Showing posts with label Dinner Recipes. Show all posts
Showing posts with label Dinner Recipes. Show all posts

HAWAIIAN BARBECUE CHICKEN CHOPPED SALAD

November 18, 2019
This Hawaiian Barbecue Chicken cut dish is filled with things that may cue you of a tropical island getaway, like juicy pineapple and mango, crunch nut tree nutty and a tart, creamy pineapple barbecue dressing.

We attempt to set up a Hawaiian vacation a minimum of once each number of years. It’s the foremost reposeful vacation you'll be able to imagine, palm trees swaying, the ocean waves gently pounding the shore, and therefore the food. American state my goodness the food!

HAWAIIAN BARBECUE CHICKEN CHOPPED SALAD
HAWAIIAN BARBECUE CHICKEN CHOPPED SALAD

There ar bright, fresh veggies, tender chicken items with a sweet and smoky barbecue marinade, nut tree nutty, Sesamum indicum seeds, and tropical fruits of your selection – I really like it with pineapple and mango. 

The creamy pineapple barbecue dressing encompasses a Greek yoghurt base with some salad dressing and soured cream for side creamy texture, fruit crush and my new favorite sauce – Heinz Sweet & Smoky Hawaiian vogue BBQ Sauce.

HAWAIIAN BARBECUE CHICKEN CHOPPED SALAD

INGREDIENTS :
Salad:

  • 2 boneless skinless chicken breasts
  • 2 cups chopped Napa cabbage
  • 1 cup chopped red cabbage
  • 1 cup grated carrot
  • 1 cup diced fresh mango
  • 1/2 cup diced green onion
  • Hawaiian BBQ Marinade recipe below
  • 4 cups Romaine lettuce chopped
  • 1 cup diced pineapple fresh or canned
  • Creamy Pineapple BBQ Dressing recipe below
  • Sesame seeds
  • Toasted macadamia nuts or almonds chopped

Hawaiian Barbecue Marinade:

  • 1 cup regular or Hawaiian barbecue sauce
  • 1/4 cup pineapple juice
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 clove of garlic minced
Creamy Pineapple BBQ Dressing:
  • 1/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup pineapple juice
  • 1/2 cup Hawaiian BBQ Sauce
  • 1/2 teaspoon granulated garlic
  • Salt pepper, honey, to taste

INSTRUCTIONS :

  1. Whisk marinade ingredients together in a medium-size bowl. Pour half of the marinade in a zip-top bag and add the chicken breasts and seal. Massage the marinade into the chicken and store in the refrigerator for 30 minutes to an hour, or up to overnight. Store the remaining marinade in a sealed container in the fridge for serving with your meal.
  2. Heat about a tablespoon of olive oil in a large skillet (I recommend nonstick because of the sugar in the barbecue sauce) over medium-high heat. Remove the chicken from the sealed bag and discard any remaining marinade. Cook the chicken, flipping once, until no longer pink (about 4 minutes per side). Transfer to a plate and set aside to cool.
  3. Meanwhile, whisk the creamy pineapple bbq dressing ingredients together in a small bowl until thick and well combined.
  4. Toss chicken, lettuce, cabbage, carrot, pineapple, mango and green onion together in a large bowl with the Pineapple BBQ Dressing. Drizzle with the reserved sauce and garnish with sesame seeds and macadamia nuts.

EASY CHEDDAR SOURDOUGH BREAD

November 14, 2019
The sourdough style comes from a mixture of Greek dairy product and soured cream that ferments the dough instead of employing a starter. The longer you let the dough rise (ferment), the a lot of sourdough-ey the bread tastes.

If you’ve ever created bread, this formula are a snap. A lot of easier than cinnamon rolls, sweet rolls, or dinner rolls, by an extended shot. The formula appearance long however I write yeast recipes with the maximum amount detail and provides as several tips as attainable to line you up for fulfillment . 

EASY CHEDDAR SOURDOUGH BREAD
EASY CHEDDAR SOURDOUGH BREAD

While it’s not imperative to bake the bread in Dutch kitchen appliance, it extremely helps develop sourdough’s signature crusty crust as a result of a lined Dutch kitchen appliance traps within the steam the bread releases whereas baking, aiding in crust development. If you don’t have a Dutch kitchen appliance, a forged iron pan or heavy-bottomed pan can work, though you'll sacrifice a number of the crustiness.

The bread is hearty, satisfying, and includes a firm crust that provides was to an excellent wet, soft interior with ample hunks of cheese. The cheese may be a excellent complement to the sourdough and extremely enhances the lemonlike issue.

