Tuesday, February 24, 2009

In need of suggestions...

Shannon has a little less than two weeks at her job. Instead of focusing on the joblessness, I think we should celebrate her no longer having to work for her sociopath of a boss. And every good celebration needs a fancy dinner. The trick is considering what we're celebrating we should probably keep dinner a little on the economical side. My go-to for fancy dinners is always steak. While that is yummy, it's become a little predictable. So I'm looking for suggestions that may appear fancy (and taste delicious) but won't break the bank. Thoughts?


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  2. I had to fix the post, the spacing was messed up....what I was TRYING to say was:

    Here's Doug and my suggestion. This is a fantastic meal when it's paired with jasmine rice. yum. The spices can get a bit pricey if you don't already have them, but the Co-Op here had them in bulk and I paid 55 cents or so for each little baggy of spices.

    We hope this helps. Bon Apetite!

    Chicken Breasts Baked with Green Chilies and Onions:

    For the sauce:

    2 T. tomato paste

    1 T. Dijon mustard

    1 t. ground cumin

    1 t. store bought store bought Garam Marsala

    1 T. fresh lemon juice

    1/2 t. salt

    1/4 t. cayenne pepper

    1 cup heavy whipping cream

    You also need:

    4 boned skinned chicken breast halves

    salt as needed

    freshly ground black pepper

    4 T. vegetable oil

    2-inch cinnamon sticks

    6 cardamom pods

    6 whole cloves

    1 med. size red onion, peeled and cut into fine half rings

    1-inch piece fresh ginger, peeled and cut into fine slices, then into fine strips

    3 cans of green chilies

    1/2 t. black or yellow mustard seeds

    1 clove garlic peeled and finely chopped

    Preheat oven to 350.

    Put the tomato paste in a bowl; add one T. water, and mix. Add all the remaining ingredients for the sauce in the order listed, mixing as you go.

    Put 3 T. of the oil in a nonstick frying pan and set over
    high heat. When the oil is hot, put in the cinnamon, cardamom pods, and cloves. Ten seconds later, put in the chicken pieces in a single layer and brown them lightly on both sides. Removed the chicken with a slotted spoon and place in an ovenproof dish in a single layer. Put in the onion, ginger, and green chilies into the oil that remains in the pan. Stir and fry them until they are light brown in color. Remove with a slotted spoon and spread evenly over the chicken.

    Add the last T. of oil to the frying pan and let it heat. Put in the mustard seeds. As soon as they pop - this takes just seconds - put in the garlic. Stir. As soon as it starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over the chicken without displacing the onion mixture. Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes. Remove and discard the cardamom pods and whole cloves and serve immediately.