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

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

March 04, 2020
These Parmesan Chicken Wings are perfect because the star of the meal, or served as an appetizer. Either way they're always a crowd pleaser!

I’m so excited to be sharing these super yummy Crispy Baked Garlic Parmesan Chicken Wings with you today. These wings are baked not fried, but you can’t even tell the difference. They end up super crispy without frying them. Great as an appetizer on game day or entertaining, or function a main dish with an enormous salad.

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS
CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

Wing night may be a fun and straightforward dinner that the entire family will love. I guarantee these are finger licking good! Your family will go crazy for these gems.

Crispy skin requires high heat. Steaming the wings first renders the fat out of the skin, which ensures that they get crispy when baked. I like to recommend you double the batch because these will go super fast.

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

INGREDIENTS :
  • 2 lbs chicken wings
  • 4 tablespoons olive oil
  • 4 tablespoons of butter
  • 2-3 tablespoon of minced garlic
  • 3 tablespoons of chopped parsley
  • 1/2 teaspoon salt
  • 1/2 cup of fresh grated Parmesan cheese
INSTRUCTIONS :
  1. Place a 8-quart saucepan with a steamer basket with 2 inches water. Cover and bring to a boil over high heat. Add wings and steam for 10-12 minutes.
  2. Remove wings and place them on a cooling rack placed on a baking sheet. Put them in the refrigerator for 1-2 hours
  3. Preheat oven to 425 degrees place baking sheet in oven and bake for 20 minutes then flip and bake for another 20 minutes or until brown and crispy.
  4. In a small saucepan add olive oil and butter, let it melt then add garlic and cook on low for 3 minutes.
  5. Remove wings from oven and place in a bowl.
  6. Pour melted garlic butter, parmesan cheese and parsley over wings. Toss until coated, place on a serving platter. Sprinkle with more Parmesan cheese if desired.

STUFFED SHELLS FLORENTINE RECIPE

February 03, 2020
Delicious and cheesy Pasta Shells full of a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and therefore the perfect easy, weeknight dinner!

Pasta shells full of a cheesy spinach and mushroom mixture is that the ultimate comfort dinner, and it’s very easy to form .

STUFFED SHELLS FLORENTINE RECIPE

Stuffed shells are a fun and attractive option for pasta night, but also an ingenious thanks to sneak in some good-for-you veggies. Covered and masked in cheese, of course. 

Baked on a bed of flavorful marinara until cheesy and bubbly, these simple stuffed shells are great for a family dinner or maybe a pot luck. It makes tons of filling that holds up well, and you’ll be ready to stuff around 20 shells. 

STUFFED SHELLS FLORENTINE RECIPE

INGREDIENTS :

  • 2 cans (14 ounces each) diced tomatoes, drained
  • 1 box (12 ounces) Jumbo Pasta Shells
  • 1 tablespoon butter, divided
  • 10 to 12 ounces fresh baby spinach
  • 8 ounces sliced mushrooms
  • 4 cloves garlic, minced
  • salt and fresh ground pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 cup marinara sauce
  • 1 1/2 cups part-skim shredded mozzarella cheese
  • chopped fresh parsley

INSTRUCTIONS :

  1. Preheat oven to 350F.
  2. Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
  3. In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
  4. Add sliced mushrooms and cook for 5 minutes.
  5. Stir in garlic; add remaining butter, and continue to cook for 1 minute.
  6. Add in drained tomatoes.
  7. Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
  8. Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.
  9. Remove from heat. Taste for seasonings and adjust accordingly.
  10. Drain shells and rinse with cold water; pat dry with paper towel.
  11. Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.
  12. Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
  13. Sprinkle the stuffed shells with shredded mozzarella cheese.
  14. Bake for 20 to 25 minutes, or until bubbly.
  15. Remove from oven.
  16. Garnish with parsley and serve.


COCONUT VEGGIE CURRY RECIPE

January 30, 2020
Coconut Veggie Curry (vegan, gluten-free): a really simple recipe for this veggie curry, made in 20 minutes and with only 8 ingredients. Vegan, Gluten-Free, Oil-Free.

I’m the sort of one that , once they find one ingredient that they like, use it everywhere. Are you wish me? for instance , i might use oats in every single sweet recipe if I could, a bit like i might use coconut milk and curry in every single savory dish.

