Brown Butter Sauce

 This meal is so quick to put together you won't believe it!! It's a gourmet meal that if you went out and ordered it, it would costs you around $14.99 plus.  But you can make it at home for a fraction of the cost!

• 2 packages of premade butternut squash ravioli, cooked according to package directions
• 1/4 cup butter
• 1 cup heavy cream
• 1 Tbsp Chopped Sage (FRESH is best)
• 1/4 cup Parmesan Cheese
• 1/2 tsp cinnamon
• 1/2 tsp salt (optional)
• 1/4 tsp black pepper
• 1 Tbsp Parsley (Optional)
• 1/2 cup chopped walnuts, toasted

1. Melt the butter in a large skilled heated on medium heat.  Continue to cook the butter until becomes a golden brown color, about 5-8 minutes (watch very carefully as this can turn burnt very quickly).  Add the cream and sage and simmer for about a minute.
2. Add Parmesan Cheese, Cinnamon, Salt, Pepper and Parsley.  Simmer for another minute.  Add raviolis and let heat for another minute or two.
3. Plate and sprinkle with toasted walnuts and extra parmesan cheese.

*I have used butternut squash ravioli and pumpkin ravioli and they both taste amazing! This is a great fall combination!

Butter Chicken

 Ingredients:

For the Chicken Marinade:

• 2 chicken breasts cut into bite-size pieces
• 1/2 cup plain yogurt, greek or regular
• 1-1/2 TBSP Garlic
• 1 TBSP ginger
• 2 tsp Garam Marsala
• 1 tsp Tumeric
• 1 tsp Cumin
• 1 tsp Chili Powder

In a bowl, combine yogurt and all the spices together. Add chicken pieces and stir till it's all covered.  Let marinate overnight!

For the Sauce:

• 1 Tbsp Olive Oil
• 2 Tbsp Butter, separated
• 1/2 cup onion chopped finely
• 2 Tbsp Ginger
• 2 Tbsp Garlic
• 2 tsp Garam Marsala
• 1 tsp Chili Powder
• 2 tsp Cumin
• 1/2 tsp ground Cayenne Pepper
• 2 Tbsp Tomato Paste
• 16 oz Tomato Sauce
• 2 Tbsp sugar
• 2 Cups Half and Half Cream
• 2 Tbsp Butter

1. Heat oil and 1 Tbsp butter in a  large skillet over medium-high heat.  When sizzling, add chicken pieces in batches so you are making sure not to crowd the pan.  Fry until browned for only 2 minutes on each side.  Set aside and keep warm in a low-temperature oven.  
2. Add another Tablespoon of butter to the same pan.  Fry the onion until they start to sweat (about 4 minutes ) while scraping up any browned bits stuck on the bottom of the pan.
3. Add garlic and ginger and saute for 1 minute until fragrant, then add Garam Marsala, Chili Powder, Cumin, and Ground Cayenne Pepper.  Let cook for about 20 seconds until fragrant, while stirring occasionally.
4. Add Tomato Sauce, Sugar, and Half and Half. 
5. Add Chicken with the juices back into the pan.
6. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red color.  Add 2 Tbsp butter at the end and let simmer for another 5-10 minutes. 
7. Enjoy!!!

Cinnamon Butter

This recipe tastes almost like the stuff at Texas Roadhouse.  You can adjust the cinnamon to your liking.  

• 1 stick butter, softened
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 tsp cinnamon

1. Place all of the ingredients in a mixing bowl; beat with an electric mixer until combined and smooth.
2. Scrape down the sides of the bowl with a spatula and beat again until perfectly light and fluffy.

Copycat Texas Roadhouse Rolls

 I have tried numerous recipes for these rolls and really believe this is the best one.

