SLOW COOKER INDIAN BUTTER CHICKEN

  SLOW COOKER INDIAN BUTTER CHICKEN

 

INGREDIENTS:

·        1 cup basmati rice

·        1/2 cup chicken stock

·        1 (6-ounce) can tomato paste

·        2 teaspoons yellow curry powder

·        1 teaspoon garam masala

·        1 teaspoon ground turmeric

·        1 teaspoon kosher salt

·        1/2 teaspoon freshly ground black pepper

·        2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

·        1 sweet onion, diced

·        3 Tbsp butter

·        3 cloves garlic, minced

·        1 tablespoon freshly grated ginger

·        1/2 cup heavy cream

·        2 tablespoons freshly squeezed lime juice

·        2 tablespoons light brown sugar

DIRECTIONS:

1.      In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

2.     In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.

3.      In medium skillet, cook onion in butter until translucent.

4.     Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.

5.     Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.

6.     Serve immediately with rice and garlic naan.

Perfect Prime Rib

 Perfect Prime Rib

4 lbs prime rib roast

¼ C. unsalted butter, softened

1 Tbsp. freshly ground black pepper

Rosemary, thyme, garlic, to taste (or 1 tsp. Herbes de Provence)

Kosher salt

Place rib roast on a plate and bring to room temperature, about 4 hours.

Preheat oven to 500°.

Combine butter, pepper and herbs in a bowl; mix until well blended.  Spread butter mixture evenly over entire roast.  Season roast with kosher salt.

Roast the 4-pound prime rib (see footnote if using a larger or smaller roast) in the preheated oven for 20 minutes.  

Turn the oven off and leave the roast in the oven with the door closed.  Let the roast sit in the oven for 2 hours.  Remove from oven, slice and serve.

NOTE: Your cooking times will vary depending on the size of your roast.  To calculate your cooking time, multiply the exact weight of the roast by 5.  Round the resulting number to the nearest whole number.  Therib is cooked at 500° for exactly that many minutes.  For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes.   Turn the oven off and wait 2 hours before opening the oven door.  Remove the prime rib and slice into the most perfectly medium-rare meat you’ve ever seen.

Recipe from https://www.allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/

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FLOATING TACO BOWLS WITH CREAMY LIME DRESSING

 FLOATING TACO BOWLS WITH CREAMY LIME DRESSING

TACOS:

·         2 cans kidney beans, drained and rinsed

·         1/2 cup chopped onion

·         3 cloves garlic, finely minced or 1 teaspoon garlic powder

·         6-ounce can tomato paste

·         15-ounce can tomato sauce

·         3 cups chicken broth

·         1/2 cup long grain, basmati, or jasmine white rice

·         15-ounce can black or pinto beans, rinsed and drained

·         3/4 tablespoon chili powder

·         2 teaspoon ground cumin

·         1 teaspoon salt

·         1/2 teaspoon paprika, smoked or sweet

·         1/2 teaspoon dried oregano

·         1/4 teaspoon black pepper

 

 

 

CREAMY LIME DRESSING:

·         1 cup buttermilk

·         1/2 cup mayonnaise

·         4 ounces cream cheese, light or regular, softened to room temperature

·         1/4 cup fresh cilantro, more or less to taste

·         2 tablespoons fresh lime juice

·         1 teaspoon salt

·         1/2 teaspoon onion powder

·         1/2 teaspoon garlic powder

·         Pinch of black pepper

TOPPINGS:

·         Tortilla chips, lightly crushed

·         Shredded cheese

·         Chopped or shredded lettuce

·         Sliced olives

·         Sliced or chopped avocados

INSTRUCTIONS

1.      Stovetop Directions: In a large pot, electric skillet, or saucepan set over medium heat, cook the onion in olive oil. Add a bit of water, turn the heat to medium low and cover pot with lid to let onions steam and soften the rest of the way. Remove lid and ad garlic with a pinch of salt and pepper.

2.      Add the tomato paste, tomato sauce, chicken broth, rice, kidney and black beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes until the rice is tender. Stir often and moderate heat to prevent sticking.

3.      Slow Cooker Directions: brown the onion and garlic the same as in step #1 above. Transfer the mixture to a 5-quart or larger slow cooker. Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine.

4.      Cover and cook on low for 4-5 hours or on high for 2-3 hours.

5.      For the dressing, combine all the ingredients together in a blender and process until smooth. Make ahead if possible to let flavors meld.

