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

ONE POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA RECIPE

I'm thus excited to share this new one-pot formula with you! This Acadian chicken Alfredo is one in all our new favorite food. it's terribly easy to form and absolutely filled with flavor. Tender items of chicken with smoke-cured sausages in an exceedingly wealthy and delicious homemade  Alfredo sauce. This meal served the gang however took but half-hour to create. 

Let's get started! in an exceedingly massive pan, check that you've got an acceptable lid, heat the oil over medium-high heat. Season the chicken with salt and pepper and augment the pan. Once the chicken has began to brown, stir the smoke-cured sausage and let it brown too. Then stir the recent garlic, i would like to save lots of the garlic and add it during this step, thus it doesn't burn in an exceedingly pan whereas the chicken and sausage cook.

ONE POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA RECIPE
ONE POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA RECIPE

Add the broth, cream, raw pasta, and Acadian seasoning to the pan and convey it to a boil. For consistency and best results, make sure to use a creamy cream versus cream or single cream.

After the pan boil, cowl and switch the warmth into low. Let the cook coated for 15-20 minutes, simply till the alimentary paste is tender.

ONE POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA RECIPE

INGREDIENTS:

  • 4 tablespoons of extra virgin olive oil
  • 1 pound of chicken cut into bite sized pieces
  • 1/2 teaspoon of kosher salt
  • freshly ground black pepper to taste
  • 14 oz smoked sausage sliced on the diagonal
  • 4 cloves of garlic minced
  • 1 quart of low-sodium chicken broth
  • 2 1/2 cups of heavy cream
  • 1 pound of dried penne pasta
  • 1 1/2 tablespoons of Cajun seasoning plus more for topping
  • 4 oz of freshly shredded parmesan cheese
  • 1 cup of Italian flat leaf parsley minced

INSTRUCTIONS:

  1. Start with a large covered cooking pot.
  2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
  3. Add sausage and continue to cook until lightly browned.
  4. Stir in garlic and cook for for about two minutes.
  5. Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
  6. Stir together and bring to a simmer over medium high heat.
  7. Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
  8. Remove pot from heat and stir in parmesan cheese.
  9. Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.

HOMEMADE SUSHI BOWL WITH VEGAN SPICY MAYO

This dish bowl with a spicy vegetarian salad dressing is all you're keen on concerning dish, served during a bowl. Bowl that includes yam, cucumber, carrot, avocado, scallion, seasoner, rice, Nori and bean curd and it's all topped  off with a vegetarian grilled cream of cashew chicken.

In addition to the spicy salad dressing, I actually have provided another sauce choices. you'll be able to attempt a simple drizzle of ginger soy or soybean Wasabi sauce to layer another flavor for this bowl, or use it to exchange the spicy salad dressing if you are not into it.

HOMEMADE SUSHI BOWL WITH VEGAN SPICY MAYO
HOMEMADE SUSHI BOWL WITH VEGAN SPICY MAYO

Regardless of wherever you keep company with dressings and sauces although, the $64000 star of this bowl is that the remainder of the ingredients thus even though you only drizzle them with plain, recent soy, they're going to still be sensible.

This spicy salad dressing is super easy to create and a good masterpiece over a dish bowl. All you wish to create it's raw cashews, Sriracha, pure sirup, rice vinegar, ocean salt and soy. simply whisk or combine all of it and drizzle up your dish bowl. I conjointly another some soy mixed with a touch Wasabi powder for a true dish flavor.

HOMEMADE SUSHI BOWL WITH VEGAN SPICY MAYO

INGREDIENTS:
For the Spicy Mayo

  • 1/2 cup raw cashews
  • 5 tbsp water (plus more to adjust consistency, if desired)
  • 1 tbsp fresh lime juice or rice vinegar
  • 1/2 tsp sea salt
  • 2 tsp pure maple syrup
  • 2 tsp soy sauce
  • 1 tbsp + 1 tsp sriracha sauce

For the Sushi Bowls

  • brown, wild or white rice
  • julienned carrot
  • diced cucumber
  • diced avocado
  • shelled edamame
  • cooked and cubed sweet potato (boil, steam or bake)
  • nori sheets or snacks, cut into strips or crumbled
  • sesame seeds, for topping
  • chopped green onion, for topping
  • soy sauce, for topping

INSTRUCTIONS:

  1. To make the spicy vegan mayo, blend all ingredients until smooth and creamy.
  2. Assemble the bowls by starting with a scoop of rice and arranging the rest of the ingredients on top.
  3. Sprinkle with sesame seeds and green onion, drizzle with spicy mayo and soy sauce and enjoy.