• 1 ¼ cup Milk
• 1 teaspoon salt
• 3 Tablespoons melted butter
• 1 large Egg, at room temperature
• ¼ cup Honey
• 4 cups of all-purpose Flour, or Bread Flour
• 2 ¼ teaspoon Active Dry Yeast, or 1 packet

1. Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
2. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
3. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. Gradually add the remaining 2 cups of flour and mix until a dough has formed.
4. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
5. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
6. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
7. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes until doubled in size.
8. Preheat the oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
9. Melt 1 Tablespoon of butter and brush the top of the rolls.
10. Serve with Copycat Texas Roadhouse Butter.

Buttermilk Biscuits

Making homemade biscuits is something I have tried and tried.  I figured out bread and yeast products but biscuits are a whole different ballgame.  I have tried at least 20 different recipes and what I have come up with is a variety of different recipes and combined them till I found one that I really enjoyed.  They used to come out like hockey pucks but have finally gotten to wear they rise are perfectly flaky.

• 2-1/2 cups All Purpose Flour
• 2 Tbsps. Baking Powder
• 1 tsp salt
• 1/2 cup COLD butter
• 1 cup COLD buttermilk
• 2 tsps. honey or sugar

1. Preheat oven to 425.
2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined.
3. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.
4. Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly.
5. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.
6. Fold the left side into the middle, then the right side. (See process shots.)
7. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
8. Form into a 10 x 7 inch triangle about 1-inch thick.
9. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising. Lightly flour the inside of the cutter in between. I like to store them in the fridge as I cut them to prevent them from getting too warm.
10. Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total.
11. Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet.
12. Bake for 15 minutes or until the tops are golden brown.
13. Combine the honey and melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°.
14. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

Rotini Salad

This is one of my favorite pasta salad recipes.  I love love the dressing on this pasta.  It reminds me way back in the day when we used to have get-togethers or Sunday suppers.  I believe my aunt's used to make this. Have you ever had this recipe?

• 1 lb rotini cooked, drained, and chilled
• 1 large green pepper, diced
• 1 chopped onion
• 3 carrots, peeled and grated
• 1 can sweetened condensed milk
• 1 cup sugar
• 1/2 tsp salt
• 3/4 cup vinegar
• 1-1/2 cup mayonnaise

Mix thoroughly the milk, sugar, salt, vinegar, and mayonnaise.   Pour over tossed vegetables and rotini.  Toss to coat.  Chill before serving.  Best if chilled 2 days before serving.

Naan Bread

Ingredients:

•  ¼ cup warm water - about 110°
• 2 tsp sugar
• 1½ tsp active dry yeast, or instant yeast
• ¾ cup warm milk
• ¾ cup plain yogurt
• ¼ cup olive oil
• 1 tsp baking powder
• 1 tsp salt
• 4 cups all-purpose flour, plus extra for dusting

Directions:

1. Combine the warm water and sugar in a large mixing bowl and stir until the sugar is dissolved. Sprinkle in the yeast over the top and let sit for 5 minutes, until foamy.
2. Add in the warm milk, yogurt, olive oil, baking powder, salt, and all-purpose flour. Combine with your hands or a sturdy wooden spoon until the dough ball forms. Turn out onto a lightly floured surface and knead the dough for 3 to 5 minutes, until smooth and elastic.
3. Coat the mixing bowl with olive oil, add the dough ball back to the bowl, and cover. Let sit in a warm location for about 1 hour, until the dough is double in size.
4. Divide the risen dough into 10 equal wedges and then roll into an elongated circle (oval shape), about ¼" to ⅛" thin.
5. Heat a large cast-iron skillet over medium-high heat and coat it with oil. Once the pan is nice and hot, you may want to reduce the heat so you don't scorch the bread.
6. Add the rolled-out dough to the pan, and let it cook for about 30 to 60 seconds until bubbles start to form. Flip over and cook for an additional 30 to 60 seconds, until the bread, is browned and cooked through.
7. Remove the naan bread from the skillet, brush with butter and sprinkle with Tastefully Simple Garlic, Garlic.