Chicken Tikka Masala

from Allrecipes.com

Ingredients

1/4 cup plain greek yogurt (sub with soy or coconut yogurt for dairy free)

2 tsp garam masala

2 tsp paprika

1/2 tsp ground black pepper

1/2 tsp salt

1/2 tsp chili powder (or just a dash if you're a wimp like me)

1/2 tsp ground coriander

1 lb boneless, skinless chicken breasts, cubed

1/2 bag frozen peas and carrots
1/2 bag frozen cauliflower

3 T olive oil

1 tsp cumin seeds (I use a little less ground cumin)

1/2 large onion, chopped

3 cloves garlic, minced

1 T grated fresh ginger (I use 1 tsp ground ginger)

1 green chili pepper, minced (I prefer Anaheim or Poblano, they're less spicy)

1 can diced tomatoes

1 can tomato paste

1 tsp garam masala

1/2 tsp ground coriander

1/2 tsp ground tumeric

1 can coconut milk

salt to taste

1/2 bunch cilantro for garnish

Directions

1. Combine 1/4 cup yogurt, 2 tsp garam masala, 2 tsp paprika, 1/2 tsp black pepper, 1/2 tsp salt, dash of chili pepper, and 1/2 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.

2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.

3. In a large sauce pan, boil according to package directions 1/2 bag frozen peas and carrots and 1/2 bag frozen cauliflower. When done, drain and set aside.

3. While vegetables are boiling, heat 3 T olive oil in a large skillet over medium heat. Cook and stir 1 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1/2 onion and 1 green chili; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 3 cloves garlic and 1 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 1 can diced tomatoes, 1 can tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.

4. Cook and stir 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1 can coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 tsp salt and garnish with cilantro.

Amounts for a doubled recipe

1/2 cup plain yogurt
1 T + 1 tsp garam masala
1 T + 1 tsp paprika
1 tsp ground black pepper
1 tsp salt
1 tsp chili powder
1 tsp ground coriander
2 lbs chicken

1 bag frozen peas and carrots
1 bag frozen cauliflower

1/4 olive oil
2 tsp cumin seeds
1 large onion
6 cloves garlic
2 T grated fresh giner
2 green chili peppers

2 cans diced tomatoes
2 cans tomato paste
2 tsp garam masala
1 tsp ground coriander
1 tsp ground tumeric

1-2 cans coconut milk
1 tsp salt
1 bunch cilantro for garnish

Directions for doubled recipe

1. Combine 1/2 cup yogurt, 4 tsp garam masala, 4 tsp paprika, 1 tsp black pepper, 1 tsp salt, dash of chili pepper, and 1 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.

2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.

3. In a large sauce pan, boil according to package directions 1 bag frozen peas and carrots and 1 bag frozen cauliflower. When done, drain and set aside.

3. While vegetables are boiling, heat 6 T olive oil in a large skillet over medium heat. Cook and stir 2 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1 onion and 2 green chilis; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 6 cloves garlic and 2 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 2 cans diced tomatoes, 2 cans tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.

4. Cook and stir 2 tsp garam masala, 1 tsp coriander, and 1 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1-2 cans coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1 tsp salt and garnish with cilantro.

Homemade freezer burritos

1 lb ground beef, browned and seasoned with taco seasoning

1-2 cans black beans, rinsed

3 cups brown rice, cooked

1 can olives, chopped

2 (7 oz) cans diced green chilis

2 jars green taco sauce

2-3 cups shredded cheese

Cumin powder

Onion powder

Garlic powder

Dash of salt

2 T lime juice

Chili powder

Shrimp Pad Thai

Ingredients

3 T olive oil, divided

2 cloves garlic, minced

3/4 lb prawns (or cubed, fried tofu)

2 eggs, lightly beaten

8 oz rice noodles (cooked as directed)

2/3 cup Pad Thai sauce (from bottle)

1 cup bean sprouts

2 T cilantro, chopped

3 T roasted peanuts, crushed

1 lime, cut into wedges

Directions

Heat 2 T oil in wok over high heat. Add garlic and prawns (be careful, the hot oil will splatter!); cook and set aside. 

Wipe off wok. Heat remaining oil; pour in eggs and stir to cook through. Reduce heat to low; add noodles and prawns, then mix in sauce. Let fry for a bit to evaporate some sauce and intensify flavor. 

Garnish with bean sprouts, cilantro, peanuts, and lime. 

90-minute Cinnamon Rolls

Ingredients:

3/4 cup milk

1/4 cup butter

3-1/4 cup flour

2-1/4 tsp. instant yeast (or 1 packet)

1/4 cup white sugar

1/2 tsp salt

1/4 cup water

1 egg

1 cup brown sugar, packed

1 T cinnamon

1/2 cup butter, softened

Directions:

1. Heat milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until meted. Let cool until lukewarm.

2. In a large mixing bowl, combine 2-1/4 cup flour, yeast, sugar, and salt; mix well. Add water, egg, and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and softened butter.

4. Roll out dough into a 12 x 9 inch rectangle (or until dough is about 1/4 inch thick). Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a greased 9x13 pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.

5. Bake in preheated oven for 30 minutes, or until browned. Serve warm.

Crispy Chicken Tortilla Rollups

Ingredients:

1 (12 oz.) can cooked shredded chicken

1/2 cup jack cheese, shredded

1/2 cup cheddar cheese, shredded

1/2 cup corn kernels

1-2 sliced green onions

2 minced garlic cloves

1/3 cup salsa

1 tsp cumin

juice from 1/2 lime

1 tsp salt

1/2 cup plain greek yogurt

10 large flour tortillas

1/3 cup olive oil

2 gloves minced garlic

1 large avocado

1/2 cup plain greek yogurt

juice from 1/2 lime

1/2 tsp salt

1/2 tsp chile powder

Directions:

1. Heat olive oil and 2 cloves minced garlic in a small saucepan over medium heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes, until ready to use.

2. Preheat oven to 400 degrees F. Make the chicken filling by combining the following ingredients in a bowl: chicken, cheese, corn, green onion, garlic cloves, salsa, cumin, lime juice, salt, and yogurt.

3. Assemble the tortillas by adding about 2 Tbs of the filling along the lower third of each tortilla. Roll up and place seam-side down on a baking sheet lined with parchment. Brush the tortilla rollups with the garlic oil and sprinkle with salt and chili powder. Bake for 8-10 minutes.

4. While the rollups bake, make the avocado cream. Add one large ripe avocado to a bowl and mash until creamy. Add yogurt, lime juice, salt, and chile powder. Stir well to thoroughly combine. Serve on top of baked rollups.

Blender whipped cream

2 cups heavy whipping cream
1/3 cup granulated sugar
1 tsp vanilla extract

Blend in blender at high speed until you hear the motor sound change and the cream is stiff.

Oven-cooked bacon

I can never seem to cook bacon on the stove top or an electric skillet without ruining both the bacon and the outfit I'm wearing. Hence oven-cooked bacon. 

Pre-heat the oven to 400 degrees F. Line a cookie sheet with tinfoil and place bacon on sheet so that the strips are not touching. Bake for 12-17 minutes. Start watching at 12 minutes. 

I found with a pound of thick sliced bacon I filled one pan and had 4 slices on the next pan. The pan with only 4 slices was burnt after 12 minutes but the full pan was perfectly cooked. Make sure to take the bacon out just before it looks done because it will continue to cook some with the residual grease. 

Remove from pan and drain on a paper-towel covered plate. Blot to remove extra grease.