The bread will extremely arise to bold-flavored cheese therefore don’t be back employing a robust, daring cheese.

EASY CHEDDAR SOURDOUGH BREAD

INGREDIENTS:

  • 3 cups bread flour (I use King Arthur)
  • one-17.6 ounce (500 gram) tub plain unsweetened Greek yogurt with active cultures (must say ‘active cultures’, I used 0% Non-Fat Fage)
  • about 1/2 to 1 cup sour cream (or Greek yogurt, lite versions are okay), or as needed see below step 1
  • 1 teaspoon salt, or to taste
  • scant 1 teaspoon (just slightly less than 1 teaspoon) instant dry yeast (I use Red Star Platinum) for 6 to 12 hours rising (use closer to 1/2 teaspoon yeast if you plan to allow dough to rise for 12-18 hours; see step 4 below)
  • about 4 ounces cheddar cheese, diced in 1/2-inch cubes (I used Kerrygold Red Leicester, try your favorite)

INSTRUCTIONS :

  1. To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.
  2. Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.
  3. Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.
  4. Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8+ hours (I did 9 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine (I started it before bed and finished in the morning). There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.
  5. After 6+ hours of rising, turn dough out onto a floured surface (without punching it down to preserve the air pockets and bubbles that have been created) and knead lightly for about 2 to 3 minutes.
  6. With your fingers, make a flat 8 to 10-inch oval, evenly sprinkle with cheese. Tuck in sides so cheese is fully contained and pat into a round mound. Make sure cheese is fully enclosed and contained or it will burn.
  7. Place mound back into large mixing bowl, seam side down. Cover with plastic wrap, and allow to rise for 60 to 120 minutes, or until doubled in size (I did 75 minutes; I suspect the longer you let the second rise go, the more ‘holey’ the bread will be). Placing the bowl on the stovetop is a nice spot for this rise because you’re going to turn on the oven and the residual heat emitted helps with rising.
  8. Shortly after dough begins the 60-120 minute rising, turn oven on to 450F and place a covered Dutch oven (empty) or heavy-bottomed skillet into the oven and allow it to heat for about 45 minutes. Dutch ovens are so heavy and take so long to get truly hot, and when you’re ready to bake the bread, you want the Dutch oven screaming hot.
  9. After about 60-90 minutes or dough has doubled in size, remove Dutch oven from oven (careful, it’s screaming hot, use two pairs of hot mitts) and carefully place a piece of parchment paper on the bottom of Dutch oven to prevent bread from sticking.
  10. Carefully transfer dough from rising bowl to Dutch oven, cover it, and bake covered for 30 minutes. Don’t open the oven door or the Dutch oven lid to peek; you want to seal in the steam.
  11. After 30 minutes, uncover the Dutch oven, and allow bread to bake uncovered for 5 to 10 minutes (I did 8 minutes) or until it’s as browned as desired. Traditional sourdough has a darker crust than most bread (sometimes almost burnt-looking, but I prefer mine on the lighter side).
  12. Remove Dutch oven from oven, and remove bread from Dutch oven. Place it on a wire rack to cool completely before slicing. As tempting as it is, don’t slice too early because the cooling process is important and should be considered an important extension of the baking process. Slice or break off hunks, and serve with butter, jam, hummus,  cheese, cheese spread, dip, etc. Bread is best fresh, but will keep airtight at room temp for up to 3 days. Older bread may be better toasted or make as grilled cheese.


CHICKEN MASHED POTATO BOWLS RECIPES

November 10, 2019
These Chicken white potato Bowls square measure crammed with downy mashed potatoes, tender chicken and topped  with a brown gravy!

Whenever I’m in would like of a fast and straightforward dinner, that needs little or no homework, this is often what I reach for.

CHICKEN MASHED POTATO BOWLS RECIPES
CHICKEN MASHED POTATO BOWLS RECIPES

You can notice Bob Evans Mashed Potatoes (as well as their alternative delicious aspect dishes) within the cold section of your foodstuff. They’re created with real milk, butter and potatoes with no artificial colours or flavors. Simply real down-home goodness!

The best half regarding this direction is after you get a touch little bit of everything in one bite. Creamy, punk mashed potatoes, sweet corn and tender chicken all smothered in heat brown gravy .

