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Cashew Butter Chicken

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April 7, 2021

If you’ve eaten in an Indian restaurant, chances are you are already familiar with butter chicken. My recipe has cashews added in for that rich nutty flavor that makes all the difference! You can also add a handful of whole cashews to the sauce for some crunch. If you don’t want the cashews, just leave them out of the recipe. The marinated chicken can also be skewered, grilled and served as an appetizer or in a wrap.

Ingredients

8 boneless skinless chicken thighs, trimmed of fat and cut into small pieces

4 tbsp oil, divided

Salt to taste

1 tsp each, divided: garam masala, ground coriander, ground cumin, dried fenugreek leaves

½ tsp each, divided: cayenne pepper, turmeric

½ tsp cumin seeds

2 cloves of garlic, finely grated or minced

1/2 inch piece of ginger, finely grated or minced

1 medium cooking onion, finely chopped

4 large canned whole plum tomatoes

2 tbsp plain Greek style yogurt

2 tbsp chopped fresh coriander

Preparation

1. Preheat oven to 425 ºF. Line a baking tray with parchment.

2. Place chicken in a large mixing bowl. Add 2 tbsp oil, salt, ½ tsp each of the garam masala, ground coriander, ground cumin and dried fenugreek leaves, ¼ tsp each of cayenne and turmeric. Toss well to coat. Spread evenly on baking tray. Bake for 20 min or until chicken is roasted and lightly browned. Drain juices, reserve chicken.

3. Warm remaining 2 tbsp oil in deep skillet over medium high heat. Add cumin seeds, sautÃ© 30 sec. Add garlic, ginger and onions. SautÃ©, stirring occasionally for about 7-8 min or until onions are softened and lightly browned. Reduce heat to medium, add tomatoes. Stir gently, crushing them into the sauce with the back of your stirring spoon. Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly. Add yogurt, stirring continuously. Cook 2 min, then add ½ cup water. Mix well, bring contents of skillet to a boil. Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.

Credit: Foodista

Carbonara With Veggies and Chicken

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April 6, 2021

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Carbonara sauce, is really very simple. Most start with the same ingredients: pancetta (Italian bacon), onions, eggs or egg yolk, Parmesan or Parmigiano-Reggiano, and often, heavy cream. Can you say fat and cholesterol! So yet another challenge to healthy eating confronts me. Can I do carbonara in a healthy way? Absolutely! In addition to lightening the ingredients, I added broccoli and mushrooms. I also considered spinach and may well try that next time.

Ingredients

2 teaspoons olive oil, divided

6 ounces whole-wheat spaghetti

12 ounces two chicken breasts, cut in half and pounded thin

4 ounces Canadian bacon, diced

1 medium onion

2 bunches broccoli, including stems (peel and coarsely dice the stems)

1 1/2 cups sliced mushrooms

3/4 cup Egg Beaters or other egg substitute

1/2 cup low-fat buttermilk

1 cup Parmigiano-Reggiano

1 tablespoon fresh basil, chopped (or 1 tsp dried)

1 tablespoon fresh oregano, chopped (or 1 tsp dried)

Salt and pepper

Preparation

1. Cook pasta according to package directions until al dente in pot of salted water.

2. Heat 1 tsp oil in a skillet (I like to use cast-iron for this to get a sear) over medium-high heat. Lightly spray chicken breast with oil and rub in herbs. Sprinkle with salt and pepper. Cook about 3 minutes a side.

3. Meanwhile, heat 1 tsp oil in a large straight-sided skillet over medium-high heat. Add Canadian bacon and saute until nearly browned, about 2 minutes. Add onions, mushrooms and broccoli and saute until the broccoli is hot, but still firm. Turn heat off.

4. Drain, but do not rinse, spaghetti and mix it with the vegetable mixture.

5. In a bowl, combine Egg Beaters, buttermilk and cheese and pour over vegetables and pasta, the remaining heat of the spaghetti and skillet will cook the sauce. Top with pepper.

