Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts

EASY BEEF BELYASHI

October 07, 2019
We love our dough full of all types of fillings. Chebureki, dumplings, pierogies, manti area unit created with savory fillings. And bulochki – with sweet and that they area unit baked rather than cooked. 

EASY BEEF BELYASHI

Very enamored the within with a crisp outer shell and implausibly flavorous juicy meat filling. It’s total nutrient, however implausibly straightforward. 

To make the filling mix the bottom beef with pureed onions, season with salt and pepper and add sliced cilantro. Combine everything well, cowl ANd refrigerate for a minimum of 0.5 an hour.

EASY BEEF BELYASHI

INGREDIENTS :
Dough Ingredients:

  • 2 cups kefir
  • 1 tsp baking soda
  • 4 tbsp sunflower oil
  • 3½ cups flour
  • ½ tsp salt

Filling:

  • 2 tbsp fresh cilantro, finely chopped
  • ⅓ tbsp salt
  • 2 medium onions, peeled and pureed
  • 1 tsp freshly ground black pepper
  • frying oil (I used sunflower oil)
  • 1 lb ground beef or lamb

INSTRUCTIONS :

  1. To make the filling combine the ground beef with pureed onions, season with salt and pepper and add chopped cilantro. Mix everything well, cover and refrigerate for at least half an hour.
  2. To make the dough combine all the ingredients except the oil in the mixer bowl and knead on low speed until everything is combined, about 5-7 minutes. Gradually add the oil tablespoon at a time, waiting between each addition until everything is incorporated. After last oil addition knead the dough for 3 more minutes. Cover the dough and leave to rest for 20-30 minutes.
  3. Then transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 14 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking.
  4. Stretch each dough ball on the baking sheet using your hands to make 4,5 inch flat circles.
  5. Divide the meat filling into 14 equal meat balls and place in the centre of each dough circle. Each dough meat ball should be about 1-2 tablespoons of filling.
  6. Then gather up the sides of the circle, pinching them together. Leave the small hole in the centre. Press it slightly to release the air between the filling and dough.
  7. Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi.
  8. Place 3-4 belyashi at a time in hot oil seam side down. It’s important not to overcrowd the pan, leaving some space between belyashi as they rise while frying.
  9. Reduce the heat to medium and fry until deep golden brown. Flip belyashi to the other side, reduce the heat to low and fry for another 4-5 minutes.
  10. Place on paper towels to cool slightly and enjoy! Try these easy beef belyashi with simple sour cream or your favorite garlic sauce and hot cup of tea.

SICILIAN-STYLE FISH STEW RECIPE

October 04, 2019
An all-star instruction for stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew braised in a very white wine-tomato broth with garlic, capers, raisins more!

In Italy, as in several elements of the Mediterranean basin, fish is commonly combined with tomatoes and different native ingredients to form delicious and fast one-pot-wonders like today’s Sicilian-style stew.

SICILIAN-STYLE FISH STEW RECIPE

This stew is best eaten up with family and shut friends, as a result of if you eat it the proper way–with crusty Italian bread to sop up the beautiful sauce–it will get pretty untidy.

This stew instruction is kind of easy, however the balance of flavors is actually unbelievable. From beautiful and acquainted aromatics like onions and garlic–providing the wonderful begin to the current recipe–to a touch of sweetness from golden raisins balanced with tart capers.

SICILIAN-STYLE FISH STEW RECIPE

INGREDIENTS :

  • Pinch red pepper flakes
  • 3/4 cup dry white wine
  • 1 28-oz can whole peeled plum tomatoes, juice separated and reserved
  • 1/4 cup golden raisins
  • 2 tbsp capers, rinsed
  • Private Reserve extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 celery ribs, chopped
  • Salt and pepper
  • 4 large garlic cloves, minced
  • 1/2 tsp dried thyme
  • 3 cups low-sodium vegetable broth
  • 2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes
  • 1/2 cup chopped fresh parsley leaves, stems removed
  • 3 tbsp toasted pine nuts, optional
  • Crusty Italian bread for serving

INSTRUCTIONS :

  1. Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
  2. Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
  3. Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
  4. Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!

MONGOLIAN BEEF

September 27, 2019
The next time you’re desire Mongolian beef therein savory-sweet and shiny sauce, skip the trip to the edifice and build this in style dish within the comfort of your own kitchen—this version is super simple, and healthier, too!

MONGOLIAN BEEF

This explicit dish has everything we tend to love concerning Chinese-American cuisine; and once done excellent, it’s absolutely sweet and savory, slightly spicy and loaded with heaps delicious aromatics like ginger, garlic, inexperienced onions and even some dried red chilis, all combined to bring a pleasant pop of deep, fragrant  flavor.

