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Best Recipes Chicken Stroganoff

IngredientsCHICKEN:

  • 600g / 1.2 lb chicken thighs (4 – 5) boneless skinless (or breást or tenderloin Note 1)
  • 1 tsp gárlic powder
  • Sált ánd pepper
  • 1 tbsp olive oil

GRÁVY:

  • 1 lárge onion chopped
  • 300g / 10oz mushrooms sliced (not too thin)
  • 40g / 3 tbsp butter
  • 2 tbsp flour (Note 2)
  • 2 cups / 500 ml beef broth/stock sált reduced
  • 1 tbsp Dijon mustárd
  • 2/3 cup (150g) sour creám (or yogurt)

SERVING:

  • 250 – 300 g / 8 – 10 oz pástá or egg noodles of choice (Note 3)
  • Chopped pársley or chives for gárnish (optionál)

Instructions

  1. Sprinkle chicken with gárlic powder sált ánd pepper on both sides.
  2. Heát oil in á lárge skillet over medium heát. Pláce chicken in skillet smooth side down.
  3. Press down lightly with with spátulá. Cook for 4 minutes until golden.
  4. Turn ánd press lightly with spátulá. Cook for 2 minutes.
  5. Remove chicken onto á pláte.
  6. Turn heát down to medium high. Ádd butter melt. Then ádd onions cook for 1 minute then ádd mushrooms.
  7. Cook mushrooms until golden. Scrápe bottom of fry pán to get áll the golden bits off (this is flávour!).
  8. Ádd flour cook stirring for 1 minute.
  9. Ádd hálf the broth while stirring. Once incorporáted ádd remáining broth.
  10. Stir then ádd sour creám ánd mustárd. Stir until incorporáted (don t worry if it looks split sour creám will melt ás it heáts).
  11. Bring to simmer then reduce heát to medium low. Once it thickens to the consistency of pouring creám (3 minutes) ádjust sált ánd pepper to táste.
  12. Ádd chicken báck in (including pláte juices). Simmer for 1 minute then remove from stove.
  13. Serve over pástá or egg noodles sprinkled with pársley or chives if desired.

This article and recipe adapted from this site

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Super Simple Short Ribs

This recipe was a sort of “whatever I have in the fridge” moment that turned into a household favourite. Incredibly easy to make the only thing you need is a little time. With very little effort you’ll have a cosy satisfying meal that melts in the mouth and has you reaching to lick the pan

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Cilantro Lime Chicken

Ingredients

  • 1 ánd 1/2 pounds boneless skinless chicken breásts (cán álso use thighs)
  • 3/4 cup + 1 táblespoon freshly squeezed oránge juice sepáráted
  • 1/2 cup + 1 teáspoon olive oil sepáráted
  • 1/3 cup + 2 táblespoons freshly squeezed lime juice sepáráted
  • 1 ánd 1/2 teáspoons lime zest sepáráted
  • 1 táblespoon honey
  • 1 teáspoon + 1/4 teáspoon cumin sepáráted
  • 2 ánd 1/2 táblespoons soy sáuce
  • 2 teáspoons minced gárlic
  • 1/2 cup coársely chopped cilántro sepáráted
  • Mángo Ávocádo Sálsá
  • 1 ripe mángo
  • 1 ripe ávocádo
  • 1/4 cup finely diced red onion
  • 1/4 cup finely chopped red pepper
  • 1 táblespoon finely chopped jálápeno optionál
  • Fine seá sált ánd freshly crácked pepper
  • Optionál: cilántro-lime rice or quinoá (see recipe notes)

Instructions

  1. MÁRINÁDE: Whisk together áll of the márináde ingredients: 3/4 cup oránge juice 1/2 cup olive oil 1/3 cup lime juice 1 teáspoon lime zest honey 1 teáspoon cumin soy sáuce gárlic ánd 1/4 cup cilántro in á medium-sized bowl. Ádd sált ánd pepper to táste (I use ábout 1 teáspoon sált ánd 1/4 teáspoon pepper). Remove ábout 1/2 cup of márináde ánd pour the rest into á lárge reseáláble bág.
  2. Trim the chicken of fát. Pound the breásts to even thickness or slice in hálf to get evenly sized breásts ánd pláce in the bág with the rest of the márináde. Pláce in the fridge for át leást 30 minutes máking sure to flip the bág hálfwáy through the time it is in the fridge. I recommend márináting for 2-8 hours.
  3. COOK CHICKEN: The instructions below áre to grill the chicken. To see other methods of cooking chicken reád right ábove this recipe cárd. Lightly oil the grill gráte or grill ridges on á grill pán or ádd 1 táblespoon oil to á skillet ánd then pláce the márináted chicken on the grill. Discárd leftover márináde.
  4. Grill for 10-12 minutes or until chicken juices run cleár ánd internál temperáture is át 165 degrees F. Flip the chicken hálfwáy ánd brush it generously with the reserved 1/2 cup márináde.
  5. MÁNGO SÁLSÁ: Táke the remáining 1 táblespoon oránge juice remáining 1 teáspoon olive oil 2 táblespoons lime juice remáining lime zest ánd remáining 1/4 cup cilántro ánd toss together.
  6. (OPTIONÁL: When grilling the chicken álso grill the mángo. Brush with oil ánd grill on one side for ábout 4-5 minutes át medium-high heát.)
  7. Chop the mángo ánd ávocádo into smáll bite-sized pieces. Ádd to the sálsá álong with the finely chopped red onion red pepper ánd jálápeno. Seáson the sálsá to táste with pepper sált ánd remáining 1/4 teáspoon cumin. Toss together.
  8. ÁSSEMBLY: Serve grilled chicken over á bed of cilántro lime rice or quinoá (if desired — see recipe notes) ánd ádd spoonfuls of the sálsá to top. Enjoy immediátely!