CHICKEN MASHED POTATO BOWLS RECIPES

INGREDIENTS :

  • 2 (24 oz) packages Bob Evans Original Mashed Potatoes
  • 1 (14.5 oz) can whole kernel corn
  • 1 (20 to 30 oz) package frozen breaded popcorn chicken
  • 1 cup shredded colby-jack cheese
  • 1 cup beef gravy

INSTRUCTIONS :

  1. Cook the frozen popcorn chicken according to package directions, preferably in the oven or air fryer so they are nice and crispy.
  2. Meanwhile warm up the canned corn in a small pot over medium heat. Heat the Bob Evans Original Mashed Potatoes according to package instructions and divide into 4 bowls. Warm up the beef gravy according to package instructions as well.
  3. Top the hot mashed potatoes with ¼ cup of the shredded cheese, ⅓ cup of the corn kernels (drained), and a few strips of the crispy chicken strips. Drizzle the top of the bowl with the hot beef gravy and enjoy!

HEALTHY TUSCAN VEGETABLE SOUP

October 08, 2019
This Tuscan minestrone is gluten-free, vegetarian, clean-eating and low carb. 

There area unit plenty of nutrients packed within this italian-style formula. Six vegetable varieties – and cannellini beans – makes it a wonderful supply of fiber, vitamins A and C, and a decent supply of macromolecule and minerals.

HEALTHY TUSCAN VEGETABLE SOUP

I bet you’re reading this and thinking, “yeah, however will it style good?”. It’s arduous to believe that each one those vegetables and extremely, not several steps/ingredients will yield Associate in Nursing implausibly tasty soup that you just can create and wish to form once more and once more. But, it’s true.

HEALTHY TUSCAN VEGETABLE SOUP

INGREDIENTS :

  • 1 small zucchini diced
  • 1 clove garlic minced
  • 2 stalks celery diced (about 1/2 cup)
  • 1 Tbsp. chopped fresh thyme or 1 tsp. dried
  • 2 tsps. chopped fresh sage or 1/2 tsp. dried
  • 1 15.5-oz can cannellini beans, drained and rinsed
  • 1 Tbsp. olive oil
  • 1/2 large onion diced (about 1/2 cup)
  • 1 medium carrot diced (about 1/2 cup)
  • 1/2 tsp. salt plus more for taste
  • 1/4 tsp. ground black pepper plus more to taste
  • 4 cups low-sodium chicken or vegetable broth
  • 1 14.5-oz can diced tomatoes, with juices
  • 2 cups lightly packed chopped spinach
  • 1/3 c. freshly grated parmesan cheese optional

INSTRUCTIONS :

  1. Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
  2. Cook, stirring occasionally until the vegetables are tender. Add the broth and tomatoes and bring to a boil.
  3. Add the beans and the spinach leaves. Cook until the spinach is wilted. Serve with a sprinkling of parmesan cheese and enjoy!

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

October 04, 2019
Healthy zucchini noodles "zucchini pasta" square measure tossed with lemon garlic shrimp for a simple, family favorite dinner instruction. It's naturally gluten-free and paleo-friendly and may simply be created Whole30 by replacement the wine with chicken stock. 

But if you’re new the planet of zucchini as food replacement, this Zucchini food with Lemon Garlic Shrimp may be a pleasing place to start out. It’s therefore darn straightforward.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

All you have got to try and do is spiralize some zucchini that substitute for the alimentary paste. Then, sauté the shrimp with a bit oil, garlic, lemon, wine and parsley.

Once the shrimp have turned pink, add the zucchini food back to the pan, gently moving and change of state ever slightly (just for a moment or two) till the zucchini food is warm up. And that’s it. A delicious, easy, tart garlic zucchini and shrimp dish that you’re guaranteed to create once more and once more.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

INGREDIENTS :

  • 4 garlic cloves, finely chopped
  • 2 tbsp butter or ghee
  • pinch of red pepper flakes
  • 4 medium zucchini
  • 1.5 lb approx 30 raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 lemon, juice and zest
  • 1/4 cup white wine, or chicken broth
  • 1/4 cup chopped parsley
  • salt and pepper, to taste

INSTRUCTIONS :

  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  4. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
  5. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.

VEGAN BROCCOLI CHEESE SOUP RECIPE

September 30, 2019
This simple to create, 30-minute vegetarian broccoli cheese soup instruction is wealthy and creamy and it'll quench your yearning for nutrient any night of the week. Kid-friendly, vegan, and gluten-free.

VEGAN BROCCOLI CHEESE SOUP RECIPE

This simple vegetarian broccoli cheese soup is super-rich, additional creamy, loaded with broccoli, and it's the simplest bum flavor! It’s everything that you just wish broccoli cheese soup to be while not exploitation any butter, process cheese, or dairy-based cream. 

