How to make Chicken Tikka

how-to-make-chicken-tikka

Ingredients

  • 225 gr Chicken Breast (cut into pieces)
  • 1 teaspoon fresh root ginger (finely chopped)
  • 1 teaspoon fresh garlic (finely chopped)
  • 1 teaspoon chillipowder
  • 1 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 150 ml yoghurt
  • 4 tablespoons lemon juice
  • 1 tablespoon freshly chopped coriander
  • some oil
  • ===== For The Salad =====
  • mixed salad leaves
  • 1 shallot cut into thin rings
  • lime wedges
  • fresh coriander leaves

In a bowl, mix together the chicken pieces, ginger, garlic, chilli powder, turmeric and salt.
Then stir in the yoghurt, lemon juice and fresh coriander.
Leave this to marinate for at least 2 hours.

Preheat the grill and grill the chicken for 15 – 20 minutes until cooked. Turn and bast a few times.

Put the mixed salad leaves on a plate. Then arrange the onion rings, lime wedges and coriander leaves on top of it.
When the chicken is cooked arrange this on top of the salad.

Now it’s ready to serve.

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White Balsamic Pork Chops with Roasted Potatoes and Peas

White Balsamic Pork CHops with Roasted Potatoes and Peas

Ingredients

  • FOR THE PORK:
  • ¼ cup plus 1 tablespoon oil
  • ¼ white balsamic vinegar
  • 1 tablespoon white balsamic reduction
  • 3 medium cloves garlic, finely chopped to mince
  • 1 ½ teaspoon minced fresh rosemary
  • 4 ½ inch thick boneless pork chops
  • Salt and pepper
  • 3 tablespoons unsalted butter
  • FOR THE PEAS AND POTATOES:
  • 4 slices thick cut bacon, cut crosswise into ¼ inch strips
  • 1 pound potatoes, peeled and cut into large dices
  • 1 ¾ cup thawed pearl onions
  • 1 cup thawed frozen peas
  • ½ fresh minced thyme
  • Salt and pepper

Directions:

  • Position the rack in the center of the oven and heat the oven to 375º.
  • Place over medium high heat, a large 12” ovenproof skillet. Add 1 tablespoon water to the skillet and the bacon. When the water is evaporated, stir constantly until the bacon is crisp. With a slotted spoon remove the bacon and place on paper towel to drain. Reserve the fat in the skillet.
  • Heat the reserved fat in the skillet over medium heat. Add the potatoes in a single layer and cook for 1 minute. Stir the potatoes once and then add the onions and the bacon. Cook for another minute. Stir to coat the onions and season with salt and pepper. Transfer the skillet to the oven and roast until the potatoes are tender, about 25 minutes.
  • Stir in the peas and thyme and stir together. Cook for another 5 to 8 minutes.
  • Meanwhile marinate the pork chops by whisking together the ¼ cup balsamic vinegar, white balsamic reduction, garlic, rosemary and ¼ cup oil. Place the pork chops in a glass or ceramic dish wide enough to fit all the pork chops side by side. Pour over the vinegar mixture. Coat the chops well and leave to marinate at room temperature for 20 minutes.
  • Remove the chops from the marinate and reserve the marinate. Pat dry the pork chops and season with salt and pepper on each side.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chops on a single layer and cook. Turn once until browned on both sides. About 6 minutes. Transfer the pork to a plate and cover to keep warm.
  • Discard any oil remaining in the skillet.
  • Add the marinate to the skillet and bring to t a boil. Boil for 1 minute. Add any juices from the pork. Whisk in the butter season with salt and pepper and pour the sauce over the pork chops.
  • Serve alongside the potatoes and peas.

Recipe Source

Sausage Stuffed Bacon Wrapped Jalapeno Poppers

Sausage Stuffed Bacon Wrapped Jalapeno Poppers

Ingredients

  • 12 Slices of Bacon, halved
  • 1 lb Jimmy Dean Reduced Fat Sausage, cooked
  • 1/4 Teaspoon of Garlic Powder
  • 12 Jalapenos
  • 1 Block of Cream Cheese
  • 1 Cup Shredded Cheddar

Directions:

  • Cut the jalapenos in half.
  • Remove stem and seeds.
  • Place hot cooked sausage over the cream cheese.
  • Add garlic powder and cheddar.
  • Fill jalapenos with the mixture.
  • Wrap sliced bacon around the peppers.
  • Insert toothpicks to secure if desired.
  • Pop them for about 40 minutes at 375 degrees.
  • Enjoy!

Submitted by: Roberta Gilbert

Pizza Monkey Bread

Pizza Monkey Bread

Ingredients

  • 1/2 cup ( 1 stick ) butter, melted
  • 1/2 teaspoon garlic salt
  • 1 tablespoon Italian seasonings
  • 2 cans Pillsbury Grands Homestyle Biscuits
  • 2 cups finely chopped pizza toppings ( pepperoni, cooked sausage, green peppers, mushrooms, onions , etc. )
  • 1 cup marinara sauce
  • 2 cups shredded Mozzarella cheese

Directions:

  • Spray a bundt pan with cooking spray. Set aside.
  • Preheat oven to 350 degrees F.
  • Mix melted butter, Italian seasoning and garlic salt in a bowl and whisk. Set aside.
  • Displace biscuits from the cans. Get an unbaked biscuit and cut а section in the side. Open up the biscuit with your fingers to make space for topping.
  • Fill this space with pinch of cheese, a teaspoon of marinara sauce and pizza toppings. Finalize with pinch of cheese then press the dough close to stick.
  • Drench both sides with the butter mixture and put in the bundt pan with the attached part up.
  • Fill all biscuits and put in the bundt pan next to each other.
  • Add the left butter mixture on top of the biscuits in the bundt pan.
  • Bake for about 30 minutes until slightly brown.
  • Remove and let cool for 5 minutes.
  • Turn the bundt pan on a plate gently and shake to release the bread.
  • Drizzle with marinara sauce.
  • Serve!

