Chicken Tikka Masala

The delicious aroma and creamy texture make this meal a crowd pleaser

I’m an not a world traveler. In fact, my passport currently has zero stamps on it. Sad, I know. I plan to fix that soon. (Look for posts from Europe in a few months.) Until then, I can bring exotic flavors into my own home. Tikka Masala, the classic Indian dish, is a Do-Little Tribe favorite. Even though the list of ingredients is long, most of them are spices I usually have on hand. With a little planning (for meat marinating), I can have dinner on the table in about 30 min.

To make this recipe less daunting, I have broken it into seven easy steps.

Step One: Create the Marinade Combine the yogurt, lemon juice and spices in a gallon-sized zip-top bag. Knead the bag thoroughly to combine the ingredients. 

Measured and ready for the marinating bag

Add yogurt to the lemon juice and spices

Step Two: Add the meat Start by marinating the meat. I like to use chicken, but any meat can be used. Cut the meat into bite-sized pieces. Add it to the bag. Once again, knead the bag to ensure the meat is evenly coated. 

Step Three: Wait Let the meat marinate in the refrigerator for at least 30 min. (I have left it for as long as 48 hours. Be sure you check the expiration date on the meat. You do not want to serve salmonella.)

It isn't a very pretty color, but it smells so good.

Step Four: Bake Spread the meat on a baking pan and place on a rack close to the top of the oven. Broil on high until the meat is cooked and begins to brown in places. (15 - 20 min) Remove from oven.

Baked chicken nearly ready for the sauce. 

Step Five: Make the Sauce While the meat is cooking, prepare the sauce. The Hungry Tribe loves the rich, spicy flavor the sautéed jalapeño adds to the dish. It can be left out. But trust me, you will be glad you included it.

Once the spices hit the pan, my entire kitchen fills with the most delicious and comforting aroma. Then add the tomato sauce and the Hungry Tribe members begin congregating in the kitchen asking if it’s time to eat. Next add the cream.

Jalapeño, garlic and spices ready for tomato and cream

Step Six: Mix it up

Then the meat is added. The pan will be full of drippings, you don’t want that in your final product. Use a slotted spoon to transfer the meat from the baking sheet to the sauce pan. Mix thoroughly.

Step Seven: Serve over rice. (We love Aromatic Basmati Rice). Garnish with cilantro, if desired.
Enjoy

Chicken Tikka Masala Recipe

Serves 4 - 6

Marinade

1 c. plain yogurt

2 Tbs. lemon juice

2 tsp. cumin

½ tsp. black pepper

1 ½  tsp. cinnamon

1 tsp. salt

½  tsp. ground ginger
dash cayenne pepper*

1 ½  lbs. boneless chicken cut into bite-size pieces (thighs are a more tender meat but breast meat is still delicious)

After combining all ingredients in a gallon-size zip-top bag, seal bag and knead the mixture together by hand. Allow

chicken to marinate at least 1 hour in refrigerator. (Can be left in the bag all day or overnight.)

Place the chicken and marinade on a baking sheet and broil on high until the chicken is cooked - about 12 min.  Marinade will be thick. Do not worry, it will cook off. You do not need to save the drippings.

*Note: If you like your tikka masala extra spicy, add up to 1 tsp. cayenne pepper to the marinade.

While the chicken is cooking, assemble the sauce:

Sauce

1 Tbs. butter

1 ½  tsp. minced garlic

½  jalapeño, minced (optional)

2 tsp.  ground coriander

1 tsp. ground cumin

1 tsp. paprika

1 tsp. garam masala *

½  tsp. salt

1 (8 oz.) can tomato sauce

1 c. whipping cream

Melt butter in a large skillet, add garlic and jalapeño. Cook 1 minute. Add coriander, cumin, paprika, garam masala,

and salt. Add tomato sauce and cover skillet. Simmer 15 minutes. Add cream and simmer until sauce thickens, about 5 min. Add cooked chicken to sauce; simmer an additional 5 minutes. Serve over aromatic basmati rice. Garnish with cilantro.
*Note: Garam masala is a traditional Indian spice. Most grocery stores carry it. It can be left out of you cannot find it. But the flavor is worth the effort.

