I made one of our favorite Indian dishes the other day from a recipe I saw in the latest issue of Real Simple Magazine and it turned out great! We had a ton of leftovers and so the next day, I decided to turn them into these amazing little sub sandwiches. With tons of cilantro, crunchy cucumber and cold sour cream to offset the spicy chicken, it became the perfect sandwich. I highly recommend doing this original recipe and then adapting it into these tasty little sandwiches. It would also make an amazing wrap with black beans and rice!
1-15 ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 teaspoons garam masala
salt and pepper
1 1/2 pounds boneless, skinless chicken thighs (about 8 and I used bone-in and the bones came right out – no problem)
1/2 cup heavy cream
In a 4-6 quart slow cooker, add the tomatoes, onion, garlic, tomato paste and spices and stir and taste for seasoning. Place the chicken thighs over the tomato mixture and cook on low for 8 hours or on high for 4. Shred the chicken and remove bones (if you used bone-in). Stir in the heavy cream and let it keep cooking for about 10 minutes while you get everything else ready. Serve over rice with lots of cilantro, or make these sandwiches by splitting hoagie rolls down the center and layering the chicken with sour cream and topping with fresh sliced cucumber and cilantro. And garnish with lots of sriracha sauce for extra spice!
Matt and I stayed home for Thanksgiving this year. We decided to do our own thing because we had just had Eleanor, I was still very uncomfortable to travel and we just wanted to do our own thing and cook what we love and not have to worry about entertaining. One of the things I made was this amazing mulled cider/wine that I got from Martha Stewart. It sounded so perfect to have simmering on the stove all day – a little cider, a little wine, fruit, spices and maple syrup! I doubled the recipe and kept it hot in the crock pot and it was a warm and welcome treat, always ready, for when we had a drop-in visitor or felt the need for some holiday cheer. I think I’ll have to make it again for Christmas – it’s just too festive to only enjoy once!
Mulled Cider* serves 6
3 cups fresh apple cider
2 cups dry red wine
1/2 cup pure maple syrup
1 teaspoon whole black peppercorns
1 orange or 2 tangerines (sliced – I used 6 cuties and they were the perfect size for a cup!)
1 medium apple (sliced 1/4 inch thick)
Bring all the ingredients to a boil and then reduce to a simmer and keep hot on the stove. Or combine all the ingredients into a slow-cooker and heat on high until boiling, then reduce to warm and have it ready for guests and yourself all day!
*I love this recipe from Martha Stewart! The maple syrup and the peppercorns added such a sweet warmth to the drink and a depth of flavor not had in other mulled wines or ciders I’ve had.