rinse and sort lentils. Place water and lentils in large saucepan; cover and bring to a boil on high heat. Reduce heat to medium; cook 10–12 minutes, stirring occasionally, until tender.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; stir in onions and garlic. Cook 8–10 minutes, until onions and garlic begin to brown, stirring occasionally.
3. Drain lentils and return to saucepan. Stir onion mixture, salsa, green chiles and dry taco seasoning mix into lentils. Cover and cook over medium-low heat, stirring occasionally, 10 minutes.
4. Remove large stems from (rinsed) cilantro; coarsely chop, and then measure (1/3 cup). Stir into lentils; remove from heat and serve.

Bolognese Sauce

I found this one, like many others, in Real Simple magazine:

1 medium onion, finely chopped (1/2 cup)
1 stalk celery, finely chopped (1/2 cup)
1 carrot, finely chopped (3/4 cup)
2 tablespoons olive oil
1 1/2 pounds combined ground beef and pork, or meat-loaf mix
1 cup milk
1 6-ounce can tomato paste
6 14-ounce cans diced tomatoes
4 teaspoons kosher salt
1/2 teaspoon ground nutmeg

1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated.
2. Transfer the mixture to 4- to 6-quart heavy casserole. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the casserole, along with the tomatoes, salt, and nutmeg.
3. Cook the sauce over low heat, uncovered, for 2 to 3 hours. Stir frequently.
4. I like to puree this one a bit to make it a smoother sauce. There is also a slow cooker version here.
   

Sweet Potato and Black Bean Enchiladas

Easy and Yummy!

Serves 4

Ingredients

Quickie Green Chile Sauce
1 cup light gluten-free vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water (corn starch)
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

Enchilada Filling
1 (15-ounce) can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles (roast under the broiler)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder mild or spicy
Sea salt and black pepper to taste
2 tablespoons chopped fresh cilantro

Assembly
2 to 4 tablespoons vegetable oil, as needed
8 white or yellow corn tortillas
4 ounces shredded Monterey Jack cheese

Method

Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.

In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes (I prick the potatoes with a fork, cover them with saran wrap and microwave them for 8-10 min) with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Exquisite Pizza Sauce

We make homemade pizza fairly often in our house. This is our absolute favorite sauce and really ups the yummy of the pizza. Chaz finds it is a bit spicy but Brian and I love the kick so every other batch I leave out the cayenne pepper and pepper flakes. I can get at least two pizzas out of a batch. So I just freeze the leftovers and thaw them in the microwave when I need them.

1 (6 oz) can tomato paste
6 fluid oz warm water
3 Tbsp grated parmesan cheese (I have left this out with no problems but we prefer it in there)
1 tsp minced garlic
2 Tbsp honey
3/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp marjoram
1/4 tsp ground black pepper
1/8 tsp dried red pepper flakes
1/8 tsp cayenne pepper
salt to taste

Mix everything together in a small bowl, breaking up any clumps.

Let sit for at least 30 mins, then spread over dough and prepare pizza as desired.

Roasted Tomato Basil Soup

I found this one on a blog, but it is from the Food Network. I have tried it a few times now and it is REALLY yummy. I just use a blender to puree the soup, and then I can make it as smooth or chunky as I like. We always have grilled cheese on the side, and it is perfect for a cold, rainy day.

• 3 pounds ripe plum tomatoes, cut in half
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
  
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
  
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Sweet and Sour Chicken

A new family favorite! It is similar to Rosemary's but I prefer it this way.

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Thai Chicken Peanut Noodles

This meal makes you feel like you have gone to an amazing Thai restauant for dinner. It is seriously delicious. I found this recipe on Picky Palate and I love it! When it's fresh and warm, the sauce has a tendency to pool at the bottom, so serve it in a shallow dish and scoop deep when serving. I agree with the chef, "Every ingredient is important - if you don't have fresh ginger, cilantro, roasted peanuts, or red bell pepper, I would say, wait until you do!"

1lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)

*I cooked the chicken in the crock pot in the morning and shredded it before preparing the rest of the meal. Alternatively, you could cook the chicken in the microwave at 50% power until cooked through. Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor.
*Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Makes 6 servings.

Red Beans and Rice

I got this recipe from My Sisters' Cafe and tried it last night. It was so yummy and so easy. What more can you ask for? My kids even gobbled it up!

