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Balsamic Chicken & Veggie Kabobs

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February 25, 2021

I love grilling, the flavor you get is just awesome and theres definitely something about cooking outside! For these Balsamic Chicken & Veggie Kabobs I cut chicken breasts into large cubes and marinated it in Maries Balsamic Vinaigrette for a few hours. Skewered up with baby bella mushrooms, bell peppers and zucchini and grilled up until cooked through with that little bit of char, so good!

Ingredients

Chicken breasts, cut into large cubes

zucchini, cut into half moons

red bell peppers, diced

baby bella mushrooms

1 bottle of Maries Balsamic Vinaigrette

Preparation

1. Before doing anything, you’ll want to place your wooden skewers in a baking dish and cover with water. allow them to soak for several hours. This will prevent them from burning up on the grill.

2. Cut up the chicken breasts and put into a a ziplock bag. Pour in enough vinaigrette to coat the chicken. Pop into the fridge and let it marinade for at least 3 hours.

3. Skewer up the chicken along with the veggies in any way you prefer. If you’d like you can even skewer just the chicken together and then do skewers of the veggies. Discard excess marinade. Season with salt and pepper.

4. Grill until the chicken is cooked through. Depending on the size of the chicken pieces and the heat of your grill, it should take approx 10 minutes.

Credit: Foodista

Balinese Pumpkin Curry (Kare Waluh)

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February 25, 2021

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This delicious recipe was one that we were taught in a Balinese cooking class at Casa Luna Cooking School last week. It’s so easy to make and really flavoursome. We’re not massive fans of really spicy food so this dish was perfect as it’s not too hot.

Most of the ingredients are readily available in the UK, but incase you struggle to get hold of any we’ve added substitutes which should work just as well. Hope you enjoy!

Ingredients

3 tbsp. coconut oil

250g/8.8 oz pumpkin, chopped into 2-3cm cubes.

3 salam leaves (or 1 bay leaf)

3 lime leafs (available at most asian food markets, but if you can’t get hold of these you can substitute for zest of 1 lime)

2 lemongrass, knotted

355ml/12fl oz of water

120ml/4 fl oz coconut milk

1 tbsp. fried shallots

For the spice paste:

3 garlic cloves

1 long red chilli, seeded and chopped

1 large tomato, chopped

1 lemongrass stalk, roughly chopped

1 1/2 tbsp. chopped galangal (this is a type of ginger available from Ocado)

2 tsp. turmeric

2 tsp. chopped ginger

3 candle nuts (or macadamias, almonds or brazil nuts)

3 tsp. grated palm sugar (or maple syrup)

2 tsp. coriander (cilantro) seeds

Preparation

1. Start by making the spice paste. In Indonesian cooking this is done using a mortar, but an easier and quicker alternative is to use the food processor. Blitz all the ingredients until well combined into a golden yellow paste flecked with chilli and tomato skin.

2. Heat the coconut oil in a wok over a medium heat and fry the spice paste for 30 seconds. Add the salam leaves (or bay leaf), lemongrass and lime leaves (or zest) and toss for 30 seconds.

3. Add the chopped pumpkin to the wok and fry for 1 minute, then add the water and simmer until the pumpkin has softened and cooked.

4. Add the coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.

Credit: Foodista

Baklava – Christmas Star – With Pistachio and Dried Cranberries

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February 25, 2021

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Baklava – Christmas Star – With Pistachio and Dried Cranberries

Very impressive and great for the Christmas Holidays baklava, as cranberries and pistachios definitely give a touch of sour-exotic taste to the traditional flavor!!

Ingredients

For the Baklava:

1 package phyllo dough (400 g)

250 grams unsalted butter

For the Filling:

2 cups walnuts, chopped

1 Zest of lemon

For the Syrup:

1 kilogram sugar

800 milliliters water

1 tablespoon pure Vanilla extract

For Decoration:

1/2 cup dried cranberries coarsely ground

1/2 cup pistachios, finely chopped

Preparation

1. Preheat oven to 300 F (about 200 C).

2. Divide filo into two equal parts.

3. Spread the bottom of a middle sized baking pan with 3-4 sheets of filo, leaving about 5-6 cm edges of the sheets to stick out of the pan.

4. Crumple slightly one by one the remaining sheets of filo from the first half and spread along the bottom of the pan, one by one.

5. After spreading all sheets from the first half of filo – sprinkle the first cup of walnuts, the lemon zest and then the second cup of walnuts.