Honey Balsamic Pork Chops

Honey Balsamic Pork Chops

Ingredients

  • 4 bone-in pork chops
  • 2 tablespoon olive oil
  • Salt and pepper to taste
  • ½ cup balsamic vinegar
  • ½ cup honey, (orange blossom honey is wonderful if handy)
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 4 tablespoon unsalted butter at room temperature

Directions:

  • In a large heavy skillet heat the olive oil over medium high heat. Season the pork chops with salt and pepper. Add the pork to the skillet and cook for about 7 to 10 minutes (depending of the size of the chops, nicely browned and no juices running) per side. Transfer to a plate and cover loosely and let rest.
  • Remove all excess oil from the skillet and over medium heat add the vinegar, honey, honey, rosemary and thyme. Stir constantly until the honey is dissolved. Lower the heat and cook for another 5 minutes. Add the butter and whisk until smooth. Season with salt and pepper to taste.
  • Pour the sauce over the chops and serve.

Recipe Source

Comfy and Cozy Beef Stew

comfy-cozy-beef-stew

Ingredients

  • 2 lbs beef chuck, cubed
  • 1 large onion, chopped
  • 1 lb baby carrots
  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 1 lb red potatoes, cubed
  • 2 parsnips, diced
  • 1 Tbsp thyme
  • 1 Tbsp garlic powder
  • 4 cups vegetable or beef broth
  • 1 Tbsp worcestershire sauce
  • 2 tsp gravy master
  • 1 can tomato puree
  • flour for dusting
  • olive oil

Classic beef stew from LeMoine Family Kitchen is a cozy and comfy meal. Nothing beats a warm and hearty stew when a storm is raging outside. Cubes of beef are cooked low and slow in a tomato broth with root vegetables. The stew will simmer for at least two hours on the stovetop. You can also cook the stew in a dutch oven at 250 degrees in the oven. This one pot meal is sure to be a family favorite.

Directions:
Make sure you have all your vegetables prepped. Grab a heavy duty giant pot, like my trusty Le Creuset Dutch Oven, and heat it over medium high heat. Add enough olive oil to just coat the bottom of the pan.
In a dish, add the beef, season with salt and pepper and toss it in just enough flour to coat it lightly. In small batches brown the beef on the two largest sides of the meat. Set aside until all the meat is browned.
To the pot, with all the fabulous bits of flavor, add in the onions. Using a spoon, scrap up those yummy bits and work them into the onions. Add in the remaining vegetables. Stir in the garlic powder and thyme.
Add in the tomato puree, broth, gravy master and worcestershire sauce. Stir to incorporate. Add the beef back into the pot.
Ok, we’ve got everything in there now! Cook on low, with the lid on, for 2-3 hours, stirring occasionally. Take the lid off and simmer for another 2 hours. The meat will be fork tender, the sauce will have thickened a bit and become a rich color, the vegetables perfect.
Serve with a hunk of garlic bread and some of your favorite wine… enjoy!

Recipe Source

How to Make Bacon Cheeseburger Macaroni

Learn how to make bacon cheeseburger macaroni from chef Adrian Ashby in this Howcast food video.

Italian Style Baked Chicken Thighs

Italian Style Baked Chicken Thighs

Ingredients

  • 10 chicken thighs – with skin
  • FOR THE TOPPING:
  • 1 large vine ripe tomato
  • 1 small red onion
  • 5 garlic cloves
  • Handful of Italian parsley
  • Juice of 1 lemon
  • Dashes of salt
  • Dashes of black pepper
  • Dashes of garlic powder
  • Drizzles of olive oil
  • Grated Romano cheese

Directions:

  • Preheat Oven 350 degrees:
  • Place all of the ingredients for the topping of the chicken thighs in a food processor and give a few good chops.
  • Place the chicken thighs in a baking pan and sprinkle with tops of the skin with salt and pepper and a drizzle of olive oil. Top the thighs with the mixture from the food processor.
  • Drizzle with olive oil and bake 45 – 50 minutes.
  • Grate Romano cheese over the thighs when they are finished cooking.

Recipe Source

How to make roasted salmon with lemon dill sauce

This simple dish not only tastes wonderful, but looks exquisite on your dinner table! Chef Billy Parisi shows us how to make beautifully-garnished salmon with lemon dill sauce.

How to Make Rosemary Dijon Pork Chops & Oven Potatoes Dinner

Here’s a great healthy living recipe your family will love! Michele uses dijon mustard and SHAKE AND BAKE for this delicious pork chop dinner.