Recent Posts

Grilled Shrimp Scampi
November 15, 2019

Grilled Shrimp Scampi

Ingredients: 12 jumbo shrimp, peeled and deveined 1/2 cup canola oil 10 cloves garlic 1/4 teaspoon crushed red pepper flakes 1 teaspoon ground fennel seed Salt and freshly ground black pepper 1 stick unsalted butter 1 large lemon, zested and juiced 1 tablespoon chopped tarragon …

Seafood
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by CookDiaries
Creamy Banana Strawberry Split Smoothie
November 14, 2019

Creamy Banana Strawberry Split Smoothie

“My creamy banana strawberry split smoothie is filled with protein and chia seeds for a great healthy drink! Go outside in a nice comfy chair, sit back, and enjoy!” Ingredients: 1 cup almond milk 1 chopped banana, frozen 3/4 cup strawberries 3 ice cubes 1 …

Breakfast, Dinner & Lunch
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by CookDiaries
Chocolate hazelnut mousse
November 14, 2019

Chocolate hazelnut mousse

This is the simplest mousse, and we all need a quick mousse recipe for when we want dessert or something sweet.

Ingredients:

Method:

  1. Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more than 20 seconds. Set aside to cool.
  2. Put the cream into a large bowl with the cornflour and icing sugar and begin whipping. As soon as the mixture begins to thicken, pour in the chocolate hazelnut spread and keep whipping until stiff peaks are formed when the whisk is removed from the bowl.
  3. Fold through the hazelnuts (keeping a tablespoon back for decorating), then spoon into a serving dish or individual ramekins. If you want it to look extra special, you can pipe the mousse in.
  4. Serve with whipped cream if desired, with an extra sprinkling of hazelnuts on top and an optional dusting of cocoa powder.

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Source:bbc.co.uk

Desserts
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by CookDiaries
Cauliflower Alfredo Sauce
November 14, 2019

Cauliflower Alfredo Sauce

Ingredients: Sea salt and coarsely ground black pepper 2 cups cauliflower florets 1 pound fettuccine noodles 1 cup 2 percent milk 3 tablespoons unsalted butter 1 clove garlic, lightly smashed 1 1/2 cups grated Parmesan Olive oil, for searing the shrimp 15 to 20 peeled …

Pasta
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by CookDiaries
Angel food cake
November 13, 2019

Angel food cake

Create a heavenly mouth-feel with this pretty-in-pink, sugar-petaled angel food cake. INGREDIENTS: 12 egg whites 1 1/2 teaspoons cream of tartar 315g (1 1/2 cups) caster sugar 150g (1 cup) self-raising flour Pink food colouring, to tint 300g (2 cups) icing sugar 2 tablespoons water …

Desserts
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by CookDiaries
French Onion Soup with Baguette Crostini
November 13, 2019

French Onion Soup with Baguette Crostini

Ingredients:

4 tablespoons unsalted butter

5 large yellow onions, sliced into half rounds (about 3 to 4 pounds)

Salt and freshly ground black pepper

1 cup red wine

2 cups semisweet white wine

1 1/2 cups beef stock or 2 cups beef broth

1 tablespoon minced fresh parsley leaves

1 teaspoon minced fresh thyme leaves

2 bay leaves

1 tablespoon minced garlic

1 baguette, sliced into 1/2-inch rounds

3 tablespoons grapeseed oil

1 cup grated Gruyere, Provolone, or Swiss cheese

Directions:

  1. In a large skillet, over medium-high heat, add the butter and onions, and saute until the onions are translucent and the edges are browned, about 30 to 40 minutes. Stir occasionally during the cooking process. Season with salt and pepper, to taste.
  2. Preheat the oven to 350 degrees F.
  3. Once the onions are cooked, add the wine to deglaze the pan. Stir and then add the parsley, thyme, bay leaves and garlic. Continue to cook until all the wine has reduced, about 15 to 20 minutes. Lower the heat, add the stock and simmer until the mixture has reduced to about 3 cups total volume.
  4. While the stock is reducing, drizzle the sliced bread with oil and sprinkle with salt and pepper, to taste. Arrange the bread on a cookie sheet and bake until slightly browned. Once browned, remove them from the oven.
  5. Heat the broiler.
  6. Ladle onion soup into crocks or bowls, leaving enough room for the toasted baguette. Top each bowl with a slice of bread and sprinkle with cheese. Put the crocks on a sheet pan and broil until the cheese is melted and slightly browned, about1 minute. Remove from the broiler and serve.

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Source:foodnetwork.com

Soups & Salads
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by CookDiaries
Peanut Banana Cinnamon Smoothie
November 13, 2019

Peanut Banana Cinnamon Smoothie

Are you looking for a little something extra in your smoothie? You may not have thought about using cinnamon to add some spice to banana or peanut butter smoothies. These drinks are delicious, but the flavor can be lacking in an element that brings some heat. …

Breakfast, Dinner & Lunch
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by CookDiaries
Pita Tree Appetizers
November 11, 2019

Pita Tree Appetizers

Plant a forest of pita bread trees on your table in less than 30 minutes by topping wedges with store-bought guacamole. Ingredients: 4flavored or plain pita folds or pita (pocket) breads (about 6 inches in diameter) 16 thin pretzel sticks, halved 1/2cup fat-free sour cream …

Appetizers
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by CookDiaries
Chicken Fajita Salad with Lime-Cilantro Vinaigrette
November 11, 2019

Chicken Fajita Salad with Lime-Cilantro Vinaigrette

Look no further than your grill for healthy and easy chicken fajitas—throw them over romaine hearts for added crunch.

Tip: Grilling avocado adds a smoky depth to this buttery fruit, but it only needs a minute or two—if cooked too long, it can begin to taste bitter.

INGREDIENTS :

2 8-oz. boneless skinless chicken breasts
Kosher salt and pepper
2 peppers (orange and yellow), quartered lengthwise
1 jalapeño, halved lengthwise
1 medium onion, sliced into 1/2″ thick rounds
3 tbsp. plus 1 tsp. olive oil
1 avocado
2 Limes
1 tsp. honey
2 packed cups cilantro (trimmed, including thin stems)
2 small hearts romaine, leaves separated, halved if large

DIRECTIONS:

  1. Heat grill to medium-high.
  2. Season the chicken with 1/4 teaspoon each salt and pepper. In a large bowl, toss the peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Cut the avocado in half, remove the pit, and gently rub with 1 teaspoon oil.
  3. Grill the chicken until cooked through, 7 to 8 minutes per side; transfer to a cutting board. Grill the vegetables until just tender, 4 to 6 minutes per side, transferring them to a cutting board as they are done. Grill the avocado, cut side down, until charred, 1 to 2 minutes.
  4. Slice the peppers, separate the onions into rings, and dice the avocado. Let the chicken rest until ready to serve, then slice.
  5. Finely grate the zest of 1 lime into a blender. Squeeze in 6 tablespoon lime juice. Add the honey, cilantro, and remaining 2 tablespoon oil and purée until smooth.
  6. Toss the romaine with 1/4 cup of the dressing and top with the sliced peppers, onions, avocado, and chicken. Serve with the remaining dressing.

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Source:womansday.com


Soups & Salads
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by CookDiaries
Air Fryer Fish
November 11, 2019

Air Fryer Fish

We love the classic fish and chip combo and normally turn to our favorite Beer Battered Fish when the craving hits. Sometimes, though, we just don’t like the idea of pulling out the big dutch oven and filling it up with way too much oil. Frying can …

Seafood
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by CookDiaries