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

Easy Tofu Marinade Recipes

February 09, 2020
You think tofu is boring and features a plain taste? Then do this tofu marinade! It’s super easy to form and it’s full of flavor. I really like serving my marinated tofu over rice and don’t forget to top it off with some green onions and a touch of sriracha.

When I first tried tofu years ago, I wasn’t too impressed! It didn’t taste like much and that i thought I definitely don’t need it in my life. Boy, was I wrong! When prepared the proper way, tofu is super versatile and it’s so delicious! My easy tofu marinade makes tofu a true star in your kitchen!

Easy Tofu Marinade Recipes
Easy Tofu Marinade Recipes

To make marinated tofu, you ought to use firm or extra-firm tofu. it's already been pressed enough to carry its shape fairly well once you pip out .

Please don't use soft or silken tofu for this recipe. It'll disintegrate when pressing. Unlike firm tofu, soft or “silken” tofu is typically used for vegan sauces or mousses that are blended.

Easy Tofu Marinade Recipes

INGREDIENTS :
  • 14 oz firm or extra-firm tofu
For the tofu marinade:
  • 2 tablespoons sesame oil
  • 4 tablespoons soy sauce
  • 2 cloves of garlic
  • 1 inch piece ginger
  • 2 tablespoons rice vinegar
  • 1 teaspoon paprika powder
  • 1/2 teaspoon smoked paprika powder
  • 1 teaspoon maple syrup
  • 1 teaspoon onion powder
  • red pepper flakes
INSTRUCTIONS :
  1. Start by pressing your tofu. Remove the tofu from the packaging.Then wrap it with a clean dishtowel. Alternatively, you could also use paper towels.
  2. Cover with a baking sheet and then place something heavy on top. I usually use a stack of cookbooks. But you could also use cans of beans, a cast iron skillet, or smaller weights you use for weight lifting exercises. 
  3. Let it press for about 10-15 minutes. 
  4. In the meantime, make the tofu marinade. 
  5. Cut the garlic and the ginger into thin slices. In an airtight container or a bowl, combine all of the ingredients and whisk well. 
  6. After the tofu has been pressed for about 10-15 minutes, cut it into cubes.  Then add it to the tofu marinade and carefully stir with a spoon until all of the tofu cubes are covered. 
  7. Cover the container and store it in the fridge for at least 1-2 hours. If you have enough time, I recommend letting the tofu marinate overnight. This way it will be even more flavorful. 
  8. To pan-fry the marinated tofu:
  9. Heat some oil in a frying pan or in a cast iron skillet.Add the marinated tofu, but leave the rest of the tofu marinade behind (you can use it later if you want). Fry the tofu until golden brown. 
  10. How to bake the marinated tofu:
  11. Preheat your oven to 350 °F. After the tofu has been marinated for at least 1-2 hours, place it in a bowl leaving the remaining tofu marinade behind.
  12. Add two tablespoons of corn starch (for 14 ounces of tofu). Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top.
  13. Bake for 25 minutes, tossing halfway. 
  14. Serve over brown rice and sprinkle with chopped green onions. I also like to add a bit of sriracha on top. 

Instant Pot Vegan Cheese Sauce

February 07, 2020
If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and concepts from all round the web!

Vegan cheese? have you ever guys ever tried it? i'm not a vegan but I'm often intrigued by a number of the vegan products that I see within the market.

Instant Pot Vegan Cheese Sauce
Instant Pot Vegan Cheese Sauce

Recently, I bought a pack of vegan cheese to use on my pizza from Trader Joe’s. To my disappointment, it clothed really bad and ruined my pizza. I just couldn’t eat it.

Since then, making a vegan white sauce has been on my to try to to list and what better than using my Instant Pot to try to to it!

Instant Pot Vegan Cheese Sauce

INGREDIENTS :

  • 2 large carrots, 170 grams, cut into rounds
  • 1/4 cup cashews, raw, 35 grams
  • 1 cup water, 8 oz
  • 1 large russet potato, 320 grams, cubed
  • 1 large sweet potato, 300 grams, cubed
  • 1/2 cup nutritional yeast
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1.25 teaspoon salt, or to taste
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon white vinegar
  • 1.5 tablespoons lemon juice
  • 1/4 cup water or almond milk, 2 oz

INSTRUCTIONS :

  1. To your instant pot add cubed potatoes, sweet potatoes, carrots, cashews and 1 cup water.
  2. Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.
  3. Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the valve from sealing to venting position.
  4. Let the veggies cool down a bit and then transfer them to a high speed blender.
  5. Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4 cup of either water or almond milk.
  6. Pulse for 30 seconds or until the sauce is super creamy and smooth. Transfer vegan cheese sauce to serving bowl. Enjoy with chips or veggies!