Yes, this minestrone is additionally eater, gluten-free, and soy-free. It’s not nut-free as a result of it contains cashews. If you’d wish to create this vegetarian broccoli cheese soup nut-free (no cashews), omit the cashews and substitute one additional tiny russet potato in its place.

VEGAN BROCCOLI CHEESE SOUP RECIPE

INGREDIENTS :

  • 2 medium russet potatoes peeled and cut into 1-inch cubes
  • 4 medium carrots peeled and sliced
  • 1/2 cup raw cashews
  • 2 cups water
  • 2-3 tbsp low-sodium vegetable broth
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1/4 tsp turmeric (For color)
  • 4 Tbsp nutritional yeast (Or more to taste)
  • 4 cups low-sodium vegetable broth (Add more if needed)
  • 1 1/2 lbs small broccoli florets (Fresh or frozen - about 8 cups)
  • 1/2 tsp Himalayan pink sea salt
  • black pepper to taste
  • red pepper flakes/parsley/chives (Garnish)

INSTRUCTIONS :

  1. Begin by sautéing the diced onion in 2-3 tbsps of low-sodium vegetable broth in a dutch oven until translucent, for about 5 minutes.
  2. Add the diced potatoes, sliced carrots, raw cashews, minced garlic, and two cups of water. Bring it to a simmer and then reduce the heat to medium-low and cover it. Let it cook for 20 minutes or until everything is soft and tender
  3. Add all of the cooked ingredients, nutritional yeast, smoked paprika, salt, pepper, and vegetable broth to a high-speed blender (this is the Vitamix blender that I use) and blend it on high until it’s smooth and creamy.
  4. Pour the cheese sauce back into the pan and bring it to a low simmer. Add the fresh or frozen broccoli florets and let it cook for about 2-3 minutes or until it's to your desired preference. Don't let the broccoli overcook, you want it to keep it's bright green color. 
  5. Taste the soup and add more salt to taste if you like. Based on your preference, you might want to add more vegetable broth to thin it out. (I prefer a thicker soup because the consistency reminds me of my favorite Panera’s dairy-based broccoli cheese soup but it’s up to you.) Garnish each bowl with red pepper flakes, fresh parsley, or chives.

ITALIAN PINWHEELS

September 26, 2019
These super toothsome Italian Pinwheels area unit very easy to form and area unit full of slices of provolone cheese, salami, pepperoni, ham, red and banana peppers and wrapped during a creamy Italian filling. 

These Italian Pinwheels area unit full of Italian favorites like sliced provolone cheese, urban center sausage, pepperoni, red pepper and banana peppers. 

ITALIAN PINWHEELS

To give these toothsome pinwheels even a lot of flavor I unfold a skinny layer of cheese mixed with Italian seasoning and garlic powder. 

These Italian Pinwheels create an ideal starter for a picnic or BBQ or to get pleasure from for lunch. I like to form them if we tend to area unit heading out and regarding for the day.

ITALIAN PINWHEELS

INGREDIENTS :

  • 1/4 teaspoon garlic powder
  • Pinch of salt and pepper
  • 5 8-inch flour tortillas
  • 4 ounces cream cheese soften
  • 1/2 teaspoon Italian seasoning
  • 10 slices provolone cheese thinly sliced
  • 15 slices Genoa salami
  • 10 slices deli/sandwich style pepperoni
  • 10 slices ham thinly sliced
  • 1/2 cup sliced roasted red peppers patted dry
  • 1/2 cup mild banana pepper rings patted dry

INSTRUCTIONS :
  1. In a small bowl mix cream cheese with Italian seasoning with garlic powder until combined.
  2. Season with salt and pepper to taste.
  3. Spread a thin layer of cream cheese mixture on flour tortilla.
  4. Top with 2 slices of provolone, then 3 slices of salami, 2 slices of pepperoni and 2 slices of ham.
  5. Top ham with some sliced roasted red peppers and banana peppers.
  6. Tightly roll up tortilla and wrap in plastic wrap.
  7. Repeat until all tortillas are rolled up.
  8. Place in the refrigerator for a few hours or overnight.
  9. When ready to serve cut off ends and cut into slices.

ESAY MONGOLIAN BEEF

September 22, 2019
Easy Mongolian Beef direction could be a excellent fast half-hour dinner, created with tender thinly sliced beefsteak and coated with sweet and spicy sauce.

If you would like a fast dinner in below half-hour, you must build this wonderful simple Mongolian Beef! It’s created with thinly sliced beefsteak and coated with sweet and spicy sticky sauce.

