- 1 pound (453g) chicken breast meat, cut into cubes
- 1/2 cup (123g) plain yogurt
- 1 TBS lemon juice
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground paprika
- 1 tsp fenugreek leaves, crumbled (if available)
- 1/2 tsp kosher salt
- 1 1/2 TBS vegetable oil
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2-inch piece of fresh gingerroot, peeled and grated
- 1 can (200g) tomato sauce (not ketchup, in the U.K. use passata)
- 1/2 cup (120ml) heavy cream (or to taste)
- 3 TBS butter
- 1/2 tsp garam masala
- 1 bag of frozen French fries (4 serving size)
- 1 bag (240g/1/2 pound) cheese curds
- Chopped fresh coriander/cilantro or spring onions to serve
Butter Chicken Poutine
Curry sauce is often served with chips in the U.K. Poutine is a favorite Canadian Dish. This delicious recipe is a mish mash of the two cuisines, with a delicious butter chicken curry, spooned over top of crisp chips and gooey cheese curds. If you like Indian food, you will love this tasty combo!
Ingredients
- 1 pound (453g) chicken breast meat, cut into cubes
- 1/2 cup (123g) plain yogurt
- 1 TBS lemon juice
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground paprika
- 1 tsp fenugreek leaves, crumbled (if available)
- 1/2 tsp kosher salt
- 1 1/2 TBS vegetable oil
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2-inch piece of fresh gingerroot, peeled and grated
- 1 can (200g) tomato sauce (not ketchup, in the U.K. use passata)
- 1/2 cup (120ml) heavy cream (or to taste)
- 3 TBS butter
- 1/2 tsp garam masala
- 1 bag of frozen French fries (4 serving size)
- 1 bag (240g/1/2 pound) cheese curds
- Chopped fresh coriander/cilantro or spring onions to serve
Instructions
- Whisk the yogurt, lemon juice, turmeric, cumin, coriander, paprika and salt together in a bowl. Add the chicken pieces, turning to coat them well. Cover and leave to marinate in the refrigerator for at least an hour, or up to overnight.
- When you are ready to cook the curry, add 1 TBS of the oil to a large skillet and heat over medium heat. Add the marinated chicken pieces and cook, stirring, until they are browned on all sides and cooked through.
- Remove from the pan and set aside.
- Add the onion to the pan with the remaining oil. Cook, stirring, until nicely softened. Add the minced garlic and grated ginger. Cook for a further 2 minutes.
- Add the tomato sauce/passata and the fenugreek leaves. Leave to simmer for 10 minutes, stirring occasionally.
- Return the chicken to the pan, stirring the chicken well to coat with the sauce. Pour in the cream and add the butter. Stir until the butter has melted and the sauce is nice and creamy, a further 5 minutes. Sprinkle with garam masala.
- While the curry is cooking cook your French fries. (I used the air fryer.)
- To serve place the hot chips on each of four heated plates. Top each with some of the cheese curds and ladle the hot chicken curry over top. Garnish with the coriander leaf or spring onions and serve immediately.
- A good mango chutney goes very well with this.
Look at the cheese pull! Make sure your chips and curry are both really hot so that the cheese melts!
I am a person who loves sheet pan suppers. Not only are they quick and easy to throw together, but they are very adaptable to a variety of ingredients and flavors.
Add to that the ease of clean up involved and you are talking a real winning combination here!
Today I created a delicious Sheet Pan Ham Steak Dinner that is perfectly sized for two. With this you get a piece of ham steak, just the right size for each person, along with some roasted potatoes, carrots and swede (rutabaga).
Everything is beautifully flavored with a homemade Italian dressing mix. (You can also use a packaged mix if you prefer, but I have given you the option to make your own.)
Some of this is tossed together with the vegetables and a bit of oil. The rest is mixed with some brown sugar and honey for a sweet glaze that is beautiful brushed over the ham prior to baking. I also added half a slice of pineapple and half a cherry to each portion of ham, which not only looks really pretty but also tastes really good!