For my Mongolian beef formula, I found that victimization beefsteak is so the most effective option; as a result of it’s tender and sears up quickly in an exceedingly hot iron cooking pan, subsequent smartest thing once one doesn’t have a cooking pan.

MONGOLIAN BEEF

INGREDIENTS :

  • 5 dried red chilis
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons water
  • 1 1/2 pounds flank steak, sliced very thinly against the grain on the bias into about 1 ½” strips
  • Salt
  • Black pepper
  • 1/4 cup (heaping) cornstarch
  •  1/4 cup plus 2 tablespoons hoisin sauce
  • Vegetable oil (I like avocado or peanut), about 6 tablespoons total
  • 2 teaspoons grated ginger
  • 2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
  • 4 green onions, sliced on the bias into 1” long pieces
  • Rice, to serve on the side, if desired

INSTRUCTIONS :
  1. To prepare your sauce, whisk together the hoisin sauce, the soy sauce, the brown sugar and the water; set aside.
  2. Toss the sliced flank steak with a couple of pinches of salt and black pepper, plus the the cornstarch; set aside while you heat your pan.
  3. Place a wok, cast-iron skillet or other heavy-bottom pan over high heat, and drizzle in about 4 tablespoon of the oil; once smoking hot, add in some of the flank steak (working in batches) in an even layer and sear, undisturbed, on that first side for a couple of minutes; flip and sear on the other side, until the steak has a brown crust; remove and hold on a large plate, and repeat with the rest of the steak.
  4. Reduce the heat under the pan to medium-low now (as it will be very hot), and add about 2 tablespoons more of the oil; then, add in the dried red chilis and stir to fry those up for about 30 seconds; then, add in the ginger and the garlic, and stir together for about 30 seconds until aromatic.
  5. Add in the beef and stir to coat it in the mixture for about 30 seconds, then add in sliced green onions, and the sauce, and toss everything together to coat and become hot for about 30 seconds more.
  6. Serve family style over a bed of white rice, or spoon onto a platter and serve separately with rice or noodles.

GRILLED CHICKEN STREET TACOS

September 25, 2019
Mexican Street Tacos square measure one in every of my favorite foods! This version includes marinated grilled chicken thighs and creamy avocados. They’re brimfull with bright flavors and they’re really easy to form. 

GRILLED CHICKEN STREET TACOS

I love this taco instruction not solely as a result of they style superb, however conjointly as a result of it’s one in every of those simple to throw along recipes and you'll conjointly get a advantage it some hours prior to with the marinating.

These Mexican chicken street tacos need only a few ingredients. Most of the ingredients on the list below square measure spices that I’m certain you have already got to be had.

GRILLED CHICKEN STREET TACOS

INGREDIENTS :

  • 3 cloves garlic, peeled and smashed
  • 1 1/2 lbs trimmed boneless skinless chicken thighs
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 1/4 tsp ancho chili powder
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 2 tsp ground cumin

For serving :

  • 12 mini corn taco shells, warmed (double up if desired)
  • 1 large avocado, cored and sliced
  • 1 small red or yellow onion, chopped
  • 3 Tbsp chopped cilantro
  • Lime wedges, for serving (optional)

INSTRUCTIONS :

  1. Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.
  2. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
  3. Preheat a grill over medium-high heat (it should come to 425 - 450 degrees). 
  4. Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 and thighs should be slightly charred). 
  5. Transfer to a plate, cover with foil and let rest 5 minutes.
  6. Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. 
  7. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.


INSTANT POT SWEET POTATO CHICKEN CURRY

September 17, 2019
This formula includes a gradual exposure tutorial on the way to build Instant Pot Sweet Potato Chicken Curry in order that you'll feel additional assured cookery with a second Pot.

INSTANT POT SWEET POTATO CHICKEN CURRY

In this recipes I used my favorite flavourer and turmeric powder from Pure Indian Foods, an internet Indian grocery. These spices area unit organic and fine quality and what offers the Sweet Potato Chicken Curry its stunning golden flavor. And that we all grasp that turmeric provides a bunch of biological process edges as it’s unbelievably wealthy in medicament properties and antioxidants, too!

