Chicken Tikka Marsala

A few years ago I went out to dinner at the Bombay House with some great friends. Being a little sheltered in the food department, and never before trying Indian food, I asked my sister for recommendations of menu items. She suggested the Chicken Tikka Marsala and was so yummy!

Last week as I was looking for some new recipes to try I came across a recipe for Chicken Tikka Marsala on a great recipe blog that is supposed to taste the same as the Bombay House recipe. So I decided to try it for Sunday dinner, and it was so good! A little involved because of the marinating and grilling of the chicken on skewers, but it actually worked out with a busy Sunday schedule and was well worth it. And Greg was very grateful for a new yummy dish in our menu rotation. :)

Chicken Tikka Masala

Recently we tried the same dish at an Indian restaurant called the Bombay House in Provo, UT and this recipe was spot on, it tastes exactly the same! So good and flavorful, you will love it.

Marinade:

1 cup yogurt

1 Tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp cayenne pepper

1 tsp freshly ground pepper

1 Tbsp minced fresh ginger

1 tsp salt

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 Tbsp butter

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 8oz. can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

Zucchini Muffins (Gluten-free)

Recipe From Pamela's Products - Pamela's Zucchini Loaf Cake

2 cups Pamela's Mix
2-1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1/2 cup brown sugar, packed
1/2 cup white sugar
2 large eggs
1 tsp vanilla
2 cups grated zucchini
1/4 cup oil

Mini chocolate chips (a must!)
1/2 cup walnuts or pecans (optional)

Preheat oven to 350 degrees. Grate zucchini. Reduce moisture by squeezing grated zucchini in paper towels. Set aside. Whist together Pamela's mix, cinnamon, salt and nutmeg. In a separate bowl, beat together eggs, oil and sugar for one minute on medium. Stir in vanilla. Add dry ingredients to wet and mix together. Fold in grated zucchini and nuts (if desired). Spoon into muffin tins filing 2/3 full and bake for 30-35 minutes, or when inserted toothpick comes out clean. For loaf bake for 55-60 minutes.

Perfect for breakfast, or as a dessert topped with Lion House Cream Cheese Frosting:

Cream Cheese Icing

• 1 (8-ounce) packages cream cheese, softened
• 1/4 cup butter, at room temperature
• 2 1/2 cups powdered sugar
• 1 teaspoons vanilla

Crockpot Lemon Chicken

I found this recipe here and tried it last night. It was very yummy and so, so easy!! My type of recipe. I had a few variations: used Lemon Pepper spice instead of Lemon Herb, madeown gluten free cream of chicken soup, and was a little late getting started so I put the chicken in at 2pm on high until 6pm.

Recipe for Crockpot Lemon Herb Chicken

Boneless, skinless chicken breasts or chicken tenders

2 cans cream of chicken soup

1/2 soup can of water

1 heaping Tbsp. Lemon & Herb seasoning (or Lemon Pepper)

Salt/Pepper to taste

Directions:

Spray crockpot with Pam and place the chicken inside. Meanwhile, combine the cream of chicken soup, water, and lemon herb seasoning in a bowl and mix it all up together. Then pour it over the chicken in the crock-pot. Cook on low for about 6 hours (or 2-3 on high). Serve over rice with veggies and a salad for a whole meal!

Cilantro Enchilada's and Basmati Rice

I normaly don't like cilantro but when a friend made me some yummy enchilada's I made an exception. These are so good, and fairly easy to make!

Cilantro Enchilada’s

Dice 3-4 Chicken breasts and cook with some garlic, salt, and pepper until browned.

Put in blender ½ of a 28 oz can of Las Palmas Medium Green Chili Enchilada Sauce (walmart), Head of of washed cilantro (just the leaves), a tsp. or so of garlic powder, and cup of sour cream. Blend. Pour some into a bowl with the cooked chicken and a can of cream of chicken soup (I make mine gluten free)and some shredded cheese. Mix. Add salt as needed.

Put some of the enchilada sauce in the bottom of the casserole dish. Put the chicken mixture in the tortillas (corn or flour), roll, and place in the casserole dish on the sauce. A trick to make the corn tortilla’s soft enough to roll and not tear is to put a stack in a open Ziploc bag and put in the microwave for about 30 seconds until soft. Repeat process till the dish if filled. Pour remaining enchilada sauce, and some of the cilantro sauce on the top of enchiladas. Will be very wet. Top with Cheese. Cook at 350 for 30 to 45 minutes at 350 degrees until bubbling.

**Tip: I had left over cilantro sauce that I added a little to some prepared ranch dressing. Tasted just like Cafe Rio ranch!

Basmati Rice

Put some oil in the bottom of pan, add a diced onion (very finely diced). Add 2 cups of rice (Basmati Rice is sold at Costco and Is gluten free) and cook for a minute or two. Add 4 cups of water and 2-4 TBS. Norrs Tomato chicken boullion spice (walmart) until it reached the desired taste. Once boiling taste the water for flavor as that is how the rice will taste and add more seasoning as needed. Cover and cook about 20 minutes until done.

Serve with fresh diced tomatoes, salad, and refried beans for a complete meal.