You are browsing the archive for tags: Yummy.

Chicken and mushroom

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

sa_1434780088928953
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.
  
Avatar of Zoey

by Zoey

Caramelized Baked Chicken

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

sa_14252113301
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
  

Chicken Corn Chowder Soup

January 6, 2015 in Course: Appetiser

sa_1420531069chickencornchowdersoup

http://www.foodynians.com/2015/01/chicken-corn-chowder-soup.html

Ingredients
2 cups cooked and shredded chicken breast
1 large red bell pepper, diced
1 medium onion, diced
6 green onions
1 tsp butter
3 tsp all purpose flour
2 cups chicken broth
4 cloves garlic, minced
3 cups milk
2 cups frozen corn kernels
2 tbsp fresh thyme
Salt and freshly ground black pepper
Direction
In a large pot, melt butter over medium heat. Add red bell pepper, onions and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
Whisk in the milk and add the corn and thyme to the pot. Bring to a simmer and cook about 10 minutes. Stir in shredded chicken and bring back to a simmer, remove from the heat and top with green onions, ladle into bowls and serve warm.
  

Chicken-Stuffed Bell Pepper

January 4, 2015 in Course: Appetiser

sa_1420354080chickenstuffedbellpepper
Ingredients
8 red (or any color) bell peppers
2 cups boneless chicken, cooked and finely chopped
1 medium onion, chopped
2 medium carrots, chopped
2 stalks of celery, chopped
1 cup tomato puree
1 cup sweet corn
1/4 cup unsalted butter
1 cup heavy cream
4 ounces monterey jack cheese, grated
4 ounces cheddar cheese, grated
6-8 green chilli, chopped
1 tsp dried thyme
Salt and pepper, to taste
Direction
Cut the tops off the peppers. Remove and discard the seeds.  Place the peppers, cut-side up, into a 3-quart shallow baking dish.
Melt the butter and a large skillet over med-high heat.
Add the onion and saute until translucent, about 3 minutes. Stir in the carrot, celery stalks, sweet corn, dried thyme, green chilli and tomato puree. Stir to combine well and cook for another 5 minutes.
In a large bowl, combine the chicken, cream, half of the monterey jack and cheddar, salt and pepper. Stir in the vegetable mixture. Let the filling cool.
Spoon the filling into the pepper halves. Sprinkle the tops with the remaining cheese.
Preheat the oven to 375ºF.
Bake for 20 minutes or until the peppers are tender.
  

Chicken Soup With Pasta

December 9, 2014 in Course: Main, Course: Soup, Cuisine: Poultry, Skill Level: Moderate

sa_1418107272MTI1NjQ2ODA2NjkxMzg2NjQy
Ingredients:
About 1/2 pound penne
3 tablespoons olive oil
6 cup chicken stock
1 pound boneless, skinless chicken breasts
2 cup white wine
4 carrots, sliced 
1 onion, chopped
2 garlic, chopped
1 tablespoon thyme, chopped
1 rind Parmigiano Reggiano cheese for topping (optional)
1 cup peas
2 cup leaf parsley, chopped
1 small lemon
Salt and pepper
Preparation:
in a large pot bring water and heat until boil, add pasta and salt and cook until pasta is soft.
At this time, in a small pan, pour about 2 cups of chicken stock over the chicken to cover it. Add wine (over medium heat) until the chicken is cooked.
Meanwhile, in a Soup pot, heat olive oil over medium heat. stir carrots, onion, garlic and thyme, season with salt and pepper and cook for bout 10 minutes.after that add remain stock.
Remove the chicken and cut into bite-size cubes and add to the soup. Stir peas and parsley and pasta and let cook slowly. Design with cheese.
  

The Best BBQ Chicken

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

sa_14176778151311_13_1412344249_lrg
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.
  

MERLUZA AL HORNO CON PATATAS

December 2, 2014 in Course: Main

sa_141753277120141109_1459410

http://www.elrestaurantedecasa.com/2014/11/merluza-al-horno-con-patatas.html Contingut Recepta …

 Bé avui Una recepta Del més senzilla, si Efectivament, Més senzilla ENCARA i no em direu que No this perfecta paràgraf Estós Dies Que s’acosten de festes, ungla dels AEE receptes de tres B, bo, bonic i barat, però el millor és Que ho proveu i ja em compteu.
 INGREDIENTS:

1 Lluç

1 Ceba, En Aquest Cas domicili

1 patata

Oli d’oliva verge extra, 

Sal, julivert, orenga i pebre negre.

PREPARACIÓ:

1r “Tallem la ceba en juliana i la posem a la safata del forn, Al que haurem col·locat Un full de paper sulfuritzat.

2n “Tallem el lluç a rodanxes, que siguin Una mica Grans i les col·loquem sobre de la ceba, li posem l’ONU rajolí d’oli VICOLIVA, Una mica de sal, pebre, orenga i col·loquem Una mica de julivert. El AL FORN 1 160º Durant 20 minuts i llest.

3r “Tallem la patata bany rodanxes i Les fregim, reservem.

4t “Fem Una mica d’Ai i Oli amb ou.

Preparació: 

Tallem dos alls i els posem a la batedora, Una mica de sal l’ou sencer i tirem l’oli d’oliva, Fins Que ens quedi Un Got terç del. Posem la batedora una marxa forta i des de baix comencem un Arribar al pujar Lentament Fins a finals de l’Oli. Jo paràgraf Acabar el terra fer Una mica de llimona, Però va a gustos.

