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Category Archives: Sauces

Thanksgiving Menu Ideas

Hey, folks…

Reposting last year’s round-up of Thanksgiving ideas for a little menu-planning inspiration!

~Amy

APPETIZERS

Cranberry Chipotle Meatballs

Corn and Bacon Fritters with Smoked Salmon

Bacon-Wrapped Dates stuffed with Bleu Cheese

THE MAIN EVENT

Herb-Roasted Turkey Breast with Pan Gravy (and tips for roasting a whole turkey)

Bacon and Cider Braised Turkey Drumsticks (and garlicky creamed spinach)

Spiced Sweet Potato Puree with Pecan Streusel

Sausage, Apple, and Leek Stuffing

Cranberry-Orange Sauce

Green Beans Almondine

Roasted Brussels Sprouts with Bacon and Walnuts

Hot Doughy Buns

DESSERTS

Chocolate Pecan Pie

Pumpkin Coconut Pie

A Few Variations on Apple Pie (in an all butter pie crust)

Caramel Apple Cake

Turkey-Shaped Sugar Cookies

Caramel Apple Tartlets

Spiced Mango Upside Down Cake

Cannoli Cheesecake

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Chipotle Shredded Beef Flatbread Sandwiches

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My husband’s band was out of town for a gig on Saturday night, leaving me to get up early with the kids on Mother’s Day, as they eagerly attempted to prepare me my traditional, once-a-year breakfast-in-bed. My breakfast tray featured a half-eaten chocolate donut, sitting on top of a frozen pancake, which was elegantly placed on the foil wrapper from the plastic tub of the Frosted Flakes they prepared for me. (My boys prepare a classy breakfast tray.) They decided to toast only half of the bagel and gave up on spreading the too-thick cream cheese. The baby stayed occupied during the breakfast preparation by dipping an Elmo spoon into my cup of orange juice, taking small sips, then repeating. I enthusiastically ate all of my perfectly imperfect breakfast, of course.

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Following breakfast, the three boys proceeded to spin cyclones of chaos around the house in a flurry of special day excitement equivalent to that of Christmas morning. I spent a good part of the morning chasing after them, picking up garbage and toys from the floor, in a fruitless attempt at maintaining some semblance of order. At some point, caught between equal parts desire to live in a tidy house and lack of desire to pick up any more toys or fight with the kids to do it, compounded by my longing for a restful Mother’s Day, I fell apart. I sat on the stairs and had myself a good cry, equal parts disappointed that my day wasn’t going as I envisioned it would and angry at myself for being unable to just settle into the chaotic messiness of the morning.

Being a mom isn’t easy and it’s not always fun, not even on Mother’s Day, but what else can you do besides keep on keeping on. So, I stood up, waited for my eyes to be not so red, dressed the kids and brought them to Home Depot to purchase gardening supplies. When we got home, we planted a small fruit and vegetable garden in the backyard. We needed something to do to keep busy and the boys like dirt, plain and simple. I took a picture of our new little garden.

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The nature of the moments we capture on film lend themselves towards the good times: achievements, celebrations, vacations, something beautiful, or something funny; a graduation from school, a birthday party, an escape to Barbados, a stunning rainbow, a hand-made quilt, smiling faces, evidence of loving and of being loved, a garden. We share these images and it paints a portrait of an idyllic life, filled with joyful events and beautiful moments.

And life is beautiful, but it is far from the perpetually blissful existence that any one person’s photo album might suggest. We just don’t capture the ugly, frustrating, tearful moments on film, because those are the moments we are simply getting through. We’re not picking up the camera when the kids are fighting, because we’re busy playing referee. We’re not picking up the camera when the baby is smearing yogurt on the wall, because we’re busy grabbing paper towels. We’re not picking up the camera when the entire load of folded laundry has just been dumped on the floor, because we’re busy refolding it. We’re not picking up the camera when the house is covered in toys and the kids are all in time-out for refusing to pick them up, because we’re sitting on the stairs crying in frustration over something that shouldn’t be nearly as frustrating as it somehow feels in that moment.