INSTANT POT SWEET POTATO CHICKEN CURRY

INGREDIENTS :

  • 1/2 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 lb chicken breast, cubed
  • 1 sweet potato, cubed (~2 cups)
  • 2 tsp.  ghee or coconut oil
  • 1 tsp. ground turmeric
  • 1 red pepper, sliced or diced
  • 2/3 cup chicken broth
  • 3 Tbsp. curry powder
  • 1 tsp. cumin
  • ½ tsp. cayenne
  • 1/2 tsp. sea salt
  • 1 can (14 oz.) full fat coconut milk
  • 2 cups frozen green beans
  • Cashews, cilantro & cauliflower rice for serving

INSTRUCTIONS :

  1. Set your Instant pot to the saute setting. Add the ghee, onion, and garlic and saute until onions are translucent.
  2. Then turn to manual setting and set temp to high. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the instant pot and set time for 12 minutes.
  3. Once time is up, release the pressure by switching from seal to vent. Once pressure is released, remove lid and turn Instant Pot to saute setting. Stir in the coconut milk and frozen and let cook for an additional 2-3 minute or until the green beans are heated through.
  4. Meanwhile, saute cauliflower rice in a skillet on medium heat with 1-2 tsp. of ghee. Saute until warm and cooked through. Length of time to saute cauliflower rice will depend on if it is in a fresh or frozen state.
  5. Serve over cauliflower rice and top with cashews and fresh cilantro.

Slow Cooker Instructions:

  1. In a slow cooker, add the sautéed onions and garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth (1¼ cups), spices, salt, and pepper. Cook on high for 3-4 hours. Add coconut milk and cook on low for an additional 30-60 minutes or until hot.

ITALIAN SAUSAGE RIGATONI WITH SPICY CREAM SAUCE

September 10, 2019
Sausage with alimentary paste in Spicy white sauce is pure nutrient and makes a straightforward and delicious night meal. The flavour starts with onion and garlic that ar saute with the sausage for optimum flavor.

ITALIAN SAUSAGE RIGATONI WITH SPICY CREAM SAUCE

A will of diced tomatoes and a will of pasta sauce ar then additional. I feel it’s nice to own some chunks of tomato in associate otherwise creamy sauce. A tablespoon of fixings very ups the tomato flavor.

This formula has the right balance between tomatoes and cream.  A cup of cream makes it lots wealthy and creamy, however doesn’t build it significant.

ITALIAN SAUSAGE RIGATONI WITH SPICY CREAM SAUCE

INGREDIENTS :

  • 12 ounces Rigatoni pasta
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 pound Italian sausage Remove from casings if in casings, use either sweet or spicy
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

INSTRUCTIONS :

  1. Heat olive oil in a large pan and cook onion until it starts to soften. Add sausage, and break it into pieces with a wooden spoon as it cooks.
  2. When sausage is no longer pink, add garlic and cook for 1 minute. Drain off any excess fat.
  3. Add diced tomatoes, tomato sauce, tomato paste, basil, salt, red pepper flakes, and black pepper and simmer until thickened, about 15 minutes.
  4. Meanwhile, cook pasta according to package directions. Drain and place drained pasta in a large bowl.
  5. Add cream and simmer another 5 minutes, Turn heat to low and stir in Parmesan cheese.
  6. Pour sauce over pasta and toss to coat.

WARM LEMON BUTTER LOBSTER ROLL

September 05, 2019
Decadent heat lobster, covered melted  lemon herb butter associate degreed heaped onto a cooked split high roll - is there something better? Grab an ice cold brew and ponder any alternatives that identical. 

WARM LEMON BUTTER LOBSTER ROLL

As classic lobster rolls go, there square measure many delicious variations, like a replacement England vogue lobster roll with celery and dressing or as a delicious various these heat Meuniere butter Lobster Rolls (aka Connecticut-style lobster rolls). Each admit straightforward, pure ingredients & straight-from-the-steamer American state Lobsters.

The best buns for a lobster roll need to be the split high rolls from black gum so much but, I’ve detected that it will be hit or miss finding them, particularly if you’re not living within the Northeast. If that becomes a difficulty for you, choose soft potato rolls or those sweet Hawaiian rolls in  hot dog roll kind.

WARM LEMON BUTTER LOBSTER ROLL

INGREDIENTS :

  • 4 tablespoons + 1 teaspoon butter melted
  • 1 tablespoon tarragon chopped + more for garnish
  • 1 1/2 pound Maine Lobster (live)
  • 1/2 lemon juiced
  • pinch salt
  • 2 top split hot dog buns

INSTRUCTIONS :

  1. In a large pot fitted with a steamer basket add one inch of water to the pot, secure with a lid and bring to a boil. Use a set of tongs to transfer the live lobster to the steamer basket, cover and steam for about 12-14 minutes or until cooked through and bright red.  Transfer the lobster to a cutting board and let rest until you can handle it with your hands.
  2. In a small saucepan, melt 4 tablespoons butter and add the tarragon, lemon and salt. Mix together and keep warm on a low heat.
  3. Melt the remaining teaspoon of butter in a skillet or cast iron pan.  Griddle the buns in the pan until browned on the outside, turning several times with a pair of tongs until you've achieved a golden crust. Remove from heat.
  4. Use lobster crackers or kitchen sheers to remove the lobster meat from the tail and claws, keeping the lobster in large pieces.  Split the lobster tail in half lengthwise.  Transfer the warm lobster meat to the butter mixtures and toss to coat.
  5. Divide the lobster between the two buns and drizzle additional butter-lemon sauce over as desired.  Sprinkle with additional tarragon for garnish.  Serve.


