Dayna & Amy Indian Butter chicken

 Averie Cooks

AMY's SUBSTITUIONS

• 3/4 cup unsalted butter (1/2 stick + 1 stick), divided
•  1 large sweet Vidalia or yellow onion, diced small
•  1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
•  4 cloves garlic, finely minced or pressed
•  2 tablespoons garam masala
•  1 tablespoon cumin
•  1 tablespoon turmeric
•  1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
•  1 teaspoon kosher salt, or to taste
•  1 teaspoon freshly ground black pepper, or to taste
•  1/4 teaspoon cayenne pepper, or to taste
•  1 cup heavy whipping cream (see Notes below) (COCONUT MILK, 1 T cream cheese, 1 T mayo)
•  one 8-ounce can tomato sauce (I used no-salt added; see Notes below) (SALSA)
•  basmati rice (or your favorite rice), for serving
•  1/3 cup fresh cilantro leaves, or to taste for garnishing

INSTRUCTIONS

1. To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
5. Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
6. Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
7. Add rice to the serving plates and top with chicken and as much sauce as desired.
8. Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.

NOTES

• If you’re a sauce fan, this recipe produces an abundant amount of sauce as written. If you don’t want it as saucy, you can scale back on the amount of tomato sauce and/or cream.
• I used no-salt added tomato sauce and used nearly 2 teaspoons salt in total, but if you’re using salted tomato sauce 1 teaspoon salt will likely be enough.

Butter Chicken

Averie Cooks

3/4 cup unsalted butter (1/2 stick + 1 stick), divided
 1 large sweet Vidalia or yellow onion, diced small
 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
 4 cloves garlic, finely minced or pressed
 2 tablespoons Curry powder
 1/2 tablespoon cumin
 2 tablespoon turmeric
 1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
 1 teaspoon kosher salt, or to taste
 1 teaspoon freshly ground black pepper, or to taste
 1/4 teaspoon cayenne pepper, or to taste
1 15oz coconut milk
 one 8-ounce salsa or tomato sauce
 basmati rice (or your favorite rice), for serving
Mayo and cream cheese
 1/3 cup fresh cilantro leaves, or to taste for garnishing

Because I didn't have the heavy cream I substituted and added at the last 5 minutes of cooking- 1/4 c mayo and 4 oz of cream cheese

2/5/20 When I made this it was so bitter and nasty, I thought, "Ohhhh no, all these ingredients are gona go in the garbage, how can I save this???" Then I added the mayo and cream cheese, all was not lost, I just needed to add heaps of FAT!!! Then it was of course yummy!!!

1. Begin cooking the rice
2. To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
3. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Or pound the chicken thin and cook it without cutting it, sometimes if you cook a pounded flattened chicken, it is more tender than cutting it before you cook it.  Either way, whatever makes you happy.
4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
5. Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
6. Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
7. Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
8. Add rice to the serving plates and top with chicken and as much sauce as desired.
9. Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.

Slow Cooker Mexican Chicken

Two Peas and Their pod

Ingredients

•  1 15 oz can diced tomatoes
•  2 15 oz cans black beans, rinsed and drained
•  1 14.4 oz can chicken broth
•  1 4 oz can diced green chiles
•  1/2 yellow onion diced
•  2 cloves garlic minced
•  1/4 cup chopped cilantro
•  1 tablespoon fresh lime juice
•  1 teaspoon ground cumin
•  1 1/2 lbs boneless skinless chicken breast
•  Salt and black pepper to taste
•  Optional toppings: chopped green onion shredded cheese, avocado, cilantro, sour cream

Instructions

1. In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
2. Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
3. Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.