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The experience of being a mom is a lot like planting that little fruit and vegetable garden. Successfully done, the plants will grow and thrive and produce photo-worthy, sweet fruits and nourishing veggies. I’ll proudly share those photos with family and friends, evidence of my gardening prowess. What the photos will not show however, are my tears of frustration that led to the trip to Home Depot, my dirt stained knees, the sun burn on the back of my neck, the muscle aches from cutting through the roots of an old tree as I prepared the garden bed, or the dirt collected under my fingernails. Yet all of those things were part of the experience.

My point is this… We share the fruit. We don’t often share the pains it took to get there. Being a mom can be messy and ugly. Like planting a garden, it’s hard work, but every so often, we get to harvest our fruit. Those are the moments we capture on film to remember why we do what we do, day in and day out. In between those moments, we’ve got tears on our face and dirt under our nails. As moms, we have a tendency to look at photos of other mom’s gardens and wonder why our own garden doesn’t seem as bountiful, forgetting that in between harvesting their fruit, that mom has got tears on her face and dirt under her nails too. We’re all living this perfectly imperfect life together.

I hope every mom out there had a beautiful Mother’s Day with a few perfect moments of bliss. Keep on keeping on. Your garden is growing and thriving as a result of everything you do in all of the moments between the photo-worthy ones.

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I’ve been hanging on to this recipe for a while and now seems like the right time to share this tasty treat. This is a multi-component recipe which takes a bit of time to assemble, but everything can be prepared ahead of time. The best part about the components of this dish is that you can mix and match the pieces in a million ways. Enjoy the corn and bean relish as part of this sandwich or with a bowl of tortilla chips or used as a bed for shrimp burgers. Enjoy the queso drizzled over a hamburger, tossed with macaroni or straight-up with chips. The tender, spicy beef is fantastic on this sandwich, but would stand alone beautifully too, served with a side of mashed potatoes.

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Chipotle Shredded Beef Flatbread Sandwiches

Ingredients

  • 4-6 flatbreads
  • 1 ripe avocado, sliced (Click here for a photo guide on slicing avocado)

For the Chipotle Braised Beef

  • 2 tablespoons olive oil
  • Approximately 3-lb beef chuck roast
  • 1 can chipotles in adobo (only use a few for a less spicy result)
  • 1/2 red onion, coarse chopped
  • 3 cloves garlic, smashed
  • 2-3 cups beef broth
  • Salt

For the Corn and Bean Relish

  • 1 1/2 cups sweet corn kernels  (defrosted frozen corn kernels will do the trick)
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 red onion, finely diced (Click here for a photo guide on dicing onions)
  • 1 red bell pepper, ribs and seeds removed, finely diced
  • 1 teaspoon garlic, minced
  • 2-3 green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice from 1/2 lime
  • Salt and pepper, to taste

For the Homemade Queso

  • 2 tablespoons butter
  • 1 poblano pepper, ribs and seeds removed, finely diced
  • 1 jalapeno peppers, ribs and seeds removed, finely diced
  • 1/2 red onion, finely diced
  • 1 teaspoon garlic
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • 1 cup Mexican cheese blend, shredded
  • 1 tomato, finely diced
  • Salt and cayenne pepper, to taste

Directions

For the Chipotle Braised Beef – Preheat oven to 325 degrees. Trim the chuck roast of any excess exterior fat. Season generously with salt. In a large dutch oven or oven safe pan, heat olive oil over medium/medium-high heat. Place the meat in the pan and brown on all sides, about 2-3 minutes per side. Add the beef broth, red onion, garlic, and as many chipotles as desired (I used all of them). The beef broth should come almost to the top of the meat, but not cover it. Bring the liquid to a simmer, then cover the pan and place it in the oven. Cook for 3.5 hours. Remove from the oven and allow to cool slightly. Using your fingers or a fork, pull the tender beef into small pieces, discarding any fatty bits.

For the Corn and Bean Relish – Combine  the corn, black beans, red pepper, green onions, red onion, garlic, and cilantro in a medium sized container. Squeeze half a lime over the mixture and toss to combine. Season with salt and pepper, as desired.

For the Queso – In a saucepan, melt the butter over medium heat. Add the peppers, onion, and garlic. Cook for about 5 minutes, until tender. Sprinkle the flour over the mixture and stir to coat. Cook for another minute or two. Gradually add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. Stir in the chopped tomato. Season with salt and cayenne pepper, to taste.

