Indian Dinner : Tandoori Chicken, Bombay Potatoes, and Garlic Naan

For our first date Philip took me to one of my favorite restaurants at the time, India Palace. It was his first time to eat Indian and even though he wasn’t immediately a fan of Indian food I eventually won him over and now we eat it pretty often. This is one of our favorite versions of an Indian dinner : grill Tandoori Chicken, Bombay potatoes, garlic naan, and basmati rice.

For the chicken we use a premade Tandoori paste that you mix with plain yogurt. When mixed you marinate the chicken in the mixture for 4-6 hours in the fridge. We then grill until tender. Easy peasy. The other dishes are just as easy, they just take a few minutes of prepping earlier in the day. I prep the side dishes when I start marinating the chicken.

First up, the garlic naan bread :


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I prefer to use a rolling pin to flatten the dough. I’ve done it by hand and I can’t seem to get it thin enough when hand pressing.

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Finished naan.

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Prep takes just a few minutes on the potatoes and then they finish in the crock pot.

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They are super tender and full of flavor when finished!

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And a completed dinner. I serve over a lime, cilantro basmati rice that I prepare in a rice cooker. Over all the dinner takes about 40 minutes of hands on cooking and the fullness of the flavor is perfect!

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Kenney Family Fudge Pie

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A couple weeks ago Philip and I spent some time with his Mamaw. During our visits with her she shared with me some of the family recipes that she loved to make and now loves having made for her. She is suffering from Parkinson’s disease and now lives with Philip’s parents. Because of the progression of the disease she is unable to cook and bake like she used to. She has a major sweet tooth (even though her doctor has told her to lay off the chocolate, she still hides it in her room 🙂 ) and I wanted to make her a little something special.

This pie recipe has always been one of her favorites as well as Philip’s. After I made it Philip talked about how the first bite of it brought back countless family holiday memories as this pie was serves at all the gatherings. It amazes me how flavors can be such strong triggers for memories!

While the pie taste amazing it is super easy to make and most the ingredients you will have on hand in the pantry. Within two weeks I made the pie three times and mixed it up a little here and there. To continue on my bourbon kick I swapped the vanilla out for bourbon once and it really lifted the chocolate flavor! I also did half dark cocoa and half semi-sweet cocoa during one of the bakings. I personally prefer the dark cocoa and bourbon combination as my taste palette is preferring less super sweet things these days. I also dusted the top of the pie with powder sugar to give it a little extra something 🙂

What is super fun is this recipe is Philip’s great grandmother’s and the pie plate and pie slicer in the pictures were my grandmother’s. I really didn’t get into cooking/baking until the past year and I’m so glad that I have little bits of both our family’s history to use in my own kitchen.

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Peach Scones with Bourbon Glaze

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These peach scones were almost sinful! After having one and a half I insisted Philip take the rest of them to band practice so that they would not be sitting on our counter tempting me! This was actually my first attempt at scones and I was thrilled with the results. I loved how simple they were to make and the fact that I could whip them out while I took a lunch break from work.

I took a regular vanilla glaze and turned it into a bourbon glaze to mix it up a little. Like I said in my post about the Maple Bourbon peach pie, I’ve been experimenting with swapping out vanilla for bourbon in sweet recipes. If you don’t like cooking with alcohol you can always use vanilla but I’m loving the deeper flavor that bourbon offers over vanilla. If you are looking for a good bourbon to use for cooking I recommend Four Roses, yellow label. It isn’t crazy expensive but is slightly nicer than just a cooking or mixing bourbon. I know Julia Child was big on using nicer alcohols for cooking instead of traditional ones for cooking. The nicer bottles will yield better flavors overall, even if you don’t like alcohol it adds to the savory part of your palette. 🙂

For decorative purposes I did a second glaze that was just powdered sugar and whipping cream. This resulted in a pure white glaze that could be drizzled over the darker bourbon glaze and gives a contrasting color. Hope you enjoy!!

Peach Salsa Pork Tenderloin with Sweet Potatoes

[yumprint-recipe id=’2′]Oh buddy! This pork tenderloin recipe so pretty freaking awesome! We don’t eat a ton of pork because I’ve never managed to get it tender or juicy enough. I also don’t use the crock pot much as I’m terrified it will catch the house on fire if I just leave it on for hours… Well this attempt at a pork loin was spot on and it will definitely be happening again soon!

I got my tenderloin from Costco and it came in a pack of two. I thought when I opened one of the packages that it would be a single slice of meat but I was surprised to see two smaller pieces. I actually preferred the small cuts of meat and I froze the other package for another day. When I pulled the finish pork out of the crock pot it was so tender it was falling apart with just the touch of the fork. I definitely prefer a fall apart loin to one that requires a knife.

The juices from the peach salsa helped fill the meat with extra juices and the acid from salsa worked to tenderize the meat as it cooked. The peaches added just hint of sweetness that I felt was perfect. The sweet potatoes were perfectly cooked and even reheated nicely. Overall a super easy meal to fix but still felt full of flavor and wasn’t mushy like a lot of crock pot meals I’ve had.

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I servered the finished meal on a bed of basmati rice. I think the next time I might use a brown rice or a wild grain one. The basmati definitely was a great choice and made the whole meal feel more Indian, which we love!

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Flourless Chocolate Cake


One of the first desserts I ever baked from scratch (besides cookies) is this flourless chocolate cake. For my first job in high school I was a waitress at a little cafe in an antique store in Midtown. They had the best flourless cake and I probably ate my weight worth of this cake while working there. I figured it was a hard cake to make but turns out I was way wrong. I decided to try this recipe a couple years back when we thought I had a gluten intolerance. Turns out I can have gluten but this is still a favorite recipe around out house. This cake is definitely rich and dense and just a small piece is perfect for that chocolate craving.

Here is the recipe I use, found on Whole Foods’ website.


12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped (I like to use a mixture of unsweetened dark chocolate and semi-sweet chocolate to give a richer taste)
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cup sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract


Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Typically I make a single 9 in cake but for this evening I wanted to make mini cakes. I used 3 in springform pans and then stacked two mini cakes on top of one another to form these taller mini cakes. I also piped melted peanut butter into the shape of leaves and put them in the fridge to harden. I cooked the cakes for just 30 minutes since I reduced the pan size.


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The first image on the top of the post is a freshly glazed cake. You can tell from the other images the that glazes hardens when it is put in the fridge to chill.



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