Categories
Recipes

Home Made Healthy Chicken Piccata Bowl

Ingredients

2 tablespoons plain flour
500g chicken tenderloins
270g pkt soba noodles
1 tablespoon extra virgin olive oil
1 tablespoon drained capers in vinegar, drained on paper towel
2 garlic cloves, chopped
3 green shallots, sliced
80ml (1/3 cup) white wine
250ml (1 cup) chicken stock
1/3 cup finely chopped fresh continental parsley
1 lemon, rind finely grated
Steamed broccolini, to serve
Lemon wedges, to serve (optional)

Method

Step 1
Place the flour on a plate. Season. Add the chicken and toss to coat, shaking off excess.
Step 2
Cook soba noodles following packet instructions or until tender. Set aside and keep warm.
Step 3
Heat 2 teaspoons oil in a large non-stick frying pan over high heat. Add the capers and cook, stirring occasionally, for 5 minutes or until they pop and are crispy. Use a slotted spoon to transfer to a plate.
Step 4
Heat the remaining 2 teaspoons oil in the pan. Add the chicken and cook for 3 minutes, each side, or until golden and cooked through. Use tongs to transfer to a plate. Set aside to cool slightly.
Step 5
Add the garlic and half the shallots and cook, stirring, for 1 minute or until aromatic. Put the wine and allow to simmer for 2 minutes or until reduced. Add the stock. Simmer for 3 minutes or until thickened slightly. Return the chicken and half the capers to the pan. Stir in the parsley and lemon zest. Season. Step 6
Divide noodles among bowls. Top with chicken and broccolini. Sprinkle with the remaining shallots and capers. Serve with lemon wedges

Full Story Read Here : https://www.taste.com.au/recipes/healthy-quick-chicken-piccata-bowl/iu76setn

Categories
Recipes

Crispy Vegetable Fritters Recipes

Ingredients

2 cups shredded zucchini
1 cups shredded carrots
2 cloves garlic, minced
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
2 Tablespoons olive oil
Sour cream or yogurt, for serving

Instructions

Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.

Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.

Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.

Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.

Serve the fritters immediately topped with sour cream or yogurt.

Full Story Read Here : https://www.justataste.com/quick-and-crispy-vegetable-fritters-recipe/

Categories
Recipes

Home Made Healthy Chicken Curry

Ingredients

1 small red onion
2 garlic clove, chopped
1 teaspoon grated fresh ginger
2 1/2 long fresh red chillies, chopped
1/2 stick lemongrass, white part only, chopped
1 1/2 tablespoons chopped coriander stems and leaves, plus extra leaves, to serve
1/2 lime, zest finely grated, juiced
2 teaspoons macadamia oil
250g chicken breast fillets, coarsely chopped
125ml (1/2 cup) light coconut milk
60ml (1/4 cup) Massel salt reduced chicken style liquid stock
175g peeled pumpkin, cut into 2cm pieces
100g green beans, halved
100g snow peas, halved diagonally
1/2 teaspoon fish sauce
150g (2 cups) cooked quinoa, to serve

Method

Step 1
Coarsely chop half the onion. Thinly slice the remaining half. Process the chopped onion, garlic, ginger, chilli, lemongrass, coriander, lime zest and 1 teaspoon of the oil in a food processor until a coarse paste forms.
Step 2
Heat the remaining oil in a large saucepan over medium heat. Add the sliced onion and cook, stirring, for 2-3 minutes or until aromatic. Put the curry paste and cook, stirring for 1- 2 minutes or until aromatic. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Add the coconut milk, stock and pumpkin and bring to the boil. Partially cover and reduce heat to low. Simmer gently for 10 minutes or until the pumpkin is almost tender.
Step 3
Add the beans and snow peas to the saucepan and simmer, partially covered, for 2-3 minutes or until tender. Stir through the fish sauce and lime juice to taste. Serve with the quinoa, sprinkled with extra coriander leaves.

Full Story Read Here : https://www.taste.com.au/recipes/healthy-chicken-curry-recipe-two/cb3m8jql

 

 

Categories
Recipes

Coconut Pumpkin Soup Recipes

Ingredients

1 Tablespoon unsalted butter
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon yellow curry powder
2 1/4 cups store-bought or homemade pumpkin purée
2 1/2 cups chicken stock
1 (13.5-oz.) can unsweetened coconut milk
Sour cream, for serving
Pumpkin seeds, for serving
Equipment: Blender

Instructions

Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.

Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.

When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.

Full Story Read Here : https://www.justataste.com/thai-coconut-pumpkin-soup-recipe/

Categories
Recipes

How To Make Candy Apples at Home

Ingredients

12 small red or green apples (any variety)
12 lollipop or popsicle sticks
3 cups sugar
1/2 cup light corn syrup
1 cup water
1/2 teaspoon red food coloring
Equipment: candy thermometer

Instructions

Wash and thoroughly dry the apples (See Kelly’s Notes below). Insert the lollipop sticks or popsicle sticks so that they are firmly positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper coated with cooking spray.

Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage).

Remove the candy mixture from the heat and carefully stir in the red food coloring. (It may splash, so stand back. And you may have to add more than the designated 1/2 teaspoon, depending on the quality and strength of your food coloring.)

One by one, carefully dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.
Kelly’s Notes:

Apples often come with a waxy coating, which will prevent the candy from sticking to the surface. To remove the wax, simply boil 6 cups water with 1 tablespoon white vinegar. Quickly dip the apples in the boiling mixture for 5 seconds then thoroughly dry them. The candy will stick in an instant!

