Barbecue-Ranch Dip/Salad Dressing

Barbecue-Ranch Dip/Salad Dressing

This Dressing/Dip is definitely one of my family’s favorites! I make sure to keep a fresh batch made at all times…my husband loves it as a dip for veggies and tortilla chips 🙂 And, my children love it as a salad dressing, baked potato topper and a dip for French Fries and Chicken Bites! It’s so easy to make and can be easily personalized to suit your family’s tastes by adding different herbs and spices 😉
Of course, a BIG “Thank You” to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original version of this recipe!!! It’s a 5-Star recipe in our house!

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Sour Cream (I use Daisy Lite, but full-fat is fine, too)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s, but you can use whatever bbq sauce you have on hand)
  • 3 Tbsp Dried Parsley Flakes
  • 1/2 tsp Garlic, minced (I use the already-minced garlic in a jar (usually found in the produce section))
  • 1/4-1/2 Cup Buttermilk (*usually only needed if you’re making a Salad Dressing; I make my own by adding 1 Cup Milk to 1 Tbsp Lemon Juice or White Vinegar; gently stir and let sit for 5 minutes)
  • 1/4-1/2 tsp Kosher Salt (optional)
  1. Gather the ingredients.
  2. Note: If using Buttermilk (usually only needed for the Salad Dressing version of this recipe; if you’re making this recipe as a dip, the Buttermilk is usually not needed) and you’re making your own, do so now by pouring 1 Tablespoon of White Vinegar or Lemon Juice into a 1-Cup measuring cup; then add milk (I use Whole Milk, but any fat % Milk is fine) to the Vinegar/Lemon Juice to almost fill the 1-cup measuring cup; gently stir and let sit for 5 minutes while preparing the remaining ingredients.
  3. While the Buttermilk is forming, place all of the remaining ingredients into a large bowl and whisk until thoroughly combined.
  4. To dilute/thin the dressing, add some Buttermilk, a little bit at a time, until you reach the desired consistency.
  5. Pour into a jar/vessel, cover with lid or plastic wrap and refrigerate until ready to use.
  6. Enjoy!
Appetizers, Hors d’Oeuvres, Salads, Side Dish, Snacks



Instant Pot Turkey Chili

Instant Pot Turkey Chili

I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.

  • 1-2 Tbsp Canola Oil
  • 2 lbs Ground Turkey
  • 2 Cups Beef Broth (you can use any other broth desired)
  • 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
  • 1/2 Large Vidalia Onion, chopped
  • 1 15 oz. Can Corn (If you like Corn, use 2 cans)
  • 4 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano, Chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 15 oz. Can Tomato Sauce
  • 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
  1. Gather all ingredients.
  2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
  3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
  6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
  7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

Store any leftovers in a airtight container in the refrigerator for 4-5 days.

You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.

Dinner, Lunch, Main Dish, Soup, Stew



Maple-Brown Sugar Salmon

Maple-Brown Sugar Salmon

Are you looking for a quick & easy recipe for dinner? Well, here it is! Since my family eats a lot of Salmon, I am always experimenting with new seasonings & marinades and different ways of cooking our cherished Salmon. This recipe only calls for 7 ingredients (if you include the spices) and it’s ready in under 30 minutes 🙂 I added Cayenne for a little kick, but you can omit this if desired. Enjoy!

  • 1 1/2 lbs Fresh Salmon (rinsed in cold water and patted dry with paper towels)
  • 1/4 Cup 100% Pure Maple Syrup (not Pancake syrup)
  • 1/4 Cup Light Brown Sugar (not packed)
  • 2 Tbsp Canola Oil
  • 1 tsp Garlic, minced (fresh or jar)
  • 1/8-1/4 tsp Salt (regular, not Kosher)
  • 1-2 Pinches Cayenne Pepper, ground (add 1 pinch at a time to taste (optional))
  1. Preheat oven to 425 degrees.
  2. Gather the ingredients.
  3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
  4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
  5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
  6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
  7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

