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

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

January 15, 2020
Braised Glass Noodles with Pork and Napa Cabbage may be a traditional dish and Chinese food from Northern China that families make all throughout China.

Braised Glass Noodles with Pork & Napa Cabbage, or may be a traditional dish from Northern China, and I’m pretty certain that the majority northerners have their own creative ways of cooking it.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE
BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

Some wish to use sour cabbage rather than fresh cabbage, and a few wish to add chili. Some prefer it saucy, et al. Prefer an almost soup-like consistency. Of course, everyone claims that their own mother or grandmother makes the simplest version.

I am never here to compete with the mothers of the North, but I do want to shed some light on this delightful dish, and this is often how I prefer to organize it. Plus, I do know you guys love noodles! If you’re a lover of our Ants Climbing a Tree recipe (another famous glass noodle dish), you’ll love these braised glass noodles with pork and napa cabbage.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

INGREDIENTS :

  • 3 slices ginger
  • 1 to 2 star anise
  • 6 shiitake mushrooms (fresh or rehydrated dried)
  • 1 pound napa cabbage (450g, cut into large pieces)
  • 3 oz. dried sweet potato noodles (85g)
  • 1 teaspoon oil (plus 3 tablespoons)
  • 8 oz. pork belly (225g, thinly sliced)
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon dark soy sauce
  • 1/2 cup chicken stock (or water)
  • 1 scallion (chopped, optional)

INSTRUCTIONS :

  1. Pre-cook the sweet potato noodles, following the instructions on the package. Drain and toss in a teaspoon of oil to prevent sticking. Set aside.
  2. Heat 3 tablespoons oil in a wok over high heat until just starting to smoke. Brown the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside. Add the ginger, star anise, and mushrooms, and cook for 1 minute.
  3. Turn the heat back up to high, and add the napa cabbage. Stir-fry for a minute, and then add the salt, oyster sauce, dark soy sauce and chicken stock (or water). Mix everything well, cover, and simmer for 3 minutes. Mix in the cooked glass noodles and pork belly, cover, and simmer for another 2 minutes. Stir in the chopped scallion (if using) and serve!

GRILLED CHICKEN PESTO PANINI

January 10, 2020
Grilled Chicken Pesto Panini is that the ultimate lunch. Ciabatta bread full of grilled chicken, pesto, avocado aioli, cheese, roasted tomatoes and it's pressed until perfectly crispy and therefore the cheese is melted and bubbly.

If you’re currently on a touch holiday vacation from work or school, gather up the ingredients and provides this panini a try because if you don’t, you’ll be sorry. 

GRILLED CHICKEN PESTO PANINI
GRILLED CHICKEN PESTO PANINI

The great thing a few panini is that you simply can stuff and fill them with all types of various ingredients. Yyou actually don’t need a recipe, per say, but rather you'll just accompany the flow and see what you've got available . As long as you set some cheese in there, you’ll be good to travel . The sky’s the limit. Plow ahead and make some masterpieces! 

If you’re trying to find a fast and straightforward lunch, I highly recommend this recipe. You don’t need to undergo the difficulty of creating your own pesto and aioli either, if you don’t have the time, just use store bought pesto and blend mayo with mashed avocado and call it each day .

GRILLED CHICKEN PESTO PANINI

INGREDIENTS :
For the grilled chicken:

  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound chicken breast cutlets
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes

For the panini:

  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound mini tomatoes on the vine
  • 4 ciabatta rolls, split
  • 8 slices mozzarella cheese

For the pesto:

  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • ¼ cup grated parmesan cheese
  • ¼ cup pine nuts
  • ¼ to ⅓ cup olive oil

For the avocado aioli:

  • 1 large egg yolk
  • 2 garlic cloves
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon dijon mustard
  • 1 avocado, peeled and pitted
  • ¼ cup olive oil
  • 3 tablespoons vegetable oil
  • pinch of salt
  • few grinds of black pepper

