“A classic Sunday lunch, with no fuss and masses of flavour . ”SERVES 8 COOKS IN 1 HOUR 35 MINUTES
roasted leg of lamb
NUTRITION PER SERVING
Calories 307 15%
Fat13.1 g 19%
Saturates4.5 g 23%
Sugars1.5 g 2%
Salt0.8 g 13%
Protein 23.7 g 47%
Carbs 24.9 g 10%
Fibre 1.9 g
OF AN ADULT’S REFERENCE INTAKE
Ingredients
2 kg leg of lamb or hogget
1 bulb of garlic
½ a bunch of fresh rosemary
1.5 kg potatoes
1 lemon
olive oil
MINT SAUCE
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar
Method
Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.
Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
Tips
Try putting a few parsnips or carrots in with the roast potatoes.
Steak au poivre is awesome by itself, but when you top it off with a creamy shallot-cognac sauce it becomes magnificent
Steak au Poivre
I was also unable to purchase 2 individual Filet Mignons because they are expensive so I used beef fillet instead.
HOW TO MAKE STEAK AU POIVRE:
Sprinkle steaks with pepper, set aside…..
Steak au Poivre
The correct way would be to “dredge” the steaks in crushed peppercorns
Melt butter and oil in a large skillet over medium-high heat. Add the steaks and sear/brown on both sides, about 5 minutes each side…..
steak au poivre 2
Remove steaks from skillet and set aside.
Add the shallots to the skillet and cook until softened, about 3 minutes…..
steak au poivre 3
Carefully add the cognac/brandy and simmer until reduced by half. Cognac is traditionally and is not available nowadays easily, so I used Brandy instead…..you can also use beef stock if you dont want to use brandy.
steak au poivre 4
Make sure to scrape up all the bits off the bottom of the skillet! Stir in the heavy cream and Dijon mustard…..
steak au poivre 5
Return the steaks to the skillet and cook to desired doneness {125 degrees for Rare or 130 for Medium-Rare}…..
steak au poivre 6
Serve with Pomme Frites {French Fries} and Haricot Verts {French Green Beans}…or asparagus
Notes:
If you do not want to use alcohol, substitute beef stock for the cognac.
Steak au Poivre
Steak au Poivre {aka pepper steak} seared to perfected and topped off with a shallot, mustard, and cognac sauce for the perfect dinner meal!
Course: Main Course Cuisine: French Keyword: steak, filet, shallots, cognac, sauce, cream, recipe, date night
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Servings
2 Servings
Calories
984 kcal
Author
Zeeshan
Ingredients
10 ounce beef filet or NY strip – 2) 5 ounce steak
2 Tablespoons black pepper cracked or crushed
2 Tablespoons olive oil
3 Tablespoons unsalted butter
1/4 cup chopped shallots
1 Tablespoon fresh thyme leaves
1/3 cup cognac or brandy or as a substitute beef stock
1/2 cup heavy cream
1 Tablespoon Dijon mustard
Instructions
Sprinkle steaks with pepper, set aside.
Melt butter and oil in a large skillet over medium-high heat.
Add the steaks and sear/brown on both sides, about 5 minutes each side.
Remove steaks from skillet and set aside.
Add the shallots to the skillet and cook until softened, about 3 minutes.
Carefully add the cognac/brandy and simmer until reduced by half.
Stir in the heavy cream and Dijon mustard. Return the steaks to the skillet and cook to desired doneness.
Sriracha sauce and red pepper flakes used to prepare this Firecracker Salmon will provide some fiery flavor that give this salmon its name.So perk up your dinner with this fabulous dish.
Firecracker Salmon
Let me cut to the chase here. Because as far as fish goes, this is probably as incredible as you’re going to get. I’m not being biased or anything here, I’m just telling you now you’re going to love this salmon.
I’m beginning to get an unhealthy obsession with anything Sriracha. This is coming from someone who never used to eat spicy anything. And now look at me, I put it on everything.close
Firecracker Salmon
Now you may look at this salmon and because of its color and its name you’re going to think that this salmon really is so hot that you won’t be able to touch it. Well, it is a bit spicy but I added some brown sugar into the marinade to balance off the spiciness with a bit of sweetness. Trust me on this, it works, this marinade is the super hit.
firecracker baked salmon marination
How to Make Firecracker Salmon
You will want to marinate your fish for at least a couple hours. I believe I left mine in there for 2.5 hours and the longer you leave it, the tastier it will be. Then simply bake it for about 15 to 20 minutes, this really depends on the thickness of your salmon, it might take a bit more if thicker.