ESAY MONGOLIAN BEEF

There is no reason to induce take-out, once you will build your own delicious meal in no time! And, you'll management the standard and also the quantity of the ingredients, that is often higher and created to your feeling.

Mongolian Beef sauce is incredibly simple to create and it's an ideal flavor combination (sweet, sour, and spicy). All you would like to try and do is simply combine the ingredients (low atomic number 11 soy, sugar, water, ginger, garlic, and red pepper flakes).

ESAY MONGOLIAN BEEF

INGREDIENTS :

  • 1/4 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 teaspoon ginger, minced
  • 2 cloves garlic, minced
  • 1 pound flank stake
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon red pepper flakes
  • green onion, chopped, for topping

INSRUCTIONS :

  1. In a mixing bowl, whisk the sauce ingredients (low sodium soy sauce, brown sugar, water, ginger, garlic, and red pepper flakes) and set aside.
  2. Rinse and pat dry the flank steak. Thinly slice the meat against the grain, about ¼ inch thick. Add cornstarch and evenly coat the meat.
  3. Preheat the pan over the high heat and add vegetable oil. Make sure the pan is hot before adding the beef.
  4. Brown the beef slices in a few batches. Make sure it’s cooked in a single layer and not overcrowded. Cook about 30 seconds on each side. Don’t overcook!
  5. When done, put the meat on a plate and set aside.
  6. Lower the heat to medium and add the sauce. Bring it to boil and cook for a few minutes to thicken it up.
  7. Add the beef to the sauce and cook for a few more minutes. Stir the meat to cover with the sauce from all sides.
  8. Serve with a bowl of rice. Sprinkle with sesame seeds and chopped green onions.

ROTISSERIE CHICKEN SKILLET

September 17, 2019
Rotisserie Chicken Skillet! This direction is ideal for once your family is hungry for a delicious dinner however time is extremely tight.

ROTISSERIE CHICKEN SKILLET

This is a straightforward one-skillet meal! gently cooked pasta is hard-boiled in chicken broth and seasonings. Then hard-boiled carrots and onions, and frozen peas area unit side to the pasta at the side of some cream, the cut rotisserie chicken and cheese cheese! Toss along – and dinner is prepared in but twenty minutes!

And if you have got any leftovers – here’s once more saver for you! Pack the leftovers up in single-serving sized containers – and lunch following day is already packed!  Enjoy!

ROTISSERIE CHICKEN SKILLET

INGREDIENTS :

  • ½ teaspoon freshly ground black pepper
  • 2 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 whole rotisserie chicken, or 3 ½ cups cooked chicken meat
  • ½ cup orzo pasta
  • 2 tablespoons olive or vegetable oil
  • 2 cups carrots cut on the bias
  • 1 cup onion cut into thick strips
  • ½ teaspoon garlic powder
  • ½ cup chopped fresh parsley
  • 1 cup frozen peas
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese

INSTRUCTIONS :

  1. Pick the meat from the cooked chicken and roughly cut up and set aside.
  2. In a large dry skillet pan over medium high cook orzo until lightly browned; about 3 minutes stirring frequently.
  3. Remove browned orzo to a bowl and add oil to hot pan.
  4. Add carrots and onion and sauté for 4 minutes.
  5. Add orzo back in along with stock, garlic powder, salt and pepper. Cover and reduce heat to a medium simmer and simmer to cook the orzo, about 8-10 minutes.
  6. Uncover and add parsley, peas, and cream along with cooked chicken.
  7. Increase heat and cook just to bring the dish to temperature and incorporate the ingredients.
  8. Serve with grated Parmesan sprinkled over the top.

BACON, SHRIMP AND CORN CHOWDER

September 11, 2019
Crispy bacon, shrimp and corn area unit the last word comfort foods during this creamy Bacon, Shrimp and Corn Chowder!

Topping this soup with crisp thick-cut bacon takes it to a full new level! 

BACON, SHRIMP AND CORN CHOWDER

This soup is utterly seasoned with smoke-dried paprika, garlic and thyme.  Super-cozy is associate degree understatement! It’s an ideal starter course or meal any time of the year.

BACON, SHRIMP AND CORN CHOWDER

INGREDIENTS :

  • 1/2 teaspoon dried thyme
  • 2–1/2 cups frozen corn kernels
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups chopped yellow onion
  • 1 tablespoon fresh minced garlic
  • 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
  • 1 teaspoon smoked paprika
  • Pinch crushed red pepper
  • 3 cups chicken stock
  • 1 cup half and half
  • Salt and pepper, to taste
  • Fresh thyme sprigs for garnish, if desired

INSTRUCTIONS :

  1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
  2. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
  3. Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
  4. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
  5. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
  6. Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
  7. Serve with shrimp and sprinkle with bacon pieces.
  8. Garnish with fresh thyme sprigs, if desired.