INSTRUCTIONS :
  1. Preheat oven to 375°F.
  2. Heat an outdoor (or indoor stovetop) grill over medium-high heat. Place the chicken in a bowl and mix it together with the seasonings and oil until evenly coated. Grill the chicken for about 4 to 5 minutes on the first side, flip over and continue to grill for another 2 to 3 minutes or until cooked through. Transfer to a plate, cover loosely with foil and set aside.
  3. Cut the tomatoes in half and place on a baking sheet. Drizzle with the oil, salt and pepper. Toss to evenly combine. Roast in the oven for about 15 to 20 minutes, or until soft and slightly charred. Remove from oven and allow to cool down.
  4. To make the pesto: Combine all of the ingredients (except the oil) in the bowl of a food processor. Pulse a few times to chop it down. While the machine is running, slowly stream in the olive oil until the pesto is somewhat thick but still spreadable. Transfer to a small bowl and set aside.
  5. To make the avocado aioli: Combine all of the ingredients (except the olive oil) in the bowl of a food processor. Pulse until smooth and combined. While the machine is running (slowly stream in the olive oil until thick and the consistency of mayo. Transfer to a small bowl and set aside.
  6. To assemble the sandwiches: Split the ciabatta rolls. Spread one half with pesto and the other half with the avocado aioli. Place a slice of cheese on each half of bread. Then layer with the chicken, tomatoes, and more pesto on the chicken. Close them and then drizzle the tops with a bit of olive oil. Place (two at a time) on a hot panini press and press down on the top. Grill until hot and the cheese has melted. Cut in half and serve warm. Enjoy!

HOMEMADE EGG FOO YOUNG RECIPE

January 05, 2020
Egg Foo Young Recipe – a bit like your favorite Chinese takeout dish but easily made at home! 

One staple you’ll always find in my refrigerator is eggs— we use them on a day to day for breakfast, lunch and even dinner (see recipe below!).

HOMEMADE EGG FOO YOUNG RECIPE
HOMEMADE EGG FOO YOUNG RECIPE

Now, I can’t claim this as an authentic Egg Foo Young recipe, but it does tastes delicious! I really like that you simply can swap in additional veggies and protein counting on what you've got in your fridge or pantry.

For this particular Egg Foo Young recipe I used shrimp, but it can even as easily be made with pork, chicken, beef, tofu or maybe all veggie!

HOMEMADE EGG FOO YOUNG RECIPE

INGREDIENTS :

  • 4 eggs beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 cup onion chopped
  • 1/2 cup mushrooms chopped
  • 1 cup bean sprouts
  • 1/2 pound cooked shrimp chopped
  • green onion chopped (for garnish)
  • Beef gravy I used jarred
  • Vegetable oil

INSTRUCTIONS :

  1. In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
  2. Stir in cornstarch and soy sauce.
  3. Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
  4. In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
  5. Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
  6. Top with gravy and green onions. Serve with a side of soy sauce.

HOMEMADE CASHEW CHICKEN RECIPE

January 03, 2020
Cashew chicken one among MA FAVES when it involves Chinese take-out. I really like the various textures from the chicken, veggies, water chestnuts, and cashews. But the simplest part, in my opinion, is when the sauce quite soaks into the cashews, softening them and loading them with delicious, saucy, flavor.

The best one EVER was this take-out place right down the road from us once we lived in Georgia. It had been called Lin China. Lin China = lyfe. That they had the simplest cashew chicken ever, and that they made me love, love, love that dish. Since then I even have been aiming to recreate it myself reception where it are often healthier and even more tasty.

HOMEMADE CASHEW CHICKEN RECIPE

You can add the other veggies into this dish that your wonderful heart desires; I kept mine simple and just used onions and broccoli, but if you would like to spice things up with another goodies from your garden .

Oh! Oh! You'll even make this a vegetarian dish, ditch the chicken all at once , and cargo abreast of dem veggies. You'll name it Cashew Vegetables but that just doesn’t sound nearly nearly as good as Cashew Chicken.

HOMEMADE CASHEW CHICKEN RECIPE

INGREDIENTS :

  • 1 cup cashews
  • 3 chicken breasts, diced into bite size pieces
  • 1/2 onion, sliced
  • 1 head broccoli, chopped into small florets
  • 8 oz can of sliced water chestnuts, drained
  • 1 pinch red pepper flakes
  • Green onions and sesame seeds for garnish (optional!)

