Indian Butter Chicken

INGREDIENTS:

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 3/4 teaspoons black pepper
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3 boneless skinless chicken breasts (cut into 1 inch cubes)

SAUCE

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt (or to taste)
• 1 8-ounce can tomato sauce
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/4 cup chopped fresh cilantro

DIRECTIONS:

1. In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
2. Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
3. Scrape off a majority of the marinade that is on the chicken and discard it. You’ll have plenty of the second sauce to keep the food moist and provide enough sauce.
4. Cut the chicken into two inch chunks.
5. When you’re ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
6. In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream and stir to combine.
7. Pour the sauce over the chicken, cover and cook on low for 4-5 hours.
   Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir (stir and pour quickly since you’re using more cornstarch than water it will settle quickly).
   Cook an additional 20 minutes on high.
   Top with cilantro before serving.

Label (12): Indian Butter Chicken Add 3 chicken breasts (not included) to marinade bag #1, work mixture into chicken. Refrigerate overnight. Next day, scrape off majority of marinade from chicken and discard. Cut chicken into 2 in. chunks. Add bag #2 into bottom of slow cooker. Add chicken. Pour sauce bag #3 over chicken and cook on low for 4-5 hrs. Stir cornstarch into one Tbl water and add to slow cooker and stir. Cook additional 20 min on high. Top with cilantro before serving (optional).

Additional Labels: (12) Indian Butter Chicken #1 Marinade)
Label: Indian Butter Chicken Bag #2 
Label: Indian Butter Chicken Bag #3 (Sauce)
Label: Indian Butter Chicken Bag #4 (Cornstarch)

Slow cook mongolian beef

1 1/2 pounds Flank steak
1/4 cup cornstartch
2 TBL olive oil
1/2 tsp mince garlic
3/4 cups soy sauce
3/4 cup water
3/4 cup brown sugar
1 cup grated carrots
green onions for garnish

Instructions:
1 Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch.  Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir in ingredients.  Add coated flank steak and stir again until coated in the sauce.
3.  Cook for high 2-3 hours or low on 4-5 hours until cooked throughout and tender.  Can serve over rice and garnish with green onions.

Label: 12) Slow cook mongolian beef:  Cook in slow cooker for 6-8 hours on low if frozen, or 4-6 hours if thawed.  Serve over rice  (1-9-18)

Zupas Toscana

Zuppa Toscana

INGREDIENTS:

• 1 pound ground hot* (or mild) Italian sausage

• 1 small white onion, peeled and diced

• 4 cups good-quality chicken stock

• 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced

• 1 bunch kale, roughly chopped (and stems removed, if desired)

• 1 pound DeLallo potato gnocchi

• 1/2 cup heavy cream

• salt and pepper

• optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon

DIRECTIONS:
Add Italian sausage and diced onion to the large stockpot or Dutch oven.  Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.  Drain out as much of the excess grease as possible.
Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).  Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.  Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.  Stir in the heavy cream.  Season to taste with salt and pepper.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)

Label (13): Zuppa Toscana Thaw everything except bag of kale. Place contents of sausage bag along with chicken broth in a large stockpot. Bring mixture to a simmer over medium-high heat. Add kale and gnocchi. Cook for 5 minutes, or til gnocchi are cooked through and tender. Stir in cream. Season to taste with salt and pepper (not included). Top with parmesan cheese and crumbled bacon. (3-2-17)

Label (12): Zuppa Toscana   (1-9-18)

Baked Salsa Verda Chicken

Baked Salsa Verda Chicken

Ingredients:
1- 16 oz jar salsa verde
1 lb boneless, skinless chicken breasts
1 Tbsp  olive oil
Kosher Salt
Freshly ground black pepper
1 tsp garlic salt
1 1/2 c shredded monterey jack cheese
1/4 c chopped cilantro
lime juice
rice


Preheat oven to 400 degrees. Pour salsa in a baking dish. brush chicken with olive oil. season with salt, pepper and garlic salt. Put chicken in baking dish. Bake 30-40 min. Remove from oven & sprinkle with cheese. Put back in oven and melt cheese. Squeeze some lime juice over chicken & garnish with cilantro. Serve over rice.

