Butter Chicken

I love Indian food.  Why?  Because it almost always involves chicken and rice!  I have never tried Butter Chicken at a restaurant before but I thought it sounded interesting so I went ahead and tried it even though I had no idea what I was in store for.  It was good.  I wouldn't say I loved it but Jeff did!  So I am posting it anyway because I know this recipe is capable of people loving it and maybe that person is you! 

Indian Butter Chicken

source: Joelen of What's Cookin', Chicago?, slightly adapted by Amy's New Kitchen
serves: 6

Ingredients:

1 Tbsp vegetable oil

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

1/2 tsp garam masala

1/4 tsp cayenne pepper

1 Tbsp vegetable oil

1 white onion, chopped

2 Tbsp unsalted butter

2 tsp fresh lemon juice

1 Tbsp ginger, finely grated

1 clove garlic, finely grated

1/2 tsp garam masala

1 tsp chili powder

1 tsp ground cumin

1 bay leaf

2 cups tomato puree

1 jalapeno, seeded and diced

1 cup heavy cream

1/4 cup plain yogurt
1/4 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper

1 pinch salt

1 pinch black pepper
1/4 cup finely ground cashews


Heat 1 Tbsp oil in a large skillet over medium heat.  Add chicken and season with 1/2 tsp garam masala and 1/4 tsp cayenne pepper.  Cook until lightly browned, about 10 minutes. 


Meanwhile, prepare the sauce by heating 1 Tbsp oil in a large saucepan on medium high heat.  Saute onion until soft and translucent.  Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf.  Cook, stirring for 1 minute.  Add tomato puree and jalapeno and cook for 5 minutes, stirring frequently.   Stir in cream, yogurt and cilantro.  Reduce heat to low, and add the browned chicken.  Simmer for 10 minutes, stirring frequently.  Season with salt and pepper to taste.  Just before serving, add the ground cashews and stir.  


Serve over steamed basmati rice.

 Does that not look awesome?  We had this with pita and Roasted Red Pepper Hummus!  More on that later! 

I made some slight changes to the amounts of ingredients from Joelen's version of this recipe.  There was a little too much garam masala for my taste so I halved it in my recipe.  I also added a jalapeno pepper because I think it would've added a little kick and really put this dish over the top!

Shredded Chicken

Tacos, tostadas, enchiladas, nachos, taco salad, and burritos are just a few things that I can think of that this chicken would be perfect for.  This was a really fresh dish since it uses fresh vegetables for flavor and not just a packet of taco seasoning mix to go with it.  We used the meat to make chicken tacos but there was so much leftover that we saved some for lunches the next day and froze some so that I can make chicken enchiladas when the weather starts to turn cooler.  And the chicken was so tasty I can't wait for those enchiladas!

Shredded Chicken

source: Food.com, slightly adapted by Amy's New Kitchen
servings: depends on what you're making with it.  About 8-10 servings.

Ingredients:

• 4 boneless skinless chicken breasts  
• 1/2 medium onion, sliced
• 2 garlic cloves,  smashed
• 1 Tbsp sea salt 
•  water
• 2 Tbsp butter
• 1 garlic clove, minced
• 1/2 medium onion, diced
• 1 medium tomato, seeded and diced
•  3/4 green bell pepper, diced 
• 1 jalapeno, diced (seeded if you prefer less heat)
• 1 1/2 tsp freshly grated black pepper
• 1/4 cup cilantro, chopped
• 2 tsp ground cumin
• 1/4 cup tomato sauce 
• 1 1/2 tsp sea salt
• chicken broth (reserved) 

Place chicken, onion slices, garlic cloves and add just enough water to cover the chicken in a large pot.  Bring to a boil, cover and lower heat to a simmer.  Continue cooking for 25 minutes.


Remove chicken from broth, let cool, then shred.  Reserve the broth for later.


Meanwhile, while the chicken is cooling saute the butter, garlic clove, onion, tomato, bell pepper, jalapeno, pepper, cilantro, and cumin for 10 minutes.  Stir in shredded chicken then briefly saute.  Add tomato sauce, salt and 1/2 cup of chicken broth at a time until the chicken is as juicy as you like.