To Assemble the Sandwiches – Warm the flatbreads for a few minutes in a 350 degrees oven. In the center of each flatbread, place a generous mound of the braised beef. Drizzle the beef with warm queso. Top with the corn salsa and slices of fresh avocado.

Makes 4-6 Sandwiches

Pasta with Ham and Mushrooms in a Creamy Spinach Ricotta Sauce

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If you celebrate Easter, it’s likely that come Sunday, you may find yourself with an excess of boiled eggs, some ham, and maybe even some candy. With that in mind, I’ve gathered up a few tasty ideas on how to make delicious use of those leftovers, including a brand new, super-simple recipe for pasta with ham and mushrooms in a creamy, cheesy spinach ricotta sauce.

What to do with Leftover Boiled Eggs…

Creole Deviled Eggs

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Deviled Egg Salad

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Pasta with Bacon, Eggs, and Spinach

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What to do with Leftover Candy…

Cadbury Creme Crepes

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What to do with Leftover Ham…

Ham and Corn Chowder

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Grilled Peach and Prosciutto Salad with Creamy BBQ Dressing (use sliced ham in place of prosciutto)

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Grilled Brie, Prosciutto and Apricot Sandwiches (use ham in place of prosciutto)

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Chicken Cordon Bleu Panini

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Pasta with Ham and Mushrooms in a Creamy Spinach Ricotta Sauce

Ingredients

  • 1-2 tablespoons olive oil, plus more if necessary
  • 1/2 medium onion, finely diced
  • 1 teaspoon garlic, minced
  • 2 cups baby bella mushrooms, sliced
  • 2 cups ricotta cheese
  • 1 1/2 cups milk
  • 1 cup parmesan cheese, grated
  • 1 6-ounce bag baby spinach leaves, chopped
  • 2 cups leftover ham, diced
  • Salt and pepper, to taste
  • 1 pound pasta, cooked al dente
  • Additional parmesan cheese and crushed red pepper, for garnish

Directions

Heat the olive oil in a large pan over medium heat. Add the mushrooms. Cook for 7-10 minutes until tender and lightly caramelized. Remove the mushrooms from the pan and set aside. Add a touch more olive oil to the pan, if necessary, then add the onion. Cook for 5-7 minutes until tender and golden. Add the garlic and cook for another 1-2 minutes. Add the ricotta cheese, milk, and parmesan cheese. Cook for a few minutes, stirring frequently, until hot and well blended. Add the mushrooms, ham and spinach. Gently simmer for a few minutes until the spinach is wilted. Taste and season with salt and pepper, as desired. Pour the sauce over cooked pasta and toss to combine. Garnish with crushed red pepper and additional parmesan cheese, if desired.

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Thanksgiving Inspiration

I learned something interesting about myself this week – I do not like corn bread stuffing. I love corn, corn muffins, corn bread, and corn fritters. I eat a ridiculous amount of corn when it’s in season. I even once made a sweet corn ice cream. But I do not like corn bread stuffing.

I guess it comes down to what you’re raised with – sort of how some families are the Crest kind of people and some families are the Colgate kind. Some families are loyal to Miracle Whip, while others will only use mayonnaise. Some families have corn bread stuffing at Thanksgiving and some families have white bread stuffing. Our family was always a Crest, mayonnaise, and white bread stuffing sort of family.

The four things I am most thankful for.

I didn’t realize how ingrained this inclination towards white bread stuffing was until I set about preparing a corn bread stuffing earlier this week. It should’ve been delicious, with crispy bits of bacon, tender dates, shallots, and celery. It was supposed to be a new recipe to feature in this post about Thanksgiving ideas. But I didn’t like it. I can’t even tell you if it was good or not, as far as corn bread stuffings go. I am just a white bread stuffing girl through and through and I couldn’t wrap my taste buds or my heart around that corn bread stuffing. I’m not sharing the recipe.

But I am going to share this round-up of wonderful, tried and true Thanksgiving ideas, in plenty of time to add them to your Thanksgiving menu…

Give thanks for good food, friends.

