Easy Healthier Crockpot Butter Chicken
INGREDIENTS (serves 4)
1 pound boneless skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 tablespoons butter
3 cloves garlic, minced or grated
1 tablespoon freshly grated ginger
2 teaspoons curry powder
1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
2 tablespoons garam masala
1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
1 teaspoon cayenne pepper (use less if you are not a spicy person)
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
1/2 cup greek yogurt (I used 0%)
1/4 cup half and half or heavy cream
cooked white rice, for serving
Fresh homemade Naan
, for scooping (a must!)
- In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
- Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan
(Serves 4-6 )
4 boneless, skinless chicken breasts
2 tablespoon oil
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 cup apple or pineapple juice
1/4 cup light brown sugar
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce
1/4 cup cornstarch
1/2 cup Bourbon
Total Cooking time: 45 minutes
1. The first step is to cut the boneless chicken into small 1 inch pieces. You can use either a knife or kitchen scissors.
2. Mix the garlic, apple or pineapple juice, brown sugar, ginger, apple vinegar, soy sauce, cornstarch and the bourbon into a medium sized bowl. Stir until it all blends together.
3. Pour 1/3 of the sauce on the chicken and leave it to marinate in the refrigerator for at least 4 hours. It is better is you leave it overnight.
4. After the chicken marinated, heat up a large frying pan and pour the oil into it. When the oil is hot add the chicken pieces and cook at medium-high heat and stir until the chicken turns a golden.
5. Add 1/2 cup water to the remaining sauce and when the chicken is done pour it in the frying pan.
6. Reduce to low heat and cover the pan leaving a small opening for the air to escape. Cook for 20 minutes and don’t forget to stir a few times. If the sauce is too thick you can add a tablespoon of Chicken broth.
7. Serve hot with white or brown rice garnish or fries. Enjoy!
Elegant and simple, the Cajun Bourbon Chicken Recipe pleases the senses and makes a great meal for the entire family.
FOR THE DOUGHNUTS:
2 cups Cake Flour
3/4 cup Sugar
2 tsp. Baking Powder
3/4 tsp. Salt
1/2 cup Greek Yogurt, Chobani
3/4 cup Milk
½ tsp. Vanilla Extract
2 eggs, lightly beaten
2 Tbsp. Butter, melted
FOR BLUEBERRY JAM:
1 cup Blueberries
1/2 cup Sugar
1 Tbsp Lemon Juice
FOR THE GLAZE:
1 cup Powdered Sugar
4 Tbsp. Milk
1 tsp Lemon Zest
1/4 Vanilla Bean Scraped of Caviar
Preheat your oven to 425F.
In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.
Allow to cool on wire rack.
In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.
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Fish tacos with Avocado Cream Sauce
Yields about 8-10 fish tacos
- 1-1/2 pounds cod, cut into 2-inch chunks
- 1-1/2 tablespoons chili powder (divided 1 and 1/2)
- 2 teaspoons cumin (divided 1 and 1)
- 1-1/2 teaspoons garlic powder (divided 1 and 1/2)
- 1-1/2 teaspoons onion powder (divided 1 and 1/2)
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- 1 egg, beaten (plus 2 tablespoons water)
- 2 cups panko breadcrumbs
- 2 cups chopped lettuce
- 1 white onion, diced
- 8-10 soft taco shells, warmed
- Avocado cream sauce (ingredients and directions below)
- Chipotle Tabasco or favorite hot sauce (optional)
- Chopped cilantro for garnish
In a small bowl, mix together 1/2 tablespoon of chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, Kosher salt and black pepper. Sprinkle the spice mixture all over the fish, coating all sides. Allow fish to marinate in the spice mixture for 10 minutes.
