Fresh Corn Salad

I had already planned out the menu for Mike's birthday dinner when this salad was posted on Mel's Kitchen Cafe. It looked so yummy and fresh I couldn't resist and decided to add it last minute to our dinner plan. I even went back to the store for the ingredients. I'm so glad I did! This was the perfect side for a summer BBQ...or any summer meal. It is full of fresh flavors and light and crunchy and pretty much perfect. Everyone who tried it looooved it, and I used the leftovers in a quesadilla the next day and it was equally heavenly!

Ingredients:
6 ears of corn, shucked
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar (I used red wine vinegar)
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Directions:
Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

Fresh Raspberry Bars

I LOOOOVE raspberries! They are one of my favorite things to eat and definitely my favorite berry, so when I saw the gorgeous pictures of these in my Better Homes and Gardens magazines I knew I would get around to making them. Mike's birthday presented the perfect occasion and they received rave reviews from everyone. They are SO good and super easy to make too.
(view the pretty step by step pictures from BHG here)

recipe by Scott Peacock
Ingredients
* 1 cup unsalted butter (2 sticks) cut into 1-inch chunks
* 1/4 cup packed light brown sugar
* 1/2 tsp. kosher salt
* 2 cups unbleached all-purpose flour
* Softened butter (for brushing sides of foil)
* 3/4 cup seedless raspberry jam or preserves
* 1 pint (2 cups) fresh raspberries
* 1/2 of an 8-oz. pkg. cream cheese, softened
* 4 oz. goat cheese or 4 oz. cream cheese (I used all cream cheese)
* 1/2 cup granulated sugar
* 1 Tbsp. unbleached all-purpose flour
* 1 large egg
* 1 large egg yolk
* 2 Tbsp. finely shredded lemon peel (zest)
* 2 Tbsp. freshly squeezed lemon juice
* 1/2 tsp. pure vanilla
* Powdered sugar

Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with a 24-inch-long sheet of aluminum foil, leaving extra foil extending over ends (use these later to lift bars from pan); set aside. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.

2. Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. You're not trying to cream it, you're just mixing it in, Scott says. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients form an even, cohesive dough. "People tend to undermix shortbread, which makes it too crumbly," Scott says. "It's tough to overmix because of the amount of butter we use."

3. Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.

4. Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread jam evenly over crust.

5. Sprinkle evenly with raspberries.

6. With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. "For the most flavor, you want to do this right before baking," Scott says.

7. In a large bowl beat cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 tablespoon flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.

8. Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 degrees F for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.

9. Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.

10. Cut into long bars, peel foil from bottom, and transfer to cutting boars using side of a long knife or spatula. "Cutting first on the foil results in cleaner edges," Scott says. Cut into 24 squares
Sprinkle very lightly with powdered sugar. "It's much more interesting with just the rumor of sugar on top," Scott says. Makes 24 bars.

Vegetable Stir Fry

Although the kids weren't thrilled with this Rachael Ray meal, Mike and I loved it...especially me! And the leftovers for lunch the next day were just as good. I'll add more of the bok choy next time, but overall I thought it was perfect. I loved all the fresh veggies and the sauce had a great flavor to it!

Ingredients:1 pound whole grain spaghetti or linguine pasta (I used GlutenFree spaghetti)
3 tablespoons vegetable oil
2 large eggs, beaten
2 baby bok choy, thinly sliced
1 small red bell pepper, halved and thinly sliced
1 small bunch scallions, chopped into 3-inch lengths
1/2 cup shredded carrots
A handful of snow peas, thinly sliced on an angle
One 1-inch piece fresh ginger, grated
2 large cloves garlic, finely chopped
1/4 cup soy sauce
3 tablespoons black bean sauce
Juice of 1 lime
1 tablespoon hot pepper sauce or sambal olek sauce
1 tablespoon honey or sugar (I used sugar)
1 tablespoon toasted sesame oil

Directions:1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2.While the pasta is working, in a large skillet or wok, heat 1 tablespoon vegetable oil, 1 turn of the pan, over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 tablespoons vegetable oil, 2 turns of the pan, and heat until smoking. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
3.In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce, honey and sesame oil.
4.Toss the pasta with the sauce and vegetables. Top with the egg.

