butter chicken with naan!

the best part of being a biracial child is all of the culture that i am exposed too! which explains why my recipes are all over the place. this is a indian dish that i grew up eating and it is just so so good! butter chicken is a yogurt and spice marinated chicken that's been simmered in a tomato sauce with onions,ginger,graram masala,cumin & turmeric, with a cinnamon tang! so if your in the mood for something a little different tonight trust me this is the way to go ! :) 

Chicken marinade
5 chicken breast, boneless and skinless
4 tbsp olive oil
1 tbsp garlic, minced
1 lemon, juice of
1/4 tsp ground coriander
3/4 tsp paprika
1/4 tsp ground red pepper (cayenne)
3/4 tsp salt
1/2 tsp ground black pepper
2 tbsps plain yogurt

Dice the chicken breast. Combine all the above sauce ingredients (except for olive oil, use only 3 tbsp of it) in a bowl and mix well. Toss the chicken and coat well. Refrigerate for at least 1 hour to a day.
Masala sauce
3 tbsp olive oil
1 large white onion, diced
4 large cloves of garlic, minced
1/2 tbsp ginger 
1 28-ounce can of tomato puree 
pinch of ground turmeric
1 tsp cumin seeds
1 tsp paprika
1/2 tsp ground coriander
1/2 tbsp cayenne pepper 
2 tsp sugar
1 tsp salt
1/2 tsp black pepper
2 tbsp butter
3 cardamom pods, crushed
1 cinnamon stick
1 cup yogurt 

In a medium saucepan, heat the oil over medium-high heat. Add chicken and cook until half way done. then add  the onions, garlic, and ginger. Sauté until the onions become golden brown, stirring frequently for about six minutes. Reduce the heat to medium-low and add the tomato puree and all other ingredients. Cover and simmer for 20 minutes until chicken is cooked through.  serve with over rice with naan bread for dipping.

Garlic butter naan 
1 2/3 cups of all purpose flour
1/2 cup of warm milk
1/2 cup of yogurt
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar 
1/2 tbsp oil
melted butter
chopped garlic

Mix all the dry ingredients together and make a well of flour. Mix the milk and yogurt together and pour half of it into the well and slowly combine it together, slowly pouring in the rest of the liquid mixture.

The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough. 

Cover with damp cloth and let it sit in a warm place for at least 2 hours.After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans). Dust the board again and flatten the balls to make bread which is a little thick and elongated. Now sprinkle one side of the bread with whichever flavor you want (I mixed some melted butter and garlic and buttered one side generously with the garlic butter mixture).

Brush the other side with water. Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot place the naan wet side down which would stick and cover it with a lid.

Let it cook for about 30 secs or until you see bubbles on it. Now cook the other side of the naan over direct flame of the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.

my favorite funfetti cupcakes!

lily adores cupcakes and so do i. so on rainny days like this its fun to get her in the kitchen and bake up some funfetti cupcakes. these are real simple to put together and makes the best cupcakes! they rise really well and are perfectly fluffy ! i think what really makes these extra special is the vanilla buttercream! i just cant get down with the jar frosting. it taste so artificial. i promise once you start making your own frosting you can skip that whole box cake isle good bye! 

*** however the pictured frosting dare i say is from a jar.it was either that or a tantrum in publix. hey you win some and you lose some lol

 **makes 12 cupcakes

1/2 cup butter

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

1/3 cup assorted brightly colored sprinkles + more for top of frosting

Preheat oven to 350 degrees F. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles. Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

Vanilla Buttercream

2 sticks of butter, softened

2 1/2 cups powdered sugar

1 tablespoon vanilla extract

1 tablespoon of milk, if needed

food coloring of your choice 

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles. 

cinnamon brioche french toast w/ egg & bacon!

