Crockpot Butter Chicken

Many of the recipes that I made last week didn't really WOW me or my husband.  So I had to scramble a bit to get something posted for this week!  The one recipe that was so fantastic was Butter Chicken which is an Indian dish. 

The original recipe called for cayenne with the note that adding it would make it REALLY spicy, but guess who didn't read that part and added it?  Yup me.  My mom, husband, and I had runny noses and crying eyes the entire time we ate it.  That's why I didn't include it in this recipe--it would be plenty spicy without it!

My mommy says I'm special, and now I know why....

{Butter Chicken}

{Getting ready to sear the chicken}

{Mixing the spices, coconut milk, yogurt, and tomato paste together.  Don't worry of you can't break up the tomato paste completely.}

{Searing the last bit of chicken and adding the onions and garlic}

{Place chicken in the spicy yogurt marinade}

{Top the marinade with the oil, garlic, and onions}

{The next morning put it all in a crockpot, turn it to low and walk away!}

{Finished Butter Chicken}

{Bed of rice and vegetables}

Crockpot Butter Chicken

Serves 4

2 pounds chicken thighs, skinless and bone-in
2 tablespoons butter
2 tablespoons oil
1 onion, diced
5 cloves garlic, minced
2 teaspoons ground cardamom
2 teaspoons curry powder
1 tablespoon curry paste (found in Asian groceries or larger grocery chains)
1 tablespoon garam masala
1 can coconut milk
1 cup plain yogurt
6 oz tomato paste

1. In a large frying pan, heat butter and oil until hot.
2. Add chicken and sear until caramelized on one side.
3. Meanwhile, mix remaining ingredients, except onions and garlic, together in a glass dish.
4. Place chicken in the marinade.
5. Add onion and garlic to pot when chicken is finished; cook until caramelized.
6. When onions and garlic are done, place them on top of the chicken marinade.
7. Marinate chicken mixture overnight.
8. Place chicken and marinade into the crockpot for 6-8 hours on low.
9. Serve with rice and steamed vegetables.

I love meals like this because I barely used any salt.  The spices did all of the work!  We had so much left over (even after mom ate with us) that I took it to work the next day, and everyone at work love it too!  In fact, I have to print out this recipe for several people  :oD  That makes me sooo very happy!

PS--I just realized that I didn't do a Spice It UP!!! posting for the end of April!!!  I'm getting on that right now!  Sorry!

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Mint Julep

It's that time of year!  Kentucky Derby!  And what else screams "DERBY" than Mint Juleps?!  Nothing!  I've never had one, so of course, I wanted one!  It was on my (rather short) list of cocktails that I wanted to try.  I'm typically a red wine drinker; I don't drink liquor too often.  I've heard it's bad luck to drink liquor alone so I invited my mom over for drinks and dinner; she said 'yes' before I could even finish my sentence...  ;o) 

{Mint julep--ice, bourbon, and mint simple syrup garnished with mint}

So...  Derby is around this time of year, right?  Well, I went to the store to get fresh mint (on Wednesday), and all they had left was a teeny-tiny package of mint which made just enough syrup for two.  Come on people!!!  Order more mint this time of year!  Sheesh!  On the other hand, it might be a good thing they only had that much mint or else I would have been enjoying their sugary goodness all weekend....

{We used Woodford Reserve bourbon because that's the bourbon that we like--feel free to use whichever you prefer!}

{Sugar and water heated together makes simple syrup}

{Bruise the mint with a wooden spoon.  You don't want to pulverize it, just slightly mess it up}

{Do not stir or touch the simple syrup while it is heating up!  This will form crystals at the liquid line and are a PAIN to clean up!  Just stir it right when there are a few undissolved sugar crystals and right before you pour it into the mint jar.  Side note--making simple syrup is a great way to sweeten cold tea!}

{You have to bruise it to get the essential oils flowing from it}

Mint juleps are traditionall served in a chilled silver cup.  I had no such cup, nor was I looking to buy some so I came up with a Kentucky alternative--mason jars!  LOL

{Mint Julep}

There are several methods for making mint juleps, but I wanted my simple syrup to be infused with minty flavor so I made the simply syrup, poured it over bruised mint, and let everything cool in the fridge overnight to extract every last flavor!

