Chicken Tikka Masala

Chicken Tikka Masala

I love Indian food, seriously, it is an obsession some times.  Thankfully my family put's up with my love.  This is a great recipe and is full of flavor.  You can either serve this over plain rice or you can do seasoned rice.  I prefer plain rice so I can enjoy the flavors on the sauce and meat.

1 C. plain yogurt (I use low-fat)
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. half and half (I often use Fat Free half and half)
¼ c. fresh cilantro, chopped


1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and half and half. 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. Serve with basmati rice.

Sweet and Sour Sauce

This is a recipe that my Aunt Jill got when she took Chinese cooking classes after she and my grandmother went to China to pick up an Uncle of mine who was serving an LDS mission there. This has always been what sweet and Sour Sauce tastes like to me. I hope you enjoy it as well.

1 C Water
2 Tbsp Ketchup
1 tsp Sugar
1 tsp Red wine Vinegar

place ingredients into pan and bring to a boil. Add cornstarch to thicken mixture. Pour over your desired ingredients or use as dipping sauce or marinade.

Chicken and Asparagus Stir-Fry

This is a recipe that my mom got from some people who live in their neighborhood. It is so yummy, and makes my mouth drool just thinking about enjoying this right now. In a few months we will have fresh veggies right out of the garden and will be enjoying this regularly. If you love veggie stir fry, you could make this with tofu, it would probably be good with shrimp or beef as well, I prefer to make it with Chicken and hope you will enjoy this too.

4 Chicken Breasts, sliced
1 bunch asparagus cut into 3 inch pieces
1 red bell pepper cut into bite size pieces
1/2 lb. fresh mushrooms cut in half
1/2 yellow onion sliced
2 Tbsp. Oil
6 C. Water (to par-boil asparagus)
1 C. Cold Water
2 Tbsp. Cornstarch
1 Tbsp. Oyster Sauce (optional)
1/2 tsp. Salt

Marinade:
3 Tbsp. Sugar
5 Tbsp Soy Sauce
1 Clove garlic minced
2 tsp. Cornstarch

Stir chicken into marinade; let meat marinate for ate last 1 hour in refrigerator. Par-boil asparagus for 2 minutes. Drain and set aside.

In a large skillet heat 2 Tbsp. Oil. Pour Chicken mixture into pan along with peppers, mushrooms and onions, stir-fry for 7-8 minutes until chicken and veggies are cooked. Mix 2 Tbsp cornstarch, 1/2 tsp. salt and 1 Tbsp. oyster sauce into 1 C. cold Water and add to pan and bring to a boil. Quickly stir in asparagus and serve over hot rice.

Sweet and Sour Pork

This is another great recipie we did growing up on Chinese night.

1 lb pork cubes

A-

1 tsp Cornstarch

1/2 tsp Salt

1 tsp Sesame Oil

1 Tbsp. Soy Sauce

B-

1 large Green pepper diced
1 medium yellow onion diced

2 sliced Carrotts

1 clove garlic

2 Tb oil

1 C. Chicken Broth

1/2 C. Sugar

1/3 C. Red Wine Vinegar

2 tsp. Soy Sauce

1 tsp. chopped Ginger

1 can Pineapple Chunks

C-

1/4 C. Cold water

2 Tbsp. Cornstarch

D-

2 Eggs -beaten

2 Tbsp Flour

4 Tbsp Cornstarch

Combine pork with ingredients in group A and let it sit for 30 minutes or more to marinade. Then bread meat using ingredients in group D, doing an egg dip and then into the flour and cornstarch. Fry meat in a deep fryer or in a small amount of oil in a frying pan, then drain meat after frying. Stir fry the carrots, garlic and ginger until carrots are starting to get soft, add the rest of the ingredients in group B except green peppers and pineapple. Once combined add group C to veggies and boil mixture until thick and bubbly. Add green peppers and meat till warm. Add Pineapple just before serving. Serve over rice.

