Homemade Naan Bread

Ingredients:

• 2 tsp dry active yeast
• 1 tsp sugar
• 1/2 cup water 
• 2 1/2-3 cups flour, divided
• 1/2 tsp salt 
• 1/4 cup olive oil 
• 1/3 cup plain yogurt 
• 1 large egg 

Directions:

• In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
• In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
• At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
• Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
• Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!

Tikka Masala

Ingredients:

2 TBSP. Ghee
1 onion, finely chopped
4 cloves garlic, minced
1 TBSP ground cumin
1 tsp salt
1 tsp ground ginger
1 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1 (14 oz) can tomato sauce
1 cup heavy whipping cream
2 tsp paprika
1 TBSP white sugar
1 TBSP vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
1/2 tsp curry powder
1/2 tsp salt, or to taste (optional)
1 tsp white sugar, or to taste (optional)

Directions:
Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 tsp. salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.

Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

Best Ever Chocolate Chip Cookies

Instructions:
1 cup softened butter
5 TBSP. melted butter
2 cups brown sugar

MIX TOGETHER UNTIL CREAMY AND FLUFFY (about 5 minutes)

Then add:
4 eggs
2 tsp. vanilla
1 tsp. salt
1 1/2 tsp. baking soda
2 cups of semi sweet chocolate chips
1/2 cup of white chocolate chips
1/2 cup milk chocolate chips

MIX TOGETHER

Then add:
6 cups flour

MIX TOGETHER JUST UNTIL BLENDED. DO NOT OVER MIX!

Bake at 350 for 8-10 minutes.

Mexican Grilled Corn

Ingredients:

• 6 ears corn husks and silk removed
• 3 oz. Cotija cheese or queso fresco crumbled (3/4 cup)

Creamy Sauce

• 1/4 cup sour cream or Mexican crema
• 1/4 cup mayonnaise
• 1/2 cup packed cilantro minced
• 1 tablespoon lime juice
• zest from one lime
• 1/2 teaspoon garlic powder
• 1/4 tsp EACH chili powder, cayenne pepper, ground cumin, pepper(omit cayenne if you don't like heat)
• 1/8 teaspoon smoked paprika optional

Chili Oil

• 2-3 tablespoon Vegetable oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

Instructions:

1. Add Creamy Sauce ingredients to a large plate and stir to combine. Spread cheese crumbles on a separate plate. Set aside.
2. Whisk together Chili Oil ingredients on a large plate. Add corn one piece at a time and brush evenly in oil.
3. Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations.
4. Immediately after removing from grill, working with one piece of corn at a time, transfer corn to plate with mayonnaise mixture and turn and brush to evenly coat. Transfer corn to cheese plate and sprinkle all over corn (I don’t recommend rolling the corn as it gets really clumpy once it comes in contact with the sauce).
5. Garnish with additional cilantro if desired. Serve immediately.

Mexican Street Fries

Ingredients 2 medium russet potatoes (about 1 pound) 1 tablespoon olive oil 1 tablespoon cornstarch 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/4 teaspoon ground cumin 1/4 teaspoon chipotle chili pepper Salsa Ketchup 3 tablespoons ketchup 3 tablespoons salsa Hot sauce to taste

INSTRUCTIONS

1. 1. Preheat oven to 400F degrees and line a baking sheet with parchment paper.
   2. Cut the potatoes into thin fries no wider than 1/4 inch.
   3. Add all of the ingredients except the French fries to a large bowl and whisk to combine. Add French fries and toss until evenly coated.
   4. Spread potatoes evenly over prepared baking sheet and bake for 20 minutes then toss, and stir and rearrange fries in a single layer and bake for an additional 10 minutes. If you like crispier fries, then broil until golden and crispy.
   5. To make the Salsa Ketchup, whisk together the ketchup and salsa in a small bowl. Taste and add more salsa for more "salsa" taste, more ketchup for more "ketchup" taste. Add hot sauce to taste. You can also add mayonnaise for a creamy version - like Salsa Ketchup Fry Sauce.