Month: June 2019

Categories
maindish meal mushroom

Easy Creamy Mushrooms

The easiest, creamiest mushrooms you will ever have – it’s so good, you’ll want to skip the main dish and make this a meal instead!

yield: 4 SERVINGS

INGREDIENTS:
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • 1/3 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
  1. Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  2. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan.
  3. Serve immediately, garnished with parsley, if desired.

For the nutrition facts kindly visit damndelicious.net.
Categories
breakfast cake dessert

Strawberry Buttermilk Cake

A moist and easy fresh strawberry buttermilk cake that can go from breakfast and brunch to dessert.

Yield: serves 10

Ingredients
  • 1 and 1/2 cups or 210 grams all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) or 113 grams unsalted butter, at room temperature
  • 1 cup or 225 grams granulated sugar, plus extra for sprinkling
  • 1 1/2 tsp vanilla extract
  • 3 large eggs (or 2 jumbo eggs)
  • 1/4 cup or 60 grams sour cream
  • 1/4 cup or 60 grams buttermilk
  • 14 ounces or 398 grams fresh strawberries, hulled and sliced

Instructions
  1. Set oven to 350F
  2. Lightly spray a 9 or 10 inch spring form pan.
  3. Whisk together the flour, baking powder, and salt and set aside.
  4. Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
  5. Beat in the eggs, one at a time, and then beat in the vanilla.
  6. Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but don’t over mix.
  7. Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
  8. Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
  9. Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.

For the nutrition facts kindly visit theviewfromgreatisland.com.
Categories
chicken dinner maindish

Chicken Tikka Masala

Chicken Tikka Masala is an Indian favourite along with Butter Chicken and Biryani. Add a side of Homemade Flatbreads to mop up the sauce!

Servings : 4-5 people

Ingredients
CHICKEN TIKKA MARINADE:
  • 600 g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2″ cubes (Note 1)
  • 1/2 cup plain yoghurt, full fat best (Greek is fine)
  • 6 cloves garlic , minced (~1.5 tbsp)
  • 1 tbsp fresh ginger , grated
  • 1 tsp garam masala (Note 2)
  • 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
  • 1 tbsp vegetable oil
  • 1/8 tsp cayenne pepper (optional)
  • Pinch black pepper
  • 2 tsp lemon juice

COOKING CHICKEN:
  • 1 – 2 tbsp oil (Note 3)

CURRY SAUCE SPICES:
  • 2 tsp turmeric
  • 1 tbsp garam masala (Note 2)
  • 2 tsp coriander
  • 1 tsp cumin
  • 1/8 tsp cardomon powder
  • 1/8 tsp cayenne pepper

CURRY SAUCE:
  • 3 tbsp / 65ml vegetable oil (Note 3)
  • 30g / 2 tbsp unsalted butter
  • 1 onion, finely chopped (brown, white or yellow)
  • 1 tsp salt
  • 2 tbsp fresh ginger , grated
  • 6 cloves garlic , crushed or grated
  • 1 tbsp paprika (not smoked)
  • 400 ml / 1 2/3 cups tomato passata (tomato puree)
  • 400 ml / 1 2/3 cups water
  • 100 ml / 1/3 cup + 1 tbsp cream (thickened or pure is fine)
  • 1 tsp sugar
  • 50g / 3 tbsp unsalted butter

Instructions
CHICKEN TIKKA:
  1. Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
  2. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
  3. Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred – don’t worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
  4. Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.

For full instructions kindly visit recipetineats.com.
Categories
Gluten Free Vegan

Thai Red Curry with Vegetables

This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.

Yield: 4 servings

INGREDIENTS
  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
  • 2 tablespoons Thai red curry paste*
  • 1 can (14 ounces) regular coconut milk**
  • ½ cup water
  • 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
  • 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 1 tablespoon tamari or soy sauce***
  • 2 teaspoons rice vinegar or fresh lime juice
  • Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

INSTRUCTIONS
  1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
  2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
  4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
  5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

For full information kindly visit cookieandkate.com.
Categories
chicken Healthy Food low carb

Thai Chicken Coconut Curry

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

YIELD: SERVES 6

INGREDIENTS:
  • 2 to 3 tablespoons coconut oil (olive oil may be substituted)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces
  • 3 cloves garlic, finely minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander
  • one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
  • 1 to 1 1/2 cups shredded carrots
  • 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1 to 2 tablespoons brown sugar, optional and to taste
  • 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
  • rice, quinoa, or naan, optional for serving

DIRECTIONS:
  1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

For full directions kindly visit averiecooks.com.
Categories
breakfast chicken dinner

Easy Cajun Chicken And Rice Recipe

This Cajun Chicken and Rice is a quick and easy weeknight dinner that is packed with flavor!! Chicken, rice, and traditional cajun food ingredients all come together in this quick and easy recipe. It is definitely one of our favorite cajun recipes. It’s perfect for busy weeknights!

