Butter Chicken

I love eating Indian food - going out for it or getting it to go.

Heck - even the frozen Indian food from Trader Joe's is tasty.

So when I saw this Buzzfeed and how simple it looked,

I knew I needed to try to make it myself!

And that is exactly what I did and I'm here to show you.

Sorry - no "The Goods" picture this time

 because I decided to blog about this at the last minute.

Marinate 2 pounds of bite sized pieces of chicken breasts in 

1 teaspoon chili powder, 1/2 teaspoon turmeric, salt and pepper to your liking.

Let sit at least 15 minutes.

Melt two tablespoons of butter in saute pan and brown chicken.

Remove chicken and set aside.

Melt two more tablespoons of butter over medium heat,

then saute 1 1/2 cups diced onions, 3 cloves minced garlic,

3 teaspoons garam masala, 1 tablespoon grated fresh ginger,

1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon cayenne,

3 inch cinnamon stick, pinch salt and pepper.

Cook until fragrant - about 8 minutes.

Add (1) 14 ounce can of tomato sauce and simmer.

Add one cup cream...

And one cup water.

Bring back to a simmer

Return the chicken to the pan and simmer covered for 10 to 15 minutes.

Stir in 2 more tablespoons butter and adjust salt and pepper to your liking.

Garnish with cilantro.

And finally serve over a bed of rice.

1. Marinate 2 pounds of bite sized pieces of chicken breasts in 1 teaspoon chili powder, 1/2 teaspoon turmeric, salt and pepper to your liking. Let sit at least 15 minutes.
2. Melt 2 tablespoons of butter in saute pan and brown chicken. Remove chicken and set aside.
3. Melt 2 more tablespoons of butter over medium heat, then saute 1 1/2 cups diced onions, 3 cloves minced garlic, 3 teaspoons garam masala, 1 tablespoon grated fresh ginger, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon cayenne, 3 inch cinnamon stick, pinch salt and pepper. Cook until fragrant - about 8 minutes.
4. Add (1) 14 ounce can of tomato sauce and bring to a simmer.
5. Add one cup cream and one cup milk, then return to a simmer.
6. Return the chicken to the pan and simmer covered for 10 to 15 minutes.\
7. Stir in 2 more tablespoons butter and adjust salt and pepper to your liking.
8. Garnish with cilantro and serve over a bed of rice. 

Lemongrass Chicken Banh Mi

I consider myself a pretty big foodie and  I love trying new foods!
I am pretty picky so I don't always love everything that I try,
but when one of my best friend introduced me to Bahn Mi sandwiches,
I immediately knew I wanted to recreated it in my own kitchen!

I did what I do quite often and turned to Google in search of a recipe.
I found quite a few ideas, but decided to use this one,
and modify it slightly to make the sandwiches to my liking.
Keep reading to see how I made them!

The Goods:

Serrano Chilis

Jalapenos

Fresh Lemongrass

Green Onions

Coconut Sugar

Tamari

Rice Vinegar

Carrots

English Cucumber

Radishes

Tomatoes*

Spinach*

Limes

Fresh Ginger

Garlic

Chicken Thighs

French Rolls

*Include in your shopping list if wanting to make salad instead of sandwichs

In a blender, add the following:

2 Serrano chilies - thinly sliced

1 lemongrass stalk -smashed and cut into 1/2 inch pieces

2 green onions - thinly sliced

1 teaspoon coconut sugar

6 tablespoons tamari

1 lime - zested

10 inch piece of ginger - peeled and chopped

2 garlic cloves - peeled and smashed

Puree for about a minute until paste like consistency.

Pour half of the mixture into a large lidded container.

Add your chicken thighs...

And cover with the remaining half of the mixture.

Cover and let marinade for at least 30 minutes,

but can be marinaded for up to 24 hours!

While meat is marinating, make your quick pickled vegetables.

In a medium mixing bowl, whisk together the following:

2 Teaspoons Coconut Sugar, juice from one lime and 3 Teaspoons Rice Vinegar.

Add 2 grated carrots, 1 thinly sliced Serrano chili and 1/3 of an English cucumber.

