Butter Chicken

4 Chicken Breasts (frozen, or thawed)
1 onion
5 tsp. garlic minced

1 stick butter
2 tsp. Adobo
1/2 tsp. cayenne
2 tsp. Curry powder
1 tsp. ginger
1 tsp. cumin
3/4  tsp. salt
1 can coconut milk (or evaporated + 1 cap of coconut extract)
1 15 oz. can tomato sauce
1 Tbls. Chicken bouillion (or 3 cubes chicken or beef)

Turn pressure cooker onto sauté mode.  Add butter, onions, garlic, sauté til 1/2 done.
Add Coconut milk, Tomato and Chicken bouillon.
Add remaining spices.
Place frozen or thawed chicken into pot, and cover with sauce, cook on Meat setting for 17 minutes.
When beeps, let sit for 10 minutes with a NPR if lid is not unlocked release the excess steam.
Keep pot on warm, and shred chicken (I use a ninja), place back into pot.
Serve over sticky or jasmine rice.

Pretzels with Cheese Sauce

Pretzels
3 C. warm water
2 Tbls. sugar
2 Tbls. salt
3 Tbls. yeast
9 C. flour
4 Tbls. oil

Water bath

8 cups water

2/3 cups baking soda

Egg Wash

1 large egg

1 Tbls water

sea salt for topping

Cheese Sauce

1 stick of butter

1/4 c. flour

2 cups milk

8 oz. shredded cheddar cheese

1/2 cup salsa Verde (optional)

salt and pepper to taste.

Mix in a large bowl the water, sugar, salt and yeast.  Let it activate about 10 minutes.  Add in the flour and oil, mix with hands about 5 minutes.  Let rest for 1 hour covered.  Dump dough out and cut into 15 slices, Roll into Tubes, and then shape like pretzels.  Meanwhile, in a stockpot, boil 2/3 C. baking soda and 8 c. of water.  Boil dough flipping, then remove and place on silpat.  Brush with egg wash and sea salt. Bake at 450* for 10-15 minutes.  

To make cheese sauce, melt butter in a pan, add flour to make a roux, add milk all at once, stirring until thickened, add cheese and melt.  Add salsa salt and pepper.
Serve Pretzels with cheese sauce.

Melanies Buttercream

1 lb 6 oz unsalted butter, softened
1 lb 11 1/2 oz. confectioners sugar
1/2 cup whole milk
3/4 tsp pure vanilla extract

• Allow the abutter to come to room temperature
• using a paddle attachment, mix the butter on low speed for one minute
• With the mixer running on low speed, begin adding the sugar
• Once 2/3 of the sugar is in add the milk and vanilla
• promptly add the remaining sugar
• stop mixing when the ingredients are roughly blended. The frosting may be very lumpy and broken looking at this stage.
• using a rubber spatula, transfer half of the frosting into a food processor fitted with a standard chopping blade, process the buttercream for 3 minutes, or until perfectly smooth
• scrape the sides of the bowl down and process for 30 sec. more.
• Store buttercream in a sealed container or a  bowl covered in plastic wrap. Best held at room temperature in a cool place. Can last for 10 days or more at room temp.