APPETIZERS

Cranberry Chipotle Meatballs

Corn and Bacon Fritters with Smoked Salmon

Bacon-Wrapped Dates stuffed with Bleu Cheese

THE MAIN EVENT

Herb-Roasted Turkey Breast with Pan Gravy (and tips for roasting a whole turkey)

Bacon and Cider Braised Turkey Drumsticks (and garlicky creamed spinach)

Spiced Sweet Potato Puree with Pecan Streusel

Sausage, Apple, and Leek Stuffing

Cranberry-Orange Sauce

Green Beans Almondine

Roasted Brussels Sprouts with Bacon and Walnuts

Hot Doughy Buns

DESSERTS

Chocolate Pecan Pie

Pumpkin Coconut Pie

A Few Variations on Apple Pie (in an all butter pie crust)

Caramel Apple Cake

Turkey-Shaped Sugar Cookies

Caramel Apple Tartlets

Spiced Mango Upside Down Cake

Cannoli Cheesecake

Chicken Cordon Bleu Panini

boy, n.
1. noise with dirt on it
 

Daylight savings time has done a number on my noisy boys’ sleep schedules. They’ve always been early risers, but now we’re talking about 4:30 in the morning early. And they don’t wake slowly. They wake with the force of a jack-in-the-box that someone has been cranking all night long. It’s startling…even when you know it’s coming.

And they’re loud; so incredibly loud. I can’t even begin to put words to the kinds of noises which come from their little bodies. As they come barging into our room making all manners of inexplicable noises, I bury my head under my pillow and wonder why little boys don’t come with volume controls.

But even as I’m hoarsely grumbling ‘go away’, I’m reminded to be thankful for all of that predawn noise; that noise which means we have three healthy, active little boys to be making it. In a month of thanks giving, I am thankful for that.

Thursday nights are crazy nights for our noisy little family. For the few hours preceding the boys’ bedtime, it’s a revolving door of activity. The boys have ninja training (karate class) right about the time we’d normally be eating dinner, so we eat early. My husband gets home from work shortly after we return, then runs off to rock and roll training (band practice) just after the boys get to bed. At that point, I curl up onto the couch for my extremely informal sommelier training (glass of red).

So, everyone eats dinner in a rush and at a different time on Thursdays, making it essential that Thursday night dinners are simple and easy to reheat. This satisfying chicken cordon bleu panini fits the bill perfectly! Breaded chicken breasts are sliced and combined with salty prosciutto and a creamy gruyere sauce, then pressed together, wrapped in foil, and heated until it’s hot and melty. Every part of this sandwich can be made ahead of time (even the night before). Best yet, it can be wrapped in individual portions, which are ready to pop in the oven whenever your future ninja, rockstar, or sommelier gets hungry!

Today’s Focus on Technique – Bechamel Sauce

A bechamel sauce is one of the five French ‘mother sauces’, which means that it is a base sauce from which many variations can be made. Bechamel sauce is a simple white sauce made with a combination of roux (butter and flour) and milk. It’s typically seasoned with salt, pepper, and a pinch of nutmeg. Bechamel sauces can be made thinner or thicker by varying the amount of roux used in the sauce. A basic bechamel can be seasoned in a multitude of ways and used in lasagna, as the base of a cheese (mornay) sauce for macaroni and cheese, or as the start of a creamy soup.

The process of making a bechamel is simple. Combine equal parts butter and flour in a pan over medium heat, whisking constantly for a minute or two to remove some of that raw flour taste. Gradually add milk to the roux, whisking constantly. (Ideally, the milk should be warm or hot when it’s added to the roux, though I’ll admit that I rarely warm the milk and have never had a problem.) Whisk until well combined. Bring the mixture to a simmer. Cook for a few minutes, whisking constantly, until the milk is thickened. Season with salt, pepper, and nutmeg.

*1 tablespoon each of butter and flour to 1 cup of milk will produce a thin bechamel which makes a good base for a cheese sauce. Use 2-3 tablespoons each of butter and flour to 1 cup of milk for a thicker sauce.