COCONUT VEGGIE CURRY RECIPE

The ingredients I utilized in this veggie curry are very simple and straightforward to seek out , yet all of them play a crucial role and make an exquisite match in my opinion.

This dish is full of healthy carbs, protein and fats because of the rice noodles, the chickpeas and therefore the coconut milk, and can provide you with essential vitamins and minerals because of the vegetables.

COCONUT VEGGIE CURRY RECIPE

INGREDIENTS :
Curry:
  • 1/2 broccoli
  • 1/2 green bell-pepper
  • 2 carrots
  • 1 large zucchini
  • 1 can full-fat coconut (170 g)
  • 1 handful raisins
  • 1 tbsp curry powder
Other ingredients:
  • milk (400 ml)
  • 1 cup cooked chickpeas 200 g rice noodles
  • salt & pepper to taste
INSTRUCTIONS :
  1. Chop the veggies and place them in a saucepan with a splash of water. Cook for 5 minutes.
  2. Add in the chickpeas, coconut milk, raisins and curry powder and stir well. Cook for 10 minutes or until the veggies are fork-tender.
  3. Halfway through the cooking process, cook the rice noodles as per the instructions on the package.
  4. Add the rice noodles to the veggies and give everything a good stir. Add salt and pepper to taste and serve immediately. Enjoy!




PULLED PORK PASTA BAKE

January 28, 2020
Here on this side of the atlantic, Pulled Pork is hugely popular, just about anywhere you go you'll be assured Pulled Pork are going to be on the menu.

One dish I keep seeing is Pulled Pork Mac and Cheese, which gave me the inspiration for this Low Syn Pulled Pork Pasta Bake. It’s almost a mac and cheese, but it’s cheese and oh. so. good. My kids literally cleared their plates. the entire family loved this dish.

PULLED PORK PASTA BAKE
PULLED PORK PASTA BAKE

For the pulled pork, you'll either use leftovers of my Stove Top Low Syn Pulled Pork or my Slow Cooker Pulled Pork. Either are going to be perfect. Once you've got the pulled pork, the opposite ingredients are easy, it’s just a case of blending together, topping with cheese and baking within the oven and you're done.

I served with a pleasant mixed salad to urge many speed food into my meal, but any speed vegetable sides will work.

PULLED PORK PASTA BAKE

INGREDIENTS :
  • 250g of macaroni pasta (uncooked)
  • 120g/4oz of cheddar
  • Salt and black pepper
  • 2 servings of pulled pork (Stove Top Pulled Pork or Slow Cooker Pulled Pork)
INSTRUCTIONS :
  1. Preheat oven to 200c or 400f (gas mark 6)
  2. Add the pasta to a saucepan of boiling hot water and cook till al dente( approx 10 mins)
  3. Add pasta to a bowl and add the pulled pork
  4. Mix to combine
  5. Add to oven proof dish
  6. Top with cheese
  7. Bake in the oven for approx 20 mins until cheese is melted and golde
  8. Serve with a mixed side salad or other sides of your choice.

OVEN BAKED CHICKEN PARMESAN

January 26, 2020
This delicious Oven Baked Chicken Parmesan recipe is straightforward and doesn't require any frying. Because this chicken Parmesan is baked, it's healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

I always consider Chicken Parmesan as being a sophisticated and labor intensive recipe – but I recently discovered that Oven Baked Chicken Parmesan isn't only easy, but quick enough for a weeknight dinner!

OVEN BAKED CHICKEN PARMESAN
OVEN BAKED CHICKEN PARMESAN

This is an excellent pigeon breast recipe – cutting the chicken breasts in half lengthwise then pounding them slightly to form them even thickness will help them cook quickly and really helps you achieve more of a restaurant quality taste.

Baked Chicken Parmesan is healthy because it's baked and not fried, which suggests it uses less oil. Using chicken breasts means it's many protein but less fat. 

OVEN BAKED CHICKEN PARMESAN

INGREDIENTS :

  • 2 tablespoons olive oil
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese fresh grated
  • 2 chicken breasts About 1 pound of chicken total
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup marinara sauce
  • 1 ½ cups shredded mozzarella
  • 2 tablespoon minced parsley optional, for garnish

INSTRUCTIONS :

  1. Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
  2. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
  3. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
  4. Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
  5. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
  6. In another shallow dish, whisk one egg.
  7. Dip one chicken breast into the egg, then into the bread crumb mixture.  Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken.  Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
  8. Place baking sheet in oven on the second from the top rack.  Bake for 15 minutes, or until cooked through.  
  9. Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

FILET MIGNON WITH GARLIC HERB BUTTER

January 20, 2020
This fillet with Garlic Herb Butter is straightforward and taste absolutely phenomenal!