Mix well and let sit at least 10 minutes, or refrigerate overnight. 

Heat your grill to medium high, wipe off excess marinade and place chicken on hot grill.

Grill each side about 5 to 7 minutes.

Let grilled chicken rest a few minutes...

And then chop it all up into bite sized pieces!

Make sure to grill your french rolls so they're nice and toasty,

and then assemble the sandwich to your liking.

Mmm mmm mmmm!

Looking at this picture, I can just taste the deliciousness of the sandwich!

Lemongrass Chicken Banh Mi Sandwich

Adapted from Goop

3 Serrano Chilis

1 Jalapenos**

1 Stalk Fresh Lemongrass

2 Green Onions

2 Teaspoons Coconut Sugar

6 Tablespoons Tamari

3 Teaspoons Rice Vinegar

2 Carrots Carrots

1/3 English Cucumber

2 Radishes**

3 Limes

10 inch Piece Fresh Ginger

2 Cloves Garlic

1 1/2 Pounds Chicken Thighs

French Rolls

**Used for Sandwich Garnish

1. In a blender, add 2 Serrano chilies - thinly sliced, 1 lemongrass stalk -smashed and cut into 1/2 inch pieces, 2 green onions - thinly sliced, 1 teaspoon coconut sugar, 6 tablespoons tamari, 1 lime - zested, 10 inch piece of ginger - peeled and chopped and 2 garlic cloves - peeled and smashed. Puree for about a minute until paste like consistency.
2. Pour half of the mixture into a large lidded container, add the chicken thigh and cover with the remaining half of the mixture. Cover and let marinade for at least 30 minutes, but can be marinaded for up to 24 hours.
3. While meat is marinating, make your quick pickled vegetables. In a medium mixing bowl, whisk together the following: 2 Teaspoons Coconut Sugar, juice from one lime and 3 Teaspoons Rice Vinegar. Add 2 grated carrots, 1 thinly sliced Serrano chili and 1/3 of an English cucumber. Mix well and let sit at least 10 minutes, or refrigerate overnight. 
4. Heat your grill to medium high, wipe off excess marinade and place chicken on hot grill. Grill each side about 5 to 7 minutes.
5. Let grilled chicken rest a few minutes,then chop it all up into bite sized pieces.
6. Grill the French rolls so they're nice and toasty,and then assemble the sandwich to your liking.

Steak & Chicken Kebabs

I purchased a propane grill in May and have been grilling nonstop!

The day I bought it I made a mental note of all the things I wanted to grill.

Kebabs have been a favorite of mine since I was a child,

so they were at the top of the list of yummy foods to make!

I like to marinate what I'll be putting on the kebabs

and that includes not only the meats,

but the variety of veggies you'll be using too.

You can use any marinade you like,

even store bought would be fine,

but I like to whip something together myself!

The Goods Part 1:

Chicken Breasts

Sirloin Steak

Zucchini

Yellow Squash

Bell Peppers

Red Onion

Cut up your meat and veggies so that it's the size of about two bites.

Try to get everything similar sized so your kebabs cook evenly. 

The Goods Part 2:

Olive Oil

Balsamic Vinegar

Fresh Lemon Juice

Course Dijon Mustard

Garlic

Fresh Rosemary

Salt

Pepper

I'm a bad blogger and didn't measure anything out,

so I don't really have instructions for my marinade.

I just dump the goods into a gallon zipper bag, seal and mix up.

Add your chopped meat and veggies to the marinade.

Let sit at least an hour, but up to overnight.

Now the fun begins...time to skewer your kebabs!

I like to do all of the same type of food on one kebab,

because cooking times vary for different foods.

Again, this will help your kebabs cook evenly.

Fill your grill with your kebab skewers and start to cook them.

Keep an eye on them, turning the skewers every few minutes until fully cooked.

MMMmmm my mouth is watering just looking at those kebabs!!!

Remove the food from the skewers and serve with a yummy side like cauliflower rice! 

And make a little extra because kebab leftovers are some of the best!!!

Chicken Enchilada Soup

I'm a biggggggg fan of eating soup.

