Chicken Tikka Masala

One of my favorite Indian dishes.

Original recipe from Cafe Delites

Prep Time: 15 min
Cook Time: 30 min
Servings: 5-6

Ingredients:

Chicken Marinade:
2lbs chicken breasts/tenders cut into large bite-sized pieces
1cup plain yogurt
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp salt

Sauce:
2 tbsp. vegetable oil
2 tbsp. butter
1 large onion, finely diced
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
1 1/2 tsp garam masala
1 1/2 tsp ground cumin
1 tsp turmeric power
1 tsp ground coriander
14 oz tomato puree
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp ground red chili powder (adjust to taste preference)
1 tsp salt
1 1/4 cup heavy cream
1 tsp brown sugar
1/4 cup water if needed
4 tbsp. fresh cilantro (coriander leaf) to garnish

Directions:

1. In a bowl, combine yogurt, garlic, ginger, and spices. Add chicken and let marinate for 10 minutes to an hour (or overnight if time allows)
   
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
   
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up the browned bits stuck on the bottom of the pan.
   
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
   
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
   
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
   
7. Garnish with cilantro (coriander leaf) and serve with fresh, hot basmati rice.

Æbleskiver

My fabulous sister-in-law, Amy Glemser, introduced me to these delightful Danish snacks. She would often make them for breakfast on special occasions. I had to get this recipe from her when we moved away so we could continue to enjoy them. These are particularly yummy with apple butter, raspberry jam, powdered sugar, etc.

Ingredients

1 1/2 cup butter, melted
3 cup water
3 Tbsp yeast
6 eggs
2 tsp vanilla extract
1/4 + 1/8 cup milk powder
1/2 cup sugar
1 1/2 tsp cardamom
3/4 tsp salt
6 cup flour

Directions

1. Melt butter and add half of water and vanilla. Set aside.
2. Use 1/2 of water to dissolve yeast and set aside
3. Combine dry ingredients and mix together.
4. Add butter and yeast mixtures quickly to dry ingredients to prevent lumps.
5. Add eggs one at a time
6. Let rise 1 hour
7. Heat Æbleskiver pan on med-low heat.
8. Server with jam, maple syrup, cinnamon sugar, Nutella, etc.

Note: can substitute 50/50 cinnamon/nutmeg instead of cardamom

Cinnamon Sugar
3 Tbsp sugar
3 tsp cinnamon

XL Batch

2 1/4 cup butter, melted

4 1/2 cup water

4 1/2 Tbsp yeast

9 eggs

3 tsp vanilla extract

1/2 cup + 1 Tbsp milk powder

2 1/4 tsp cardamom

9 cup flour

1 1/4 tsp salt

3/4 cup sugar

Sm Batch

1 cup butter, melted

2 cup water

2 Tbsp yeast

4 eggs

1 1/2 tsp vanilla extract

1/4 cup milk powder

6 Tbsp sugar

1 tsp cardamom

4 cup flour

1/2 tsp salt

Shrimp and Sausage Skillet

Ingredients:
1 lb medium or large shrimp (peeled and deveined)
6 oz of pre-cooked smoked Turkey sausage chopped
1 red bell pepper, diced
3/4 cup diced green bell pepper
1/2 medium yellow onion, diced
1/4 cup chicken stock
2 small zucchini, chopped
2 garlic cloves, minced
salt & pepper to taste
2 tsp Old Bay Seasoning
2 tbsp. coconut oil or olive oil

1. Heat a large skillet over medium-high heat with some coconut oil or olive oil.

2. Season shrimp with Old Bay Seasoning

3. Cook shrimp about 3-4 minutes until opaque - remove and set aside

4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes.

5. Add sausage and zucchini to the skillet, cook another  minutes.

6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute

7. Pour chicken stock into pan and mix through to moisten everything

8. Add salt and ground pepper to taste

9. Remove from heat and serve.

Egg Nog Rice Krispie Treats

This is a favorite holiday treat for us. A great twist on a classic rice krispie treat. Thanks to Lauren's Latest for the original recipe.


