Butter Chicken (murgh makhani)

Posted on August 22, 2025 by Sandy

Butter Chicken

We were in Uganda with friends at the Speke hotel restaurant and they specialized in Indian Cuisine when I first tried this great dish.  It is wonderful.  So many flavors,in it’s like a party in your mouth. 

I have loved it every since.  One of my boys is improving his backyard and lay pavers.  I whipped them up some lunch and delivered it since I knew they would be hungry.  I made it spicy, because the boys like it that way.

Awesome bite! Butter Chicken

2 pounds cut up chicken (I like chicken thighs)

Marinade:

2 cups yogurt, drained or sour cream

6 cloves garlic, puree

½ in fresh ginger, puree

2/3 tsp red chile powder or paprika

½ tsp cumin powder

½ tsp garam masala powder

A tiny pinch of red tandoori coloring (optional)

½ tsp salt

2 tsp lime juice

(Marinade the chicken at least 1 hour but best overnight)

 Makhani Sauce:

1 ½ pounds tomatoes, skinned, mashed

½ tsp kasuri methi (dried fenugreek leaves)

3 oz chilled butter

Few drops of vinegar

½ tsp garam masala

Salt

1 ½ ounces light cream

When ready to cook, heat oil in cast iron or heavy braising pot, add chicken with marinade and cook over low heat turning chicken until it is done.  

For sauce, in saucepan cook tomato pulp about  5 minutes until liquid has evaporated. Add chilled butter, paprika; after butter has melted cook for just 1 minute.

Taste, if it is not sour add a couple of drops of vinegar.  Add the kasuri methi (dried fenugreek leaves), garam masala, salt to taste.  After 30 seconds, add the cream.  The sauce is ready. 

Pour  into the skillet and  mix with the chicken. 

(You can prepare and cook the chicken ahead of time.  The Makhani sauce takes only 5-6 minutes to make, so wait until the last bit and serve immediately with rice.)

So good. Yum!

Plating with Tumeric Rice

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Divinity – Light and Fluffy

Posted on August 22, 2025 by Sandy

Wait until my sisters read this, it is bound to bring back memories for them.  Since there were 9 kids, and little money, much of our Christmas was baked, crafted and home sewn.   I remember one year mom was particularly stressed not to have enough money for a Christmas tree.  She scouted around the 10 acre parcel next door to us, and found tumbleweeds.  She stacked three high, painted them white and made the prettiest “snowman” ever.  It was genius.  My mom on the other hand, only wished she could give us more. So, she set about making candy. 

Divinity with Walnuts

Light and fluffy, divinity is a classic! It’s also a bit tempermental when the weather is hot and humid, so it is best to attempt divinity in low-humidity conditions. 

Double Divinity

(For pastel divinity – add 15 drops of food coloring to uncooked syrup)

2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/4 tsp. salt
2 egg whites
1 tsp. vanilla

1 cup chopped walnuts

Combine sugar, corn syrup, water and salt in heavy 2-qt saucepan.

Cook over medium heat, stirring constantly, until mixture comes to a boil. (If sugar crystals form on side of pan, wipe them off.)

Reduce heat and cook without stirring until temperature reaches firm ball stage (248°)

When candy mixture reaches 242°; beat egg whites until stiff but not dry. Cook candy mixture to 248° and slowly pour about half of it over egg whites, beating constantly with electric mixer and med. speed.

Continue to cook remaining syrup to the soft crack stage (272°).

Beating constantly, pour hot mixture, a tablespoon at a time, over egg white mixture, beating well after each addition. Continue beating until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. If mixture becomes too stiff for mixer, beat with wooden spoon.

Mix in vanilla.

Drop by teaspoon on waxed paper.

Divinity Fudge

Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.

Makes 27 drops or 1 1/2 pounds.

Chocolate Divinity

If you beat double divinity with electric mixer, add 2 squares melted unsweetened chocolate immediately after last addition of hot syrup: beat until mixture starts to lose its gloss. If you beat by hand, beat 5 minutes after last addition of hot syrup to egg white mixture and then add 2 squares melted unsweetened chocolate and beat until mixture holds its shape when dropped from a spoon.

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Mashed Potatoes with Black Walnut Oil

Posted on August 22, 2025 by Sandy

Basil Mashed Potatoes

Ingredients
6 baking potatoes, peeled, cut crosswise
7 tbs Black Walnut Oil
Choose a fresh herb and highlight it in your potatoes:
(basil, chives, thyme, garlic confit – all are wonderful)

Directions
Place potatoes in large pot. Cover with cold water. Boil over medium-high heat about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons black walnut oil and mash. Add your fresh chopped herbs. Drizzle with remaining tablespoon black walnut oil and serve.