6. Leave 2 sheets of filo from the second half — to cover the baklava.

7. Crumple slightly and spread over the nuts – one by one the remaining sheets of filo from the second half of dough.

8. Fold gently the sticking out edges of filo sheets inside ove the spread sheets and cover with the 2 remaining sheets from the second half of filo, without crumpling them, the whole baklava, by folding carefully their ends inside.

9. After finishing with arranging the filo sheets, cut with a sharp knife the baklava, trying to make a “star ” – first cut into 4 equal parts, afterwords into 4 more, and afterwords cut eight rhombuses – from the center outwards.

10. Melt the butter into a heat proof bowl over a pan of simmering water (or into a microwave, without letting it bring into a boil) and pour it evenly all over the baklava.

11. Bake into preheated to 300 F (about 150 C) oven for about 1 hour or until golden,as after the first 20 minutes cover with baking paper or cooking foil, so the baklava would not burn.

12. Remove and leave to cool completely.

13. After the baklava is already cooled, make the syrup.

14. Bring 800 ml of water to a boil, add 1 kilogram of sugar and stir well.

15. Lower the heat and let it boil on medium-high heat for 15-20 minutes or until about 1/3 of the syrup evaporates. The syrup shall be slightly yellow and semi thick – a drop on the thumb nail should not spill (but be careful with the drop 🙂 as the syrup is very hot!). Add vanilla, stir well and remove.

16. Pour the hot syrup over the chilled baklava evenly.

17. Sprinkle the rhombuses with the coarsely ground dried cranberries and the rest of the pieces with the finely chopped pistachio.

18. Leave baklava to absorb the syrup at least one night (1 day would be best) without covering it for the first 1-2 hours.

19. After baklava chills enough, cover with baking paper or if the pan is high enough – with a cotton cloth.

20. Serve at room temperature with a glass of water or strong coffee 🙂

Credit: Foodista

Baked Ziti with Pesto BÃ©chamel

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February 24, 2021

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This is a really delicious twist on the typical baked ziti. BÃ©chamel is a white “mother” sauce because it is the base to numerous sauces. Its is simply a roux, which is just butter and flour, then you whisk in milk and it is then cooked until slightly thickened. In this recipe I use a base bÃ©chamel and add pesto and a mixture of cheeses to create this Baked Ziti with Pesto BÃ©chamel! Yum!

Ingredients

2 lbs ziti or penne

1 Tbsp olive oil

2 Tbsp butter

1 shallot, small dice

6 cloves garlic, sliced

3 Tbsp flour

5 cups 1% milk (if you’re trying to lighten it up a bit as I did)

1 1/2 cups pesto

4 cups shredded mozzarella

1/3 cup grated pecorino romano, plus extra for the top

2 cups part skim ricotta (again, this is if you want to lighten a bit)

Preparation

1. Oven at 375.

2. Cook the pasta to al dente, drain and set aside in a large bowl.

3. Into a large pot, over medium heat, add the olive oil and butter. Add the garlic and shallot and sautÃ© until softened.

4. Whisk in the flour until smooth. Add in the milk slowly, continuously whisking to combine. Once all the milk is in and the sauce is smooth, allow to simmer until slightly thickened, stirring occasionally to prevent burning.

5. Remove the pot from the heat and stir in the pesto and pecorino romano. Season with salt and pepper.

6. Pour the sauce over top the cooked pasta. Stir in the shredded mozzarella and ricotta.

7. Add the pasta to a large baking dish and sprinkle with a little more pecorino. Bake for approx 20-30 minutes until bubbly and browned on top.

Credit: Foodista

Baked Veggie Quinoa Tots

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February 24, 2021

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Baked Veggie Quinoa Tots – a healthy (and adorable) veggie treat! With broccoli, quinoa, onions, garlic, and Parmesan cheese.

Ingredients

1 ½ cups cooked quinoa

22 ounces raw broccoli florets (about 2 medium heads of broccoli)

1 tablespoon olive oil

1 yellow onion, finely diced

4 cloves garlic, minced

3 tablespoons Italian parsley, finely chopped

1 ½ tablespoons fresh lemon juice

½ cup Parmesan cheese, grated

1 egg, beaten

1 teaspoon salt and pepper

Preparation

1. Preheat oven to 400.

2. Cook 1 ½ cups quinoa on the stove according to the package instructions. Steam broccoli for 8-10 minutes and allow to cool.

3. Meanwhile, saute diced onion in olive oil for 5 minutes, then add garlic and cook for 1 more minute. Allow to cool. (If onions look too large after cooking, chop them up more.)