THE BEST STEAK MARINADE

This cut marinade is created with vegetable oil, soy sauce, garlic, lemon, herbs and spices, and takes simply five minutes to place along. It adds a lot of flavor to any cut of beef and may be used for grilled, grilled or cooked marinated cut.

I love to use marinades in preparation, it adds such a lot nice flavor with little or no effort. I often infuse chicken, shrimp and salmon, and that i invariably have this superb cut marinade in my constant rotation.

The Best Steak Marinade
The Best Steak Marinade

HOW DOES ONE CREATE CUT MARINADE?
This cut marinade could be a mix of soy, olive oil, juice, Worcestershire, garlic, Italian seasoning and spices. combine everything along in either a bowl or a gallon sized electric refrigerator bag. Add your cut, and provides it a minimum of one hour to absorb all that nice flavor!

HOW LONG ARE YOU ABLE TO INFUSE STEAK?
I recommend marinating your cut for a minimum of 1 hour, however if you have got time, it’s extremely best to infuse your cut for a minimum of 6-8 hours. you'll be able to leave your cut within the marinade for up to twenty four hours if you like.

The Best Steak Marinade

INGREDIENTS:
  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder

INSTRUCTIONS:
  1. Place all the ingredients in a bowl or in a resealable gallon sized freezer bag. Mix to combine.
  2. Add steaks to the marinade. Marinate for at least 1 hour, or up to 24 hours.
  3. Cook steak as desired. Marinade makes enough for 2 pounds of steak.

CREAMY POTATO & HAMBURGER SOUP

Mike truly turned up his nose once I told him i used to be getting to fix this Creamy Potato & Hamburger Soup.He seriously thinks he doesn’t like hamburger in soups.

Every time I state golf shot boeuf in a very soup, he tells ME he doesn’t am fond of it. then each single time I build a soup with boeuf in it, he loves it.

Creamy Potato & Hamburger Soup
Creamy Potato & Hamburger Soup

Easy Hamburger Soup
This would be good for holiday once church, Christmas lunch, a brand new Year’s party or any ol’ time of the year. It’s occurring the regular rotation soup list, for sure. i really like however simple it's, however follow the bones hearty it's and most of all, however microphone argues with ME whenever I build it. 

You can build this soup on the stove prime, simply follow the directions and once it involves preparation time, simmer on the stove in a very giant pot. Then at the top, add within the farm.

Creamy Potato & Hamburger Soup

INGREDIENTS:

  •  1 1/2 lbs lean ground beef
  •  1 medium white onion peeled and diced
  •  1 large garlic clove minced
  •  6 cups of chicken broth
  •  6 cups of peeled & diced Russet potatoes
  •  2 cups of your favourite frozen vegetable mix
  •  3 tsp dried basil
  •  2 tsp dried parsley flakes
  •  1 1/2 cups milk
  •  2 tbsp cornstarch
  •  8 ounces Velveeta cheese cubed

INSTRUCTIONS:

  1. In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
  2. Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
  3. Add in the potatoes, broth, vegetables, basil and parsley.
  4. Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
  5. Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it's melted in completely, spoon into bowls and serve.

BEST CLAM CHOWDER RECIPE

A classic clam chowder recipe for any time of yr, with best tastes of Beaverbrook and clams. The flavors mingle collectively right into a scrumptious first-class Clam Chowder!

I like the magic of soup season—-the consolation and ease of amassing ’spherical the table with family and friends! making plans a soup meal is quite easy, in particular serving my yummy quality Clam Chowder as the main dish, with a facet of hot bread and a simple inexperienced salad (or classic Shrimp Salad with Thousand Island Dressing.)

BEST CLAM CHOWDER RECIPE

HOW DO YOU ARE MAKING CREAMY CLAM CHOWDER
  • Fine Clam Chowder is so smooth to make, I continually surprise why I don’t make it more frequently. (We trypically make it round Christmas or the holidays.) Plus, this recipe has publisher 1st baron verulam (YUM!)
  • It’s comforting, filling, and delicious, and it’s also the precise “light” holiday meal.
  • However how do you make creamy clam chowder?
  • To make a traditional cream sauce you are taking flour and 1/2-and-half, blending until smooth. step by step you stir this aggregate into the soup. carry the soup to a boil, and continue to prepare dinner and stir for a few extra minutes until thickened.