No Mayo Chicken Salad

It's summertime, which means it's camping season!   And it's time to start making some recipes that can be made ahead of time and taken with us on our camping trips.  My husband doesn't like mayo, so this was my solution to a dish usually slathered in it.

No Mayo Chicken Salad

Serves 4

Ingredients:
2 chicken breasts, seasoned and grilled, cooled then cubed
1 (8oz) container of plain yogurt
2 celery stalks, thinly sliced
3 stalks green onion, thinly sliced
1/2 tsp parsley
1/2 tsp dill
1/8 tsp  celery salt
1/4 tsp sea salt


Combine all ingredients together in a medium sized bowl and stir until thoroughly mixed.  Serve on bread for sandwiches or in a bowl for a nice simple lunch dish.  Serve cold.

This recipe could easily be changed up by adding some hard boiled eggs and some diced baby dill pickles to the mix.  Or another version could have diced granny smith apple pieces and sliced grapes.  Adding toasted walnuts to that would be really good too!  Mmmm, I might have to try that one next time.  :)

Chicken, Provolone & Roasted Red Pepper Panini

Whenever I have leftover meats from the grill I try to do something new so we aren't necessarily eating the same meal again the next day.  I had a leftover grilled chicken breast from the other night and wanted to try my hand at creating a panini.  And I think it just might be a new addiction. I am definitely going to keep checking out this Panini Blog for inspiration!  All paninis, all the time.

Chicken, Provolone & Roasted Red Pepper Panini

Source: Panini Happy, adapted by Amy's New Kitchen
Serves 4

Ingredients:
1 loaf ciabatta bread
Hummus
Fresh Dill
1 large Chicken Breast, seasoned and grilled, sliced lengthwise
1 Roasted Red Pepper, sliced lengthwise
6 slices deli-style Provolone Cheese
8 slices Turkey Bacon, cooked (optional)


Slice ciabatta loaf in sections perfectly sized to your liking.  Slice in half and spread a generous amount of hummus onto the inside of each slice.  Sprinkle freshly chopped dill onto hummus on both sides of bread again.  Then layer on the bottom slice of ciabatta, chicken, roasted red pepper slices, provolone then bacon.  Top with the top half of ciabatta bread.


Grill sandwiches for ~5 minutes on each side of bread.  The cheese will melt and nice grill marks should form on both sides of the bread.

Look at that gooey awesomeness!!  I used a cast iron grill pan on my stove top and another cast iron pan on top of the sandwiches weigh them down and keep them in place while grilling.  I'm sure it works better if you have a panini press but my way got the job done.  And since it did work- that means I can make grilled paninis any season of the year!

Jambalaya

I make a lot of chicken and rice.  I'm not gonna lie.  But I'm always trying to come up with more flavorful ways to cook it.  Jambalaya seems to fit that bill!

Jambalaya

Original recipe: Cooking Light  Adapted by Amy's New Kitchen
Serves 5

Ingredients:

• 2 tsp vegetable oil
• 1 cup chopped onion
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 2 jalapenos, seeded and chopped
• 3 cloves garlic, minced
• 1 3/4 cups uncooked, long-grain white rice
• 3 cups low-sodium chicken broth
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1/4 tsp  ground cayenne pepper
• 1 bay leaf
• 1 tsp of your favorite hot sauce (or to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato sauce
• 2 boneless, skinless chicken breasts, seasoned then grilled and cut into bite-sized pieces
• 3 beef smoked sausages, grilled and cut into bite-sized pieces

Heat oil in a a dutch oven over medium-high heat.  Add onion, bell peppers, jalapenos and garlic and saute 5 minutes or until vegetables are becoming tender.


Stir in rice, cook 2 minutes, stirring constantly. Add broth, paprika, oregano, black pepper, thyme, cayenne pepper, bay leaf and hot sauce; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken, sausage, tomatoes and tomato sauce; cook, uncovered, 5-10 minutes or until liquid is absorbed.  Remove from heat and remove bay leaf.  Let stand 5 minutes.