CROCKPOT SPICY PULLED CHICKEN

September 03, 2019
Looking for a good nighttime chicken recipe? Crockpot Spicy force Chicken is that the good 5-ingredient meal! Grilled in an exceedingly slow cooking utensil, it’s sweet and spicy and ideal by itself or created into force chicken sandwiches!

CROCKPOT SPICY PULLED CHICKEN

When it involves sauce, use your favorite. I really like Sweet Baby Ray’s however I conjointly use kraft paper or no matter is on sale. Simply create a note – since we’re adding spicy condiment you don’t need to begin with a spicy BBQ sauce or it'd be too spicy for your family.

Simply combine the wet ingredients: condiment, BBQ sauce and soft drink, and pour it over the chicken and onions within the crockpot.

Once you create chicken in your crockpot many times you’ll acumen quick it cooks and you'll be able to then use that info whenever you create force chicken or another crockpot chicken formula.

CROCKPOT SPICY PULLED CHICKEN

INGREDIENTS :

  •  1 large yellow onion — sliced thin
  •  18 ounces barbecue sauce — use your favorite
  •  1 pound boneless skinless chicken breasts — see note
  •  12 ounces chili sauce — such as Heinz
  •  8 ounces root beer

INSTRUCTIONS :

  1. If desired, use a crockpot liner (i.e. Reynolds Slow Cooker Liners) for easy cleanup.
  2. Slice the onions into thin wedges. Place the onions in the bottom of the crockpot liner.
  3. Place the chicken on top of the onions.
  4. Mix remaining ingredients in a measuring cup or bowl. Pour over chicken. Cover crockpot.
  5. Set on HIGH for 3 hours. After 2 hours, check the chicken temperature. Once it's at 165°F it's done cooking. (May only take 2 hours; mine is usually done after 2 hours but it depends on your slow cooker.)
  6. Alternately, cook on LOW for 5-6 hours, checking after 4 hours to check the temperature of the chicken.
  7. Shred chicken by pulling it with two forks. Serve alone, on a bed of rice, or make sandwiches with Hawaiian or other rolls.

MUSSELS PASTA WITH GARLIC AND FENNEL

August 30, 2019
This Mussels food With Garlic And Fennel was galvanized by reader favorite Creamy Garlic Mussels and may be a taste-trip to Tuscany. This can be a direction that tastes and appears like luxury, however comes along merely associate degreed in but an hour. It’s the simplest mussels direction for busy weeknights once you want a fast meal however still need a deliciously galvanized one.

MUSSELS PASTA WITH GARLIC AND FENNEL

Mussels food with Garlic associate degreed Fennel is an aromatic, Tuscan-inspired treat that melds the flavors of the ocean with those of flavourous herbs in a very lightweight, creamy sauce. And also the best part? It’s super simple and quick!

The salty, ocean freshness of mussels adds a succulent, restful flavor to any meal. And also the excellent news is that you simply don’t got to visit the ocean or sit and shuck them yourself to feature it to your meal.

MUSSELS PASTA WITH GARLIC AND FENNEL

INGREDIENTS :

  • Click on the highlighted link to purchase the ingredients
  • 1 lb frozen mussels washed and cleaned
  • 3 cloves garlic thinly sliced
  • 8 oz uncooked linguine see the notes
  • 1 tsp Tuscan seasoning see the notes
  • 1 bulb fennel halved and thinly sliced
  • 1 tbsp butter
  • 1 c cream
  • 2 tbsp parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper

INSTRUCTIONS :

  1. Cook pasta according to the package instructions.
  2. Meanwhile, melt butter in a large non stick pan.
  3. Add fennel and sauté it on a medium heat for 3 minutes.
  4. Add frozen mussels and cook for 3 more minutes.

FISH AND CHIP

August 26, 2019
Quick and simple these Fish and Chips square measure battered during a delicious brew batter and cooked till golden. Served with cut fries this ancient English dish could not get any higher.

Growing up we have a tendency to continually visited fish fries. It had been simply one thing that we have a tendency to did around here. All the native dives had one, neighbors through one a minimum of once a year.

FISH AND CHIP

There square measure bound food I do eat, ones that square measure deep cooked like this Fish and Chips formula, shrimp, fish sticks, tuna from a will which regarding sums up my tolerance for fish. 