6. Serve with chicken and Parmesan cheese.

Credit: Foodista

Cardillong Isda

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April 6, 2021

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Cardillong Isda is an old Filipino dish that is very popular due to its simple preparation and availability of ingredients. In the Philippines, it is a way to re-cook left-over fried fish. But whether using leftover or not, fish is fried beforehand to prevent from falling apart while cooking in the sauce. Cardillo is almost similar to Sarciado. The difference between the two is that Cardillo contains srambled eggs mixed to the sauce while Sarciado is cooked without the eggs. In both dishes, fried fish is simmered in a sauce which consists mainly of garlic, onions, ginger & tomatoes. The secret to a good cardillo or sarciadong isda is to use the same oil (where you fried the fish) in sautÃ©ing, so that all the other ingredients can absorb the fish flavor.

Ingredients

2 pieces medium-sized whole golden pompano (or any fish of your choice like bangus, maya-maya, 2 big tomatoes, chopped

1 medium onion, peeled and sliced

3 cloves garlic, peeled and minced

1 teaspoon ginger, peeled and minced

2 stalks green onions, chopped

2 tablespoons fish sauce (patis)

1 cup water

2 eggs, lightly beaten

Olive oil

salt and pepper to taste

1 JalapeÃ±o pepper, seeds removed and sliced into rings (optional)

Preparation

1. In a frying pan, heat 1 inch deep oil. Gently slide in fish and fry until both sides are light brown. Remove the fish from the frying pan and place in a plate with paper towel. Set aside.

2. In a sauce pan, heat 2 tbsp olive oil. Saute garlic, ginger and onion until fragrant. Add chopped tomatoes and stir-fry until soft.

3. Pour in water and fish sauce and bring to a boil. Add the fried fish to the sauce. Lower heat and cover the pan. Simmer for about 3 minutes. Season with salt and pepper to suit your taste.

4. Pour the beaten eggs. Ensure that it is distributed evenly. Once the eggs curdles or coagulates, you may start stirring the mixture.

5. Add green onions and jalapeÃ±o pepper. Simmer for another 2 minutes. Turn off heat and let sit for a while to allow the sauce to further infuse to the fish. Transfer to a serving plate.

6. Serve with hot rice!

Credit: Foodista

Carne Asada Nachos

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April 6, 2021

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Tender spicy beef with crunchy chips, gooey cheese, creamy avocado, tangy salsa and fresh cilantro

Ingredients

2 Lb Flank Steak

14.5 oz Fire Roasted Canned Tomatoes

4.5 oz Canned Green Chilies

1 Jalapeno, Roughly Chopped

4 Tomatillos, Halved

2 TBSP Chili Powder

1 TBSP Garlic Powder

1 TBSP Onion Powder

1 TBSP Pepper

2 TSP Salt

4 cups Tortilla Chips

1 cup Shredded Cheddar Cheese

1 14 oz black beans, rinsed

2 avocados, thinly sliced

½ cup Your Favorite Jarred Salsa

½ cup cilantro, roughly chopped

FOR THE GARNISH:

½ cup sour cream

1 lime, juiced

Preparation

1. Place beef in crock pot. Add tomatoes, green chilies, jalapeno, tomatillos and spices. Place lid on crock pot and turn on low. Let cook for 7 hours or until beef is tender. In the last 45 minutes place beans in the slow cooker.

2. Preheat oven to 400 degrees Fahrenheit. Take beef out of crock pot. Place in cutting board and shred with forks. Place in a medium bowl and add some of the sauce from crock pot about 1 cup, to the beef. Toss beef with sauce. Add more if needed. Add bean to bowl by using a slotted spoon to remove from crock pot.

3. Place chips in the bottom of of a 9 by 13 glass baking dish. Sprinkle cheese on top. Place in oven and cook until cheese is melted about 5-7 minutes. Add beef and beans on top. Using a spoon, drizzle salsa over nachos. Add avocado and cilantro.

