Butter Chicken

Butter Chicken

1. Melt butter over medium heat. Add chicken half at a time. Cook until lightly brown on each side. 

2. Add chicken broth, heavy cream, tomato puree, honey, tomato paste and yogurt to Dutch Oven or Stock Pot. Stir until well blended.

3. Add all spices, seasonings, garlic, ginger, tomato, and onions to sauce.

4. Transfer chicken along with melted butter to sauce.

5. Let simmer for 30 min.

6. Serve over white rice.

  4-5 lbs Chicken Thighs Bone In or Out 

1 stick unsalted Butter

1 tsp Chili Powder

1 cup Greek Yogurt (Whole Fat)

1 tbsp Ginger, grated

½ cup Heavy Cream

1 tbsp Cumin

1 tbsp Turmeric

1 tbsp Garam Marsala

½ tsp Cayenne Pepper

1 tbsp Honey 

4 Garlic Cloves, minced

1 medium Tomato, diced

1 Yellow Onion, diced

1 can Tomato Puree

2 tbsp Tomato Paste

¾ cup Chicken Broth

1 tsp Paprika

1 tsp Coriander

Kale & Red Onion Frittata

Kale & Red Onion Frittata

8 Eggs

1/4 cup Half & Half or Milk

1 half Red Onion , diced

1 1/2 cup Kale, chopped

1/4 cup Mozzarella Cheese

1/4 cup Parmesan Cheese

1/2 cup Sharp Cheddar Cheese

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Salt & Pepper to taste

Egg Roll in a Bowl

Egg Roll in a Bowl

2 tbsp Sesame Oil

1 tsp Garlic

1/2 Small White Onion, diced

3 Green Onions, sliced

1 lb Meat, (Diced Chicken breast, Shrimp or Pork)

1/2 tsp Grated Ginger

1 14 oz pkg Cabbage or Cole Slaw mix

1 1/2 tsp Soy Sauce or Coconut Aminios

1 tsp Rice Vinegar

Optional

1/2 tsp Sesame Seeds Toasted

1. Heat sesame oil in a large skillet and place over medium heat.

2. Add diced red onion and garlic and saute, stirring frequently, about 5 minutes.

3. Add meat, grated ginger, water, and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook through about 7-10 minutes.

4. Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir . Cook about 5 minutes.