{indian} chicken korma

the tables turned and i had my parents over for dinner.

i made chicken korma-- my first attempt at indian food, and it was perfect. 

the recipe is from williams & sonoma {therefore, gourmet and fancy} 

since i forgot to get naan, i toasted pita bread in the oven @ 225 degrees and sprinkled garlic powder on top.

basmati rice + green beans with lemon pepper

 my momma brought down this pistachio dessert that is out of this world. it would be wise not to get her recipe so i don't gain 500 pounds, but i want it. i need it.

i also made pear crisp, for a friend's birthday party. i am convinced my momma's recipe for the topping is the best there is, and really so simple.
i used canned pears {because let's be honest here, i'm a college student and real produce can get expensive}, ingredients from the canisters, and voila! a dessert that is so scrumptious, people go back for thirds. true story. not only that, it was completely devoured after a few hours {the only dish that was, mind you}.

the crisp
3-4 cups fruit, diced {apples, pears, peaches, berries... anything is good!}
2/3 c. sugar
1/4 tsp. salt
*combine fruit, sugar, and salt. pour into a 9 x 13" pan


topping:
1 1/2 c. brown sugar
1 c. flour
1 c. oats
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
dash salt
2/3 c. butter, semi-melted
*mix dry ingredients together. cut in softened butter with a fork until well mixed. sprinkle on top of fruit. bake @ 350 degrees for 30-35 minutes. 

also, i have an announcement: i'm thinking about going to culinary school-- gah!