Cilantro Garlic Naan

Everything from The Savory Shop looks sooo delicious! I’m loving the idea of Cilantro baked into my Naan!  mmm…

my 3 picks for Valentine’s Day Dessert

Red Velvet Cookies with Hershey Kisses. These are dangerous, I can easily eat a dozen!

Lava Cake with Strawberries – don’t you love to dig into the rich gooey center?

a stack of Red Velvet Pancakes… better than cake?

Wine Lover?

I just opened up a bottle of Cabernet with my FAVORITE new kitchen tool! (I’ve started drinking 1 glass of red wine every night.)

Quirky.com has created this amazing bottle opener that comes with a beautiful stainless steel pour spout & rubber stopper for leftovers. I love this because I never finish the bottle in 1 night!

Check out Verseur. It is also available at Target stores nationwide & online as well as amazon.com.

P.S. this is THE perfect housewarming gift

prettiest tomato

via one of my favorite bloggers, frufly.no

Decorating with a peppermint twist

A few of my favorites from Good Housekeeping. I love the way those striped candy sticks look in the brushed silver containers.

Thanksgiving leftovers?

Leftovers, anyone? This looks just about right right now! via goodlifeeats.com

Campfire Cake

“The Campfire Cake is made of roasted marshmallows on a bed of rich chocolate ganache crusted with crushed grahams.”

MMM…anyone up for some late fall camping?…and this? via littleonions.tumblr.com

Butter Chicken

I’ve had writers block for chicken recipes this fall…but just spotted this recipe on fromaway.com. It has ginger, cayenne pepper, and cream. Doesn’t it look like the perfect winter meal? I cannot wait to try it.

Ingredients:

2 pounds boneless skinless chicken breast, cubed
8 cloves garlic, minced
2 teaspoons ginger paste
2 tablespoons coriander powder
2 teaspoons cayenne pepper
Salt, to taste
Vegetable oil
1 teaspoon cumin seeds
1 onion, chopped
2 cups water
1/4 cup cashew nuts
3 tomatoes, chopped
1/2 fresno chile, seeded and diced
1/2 stick unsalted butter
1 tablespoon ketchup
1 teaspoon sugar
1/2 cup cream
1 tablespoon garam masala
1/4 cup parsley, chopped, for garnish
Method:

In a large bowl, toss chicken cubes, half the garlic, 1 teaspoon of the ginger, 1 tablespoon of the coriander powder, 1 teaspoon cayenne pepper, and a pinch of salt. Toss until well coated and set aside.
Heat a slash of oil in a large skillet, and add the marinated chicken. Cook for about five minutes, then remove with a slotted spoon and set aside.
In the same skillet add the cumin seeds, the onion and remaining garlic and ginger to the skillet and saute for a couple minutes, until onions soften. Add two cups of water to the skillet, and stir. Add the cashew nuts, the remaining coriander powder, remaining red chili powder, the tomatoes, and the fresno chile, and stir well.
Let the sauce cook slowly over medium-low heat for about 30 minutes. Transfer the sauce to a blender, and blend until smooth. Pour the sauce back into the skillet, and add the butter, the ketchup, and the sugar, and stir well.
Add the cream and the reserved chicken to the sauce. Cook the chicken for a few more minutes, making sure it’s cooked through. Add the garam masala and stir well. Garnish with fresh parsley and serve over rice.