I lined my sheet pan with some nonstick aluminum foil to make clean up a breeze.
Everything came out perfectly seasoned and cooked. I cooked the veggies first before adding the ham, so that the ham would not dry out. Other recipes I had seen had the ham steak on from the very beginning and I felt that the cook time was too long for this. I did not want dried out ham.
The timings for this were perfect. I loved the caramelization of the carrots and the swede, and the potatoes were nice also, with spot on flavors. The ham was tender and juicy and perfectly glazed. The pineapple and the cherry added a little bit of something special that not only looked pretty but that tasted really good with the ham.
I really hope that you will be inspired to want to cook this for yourself and that if you do, you really enjoy it!
- 1 TBS dry Italian dressing mix (purchased or see recipe to make your own below),divided
- 1 TBS light olive oil
- 1/2 pound small red potatoes, halved
- 4 small carrots, peeled and halved
- 8 thick fingers of rutabaga (Swede)
- 1 small ham steak, cut in half
- 1 slice of pineapple, cut in half
- pinch of dry mustard powder
- 1/2 TBS soft light brown sugar
- 1/2 TBS honey
- 1/2 tsp water
- 1 cherry cut in half to garnish
HOW TO MAKE SHEET PAN HAM STEAK DINNER (for two)
This is really a very simple way to cook. Sheet pan suppers are the best. Minimal effort, maximum taste, very little to clean up afterwards.
Divide the salad dressing mix in half. Put one half in a bowl along with the oil. Put the other half in a small bowl along with the brown sugar, honey, water, and dry mustard powder.
Preheat the oven to 350*F/ 180*C/ gas mark 4. Line a lipped baking tray with some baking parchment.
Add your potatoes, carrots and swede to the bowl with the oil and dressing mix. Mix everything well together until it is coated. Spread out on the baking sheet.
Pop into the oven and roast for 20 minutes. Remove the tray from the oven. Give everything a bit of a stir.
Cut your ham steak in half and place on one end of the baking sheet. Brush with half of the brown sugar mixture. Place a half slice of pineapple on each and brush with more of the brown sugar mixture.
Return to the oven and bake for a further 20 to 25 minutes. Brush again with the brown sugar mixture.
Add half a cherry to each piece of ham steak and serve, dividing the vegetables between each of two dinner plates and adding your extra vegetable if you have used one. You can spoon some pan juices over the ham if there are any. Enjoy!
I cooked some frozen broccoli to serve on the side, adding color and even more veggie goodness!
Ham Steak Sheet Pan Dinner for Two
A delicious ham steak dinner for two which goes together quickly. You can have this on the table in about 45 minutes. All you need to do is cook another vegetable on the side, if you wish, for more color.
Ingredients
- 1 TBS dry Italian dressing mix (purchased or see recipe to make your own below),divided
- 1 TBS light olive oil
- 1/2 pound small red potatoes, halved
- 4 small carrots, peeled and halved
- 8 thick fingers of rutabaga (Swede)
- 1 small ham steak, cut in half
- 1 slice of pineapple, cut in half
- pinch of dry mustard powder
- 1/2 TBS soft light brown sugar
- 1/2 TBS honey
- 1/2 tsp water
- 1 cherry cut in half to garnish
Instructions
- Divide the salad dressing mix in half. Put one half in a bowl along with the oil. Put the other half in a small bowl along with the brown sugar, honey, water, and dry mustard powder.
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Line a lipped baking tray with some baking parchment.
- Add your potatoes, carrots and swede to the bowl with the oil and dressing mix. Mix everything well together until it is coated. Spread out on the baking sheet.
- Pop into the oven and roast for 20 minutes. Remove the tray from the oven. Give everything a bit of a stir.
- Cut your ham steak in half and place on one end of the baking sheet. Brush with half of the brown sugar mixture. Place a half slice of pineapple on each and brush with more of the brown sugar mixture.
- Return to the oven and bake for a further 20 to 25 minutes. Brush again with the brown sugar mixture.
