Archive for the ‘recipe’ Category
Recipe courtesy Michael Symon
6 (6-ounce) boneless skinless chicken breasts
2 tablespoons Hungarian paprika
1 tablespoon kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 quart heavy cream
2 tablespoons of thyme
2 pounds of cooked rigatoni
6 ounces goat cheese
Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.
We all know what potato is. Not all of us know much about its nutritional value. And chances are that even less of us have enough ideas on what kind of different delicious dishes can be made of it. Yes, meat and potato is something all of us can mention. But what else? Any healthy ideas?
The fact is that there’s plenty of healthy dish options when it comes to potato. Especially considering potatos have lots of C vitamin in them, lots of potassium, zero-fat, zero cholestorol or zero sodium in it. Plus a medium-sized potato has just 110 calories in it.
US Potato Board has just been joined by Chef and dietitian Katie Cavuto Boyle who is staring in the new educational “Seven Potato Types” video series that you can find at the end of this post.
But if you are looking for some great potato recipes
“Potatoes are a nutritional powerhouse,” says Katie, a US Potato Board “Real Mom” ambassador. “That’s why I like to use different colorful potato types as the base for light, spring salad dishes and then top with additional in-season veggies to round out a fresh, natural side dish.”
Disclosure: This post was requested by an advertiser.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
4 chicken breasts
170 ml evaporated milk
100 g plain flour
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons cajun seasoning
2 tablespoons chopped flat leaf parsley
1 lemon, zest of
4 -5 tablespoons sunflower oil, to shallow fry
For the Coleslaw
2 large carrots, coarsely grated
1/2 red cabbage, finely shredded
4 spring onions, finely sliced
4 tablespoons creme fraiche
4 tablespoons Greek yogurt
1 lemon, zest of, and a squeeze of juice
1 tablespoon grainy mustard
2 tablespoons chopped flat leaf parsley
- Put the chicken in a bowl and cover with evaporated milk, set aside.
- Mix the flour, cayenne pepper, paprika, cajun seasoning, parsley and lemon zest together and put into a large plastic bag.
- Shake off the excess milk from the chicken and add to the bag to coat in the seasoned flour. Chill until ready to fry.
- Combine all the ingredients for the coleslaw in a bowl and chill until ready to use.
- Heat the oil in a frying pan and cook the chicken for 5-6 minutes. Turn and continue frying until browned and cooked through. Drain each piece of the chicken on kitchen paper.
Serve this with the coleslaw.
1 tsp. salt
1 tbsp. soy sauce or Braggs Liquid Aminos
3 splashes of ginger juice OR 1/2 tsp. of freshly grated ginger root
1/5 tbsp. butter, cubed1 tbsp. rice wine vinegar
I highly recommend the Braggs Liquid Amino Acids, taste just like soy sauce, but with way less sodium, give them a try!Number of Servings: 4Thank you to SparkPeople user LEDANSER.
Todays recipe is NOT a healthy one it is just YUMMY
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
16 slices Bacon
1-1/2 cup Ketchup
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and eggs in a large mixing bowl.
Mix the ingredients until well combined. Form the mixture into small balls. Put two slices of bacon crisscrossed hanging over the edges of each the opening of a muffin tin. Then put the ball in the cent of meat in the center of the bacon. Wrap the bacon over the top of the meat. Repeat with each of the hole in the muffin tin.
Cover the top of the each meatloaf muffin with a small amount of ketchup.
Bake for 45 minutes, then add more ketchup to taste.p. Bake for another 15 minutes.
The makers of Hungry Jack® pancake mix, syrup and potatoes are shouting out to all the creative amateur home cooks out there, to explore the contents of your pantry and recognize the possibilities for creating delicious meals using Hungry Jack pantry staples.
Most of us usually have lots of items in our pantry and the end result of our cooking is limited only by our creativity. And Hungry Jack is inviting Americans to use their creative potential, come come up with their creative and of course, original recipes that use Hungry Jack pancake mix, syrup, and/or potatoes and share them at www.useupthebox.com (or send your recipe to them via snail mail).
The original recipes are accepted until October 23, 2012 and the grand prize winner, voted for online in January 2013, will get to go home with a check for $8000.
For specific requirements for the recipes be sure to check out their website, but in short, they need to fit into any of the three categories – Breakfast for Dinner, Appetizers, and Sweet Treats – they must not contain ANY alcohol and they must use at least one of the following Hungry Jack products: Pancake and Waffle Mix (1 cup dry mix), Microwaveable Syrup (¼ cup), Instant Mashed Potatoes (1 cup), Hashbrown Potatoes (1 carton), Casserole Potatoes (1 box).
If you are just an amateur home cook, you don’t have to worry about the pro chefs winning the competition as the competition is open ONLY to people just like you. To amateur home cooks.
A deliciously cheesy twist on pasta and cheese
- 1 pound Penne pasta
- 2 cups heavy cream
- 1 teaspoon Basil, dried
- 1 cup Crushed tomatoes in heavy puree
- 1 small (4oz) package each of mozzarella, mild cheddar, provolone, and asiago
- 1/4 cup gorgonzola cheese, crumbled
- Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray.
- Boil pasta two minutes less than the package directs in plenty of well-salted water and set aside. Meanwhile, in a large bowl, mix together the cream, crushed tomatoes, basil, 1/2 of the cheese packages and all of the gorgonzola cheese.
- Add cooked pasta to the cream and cheese mixture. Stir to combine. Pour into prepared casserole dish and top with remaining 1/2 cup the cheese. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.
Here is a delicious beef stew recipe from Paula Dean.
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dash ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Easy to bake a lasagne tha tastes and looks as good as the full fat version but with about 200 calories per serving. Best of all- you DON’T have to cook the noodles ahead of time! And it’s LOADED with 20 grams protein per serving.
~20 oz packageof lean ground turkey
~2 cups “Classico” Fire roaste tomato and Garlic pasta sauce
~ 15oz can diced tomatos- undrained
~2 cups small curd fat free cottage cheese
~ 1 cup 2% shredded mozzarella cheese
~1/2 cup shredded parmesan cheese
~1/2 teas salt
~1/2 teas pepper
IN a non stick pan over medium heat, brown the turkey Add the pasta sauce, the canned tomatos, and the water and allow to simmer 10 minutes.
meanwhile pre heat oven to 350.
In a 9 by 13 oven safe cassarole dish place a light coating of the meat sauce(about 1 cup). Lay 3 uncooked noodles lengthwise. Top with about 1 cup more of the meat sauce and half of the cheese mixture. Lay 3 more noodles on top of the first 3 and repeat the sauce and cheese layers. Top with a final 3 noodles- the rest of the sauce and the remaining half of the mozzarella cheese.
Cooked covered with foil for 45 minutes. Uncover an cook a additional 10minutes(until cheese is bubbly and starts to brown) then remove from oven and allow to stand for 10 to 15 minutes before cutting. This step is VERY important because is allows the fluids to soak into the noodles. If you cut too soon you will have runny lasagne.
Slice in between the 3 noodles lengthwise then divide into 4 sections cross wise- this will give you the 12 perfectly proportioned servings.