This fillet with Garlic Herb Butter absolutely melts in your mouth. CookiMng it during a hot pan and finishing it within the oven will offer you the simplest filet you ever had. Very easy to try to to , super tender, flavorful and delicious!

FILET MIGNON WITH GARLIC HERB BUTTER
FILET MIGNON WITH GARLIC HERB BUTTER

Cast iron skillets are the simplest for this steak, because it get so hot and provides them such an excellent sear. They're fairly cheap and can last forever this is often the one I even have . The garlic herb butter is such an ideal combo to top this filet off with.

This Garlic Herb Butter is astounding on anything really, just keep it in your fridge and provides it a try beef, chicken or veggies.

FILET MIGNON WITH GARLIC HERB BUTTER

INGREDIENTS :

  • 2 tablespoons olive oil
  • fresh chopped parsley
  • 3 tablespoon butter
  • 2 teaspoons kosher salt
  • fresh ground pepper
  • 2-4 8- ounce Filet Mignon steaks, about 1 1/2 inch thick

FOR THE GARLIC HERB BUTTER:

  • 1 stick butter softened
  • 1 tablespoon rosemary
  • 1 tablespoon fresh thyme
  • 2 garlic cloves minced

INSTRUCTIONS :

  1. Remove steaks from refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
  2. Preheat oven to 400 degrees
  3. Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
  4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
  5. For the butter
  6. In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.

GRILLED MARGARITA SHRIMP

January 15, 2020
Jumbo shrimp are marinated within the flavors found in many Mexican dishes. A splash of tequila is included for the margarita effect, but you'll certainly leave it out if you favor - the dish is great either way!

Grilled Margarita Shrimp Kebabs are loaded with flavor and charred to a. These grilled shrimp promise to be the star of your summertime grilling!

GRILLED MARGARITA SHRIMP
GRILLED MARGARITA SHRIMP

Blake and that i have gotten the grilled shrimp method right down to perfection, a project we started experimenting with a couple of years ago. and may I just say I can never get enough!

These grilled margarita shrimp kebabs are marinated during a simple-to-make sauce with flavors you’d find in most any Mexican dish.

GRILLED MARGARITA SHRIMP

INGREDIENTS :

  •  1 tsp. minced jalapeno
  •  1 T. brown sugar
  •  1 tsp. smoked paprika
  •  1 tsp. chili powder
  •  1 tsp. garlic powder
  •  1 tsp. onion powder
  •  1/3 c. olive oil
  •  2 large garlic cloves, roughly chopped
  •  1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
  •  1 tsp. cumin
  •  1 tsp. kosher salt
  •  1/2 tsp. black pepper
  •  2 tsp. tequila, optional
  •  thin slices of fresh lime
  •  chopped cilantro
  •  wedges of fresh lime

INSTRUCTIONS :

  1. If using wood skewers (small or large), start soaking them in water.
  2. Place shrimp in a wide shallow bowl and set aside.
  3. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.
  4. When ready to thread shrimp onto skewers, drizzle tequila over the shrimp and gently fold to combine. Then thread two shrimp onto each small skewer, with a folded slice of lime in between each shrimp.
  5. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place kebabs on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

BBQ CHICKEN PIZZA RECIPE

January 14, 2020
Easy BBQ Chicken Pizza - Crispy and delicious pizza topped with BBQ sauce, shredded chicken, mozzarella, purple onion and cilantro. Plenty of flavor and prepared in only 30 minutes!

Are you a pizza lover like me? We make homemade pizza almost every weekend and like to make different variations. This BBQ chicken pizza may be a favorite, along side garlic ranch chicken pizza, French bread pizza and garlic white pizza.

BBQ CHICKEN PIZZA RECIPE
BBQ CHICKEN PIZZA RECIPE

My family may be a HUGE fan of BBQ chicken pizza. My mom got us all hooked she’s the one responsible;) And who knew how easy BBQ chicken pizza was to make?! It only takes 5 ingredients and comes together in only half-hour .

I love to use homemade pizza dough and BBQ sauce when making BBQ pizza. Both are so simple and taste such a lot more fresh than store-bought. I also often shred up a rotisserie chicken for convenience.

