Slow Cooker Chicken Tikka Masala

Ingredients:

5 boneless, skinless chicken breast halves, cut into 1 inch pieces

1/2 large yellow onion, finely diced

4 cloves garlic, minced

2 T. freshly, finely grated ginger *

1 jalapeno, stemmed, sliced in half and seeds removed

1 29-oz can tomato puree

1 1/2 c. plain yogurt **

2 T. extra virgin olive oil

2 T. lemon juice

2 T. Garam Masala

1 T. cumin

1/2 T. paprika

2 t. salt, or to taste

3/4 t. cinnamon

3/4 t. freshly ground black pepper

1-3 t. cayenne pepper***

2 bay leaves

1 c. heavy cream****

1/2 T cornstarch

prepared long grain white rice or Basmati rice

chopped cilantro, for serving

*I just used my ground ginger

** I had vanilla flavored on hand

*** This depends on how much kick you want in your food. I went for 2ish t.

**** Um....COMPLETELY forgot to put the cream in! Just now realizing this two days after making.

Recipe:

1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne pepper. Stir until combined.

2. Pour half of sauce mixture into a large slow cooker then add in diced chicken. Cover chicken with the remaining sauce.

3. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours OR high heat for 4.

4. In a mixing bowl, whisk together heavy cream and cornstarch. Pour mixture into slow cooker and gently stir.

5. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

Rating: 4 of 5

Based on taste. If it were on just ease, then it would be a 5. I mean, seriously, how does it get better than a crock pot?? Okay, so considering I completely spaced the cream, I thought this dish was super delicious. I've gotta think that the cream might tone down the amount of "kick" this dish has. It taste just like authentic Tikka Masala (well, at least the one time I've had it. There are a lot of Indians in our neck of the woods). Just from past eating experiences, everything Indian always tastes better with pita bread, which I didn't have time to make, so this dish would have been even better! If you're new to Indian food, then this is a good starter dish. Also, I loved how it made our apartment smell! So many good spices in this one. Um....delicious.

Source: Cooking Classy, Slow Cooker Chicken Tikka Masala

Teriyaki

Ingredients:

1 c. soy sauce

1 c. white sugar

1 t. ginger

1 t. garlic powder

a few pounds of beef such as stew bits, beef tip, or 1-inch cubes of steak

Recipe:

1. Mix all ingredients, except meat, in a large or medium bowl.

2. Place meat in bowl. Stir a few times so that all meat gets exposed to mixture. Cover and marinate in the refrigerator for 24 hours, or over night. Every few hours, stir the meat/marinade mixture.

3. Preheat oven to 300 degrees. On a skillet or frying pan, cook meat on medium heat until center is no longer pink. Place cooked meat in a jelly roll in the oven to keep warm until the remaining meat is done.

OR

Skewer meat on moist sticks and cook on a grill (don't ask me how long because I have no idea. I've only ever cooked it inside.)

4. Skewer it or serve on hot rice.

Rating: 4.5 of 5

This recipe is great, but if you don't get good meat it can be a flop. I really like it with more tender meat, but tougher meat is fine too. It's easy and savory.

Source: my mom

Gingerbread House

Ingredients:

1/2 c. butter, at room temperature

1/2 c. dark brown sugar *

1/4 c. light molasses, or dark corn syrup **

1 T. cinnamon

1 T. ground ginger

1 1/2 t. ground cloves

1 t. baking soda

2 c. all-purpose flour

2 T. water

Royal Icing

* I didn't have dark, so I used light.

** I didn't have molasses or dark corn syrup, but I had light corn syrup!

Recipe:

1. In a large mixing bowl, cream to butter, brown sugar, molasses, cinnamon, ginger, cloves, and baking soda together until the mixture is smooth.

2. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. *

3. Preheat oven to 375 degrees.

4. Cut paper patters for the gingerbread house: **

- 2 rectangles, 3x5 inches, to make the front and back of the house.

- 2 rectangles, 3x5 1/2 inches for the roof.

- 2 pieces for the ends of the house, 3 inches wide at base x 3 inches to the roof line and slanted to a peak 5 1/2 inches from the bottom.

-4 small rectangles, 1 1/2 x 1 inch for the roof and sides of the entryway

- 1 piece, 2 inches wide at base, 1 1/2 inches to roof life, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.

5. Roll gingerbread dough out to edges of a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. ***

6. Bake for about 15 minutes until dough feels firm.

7. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife.

8. Leave to cool on baking sheet.

9. Place Royal Icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.

10. If following the cut-out pattern for this recipe, then glue sides, fronts and back of house together at corners using Royal Icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach entryway to the front of the house.

11. Continue decorating the house as desired.

* I actually forgot to chill the dough! But, it turned out fine.

** I completely skipped over the directions they have here and made my own house pattern.

***I wasn't sure if this recipe wanted the excess dough to remain on the sheet or not. What I would rather do, is skip this step of cutting out the shapes and do it right after pulling the dough out of the oven, or even when the dough has cooled.

Rating: 3 of 5

I've never worked with gingerbread before. So, I liked this recipe, but I'm sure there are better ones out there. Be prepared to open some windows while the dough is baking because your entire house will smell like a potpourri factory!! The dough is delicious though. A new favorite for Ally. Once the bread is completely cooled it becomes as hard as rock! So, don't plan on eating it if you have fragile teeth. Although there are a lot of steps listed in this recipe, it's actually very easy.

Source: Foodnetwork.com, Gingerbread House Recipe

Chicken Grape Salad Sandwiches

Ingredients:

3/4 c. mayonnaise

1/2 t. ginger

1/2 t. salt

3 c. cubed chicken or 2 12.5-oz cans of chicken

1 1/2 c. grapes, cut in half *

1 c. celery, chopped

1/3 c. onions, chopped

1/2 c. walnuts, optional (I've never used the walnuts before)

* I like to use 2-2 1/2 c. grapes.

Recipe:

1. Combine first three ingredients.

2. Add grapes, celery, and chicken.

3. Cover and chill. Serve on rolls or croissants.

Rating: 4.75 of 5

This is one of our favorites! And, when making it with the cubed chicken, it is seriously so easy and quick. Not only that, but it's perfect for a hot summer day! When canned chicken is involved that means I don't add to the heat by turning on the stove! Love it!

Source: I don't know, but I'm guessing my Grandma Norton or Lenhart.