VEGAN FRIED RICE

September 06, 2019
This delicious vegetarian dish is straightforward, tasteful and garden truck packed! It’s excellent as a aspect or main course and an ideal thanks to assign leftover rice. 
VEGAN FRIED RICE


We used vegetable oil as we tend to white-haired the flavour mix here, however vegetable oil would even be nice. We tend to didn’t use heaps of oil because the flavor is a lot of from the veggies and spices. You'll even build Associate in Nursing oil free version of this direction if you favor, although the initial direction with oil goes to be the foremost tasty. If you would like Associate in Nursing oil-free version then simply use water or vegetable stock to fry the onions and veggies.

VEGAN FRIED RICE

INGREDIENTS :
  • 2 Tbsp Sesame Oil
  • 1 Onion (Chopped)
  • 1 Tbsp Crushed Garlic
  • 1 Tbsp Minced Ginger
  • 4 cups Cooked Rice
  • 2 Tbsp Soy Sauce
  • 1 tsp Green Curry Paste
  • 2 cups (280g) Frozen Vegetable Mix
  • 1 cup (150g) Roasted Salted Cashews
  • 2 Spring Onions (Chopped)
  • 1/4 cup Fresh Basil (Chopped)
INSTRUCTIONS :
  1. Add the sesame oil to a frying pan with the chopped onion, crushed garlic, minced ginger and green curry paste and fry until the onions are softened.
  2. Add in the frozen vegetables and soy sauce and fry that with the onions until the veggies are softened but still firm.
  3. Then add in the cooked rice along with the cashews and chopped spring onions and fresh chopped basil and stir fry together for a couple of minutes until everything is well mixed and heated through.
  4. Serve immediately.
  5. Leftovers keep well in the fridge for 3-4 days.

CHICKEN SHAWARMA (MIDDLE EASTERN)

September 03, 2019
This geographical region chicken is implausibly aromatic. The marinade is extremely fast to arrange and therefore the chicken will be frozen within the marinade, then defrosted before preparation. It's best burned on the out of doors grill / BBQ, however I sometimes build it on the stove. Serve with an easy dish and staff of life set out on an oversized platter and let your guests build their own wraps.

CHICKEN SHAWARMA (MIDDLE EASTERN)

Just a few of each day spices makes a fantastic Chicken Shawarma marinade that infuses the chicken with exotic geographical region flavours. 

This Chicken Shawarma is however I met most of my neighbours once I lived during a townhouse advanced. The yard was out the front and once I had friends spherical for a BBQ, random individuals I had ne'er met before popped their be over the fence, desirous to grasp what on earth i used to be creating. They were elated once I two-handed out samples!

CHICKEN SHAWARMA (MIDDLE EASTERN)

INGREDIENTS :

  • 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)

MARINADE:

  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 large garlic clove , minced (or 2 small cloves)
  • 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive oil

YOGHURT SAUCE:

  • Squeeze of lemon juice
  • 1 cup Greek yoghurt
  • 1 clove garlic , crushed
  • 1 tsp cumin
  • Salt and pepper

TO SERVE:

  • Sliced lettuce (cos or iceberg)
  • Tomato slices
  • 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)

INSTRUCTIONS :

  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE:

  1. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  2. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!


ONE POT QUINOA CANNELLINI BEANS SKILLET

August 30, 2019
Quinoa cannellini beans cooking pan could be a fast and straightforward one-pot eater meal with made Italian flavors!

Anyway, I’m pop in on a weekend for this month’s formula revived challenge. On condition that it’s Gregorian calendar month, we tend to were challenged to come back up with a budget-friendly meal. I straight off thought of this quinoa cannellini beans cooking pan dinner that we’ve been intake as a meatless Mon eater choice.

ONE POT QUINOA CANNELLINI BEANS SKILLET

It’s a fast and straightforward one-pan meal that’s gluten-free and vegetarian (if you permit off the cheese cheese or substitute organic process yeast). It’s light-weight however hearty with the macromolecule from the quinoa and also the creamy, richness of the cannellini beans and plenty of Italian flavor throughout.

The will of diced tomatoes that cook with this add a great deal of depth and richness, as will the cheese cheese I serve it with. And also the recent basil at the tip brightens up the full dish and offers it an attempt of freshness. Easy ingredients however huge impact.

