Kielbasa, Pepper, Onion and Potato Hash

via The Two Bite Club

Ingredients

• 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
• 1 green bell pepper, diced
• 1/2 yellow, red or orange bell pepper, diced
• 1 onion, diced
• 3 small or 2 large potatoes, peeled and diced
• olive oil
• salt and pepper

Instructions

1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat.  Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.  
2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat.  Remove the kielbasa from the pan and set aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.  
3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together.  Serve nice and hot!

Notes

• I use two skillets to make this recipe.  I used to make it in one, but something always came out wrong.  I've learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice any crispy when they're added to the other ingredients right before serving.
• Sometimes I'll add some minced garlic to the peppers and onions, but it tastes just as good without it.

Slow-Cooker Chicken Tikka Masala

via Tasty Kitchen

Good homemade Indian food did not seem like a real possibility.  This was really, really tasty.  Served with TJ's naan.  Yum.  A little involved.

Ingredients

• FOR THE CHICKEN:
• 9 whole Boneless, Skinless Chicken Thighs
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1 cup Yogurt
• 4 Tablespoons Butter
• 1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times With A Sharp Knife
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 1 whole Large Onion, Peeled And Diced
• 6 cloves Garlic, Peeled And Minced
• 1 Tablespoon Kosher Salt
• 3 Tablespoons Garam Masala
• 1 piece Fresh Ginger, About 2-3 Inches, Peeled And Grated
• 4 cups Crushed Tomatoes
• 1 Tablespoon Raw Sugar (can Substitute White Granulated If Necessary)
• 2 teaspoons Cornstarch Or Cleargel
• 1-½ cup Heavy Cream
• TO SERVE:
• Hot Buttered Rice And Peas
• Chopped Fresh Cilantro

Directions:

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice and peas, topped with a generous amount of chopped cilantro.

Peach Ice Cream

via Taste of Home

To satisfy a craving.  Makes tons--could easily be halved.

Ingredients:

• 2 cups half-and-half cream (I used whole milk)
• 3-1/2 cups sugar (I cut sugar by 1/4)
• 3/4 teaspoon salt
• 6 eggs, lightly beaten
• 4 cups heavy whipping cream (I used 3.5 cups)
• 2 teaspoons vanilla extract
• 6 to 8 medium peaches, peeled and slicedor 4 cups frozen unsweetened peach slices

Directions: 

1. In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
3. Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
4. Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 3 quarts.