For the sauce:

  • 1/4 cup veggie broth
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1/2 cup soy sauce (tamari if you want gluten free)
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch

INSTRUCTIONS :

  1. Heat a wok or large pan over medium high to high heat with some vegetable oil
  2. Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
  3. Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
  4. Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
  5. Saute for a few minutes until the onions have softened
  6. Meanwhile, make your sauce
  7. Add all the sauce ingredients into a blender and blend until thoroughly combined
  8. Add your chicken back in with your veggies, and add your water chestnuts
  9. Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
  10. If your sauce isn’t thickening enough for your preference, create a “slurry” by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
  11. Add your cashews and stir to combine
  12. Top with green onions and sesame seeds as you serve (optional!)

SLOW COOKER FRENCH DIP SANDWICHES

December 29, 2019
An easy recipe for French Dip Sandwiches made within the slow cooker or Instant Pot. Tender beef, caramelized onions and melted cheese with juicy on the side for dipping.

This easy recipe are often made in your SLOW COOKER OR INSTANT POT! The bottom recipe is that the same, which suggests regardless of which way you create it you’ll find yourself with a juicy sandwich that's to die for.

SLOW COOKER FRENCH DIP SANDWICHES
SLOW COOKER FRENCH DIP SANDWICHES

The thing I really like the foremost about using the moment Pot for this recipe is that it's made completely right within the Instant Pot. Since the moment Pot features a sauté function, you'll brown the meat and onions right within the pot before cooking. 

This is the first way I even have always made this recipe, and it's still my favorite. Yes, it takes 2-3 times the quantity of your time than the moment Pot, but I really like that I can peak at the meat, and check it for tenderness during the last hour or two of cook time (no guessing like with the pressure cooker). I also think that the meat is more tender when slow-cooked, it's always super tender and falling apart.

SLOW COOKER FRENCH DIP SANDWICHES

INGREDIENTS :

  • 1 bay leaf
  • salt/pepper
  • 2 tablespoons extra virgin olive oil
  • 2-3 pound beef chuck roast or rump roast trimmed of excess fat (I've also used a sirloin roast and boneless bottom round for a leaner option)
  • 3 cups low sodium beef broth
  • 1/4 cup worcestershire sauce
  • 2 yellow onions quartered and thinly sliced
  • 3 cloves of garlic minced
  • 4-6 rolls nothing too soft or it will fall apart once dipped
  • 8-12 slices cheese (provolone, swiss, havarti or monterey jack)

INSTRUCTIONS :

  1. Liberally salt and pepper your roast.
  2. In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
  3. In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
  4. Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). 

Slow Cooker:

  1. Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Instant Pot:

  1. Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

CABBAGE CARROT PEPPER SALAD

December 22, 2019
Cabbage Carrot Pepper Salad: easy to form, common ingredients, flavorful and filled with vitamins. This salad is great to form the day before the large event and takes but 20 minutes!

Cabbage Carrot Pepper Salad is extremely easy to form especially if you've got Benriner Mandolin and Julienne Slicer. I feel these two items are a requirement in every kitchen! The ingredients are quite common and doubtless already sitting in your fridge.

CABBAGE CARROT PEPPER SALAD

This salad is that the reason I started eating bell pepper. In fact I still have my limits, but when it involves salads, pepper and that i are friends! 

Most times, I make this salad the day ahead. It’s one among those salads that taste better once really marinated and every one the flavors are absorbed. It’s great for holidays or any events that require prepping the day before. Regardless of what percentage hours you refrigerate before serving, always stir and taste to ascertain if additional salt is required. The cabbage likes to absorb salt. Leftover salad are often refrigerated and taste delicious next day too. This salad is sweet up to three days in refrigerator.

