Indian Butter Chicken

1 ½ cups full-fat Greek yogurt
2 tablespoons lemon juice
1 ½ tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
¼ pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
 Kosher salt to taste
⅔ cup chicken stock, low-sodium or homemade
1 ½ cups cream
1 ½ teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
½ bunch cilantro leaves, stems removed.

Directions:

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, cook for an additional 5 minutes and remove from the heat. 

Garnish with the cilantro leaves.

(from Foodgawker & the New York Times)

Tahini and Roasted Walnut Oil Salad Dressing

1/2 c Tahini
1/2 c Roasted Walnut Oil***
1/2 c Water
1/4 c Soy Sauce
2 Tbsp Apple Cider Vinegar
2 Tbsp of Lemon juice
2 tsp of minced fresh garlic
2 tsp of minced fresh ginger


*** I bought a Trio pack from Trader Joe's that consists of Roasted Walnut Oil, Roasted Pistachio Oil, and Roasted Hazelnut Oil. You may use regular Olive Oil as a substitute.

Cheese Tortellini and Sun-Dried Tomato Soup

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk*
2 cups half-and-half cream*
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder (I used half a shallot instead)
1 teaspoon garlic powder (I used fresh, minced garlic)
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional


*I'm aware there is a lot of dairy in this soup. Next time I may try all milk or 3 cups of skim milk and 1 cup cream next time to cut down on fat. If you try to change the recipe and it's good, let me know!

Directions

1) Cook tortellini according to package directions.

2) Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. 

3) Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Yield: 10 servings (2-1/2 quarts).

Cajun Risotto with Smoked Garlic Sausage

Ingredients 

1 Tbsp Olive Oil

1 Tbsp Butter

1 Shallot (or Onion), chopped

1 Bell Pepper, Chopped

3/4 Cup Arborio Rice

3-4 Cups Swanson Louisiana Cajun Broth

Directions

1) Heat olive oil and butter in a large sauce pan

2) Sauté shallots until transparent. Add bell peppers and cook for 2 minutes.

3) Add rice and stir for 1 to 2 minutes. Add 1 cup broth and bring to a boil.

4) Add remaining broth 1/2—1 cup at a time, cooking and stirring until liquid is absorbed each time.

5) Add sausage about 10 minutes prior to finishing to cook thoroughly. 

Baked Curry Chicken

Ingredients

• 2 boneless chicken breast, cubed
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1 chopped green onion, green part only

Directions

Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.

In a large bowl, toss together the wings and oil. Place cubed chicken onto rack in the pan and bake 15-20 minutes.

Meanwhile, make the sauce. In a medium bowl, whisk together the flour, curry powder, ginger, onion powder, garlic powder, salt, and sugar.

In a large skillet, melt the butter. Add the flour mixture and stir to form a roux (similar to a paste). Whisk in the chicken broth and milk, trying to smooth the sauce as much as possible. Bring to a boil, whisking often until it thickens, about 5 minutes. Keep warm.

Once the chicken is cooked, toss with the curry sauce. If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary. Top with green onion. Serve immediately.

I served it over Basmati rice and garlic Naan


Adapted from: (www.chocolatemoosey.com)

Curried Chickpea Salad

Ingredients

• 1 (15.5 oz.) can chickpeas, drained and rinsed
• 1 garlic clove, minced
• 1/2 teaspoon curry powder
• 1 green pepper, chopped (or 1 stalk celery)
• 1/4 cup red onion, finely chopped
• 2 tablespoons yogurt (or mayo)
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions

1. In a medium size mixing bowl combine chickpeas, garlic, curry powder, green pepper, onion, yogurt, lemon juice, cilantro, salt and pepper to taste.

Apple Butter

Cook Time: 10-12 hours 

Yield 8-10 cups

Ingredients

5-6 lbs of apples, enough to fill your slow cooker.
2 1/2 cups brown sugar
1-1/2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon ground cloves
Zest and juice from one small orange

Directions

1) in small bowl combine sugar and spices.
2) Core and chop the apples. Do not peel them. The pectin in the skin help thicken the Apple Butter.
3) Lightly grease the inside of the slow cooker with cooking spray.
4) Alternate layers of apples and sugar mixture in the slow cooker. Pour the orange juice and zest on top.
5) Cover and cook on low for 10 to 12 hours.
6) Afterwards, puree the apple butter in a food processor or blender in small batches and store in an air-tight container in the refrigerator for up to 2 months or in the freezer for up to 3 months.