Cream Cheese Frosting

A rich and creamy topping for cookies, cakes, cinnamon rolls and snacking

This recipe is simple, straightforward and easy. Everything I look for when I am in a hurry. And, let’s face it, with six children, I’m always in a hurry. 

Because mornings tend to be very chaotic for the Do-Little Tribe, I try to have breakfast done well before the lost shoe and forgotten homework chorus begins. That is why I love to make overnight cinnamon rolls. I can make them in the late morning when Do-Little Tribe members are at school and the house is {mostly} quiet. Once the rolls are ready, I cover them, put them in the fridge and clean the kitchen so no one can tell what I’ve been up to. The next morning, I pop the uncovered rolls in a cold oven, turn it on and in 20 min. and then soak up the praise.

Some members of the Do-Little Tribe like the frosting best of all. In fact, the youngest Tribe member has been known to start at the top of the cinnamon roll, and stop when he reaches bread. He then usually asks for another roll. Luckily, adding more frosting to his "finished" roll usually makes him happy.

Cream Cheese Frosting Recipe

4 oz. cream cheese

3 c. powdered sugar

1 Tbs. milk

1 tsp. vanilla

Beat softened cream cheese until smooth and creamy. Add powdered sugar, one cup at time. Beating after each addition. When all of the sugar is added, the frosting will be very thick. Add the milk and vanilla. Beat until smooth. Add more milk (1 tsp. at a time) to achieve desired consistency.

Use to frost Cinnamon Rolls, cookies, brownies, cakes, etc. . .

*Note: this recipe makes approximately 4 c. of frosting. You may want to double to recipe for larger projects (i.e. cake)

Overnight Cinnamon Rolls

Give a little love with these delicious, easy-to-make rolls

Love comes in many forms and is displayed in many ways. People are different in the way the express and receive affection, author Gary Chapman wrote a best selling book on the subject. Through the years, I have come to the conclusion that I am best at showing love through food. I am one of the first people to sign up to bring a meal to someone in need. Whether they are recovering from surgery, a life-altering tragedy or have just had a baby, I want to show them I care.

When I bring a meal, I like it to be something that the person wouldn’t necessarily make for themselves. Something they won’t get several of (a person can only eat so much lasagna or chicken and broccoli casserole). I try to bring ready-to-bake food so that the family can eat at their leisure and not wait for someone to deliver dinner sometime between 4 - 9 p.m. One of my favorite meals to bring is Chicken Cordon Bleu with Cream Sauce and Harvest Rice Pilaf. It looks really fancy but is easy to make and not likely to be something the recipient is tired of eating.

If I am feeling extra charitable (re: ambitious), I will include breakfast for the next day. These cinnamon rolls are very easy to make and because they go straight from the fridge to the oven, they are great for a no-fuss breakfast.

Even if you don’t feel inclined to bring two meals in one, you can still makes these incredible rolls for yourself. All it takes is a little planning and about 20 min. the next morning.

Step one: Make the dough. The most convenient way to begin the process is to heat the milk in the microwave for about 1 min. then add the butter and wait for it to melt. After the butter has melted, add the egg and stir to with fork to thoroughly combine the ingredients.

These ingredients need to be combined first.

Make sure the yeast activates

While the butter is melting, combine the warm water and yeast. It's important to test the yeast for freshness, especially if you don't use it very often. When the mixture becomes bubbly, add the rest of the ingredients. Make sure the milk, butter, egg mixture is tepid before adding it to the yeast and water. High temperatures can kill the yeast.

Add the rest of the ingredients in the order listed.

Step Two: Roll the dough. With a rolling pin, shape the dough into a rectangle.

Step Three: Butter. Because butter melts when touched, it spreads easily, even if it isn’t quite soft enough. Make sure to leave a ¼” to ½” wide unbuttered edge on the longer side of the rectangle. This will allow the dough to seal when rolled.

Step four: Fill. Combine the brown sugar and cinnamon well. Sprinkle it over the butter dough. Be sure to avoid the butter-less edge.

Step Five: Press. Using a fork, rolling pin or your hands, press the cinnamon and sugar mixture into the butter. This helps it stick. If you skip this step, you are likely to be met with a cascade of sugar when you pick up a cut roll.