CABBAGE CARROT PEPPER SALAD

INGREDIENTS :
SALAD INGREDIENTS:

  • 1 medium green cabbage 2 lb – shredded
  • 1 long English cucumber
  • 1 bunch fresh dill about 1/2 cup chopped
  • 1 orange bell pepper
  • 1 large carrot
  • 1 bunch fresh green onions 5-6 stems

DRESSING INGREDIENTS:

  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt or to taste
  • 1/2 cup grapeseed oil sunflower or veggie ok too

INSTRUCTIONS :




  1. Wash and paper towel pat dry your veggies. Into a large bowl, thinly shred 1 green cabbage onto benriner mandolin (adjust to 1-2mm thickness). Insert coarse blade into the mandolin and slice 1 English cucumber into the bowl with cabbage (remove coarse blade once done). Cut 1 orange bell pepper into quarter, remove the seeds and slice onto the mandolin. Grate 1 large carrot onto a julienne slicer. Finely chop 1 bunch green onions and 1 bunch dill; add the herbs to the salad.
  2. To Make the Dressing: In a small bowl, combine and whisk 1/2 cup grapeseed oil, 1/4 cup red wine vinegar, 1 tbsp sugar and 1 tsp fine salt. Let it sit for 5-10 mins in order for sugar and salt to dissolve a bit. Pour the dressing over the salad and give the salad a good stir in order for dressing to fully cover all the veggies. Refrigerate salad for at least 2 hours before serving. Stir, taste and add salt if necessary before serving.

HOT HAM AND CHEESE SANDWICHES

December 20, 2019
When I say these are the simplest hot ham and cheese sandwiches I’ve made, i actually mean it. Now, these aren’t your typical loaf of bread ham and cheese sandwich. These are well, kinda amazing actually. Buttery and cheesy, with a small little kick from the (optional) pepper jack cheese. 

The reason why these sandwiches are very easy to form it because there’s no buttering of the bread, piece by piece. No individual type assembly. It’s all wiped out one dish.

HOT HAM AND CHEESE SANDWICHES
HOT HAM AND CHEESE SANDWICHES

All the ingredients are EASILY obtained by your nearest major grocery chain! That’s the sweetness of this recipe! It’s a sandwich, but hot, cheesy, hammy, and not like your typical two pieces of bread sandwich! 

Really, you'll use any type you favor. I used pepper jack because it there are extra spices and peppers embedded within the cheese slices that add extra flavor. However, you don’t need to use that if you don’t like spicy flavors. Just use a cheese that melts rather well. 

HOT HAM AND CHEESE SANDWICHES

INGREDIENTS :

  • 2 cans Pilsbury crescent dough
  • 12 pieces of deli ham (your favorite)
  • 3-4 tbsp butter, melted
  • 1 tsp parsley, dried
  • 1/2 tsp garlic, minced or dried
  • 8 slices of Pepper Jack Cheese
  • 1-2 tbsp Dijon Mustard

INSTRUCTIONS :

  1. Preheat the oven to 375
  2. Take the dough out of the tube and roll it out. Press the seams together to form one large piece of dough.
  3. Line or grease a 7 x 11 baking dish with parchment paper or nonstick spray.
  4. Lay the dough down in the baking dish and bake for the time required on the tube. Remove when cooking time is up.
  5. Spread the dijon mustard over the top of the cooked croissant bread.
  6. Layer on 4 pieces of cheese or as much cheese as you would like to cover the surface of the bread.
  7. Fold each ham peice in half and layer on top of the cheese.
  8. Top the ham with the remaining slices of cheese.
  9. Remove the second batch of dough from the tube. Again, pinch the seams closed, and place on top of the cheese slices.
  10. In a small bowl, melt the butter, and add the parsley and garlic. Brush on top of the dough.
  11. Bake in the oven for 20 - 25 minutes or until the dough is golden brown on top, and the sandwiches are heated through and the cheese is nice and melty!
  12. Remove from the oven and let rest for 5 minutes to cool slightly as the cheese will be VERY hot and can burn easily! Enjoy!

ZUCCHINI RAVIOLI (PALEO, KETO, VEGAN)

December 18, 2019
This zucchini cappelletti may be a grain and dairy-free various to the current food classic! It’s created with zucchini food, a cauliflower “cheese” filling, and is paleo, keto, AIP, and vegan-friendly.

Ravioli is one in every of those things that’s very arduous to search out substitutes for! However does one very replace food? Zucchini has become a well-liked swap for pasta, and it’s the right base for a grain free ravioli!

ZUCCHINI RAVIOLI (PALEO, KETO, VEGAN)

Not solely will is cappelletti protein and grain free, however it’s additionally farm free and created with home-cured cauliflower cheese. Excellent for people who square measure paleo, vegan, keto, and more!

