Honey Mustard Sauce

1 cup mayonnaise
1/3 cup Dijon mustard
2 tablespoons mild honey
1/4 teaspoon salt





Stir together all ingredients in a bowl until combined well. Chill until ready to serve.

9/2009 - Gourmet

Tomatillo Sauce

1 1/4 pounds tomatillos, husked
2/3 cup chicken stock or canned low-salt broth
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops
1 large jalapeño chili, sliced





Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

9/2009 - Bon Appétit

Squash Enchiladas with Tomatillo Sauce

2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Sour cream
1/3 cup chopped pitted black olives (optional)
Tomatillo Sauce





Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.

Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.

Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)

Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.

9/2009 - Bon Appétit

Bobby’s Baked Chicken with Dijon and Lime

1 (3 1/2 lb) chicken, cut into 8 pieces
3 tablespoon Dijon Mustard
1 tablespoon Mayonnaise
1 Garlic Clove, minced
Finely grated zest and freshly squeezed juice of 1 Lime
3/4 teaspoon pepper
Salt to taste
Chopped parsley to garnish





Preheat the oven to 400. Rinse the chicken and pat dry. In a bowl, whisk together the mustard, mayo, garlic, lime zest and juice and pepper. Season the chicken generously with salt. Pour the mustard-mayo mixture over the chicken, tossing well to coat. In a large baking pan, arrange the chicken in a single layer. Bake until it is cooked through; breasts take about 30 minutes and legs will need 5 to 10 minutes more. Serve the chicken with pan juices drizzled over top and garnished with chopped parsley.

2009 – Paula Dean Family Cookbook

Indian-Spiced Chicken and Spinach

2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 jalapeño peppers, seeds and ribs removed, minced
1/2 cup canned crushed tomatoes, drained
1/2 cup heavy cream
1 cinnamon stick
1 1/2 cups water
2 10-ounce packages frozen chopped spinach, thawed
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 3 pieces each




In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapeños and tomatoes. Add the cream, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.

Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.

9/2009 - Food and Wine

Vegetable Tikka Masala

1 cup Plain Yogurt
1 Lemon, juiced
Ginger root, 1 inch chopped
2 Onions, chopped
3 Garlic cloves, chopped
1-1/2 tsp. Turmeric Powder
1 tsp. Cinnamon powder
1 tsp. Red chilli powder
2 tsp. Coriander powder
2 tbsp. Butter or ghee
Fresh Vegetables (Suggested: Mushrooms, peas, carrots, cauliflower, potato. Can use other vegetables too) 2 cups
20 Cardomom pods
1/2 cup Coriander leave
Salt and pepper to taste





Combine the yoghurt and chopped ginger, garlic and onions into a blender. Blend until smooth.Then add the lemon juice, salt and Pepper. Lightly mix. Next, add the spices but stopping before you get to the cardomom pods. Blend all the spices until nicely mixed. Add a few of the fresh coriander leaves and again mix until lightly blended. (At this stage this will smell fantastic). Add the butter or clarified butter to a pre-heated slow cooker or large pot. Melt until the butter or clarified butter starts slightly bubbling. Add blended ingredients. Take the cardomom pods and add to the sauce. Cardomom pods have a sharp taste and could surprise you with a sudden zingy flavor during the meal. To avoid that, powder these pods before adding them to the sauce. Add the two cups of vegetables and mix lightly. Add the rest of the Coriander leaves. If cooking in a slow cooker, set to "low" and leave for about 6 hours. If using the pot to cook, keep on low heat until the mixture bubbles and the vegetables are to your liking.

Serve hot with rice and naan bread