Preheat oven to 375 degrees F. In a large zip-closed bag, add panko, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder and 1 teaspoon onion powder. Prepare egg wash by whisking together 1 egg and 2 tablespoons of water. Place seasoned fish pieces (a few at a time) in the egg wash, coating all sides, and then place fish in the bag with the panko. Once all the fish is in the bag, seal it up and shake the bag around so the panko lightly coats the fish pieces.
Coat a frying pan with olive oil and heat it up over medium heat for 2 minutes. Add fish in batches and fry the fish on all sides until the panko browns and looks crispy, about 2 minutes per batch. (You’re finishing the cooking of the fish in the oven, so it’s OK to undercook the fish at this point.)
Once all the fish has been fried, place the fish on a pan and finish cooking in the oven for 4-5 minutes. Remove from the oven and check a piece for doneness. Taste and salt only if needed. Serve a few pieces of the fish inside a warm flour tortilla with avocado cream sauce (below), lettuce, onion, chopped cilantro and chipotle Tabasco sauce is using.
Avocado cream sauce
- 1 Haas avocado, ripe
- 1 jalapeño pepper, seeded and chopped
- Juice from 1 lime
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 cup cilantro (a good handful)
- 1 tablespoon mayonnaise
- 1/2 teaspoon Kosher salt
- Place all ingredients in a blender and blend until smooth. Taste and adjust seasoning if needed. Serve on fish tacos.
- 1 tablespoon olive oil
- 1 lb. raw shrimp, shells and tails removed (see notes)
- 4 large cloves garlic, minced
- 1 tablespoon butter (can add more to taste)
- 2 tablespoons white wine
- ¼ cup minced lemon pieces*
- 8 ounces uncooked capellini noodles (I used Jovial gluten free)
- a handful of fresh chopped parsley
- salt and pepper to taste
- Parmesan cheese for topping
- First five minutes: shrimp. Start a pot of boiling water for the noodles. Heat the olive oil over medium high heat in a small skillet. Press the excess moisture out of the shrimp (especially if they were originally frozen) and place them in the hot skillet. Don’t move them around right away - let them cook for 1-2 minutes before flipping them over to cook on the other side. Sprinkle with salt and pepper while still in the pan. When the shrimp are cooked through, remove from heat and set aside.
- Second five minutes: sauce and noodles. Put the noodles in the boiling water and cook as directed on the package. In the skillet used earlier, add the garlic and butter and reduce the heat to medium. Saute for 3 minutes, stirring continuously, until the garlic is soft and fragrant. The garlic will taste bad if it gets burned so be careful! Add the wine and allow to cook down (simmer until there is less liquid) for a few minutes. Add the lemon pieces and saute for another 1-2 minutes. Finally, add the shrimp back to the skillet just to warm it up again.
- Last five minutes: assemble. Drain the noodles and return to the saucepan. Add the shrimp/lemon/garlic mixture and the fresh parsley. Toss to combine. Season with salt and pepper and top with a tiny bit of Parmesan cheese.
*I used frozen raw shrimp that still had the shell on so I had to spend a few minutes peeling the shells off. I also chose to remove the tails which was nice because then we didn’t have to worry about removing the tails while we were eating.
*I used pieces from the leftover blender lemonade. You could recreate this by finely chopping a little bit of lemon (rind and everything) or jjust use ½ tablespoons lemon juice and a spoon full of zest. You can easily adjust this depending on how lemony you want it to taste.
- 1 pound linguine (or spaghetti)
- 4 pints cherry tomatoes, halved
- 2 T minced garlic
- large bunch of basil, roughly chopped
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp freshly ground pepper
- parmesan for serving
Combine the cherry tomatoes, olive oil, basil, salt, red pepper flakes, and ground pepper in a large bowl. Cover with plastic wrap and let marinate for at least 4 hours before serving.
Right before your ready to serve the pasta, bring a large pot of salted water to a boil. Cook the pasta for 7-8 minutes until just al denté. Drain the pasta well and add it to the bowl with the cherry tomatoes. Toss well to combine. Serve in shallow bowls with lots of grated parm on top.