Indian Butter Chicken

INGREDIENTS:

1 cup butter, divided 1 onion, minced 1 tablespoon minced garlic 1 (15 ounce) can tomato sauce 3 cups heavy cream (or half and half) 1 teaspoon salt

1 teaspoon cayenne pepper 1 teaspoon garam masala 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks 2 tablespoons vegetable oil 2 tablespoons tandoori masala (see recipe below)

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3.	Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4.	While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5.	Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving. Tandoori Masala (this makes more than needed for this recipe) 1 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon ground cloves 1⁄2 teaspoon grated nutmeg 1 1⁄2 Tablespoons ground cumin 2 Tablespoons ground coriander 1 teaspoon ground fenugreek (I've left this out and it still tastes great) 1 teaspoon ground cinnamon 1 teaspoon fresh ground black pepper 1 teaspoon ground brown cardamom Serve over basmati rice and with naan

Beef Barley Mushroom Soup

INGREDIENTS:

2 pounds beef stew meat, cut into small pieces 1 tablespoon vegetable oil 1 1/2 onion, chopped 3 stalks celery, chopped

3 carrots, chopped 7 1/2 cups beef stock 1 1/2 t. thyme 8 ounces pearl barley 1 pound mushrooms, sliced Salt & pepper to taste

DIRECTIONS:

1.	Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
2.	Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
3.	Pour beef stock into the pot.
4.	Stir pearl barley into the stock; add thyme
5.	Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
6.	Stir mushrooms through the soup; cook 1 hour more; season with salt and pepper.

Mint Chocolate Heaven

These tasty cookies came from my friend Angel

3/4 cup butter
1 1/2 c brown sugar
2T water
2 c. chocolate chips
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
2 box Andes Mint
Over low heat, cook butter brown sugar and water until Melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chips are melted. Pour into mixing bowl and let stand for 10 minutes to cool slightly. With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients beating until blended. Chill dough for 1 hour. Line cookie sheets with foil. Roll teaspoonful into balls. Place 2 inches apart-- bake approx. 10 min. (350 degrees) Immediately place mint on each hot cookie. Wait 30-45 seconds and then spread melted mint over entire surface of cookie.

Pulled Pork with Cornbread Topping

ingredients

• 1/2 cup bottled barbecue sauce
• 1/2 cup chicken stock
• 2 tablespoons chili powder
• 1 1/4 pounds boneless, country-style pork shoulder ribs, cut into 6 pieces
• 1 onion, halved and thinly sliced
• 1/3 cup creamed corn
• 1 egg
• 2 tablespoons sour cream
• 1 8 1/2 ounce box  corn muffin mix
• 2 scallion, chopped

directions

1. Preheat the oven to 350 degrees . In a large, heavy ovenproof pot or Dutch oven, whisk the first 3 ingredients. Add the pork and onion and bring to a simmer over medium; cover. Roast until the pork is tender, 1 3/4 hours. Remove the pot from the oven and increase the heat to 400 degrees . Using 2 forks, shred the pork in the pot.
2. In a bowl, stir the creamed corn, egg and sour cream, then gently fold in the muffin mix and scallions. Spoon the batter to cover the pulled pork. Bake, uncovered, until cornbread is golden and tester comes out dry, 20 to 25 minutes.

SLOW COOKER VERSION

• Complete step 1 in a slow cooker on low, 3 1/2 hours. Shred the pork and return to the slow cooker. Spread the batter on top and cook on low until cornbread is golden and tester comes out dry, about 2 3/4 hours

Cranberry Sauce

1 - 12 oz pkg cranberries
1/2 orange, zested
1 1/2 cinnamon sticks
1 c. orange juice
1 c. brown sugar.

In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.

Green Bean Casserole

This is a great "lighter" and in my opinion, tastier version than the cream of mushroom soup version

Ingredients

Vegetable cooking spray

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

1 cup skim milk

1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese

1/2 cup low-fat sour cream

1 teaspoon sugar

1/2 teaspoon salt

2 (9-ounce) packages frozen French-style green beans, thawed and drained

1 1/2 cups herb-seasoned stuffing mix

2 teaspoons margarine, melted

1 egg white, lightly beaten

Coat a medium saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar, and salt; cook 5 minutes or until thickened and bubbly, stirring constantly.

Place green beans in an 8-inch square baking dish; pour the sauce over beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well, and sprinkle over green bean mixture. Bake at 350° for 25 minutes or until thoroughly heated.

Brown Sugar Balsamic Glazed Pork Tenderloin

2 lbs. pork tenderloin

spice mixture:
1 t. thyme (or sage)
1/2 t. salt
1/4 t. pepper
1 clove garlic

1/2 c. water

glaze:
1/2 c. brown sugar
1 T. cornstarch
1/4 c. balsamic vinegar
1/2 c. water
2 T. soy sauce

Mix spice mixture and rub over pork.  Place in slow cooker and add 1/2 c. water.  Cook on low 6 - 8  hours or high for 4 hours.

One hour before pork is done, combine glaze ingredients and cook in saucepan on stove until thick.  Pour over pork and continue cooking on high for 1 hour.  Baste pork with mixture 2 - 3 times.

Option:  Transfer roast to a roasting pan, add glaze and cook under broiler for 1 - 2 minutes.