Chicken Cordon Bleu Panini

Ingredients

  • 1 loaf of wide, flat crusty bread (such as ciabatta)
  • 1 pound boneless, skinless chicken breasts
  • 2 eggs, lightly beaten
  • 1 1/2 cups seasoned bread crumbs
  • Olive or vegetable oil
  • 3-4 ounces prosciutto (or ham)
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon garlic
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • 1/2 cup gruyere (or other swiss-style cheese), shredded
  • Salt and pepper
  • Pinch of nutmeg

Directions

For the chicken: Preheat oven to 375 degrees. Dip the chicken breasts in the beaten eggs, then press into the bread crumbs, until well coated. Heat a thin layer of oil in a fry pan over medium/medium-high heat. Cook the chicken for 2-3 minutes on each side, until golden brown. Transfer the chicken to a baking sheet. Place in the oven, until cooked through. (Chicken is fully cooked at 165 degrees. Cooking time will vary based on thickness of the chicken breasts and how well they’re cooked during the browning step. Mine took about 13 minutes in the oven.) *The chicken can be made ahead and refrigerated.

For the sauce: Melt the butter in a pan over medium heat. Add the garlic. Cook for a few seconds, being careful not to burn. Add the flour. Whisk to combine. Cook for a minute. Gradually add the milk, whisking constantly to combine. Bring the mixture to a simmer. Cook for a minute or two, until thickened. Reduce the heat. Add the cheese and whisk until melted. Season with a pinch of nutmeg and salt and pepper, to taste. *The sauce can be made ahead and refrigerated. It will thicken as it cools.

To assemble the sandwiches: Slice the loaf of bread in half. Spread a layer of sauce onto each half. Arrange the prosciutto in a thin layer on the bottom half. Slice the breaded chicken breasts into thin pieces. Arrange them on top of the prosciutto. Cover with the top half. Tightly wrap the sandwich in foil, pressing down to flatten the sandwich. If desired, you can pre-cut the sandwich and wrap in individual servings. Bake in a 375 degrees oven for about 20 minutes until hot and melty. *The entire sandwich can be made ahead of time. If cooking from cold, allow for extra cooking time.

Barbecue Bacon Mango Pizza

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The sun is barely risen. I’m lying in bed and I can feel sweet warm breath rhythmically hitting my face. I slowly open my eyes and find myself nose to nose with Lucas, my three-year-old, who climbs into bed with me each morning. I put my arms around him, then close my eyes and pretend to be asleep. He plays with one of my earrings, trying to remove the small silver leaf from my ear. After a moment, he abandons the earring and begins running his tiny fingers over my eyebrows. Behind me, I can feel my five-year-old, Liam, trying to braid my excessively long hair. Lucas becomes bored with my eyebrows and begins trying to forcefully push my eyelids open. I roll over to face my Liam. Liam pushes his nose closer to mine and whispers, I love you, Mommy. I kiss his nose. The baby begins to peep through the monitor, wordlessly begging to join the family snuggle time. My husband rolls out of bed to grab the baby. Once in our bedroom, our sweet baby James crawls over his brothers to get on top of me. He puts his wide open mouth onto my cheek. I think it’s a kiss. A very sloppy kiss. Then he tries to jam his finger into my mouth to touch my teeth. I rouse myself then, to bring the boys downstairs for breakfast before my little amateur dentist gets too aggressive.

I’ve come to realize that I belong to my children as much as they belong to me. We belong to each other. It’s a thoroughly symbiotic relationship.

More than anything, I want my family to feel loved in the same way they so generously give their love to me. And one of the ways that I show my love is through fresh and delicious food, carefully crafted into delicious meals we can enjoy as a family, like this barbecue bacon mango pizza. This pizza is inspired by one of the recipes provided by The National Mango Board in a booklet they sent along with a shipment of beautiful ripe mangos. It instantly reminded me of a sweet and savory Hawaiian pizza, only substituting the ham for bacon and the pineapple for mango. Genius. Only I took that idea a little further by coming up with a homemade mango barbecue sauce, rather than slathering on something store-bought.

Though unplanned, the preparation of this pizza became a family affair. Small noses came running at the scent of bacon. Small hands stole said bacon. Small mouths gobbled up an entire mango before I had a moment to protest. We dubbed the afternoon Mangofest. There were tears when the last of the mango had been devoured, but smiles returned once this pizza was presented. Definitely a family pleaser! Best yet, the recipe for the barbecue sauce will make more than you need for the pizza…perfect for grilled mango barbecue chicken breasts the next day!!

