Butter chicken

Ok, I did not create this recipe. I found it, on a whim. My co-blogger had posted something on facebook about wanting to find her butter chicken recipe, and I couldn't get the idea out of my head.

A quick google, and I was off and running. This was awesome, and easy, and quick. My 3 year old declared it the best chicken ever. She may be right.

30 min | 10 min prep

SERVES 4

• 1 ounce butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 large boneless chicken breasts
• 1 teaspoon ginger
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3/4 cup fresh cream
• 1 tablespoon tomato paste
• 1/2 teaspoon garam masala

1. Saute onion and garlic in butter.
2. Slice chicken breasts into bite sized pieces.
3. Combine spices and salt and toss chicken pieces until well coated.
4. Saute the chicken each side until golden brown.
5. Stir in the cream and tomato paste.
6. Cover pan and simmer for about 10 minutes until cooked through.
7. Sprinkle with garam masala.

*notes*
I doubled the recipe. I only had 3/4 cup of whipping cream, and used 1% milk for the balance of the milk, and it was perfect (and lower fat, right??) Didn't have garam masala, it was fine without it. Served with rice and steamed broccoli. Wonderful.

Sweet Potato Wedges with Ginger Dipping Sauce

Potato Wedges:

2 lbs sweet potatoes, scrubbed and unpeeled
3 tbsp olive oil
1 tsp each: Chinese five-spice, ground cumin, ground coriander
pinch cayenne pepper

Ginger Dipping Sauce:

2/3 cup sour cream
1 tsp ground ginger
1 tsp smoked paprika
1 tbsp honey
1 tbsp fresh lime juice

Directions:

1. Preheat oven to 425.

2. Cut potatoes into equal size wedges. Toss wedges with oil and spices and season with salt. Spread on a baking sheet.

3. Bake in the middle of the oven for 25 - 30 minutes or until tender and golden-coloured. Turn wedges after 15 minutes.

4. For dipping sauce, stir together sour cream, ginger, paprika, lime and honey in a small bowl. Refrigerate until ready to serve with wedges.

Smokey Orange & Dijon Tenderloin

The cost of pork tenderloin often makes this a very rare and special meal, one cooked to impress. I've impressed in-laws, colleagues, and friends with this meal. I've also impressed myself by actually eating & enjoying this, because I am NOT a fan of pork, at all. But this, is awesome!

2 pork tenderloins
2 tbsp frozen undiluted orange juice concentrate. (I've used a mango/passion fruit/orange juice blend, with excellent results.)
3 tbsp Dijon mustard
2 tbsp vegetable oil
1 tbsp paprika, preferably smoked.
1 tsp each ground ginger and garlic powder. (Now, I really like ginger and garlic, and instead of the powders, I use at least 1 tsp of fresh grated ginger, and anywhere from 1 to 3 minced cloves of garlic, depending on my mood;)

Slice each tenderloin into 5 portions. (The recipe calls for each piece to be flattened between sheets of waxed paper, so that all are the same thickness, but I'm too lazy. I just grill them the size they were cut.)

In a medium size bowl, mash frozen juice concentrate with a fork. Add the rest of the ingredients, and stir. It will be a thick mixture. Add meat, and toss to evenly coat*.

Place meat on pre-heated grill. Barbeque, covered, turning often, until pork feels firm to the touch, 10 - 18 minutes.

(Indoor sizzle: Preheat grilling machine to medium-high. Place pork on grill. Grill with lid closed, 5 - 7 minutes.)

*While the recipe doesn't call for marinating, I usually do for anywhere from half an hour, to indefinitely (I freeze it in a zip lock bag, and defrost it when I want to cook it).