Chicken Tikka Masala

Quick reference for this Cook's Country recipe, however, it often reflects as being behind a pay wall, in which case, this link should work instead.

Super Easy Boo-Proof Bread

1 Tbs active dry yeast

1 ½ cup lukewarm water

5 Tbs (100 g) orange blossom honey

2 ½ Tbs (34 g) vegetable oil

½ Tsp salt

2 ½ cups (386 g) whole wheat flour

Approx. ¾ cups (100 g) unbleached bread flour

Combine the yeast, oil, and honey with the lukewarm water until yeast is dissolved.  Let stand 5 minutes, until yeast activity (foaming) is observed.

Combine the whole wheat flour and the liquid mixture in the mixing bowl.  Using dough attachment, mix on lowest speed for 2 minutes.  If you are mixing by hand, knead the ingredients for 5 minutes to combine thoroughly.  Add salt and half of the bread flour.  Mix or knead for a few more minutes and assess if mixture needs more flour.  Dough should hold together and be moist but not sticky.  If it is crumbly and pulling apart, dough is too dry; add 1 Tbs water at a time until desired consistency is achieved.  

Form dough into a ball, and set aside in a lightly greased bowl and cover with slightly dampened towel.  Let dough rest in warm space for at least 2 hours.

Preheat oven to 375^o.  Line two cookie sheets with parchment paper.  Divide dough into four pieces and form into small discs and place on cookie sheet.  Sprinkle some reserved bread flour onto discs. 

Place in oven and bake approximately 15-18 minutes or until done.  After baking, cool on wire racks.  Bread may be frozen if stored in freezer bag.

The Magical Made-Up Chicken Soup

1 to 1.5 pounds frozen seasoning blend (onions and bell peppers)
1 bag matchstick carrots
Quart of chicken stock (kitchen basics, preferably)
White wine
2 Chicken bouillon cubes
3-4 chopped chicken breasts (or 1 rot. chicken)
3 bay leaves (optional)
Salt and black pepper 
1 tbsp turmeric
1 tbsp garlic powder
1 tbsp onion powder
(optional: cayenne, curry)
Good sprinkle of italian seasoning 
3 cups half and half (can be substituted with other options)
Pasta of choice (optional)


Saute seasoning blend and carrots for a few minutes with butter and olive oil. Stir in chicken stock, some white wine, and 2 bouillon cubes. Add chicken, bay leaves, and seasonings. Simmer for awhile, remove from heat, and had 3 cubs of half half at the end, stirring quickly to incorporate. Serve with pasta, as desired. 


We have also confirmed the soup is similarly delicious with coconut milk instead of half and half, which makes it a good dairy free option if necessary!

Spaghetti Sauce

Again, this was originally just sent as a text block of directions. However, it is quite effective. 

Pound or so of ground beef or pork or sausage. Brown with onion and drain fat. Add a can of Hunt's tomato purée. And a can of petite diced tomatoes. And a packet of McKenzie spaghetti sauce mix (with gravy mixes, etc.) Add some garlic powder, a sprinkle of salt, and pepper. Simmer for a few minutes.

Marcus's Meatloaf

1.5 lb pork

1.5 lb ground beef

2 diced onion

2 packets onion soup

3 eggs

Small can evaporated milk

Black pepper

Worcestershire - good splash

PJ's seasoning

That's all that I was sent when I asked for a recipe. Combine, put in a pan, and cook relatively hot until it is done. 

Chicken and Wild Rice Casserole, Perfected.

This is a modification of the existing recipe on the blog, but somehow this is a little lighter while still being just as delicious!

1 rotisserie chicken, deboned

2 4.3 ounce boxes of wild rice (I use rice a roni), prepared to packet direction

1 onion finely chopped

2-3 celery sticks, finely chopped (optional)

1 can cream of celery soup

1 bag of frozen, chopped broccoli, lightly steamed

1 LARGE bag frozen chopped spinach

1/2 cup chicken stock, as needed for moisture

3/4 cup of shredded swiss and guyere (my grocery has a bag of this)

3/4 cup of shredded cheddar

Combine prepared rice & chicken. Saute onion & celery in butter and/or olive oil for several minutes, then add to rice mixture. Stir in chicken stock, soup, swiss and guyere, spinach, & broccoli. Top with cheddar. Pour into a 9X13 pan and bake at 350 degrees for about 30 minutes, or until bubbly.