Yield: 4 servings

Ingredients

  • 1 cup uncooked rice
  • 2 cups water or chicken broth
  • 1 teaspoon salt
  • 1 lb boneless, skinless chicken breasts
  • Cajun or Creole Seasoning
  • 2 tablespoons olive oil
  • 4 cups diced onions and bell peppers
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 1 cup shredded cheddar cheese

Instructions

  1. Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.
  2. Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.
  3. Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.
  4. Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine

For full instructions kindly visit kevinandamanda.com.
Categories
breakfast cookies

Superfood Breakfast Cookies

These cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They’re free of gluten, dairy, & refined sugar, and also vegan friendly!

Serves: 8–9 cookies

Ingredients

  • 1 cup old fashioned rolled oats (use certified gluten-free oats, if needed)
  • ½ cup oat flour*
  • ½ cup dried cranberries, raisins, or other dried fruit**
  • ½ cup unsalted pumpkin seeds (pepitas) or other seed/nut**
  • ¼ cup ground flaxseed
  • 1 tablespoon chia seeds
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large mashed banana or ½ cup unsweetened applesauce
  • 3 tablespoons melted coconut oil or butter
  • 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
  • 2 tablespoons almond milk or other milk of choice

Instructions 

  1. Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
  2. Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 mintutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
  3. Measure dough out by the scant ¼ cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.
  4. Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
  5. Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.

For the notes kindly visit wifemamafoodie.com.

Categories
cake Chocolate

Mexican Chocolate Cake with Cinnamon Frosting

This Mexican chocolate cake is the richest, most moist chocolate cake you’ve ever had, but with a spicy twist! A little kick from cinnamon and a hint of cayenne pepper, then topped with a to-die-for cinnamon buttercream frosting.

Servings: 18

Ingredients
For the Cake
  • 1 cup (2 sticks) unsalted butter
  • 1 cup unsweetened cocoa powder
  • 1-2 Tablespoons instant espresso powder
  • 2 cups water
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 cup semi-sweet chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Frosting
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 2-3 Tablespoons milk
  • 1 Tablespoon cinnamon

Instructions
  1. Preheat oven to 325 degrees F. Lightly coat a 9×13-inch baking pan with cooking spray; set aside.
  2. In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
  3. In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.

For full instructions kindly visit nourish-and-fete.com.
Categories
chicken dinner lasagna

CHICKEN MUSHROOM AND SPINACH LASAGNA

Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles.

Yield: 8

INGREDIENTS
  • 2 1/2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 Tbsp. minced garlic
  • 8 oz. white mushrooms, thinly sliced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1 1/2 tsp. kosher salt, divided
  • 1 (6 oz.) bag fresh baby spinach
  • 2 cups shredded cooked chicken
  • 2 1/2 cups chicken stock
  • 1 1/2 cups milk (I used whole milk)
  • 1/4 tsp. nutmeg
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded Parmesan cheese
  • 8 no-boil lasagna noodles
  • 1 1/4 cups shredded mozzarella cheese

INSTRUCTIONS
  1. Preheat the oven to 375 degrees F.
  2. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onion, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften. Make sure all of the liquid has evaporated from the mushrooms before going to step 3.
  3. Stir in spinach and cook until the spinach wilts. Then remove the pan from the heat and stir in the cooked chicken. Set aside.

For full instructions kindly visit littlebroken.com.
Categories
breakfast dessert pancake

Best Ever Homemade Pancakes Recipe

Simple ingredients and a few minutes time is all you need to make these perfect, homemade pancakes.

Servings: 10 pancakes

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 1/4 cups whole milk
  • 1 egg
  • 3 tablespoons butter melted

Instructions
  1. Melt the butter in microwave for 30 seconds, set aside.
  2. In a medium bowl, mix together flour, sugar, salt, and baking powder.
  3. Stir milk and egg together.
  4. Create a well in the center of the flour mixture.
  5. Pour the butter and milk mixture into the well.
  6. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
  7. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
  8. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  9. Cook each side for 3-6 minutes, until lightly golden brown.

For the nutrition facts kindly visit graceandgoodeats.com.