Cheesy Bread Recipe

•    8 oz shredded Mozzarella cheese
•    1 lb shredded sharp cheddar cheese
•    1/2 to 1 cup chopped green onion (to taste)
•    1/2 cup mayonnaise
•    2 Tbsp sour cream (optional)
•    3-4 cloves garlic, minced
•    1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
•    1 to 2 loaves of French or Italian bread, depending on the size of the loaves

  1. In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
  2. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
  3. Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Chicken/Paneer Tikka Masala

Boneless, skinless Chicken Thighs – 1 lb, cut to bite size pieces
Paneer – 14oz block, cut into 1” cubes

•    Lemon Juice – 1 tbsp
•    Red Chili Powder – to taste
•    Salt – to taste
•    Yogurt – 1/2 cup
•    Ginger & Garlic Paste – 4 tsp
•    Tandoori Masala – 2 tsp
•    Green Chilies – to taste, minced
•    Coriander Powder – 1 tsp
•    Cumin Powder – 1 tsp
•    Oil – 1 tbsp

  1. Chicken – wash, clean and cut to bite size pieces. Paneer – Cut to bite size pieces.
  2. Put the Chicken/Paneer in a bowl and add lemon juice to it.
  3. Allow it to rest for 5 minutes.
  4.  Mix the marinade ingredients in a zip lock. Mix well.
  5. Check for salt and other spices.
  6. Add Chicken/Paneer to the marinade and mix well.
  7.  Let the Chicken/Paneer marinate for 4-5 hours in the refrigerator.
  8. Thread the Chicken/Paneer on pre-soaked bamboo skewers.Broil the Chicken/Paneer in the oven on high.
  9. Cook the Chicken for 10 minutes on each side and the Paneer 10 minutes one side and 7 minutes on the other…or till the Chicken/Paneer are slightly brown.
  10. Once fully cooked, remove from the oven and garnish with onions and lemon wedges and serve with Mint Chutney.
•    The Paneer and the Tandoori Masala can be made at home or can bought at any Indian grocery store.
•    This recipe works very well for the barbeque as well as to makes for great appetizers and snacks.
•    Every oven is different and varies. so do keep an eye on the Chicken/Paneer, so it does not burn.
•    We prefer mixing and marinating the Paneer in a bowl, as it is very soft and can break very easily.