Baked Salsa Verda Chicken- Label #1 of 4

Preheat oven to 400 degrees. Pour salsa verde in baking dish. 

Baked Salsa Verda Chicken- Label #2 of 4

Brush chicken with olive oil.

Baked Salsa Verda Chicken- Label #3 of 4
Season chicken with seasonings. Then place on top of salsa verda in baking dish. Bake for 30-40 min.

Baked Salsa Verda Chicken- Label #4 of 4
Place cheese over the top of chicken. Bake dish till cheese melted. Squeeze some lime juice over dish and garnish with cilantro (not required). Serve with rice.

Honey-Orange Pork Tenderloin

Honey-Orange Pork Tenderloin (Our Best Bites)

Ingredients:

1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper

Instructions:

Preheat oven to 400 degrees. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.

Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables. 1 1-pound tenderloin serves 4.

Labels (12) Sauce

(12)Thaw Sauce and tenderloin. Preheat oven to 400 degrees. Heat 2 Tbs of oil in a skillet. Season tenderloin with salt and pepper and sear on each side for 1-2 min. Remove from heat and add pour half of the sauce over the pork. Place pan in oven for 10 minutes. Flip tenderloin and pour all but 2 Tbsp of sauce over pork. cook another 10 minutes, or until temp is 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle last 2 Tbsp sauce over it and cut into 1/2 inch slices.

Bacon Ranch Chicken Sliders

Bacon Ranch Chicken Sliders (from Our Best Bites)

Ingredients

• 1 package (16 rolls) Hawaiian Sweet Rolls
• 1/2 cup mayonnaise
• 1 teaspoon powdered Hidden Valley Ranch mix
• 1 cup shredded cheese
• 3/4 cup cooked, diced or shredded chicken
• 6-8 slices bacon, cooked and crumbled

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with foil.
2. Without separating rolls, cut entire "loaf" in half like giant sandwich and open-side up on baking sheet.
3. In a small bowl, combine mayo and ranch mix. Spread mixture on both sides of rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, and then bacon, and then remaining cheese. Place top half of rolls on, sandwiching them together. Cover rolls with foil and place in oven for 20-30 minutes, until cheese is melted throughout.
4. Remove from oven and let cool for a few minutes before transferring them to a cutting board and slicing individual rolls.

Labels (12): Thaw. Cut whole loaf of rolls in half (Like a big sandwich). Mix Ranch mix with 1/2 cup mayo (NOT PROVIDED) and spread on both halves of the "sandwich." On the bottom side, sprinkle half of the cheese, then chicken and bacon and then top with the remaining cheese. Place the top half of the sandwich on and cover with foil. Bake at 350 for 20-30 minutes until melted through. 1/9/18

Additional Label (12) Bacon Ranch Chicken Sliders

Angel Chicken Pasta

INGREDIENTS 
6 skinless, boneless chicken breast HALVES (you provide)
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup chicken broth
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese
1 tsp chives
1 pound angel hair pasta

DIRECTIONS...Can be cooked 2 different ways.
OVEN DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
CROCK POT DIRECTIONS: Place 3 large chicken breasts into bottom of crock pot.  Add remaining ingredients (except pasta). Cook for 3-4 hours (1 extra hour if chicken still frozen). Towards the end cook pasta according to directions.  Shred chicken. Drain pasta and stir into crock pot mixture. 

Need 23Labels: Angel Chicken Pasta: OVEN DIRECTIONS: Defrost. Place contents of bag in saucepan and melt over low heat Do not boil. Lay chicken breasts (you provide) in baking dish and pour sauce over top. Bake 325 for 60 min. Cook Pasta and when chicken is done serve over pasta. 
CROCK POT DIRECTIONS: Place 3 large chicken breasts (you provide) into bottom of crock pot.  Pour sauce bag on top.  Cook for 3-4 hours.  1 extra hour if still frozen.  When almost finished, shred chicken and cook pasta according to directions, drain and add to crock pot.  Stir and serve.