The crust of the BBQ pizza gets super crispy and therefore the flavors are incredible. It’s such a simple recipe and tastes amazing. My whole family loved it! This BBQ pizza recipe is certainly a keeper!

BBQ CHICKEN PIZZA RECIPE

NGREDIENTS :

  • 1-2 cups shredded or sliced chicken
  • 2 cups mozzarella cheese
  • 1/4 cup red onion slices
  • 1 pizza dough , or flat bread
  • 1/3 cup BBQ sauce , more if needed

INSTRUCTIONS :

  1. Preheat oven to 425°F. 
  2. Roll out the pizza dough if needed. Lightly brush oil on a pizza stone or large baking sheet, then place dough onto stone or pan. 
  3. Place 1/4 cup BBQ sauce on the pizza dough with a spoon. Mix the remaining BBQ sauce together with the chicken. 
  4. Sprinkle cheese over the dough and then add the chicken and onions.
  5. Bake for 18-22 minutes, or until golden brown. Remove from oven and top with fresh cilantro. Enjoy!

CAJUN SWEET POTATO RICE BOWL

January 07, 2020
This Cajun Sweet Potato Rice Bowl is of course vegan, gluten free and super easy to form . It’s filled with fantastic flavors and delicious whenever with add ons to your own liking.

For more tasty bowl recipes, be happy to browse around. I really like them because they're great for meal prep, work lunches, make ahead, or quick weeknight dinners.

CAJUN SWEET POTATO RICE BOWL
CAJUN SWEET POTATO RICE BOWL

Be even more excited and prepared for this Cajun Sweet Potato Rice Bowl which is:

Flexible, easy because it gets, flavorful and attractive within the best way, hearty, filling, healthy, perfectly seasoned from the highest to rock bottom .

Addictive, feeding your eyes – check out the sweetness . It’s bowl food all around and seriously for everybody who gets into good and just mouthwatering food.

CAJUN SWEET POTATO RICE BOWL

INGREDIENTS :

  • 2 sweet potatoes
  • 1 batch black beans from my Mexican Fiesta Cauliflower Rice
  • 1 1/2 cups rice, uncooked
  • 2 Tbs Cajun seasoning
  • 2 Tbs olive oil
  • salt, pepper to taste

Optional add ons:

  • 2 bell peppers chopped
  • 1 avocado, cubed
  • 1 cup onions, chopped
  • Tahini Sauce for serving: 1/3 cup tahini, 1 tbs garlic powder, 1 lemon juiced, 1/8 cup or more water to thin.

INSTRUCTIONS :

  1. Cook the rice according the directions.
  2. On a baking sheet prepared with parchment paper, mix the sweet potato cubes with olive oil, cajun seasoning. Season with salt and pepper. Bake for around 20 minutes at 415°F.
  3. Preparing the black beans from the Mexican Fiesta Cauliflower Rice. In a small skillet, heat oil, minced garlic, add optional onions and bell pepper. Finally, add drained canned black beans, set aside, and keep warm.
  4. Assemble the bowl. Start with rice, followed by sweet potatoes, beans, and optional avocado cubes, and a good amount of tahini and hot or BBQ sauce.

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

December 25, 2019
I don’t mind eating warm food when it’s hot and soup is legit one of the easiest things to make. It needs so little hands on time I can run back the living room while it simmers and hang out in the blast of cold air!Without further ado, the first of the warm weather recipes is here! Say hey to summer corn zucchini white bean soup.

My hands down favorite part about this soup? The fresh kernels right off the cob. Nothing says warm summer days and lazy summer nights like corn on the cob. A must at every BBQ right?

SUMMER CORN ZUCCHINI WHITE BEAN SOUP
SUMMER CORN ZUCCHINI WHITE BEAN SOUP

Slicing the kernels fresh off the cob makes SUCH a difference. So much flavor and wonderful texture! However, if the ears of corn aren’t looking good at the store or you just can’t find them, you can absolutely substitute about 2 cans of sweet corn kernels.

By the by, this recipe makes up a nice, big batch of soup that’s perfect to save for a “rainy” day. Or more like a day when it’s so hot there’s no way you’re going to cook! I love when you come home from work and you know you already have dinner ready to go, don’t you.

