John's Incredible Pizza, part 2

This is John's favorite place to eat becasue they have a great BBQ chicken pizza. I personally like the peanut butter pizza and the basil garlic pizza. So when Megan sugested we go there, we were quite in favor of the plan. The kids thought that we just called it John's Incredible Pizza because John, their grandpa, like it so much...but then we got there and they see the name John's Incredible Pizza on the building and they were surprised. It is an all you can eat buffet with soup, salad, pizza, pastas, baked potatoes and all the toppings...and desserts.
Josh was especially pleased that he could continue watchin World Cup soccer as we ate. At one point, he made quite a shout when a goal was made by a favored team!

This is a view of the adults' table..joan took the picture and so you don't see her in this...

John's Incredible Pizza, Part 1

Elizabeth posing so sweetly....
Fresh, hot breadsticks were quite ahit with the Abbotts. Here is Ethan with his.

Jonah enjoying some cool peach slices....

Asher is happy with his pizza....

Vietnamese Food, Part 2

This was my dish: Called Pho Noodle With Rare Steak Only. That meant the cook took raw meat out of the fridge and cooked it up in their homemade broth. This dish cost $5.75 . The noodles must be rice noodles..they are white and very light. the broth was very savory and I was told to put the bean sprouts in the soup and rip up the basil leaves. (The bean sprouts and basil springs came on the side. You can see a bit of it on the left of this picture...there is also the pork John gave me on the plate with the bean sprouts.Both of our meals arrived at our table in less than 2 minutes from the time we ordered.

So in the broth was sliced green onions and some cilantro..that sliver of carrot is from John's little dish of sauce that i used.

Some day I will learn how to use chopsticks. See how white and delicate the noodles are?

John finishing up his meal. His cost $6.95. His only complaint..the noodles were too long...and hard to eat...This is a guy who, when he get a plate of spaghetti, the first thing he does is chop up all the spaghetii until each piece is 1" long or less.

Anyway..it was a delightful experience and I felt very well nourished, content and just the right degree of "fullness" when we left the restaurant. Next tine I will try the grilled chicken with lemon grass on vermiceli.

Vietnamese Food, Part 1

We went to a Vietnames Restaurant for the first time. There are 2 on Bear Valley Road in Victorvile. This one was called:Pho Belwood.

By the way, Pho means Soup
said the owner after I asked him.

This is how John's dish looked. On the menu it is described as:
VERMICELLI W/SHRIMP, BBQ PORK & EGG ROLLS
I got John's pork, which was so so good. The noodles are hiding under all those pretty vegetables and things. Below is a close up of the clear dressing John was given: The man said: No sauce, no good....he taught John how to dribble it all over and mix it in...I tasted some in a spoon...sweet, savory....tiny hint of sour. Yummy.
The nexy 2 phots are of the condiments that were on the table, of which we did not partake...our food was flavorful enough. John's noodles tasted like cucmbers to me.

Summer Treat Idea!

https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=347805

Watermelon Popsicle

SERVES 8 ACTIVE TIME: 10 min TOTAL TIME: 2 hour 10 min

1/4 seedless watermelon (about 3/4 lb)
4 Tbsp Sugar in the Raw Natural Cane Turbinado Sugar From Hawaii (Nature's Market)
link
Add All Ingredients to List
You'll Need: Cocktail forks or popsicle sticks
Cut unpeeled watermelon in 16 wedge-shaped slices. Insert cocktail fork or popsicle sticks in rind of each slice. Sprinkle melon with sugar.
Arrange on baking sheet and freeze until firm, at least 2 hours.
Chef Tip(s):
Use sharp knife to make small cut in rind of each melon wedge. This will make it easier to insert fork or popsicle stick.

Chicken Tikka Misala

Lately, every time I talk to Moly on the phone and ask what she is cooking for the evening meal, she says...Chicken Tikka Masala! I usually ask this question when she is having company.

So, having never tasted in myself (I do not think), I looked it up and here are 2 recipes for it. I am putting it here on my blog as areminder to make this very soon!

Chicken Tikka Masala
http://www.bigoven.com/174497-Chicken-Tikka-Masala-recipe.html
A popular dish in many Indian restaurants. Supposedly this dish was created in a Glasglow restaurant when a customer ordered some Chicken Tikka and thought it was too dry. He ordered some gravy to go along wth the dish. The chef complied and made a sauce from tomato soup, yoghurt, and spices. The story isn't proven ...but the dish has become very popular. It even became Britain's "true national dish". We really liked this dish. Feel free to adjust seasoning to your own taste. Add more cream if you like. We served it with some homemade Indian flatbread...Paratha[Sidu's recipe~a Bigoven member]. You can also serve it with some homemade Naan bread.
Posted by: ellie36
Ingredients
Chicken Tikka:
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper ( I used some chile flakes)
1 teaspoon table salt
2 lbs boneless skinless chiken breast , trimmed of fat (I used 2 1/2 lbs)
1 cup plain yoghurt
2 tablespoons vegetable oil
2 medium garlic cloves minced or pressed through a garlic press
1 tablespoon fresh ginger (grated)
1 Masala Sauce
3 tablespoons vegetable oil
1 medium onion diced fine
2 medium garlic cloves minced
2 teaspoons fresh ginger (grated)
2 jalapenos
1 tablespoon tomato paste
1 tablespoon garam masala
1 can crushed tomatoes
3 teaspoons sugar
0.75 teaspoon table salt
1 cup heavy cream
0.25 cup fresh cilantro (chopped)
1 tsp turmeric
Preparation
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl.Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger.Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours).Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer.Remove pan from heat and cover to keep warm.
While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill ...as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.
Tips:
If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving.
You can also grill the chicken first and keep it warm... then proceed to make the sauce...
Cuisine: Indian Main Ingredient: Chicken
http://www.bigoven.com/174497-Chicken-Tikka-Masala-recipe.html
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Chicken Tikka Masala
http://megatroncat.wordpress.com/2009/10/09/chicken-tikka-masala/
2 pounds of Boneless Chicken Breasts
¼ cup of Plain Yogurt
3 tsp. of Ginger (Adrak) (minced)
3 tsp. of Garlic (Lehsan) (crushed)
¼ tsp. of White Pepper
¼ tsp. of Cumin Powder (Pisa Zeera)
¼ tsp. of Mace
¼ tsp. of Nutmeg
¼ tsp. of Green Cardamom Powder (Ilaichi Powder)
¼ tsp. of Red Chilli Powder (Pisi Lal Mirchain)
¼ tsp. of Turmeric Powder (Pisi Haldi)
3 tbsp. of Lemon Juice (Nimbu Ka Arakh)
Margarine (melted – for basting)
4 tbsp. of Vegetable Oil
2 pounds of Tomatoes (chopped)
2 tsp. of Green Chillies (Hari Mirch) (finely chopped)
2 tsp. of Cloves (Loung)
8 Green Cardamoms (Choti Ilaichi)
2 tsp. of Ginger (Adrak) (julienned)
1 tsp. of Fenugreek
5 ounces of Tomato Paste
10 ounces of Tomato Puree
2 tsp. of Ginger Paste (Pisi Adrak)
2 tsp. of Garlic Paste (Pisa Lehsan)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
3 tbsp. of Butter
2/3 cup of Cream
Honey (Shehed) (to taste)
1) Whisk together all of the ingredients (not the sauce ingredients) in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
2) While doing this, make the sauce. Deseed and chopped green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.
Serving Suggestions: Serve Hot With Plain Rice, Chapati Roti or Nan
Degree of Difficulty:: Medium
Recipe Category: Main Course Chicken/Bird
Recipe Ethnic Group: Pakistani