Beef and Mushroom Tacos with Avocado Salad

 

I never get tired of Mexican inspired food, especially tacos and enchiladas, and I was excited to try a new variation. Although my kids definitely would have preferred these without the mushrooms, Mike and I really enjoyed them. I loved the cool avocado salad with the warm mushroom and beef mixture and added a little shredded Monterrey Jack cheese on top...YUM! (recipe from Rachael Ray)

Ingredients:
* 3 T olive oil
* 1 pound ground beef
* 1 onion, thinly sliced
* 2 jalapeño chiles—stemmed, seeded and finely chopped
* Salt and pepper
* 2 avocados, cut into cubes
* 1/4 cup fresh lime juice (1 1/2 limes)
* 8 ounces sliced white mushrooms
* 3 cloves garlic, thinly sliced
* 8 small flour tortillas (I used corn)

Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the beef, half of the onion and the jalapeños; season with salt and pepper. Cook until the beef is browned and the onion is softened, 7 to 10 minutes. Transfer to a bowl; reserve the skillet.
2. Meanwhile, in a large bowl, combine the remaining onion, the avocados and lime juice; season with salt and pepper.
3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and garlic, season with salt and pepper and cook until golden, 7 to 9 minutes; stir into the beef mixture and cover with foil to keep warm.
4. Wipe out the skillet and return to medium heat. Working with 1 tortilla at a time, lightly toast on both sides for about 1 minute. Stuff the tortillas with the beef mixture and avocado salad.

Mediterranean Spring Bowls

As soon as I saw these bowls on Favorite Family Recipes I couldn't wait to try them! They incorporate so many things we love and they didn't disappoint. It was fun to add some new and different flavors from our usual southwestern fare and I couldn't stop eating it! (there is lots of garlic, so be sure everyone eats some so you don't kill each other with your breath!) (it's a copy cat of White House Grill, but I have never been there so I'm not sure how it compares)

Ingredients:
1 bottle Lawry’s lemon pepper marinade
2 chicken breast halves (I used 3)
lemon pepper
1 onion, diced
1 medium-sized zucchini, diced
1 green bell pepper, diced
1/2 c. garbanzo beans (I forgot to get these so left them out)
12-15 cherry (or grape) tomatoes
feta cheese (used reduced fat)
For the rice:
1 c. long-grain, white rice
2 c. water
3 Tbsp. olive oil
juice of 2 lemons
4-5 cloves garlic, crushed (I used 6)
1/2 tsp. pepper
salt (to taste)

Directions:
Marinate chicken breast halves in lemon pepper marinade for at least an hour (sealed tightly in a plastic Ziploc bag works best). Remove chicken and discard marinade. Place chicken in a 9x13 glass baking dish and sprinkle with lemon pepper on both sides. Bake at 350-degrees for about 35 min or until juices run clear and chicken is completely cooked through. While chicken is cooking, heat a little bit of oil in a large skillet. Add diced onion, zucchini, bell pepper, and garbanzo beans. Saute until onions become clear. Add tomatoes and saute an additional minute or so until tomatoes become hot.
Chop up cooked chicken into smaller pieces and stir in with sauteed veggies.
For the rice:
Cook rice with water according to package instructions (or in a rice cooker). After the rice is cooked, combine remaining ingredients (from olive oil on...) and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time if needed.
To serve: (I put it all in one big serving bowl this time)
Put a scoop or two of rice on a plate (or in a bowl). Add sauteed veggies and chicken. Top each bowl with about 2 Tbsp. feta cheese (or to taste).

Asparagus Carbonara

I loved the asparagus in this Rachael Ray pasta dish...and the garlic! It was pretty light and a great summer dinner, not to mention a yummy lunch the next day. I'll sub turkey bacon next time to keep it lighter.

