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Here we are- recipes 7 & 8!  This makes up for my miss/fail in May and April, right?  No pictures in this write up either, as both the blogs I got these recipes from have way better photos then I could have taken, and I was too busy cooking up a storm to pick up my camera!  These recipes served as a great Birthday Dinner with family and friends on a Saturday night.  Sure I spent a good portion in the kitchen with the Tikka Masala, but sitting down at the table to hear their sounds of enjoyment made it worth it.

First the easy one- Cheese Straws.  I found this recipe on Smitten Kitchen and knew I had to make it while I was home with time on my hands and people who were happy to eat what I was making.

Wow this recipe was easy.  Grate some cheese, cut up some butter, throw it in a food processor and you’re in action.  The hardest part was cutting up the straws.  I used a knife at first, but wasn’t pleased with the results- so I pulled out my Mom’s pastry cutter, or maybe it was a ravioli cutter, and the process was much much easier.  As she explains these will/can break- don’t let it discourage you- people like mini ones too because then it doesn’t feel like what they’re eating is so bad.  They took a little longer in the oven than stated in the recipe- so be ready for that.  I doubled the recipe and a good thing too, because as a Jew you don’t have enough unless there are leftovers- and there were a few left.  Phew.

These were a huge hit.  Like, seriously huge.  People couldn’t believe that I had made them, and that I was cooking dinner too.  But they are that easy!  Finish reading this post and go make some.

On to the main course.  This recipe is easy, really it is, but it does take some prep.  Again, I doubled (kind of) the recipe (I didn’t double the rice, that’s a lot of rice Pastor Ryan!)  First, here’s the link on Pioneer Woman’s site.

The chicken was a piece of cake- coat it in yogurt and stick it under a broiler- beautiful.  I had never used his method of the cooling rack on a pan- but it worked brilliantly.  I wasn’t afraid of the chicken being undercooked since I’d be tossing it in a hot sauce later, so don’t be a wuss and overcook it- dry chicken is no good!  It will sit for a few minutes anyway, and cook during that time.

Now the hard part.  Get your cutting board and knife ready.  I chopped the onion, I garlic pressed the garlic (leaving the skin on, who knew, this has changed my cooking life), I chopped some cilantro, I chopped some hot pepper, I chopped some ginger and I waited to put it all together.  I used two pans since I didn’t have one big enough to accomodate double this saucy recipe- that made things a little harder since I was guessing on splitting the ingredients between the two (they weren’t evenly split).  Luckily my Mom had some old Indian spices, including Tumeric for the rice, so I didn’t have to search NH for any, or make my own.  Because of their age, I wasn’t as exact in the measurements.

Overall- this is a lot of prep, to stir and let sit a deliciously smelling sauce.  Seriously, your whole house will smell great and people will ooh and ahh over it.

And then it was done, and it was darker than Pastor Ryan’s, so I was a little worried.  People loved it, I mean LOVED it.  They kept going on and on about it.  I didn’t love it.  I think over spicing this to make up for the age of the spice mixture meant a lot more cumin than I like (I don’t like any).  I kind of thought people were just being nice with their praise- but they seem to love Cumin, thank God.  I will make this again, it was delicious besides the Cumin and the rice was great too (and easy even if you don’t have a rice cooker).  I will use less of the spices next time.  I was kind of disappointed that my color was so much darker, but it also meant this didn’t taste overly creamy or oily like some Tikka Masala from a restaurant can.

So, give it a whirl if you’re feeling adventurous.  It is a crowd pleaser, and pretty easy to make for a large dinner party.

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