Note:

  1. You can prepare the sauce and marinate the Salmon for 1-12 hours in a large resealable plastic bag for a stronger flavor before cooking.
  2. You can also cook the Salmon by grilling or pan-searing it for approximately 3-5 minutes per side (depending on the thickness of the fillet).
Dinner, Lunch, Main Dish



Chopped Salad with Barbecue Ranch Dressing

Chopped Salad with Barbecue Ranch Dressing

Oh my gosh! I could eat this salad every day! The combination of the fresh, crunchy lettuce, the salty bacon pieces and the slightly sweet BBQ Ranch Dressing is something that words just cannot accurately describe!! I am forever indebted to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original recipe of this awesome salad (“Cowboy Chopped Salad”), which I have made a few minor adjustments to to make it allergy-friendly and GF for my family 🙂 Enjoy!!!

The Bacon:

  • 12-15 Slices Thick or Regular Bacon (Cooked and chopped into bite-size pieces)

The Barbecue Ranch Dressing:

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Lite or Regular Sour Cream (I use Daisy Lite Sour Cream)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s )
  • 3 Tbsp Dried Parsley
  • 1/2 tsp Garlic, chopped
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)
  • 1/2 – 3/4 Cup Buttermilk (I make my own by pouring 1 Tbsp White Vinegar into a 1 Cup measuring cup and adding enough Whole Milk to fill the rest; gently stir and let rest for 5 minutes.)

The Salad:

  • 1 Large Head of Lettuce (I use Romaine Lettuce, but Iceburg, Green or Red Leaf Lettuce, etc. is great, too)
  • 1 Cup Grape Tomatoes (halved)
  • 1-2 Chopped Green Onions/Scallions (I use both the green and white parts)
  • 3 Cups Shredded Cheddar Cheese
  • Pico de Gallo (Topping; I use store-bought once my garden has gone dormant)
  1. While the bacon is cooking, begin making the BBQ Ranch Dressing.

The BBQ Ranch Dressing:

  1. In a medium-size bowl, whisk together all of the dressing ingredients, except for the Buttermilk.
  2. Once all of the ingredients are thoroughly combined, add the Buttermilk 1/4 cup at a time until desired consistency is reached. Reserve any leftover Buttermilk in the refrigerator to add to the dressing later, as it will thicken over time.
  3. Cover and refrigerate the dressing until ready to use.

The Salad:

  1. In a very large bowl, place all of the salad ingredients, except for the Pico de Gallo, and gently toss to mix (reserve some of the Cheese and Onions for toppings).

Putting it All Together:

  1. To serve the salad, you can set up a station with the large salad bowl as center stage with the Bacon served in a side bowl (for non-bacon-eaters), as well as the Pico de Gallo and any other toppings that you want to serve separately. You can also serve the BBQ Ranch Dressing separately or sparingly toss on the salad, so individuals can add more if desired 😉
Dinner, Lunch, Main Dish, Salads, Side Dish, Snacks



Spaghetti Squash with Tomatoes & Capers

Spaghetti Squash with Tomatoes & Capers

This dish is so Fresh and easy to make with vegetables right out of your garden or kitchen! If I do not have any Spaghetti Squash ready in my garden, I substitute Summer Squash, Zucchini, Acorn Squash, Baking Potato or a mild Fish, such as Flounder. I love this recipe, because it’s so versatile and delicious no matter what you pair with the sauteed Capers and Tomatoes! I hope you enjoy this dish as much as we do 🙂

  • 1 Large Spaghetti Squash
  • 2 tsp Garlic, minced
  • 2 Tbsp olive oil
  • 2 Tbsp Capers
  • 1 1/2 Cups Tomatoes, chopped (with juices)
  • 2 tsp Dried Oregano (or 2 Tbsp Fresh Oregano, chopped)
  • Table Salt (to taste)
  • Ground Black Pepper (to taste)

Baking the Spaghetti Squash:

