Zucchini Crust Pizza earns a 5 star rating!

Vickie Gill’s plate of Zucchini Crust Pizza (posted on her Facebook page) looked so good that I had to give it a try. She shared the recipe via a  link (with a video). This internet sensation uses a zucchini-based crust that is finished with pizza-style toppings. I made it for dinner last night and we thought it was Super Delicious! Barry gave it a 5 out of 5 star rating. Heated up the leftover of lunch today and again marveled at this yummy way to use up excess garden process. Thanks Vickie for recommending this recipe. 

Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
   
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

   
6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
   
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 tp 6 minutes. Once cooked, remove from heat. 
   
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
    
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.
    

Recipe without photos . . . Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 to 6 minutes. Once cooked, remove from heat. 
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.

Shrimp and Okra with Sausage

Barry planted a row of okra that promises to feed the county . . . so I’m on the lookout for okra recipes . . . and this one is mighty tasty! 

Shrimp and Okra with Sausage   4 to 6 servings

5 tablespoons olive oil, divided

1 large onion, finely chopped

Kosher salt

1 green, red or yellow bell pepper, seeds and ribs removed, finely chopped

4 celery stalks, chopped

4 garlic cloves, finely chopped

1 lb. fresh okra, cut into ½" pieces, or sliced frozen okra

1lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

1½ cups tomato sauce and/or canned tomatoes with onions

Cayenne pepper

Creole seasoning

1 lb. large shrimp, peeled, deveined

Steamed rice for serving 

1. Heat 3 tablespoons oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. 
2. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8 to 0 minutes.
   
3. Add okra and remaining 2 tablespoons oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6 to 8 minutes. Reduce heat to medium. 
4. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
   
5. Add tomato sauce/tomatoes and a pinch or more of cayenne to pot; season with Creole seasoning. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
   
   
   
6. Serve shrimp over rice. 

Recipe without photos . . . Shrimp and Okra with Sausage   4 to 6 servings

5 tablespoons olive oil, divided

1 large onion, finely chopped

Kosher salt

1 green, red or yellow bell pepper, seeds and ribs removed, finely chopped

4 celery stalks, chopped

4 garlic cloves, finely chopped

1 lb. fresh okra, cut into ½" pieces, or sliced frozen okra

1lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

1½ cups tomato sauce and/or canned tomatoes with onions

Cayenne pepper

Creole seasoning

1 lb. large shrimp, peeled, deveined

Steamed rice for serving 

1. Heat 3 tablespoons oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. 
2. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8 to 0 minutes.
3. Add okra and remaining 2 tablespoons oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6 to 8 minutes. Reduce heat to medium. 
4. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
5. Add tomato sauce/tomatoes and a pinch or more of cayenne to pot; season with Creole seasoning. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
6. Serve shrimp over rice.

Not your usual Meat & Potato Skillet (sausage & potato gnocchi)

This unusual meat and potato dinner was inspired by one of the Skillet Dinners that Chef Alli demonstrated at the Shop Kansas Farms Expo in Lyons earlier this month. She had a recipe, but my idea of a skillet dinner is more "off the cuff" and based on what I have on hand.

Not your usual Meat & Potato Skillet

Here what I had on hand (adjust amounts to the size of the skillet and the number of people you’re serving)

Olive oil & Butter

Potato gnocchi 

Ground pork sausage

Onions & Garlic

Mushrooms

Italian seasoning 

Tomato sauce

Salt & pepper to taste 

Mozzarella cheese

1. Heat skillet on medium heat and drizzle in olive oil and a little butter.
2. Add a layer of potato gnocchi to hot skillet. Allow them to lightly brown without stirring; turn and brown on the other side. Remove and set asie. 
   
3. Drizzle skillet with a little more olive oil if needed. Add sausage and use a potato masher to bread up. After a few minutes add chopped onions and minced garlic + sliced mushrooms Cook until vegetables are tender and sausage is cooked through and lightly browned.
   
4. Re-add gnocchi, enough tomato sauce to bind together ingredients and gently mix all the ingredients together. Taste and add salt and pepper as needed. 
5. Add a lid and let mixture simmer on low for 5 to 10 minutes, adding more tomato sauce if needed.
6. Right before serving, add a layer of grated Mozzarella cheese to the top and let it melt. 
   