Homemade Apple Sauce

Makes about 4 cups of apple sauce

Ingredients:
6 medium sized apples
1/2 cup water
1/3 cup granulated sugar
1/3 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Peel and dice your apples. In a large pot, bring the apples and water to a boil, and allow to simmer for about 20 minutes, or until the apples are soft. Using a potato masher, mash the apples to break them up. Add the sugar, cinnamon, and nutmeg, and boil until the sugar dissolves (about a minute or two). Puree for a smooth consistency. 

Black Bean Sesame Noodles with Edamame & Chicken

Ingredients:

• 3-4 ounces Organic Black Bean Spaghetti Noodles from Explore Asian
• ¼ cup all natural peanut butter
• 1/2 tbsp. fresh grated ginger
• 1 clove crushed garlic
• ¼ cup low sodium soy sauce
• 1/2 tbsp. toasted sesame oil
• 1 tbsp. rice vinegar
• 1/2 tbsp. honey
• 1 bell pepper, sliced thinly
• 1 cup cooked, organic edamame
• 1-2 scallions, chopped
• ¼ cup fresh chopped cilantro

Optional: sesame seeds + red hot chili flakes

Directions:

Bring a large pot of water to a boil and cook noodles according to instructions.

In a large bowl combine peanut butter, ginger, garlic, soy sauce, sesame oil, rice wine vinegar, and honey. Toss warm noodles into the sauce and top with the peppers, edamame, chopped up scallions, and cilantro. Gently toss everything together until well combined and all the noodles are lightly coated in the sauce.

Top with sesame seeds and red hot chili flakes.

Makes 3 servings

Lemongrass Chicken Coconut Curry

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1 inch pieces
• 1/2 onion, chopped
• 1 jalapeno, chopped (seeded if you want less heat)
• 2 garlic cloves, chopped
• 3 stalks of lemon grass, cut into large chunks and bruised
• 3 tsp Thai red curry paste
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1 inch piece of ginger, peeled and either sliced thin or grated
• 1 Tb sugar
• 1 red bell pepper, cut into large chunks
• 2 stalks green onion, sliced
• 1 can light coconut milk
• 2-3 cups of water or stock
• 1 cup sugar snap peas or broccoli
• 1 cup carrots
• 1 Tb sriracha
• Salt and pepper, to taste
• 1-2 Tb coconut oil
• Lime wedges, for garnish
• 1 green onion, sliced for garnish

Directions

1. Saute onion, jalapeno in coconut oil until onion begins to soften. Then add garlic and lemongrass. Toss around in the oil for another minute or so until garlic begins to caramelize.
2. Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
3. Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
4. Add your veggies. Mushrooms, peppers, peas and green onion. (Note* I added my broccoli until the very end to avoid over cooking). Toss to coat with everything.
5. Add your liquid, coconut milk and 2 cups of stock or water. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of sriracha.
6. Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add lime juice. 
7. Garnish with green onion and lime wedges.

Salted Chocolate Espresso Brookies (Brownie Cookies)

Where do I start? These are by far, my very favorite cookie recipe. They contain chocolate, coffee and are salty and sweet. Who doesn't like all of those ingredients!? I have to plan ahead when I make these because they sit for one hour prior to baking, but can still be completed in an afternoon for dessert. 

Ingredients

• 10 ounces bittersweet chocolate, roughly chopped
• 6 tablespoons unsalted butter
• 2 tablespoons instant espresso powder
• ⅓ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 large eggs, at room temperature
• ¾ cup sugar
• 1 teaspoon pure vanilla extract
• Sea salt, for sprinkling

Directions

1. Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth and melted. Remove from heat and let cool slightly.
2. Whisk together the flour, baking powder, and salt in a small bowl to combine.
3. Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
4. Preheat oven to 325°F. Line a few baking sheets with parchment paper. Drop the dough onto the baking sheets, spacing the cookies 1-inch apart. Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top with a pinch of sea salt. Let cool for 5 minutes, then transfer to a wire rack and let cool completely.

http://www.mydailymorsel.com/2014/08/21/salted-chocolate-espresso-brookies/

Marcona Almond Pesto

Ingredients:

2 cups packed fresh basil leaves
½ cup marcona almonds (I bought these at Costco)
½ cup grated Natural & Kosher parmesan
2 garlic cloves, peeled
juice of 1/2 lemon (about 2 tbsp)
1/2 tsp lemon zest
1/2-3/4 cup extra virgin olive oil
salt and pepper, to taste

Directions:

Place all ingredients except the olive oil in a food processor or blender and blend until roughly chopped. Slowly add the olive oil until the mixture turns into a creamy spread. 