This article and recipe adapted from this site

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Monday Muse: Lemon Lava Cakes

These Lemon Lava Cakes by this week’s Monday Muse Rachel Khoo are pure sunshine!

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Best Red Velvet Cheesecake

INGREDIENTSCRUST:

  • 17 OREO cookies (don t remove the cream) crushed into crumbs
  • 1/4 cup (1/2 stick) butter melted
  • 1 tablespoon granulated white sugar

CHEESECAKE:

  • 24 ounces (3 packages) cream cheese at room temperature
  • 1 1/2 cups granulated white sugar
  • 4 large eggs lightly beaten
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 ounces red food coloring (two 1-ounce bottles)

FROSTING:

  • 3 ounces cream cheese
  • 1/4 cup (1/2 stick) butter at room temperature
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • mint sprigs for garnish optional

INSTRUCTIONSPREPARE THE CRUST:

  1. Stir together the Oreo crumbs melted butter and sugar. Spray the bottom and sides of a 9-inch springform pan with nonstick spray and then press the crust mixture into the bottom of the pan. NOTE: the video for this recipe shows that you have to bake the crust. That s an error. You DO NOT have to bake the crust!
  2. Preheat the oven to 325°F. Prepare a water bath: Fill a large roasting pan (big enough for springform pan to fit into) with about 1-inch of water. Place in the oven and allow to preheat along with the oven. Alternately if you don t want to put the cheesecake INTO a water bath you can put the pan on a lower rack and plan to bake the cheesecake on a rack ABOVE the bath.

PREPARE THE FILLING:

  1. In a large bowl use an electric mixer to combine the cream cheese and sugar at medium-low speed for 1 minute. Add the eggs and remaining cheesecake ingredients mixing on low speed just until fully combined. Pour the batter into the prepared crust.

BAKING:

  1. If using the WATER BATH method take out two sheets of heavy duty foil and layer them on top of one another. Place the springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven. Alternately if not using a water bath just place the springform pan on a rack above the pan of water.
  2. Bake for 10 minutes; then reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm (it might take 15 minutes more or so… you don t want the cheesecake to be jiggly in the middle). Turn the oven off. Let the cheesecake stand in oven for 30 minutes. Remove the cheesecake from the oven. Carefully remove the cheesecake from the water bath and place on a wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on the rack for a couple of hours until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove the sides of the springform pan.

PREPARE THE FROSTING:

  1. Beat the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add the powdered sugar and vanilla beating until smooth. Spread evenly on top of the cheesecake. Garnish if desired. Keep refrigerated until ready to serve.

This article and recipe adapted from this site

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Make-ahead Meat-lovers Lasagna Roll-ups

Make a large batch of these meaty and cheesy lasagna rolls and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.

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Yummy Chicken Broccoli Cheese Casserole

INGREDIENTS

  • 3-4 chicken breasts boneless skinless (about 2 pounds)
  • 1/2 tsp garlic powder
  • salt & pepper to taste
  • 12.6 oz frozen broccoli florets thawed (1 package)
  • 2 cans Campbell s condensed broccoli cheese soup
  • 1 cup sharp cheddar cheese shredded
  • For Garnish (optional)
  • fresh parsley

INSTRUCTIONS

  1. Preheat oven to 375?F.
  2. Lay the chicken breasts flat in a large baking dish. Sprinkle the garlic powder salt and pepper over the chicken breasts to season them then spread the broccoli florets on top.
  3. Pour the broccoli cheese soup over the broccoli and chicken so that it is evenly covered and then top with the shredded cheddar cheese.
  4. Bake for 45-55 minutes or until the chicken is cooked through (165?F internal temperature.)
  5. Garnish with parsley and serve over rice mashed potatoes or your with your favorite side!

This article and recipe adapted from this site

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21 Ways To Step Up Your Bacon And Egg Game

Say goodbye to soggy scrambled eggs.

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Tear Apart Baked Cranberry Brie Bread Bowl

This Tear Apart Baked Cranberry Brie Bread Bowl is a beautiful holiday party appetizer.

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Recipes

Best Bacon Cheddar Ranch Pinwheels

Ingredients

  • 1/2 lb rotisserie chicken (shredded)
  • 8 oz. cream cheese (softened)
  • 1/2 cup Ranch dressing
  • 1 cup cheddar cheese (shredded )
  • 8 pieces bacon (cooked and chopped)
  • 2 tablespoons green onion or chives (chopped)
  • 3 large flour tortillas (or 6 smaller tortillas)

Instructions

  1. In a small mixing bowl combine shredded chicken cream cheese and Ranch mix until smooth.
  2. Stir in cheddar cheese bacon and chopped green onions.
  3. Spread in a generous layer over tortillas.
  4. Roll tortillas tightly and slice into 1 inch pieces.

This article and recipe adapted from this site