Recipe without photos  . . .   Not your usual Meat & Potato Skillet

Here what I had on hand (adjust amounts to the size of the skillet and the number of people you’re serving)

Olive oil & Butter

Potato gnocchi 

Ground pork sausage

Onions & Garlic

Mushrooms

Italian seasoning 

Tomato sauce

Salt & pepper to taste 

Mozzarella cheese

1. Heat skillet on medium heat and drizzle in olive oil and a little butter.
2. Add a layer of potato gnocchi to hot skillet. Allow them to lightly brown without stirring; turn and brown on the other side. Remove and set asie. 
3. Drizzle skillet with a little more olive oil if needed. Add sausage and use a potato masher to bread up. After a few minutes add chopped onions and minced garlic + sliced mushrooms Cook until vegetables are tender and sausage is cooked through and lightly browned.
4. Re-add gnocchi, enough tomato sauce to bind together ingredients and gently mix all the ingredients together. Taste and add salt and pepper as needed. 
5. Add a lid and let mixture simmer on low for 5 to 10 minutes, adding more tomato sauce if needed.
6. Right before serving, add a layer of grated Mozzarella cheese to the top and let it melt. 

 

Mexican Pasta (Fedio)

We served this Mexican side dish with our healthier version of Chicken Enchiladas. It’s easy to make and full of flavor. I did add a small red and yellow pepper in order to add more veggies to our meal. 

  Fedio with a healthier version of Chicken Enchiladas.

Mexican Pasta (Fedio)    About 6 to 8 servings

About 2 tablespoons olive oil

1/4 cup finely diced onion

1 mini yellow & red pepper, diced - optional

1 clove minced garlic

1 (7 oz.) pkg. vermicelli – referred to as Mexican pasta, I found it in the Mexican section at the grocery store

2 oz. (or half of a small can) tomato sauce or 1/4 cup Rotel (tomato & green chili blend)

1 1/2 cups broth (chicken, beef or vegetable)

About 2 teaspoons dried parsley or 1 tablespoon+ fresh

Dash of paprika, cumin and chili powder or to taste

1. Heat oil over medium in a medium size skillet or pan. Add onion and peppers and cook until tender.
2. Add garlic and vermicelli and saute’ (adding more oil if need) until lightly brown. 
3. Stir in tomato sauce, broth, herbs and spices. Simmer for 5 minutes. Remove from heat and cover for 10 minutes.

Slow Cooker Creamy Tomato Basil Chicken

This flavorful, slow cooker chicken dish is great for a busy day. I served it over quick cooking angel hair pasta with a salad on the side. Recipe came from Recipe Rebel blog.

Slow Cooker Creamy Tomato Basil Chicken   4 servings

1 (14 oz.) can diced tomatoes with Italian herbs

3/4 cup tomato pasta sauce

3/4 cup heavy cream or evaporated milk 

2 tablespoons cornstarch

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

4 boneless skinless chicken breasts

2 tablespoons finely chopped fresh basil

1. Add tomatoes and pasta sauce to a 3-6 quart slow cooker.

2. Whisk together cream and cornstarch and add to the slow cooker. Stir in garlic, salt, basil and pepper.

3. Add chicken breasts and press down into the sauce.

   
4. Cook on low for 3 to 5 hours, until a meat thermometer reads 165° F. 
   
5. Stir in fresh basil and serve over pasta or rice.

Recipe without photos . . .

Slow Cooker Creamy Tomato Basil Chicken   4 servings

1 (14 oz.) can diced tomatoes with Italian herbs

3/4 cup tomato pasta sauce

3/4 cup heavy cream or evaporated milk 

2 tablespoons cornstarch

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

4 boneless skinless chicken breasts

2 tablespoons finely chopped fresh basil

1. Add tomatoes and pasta sauce to a 3-6 quart slow cooker.

2. Whisk together cream and cornstarch and add to the slow cooker. Stir in garlic, salt, basil and pepper.

3. Add chicken breasts and press down into the sauce.

4. Cook on low for 3 to 5 hours, until a meat thermometer reads 165° F. 
5. Stir in fresh basil and serve over pasta or rice.

