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الأربعاء، 30 مارس 2016

One-Pan Teriyaki Salmon Dinner




INGREDIENTS

Serves 2.
2 cups broccoli florets
2 cups carrots, sliced
2 tablespoons olive oil
2 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
2 boneless salmon fillets
¾ cup packed brown sugar
3 tablespoons soy sauce
½ cup honey
2 tablespoons sesame seeds

PREPARATION

Preheat oven to 400°F.
On a baking sheet, combine broccoli, carrots, oil, salt, and pepper. Mix thoroughly to make sure all vegetables are coated, and then arrange them in the center of the tray in a flat layer. Lay the two salmon fillets on the vegetables.
In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until there are no lumps. Spread the glaze evenly on top of the two salmon fillets.
Bake for 12 minutes.
Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices. Glaze the salmon with any remaining juices. Serve!
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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

Talk about burn your socks off! But, the flavor in this dish will literally take you to new places.

Here’s what you will need:

Marinade Ingredients:
* 3 tsp of corn starch
* 1 tsp of salt
* 1 Tbsp. of rice wine
* 1/2 tsp of white pepper
* 1 Tbsp. of soy sauce
* 1 shredded scallion
* 2 slices of ginger
* 4 chicken thighs, chopped into bite-sized pieces
Other Ingredients:
* Vegetable oil for frying
* 2 Tbsp. of Szechuan peppercorn
* 5 dried red chilies, chopped
* 50 whole dried red chilies
* 4 slices of ginger
* 1 scallion, chopped
* 1/3 cup of peanuts
* 1/2 tsp of sugar
* 1/2 Tbsp. of rice wine
* 1 Tbsp of sesame oil
* Chopped scallions as garnish

Directions:

Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
In about 1 1/2” of oil, fry the chicken until browned and crispy. Remove and set aside.
Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant. Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
Garnish with chopped scallions. Enjoy!

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Lemon Pepper Chicken & Creamy Rice

Here’s what you will need:

Yields: 4 servings with rice leftovers.
  • 3 Tbsp. Lemon Pepper
  • 1 Tbsp. Paprika
  • 2 cloves Garlic, minced
  • 1 Tbsp. Olive Oil
  • 2 lbs Chicken Thighs With Skin
  • 4Tbsp. Butter
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 1/2 cup Arborio Rice
  • 1/4 cup White Wine
  • 4 cups Chicken Broth
  • 1 1/2 cup Milk
  • Pepper to taste
  • 1 cup Parmesan
  • 1/4 cup Parsley (Optional)

Directions:

Preheat your oven to 350˚F/ 175˚C.
Combine lemon pepper, paprika, and garlic in a small bowl. In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)
With a paper towel, carefully wipe out excess fat, leaving the seasoning. On medium high, melt two Tbsp. of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1-2 minutes). Add the rice and stir until it becomes translucent (1-2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes). Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other two Tbsp. butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve.
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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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Here’s what you will need:

  • 1 package pre-made cookie dough *optional* extra for topping
  • 3 8-oz packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 tsp vanilla extract
  • 3 eggs

Directions:

Preheat oven to 350°F/180°C. Press a package of pre-made cookie dough into a springform pan. In a bowl, mix the cream cheese and sugar until fluffy. Add sour cream and vanilla and mix. Add the eggs, one at a time, mixing thoroughly after each one. Pour into springform pan. *Optional* drop half teaspoonfuls of cookie dough on top of the cheesecake batter. Bake for one hour, cool completely, then refrigerate overnight.

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Cheese-Stuffed Chicken Nuggets

Run to the store and get all these ingredients…

Here’s what you will need:

Ground chicken
Salt and pepper
Cubed cheese (We used mozzarella, but you can use whatever you want)
Panko
Oregano
Flour
Eggs 
Oil for frying
Condiments of your choice

Directions:

First, season the ground chicken with salt and pepper. Grab a handful of ground chicken and roll into a rough ball shape, place a cube of cheese in the center and wrap the ground chicken around it. Form it into a chicken nugget shape. Set aside.
Season the panko with oregano. Take the chicken nuggets and coat with flour, dip in egg and cover with the panko/oregano mix. Deep fry in the oil until browned and crispy.
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