6.      Serve the taco mixture over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).

HTTPS://WWW.MELSKITCHENCAFE.COM/FLOATING-TACO-BOWLS/

 

DULCE DE LECHE TWIX BARS

 dULCE DE LECHE TWIX BARS

INGREDIENTS

SHORTBREAD CRUST:

·         10 tablespoons (5 ounces) butter, room temperature (I use salted butter)

·         2/3 cup (5 ounces) packed light brown sugar

·         1 cup (4 ounces) almond flour

·         1 1/2 cups (7.5 ounces) all-purpose flour

·         1/2 teaspoon salt (I use coarse, kosher salt)

DULCE DE LECHE/CARAMEL LAYER:

·         10 tablespoons (5 ounces) butter (I use salted butter)

·         1/2 cup (3.75 ounces) granulated sugar

·         1/3 cup light corn syrup

·         14-ounce can sweetened condensed milk

·         1/4 teaspoon salt (I user coarse, kosher salt)

·         1 teaspoon vanilla extract

CHOCOLATE GANACHE:

·         3/4 cup good-quality chocolate chips or chopped chocolate, semi-sweet

·         1/2 cup heavy cream

·         Fine sea salt for the top, optional

1.      Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan with cooking spray (or line with parchment). I haven't tried making these in a glass pan - if doing so, decrease the oven temp to 325 degrees. Set the pan aside.

2.      For the crust, combine all the crust ingredients in a bowl and mix with a handheld or electric stand mixer until evenly combined and no streaks of flour or butter remain, 1-2 minutes. Press the dough evenly in the bottom of the prepared pan. Bake for 13-15 minutes until lightly golden around the edges. Let cool while making the caramel.

3.      For the dulce de leche layer, in a medium pot, combine the all of the caramel ingredients except the vanilla and heat over medium or medium-low heat, stirring constantly with a rubber spatula. Bring the mixture to a gentle boil, scraping the bottom of the pot continuously, and cook for 10 minutes until it changes to a light golden brown color (don't overcook! if the color is changing quickly, don't cook for the full 10 minutes - I keep my heat moderated pretty low, if your heat is higher, the caramel may cook faster). Moderate the heat, especially if it begins to burn on the bottom. Off the heat, stir in the vanilla and immediately pour the caramel over the shortbread crust and spread evenly.

4.      Refrigerate the bars until the caramel is cooled and set, about 30-45 minutes.

5.      For the chocolate ganache, place the chocolate chips or chopped chocolate in a medium bowl. Heat the cream to just below a simmer and pour over the chocolate. Let sit for 1-2 minutes. Stir or whisk until the chocolate chips melt and become smooth. The mixture will go from looking grainy to smooth and glossy. Spread the ganache over the set caramel layer. Sprinkle with sea salt, if desired. Refrigerate until the chocolate layer is set, about an hour.

6.      Cut into slices or squares. To cut neatly, run a sharp knife or bench knife under hot water, wipe dry and slice (repeating as necessary and wiping the knife clean, if needed). If the bars have been refrigerated for a while, let them sit at room temperature for 15 minutes or so to make cutting easier. Refrigerate bars if not serving them within a couple of hours.

 https://www.melskitchencafe.com/homemade-twix-bars/?

Window/Glass Cleaner

 

Window/Glass Cleaner

6 Tbsp vinegar

4 Tbsp rubbing alcohol

Fill water to 32 oz line on spray bottle

Orange Rolls

Orange Rolls

Ingredients

Dough

• 1/2 cup warm milk
• 1/2 cup orange juice
• 1 tablespoon instant dry yeast
• 1 tablespoon white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter softened
• 1 large egg
• 3 to 3 1/4 cups all-purpose flour

Filling

• 1/2 cup salted butter softened
• 1 cup white granulated sugar
• 2 tablespoons orange zest

Orange Glaze

• 4 ounces cream cheese softened
• 1/4 cup salted butter softened
• 1-1 ½ cups powdered sugar
• 1/4 teaspoon orange extract
• 1 to 2 tablespoons orange juice

Instructions

1.                In the bowl of a stand mixer, combine warm milk, orange juice, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.

2.      Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.

3.      Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

4.      Lightly grease a 9x13 pan. On a clean surface, roll the dough into a 12-inch by 18-inch rectangle.

5.      In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.

6.      Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.

7.      Preheat oven to 350 degrees. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.

8.      While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.

9.      Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

https://thestayathomechef.com/orange-rolls/#jump-to-recipe

Crockpot Chicken Tacos

Crock Pot Chicken Tacos

 

Ingredients

·        4 skinless boneless chicken breast halves

·        1 cup salsa

·        1 cup canned diced tomatoes with chiles drained or 1 can Rotel

·        1 package taco seasoning or 2 Tablespoons homemade taco seasoning

·        ½ onion diced

 

Instructions

1.               Combine salsa, canned tomatoes, and taco seasoning.

2.     Place onions & chicken in the slow cooker and top with tomato mixture.

3.     Cook on low 7-8 hours or high 3-4 hours.

4.     Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.

5.     Serve in taco shells or street taco tortillas with sour cream, avocado, lettuce, olives, etc.

https://www.spendwithpennies.com/crockpot-chicken-tacos/#wprm-recipe-container-137191