Egg Rolls

When I was a kid we often had oriental night at my Grannies house. The adults went to town preparing all sorts of dishes from scratch, egg rolls being one of them. I loved helping roll them up tight, like an envelope before they were fried. My kids enjoy doing that now too. They are good, very good in fact, especially when dunked in a little sweet and sour sauce. This is the recipie we've used for generations.

1 C. Chopped Shrimp(optional)
1/2 lb ground sausage/pork
2 C. Chopped Cabbage
1 small can shredded bamboo shoots
2 small cans Water Chestnuts - diced
1/2 bunch Green onions Chopped
2 Carrots grated

1 Egg beaten
2 Tbsp. Sesame Oil
2 Tbsp. Soy Sauce
Salt & Pepper to taste
1 tsp. Ginger
2 Cloves Garlic chopped
1 Package Egg Roll Wrappers

Fry sausage, garlic and ginger until cooked, then drain. Mix all ingredients together in a bowl. Roll 1-2 Tbsp of mixture inside each egg roll wrapper, seal according to package directions. Deep fry until golden brown. Serve with Sweet and Sour Sauce.

PF Chang's Orange Peel Chicken

This turned out really good. I haven't been to PF Chang's in years so I am not sure how close it comes to the real thing, but it was still good no matter how different it was.













Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce 1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

Chicken:
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour (I would add some salt)
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.

CROCKPOT CHICKEN TERIYAKI

I saw this recipe on a blog I read Recipe Hunter Lisa, and it sounded so yummy, I think it will be our dinner for tomorrow night. Hope you enjoy it!

• 2 chicken breasts
• 1 onion, chopped
• 1 cup brown sugar
• 1 cup soy sauce
• 1/4 cup chicken broth
• 2 teaspoon ginger
• 2 cloves garlic
• Mixed veggies of your choice (I like broccoli, carrots, zucchini, and green peppers)

Combine all the ingredients, except the veggies, in a crockpot. Cook on low for 6 hours. During the last 30 minutes, add the veggies. Serve over rice.

Chicken Cashew

1 lb Chicken breasts -sliced/cubed
2 Green Peppers -cut into chunks
3 Green Onion - sliced
2 large Carrots - sliced
15 Snow Peas
2 Cans Sliced Water chestnuts
2-3 C. Cashews

sauce
1 Tbsp. Oil
1/2 tsp. Salt
2 Cloves minced Garlic
1 tsp. Minced Ginger
1 Tbsp. Cornstarch
2-3 Tbsp. Soy Sauce
1/4 C. Water

Place Garlic & Ginger in Wok with Hot oil, cook chicken in oil until meat is white, then add carrots and cook until soft. Add Peppers, peas and Onions and cook a minute more. Mix remaining ingredients in sauce well, and add to wok along with Water chestnuts and cashews. Cook until sauce thickens and then serve warm over rice.

Beef Broccoli

Marinade
1/2 tsp. Soda
1 Tbsp Soy Sauce
1 tsp. Cornstarch
1 Tbsp. Sesame Oil
1/4 tsp. Sugar

Entree
Medium Size Round Steak
1/2 lb Broccoli Tops
1 tsp. Cornstarch
1/3 Cup Water
7 Tbsp. Oil
1 Tbsp. Garlic Salt
1 tsp. Soy Sauce
3 Tbsp. Chicken Broth (or one bullion cube dissolved)
1/4 tsp. Pepper

Slice beef into thin strips. Mix marinade in a bowl. Add beef, nix well and let stand at least 30 minutes. (I marinate mine in the morning then pull it out when I am ready to cook) Cut broccoli into bite size pieces. Dissolve cornstarch in water to make paste. Heat oil in pan/wok over high heat for 1 minute. Stir fry beef tell well done. Remove beef and drain on napkin. Add 2 Tbsp oil to pan add garlic then broccoli stir fry for 5 minutes. Add cornstarch paste salt soy, brother and pepper. Stir tell thickens. Add beef and serve over rice.