ONE POT QUINOA CANNELLINI BEANS SKILLET

INGREDIENTS :

  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 medium red or orange bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa uncooked
  • 3 to 4 cups fresh spinach or baby spinach
  • 1 14.5 oz. can diced tomatoes regular or fire-roasted
  • 1 1/2 cups low-sodium vegetable broth
  • 1 15.5 oz. can cannellini beans rinsed and drained
  • chopped fresh basil, grated Parmesan cheese

INSTRUCTIONS :

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook another 30 seconds.
  3. Add quinoa, seasonings, tomatoes and vegetable broth and broil to a boil.
  4. Cover the pot, reduce heat to low and simmer for 15-18 minutes, until quinoa is cooked through and the liquid is mostly absorbed.
  5. Stir in cannellini beans and spinach until warmed through and spinach is slightly wilted, 2-3 minutes.
  6. Serve hot, sprinkled with fresh basil and Parmesan cheese, if desired.

BEST EVER BAKED TOFU

August 27, 2019
This half dozen ingredient Best Ever Baked bean curd is jam full of savory & sweet flavor! Find out how to form even bean curd haters into lovers with this direction.

This direction took American state quite an few tries to hit the nail on the pinnacle. Lets simply say that I even have been consumption this bean curd for years, and am solely currently sharing it on the diary.

BEST EVER BAKED TOFU

And after I finally got it right, you had higher believe that their were happy dances as I pranced round the house with sticky fingers and a slice of 0.5 eaten  Best Ever Baked bean curd.

Then there have been at an advantage dances after I completed that the direction needed simply half dozen straightforward storeroom ingredients. Liquid aminos and sirup ar the backbone of the marinade, whereas garlic powder, onion powder, and smoke-cured paprika add depth of flavor.

BEST EVER BAKED TOFU

INGREDIENTS :

  • 1/2 cup water
  • 3/4 cup maple syrup
  • 1/2 cup liquid aminos
  • 1 block extra firm tofu
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

INSTRUCTIONS :

  1. Whisk together all of the marinade ingredients.
  2. Slice the tofu into 1/2 inch thick squares and submerge them in the marinade. Cover and let marinade overnight in the fridge.
  3. The next day, preheat the oven to 300 degrees. Line a baking tray with parchment paper. Place the tofu on the baking tray, with a little space in between them so they aren’t touching. Reserve the marinade. Place in the oven and bake for 30 minutes.
  4. While the tofu is baking, take the reserved marinade and heat it in a small saucepan over medium heat. Simmer until reduced by two thirds. The marinade will be thick and syrupy.
  5. Once the tofu has baked for 30 minutes, baste the top and sides of the tofu with the reduced sauce. Flip the tofu and baste the other side. Return the tofu to the oven and bake for another 1 hour and 30 minutes, basting and flipping the tofu every thirty minutes. Serve.

SIMPLE THAI NOODLE BOWL

August 25, 2019
Here’s what we have got – a noodle bowl galvanized by Thai ingredients and spices; contemporary, flavorful, full of nice textures, then easy to create.

Soak and boil the rice noodles, drizzle that yum city soy-based savory-sweet sauce, toss with voluminous contemporary veggies and peanuts, and viola, sit back and embrace the fantastic noodle magic.

SIMPLE THAI NOODLE BOWL

This is one in all those dishes that's even higher as leftovers than it's the day you create it. The sauce has soaked its method into the noodles to grant it a fuller, additional sturdy flavor.

I add further cilantro, peanuts and inexperienced onions as garnish, and don’t even trouble to microwave as a result of i really like to eat it that method successive day.

SIMPLE THAI NOODLE BOWL

INGREDIENTS :

  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 5 oz rice stick noodles (dry)
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • 1/3 cup chopped unsalted peanuts
  • 1 cup shredded rotisserie chicken optional

Sauce:

  • 1/8 cup honey
  • 1/4 cup soy sauce
  • 1/8 cup sesame oil
  • 5-7 cloves minced garlic
  • 1/2 - 1 tsp red pepper flakes

INSTRUCTIONS :

  1. Soak rice noodles by completely submerging noodles in warm water for 30 minutes, or according to package instructions. Drain noodles.
  2. Bring water to boil in a pot. Once water is boil, add drained noodles and cook for 2 minutes. Remove from heat and drain promptly to prevent noodles from getting mushy. 
  3. In a small bowl, mix together all "sauce" ingredients.
  4. Pour sauce onto drained noodles and mix well.
  5. Add shredded cabbage, shredded carrots and shredded cilantro to noodle mixture. Also add half of the chopped cilantro, chopped green onions and chopped peanuts. Reserve the other half for garnish. Optional: add shredded rotisserie chicken to noodles (see Note 1). Mix well the noodle mixture.
  6. Garnish with the rest of the chopped cilantro chopped green onions and chopped peanuts when ready to serve. Enjoy!

