Pressure Cooker Indian Butter Chicken

• 10 boneless skinless chicken thighs
• 2 cans (14 oz.) diced tomatoes and juice
• 2 jalapeno peppers, seeded and chopped
• 2 tablespoons ginger, peeled and chopped
• 1/2 cup unsalted butter (it's not called butter chicken for nothing)
• 2 teaspoons ground cumin
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 3/4 cup heavy cream
• 3/4 cup Greek yogurt
• 2 teaspoons garam masala
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 cup firmly packed minced cilantro (ITS A MUST)
• crushed red pepper (optional)

1. Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
2. Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.
3. Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
4. Stir in the garam masala
   . Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro and crushed red pepper if desired
5. Serve with rice and naan.

Ginger Peach Sauce

Adapted from BHG

This is a great recipe for all those extra peaches that are around this time of year.  And the ingredients are most likely on hand, especially if you cook thai or asian frequently. If you don't I recommend you start :). Fish sauce is a staple in doing so. We served ours on pressure cooked chicken and some calrose rice.  This barely fed our family of 2 and 1/2. So you may want to double it.  Would be good with some sort of fish as well.

1 Tbsp oil
1/4 chopped onion
2 Tbsp ginger finely chopped
3 cups peeled chopped peaches (abt 4-5 medium sized)
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp rice vinegar
1 tsp fish sauce
1/4 tsp crushed red pepper

In a medium saucepan heat oil over medium heat. Add onion and ginger; cook and stir 1 minute.  Add peaches, soy sauce, honey, vinegar, fish sauce and broth.  Bring to a simmer. Cook, uncovered, 10 minutes or until peaches soften. Sprinkle with red pepper. Makes 2 cups

Chicken and Peanut Noodles

2 Tbsp. Peanut Oil

1 lb. boneless skinless chicken breasts cut into ¼ inch thick slices

3 cloves minced garlic

¾ cup reduced fat creamy peanut butter

2 cups water

2 Tbsp. balsamic vinegar

1 Tbsp. soy sauce

1 Tbsp. crushed red pepper flakes

2 pkg. 1 lb. frozen mixed pepper strips

3 scallions thinly sliced

Unsalted peanuts (optional)

Heat oil in large skillet, add chicken and garlic; stir-fry for 3 minutes until just cooked through.  Remove from heat; remove chicken from skillet.

Spoon peanut butter into skillet.  Whisk in water, vinegar, soy, pepper flakes and 1 seasoning packet from ramen noodles.  Bring to a boil.  Add noodles, breaking up slightly.  Add chicken; cover; simmer 4 minutes, stirring to separate noodles.  Place frozen pepper strips on top; cover simmer for 3 minutes.   Stir to combine.  Sprinkle with scallions and peanuts if desired.

Sweet and Sour Chicken

2 lbs. 3-4 Boneless Chicken Breasts

1 Beaten Egg

Garlic Salt

1-Cup Cornstarch

Sauce:

¾ cup sugar

¼ cup ketchup

½ cup water

¾ cup vinegar

1 Tbsp. soy sauce or shoyu

1 tsp. salt

1 tsp. chili paste to heat up (optional)

Combine sauce ingredients in order given and set aside.

Cut chicken breast into bite size pieces.  Put chicken in a bowl and coat well with beaten egg.  Sprinkle with garlic salt.  Coat meat in cornstarch using a Ziploc bag.  Fry coated meat in oil until golden brown.  Put meat in a baking pan and pour sauce over meat and stir so all the meat is coated.  Bake at 350 for approx.  40 minutes, stirring meat every 10-15 minutes.  This will help to coat meat and thicken sauce.  Serve with white rice.

Dijon Chicken Salad Sandwich

8 Rolls
10 oz can of valley fresh premium chunk white chicken, drained
1/2 cup mayonnaise
1/2 cup chopped celery
1 green onion, chopped
Dash garlic powder
1 tsp. Dijon mustard
Dash onion powder

Combine all salad ingredients in medium bowl. Mix well and chill until ready to use.

Chicken Tikka Masala (McCormick)

2 Tbsp butter
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

1 medium onion, chopped (about 1 cup)

2 tablespoons lemon juice

2 teaspoons McCormick® Paprika

1 teaspoon McCormick® Garlic, minced

1 teaspoon McCormick® Gourmet Collection Garam Masala

1/2 teaspoon McCormick® Cumin, Ground

1/2 teaspoon McCormick® Red Pepper, Crushed

1 can (14 1/2 ounces) diced tomatoes, undrained

1/3 cup heavy cream

1 tablespoon cornstarch

1/2 teaspoon salt
Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink.Stir in paprika, minced garlic, garam masala and cumin; cook and stir 1 minute. Add tomatoes; mix well.Mix cream, cornstarch and salt in small bowl until smooth. Gradually stir into skillet. Add red pepper to taste, if desired. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.