whoo ! its been a while ! but iv'e been one busy mamma! my sister had a baby and i now have a crawling baby! lets just say i've been adjusting. now that things are back on track i thought why not treat you guys with something special and oh so decadent! this french toast is capital A - mazing !! i think french toast is one of those things like meatloaf. somewhere along the line they got a bad rep. but im here to set the record straight. starting with this brioche cinnamon french toast.   let me just say this: never, i repeat never make french toast with just plain ole sandwich bread its just... no , i can't even get my mind to go there lol if you are making french toast start with a great french bread. it just holds up better and it makes for a brilliant french toast. toady i came across a brioche and not just and brioche a cinnamon brioche and omg its heavenly!  i believe its even sweeter than that cinnamon raisin bread. eating it alone is a treat. but making it into french toast well its almost sinful. but because it is so sweet i top it with an egg and crumbled bacon bits and im telling you its pure bliss! and if your not feeling the egg sometimes i just drop some fresh raspberries & powdered sugar on top and its just as good! hints why we are eating french toast for breakfast tonight. here's how i did it:

1 loaf of cinnamon brioche bread (sliced thick)

clarified butter (it doesn't brown as easy)

3 eggs (beaten)

teaspoon of vanilla

about 1/4 cup of half & half

1 tablespoon of sugar (heaping)

a sprinkle of cinnamon

4 slices of bacon (cooked and crumbled)

2 eggs (or how ever many you need to top)

1 cup of maple syrup + 2 Tablespoons of butter ( melted together)

heat your griddle to 375. 

meanwhile mix together : eggs, vanilla, half & half, sugar and cinnamon. dip your bread on each side (to lightly coat) butter your skillet and cook toast 2-3 min per side

once done top with egg and bacon . and drizzle on that syrup! 

(note i didn't salt my eggs, because the bacon was salty enough)

ENJOY!

carnival turkey legs!

lets face it, the only reason i enjoy going to any type of carnival, fair theme park or festival is not for the rides. NOPE its for the food! funnel cakes, candied pecans, and most of all those huge turkey legs! i swear they are one of the best things since sliced bread. back in the days (when i was a kid) they used to sell for $5 a pop, now your lucky if you can find one for $7. oh how i miss the simpler days (although i think i'd go crazy without my iphone, fb & real housewives of beverly hills) okay don't tell anyone about that last part. annnddd i'm getting off topic. so back to the legs. the legs, the legs, the legs! well ladies and gents i have some news for you. i cook turkey all the time. not just for thanksgiving. why you ask? well its very cheap and two pieces of a thigh or breast can feed a family of 4-6 and it will only cost you about 6 bucks! guess how much these turkey legs were? $4.97 at publix for two! so i bought 4 and this is what i did.

oh and by the way because its done in the slow cooker your house is going to smell fantablous ALL day. it takes nothing but 5 minutes to pull together, and you get to enjoy your saturday, and of course these jumbo legs!
*****some people are scared of putting things in the crock pot dry (with no liquid) yet alone covered in foil so here is the before pic. i will post the finished legs tonight when they are done.

4 turkey legs
3 teaspoons of poultry seasoning
salt and pepper to taste
aluminium foil (i use heavy duty)

1. Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
2. Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.

garlic fried chicken!

i love just about anything fried and my God do i adore garlic! if i had to choose a handful of seasonings to cook with for the rest of my life it would have to be salt, pepper, garlic & parsley. those are my fantastic 4 ! and luckily for you this recipe has all of those things and more. this chicken is so moist and flavorful. and if that's not promising enough at the end it gets drizzled with garlic oil and sprinkled with finishing salt. i promise you will never want to eat fried chicken the "regular" way every again! 

Fried Chicken Ingredients:

• 5 chicken drumsticks
• 5 chicken thighs
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 teaspoons granulated garlic (garlic powder is OK to substitute)
• 1 1/2 cups all purpose flour
• Oil for frying

Garlic Oil Ingredients:

• 2 tablespoons olive oil 
• 5 cloves garlic, minced 
• 1 tablespoon chopped fresh parsley
• finishing salt

Instructions:

