Chicken Tikka Masala - Indian Food

This was soooo yummy! I would only change one thing. I would add about 1/2 tablespoon less of the garam masala spice...that's it! Looking to try something new!! Check this out...this is a whole new world of flavors!

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• 1/2 cup Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-1/2 cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro 
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• 
  
  Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
  Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
  Next you are going to add about 3 tablespoons Garam Masala spice. Next add in can of diced tomatoes. Cook...and stir scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
  
  After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro.
  
  Cook rice according to package...serve on top of rice with Nan and Raita...YUM!!!!
  
  http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
  
   

Frappuccino

2 Tbsp sugar
1 tsp instant coffee
1/4 cup hot water
1 1/4 c. milk
1/4 tsp vanilla extract

In a protein shaker bottle, add sugar, instant coffee and hot water. Swirl to dissolve sugar and coffee. Add in the milk and vanilla. Tighten lid securely and shake to mix well.
It's that easy! ENJOY!

I used peppermint mocha instant coffee to make this a peppermint Frappuccino....YUM! You can also add whip cream with chocolate bits on the top if you want!!

NO CREAM Pasta Primavera

This was very filling...and tasty!

Ingredients

• 1 (12 ounce) package penne pasta
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 carrot, julienned
• 1/2 red bell pepper, julienned
• 1/2 pint grape tomatoes
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
• 5 spears asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/2 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• 1 tablespoon butter
• 1/4 large yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tsp dried parsley
• 3 tablespoons balsamic vinegar
• 1/2 cup grated Romano cheese

Directions

1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil.
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain. Save about 1/2 cup of the pasta water.
3. In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, or until tender.
4. Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

Garlic Chicken

YUM!!! Is about all I have to say about this....mmmm....it was really good!

Ingredients:
4 chicken breasts sliced in half
2 cups flour
1 lemon, juice and peel
3 1/2 Tbls. prepared minced garlic
pure olive oil
onion powder
cajun seasoning
black pepper
dried oregano
dried parsley

Directions:
Put flour in plastic freezer bag...add chicken....shake to coat all chicken with flour. Pull chicken out and set on a plate. Pour olive oil in pan...and heat to med high heat. Add garlic...once the oil starts to bubble...add all chicken to pan. Sprinkle all seasonings on top of chicken...enough to coat...and add good flavor. Cook chicken 4-5 minutes and turn....put all seasonings on that side too....repeat this process a few times until the chicken is brown and cooked through. Add lemon zest and juice at the end...right before it's done. It adds a nice lemon flavor to the chicken.

ENJOY!

Asian Slaw with Ginger Peanut Dressing

Found this on Pinterest...it's killer!!!!
Ingredients
For the Dressing
¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar*
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
½ teaspoon salt
½ teaspoon Sriracha sauce (Thai hot sauce…optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced

For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots (or grated in food processor)
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (available fresh or frozen)
2 medium scallions, finely chopped
½ cup chopped salted peanuts (you can also leave them whole)
½ cup loosely packed chopped fresh cilantro

Directions
1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

Broccoli, Cheese and Corn Chowder

YUM!!! I threw this together in about 15 minutes...let it sit on the stove on low for about an hour...and it's SOOOO GOOOD! Had NO idea it would turn out like this:-)

Ingredients:
1 head of broccoli chopped
1/2 stick butter
1/2 large onion chopped
2 cloves garlic chopped
salt pepper (to taste)
2 cups of shredded cheddar (yes I said 2...YUM)
1 cup chicken broth
3-4 tbs flour
2 1/2 cups milk
2 cans of corn (drained)

Directions:
Put butter in pot...once melted...add onions and garlic...saute for about 5 minutes...then add flour. Stir around until mixture is thick and pasty. Add chicken broth, milk, broccoli, cheese and corn. Stir and let simmer for about 5 min...salt and pepper to taste. Then leave on stove for about 30-45 minutes...long enough to let the broccoli soften and the flavors to blend...mmmm...this is really good!