Ingredients:
* 2 large eggs
* 2/3 cup grated Parmesan cheese
* 3/4 pound spaghetti (I used gluten-free)
* 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
* 2 tablespoons extra-virgin olive oil
* 5 slices bacon, coarsely chopped
* 3 cloves garlic, finely chopped
* 1/4 cup dry white wine (or chicken broth)
* Salt and pepper

Directions:
1. In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Chocolate Chip Zucchini Bread and many more

While in a doctor's waiting room I was excited to find the May 2011 issue of the Food Network magazine to look through. I LOVED this page of mix and match ingredients that you can use to make any type of bread you want. We used zucchini, chocolate chips and walnuts (and skipped a glaze) but I plan to try many more combinations!

Prep:

Preheat oven to 350 degrees. Lightly butter one 9x5 inch loaf pan or three 6x3 inch mini pans.

For the batter:

Mix 1 1/4 c flour, 3/4 c sugar, 1 t each baking powder and salt, and 1/2 t each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2).

In a medium bowl, whisk 2 eggs, 1/2 c cooled melted butter or vegetable oil, 1/2 c plain yogurt or sour cream, 1 t vanilla extract and 1 citrus zest (optional).

Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.

Bake:

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35-40 min for mini loaves. Cool 30 minutes in the pan on the rack, then turn out onto the rack to cool completely.

Cracker-and-Parmesan-Crusted Fish Fillets

This Rachael Ray recipe for breading fish was my favorite yet I think. It turned out crunchy and light tasting and was packed with subtle flavors. It was a huge hit with the whole family!

Ingredients:
* 1 cup oyster crackers (I used saltines)
* 1/3 cup Ritz crackers, a generous handful
* 3/4 cup parmigiano-reggiano cheese
* 1/3 cup flat-leaf parsley leaves
* 3 tablespoons chopped fresh chives
* 2 tablespoons fresh thyme leaves (I used 1 t dried thyme)
* 1 tablespoon Old Bay seasoning (I used Tony's Creole)
* 1 teaspoon garlic powder or granulated garlic
* Flour, for coating
* 2 large eggs, beaten
* Splash heavy cream or half-and-half (I used 2% milk)
* Extra-virgin olive oil (EVOO), for frying
* 4 sole or tilapia fillets, rinsed and patted dry (I used some tilapia and some catfish)
* Salt and pepper
* Lemon wedges, for serving

Directions:
1. Using a food processor, grind the oyster crackers, Ritz crackers, parmigiano-reggiano, parsley, chives, thyme, Old Bay seasoning and garlic powder, if using. Transfer to a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.
2. Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200°. Season the fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. Transfer each batch to the oven to keep warm.

Balsamic Chicken

After the end of the school year and just getting back from vacation I'm ready to get back to my meal-planning and cooking again! This was the last new recipe we tried that I never got around to blogging about. I had seen it posted a few times on Melissa's Bargains weekly menu but when I saw it also had good reviews on Favorites, I decided I better give it a try. Of course, the fact it was an easy crock pot meal helped in my decision too. It was easy and flavorful and light. I also LOVED the tanginess and the fact that my kitchen didn't get hot making it!

Ingredients:
4 Boneless Skinless Chicken Breast Halves – approx. 1.5 to 2 lbs.
½ C. Olive Oil
½ – 1 C. Balsamic Vinegar – depending on how tangy you like the recipe (I used 1/2 c and it was plenty for us)
1 large can of diced tomatoes (I took this to mean a big 28 oz can)
1 can tomato sauce (I used an 8 oz can)
3-4 cloves of garlic minced or pressed
2 t. crushed dry oregano

Directions:
Combine all ingredients in Crockpot. Cook on low for 6-8 hours. Shred chicken with a fork and serve chicken and sauce over rice or angel hair pasta. The consistency and taste of the sauce is sweet and tangy like an Italian barbeque sauce.

Lemon-Sage Chicken

 

I absolutely loved the flavor of the sauce on this chicken! The recipe was in the last issue of Taste of Home magazine and was definitely a winner in our house. I was planning to make some roasted asparagus to go with it and think it would have been a great pairing, but my asparagus wasn't looking too hot when I got it out of the fridge, so we went with salad instead.

