Tag: Holidays

How to Make an Easy Roasted Chicken

How to Make an Easy Roasted Chicken

Ingredients: 3-pound whole chicken 4 tablespoons melted butter or oil 4 cloves minced garlic 3 teaspoons salt (1tsp for seasoning; 2 tsp to rub inside the chicken cavity) 1 teaspoon fresh ground black pepper 2 teaspoons chili powder 2 fresh rosemary sprigs ¾ teaspoon dried 

Pork Chops with Bloody Mary Tomato Salad

Pork Chops with Bloody Mary Tomato Salad

Ingredients: 2 tbsp. olive oil2 tbsp. red wine vinegar2 tsp. Worcestershire sauce2 tsp. prepared horseradish, squeezed dry1/2 tsp. Tabasco1/2 tsp. celery seedsKosher salt and pepper1 pint cherry tomatoes, halved2 celery stalks, very thinly sliced1/2 small red onion, thinly sliced4 small bone-in pork chops (1 in. 

Hot Dogs With Quick Cast-Iron Beans

Hot Dogs With Quick Cast-Iron Beans

INGREDIENTS:

Canola oil, for grill grate1 tbsp. 

olive oil1 

small onion, diced1 

(15-ounce) can small white beans, rinsed4 

plum tomatoes, chopped2 

cloves garlic, chopped2 tbsp. 

molasses

Kosher salt and freshly ground black pepper2 tsp. 

red wine vinegar2 tsp. 

Worcestershire sauce6 

hot dogs6 

hot dog buns

Ketchup, mustard, and relish for serving

DIRECTIONS:

  1. Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil. 
  2. Heat olive oil in a 9-inch cast-iron skillet over direct heat. Add onion and cook, stirring occasionally, until tender, 2 to 4 minutes. Add beans, tomatoes, garlic, and molasses. Season with salt and pepper. Transfer skillet to indirect heat. Cook, stirring occasionally, until tomatoes break down, 15 to 20 minutes. Remove from heat. Stir in vinegar and Worcestershire.
  3. Grill hot dogs over direct heat, turning occasionally, until warmed through, 5 to 6 minutes. Grill buns, if desired. Serve hot dogs in buns with beans, ketchup, mustard, and relish alongside.

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Image Source:*countryliving.com

Source:countryliving.com

HOW TO MAKE KOREAN FISH CAKES

HOW TO MAKE KOREAN FISH CAKES

Ingredients: 250 g boneless skinless white fish fillet (0.55 pounds), I used fresh goldband snapper. Cod or pollock is ok too. More information in the Notes section. 150 g skinless squid body (0.33 pounds), Squid legs can be used too. I used frozen squid. 100 g shelled prawns (0.22 pounds), I used frozen banana 

Beetroot Risotto

Beetroot Risotto

Ingredients: 1/2 Cup Chopped Sweet Onion 1 Cup Beet Puree (about 3 cooked small beets, processed)* 1 Cup White Arborio Rice 3 Cups Progresso Vegetable Cooking Stock 1 TB Fresh Chopped Mint 1 Tsp Minced Garlic 1/2 Tsp Cinnamon 1/4 Tsp Allspice 1/4 Tsp Black Pepper Instructions: Heat a seasoned cast iron skillet over medium high heat. Add 

Chicken Noodle Casserole

Chicken Noodle Casserole

INGREDIENTS:

  • 2 pounds skin-on, bone-in chicken breast
  • 4 cups low-sodium chicken broth
  • 4 black peppercorns
  • 3 1/2 teaspoons salt, divided
  • 1 bay leaf
  • 2 parsley sprigs, divided
  • 12 ounces extra-wide egg noodles
  • 1/2 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • Pinch of ground black pepper
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 6 tablespoons all-purpose flour
  • 1/3 cup whole milk
  • 1/3 cup sour cream
  • 1 (4-ounce) jar chopped pimentos, drained
  • 2 cups (8 ounces) grated sharp cheddar cheese

METHOD:

1 -Preheat oven and prepare the baking dish: Preheat the oven to 375ºF. Brush or spray a 4-quart (9×13-inch) shallow baking dish with oil.

2 -Cook the chicken: In a wide, deep saucepan, place the chicken breasts skin side down, and add the peppercorns, 1/2 teaspoon salt, bay leaf, and 1 parsley sprig. Pour the stock over the chicken (the breasts should be covered; if not, add enough water to cover by 1/2-inch).

Bring to a simmer, uncovered, over medium-high heat. (Bubbles should appear around the edges of the pot, but not in the center.)

Adjust the heat, if needed, to maintain a low simmer, and cook the chicken, skimming the foam off the top with a spoon as necessary, for 15 to 18 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. With tongs, transfer the chicken to a plate to cool.

