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Yellow Squash Casserole

Reviewed: Oct. 3, 2009
Beware. . . this dish is extremely addictive. What makes this so amazing is that it tastes JUST LIKE macaroni and cheese. . . but so much healthier. To turn it from a size dish into the main event, simply add chicken pieces before popping it in the oven. . . so delicious. We also use zucchini instead of, or in addition to, the yellow squash. My boyfriend and I eat the whole 9X11 pan with alarming speed.
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Makhani Chicken (Indian Butter Chicken)

Reviewed: Aug. 6, 2009
This recipe was not only fun to make, it was so good that after we cleared the table, our dinner party guests were crowded around the mostly empty pot in the kitchen, scraping spoonfuls of sauce into their mouths. I used fresh garlic and ginger, and and changed the cooking times a bit to emulate the "next day" effect. I made the red sauce right after putting the chicken in the second marinade, and throughout the day I would heat it up and then let it cool down. When it was time to cook the chicken, I just slapped the whole baking dish with the raw chicken and marinade into the oven for about 20 minutes, and then I scraped it all into the red sauce after that, let that simmer for 20 minutes, added the cream and then let it simmer for another 30 minutes or so, both times without the lid so the sauce thickened up perfectly. Perfect amount of spice as is, even for our group of varying sensitivity - I think the trick is the longer you simmer, the mellower it gets.
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