Tikka Masala

Ingredients
1 pound (approx 3 each) chicken breasts, boneless, skinless
2 cups rice, cooked
1 medium onion, sliced
1 cup peas, frozen
1 teaspoon Wildtree All Natural Grapeseed Oil
1 cup Wildtree Tikka Masala sauce
1 cup milk

Method of Preparation:
In a large skillet over medium low heat, fry the onions in Grapeseed oil until they are soft and translucent. While the onions are cooking slice the chicken breasts into either small cubes or strips. Add the chicken and cook until it reaches an internal temperature of at least 165 degrees F. In a separate pan heat the milk product and the Tikka Masala sauce together. Add the Tikka Masala Sauce and peas to the chicken pan. Turn the heat to low and simmer, uncovered, for 2-3 minutes. Serve the prepared Chicken Tikka Masala over rice.

Note: 1 can of chick peas can be used as a substitute for the chicken breast.

Reader Submitted Recipe

Mairead Matula

 www.mywildtree.com/mairead

Peanut Butter Cup Cupcakes

If you are a peanut butter and chocolate lover, whats better than a cupcake that has both flavors. I love most anything chocolate and peanut butter.

Ingredients:

1 box of chocolate cake mix
1 can of vanilla frosting
2 tbsp. of creamy peanut butter
1/2 cup of chopped peanuts

Directions:

Make cupcakes according to package. After you have let the cool. Combine frosting and peanut butter in a bowl and mix thoroughly. You  need to crush the peanuts a bit, so you can either put in Ziploc baggie and push down gently with a small pot or crush with the back of a spoon. Frost the cupcakes and one by one roll the cupcakes into the peanuts. I usually do the edge to give a more dramatic look. I also put in the refrigerator to about 20 minutes to harden the frosting a bit, but they are just as good and look exactly the same if you do not.

I could eat them all with a tall glass of cold milk.

Holiday Pepper Cheese Dip

Ingredients:

1 cup low-fat sour cream

1 (8 ounce) package cream cheese, softened

1/4 cup chopped pitted ripe olives

2 cups shredded Pepper Jack cheese

1 (2 ounce) jar diced pimento, drained

1 tablespoon sliced green onion

Directions:

1.Combine all ingredients in food processor and blend until smooth.

2.Cover; refrigerate at least 2 hours.

Serve with tortilla chips.

After Thanksgiving Turkey Gravy

Ingredients:

5 tablespoons olive oil

1 large turkey wing

1 medium onion, quartered

2 carrots, chopped

1 celery rib, chopped

1 head garlic, split through the equator

1 tsp. sage

1 tsp. Thyme

1 1/2 tablespoons all-purpose flour

6 cups chicken broth

Salt and pepper to taste

Directions:

Heat the oven to 400 degrees F.

Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper. 

Herbed Stuffing

Ingredients:

1/2 cup butter

2 large onions, chopped

3 stalks celery, chopped

1 apple, chopped

1/2 cup chopped fresh parsley

1 ½ tsp. dried thyme

1 ½ tsp. dried marjoram

1 ½ tsp. salt

1 tsp. crumbled dried sage leaves

½  tsp. dried rosemary leaves

½ tsp. black pepper

1 lb. of stuffing cubes or 12 packed cups stale Italian or French bread, cut into 1-inch cubes

1 to 1 ½  cups turkey or chicken stock

Directions:

In large skillet, melt butter over medium heat. Add onions, celery & apple. Cook, stirring often, until onions are softened, 5 to 10 minutes.  Remove from heat and add parsley, thyme, marjoram, salt, sage, rosemary and pepper.

In large bowl, mix bread cubes with onion mixture. Add stock to moisten. Pack stuffing lightly into buttered slow cooker.

Cover and cook on high setting 1 hour, then reduce to low setting for 3 to 4 hours or until heated through (the slow cooker will keep the Stuffing warm for a few hours).

Makes 10 to 12 servings.

Loaded Mashed Potatoes

Ingredients:

4 lbs. of baking potatoes

½ cup of Parmesan Cheese

½ cup of well-done bacon, crumbled

1 cup sour cream

1 cup of milk

¼ tsp. pepper

1 ½ tsp. of salt

Additional ingredients: (You can add or omit as you choose)

1 large onion caramelized

Use blue cheese or asiago cheese

 

Directions:

Cut potatoes in to eighths. Place in large sauce pan, cover with water and bring to boil over high heat. Simmer for 15 minutes or until potatoes are tender. Drain and return to sauce pan.

First begin to mash the potatoes with mixer or hand masher. Add in all ingredients and blend until smooth.

Place in baking dish, top with the same cheese used, bacon and bake for 20 minutes or until top gets a golden brown.

Bourbon Balls

Ingredients:

3 C. finely crushed vanilla wafers (about 75)

2 C. confectioners' sugar

1 C. finely chopped nuts

1/4 C. cocoa

1/2 C. bourbon

1/4 C. light corn syrup

Directions:

Granulated or confectioners' sugar

Mix crushed wafers, confectioners' sugar, pecans and cocoa in large bowl. Stir

in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in granulated

or confectioners' sugar. Cover tightly and refrigerate several days before

serving. Makes about 60 candies.