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

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