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Chicken and mushroom

June 20, 2015 in All Recipes, Course: Main, Cuisine: Poultry, Skill Level: Easy

1 clove garlic
1/4 cup butter
2 skinless, boneless chicken breast halves
1/2 cup flour
salt and ground black pepper to taste
4 ounces mushrooms, sliced 
20 capers, or to taste
2 tablespoons lemon juice
1/4 cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices
In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you’re right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it’s an even thickness.
Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Chicken and pea pasta bake

June 17, 2015 in All Recipes, Course: Main, Cuisine: Pasta, Skill Level: Moderate

1 tablespoon butter
350 g pasta
olive oil
2 leeks, roughly chopped
2 cloves of garlic, peeled and minced
100 ml chicken stock
100 ml white wine
150 g frozen peas
200 g cooked chicken, diced
225 ml milk
250 g ricotta
60 g Parmesan, grated
Preheat the oven to 180°C/gas 4. Grease a 30 x 25cm baking dish. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked and coat with a drizzle of olive oil.
Meanwhile, place the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8–10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
Spoon the pasta mixture into the baking dish. Top with the Parmesan, remaining ricotta and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.

Slow Cooker Beef

May 23, 2015 in All Recipes, Course: Main, Skill Level: Easy

1/3 cup all-purpose flour
1 teaspoon Spanish smoked paprika
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 onion, chopped
1 (8 ounce) package mushrooms, chopped
3 potatoes, diced
5 carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup Marsala wine
1 tablespoon Worcestershire sauce
3 (10.5 ounce) cans organic beef broth
1 (14.5 ounce) can crushed tomatoes
1 (1 ounce) package dry onion soup mix
1 teaspoon Spanish smoked paprika, or to taste
salt and ground black pepper to taste
2 tablespoons cornstarch (optional)
2 tablespoons water (optional)
Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.

Egg Salad

March 5, 2015 in Course: Main, Course: Salad, Cuisine: Mediterranean, Skill Level: Easy

6 moderate eggs, steamed, peeled
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/3 cup finely diced celery
2 scallions, finely sliced
1 tablespoon parsley, minced
Salt and pepper
Bread, sliced radishes and lettuce, for serving
combine all ingredients in a shallow bowl. Using your hand and squeeze. season with salt and pepper.
Serve with lettuce and sliced radishes and bread to make sandwich.

Easy Lamb Casserole

March 4, 2015 in Course: Main, Cuisine: Meat, Skill Level: Moderate

3 tablespoons olive oil
1 big onion, finely chopped
3 medium carrots
500g diced leg of lamb
2 garlic, crushed
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon saffron strands
1 teaspoon ground cinnamon
1 vegetable stock cube
steam couscous or rice, to serve
Chopped parsley and toasted pine nuts, to serve (optional)
Heat the olive oil in a pan. add onion and carrots. cook for about 10 minutes until soften.
Add the lamb and cook until brown all over. add garlic and season with salt and pepper, cumin, ginger, saffron and cinnamon.Cook for about 15 minutes.
Add vegetebla stock aand about 500ml water. let it booil. put the lid and let cook for about 1 hour.Serve it. 
Design with parsley and eat with rice or couscous. 
Avatar of Sophia

by Sophia

Black Bean Burgers

March 4, 2015 in Course: Main, Cuisine: Fruits & Vegetables, Skill Level: Moderate

2 cans black beans
5 tablespoons olive oil
1 big onions, finley chopped
3 garlic, minced
1 teaspoon chili sauce
1/2 cup feta or cotija cheese, finely chopped
2 tablespoons mayonnaise
1 egg
3/4 cup bread crumbs
salt and pepper
6 to 8 hearty hamburger buns, toasted
Preheat the oven to 350 degrees F.  Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly about 2 minutes. Add chili sauce and cook until fragrant, about 30 seconds. Transfer mixture to a large bowl.
When beans are slightly cooled, transfer to food processor. Add cheese and Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion and pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
To cook on the grill: 
Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