  1. Preheat Oven to 400 degrees. Place rack in center position.
  2. Cut the Spaghetti Squash in half, lengthwise, scrape out the seeds and loose stringy innards and place facedown in a deep baking dish.
  3. Add enough water to cover the bottom of the dish by about 1/2 inch.
  4. Bake for about 35-40 minutes, or until the squash is soft (depends on the size of the squash).
  5. Remove the squash from the oven and set aside to cool enough to handle.
  6. Reduce oven temperature to 250 degrees.
  7. When the squash is cool enough to handle, hold it over a large, ovenproof bowl/dish and scrape out the flesh from the top to the bottom using the tines of a fork. Cover the dish with foil and place it in the oven to keep hot while you prepare the topping.

Making the Caper & Tomato Topping:

  1. In a large, nonstick skillet, heat the Olive Oil and Garlic over Medium Heat for about 2 minutes.
  2. Next, add the Capers, Tomatoes and Oregano and continue cooking for another 2 minutes.
  3. Remove from heat and add a few pinches of Salt and Pepper to taste.
  4. Spoon desired amount over the prepared Spaghetti Squash and watch it disappear!
Appetizers, Dinner, Hors d’Oeuvres, Main Dish, Salads, Side Dish



Brown Sugar & Garlic Pork Chops with Yukon Gold Potatoes

Brown Sugar & Garlic Pork Chops with Yukon Gold Potatoes

Are you looking for a quick & easy dinner recipe? This one-dish sweet and savory Pork recipe is perfect for those nights when you just don’t feel like spending a lot of time in the kitchen 😉 I sometimes use thin Pork Chops, if I’m in a hurry and when I have more time, I use thick Pork Chops and slice them after cooking. I particularly like this recipe, because it only requires 5 ingredients (not including salt & pepper) and it tastes like you’ve been cooking all day 🙂 A 5-Star recipe in our home!
Note: If you do not like Pork, Chicken is a wonderful substitute

Equipment:

  • 9″ x 13″ Baking Dish
  • Large Mixing Bowl

The Ingredients:

  • 3-4 Thin or Thick Pork Chops (Pat dry; Note: see Instructions for comments on thickness of Pork)
  • 1/2 Cup Light Brown Sugar (Increase to 3/4 Cup if you prefer a sweeter taste)
  • 2 Tbsp Minced Garlic (I use the already minced Garlic in a Jar from the produce section)
  • 1/2 + 1/4 tsp Table Salt (1/2 tsp for the Potatoes; 1/4 tsp for the Pork)
  • 1/4 + 1/4 tsp Ground Black Pepper (1/4 tsp for the Potatoes; 1/4 tsp for the Pork)
  • 8-10 small/medium Yukon Gold Potatoes, thinly sliced (I use Yukon Gold for their buttery flavor, but any potatoe will do 😉 Use enough to cover the bottom of your baking dish)
  • 2 + 1 Tbsp Canola Oil (2 Tbsp for the Potatoes; 1 Tbsp for the Pork)
  1. Preheat oven to 375 degrees.
  2. Gather the ingredients.
  3. In a large bowl, combine the thinly sliced Potatoes, 1/2 tsp Salt, 1/4 tsp Pepper and 2 Tablespoons Oil. Toss to coat well and spread into the 9″ x 13″ baking dish.
    Note: If my Pork Chops are on the thinner side, I place the potatoes in the oven while I prepare the Pork Chops, to give the potatoes a little head start 😉
  4. Using the same large bowl that you used for the Potatoes, combine the Brown Sugar, Garlic, 1/4 tsp Salt, 1/4 tsp Pepper and 1 Tbsp Oil. Mix well.
  5. Add the Pork Chops to the Brown Sugar mixture, one at a time, turning them over and kind of “mushing” them around to coat well. Place the Pork Chops on top of the Potatoes in the baking dish. Note: if you have any leftover Brown Sugar mixture drop it amongst the potatoes.
  6. Bake, uncovered, for approximately 30 to 35 minutes, depending on the thickness of your Pork Chops. The Pork is done when the internal temperature measures 145 degrees.
  7. If your Pork Chops are on the thicker side, slice thinly and serve on top of the Potatoes, being certain to drizzle some of the yummy juices over the top before serving.
  8. Serve with your favorite veggie and enjoy 🙂
Dinner, Main Dish



