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Tuesday, 30 January 2018
Friday, 29 April 2016
Friday, 11 March 2016
Better Than Olive Garden Alfredo Sauce
INGREDIENTS Nutrition
SERVINGS 4-6 UNITS US
3 tablespoons sweet butter
2 tablespoons olive oil
2 garlic cloves, minced
2 cups heavy cream
1⁄4 teaspoon white pepper
1⁄2 cup grated parmesan cheese
3⁄4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
DIRECTIONS
Melt butter in medium saucepan with olive oil over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
While the sauce cooks, boil noodles for 3-5 minutes.
Place pasta on serving plates and spoon sauce over pasta.
Caramelized Baked Chicken Legs/Wings
INGREDIENTS Nutrition
SERVINGS 6-8 UNITS US
2 1⁄2 lbs chicken legs
1 2⁄3 tablespoons olive oil (to help it stop sticking to the pan)
1⁄2 cup soy sauce
1 2⁄3 tablespoons ketchup
3⁄4 cup honey
2 -3 garlic cloves, minced
salt and pepper
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.
Could also use wings or pork ribs.
Up Next
Crock Pot Chicken Taco Meat
I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.
INGREDIENTS Nutrition
SERVINGS 8 UNITS US
3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix
1 cup chicken broth
1 lb boneless skinless chicken breast
DIRECTIONS
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freezer bags with the juices.
Press out all the air and seal.
Scalloped Potatoes
SERVINGS 6 UNITS US
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top
paprika
DIRECTIONS
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
Authentic Italian Meatballs
Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!
INGREDIENTS Nutrition
SERVINGS 10 UNITS US
1 lb ground beef
2 eggs
1⁄4 cup milk
1⁄2 cup breadcrumbs
1⁄2 teaspoon salt
1 tablespoon fresh parsley
1 teaspoon garlic powder
1⁄2 teaspoon fresh ground pepper
1⁄2 cup grated parmesan cheese
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DIRECTIONS
Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball.
Drop raw meatballs into large (I use a stock pot) pot of sauce.
(I have an incredible sauce recipe {#92096} I use for my meatballs).
Simmer for about 3 hours.
Creamy Cajun Chicken Pasta
INGREDIENTS Nutrition
SERVINGS 2 UNITS US
2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1⁄4 teaspoon salt
1⁄4 teaspoon dried basil
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon garlic powder
Garnish
1⁄4 cup grated parmesan cheese
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DIRECTIONS
Watch how to make this recipe
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
Recipe of the Day
A great breakfast to make when you don't feel like cooking. Put everything in the oven & leave it. Also good on the go, cut into squares & eat with your fingers.
INGREDIENTS Nutrition
SERVINGS 4-6 UNITS US
16 ounces frozen tater tots
6 ounces cooked turkey sausage or 5 slices crumbled cooked bacon
2 ounces cream cheese, softened
1⁄4 cup half-and-half cream
5 -6 large eggs
1⁄4-1⁄2 teaspoon paprika
1⁄4 teaspoon salt (optional)
1⁄4 teaspoon black pepper
1 cup grated colby-monterey jack cheese
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DIRECTIONS
Preheat the oven to 375F then spray a 9x9 glass baking dish with cooking spray.
Place the tater tots in the bottom of the pan. Next sprinkle the turkey sausage or crumbled bacon over the tater tots.
Note: If you want to add vegetables, such as mushrooms or green peppers, you should add them along with the meat.
Whisk the half & half & cream cheese together in a bowl. Once smooth whisk in the eggs & spices then stir in the cheese. Pour over the tater tots then bake in the oven for 35-40 minutes.
Breakfast Tater Tot Casserole
INGREDIENTS Nutrition
SERVINGS 4-6 UNITS US
16 ounces frozen tater tots
6 ounces cooked turkey sausage or 5 slices crumbled cooked bacon
2 ounces cream cheese, softened
1⁄4 cup half-and-half cream
5 -6 large eggs
1⁄4-1⁄2 teaspoon paprika
1⁄4 teaspoon salt (optional)
1⁄4 teaspoon black pepper
1 cup grated colby-monterey jack cheese
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DIRECTIONS
Preheat the oven to 375F then spray a 9x9 glass baking dish with cooking spray.
Place the tater tots in the bottom of the pan. Next sprinkle the turkey sausage or crumbled bacon over the tater tots.
Note: If you want to add vegetables, such as mushrooms or green peppers, you should add them along with the meat.
Whisk the half & half & cream cheese together in a bowl. Once smooth whisk in the eggs & spices then stir in the cheese. Pour over the tater tots then bake in the oven for 35-40 minutes.
Holiday Rum & Raisin Cake
INGREDIENTS Nutrition
SERVINGS 16 UNITS US
2 cups golden raisins, chopped
1⁄4 cup light rum
3 cups flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄4 cups butter, softened
2 3⁄4 cups sugar
5 eggs
1 teaspoon vanilla
1 cup cream
DIRECTIONS
Combine raisins and rum; cover and stand until rum is absorbed.
Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
Beat on high speed for 5 minutes, scraping down sides often.
Add dry ingredients to creamed mixture alternatly with cream.
Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 12 cup bundt pan – 70 to 80 minutes; or 2-6 cup bundt pan – 40 to 45 minutes.
This cake gets very brown on top. Cool 10 minutes, then remove from pans.
Brush with Rum & Butter Glaze.
Allow cake to absorb and repeat until glaze is used up.
GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.
Monday, 30 November 2015
Lemon Chicken
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Directions
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
Recipe courtesy of Rachael Ray
Maple-Glazed Chicken
2 pounds skin-on, bone-in chicken breasts, cut into large chunks
Kosher salt
2 tablespoons extra-virgin olive oil
2 apples (1 red, 1 green), cored and cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh sage, torn
1/2 cup low-sodium chicken broth
1/4 cup maple syrup
1/4 cup apple cider vinegar
Directions
Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 119 mg; Sodium 373 mg; Carbohydrate 44 g; Fiber 2 g; Protein 42 g
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine
Wednesday, 18 November 2015
Coconut fish curry
Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns (we used Big & Juicy Tiger Prawns, which are sustainably fished)
1 lime, halved
cooked rice, to serve
Method
Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
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3 tablespoons cornstarch 1 tablespoon
vegetable oil
Crisco
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4 cloves garlic, minced 5 tablespoons
low-sodium soy sauce 1 1/2 tablespoons white wine vinegar 1/4 cup water 1
teaspoon white sugar
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3 green onions, sliced diagonally into 1/2
inch pieces 1/8 teaspoon cayenne pepper, or to taste Add all ingredients to
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Directions
Place the
chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok
or large skillet over medium-high heat. Fry the chicken pieces and garlic,
stirring constantly until lightly browned. Stir in the soy sauce, vinegar,
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inside, 3 to 5 minutes.
Stir in the
green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve
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1 head cauliflower, chopped 1/4 cup milk 1/4
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1/4 cup sour cream 1 tablespoon ground black
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