- Add half a cherry to each piece of ham steak and serve, dividing the vegetables between each of two dinner plates and adding your extra vegetable if you have used one. You can spoon some pan juices over the ham if there are any. Enjoy!
Notes
To make your own dry Italian Dressing Mix:
Mix together 1 1/2 tsp. garlic salt, 1 1/2 tsp. onion powder, 1 1/2 tsp. granulated sugar, 1 Tbsp. dried oregano, 1/2 tsp. black pepper, 1/8 tsp. dried thyme, 1/2 tsp. dried basil, 1 1/2 tsp. dried parsley, 1/8 tsp. celery salt, and 1/2 tsp. salt in a container. Thoroughly combine and store in an airtight container. This makes 3 TBS.
To make salad dressing, combine the 1 TBS of the dressing mix with 1/2 cup (120ml) canola oil, 2 TBS white vinegar and 1 TBS of water. Shake well together and leave to sit for about 10 minutes before using. Shake again when you go to use it.
Consider me late to the "Marry Me" food party. It was not something I had ever cooked until a number of weeks back when I did a chicken dish in the slow cooker. That turned out to be so delicious that I finally realized what all the hype is about.
Marry me food is fabulously tasty. So delicious that it is sure to win the heart of whomever you serve it to. Rich, creamy delicious with fabulous flavors, and yet such a simple thing to make.
And so it was with this delicious pasta recipe! Quick, easy and delicious!
- 8 ounces (227g) refrigerated ravioli (I used spinach and cheese)
- salt and black pepper to taste
- 1/2 small onion, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 2 ounces (60g) sun-dried tomatoes in oil, chopped
- 1/4 cup (60ml) dry white wine (optionally you can use chicken stock)
- 1/2 cup (120ml) heavy cream
- 1/4 cup (23g) shredded Parmesan cheese, at room temperature
- 1/4 cup (60ml) of chicken stock, to thin sauce if too thick
- fresh basil to garnish
I didn't have any fresh basil. Winter conditions. Icy roads. Rural area. I used a good quality freeze dried basil that I stirred into the sauce at the end.
HOW TO MAKE MARRY ME RAVIOLI
This was seriously really simple and really quick to make. This is a great weeknight supper!
Cook your ravioli according to the package directions. Drain well and set aside.
Add the onions, garlic and sun-dried tomatoes with a bit of their oil to a skillet. Sauté over low to medium heat until the onions have softened.
Add the wine (stock) and deglaze the pan, allowing it to cook down just slightly.
Pour in the cream and bring to a simmer. Whisk in the Parmesan cheese. Taste and adjust the seasoning with salt and pepper.
If you think the sauce is too thick you can add some chicken stock to thin it out to the perfect consistency.
Add the cooked and drained ravioli to the skillet and heat through gently. Top with some fresh basil and serve immediately.
Marry Me Ravioli
Ingredients
- 8 ounces (227g) refrigerated ravioli (I used spinach and cheese)
- salt and black pepper to taste
- 1/2 small onion, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 2 ounces (60g) sun-dried tomatoes in oil, chopped
- 1/4 cup (60ml) dry white wine (optionally you can use chicken stock)
- 1/2 cup (120ml) heavy cream
- 1/4 cup (23g) shredded Parmesan cheese, at room temperature
- 1/4 cup (60ml) of chicken stock, to thin sauce if too thick
- fresh basil to garnish
Instructions
- Cook your ravioli according to the package directions. Drain well and set aside.
- Add the onions, garlic and sun-dried tomatoes with a bit of their oil to a skillet. Sauté over low to medium heat until the onions have softened.
- Add the wine (stock) and deglaze the pan, allowing it to cook down just slightly.
- Pour in the cream and bring to a simmer. Whisk in the Parmesan cheese. Taste and adjust the seasoning with salt and pepper.
- If you think the sauce is too thick you can add some chicken stock to thin it out to the perfect consistency.
- Add the cooked and drained ravioli to the skillet and heat through gently. Top with some fresh basil and serve immediately.
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