I ja la TENIM, Més senzilla impossible.

El Muntatge del plat, Com podeu comprovar és Del més senzill, una rodanxa de patata, ungla de lluç, una altra de patata i Una mica d’Al i Oli Per A sobre.

Espero us agradi i Que ja em comptareu.  

  

Macaroni Fish Tunisian

November 24, 2014 in Course: Main, Course: Side dish

sa_14168484700131129085317446

Macaroni Tunisian Fish of the best seafood dishes in Tunisia, it will not take a great time for their preparation and enjoy it . 

Ingredients: 

-400 g Macaroni

-10 garlic kernels

-Ground black pepper

-500 g meat fish large pieces

-5 tablespoons olive oil

-1 tablespoon and a half of tomato The putty

-2 Paper Rand

-Salt

-Crushed red pepper

How to prepare: 

-The putty tomatoes are culinary with garlic oil.

-We add 2 cups of water gradually.

-We put red pepper and black pepper, fish and a pinch of salt and Rand over medium heat for 15 minutes to become sauce.

-In the meantime, we put a significant amount of water in a large saucepan and add the salt to him until boiling then put the amount of pastries coupled for 10 minutes then extract the amount of water from the dough and then we poured the sauce over the pasta and put above the whale and healing and happiness.

http://blog-restaurant.blogspot.com

  

Benefits of Pistachios

November 22, 2014 in Course: Bread

sa_141668618311518_572920409411843_378078853_n

Peace be upon you today to offer you some of the benefits of pistachio nuts is the most important of which helps to decrease the incidence of some types of cancer, and a lot of other benefits you will learn in this explanation.

The benefits of pistachios that countless:  
Several medical studies at the University of Texas on the nuts, where she was one of those studies on pistachios and its natural properties to find based on this research useful new added to the list of benefits of pistachios, it helps the reduction of the incidence of certain types of cancer, and that its existence  heavily in Peanuts, one of the types of vitamin “e”, which is to reduce the chances of developing cancer. 
This was confirmed by the new interest of pistachio after conducted a randomized trial, they found that cancer rates have fallen tongs 23% among those who to eat pistachios.
Other benefits of pistachios:  
As we have stated that reducing the incidence of cancer is one of the many benefits of pistachios, here are some of the rest of the Peanuts:
 - Pistachio protects against obesity and diseases such as heart disease, by reducing the levels of bad  cholesterol in the blood. 
 - Pistachio works to stimulate the heart.
 - Pistachio protects against atherosclerosis.
 - Peanuts essential oils essential unsaturated fatty acids that feed the brain. 
 - pistachio sang phosphorus, which stimulates the brain and blood circulation and strengthens memory. 
 - pistachio works as a source for generating energy in the body.
 - Peanuts increases the milk yield of the pregnant woman and aggravated in fat and minerals. 
 - Pistachio works as a therapist for venereal diseases. 
 - Protects pistachios from chest diseases, especially chronic cough.
 - pistachios lowers the level of sugar in the blood and therefore it is very beneficial for people with  diabetes. 
 - Peanut stimulates circulation and increases the overall size and helps to perform its vital functions.

http://blog-restaurant.blogspot.com

  

Grape leaves

November 22, 2014 in Course: Snack

sa_1416685996url

Mahshi grape leaves is useful in all the arab countries her more than his way in there preparation, and the Egyptian way, way in the Gulf, by adding oil the lemon, and here, method the Syrian.
                   

 Ingredients: 

-1 kg of grape leaves

-1 kg of rice

-Chopped red meat about half kilo

-slices of meat

-The quantity of fat


-Ail Racine or three peeled


-Spices problem

-Saffron


-Salt

-margarine animal or vegetable

-Lemon wrung 3 pills senior

How to prepare:

 - Cleans grape leaves and wash the then placed in a little boiling water.

- Soak rice in hot water are then spicing soaked rice with minced red meat, spices and saffron, salt and margarine animal or vegetable.

- Phase begins winding each sheet alone is with rice so that the is placed a spoonful of rice mixture in the center of the grape leaf to fold the sides of and corrupted is do not even artistic paper instincts parties are destroyed during cooking and rice meal come out of them.

- And then placed grape leaves the cabbage in a large bowl and dispenses with blanched the garlic in the bottom of the bowl placed slices of red meat and we put the weight above it so as not to crumbles when you water is added.

- is placed the water with salt to cook over the fire for about an hour and a half  and add lemon crushed even after about papers shall be ripened the grapes and in order to imbued the lemon. 

Ten healthy benefits for the grape leaves: 

 - Increasing the activity of the liver.

 - stimulate blood circulation and organize the work of the heart.

 - useful for diabetics.

 - useful for patients with rheumatism and gout because it helps the body get rid of organic acids resulting from the intake of protein and fat.

 - protects against HIV.

 - prevents blood clots and anti-inflammatory and bacteria and toxins as it contains. 

 - helps in the treatment of gastrointestinal diseases, dysentery and entrapment of urine and relieve the pain of appendicitis.

 - nominated for soothing and sinus infections as it relieves inflammation of the gums and teeth.

 - helps in the treatment of cancer, where researchers explained that Article turn out to be an anti-cancer can destroy cancer cells, especially bowel cancer.

 - Anti-addiction because it contains a compound,which is the process of washing blood.