Chicken Makhani (Indian Butter Chicken)

Chicken Makhani (Indian Butter Chicken)

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonful’s of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Pigs in a Blanket with Bacon

Pigs in a Blanket W/Bacon

1 pkg (8 count)Pillsbury Crescent Rolls

Oscar Mayer Fully Cooked Bacon (8 Slices)

Cheddar Cheese, 2.5 oz (8 long, thin slices)

2 Sahlen’s Smokehouse Hot Dogs in natural casings


 Cut each hot dog in half then cut each half length wise in half. Unroll the crescent rolls and put one thin, long slice of cheese, then 1 slice of bacon and then 1/4th of the hot dog on each triangle of dough. Roll up from the wide end with the hot dog and place on an ungreased cookie sheet or stonewear. Bake at 350 for 12-15 min. Makes 8 servings.

Citrus Shrimp

Citrus Shrimp

2 oranges, zested and juiced
3 limes, zested and juiced
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
3 cloves garlic
1 1/2 pounds large shrimp, peeled and deveined

In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt – the shrimp really suck it up! Cover, and puree until smooth.

Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.

Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque.

Or you can grill in a basket or skewered

Spoon a little of the marinade in with them for extra flavor while they cook if you like.



Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

2 lbs. pot roast or chuck roast, trimmed of excess fat.
1/2 cup soy sauce
1/4 cup water
1/2 cup dark brown sugar
3 cloves garlic, minced or pressed
2 tsp of minced ginger (or 1/2 tsp ground ginger)
4 green onions, sliced into 2-inches pieces
1 Tbsp soy sauce
1 Tbsp olive oil
2 Tbsp cornstarch


Combine beef, soy sauce, water, brown sugar, garlic and ginger in the slow cooker. Cook on low for 8-10 hours.
Remove the meat from the liquid and place on a cutting board.
Shred meat and remove any excess fat. Cover meat to keep it hot.
In a small sauce pan, whisk together 2 Tbsp corn starch with 4 Tbsp water.
Add about 1/2 cup of the liquid from the slow cooker to the sauce pan and heat over medium, whisking constantly.
Once it bubbles and thickens, pour the thickened sauce into the slow cooker and mix.
Add some of the sauce from the slow cooker over the meat.
Serve the beef over rice, and top with the cooked green onions.