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

INGREDIENTS :

  • 6 cups vegetable broth
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon dried basil
  • 2 medium zucchini, halved and diced
  • 3 medium carrots, peeled, quartered and diced
  • 2 celery ribs, halved and thinly sliced
  • 2 tablespoons canned diced green chilies, drained
  • 1/2 yellow onion, diced
  • 28 ounces white beans (cannellini beans), drained
  • 2 tablespoons extra virgin olive oil
  • 3 ears of corn, kernels sliced off
  • 3 cloves garlic, minced
  • 1/2 cup wild rice
  • 1/4 cup dry white wine
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Pinch of cayenne powder
  • Salt and pepper, to taste

INSTRUCTIONS :

  1. In a large pot, heat olive oil over medium high heat. Add onions, carrots, and celery. Cook 5 minutes, stirring occasionally, until somewhat softened.
  2. Stir in the garlic and cook 1 minute, until fragrant.
  3. Pour in the white wine and scrape up any browned bits on the bottom of the pot.
  4. Add the rest of the ingredients, except for the corn and zucchini. Bring to a boil, cover and reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until rice is softened.
  5. Stir in fresh corn and zucchini. Simmer another 5-7 minutes until corn and zucchini are softened.
  6. Add salt and pepper to taste. Garnish with fresh parsley.

CAULIFLOWER CASHEW MANGO CURRY

December 23, 2019
Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry! It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

For this mango curry recipe, I tossed the cauliflower with smoked paprika and tiny bit garam masala, sautéed a touch then pressure cooked.

CAULIFLOWER CASHEW MANGO CURRY
CAULIFLOWER CASHEW MANGO CURRY

That’s why I'm sharing this recipe now because mangoes are in season and you don’t need to resort to the canned version.

I made this Cauliflower Cashew Mango Curry in my Instant Pot. I really like using my IP wherever possible and this curry was no exception.

If you've tried this Instant Pot Cauliflower Cashew Mango Curry Recipe then don’t forget to rate the recipe!

CAULIFLOWER CASHEW MANGO CURRY

INGREDIENTS :

  • 2 tablespoons whole raw cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 inch ginger, finely chopped
  • 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
  • 1/4 teaspoon smoked paprika
  • 1/4 + 1/8 teaspoon garam masala, divided
  • 1 cup mango puree, use fresh, from 2 large sweet mangoes
  • 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
  • 1 whole dried red chili, broken
  • 1 green chili, sliced, or add more to taste
  • 8-10 curry leaves
  • 1/2 cup water
  • 1/4 teaspoon red chili powder, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2-3/4 teaspoon salt, adjust to taste
  • 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
  • pinch cinnamon powder
  • 1 cup coconut milk, I used full fat from can
  • 1 tablespoon chopped cilantro
  • 3-4 teaspoons lemon juice

INSTRUCTIONS :

  1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
  2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
  3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
  5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
  6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
  7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
  8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
  9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
  10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
  11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
  12. Open the pot and add the cilantro and the lemon juice and mix.
  13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

ORANGE GLAZED SALMON

December 17, 2019
Orange glazed salmon may be a citrusy sweet salmon instruction that I guarantee you’ll wear repeat. With simply some of ingredients together with salmon, fruit crush, garlic, honey, tamari and thyme, it’s additionally improbably simple to form (takes but thirty minutes!).

I’m such an admirer of salmon and that I try and eat it many times every week (to take in all the health advantages listed below). However I additionally like selection. Therefore to stay things attention-grabbing, I’m continually experimenting with new marinades and sauces.

ORANGE GLAZED SALMON
ORANGE GLAZED SALMON

My Scallops with Citrus Ginger Sauce has been a reader favorite. Thus, I made a decision to form a sweet orange glaze to drizzle on high of this pan cooked salmon. The outcome? American state my word. Surprisingly delicious! And you’ll need to drizzle the sauce on all of your aspect dishes too.

From begin to complete this instruction are often on your plate in but half-hour (though it’ll seem like you slaved over it).

ORANGE GLAZED SALMON

INGREDIENTS :

  • 2 tbsp avocado oil
  • 2 tbsp honey
  • 2 tbsp tamari
  • 4 6oz salmon filets, (Alaskan Sockeye or Coho)
  • 1 orange, juiced
  • 2 cloves garlic, minced
  • 1 tsp thyme, finely chopped
  • salt and pepper, to taste
  • 1/2 tsp arrowroot flour
  • 1 tsp water

INSTRUCTIONS :

  1. Pat salmon dry with a paper towel, then season with salt and pepper.  
  2. Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side.
  3. While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside. 
  4. Once the salmon is cooked, transfer to a plate.
  5. Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.