MAKE AHEAD TURKEY GRAVY

January 15, 2020
Turkey gravy is certainly an enormous thing at our Thanksgiving dinner, and not something to rush. Its the right entremots to form ahead, to make sure it comes out perfect and one less thing you would like to try to to before feasting!

MAKE AHEAD TURKEY GRAVY
MAKE AHEAD TURKEY GRAVY

I’m quite picky with my gravy, I prefer it to possess an upscale dark brown color. You get that from roasting the turkey wings during a pot. All those brown bits on rock bottom and therefore the golden brown crispy skin on the wings.

Making Turkey gravy are often a touch time consuming and stressful. Especially if your like me, and you are feeling like most are looking over your shoulder and waiting and expecting that delicious gravy to thicken up in order that they can eat!

MAKE AHEAD TURKEY GRAVY

INGREDIENTS :

  • 2 turkey wings
  • 2 carrots chopped
  • 4 cloves garlic smashed
  • 6 cups water
  • 3 celery stalks chopped
  • 1 small onion chopped
  • 5 tablespoons butter
  • 1/3 cup flour
  • 1 teaspoon cider vinegar, optional
  • Salt and pepper to taste

INSTRUCTIONS :

  1. Preheat oven to 375 degrees
  2. Place turkey, onions, celery, carrots and garlic in a large pot or Dutch Oven and place on the upper or middle rack. Bake uncovered for 2 hours. Remove from oven.
  3. Add water and simmer on stove top uncovered 45 minutes. You should have about 4 cups of stock.
  4. Strain the stock into a bowl and refrigerate for 2 hours or even overnight. Using a spoon remove the fat accumulated on top.
  5. Heat a large saute pan on medium high heat, add butter and let melt . Whisk in flour and cook about 30 seconds. Whisk in turkey stock and vinegar.
  6. Bring to a boil then reduce heat and simmer until thickened. Turn off heat, sauce will thicken more once its starts to cool down.

BUTTERNUT SQUASH AND SPINACH LASAGNA

December 26, 2019
Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)! Perfect as a veggie main dish for each day.  Healthier version of lasagna.  

This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and excellent for the autumn and Winter season. Because it uses butternut squash, it’s an excellent choice as holiday vegetarian main dish or simply a vacation recipe.  It’s so good, it’s fashionable kids!

BUTTERNUT SQUASH AND SPINACH LASAGNA
BUTTERNUT SQUASH AND SPINACH LASAGNA

To me this is often an excellent recipe to form any time of year, but because this lasagna has butternut squash, it's surely an honest holiday veggie main dish for Thanksgiving, Christmas, or New Year’s Eve.

This vegetarian recipe uses butternut squash puree, which you'll easily make by following my easy step-by-step tutorial: the way to make butternut squash puree. Or, you'll always buy pureed butternut squash at the shop.

BUTTERNUT SQUASH AND SPINACH LASAGNA

INGREDIENTS :
Butternut Squash Filling:

  • 1/2 cup milk or more, if needed
  • 2 cups butternut squash puree (about half of squash)
  • 1 cup ricotta cheese
  • 1/4 teaspoon salt plus 1/8 teaspoon more
  • 1/4 teaspoon nutmeg

Spinach Filling:

  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • 8 oz spinach (1 cup cooked spinach)
  • pepper to taste

Other Ingredients:

  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Basil
  • 1 1/2 cups mozzarella cheese or more
  • 1/2 cup Parmesan cheese on top
  • 1/4 teaspoon Italian seasoning
  • 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)

INSTRUCTIONS :

  1. Preheat oven to 375 F.

Butternut Squash Filling:

  1. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:

  1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles:

  1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

How to assemble vegetarian lasagna:



  1. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

STIR FRIED UDON NOODLES

December 19, 2019
Yaki udon is a simple Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

For this recipe, I used ground chicken for chicken yaki udon but you'll also use hamburger or pork. Seafood would work also.

