Food stuff

I keep forgetting to share some food links so I'm here for a quick post.

One of my favorite things to purchase at Trader Joe's is their Tandoori Naan bread (Indian Style flatbread).

Have you had this? It's scrumptious. But also a bit pricey.

I had wondered if I could find a recipe online but hadn't looked into it. Then one day Mark said, "You should really see if you could make this stuff, Stacy." But we talked about it and figured you probably had to use some fancy brick oven or something, so we didn't pursue it. Shortly after that conversation, I was at this blog and she linked to this recipe, so I tried it that very day, of course.


Delicious! And easy. And it made a TON! (If I remember correctly, about 16 of the size you see in the above picture).

***

Someone (Christy, I think) had asked for the Butternut Squash Lasagna recipe I made for Mark's birthday.

This is the recipe I used, but I wasn't perfectly happy with it. (Though I will say, most people really liked it, I'm a bit of a perfectionist so I'll be tweaking it until I am perfectly happy with it.)

Also, when I follow a recipe I never follow it to the letter, so here's what I did differently:
-I had already roasted and pureed my squash, so I didn't do it the way the recipe says.
-The white sauce I made, and then added in some cinnamon.
-I used regular lasagna noodles.

***

And finally, a recipe.

This is what's marinating for dinner tonight at our house:


This is one of our favorites, and I have no idea what it's called. We had something like this once at Mike and Amy's, years ago (do you guys remember this? At your old house? It was one of your 'Dream Dinners'?). And I remember we were sitting outside on the patio eating, and I was quizzing Mike, "What all do you think is in here?" So we came up with a vague list of ingredients, I went home and tried to duplicate it and this is what I eventually came up with:

3 cloves garlic
1/3 cup dried cranberries
8 small green olives
2 T capers (with juice)
2 T red wine vinegar
1 T oregano
1/4 cup olive oil
salt, pepper to taste

*3-4 boneless, skinless chicken breasts
1/4 cup brown sugar
1/4 cup white wine

Combine first group of ingredients, mix well. Spread mixture in bottom of 8x8 dish. Add chicken. Cover and refrigerate overnight.

Preheat oven to 350°.
Sprinkle brown sugar on top and pour white wine over chicken.

Bake for 1 hour, basting. Serve over white rice.

*Generally I use 6 chicken breasts in a 9x13 pan and double the sauce.

My kids, who don't like green olives, cranberries, or capers, *LOVE* this meal. Truly. As does everyone else I've ever served it to. Try it. And let me know what you think. (Or what it's called, if you have a similar recipe! ;))

Have a great weekend, everyone!