Chicken Tikka Masala (ala Pioneer Woman)

: Pastor Ryan’s Chicken Tikka Masala

Prep Time: 30 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 6

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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
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

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. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

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. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Stuffed Manicotti

Sorry I'm lazy and didn't want to type this up. let me know if you can't read it and I'll type it!

Carmel Rolls!

Ok this is our favorite!

1 c. chopped pecans (I use half a cup)

20 Rhodes frozen rolls (let them thaw a little then use scissors to cut)

1 pkg regular butterscotch pudding (not instant! this makes all the difference)

½ cup margarine

½ cup brown sugar

Grease bundt pan. Sprinkle chopped pecans on bottom then rolls (cut in half if possible). * Melt butter and add sugar and pudding. Pour over the rolls. Cover and refrigerate 8 hours. Bake at 350° for 30 minutes.

(*you can, instead, pour the pudding powder on top of the rolls then pour butter/sugar mixture on top, this is how my mother-in-law does it and she gave me this recipe) Enjoy!

Tortellini Soup!

If you go to Costco you should get this chicken stock and make this!!!! its one our staples now!

Double Chocolate Chip Cookies.

I have had a cookie obsession lately, and I was getting tired of the same ol' chocolate chip cookies (even though I really love them).  Honestly, I am not a huge chocolate cookie fan (I'd rather have a brownie), but I just thought I would try something different.  I finally found the PERFECT recipe and I make a huge batch each week, freeze little balls of dough, and cook up a few fresh cookies every night for Adam and me.  I even choose this over my regular blonde chocolate chip cookies. Yum! Here goes:

Ingredients

• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 large eggs, beaten
• 1 tablespoon vanilla
• 1/2 cup unsweetened cocoa
• 2 cup chocolate chips
• 1 cup chopped walnuts (optional)

Directions

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips. Drop dough by tablespoonfuls onto Silpat or silicon baking sheet covered cookie sheet and bake about 10 minutes for frozen balls, 9 minutes for fresh dough (they won't look done, but they are). Cool on a baking rack for at least 5 minutes. 

Enjoy!

Lemon Chicken Thighs with Carrots and Potatoes

This was reaaaaaally delicious and unbelievably easy.  It is a Kelsey Nixon meal and she's a friend of a friend so I figured I'd find out if she was really as good as they say.  She totally is. I'll be doing this a lot from here on out...

• 1/2 baguette (4 cups), cubed
• 3/4 pound small red new potatoes, halved
• Canola oil
• 8 bone-in chicken thighs, skin on
• Kosher salt and cracked black pepper
• 1 large yellow onion, sliced
• 6 cloves garlic, peeled and smashed
• 3/4 pound baby carrots
• 2 lemons, cut into wedges
• Small bunch fresh thyme sprigs

Pre-heat oven to 325 degrees F.
Place cubed baguette on a sheet tray and bake for 10 minutes to dry out. Reserve.
In a pot of simmering water, add the potatoes and simmer for 10 minutes until you just take the bite off (and if your carrots are bigger I'd add them to it for a few minutes also), we will cook these again in the skillet. Remove and reserve.
Pre-heat oven to 425 degrees F.
Heat a 14-inch heavy bottomed skillet on high and coat with canola oil. Season the chicken thighs with salt and pepper. Working in batches, if needed, sear chicken skin side down for 4 to 5 minutes, or until golden brown. Flip and cook for another 2 minutes. Remove chicken from skillet, reserving all of the fat in the pan.
Add onion, season with salt and sweat until translucent and softened, a minute or two. Add the garlic and cook for a minute. Add baguette cubes, reserved potatoes, and carrots, and season with salt and pepper. Add lemon wedges, and thyme. Toss all in the fat and an additional glug of oil if needed. Arrange thighs on top and place in oven for 15-20 minutes or thighs reach 160 degrees F.

Veggie lasagna

TLC

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Serves: 8-10

Prep time: 45 minutes

Cook time: 40 minutes

Ingredients:

• 1 pound whole-wheat lasagna noodles
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, chopped
• 1 red bell pepper, chopped
• 2 small zucchini, sliced into rounds
• 2 small yellow squash, sliced into rounds
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 3/4 cup grated Parmesan cheese, divided
• Salt and pepper
• 10 ounces fresh or frozen spinach, steamed, squeezed dry and chopped
• 1 15-ounce container ricotta cheese
• 1/3 cup store-bought pesto, or Buddy's Master Pesto recipe
• 1 pound mozzarella cheese (the non water-packed kind), torn into pieces

Directions:

1. Preheat oven to 375 degree F. Butter a 9 x 13" baking dish.
2. Bring a pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, or until al dente. Drain and let cool.
3. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onions and garlic with a pinch of salt and stir to coat with the oil. Cook, stirring, for about 30 seconds. Add the mushrooms, red pepper, zucchini and yellow squash with another pinch of salt. Reduce heat to medium and sauté for 8 to 10 minutes until the vegetables have softened and exuded their juices.
4. Heat the milk in a saucepan over medium to low heat to avoid scalding. Then, heat the butter in a medium saucepan. Whisk in the flour to the butter and cook for 1 to 2 minutes, to remove the raw flour taste and completely melt the butter. Gradually whisk in heated milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly.
5. Stir in 1/2 cup Parmesan cheese and whisk until smooth. Remove from heat and stir in the chopped spinach. Season to taste with salt and pepper. Set aside 1/2 cup of the spinach mixture for top of the lasagna.
6. In a small bowl combine the ricotta and the pesto.
7. Spread a thin layer of spinach mixture in the bottom of prepared pan. Add a layer of noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, 1/3 of the spinach mixture, 1/4 of the mozzarella. Repeat this layering two more times. Finish with a top layer of noodles, the reserved spinach mixture, the remaining mozzarella and the 1/4 cup of Parmesan cheese.
8. Cover with foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake for an additional 20 minutes or until lightly browned on top. Cool for approximately 10-20 minutes before serving.

This is a yummy one from the good ole cake boss!

Alfredo Sauce

1/2 c Butter
1 3-oz Cream Cheese
1 pint Heavy Cream
1 tsp Garlic Powder
1/2 c Parm Cheese
1 lb Fettuccine

1.Melt butter in sauce pan. Mix in cream cheese. Stir in cream and garlic powder. Increase heat bring to a boil. Decrease heat and simmer. Stirring often. If thin, add tsp flour 1 at a time.

2. Stir in Parm and salt n pepper to taste.

Italian Bread

3 c Warm Water
1.5 TB
2 TB
1 TB Salt
1/4 c Butter (melted)
7-9 c Flour

Butter
Egg

1. Combine water, yeast, and 1/2 tsp sugar. Stir until yeast dissolves. Cover 5-10 minutes.
2. Large bowl: Mix salt, 2 TB sugar, butter, yeast mix, 3.5 c flour. Add flour .5 c at a time up to 3.5 c (7 total).
3. Knead 10 minutes on low. Transfer to greased large bowl. Let rise 20 to 40 minutes.
4. Punch down & divide in half. Roll into 10" baguette. Make 3 cuts in top. Beat egg whites and brush over dough.
5. Preheat oven to 350'. When dough doubles bake 30 minutes.