Servings: 18
Prep Time: 30 min
Cook Time: 5 min

Ingredients:
3 tbsp. butter
6 cups mini marshmallows, divided
1/2 tsp. run extract
1/4 tsp. ground nutmeg
6 cups rice krispies cereal

Glaze Ingredients:
1 cup powdered sugar
2 tbsp. egg nog
nutmeg

Directions:
1) Spray 9x13 pan with non-stick cooking spray and set aside.
2) In a large pot, melt butter and 4 cups marshmallows over medium low heat until marshmallows are melted completely. Remove from heat. Stir in rum extract and nutmeg. Pour in cereal and stir to coat in marshmallow. Stir in remaining 2 cups mini marshmallows. Pour into prepared pan and press down with buttered fingers. Cool to room temperature, about 20-30 minutes.
3) In a small bowl, stir powdered sugar and egg nog together until smooth. Drizzle over bars and sprinkle with more nutmeg. Cut into bars and serve.

Pumpkin Soup (soupe au potiron)

I had a left over pumpkin from Halloween that I wanted to cook up. I remembered eating a delicious pumpkin soup while in France over 12 years ago. A quick internet search lead me to this recipe which sounded a lot like what I remembered. I was able to translate the recipe (it's in French) and modify it to what I had on hand.

This soup recipe is absolutely wonderful. I was totally surprised how well it turned out. The nutmeg adds a nice touch. Since I was just experimenting, I'm not sure about the quantities I used. I'll probably make some modifications the next few times I make this.

I didn't get a picture because it was eaten too quickly. Most of us ended up having seconds.

Servings: 6
Cook Time: 30 min

Ingredients:
1 small pumpkin
5 potatoes, peeled
1/2 qt half and half
salt
pepper
nutmeg, ground
2 tsp chicken bouillon
2 cups water

Directions:
1) Remove the skin and pumpkin 'guts' leaving the pulp. Cut the pumpkin pulp in 1 inch cubes. Peel the potato and cut in 1 inch cubes.
2) Boil the potato and pumpkin until soft. Approximately 10 minutes. Meanwhile heat 2 cups of water and the chicken bouillon.
3) In a mixer or food processor, blend the drained pumpkin and potato pieces until smooth. Add the puree to the hot chicken broth.
4) Mix in the half and half and spices. Bring the soup to a boil and then reduce temperature to keep warm.

Costa Vida Chicken (copy cat)

I needed a chicken taco recipe for an office potluck the other day. After some searching on the Internet, I came across this copy cat recipe for Costa Vida Chicken. The chicken was a hit at the office and will be on our family menu in the near future.

Ingredients:
1 bottle (16 oz) Zesty Italian Dressing
1 tbsp chili powder
1 tbsp ground cumin
3 cloves garlic, minced
5 skinless, boneless chicken breast

Directions:
1) Mix dressing, spices, and garlic together.
2) Place chicken breasts in crock pot, cover with dressing mixture
3) Cook on low for 4 hours
4) Shred chicken and cook for an additional hour

* This makes a lot of food. You can freeze or refrigerate any leftovers.
** I found the flavor to be a little strong. Next time I'm going to try a light dressing to see if that helps.

Gingerbread Ornaments

This is a great holiday activity. The kids love cutting out the cookies and decorating them. I got the recipie from our friend Mindy. She used it to make gingerbread houses with her girls. Check them out here. Ingredients: 

• 1 cup butter, softened 
• 1 cup brown sugar 
• 1 1/2 cups molasses 
• 4 eggs 
• 1 tsp baking soda 
• 1 tsp salt 
• 2 tsp allspice 
• 2 tsp cloves 
• 2 tsp cinnamon 
• 2 tsp ginger 
• 8 cups flour 

 Directions: 

1) Blend butter and brown sugar together in a mixer. 

2) Add molasses, eggs, baking soda, and spices. 

3) Mix until well blended. 

4) Stir in flour. 

5) Refrigerate at least 3 hours or over night. 

6) Preheat over to 350 F 

7) Roll out cookie dough on floured surface to 1/4 inch thickness. Cut out shapes and place on cookie sheet. 

8) Bake for 10 - 12 minutes 

 Tips: Use a straw to cut out a small hole in the cookie shape before cooking. This will make it easier to thread the ribbon to hang the ornament.