‏إظهار الرسائل ذات التسميات food. إظهار كافة الرسائل
‏إظهار الرسائل ذات التسميات food. إظهار كافة الرسائل

الأربعاء، 30 مارس 2016

Spinach Dip Mozzarella Sticks

INGREDIENTS

Serves 15–20
8 oz cream cheese, softened
½ cup cooked spinach, drained
2 cups shredded mozzarella cheese
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumbs
Canola oil, for frying
Marinara sauce for dipping

PREPARATION

In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, pepper, and garlic powder, stirring until thoroughly mixed. Transfer the mixture to a square baking pan lined with parchment paper and spread the mixture evenly in the dish. Freeze for 30 minutes.
Invert the frozen spinach dip onto a cutting board and remove the parchment paper. Slice the block into 1-centimeter strips, then slice the strips in half into sticks.
Place the flour, eggs, and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
Cool, then serve with marinara sauce!
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الاثنين، 21 مارس 2016

Sweet Potato Black Bean Hash

Here’s what you will need:

Yields: 4 servings
  • 4 Tbsp. olive oil
  • 3 cups diced sweet potatoes (about 2 large potatoes)
  • ½ yellow onion, diced
  • 1 red pepper, sliced
  • Salt and pepper to taste
  • ½ Tbsp. paprika
  • 1 tsp cumin
  • 2 cups spinach
  • 1 15-oz. can black beans

Directions:

Heat olive oil on medium heat in a large pan. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin and stir. Cook for 10 minutes, occasionally stirring. Add spinach and cook for an additional five minutes. Lastly, add the black beans and stir until all ingredients are well-blended.
Serve up with eggs and avocado or on its own. Enjoy!
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Enséñame Changua

Here’s what you will need:

Serves 4
  • 2 cups water
  • 2 cups milk
  • 4 eggs
  • 4 green onions, chopped
  • 5 cherry tomatoes, chopped
  • Handful of cilantro for garnish
  • Salt to taste

Directions:

Heat two cups of water and two cups of milk in a pot over medium heat. Bring to a boil and add 4 eggs. Without stirring, add green onions and tomatoes. Let eggs cook for about 5 minutes, or until the egg yolks are just barely firm. Salt to taste (optional).
Serve one egg per bowl and add broth. Garnish with cilantro and use bread to dip - we used sourdough, but any bread will do. Enjoy!
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Here’s what you will need:

  • 12 peeled hard-boiled eggs
  • 1 cup flour
  • 3 eggs
  • 1 cup panko bread crumbs
  • Oil for frying
  • 4 Tbsp. mayonnaise
  • 2 Tbsp. pickle relish
  • 2 Tbsp. mustard
  • 1 tsp hot sauce
  • Salt to taste
  • Pepper to taste
Optional:
* Paprika, or seasoning of choice to top

Directions:

Heat cooking oil for deep-frying in a medium-size pan over medium heat.
Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil. Fry for 2-3 minutes, flipping halfway through. Remove from pan and drain excess oil on a paper towel.
Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white, dust with paprika, and serve!

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Cinnamon Roll Breakfast Muffins

Here’s what you will need:

  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 cup sugar
  • 2 packs cinnamon rolls

Directions:

1. In a medium bowl, mix eggs, milk, cream, vanilla extract, cinnamon, and sugar.
2. Cut each cinnamon roll into eight pieces, and stuff inside a greased muffin tin. Pour batter in each tin about 3/4 of the way. If you pour too much, the tin will overflow in the oven.
3. Cover the tin and refrigerate for at least 2 hours, letting the cinnamon roll absorb the mixture.
4. Bake at 350˚F / 175˚C for 35 minutes.
5. Remove the muffin from the tin, top with icing and serve warm.
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Fried Shrimp and Mango Salsa Hand Rolls

Here’s what you will need:

  • 1 mango, cubed
  • 1/2 cup of red onion
  • 1 bell pepper, cubed
  • 1 avocado, cubed
  • 2 Tbsp. of lime juice
  • 1 Tbsp. of olive oil
  • Salt & pepper
  • 1/4 cup of cilantro
  • 4 cups of cooked rice
  • 3 Tbsp. of rice vinegar
  • 1 Tbsp. of sugar
  • 1/2 tsp of salt
  • 1 lb shrimp
  • Flour
  • Eggs
  • Panko
  • Oil for frying
  • Nori

Directions:

Mix the mango salsa. In a mixing bowl, combine the mango, red onion, bell pepper, avocado, lime juice, and olive oil. Add salt and pepper to taste. Then, set aside.
Next, it’s time to season the rice. In a large mixing bowl, mix the cooked rice with rice vinegar, sugar, and salt. Set that mixture aside.
Prepare the shrimp for deep-frying. Season the shrimp with salt and pepper. Coat the shrimp in flour, then eggs and, lastly, panko. Fry in oil until crispy and golden brown.
Finally, it’s time to make the hand rolls. First, place the nori sheet in your left hand. Second, spread some rice in the left third of the nori sheet. Then, layer on a few of the fried shrimp, spoon some of the mango salsa over and roll into a cone shape. Enjoy!
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Fried Chicken And Egg Rice Bowl

Here’s what you will need:

  • Chicken breast
  • Pepper
  • Salt
  • Flour
  • Egg
  • Panko
  • Oil for deep-frying
  • 1/2 cup of sliced onions
  • 2/3 cup of chicken stock
  • 1 1/2 Tbsp. of soy sauce
  • 1 1/2 Tbsp. of sake
  • 1 1/2 Tbsp. of mirin
  • 1/2 Tbsp. of sugar
  • 2 beaten eggs
  • Cooked rice
  • Chopped scallions
  • Shredded nori

Directions:

First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko. Deep-fry until chicken is done, brown and crispy. Slice and set aside.
In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil. Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori. Enjoy!
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Cheesy Chicken And Broccoli Pasta

Here’s what you will need:

Yields: 4 Servings
Ingredients: 
* 2 Tbsp. olive oil
* 2 chicken breasts, cut into 1 inch pieces
* Salt and pepper to taste
* 1/2 cup diced yellow onion (about half an onion)
* 2 cloves garlic, minced (about 1 Tbsp.)
* 2 cups chicken broth
* 3 cups water
* 1 16oz bag of pasta shells
* 4 cups broccoli (or one head of broccoli)
* 1/2 tsp cayenne powder
* 1/4 tsp nutmeg
* 1 cup milk
* 2 cups shredded cheddar cheese

Directions:

Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
Flip chicken, then add onions and garlic as the second side browns. Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates. Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce. Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve. Enjoy!
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Chili Mac ‘N’ Cheese

Here’s what you will need:

  • 1 lb Lean Ground Beef
  • 1 Small White Onion, diced
  • 2 Tbsp. Minced Garlic
  • 14.5 oz can Diced Tomatoes
  • 7 oz Kidney Beans (half of 1 can)
  • 7 oz Black Beans (half of 1 can)
  • 1 1/2 Tbsp. Chili Powder
  • 1 1/2 tsp Cumin
  • 1 tsp Seasoned Salt
  • 3 1/2 cups Chicken Broth
  • 10 oz Cavatappi Pasta (you can use any pasta you like)
  • 3 cups Shredded Sharp Cheddar
Optional Toppings:
* Shredded Sharp Cheddar
* Sour Cream
* Cilantro

Directions:

In a large pot, cook ground beef and onions over medium high heat until browned. Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil. Add the pasta, and cook according to package instructions. Stir in the cheese, and cook for an additional five minutes, or until thickened. Serve with your favorite toppings & enjoy!
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A pizza melody that makes you wanna sing!

Here’s what you will need:

Yields: 1 pizza
Garlic Sauce:
- 1/2 cup Olive Oil
- Minced Garlic, 4 cloves
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Oregano
- 1 tsp Chili Flakes
Pizza:
- 1 Pizza Crust
- 2 Things of Fresh Mozzarella
- 2 cups Chicken Breast
- 1/2 cup Onion, diced
- 3 Avocados 
- 7-10 Grape Tomatoes

Directions:

For the Garlic Sauce:In a small/medium jar, mix olive oil, minced garlic, salt, black pepper, oregano, and chili flakes together, shake it well, and save it in refrigerator for later (For leftover garlic sauce, refrigerate it and it lasts for up to one week).
For the Pizza:Pre-heat the oven at 425ºF.
In a flat baking pan, roll out the pre-made pizza crust, if it’s needed, use a rolling pan to make the crust equally flat on the pan. Oil spray the curst surface, then place down sliced fresh mozzarella, sliced chicken breasts (cooked) and sprinkle diced onions.
Bake it in the oven for 25-30 minutes until the cheese melts and the crust become golden brown.
Take the pizza out and place down sliced avocados, and some grape tomatoes.
Serve it right away.
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