STIR FRIED UDON NOODLES
STIR FRIED UDON NOODLES

Yaki udon may be a stir fried Japanese udon noodle dish made with an assortment of vegetables and protein. It’s stir fried with a savory sauce made from soy and mirin. This is often different from yakisoba because they're made with different noodles. Yakisoba is additionally a stir fried Japanese noodles dish but the noodles used are much thinner. But this is often to not be confused with soba noodles which are literally made out of buckwheat flour.

Yaki udon may be a good way to use frozen udon noodles because they’re excellent in stir fries. Frozen udon noodles are great to possess available for quick meals because they cook quickly, and consistent with how you cook them, retain the chewy texture of udon noodles pretty much.

STIR FRIED UDON NOODLES

INGREDIENTS :

  • 2 packets udon noodles
  • 1½ cups mushrooms sliced
  • 2 stalks scallions
  • 1 Tablespoon avocado oil
  • Yaki Udon Noodle Sauce
  • 2½ Tablespoons dark soy sauce
  • 3 bok choy quartered or halved
  • ⅓ white onion chopped
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon mirin
  • ½ lb ground meat beef, chicken, turkey, pork
  • 2 teaspoons brown sugar
  • ½ teaspoon rice wine vinegar

INSTRUCTIONS :

  1. Mix all the ingredients for the sauce in a small bowl and set aside.
  2. Cook the Udon Noodles
  3. Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
  4. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.
  5. Stir Fry
  6. Heat your pan over high heat and add the oil. Add in the ground meat and stir fry for 1 minute before adding the rest of your vegetables. Stir fry together for 1 minute and then add in the noodles and sauce. Continue stir frying for 3 - 4 minutes or until well combined. Serve immediately.

SLOW COOKER MONGOLIAN BEEF RECIPE

December 19, 2019
The easiest way you'll make a Mongolian beef recipe! The meat gets meltingly tender within the slow cooker and therefore the sauce becomes incredibly silky, with great spicy/sweet flavors!

All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. This is often the Mongolian beef recipe for the busiest of people!

SLOW COOKER MONGOLIAN BEEF RECIPE
SLOW COOKER MONGOLIAN BEEF RECIPE

The main thing I really like such a lot about this Mongolian beef recipe is that unlike some slow cooker meals, it’s made entirely within the slow cooker, with no extra steps to require.  No browning the meat, no broiling just adding all the ingredients, turning on the slow cooker and walking away.  

And this meal is never short on flavor!  The garlic and ginger bring many classic Mongolian beef flavor, and combined with sweet/heat combination of sugar and Sriracha sauce it’s a powerhouse of wonderful flavors!

SLOW COOKER MONGOLIAN BEEF RECIPE

INGREDIENTS :

  • 1/4 cup cornstarch
  • 1 Tbsp vegetable oil
  • 3-4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup water
  • 1 cup shredded carrots
  • 4-6 green onions, thinly sliced
  • sesame seeds, for garnish
  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup light brown sugar, packed
  • 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
  • 1 - 2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)

INSTRUCTIONS :

  1. Add sliced flank steak and cornstarch to a large resealable plastic bag.  Close and shake to coat well.  This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
  2. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce.  Stir to combine.
  3. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
  4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
  5. Serve over white rice and garnished with green onions and sesame seeds if desired.

BEST BAKED EGGPLANT PARMESAN

December 18, 2019
Delicious Baked Eggplant cheese With tender coated eggplant slices smothered in cheese and spaghetti sauce. 

Eggplant cheese tastes terribly kind of like regular chicken cheese. Individuals usually marvel what flavor the eggplant itself lends the dish.Eggplant features a terribly gentle flavor, like pasta squash. As a result of it's such a light flavor, it’s simply employed in recipes that have daring flavors. In one thing like eggplant cheese, the eggplant flavor itself isn’t even very tasted.

BEST BAKED EGGPLANT PARMESAN
BEST BAKED EGGPLANT PARMESAN

Eggplant ought to be sliced regarding 1/4 in. Thick once creating eggplant cheese. Merely stop the top and slice through massive, 1/4-inch thick circles.

The depart associate degree eggplant is totally edible. However, because the eggplant grows larger and matures, the peel might become robust and bitter. Individuals usually favor to peel larger eggplants as a result of this, however smaller eggplants do exactly fine unpeeled. It winds up being a matter of private preference.