Honey-Sriracha Tofu Bites ~ Dairy-Free; Gluten-Free; Vegan

Honey-Sriracha Tofu Bites ~ Dairy-Free; Gluten-Free; Vegan

This quick & easy recipe is chock full of flavor. It’s sweet with a kick of heat and is ready in about 20 minutes! Serve over rice with your favorite veggie 🙂

  • 14 oz. Medium-Firm or Firm Tofu
  • 1 tsp Garlic, minced
  • 2 Tbsp Sriracha Sauce
  • 2 Tbsp Braggs Liquid Aminos (you may also use Soy Sauce)
  • 4 Tbsp Honey (I usually add 4 Heaping Tablespoons)
  • 2 Tbsp White Wine Vinegar (you may also use Rice Vinegar)
  • 3-4 Tbsp Potato Starch (or GF Corn Starch*)
  • 3 Tbsp Canola Oil
  • 1-2 Chopped Fresh Green Onions (optional for topping)
  1. Gather all ingredients.
  2. Drain the water off of the block of Tofu and set the tofu on several layers of paper towels for about 10 minutes, flipping over a few times (this step helps pull the water out of the tofu, so it won’t “sweat” and add a bunch of liquid to your dish while cooking).
  3. While the tofu is draining, whisk together the Garlic, Sriracha, Braggs Liquid Aminos, Honey and Vinegar until completely blended. Set aside.
  4. Next, cut up the tofu into cubes and place in a medium to large bowl.
  5. Sprinkle the Potato Starch (NOT Potato Flour) over the cubes of Tofu and gently toss to evenly coat. *You may use Corn Starch in place of the Potato Starch, but the end result will be a little different…more crispy and chewy when using the Corn Starch; the Potato Starch results in a softer outside and somewhat “gummy.” My family prefers the Potato Starch, but both end up tasting delicious 😉
  6. In a large non-stick skillet, heat the Canola Oil over Medium to Medium-High heat until it has a shimmer on the surface, which indicates that it’s ready.
  7. Carefully, add the coated Tofu cubes and spread them out evenly. Cook each side for about 2-3 minutes or until Tofu turns a light, golden brown.
  8. Add about 1/2 to 3/4 of the Honey-Sriracha Sauce (the reserve sauce is for topping) to the lightly-browned Tofu and gently stir to coat the Tofu.
  9. Lower the temperature to Low and continue cooking for another 2-3 minutes, or until the sauce has thickened.
  10. Serve over Rice, spooning a little bit of the reserve sauce over the top, and pair with your favorite vegetable. Yummy!

A BIG “Thank You” to pickledplum.com for sharing the original recipe 🙂 I made a few changes in order to make it allergy-friendly for my family.

Dinner, Lunch, Main Dish, Side Dish



Sour Cream Chicken Tenders (Gluten Free)

Sour Cream Chicken Tenders (Gluten Free)

These baked Chicken Tenders turn out tender and juicy inside with a light and crispy outside every time. I bake these quite often for my family and always make a double batch to ensure there are plenty of leftovers for the next day 🙂 This dish is one of our son’s most-requested meals! Enjoy 🙂

The Sour Cream Marinade:

  • 2 Cups Daisy Lite Sour Cream (You may use Regular Sour Cream, if desired)
  • 1/4 Cup Fresh Lemon Juice
  • 4-5 tsp Worcestershire sauce
  • 2 tsp Paprika
  • 1/2 tsp Garlic, minced
  • 1 tsp Salt
  • 2 tsp Ground Black Pepper
  • 2 Packages (9-10 per pack) Chicken Tenders (rinsed and lightly dried with paper towels)

The Crispy Outer Crust:

  • 1 1/2-2 Cups Gluten Free Italian Bread Crumbs
  • 1/2 Cup Salted Butter, melted

Making the Sour Cream Marinade:

  1. In a large bowl, combine the first 7 ingredients and mix well. Set aside.
  2. Place the prepared Chicken Tenders into a large resealable plastic bag.
  3. Pour the Sour Cream marinade into the bag with the Chicken, close the bag securely, and then “smoosh” the chicken around to evenly coat with the marinade. Place flat in the refrigerator overnight (12-24 hours).