1 1/2 c red beans
1 (8 oz) can tomato sauce
1 pkg Polska Kielbasa
1 small onion, chopped
1 clove garlic
1/2 green pepper, chopped
1 Tb butter
2 dashes Tabasco sauce
1/2 tsp oregano
1/2 tsp thyme
1 tsp dry mustard
1 Tb Worchestershire sauce
1/4 tsp cayenne pepper
1/2 tsp Cajun spice

Soak beans in 4 cups hot water and 1 Tb salt; cover and let stand for 6 hours to soften. Then drain beans and add 3 1/2 cups fresh water and tomato sauce. Cut sausage into pieces and saute with butter. Add chopped onion, garlic, and green pepper until tender; add to beans. Add remaining ingredients and simmer 1 1/2 hours, stirring occasionally. Serve over hot rice. (To thicken last 15 minutes, mix 1 part flour to 3 parts cold water. Stir into mixture until desired thickness.)

*Now the way I did it was in the crockpot with canned beans...here it is:
In place of the dry beans, use 3 cans of red beans. (Drain most of the liquid off the beans) Also, you may substitue 1/2 tsp garlic salt for the garlic clove. Place all ingredients (minus butter)directly into the crockpot - no need to saute veggies with sausage. Add 3/4 c water. Cook on low for 3-5 hours. We served it with brown rice which was very good and had the added bonus of being healthy! Also, I used the lowfat Polska Kielbasa which is just as good to me but some might prefer the real thing.

Penne Arrabiata

The Arrabiatia is for SPICY (but oh so tasty)! If you have some sensitive palates in your home, half the red pepper flakes. We like to add more though.

1/2 c olive oil divided
6 cloves garlic, sliced
1 tsp red pepper flakes
1 (28 oz) can diced tomatoes with garlic and olive oil
1/2 c tomato sauce
1 bunch fresh basil, chopped
2 eggs
2 c italian bread crumbs
1 tsp pepper
1 tsp salt
1 tsp garlic powder
1 lb thin chicken breast cutlets
1 (12 oz) package dried penne pasta
1/2 pint heavy cream

1. Heat 1/4 c olive oil in large skillet over medium heat. Add the garlic and saute for a few minutes. Sprinkle in the red pepper flakes and saute for another minute. Pour in the diced tomatoes and tomato sauce. Add the basil. Simmer for 20 minutes and stir occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain.
3. Wisk eggs in a small bowl. Place bread crumbs on a plate. Add in garlic powder, salt and pepper. Dip chicken into the egg and then press into the bread crumb mixture until completely coated.
4. Heat the remaining olive oil in a large skillet over medium heat. Cook the chicken for about 5 minutes per side or until the coating is a nice dark brown color.
5. Take the sauce off of heat. Stir in heavy cream (I use 1/4 pint). Do not add over heat or the cream may curdle.
6. Remove chicken and cut into thin slices. Add to the sauce and simmer for about 10 minutes. Stir in the cooked penne and allow to simmer a few more minutes to soak up the flavor, then serve.

Parmesan Custard Chicken Lasagne

I used to date this guy who loved to cook. This was one of my favorite dishes he made. It's also a bit time consuming, but he always told me good food is worth the wait and this is definitely worth the wait!

Parmesan Custard
4 T. butter
4 T. flour
2 c. milk
1 c. chicken broth
3 whole eggs
1/2 c. Parmesan cheese
1/2 tsp. salt
pinch of nutmeg and red pepper

Melt butter; add flour and stir. Over low heat gradually stir in milk. Whisk until smooth. Stir in broth and heat until boiling. Beat eggs in separate bowl - gradually whisk sauce into eggs. Pour back into saucepan and let stand off heat. Stir in remaining ingredients and set aside.

Filler Ingredients
1 1/2 lbs. chicken, cut into narrow strips
1 medium onion, diced
1-2 cloves garlic, minced
1/2 c. shredded carrots
1 1/2 lb. broccoli, cut into bite size pieces
1/4 c. fresh parsley
1/2 lb. mozzarella cheese, shredded
Lasagne Noodles, cooked al dente

Saute onion, garlic, carrots and broccoli. Add chicken and parsley and cook until chicken is no longer pink. In a deep 13X9 pan, layer custard, noodles, veggie mixture and cheese. Layer until gone ending with custard. Sprinkle with remaining cheese.

Bake at 350 30-40 minutes

Chicken Tikka Masala

I've never actually made this, Rich's cousin posted it on our family website. Here's her description of the dish:

"It may not be a super fast one, but if you like Indian food this is tops! I got it from an Indian Mamma"

1 C. yogurt
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. heavy cream
¼ c. fresh cilantro, chopped

Directions:
1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.

Number Of Servings:6ish