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

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.

CRISPY HONEY ORANGE GLAZED SALMON

December 05, 2019
crispy honey orange glazed salmon fillets area unit pan-fried within the most stunning honey-orange-garlic sauce, with a splash of soy for more flavour!

Where do I begin with these Honey Orange Glazed Salmon fillets? I believe I simply same it all! I don’t understand that was the simplest part: the juicy salmon with crisp and burn edges; or the flavour of this sauce. World Health Organization would’ve thought salmon and honey with orange may go along therefore improbably well?

CRISPY HONEY ORANGE GLAZED SALMON
CRISPY HONEY ORANGE GLAZED SALMON

How did this one come back regarding? one in all my readers wrote in and asked about work out juice for fruit juice during this Honey spread Salmon direction, and what flavours would work well. Directly my brain went into crisp over drive. No foil or baking. Simply smart quaint searing in an exceedingly cooking pan, with burn edges and a soft and juicy centre.

The salmon direction of our dreams. Forget honey orange chicken once salmon takes over! And as per usual, drizzle those fillets in those saucy pan juices.

CRISPY HONEY ORANGE GLAZED SALMON

INGREDIENTS :

  • 4 x 6-ounce salmon fillets (or 170 grams each), with or without skin
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 4 cloves garlic , crushed
  • 2 tablespoons butter (or use olive oil if you wish)
  • Juice from half an orange (about 1/4 cup fresh squeezed orange juice)
  • Kosher salt and ground pepper , to taste
  • Half an orange , sliced to serve

INSTRUCTIONS :

  1. Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes. 
  2. Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together. 
  3. Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
  4. Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.

HONEY SESAME CHICKEN AND BROCCOLI

December 04, 2019
Honey herbaceous plant Chicken and Broccoli is created in one pan and prepared to eat twenty minutes! You'll love the mouthwatering sauce choked with herbaceous plant, garlic, and honey!

HONEY SESAME CHICKEN AND BROCCOLI
HONEY SESAME CHICKEN AND BROCCOLI

I continuously have the ingredients to form the sauce accessible, and after all, we’re continuously trying to find fun new ways that to dissipate chicken. This is often nice for a fast night one-pan dinner, or it may be created ahead for meal preparation for the week. It's nice by itself with white, brown, or maybe cauliflower rice!

While I'm not a specialist, this dish is taken into account healthy to my family and that I . It's choked with lean chicken, and vivacious healthy broccoli.  The sauce contains honey, however, it isn’t a lot of per serving.  This dish may be a nice low-calorie choice generally.

HONEY SESAME CHICKEN AND BROCCOLI

INGREDIENTS :

  • 1 Tablespoon Olive Oil
  • 1.5 Pounds Chicken Breasts, Cut into 1/2 inch cubes
  • 3 Cups Chopped Broccoli
  • 1 Tablespoon Sesame Oil, Divided
  • 2 Tablespoons Honey
  • Salt & Pepper, To Taste
  • 1/3 Cup Low Sodium Soy Sauce
  • 2 teaspoons Sriracha, Optional, See Note
  • 1/4 Cup Cold Water
  • 2 teaspoons Corn Starch

INSTRUCTIONS :

  1. Heat a large skillet over medium-high heat with the olive oil and HALF of the sesame oil.
  2. Add the chicken cubes and salt and pepper to taste.  Sear the chicken, stirring and moving around for 5 minutes until chicken is light golden in color.
  3. Add the broccoli to the skillet and cook, stirring occasionally for about 3 minutes until the broccoli is bright green.
  4. While the broccoli is cooking, whisk together the remaining sesame oil, soy sauce, honey, sriracha, water, and corn starch in a small bowl.
  5. Reduce the stove heat to medium-low and pour the sauce over the chicken and broccoli.  Simmer for 3 minutes, until sauce has thickened.
  6. Serve immediately with rice, or cauliflower rice.  

PERSIAN SAFFRON CHICKEN RECIPES

December 03, 2019
Back after we lived in Berlin, you will recall, we have a tendency to had a lot of Persian friends. They we have a tendency tore all Christian refugees from Islamic Republic of Iran and Islamic State of Afghanistan that we met at our church there, that was packed to the brim each Sunday. 

Usually when church, there would be Brobdingnagian meal that a number of the Persians would build, and that we would squeeze through the door with the gang, mouths watering and fingers crossed that it'd be "the chicken with the red sauce". 

PERSIAN SAFFRON CHICKEN RECIPES
PERSIAN SAFFRON CHICKEN RECIPES

Basically it's chicken simmered in an exceedingly sauce of saffron and a novel mix of spices, cumulous on an enormous plate of saffron rice that is specked with little, tart dried "barberries" (which you'll get on Amazon). I really like serving "shirazi salad" on the facet (which is simply sliced cucumbers, tomatoes, onion, fresh mint, and lemon juice) and, if he has time, Samuel invariably makes some bread to suck that last little bit of sauce from his plate.

The basamati rice is therefore aromatic and marvelous and also the saffron and barberries extremely build it superb. The meat is tender and on the point of fall off the bone. The sauce is made and flavourous. The shirazi dish is crisp and recent. This can be the proper meal. 