So why place up a formula for fish if I don’t like it? Well, this is often a formula I do like. And not all the recipes I post do i prefer, I prefer to put in writing for what my readers wish. And my family isn’t terribly meticulous thus I cook for them yet.

FISH AND CHIP

INGREDIENTS :

  • 2 lbs cod or haddock
  • French fries

Batter:

  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/4 cup flour divided
  • 1 1/2 tsp baking powder
  • Dash cayenne pepper
  • 2 eggs
  • 12 oz beer

INSTRUCTIONS :

  1. Cook French fries according to package directions, we deep fry ours so you can either do it before or after frying your fish.
  2. Preheat deep fryer to 350.
  3. Cut your fish into fillets or if using frozen, defrost and pat dry, set aside.
  4. In bowl whisk together 1 cup flour, baking powder, cayenne, salt and pepper.
  5. In another bowl add your remaining flour.
  6. In yet another bowl whisk together your beer and eggs until combined.
  7. Slowly add your beer mixture into your dry ingredients and whisk until no lumps remain.
  8. Dip your fish into flour and coat on all sides then dip into batter, slowly lower into oil making sure it doesn't stick to the bottom.
  9. Fry on each side 3-4 minutes or until golden.
  10. Remove and transfer to paper towel lined plate to drain, repeat with remaining fish.
  11. Serve with French fries, tartar sauce and malt vinegar (my moms preference) if desired.

EASY PEPPER STEAK

August 25, 2019
This simple Pepper cut of meat instruction may be able to go into half-hour, and is choked with the nice Chinese pepper cut of meat flavors we have a tendency to all love!

EASY PEPPER STEAK

Ok, friends. Rather than raving regarding what proportion I really like pepper cut of meat nowadays, wanna learn a touch under-the-table secret regarding food blogging?

It’s true. After I began food blogging, and learning additional regarding photography, I learned that natural light-weight is king queen once it involves obtaining sensible photos. And in my place, it with great care happens that the simplest light-weight appears to happen between 10am-2pm. 

EASY PEPPER STEAK

INGREDIENTS :
MARINADE INGREDIENTS:

  • 1/3 cup water
  • 2 Tbsp. rice wine vinegar
  • 1/4 cup soy sauce
  • 1 Tbsp. corn starch
  • 1/8 tsp. coarsely-ground black pepper (or more/less to taste)

PEPPER STEAK INGREDIENTS:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 Tbsp. olive oil
  • 12 mini sweet peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)
  • 2 scallions, sliced diagonally into 1 inch pieces, white and green pieces separated
  • 2 Tbsp. minced fresh ginger
  • 4 garlic cloves, minced

INSTRUCTIONS :
TO MAKE THE MARINADE:
  1. Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.
TO MAKE THE PEPPER STEAK:
  1. Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate.
  2. Add the remaining 1 Tbsp. oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the veggies. Saute the remaining steak, then transfer to plate.
  3. Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.

LEMON BASIL RISOTTO WITH BURRATA

August 23, 2019
Lemon basil Italian rice could be a nice eater main course! I’ve wired up the lemon flavor with recent juice and lemon rind. Extra some nothing to the basil by creating it into a spinach basil pesto. (Yum!) And flat-topped it all off with some creamy, wealthy burrata.

LEMON BASIL RISOTTO WITH BURRATA

Though you must completely attempt each of these recipes, as a result of burrata will shine there. However, there's additional to burrata than salads, as this lemon basil Italian rice shows. Burrata’s stunning thickness is simply right for stirring into heat rice. It offers the Italian rice body and a particular luxurious feel that I like, whereas equalisation the sharp, recent sourish flavor of the rice.

LEMON BASIL RISOTTO WITH BURRATA

INGREDIENTS :
Lemon Risotto:
  • 1 1/2 cups arborio rice
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 2 medium shallots minced
  • 4 cups vegetable or chicken stock
  • 1/2 cup white wine or vermouth
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
Spinach Basil Pesto:
  • 1 cup baby spinach
  • 1/2 cup basil
  • 1/4 cup parsley
  • 1 oz shredded parmesan cheese
  • 1/4 cup olive oil
Cheese:
  • 8 oz burrata cheese

INSTRUCTIONS :

