Sentences with phrase «butter chicken using»

So I flipped through my Everyday Paleo cookbook and found a basic recipe for paleo - friendly butter chicken using coconut milk instead.

My kids enjoy spicy food so I upped the heat, and I adjusted the flavour profile to make it taste a little closer to the take out butter chicken we used to enjoy before going paleo.

Not exact matches

Easterbrook, who has vowed to remake McDonald's as a «modern, progressive burger company,» has been taking steps to bolster the taste and quality of McDonald's food by using butter instead of margarine on Egg McMuffins and switching to cage - free eggs and chicken from animals raised with fewer antibiotics.

To assemble, use the butter lettuce leaves to contain the chicken and fillings.

Subbed liberal dollops of clarified butter for the olive oil, and used high quality chicken stock.

Didn't put any butter in with the bok choy, and used tofu in place of cod and vegetable stock instead of chicken stock as I wanted this a vegetarian dish.

Put a healthy, creative twist on classic chicken salad by using a Greek yogurt and peanut butter base with tons of crunchy veggies and peanuts.

In a bowl, beat cream cheese with a hand mixer until creamy, add shredded chicken (I used the hand blender to shred) add melted butter, cholula hot sauce and blue cheese.

Butter chicken is a staple meal in our house (using yogurt), it's also something we dearly miss about living in the city (we lived really close to an Indian restaurant).

This week I thought I'd post a recipe for one of my family's favourite meals using that ghee: butter chicken!

By using lean ground chicken, and not loading it up with butter or oil, this is a great way to get your Buffalo fix in a healthier way.

Except for the use of butter when browning the chicken, this is all dairy free and this recipe makes quite a bit... because, we enjoy leftovers and often it tastes even better the next day!

Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame sauce — made with sesame oil, rice vinegar, garlic, ginger, and peanut butter — and use it to dress just about...

chicken broccoli garlic penne pasta milk heavy cream butter olive oil Parmesan cheese (you can also use Mozzarella cheese, or Monterey Jack cheese)

A few other uses for your buttermilk: Chocolate Cake with Chocolate Buttercream Frosting, Flaky Whole Wheat Biscuits, BBQ Chicken Chopped Salad with Cream Avocado Dressing, Browned Butter Blueberry Muffins, and Autumn Chicken and Vegetable Cobbler

-LSB-...] A few other uses for your buttermilk: Chocolate Cake with Chocolate Buttercream Frosting, Flaky Whole Wheat Biscuits, BBQ Chicken Chopped Salad with Cream Avocado Dressing, Browned Butter Blueberry Muffins, and -LSB-...]

Love the idea of using butter chicken with meatballs!

With only 40 calories and 10 grams of carbs per cup cooked this vegetable is the perfect low - carb and gluten - free substitute to family - favorite recipes that typically use pasta, like shrimp scampi, spaghetti meatballs, or my personal favorite, Garlic Butter Chicken and Spaghetti Squash.

I cut the rice in half, used 3 garlic cloves, and to keep it on the healthier side, 4 spicy italian chicken sausage, only 1 Tbsp of butter and just a sprinkling of parmesan.

Asian Chicken Sandwich from Use Real Butter 8.

1 cup melted butter 4 tablespoons brown sugar 2 teaspoons chili powder 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons black pepper 2 teaspoons cayenne pepper 2 teaspoons seasoning salt Wings: Ingredients: 1 pound chicken wings 1 1/2 tablespoons seasoning salt Preparation: Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove...

4 bone - in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream

Then you briefly melt the butter in the baking dish / pan in the oven --(don't use a big, honkin» pan as the butter / oil will spread all over — confine it to a baking dish that's just a bit bigger than the chicken breasts, however many you're making).

2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

The one thing that remains the same with every chicken that I make is that I use a stick of pastured butter!

I substituted vegetable broth for the chicken broth, and still used the sour cream and butter.

(gluten free and can easily be made vegan if you omit the chicken, use vegan butter, and use beans.)

Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley

4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.

I am used to having sesame seed sprinkled on burger rolls, chilli chicken, used in candy, made into seed butter etc but soup?

Use a kitchen brush to brush the chicken pieces with butter or oil.

2 lb chicken, cooked and cubed 1 box (10oz) Rotini noodles 7 - 8 slices of Bacon cooked and chopped up 3 cloves of garlic, minced 2 tbsp flour 1 cup of Milk (I used 2 %) 3/4 cup of Ranch Dressing (I used Kraft) 3 tbsp of butter 2 cups of Mexican Cheese Blend 1 small can of Green Chile (I used Hatch Green Chile)

«So, I've been having a craving for chicken fettucine alfredo, but I can't have it due to the butter, heavy cream and two types of cheese used... or so I thought.