Easy Black Bean Vegetarian Chili with Spiced Yogurt

This is yet another recipe my sister, Marla Payne, found, tested and then shared. Skinny Taste blog was the source and I definitely concur with their assessment of this recipe: Easy Black Bean Vegetarian Chili topped with Spiced Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.https://www.skinnytaste.com/black-bean-vegetarian-chili/#recipeThe source Easy Black Bean Vegetarian Chili topped with Spiced Yogurt.

Easy Black Bean Vegetarian Chili with Spiced Yogurt   6 servings

Spice Mix:

1 1/4 tablespoon cumin

1 1/4 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

Chili:

3/4 cup whole milk plain yogurt (I used homemade yogurt)

2 (15 oz.) cans black beans (or use Instant Pot Seasoned Black Beans)

1 tablespoon olive oil

1 medium onion, chopped

1 red bell pepper, chopped

1 diced jalapeno, plus more for garnish

1 (10 oz.) can Rotel tomatoes with green chilies

8 ounces frozen corn

1(8 oz.) can tomato sauce

3/4 cup less-sodium vegetable broth

Optional Toppings: chopped jalapenos shredded cheddar, diced red onions, cilantro, diced avocado

1. Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and set aside.
   
   
   
   
2. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
3. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
   
4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
5. Serve topped with spiced yogurt plus your favorite optional toppings.

Note: Refrigerate chili for up to 4 days or freeze for up to 3 months.

Recipe without photos . . . Easy Black Bean Vegetarian Chili with Spiced Yogurt   6 servings

Spice Mix:

1 1/4 tablespoon cumin

1 1/4 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

Chili:

3/4 cup whole milk plain yogurt (I used homemade yogurt)

2 (15 oz.) cans black beans (or use Instant Pot Seasoned Black Beans)

1 tablespoon olive oil

1 medium onion, chopped

1 red bell pepper, chopped

1 diced jalapeno, plus more for garnish

1 (10 oz.) can Rotel tomatoes with green chilies

8 ozs. frozen corn

1(8 oz.) can tomato sauce

3/4 cup less-sodium vegetable broth

Optional Toppings: chopped jalapenos shredded cheddar, diced red onions, cilantro, diced avocado

1. Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and set aside.
2. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
3. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
5. Serve topped with spiced yogurt plus your favorite optional toppings.

Instant Pot Stuffed Pepper Casserole

Our fall garden was the inspiration behind this comfort food casserole that mimics stuffed peppers but it much quicker . . . taking just about 30 minutes in the Instant Pot. 

Since we normally cook for two, and I have a 3-quart instant pot, I cut the ingredients in half but otherwise followed the recipe poste on shurary sweets blog. 

Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
   
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
   
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt. 
   
   
   
   
   
   

   

   
   

Recipe without photos . . . Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.                                                  

Mexican Eggplant

A friend (Deanna Whitehair) gave us the eggplant. Another friend (Gwyn Johnson) recommended the recipe. Mexican Eggplant appears on p. 267 of the Colorado Cache Cookbook that was compiled by The Junior League of Denver. I own a copy of third edition that was published in 1988. I made a few changes in the recipe so I'm including my version of Mexican Eggplant followed by the original recipe in Colorado Cache Cookbook. Since there are only two of us, I made 2 small casseroles—one went into the oven, the other into the freezer to be baked and enjoyed later. We served our Mexican Eggplant with chips and a side of Cucumber Salsa/Salad. 

A layer of baked eggplant serves as the base for this Mexican flavored casserole that we will definitely make again . . .

Mexican Eggplant, Meta's Version     Makes 2 small casserole, about 3 servings each

1 large eggplant

1/4 cup olive oil

About 1/2 lb. ground sausage (we recommend fresh ground pork sausage from Zey’s Market)

About 1/2 on a yellow onion, diced

4 or 5 sliced button mushrooms

1 pint tomato sauce w/ peppers, onions & garlic (click on homemade tomato sauce for our version)

1 (4 oz.) can chopped, mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt 

1 cup (4 oz.) Cheddar cheese

Sour cream and parsley or cilantro for garnishing

1.  Peel and slice eggplant—about 1/4" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes. 
   
2. Meanwhile, in a small Dutch oven, partially brown sausage  add then add onion and mushrooms and cook until vegetables are tender.
3. Add tomato sauce, chiles, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
4. Grease, oil or spray 2 small casserole dishes and layer half of the ingredients in each dish in the following order: baked egg plant slices, meat and tomato sauce, cheese. 
   