If you tolerate cheese and need to up the fat of this meal, use a cheese cheese of your alternative. However the cauliflower “cheese” may be a still a delicious dairy-free various.

ZUCCHINI RAVIOLI (PALEO, KETO, VEGAN)

INGREDIENTS :
For the cauliflower “cheese”:

  • 2 cups cauliflower, steamed
  • 2 cloves garlic, minced
  • 1 cup spinach, chopped
  • 3 tbsp olive oil (divided)
  • 2 tsp apple cider vinegar
  • 2 tbsp + 2 tsp nutritional yeast
  • 1/2 tsp sea salt

For the ravioli:

  • 2 medium zucchini’s
  • 1 1/2 cup compliant marinara sauce (use nomato sauce for AIP)
  • 1 tbsp fresh basil, chopped

INSTRUCTIONS :
For the cauliflower cheese:

  • Using a nut milk bag or paper towel, lightly strain the cauliflower to draw out some (but not all) of the excess water.
  • Add the cauliflower to a food processor and blend with 2 tbsp of olive oil, apple cider vinegar, salt, and nutritional yeast. Blend until smooth and set aside.
  • Using a small saute pan, heat 1 tbsp of olive oil on low heat.
  • Saute the garlic for 2-3 minutes or until fragrant. Add the spinach and allow to wilt over 1-2 minutes. Remove from the heat.
  • Stir the spinach and garlic into the cauliflower mixture and set aside.

For the zucchini ravioli:

  1. Preheat the oven to 375 F and set aside a large baking dish.
  2. Wash the zucchini and slice off the ends. Use a mandolin slicer or peeler to slice into thin slices. Allow to sit for 5 minutes and dab with a paper towel to remove some excess water.
  3. Begin assembling the ravioli by layering two slices or zucchini vertically and two horizontally in a plus sign formation. Add a large spoonful of the cauliflower “cheese”.
  4. Carefully fold the zucchini to secure the ravioli and place in a baking dish with the folded side down. Repeat until the baking dish is full. You should have about six large raviolis.
  5. Top with sauce of choice and bake in the preheated oven for 18-20 minutes.
  6. Remove from the oven and top with sliced basil. Serve with a knife and fork.

VEGAN QUINOA SUSHI BOWL

December 17, 2019
It’s healthy, spicy (thanks thereto nose processing wasabi), tastes like dish (genius), super straightforward and takes concerning five min to form. It’s conjointly gluten-free and if you don’t add any fish – vegetarian.

In my mind I used to be picturing one thing tasteful with quinoa rather than rice to feature a bit spark and nutrition to my boring and late malnourished life. Really I knew I can’t create quinoa dish. I’ve tried. What I will create after I attempt to create quinoa dish may be a huge mess – I don’t apprehend what I’m doing wrong.

VEGAN QUINOA SUSHI BOWL

Therefore: quinoa dish bowl. you only throw stuff along in an exceedingly bowl and decision it dish bowl. And so you’re cool just like the folks on Instagram.

I did use some inspiration from this amazing instruction here – it aforesaid five minute dish bowl. There area unit 2 things i favor concerning the title of that recipe: five minute. That instruction consummated all my expectations – five minutes and it tastes like dish.

VEGAN QUINOA SUSHI BOWL

INGREDIENTS :

  • 2 tbsp sesame seeds
  • 2 tbsp flax seeds
  • 1 tbsp nigella seeds
  • 2 cups cooked quinoa
  • 1 nori sheet – sliced thinly
  • 1 cucumber, peeled and chopped
  • 1 avocado, peeled and chopped
  • 2 spring onions/scallions, chopped
  • 1 yellow bell pepper, sliced

Sauce:

  • 1 tbsp wasabi paste
  • 1 tsp soy sauce
  • 1 tbsp sesame oil (roasted isn’t healthier, but I find it more delicious)
  • 1 tbsp vinegar (I used balsamic)

INSTRUCTIONS :

  1. Fluff cooked quinoa and mix in a large bowl with scallions and the wasabi sauce.
  2. Divide into two bowls and arrange on top: nori, cucumber, avocado, bell pepper. Optionally – some mushrooms.
  3. Top with nigella seeds, flax seeds and sesame seeds.
  4. Eat with a spoon, fork or a foon.