3 tablespoons butter 1 pound organic chicken livers, coarsely chopped 1/2 pound mushrooms (I use white button), washed, dried and coarsely chopped 1 bunch green onions, chopped 2/3 cup dry white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon lemon juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt

-LSB-...] I use this in my Lemon Butter Chicken, Buffalo Wings, and Mashed Cauliflower, but also on cooked veggies where butter would normally be -LSButter Chicken, Buffalo Wings, and Mashed Cauliflower, but also on cooked veggies where butter would normally be -LSbutter would normally be -LSB-...]

Tuesday 12/3/13: Chicken Enchiladas (using leftover chicken from the night before) Butter lettuce salad with avocado and hearts of palm and this dChicken Enchiladas (using leftover chicken from the night before) Butter lettuce salad with avocado and hearts of palm and this dchicken from the night before) Butter lettuce salad with avocado and hearts of palm and this dressing

I used to buy a lot of butter chicken at an Indian restaurant or at least get take out.

Chicken can be cooked in many different ways and pan-frying is a great way to cook small pieces of chicken because you can use whichever kind of oil or butter you like and add other fChicken can be cooked in many different ways and pan-frying is a great way to cook small pieces of chicken because you can use whichever kind of oil or butter you like and add other fchicken because you can use whichever kind of oil or butter you like and add other flavors.

3 pounds Potatoes, scrubbed clean (I used red potatoes) 1 tablespoon Butter 1 Onion, finely chopped 2 Garlic Cloves, minced 1 can (14 ounces) Chicken or Vegetable Broth 3 cups Milk (I used skim) 1 teaspoon Salt, or to taste 1/4 teaspoon Pepper, or to taste

I also use this apple butter in overnight oats, and as a marinade to chicken (recipe coming soon!)

1 onion, diced 1/2 cup butter 1/3 cup flour 3 cups milk 1 cup half - and - half 3 cups chicken broth 3 bunches of broccoli cut into florets 3 cups grated cheese (I used white cheddar) Salt and pepper

1/2 medium onion, diced fine 3 tablespoons butter 4 cups chicken broth 1/2 cauliflower head (Mine was a big one; if you can only get little ones you might want to use a whole head.)

This twist on the traditional Asian chicken dish has a very unique flavor, largely due to the use of peanut butter cups as the central flavoring agent.

Sometimes I use this simple recipe (but always with ghee butter... and fresh coriander before serving), sometimes I add carrots, potatoes, lamb ribs, chicken,... There is nothing bland about this dish if you cook it right, and use a good curry and stock.

Jeanette's Healthy Living: How to Use Bell Peppers Six Ways Feed Me Phoebe: Spanish - Style Shrimp and Squid Skewers with Red Pepper Sofrito Dishing: Bell Peppers Chutney / Capsicum Chutney The Lemon Bowl: Red Pepper Salsa Weelicious: Bell Pepper Egg Flowers Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles Red or Green: Green Chile Pork Stew Devour: Stuffed Peppers 5 Ways The Heritage Cook: Poblano Pepper, Corn and Potato Chowder Daily * Dishin: Marinated Peppers and Shrimp New Orleans Style FN Dish: Sensational Stuffed Peppers

1 c of all purpose flour 1 tsp of salt 1 lb of chicken (I used breasts) 2 tbl of I Can't Believe It's Not Butter 2 tbl olive oil 1 yellow onion, diced 1 c of white wine 1 c of chicken stock 6 - 8 sprigs of tarragon

I use about 2 -3 TBS of chicken fat and sometimes some additional butter to sauté 2 medium onions and then sauté or broil the livers and add 2 large or extra large hard boiled eggs.

I used peanut butter instead of Tahini, and if you're thinking that is why I didn't like it, well, you may be on to something... but I think it was because there was nothing else to the apsaragus and chicken, but oil, and s / p.

Rather than using her mashed potato recipe, I will just make a lighter version eliminating the butter and subbing in a little chicken broth and skim milk.

Ingredients 2 tablespoons unsalted butter 1 pound boneless, skinless chicken breasts (about 2 - 3) Sea salt Paprika 1 clove garlic, thinly sliced 1 pint assorted cherry tomatoes (I used mostly orange) 1 teaspoon sugar 1/4 cup chicken stock 1 tablespoon fresh basil 1/4 pound fresh mozzarella