Truffled Mashed Sweet Potatoes

Ingredients

• Servings: 6
• 3 large sweet potatoes, peeled and chopped
• 3 tablespoons butter
• 2 tablespoons chicken bouillon granules
• 1 tablespoon ground black pepper
• 1 1/2 teaspoons white truffle oil
• 1 teaspoon garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a large pot of water to a boil; add sweet potatoes and cook until tender, about 15 minutes. drain water and return sweet potatoes to pot; mash until smooth. stir butter, chicken bouillon granules, black pepper, truffle oil, and garlic powder into mashed sweet potatoes until smooth.

Authentic Thai Cashew Chicken

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 large yellow onion, chopped
• 1 large yellow bell pepper, chopped
• 3 tablespoons ketchup
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/3 cup chicken broth
• 1 teaspoon white sugar
• 1 teaspoon thai garlic chile paste
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 6 ounces broccoli, chopped
• 8 ounces fresh mushrooms, quartered
• 1/2 cup unsalted cashew nuts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. mix in the cashews just before serving.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Cheddar Fennel Potato Gratin

Ingredients

• Servings: 6
• 9 cups sliced peeled potatoes
• 1 cup dietz & watson yellow ny c-sharp cheddar cheese, shredded
• 2 medium fennel bulbs, sliced
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg

Recipe

• in a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
• in a small saucepan, melt butter. stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. bring to a boil; cook and stir for 2 minutes or until thickened. layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.
• pour over mixture; gently toss to coat potatoes. cover and bake at 350 degrees f for 1 hour or until potatoes are tender. uncover; sprinkle with remaining cheese. bake 15 minutes longer or until cheese is melted.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Carrots And Leeks

Ingredients

• Servings: 6
• 2 leeks, finely chopped
• 4 carrots, finely chopped
• 1/3 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon white sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. reduce heat and simmer until liquid evaporates, about 15 minutes. cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

easy indian butter chicken

Ingredients

• Servings: 6
• 1 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce
• 3 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
• while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
• bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.