BAKED STICKY HONEY GARLIC BUFFALO WINGS

December 16, 2019
Baked Sticky Honey Garlic Buffalo Wings ar baked to crisp perfection and lidded with the foremost wonderful honey garlic buffalo sauce. These ar finger licking good!

Wings ar associate absolute should on game day.  Am I right?  My son is one in every of the pickiest eaters and he LOVES wings. So that they ar continuously creating their debut on game day at our house. And that I have gotten the foremost delicious baked crisp wings to share with you nowadays.

BAKED STICKY HONEY GARLIC BUFFALO WINGS
BAKED STICKY HONEY GARLIC BUFFALO WINGS

I am a individual once it involves something hot. thus I idolized the sauce that glazed these wings.  The honey and sugar helped to chill it down and provides it a touch sweet whereas still have a touch little bit of a kick to that. This was honestly the simplest sauce that I actually have ever had on wings!

You are about to love these crisp baked wings and also the finger licking smart sauce! They're going to be a success at your next soccer party!

BAKED STICKY HONEY GARLIC BUFFALO WINGS

INGREDIENTS :

  • 1 Tablespoon Baking Powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 pounds wings patted dry with a paper towel

Honey Garlic Buffalo Sauce:

  • 3/4 cup honey
  • 1/4 cup brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 cup buffalo sauce like Franks Red Hot Sauce
  • 1 Tablespoon Cornstarch

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. In a ziplock bag add the wings. Add the baking powder, garlic powder, salt and pepper and shake to coat evenly. Place them on your prepared baking sheet.
  2. Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink.
  3. To make the Honey Garlic Buffalo Sauce: Right before the wings are done, in a medium saucepan, add the buffalo sauce, honey, brown sugar, worcestershire sauce and cornstarch. Whisk on medium high heat for about 3-4 minutes or until it has thickened. Baste on the wings.

ROASTED POTATOES CARROT AND GREEN BEANS

December 13, 2019
Perfect cooked Potatoes Carrots and inexperienced Beans! This easy garden truck mix of potatoes, carrots and inexperienced beans is seasoned with a delicious garlic and recent herb mix then cooked to appetisingness. It’s a wonderful go-to entremots that pairs well with near to anything!

These cooked sheet pan veggies ar excellent for any season too as a result of you'll typically continually notice sensible quality potatoes, carrots and inexperienced beans any time throughout the year.

ROASTED POTATOES CARROT AND GREEN BEANS
ROASTED POTATOES CARROT AND GREEN BEANS

Roasted veggies ar the most effective thanks to convert a vegetable someone. Raw broccoli and cooked broccoli ar nearly 2 totally different|completely different} vegetables in my mind as a result of they style most different.

This mix is deliciously seasoned with a recent garlic and herb mix and once preparation they finish with an ideal texture.

ROASTED POTATOES CARROT AND GREEN BEANS

INGREDIENTS :

  • 3 Tbsp olive oil, divided
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary
  • Salt and freshly ground black pepper
  • 12 oz. green beans, ends trimmed, halved
  • 1 1/4 lbs. baby red potatoes, halved and larger ones quartered
  • 1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
  • 1 1/2 Tbsp minced garlic (4 cloves)

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
  2. Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.


BEEF ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE

December 12, 2019
These beef enchiladas square measure stuffed with a saporous beef, bean and chili mixture, coated in an exceedingly delicious homemade  sauce and smothered in adhesive cheese!

One bite of those beef enchiladas and you’ll be hooked!  The filling is super saporous and therefore the homemade  sauce extremely takes it from nice to OMG fantastic!

BEEF ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE

Tacos, nachos, burritos, chimichangas, fajitas, and enchiladas. There square measure such a large amount of recipes for enchiladas, however this one is my absolute favorite one.  Beef dishs with one thing extra a homemade  enchilada sauce!

I used a hamburger with a better fat quantitative relation for additional flavor, and brunet  it in my massive cooking pan. Once the meat was most of the method brunet , I additional in my onion, garlic, and inexperienced chiles, to saute for many a lot of minutes.  Then drain the meat mixture and put aside.