Ingredients
* 4 boneless skinless chicken breast halves
* 3 eggs, beaten
* 1/4 cup grated Parmesan and Romano cheese blend
* 1 tablespoon minced fresh parsley
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup all-purpose flour (I used cornstarch)
* 2 tablespoons olive oil
SAUCE:
* 2 tablespoons chopped shallot (I used green onion)
* 3 garlic cloves, minced
* 1/4 cup white wine (I used chicken broth)
* 4-1/2 teaspoons lemon juice
* 1 tablespoon minced fresh parsley
* 1 teaspoon dried sage leaves
* 1 teaspoon grated lemon peel
* 1/2 cup heavy whipping cream (I used FF half and half)
* 3 tablespoons cold butter, cubed

Directions
* Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture.
* In a large skillet, brown chicken in oil in batches. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a meat thermometer reads 170°.
* In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon peel; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

Crock Pot Chicken and Rice Soup

Although it is admittedly a little warm for soup here in Houston, this week was a crazy one and I was looking for a healthy crock pot meal and this one (from Family Circle magazine) looked good. It was easy and flavorful and light. I'm a fan!

Ingredients
* 1 cup wild rice and grain blend or all wild rice (I used an Uncle Ben's box without the spice packet)
* 1 medium onion,chopped
* 4 carrots, peeled and chopped
* 3 ribs celery,trimmed and chopped
* 1 package cremini mushrooms, cleaned and quartered (large ones cut in sixths)
* 1 whole chicken (3 or 4 pounds), cut up, wings reserved for another use (I used 2 breasts)
* 2 cans (14.5 ounces each) low-sodium chicken broth
* 2 teaspoons dried poultry seasoning
* 1 teaspoon salt
* 1/4 teaspoon pepper
(plus 4 cups water)

Directions
1. Sprinkle rice into bottom of slow cooker. Add onion, carrots, celery and mushrooms. Remove skin from chicken pieces and trim rib bones from the breastbone. Place chicken pieces over vegetables; add broth and 4 cups water. Add poultry seasoning, 1/4 teaspoon of the salt and the pepper.
2. Cover and slow cook for 6 hours on HIGH or 8 hours on LOW. Carefully remove chicken to a cutting board; discard bones. Shred or chop chicken; return to slow cooker and add remaining 3/4 teaspoon salt. Serve warm.

Fish Tacos

Mike has made some really great versions of these in the past but it was long before I started my recipe blog and we never wrote them down unfortunately (and now he of course has no recollection of what he used for his sauce, etc.). I went to Allrecipes.com and this one had the best ratings so I went with it. The original recipe calls for fried fish, but I grilled ours instead and just heated the tortillas instead of frying them. I'm sure it's even better the fried way, but these were still super yummy and better for us! They hit the spot for sure! (also, the sauce makes a lot, so you could probably half the recipe)

Ingredients:
* lime juice
* chili powder
* salt and pepper

* 1/2 cup plain yogurt (I used FF Greek)
* 1/2 cup mayonnaise
* 1 lime, juiced
* 1 jalapeno pepper, minced
* 1 teaspoon minced capers(I didn't have, so left out)
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1/2 teaspoon dried dill weed
* 1 teaspoon ground cayenne pepper

* 1 pound cod fillets, cut into 2 to 3 ounce portions (I used tilapia)
* 1 (12 ounce) package corn tortillas
* 1/2 medium head cabbage, finely shredded (I used a cole slaw mix)

Directions:
* To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
* Dust fish pieces lightly with chili powder, salt and pepper, and sprinkle with lime juice. Grill until the fish is done. Heat tortillas so they are soft. To serve, place fish in a tortilla, and top with shredded cabbage, and white sauce.

Chicken Salad with Yogurt Ranch Dressing

 

I was excited to try this Rachael Ray recipe because I love chicken salad and this one is made without mayo, so it's actually pretty dang good for you! It is crisp and cool and refreshing and sooo perfect for summer! I shared it with a friend and we had it with pita and tortilla chips, but I'm sure it is great as a yummy sandwich or on top of a green salad as well.