Grilled Peaches with Cinnamon Marscapone

INGREDIENTS
1 cup mascarpone cheese or cream cheese
2 tablespoons milk or cream
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons honey, warmed
1 tablespoon butter, melted
1 tablespoon peach brandy (optional)
6 ripe freestone peaches, halved and pitted
Mint sprigs, for serving



DIRECTIONS
1) Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

2) Using an electric mixer, beat the mascarpone cheese, milk, brown sugar, and cinnamon until light and fluffy. Set aside. (Can be made up to 1 day ahead. Cover and chill.)

3) Combine the honey, butter, and peach brandy, if using, in a small bowl. Brush the cut sides of the peaches with the mixture.

4) Grill the peaches, cut sides down, for 10 to 12 minutes, or until they are nicely marked.

5) Transfer to plates or bowls (two peach halves per serving) and top with a dollop of the mascarpone cheese mixture. Garnish with mint sprigs.

Easy Roast Chicken

Ingredients
1 whole chicken, broken down into 8 pieces (skin on and bone-in preferable)
2 tbsp soy sauce
1 tbsp light brown sugar
2 tbsp red wine vinegar
3 tbsp olive oil
4 shallots, chopped
2 cloves of garlic, minced
Handful of fresh parsley (Free from the garden!)
Salt and Pepper

Directions*
We cooked ours in an aluminum pan on the Traeger Grill for 45 minutes. You can cook it in the oven with the directions below:

1. Preheat oven to 425º

2. In a large baking dish, combine marinade and toss with chicken. Season well.
3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.
4. Garnish with lots of fresh parsley

Details
Cooking Time: 50 Minutes  |  6 Servings  |  328 Cal  |  2g Carbs  |  12g Fat  |  50g Protein
Original recipe here: http://www.myfridgefood.com/Recipes/21222/Easy-Roast-Chicken#OjLCv6CVgim6b6fz.99

Pineapple Cucumber Salsa

My kids and I eat at Moe's Southwest restaurant often and I was hesitant to try this salsa. I do not like cucumbers at all. Something told me to try it and I fell in love with it. I ran home and picked the cucumbers from my garden and made my first batch. 

I recommend using fresh pineapple but it's super important to be sure that it's ripe. It has the most flavor but the can will do just fine if you don't have the time to cut and core a pineapple. 


Ingredients
1-1/2 Cups finely chopped fresh pineapple
1 Cup finely chopped seedless cucumber
1/4 Cup lime juice

1/4 Cup finely chopped red onion

2 Tablespoons minced fresh cilantro

4-1/2 Teaspoons chopped seeded jalapeno pepper

1 Garlic clove, minced

1 Teaspoon grated lime peel

1/4 Teaspoon salt

Directions
Mix all ingredients together and refrigerate for at least 2 hours

Adapted from: http://www.tasteofhome.com/recipes/pineapple-cucumber-salsa#ixzz38tEqyU51

Chocolate Cherry Chip Ice Cream

Ingredients

3/4 cup cocoa powder
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
1/2 tablespoon pure vanilla extract

1/2 c Black Cherries, chopped (I used a bag of frozen, black cherries that were already pitted)

1 Hershey Chocolate bar, chopped

Instructions

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Pour the mixture into the ice cream maker and let mix until thickened, about 15 to 20 minutes. I added the cherries and chocolate chips with about 5 minutes left. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

Notes

Adapted from https://www.cuisinart.com/recipes/desserts/6006.html

Cinnamon Raisin Energy Bites

Ingredients

3/4 cup peanut butter
1/2 cup honey
1 cup rolled oats

1/4 cup ground flax seed
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
1/4 cup Protein Powder (Optional - I used Chocolate)

Instructions

Pour peanut butter and honey into a medium bowl and microwave for 20 seconds to soften. Add remaining ingredients and stir until thoroughly mixed. Let mixture chill in the refrigerator for 30 minutes. Roll into 1″ sized balls and place on wax or parchment paper.

Notes

Store in an airtight container and refrigerate them. Adapted from: http://blog.candiquik.com/cinnamon-raisin-energy-bites/

Spicy Lime Chicken

Ingredients 
Serves 4

1 lb chicken, cut into strips
2 limes
½ teaspoon red pepper flakes
1 ½ teaspoons smoked paprika
1 ½ Dijon mustard 
3 tablespoons honey
3 tablespoons ketchup
1 tablespoon olive oil
¼ teaspoon fine grain sea salt
⅛ teaspoon ground black pepper

Directions

In a small bowl combine the zest and juice of one lime, red pepper flakes, paprika, mustard, honey, ketchup, salt and pepper and stir to combine. 

In a large Ziploc bag, combine chicken strips and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor). 

 
Grill the chicken, until golden brown and cooked through, turning regularly. Serve with lime wedges.