It doesn't really have to be cold out either.

I eat soup year round and always have a bunch in my freezer.

So when I ran across this recipe last Fall I knew I would be making it.

Not too long after finding it, I made it and it was so darn delicious!

I've made it a few more times and knew I had to share because it's that good!

And the best part is that it's made in the slow cooker!

So not only is it really tasty, but it's super easy to make too.

Let me show you how simple it really is.

The Goods:

Chicken Breasts

Yellow Onion

Garlic

Jalapenos

Corn

Bell Pepper

Black Beans

Cilantro

Diced Tomatoes

Tomato Paste

Chicken Broth

Cayenne Pepper

Chili Powder

Cumin

Pepper Jack Cheese

Place your raw chicken breasts at the bottom of your slow cooker.

Add your diced bell pepper, jalapeno, onion and garlic.

Next add your dice tomatoes, black beans and corn.

Now time to add the chicken broth.

And finally the spices and tomato paste.

Stir everything up until it's mixed well.

Cook on high for four and a half hours.

Stir in minced cilantro and shredded pepper jack cheese.

Cook for about 30 more minutes.

Remove chicken from slow cooker and shred.

Return to soup, mix in and serve yourself a bowl!

Dig in and enjoy as is!

Or add something extra like soup cream or avocado!!!

Chicken Enchilada Soup

Adapted from Carolina Charm

2 large Chicken Breasts

1 Large Yellow Onion - Diced

4 Cloves Garlic - Minced

2 Large Jalapenos - Minced

2 Cups Frozen Corn

1 Bell Pepper - Diced

1 Can Black Beans - Rinsed and Drained

1 Bunch Cilantro - Minced

(2) 14.5 Ounce Cans Diced Tomatoes

1/2 Cup Tomato Paste

3 Cups Chicken Broth

1/2 to 1 Teaspoon Cayenne Pepper

2 Teaspoons Chili Powder

2 Teaspoons Ground Cumin

1/2 Cup Pepper Jack Cheese - Shredded

1. Place your raw chicken breasts at the bottom of your slow cooker.
2. Add your diced bell pepper, jalapeno, onion and garlic.
3. Next add your dice tomatoes, black beans and corn.
4. Now time to add the chicken broth.
5. And finally the spices and tomato paste.
6. Stir everything up until it's mixed well.
7. Cook on high for four to four and a half hours.
8. Stir in minced cilantro and shredded pepper jack cheese and cook for about 30 more minutes.
9. Remove chicken from slow cooker and shred. 
10. Return to soup, mix in and serve yourself a bowl!

Hormel Chicken Taco Salad

This is an Influenster sponsored review.

I was given the Hormel Chicken Taco Meat free to try, but every opinion is 100% my own.

When I received my most recent VoxBox from Influenster,

I think I was most excited to try out the Hormel Chicken Taco Meat.

I instantly knew that I wasn't going to make typical tacos,

but instead was going to use the meat for a giant taco salad!

I posted this picture on Instagram the night I made the salad.

And now I crave the salad anytime I see this picture!

Now that I've told you how amazing it is,

let me show you how simple it was to make!

The Goods:

Hormel Chicken Taco Meat

Lettuce

Tomatoes

Avocado

Monterey Jack Cheese

Pickled Jalapenos

Black Beans

Rice*

Cilantro*

Limes*

Sour Cream

Salsa

Ranch Dressing

*I used the Rice, Cilantro and Limes to make an easy,

knockoff version of Chipotle's Cilantro Lime Rice.

Once you have all your ingredients prepped, 

you're pretty much already done with the hard stuff.

Just throw everything in a bowl and toss to combine.

And because I like my food to not only taste good, but look good too,

I put my salad into a nicer bowl and topped it with a little more cheese.

Even though this salad has quite a few ingredients,

it was one of the easiest salads I've ever made!

Hormel made it super simple for you,

because the chicken is already cooked and seasoned perfectly!

I'm really picky about the quality of meat I eat,

especially when it comes to precooked meat,

but I was pleasantly surprised and really enjoyed this!