You can also use salmon fillets if you don’t want a big piece of fish like this, especially if you’re serving it to guests. If you want to grill this salmon, I would recommend putting it on a large aluminum foil that you can fold up around the edges, so that the marinade can sit in there, then you can grill it with foil and all.
How to Serve Firecracker Salmon
I would serve this over some plain steamed rice, or with a side of steamed vegetables like broccoli and cauliflower.
firecracker baked salmon 2
FIRECRACKER SALMON
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Serves: 5
Author: Zeeshan
Perk up your dinner tonight with this Firecracker Salmon. Red pepper flakes and Sriracha sauce provide this salmon with some fiery flavor that give this salmon its name.
INGREDIENTS
1 1/2 lb salmon fillet no skin
2 green onions chopped
For Marinade
3 cloves garlic minced
1 tsp fresh ginger minced
1/4 cup olive oil
1/4 cup soy sauce low sodium
2 tbsp brown sugar
1 tsp crushed red pepper flakes
1 tbsp Sriracha sauce (available at esa jee super store)
1 tsp ground black pepper
INSTRUCTIONS
In a small bowl whisk all the marinade ingredients together.
Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.
Preheat oven to 375 F degrees.
Remove the plastic wrap from the baking dish and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.
Garnish with chopped green onions and serve immediately.
RECIPE NOTES
Feel free to adjust the amount of sriracha and pepper flakes to your preference.You can use skin-on salmon if that’s what’s available to you.Total time does not include time required to marinade the salmon.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Filipino chicken adobo is the Philippines national dish and its so delicious and healthy that it can become your one of the favorite chicken dish.Ingredients needed to prepare this dish are easily available and are used in everyday cooking . It’s an effortless recipe that yields juicy, tender chicken coated in a sweet savory glaze with little pops of heat from peppercorns.
This is a chicken thigh recipe and it MUST be made with thighs – no substituting with chicken breast!
Filipino Chicken Adobo
Filipino Chicken Adobo
What you need
Filipino Chicken Adobo is the national dish of the Philippines and like all traditional dishes, there are many variations – including different proteins like pork and beef.
Fundamentally though, the key ingredients are the right balance of soy sauce, vinegar, black pepper and sugar that create an incredibly sticky glaze that has a depth of flavor like it’s been slow cooked – but it’s not!
Filipino Chicken Adobo ingredients
boneless skinless chicken thighs – cannot substitute with breast, need the fat to transform sauce into a glaze;
soy sauce – all purpose or light soy sauce. NOT dark soy sauce (bottle will be labelled as such if it’s dark soy sauce);
white vinegar – just everyday, plain white vinegar. Sub with any clear vinegar, including rice wine, apple cider, sherry vinegar;
onion and garlic;
peppercorns – or coarse cracked pepper;
sugar – brown best, white ok;
bay leaves – fresh or dried, not the end of the world if you don’t have; and
green onion – optional garnish
How to make Filipino Chicken Adobo
And here’s how to make it. Basically, you marinate the chicken briefly, sear the chicken, then simmer it in the pan with the marinade for 25 minutes. It will look watery right up until the last few minutes, then all of a sudden, the liquid transforms magically into a syrupy glaze!
How to make Filipino Chicken Adobo
What Chicken Adobo tastes like
The glaze of Filipino Chicken Adobo is savoury and sweet with a hint of tang, with a distinct soy flavour. The garlic and onion creates a savoury base along with the bay leaves, and the peppercorns add little subtle pops of heat.
Don’t be afraid of the peppercorns in this! The spiciness is tempered from both the cooking time and the strength of the flavour of the sauce so it becomes a flavour enhancer rather than fiery spiciness.
And finally, the chicken itself. It’s incredibly tender, owing to the cook time. Chicken thighs only take about 6 to 8 minutes to cook on the stove, so simmering them in sauce for 25 minutes yields thighs that are so tender inside, it’s like you’ve slow cooked them for hours.
Filipino Chicken Adobo
What to serve with Chicken Adobo
Rice to soak up the sauce is essential! Though if you’re counting calories, I can highly recommend Cauliflower Rice – pictured in the first photo in the post alongside Smashed Cucumbers for a seriously delicious dinner plate clocking in at a grand total of just 415 calories.
You may not use all the sauce this Filipino Chicken Adobo recipe makes. It is quite strong, so have a taste before dousing your entire plate with it.