1. Pat the chicken dry. 
2. Combine salt, pepper, paprika and granulated garlic together in a bowl. Rub over the chicken. Cover and refrigerate for at least 4 hours, over night would be best. 
3. Dredge the chicken in the flour, coat well. Transfer to a plate and allow to set for 15 minutes. 
4. Cover a baking sheet with paper towels and place a cooling rack over the top. 
5. Turn oven to warm. 
6. Heat 1 inch of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 5 pieces of chicken in the oil, skin side down, and cover for 6 - 7 minutes or until browned. Turn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Sprinkle with salt. Place in the warmed oven to keep warm while you cook the remaining chicken. After the rest of the chicken has cooked transfer to cooling rack, sprinkle with salt and keep warm in the oven while you make the garlic oil. 
7. Heat the olive oil in a skillet over medium heat. Add garlic and cook just until garlic is fragrant, about 30 seconds. Remove from heat and add in parsley. 
8. Transfer chicken to a serving platter and drizzle garlic oil over the top, and sprinkle with salt.. Serve hot.

Enjoy!

garlic brown sugar chicken!

coming up with a new recipe is no easy task. in fact this is what the hubs and i bicker about most. im always asking him "babe, what do you want to eat tonight" and his response is usually one of the two: i don't care or whatever you wanna make" ughhhhhhhhh i cant stand it! just tell me what you want dammit ! lol and for this very reason alone is why i am addicted to pintrest and yummly . my go to places for inspiration. especially when disney jr is occupying my tv, and i can't get to food network.i stumbled across this recipe a while ago and i keep forgetting to give it a try so what better night than tonight. and by the way it was delicious! 

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1/4 cup brown sugar, packed
• 1 tablespoon honey
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 2 tablespoons chopped fresh parsley leaves

• Preheat oven to 400 degrees F.
• Season chicken thighs with salt and pepper, to taste.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
• Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
• Serve chicken immediately, garnished with parsley, if desired.

lemon poppy seed cupcakes with lemon blueberry buttercream!

my daughter is obsessed with cupcakes & tea parties. and quite frankly so am i. and i know this phase she is going through will not last forever. so when she asks me "mommy can we make cupcakes today?" i always always always say yes! i adore everything about these cupcakes. they are sweet but have a little tang from the lemon and the sour cream makes it super moist! & it pairs well with tea :) 

Lemon Poppy Seed Cake:

1 box white cake mix

4 egg whites

1/3 cup oil

3/4 cup milk

1/2 cup sour cream 

1/4 cup lemon juice

Lemon Zest, I use 3 or 4 lemons

1 tablespoon poppy seeds

Blueberry Lemon Buttercream:

1 cup butter, softened

1/4 cup frozen blueberries 

1 tablespoons lemon juice

3-4 cups powdered sugar

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl to remove lumps and set aside.

3. In a large bowl, combine all other cake ingredients except the poppy seeds. Use a whisk to stir until smooth, but don't over beat.

4. Add cake mix and stir until smooth.

5. Fold in poppy seeds.

6. Fill cupcake liners 3/4 full and bake for 15-22 minutes or until an inserted knife comes out clean.

7. Let cool.

8. Buttercream: Beat butter for 2 minutes in a stand mixer. Add blueberries (i put mine in the food processor first) . Add lemon juice and slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add more lemon juice.

9. Pipe buttercream onto cooled cupcakes.

chicken sausage & kale ravioli with sauteed green beans and walnuts !

i love ravioli and no not the canned kind. the fresh hand made ones. its so fun to make,  but it takes forever ! and with a working husband, messy house  and two kids well you get the idea, today  i’m going  with trader joes! and they make a mean ravioli .. ( i'm using chicken sausage & kale) if you dress it up right  it taste just as good as homemade!

1 package of ravioli (any kind)
a hand full of string beans or asparagus
1/2 a lemon
1/4 cup Parmesan cheese
3 Tablespoons of butter
1/4 cup of walnuts
salt and pepper to taste
2 Tablespoons of parsley (fresh)

boil your ravioli until done (they will float to the top) and i use the fresh kind, not the frozen so this literally takes 2-3 minutes. you need to watch it to make sure they don't burst.

in a separate pan add butter and saute your string beans or asparagus until tender and season with salt and pepper. once tender add juice of half a lemon, walnuts, cheese and parsley cook for another 1-2 minutes.
last add the cooked ravioli and toss to combine. its that simple. fresh, clean good eating now awaits you!!