4. Chop broccoli into small pieces and place it in a large mixing bowl. Add the cooked onion & garlic, cooked quinoa, parsley, lemon juice, Parmesan, beaten egg, salt, and pepper. Stir really well, mashing the ingredients together a bit with a spatula or the back of a spoon.

5. Scoop 1 rounded, firmly packed tablespoon of the mixture and squeeze a few times in your hand, then shape into a tater tot shape.

6. Place the tots, slightly separated, on a parchment-lined baking sheet. Bake for 18 minutes. Turn the oven to broil for 2 more minutes until they are golden brown and slightly crispy.

7. Allow them to cool for 5 minutes before serving. Serve with ketchup, ranch dip or as it.

Credit: Foodista

BAKED TORTELLINI RECIPE

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February 24, 2021

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Baked tortellini is a super easy dish to whip together, and is loaded with veggies and cheese. Some call it “lazy-man’s lasagna”, some call it “Italian Meatloaf”, I call it DELICIOUS.

Ingredients

1 19 ounce bag frozen cheese tortellini

8 ounces mozzarella cheese sliced

Sauce

1/4 cup olive oil

2 teaspoon Gourmet Garden chunky garlic paste or 2 teaspoons fresh chopped garlic

1 28 ounce can Hunt’s tomato sauce (you can sub a different type but the end result will be different. Different tomato sauce brands contain drastically different amounts of sugar, salt, and other seasonings and make a huge difference.)

1 tablespoon sugar

1 tablespoon Gourmet Garden Italian Herbs paste or 1 teaspoon dried Italian Herb blend

2 teaspoons Gourmet Garden Basil or 3/4 teaspoon dried basil

1/2 cup fresh grated Parmigianno Reggiano or grated parmesan if you are in a pinch!

Garnish with Gourmet Garden Lightly Dried Basil

Meat Layer

1 pound ground beef

1 cup Italian bread crumbs

1/2 cup finely diced vidalia onions

1/4 cup finely diced fresh parsley

2 cloves garlic minced

1/2 cup shredded parmesan cheese

1 egg lightly beaten

1/4 cup whole milk

Spinach

1 – 8 ounce bag frozen chopped spinach

1 – 2 tablespoons olive oil

1 teaspoon minced garlic

1/3 cup heavy cream

1/8 cup chicken stock

pinch nutmeg

Preparation

1. Preheat oven to 350.

2. For the sauce, heat olive oil over medium low heat and add the garlic paste or fresh garlic to the oil. Stir frequently and cook for 1 minute. Add in tomato sauce, sugar, and the rest of the herbs. Reduce heat to low, and simmer for 15 minutes. Add in the parmigiano during the last 5 minutes, stir to combine.

3. Mix together the meat ingredients, and place into a greased 9×9 pan.

4. In a medium skillet combine the olive oil, garlic, cream, chicken stock, and nutmeg. Simmer for 2-3 minutes. Break up the frozen chopped spinach in the bag by banging it against the counter a few times.

5. Place the spinach over the top of the meat mixture in the pan. Drizzle the spinach sauce over the spinach.

6. Place the frozen tortellini on top of the spinach mixture. You may not be able to fit the entire bag on the pan.

7. Top with as much of the sauce as you can fit into the pan, and cover with cheese.

8. Bake at 350 for 40-50 minutes. Remove from oven, let sit for 10 minutes. slice and serve.

Credit: Foodista

Baked Salty Teriyaki Chicken Wings

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February 23, 2021

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Easy to make and Baked Teriyaki chicken wings, the home made sauce is great for any piece of chicken or any other cut of meat too

Ingredients

Chicken wings (together or separate)

2tbsp baking powder

1/2 tsp salt

1/3 cup soy sauce

2 tbsp balsamic vinegar

1 tsp ground ginger

3 tsp (or 3 cloves) minced garlic

2-3 green onions, chopped

sesame seeds

Preparation

1. Preheat oven to 250 and bake for 30 minutes, then turn up the heat to 425 and bake for another 45

2. Wash and pat dry chicken legs with a paper towel

3. Mix baking powder with salt and dust over chicken wings sparingly

4. Lay wings out in a single layer on a wire rack over a baking sheet, spray with olive oil (optional)

5. Bake for 30 minutes on the bottom oven rack

6. After 30 minutes move to the top rack and turn the heat up to 425, bake for 45 minutes

7. Remove from oven and dip into the sauce, as many times as desired, then enjoy!

Credit: Foodista

Baked Quartered Chicken with Dried Apricots!!! & Delicious Rice!!!

