Butter Chicken

I made one of our favourites for dinner tonight. However, it is high in butter and cream, so I tend to not make this recipe very often. Not to mention it is a little more time consuming than many of my other recipes, but extremely delicious nonetheless. I was sent this recipe through an e-mail subscription from www.allrecipes.com just over a year ago, and we have loved it ever since.

Butter Chicken
Makes: 6 servings
Total time: 1 hour

http://m.allrecipes.com/recipe/141169/easy-indian-butter-chicken?mvtid_tab=b


Ingredients

• 1 cup butter, divided
• 1 oncion, minced
• 1 Tbsp garlic, minced
• 1 can tomato sauce (15oz)
• 3 cups heavy cream
• 2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp indian masala
• 1 1/2 lb boneless,skinless chicken breast halves, cut into bite size pieces
• 2 Tbsp olive oil
• 2 Tbsp indian masala

Directions

1. Preheat oven to 375 degrees F
2. Melt a few tablespoons butter in a skillet over medium heat. Stir in onion and garlic, cook until onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with tomato sauce, heavy cream, salt, cayenne pepper, and indian masala. Bring to a simmer, then reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While sauce is simmering, toss cubed chicken breast with olive oil until coated, then season with indian masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the centre, about 12 minutes. Once done, add chicken to the sauce and simmer for 5 minutes before serving with Basmati rice.

Please feel free to attempt, tweak, and enjoy this delicious recipe.


Kage

Thai Sweet Chili Chicken

A great place to pick up a new recipe is your local grocery store. Often an individual grocery store will print a flyer to advertise some of the products they offer, which often include recipes. Sometimes they'll provide recipe cards in the entrance of their store, or even down the aisle of a key ingredient they hope to promote. The other day I picked up a couple of these recipe cards from my local Sobeys as they were promoting Knorr products. This evening I made the Thai Sweet Chili Chicken recipe and it turned out to be fairly flavourful and simple, a great combination.

Thai Sweet Chili Chicken
Serves: 4
Total Time: 25 min.


Ingredients

• 1 lb boneless, skinless chicken breast halves, cut into 1" pieces
• 1 Tbsp soy sauce
• 1 Tbsp olive oil
• 1/4 tsp crushed red pepper flakes
• 2 pkgs Knorr Sidekicks, Thai Sweet Chili Noodles
• 2 cups snow peas, halved
• 1 can (250g) sliced water chestnuts, drained

Directions

1. Combine soy sauce, red pepper flakes, and oil. Toss with chicken.
2. Heat mixture in skillet on high and cook chicken about 4 minutes. Remove from heat.
3. Meanwhile, cook noodles according to package. Stir in snow peas, chicken, and water chestnuts during last 3 minutes of cook time. Continue cooking until chicken is done.

Please feel free to attempt, tweak, and enjoy this simple, spicy recipe.


Kage

Simple Homemade Veggie Dip

I tried a new recipe the other day and it turned out to be quite a flop. It sounded like a great idea: veggie fries. The recipe called for a variety of veggies dipped in flour, beaten eggs, and a bread crumb mixture then baked. I was excited to find a healthy replacement for french fries, but neither my husband or I liked them. We ended up eating only a few each then threw out the rest. However, the recipe also suggested a homemade dip for them, which was simply delightful. It was incredibly simple to make, and in the future this is definitely going to be my new go-to recipe for raw veggies.


Simple Homemade Veggie Dip
Total time: 3 minutes


Ingredients

• 1 (6 oz) container Greek Fat Free plain yogurt
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 tsp garlic salt
• 1 Tbsp dried dill weed, or to taste

Directions

1. In small bowl, mix all ingredients. Cover and refrigerate until needed.

I always enjoy making as much as I can on my own, instead of store bought goods, because that way I know exactly what we are eating. Not to mention the possibilities are endless when creating your own dishes. The recipe I used called for 2 tablespoons fresh herbs (basil, dill, oregano, and/or thyme), but all I had was dried dill weed so I made do, and I was thrilled with the result. In the future I will make no alterations to my veggie dip (the above recipe).

Please feel free to attempt, tweak, and enjoy this simple guest impresser. 



Kage

Sizzling Calamari Al Diavolo

This evening I made an old, but delicious and more adventurous recipe: Sizzling Calamari Al Diavolo. I found this recipe on yet another blog a while ago, but have made some tweaks of my own to suit our personal tastes and grocery store options. This recipe resembles the appetizer from East Side Mario's: Sizzling Calamari Al Diavolo, that comes in a cast iron skillet and literally sizzles as the server sets it down on the table.