PS If you do have leftover sauce, don’t throw it out! . I use it to make Filipino Chicken Adobo fried rice – just fry up cooked rice with chopped up pieces of this chicken, some chopped Asian greens and the sauce. The sauce is so flavoursome that you don’t need anything else!
Filipino Chicken Adobo
Servings
4
Prep
10 mins
Cook
35 mins
Marinating
20 mins
Total: 45 mins
One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it’s like it’s been slow cooked.
Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
Remove chicken skillet and set aside.
Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
Coat chicken in glaze then serve over rice.
Recipe Notes:
1. Chicken thighs – do NOT substitute with breast. You need the fat in thighs in order for the sauce to reduce down to a glaze. Can also use bone in thighs, wings or drumsticks (add 3/4 cup water and simmer 30 minutes).The best way to achieve the closest result with chicken breast is to add 2 tbsp of any oil to the sauce, take the chicken out once cooked and reduce the sauce right down to become jammy, then smear it on the breast.
2. Soy sauce – use all purpose or light soy sauce. Do not use dark soy sauce – bottle will be labelled as such if it is. Dark soy is too intense for this sauce once reduced.You probably won’t need all the sauce because it is very strong in flavour. Save the leftovers and use it to make fried rice! It is perfect because it is so strong in flavour so a little bit goes a long way. I used it to make a fried rice with leftover Filipino Chicken Adobo and chopped Asian greens. No other flavourings required!
3. Nutrition per serving, chicken only and assumes all sauce consumed which is unlikely as it’s quite strong. Reduce sodium by using low sodium soy.Make a low calorie dinner plate with a side of Cauliflower Rice and Smashed Cucumbers – total 415 calories for dinner plate (first photo in post)
Crispy Maple Hot Wings are double fried to make extra crispy and then coated with a blend of maple syrup, butter, and hot sauce. The combination of sweet heat with the crunchy on cooked wings will surely appeal to your taste buds.
CRISPY MAPLE HOT WINGS
Everyone loves a crispy wing, and the double crunch on this recipe will have your friends enjoy this tasty dish .This crispy chicken wings is a perfect addition to any celebration whether there is a party or on any celebrations making you the best cook.
WHY CRISPY MAPLE HOT WINGS ARE PERFECT FOR GAME DAY
It can be the best treat if you plan to enjoy a cricket or football match at your home or at any place.
CRISPY HOT WING – FAQ’S
Why do people love super crispy hot wings so much?
It’s comfort food that tastes delicious! When you coat a slightly salty, super crunchy food with an awesome sauce, you get that satisfaction that makes a person feel good!
Are crispy fried chicken wings healthy for you?
It is all in how you cook them and what particular diet you are on. These wings are double fried to make them super crispy. They are also coated with cornstarch before frying and then coated in a sweet and buttery hot sauce. That makes this recipe one that you should enjoy on special occasions.
What makes these Crispy Maple Hot wings so crunchy?
CRISPY MAPLE HOT WINGS 2
It’s all in the cornstarch and double frying! Coating your chicken with cornstarch prior to cooking gives it a layer that will fry up super crisp. They are also double fried to ensure a crisp texture
How can I keep my chicken wings crispy after cooking?
Whenever any food is hot, covering it up traps the steam which surrounds the food causing moisture to collect around your food. This will make any crispy food soggy. The best solution is to leave the food uncovered and eat it while it is still hot.
Should I use fresh or frozen wings for deep frying?
You can use either. I prefer fresh, but you can buy frozen and thaw them first. Just be sure to pat the wings dry before proceeding with the recipe.
HOW TO MAKE THE BEST SAUCE FOR YOUR CRISPY MAPLE HOT WINGS
Use good quality ingredients. I like to buy organic fresh wings when available and use a good quality maple syrup.
When making your sauce, heat it up slowly just until it is warm, don’t boil it.
If you don’t like maple syrup, the next best choice to add as a sweetener would be honey.
Serve beverages that will complement your sauce. Something mild and buttery or crisp and light.
RECIPE
CRISPY MAPLE HOT WINGS
Crispy Maple Hot Wings are double fried chicken wings coated in a sweet and spicy sauce
YIELD
6 SERVINGS
PREP TIME
15 minutes
COOK TIME
25 minutes
TOTAL TIME
40 minutes
INGREDIENTS
FOR THE CHICKEN:
3-1/2 pounds fresh chicken wings, rinsed and patted dry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2/3 cup cornstarch
FOR THE SAUCE
2/3 cup Frank’s hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons butter
1/2 cup pure maple syrup
Oil for frying
INSTRUCTIONS
FOR THE WINGS:
Place chicken, salt, pepper, and cornstarch in gallon sized plastic bag (such as a ziploc bag), seal and shake to coat well.