Breading the Chicken:

  1. When the chicken is ready to bake, preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or foil (if using foil, spray with non-stick cooking spray); set aside.
  3. Pour the Bread Crumbs into a shallow bowl or dish and place beside the prepared cookie sheet.
  4. Remove the marinating Chicken from the refrigerator and place next to the dish containing the bread crumbs (I place mine in a large bowl to keep the bag from tipping over).
  5. Once your “station” is set up, remove a few (3-4) Chicken tenders from the bag and dredge them through the bread crumbs to evenly coat them. Then place onto the prepared cookie sheet. Repeat these steps with the remaining chicken.
  6. Once all of the chicken is prepared and lined up on the cookie sheet, drizzle them with the melted butter.
  7. Bake uncovered for approximately 15-18 minutes, depending on your oven, turning them over halfway through.
  8. Serve with your favorite sides and watch them disappear…I serve ours with my Homemade Ranch Dressing/Dip or my Honey Mustard Sauce/Dip 😉
Dinner, Lunch, Main Dish



Maple Glazed Salmon (Gluten Free)

Maple Glazed Salmon (Gluten Free)

This recipe is great baked, grilled or pan-seared! The balance of sweetness from the Maple Syrup and the saltiness of the Bragg Liquid Aminos and minced Garlic is perfect! With only 4 ingredients, this recipe is wonderful for those nights when you just don’t feel like cooking a complicated recipe. As I have mentioned before, we eat A LOT of Salmon, so I am always trying new ways to prepare it. I have to admit that I prefer my salmon pan-seared, but usually end up baking it in the oven for ease and less mess 😉 I hope you enjoy this recipe as much as we do!

  • 1 lb. Salmon (Rinsed in cool water & lightly patted dry with paper towels)
  • 1/2 Cup 100% Pure Maple Syrup (not Pancake syrup)
  • 1/4 Cup Bragg Liquid Aminos (You can substitute with Soy Sauce)
  • 1 1/2 tsp Garlic, minced

Instructions for Baking (please see Cook’s Notes for Grilling & Pan-Searing Instructions):

  1. Place the Salmon into a large resealable plastic bag and set aside. *I usually place the plastic bag with the zipper part opened wide in a deep bowl while I rinse the Salmon…then I can plop the Salmon easily into the plastic bag without contaminating the outside of the bag with messy “fish hands” 😉 Set aside.
  2. In a small bowl, combine the Maple Syrup, the Bragg Liquid Aminos (or Soy Sauce) and Garlic. Mix well and pour over the Salmon in the plastic bag.
  3. Make certain that the bag is closed securely, then gently rotate the bag back-and-forth (or flip-flop) to evenly coat the Salmon with the Maple marinade. Place flat into a baking dish and refrigerate for at least 1 hour, flipping over halfway through the marinating time.
  4. Once you are ready to bake the Salmon, preheat the oven to 425 degrees.
  5. Dump the Salmon and the marinade into the baking dish.
  6. Bake for 15-18 minutes or until the Salmon flakes apart easily.
  7. Serve with your favorite sides! Enjoy!!!

Cook’s Notes:

Grilling: If you’re grilling the Salmon, discard the marinade before grilling (I usually make a separate half-batch of the marinade mixture for using as a dip/sauce to serve with the finished Salmon). I cover the grill with heavy-duty foil and spray liberally with non-stick cooking spray before placing the Salmon onto a Medium heated grill. Grill for about 5-7 minutes per side, depending on the thickness of your Salmon. Once the Salmon flakes apart easily, it is done.