4. Serve family style with small serving dishes to eat from. Garnish with a dollop of sour cream and a bit of lime juice. Enjoy!

Credit: Foodista

Caramelized Sweet Soy Sauce Chicken Drumsticks – a.k.a. Swiss Sauce Chicken

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April 5, 2021

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Caramelized Sweet Soy Sauce Chicken Drumsticks – a.k.a. Swiss Sauce Chicken

For clarification, Swiss sauce has nothing to do with Switzerland. It is a kind off sweet soy sauce marinade originated from Guang Zhou in China. So how did the name came about? According to urban legend, a westerner came across a dish at a local restuarant (sweet soy sauce chicken wings), and asked the waiter what it is. The waiter told him that it’s “sweet wings”. The foreigner misinterpreted “sweet” as “Swiss”. Since then, people have been referring to this sweet soy sauce as Swiss sauce.

Although this sauce is widely available in major Chinese supermarkets, it is so easy to make from scratch that I never saw a point in buying it. Swiss sauce is basically 1-2-3-4-5: 1 part dark rice wine, 2 parts sugar, 3 parts black rice vinegar, 4 parts soy sauce, and 5 parts water. Most people would make this recipe with chicken wings, but I wanted to try something new so I did mine with drumsticks instead.

Ingredients

1 tbs dark rice wine (may use white wine)

2 tbs sugar

3 tbs black rice vinegar (may use balsamic vinegar)

4 tbs soy sauce

5 tbs water

6 chicken drumsticks

1 tbs vegetable oil

Preparation

1. In a bowl, mix dark rice wine, sugar, black rice vinegar, soy sauce, and water. This will be the Swiss sauce.

2. Heat a deep skillet with vegetable oil. Place drumsticks with front side down and pan-fry for 10-15 minutes on medium-low heat, or until golden. Flip the drumsticks to the other side and pan-fry for 10 minutes.

3. Pour in the Swiss sauce and bring it to a boil with high heat. Turn the heat down to low and let it simmer for 20 minutes on one side, and another 20 minutes on the other side. Close the lid during simmering.

4. Turn to high heat and let the Swiss sauce reduce. Stir the drumsticks occasionally to avoid burning. Turn each drumstick and make sure every single side is saturated with the sauce. Repeat the stirring and turning action until the sauce becomes bubbly and sticky. Turn off the heat and the dish is done.

Credit: Foodista

Caramelized Pork Belly & Shrimp

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April 5, 2021

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This flavorful Vietnamese dish is easy to make and does not need any spices, as the flavor comes from the caramelization process. It is improved with an easy-to-make sauce, but it’s not necessary if you don’t have the ingredients. Caramelized pork belly and shrimp is very easy to make and takes a little less than an hour. It’s best served with rice. The Feral Cooks have yet to meet anyone who ate this and didn’t ask for the recipe.

Ingredients

6 Tablespoons sugar

1-pound slab rindless pork belly, cut lengthwise into 1/3â€³ thick slices, then crosswise into 5â€³ lengths

1.5 cups water, divided

1 pound large, uncooked shrimp, peeled, deveined with tails intact

2 green onions, thinly sliced into strips (optional)

1/4 cup fresh cilantro leaves (optional)

For the sauce (optional)

5 Tablespoons fish sauce

2 Tablespoons sugar

1 Tablespoon distilled white vinegar

1 red Jalapeno chile, minced (with seeds)

1 large garlic clove, minced

Preparation

1. To make the optional sauce, just whisk all the ingredients together and let stand at room temperature for 30-120 minutes.

2. How to make the pork belly and shrimp:

3. Sprinkle sugar over bottom of heavy large skillet NOT nonstick–the Feral Cooks use cast iron.

4. Place the skillet over medium heat without stirring, until sugar melts, then caramelizes to medium golden color, about 7 min.

