Smoooooth Like Butta Butter Chicken

(I know the ingredient list looks long. Hence you probably think its a tedious recipe, but it's not. It's the spice blend that makes the list long! Don't be discouraged.)

Get in the kitchen, it takes hardly any effort at all for this dish. Get rid of the too expensive jars of thick stuff! Yes, I know Costco does have a tasty Butter Chicken dish, but there's nothing like the sweet aroma of Indian spices simmering in the kitchen.

If you really love it make up a jar of the spices and keep it on hand so you can just add them all at once in the future. It would be a nice blend to add to mayo to spice up a sandwich or to sprinkle on salad with oil and a mild flavored vinegar, a french fry salt of sorts or add to sour cream/yogurt for a veggie or pita dip. Include the sugar in the blend as some of these spices can be a bit smokey without the sweet balance.

Here we go...

You'll need:

• 6 boneless skinless Chicken Thighs OR 3 medium sized boneless skinless Chicken Breasts
• 2 tbsp cooking oil (not peanut)
• 1/2 cup sour cream

First Step Sauce Ingredients:

• 2 tbsp Butter
• 1 medium onion finely diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger (or a 1/2 tsp dry spice)
• 2 tbsp tomato paste
• 1/2 cup canned crush tomato & 1/2 large can diced tomato
• OR 1 large can of diced tomato
• 3/4 cup of chicken broth

Spice Blend: (do up 10 times the amount and store a batch in a jar)

• 1 1/2 tsp chili powder
• 1/2 tsp ground coriander
• 3/4 tsp turmeric
• 1/8 tsp cinnamon
• 1/2 tsp cumin
• 1/8 tsp ground cardamon
• 2 tsp Garam Masala
• 1 tbsp sugar
• 1/2 tsp each of salt and pepper

In a medium to large frying pan with a lid add all of the First Step Sauce ingredients AND Spice Blend. Simmer, stirring occasionally on medium heat for 30-60 minutes.

Then in another frying pan add chicken and oil and brown on medium-high heat on all sides. Add the chicken   to sauce and simmer for 15-20 minutes.

Stir in sour cream and serve immediately on rice. I added steamed broccoli and cauliflower. I hate veggies, but covered in this sauce it was amazing.

ENJOY!!!

Bottling Bonanza - Pickled Jalapeno Pepper Rings

Spice it up!!! While I was cooking these Ian said it was the best smell he has eve smelled. That is a serious compliment...so try it. It's cheap and easy. 

I love bottling stuff. This doesn't necessary have to be heat sealed in a jar. You can make this and then keep it in a tight covered jar or container for 3-4 months.

Pickled Jalapeno Pepper Rings

10 medium t large jalapeno sliced in rings
1 cup water
1 cup white vinegar
1 clove minced garlic
1 tbsp kosher/sea salt
1 tbsp sugar
1/2 tsp oregano
1/2 tsp Italian blend spice or more oregano
1/4 tsp ground cumin
1 bay leave
1/4 ground coriander (optional)

1. slice jalapenos and put aside in bowl with seeds and membran
2. bring all other ingredients to boil in a medium size saucepan.
3. add jalapeno to boiling mixture. turn heat off and sit for 10-15 mins
4. put in tight cover container or use canning process. let cool then keep refrigerated

Condiments - Cheats - "Mr. Sub" Sauce

So the pickling that is the hot pepper and jalapeno jars is the ultimate stuff!!!
yes it it has salt and sugar and I'm usually pretty against adding to much of that. But this is not to much compared to the amount of oil and it is just so tasty. Bottom line.

3/4 cup canola oil
1/4 cup olive oil
1/3 cup hot pepper jar juice (yup that picked stuff!)
1/4 tsp oregano
1/4 tsp garlic powder

mix and keep refrigerated in bottle or jar. shake well before each use. add to submarine sandwiches or salad.

Condiments - Cheats - "Lick's GUK" sauce

Just because I miss Lick's grilled chicken on a bun smothered in GUK on both sides which is impossible to get in Newfoundand. Oh and because I don't think the bottled stuff you buy in the grocery store is the same. 

Lick's GUK sauce

1/2 cup mayo
2 tbsp relish
1/2 tsp dry mustad
1/2 tsp garic powder
1/2 tsp onion powder
1/2 tsp celery salt

mix and refrigerate in sealed container for 2-3 weeks.

Condiments - Cheats - "Big Mac" Sauce

Ok I know, its not from Rotten Ronnie's, but you can stack it the same and this yummy sauce and believe you'll fee satisfied and not completely salt swollen afterwards.

Big Mac Sauce

1 cup mayo
4 tbsp 1000 island dressing
2 tbsp ketchup
1 tsp yellow mustard
2 tbsp relish
1/2 tsp sugar
1 tsp garlic powder
1 tsp onion powder

mix and refrigerate in covered Tupperware or jar for 2-3 weeks.

Condiments - Salad - Zesty Italian Dressing

I love myself some oil and vinegar dressings. I could live with just apple cidar vinegar, olive oil and salt and pepper, but it's always nice to spice it up. 