I served with Chipotle Ranch and the Taco Salad

ROASTED RED PEPPER POTATO SOUP

Garden and table

2 medium yellow onions, chopped
3-4 garlic cloves
2 T EVOO
1 jar (7oz) roasted sweet peppers, undrained and chopped (roasted my own peppers)
1 can (4oz) chopped green chilies, drained
1 t  ground cumin (she recommended 2 T)
1 t salt
Didnt have 1 t ground coriander
3 C diced potatoes
2 c chopped tomatoes
3 C vegetable broth
2 T minced fresh cilantro
1 T lemon juice
Didnt have 1/2 C cream cheese ( or coconut milk)

method:
1. In your soup pot, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt, and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth, bring to a boil.
2. Reduce heat and cover. Simmer for 10-15 minutes until potatoes are tender. Pull off heat.
3. Pour half the soup into a blender and puree with cream cheese until smooth. Pour back into the soup pot with the other half of the soup. Heat through again on medium.  Stir in cilantro and lemon juice. Serve warm. 

10/4/18 I added too many potatoes so I poured half the soup in the blender and pureed it a bit, it turned out amazing

Taco Seasoning

Pioneer Woman

• 2 teaspoons Chili Powder
• 1-1/2 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Crushed Red Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Black Pepper

Measure out all the ingredients in a small bowl. Mix well. Then taste and adjust the salt or spices as desired. Store in an airtight container until ready to use.

For a larger batch (the equivalent of about 6 packets), use:

1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon each paprika, crushed red pepper, and salt
1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper

Pork Carnitas

RecipeTin

I made this before we left camping, then reheated it when we were gona eat it.

Pork Carnitas (Mexican Slow Cooker Pulled Pork)

Prep Time

15 mins

Cook Time

6 hr

Total Time

6 hr 15 mins

 

{Recipe video below, scale recipe using Servings slider} Pan frying to get the golden brown crunchy bits after the pork is cooked and shredded is not optional! Broiling/grilling will not produce the same results as it dries it out and defeats the purpose of wonderfully moist slow cooked pork. My other "must do" step is to pour the juices in the slow cooker over the pulled pork - this adds so much flavour and makes it even juicier! This makes a lot of pulled pork - enough for 10 to 12 servings. Use the pork for tacos, nachos, enchiladas, burritos, quesadillas - the possibilities are endless!

Course: Slow cooking

Cuisine: Mexican

Servings: 10 - 12

Author: Nagi | RecipeTin Eats

Ingredients

• 5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone) (Note 3)
• 1 onion, chopped
• 1 jalapeno, deseeded, chopped
• 2 1/2 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 2 oranges, juice only (or sub with 3/4 cup fresh orange juice)

Rub

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions

1. Rinse and dry the pork shoulder, rub in salt and pepper.
2. Combine the rub ingredients then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.
4. Cook on low for 8 to 10 hours or on high for 6 hours (or 1h 30 m in an electric pressure cooker on high. If using stovetop pressure cooker, please see notes).
5. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
6. Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1 1/2 to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). The liquid will be SALTY, it is the seasoning for the pork. Set aside.

To Serve

1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
2. Repeat in batches (takes me 4 batches) - don't crowd the pan.
3. Remove pork from skillet. Drizzle over more juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat - see Note 4c).
4. If you are reheating the carnitas (Note 4), then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Recipe Notes

1. If you are using a piece of pork that is not the size I use, you MUST reduce the salt accordingly. If your pork is more than 1 lb / 0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly as well, not just the salt. 

2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking.

If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.

3. Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!

4. Taco Fixing suggestions: Diced avocado or make a real proper Guacamole, Pico de Gallo or Restaurant Style Salsa or even just sliced tomato, grated cheese, sour cream. Sliced lettuce or pickled cabbage / red onions would also be great, but unlike other tacos, you don't need it for the texture because the carnitas have the crispy bits!

5. MAKE AHEAD: 
a) For overnight or up to 3 days, the best option is to shred the meat without pan frying, keep the juices separate, refrigerate, then pan fry to make it golden and reheat the meat, pouring juices over while it is browning per recipe.

b) To brown the meat ahead, the meat actually holds up pretty well in terms of staying crispy. It's even pretty good refrigerated overnight - but a) is definitely better. Keep the juices separate and pour it over just before reheating the pork. You can reheat in the microwave, quickly reheat in the pan or if you have loads, in a foil covered roasting pan in the oven at 180C/350F for around 8 - 10 minutes.

c) To FREEZE: This holds up great in the freezer. Pour the juices over the pulled pork (pre browning) and store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the recipe to brown the pork.