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Smoked Fish – Shad, Trout or Salmon

Posted on August 22, 2025 by Sandy


Both my parents enjoyed fishing, but it was my Dad that built a small smoke house in the backyard. After a successful day of fishing, he would clean and fillet his catch and set about smoking the fish. I remember eating smoked shad as a kid. I loved the smoky, salty taste of the fish. He would serve me a piece of smoked shad fillet on a piece of newspaper and for a kid the best part was picking out all those bones with your fingers and eating the bits of meat.

Since we grew up near the San Joaquin Delta River, much of our fish was fresh water, but there were times I remember the whole house being awaken in the middle of the night when my parents would return home from a day fishing boat out of San Francisco, and everyone would be called upon to scale and clean fish. I loved those nights. My Mom and Dad would be in the best moods, and to see the bounty of fish was amazing. There were gunnysacks full of seafood. The boys would carry the sacks full of sea smells just outside the back porch where a light would be jeririgged. The sacks were poured out and the bounty that tumbled out was like opening a surprise package. Out popped many rock fish, crabs still alive from their journey. I think the other fishermen on the boat that didn’t want their fish, sent it home with my parents who were more than willing to accept this generousity with 9 kids at home.

I was probably 7 or 8 years old, and remember seeing my first LingCod, Red Snapper and playing with the crab and listening to my Mom’s warning to be careful about the pinchers. My Mother’s laughter was the best music during these years. While I do not have my Dad’s recipe for his brine, I did find an interesting one at HUNTER, ANGLER, GARDENER, COOK.

Oily fish are good smoked; along with Shad the largest of the herring family, don’t forget trout, salmon and tuna.

Awesome Bite Smoked Tuna!

BRINE 1 (30 minutes)
â– 1 cup kosher salt
â– 2 quarts water

BRINE (8 to 24 hours)
â– 1/2 cup salt
â– 2 quarts water
â– 1/2 cup maple syrup
â– 1 chopped onion
â– 3 smashed garlic cloves
â– Juice of a lemon
â– 1 tablespoon cracked black pepper
â– 1 tablespoon fennel seeds
â– 2-3 crushed dried hot chiles
â– 5 bay leaves
â– 2 cloves
â– 1 teaspoon crushed coriander seeds
1.Mix the first brine together and soak the shad fillets in it for 30 minutes, then drain.
2.Meanwhile, bring the second brine to a simmer, stir well to combine and turn off the heat. Set this in a drafty or cool place to chill it down fast.
3.When the second brine is cool, pour it over the shad and brine for 1-2 hours.
4.Drain and rinse off the fillets, then pat dry with a towel. Air dry in a drafty place — use a fan if need be — for 2-3 hours, or until the meat looks a bit shiny. This is an important step; you are creating a sort of a second skin called a pellicle that is necessary to seal the fillets. If you skip this step, you will have problems with the proteins leaking out from between the flakes of the meat, forming a white icky stuff that will need to be scraped off.
5.Smoke over hardwoods for 1-3 hours, depending on the heat. You want the shad to slowly collect smoke, and cook very slowly. Under no circumstances do you want the heat to get above 180 degrees.
6.Remove and let cool at room temperature before packing away in the fridge or freezer.

This is a great weekend project. The trout at Costco have been calling my name. I think they are heading for the smoker this weekend. Saltine crackers with a dollop of smoked shad salad, which might include diced onion, mayo, seasoning, lemon juice, and a pinch of chopped parsley. Sooo good! Awesome bite!

By the way, if you don’t have fresh smoked fish and have the craving, open a can of white albacore tuna for the salad above, but add a dash of smoke flavoring. I think I’ll go make some right now.

Thanks Dad for the great memories!

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Peanut Butter Cookies to make you go wild!

Posted on August 22, 2025 by Sandy

My son James’ favorite cookie in the whole world is peanut butter. If you want more peanut crunch, add more peanuts to your liking. Or if you love that chocolate and peanut taste together, add the chocolate chips. My only requirement of any cookie, is that it must be served with a tall, cold glass of milk. Then again, some cookies like ginger snaps are perfect in the morning with coffee. Enjoy.

1 cup butter

1 cup peanut butter

1 cup white sugar

1 cup brown sugar

3 eggs

2 cups flour

1 tsp baking soda

1 6 ox package of chocolate chip pieces (optional)

1/2 cup chopped roasted peanuts

Cream butter and sugars, add eggs, one at a time.  Combine dry ingredients, add flour mixture bit by bit.  Stir in Peanuts and Chocolate Chips if you are using.

Drop by teaspoon onto parchment paper on cookie sheet and flatten with glass or back of spoon or fork to get the trademark slashes of a peanut butter cookie.
Bake for 15-20 minutees.

Variations:  Instead of adding Chocolate chips and peanuts, substitute broken pieces of candy bars.