Grilled Chicken Caesar Pasta Salad (Sixsistersstuff.com)

Ingredients:
3 cups grilled chicken, cut into bite-size pieces (you could also use rotisserie chicken)
6 oz (about 1/2 box) penne pasta, cooked and cooled
4 cups Romaine lettuce, cut into small pieces
1 cucumber, diced
1/4 cup fresh basil, thinly sliced
1/4 cup green onions, thinly sliced
2 cups cherry tomatoes, cut in half
1/2 cup shredded Parmesan cheese
1 bottle of your favorite Caesar salad dressing

Directions:
Mix together all ingredients EXCEPT for the dressing. Pour desired amount of dressing on top (we used about half a bottle) and serve immediately (the salad starts to go soggy if you pour the dressing on ahead of time).

Makes 4 large servings.

Cajun Chicken Pasta (skinnytaste.com)

Ingredients:

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

BBQ Chicken with Fruit

1 1/4 cups rice
2 cups water
1 tsp chicken bouillon
1 (13 oz) can chicken or 2 chicken breasts
1 (15 oz) can pineapple tidbits
1 (11 oz) can mandarin oranges
1 (16 oz) bottle barbecue sauce
1/4 cup dried bell peppers or 1 fresh chopped bell pepper
1/4 cup dried onions or 1/2 chopped fresh onion

This is a great food storage meal too. Simply combine all ingredients in a bag (gift bag is nice to use) and store it for an emergency. Put in 1 bottled water for calle for water

Chicken and Avocado Parmigiano

Fillet 2-3 Chicken breasts

Dip in
1) 1/2 cup flour
2) 2 eggs + 2 Tbsp. milk
3) Italian garlic bread crumbs (Progresso) + 1 1/2-2 cups Panko

Bake at 400 degrees for about 10 minutes on baking sheet lined with foil and sprayed with cooking spray, flipping after 5 minutes.  Add about 1 Tbsp of pasta sauce on top of cooked chicken then layer with avocado and a few slices of mozzarella. Add pepperoni on top as well if desired.  Bake for 5 minutes more until chicken is done and cheese is melted.  Serve with Salad

McCormick Southwest White Chili

1 tbsp olive oil
1 1/2 lb boneless skinless chicken breast, cut into small cubes
1/4 cup chopped onion
1 cup chicken broth
1 can (4 oz) chopped green chilies
1 can (19oz) white kidney beans (cannellini), undrained
2 green onions sliced

Spice Blend
1 tsp Garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro leave
1/8 tsp ground red pepper

1. Heat oil in large saucepan over medium-high heat. Add chicken and onions cook 4-5 minutes.
2. Stir in broth, green chilies and spice blend; simmer 15 minutes
3. Stir in beans. Simmer 5 minutes. Top with oinons. Garnish wiht Monterey Jack cheese, if desired. Makes 4 cups.

Coconut Chicken Soup

2-14oz cans chicken broth
1-13 oz can coconut milk (oriental section)
2 Tbsp fresh ginger
2 tbsp low sodium soy sauce
1 tsp lime rind grated
1 garlic clove
2 cups shredded cooked chicken
1/2 cup sliced green onions
3 Tbsp fresh lime juice
chopped cilantro
1small bag rice

Cook rice according to package directions, combine all ingredients and simmer for 5-10 minutes.

Creamy Chicken and Penne

1 lb penne
4 cups broccoli flowerets
1 onion, sliced
1 Tbs. Olive oil
1/2 boneless, skinless chicken breasts cut into 3x1" strips
1 can disced tomatoes, drained
1 cup heavy cream
1/2 cup chicken broth
2 Tbs balsamic vinegar
1 tsp. black pepper
3/4 cup grated parmesan cheese

Cook penne following package directions. Stir in broccoli flowerets for last 2 minutes
Meanwhile, saute onion in olive oil in large skillet for 6 minutes, until softened, add chicken and saute` for 4 minutes.
Stir in tomatoes, cream, chicken broth, vinegar, salt and pepper. SImmer for 4 minutes.
Drain pasta and broccoli, Toss with chicken mixture and parmesan cheese.
Serves: 7-8

Parmesan Chicken for Pasta Rosa

3 chicken breasts cut in half and filleted

1 stick unsalted butter or 1 egg with small amount of water or milk
1 cup corn flakes
1/3 cup grated parmesan cheese
2 Tbsp chopped fresh parsley
1/4 tsp salt
1/4 tsp garlic salt
1 tsp garlic powder
A large pinch of Italian Seasoning
1/8 tsp ground black pepper

Combine all dry ingredients and cheese. Dump mixture onto large plate. Dip chicken into wet mixture and then press into dry mixture on plate.   Fry in hot oil  until outside is crispy. If needed finish in 450 degree oven.  Serve with Pasta Rossa.

