Naan

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup sugar
3 TBS milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour (might not need all of this)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until foamy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough (about 4 cups). Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a oiled bowl, cover with a damp cloth. Set aside to rise. Let it rise 1 hour or until the dough has doubled in volume.

Punch down dough. Pinch off small handfuls of dough about the size of golf balls. Roll into balls and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes
During the second rising, preheat grill to high heat.
Once the second rise is complete roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 1 to 2 minutes, or until puffy and browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 1 to 2 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Eat with hummus!! SOOO GOOD

Baked Parmesan-Onion Dip mm mm mmmm

2 medium sweet onions, finely chopped
1 cup mayonnaise (do not use salad dressing, use real mayo for this)
1 (8 ounce) package cream cheese, softened
2 cups grated Parmesan cheese
2 teaspoons fresh minced garlic or to taste
fresh ground black pepper to taste
cayenne pepper (optional)

Set oven to 350 degrees

Lightly spray a 2-quart baking dish with cooking spray
In a bowl combine the mayo, cream cheese, Parmesan cheese and garlic together until well combined and smooth

Mix in chopped onions until combined, then season with black pepper and cayenne (if using)
Transfer to the baking dish
Bake for about 40-45 minutes or until the top is lightly browned
Serve with crackers or bread
Delicious!

I made this and brought it Patrick's house last Super Bowl (after only 2 dates)not knowing hes an onion hater... but he did LOVE this!

Deviled Eggs

12 hard-boiled eggs
1/3 cup mayonnaise (I like to use half salad dressing and mayonnaise)
1/3 cup sour cream
1 teaspoon mustard
1/2 teaspoon chives
1/4 teaspoon salt (or to taste, I use seasoned salt)
1/4 teaspoon paprika (a little more for dusting the eggs)
1/4 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder

I don't think I actually measured every one of these, mostly added to taste.

To make the perfect hard boiled egg bring a sauce pan full of salted water to a rapid boil. Once boiling add eggs and boil for 10 minutes. After 10 minutes remove from heat and let sit in warm water for 5 minutes. DONE.

To pipe in the filling fill a zip lock bag with the yoke mixture and cut off the tip of one corner. Looks fancy ;)

Top off eggs with an olive slice, chives and paprika

Cilantro rice

2 tablespoons olive oil
1 small onion, chopped
1 large jalapeno, seeded and minced
2 cloves garlic minced
2 cups white rice (Japanese best)
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1 (4 ounce) can diced green chilies (mild)
1/2 teaspoon salt
3/4 cup lightly packed chopped cilantro


In a large heavy saucepan, heat oil over medium high heat.
Add onion and cook 2 minutes.
Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
Pour in broth and 1 can water and bring to a boil.
Stir in chilies and salt.
Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
Stir in cilantro just before serving

Delicious with baked chicken!!