Step Six: Roll up. The goal is to roll as lightly as practical to keep the filling and dough together. 

Step Seven: Slice. Using a knife, string or unwaxed dental floss cut the dough into ½” rolls.

Step Eight: Wait. Place the rolls in a pan, cover and refrigerate.

Step Nine: Bake. Place the uncovered rolls in a cold oven. Turn the oven to 335 degrees. Remove when the rolls are lightly brown. About 20-25 min.

Top with Cream Cheese frosting (if desired) and Enjoy.

Overnight Cinnamon Roll Recipe

Dough

1 c. milk

½ c. butter

1 egg

¼ c. warm water

2 ¼ tsp yeast

½ c. sugar

½ tsp. salt

1 tsp. vanilla

4 ½ c. flour

Warm milk in the microwave (one minute is sufficient). Add stick of butter and wait for it to melt, gently. Once the butter has liquified, add the egg and mix well.

In a large bowl combine the yeast and warm water. Let it sit for a few minutes. When it begins to foam, add the milk/butter/egg mixture (if it doesn’t foam, discard and start over with fresher yeast). Add the rest of the dough ingredients in the order they are listed. Knead the dough until it is smooth, elastic and doesn’t stick to the sides of the bowl.

Filling

¾ c. brown sugar

2 Tbs. cinnamon

½ c. butter, softened

In a small bowl, mix the sugar and cinnamon together. Set aside.

On a lightly floured surface, roll the dough into a 15” x 24” rectangle. Using your hands or a spatula, spread the softened butter on to the dough, spreading evenly. Be sure to leave a small edge of dough unbuttered. Once your hands are de-greased, sprinkle the cinnamon-sugar mixture over the buttery dough. Press down lightly to help the sugar stick. When the sugar is sufficiently secured, tightly roll the dough. Use the unbuttered edge to secure to roll.

Cut the dough in ½” slices. (You should get about 15 rolls) Place them on an ungreased cookie sheet or disposable pan and cover with plastic wrap or foil. Place the pan(s) in a refrigerator and leave overnight (up to 7 days).

To Bake: Take rolls from the refrigerator, uncover and place in cold oven. Turn the oven to 335 degrees and bake for 20 - 25 min. The rolls should be lightly browned.

Top with cream cheese frosting.

Make Your Own Italian Sausage

Make any meaty Italian dish stand out with this amazing sausage

I have a confession: I am a very picky eater. Whew! It felt good to get that off my chest. I know, I know, how can someone who spends all day, every day obsessed with food be picky? I’m not sure myself. Maybe it’s because I am the youngest child (by many years) and by the time I came around, my parents were more inclined to pick their battles. (A shout out to difficult siblings paving a smooth path for rule-following me.) I was allowed to refuse many culinary offerings. My list of “yucky” foods is long. Fresh tomatoes, bananas, pickled beets, horseradish, mustard, ketchup, salad dressing, mayonnaise. Actually, condiments as a category really turn my stomach. In my defense, Geoffrey Zakarian the famous chef, Food Network executive and judge on many popular Food Network shows, really hates fresh onions. If a world-famous food personality has quirks, I guess it’s okay for me to have some hang-ups as well.

I also have a list of foods I don’t enjoy but will tolerate. On the top of that list is fennel. That licorice-y flavor does not appeal to me. Unfortunately, the oldest member of the Do-Little Tribe LOVES all things licorice. He eats black jelly beans - on purpose. He also really loves Italian food including fennel-laden Italian sausage. Sadly, he has not been able to find a commercially produced Italian sausage worthy of his wood-fired pizza. So we created our own recipe.

Otto Von Bismark is quoted as saying: “To retain respect for sausages and laws, one must not watch them in the making.” While I agree with the sentiment, this sausage can be respected. Making your own sausage is a good idea because you know exactly what goes into your meat and it is much cheaper than buying a package of Italian sausage from the store. Plus, it’s shockingly easy. I can whip up a pound of Italian sausage in about 5 min. Once you try this, you’ll never go back.

Start with one pound of ground pork shoulder. (Sometimes grocery stores carry it prepackaged. If you can’t find it in the meat case, your local butcher can grind pork shoulder for you.)

