Chicken Tikka Pizzas

14.5 oz. can crushed tomatoes
2 tsp olive oil

1/4 tsp salt
1/4 tsp cayenne powder

1/2 tsp cumin

1 tsp curry powder
1 tsp grated ginger
3 garlic cloves, minced
2 tbs cream (or milk, but cream is better)
2-3 c cooked, diced chicken
pita or naan bread
thinly sliced red onion
1-2 c shredded mozzarella cheese
Chopped fresh cilantro


Move the oven rack to it's 4-6 inches from the broiler, preheat broiler.

Blend the tomatoes until fairly smooth.  Heat the olive oil in a 2-quart saucepan over medium heat.  Add the ginger, red pepper, curry powder, and cumin.  Stir constantly for about 30 seconds, until fragrant.  Add the tomatoes and salt and simmer for 3-4 minutes.  Stir in the cream and add additional salt and pepper to taste.  Stir in the chicken and heat through.

Top each naan bread with 1/2 c or so of the sauce/chicken mixture, thin slices of onion, and a sprinkle of mozzarella cheese (extra sauce can make it soggy, so be careful!).

Broil until the cheese is melted and starting to brown lightly in spots, 2-3 minutes.  They'll cook fast, so watch them!

Sprinkle with cilantro and serve immediately!



From Mel's Kitchen Cafe

Bacon Ranch Chicken Sliders

1 package (12 rolls) Hawaiian Sweet Rolls
1/2 c mayonnaise
1 tsp powdered Ranch mix
1 c shredded cheese
1 c cooked, shredded chicken
6-8 slices bacon, cooked and crumbled



Preheat oven to 350, line a baking sheet with foil.  Without separating the rolls, cut the entire loaf in half like a giant sandwich.  Combine the mayo and ranch mix, spread on both sides of the rolls.  Sprinkle half the cheese on the bottom half of the rolls, top with chicken, then bacon, and then remaining cheese.  Place top half of rolls on, like a sandwich.  Cover rolls with foil and bake for 20-30 minutes, until cheese is melted throughout.  Remove from oven and let cool a few minutes before slicing into individual rolls.



From Our Best Bites

Homemade Pizza Sauce

14.5 oz. diced tomatoes, undrained
6 oz. tomato paste
1 tsp sugar
1/2 tsp oregano
1/4 tsp garlic salt
1/2 tsp basil
pinch of crushed red pepper flakes


Blend all ingredients until they reach desired consistency.  (I like it smooth, but plenty of people prefer chunky!)


From Mel's Kitchen Cafe

Indian Butter Chicken & Potato Curry

1 Tbs olive oil (or ghee)
1/2 c diced onion
3-4 cloves garlic, minced
1/2 Tbs grated ginger
2 lbs chicken breasts
2 c peeled, chopped potatoes
2 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
1 tsp Kosher salt
1/2 tsp paprika
2 15 oz. cans tomato sauce
1 can reduced fat coconut milk
1-2 Tbs butter (optional)
Hot, cooked rice
Chopped cilantro for garnish


Add oil to the instant pot and saute onions, stirring often until translucent, 2-3 minutes.  Add the garlic and ginger and cook for 10-20 seconds.  Add the chicken and cook, stirring often, 1-2 minutes.  Add the potatoes, spices, tomato sauce, and coconut milk.  Stir well.

Secure the lid and make sure valve is closed.  Cook for 6 minutes, then quick release the valve (or let it sit for 10 minutes to naturally release a bit).  Remove lid.  Add butter and give it a good stir.  Can whisk in a mixture of 1 Tbs cornstarch w/ 2-3 Tbs cold water to further thicken curry. 

Serve over rice with cilantro.


From Mel's Kitchen Cafe

Thai Mango Chicken

Mango Sauce:
3 mangoes (or more) cubed, divided (save one for garnish)
1 tsp chili powder
1 Tbs rice vinegar (or apple cider vinegar)
1 1/2 Tbs soy sauce
2 Tbs Worcestershire sauce
zest of 1 lime
juice from 1/2 lime
1 Tbs brown sugar
grated ginger (thumb size)
3 cloves garlic
1/4 tsp turmeric
3-4 Tbs coconut milk (optional-- I just threw in a little bit of coconut oil)

Chicken:
4 chicken breasts
1 red pepper, finely diced
chopped cilantro


Blend all mango sauce ingredients until almost smooth.  Slice chicken lengthwise into 3-4 slices, place in crock pot/instant pot.  Pour mango sauce over and cook; two hours on high for slow cooker, 10 minutes for pressure cooker.

Serve over rice with pepper, mango and cilantro garnishes.


From Flavour and Savour

Instant Pot Beef Stew

1 Tbs oil
1/2 c chopped onion
6 oz. tomato paste
3 c beef broth
3 Tbs soy sauce
2 Tbs instant/minute tapioca
2 bay leaves
1/4 tsp black pepper
2-3 lbs stew meat (or a chuck or arm roast, trimmed and cut into 1-inch cubes)
2 to 2 1/2 c chopped carrots (about 1/2 inch pieces)
2 to 2 1/2 c peeled and chopped potatoes (about 1/2 inch pieces)
2 c frozen peas


1) Select the saute function, add the oil and onions and cook for 2-3 minutes, stirring often, until onions are translucent.  Add the tomato paste, stirring into the onions, and cook for 1-2 minutes.  Add the beef broth, soy sauce, tapioca, bay leaves and black pepper, whisk or stir to combine.  Add the stew meat and give a quick stir.  Secure and lock the lid with the vent in closed position.  Cook on high pressure for 18 minutes.

2) When finished cooking, let the pressure release naturally for about 10 minutes and then quick release.  Add the carrots and potatoes and re-lock the lid with the pressure valve in closed position (you might want to wipe the seal and inside of the lid dry to make sure the ring is pressed down all the way).  Cook on high pressure for 3 minutes.

3) Quick release the pressure, take out the bay leaves.  Stir in the frozen peas and heat through, add salt and pepper to taste.  Stew will thicken a bit as it cools.


From Mel's Kitchen Cafe

Chocolate Pots de Creme

9 oz. American Heritage Historic Chocolate drink
1 1/2 c whole milk
2 c heavy cream, divided
6 large egg yolks
1/3 c sugar
1/2 tsp kosher salt
1 tsp vanilla extract

1/4 c powdered sugar


Place the chocolate drink in the jar of your blender.

Whisk the milk, 1 cup cream, egg yolks, sugar, and salt in a heavy medium saucepan until smooth.  Cook over medium-low heat, stirring constantly, until the mixture is almost boiling and is thickened and coats the back of a spatula.

Pour the mixture over the chocolate in the blender jar and add the vanilla.  Place the lid on the blender jar and blend until smooth, stopping to scrape down the sides as necessary.  Divide the mixture evenly into ramekins or small jars (it should just pour right out).  Chill until set, about 2-3 hours.

Whip the remaining cup of heavy cream with 1/4 cup powdered sugar until soft peaks form.  Dollop on top of the pots de creme and, if desired, garnish with shaved chocolate and serve.


From Our Best Bites