   
   

   

   
   

   
5. Bake uncovered at 350° for 20 minutes. Let stand for 5 to 10 minutes to set.
6. Serve with dollop of sour cream and parsley or cilantro.
   

Mexican Eggplant, Original Recipe from Colorado Cache Cookbook

Makes a 9”x13” casserole; 6 servings

1 large eggplant

1/4 cup vegetable oil

1 (15 oz.) can tomato sauce 

1 (4 oz.) can chopped, mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt 

1 cup (4 oz.) Cheddar cheese

1 cup (8 oz.) sour cream

8 ripe olives, sliced

1. Peel and slice eggplant.Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes. 
2. Combine tomato sauce, chiles, green onions, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
3. In a greased 9”x13” casserole, layer eggplant, sauce and cheese. 
4. Top with sour cream and olives.
5. Bake uncovered at 350° for 20 minutes. 

Meta's version without photos . . . Mexican Eggplant, Meta's Version     Makes 2 small casserole, about 3 servings each

1 large eggplant

1/4 cup olive oil

About 1/2 lb. ground sausage (we recommend fresh ground pork sausage from Zey’s Market)

About 1/2 on a yellow onion, diced

4 or 5 sliced button mushrooms

1 pint tomato sauce w/ peppers, onions & garlic (click on homemade tomato sauce for our version)

1 (4 oz.) can chopped, mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt 

1 cup (4 oz.) Cheddar cheese

Sour cream and parsley or cilantro for garnishing

1.  Peel and slice eggplant—about 1/4" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes. 
2. Meanwhile, in a small Dutch oven, partially brown sausage  add then add onion and mushrooms and cook until vegetables are tender.
3. Add tomato sauce, chiles, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
4. Grease, oil or spray 2 small casserole dishes and layer half of the ingredients in each dish in the following order: baked egg plant slices, meat and tomato sauce, cheese. 
5. Bake uncovered at 350° for 20 minutes. Let stand for 5 to 10 minutes to set.
6. Serve with dollop of sour cream and parsley or cilantro.

Indian Butter Chicken

My sister Marla Payne discovered this recipe and it’s become one of her favorites. Her daughter made it for us recently when we were in Texas. Yum! 

Erin's Indian Butter Chicken -- I added extra black pepper!

Indian Butter Chicken    4+ servings

6 tablespoons butter, divided

2 lbs. boneless/skinless chicken thighs, cut into 1” chunks

1 yellow onion, diced

3 garlic cloves, minced

1 tablespoon garam masala

1 tablespoon fresh grated ginger

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 1/2 cups tomato sauce

2 cups heavy cream, more or less as desired

Salt & pepper

Lime & cilantro, for garnish if desired

Naan bread & basmati rice for serving

1. Add 2 tablespoon butter to a large skillet over medium-high heat; brown the pieces of the chicken on all sides. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
   
2. Melt another 2 tablespoon butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
   
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10 to 15 minutes. Keep the heat LOW. 
   
4. Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
5. Serve garnished with lime and cilantro if desired, alongside naan and rice.

Recipe without photos  . . . 

Indian Butter Chicken    4+ servings

6 tablespoons butter, divided

2 lbs. boneless/skinless chicken thighs, cut into 1” chunks

1 yellow onion, diced

3 garlic cloves, minced

1 tablespoon garam masala

1 tablespoon fresh grated ginger

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 1/2 cups tomato sauce

2 cups heavy cream, more or less as desired

Salt & pepper

Lime & cilantro, for garnish if desired

Naan bread & basmati rice for serving

1. Add 2 tablespoon butter to a large skillet over medium-high heat; brown the pieces of the chicken on all sides. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
2. Melt another 2 tablespoon butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10 to 15 minutes. Keep the heat LOW. 
4. Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
5. Serve garnished with lime and cilantro if desired, alongside naan and rice.