BEEF ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE

INGREDIENTS :

  • 2 Tbsp vegetable oil
  • salt and pepper
  • 4 oz can diced green chiles I used mild
  • 15 oz can black beans rinsed and drained thoroughly
  • 8-10 flour tortillas
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1.5 lbs ground beef
  • 3 cups Mexican-blend shredded cheese
  • 1 batch homemade red enchilada sauce or 1 can store-bought enchilada sauce
  • chopped fresh cilantro and green onions for garnish

INSTRUCTIONS :

  1. If you're making homemade enchilada sauce, prepare it.
  2. Preheat oven to 350 degrees.
  3. Add oil to a big skillet and heat over medium high heat. Add ground beef and crumble (use a potato masher to make it easier). Once ground beef is about halfway cooked, add onion, garlic, and green chiles and saute for 3-6 minutes, stirring occasionally. Drain beef mixture.
  4. To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add one third of a cup of cheese. Roll up tortilla and place in a greased 9 x 13" baking pan. Continue with remaining tortillas.
  5. Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.
  6. Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Garnish with chopped cilantro and green onions.

CHICKEN PARMESAN STUFFED SHELLS

December 10, 2019
Chicken cheese Stuffed Shells - Delicious stuffed shell food crammed with cheese and tender chicken, flat-topped with spaghetti sauce sauce and a lot of cheese! 

Chicken cheese stuffed shells area unit a simple and delicious dark meal that's bound to be a brand new family favorite!

CHICKEN PARMESAN STUFFED SHELLS

Stuffed shell food has invariably been a favourite meal of mine. Creating them on Dec 24 was a practice at my house that I completely fair-haired each year! These chicken cheese stuffed shells area unit my spin on a mixture of 2 of my absolute favorite meals – those superb stuffed shells I had growing up and in fact, chicken parmesan! Currently these stuffed shells area unit most easier to create than they give the impression of being. It’s a simple meal that feeds a crowd and takes but forty minutes. Crazy, right?

I extremely recommend serving these stuffed shells with some breadstuff. For me, food simply isn’t complete unless I will be dipping some crisp bread within the sauce. The mixture of flavors is thus excellent along too!

CHICKEN PARMESAN STUFFED SHELLS

INGREDIENTS :

  • 1 package jumbo shell pasta
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • 5-6 chicken tenders
  • 2 cups marinara
  • 16 ounces ricotta cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup panko bread crumbs
  • 1/4 cup parmesan cheese
  • 2 cups mozzarella cheese

INSTRUCTIONS :

  1. Cook chicken tenders and jumbo shell pasta according to instructions on the packaging.  Make sure to drain pasta and well and let cool a bit before proceeding.  Cut chicken tenders into chunks that are about 1/2 inch cubes.
  2. Preheat oven to 400 degrees.  In a medium mixing bowl, combine ricotta, half of the mozzarella, parmesan, garlic powder,  italian seasoning, salt, and pepper.  Stir until well combined.
  3. Cover the bottom of a large baking dish with half of the marinara sauce.  Spread it evenly around.  Spoon about 1 1/2 tablespoon of ricotta filling into each of the shells before placing 2 chunks of chicken on top of the filling.  Place face up in the baking dish.  Repeat with remaining shells.
  4. Cover the shells with the remaining marinara and sprinkle remaining mozzarella cheese and bread crumbs on top.  Place in oven and bake 20-22 minutes.

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.


TACO CASSEROLE RECIPES

December 08, 2019
This Taco Casserole formula is loaded with all of your Mexican favorites and flat-top with Doritos, Fritos, or griddlecake Chips! It’s simple to assemble days sooner than time and bake later for a straightforward dinner!

I’ve been on a casserole kick recently, particularly ones that you simply will build sooner than time. It’s superb what quantity easier your life becomes once you do a bit meal homework sooner than time.

TACO CASSEROLE RECIPES
TACO CASSEROLE RECIPES

The fact that you simply will assemble this up to two days sooner than time is actually handy. And also the ingredients square measure very easy to customise.

Taco Casserole for a Crowd or meal
These tin foil pans build it simple to arrange this formula for a crowd and also the pans may be disposed of subsequently.

This formula serves half-dozen folks. There's a slider on the highest left of the formula card which will be captive to extend the amount of servings if you’re creating this for a bigger crowd.