Add the salmon back to pan and spoon glaze over salmon before serving. 

EASY CAULIFLOWER TIKKA MASALA CURRY

December 16, 2019
vegetable curry. Eater curries ar continually a success as a result of they provide all a similar flavor and punch as a meat curry whereas being even easier to cook and my family fully LOVE once I say we’re having Cauliflower tikka masala for dinner. Win!

I use a sauce impressed by my butter chicken for this cauliflower curry. I favor to spice and roast the cauliflower before adding to the sauce. The roast cauliflower adds such a lot flavor to the finished curry and it additionally makes prepping this formula earlier such a lot easier. Merely roast the cauliflower off and detain the electric refrigerator till you’re able to add it to the sauce. Delicious eater dinners have not been this easy!

EASY CAULIFLOWER TIKKA MASALA CURRY
EASY CAULIFLOWER TIKKA MASALA CURRY

I create my tikka masala sauce within the same means I create butter chicken. Onion, garlic, ginger and much of aromatic spices ar saute before adding tomatoes, cream and butter. This ends up in an expensive, odoriferous and smooth sauce good for preparation cauliflower or chicken in.

By boiling the sauce for long enough it'll thicken naturally however if you wish to thicken it additional, you'll be able to combine one tablespoon amylum with one tablespoon water and add it to the sauce. Permit to cook till the sauce has thickened.

EASY CAULIFLOWER TIKKA MASALA CURRY

INGREDIENTS :
For the roasted cauliflower:

  • ½ tsp chili powder
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 1 large head of cauliflower (you need approximately 1kg of cauliflower)
  • 2 tsp salt
  • 2 tbsp vegetable oil
  • 2 tsp garam masala

For the tikka masala curry:

  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 onion finely chopped
  • 3-4 garlic cloves crushed
  • 2 tsp ginger grated/crushed
  • 2 tsp garam masala
  • ½-1 tsp chili powder
  • ½ tsp ground cardamom
  • 2 400g/14oz cans crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup heavy/whipping cream
  • 2 tbsp butter
  • 1-2 tsp sugar
  • salt and pepper to taste

INSTRUCTIONS :

  1. Pre-heat the oven to 200ºc/390ºF.
  2. Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked. 
  3. In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds. 
  4. Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
  5. Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve. 

WILD RICE HAM SOUP RECIPE

December 11, 2019
This Wild Rice Ham Soup is very easy to create, and then yummy! Serve it with rolls or breadsticks for a comforting dinner everybody can love. 

I love creating soup. I feel it's the right dinner at the top of a cold day, don’t you? I even have many soup recipes that we tend to rotate through on a daily basis, however I'm invariably on the lookout for a brand new soup to do out.

WILD RICE HAM SOUP RECIPE
WILD RICE HAM SOUP RECIPE

It tastes wonderful, and my whole family wanted it. I ne'er would have thought to garnish soup with almonds, however i like the crunch they add.

I served it with Garlic Knots, and it absolutely was a delicious meal. The sole unhealthy half is that we tend to Greek deity each drop, therefore we tend to had no leftovers for lunch consequent day.

WILD RICE HAM SOUP RECIPE

INGREDIENTS :

  • 2 Tbsp butter
  • 3 cups chicken broth
  • 2 cups milk
  • 1 cup cream
  • 1 4oz box of wild rice (I used Rice-a-Roni long grain & wild rice)
  • 3/4 cup shredded carrots
  • 1 onion, chopped
  • 1/4 cup flour
  • 1 1/2 cups diced ham
  • Salt and pepper to taste
  • Sliced almonds

INSTRUCTIONS :

  1. Saute onion in butter in a large pot till tender. Whisk in flour and cook for 1 minute.
  2. Add chicken broth and rice mix, including seasoning packet. Simmer for 15 minutes, stirring occasionally, till rice is tender.
  3. Add carrots, ham, milk, and cream. Heat through. Add salt and pepper to taste.
  4. Garnish with sliced almonds.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

December 09, 2019
A quick and simple food formula with Italian sausage and spinach tossed with a fast ricotta-Parmesan white sauce and peppers. Nice and spicy!