BEST BAKED EGGPLANT PARMESAN

INGREDIENTS :

  • 2 large eggs
  • ¼ teaspoon pepper
  • 1 cup panko bread crumbs
  • 3 medium eggplants
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 cup Italian style bread crumbs
  • 1 cup all purpose flour
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided

INSTRUCTIONS :

  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree o

PEPPERONI PIZZA GRILLED CHEESE

December 08, 2019
Take Your Favorite Grilled Cheese Sandwich And Stuff It flip It Into A sausage Pizza! This Fun Twist On A Classic Is full of cheese, sausage And Sandwiched Between 2 items Of Buttery Garlic Toast.

Grilled cheese sandwiches area unit a staple at our house, particularly throughout winter and spring. They're thus fast and simple to make! We’re continually creating them to travel along side soup, or serving them with baked beans and recent fruit. 

PEPPERONI PIZZA GRILLED CHEESE
PEPPERONI PIZZA GRILLED CHEESE

Since Apr is National Grilled Cheese Month (April twelfth is National Grilled Cheese Day) I believed it'd be fun to share a tasty twist on a classic. This version tastes rather like pizza pie stuffed between bread and wow is it good- a family favorite! I mean, World Health Organization doesn’t love sausage pizza?!

We love mistreatment it for French toast too! It’s conjointly out there in Golden Wheat, which incorporates barely of honey, oil and ocean salt!

PEPPERONI PIZZA GRILLED CHEESE

INGREDIENTS :

  • 1 tbsp. unsalted butter
  • 4 slices Sara Lee Artesano Bread
  • 18 slices pepperoni cooked in microwave for 20 seconds and grease dabbed off
  • 4 slices mozzarella cheese, 1/8-inch thick

For the garlic butter:

  • 1/4 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
  • 1/8 tsp. salt
  • 3 tbsp. unsalted butter
  • 1/4 tsp. fresh or dried parsley

INSTRUCTIONS :

  1. In a medium skillet set over medium-low heat, add the butter and melt. Place two pieces of toast side by side.
  2. To each slice of bread, add a slice of mozzarella, 9 pepperoni, and another slice of mozzarella. Place remaining slices of bread on top.
  3. Cook on each side for about 3 minutes or until the cheese is melty.
  4. Meanwhile, make the garlic butter. In a small microwave safe bowl, add the butter. Heat until melted. Stir in parsley, Italian seasoning, garlic powder, and salt. 
  5. Using a pastry brush, brush on both sides of grilled cheese. Cook on each side for 30 seconds. Remove, sprinkle with parmesan cheese and dip in your favorite marinara, if desired.

CHEDDAR PIIEROGIES CARAMELIZED ONION & BACON

December 03, 2019
These home-baked store cheese Pierogies with Caramelized Onions and Bacon ar the proper meal to create with family and friends.

Simple potato-filled Pierogi dumplings tossed in an exceedingly nutty, buttery pan sauce and flat-top with crisp caramelized onions, sharp store cheese, and bacon. Each bite could be a very little cheap, slightly buttery, and packed with creamy potatoes stratified  with delicious caramelized onions and salty bacon. 

CHEDDAR PIIEROGIES CARAMELIZED ONION & BACON

Pierogies ar one in every of those foods that bring back all the simplest reminiscences. Tell ME you all grew up intake Mrs. T’s store cheese Pierogies too? The frozen luggage of Mrs.

Start with the dough. It’s your basic, flour, egg, salt, combo, however what’s distinctive concerning most pierogi recipes is that the use of soured cream within the dough. The soured cream keeps the dough wet and adds the slightest tang. Since I don’t cook with soured cream, I invariably use plain greek dairy product instead, that works absolutely. However, you'll actually use associate equal quantity of soured cream if you like.