  1. Put the rice into a fine mesh strainer and place the strainer over a medium saucepan. Pour the vegetable or chicken stock over the rice to wash the starch off the grains and into the stock. Put the saucepan on medium heat and bring it to a simmer. Once it's simmering, shut off the heat and cover the saucepan to keep it hot.
  2. Melt the butter over medium heat in a large skillet or saucier. Let the butter foam up and subside and then add the salt and shallots. Saute the shallots until soft and golden, about 3-4 minutes. Add the garlic and saute for 30 seconds more.
  3. Add the rice and saute for 2 minutes, or until it smells a little toasty. Add the wine wine; simmer until absorbed, 1-2 minutes. Add the stock a ladleful or two at a time, stirring occasionally. Allow each addition to be almost absorbed (you don't want the rice to get dry and stick to bottom) and keep the rice at a very gentle simmer. The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20-25 minutes. Taste the risotto and add more salt if needed. Stir in the lemon juice and lemon zest.
  4. While the risotto is cooking, make the spinach basil pesto. Add the spinach, basil, and parsley to the bowl of a food processor and pulse until they are finely chopped. Add the parmesan cheese, turn on the processor, and then drizzle in the olive oil. Once everything is combined, set the pesto aside until the risotto is done.
  5. To finish the risotto, stir in the pesto. Then taste and see if it needs more salt or lemon juice and adjust the seasoning. Portion out the risotto to four bowls. Top each bowl of risotto with 2 oz of burrata. Sprinkle a little more parmesan or finely chopped basil over the risotto if desired.

LOUISIANA CHICKEN PASTA

August 18, 2019
Louisiana Chicken food may be a direction for one among the Cheesecake Factory’s most well liked Acadian Chicken food dishes. It’s a delicious cheese encrusted chicken served over necktie food with mushrooms, inexperienced onions, bell peppers and tomatoes in an exceedingly spicy New Orleans sauce. Very easy, one cooking pan meal that comes along quickly and is choked with flavor!

LOUISIANA CHICKEN PASTA

You will want skinny or butterflied chicken breasts, or maybe chicken tenders. If the chicken you acquire is thick, because it sometimes is, check that to butterfly it by slicing it through the center and rending it into 2 agent components.

Chicken is encrusted with cheese, bread crumbs and spices and baked on either side for four to five minutes. You'll cook them whole then travel strips.

This unimaginable Cheesecake manufactory Pelican State Chicken food mortal dish is choked with flavor due to the mix of bell peppers, garlic, inexperienced onions and mushrooms. And in fact, Acadian seasoning. It’s Acadian chicken food in its finest!

LOUISIANA CHICKEN PASTA

INGREDIENTS :

  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 1 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/4 cup flour
  • 2 tbsp olive oil (divided)
  • 2 tbsp butter (divided)
  • 1 lb chicken breasts thin (4 to 5 pieces)
  • 8 oz cremini mushrooms sliced
  • ½ large yellow bell pepper chopped
  • ½ large red bell pepper chopped
  • 2 green onions chopped
  • 3 cloves garlic sliced

Sauce:

  • 1 cup heavy cream
  • 2 tablespoons Cajun Seasoning
  • 1 teaspoon Salt
  • 10 oz bow tie pasta
  • 1/2 cup Parmesan cheese grated
  • 1 cup chicken stock sodium free (adjust salt if not sodium free)

INSTRUCTIONS :

  1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Whisk this egg mixture slightly.
  2. The second bowl is for the parmesan, bread crumbs and flour.
  3. Dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
  4. TO COOK THE CHICKEN: Heat 1 tbsp olive oil and 1 tbsp butter on medium high in the stainless steel skillet. PLACE COATED CHICKEN in skillet and cook on medium high heat for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Remove from the skillet onto a large plate.
  5. Melt 2nd tablespoon olive oil and 1 tablespoon butter. Add sliced mushrooms to the hot pan and cook for a total of 3 minutes – 1.5 minute on each side.
  6. Add chopped bell peppers and green onions, and a splash of olive oil. Cook for 4 minutes on medium high until softened. Add garlic cloves and cook for 1 additional minute until garlic is fragrant.
  7. TO MAKE SAUCE: Add chicken stock, heavy cream, Cajun Seasoning, and salt to taste. 
  8. TO COOK PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. For authentic “al dente” pasta, boil your pasta uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
  9. Add pasta to the pan and stir until fully coated in sauce. Add Parmesan to the sauce now. Taste and season with more salt if necessary. 
  10. Slice chicken into thin strips and serve on top of pasta in individual plates. Sprinkle with additional shredded Parmesan and chopped fresh green onions, if desired.

LEMON GARLIC MARINATED CHICKEN

August 13, 2019
These Lemon Garlic Marinated Chicken tenders square measure super straightforward to create and may be paired with numerous sides to create an ideal meal. They're additionally a brilliant delicious nutriment possibility and simple for gatherings with friends WHO will high them on their salad!

LEMON GARLIC MARINATED CHICKEN

This Lemon Garlic Marinated Chicken is a simple marinated chicken formula that’s filled with herbs and spices and is that the good main course or addition to soups, salads, sandwiches and more! May you imagine these on ciabatta bread with cheese and grilled? That will create the right adult grilled cheese!

