Our First Anniversary

Hey everyone! So this is one of our more recent photos. I know this is a little late, but Spencer and I had our first anniversary on July 6. It was super relaxed and lovely. Since it was a Sunday (and a fast Sunday at that) we spent most of our day goingto church and fasting. But, to make up for it we had a spectacular dinner. Spencer made Chicken Tikka Masala Curry and I made Cheesecake with milk chocolate and strawberries on top. So I figured I'd give you the recipes in case you wanted to try them out. (Also because they rock.) I also wanted to let you know that life is just swell. Anyway, just for kicks I though I'd show you pictures from a year ago. We don't look tons different except that he and I keep exchanging who wants to shorter hair. But it's been fun, and I think married life (even with its ups and downs) is great!

Cheesecake

Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar

1. Preheat oven to 350 degrees. Butter 9" pie plate.
2. Mix all ingredients well. Press into prepared pie plate.
3. Bake 10 minutes. Set aside.
Alternative: Honestly, I buy a pre-made graham cracker crust and it works great!

Filling:
2 (8 ounce) packages cream cheese
3/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract or lime juice

1. In glass mixing bowl, soften cream cheese in microwave on defrost setting for 2 minutes, or leave at room temperature for several hours.
2. Add sugar and mix until well blended. A sturdy metal whisk works great.
3. Whisk in eggs, sour cream and vanilla or lime juice.
4. Pour into prepared crust and bake 25 or 30 minutes.
5. Cheesecake will be slightly jiggly. It will set as it cools.
6. Top with favorite fruit topping.

Makes 1 (9") Cheesecake




Chicken Tikka Masala Curry
Makes Six Servings
Ingredients:

(We personally add more curry powder, cinnamon, and cayenne pepper.)

• 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 (14 ounce) can tomato sauce

• 1 cup heavy whipping cream
• 2 teaspoons paprika
• 1 tablespoon white sugar
• 
  
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt, or to taste(optional)
• 1 teaspoon white sugar, or to taste (optional)

Directions

1. Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
2. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
3. Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste
4. http://allrecipes.com/recipe/curry-stand-chicken-tikka-masala-sauce/

-Natalie Cherie