Pout 4 cups of cooking oil in frying pan or pot and bring to 350 degrees or test by dipping a wing into the oil. If it bubbles rapidly, it is hot enough to start frying.
Carefully place the wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
Take the wings out of the oil and shake them off in a strainer. You will likely need to do this in two batches. While second batch of wings are cooking, let the first batch sit and cool. I put my wings in a paper towel lined bowl to drain and cool.
After 2nd batch of wings are removed from the fryer, return the first batch and fry to 10 to 12 minutes until they are golden brown and crunchy. Repeat with 2nd batch of wings.
FOR THE SAUCE:
In a small saucepan, combine hot sauce, worcestershire sauce, butter, and maple syrup. Bring to boil and immediately turn heat down to simmer. Simmer for 3-4 minutes. Add fried chicken with sauce and toss to coat.
NUTRITIONAL INFORMATION
Amount Per Serving: CALORIES: 836 TOTAL FAT: 49g SATURATED FAT: 16g TRANS FAT: 0g UNSATURATED FAT: 31g CHOLESTEROL: 383mg
You’ll begin with making a marinade for Crispy Baked Greek Chicken Wings which includes quintessential Greek ingredients…olive oil, fresh lemon, garlic and oregano.
baked chicken wings
Place the marinade in a gallon size Ziploc with 4 lbs. of chicken wings and let marinate for a couple hours in the refrigerator or overnight when possible.
When they’re ready to be cooked, remove wings from the bag and place them on a baking sheet in a preheated 375 degree oven for 45 minutes.
In the final minutes place them under the broiler for that little extra crisp that makes all the difference.
Watch them turn golden brown, and be sure to check for an internal temperature of 165 degrees.
While the wings are baking you’ll have time to prepare the feta dipping sauce.
The sauce is composed of Greek yogurt, crumbly feta, fresh lemon juice, minced garlic, dried mint and salt.
Place all ingredients in a mixing bowl and whisk until everything is thoroughly incorporated. You can add more or less of certain ingredients depending on your preference. I like the brightness that the lemon juice adds, so I’m pretty generous with it. We also added a little dried mint which is a perfect accompaniment to the savoriness of the wings.
The thing about this feta dip is that it also makes a delicious dressing for salads…
baked chicken wings 2
This dish, highlighting the combination of garlic and oregano with feta, lemon and mint is a lovely example of Greek flavors. And the cool dip against the hot wings is a party all in itself.
CRISPY BAKED GREEK CHICKEN WINGS
Type: Appetizer
Author: Zeeshan
Ingredients
1 cup olive oil
1 cup fresh lemon juice
1 Tbsp. garlic, minced
1 Tbsp. dried oregano
1 Tbsp. kosher salt
2 tsp. cracked black pepper
4 lbs. chicken wings
1 cup Greek yogurt
¾ cup crumbly feta
juice of ½ a lemon
2 cloves garlic, minced
½ tsp.dried mint
⅛ tsp. kosher salt
Instructions
Combine first six ingredients in a bowl and whisk to create marinade.
Place the marinade in a gallon size Ziploc with chicken wings and let marinate for a couple hours in the refrigerator or overnight when possible.
Preheat oven to 375 degrees.
When ready, remove wings from the bag and place on a baking sheet.
Cook for 45 minutes.
In the final minutes place wings under the broiler.
Cook until golden brown, and an internal temperature of 165 degrees.
While the wings are baking prepare feta dipping sauce.
Place Greek yogurt, crumbly feta, lemon juice, minced garlic, dried mint and salt in a mixing bowl and whisk until everything is thoroughly incorporated. Transfer to a serving bowl.
These best homemade biscuits are flaky,soft and the preparation time is about 15 minutes.These biscuits are made from scratch and are a good choice to have them in breakfast.
the best homemade biscuits
Almost every weekend I whip up a batch of these easy homemade biscuits. It’s by far my favorite biscuit recipe and since it’s so easy, we make them all the time.
There is nothing quite like a warm, buttery, flaky biscuit straight from the oven that you can slather with butter and jelly, make into a biscuit breakfast sandwich. A biscuit recipe this easy, it’s just as easy to make biscuits from scratch.
The biscuits rise up nice and fluffy and the copious amounts of butter ensure a tender, delicious biscuit each and every time.