There other ways we've got this chicken. The youngsters love having them with sweet potatoes or mashed potatoes. On the opposite hand, I like them over dish or some quinoa and veggies. Therefore healthy and delicious. These Lemon Garlic Marinated Chicken would be nice to use for your meal prepping further.

LEMON GARLIC MARINATED CHICKEN

INGREDIENTS :

  •  ¼ cup olive oil
  •  2 teaspoons Italian seasoning dried, or equal parts garlic powder, dried basil and dried oregano
  •  1 pound Chicken boneless, skinless
  •  2 teaspoons Garlic Minced
  •  2 tablespoons lemon juice
  •  Lemon Zest
  •  1 teaspoon honey
  •  1 tablespoon parsley chopped
  •  salt and pepper to taste

INSTRUCTIONS :

  1. Place the olive oil, Italian seasoning, garlic, lemon juice, lemon zest, honey and salt and pepper in a resealable gallon-sized freezer bag. Seal and shake to combine.
  2. Place the chicken in the bag. Seal the bag and move the chicken around to coat in the marinade.
  3. Marinate for at least 30 minutes or up to 8 hours.
  4. Heat a grill or indoor grill pan over medium-high heat.
  5. Add the chicken and cook for 4-5 minutes on each side or until done. Sprinkle with chopped parsley and serve.

GARLIC MUSHROOM AND BABY POTATOES

June 26, 2019
A buttery dish of pan-roasted Garlic Mushroom and baby Potatoes with herbs. So simple and very easy to make with elegant effects that make for a scrumptious side or appetizer.

This dish is pretty smooth to make, wholesome and is continually a large hit at dinners or any events.

GARLIC MUSHROOM AND BABY POTATOES

I used to make it with clean basil and rosemary from my herb lawn again in Germany but I haven’t were given the time but to make a lawn in our new place so I needed to use dried herbs. Use clean if you could even though as not anything beats the flavor and aroma of fresh herbs being roasted.

I generally boil the (whole) infant potatoes in water for a couple of minutes first with a touch soy sauce so the savory flavor can already seep in because it chefs. Do not overcook them to save you them from falling aside whilst you narrow them and at the same time as cooking them the second one time.

GARLIC MUSHROOM AND BABY POTATOES

Ingredients

  • 4 tablespoons butter or margarine
  • 1 head medium garlic
  • 2 cups baby potatoes
  • 2 cups champignons mushrooms - (fresh or canned)
  • 1 sprig fresh rosemary - (1/2 teaspoon if dried)
  • 1 tablespoon fresh basil - - chopped (1/2 teaspoon if dried)
  • 3 tablespoon soy sauce
  • salt and pepper

Instructions

  1. Wash potatoes very well and area them in a small pot. upload water sufficient to cover the pinnacle. Pour in 2 tablespoons of soy sauce.  
  2. Boil infant potatoes for 10-15 minutes or just until cooked. Do no longer overcook potatoes, take a look at by way of poking one with a toothpick. If it comes via effortlessly then it need to be completed.
  3. Reduce child potatoes in halves.
  4. In a pan or skillet, melt butter over medium warmth and saute garlic until smooth. 
  5. Upload potatoes and mushroom and cook till edges are browned.
  6. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as wanted.
  7. Get rid of from pan and transfer to a serving dish. enjoy as a aspect to your favored fowl, beef or beef or as an appetizer.

Whole30 Steak Bites With Sweet Potatoes And Peppers

June 24, 2019
Those Whole30 steak bites with sweet potatoes and peppers are one-skillet marvel you’ll return to again and again! smooth, speedy, filling and nutritious, that is surely suitable actual food at it’s most scrumptious. 

Oh, hiya there Whole30 friends! And non-Whole30 pals! How about, howdy there pals who love actual food that’s speedy, clean, healthful and loaded with flavor?? Yep – that works, due to the fact that’s exactly what we’re serving up these days.

Whole30 Steak Bites With Sweet Potatoes And Peppers

These Whole30 steak bites are taste-stuffed, nutrient dense, and finger-licking scrumptious. With sweet potatoes, bell peppers, and a big pop of cilantro, that is a fast and filling weeknight dinner recipe that everybody will love.

Whole30 steak bites with candy potatoes and peppers require one pan and are prepared in under 45 minutes. Whole30 or no longer, this is a own family friendly recipe you’ll go back to over and over!