ADD OR OMIT ANY OF THESE SPICES IF YOU DON'T HAVE IT ON HAND OR YOU PREFER SOMETHING ELSE. 

Zesty Italian Dressing

1 cup white vinegar
1 1/2 cup canola/sunflower oil OR 1 cup canola/sunflower and 1/2 cup olive oil
1/2 tsp garlic powder
1 tbsp oregano
1/2 tsp pepper
/4 tsp dried basil
1/2 tsp dried parsley
1/4 tsp celery sat
1/2 tbsp sugar
Optional 1 tsp salt (I do a salt free dressing

Mix and put and a sealed bottle or jar. Keep refrigerated and shake before each use.

Condiments- Salad - Caesar Dressing

THE BEST EVER - nuff said :)

Caesar Dressing

1 cup mayo
1/4 cup egg whites
1/4 cup Parmesan
2 tbsp water
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp anchovy paste
2 cloves garlic crushed
1/2 tsp sugar
salt and pepper to taste

blend in food processor or blender and chill. keep in sealed Tupperware or glass jar for 2-3 weeks.

Condiments- Salad - 1000 Island Dressing

So I'm just sick of buying ll the bottled dressings that have ingredients that I can not pronounce. You can pretty much make any dressing you like with stuff you have on hand. I put them in Tupperware or glass jars. The creamy ones I will keep for about 2-3 weeks, but the oil and vinegar based dressings I keep for until they are gone with no worries of spoiling.

KEEP IN MIND I USE ALL HOMEMADE INGREDIENTS SUCH AS MAYO, KETCHUP, RELISH ETC. YOU CAN FIND THESE RECIPES ON THIS BLOG.

1000 Island Dressing

1/4 cup mayo
1.4 cup sour cream
1/4 cup ketchup
3 tbsp relish
1 tbsp yellow mustard (i never make my own mustard, the stuff in the store is fine)
2 tsp sugar

Mix and chill for 2-3 weeks.

Condiments - Mayo

Homemade MAYO - No Preservatives

Did you know that homemade mayo will go bad if not refridgerated and after about 2-3 weeks. 

BUT DID YOU KNOW... that it is a myth that the mayo and salad dressing type of mayo's on the shelf WILL NOT go bad. Not even if they are left open in the sun. They are so full of preservatives that they will last for ever and not make you sick. It's the stuff that they are paired with that go bad. For instance, sandwich meat, eggs, bread, lettuce, etc. 

SO MAKE YOUR OWN :)

INGREDIENTS:

1 egg

1 tsp dry mustard

1/2 tsp salt

1/8 tsp cayenne (optional)

3 tbsp lemon juice or white vinegar (half and half if you'd like) 

if you like a more "miracle whip" type of dressing add 1-2 more tbsp's of vinegar (add to taste)

1 1/2 cup canola oil 

EGG MUST BE ROOM TEMPERATURE (NOT COLD AT ALL!!!)

POUR OIL SLOWLY, JUST DO IT!!!

1. bend egg, dry mustard and salt in blend or food processor (i use a ninja).
2. very slowly add 1.2 cup oil while its blending.
3. then add the lemon juice/vinegar.
4. add the remainder of 1 cup of oil very slowly. 
5. scrap down sides. blend ofr another minute just to be sure. 
6. Refrigerate (it will thicken more when refrigerated) keep for 2-3 weeks in fridge.

KEEP INN MIND IF IT IS NOT BENDING THICK ITS BECAUSE YOU DIDN'T USE A ROOM TEMPERATURE EGG OR DRIZZLE OIL SLOWLY. I HAVE TRIED TO RUSH TWICE AND BOTH TIMES IT BACK FIRED!

Best Pork Chop EVER!!!!

This is the best pork chop I have ever had!!!! And I know pork :)

 

Tangy Crusted Pork Chops:

 

Amount: 2 chops (I used centre or butts. Use a fatty cut and about 1/2 inch thickness.)

 

Bake: 350 for 45 mins (centre to low rack)

Broil: Hi for 2 mins

 

2 tbsp melted butter

1/2 tsp dried parsley

1/4 tsp garlic powder

1/4 tsp onion powder

1/3 cup bread crumbs

2 tbsp Dijon mustard (leave 1/2 tbsp aside to go directly on chop, not in the mixture)

2  tbsp yellow mustard (leave 1/2 tbsp aside to go directly on chop, not in the mixture)

salt and pepper

 

1. in a microwave safe dish melt butter in microwave. Then mix in all ingredients except the 1/2 tbsp of mustard)

2. place chops in oiled oven proof dish. salt and pepper each side. add 1.2 tbsp each of mustard and spread on top of chop only. then add half of the bread crumb mix on top only of each chop.

3. Place in oven and bake for 45 mins. Then broil for approx. 2 mins. Watch carefully not to burn.

4. Remove, let rest 3-5 minutes. I served with rice, but do whatever you want. I recommend doubling up recipes as I wanted to eat so many and we only had one each!

 

ENJOY!