What Ingredients Do I Need for Homemade Biscuits
Not a whole lot! And I’m pretty sure you have most, if not all, of these on hand in your kitchens store. The one ingredient you may see in this list that could be a little unfamiliar is the cream of tartar. I love it in biscuits but if you don’t have it on hand, please, don’t let that stop you from making this biscuit recipe. Go ahead and omit it from the recipe.
If you want to omit the eggs and make these biscuits without eggs then go ahead and make these biscuits without eggs.
Ingredients
all-purpose flour
sugar
salt
baking powder
cream of tartar
cold butter
egg
milk
Tips for Making Biscuits
The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. You want to handle the dough as little as possible because we want that butter to stay cold.
the best homemade biscuits 2
I use two methods tor incorporate the butter into the flour mixture.
One is to cut the butter into small pieces, refrigerate or freeze until ready to use, and then use a pastry cutter to cut the butter into the mixture when ready.
The second is grating frozen butter with a box grater and then stirring it into the flour mixture.
grating frozen butter
Both work great so use the method you prefer. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
To keep the butter from melting at all, use a cold egg and cold milk as well.
The dough is going to be sticky so you want to generously flour the surface before turning your dough out onto it. I also sprinkle some flour on top before working with the dough.
dough for biscuits
You can either use your hands to pat the dough out, or, if you prefer, use a rolling pin to very gently roll the dough out. I always just use my hands because at this point, they’re already a mess. If the dough is sticky, just sprinkle on additional flour, about a tablespoon at a time.
Can I Use Buttermilk in this Biscuit Recipe?
Yes, you absolutely can and we frequently do. Since buttermilk is thicker than regular milk, you will need slightly more to get the dough to the right consistency. Start with one and one-quarter cup and add more as needed.
To get a nice, tall biscuit, I like to pat the dough out to 3/4 to 1 inch thickness and cut with a biscuit cutter. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
snacking up biscuits
Baking the biscuits is super quick – just about 10 minutes is all you need. I like to bake my biscuits on parchment paper but if you don’t have that on hand, lightly grease your baking sheet.
baking the biscuits
To add some extra taste, brush the tops of the biscuits with melted butter…
brushing top of the biscuits
And serve with jams and jellies for a delicious treat.
adding jam or jellies
What You’ll Need to Make Biscuits
A baking sheet that can handle the size of the scones.
Biscuit cutter so you get nice evenly sized biscuits.
Parchment paper makes removal of these biscuits painless and ensures they come off in one piece.
A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work or you can use a box grater.
A pastry brush to brush on melted butter when the biscuits are hot from the oven.
Perfect Homemade Biscuits
These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!
Servings 12
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Course
Breakfast
Cuisine
American
Calories
246 kcal
Author Zeeshan
Ingredients
3 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 egg
1 cup whole milk
Instructions
Preheat oven to 450 degrees.
The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
Combine the dry ingredients in a large bowl.
Use a pastry cutter to cut cold butter into flour mixture. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won’t stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
Pat the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
For extra yumminess, brush the tops of the biscuits with melted butter…
Waldorf salad comprises of dried cranberries,apples,celery,grapes,vanilla yogurt and walnuts.It will be a great choice for a side dish to serve to the guests on special occasions.
waldorf salad
Waldorf Salad
I dont like too much mayonnaise in a salad.Ingredients in this recipe will make a perfect combination to give you a perfect taste. It is so rich of vitamins, proteins and overall it is so healthy. Yogurt can be used in place of mayonnaise to prepare the this salad and to prepare this salad vanilla yogurt is used in place of mayonnaise and I think that vanilla yogurt gives a better taste than the mayonnaise but you can use the mayonnaise if you like. This recipe is quite traditional but in traditional recipe mayonnaise is used but to have a little twist and to have a different experience i added vanilla yogurt.
Recipe
Ingredients
4 Apples, cored and diced (I used 2 Granny Smith, 2 Gala) 3 stalks Celery, chopped 1 cup Red Grapes, halved 1 cup Green Grapes, halved Juice of 1/2 lemon 1/2 cup Dried Cranberries 3/4 cup Walnuts 12 oz Vanilla Yogurt
ingredients 3
Direction
Add fresh fruits and celery to large bowl. Add lemon juice and stir to coat. Add remaining ingredients and mix well. Refrigerate at least 2 hours before serving.
waldorf 4waldorf 5waldorf 6
I highly recommend adding this dish to your holiday dinners. You are going to like the crunch and creaminess that it offers.
