Chicken Masala

I was really apprehensive to even attempt this recipe; my husband and I are both pretty adventurous when it comes to trying new foods, but even we had only recently tried Indian food, at an actual Indian restaurant, for the first time. We absolutely loved it, of course, but when I came across this recipe, I didn't feel quite ready to attempt it myself, in my own kitchen. It sounded so good though, that I finally gave in, and with many mental disclaimers, gave it a shot. I adapted this recipe slightly from the Indian Butter Chicken I found on foodie crush, and it turned out FANTASTIC. One word of advice; don't be shy about the spices... I added a little less than what it called for because I was nervous mine would turn out a hot mess, but it was actually ever so slightly blander than we would have preferred. So spice away!!!

Chicken Masala

serves ~4

2 tbsp vegetable oil, divided

2 tbsp butter, divided

1 onion, diced

3 tsp garam masala (a mix of Indian spices that you can whip up yourself pretty quick)

1 tsp ground ginger

1 tsp chili powder

1 6-oz can tomato paste

1 C tomato sauce

1 bay leaf

2 C cream (or 1/2 and 1/2)

1 lb boneless chicken breasts, cut into 1-inch pieces

salt and pepper

1 C frozen peas, defrosted

lim and cilantro leaves for garnish

1. In a large, high-sided skillet, heat 1 tbsp oil over medium heat. Add 1 tbsp butter and onion and cook for 3-4 minutes or until onions are translucent.

2. Add garam masala, ground ginger, and chili powder and cook for 2 more minutes, stirring.

3. Stir in tomato paste, tomato sauce, and bay leaf and cook for 2 more minutes.

4. Add cream, bring to a boil, reduce to simmer, and cook for 5 minutes. {Now take a deep breath! This is the first moment you can really step away from the stove without fear of burning everything to a crisp!}

5. Season chicken with salt and pepper. Add remaining 1 tbsp oil and 1 tbsp butter to a large skillet over medium-high heat and add chicken. Cook for 4-5 minutes, until chicken is lightly browned on all sides.

6.Transfer chicken to tomato cream sauce and simmer for 10-15 minutes or until chicken is cooked through.

7. Add peas and cook until peas are warmed through.

8. Serve over white rice and garnish with lime wedges and cilantro leaves.

Next time, I'll add more chili powder or cayenne pepper, because it was hardly spicy at all and we like it hot! Again, don't skimp on the garam masala, even though it seems pungent. I served this with a huge dollop of plain yogurt on the side to cut the spice. Enjoy!!!

(Note: This would probably be DELICIOUS as a vegetarian dish as well; just add whatever veggies you like best instead of chicken. I'm thinking mushrooms, broccoli... the options are endless!)

Crispy Southwest Chicken Wraps

This recipe speaks for itself... it's relatively healthy, looks delicious, takes little time to make, and tastes amazing! I used leftover chicken, but you can substitute in any meat. This ones originally from mel's kitchen cafe.

Crispy Southwest Chicken Wraps

Makes 4-6 wraps

1 C cooked rice

1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt

1 C chicken, cooked and shredded (or other leftover meat)

1 can black beans, drained and rinsed

1 green onion, finely sliced

1/2 red or green pepper, diced

1/4 C fresh cilantro, chopped (I used way more than this because I LOVE cilantro; see Chicken Salad recipe for tips on chopping herbs)

juice of 1 lime

2 C shredded cheese

6 flour tortillas (I used smallish ones because they're easier to handle; this'll make more wraps, too)

cooking spray or olive oil

sour cream (optional, I served them with plain yogurt on the side instead)

limes for garnish

1. Mix rice together with chili powder, cumin, and garlic salt.*

2. Add chicken, beans, onion, pepper, cilantro, and lime juice.

3. Sprinkle cheese over tortillas, leaving a border around edges, then arrange chicken and rice mixture down the center of each tortilla.

4. Roll stuffed tortillas, leaving edges slightly open. Spray the seams lightly with cooking spray (I brushed with olive oil instead).

5. Slightly flatten wraps with palm of hand.

6. Heat non-stick skillet or griddle over medium heat for 1 minute. Arrange wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side (I did them a couple at a time and only about 1-2 minutes on each side). Seams should seal somewhat since you oiled them.