6. STOVETOP PRESSURE COOKER - use a rack to elevate it from the base OR add 3/4 cup of water. Then once the pork is cooked, remove it then simmer to reduce to around 2 cups of liquid.

Slow Cooker Pork Carnitas recipe video! NOTE: My Slow Cooker (Breville Fast-Slow Cooker) is multi-functional and is also a pressure cooker, hence why it looks like a pressure cooker with the twisting top. The slow cooking function is no different to any standard slow cooker.

Spicy Shrimp Bowls

Two Sisters Kitchens- definitely delicious!!!

• Spicy Shrimp:
• 1 and 1/2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 pound shrimp, deveined & shelled
• 1 onion (cut long thin slices) sauteed in same pan after shrimp are cooked
• 
  
• Corn Salsa:
• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
  
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder
• 
  
• Cilantro Rice:
• 4 cups cooked rice
• 2 limes, juiced
• ⅓ cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt
• 
  
• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

optional- Corn tortillas lightly sauteed and wrap everything in the tortillas and devour!!!

INSTRUCTIONS

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
2. Mix the spices together in a small bowl and set aside.
3. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
4. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
5. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Next time I think serving this with a aioli dip 

Chicken burritos

From Better Homes and Garden Cook Book

2 bags of tortillas (20 tortillas)
cooked or canned chicken or beef or pork
2 chopped onions
chili powder
cumin
garlic powder
oregano
salt and pepper
cut sticks of cheese or shredded
1 can of black beans or refried beans

4 chopped tomatoes or salsa

Saute onions till translucent, then add seasonings to taste, beans, meat, and tomatoes.
Put mixture in tortilla, cut a slice of cheese and roll up. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  You can place the tortillas in the pan touching each other if desired, but I like crunchy tortillas.

I made extra filled tortillas and put them in a ziplock bag and froze them.

Bake 425 for 20-25 minutes or until golden brown and crispy.

Add shredded lettuce, chopped tomatoes, salsa, sour cream, avocado

Serve Avocado-Cilantro Sauce:

• ½ cup sour cream/plain yogurt/mayo
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

Best Bites Tandoori Chicken

Tandoori, Turmeric rice and Flatbread

IT's from Lauren Hedin's our best bites cook book.

2 c plain/greek yogurt
3 T lemon juice (or a juice from 1 lemon)
1t garlic powder
1 chopped onion
1/2c oil
3 t salt
1/2t black pepper
2T paprika
1T cumin and ginger
1T turmeric
1t red pepper or splash of cayenne
Chicken drumsticks and/or thighs

This can be assembled a few days b4 and let the raw chicken sit in the liquid mixture to marinade.
I did make extra of the sauce and froze it so I could have it for dinner a couple weeks down the road.

Can grill the chicken or bake in oven 350 for 20 min, then slather more marinade on, bake 10 more min slather more marinade, 10 more min bake and spray with oil, increase oven to 450 bake 10 more min until you get some nice charred spots.

Serve with Turmeric Rice

Ingredients
2 teaspoons olive oil
1/4 cup diced onion
1 teaspoon ground turmeric
1/2 teaspoon curry powder
2 cups chicken broth
1 cup Jasmine rice
kosher salt

Heat medium-sized pot with lid on stove top.  Add oil and onion and cook until onion is tender, about 3 minutes.  Add turmeric and curry powder and stir to heat and distribute for 15-30 seconds.  Add broth and bring to a boil, add rice.  Reduce heat to a simmer.  Cover pot and cook for 20 minutes, covered the entire time.  Remove from heat, fluff with a fork and add salt to taste before serving.