Butter Chicken

Butter Chicken

We use Shan’s Butter Chicken mix- which is the best we’ve ever tried! We haven’t seen it available at Rouses or Winn-Dixie. Make sure when you’re in Metairie to swing by the International Market and pick up a few boxes. Here’s Scott’s ode the International Market: https://www.youtube.com/watch?v=5uacfOaJr_4

1/4 Ghee
1 lb cubed chicken
3/4 can peas
1/2 cup cream
1/2 cup milk
3/4 butter
Shan Butter chicken mix



Grilled Chicken Flatbread Pizza with Alfredo Sauce



Nice semi-healthy alternative to the traditional pizza crust. This is a great use of leftover as well!

Grilled Chicken Flatbread Pizza with Alfredo Sauce


Whole wheat lavash bread

Jarred light alfredo sauce

Leftover cooked chicken

Cooked thick-cut bacon


Fresh spinach

Fresh basil

Green onions

Minced garlic

Goat cheese

Mozzarella cheese


Preheat oven to 425 degree. Spoon alfredo and minced garlic on lavash. Cover with toppings. Finish with shredded mozzarella and goat cheese. Cook for 10-15 minutes.

Chicken Marsala


After purchasing basically a lifetime supply of chicken thighs from Cosco, we decided to make Chicken Marsala. I wanted to avoid a thick, sauce using flour and opted for something more light. The result was the best Chicken Marsala recipe I’ve ever tasted! 

Chicken Marsala w/Kale and Spaghetti

2 pounds chicken thighs, with skin (can be substituted for the breast if you prefer white meat)
1 1/2 tablespoons olive oil
3 1/2 tablespoons butter
1 onion, chopped
3 cloves garlic, diced
1 pound mushrooms, sliced thin
3/4 cup Marsala
3/4 cup low sodium chicken broth
2 cups of trimmed kale
6 servings of spaghetti

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally. Add garlic. Cook until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated and scraping up any browned bits that might be stuck to the pan. Add kale. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 – 20 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Toss in spaghetti. Place chicken a top pasta.

Inspired by: http://theredspoon.com/2011/02/chicken-and-mushroom-marsala/

Pan-Seared Salmon with a Dill Yogurt Sauce and Swiss Chard


Pan-Seared Salmon with a Dill Yogurt Sauce and Swiss Chard

Pan – Seared Salmon


  • thick cut salmon fillets, skin in place
  • salt & pepper
  • extra virgin olive oil

       Dill Sauce

  • 4 tbsp (low-fat) Greek yogurt
  • fresh dill, chopped + more for garnish
  • 1/2 tsp of dijon mustard
  • 1/2 teaspoon lemon juice
  • salt & white pepper


  1. Combine yogurt, dill, and garlic into a small bowl and mix well. Season with salt & pepper and set aside.
  2. Heat a few tablespoons of olive oil in a medium skillet over a med-high heat. Season both sides of the salmon with salt & pepper.
  3. When oil is hot, add the salmon fillets, skin side down.
  4. Turn fish over once skin is well-browned & crispy but not burnt. This should take 4 to 5 minutes.
  5. Continue to sear, flesh-side down, for about another 3 minutes. This will give you a fillet that is med-rare to medium internally. Cook more or less depending upon your own preferences.
  6. Serve immediately  garnished with chopped dill and accompanied with dill sauce and lemon wedges.

Swiss Chard


  • 1 large bunch of fresh Swiss chard
  • 4 small cloves garlic, sliced
  • 2 Tbsp olive oil
  • Pinch of dried crushed red pepper
  • salt and pepper
  • lemon juice


Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 1 tbsp of olive oil. Add stems, garlic and red pepper flakes to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add salt and pepper. Mound in center of serving plate and drizzle with  lemon juice.

Eat With Your Mouthfools Recipe Book


Eat With Your Mouthfools: Recipes From the Heart of New Orleans

Look who has their own recipe book!

I put this together for Katie for Christmas using createmycookbook.com. The process was pretty simple and it was one of the only ones out there I could find that offer a spiral ring binding instead of a standard book binding. It turned out great! It’s so cool having our very own recipe book.

Guinness Braised Steak with Horseradish Mashed Potatoes


Guinness Braised Steak with Horseradish Mashed Potatoes



  • 1 1/2 pounds boneless chuck steak, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 1/2 cups finely chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon dark brown sugar
  • 1 teaspoon chopped fresh rosemary
  • 1 (8-ounce) package presliced mushrooms
  • 1 garlic clove, minced
  • 2 bay leaves
  • 1 (12-ounce) bottle Guinness Stout


  • 2 pounds peeled baking potatoes, quartered
  • 2 tablespoons butter
  • 1/2 cup fat-free milk
  • 1/4 cup finely chopped green onions
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
  2. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
  3. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

Inspired by: http://www.myrecipes.com/recipe/guinness-braised-chuck-steaks-with-horseradish-mashed-potatoes-10000001108312/