Add the spices:

1 Tbs. fennel

1 tsp. salt

1 tsp. red pepper flakes

1 tsp. garlic

Using your hands, thoroughly mix the spices into the pork. (I usually use gloves for this step)

If time allows, let the meat mixture sit for an hour or longer. This allows the flavors to blend and the meat to tenderize.

Four ingredients transform bland ground pork into amazing Italian sausage

Next, cook the sausage in a large skillet. It’s that easy. Use it in all of your meaty Italian cooking. It's great in lasagna, ravioli and makes a fantastic meaty pasta sauce (if you like fennel). We most often use it on our wood-fired Neapolitan pizza. But that is a post for another day.

Taco Tuesday

Pressed for time? Tacos are a quick and easy meal. 

Last summer, my family became obsessed with a certain big-budget animated movie. For weeks the youngest members of the Do-Little Tribe asked if we could have tacos on Tuesday. 
Invariably, something always go in the way of the consumption of tacos on Tuesday. Then one Tuesday, we happened to have a spontaneous dinner party with some good friends. What can you feed 16 people on short notice? Tacos, of course. The next week, I was pressed for time and threw together tacos again. After three consecutive weeks of tacos on Tuesday, we began a tradition. Now everything about our Tuesday night dinner is awesome.

What makes Taco Tuesday even more appealing to me is that I can put as much or little effort into the preparation as my sanity allows. If I am on top of things, I make shredded beef in the crock pot. But when I am pressed for time (like this week), I use ground beef. Making my own taco seasoning takes just a few minutes and is well worth the effort.

The pre-measured spices ready for a good shaking

Before you start cooking, prepare the taco seasoning.

In small container, measure:

1 Tbs. chili powder

2 tsp. ground cumin

1 tsp. cornstarch

1 tsp. kosher salt (or ½ tsp. table salt)

1 tsp. paprika

½ tsp. ground coriander

⅛ tsp. cayenne pepper (if you don’t like spicy tacos omit the cayenne)

Put the lid on the container and shake it until all of the spices are mixed together.

The shaken spice mixture. Not quite as pretty as when the spices are separate, but more useful when cooking.

This mixture is enough for one pound of beef. You can make extra and store it in an airtight container for several months.

Next, brown and drain one pound of ground beef. Add 1 teaspoon crushed garlic and 3/4 c. minced onion (I have to make the onion as unrecognizable as I possibly can. If certain members of the Hungry Tribe detect the presence of onions, they will refuse to eat.). Cook until the onions are translucent and tender.

The browned beef with onions and garlic. Drained and ready to be spiced.

Mix in the taco seasoning. Add one tsp. of beef bullion and ½ cup water. Simmer until the sauce thickens - about 10 min.

The finished taco meat.

While I enjoy the convenience of pre-made taco shells, the members of Do-Little Tribe prefers I fry my own corn tortillas. Luckily, it’s not difficult. All you need is oil, metal tongs and corn tortillas.

Heat at least two inches of canola oil to 375 degrees. Using tongs, place one half of a corn tortilla in the oil “folding” the other half up to create a shell. When the first side is crispy (about 10 seconds) place the other half in the oil for 10 - 15 seconds.

Tortilla "folding" is crucial to a great taco shell

Drain the crispy shells on paper towels. This helps soak up the extra oil.

Drained taco shells ready for filling

Fill with taco meat, cheese, lettuce, tomatoes, salsa and any other toppings you like.

Taco Tuesday Recipe

Taco seasoning

1 Tbs. chili powder

2 tsp. ground cumin

1 tsp. cornstarch

1 tsp. kosher salt (or ½ tsp. table salt)

1 tsp. paprika

½ tsp. ground coriander

⅛ tsp. cayenne pepper (if you don’t like spicy tacos omit the cayenne)

Put the lid on the container and shake it until all of the spices are mixed together.

Brown and drain one pound of ground beef. Add 1 teaspoon crushed garlic and 3/4 c. minced onion. Cook until the onions are translucent and tender. About 5 min.

Mix in the taco seasoning. Add one tsp. of beef bullion and ½ cup water. Simmer until the sauce thickens - about 10 min.