Lately I have been sewing like crazy to get ready for the Bazaar. Since this is my first time being a vendor at a craft fair, I really have no idea how much stuff I am going to need. I only have a few more days and I have been sewing every chance I get. What I get done is just going to have to be enough. Today the kids watched way too many shows on netflix, so I could get some sewing in.
I am really hoping that all of you that live in Utah county will visit the Bazaar, even those of you that don’t live in Utah county, I have heard that it is worth the drive. Plan a day for the girls to go and do some shopping for Christmas. Just make sure you check out the radseams.com table. The Beehive Bazaar is on Dec. 3,4,5(click the link for more details) I have also been asked to show the week of Feb. 10th at the new store Patina Market, they just opened last week. I haven’t been able to get down to check the shop out yet but I think it’s a cool idea. They have different artists each week. If the Beehive Bazaar goes well, I am going to need feed back and suggestions because I just might try some more craft fairs. Now on to the yummy recipe…
Keep in mind that I am not a food stylist and photographer, I was trying to hurry with this picture while trying to deal with bad lighting.
I made this for dinner last night, we had my husbands family over. When I have made it before our little family has really enjoyed it. It has made it to the top of my list of favorites. Last night everybody here seemed to enjoy it too. Well at least the adults, the kids have developing taste buds that think that a box of Mac and cheese is the best thing there is. If you like Indian food, curries and such. You should totally give this recipe a try.

Fragrant Indian Butter Chicken
2 T. Butter
1 Cup chopped onion
2 t. minced garlic
1 T. grated fresh ginger root
1 t. chili powder
1/2 t. ground turmeric
1/4 t. ground cinnamon
1 Can (14 oz) diced tomatoes, un-drained
2 T. tomato pasted
1 T. brown sugar
1/2 t. salt
1/4 t. freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and cut into chunks or several breast of chicken cooked.
1/3 C. half-and-half
1/4 C. Sour cream(I have substituted plain yogurt instead of the sour cream, it was equally as good, if not better than the sour cream, I just forgot that I did that until now. I made it with sour cream last night)
1 T. minced fresh cilantro
Cooked Rice (optional)
1. In a large skillet, melt butter over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 min. Add ginger root, chili powder, turmeric and cinnamon; cook and stir 1 min. Stir in tomatoes, tomato paste, brown sugar, salt and pepper.
2 Reduce heat; cover and simmer for 10 min; stirring occasionally. In another bowl mix half-and-half and sour cream and some of the hot tomato mixture. Slowly add it to the rest of the tomato mixture. Add the chicken; simmer uncovered for 5 more min. Remove from the heat and stir in cilantro. Serve over rice if desired.
yield: 4-6 servings
Give it a try and let me know what you think.