Barbecue Bacon Mango Pizza

Ingredients

For the mango barbecue sauce

  • 1 tablespoon olive oil
  • 1/2 small red onion, chopped
  • 1 1/2 teaspoons garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 1/2 cups fresh mango puree (2 medium mangos should do the trick)
  • 4 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper (plus more, if desired)
  • Salt (optional), as desired

For the pizza

  • 1 12″ pizza crust
  • 1/2 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 mango, chopped*
  • 6-8 slices bacon, cooked and chopped
  • 3/4 cup mozzarella cheese, shredded
  • Fresh parsley, chopped

* Click HERE to see my photo guide on how to chop a mango.

Directions

To prepare the mango barbecue sauce: Heat the olive oil in a large pan over medium/medium-low heat. Add the onion and cook for 5-7 minutes until tender and translucent. Add the garlic and cook for another minute or two. Add all other barbecue sauce ingredients and stir to combine. Bring to a very gentle simmer, then reduce the heat to low and simmer for about 25 minutes, stirring occasionally to prevent burning. Allow the sauce to cool, then use a food processor or blender to puree until smooth. Taste the sauce and adjust seasoning as desired. Refrigerate until using.*

To prepare the pizza: Heat the oil in a small pan over medium/medium-low heat. Add the onion. Cook for about 15 minutes, stirring frequently to prevent burning, until the onions are tender, sweet, and lightly golden. Spread a thin layer of the sauce (approximately 1/2 cup) over the pizza crust. Scatter most of the bacon, mango, and onions over the sauce. Top with the shredded cheese. Scatter the remaining bacon, mango, onions, and parsley on top. Bake in a 400 degrees oven for about 12-15 minutes, until hot and melty.

*The barbecue sauce recipe will produce more sauce than is necessary for the pizza. You can use the sauce as you might use any barbecue sauce on grilled chicken, ribs, shrimp… It would also freeze nicely for later use.

Grilled Chicken Tikka Masala Pizza

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Anyone following all of this crazy zombie apocalypse ‘news’ popping up?? There’s some seriously wacky stuff going on out there.  I’ve seen enough zombie movies to know that this is always how it begins…a few random incidents which are brushed off as isolated events with some logical cause. The public is urged not to panic and then all h.e.double hockey sticks breaks loose. (Being told not to panic is a sure sign that it’s time to panic.) And honestly, though I’m inclined to believe that all of this has more to do with dangerous mind-altering drugs than a zombie armageddon, I’m not sure that brings me any peace of mind.

Did ya know that the CDC’s website has a section on zombie preparedness?? I kid you not. I’m pretty sure it’s a tongue-in-cheek, fun way to educate about general disaster readiness. Or is it???

Personally, I learned everything I need to know from the educational zombie comedy, Zombieland.

Zombie Survival Rule #1: Cardio

Good thing I’ve been running again. And it feels so good. I’d been struggling to get back to a regular running routine ever since having my baby 15 months ago and it’s been an uphill battle, both literally and figuratively. My progress had been dreadfully slow. But, the baby weaned from nursing almost two months ago and my running progress has accelerated ever since. Guess I didn’t realize the toll it was taking on my body. It feels good to get out there for my runs and I’ll be ready when the zombies…errr, I mean bath salt crazies…start chasing me down. (I’m joking…mostly.)

The other benefit of running is that it affords me a little more wiggle room in my dietary choices, so I can afford to enjoy a few indulgences. Ok, my running/indulgence balance is admittedly still a bit off, but it’s getting closer. This grilled chicken tikka masala is one of those indulgences that I think about when I’m running. This mouth-watering pizza combines one of my all-time favorite dishes, chicken tikka masala, with homemade garlicky grilled naan flatbread and a bit of melty mozzarella cheese. Seriously yummy and worth every second of heart-pounding cardio.

I’d like to tell you that this dish is a cinch to pull together, but that would be a lie. There is nothing inherently difficult about it, but between preparing the marinade, making the sauce, preparing the dough, grilling the chicken, grilling the naan, and then assembling and grilling the pizzas, this is a time consuming meal. But it is a labor of love. Definitely worth the time! Just save it for a sunny weekend day and get the whole family involved in the process!