5. Arrange pork belly strips in caramel in single layer. Pour 1/2 cup water over. Cook until water evaporates, turning pork occasionally, 12-14 min.

6. Add 1/2 cup more water. Cook until water evaporates again, turning pork occasionally, 12-14 min.

7. Add 1/2 cup water one final time. Cook until pork is tender, deep brown, and crisp and water has evaporated again.

8. Remove skillet from heat and remove pork to a plate.

9. Cut each pork strip in half, crosswise. Sprinkle lightly w/salt and generously w/pepper.

10. Return skillet w/drippings to med-high heat. Add shrimp and sautÃ© until golden, turning once, about 2 min.

11. Return pork to skillet. Toss pork and shrimp until shrimp are just opaque in center, about 1 min.

12. Mound on platter. Sprinkle with optional onions and cilantro.

13. Serve w/rice and sauce. If possible, use Jasmine rice, as it has such a nice flavor.

Credit: Foodista

Caramelized Onions, Thyme & Fontina Crostini

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April 5, 2021

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Caramelized Onions, Thyme & Fontina Crostini

I love crostini! Whats not to love about a beautifully crisp slice of baguette topped with something sweet or savory? If you are hosting a hors d’oeuvre party, a small dinner or heck just looking for a tasty snack crostini are always a great option in my book! The combination possibilities are endless and with a little creativity you could probably come up with a handful of ideas with things already in your fridge and pantry. These Caramelized Onions, Thyme & Fontina Crostini are a great go to! The onions are so tender and sweet, they pair perfectly with the fresh earthy thyme and the fontina cheese.

Ingredients

3 vidalia onions, thinly sliced

2 Tbsp fresh thyme leaves {plus extra for garnish}

2 tsp pure cane sugar {granulated works fine too}

3 Tbsp unsalted butter

2 Tbsp olive oil

2 Tbsp of water

salt & pepper

1 frech baguette, cut into approx 1/4″ slices

3 garlic cloves

fontina cheese, 1/4″ thick slices to fit the crostini

Preparation

1. Preheat your oven to 375 degrees.

2. Lets start with the onions because they do take some time to cook properly.

3. In a large sautÃ© pan over medium low heat, add the butter, olive oil and onions.

4. You want to cook these nice and slowly, they will take about 45 minutes to get there. Stir every 5-10 minutes. You want the natural sugars in the onions to caramelize not burn, you are looking for a soft tender and

5. golden end result.

6. At around the 35 minute mark go ahead and stir in the water, sugar, salt and pepper. Stir and continue to cook for approx 10-15 minutes.

7. While the onions are cooking go ahead and place the baguette slices on a parchment lined baking sheet and pop into the oven for about 15-20 minutes or until lightly golden and crisp.

8. As soon as they come out of the oven, rub one side of all the crostini with a garlic clove. The garlic will melt right onto the bread. Keep the crostini on the baking sheet.

9. Add a slice of cheese to each of the crostini and pop back into the oven for a few minutes or until the cheese is melted.

10. Top with the caramelized onions and garnish with some fresh thyme leaves.

Credit: Foodista

Caramelized Onion Roast Chicken

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April 3, 2021

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Winner winner chicken dinner. One pan, one hour, whats not to love?

Ingredients

8 skin on chicken drumsticks

2 teaspoons fresh thyme, finely chopped

1 teaspoon fresh rosemary, finely chopped

kosher salt and black pepper

1 tablespoon Extra Virgin olive oil

3 tablespoons unsalted butter, divided

2 large yellow onions, peeled and thinly sliced

2 garlic cloves, peeled and smashed

1 tablespoon chopped fresh sage, plus a few additional whole leaves for garnish

16 ounces (about 1-pound) baby creamer potatoes

1 cup dry white wine

1 tablespoon Worcestershire sauce

Preparation

1. Preheat the oven to 400 degrees F.

2. Season the chicken with the thyme, rosemary, salt, and pepper.

3. In a large skillet add the olive oil and 2 tablespoons butter and place over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until soft, golden in color and caramelized, about 10 minutes.

