"Chicken Tikka Masala"

Ingredients:

2 Tbsp canola oil

1 medium onion diced

6 cloves fresh garlic

4 tsp minced fresh ginger

4 tsp garam masala

1-2 tsp curry chicken tikka masala powder (you may or may not add if you have it- I add for additional flavor)

1/2 tsp salt (to taste)

1/4 tsp tumeric

1 lb chicken cut to bite size pieces (I prefer dark meat with bones)

1 16 0z can crushed tomatoes, undrained

1- 1 1/2 cup whipping cream

*you can add potatoes, as well.

1. Heat canola oil to med-high heat in dutch oven (you may need to use more or less depending on whether the dutch oven is non-stick). In a food processor, blend the onion until fully diced. Add the onion to hot oil (med-high heat) and cook until fully caramelized (10-15 minutes). Blend garlic and ginger in food processor. Once the onion is caramelized, add ginger and garlic to onion mixture. Cook for an additional 5 minutes. Add garam masala, tikka masala powder, salt, and tumeric to the onion mixture. Stir for 1 minute. Add chicken, and cook until seared (approx 3-5 minutes). Add tomatoes (undrained) and then whipping cream. Bring to boil, then simmer on low for 2 - 3 hours. Serve over hot rice.

Gourmet Carrot Cake (adapted from Book Lovers Cafe Gainesville, FL recipe)

Ingredients:

2 cups Flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1 1/2 cup sugar

1 1/4 cup canola oil

4 eggs

3 cups grated carrots

3/4 cups diced walnuts

1 Tbsp lemon zest

dash of vanilla

Preheat oven at 350 degrees.

Sift dry ingredients (first 7 ingredients) in separate bowl. Beat together sugar and oil in a large bowl. Then beat in the eggs one at a time. Slowly mix in flour mixture, then add the rest of the ingredients: carrots, walnuts, zest, vanilla. Pour into (2) 9 inch greased and floured rounds cake pans. Bake 50-60 minutes. Then cool, ice and garnish with walnuts.

Icing:

8z cream cheese, softened

6 Tbsp unsalted butter, softened

1 tsp pure vanilla extract

2 1/c cup powdered sugar

1/4 tsp lemon zest

1 Tbsp lemon juice

1 tsp powdered cloves

Blend all ingredients until smooth with an electric mixer.

Baked Chicken & Rice

Ingredients

Approximate 9 drumsticks

2 cups of cooked rice

1/2 can of chicken broth

montreal steak seasoning

onion

butter

1. Fill glass 1/2 full w/rice, cover rice with drumsticks. Cut onions over meat. Cut pats of butter over meat and onions. Pour 3/4 broth over rice and meat. Pour 1/2 of remaining broth over mixture way into cooking and then remaining 1/2, 1/2 way again.

Easy Chicken Noodle Soup

Ingredients

1 large can chicken broth

7 chicken tenderloins (3 breasts)

1/4 onion

2 celery tops

carrots

dash ginger

1/4 tsp basil

1 bay leaf

1. Place everything in a bowl. Boil for 1.5 hours

Chicken Tofu Wontons

Ingredients

1 chicken breast piece (chopped)

1 package tofu (chopped)

3 large shrimp

1/2 tsp salt (or more)

1 tsp oyster sauce

1/2 tsp sugar

1/2 tsp ground black pepper

1.5 Tsp seasame oil

2 tsp soy sauce

1 egg

1 tsp cornstarch

1/4 tsp chopped fresh ginger

dash of rice cooking wine

2 stalks green onion chopped fine

1. Combine everything in a bowl

2. Wrap in wonton wrapper skin

3. Boil in H2O

BBQ Ribs

Ingredients:
slabs of pork ribs
coarsely ground black pepper
1 Tbsp red chile flakes
2 Tbsp vegetable oil
1/2 cup minced fresh onion
1 1/2 cup water
1/2 cup tomato paste
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 1/2 Tbsp honey
2 Tbsp worcestershire sauce
1 1/2 tsp salt
1/4 tsp coarsely ground black pepper
2 tsp garlic powder
1/4 tsp paprika
1/2 tsp onion powder
2 Tbsp dark molasses
1/2 tsp chile powder
1/4 tsp ground red pepper

1. Preheat oven 300 degree F
2. Sprinkle salt and pepper and 1 Tbsp chili flakes over meat. Wrap each rack in aluminum foil. Bake for 2 1/2 hrs.
3. Heat oil in a medium sauce pan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, worcestershire sauce, salt, black pepper, garlic powder, paprika, onion powder, molasses, chile powder, and red pepper. Bring mixure to boil, then reduce heat. Simmer for 1.5 hours or until sauce thickens. Remove from heat. Set aside
4. Once ribs have finished cooking, remove racks from the foil and place on grill. Grill ribs 5 minutes each side. Brush sauce on the ribs while grilling. Enjoy.

Rosemary Fennel Pork Tenderloin

This turned our really well- We woke up this morning and the house smelled amazing!

Ingredients

2 lb pork tenderloin

1/2 onion, sliced

5 cloves fresh garlic, minced

dried rosemary (sprinkle over meat)

dried fennel (sprinkle over meat)

3 med potatoes

1.5 cups chicken broth or chicken stock

salt and pepper to taste

1. Place onion slices on bottom of slow cooker with 1/2 of minced garlic. Put meat in center of cooker, surround by potatoes, pour water over mixture, then sprinkle remaining spices (garlic, rosemary, fennel, salt and pepper) over the meat. Cook on low for 8 hrs. Meat should be tender enough to pull apart with a fork. Enjoy!