Sizzling Calamari Al Diavolo
Serves: 2
Time: 30 minutes


Ingredients

• 1 tsp olive oil
• 1 onion, cut into chunks
• 1/2 red pepper, cut into strips
• 1/2 yellow pepper, cut into strips
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeded and cut in half
• 1/4 cup chunky salsa
• 2 tsp chicken bouillon powder
• up to 1 cup water
• 2 tsp Tex-Mex seasoning
• Franks Red Hot Sauce to taste
• 1/2 lb pre-breaded frozen calamari

Directions

1. Cook calamari as directed on box.
2. Meanwhile, heat olive oil in 10inch cast-iron skillet over medium heat. Add the veggies. As the veggies begin to soften add the salsa, chicken bouillon, Tex-Mex seasoning, and Frank's Red Hot Sauce. Mix together. 
3. Drizzle a little water as needed to keep food from catching, but don't drown it. Cook until veggies are tender, about 20 to 25 minutes. 
4. Add calamari and mix just until calamari is heated through. Do not over cook (over cooking will leave calamari rubbery). Serve immediately. 

As a little tip, don't be tempted to cook the veggies fast or it will burn and the flavours need time to mix well. 
Sorry about the lack of picture, I will need to take one next time I make this.

Please feel free to attempt, tweak, and enjoy this Sizzling Calamari Al Diavolo.



Rage

Crunchy Chicken Nuggets

I found this fun recipe for chicken nuggets using cheerios instead of bread crumbs the other day and it turned out to be quite delicious. I typically do not enjoy breading chicken since it always makes my fingers really gross and goopy, but today I used a bag, like shake 'n' bake. I don't know why I haven't done that before. It's so much easier, less of a mess, and I don't find breadcrumbs under my fingernails during dessert.

Crunchy Chicken Nuggets
Makes: 4 Servings
Total Time: 40 min.

http://www.hellocereallovers.com/recipe/20/


Ingredients

•  2 cups Cheerios cereal
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup milk
• 2 Tbsp honey
• 1 Tbsp mustard
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 Tbsp butter or margarine, melted

Directions

1. Heat oven to 400°F and line a cookie sheet with foil.
2. Finely crush cereal in a large ziploc bag. Add salt and pepper to crushed cereal. Set aside.
3. In medium bowl, stir together milk, honey, and mustard until blended. Dip chicken into milk mixture and add to cereal mixture. Seal Ziploc bag tight and shake to coat chicken with cereal mixture.
4. Place chicken on cookie sheet and drizzle with melted butter.
5. Bake 20 to 25 minutes or until crust is golden and chicken is no longer pink in center. 

Please feel free to attempt, tweak, and enjoy these homemade chicken nuggets.


Kage

Pork Mole Fajita Quesadillas

I tried something new for dinner today. I was a little skeptical about the combination of chocolate and peppers in a quesadilla, but we tried it. To my surprise both my husband and I thoroughly enjoyed them. I would like to make these again; however, for the time I put into them, it may not be worth it. That's just me though, I strongly suggest you try these for yourself. You may be surprised at how delicious this odd combination will be, and you may have fun trying it.


Pork Mole Fajita Quesadillas
Makes: 4 Serving
Total time: 35 min.

http://www.bettycrocker.com/recipes/pork-mole-fajita-quesadillas/43ec10ab-4c86-482f-a633-eeae8e87c145


Ingredients

• 2 tsp olive oil
• 1/2 lb boneless pork loin chops, trimmed of fat, cut into thin strips
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, finely chopped
• 1 Tbsp chilli powder
• 1 tsp all-purpose flour
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 cup chicken broth
• 2 Tbsp semisweet chocolate chips
• Cooking spray
• 4 (10 inch) fat-free flour tortillas
• 1/2 cup chopped tomato
• 4 tsp chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese

Directions

1. In 12-inch non-stick skillet, heat 1 tsp of the oil over medium-high heat. Add pork to oil and cook 4 to 5 minutes, stirring frequently, until pork is no longer pink; remove from skillet.
2. In same skillet, heat remaining 1 tsp oil over medium heat. Add bell peppers, onion, and garlic to oil. Cook 3 to 5 minutes, stirring occasionally, until peppers are crisp-tender. 
3. Stir in chilli powder, flour, cumin, salt, and cinnamon; cook 30 seconds.
4. Stir in chicken broth; heat to boiling. Cook about 30 seconds, stirring constantly, until thickened and bubbly. Remove from heat.
5. Stir in chocolate chips until melted. Stir in pork.
6. Spray 1 side of each tortilla with cooking spray. On work surface, place tortillas, sprayed-side down. Arrange pork mixture, tomato, cilantro, and cheese evenly over half of each tortilla. Fold tortilla over filling, pressing gently.
7. Heat 12-inch skillet over medium heat until hot. Cook 2 quesadillas 3 to 4 minutes, turning once, until tortillas begin to brown. Remove quesadillas from pan. Keep warm. Repeat with remaining 2 quesadillas.
8. To serve, cut into wedges, beginning with centre of folded sides.

Please feel free to attempt, tweak, and enjoy my newly discovered recipe.



Kage

Broken Spaghetti Risotto

This recipe has been a big hit with everyone. It's technically not a risotto; however, the attention it requires resembles that of a risotto. It's not a particularly complicated recipe, it simply requires more attention and time than most of my others. This one tends to be another "day off" recipe, but so delicious I'm always lucky if we have leftovers. 

Broken Spaghetti Risotto
Total time: 25 min.
Servings: 2

http://allrecipes.com/recipe/broken-spaghetti-risotto/


Ingredients

• 1 Tbsp olive oil
• 8 oz. uncooked spaghetti, broken into 1 inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1/2 tsp red pepper flakes, or to taste
• 2 Tbsp Parmigiano-Reggiano cheese, or to taste
• 1 Tbsp chopped fresh parsley

Directions

1. Heat oil in a saucepan over medium heat. Add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
2. Stir garlic into saucepan and cook for 30 seconds.
3. Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the broth is absorbed and noodles are desired tenderness, about 10 minutes.
4. Reduce heat to low. Season spaghetti with red pepper flakes to taste and remove from heat.
5. Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

I often find that I need to double this recipe simply for the two of us, because my husband enjoys this so much he would eat the entire pot if I let him. For company I have to at least triple the recipe. Please feel free to attempt, tweak, and enjoy this Broken Spaghetti Risotto.



Kage

 

Pulled pork disaster

Tonight, dinner was easy: pulled pork. However, it hasn't always been easy. I've struggled with the same pulled pork recipe several times this past year, I sure hope you can learn from my misfortunes.

A little over a year ago my husband and I invited my parents over for dinner for my dad's birthday. I had recently discovered a simple recipe for pulled pork sandwiches, a perfect birthday dish. In the morning of this birthday dinner I followed all the directions. I put the tenderloin in the crock pot with a can of root beer. Easy right? I then went to work with the understanding that the pork would be cooked and ready to go when I got home. 

After work, I picked my husband up from the Go Station and headed home. We had been in a bit of a rush to get home, since I knew there were still a few things I needed to do (and dishes to hide) before my parents arrived. When we arrived home, I headed straight to the kitchen to check on the pork. To my surprise and utter horror, it was still completely raw. I had forgotten to turn on the crock pot. How stupid of me to forget such a simple task.

This past week my husband and I felt it was time to host family dinner. I thought it would be appropriate to attempt the pulled pork recipe again. I had recently made it for our camping trip this summer, so I knew exactly how easy it was to prepare, and how many it could feed. That morning however, I distinctly remember turning on the crock pot and setting it to low for 8 hours. Confident this time, I then went to work. Since it was a Wednesday, I knew my husband would be working from home and I had considered calling him on my break to request he check on the pork. I thought better of it since I distinctly remembered the little yellow light moving to highlight the low setting. Confident I had succeeded this time, I got back to work and finished the day. 

When I arrived home that evening, I headed straight to the kitchen to check on the pork. To my surprise and utter horror, again, it was still completely raw. Confused and frustrated I thought my crock pot had simply died. But my husband and I determined that the crock pot was still working fine, the outlet however, was not. Having to order in again, I had trouble keeping my composure since apparently I am not meant to prepare pulled pork for my poor dad. 

I did cook the tenderloin after they left and my husband and I enjoyed pulled pork sandwiches for dinner tonight and dinner for nights to come, since I have plenty more in the freezer.

I have now shared the recipe with my parents and have told them not to expect it from me. I won't attempt it for them again, for I know full well how it will turn out: raw.



Kage