If the candy mixture gets too hard during the dipping process, simply re-heat it over medium heat and continue coating the apples.

Serving the apples in colorful cupcake wrappers is a fun way to jazz up your Halloween party spread.

Full Story Read Here : https://www.justataste.com/candy-apples/

Categories
Recipes

Garlic Macaroni and Cheese Recipes

Ingredients
For crumb topping:

4 Tablespoons (1/2 stick) unsalted butter
2 cups Panko Japanese bread crumbs
3 Tablespoons chopped fresh chives

For pasta and sauce:

1 head garlic
Olive oil
1 pound uncooked pasta (such as cavatappi, shells or rigatoni)
1 stick (8 Tablespoons) unsalted butter
6 Tablespoons all-purpose flour
5 cups whole milk
5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
1/2 cup grated Parmesan cheese
1/2 teaspoon ground mustard powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper

Instructions
Make the crumb topping:

Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
Make the pasta and sauce:

Preheat the oven to 400ºF.

Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.

Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.

Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13×9-inch shallow baking dish.

In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.

Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it’s golden brown and bubbling.

 

Full Story Read Here :  https://www.justataste.com/roasted-garlic-macaroni-and-cheese-recipe/

Categories
Recipes

Melon Salad Basil Easy Recipes

Ingredients
For the basil vinaigrette:

1/2 cups packed basil leaves
clove garlic, roughly chopped
1/2 Tablespoons red wine vinegar
1 Tablespoon roughly chopped shallots
1/4 cup extra-virgin olive oil

For the salad:

1/2 a medium honeydew melon
1 small watermelon
1/2 a medium cantaloupe

1/4 cup toasted pine nuts

Instructions
Make the vinaigrette:

In the bowl of a food processor, pulse together the basil, garlic, shallots and vinegar. With the motor running, stream in the olive oil and continue blending until the vinaigrette is smooth.

Taste and season the vinaigrette with salt and pepper then set it aside.
Make the salad:

Using a melon baller, scoop out balls from the honeydew, cantaloupe and watermelon and transfer them to a large bowl.
Add the pine nuts.
Drizzle the salad with the basil vinaigrette, then toss to combine and serve.

Full Story Read Here : https://www.justataste.com/melon-salad-basil-vinaigrette-recipe/

Categories
Recipes

Chicken Roulades with Tapenade Recipes

Ingredients

4 chicken breasts (See Kelly’s Notes)
1/2 cup sundried tomatoes packed in oil
2/3 cup pitted Kalamata olives
3 cloves garlic
3 Tablespoons lemon zest
1/2 cup bread crumbs
4 thin slices prosciutto
Olive oil, for sautéeing

Instructions

Place one chicken breast between two pieces of wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it’s 1/4-inch thick. Repeat with the remaining chicken breasts.

In the bowl of a food processor, combine the sundried tomatoes packed in oil, olives, garlic cloves, lemon zest and bread crumbs. Pulse until well combined and the mixture blends into a paste.

Spread one-fourth of the mixture on one side of each of the chicken breasts then top it with a slice of prosciutto. Tightly roll up each chicken breast and secure it with a toothpick. Season the roulades with salt and pepper.

Heat a large skillet over medium heat and add 2 to 3 tablespoons olive oil. Sear the roulades on all sides, cooking them until the interior reaches 165ºF. Allow the cooked roulades to rest for 5 minutes. Remove the toothpicks from the roulades then slice and serve.

Full Story Read Here : https://www.justataste.com/chicken-roulades-sundried-tomato-tapenade-recipe/

Categories
Recipes

Easy Zucchini Noodle Stir Recipes

Ingredients

1/2 cup chicken or vegetable broth
1/4 cup hoisin sauce
1 Tablespoon low sodium soy sauce
2 teaspoons cornstarch
3 Tablespoons olive oil, divided
1 Tablespoon minced garlic
2teaspoon minced fresh ginger
1 pound jumbo shrimp, shelled and deveined
1 medium bell pepper, sliced
1/2 cup shredded carrots
2/3 cup sliced red onions
1 cup sugar snap peas
2 medium zucchini, cut into noodles (See Kelly’s Note)
Toasted sesame seeds, for garnish

Mediavine
Instructions

In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.

Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Put the garlic and ginger and cook for 2 minutes, stirring constantly.

Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.

Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

Full Story Read Here : https://www.justataste.com/asian-zucchini-noodle-stirfry-shrimp-recipe/

Categories
Recipes

Pumpkin Pie Rice Recipes

Ingredients
For the Rice Krispies crust:

1 1/2 Tablespoons unsalted butter
2 cups (about 16) marshmallows
1/2 teaspoon vanilla extract
3 cups Rice Krispies cereal

For the Rice Krispies filling:

2 1/2 Tablespoons unsalted butter
1 teaspoon pumpkin pie spice
3 cups (about 24) marshmallows (See Kelly’s Note)
2 teaspoons orange food coloring
4 cups Rice Krispies cereal
Whipped cream, for decorating (optional)
Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip

Instructions
Make the Rice Krispies crust:

Coat an 8-inch round cake pan with cooking spray. Set it aside.

Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated.

Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
Make the Rice Krispies filling:

Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated.

Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional).

Full Story Read Here : https://www.justataste.com/pumpkin-pie-rice-krispies-treats-recipe/