Cheesy Chicken Ranch Pasta

8 ounces dried pasta (I used penne)
1 Tablespoon butter
2 boneless, skinless chicken breasts, cut into small pieces
2 Tablespoons flour
1 packet dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup chopped, cooked bacon

Directions: Bring a large pot of water to a boil. Add dried pasta and cook according to package directions. Drain water.

Meanwhile, heat butter over medium-high heat, in a large skillet. Add the chicken pieces, and cook until no longer pink. About 10 minutes.

Once chicken is thoroughly cooked, sprinkle the flour and packet of ranch seasoning over the chicken. Stir. Pour milk into the skillet, and continue to stir and cook until mixture starts to thicken. Stir in cheddar cheese and bacon pieces. Stir until cheese melts.

Add the cooked pasta to mixture and stir to combine. Serve immediately!

Buffalo Chicken Tacos

ZipList Add RecipeAdapted from Prevention RD
Ingredients:
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper (plenty spicy without)
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Preparation:

Heat a large Dutch oven (frying pan) over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco.

Yield: 5 servings, 2 tacos each.

Garlic Lime Chicken Fajitas-McCormick

Makes 8 servings.
Prep Time: 15 minutes
Refrigerate Time: 30 minutes
Cook Time: 10 minutes

INGREDIENTS

1 package McCormick® Recipe Inspirations Garlic Lime Chicken Fajitas which includes the following Spices:
1 teaspoon McCormick® Garlic, Minced
1 teaspoon McCormick® Onions, Minced
3/4 teaspoon McCormick® Cumin, Ground
3/4 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Cilantro Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground

1/4 cup each lime and orange juices
2 tablespoons olive oil
1/2 teaspoon salt
1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8-inch)

DIRECTIONS

1. Mix juices, oil, all of the Spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.

3. Spoon chicken mixture into warm tortillas. Serve with assorted toppings, if desired.

Baked Chicken Bacon Ranch Taquitos- Six Sisters

Ingredients:
1 (8 oz) package cream cheese, softened (I used Neufchatel cheese)
12 slices of bacon, cooked and crumbled
4 cups cooked, shredded chicken (a rotisserie chicken works great for this!)
1/2  packet dry Ranch Dressing mix
2 cups Monterrey Jack cheese, shredded
3-4 Tablespoons green onion, chopped
20 (6-inch) flour tortillas
Salt
Non-stick cooking spray

Directions:
Preheat oven to 425 degrees.
Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray.
Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry Ranch dressing mix and taste- add more if you want more of a Ranch taste (I ended up using only 1/2 of the packet). Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat about 20 times (I had to use two baking sheets because all of my taquitos would not fit on one). Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with Ranch dressing or Blue Cheese Dressing for dipping (my husband also likes to dip them in "Salsa Ranch"- just mix equal parts salsa and Ranch dressing together).

Chicken Tiki Masala

 2 tsp paprika

1 tsp Minced Garlic

1 tsp Garam Masala

½ tsp Ground Cumin

½ tsp Crushed red pepper- optional

2 T. butter

1 ½ lbs. boneless skinless chicken breasts cut into 1 inch cubes

1 medium onion, chopped (about 1 cup)

2 tbsp. lemon juice

1 can diced tomatoes-undrained

1/3 cup heavy cream

1 T. cornstarch

½ tsp salt

 

1.       Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink, add all of the spices except red pepper cook and stir 1 minute.

2.       Stir in tomatoes until well mixed, stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in Red Pepper to taste, if desired. Bring to boil.   Reduce heat to low, stirring frequently, simmer 5 minutes or until slightly thickened.

3.       Serve with cooked rice on naan bread if desired.

Crock Pot Black Bean Chicken

3-4 chicken breasts

1 cup salsa

1 pkg. taco seasoning

1 can chicken broth

1 can corn-drained

1 can black beans-drain and rinse

 

Put everything in crockpot cook all day shred chicken.  Eat as soup or as tacos. Top with favorites.