General Tso’s Chicken

March 3, 2015 in Course: Main, Cuisine: Asian, Cuisine: Poultry, Skill Level: Moderate

For The Marinade:
1 egg white
2 tablespoons soy sauce
3 tablespoons wine
3 tablespoons vodka
1/4 teaspoon baking soda
3 tablespoons corn strach
1 pound chicken thighs, boneless and skinless
For The Dry Coating: 
about 1 cup flour
1 cup corn strach
1 teaspoon baking powder
1 teaspoon salt
For The Sauce:
3 tablespoons dark soy sauce
2 tablespoons wine
2 tablespoons chinies rice vinegar 
3 tablespoons chicken stock
4 tablespoons sugar
1 teaspoon sesame oil
1 tablespooncorn strach
2 teaspoons garlic
2 teaspoons ginger
2 teaspoons scallon, cut into 1-inch lengths
8 small dried red Chinese or Arbol chilies
To Finish:
1 1/2 quarts peanut, vegetable, or canola oil for deep frying
Steamed white rice for serving
For The Marinade: 
Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside. 
For The Dry Coat: 
Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
For The Sauce:
Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.
To Finish:
Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.

Classic Caesar Salad

March 2, 2015 in Course: Main, Course: Salad, Skill Level: Easy

6 anchovy fillets packed in oil, drained
1 small garlic
Sea salt
2 egg yolks
3 tablespoons fresh lemon juice, plus more
3/4 teaspoon mustard
3 tablespoons olive oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper
The Croutons
3 cups torn 1″ pieces country bread, with crusts
3 tablespoons olive oil
The Lettuce
3 romaine hearts, leaves separated
The Cheese
Parmesan, for serving
Combine together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 tablespoons. lemon juice, and mustard. Adding olive oil whisk until thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
The Croutons
Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
The Lettuce
Use whole leaves; they provide the ideal mix of crispness, surface and structure area. 
The Cheese
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
The Assembly
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
Avatar of Zoey

by Zoey

Caramelized Baked Chicken

March 1, 2015 in Course: Main, Cuisine: BBQ & Grill, Skill Level: Easy

6 to 8 chicken legs
4 tablespoons olive oil
1/5 cup soy sauce
1 tablespoon ketchup
3/4 cup honey
2 garlic, chopped
salt and pepper
Preheat the oven to 350 degrees F. 
Mix together olive oil, soy sauce, ketchup, honey, garlic, salt and pepper
place chicken in a Oven tray and pour the mix over the chicken. 
Bake four about on hour, or until the chikens are caramelized.
Also you can use wings or pork

Carrot, Cucumber and Rice Noodles with Lime-Ginger Dressing

February 28, 2015 in Course: Main, Course: Salad, Cuisine: Fruits & Vegetables, Skill Level: Easy

3 tablespoons ginger, grated
2 garlic, finely chopped
2 limes
1/2 cup fresh lime juice
2 tablespoons vinegar
2 teaspoons sugar or honey
2 teaspoons soy sauce
1/2 cup finely chopped fresh cilantro leaves, divided
1/2 cup lightly toasted roasted unsalted peanuts, divided
1 large carrot, peeled
1 cucumber, peeled, seeded, halved
8 ounces brown rice noodles, cooked according to directions on package, drained and rinsed with cold water
In a bow, combine ginger, garlic, lime juice, vinegar, sugar, soy sauce,cilantro leaves and peanuts and stir.
Cover and refrigerate for about 2 or 3 hours.
Place the carrots in a medium bowl, add 1/4 cup of the dressing and toss to combine. Cover and let sit at room temperature for 30 minutes.
Place the cucumber noodles in a fine mesh strainer set over a bowl; mix in 1 teaspoon of salt and let sit for 30 minutes.
spread the noodles between several sheets of paper towels and pat dry. Transfer the noodles to a large bowl, add the carrot and rice noodles, pour the remaining dressing over top, and toss until combined. Top with the remaining cilantro and peanuts and serve.