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Guacamole

Posted on August 22, 2025 by Sandy

Fresh Avocado

2 medium avocados, peelled and pitted

juice of 1/2 lime

1 medium tomato, peeled, seeded and chopped

1 small onion, chopped

1 garlic clove, minced

1-2 T cilantro

1-2 jalapeno peppers, seeded and chopped finely

1/4 tsp ground cumin

Salt to taste

Mash avocados with a fork, Add the lime juice. Stir in remaining ingredients. Jalapenos add a bit at a time – 2 will be fairly hot – so add until spicy enough for your taste. 

Chunky Guacamole Dip

If you have made Pico de Gallo, you can just add a some to the mashed avocados with lime and save a few steps.

Cover with plastic wrap, so avocados will not discolor.

Serve with chips and tacos.

Awesome Guacamole

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Pico de Gallo – Chunky Red Salsa

Posted on August 22, 2025 by Sandy

1 small onion

2-3 medium tomatoes, peeled, seeded and chopped ()

1-3 jalapeno peppers

1-2 T chopped cilantro

1-2 T olive oil

Salt to taste

Fresh ingedients make this an awesome bite!

Combine all the ingredients.  This is best used fresh.  Serve with grilled fish or as a dip for tortilla chips.

Pico de Gallo on Baja Fish Tacos

Variations – Add any or all of the following:

diced avocados

1 tbsp lime juice

1 habanera

1/2 cans whole kernel corn

1/2 can black beans

Pico de Gallo

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Salsa Cruda and Spaghetti

Posted on August 22, 2025 by Sandy

 The combination of hot pasta and fresh, cool, ripe tomatoes, basil and garlic is fabulous.  Do not serve cheese with this sauce.

Awesome Salsa Cruda

3-4 large, ripe eating tomatoes

1/2 cup shredded basil leaves

1 clove garlic, minced

1/2 cup good olive oil

salt and freshly ground black pepper

1 pound spaghetti

Dice tomatoes and mix ingredients together. Chill for 1 hour. Cook pasta  “al dente”. Drain and pout into pasta bowl. Pour Salsa Cruda over, toss and serve immediately. You can also do pineapple salsa the same way with a slight replacement of ingredients.   Marvelous summer meal.  Serves 4

Spaghetti and Salsa Cruda

Linguini with Shrimp and Salsa Cruda

Grilled Salmon, Black Beans and Salsa Fresca

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Coleslaw with Red Cabbage and Peanuts

Posted on August 22, 2025 by Sandy

I didn’t eat much coleslaw as a kid, just didn’t.  But upon getting married, my mother-in-law Jacque loved coleslaw. 

Her coleslaw was the creamy style without the red cabbage, but right before serving, she would add peanuts, toss and serve. 

Jacque's Coleslaw with Peanuts

Good!  That was a little over 20 years ago, and now I am a full addict.  I will not recover in my lifetime.  I do love coleslaw so much I can eat it straight up on a piece of bread for lunch.  I know, I know, be gentle…you are talking to an addict.  My favorite slaw is without the mayo and more on the vinegar side, but if you are going to have a baked potato the creamy stuff is great.  Tacos, Sandwiches all benefit from coleslaw. Hold the lettuce and go for the ‘slaw!

1 large head green cabbage, shredded

1/8 head of red cabbage (optional)

 2 carrots shredded

1/4 cup green onions, chopped

1/2 cup white wine vinegar

3 T sugar

1 1/2 cup unsalted raw peanuts (optional – but Jacque loved her coleslaw this way!)

1 tsp salt

1 T Dijon mustard

2/3 cup olive oil

Combine cabbage and carrots in a large glass bowl. Toss.

In a small bowl, mix the remaining ingredients. Whisk together. Pour dressing over cabbage and toss to mix. Cover with plastic wrap and chill for 2-3 hours.

If you like creamy dressing, use the same amounts of vinegar, sugar and salt. Substitute cream for oil. Eliminate the mustard.

Awesome Slaw!

BBQ Beef and Coleslaw Sandwich

  

Variations: 
Jalapeno Lime Coleslaw

1/2 cup Lime Juice
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
3/4 cup cilantro, chopped

Instead of Vinegar in above recipe use 1/2 cup lime juice. 

In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

Just before serving fold in the peanuts (add them too early and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

Lime and Peanut Coleslaw

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Bruschetta with White Beans

Posted on August 22, 2025 by Sandy

Tuscan White Bean Bruschetta

White Bean Bruschetta

 

1 cup canned cannelinni white beans

1/4 tsp ground sage

2 T olive oil

12 slices of bruschetta

24 arugula leeaves, washed and shredded

24 roasted red pepper slices

virgin olive oil – if desired

freshly ground black pepper

Puree beans in food processor  or with hand held blender with sage and olive oil, salt to taste. Smooth a spoonful of bean puree on the bruschetta. Top with shredded arugula and roasted red peppers. Grind a bit of black pepper on top and serve immediately.

If you keep a jar of red pimentos in the pantry along with can of cannellini beans – all you need is a loaf of good bread for a quick and easy appetizer.

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