EASY LOBSTER BISQUE RECIPE

August 18, 2019
Rich and decadent, this simple Lobster soup instruction is that the good thanks to celebrate any occasion simple to form and cheap, your special somebody can assume you spent hours within the room once it solely extremely took you but Associate in Nursing hour.

EASY LOBSTER BISQUE RECIPE

This Lobster soup soup was on the table in precisely beneath Associate in Nursing hour and that I didn’t even break the bank to shop for all the ingredients. To avoid wasting a couple of usd, I bought frozen lobster tails that appear to be a touch cheaper than contemporary however still style even as velvety and sweet.

Lobster soup may be a sleek, creamy, velvety soup that’s sometimes created with the shells of lobster to make a stock then thickened up with cream. Historically, Lobster soup is totally sleek except for this instruction I add chunks of lobster meat to administer the instruction a bit additional wholeheartedness.

EASY LOBSTER BISQUE RECIPE

INGREDIENTS :
  • 2 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 4-4 ounce Maine lobster tails split in half
  • 2 cups Chardonnay or other dry white wine
  • 1 vidalia onion diced
  • 1 fennel bulb sliced thin
  • 1 garlic clove crushed
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 3 cups reduced sodium chicken broth
  • 1-14 ounce can fire roasted diced tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 teaspoon fresh lemon juice
INSTRUCTIONS :
  1. In a large pot, steam the lobster tails, shell-side down, in salted water for approximately 5 minutes or until they are cooked through. Using tongs, transfer the tails to a plate and allow to cool. Reserve the steaming water for the stock.
  2. When the lobster is cool enough to handle, remove the meat from the shells and set aside.
  3. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the fennel and cook until softened. Stir in the garlic and continue cooking for 1 minute. Add the tomato paste and cook until it the mixture becomes a deep burgundy color.
  4. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved steaming liquid and tomatoes. Return the shells to the pot and allow the mixture to simmer for 45 minutes.
  5. Remove the shells from the broth and blend the mixture with an immersion blender until smooth. Stir in the cream, half and half and lemon juice. Chop the lobster meat into bite size pieces and divide among your soup bowls. (I like a lot of lobster meat in mine.) Ladle the soup over the lobster meat and serve immediately. Garnish with fennel fronds if desired.

EASY SHRIMP FRIED RICE RECIPE

August 16, 2019
This Shrimp dish formula is that the quickest and best takeout dinner you'll be able to build at home! you simply would like shrimp, leftover rice, frozen veggies, condiment and quarter-hour to show it into delicious dinner.

EASY SHRIMP FRIED RICE RECIPE

I want I knew however straightforward it's to create takeout dinner reception once I was in school. My diet would are such a lot better! This Shrimp dish is one amongst the quickest and best dishes you'll be able to build, that tastes like it’s straight from the restaurant! This dish could be a good use for leftover rice. I invariably cook additional rice than I would like and freeze any leftovers. Dish is that the best created with cold rice!

EASY SHRIMP FRIED RICE RECIPE

INGREDIENTS :

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons cornstarch
  • 2 large eggs
  • 1 lb small shrimp deveined and cleaned
  • 2 teaspoons canola oil
  • 1 teaspoon sesame oil
  • 3 green onions chopped
  • 2 teaspoons minced garlic
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 4 cups cooked rice see note
  • 3 tablespoons low-sodium soy sauce
  • 1 cup peas and carrots frozen is fine
  • 1/2 cup whole kernel corn frozen is fine
  • US Customary - Metric

INSTRUCTIONS :

  1. Clean and devein shrimp. Sprinkle salt and pepper. Toss with cornstarch.
  2. Beat eggs in small bowl, set aside.
  3. Start by heating up both oils in a large skillet. Cook shrimp until pink, then remove onto a plate and set aside.
  4. Add more oil to skillet, if needed. Add green onions and Saute for 2 minutes. Add rice, soy sauce, garlic, ginger and if using, turmeric. Stir until heated through.
  5. Make space in the middle of the skillet, by pushing the rice to the sides. Pour beaten eggs into pan and cook, stirring, until set. Stir everything together.
  6. Add peas and carrots and corn (frozen is just fine). Stir to heat through.
  7. Add shrimp and stir, cook 2 to 3 minutes until everything is heated through. Serve.

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