Pasta food! I don’t suppose I do know anyone UN agency doesn’t love food. And I’ve looked. I’ve polled random individuals and no a negative response. Once Patty and that I visited Italy, we tend to skilled food in several forms, with such associate degree awing sort of sauces and accompaniments that we’re still to the current day talking regarding going back.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS
EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

I’m forever on the lookout for super fast sauce recipes. As I’ve mentioned (complained) before, Patty and that I each work full time with our net business, and that I am a author – to not mention our outstanding Chili Pepper Madness site! – however once it involves lunches or dinners, generally we'd like food during a hurry. 

The ingredients alone area unit straightforward. The longest issue to cook is that the sausage, which is barbecued by the time your food is completed boiling. append some spinach, swirl in cheese and Parmesan cheese with a touch of the food water and boom! Done! Fast! Delicious! Easy! I really like those words.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

INGREDIENTS :

  • 2 cups rotini noodles
  • 8 ounces spicy Italian sausage
  • 2 serrano peppers chopped
  • 3 garlic cloves chopped
  • 1 cup ricotta cheese
  • 1 medium red bell pepper chopped (I cut some in long strips because that's how I roll!)
  • 1 cup shredded Parmesan cheese
  • 6 ounces spinach chopped
  • Salt and pepper to taste

INSTRUCTIONS :

  1. Heat a pan to medium heat and add Italian sausage. Cook about 5 minutes, breaking it up as you cook.
  2. Add peppers and cook about 5 minutes to soften.
  3. Add garlic and spinach and stir. Cook about 1 minute.
  4. While sausage is cooking, get your salted water boiling and prepare your noodles to your preference. Drain and reserve about a cup of the pasta water.
  5. Add noodles back to the pot and stir in ricotta cheese and half of the Parmesan. Stir. Add in the pasta water a bit at a time and stir until it becomes creamy to your preference. You probably won’t use the whole reserved cup.
  6. Add the noodles to the sausage-pepper mixture and stir.
  7. Add cracked black pepper and salt to taste.
  8. Sprinkle on some chopped parsley and serve with extra Parmesan cheese.


CHEESY GROUND BEEF EMPANADAS

December 08, 2019
These cheap hamburger empanadas area unit jam-packed with deliciously seasoned hamburger, loaded with 2 forms of cheese and so baked to a T. The flaky pie shell that surrounds the meat and cheese is thus flaky and golden brown.

This delicious cheap hamburger empanada formula is one I’ve been desiring to share with you all. It wasn’t till my man rang a bell in my memory yesterday that he’s been “begging and begging” on behalf of me to form him his empanadas.

CHEESY GROUND BEEF EMPANADAS
CHEESY GROUND BEEF EMPANADAS

Start out by adding hamburger, onions and garlic to a forged iron pan or an oversized cooking pan. Cook till meat isn't longer pink and onions area unit clear, then drain grease. Come to pan and sprinkle with seasonings. Stir and so add pasta sauce and jalapeños. Simmer for quarter-hour whereas making ready the pie shell.

On a gently flour surface, unroll temperature pie shell and roll a time or 2 with a kitchen utensil to enlarge simply a small amount. Employing a four in. Bowl, flip the other way up and displace on pie shell. You ought to be ready to get four items from every pie shell. Take one piece of pre-cut crust and gently add a bit water round the edge. Add cheese and regarding 1/4 cup of meat mixture. Fold over and seal with a fork crimping the perimeters. Place on a baking sheet, baste with associate degree egg wash and bake for quarter-hour or till crust could be a flaky, golden brown. take away and luxuriate in. Easy, peasy!

CHEESY GROUND BEEF EMPANADAS

INGREDENTS :

  • 1 lb ground beef
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garlic salt
  • 1 tsp Slap Ya Mama seasoning
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/4 tsp chili powder
  • 8 oz can tomato sauce
  • 1 Tbsp diced jalapeños
  • 1/2 tsp crushed red peppers
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup Monterey Jack cheese, grated
  • 2 boxes Pillsbury Refrigerated Pie Crust
  • 1 egg

INSTRUCTIONS :

  1. Preheat oven to 425°.
  2. In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.
  3. Sprinkle with seasonings, stir. 
  4. Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.
  5. Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.
  6. Add a little water to the edges of the dough before filling to help seal.
  7. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.
  8. Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.
  9. In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada. 
  10. Bake for 15 minutes or until empanada crust is golden brown.
  11. Carefully remove from oven and enjoy.

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