crockpot tikka masala

April 13, 2020

prep time: 10 minutes       cook time: 7-8 hours       total: 7 hours 10 minutes – 8 hours 10 minutes        servings: 8-10easy-chicken-tikka-masalaimg_8253

ingredients
5-8 frozen chicken breasts
1 large onion, diced
1 14.5 oz. can diced tomatoes
1/3-1/2  15 oz. jar of patak’s tikka masala curry simmer sauce (medium spice level)
1.5 c heavy cream
1 T basil
salt and pepper, to taste
cilantro (optional)

directions

  1. in a large crockpot, place frozen chicken breast, onion, tomatoes, and tikka masala sauce.
  2. cook on low for 7-8 hours.
  3. about 30 minutes before serving, shred chicken with two forks, and add heavy cream. add salt and pepper to taste.
  4. serve over rice and garnish with cilantro.

source

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prep time: 20 minutes       cook time: 20 minutes       total time: 40 minutes       servings: 4-6instant-pot-cheeseburger-mac-and-cheeseimg_0650

ingredients
1 T olive oil
1 lb. lean ground beef
1 medium sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1.5 tsp paprika
1/2 tsp dried oregano
3 c beef stock
1 (15 oz.) can tomato sauce
16 oz. elbow macaroni
kosher salt & pepper, to taste
1.5 c shredded mild cheddar cheese
1/2 c heavy cream
2 T chopped parsley

directions

  1. set instant pot to the saute setting. heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. add onion and bell pepper, and cook, stirring frequently, until tender, about 2-3 minutes. stir in garlic, paprika, and oregano until fragrant, about 1 minute.
  3. stir in beef stock, tomato sauce and pasta; season with salt and pepper, to taste. press “pressure cook” until you’ve selected “more” and select pressure to “high pressure.” set the timer for 5 minutes. make sure the vent is sealed.
  4. when finished cooking, quick-release pressure.
  5. stir in cheese and heavy cream until cheese has melted, about 1-2 minutes; stir in parsley.
  6. serve immediately.

source
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slow cooker chili mac

December 8, 2019

prep time: 15 minutes      cook time: 6 hours      total time: 6 hours 15 minutes       servings: 6chili-mac_exps_tohdj20_13394_e08_07_3b-696x696

ingredients
1 lb. lean ground beef, cooked and drained
1 (16 oz.) can beans, undrained
2 large green bell peppers, chopped
1 large onion, chopped
1 (8 oz.) can tomato sauce (could also substitute with diced tomatoes and some spaghetti sauce)
1 (16 oz.) can of corn
2 T chili seasoning mix
2 garlic cloves, minced
———————————-
1 pkg. elbow macaroni, cooked and drained
salt and pepper to taste
shredded cheese, sliced jalapeno pepper, sour cream, and salsa (optional)

directions

  1. in a slow cooker, combine the first 8 ingredients (above dotted line).
  2. cover and cook on low for 6 hours or until heated through.
  3. stir in macaroni.
  4. season with salt and pepper.
  5. if desired, top servings with cheese, jalapeno, sour cream, and salsa.

source – taste of home, december/january 2020

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aromatic rice pilaf

August 31, 2019

prep time: 15 minutes       cook time: 25 minutes       total time: 40 minutes       serves 4-6spiced-jasmine-rice-pilaf

ingredients
2 T unsalted butter
2 T olive oil
1.5 c minced yellow onion
4 cloves garlic, minced
2 T minced fresh ginger
2 T ground cinnamon
1.5 c basmati rice
3 T tomato paste (or tikka masala curry)
3 c chicken or vegetable or beef broth
1/2 c chopped fresh parsley

directions

  1. in a large pot, melt butter over medium-high. add onion, garlic, ginger, and cinnamon. cook and stir 5 minutes or until onion begins to soften.
  2. stir in rice and tomato paste/tikka masala curry. cook and stir 3 minutes or until rice is well-coated and smells nutty.
  3. stir in stock and 2 T salt. bring to boiling, reduce heat to low. simmer, covered, 10-12 minutes or until rice is tender and liquid has evaporated.
  4. let stand 10 minutes. fluff with a fork. stir in parsley. serve immediately or at room temperature.

source – better homes and garden sept. 2019, pg. 120

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prep time: 15 minutes       cook time: 30 minutes (if you don’t let it simmer for hours), 2-3 hours (if you want to let the tastes meld)20141204-slow-roasted-bolognese-01

ingredients
3 T EVOO
1 medium onion, minced (about 1/2 c)
1 medium carrot, peeled and cut in coins
1/2 c celery, minced
2 tsp kosher salt
1 lb ground beef
1 lb ground pork
1/2 c dry red wine
1 can tomato paste
2 14-oz. cans diced tomatoes
4 dried bay leaves
ground pepper, to taste

directions

  1. heat olive oil in a 3 to 4-quart pan over medium heat. stir in the onion, carrot and celery, season them lightly with salt and cook, stirring, until the onion is translucent.
  2. crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
  3. pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3-4 minutes.
  4. stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.
  5. cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. this will take about 2-3 hours – the longer you cook it, the better it will become. (most likely, a noticeable layer of oil will float to the top toward the end of cooking. once finished, the oil can be removed with a spoon or reincorporated into the sauce, which is what is traditionally done.)

source

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