Better Butter Chicken_A definite Hit on all counts!

I have to say that I really do enjoy cooking; and tonight’s dish was my pièce de résistance …

Our nieces took a bike ride to visit us; when they came into the kitchen; they exclaimed boy something smells good.  (why is it when you are cooking you do not smell the aroma other people do when they walk into the room?) 

Hubby took one bite and declared that this dish was a definite keeper and he kept raving at every mouthful!  He is now on his 2^nd portion and still making contented noises.

Found that I was comfortably full with 1 portion but it was so good!  Would easily feed 4!  Served with rice and warm naan.  Easy to make (30 mins) and clean up a breeze; No excuse not to make this again!

Ingredients

1 T canola oil

4 skinless, boneless chicken breasts, cut into 1 inch cubes

1 onion, finely chopped

3 garlic cloves, minced

2 T grated ginger

2 t garam masala

1 t turmeric

1 t paprika

1 t ground oriander

¼ t cinnamon

680 ml bottle tomato passata

¼ c cashew butter

2 T 35% cream

Heat a large frying pan over med heat.  Add oil, then chicken; cook until chicken is browned and no pink remains.  Transfer to a plate.  Add onion, garlic, ginger and spices to pan.  Cook stirring often, until onion starts to soften (about 3 mins)  Return chicken and any juices to pan.  Stir in tomatoes and scrape up and stir in any brown bits from pan bottom.  Simmer, covered until slightly thickened (about 3 mins).  Add cashew butter and cream.  Stir until no streaks remain. 

Serve with rice and warm naan.

Courtesy of Chatelaine Magazine, February 2014

4 servings/253 cal/15 g carb, excellent source of iron.


Oh and lets not forget about dessert!

Trying to keep in line with India theme; picked up a Dr. Oetker Creme Caramel with caramel sauce dessert mix.  Served on little plastic square plates I bought (5 for $1 at the dollar store).  BFF adored both dessert & presentation.  

PS:  she plans on picking up some plates herself tomorrow :)

Beef Stir Fry with Green Beans, Linguine and Mint Walnut Gremolata

Sounds complicated but quite easy to prepare.  Not only is this dish good for you; packed with nutrients and every mouthful has a different sensation; whether it be the mint walnut gremolata, peppery steak or green bean, linguine and parmesan cheese.  Can't go wrong with this dish; will satisfy every tastebud and only takes 1/2 hour from start to finish!

Ingredients:

3 T snipped fresh mint

2 T chopped toasted walnuts

2 T chopped fresh Italian parsley

2 t shredded lemon peal

2 oz dry whole grain linguine

1.5 c fresh green beans trimmed

2 t olive oil

approx. 1 lb beef sirloin steak (pre-cut in the stir fry section)

½ red pepper cut into thin long strips

½ onion, chopped

1 large garlic clove, sliced

4 T coarsely shredded parmesan cheese

Directions:

For gremolata, combine mint, walnuts, parsley and lemon peal.  Set aside.

Cook linguine in salted water and steam green beans at the same time in spaghetti & steamer pot.  Drain when done, return to pot and keep warm.

Meanwhile, in small bowl, toss meat with olive oil, pepper and salt. 

Spray a skillet with cooking spray and heat over med high heat.  Add meant, red pepper strips, onion and garlic.  Stir fry until steak is pink only in the centre. 

Add steak mixture to pasta mixture.  Add parmesan cheese.  Toss to combine and place on serving plates.

Top with with gremolata/herb mixture.

mmmm… very good!

adapted from: BHG Cooking for 2 Magazine/Sept 2014  

Turkey Chili in a "Bisquick" Bowl

Isn't this just so cute and unbelievable easy to prepare!  Sure to impress even the youngest person in your household!  And it tastes good too! Even your manly man will agree; although he may eat 2 or 3.

Ingredients:

Pam cooking spray

2 c bisquick mix

2/3 c milk

½ t cayenne pepper

Flour (work surface & rolling pin)

1 lb of ground turkey

1 poblano chile pepper (or green pepper will do), finely chopped

1.5 c of water

1 t chipotle chile powder

2 cans of red kidney beans, rinsed and drained

1 16 oz jar mild salsa (use hot salsa if you prefer more "heat")

shredded cheddar cheese

Directions:

Cook turkey and pepper in skillet until turkey is browned and crumbled.  Stir in water, kidney beans, salsa and chile powder.  Bring to a boil.  Reduce heat and simmer until chili is desired thickness. 

Meanwhile, preheat oven to 450 degrees.  Invert a muffin pan and spray the underside with cooking spray. 

Stir together the bisquick mix, milk and cayenne.  Shape into a ball.  Knead on a floured work surface 3 or 4 times.  Divide into 6 pieces.  Roll each piece into a 6 inch circle.  Place dough circle over back of each muffin cup.

Bake for 10 – 12 minutes until lightly browned. Let cool slightly before removing.

When ready to serve, spoon the hot chili into the biscuit bowls.  Garnish with shredded cheddar cheese.  

Chicken & Broccoli Casserole

A family favourite; this dish is tried and true; a standby in our household; loved by all who have tried it. When making this dish, I always make two.  

Not only for times when life does not go as planned (working late, stuck in traffic and you don't feel like cooking kind of night) but I have given to friends &  family (while still in its frozen state).   In fact just recently for friends who were taking 2 month holiday in Europe.  All they had to do was warm it up in the oven for their family dinner before taking off to the airport!  One less thing for them to worry about!

Chicken & Broccoli Casserole

Ingredients:

3 quarts water

1 (12-ounce) package broccoli florets

4 (6-ounce) skinless, boneless chicken breast halves

1 (12-ounce) can evaporated fat-free milk

1/4 c all-purpose flour

1/4 t salt

1/4 t freshly ground black pepper

Dash of nutmeg

1 c fat-free mayonnaise

1/2 c fat-free sour cream

1/4 c dry sherry

1 t Worcestershire sauce

1 can condensed fat-free cream of mushroom soup

1 c grated fresh Parmesan cheese, divided

Cooking spray

Preparation

1.   Preheat oven to 400°.

2.   Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

3.   Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

4.   Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Courtesy of Cooking Light Annual Cookbook borrowed from library many many moons ago!  Found link online:

http://www.myrecipes.com/recipe/chicken-broccoli-casserole-10000001097034/

Note:  picture does not do this dish justice.  This dish, no matter how many times I make it, never gets "stale".