Nutrition facts

One serving yields 283 calories, 8 grams of fat, 10 grams of carbs and 35 grams of protein.

Adapted from the Iron You

We're Making Pickles

Ingredients

10 cloves garlic, peeled or minced
2 cups white vinegar
6 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
Red pepper flakes - I used about a tablespoon.

Directions
In a saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In 2 clear 1-quart jars, divide the seeds and peppercorns between the jars. Remove the garlic from the brine and divide in each jar. Then pack the jars full of cucumbers.

Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.

Chocolate Peanut Butter Pie (Pioneer Woman Recipe - Modified)

This is adapted from the Pioneer Woman's recipe. I used half the sugar and cream cheese she did to cut the fat and it was perfect. 

Ingredients

FOR CRUST

25 whole Oreos
4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

1 cup Creamy Peanut Butter
5 ounces Softened Cream Cheese
1/4 cup Brown Sugar
1 package (8 Ounce) Cool Whip, Thawed

Directions

CRUST:
Crush the Oreos until they’re fine crumbs (I used a processor). Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

FILLING:Beat the peanut butter with the cream cheese until smooth. Add brown sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Edamame and Quinoa Salad

Ingredients

• 16 oz frozen, shelled, edamame
• 1¼ cup frozen corn
• 1½ cup cooked, cooled quinoa
• 2 green onions, sliced
• 1 red sweet bell pepper, diced
• 2 Tbsp minced fresh cilantro
• 2 Tbsp olive oil
• 1½ Tbsp lemon juice
• 1½ Tbsp lime juice
• ½ tsp salt
• ½ tsp chili powder (I used Paprika)
• ½ tsp dried thyme
• ¼ tsp black pepper
• Dash cayenne

Instructions

1. Briefly boil the edamame and the corn, just until tender
2. Drain and cool completely
3. In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
4. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined
5. Drizzle over the salad and toss to coat
6. Cover & chill for at least two hours

http://realhousemoms.com/edamame-quinoa-salad/

Grasshopper Truffles

Ingredients

1 pkg (10oz) Keebler Grasshopper cookies

1/2 container of whipped icing (I used Cream Cheese flavor) 

60% Ghirardelli Cocoa bar for coating 

Andes mint candies (chopped or for melting)

Directions

1) Pulse cookies into powder in food processor.

2) Add half a container of icing of any flavor. 

3) Roll the mixture into 1 inch balls and place on wax paper on cookie sheet. 

4) Melt chocolate in double boiler or microwave. Add some of the Andes mints for more mint flavor. Dip truffle balls into chocolate and shake off excess. Place on wax papered cookie sheet. 

5) Garnish with chopped Andies mints on top. 

Tahini Vinaigrette

Ingredients

3 cloves garlic

1 tablespoon balsamic vinegar

2 tablespoons tahini

1 tablespoon fresh lemon juice

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

3 tablespoons extra virgin olive oil

Instructions

Place garlic in food processor and pulse. Add the vinegar, tahini, lemon juice, salt and pepper. Process until smooth, about 5 seconds. With the machine running, add the oil slowly, in a steady stream. After all the oil has been added, process for an additional 10 seconds. Taste and adjust seasonings as needed.

Jerk chicken with mango, avocado salsa and plantains

Salsa

1 mango, diced

1jalapeño, diced, for less heat remove the seeds

1 avocado, diced 

a handful of chopped cilantro

zest and juice of 1 lime

salt to taste

Chicken

1 lb diced chicken

2 TBSP chili powder

1/2 tsp cumin

1 tsp coriander

1 tsp garlic powder

1/2 tsp onion powder

1 tsp paprika

1/4 tsp red chili flakes

1 diced red or yellow pepper

1/4 cup broth

1 Tbsp coconut oil

Plantains

2 ripe plantains peeled and sliced on diagonal

Instructions

Preheat oven to 400

Mix all ingredients for the salsa and set aside in the fridge.

Place plantains on a parchment lined baking sheet and sprinkle a bit of cinnamon and crushed red pepper on them.  Drizzle with a bit of coconut oil.  After about 10 minutes check to see that they are brown on the bottom and flip.  Mine took about 18 minutes total.

While plantains are cooking heat a large skillet over med heat and add the TBSP of coconut oil.   Add your diced peppers then add your chicken and sprinkle all of the mixed spices over the top.  Its a lot of spice mixture but makes a good sauce.  When chicken is done add the broth and cook down till thick.  

Super easy!! To plate, put a few plantains around the outside of the plate and pile the chicken mixture in the middle, then top with some of the mango, avocado salsa.  Enjoy!