Chicken Tiki Masala

I got this recipe from the Pioneer Woman Cooks.  My sister Jaleah had tried it out and told me how delicious it was.   She was not kidding.  It was so incredible.  Heaven on a plate!

• Chicken Breasts 3-4
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• 1/2 cup Plain Yogurt (sour cream works in a pinch)
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
•  3 Tbls Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-1/2 cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers ( I added an anaheim chili- definitely recommend it- or a jalapeno)
• 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.  I just grilled it outside.

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.  I halfed the amount 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 ( I didn't have any turmeric on hand so I looked it up online and found that I could substitute the same amount of dry mustard.  It tasted good- but I would like to try the 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.

Vegetable and Wild Rice Soup

• This is the same recipe as one of my favorite soups with chicken in it- but I omit the chicken and add a bunch more vegetables.  It is still really tasty and doesn't miss the chicken one bit.  The mustard powder and curry give it a nice little touch. 
• Saute for five minutes:
  1/2 cup butter
  1/2 cup chopped celery
  1/2 cup sliced carrots
  1/2 cup diced onion
• Add and Saute for 2 more minutes:
  1/2 pound fresh sliced mushrooms
• Add and stir well:
  3/4 cup flour
• Gradually pour in:
  6 cups of chicken broth
  2 ears of corn on the cob- or one can of corn2 small summer squash or one medium
  handful of green beans or peas
  really any vegetables that you would like!
• Stir constantly until all has been added. Bring to a boil, reduce heat to low and let simmer.
• Add:
  2 cups cooked wild rice
  1/2 tsp salt
  1/2 tsp curry powder
  1/2 tsp mustard powder
  1/2 tsp dried parsley
  1/4 tsp fresh ground black pepper
• Allow to heat through, then pour in:
  2 cups of half and half
• Let simmer 1-2 hours. Do not boil or your roux will break. Can also be cooked easily in a crock pot. Yummy.

Chicken and Wild Rice Soup

• Saute for five minutes:
  1/2 cup butter
  1/2 cup chopped celery
  1/2 cup sliced carrots
• Add and Saute for 2 more minutes:
  1/2 pound fresh sliced mushrooms
• Add and stir well:
  3/4 cup flour
• Gradually pour in:
  6 cups of chicken broth
• Stir constantly until all has been added. Bring to a boil, reduce heat to low and let simmer.
• Add:
  2 cups cooked wild rice
  1-2 cups cooked, diced chicken
  1/2 tsp salt
  1/2 tsp curry powder
  1/2 tsp mustard powder
  1/2 tsp dried parsley
  1/4 tsp fresh ground black pepper
• Allow to heat through, then pour in:
  2 cups of half and half
• Let simmer 1-2 hours. Do not boil or your roux will break. Can also be cooked easily in a crock pot. Yummy.

Tortilla Soup

TORTILLA SOUP
This is a great recipe.  Toss it in the crock pot and enjoy later.  It tastes really fresh- don't forget the lime juice. Its also a great recipe for an abundant zucchini crop.

• 6 cups of chicken broth
  1-16 oz can diced stewed toms
  2-16 oz cans corn drained
  1 cup of cooked, diced chicken, or 10 oz can chicken drained
  2 tsp cumin
  1 tsp crushed red pepper
  1 tsp dried minced onion
  1/2-1tsp chili powder
  1 small yellow squash cut into small cubes
  1 small zucchini squash cut into small cubes
  • Combine in crock pot and cook on high for 4-5 hours. Ladle into bowls, and serve with shredded cheese, diced avocado, cilantro, tortilla chips, olives and lime juice. It tastes so fresh, I love it.

Cinnamon Roll Cake

I loved every bite...warm and delicious...just like a cinnamon roll!  I actually only  used half the topping and half of the glaze- it was plenty sweet and everyone loved it- except for Katry who was upset that we only used half of the sugar.  But she is a sugar nut- so it is understandable.  I got the recipe and the picture from cookin'upnorth.blogspot.com.

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Chocolate Almond Joy Cake

Chocolate Almond Joy Cake

1 18.5 pkg devils food cake mix
1 12 oz can evaporated milk
2 1/2 cups sugar
25 Large marshmallows
14 oz flaked coconut
1/2 cup butter
2 cups of semi sweet chocolate chips
3 oz almonds (no salt)

1. Mix & bake cake according to package directions in a 13 x 9 or next size bigger.

2. In sauce pan combine ½ can of milk and 1½ cups of sugar bring mix to rapid boil quickly remove from heat and add marshmallows. Stir until melted. Stir in coconut. Pour over top of cake.

3. In sauce pan mix the remaining sugar & milk bring to a rapid boil remove from heat and stir in butter, chocolate chips until melted. Stir in Almonds and pour over cake chill for at least two hours or over night. It is recommended that to chill for two hours after every step. 

Baked Zucchini Fries & Wasabi Cucumber Ranch Dip

I took these zucchini fries to a ward cookout and they were a big hit.  They are reminiscent of Friday's crispy green beans.  In fact, I used a copy cat recipe of their   Creamy Cucumber Wasabi sauce to dip them in.  This is a tasty way to use up some of your garden zucchini- if you are lucky enough to have a plant. :)

Baked Zucchini Fries- adapted from Real Mom Kitchen

• 3 small zucchini (around 1 lb.)
• 1/4 cup Grated Parmesan Cheese
• 1 packet Shake & Bake Coating Mix- I used Shake N Bake Parmesan Crusted
• salt, to taste- I would not use this and then add salt if needed later.
• 2 eggs, lightly beaten
• 1/4 cup water
• 1/2 cup all-purpose flour

1. Heat oven to 450ºF.  Trim the zucchini and cut each in half width wise. Then cut each half into 1/4 inch sticks.
2. In a bowl, combine the Parmesan cheese, coating mix, and salt.
3. In another bowl, whisk together the egg and water together. Place flour in another bowl.
4. Coat zucchini with flour. Then place zucchini in the egg mixture followed by the parmesan cheese/coating mix.
5. Place on a baking sheet that has been sprayed with cooking spray.
6. Bake at 450 for 12 to 13 min. or until golden brown, rotate the baking sheet  180 degrees halfway through baking for even cooking. Serve with ranch dressing or marinara sauce for dipping.  I used the following dip.

Wasabi-Cucumber Ranch Dip
1/2 cup Hiddert Valley Ranch bottled salad dressing 
1/4 cup minced cucumber (peeled and seeded)
1 tablespoon whole milk
1 1/2 teaspoons prepared horseradish
1 teaspoon white vinegar
1 teaspoon powdered wasabi
1/8 teaspoon salt
pinch ground cayenne pepper


Make the dip by combining all of the ingredients in a blender on high speed until smooth. Cover and chill. The dip will thicken as it chills.