When cool, shred the chicken into bite-size pieces. Discard the skin and bones.
3 -While the chicken cooks, boil the noodles: Fill a large pot with water, add the remaining 3 teaspoons of salt and bring it to a boil. Add the noodles and cook for 2 minutes fewer than the package directions indicate. (This prevents the noodles from becoming overcooked when baked in the casserole.) Shut off the burner, drain the pasta and return it to the pot. In the end, you will add the finished sauce to the pot of noodles.

4 -Make the beurre manie: In a small bowl, stir the softened butter and flour together until well combined. It will look a little like paste.

5 -Cook the vegetables and make the sauce: Pour the stock through a fine mesh strainer into a bowl. You will use it make the sauce. Discard the solids. Measure 3 cups of stock and return it back to the saucepan. (Freeze any leftover stock and save it for another use.)

Add the onion, celery, and pepper to the saucepan with the stock, and bring the stock to a simmer over medium heat. Cook for 5 minutes or until the vegetables soften.

A few tablespoons at a time, whisk in the beurre manie until the clumps melt into the stock and the stock thickens slightly. Bring the sauce to a boil while whisking constantly for about 2 minutes to cook the flour. Whisk in the milk and sour cream.

The sauce should look like cream soup; it is not as thick as béchamel. Taste and add more salt and pepper, if you like.

6 -Assemble the casserole: Pour the sauce over the noodles and stir to coat. Add the shredded chicken and drained pimentos. Transfer to the baking dish and top with the grated cheese.

7 -Bake and serve the casserole: Bake for 20 to 25 minutes, or until the sauce bubbles and the cheese melts. If you like a slightly crunchy top, run the casserole under the broiler for 3 to 5 minutes, or until the cheese is golden. If desired, chop the remaining sprig of parsley and sprinkle it over the top.

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Image Source:*simplyrecipes.com

Source:simplyrecipes.com

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Ingredients: 1can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup 1can (10 oz) Old El Paso™ hot or mild red enchilada sauce 2cups shredded cooked chicken 2cups shredded Monterey Jack cheese (8 oz) 10corn tortillas (6 inches) 2medium green onions, thinly sliced Steps: Heat 

Spicy Salmon with Yogurt Sauce and Roasted Broccoli

Spicy Salmon with Yogurt Sauce and Roasted Broccoli

This spicy salmon recipe is tamed by a tangy, zesty yogurt dipping sauce. Did we mention it’ll be ready in 20 minutes? INGREDIENTS : 1 large head broccoli (about 1 lb), cut into florets 1 1/2 tbsp. Extra virgin olive oil 1/2 tsp. cumin seeds 

CHICKEN, POTATO & CANNELLINI BAKE

CHICKEN, POTATO & CANNELLINI BAKE

INGREDIENTS:

  • 500g chicken thigh fillets
  • 1 Tbsp flour seasoned with salt and pepper
  • 100g chorizo sausage, sliced
  • 1 leek, washed and sliced
  • 1 tsp Gregg’s Ground Smoked Paprika
  • ½ tsp Gregg’s Rubbed Thyme
  • 420g can Wattie’s Cannellini Beans in Springwater, drained
  • ½ cup chicken stock
  • 400g red potatoes, washed and thinly sliced
  • ¼ cup finely grated Parmesan
  • Shake of Gregg’s Ground Smoked Paprika

INSTRUCTIONS:

  1. Preheat oven to 180°C (fan assisted). Cut each chicken thigh into 4 or 5 pieces. Toss the chicken in the seasoned flour. Heat a dash of oil in a frying pan and brown the chicken pieces. Transfer to an ovenproof dish.
  2. Add the chorizo into the pan and brown. Scatter over the chicken. Reduce the pan heat and add the leek and cook until softened. Add Gregg’s Ground Smoked Paprika and Gregg’s Rubbed Thyme and stir. Pour over chicken stock and add Wattie’s Cannellini Beans. Stir while bringing sauce to the boil. Pour over the chicken.
  3. Overlap thinly sliced potatoes over the chicken. Brush potatoes with a little extra olive oil and scatter over Parmesan. Shake extra smoked paprika over the potatoes. Place in the oven and cook for 40-45 minutes until potatoes and chicken are cooked. Allow to stand for 10 minutes before serving with your favourite green vegetables.

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Image Source:*foodinaminute.co.nz

Source:foodinaminute.co.nz

Taco Slaw

Taco Slaw

Ingredients: 1/2 small head cabbage, chopped 1 jalapeno pepper, seeded and minced 1/2 red onion, minced 1 carrot, chopped 1 tablespoon chopped fresh cilantro 1 lime, juiced Directions: In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice. .