Indian Butter Chicken

 

This was as good or better than any restaurant butter chicken I've had. The flavor was so yummy.

Indian Butter Chicken

from Mels Kitchen Cafe 

Ingredients

• 1 medium yellow onion, peeled and diced
• 1 tablespoon fresh ginger, finely chopped
• 2 cloves garlic, finely minced
• 1 jalapeño, seeded, and finely chopped
• 1 tablespoon olive or canola oil
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon cardamom
• ½ teaspoon coriander
• 1 (6-ounce) can tomato paste
• 2 cups chicken broth
• ½ cup fat free or regular half-and-half
• 1 ½ pounds about 2-3 boneless, skinless chicken breasts or thighs, cut into 3/4-inch chunks
• ½ teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons butter
• Hot cooked rice for serving
• Chopped fresh cilantro for extra garnish

Instructions 

• In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
• Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half.
• Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
• Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.

Brown Butter Chocolate Cookies

 

My friend made these today and I immediately texted her for the recipe. They are the BEST chocolate chip cookies I've ever tasted and that's saying something because I consider myself somewhat of a cookie snob. She made them with milk chocolate chips, but I bet they'd be good with either.

Brown Butter Chocolate Chip Cookies

from In Fine Taste

Ingredients:

• 
  ▢1 ¼ cup butter (280 grams) 
• ▢¾ cup granulated sugar (150 grams)
• ▢1 cup firmly packed brown sugar (200 grams)
• ▢2 large eggs
• ▢1 teaspoon vanilla
• ▢2 ¾ cups of flour (357 grams) measured correctly
• ▢½ teaspoon of salt
• ▢2 teaspoons baking soda
• ▢2-2 ½ cups semisweet  or milk chocolate chips (360-480 grams)

Instructions

• Brown 1 ¼ cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge or freezer until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.
• Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
• Once butter has set up, cream together butter and both sugars for 1 minute. Add in eggs and vanilla for and additional 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your brown butter!)
• Add in flour, baking soda, and salt. Only mix the dry ingredients in until just barely combined-over mixing will make the cookies tough. Stir in chocolate chips.
• Take ¼ cup of dough (about 68 grams) and shape into round balls bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.

Easy Chicken Fajitas

These fajitas were SOOOO yummy and so easy and fast. I made them with chicken thighs (far superior in texture and taste to breasts). I also didn't do nearly as many peppers and onions as she called for. The marinade was top-notch.

Easy Chicken Fajitas

from Spend with Pennies

• 3 boneless skinless chicken breasts approximately 1 pound
• ▢1 medium onion
• ▢1 lime
• ▢3 bell peppers red, yellow, green or orange
• ▢3 tablespoons olive oil divided
• ▢1 teaspoon chili powder
• ▢¾ teaspoon salt divided, more to taste
• ▢½ teaspoon smoked paprika
• ▢½ teaspoon onion powder
• ▢½ teaspoon black pepper
• ▢½ teaspoon cumin

• Cut onion into slivers & slice peppers.
• In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and ½ teaspoon salt. Cut chicken into strips ( I cut the chicken after I cooked it) and toss with the spice mixture.
• Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3 to 5 minutes. Remove from the pan and set aside. Repeat with remaining chicken.
• Set chicken aside and add 1 tablespoon of oil to the pan, add the onions and cook 2 minutes. Add in sliced peppers and season with remaining ¼ teaspoon of salt. Toss and cook for an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
• Squeeze additional lime overtop and serve over warmed, cheese-topped tortillas with sour cream, lettuce, etc.