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Chicken and mushroom

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

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Ingredients:
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
Directions:
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.
  
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by Zoey

Caramelized Baked Chicken

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

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Ingredients:
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
Directions:
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
  

The Best BBQ Chicken

December 4, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Poultry, Skill Level: Advanced

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Ingredients:
4 Chicken thights, boneless and skinless
1 chilli
For rub:
2 teaspoons fennel seeds
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon cumin seeds
1 teaspoon sea salt
1 teaspoon black pepper
For BBQ sauce:
2oo g soft brown sugar
200 g tomato ketchup
100 ml bourbon whisky
4 tablespoon vinegar
1 cup orange juice
salt
Method:
First you must preheat the oven to 180 degrees C.
To make the rub, mix all ingredients until fine. Massage the chicken with rub well and place in the preheated oven for about 1 hour.
Meanwhile, start to make the BBQ sauce. place all ingredients into a pan over a high heat and whisk well to combine until bring to the boil. reduce the heat and to low and simmer for 10 minutes.
Remove the chiken from the oven and waite until reduce the temperature.  Place each piece of chicken into the BBQ sauce, placing them onto the baking rack as you go. Return to the middle shelf of the oven for around 10 minutes, or until turning lovely and sticky.
After that remove the chicken from the oven and dip each piece into the BBQ sauce once more. Return it to the oven for 10 or 15 minutes. Serve with sliced chilli on top.
  
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by Sophia

A healthy Salad

November 1, 2014 in Course: Salad, Cuisine: Fruits & Vegetables, Skill Level: Easy, Skill Level: Easy and Fast

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Ingredients:
1 cup uncooked quinoa
2 cup water
1 cup chopped carrot
1 cup sliced almond
1 cup dried cranberries
2 tablespoons parsley, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Directions:
Heat quinoa, water and salt. simmer about 15 minutes until tender.
Remove from heat and let it stand 5 minutes. Flutt it with fork, cool 15 minutes.
In a bowl, beat other ingredients. Serve warm or cover and refrigerate about 2 hours .
  
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by Sophia

Sweet Potato

October 22, 2014 in Course: Side dish, Cuisine: Fruits & Vegetables, Skill Level: Easy

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Ingredients:
3 large sweet potatoes
2 tablespoons olive oil
2 teaspoons onion powder
1 teaspoon sugar
1 teaspoon paprika
1.4 teaspoon dried rosemary
1 teaspoon garlic
Method:
Preheat the oven to 375degrees F.
I a shallow bowl, mix together all ingredients except potatoes, set aside.
Slice the sweet potatoes.
Cover each slice with seasoning mix. Place sweet potatoes on a baking sheet.
Bake them about 1 hours until tender.
  

Fruit tarts

October 6, 2014 in Course: Dessert, Cuisine: Fruits & Vegetables, Skill Level: Easy

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Ingredients:

For the pastry:

500g/1lb 2oz plain flour, plus extra for dusting

100g/3½oz icing sugar

250g/9oz butter, cubed

1 free-range egg yolk

splash ice-cold water, if needed

For the crème pâtissière:

500ml/18fl oz milk

6 free-range egg yolks

40g/1½oz plain flour

125g/4½oz caster sugar

a little icing sugar, to dust

To finish:

½ jar apricot jam

pineapple, peeled and diced

400g/14oz raspberries

handful strawberries

handful grapes

Preparation method:

For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs.

Add the beaten egg and work together with your hands until the pastry comes together. You may need to add a splash of ice-cold water if the pastry is too dry. Wrap in cling film and leave to rest in the fridge for at least ten minutes.

Preheat the oven to 180C/350F/Gas 4.

Remove the pastry from the fridge and peel off the cling film. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in.

Cut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape – this should cut the pastry exactly the same size as the case. Then press the pastry into the tart tin with your fingers.

Prick the base of the pastry with a fork. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with ceramic baking beans. Repeat with the remaining pastry and cases.

Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Then remove from the tins and set aside.

For the crème pâtissière, heat the milk in a large pan until it is just boiling.

Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil.

Remove from the heat and transfer to a bowl to cool. At this point sprinkle over a little icing sugar to stop a skin from forming.

Pass the jam through a sieve into a clean bowl to make it smooth. Heat up the apricot jam with two tablespoons of water and leave to cool.

Spoon a little of the cooled crème pâtissière into each one of the tart cases. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam.

  
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by Jane.b

Oloviye Salad

September 21, 2014 in Course: Main, Course: Salad, Cuisine: Asian, Cuisine: Poultry, Skill Level: Moderate

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Ingredients:
Poached chicken breast, chopped
2 Eggs, poached, Grated
2 potatoes, poached, Grated
8 pickles, chopped, chopped
1 carrot, poached, chopped
mayonnaise, 3 tablespoons
corn (optional)

Method:
Combine all ingredients together. put in the refrigerator for 1 hour. Sevre cold. you can decorate with Corn and Parsley and Peas.

  
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by chef

Seafood Salad

August 12, 2014 in Course: Salad, Cuisine: Sea food, Skill Level: Easy

Ingredients:
1 Ib.shrimp, shredded
A cup of corn
A cup of parsley,chopped
1/2 cup mayonnasie
1/4 cup onions,sliced
1 tablespoon lemon juice
3 hard boiled eggs,chopped

Drections:
Combine all ingredients together.
Refrigerate for about 2 hours to allow flavors to blend.
Serve.

  

Grilled Yucatan Chicken Skewers

June 30, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Poultry, Skill Level: Moderate

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Ingredients
6 chicken thighs, skinless and boneless, cut in half lengthwise
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
2 tablespoons ancho chile powder
3 cloves garlic, coarsely chopped
2 tablespoons chipotle in adobo sauce, pureed
Salt and freshly ground black pepper
Chopped scallions, for garnish
Grilled lime halves, for garnish

Directions
Special equipment: 24 wooden skewers, soaked in water for 3 to 4 hours
Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
Prepare a charcoal grill to high heat.
Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.