BEST CLAM CHOWDER RECIPE

INGREDIENTS:

  • 8-10 bacon strips divided
  • 2 Tbsp. butter
  • 2 celery ribs chopped
  • 1 leek finely chopped
  • 1 large onion chopped
  • 2-3 garlic cloves minced
  • 3-4 small potatoes (red potatoes or Yukon gold) peeled and cubed
  • 1 cup broth chicken or vegetable
  • 1 bottle 8 ounces clam juice
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half divided
  • 3 cans 6-1/2 ounces each of whole clams, chopped into chunky pieces, drained
  • Bay leaf
  • Chopped fresh chives or green onions for garnish

INSTRUCTIONS:

  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
  4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

PANDA EXPRESS MUSHROOM CHICKEN

Panda specific Mushroom fowl with quick sauteed zucchini and mushrooms and tender chicken breast makes a scrumptious short chinese language “takeout” meal you’d be glad to eat each night and that your scale received’t precise it’s revenge for your for it!

Update: over the last year we've got made this recipe the original way and with small variations even as taste trying out against the authentic. lots of Panda explicit visits, plenty of testing (suppose Monica looking to recreate Phoebe’s grandmother’s chocolate chip cookie recipe) and that i assume I’ve gotten to the point in which we can name this a gap on copycat!

PANDA EXPRESS MUSHROOM CHICKEN

Panda specific has been a go to take out lunch for the reason that i used to be a child. Orange fowl, red meat and broccoli and chow mein were my cross-to order until I turned 21 and commenced turning into more privy to my calorie consumption. after I began searching on the nutritional records I felt a touch sick. I had no concept this type of small quantity of orange chicken may want to percent in so much fat and energy.

So I did a bit greater research and you can enjoy Panda express with a ways less fats and energy with the aid of deciding on one of a kind “entrees.” My new visit have become Panda express Mushroom hen, pork and broccoli and steamed greens. I think that clocked in around 60% much less calories! I did pass over the flavor of the orange bird, however to be sincere the mushroom fowl (which I commonly would not have chosen) became delicious!

PANDA EXPRESS MUSHROOM CHICKEN

INGREDIENTS:

  • 1 pound boneless skinless chicken breasts , cut into thin bite sized slices
  • 3 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 8 ounces crimini mushrooms , sliced (white mushrooms are authentic to the recipe, but I love crimini)
  • 1 medium zucchini , cut in half lengthwise, then in 1/2 inch slices
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar
  • 3 garlic cloves , minced
  • 2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)
  • sesame seeds , for garnish (optional)

INSTRUCTIONS:

  1. Toss the chicken with cornstarch.
  2. Heat the canola and sesame oil in the pan.
  3. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
  4. Remove chicken from the pan, and turn the heat up to high.
  5. Add in the mushrooms and zucchini and cook until they start to brown.
  6. Add the garlic and ginger and cook/stir for 30 seconds.
  7. Cook for another 2-3 minutes as vegetables soften a little.
  8. Add the chicken back in and stir to coat.
  9. Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
  10. Serve with Perfect Brown Rice

STICKY ORANGE CHICKEN KEBABS

Juicy, soft, flavorful chicken thigh kebabs made on a grill with a sweet and highly spiced orange sauce. those orange bird kebabs are grilled with and then slathered in a scrumptious orange sauce.

Chook thighs are constantly the best part of the bird (now not counting crispy pores and skin, of course.) i'm the primary one to “call dibs” on drumsticks at the vacation dinners and while viable, I pick dark bird meat for my recipes.

STICKY ORANGE CHICKEN KEBABS

These chook kebabs are not any exception to every other delicious meats I’ve grilled, I’d even say that they are more tasty. they are cooked in a scrumptious orange sauce after which, cooked chook meat is slathered with the sticky orange sauce some extra.

Sticky orange sauce is made a touch spicy here and as continually, you may alter the spice degree on your very own choice. i like the combination of sweet and highly spiced flavors with a savory chook. It provides a pleasant taste balance in your taste buds.