TACO CASSEROLE RECIPES

INSTRUCTIONS :

  • 1 lb. ground beef I use 80% lean
  • 1 oz. taco seasoning equivalent to 2 Tablespoons
  • 16 oz. refried beans
  • 1 small yellow onion diced
  • ¾ cup sour cream
  • ¼ cup black olives sliced
  • 1/3 cup tomatoes diced
  • 2 cups cheddar cheese shredded
  • ¾ cup crunchy toppings such as tortilla chips Doritos, and/or Fritos

To garnish:

  • 1/3 cup lettuce shredded
  • Green onions (optional)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees.
  2. Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
  3. Drain excess grease.
  4. Add ¾ cup water and taco seasoning.
  5. Bring to a boil.
  6. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
  7. Spread the refried beans in an even layer within a casserole dish. (Mine was 13.25"x9" but varying sizes are fine.)
  8. Spread the sour cream over the refried beans.
  9. Top with cooked ground beef mixture, then with cheese.
  10. If you’re preparing this head of time, let it cool and cover and refrigerate until ready to bake.

Baking:

  1. If baking right away: Bake, uncovered, for 15 minutes, or until the cheese is hot and melted.
  2. If baking after the casserole has been refrigerated: Bake, covered, for 25 minutes. Remove the cover and bake for an additional 5 minutes.

Add the toppings:

  1. Top the casserole with black olives, tomatoes, and crunchy toppings. (Add additional cheese if you like as well.)
  2. Bake uncovered for 8 minutes.
  3. Garnish with green onions and/or shredded lettuce and serve!

SPICY VEGAN BLACK BEAN SOUP

December 06, 2019
This spicy vegetarian common bean soup is simple to form, implausibly filling and satisfying and has simply the proper quantity of spiciness. It’s created with straightforward ingredients like onion, garlic, carrot, spaghetti sauce and black beans however still jam-packed with flavour and nutrition. Add some avocado to it and you’ve got an ideal meal in an exceedingly bowl. 

This instruction is high in supermolecule, advanced carbohydrates and really low in fat. I integrated mine for a creamy common bean soup however you'll conjointly leave it unblended  if you favor a chunkier soup.

SPICY VEGAN BLACK BEAN SOUP
SPICY VEGAN BLACK BEAN SOUP

I was terribly scientific higher than, wasn’t I? Hhowever it's true, black beans have tons going for them. Black beans aren’t sometimes thought of a phytonutrient-rich food however very similar to brilliantly colored veggies, that dark, black color is wherever the great stuff is! I embrace black beans in my diet as typically as I will, beside all alternative beans and legumes. They’re such an excellent supply of fibre and plant-based supermolecule and ar thus versatile and cheap.

I love creating countless soups within the colder months. I ne'er get uninterested in them. They’re fast, easy, delicious, healthy, nice for meal homework and there ar endless creations simply waiting to be created. If you like this common bean soup, offer these recipes a strive, and if you’re trying to find another bean soup instruction, don’t miss the chickpea soup. It’s one in every of the foremost standard recipes on the diary.

SPICY VEGAN BLACK BEAN SOUP

INGREDIENTS :

  • 3 cloves garlic, minced
  • 2 tsp each cumin, oregano and chili powder
  • 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
  • 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
  • 1 diced green pepper
  • 1 cup chopped celery (150 g, approx. 3 ribs)
  • 1/2 a jalapeno, de-seeded and minced (or a whole one for extra spiciness)
  • 3–4 cups vegetable broth (start with 3 cups, add a bit if it seems too thick)
  • 1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)
  • 1 19 oz can black beans, drained and rinsed (330 g, about 2 cups cooked beans)
  • 1/2 cup finely chopped cilantro
  • salt and pepper, to taste
  • squeeze of fresh lime juice

INSTRUCTIONS :

  1. Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften, stirring occasionally. You can saute in a bit of olive oil if you prefer.
  2. Stir in the spices and cook for a few more minutes.
  3. Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, about 15 minutes.
  4. Scoop half of the soup into a blender and puree until very smooth. Alternatively, you can use an immersion blender in the pot but I like the creaminess achieved by transferring it to the blender.
  5. Pour the blended soup back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice, if desired.

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