To make things more manageable, you may want to plan to cook the meal in parts. The chicken can be marinated the night before. The sauce, the chicken, and the naan can all be made ahead of time and will hold well in the fridge for a day or two. You could even enjoy the meal as traditional chicken tikka masala with rice and naan one night and make the pizzas for leftovers the next day! However you decide to break it up, I think you’re going to enjoy this delicious meal!

Grilled Chicken Tikka Masala Pizza

Ingredients

For the Naan*

  • 1 packet dry active yeast
  • 1 cup warm water (about 110-115 degrees)
  • 1/8 cup sugar
  • 3/4 teaspoon salt
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 1 tablespoon garlic, minced
  • 4 cups flour (approximately)
  • 4 tablespoons butter, melted

For the Chicken

  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1 1/2 cups plain yogurt
  • 3 tablespoons garam masala
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 inch segment of fresh ginger, grated

For the Sauce

  • 3 tablespoon butter
  • 1 small onion, diced
  • 1 teaspoon garlic, minced
  • 1 1-2″ segment fresh ginger, grated
  • 2 small serrano peppers, seeds and ribs removed, diced
  • 1 1/2 tablespoons garam masala
  • 1 (29 ounce) can crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup heavy cream
  • 1/4-1/2 teaspoon cayenne (plus more, if desired)
  • 1 teaspoon salt (plus more, if desired)
For the Pizzas
  • 2 cups mozzarella cheese, shredded
  • Fresh parsley leaves, chopped

Directions

To prepare the chicken marinade: Combine all marinade ingredients in a container with a tight-fitting lid. Place the chicken thighs in the marinade and toss to evenly coat. Refrigerate and allow the chicken to marinade for at least six hours or overnight.

To grill the chicken: Wipe the grill with a bit of vegetable oil to help prevent sticking. Preheat grill to medium heat. Shake the excess marinade off of the chicken and place it on the preheated grill. Cook the chicken for about 7-10 minutes on each side. (Cooking time will depend on the thickness of the chicken. The chicken is fully cooked when it has reached an internal temperature of 165 degrees.) Allow the chicken to cool, then cut into small pieces. Refrigerate until using.

To make the naan: Stir together the yeast and warm water. Allow to rest for about 10 minutes. Stir in the sugar, salt, milk, garlic and egg. Add the flour 1 cup at a time, stirring and kneading for several minutes until a soft dough forms. (Add the flour slowly towards the end, since the quantity of flour will vary. The dough should be slightly sticky, but manageable. If the dough is too dry, add little bits of water or milk. If the dough is too wet, add small quantities of additional flour.) Place the dough in a lightly oiled bowl. Cover with a slightly damp towel and allow it to rest at room temperature for 1-2 hours, until it has doubled in size. Then, divide the risen dough into 12 equal balls of dough. Place the balls on a lightly oiled baking sheet. Cover with the towel and allow to rest at room temperature for about 30 minutes. Preheat your grill to medium heat. Prepare a work station near your grill with a rolling pin, cutting board, and flour. Lightly scatter the flour over the cutting board. One at a time, roll each ball of dough into a flat round, then gently stretch the dough into a soft teardrop shape. Place the dough directly onto the grill and cook for about a minute on each side. It will begin to puff slightly when it is done. Remove from the grill and brush with melted butter.

To make the sauce: Melt butter in a saucepan over medium heat. Add the onions, garlic, ginger, and serrano peppers. Cook for about 5 minutes, stirring frequently, until the onion is translucent. Add the garam masala, stir, and cook for another minute. Add the crushed tomatoes, tomato paste, salt, and cayenne pepper. Stir to combine. Continue cooking until heated through, stirring frequently. Reduce the heat and add the cream. Taste and adjust seasoning with additional salt and cayenne pepper, as desired.

To assemble the pizzas: Spread a layer of sauce onto each piece of naan. Scatter some of the chicken over each naan. Sprinkle each pizza with a bit of the mozzarella cheese. Garnish with fresh parsley. Heat the pizzas on the grill or in a 350 degree oven until the cheese is melty and all components are heated through (about 8-10 minutes).

*Recipe for naan adapted from the recipe found HERE.

Makes 10-12 small individual pizzas

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