CHEDDAR PIIEROGIES CARAMELIZED ONION & BACON

INGREDIENTS :
DOUGH :

  • 2 tablespoons salted butter, melted
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup plain full fat greek yogurt, plus more for serving
  • 1 large egg

FILLING :

  • 2 tablespoons salted butter, at room temperature
  • 2 cups shredded sharp cheddar cheese. plus more for topping
  • 2 ounces cream cheese
  • 4 Russet potatoes, peeled and quartered
  • kosher salt and black pepper

ONION BUTTER SAUCE :

  • 4 thick cut slices bacon, chopped
  • 2 yellow onions, thinly sliced
  • 4 tablespoons salted butter
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh thyme leaves

INSTRUCTIONS :

  1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
  2. To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
  3. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, and cream cheese. Season to taste with salt and pepper. 
  4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 
  5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes, or until they float. Drain.
  6. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat and melt 1 tablespoon butter. Add the onions and cook 5 minutes, until softened. Add the apple cider, season with salt and pepper and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are golden and caramelized. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is browned. Remove from the heat.
  7. Drop the pierogies into the sauce, gently tossing to combine. Spoon the pierogies and onions onto plates. Top with cheddar and bacon. EAT!

INSTANT POT

  1. Combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 12 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes well.
  2. Finish as directed above from step 3 on.

CHICKEN PARMESAN GNOCCHI SKILLET

November 15, 2019
Chicken Parmesan dumpling frypan could be a total nutrient meal created bushed one frypan. Less dishes to wash with saucy dumpling, juicy chicken, and Parmesan and cheese cheeses. High this mealtime favorite with contemporary basil for serving.

The second is popping intent on be dumpling dishes. I mean, are you able to blame me? Pillowy soft potato dumpling ar quick-cooking and play well with a full host of various flavors – not simply Italian.

CHICKEN PARMESAN GNOCCHI SKILLET
CHICKEN PARMESAN GNOCCHI SKILLET

This time around, dumpling ar combined with chicken, pasta sauce sauce, and cheeses for a seriously smart Chicken Parmesan dumpling frypan. Extremely it’s chicken parm-ish as I’m skipping some ‘traditional’ steps like breading and cooking the chicken, however all the flavors ar here.

To speed up this instruction, I cubed boned skinless chicken breasts rather than change of state them whole. You'll use your favorite reasonably chicken (a rotisserie chicken would extremely speed things up), however this was pretty straightforward and fast.

CHICKEN PARMESAN GNOCCHI SKILLET

INGREDIENTS :

  • 3 tbsp olive oil divided
  • 3 boneless skinless chicken breasts about 1 1/3 lbs, cubed
1 1/2 cups reduced-sodium chicken broth
  • 12 oz marinara sauce your preferred
  • 1 tbsp unsalted butter
  • 1 16-oz package gnocchi
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Fresh basil for serving

INSTRUCTIONS :

  1. Cut chicken into approximately 1-inch cubes.
  2. Add 2 tbsp of the olive oil to a large oven-safe skillet set over medium-high heat. Add chicken and cook for 6-7 minutes, flipping over as needed, until chicken cubes are fully cooked (internal temp reaches 165°F) and center is no longer pink. Remove cooked chicken to a plate.
  3. Place the skillet back on the stovetop over medium-high heat and add remaining 1 tbsp olive oil and 1 tbsp butter. Swirl the butter and oil around the skillet until the butter is melted.
  4. Once melted, add gnocchi to the skillet and break up any that are stuck together. Stir so that the gnocchi are coated evenly.
  5. Cook for 8 or so minutes, or until all sides of the gnocchi are golden-brown.
  6. Pour chicken broth into the skillet and reduce heat to medium. Let the broth reduce, stirring occasionally, for 8-9 minutes or until a thick "sauce" coats the gnocchi.
  7. Add the marinara sauce and cooked chicken to the skillet and stir to combine. Let heat for 1-2 minutes, then remove from heat. 
  8. Sprinkle Parmesan cheese over top of the skillet, and top with shredded mozzarella cheese.
  9. Place skillet in the oven on a rack near the top and set oven to broil. Broil for a minute or so, or until the mozzarella cheese melts. Remove and top with basil for serving.

ONE SKILLET “EGG ROLL IN A BOWL”

November 13, 2019
All of the delicious flavors of your favorite deep-fried Chinese eating house starter move in an exceedingly lighter, faster, one frypan meal! This "Egg appear a Bowl" may be a fast and healthy dinner that is prepared in regarding twenty minutes!

ONE SKILLET “EGG ROLL IN A BOWL”
ONE SKILLET “EGG ROLL IN A BOWL”

This Asian-inspired supper has all of the flavors that you simply love with none of the deep fat cooking. It’s simply an enormous, lovely frypan filled with contemporary vegetables and lean supermolecule stir-fried in an exceedingly savory sauce.