This is a fun and easy recipe that is a great weeknight meal.   It's not too spicy but has a nice kick to it that won't let you down.  Make some cornbread, or maybe some Garlic Cheddar Biscuits on the side and you've got yourself a seriously delicious meal! 

Mango Mustard

We were having brats for my dad's birthday dinner and I wanted to have all the toppings.  So I put out a little shout out on Facebook and asked what were people's favorite toppings that I needed to have.  Mango Mustard came up.  I hadn't heard of it before but I'm so glad I made it!  It is soooo good.  I don't like regular mustard much, but this was a fresh, vibrant flavor and was absolutely delicious on a brat with some sauerkraut and cheese.

Mango Mustard

Ingredients:
1 Mango, peeled, cored and cubed
Honey
Apple Cider Vinegar
Rice Wine Vinegar
Garlic Powder (Good Quality)
Yellow Mustard (Good Quality)

Blend all ingredients together in a blender until flavor and consisitency is the way you want.

The amount of ingredients to add to your mango just depends on how big the mango is and what flavors you like.  I eyeballed all of my ingredients but if I had to estimate, I would say that I used 1 mango, 1 Tbsp honey, 1 tsp Apple Cider Vinegar, 1 tsp Rice Wine Vinegar, 1/2 tsp good Garlic Granules, 2 Tbsp good Yellow Mustard.

This recipe can grow like a weed until you find that perfect flavor you are looking for.  Luckily for me-I hit it right off the bat.  But, don't be afraid to keep adding ingredients until it is to your liking. Start small, and work your way up.  You can always add more of something, but you can't take it back once it's all blended together.  If you find you made quite the amount, don't fret-this is great on grilled fish, or chicken, just use it like a satay sauce.

Salsa Chicken

A chicken and rice recipe?  Now we're talking!  I have heard lots of good things about this recipe, how easy it is, how awesome the flavor is....  I also heard a rumor that you can take a Pampered Chef Deep Covered Baker and put chicken in it-cook it in the microwave for 20 minutes and you will get delicious, juicy chicken every time. Are both of these rumors true?  I'm about to find out! 


Normally, this recipe is made in a slow cooker, for 8 hours on low.  I was inspired by Dunne's recipe at With a Cherry on Top for my own adaptation of this dish.  Her way you get amazing chicken that is easily shredded for tacos, burritos, enchiladas, tostadas, nachos, etc.  The way I did it, was quick and easy-but the chicken won't be easily shredded-but it will be oh, so delicious and full of flavor.   


We served it over rice:

Salsa Chicken
Serves 5


Ingredients:
5 Chicken Breasts
1 16oz  Jar of your Favorite Salsa
1 can (10oz) Cheddar Cheese Soup
1 packet Taco Seasoning (or your own Taco Seasoning)
Your favorite hot sauce


Place the chicken on the bottom of the Deep Dish Baker.  In a separate bowl mix the can of cheddar cheese soup and the jar of salsa along with the taco seasonings.  Cover your chicken with the mixture and turn your chicken pieces over to get both sides covered with your sauce.  Add a few dashes of your favorite hot sauce to each chicken breast.  Cover and microwave on high for 18-20 minutes.


That's it!

This is what the chicken will look like when it's all done cooking.  (I took out 2 pieces of the chicken before I took this picture.)  It is the easiest meal I've ever made.   It is a bit on the spicy side, but that's the way we like it.   You can make it as spicy or as mild as you would like by choosing a mild salsa, a medium salsa or a hot salsa.  The addition of the hot sauce can be omitted completely.  Also, if you aren't feeling it, you don't need to make your own taco seasoning.  Grab a packet at the grocery store and throw that in instead!  This recipe can be made for you!  And it's easy no matter which way you make it.


This meal was completely done in less that 25 minutes.  Now that's an easy dish!

Italian Chicken Pasta Toss

This pasta creation was inspired by the angel hair pasta dish at The Cheesecake Factory that I absolutely love.  I haven't had it in far too long, so this recipe I'm sure doesn't taste much like the actual dish-but it is really yummy anyway!