4. Add the sage and potatoes and mix well to coat. Reduce the heat to medium. Now mix in the wine and Worcestershire sauce.

5. Arrange the drumsticks over the potatoes. Season with salt and pepper. Transfer to the oven and roast for until you begin to see coloration, the chicken is cooked through, and the potatoes are tender, about 40-45 minutes.

6. Serve the chicken with some onions, a little sauce spooned over the top and a few potatoes on the side. Garnish with a few sage leaves.

Credit: Foodista

Caramel Pecan Brownies

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April 3, 2021

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Without doubt, these are the most delightful tasting brownies that we’ve ever had the pleasure of tasting, and the best thing about them is that they’re far healthier than the typical brownies that you’ll come across. If you only make one recipe, it should be this one.

Ingredients

For the Brownies:

125ml/4.25fl oz melted coconut oil

60g/2oz cocoa powder

60g/2oz unsweetened chocolate

180ml/6fl oz honey

2 eggs

2 tsp vanilla

30g/1oz coconut flour

2 tsp espresso powder

For the Topping:

50g/2oz pecans

250ml/8.5fl oz honey

125ml/4.25fl oz coconut cream

30ml/1fl oz coconut oil

15ml/1 tbsp vanilla extract

pinch of salt

Preparation

1. For the Caramel:Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.

2. Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.

3. Set aside to cool.

4. For the Brownies:Line a 9×9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.

5. In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.

6. Take off from the heat and add in honey. Continue whisking.

7. Add in eggs and vanilla and whisk until smooth.

8. Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.

9. Fold in the dry ingredients into the wet.

10. Pour into the prepared baking pan and top with pieces of pecan.

11. Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.

Credit: Foodista

Caprese Stuffed Chicken

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April 3, 2021

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Quick, easy, and most importantly – delicious! Caprese Stuffed Chicken is a perfect weeknight meal that requires few ingredients and very little assembly. A great way to add some “flair” to any old chicken dish — but anything stuffed with fresh basil, mozzarella and tomatoes is guaranteed to be delicious.

Ingredients

2 skinless, boneless chicken breasts, pounded thinly

1 tablespoon olive oil

Salt and pepper, to taste

1 garlic clove, minced

2 ounces fresh mozzarella, sliced

2 vine-ripe tomatoes, sliced

¼ cup fresh basil leaves

2 tablespoons balsamic vinegar

Preparation

1. Preheat oven to 400 degrees F. Brush olive oil on both sides of the pounded chicken breasts. Lightly season with salt and pepper and the minced garlic.

2. Layer mozzarella, tomatoes and basil onto one side of the chicken breast. Adding as much (or as little) as desired. Season with additional salt and pepper. Fold the other side of the chicken over top, and secure with cooking twine or toothpicks so the chicken doesn’t come unfolded.

3. Cook chicken for 20 minutes in a 9×13-inch baking dish, or on a baking sheet lined with foil. After 20 minutes, remove the chicken from the oven and if is not fully cooked, place back in the oven for an additional 3-5 minutes.

4. Remove toothpicks or twine, drizzle balsamic vinegar over top of the chicken and serve hot!

Credit: Foodista

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Cashew Butter Chicken

Ingredients

Preparation

Carbonara With Veggies and Chicken

Ingredients

Preparation

Cardillong Isda

Ingredients

Preparation

Carne Asada Nachos

Ingredients

Preparation

Caramelized Sweet Soy Sauce Chicken Drumsticks – a.k.a. Swiss Sauce Chicken

Ingredients

Preparation

Caramelized Pork Belly & Shrimp

Ingredients

Preparation

Caramelized Onions, Thyme & Fontina Crostini

Ingredients

Preparation

Caramelized Onion Roast Chicken

Ingredients

Preparation

Caramel Pecan Brownies

Ingredients

Preparation

Caprese Stuffed Chicken

Ingredients

Preparation

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