STICKY ORANGE CHICKEN KEBABS

INGREDIENTS:

  • 2 lbs boneless skinless, chicken thigh meat
  • Orange Sauce:
  • Zest from 1 large naval orange
  • Juice from 3 large naval oranges
  • 6 garlic cloves
  • 1 tsp fresh grated ginger
  • 1/2 tsp chili powder more if you want spicier
  • 1/4 cup soy sauce
  • 2 Tbsp sherry vinegar or wine vinegar
  • 5 Tbsp brown sugar packed
  • 2 Tbsp corn starch

INSTRUCTIONS:

  1. Combine all ingredients for the sauce in a mixing bowl. Mix well. Take out about 3/4 cup of the mixed sauce and set aside for later.
  2. Chicken thighs in the package usually look like the are rolled, lay out the rolled piece of thigh meat on the cutting board and cut it in three equal pieces. (It's easier to cut and skewer the thigh meat when they are rolled.) You can cut off some of the fat first if you wish.
  3. Add all cut thigh meat to the prepared sauce in the bowl. Mix well and let it marinade while you prepare the coals (15-20 minutes).
  4. Roll up each long thigh meat strip and skewer it onto skewers. (If using wooden skewers, remember to soak them in water for 30 minutes first.) You should be able to fit 5-6 pieces of meat per skewer.
  5. Cook chicken kebabs on the grill, flipping them half way through, until the meat is done.
  6. For the coating sauce: use the sauce that you've set aside. Mix it well and bring to simmer either on the grill or on the stove. If using the grill to heat the sauce, make sure to use a small, thin, metal pot. Cook the sauce, stirring often until it is thickened. Take off heat once thickened.
  7. Generously brush cooked chicken kebabs with cooked orange sauce.

GARLIC BUTTER SKILLET FLANK STEAK OVEN RECIPE

This Flank Steak Oven Recipe is so smooth and perfect for busy weeknights. An affordable flank steak is portioned and cooked fast in a traditional cast iron pan and expanded to eating place pleasant with a short and delicious garlic butter sauce.

This flank steak recipe starts offevolved with a 2 pound flank steak. I normally buy mine from Costco in a two p.c. and freeze the second flank steak to use in my other flank steak recipes Sheet Pan Steak Fajita Recipe or Grilled Carne Asada.

GARLIC BUTTER SKILLET FLANK STEAK OVEN RECIPE

HOW TO COOK DINNER FLANK STEAK
Begin by slicing the flank steak into 4 equal portions. this is a splendid manner to serve an cheaper steak dinner, and it cooks so speedy it’s best even on a busy weeknight!

CAST IRON SKILLET STEAK
For this recipe, use a good old-fashioned cast iron pan. Sear the seasoned flank steaks quickly on both sides, then transfer them to the oven for a very short amount of time to finish cooking. Finally, while the steaks are resting, whip up a delicious pan sauce that will take the steak from simple to restaurant style.

GARLIC BUTTER SKILLET FLANK STEAK OVEN RECIPE

INGREDIENTS:

  • 2 pound flank steak
  • kosher salt and freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 3 tablespoons butter divided
  • 3 cloves garlic minced
  • 3/4 cup dry white wine I used chardonnay
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Mince garlic and parsley and set aside so they are ready to add to sauce.
  2. Divide flank steak into 4 equal portions, pat dry and season with kosher salt and freshly ground black pepper. 
  3. In a large cast iron pan, heat oil over medium high heat until pan is very hot. Add 1 tablespoon of butter to pan and let melt. Sear steaks on both sides, about 3 minutes per side.
  4. Place cast iron skillet into oven and cook for another 3 minutes, or until steaks reach 125 degrees on an instant read thermometer. 
  5. Carefully remove cast iron skillet from oven and return to stovetop, handle will be very hot. Remove steaks from pan and set aside to rest, then prepare pan sauce.
  6. Heat skillet over medium low heat, add 1 tablespoon of butter and garlic to skillet and saute for 1-2 minutes.
  7. Add white wine and any juices from resting steak to pan and increase heat to medium high. Bring to boil and let reduce about 5 minutes until slightly thickened, scraping up brown bits from pan as it reduces.
  8. Remove pan from heat, add final tablespoon of butter and freshly chopped parsley to sauce and season with additional slat and pepper as needed. 
  9. Slice flank steak portions against the grain, spoon sauce over slices and serve. 

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