Ingredients:
* About 1/4 cup extra-virgin olive oil
* 1 clove garlic, grated or minced
* Juice of 1 lemon
* 1 tablespoon white wine vinegar (I used red because I was out of white)
* Salt and pepper
* 1 cup fat-free greek yogurt
* A small handful each finely chopped dill, parsley and chives
* A few dashes hot sauce
* 1 rotisserie chicken, skin and bones discarded and meat shredded
* 1 small red bell pepper, seeded and chopped
* 1 small red onion, chopped (I unfortunately used my red onion the day before so I put in extra green onions, but I bet it's even better with red!)
* 1/3 seedless cucumber, chopped
* 2 ribs celery from the heart, thinly sliced on an angle
* 2 plum tomatoes, seeded and diced
* 4 flatbreads, warmed

Directions:
In a large bowl, combine the EVOO , garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads. (or chips, etc.)

Cup of Garden Soup

 

I saw this recipe in last month's Better Home and Gardens magazine where they had a special feature from Jamie Oliver. Since I have been on the lookout for healthy recipes, this one caught my eye. I was pleasantly surprised at how flavorful and filling it was! The rest of the family even liked it for the most part too. Jamie says you can use whatever veggies you happen to have in your garden and since I don't have one, I just followed the recipe pretty closely :-) and it was great!

Ingredients:
* 1 Tbsp. olive oil
* 2 strips of smoked bacon, finely chopped (I used 4 strips turkey bacon, or leave it out to keep it vegetarian)
* 1 clove garlic, peeled and finely chopped
* 1 medium red onion, peeled, halved and finely chopped
* 2 carrots, washed and finely chopped
* 2 sticks of celery, finely chopped
* 1 zucchini, finely chopped
* 1 small leek, washed and finely chopped (I used 4 green onions)
* 1/2 tsp. dried oregano
* 1 bay leaf
* 2 14.5-oz cans chopped plum tomatoes (I used fire-roasted garlic)
* 1 large potato, scrubbed and diced
* 1 cup Romanesco cauliflower or cauliflower florets (I used regular cauliflower)
* 1 15.5-oz. can chickpeas, drained and rinsed
* 4 cups (one 1-qt. container) reduced-sodium vegetable broth
* Large handful curly kale, stalks removed, chopped (about 2 cups)
* 1/2 cup mixed small pasta shapes or broken spaghetti
* Small bunch of fresh basil (optional) (I left this out because I was already spending a lot at the grocery store)
* Sea salt and freshly ground pepper
* 5 Tbsp.freshly grated Parmesan cheese

Directions:
1. Heat a large saucepan over medium heat and add the olive oil. Add the bacon and fry it gently until it starts to turn golden. Add the chopped garlic, onion, carrots, celery, zucchini, leek, oregano, and bay leaf. Cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
2. Add the cans of tomatoes, the chopped potato, cauliflower, drained chickpeas, and vegetable broth. Cover and bring to a boil. Turn down the heat and simmer for about 30 minutes, or until the potatoes are tender and cooked through (check by sticking one with a small knife).
3. Add 2 cups of water to the pan and return to boil. Once boiling, add kale and pasta and cook for 10 minutes more, or until the pasta is tender. If soup is too thick, thin it out with a little more broth or water.
4. If using the basil, tear the larger leaves into the soup and reserve the baby leaves for garnish. Season with a little pinch of salt and black pepper. Taste to check the flavors. Remove bay leaf and discard. Divide soup between serving bowls and sprinkle with the reserved basil leaves. Sprinkle with Parmesan Cheese.

Indian Butter Chicken

I thought this recipe sounded really good when I first saw it on Mel's Kitchen Cafe, but I just now got around to finally giving it a try. It was definitely a hit! One of our favorites of the new meals we have tried lately. I really loved the flavor of the sauce, in fact, all I really wanted was the sauce on rice...more and more and more of it! :-)

Ingredients:
1 medium yellow onion, peeled and diced
1 tablespoon fresh ginger, finely chopped (I forgot to get this, so I used 1 1/2 t ground ginger)
2 cloves garlic, finely minced
1 jalapeño, seeded, and finely chopped
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon coriander (I left this out-I didn't have it and it was $11 at the store, so I skipped it)
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup fat free half-and-half
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks (I used 1 large breast)
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons butter
Hot cooked rice for serving (I used Basmati)
Chopped fresh cilantro for extra garnish

Directions:
In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.

Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.

Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.