PERSIAN SAFFRON CHICKEN RECIPES

INGREDIENTS :
Chicken Ingredients:
  • A few tablespoons vegetable oil 
  • 6 pieces of bone in chicken (I use drumsticks or thighs)
  • 1 large yellow onion, chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom 
  • 1/4 teaspoon cumin
  • 2 cloves garlic, minced
  • 1 3/4 teaspoon turmeric
  • 1/4 teaspoon coriander
  • 1/8 teaspoon chili powder
  • 2 tablespoons tomato paste
  • 2 1/2 cups chicken stock (water will work too if you are using bone-in chicken)
  • 1/2 of the saffron water (see below)
  • salt and pepper to taste
Saffron Water:
  • 1/4 teaspoon of saffron (you can buy it here), ground with a pestle and mortar 
  • 1 ice cube
  • Sprinkle the saffron in a small dish over the ice cube and allow the ice cube to melt. Set aside.
Rice Ingredients:
  • 1 1/2 cups basamati rice (dry)
  • Half of the reserved saffron water
  • 1/3 cup dried barberries (you can buy them here)
  • 1 teaspoon butter
  • 1/4 teaspoon sugar
Shirazi Salad Ingredients:
  • 1 cucumber
  • 2 tomatoes
  • 1/2 of a red onion
  • The juice of one lemon
  • 1 tablespoon fresh mint, chopped or 1 teaspoon dried
  • Salt and pepper to taste
INSTRUCTIONS :
Chicken Directions:
  1. Heat the oil over medium high in a large pot. Combine the spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil until browned.  Add the garlic and continue cooking for about 30 seconds. Add the remaining spices, tomato paste, half of the saffron water (reserve half for the rice!) and chicken stock or water. Simmer until chicken becomes very tender and sauce thickens and reduces. If the chicken gets done before the sauce is thick and reduced, then remove the chicken from the pot and continue simmering until the sauce is done. 
Rice Directions:
  1. Cook the rice according to the package directions. 
  2. In a small pan, heat the butter over medium and add the barberries and sugar. Cook and stir for about 30 seconds. 
  3. Pour the rice into a serving bowl. In a separate bowl, combine 1/2 cup of the cooked rice with the barberries and reserved saffron water. Spread the saffron rice over the top of the rest of the rice. 
Shirazi Salad Directions:
  1. Dice the vegetables and toss with the mint and lemon juice. Season to taste with salt and pepper and chill until ready to serve. 

MONGOLIAN BEEF RECIPES

December 02, 2019
Mongolian Beef may be a combination of juicy beef cut of meat, cooked peppers, onions, and inexperienced scallions all brought beside a sweet & savory Mongolian beef sauce. Serve it over steamed rice for a meal that your whole family can get pleasure from. United Nations agency wants takeout once you will build it yourself in half-hour or less?

If you asked ME what I prefer concerning this Mongolian beef instruction, Imight have a tough time deciding. 1 st of all, it’s Chinese food—I mean United Nations agency doesn’t like Chinese?

MONGOLIAN BEEF RECIPES
MONGOLIAN BEEF RECIPES

Secondly, the meat is super tender, then there’s the sauce that goes with this Mongolian beef instruction. It's sweet from the refined sugar, with hints of ginger and garlic, then rounded off with condiment. This Mongolian beef sauce is sort of a heat hug on a cold evening—it’s that good!

Flank steak is that the typical alternative of meat for stir-fried Asian-inspired recipes like this one. But, something from big apple New York strip, to even beef chuck is used with sensible results.

MONGOLIAN BEEF RECIPES

INGREDIENTS :
Mongolian Beef Ingredients:

  • 2 lb beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips
  • 1/2 cup neutral oil
  • 4 stalks green onion, green part only, cut into 2 inch pieces
  • 3 bell peppers, cut into strips
  • 1/2 cup cornstarch
  • 1 large onion cut into 1/4 rings

Mongolian Beef Sauce Ingredients:

  • 2 tsp ginger powder (or double the amount if using fresh grated ginger)
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 4-5 garlic cloves , minced
  • 1 tsp Sriracha sauce (add more or less for desired spiciness)

INSTRUCTIONS :
How to make Mongolian Beef:

  1. In a ziplock bag combine the 1/2 cup cornstarch and 2 lb of cut into strips, close it and shake for the beef strips to be fully and evenly coated in cornstarch.
  2. Preheat a large skillet over high heat, then add enough oil to coat the bottom of the skillet. Next, add 3 cut up bell peppers and quickly cook them for about 3-4 minutes, stirring often. As soon as the bell peppers are browned slightly, remove them to a separate bowl. Do not overcook them, they should still have a bit of a bite to them.
  3. Lastly, tilt the skillet to the side and remove the bell peppers to a separate bowl, leaving the oil behind.
  4. Add the onions to the skillet and sear for about 3-4 minutes, just trying to char up the sides. Add more oil if needed. Tilt the skillet and remove the onion to the bowl with peppers, leaving the oil behind.
  5. Next, add the rest of the oil and add the beef strips, shaking off the excess of cornstarch and cook in a single layer in batches for about 1 minute per side. Transfer the cooked beef to a separate bowl. Do not overcrowd the pan. Beef needs to be seared, not cooked in its own juices. Keep adding the oil as needed after cooking each batch.

Mongolian Beef Sauce:

  1. Drain off the remaining oil from the skillet leaving the stuck on beef bits. <br></br>
  2. Next add 1/2 cup of soy sauce, 1/2 cup water and 1/2 cup brown sugar, 2 tsp of ginger powder and the 4 cloves of minced garlic to the pan and let it come to a boil, scraping off the bits off the bottom of the skillet.

Bring everything together:

  1. Add the beef back into the sauce and stir to coat it in the sauce. Allow to come to a boil, which should thicken the sauce. Next add the bell peppers, cooked onion, and the green onion stalks and stir to heat through.

Featured Post

CINNAMON ROLL BREAD LOAF

A slice or  of this Cinnamon Roll Bread Loaf will pride you with its softness. slightly candy and very sensitive, this bread recipe is virt...