7. Transfer to plate and serve warm.

*A word about the rice: I cooked it Persian-style (long-grain rice in boiling slightly salted water until almost done,  drain, lightly cover bottom of pan in oil, put rice back in gently, wrap lid of pan in small tea towel, cover pan and cook on low heat for awhile until fully cooked; Mom, PLEASE correct me if I'm wrong) then added all the spices.  This made the most delicious Spanish-style rice I have ever tasted! I ate a bunch of it plain while I was cooking :)

I served these wraps with TONS of limes, plain yogurt, and sliced ripe avocado on the side :) We couldn't stop eating them! Hope you enjoy them too!

Bourbon Street Chicken

I just made this one last night and served it with the Rustic Twice-Baked Potato Casserole.  I didn't make rice with it, but next time I probably will, either that or make some sort of pasta or something.  I served it with plain yogurt and applesauce on the side :) This one I found on BigOven.com. It's perfectly sweet (which I'm usually not a fan of) AND spicy, so it was a good balance for me :) Also, weird, but there's no actual bourbon in this version.

Bourbon Street Chicken

Makes 4 servings

2 lbs boneless, skinless chicken breasts, cut into bite-size bits

1 tbsp olive oil

1 garlic clove, crushed (I used 2 because we love garlic)

1/4 tsp ginger

3/4 tsp crushed red pepper flakes

1/4 C apple juice

1/3 C light brown sugar

2 tbsp ketchup (with some Sriracha sauce mixed in, maybe about a tsp if you like it hot!)

1 tbsp apple cider vinegar

1/2 C water

1/2 C soy sauce

1 tbsp cornstarch (if thick sauce is desired)

1. Heat oil in large skillet and add chicken pieces; cook until lightly browned.

2. Remove chicken from skillet. Add remaining ingredients into skillet, heating over medium heat until well blended and dissolved.

3. Add chicken back in and bring to a hard boil.

4. Reduce heat and simmer for 20 minutes or so, uncovered.

5. Serve over hot rice.

Enjoy!

Szechuan Chicken

This one was really fabulous and I served it with white rice :) Pasta would probably be good too. (This recipe's originally from the website laaloosh.)

photo credit: ifood.tv

Szechuan Chicken

Makes 3 servings

Sauce

3 tbsp chicken broth

1 tbsp tomato paste

2 tsp balsamic vinegar

1 tsp brown sugar

1 tsp soy sauce

1/2 tsp sesame oil

1/4 tsp cornstarch

1/2 tsp ground coriander

1/4 tsp black pepper

1/2 tsp crushed red pepper (I used a little more, 'cause I like things spicy)

Whisk together all ingredients in small bowl.

Chicken

1 lb boneless, skinless chicken breast, cut into bite-size pieces

1 tsp rice wine or dry sherry

1 tsp soy sauce

1 1/2 tsp cornstarch

3 cloves garlic, minced

1 tsp canola oil

1 tbsp fresh ginger, minced (I keep fresh ginger root in the fridge and peel a section and grate it as needed)

1 small yellow onion, chopped

1 1/2 C fresh broccoli florets

1/4 C dry-roasted peanuts (I left these out because I'm not a big fan of the spicy + peanuty flavor)

1 red bell pepper, chopped

1 green onion, finely chopped

1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch, and garlic in medium bowl; mix thoroughly.

2. Heat wok or large skillet over high heat. Add oil, then add ginger and onion. Stir-fry for about 30 seconds.

3. Add chicken mixture and cook until chicken begins to brown, about 2 minutes. Continue stir-frying until chicken is lightly browned on all sides, another 1-2 minutes.

4. Add broccoli, peanuts, and bell pepper. Stir-fry for 1 minute.

5. Stir in Szechuan sauce that you made (see above) and stir-fry until chicken is just cooked through and sauce is slightly thickened and glossy, 30 seconds to 1 minute.

6. Transfer to serving dish and sprinkle with scallions. Serve immediately.

I ended up cooking things longer at each step because I was trying to read the recipe and because I'm just plain inept in the kitchen.  The broccoli turned out a little mushy, which I hate.  So just stay on top of the time.  I served this with a huge dollop of plain yogurt on the side because this dish is SPICY (also, because I serve plain yogurt with almost every meal :)).  Enjoy!