The simple, contemporary flavors during this spring roll in an exceedingly Bowl produce a tasty, family-friendly dinner in one frypan. Which implies that you simply have a healthy dinner to serve your crew in but thirty minutes with just one pan to clean at the top. I’m telling you — this is often nighttime dinner perfection!

ONE SKILLET “EGG ROLL IN A BOWL”

INGREDIENTS :

  • 1 lb. ground turkey breast (can substitute with ground chicken, ground beef, or ground pork)
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon ground ginger
  • ¼ cup less sodium soy sauce
  • 1 (16 ounce) bag coleslaw mix
  • 1 sweet onion, diced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • ½ cup grated or “matchstick” carrots
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste
  • 1 tablespoon hoisin sauce (optional, but recommended)

INSTRUCTIONS :

  1. Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink. Drain; return meat to skillet.
  2. Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, for a few more minutes (until onion is tender).
  3. Add garlic, ginger, soy sauce, hoisin sauce (optional), coleslaw mix, and carrots to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.
  4. Remove skillet from the heat. Stir in green onions and season with salt and pepper, to taste.

CREAMY TOMATO ORZO RECIPES

November 10, 2019
Since I’m therefore head-over-fork dotty with my Garlic cheese pasta and Creamy Mushroom pasta recipes, I believed it had been time for an additional tasty re-mix!

The ingredients area unit easy and perpetually things we've got available throughout the week. 

CREAMY TOMATO ORZO RECIPES
CREAMY TOMATO ORZO RECIPES

You’re progressing to laugh however this creamy tomato pasta completely has AN adult spaghetti-os vibration to that. It’s additionally reasonably sort of a pastafied risotto!

The creamy fire-roasted spaghetti sauce is kissed with flavor from the garlic, basil, parmesan, and Italian spices. It’s easy, however merely delicious!

CREAMY TOMATO ORZO RECIPES

INGREDIENTS :

  • 2 cups vegetable broth
  • 1 cup milk
  • 1 tsp butter
  • 2 cloves garlic
  • 1/4 tsp black pepper
  • 1.5 cups dry orzo pasta
  • 14.5 oz crushed fire roasted tomatoes
  • 1/2 tsp Italian seasoning blend (I use salt-free Mrs. Dash)
  • 1/4 tsp salt
  • 2 oz cream cheese
  • 1/4 cup freshly grated parmesan cheese plus exra for topping
  • fresh choped basil to taste

INSTRUCTIONS :

  1. In a large 3-4 quart pot, melt your butter over medium-high heat. Once hot, add garlic and sauté until tender and fragrant.
  2. Add broth, milk, tomatoes, Italian seasoning, salt, and pepper. Stir with a metal whisk to deglaze the garlic from the pan.
  3. Bring to a light boil and add your orzo. Reduce heat to medium-low (mine was at a 4) and simmer uncovered for 10 minutes. Stir occasionally with your whisk to prevent sticking.
  4. After 10 minutes the pasta should be al dente. If you'd like it more tender, feel free to simmer an additional 2-3 minutes.
  5. One the pasta is al-dente or your ideal tenderness, remove pot from heat. Sauce will be thin and thicken as it cools. Whisk in cream cheese and parmesan cheese. Allow to sit for 5 minutes to thicken.
  6. Taste the pasta and season once more to taste. Feel free to add extra salt, pepper, Italian seasoning or even extras like crushe red pepper flakes for a little heat! Garnish with fresh chopped basil and additonal parmesan cheese if desired. 

EASY BEEF BELYASHI

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

EASY BEEF BELYASHI

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

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

EASY BEEF BELYASHI

INGREDIENTS :
Dough Ingredients:

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

Filling:

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

INSTRUCTIONS :

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

SICILIAN-STYLE FISH STEW RECIPE

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

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

SICILIAN-STYLE FISH STEW RECIPE

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

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

SICILIAN-STYLE FISH STEW RECIPE

INGREDIENTS :

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

INSTRUCTIONS :

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

MONGOLIAN BEEF

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

MONGOLIAN BEEF

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

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

MONGOLIAN BEEF

INGREDIENTS :

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

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

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