Mint Julep**

Makes 2 servings

1 cup sugar

1 cup water

2 oz mint leaves

3-4 oz bourbon

1-2 oz cold water (if you don't like incredibly sweet cocktails)

1. Make simple syrup:  Combine sugar and water in a saucepan and heat on medium until sugar is dissolved.  Do not stir the pan while this is happening!  When 99% of the sugar is dissolved, give the syrup a quick stir and set off to the side to cool.
2. Place mint in a container and use a wooden spoon to 'muddle' or bruise it.
3. When syrup has cooled about 15 minutes, add it to the bruised mint. 
4. Allow the infusion to cool on the counter for another 20 minutes then refrigerate overnight.
5. Place the glasses you will use for the mint juleps in the fridge overnight too.
6. To assemble:  Get glasses out of the fridge and fill with ice.  Add 1.5 oz bourbon to each glass and top with strained mint simple syrup.  If you don't like really sweet cocktails add more bourbon (yes it will be stout) or 1-2 oz cold water.
7. Garnish with more mint.

**WARNING:  This is a beverage that contains alcohol.  Please drink responsibly!  Always have a designated driver!

So now I've got to pick my 2013 Kentucky Derby winner!  Let's see...  The track is supposed to be wet so I'm going to go with VERRAZANO!  Who do you think will win the Derby? 

Have a safe and wonderful weekend!

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Kale Salad with Cherries and Pecans

A friend of mine had a birthday party, and we always do a potluck thing--one person does the main dish (usually whoever is hosting), one person brings a vegetable/salad, another brings wine, and another brings dessert.  I was in charge of bringing a salad; I didn't want to bring the usuals--green or Caesar.  I had a recipe picked out in the smitten kitchen cookbook, but I wasn't sure if my friends would go for it.  I will admit--I eat some pretty weird stuff (mostly healthy!) so I asked, and she said it sounded delicious!  No surprise that it was ;o)  The dressing was sweet and tangy which offset the bitterness of the kale leaves; the cherries, pacens, radishes and feta where all delicious in the salad too!

{Delicious Kale Salad!}

{Fill the sink up with water and press kale up and down to clean it; allow the dirt to settle for about 10 minutes before removing kale}

{Radishes!}

{Roasting pecans}

{Kale is pretty tough lettuce, but removing the spine helps make kale a bit more manageable}

{Fold in half and cut the spine off}

{Dice kale leaves}

{Bowl full of kale}

{Adding cherries, radishes and pecans}

Kale Salad with Cherries and Pecans

Serves 4

8 oz kale, washed, despined, and diced
4 medium radishes, sliced thinly
6 oz dried cherries
1/2 cup chopped pecans, roasted
6 tablespoons olive oil
1 1/2 tablespoons white wine
1 1/2 tablespoons white vineager
2 tablespoons Dijon
1 tablespoon honey
6 oz feta cheese, crumbled

1. Mix kale, radishes, cherries, and pecans in a large bowl.
2. Mix remaining ingredients, except feta, together until well combined; taste the dressing and add salt and pepper as needed.
3. Add dressing to salad and toss well to coat.
4. Add crumbled feta on top of salad.
5. Serve.

What kind of salads do you like to make or eat?  I'll tell you--I'm getting bored with the regular stuff, like lettuce with toppings, so there will probably be more experiments especially into vegetable salads with light dressings!

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Quinoa Pizza Bites

In my endeavor to not eat gluten, one food I miss the most is pizza.  I love pizza, especially a good homemade pizza in about an hour, but I am TRYING to be good!  Soooo I was looking around on Pinterest one day, and I found a recipe for Quinoa Pizza Bites.  I was intrigued; the recipe looked easy, and it was gluten free so I gave it a shot.  Although this doesn't taste like real pizza, it does hit that craving when I get it!  These are pretty tasty, and they are a bit healthier than having a real pizza.

{They hit the spot for a pizza craving!  I have to fight my husband for them...}

{Adding onions and garlic}

{Make sure to cool the quinoa before adding cheese!}

{Add egg last to make sure the seasonings are right for the pizza bites}

{Stir until well combined}

{Fill each cup to the top because these will not rise}

Quinoa Pizza Bites

Makes 40 mini-muffin bites

2 cups cooked quinoa
1 cup onion, chopped
1 cup shredded mozzarella cheese
3 cloves garlic, minced
2 tablespoons dried basil
1 cup pepperoni, chopped
1 teaspoon of paprika
1 teaspoon dried oregano
3 eggs, scrambled
Pizza sauce (dipping)

1. Preheat oven to 350.
2. Mix together all ingredients except eggs.  Taste and season with salt and pepper.
3. Add eggs and stir until combined.
4. Place 1 heaping tablespoon of quinoa mixture into each mini-muffin cup and press down gently to compact.
5. Bake for 15-20 minutes or until tops start to turn golden brown.
6. Cool and freeze for future cravings.
7. Serve with pizza sauce for dipping.

I froze most of these after they cooled so I would have quick dinners (or snacks) when I needed them.  They freeze and reheat well which is fantastic! 

What do you do when you have cravings for 'junk food'?  Do you just ignore it?  Or do you try to substitute it?  Or do you just give in?

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