Whole30 Steak Bites With Sweet Potatoes And Peppers

Ingredients

  • 1 large sweet potato (about 12 ounces) diced into 1" pieces
  • 1 tsp sea or kosher salt
  • 1 lb flat iron steak diced into 1" pieces
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced
  • 2 bell peppers seeded and diced into 1" pieces
  • 4 green onions thinly sliced
  • 2 tbsp coconut aminos
  • 2 tsp cracked black pepper
  • 2 tbsp fresh chopped cilantro

Instructions

  1. Region the diced candy potatoes into a microwave secure bowl, then sprinkle with 1 teaspoon salt. cover with a plate and microwave on excessive until simply slightly gentle, four-6 mins. Stir once halfway thru. The potatoes are ready while you could piece one with the top of a knife and meet just a bit of resistance. Take care not to overcook at this degree or they may turn out comfortable later.
  2. Heat a 12” skillet over high heat. add 2 tablespoons olive oil and warmth until shimmering. add the steak in a single layer. cook dinner, turning every  mins, until the portions are browned and the middle is medium, about 10 mins. remove the steak from the skillet the use of a slotted spoon and set apart onto a plate. 
  3. Add the 0.33 tablespoon olive oil to the skillet. upload the sweet potatoes, toss to coat within the fats and prepare dinner till browned, stirring occasionally, until browned, 3-four minutes.
  4. Make a well inside the center of the pan and upload the garlic. Sautee, stirring occasionally, till fragrant, about 1 minute.
  5. Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring every now and then, until the peppers are bite gentle, 3-four minutes. 
  6. Add the steak and juices returned to the pan along side the coconut aminos. Toss all components and prepare dinner an additional 1- 2 mins till the liquid has evaporated.
  7. Upload the pepper and cilantro, toss, and take away from heat. portion onto plates, top with additional sparkling cilantro if favored, and serve straight away.

SKILLET PINEAPPLE BBQ CHICKEN

May 06, 2019
I whipped up this certainly smooth Skillet Pineapple BBQ chook, spooned it over some rice, and fixed a bit broccoli for the facet. I actually love skillet hen dishes due to the fact the browning action that you get in a skillet makes exquisite flavorful pan sauces with out the need for 1,000,000 elements. 

This sauce combines candy pineapple, tangy BBQ sauce, and the savory fowl drippings for a to-die-for sauce. So clean and scrumptious, so little needed. That is an appropriate clean weeknight dinner!

SKILLET PINEAPPLE BBQ CHICKEN

I’ve had a component currently for awesome thinly sliced clean jalapenos, so I delivered those to the dish at the cease, however they are absolutely non-obligatory if you don’t need a spicy dish.

Also, you could definitely do that with chook breasts in preference to thighs. I do propose pounding the fowl breast to a fair thickness first to assist them cook dinner evenly (You don’t need the end to get hard and rubbery earlier than the thick component chefs thru).

SKILLET PINEAPPLE BBQ CHICKEN

INGREDIENTS :

  • 1 Tbsp cooking oil
  • 6 boneless skinless chicken thighs (about 2.3 lbs.)
  • Pinch Salt and pepper
  • 20 oz. can Pineapple slices in juice
  • 1/2 cup BBQ sauce
  • 1 jalapeno (optional), sliced thinly
  • 2 green onions, sliced 
INSTRUCTIONS :

  1. Warmness a big skillet over medium. once warm add the cooking oil and swirl to coat the floor. at the same time as anticipating the skillet to warmth, season both facets of the hen thighs with a pinch of salt and pepper.
  2. Once the skillet is hot and the oil is shimmering, add the hen thighs and cook till golden brown on each aspect and cooked via. take away the cooked fowl to a clean plate.
  3. Whilst the bird is cooking, drain and reserve the juice from the canned pineapple slices.
  4. After eliminating the bird from the skillet, turn the heat all the way down to low and upload about 1/2 cup of the reserved pineapple juice. Stir to dissolve and loosen the browned bird bits from the bottom of the skillet. as soon as everything has been loosened from the skillet, upload the BBQ sauce and stir till a thick sauce bureaucracy. taste the sauce and add salt if wanted. if your sauce gets too thick, simply upload every other splash of the reserved pineapple juice.
  5. Upload the cooked hen thighs and pineapple slices to the skillet, dredging each aspects within the pineapple BBQ sauce.  Spoon any extra sauce over the hen.
  6. Adjust your oven's rack so that the skillet will be about 6 inches from the broiler unit and turn the broiler on to excessive. switch the skillet to the oven and broil for approximately 5 minutes, or simply till the BBQ sauce caramelizes on the edges of the chook and pineapple. if you don't have an oven secure skillet you can switch the hen, pineapple, and all the sauce to a casserole dish for broiling, or pass the broiling step and revel in as is.
  7. After broiling, sprinkle the sliced jalapeno and green onion over top, after which serve.

Featured Post

VEGGIE QUINOA BABY BITES

Veggie Quinoa Baby Bites | A healthy and easy recipe perfect for baby led weaning, toddler & kid-friendly meals or snacks. They are als...