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Tikka Masala

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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 1 hour
Course: Main Course
Cuisine: Indian
Servings: 8
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Ingredients:
 
  • Chicken Marinade
  • 3 pounds chicken breast
  • 1 cup Greek yogurt
  • 5 cloves minced garlic
  • 1 Tbsp dried ginger
  • ½ tsp cayenne
  • 1 tsp tumeric
  • 1 and ½ Tbsp garam masala
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp ground nutmeg
  • Sauce
  • 2 onions pureed
  • 2 garlic cloves pureed
  • 1 jalapeno (seeds removed)
  • 2 Tbsp avocado oil
  • 28 oz can pureed can crushed tomatoes
  • 2 Tbsp tomato paste
  • 2 Tbsp kashmir garam masala
  • 1 tsp cayenne powder
  • 2 cups cashews
  • 2 cups boiling water
  • 2 tsp cumin powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tsp ground dried ginger
  • 1 Tbsp paprika
Instructions:
  • In a heat proof jar combine cashews and pour boiling water over. Allow to sit together for one hour while chicken marinades. The cashews will soften and swell.
  • Cube the chicken breast and combine with all marinade ingredients. Mix well, and cover. Allow to marinade for one hour.
  • When chicken is marinaded, take one Tablespoon of avocado oil and cook the cubed chicken in a large pan over medium-high, shaking off excess marinade.
  • When chicken is ready remove it from the pan and set aside.
  • Drain the water from the cashews. Add softened cashews and one cup of fresh water together in a high powered blender to make a cashew cream! Look at you making fancy shit! Get it homeslice!
  • In the same pan over medium-high heat add pureed onion, garlic, and jalapeno. Saute until it starts to pop and brown slightly. Reduce heat to medium-low. Add all remaining ingredients except for the cashew cream. Combine well in pot and simmer for 30 minutes longer.
  • Add the chicken and cashew cream and simmer for 20 minutes longer.
  • Serve over basmati rice, and garnish with cilantro if desired.

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I love recipes that cook themselves. Go ahead and buy your favorite GF bread or make whatever it is that you love to smear apple butter on because you’re not going to be able to resist when you wake up to the incredible smell! As always you can sub light brown sugar for the coconut sugar, but y’all really should get on team coconut sugar. It’s bomb! Btw- sometimes during the fall I cook my pork chops in apple butter as a twist on classic pork chops and applesauce. SO GOOD!

Crock-Pot Apple Butter

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Prep Time: 5 minutes
Cook Time: 16 hours
Total Time: 16 hours 5 minutes
Course: sauce
Cuisine: American
Servings: 6 cups
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Ingredients:
 
  • 4 pounds golden delicious apples
  • 2 pounds honeycrisp apples
  • 1 Tablespoon cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground mace
  • 1/2 tsp ground nutmeg
  • 2 Tablespoons maple syrup
  • 1 cup coconut sugar (or light brown sugar)
  • 1 cup white sugar
  • 2 Tbsp apple cider vinegar
Instructions:
  • Dice the apples into one inch pieces and place into a large bowl. Do not include the cores. Also there’s no need to peel the apples, unless you want it suuuuuper smooth. It’s your ship captain. Sail!
  • Add cinnamon, cloves, ginger, mace, nutmeg, coconut sugar, and white sugar. Toss to coat, then add the maple syrup and vinegar. Toss again and add to your Crock-Pot set for 12 hours on low with the lid on.
  • I start this before bed so the majority will be done while sleeping. Easy Peasy. For example if I get up at 6 am I start this at 6 pm the night before.
  • When you wake up give the apple butter a good stir, and enjoy the blessed fall aroma of your kitchen.
  • Blend the apple butter until smooth by either adding the mixture to a standing blender or using an immersion blender directly in the Crock-Pot.
  • If you used a standing blender add the mixture back to the Crock-Pot.
  • Remove the lid from the Crock-Pot and cook on low until the butter is as thick as you want it. This part of the process is about cooking off the water so the longer you cook it the thicker it will get, but the less butter it will make. I cook it for about 4 more hours with the lid off.
  • When the apple butter is ready allow it to cool slightly and place into mason jars. You can also cool it completely and freeze it in Ziploc bags for a delightful treat all year. Keep unfrozen apple butter in the fridge.
  • Enjoy!

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Chicken and Mushroom Congee

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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
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Ingredients:
 
  • 1 pound Chicken breasts
  • 2 oz dried shiitake mushrooms
  • 10 cups chicken stock
  • 1.5 cups sushi rice
  • 2 inches ginger (peeled and sliced,)
  • 3 bunches green onions
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 Tablespoons Mirin
  • 1 Tablespoon black peppercorns
  • 1/4 tsp Chinese five spice
  • 1 head garlic sliced in half
  • 2 Tablespoon tamari + more for drizzling
  • 1 Tablespoon sesame oil + more for dizzling
  • Crushed peanuts for topping
Instructions:
  • In a large stock pot over high heat add 10 cups of chicken stock, 2 bundles of green onion, ginger, star anise, head of garlic, cinnamon, five spice, shiitakes, 1 Tablespoon tamari, 1 Tablespoon sesame oil, and chicken breast. Bring to a boil.
  • Once your stock is boiling reduce the heat to low and allow to simmer for 30 minutes.
  • After your stock is done simmering, remove the mushrooms and chicken from the broth, and set aside. Strain the remaining broth though a fine mesh strainer or colander into a large bowl. Discard the leftover spices and seasonings. They’ve done you well. Feel free to pour up for them as you bid them farewell. Plum wine pairs nicely with this! You should be left with a pure and flavorful broth. Return the broth to the pot.
  • Over medium low heat. Add your rice to the simmering broth, stir and cover. You will need to check on your rice and stir occasionally. I find every 15 to 20 minutes is enough. Simmer for about 45 minutes or until rice is soft and forms a porridge as pictured. If you would like a soupier porridge- while it’s cooking feel free to add water or more chicken broth to thin as desired.
  • When you’ve reached your fave consistency add the mushrooms and chicken back to the pot and mix it up like stir fry. Allow to warm through for 2-3 minutes. Taste for salt remembering you’re going to drizzle with tamari and peanuts.
  • Spoon congee into bowls, and top with tamari, green onion, sesame oil, and peanuts.
  • Enjoy!

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A recipe given to me by my grandmother. It’s easy, reliable, and filling!

Sausage Bake

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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: German
Servings: 8
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Ingredients:
 
  • 4 pounds yellow potatoes (diced bite size)
  • 5 green bell peppers (chopped)
  • 2 large yellow onions (chopped)
  • 1/4 cup olive oil
  • 2 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 stick butter
  • 2.5 pounds polish sausage (sliced)
Instructions:
  • Preheat oven to 400°F
  • Chop the onion, bell peppers, potatoes, and sausages into bite sized pieces.
  • Mix together in an oven safe 9 x 13 baking dish.
  • Mix the olive oil, garlic powder, onion powder, salt, and pepper. Pour over the chopped mixture, and toss again.
  • Cut butter into 16 pieces and arrange evenly on the top of the mixture.
  • Cover dish with aluminum foil and bake for 1 to 1.5 hours or until potatoes are fork soft.
  • When done, remove from the oven and carefully remove the foil. There will be steam!
  • Mix everything in the sauce that has been made at the bottom of the pan until coated.
  • Tuck into this immediately with no regard for anyone else or calorie counts. There is no one else. Only sausage bake. Enjoy!

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