Pan-Searing: Over medium to medium-high, heat 1 Tablespoon of Olive Oil and 1 Tablespoon of Salted Butter in a non-stick skillet until the surface shimmers and the butter is sizzling when you “swish” the liquid around in the pan. Place the marinated Salmon (discarding the marinade; Again, I usually make a separate half-batch of the marinade mixture for using as a dip/sauce to serve with the finished Salmon), skin side up, into the heated pan and cook, without moving the fillets, for about 4-5 minutes (you can reduce heat to medium if it’s “spitting”). Gently flip the Salmon fillets over and reduce the heat to medium or medium-low. Continue cooking for another 4-5 minutes. Salmon will still be slightly pink inside, but buttery and crispy outside. Enjoy!

Dinner, Main Dish



Stovetop Chicken in an Indian Curry Sauce

Stovetop Chicken in an Indian Curry Sauce

My mouth was watering just smelling this sweet and savory light Indian Curry Sauce simmering on the stove! The spices, cream and honey meld together perfectly into the most fragrant and delectable sauce that I have ever tasted 🙂 This yummy sauce pairs nicely with just about any vegetable, protein and/or starch. I hope you enjoy it!

The Curry Sauce:

  • 1/4 Cup Vegetable OIl (I used Canola Oil)
  • 1 Medium Onion, Finely Chopped (I used a Vidalia Onion)
  • 3 tsp Minced Garlic (I use the already minced Garlic in a jar)
  • 1/2 tsp Ground Ginger
  • 2 Tbsp Curry Powder (I used Madras Curry for a little bit more heat)
  • 3 1/2 Cups Chicken Broth
  • 1 Cup Heavy Cream (You can also use Half & Half or Whole MIlk)
  • 1 Tbsp Gluten Free Cornstarch
  • 2 heaping tsp Honey
  • 2-3 Pinches Salt
  • 2-3 Pinches Ground Black Pepper

The Chicken:

  • 4 Boneless, Skinless Chicken Breasts (Rinsed, trimmed and patted dry with a paper towel)
  • 1-2 Tbsp Salted Butter
  • 1-2 Tbsp Canola Oil
  • Salt & Pepper (Sprinkled over both sides of Chicken)

Making the Curry Sauce:

  1. Gather ingredients.
  2. In a medium-sized heavy saucepan, heat the Canola Oil over Medium heat.
  3. Add the finely chopped onion and cook for about 5 minutes, or until onion is translucent.
  4. Stir in the Garlic, Ginger and Curry and cook until fragrant (1-2 minutes).
  5. Add the Chicken Broth and stir well. Reduce heat to Low and simmer for about 20 minutes to reduce the mixture a little.
  6. While the broth is reducing, whisk the Cream, Cornstarch and Honey together in a small bowl until completely blended and smooth.
  7. Slowly whisk the Cream mixture into the Chicken Broth mixture, combining the ingredients completely. Simmer for about 5 minutes. Add a few pinches of Salt and Pepper to taste.
  8. Keep the sauce warm while cooking the chicken.

Cooking the Stovetop Chicken:

  1. In a large skillet, heat the Butter and Oil over medium-low heat until the butter is completely melted and bubbling.
  2. Add the Chicken Breasts, sprinkling with Salt & Pepper on both sides. Cook on each side for about 5-7 minutes per side, making sure that both sides are a light golden brown (internal temperature should be 165 degrees)
  3. Once the Chicken Breasts are nicely browned on both sides, use a ladle to spoon several scoops of sauce over the Chicken Breasts in the skillet. Turn the breasts over to thoroughly coat in the sauce.
  4. Serve the Chicken Breasts whole with your favorite side and vegetable and more sauce drizzled over the top…or cut up into bite-sized pieces and serve over Rice and with Steamed Broccoli and more yummy sauce!!!
    Enjoy!
Dinner, Main Dish
Indian