Some new awesome recipes we tried and liked

STUFFED MEATBALLS

2 pound ground beef

1.5 cup plain bread crumbs

1 cup grated Parmesan cheese

1 cup water

4 tablespoons chopped fresh parsley

2 egg

3 teaspoons garlic powder

2 teaspoon salt

1.5 teaspoon black pepper

4 sticks of string cheese cut into 5 pieces to make 20 cubes

20 button mushrooms

What To Do:

• Preheat oven to 350 degrees.
• Coat a baking sheet with cooking spray. 
• In a large bowl, combine all ingredients except mozzarella cheese; mix well.
• Divide mixture into 20 meatballs, then put a cheese cube in each mushroom. Form each meatball around a mushroom, making sure to cover mushroom completely. Place on prepared baking sheet. 
• Bake 15 to 20 minutes or until no longer pink in center. Serve immediately. We served it with sauce and spaghetti noodles

 INDIAN BUTTER CHICKEN MASALA RECIPE

Ingredients:

1lb of boneless chicken, cubed
1 onions, minced
1 can of tomato sauce
1 tbsp of butter
1 tsp of minced garlic
1 tsp of minced ginger
1 tsp of chilli powder
1 tsp of garam masala or chicken masala
1 tsp of tika masala
1 can of coconut milk
1-2 tsp salt (adjust to taste)
 1/4 tsp of turmeric powder

How to Make Butter Chicken:

·                     Heat the butter in a pan and add the minced onions. Fry until golden brown
·                     Coat the chicken with the tika masala
·                     Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
·                     Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
·                     Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
·                     When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
·                     When done, add the garam masala or chicken masala and the coconut milk. Give it a good stir, but don't boil
·                     Serve with Jasmine Rice.

INDIAN MEATLOAF AND CURRY MASHED POTATOES

Ingredients:
2 lbs ground beef (or whatever ground meat you want)
4-5 slices of bread (I used whole grain)
1/2 cup of milk to soak bread 
1 Tbs of fresh or dried parsley
1-2Tbs of Garam Masala
1-2 Tbs Tandoori Masala
1/2 tsp of ground turmeric
1/2 Tbs of ground cumin
red chili flakes to taste 
2 eggs
1Tbs of grated ginger
1Tbs of grated garlic 
3 Tbs curry powder
2 large carrots grated (see note) 
1 medium onion minced  (see note) 
2 stalks celery minced (see note)

Directions:

• In a large pan fry the carrots, celery and onions. When the vegetables soften add the ginger and garlic and saute for another 2 minutes. Then add the garam masala, tandori masala, cumin, curry powder, turmeric and salt and saute for several more minutes.
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• Cook the water out that the vegetables will give off. The mixture should be dry.   Taste for seasoning (this mixture will be a little strong, but it will balance out once mixed with the meat). Allow the mixture to cool down.  In a separate bowl mix the bread and milk together and crumble. Then add the ground beef, eggs, parsley and some additional salt and pepper.
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• Mix the masala vegetable mixture with the meat mixture.   Free form the meatloaf mixture onto a baking tray. I suggest you cover the baking tray with some foil and spray it with cooking spray or oil first.  Once the meatloaf is formed into a loaf, place in a 400 degree oven for 50-60 minutes until cooked. 
• We made some mashed potatoes on the side that I added some heavy cream to instead of regular milk and I added about 2 Tbs curry powder, use as much or little as you like to taste.

CHICKEN IN GARLIC WINE CREAM SAUCE

Ingredients

4 boneless skinless chicken breasts

2 tablespoons olive oil

1/2 cup onion, chopped

3 minced garlic cloves

5 -6 fresh mushrooms, sliced

1 small jar of artichoke hearts, drained

1/4 cup butter

1/4 cup white wine

1 dash Worcestershire sauce

1 pint cream ( heavy or light)

salt and pepper

1 teaspoon basil

1 teaspoon parsley

Directions

• Grill the chicken on the George Forman or another grill type top. Set aside.
• Add oil, onion, garlic, artichoke hearts, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
• Add wine and Worcestershire sauce and cook an additional 2 minutes.
• Lower heat and add cream, salt, pepper, basil, and parsley.
• Too high of heat will cause the cream to curdle.
• Simmer on low 20-25 minutes until done.
• Serve with fettuccini noodles or another big noodle of your choice.