I ordered this at The Woods Ale House recently and have been craving it ever since.
- 1 tbsp olive oil
- 2 large cloves garlic, minced
- 1/2 cup red onion, minced fine
- 4 cups fresh spinach
- 3/4 cup cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp lemon juice
- 1/2 cup cream cheese, cut into small cubes
- 2 cups canned artichokes, drained and chopped
- 2/3 cup roasted red peppers, chopped
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, grated
- Heat oil in a large heavy skillet. Add garlic and onions and saute over medium heat until they begin to sizzle but not brown.
- Add spinach and cream. Stir and cook until spinach wilts and cooks down. Add salt, pepper and lemon juice.
- Cut cream cheese into small cubes and add to the creamed spinach mixture, stirring until cream cheese has melted.
- Remove from heat and add artichokes, roasted red peppers, and remaining 2 cheeses.
- Stir well until cheeses have melted.
- Pour this mixture into a low oven proof dish.
- Bake at 375º for 20 minutes or until dip is hot and bubbly.
- Serve hot, with pita chips, naan bread, or crackers.
Who doesn’t love a hot serving of Indian Butter Chicken. It’s a food that while keeping it’s ethnic roots, manages to transcend cultural barriers. This is one of the best recipes for it that I have ever tasted.
- 2 tablespoons neutral flavored oil)
- 1 lb. chicken breast or tenders
- 2 yellow onions, roughly chopped
- 3 tablespoons chopped ginger
- 6 garlic cloves, crushed
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon coriander, ground or seeds
- 1 teaspoon cumin, ground or seeds
- ¼ teaspoon fenugreek, ground or seeds
- ¼ to 1 teaspoon chili powder
- Seeds from 4 cardamom pods
- 1 – 28-ounce can of crushed or diced tomatoes
- 2 tablespoons butter
- 2 tablespoons cream
- 2-4 tablespoons brown sugar, to taste
- Optional: 2 tablespoons plain yogurt
- Sea salt, to taste
- Heat 1 tablespoon of the oil in a medium-sized frying pan over medium-high heat. Add the chicken breasts or tenders and cook, stirring frequently, until they are cooked through and no longer pink, about 12-15 minutes. Remove them from the pan and cut them into 1-inch chunks.
- While the chicken is cooking begin preparing the sauce. Add the remaining tablespoon of oil to a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute more.
- Add all the spices all at once, or remove the pan from the heat for a moment while you add them. (garam masala, turmeric, coriander, cumin, fenugreek, chili powder and cardamom seeds) Let the spices cook for about one minute, or until they are quite fragrant. Add the tomatoes to the pan and scrape up any stuck on brown bits. Add half a cup of water and bring the pot to a boil. Lower the heat to medium and let the sauce simmer for 15 minutes.
- Carefully add the sauce to your blender and blend on high until it is very smooth. Add the sauce back to the pan and stir through the butter, cream and the optional yogurt.
- Serve with a side of basmati rice and Naan bread.