Waldorf SaladRecipe
You will find this Waldorf Salad loaded with apples, grapes, celery, dried cranberries, walnuts, and vanilla yogurt. It will make for a perfect side dish for your Thanksgiving and special dinners.
Ingredients
4 Apples cored and diced (I used 2 Granny Smith, 2 Gala)
This is an authentic Mexican salsa verde which is easy to make in the blender or food processor.
salsa verde 1
Are you more of a red or green salsa sort of person?close
Salasa verde is very popular in different parts of the world because of its taste and is very good for health.Especially in the hotels and restaurants of Mexico it is served with many Mexican foods and it is very much liked by Mexican people.
Who’s ready for some salsa???
fresh tomatilos
The good news about making salsa verde from scratch is that it’s incredibly easy to make. Just pick up a batch of fresh tomatillos.
Pro tip: look for the ones that are firm and vibrant green and not shriveled up.)
Mexican-Tomatillo 2
Roast them up along with some serranos until they’re slightly charred. (Or if you want to speed up that process, you can pop them under the broiler!)
blender
Then add them to a blender or food processor with lots of fresh cilantro, onion, garlic, cumin, and lots of fresh lime juice. Puree until combined…
fresh salsa
…and then a vibrant, delicious, warm batch of fresh salsa will be yours to enjoy. Serve it up with chips (my standard), or whatever Mexican recipe happens to sound good to you that day. Or this salsa will keep in the refrigerator in a sealed container for up to 5 days. Easy peasy…and muy delicioso.
Salsa Verde
prep time: 5 MINUTES
cook time: 5 MINUTES
total time: 10 MINUTES
yield: 16 OZ OF TOMATILLO SALSA 1X
Description
Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!
Rinse and dry the tomatillos. Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper. Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor. Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency. (Always be careful when blending hot mixtures, as they expand while blending.) Taste and season with extra salt and/or cilantro if needed.
Serve immediately, or refrigerate in a sealed container for up to 5 days.
Notes
*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two. Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat). You can also always core chile peppers (remove the seeds) to reduce the heat.
*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).
White chicken chili is a very easy to make chicken dish that is also made in short time .It only calls for only 5 ingredients .
chili chicken
In addition to only calling for a handful (get it, a handful) of ingredients, this easy white chicken chili recipe also can be made and on the table in just 15 minutes. Definitely a perfect busy weeknight meal, and it also makes great leftovers and can be frozen for later. So if you like it, consider making a double or triple batch and you will have multiple dinners prepared and ready to go in minutes.
white chili chicken
Ok, are you ready for the secret ingredient?
This delicious salsa single handedly provides pretty much all of the seasoning you need for white chicken chili! It’s flavorful, has a bit of heat, and a bit of tang, and pairs perfectly with delicious chicken broth, shredded chicken, and white beans. I do like to add a little ground cumin to the mixture just to enhance the flavor. But when I discovered the salsa trick a few years ago, I was amazed. Such a great shortcut!
If you are in a hurry buy pre-made salsa verde for this. But if you want to make homemade tomatillo salsa verde, I have a delicious recipe on the blog that I recommend. It’s so simple to make at home, and so good!
If you want to get fancy and add a few toppings to this soup, I love throwing in some diced avocado, fresh cilantro, green onions, and occasionally some sour cream or shredded cheese. But it’s also delicious as-is with just five ingredients.
Hope you enjoy!
5-Ingredient White Chicken Chili
prep time: 5 minutes
cook time: 10 minutes
total time: 15 minutes
yield: 4 SERVINGS 1X
Description
This delicious and easy white chicken chili recipe can be made with just 5 ingredients in 15 minutes!
Ingredients
6 cups chicken stock
4 cups cooked shredded chicken*
2 (15 ounces) cans Great Northern beans, drained
2 cups (16 ounces) salsa verde (store-bought or homemade)
Stovetop Method: Add chicken stock, shredded chicken, beans, salsa and cumin to a large stockpot, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
Slow Cooker Method: Add chicken stock, chicken, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Add the beans during the last half hour of cooking. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
Instant Pot Method: Add chicken stock, chicken, salsa and cumin to an Instant Pot pressure cooker, and stir to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Once the soup has cooked, very carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and stir in the beans. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
Notes
*4 cups shredded chicken is equivalent to approximately 2 boneless skinless chicken breasts. Feel free to use the raw chicken breasts in the slow cooker method, then shred them once the soup (and chicken) is fully cooked.