Italian Chicken Pasta Toss
Serves 4

Ingredients:
3  chicken breasts
3 cloves garlic, chopped
1 box angel hair pasta-cooked to al dente
Italian dressing packet, prepared
3 roma tomatoes, chopped
1 can quartered artichoke hearts in water, drained
2 tsp italian seasoning
1 1/2 tsp freeze dried chives (or fresh-I had dried so that's what I used)
1 1/2 tsp oregano
1 1/2 Tbsp dried basil
fresh parmesan to top off the dish


Cook your chicken in a skillet with ~2 tsp olive oil.  I added the garlic and about 1/2 tsp of the italian seasoning onto the chicken about 3 minutes before it was done cooking.  Heat your water and cook your pasta while the chicken is cooking to save time.


Chop the tomatoes and halve the quartered artichoke hearts and set aside in a bowl.  Prepare the italian dressing as directed.  I used olive oil and apple cider vinegar.  Cut the chicken into nice, bite size pieces and add to the vegetables along with the garlic from your skillet.


Rinse the angel hair pasta in cold water and find a big bowl to put it in.  Add the chicken, artichoke hearts, and the tomatoes to the pasta.  Sprinkle the italian seasoning, chives, oregano, and basil onto the dish-then pour the dressing on and stir it all up!  Cover and refrigerate for about an hour.


When ready to serve, plate the dish into a nice pasta bowl and grate some fresh parmesan cheese on the top!

Letting the pasta sit for that additional hour really lets all the flavors mesh together.  You can serve this dish as soon as you mix it up, since the pasta is already cold from the running water, but I like to let it sit and I also think it tastes better a little colder.

This is a fantastic summer dish.  It is so easy to make and can be completely ready in less than 15 minutes.  You can't beat that!

Chicken Tikka Masala

For Valentine's Day this year I wanted to do something different, so I made Chicken Tikka Masala with saffron rice and homemade naan.  It was actually quite delicious.  I was a little nervous for my first Indian dish, so I couldn't be happier with the result.

The recipe is from allrecipes.com and other than a few changes (recommended by the reviews on their website and I'm glad I listened)-it was perfect.  For starters-omit almost all the salt in their recipe.  That is an obnoxious amount of salt.  Use less ginger, and we added a serrano pepper for a little bit more bite.  Other than that it didn't need any changes.  And it tasted better than we've had at some restaurants.

Chicken Tikka Masala

Serves 4

Ingredients

• 1 cup yogurt
• 1 Tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 teaspoon minced fresh ginger
• 2 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
•  
• 1 Tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 1 serrano pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic, serrano and jalapeno for 1 minute. Season with 2 teaspoons cumin, and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

We served this up with some yummy Cheesy Artichoke Triangles as an appetizer.  It's a Pampered Chef recipe and there will definitely be more on that later.  It was also really good, and another recipe I would make again.

Chicken Cordon Bleu Pasta

As soon as I saw this dish here , I couldn't have been more excited to try it!  I absolutely LOVE Chicken Cordon Bleu.  My favorite being served at the Stanley Hotel in Estes Park.  It was so amazing, it melted in your mouth.  I still cannot wait for the day that we can go back and visit that wonderful restaurant.  Ahhh, enough reminiscing-on to the recipe!  

This was such an easy recipe.  The chicken cooks in no time (I seasoned mine with some spices while I cooked it.)  It took less than 30 minutes start to finish and was a good consistency.  I liked the Panko bread crumbs-that was a nice touch to really give the dish a chicken cordon bleu *feeling.*  


Pasta Cordon Bleu
Recipe courtesy of Dunne at With a Cherry on Top
Serves 6

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted 



Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).


I liked this dish, but thought it lacked flavor.  It had a really nice consistency, it was nice and filling, but I think if I had cubed the ham in bigger, much bigger pieces, it would have tasted better.  I just thought it lacked something-not quite sure what-but it needed just a little something more.  I added some cayenne pepper to my recipe  and that was a hit with the husband and his friend.  Maybe if I would've served it with a nice artisan bread with dipping oil....

Edited to add:  This makes amazing leftovers!!  I thought the leftovers were better than the fresh, right out of the oven dish.