Tikka Masala

Chicken marinated:

• 1 lb chicken breast chopped into bite sized pieces
• 1 cup plain 2% fat Greek yogurt (7 oz)
• 1 tbsp garam masala
• 1 tbsp lemon juice
• 1 tsp pepper
• 1/4 tsp ground ginger

Sauce:

• 15 oz canned tomato sauce or puree
• 5 cloves garlic (minced)
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 cup heavy whipping cream (added last)

For Serving:

• Basmati Rice or Naan
• Cilantro (chopped)

Directions:

1. Combine all marinade ingredients except chicken and mix well.  Add chicken chunks and coat with marinade.  
2. Let sit in the refrigerator for at least 1 hour.
3. Select the sauté mode on the instant pot for medium heat.  When it reaches temp add chicken chunks along with any marinade sticking to them).  Sauté until the chicken is cooked on all sides (about 5 min).  Stir occasionally.  Turn off sauté mode.
4. Add all of the sauce ingredients except the cream to the instant pot, over the chicken and stir.  Secure the lid and select manual mode to cook for 10 minutes at high pressure.  Use the quick release handle to release pressure.
5. Select sauté mode on the pressure cooker for low heat. When it has reached temp add cream to the pot, stirring with the other ingredients.  Simmer until the sauce thickens to your liking (a few minutes).
6. Serve with basmati rice or naan Garnish with cilantro

Prep time: 20 min

Cook time: 20 min

Serves: 4

Creme Brûlée

200 ml (about 7 oz) Whole Milk

250 ml (about 9 oz) Whipping Cream

1 Vanilla Bean

6 Egg Yolks

1/3 C (plus) Sugar

Orange Blossom Extract

Sugar in the Raw

1. Mix milk and cream together in a pan.  Cut the vanilla bean in half and scrape the center seeds out of the bean. Add to the milk mixture and add the bean skin too.  Cook on below medium until it boils.
2. In a separate bowl, mix egg yolks and sugar.  Then beat together until almost white.  
3. Discard the vanilla bean skin then pour milk mixture into the eggs and sugar mixture.  Stir eggs while pouring in and mix well.  
4. Add orange blossom to the mixture.  Smell to see if it is enough.  
5. Pour into brûlée dishes until the dish is almost full.  Put dishes on to a cookie sheet, pour water around the dishes about 1/2 way up the dish.

Cooking Options:

1) Original baking directions: Bake at 250 degrees for 1 hour or until fairly firm.  It will firm up more in the fridge.  (Had to increase the time by 20 minutes then another 15 and increase the temp to 275) OR

2) Bake at 275 for 1 hour and 10 minutes.  (White ramekins bake 10 more minutes, red ramekins right amount of time, but cook in a glass dish instead of cookie sheet)

Personal Note: Using the red ramekins pour 1/2 cup of the mixture into each one.  Should fill the 6 ramekins. Put them in a glass 9 x 13 dish and fill with water till its 1/2 way up the dish.  Bake at 275 degrees for 1 hour 30 minutes.  (Last time internal temp was around 177-178 degrees.  That seemed to cook it to a good consistency.) 

Cool to room temp and then chill in the fridge for a minimum of 3 hours up to 2 days.

When ready to serve, sprinkle 1 tsp of raw sugar evenly over each chilled custard. (You only want a thin layer of sugar.) Use a blowtorch and move the flame back and forth over the sugar topping until it reaches the desired caramel appearance.  

Serve immediately with raspberries or other fruit.

Makes 4-6

From Valerie Causse                        

Lemon Artichoke Chicken Pasta

Ingredients:

2 lbs of Chicken

McCormick Grill Mates, Mojito Lime Marinade - optional

Lemons

1 Cup of Chicken Broth

2 Tbsp. Lemon Juice

2 Cups Whipping Cream

2 Tbsp Butter

Green Onions Chopped

3-4 Cut up Mushrooms (about 2 oz)

1 Can of Artichoke Hearts Cut up

1/4 tsp Pepper

3/4 tsp Salt

Linguine Noodles

Grated Parmesan Cheese

Directions:

1.    Defrost Chicken and marinade in your favorite lemon or lime marinade. I prefer McCormick Grill Mates, Mojito Lime Marinade.

2.    Cut lemon in half and cut off the ends to make two flat surfaces for grilling.  

3.    Bring chicken broth to a boil then add lemon juice and whipping cream.  Bring to a boil again and then add butter one Tbsp at a time.  

4.    After the butter has melted lower the temperature to medium low.  Add green onions, mushrooms, artichoke hearts, salt and pepper and simmer until sauce becomes creamier and mushrooms are cooked. (About 15 mins)

5.    Grill the chicken and lemons and boil the noodles.

6.    Serve sauce over noodles and squeeze the grilled lemon on top.  You can top with grated parmesan cheese. Enjoy!

Note: You can mix the noodles and sauce together before you serve. 

Grandma's Homemade Strawberry Ice Cream

Ingredients: 
3 cups mashed fresh strawberries     
1 quart whipping cream
3 cups sugar                                      
1 quart half & half
4 eggs                                                 
1 can evaporated milk
2 TB lemon juice                                 
1 TB vanilla
Whole Milk                                           
Dash of salt

Directions: 
-Mash fruit and let stand for 1 hour with 1 cup of the sugar sprinkled over the top.
-Beat eggs with remaining sugar until lemon flavored & think.
-Add strawberries and put all in canister of 6 quart freezer.
-Whip cream and add to  ice cream mixture. 
-Then add half & half, evaporated milk,vanilla and salt.  Add enough whole milk to fill freezer.
-Freeze and enjoy.

Milk Hot Cholcoate

1/2 pt Heavy Whipping Cream

1/3 cup Sugar

1/3 cup Chocolate Syrup (Ice Cream Topping)

Milk

Whip whipping cream until it is light and fluffy.  Add sugar and chocolate syrup then refrigerate for at least 2 hours.

Heat milk to scalding.  Pour milk into a mug and put a dob of chocolate mousse on the top of the milk.  Serve without Mixing

White Chicken Chili

2 - 10 oz cans of chicken (or 1 lb of boneless skinless chicken)
1 Tbsp oil
1 Med onion
3 tsp. garlic powder
2 tsp. salt
2 tsp. ground cumin
2 tsp. oregano
2 cans chicken broth
1 can rotel
4 cans northern beans rinsed
1 container or 2 cups sour cream
1 cup whipping cream

In a large pot or skillet brown chicken in oil with onions and garlic powder

Add all the other ingredients (all spices, brother, rotel, and beans) except sour cream and whipping cream.

Bring to a boil and simmer uncovered for 30 minutes.

Remove from heat and stir in sour cream and whipping crea.