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February 23, 2021

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Baked Quartered Chicken with Dried Apricots!!! & Delicious Rice!!!

Ingredients

1 chicken quartered

½ cup dried apricots — sliced

½ onion — sliced

Healthy handful of fresh basil

Healthy handful of fresh Italian parsley

1 cup chicken broth

Marinade:

¼ cup of olive oil

1 tablespoon vinegar

4 tablespoons of honey

Dashes of ground curry

Dashes of fresh ground black pepper

Dashes of sea salt

For the Delicious Rice!!!

Ingredients:

2 cup uncooked rice — prepared with dashes of curry & turmeric in the water

1 bunch of scallions — chopped

Healthy handful of fresh cilantro

4 cloves of garlic — chopped

1 JalapeÃ±o – chopped

½ cup of raisins

Olive oil for drizzling

Dressing:

1 tablespoon lemon juice

3 tablespoons of honey

Dashes of powdered curry

Dashes of fresh ground black pepper

Dashes of sea salt

Preparation

1. Preheat Oven 350 degrees:

2. Place the chicken in a baking dish and top with the fresh parsley, fresh basil, sliced onion and dried apricots.

3. Combine in a small bowl all of the ingredients for the marinade and pour over the chicken. Fill the bottom of the pan with the cup of chicken broth. Add a little extra broth as the broth evaporates.

4. Bake 45-50 minutes, until a beautiful golden color or until the juices run clear on the thigh.

5. This is very delicious and slightly exotic!

6. For the Delicious Rice!!!

7. Prepare rice as directed.

8. Heat a large frying pan with a drizzle of olive oil. Add the scallions, garlic, raisins and jalapeÃ±o. SautÃ© for a minute or two. Add the cooked rice, cilantro and toss.

9. In a small bowl prepare the dressing, pour over the rice and plate.

Credit: Foodista

Baked Lemon~Lime Chicken Wings!!

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February 23, 2021

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These wings are a perfect appetizer or a light dinner with a side salad.

Ingredients

3 lbs. chicken wings

Marinade:

Juice of 1 lemon

Juice of 1 lime plus the zest

3 cloves of garlic — sliced

4 tablespoons of honey

½ cup of sugar

½ cup of red wine

1 cup of chicken broth

¼ cup vegetable oil

Handful of fresh Italian parsley

Handful of fresh cilantro

Dashes of salt

Dashes of fresh ground black pepper

Preparation

1. Combine all of the ingredients for the marinade. Add the chicken wings and place in the refrigerator for at least 1 hour or up to a few hours.

2. Preheat Oven 350 degrees:

3. Place the chicken wings in a baking pan and spoon the marinade over the wings.

4. Place in the oven for 35-40 minutes until a beautiful golden color.

Credit: Foodista

Baked Costa Rican Style Tilapia With Pineapples, Black Beans and Rice

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February 22, 2021

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Baked Costa Rican Style Tilapia With Pineapples, Black Beans and Rice

You might be wondering what does a Costa Rican Tilapia taste like… I was too, when I saw this recipe posted on Food Network’s site by Ingrid Hoffmann. (host of the Food Network show, Simply Delicioso)

Every 3 months, my hairdresser cousin comes over on a weeknight, when my kids are already asleep to get my hair done. Since it’s summer and the kids don’t have school, I told her to come with her family so we can have dinner and her girls can play with my girls.

I thought I would make this dish for them since it had the carbs and the protein packed into one dish. I also thought it would be great for me to prepare the night before so that way when I come home from work, all I need to do is just combine some of my ingredients and pop it in the oven.

It worked out perfect. The dish came together nice and felt very Costa Rican. The flavors were very summery and tropical and our guests loved it! On the following day, they also made great burritos with the leftovers.

Please note that I did modify the original recipe to my own taste preferences, and made up my own tomato bean salsa. Hope you enjoy!

Ingredients

Ingredients:

Rice

2 tablespoons vegetable oil

2 cups long-grain white rice

1 cup water

2 1/2 cups low-sodium chicken broth

salt to taste

Tilapia

1/2 cup freshly squeezed orange juice

2 lime, juiced

4 tablespoons olive oil

1/2 cup finely chopped fresh cilantro, plus more for garnish

6 garlic cloves, minced

1 teaspoon sugar

1/4 cup margarita mix

2 teaspoons red chili flakes

salt and freshly ground black pepper

8 tilapia fillets, rinsed and patted dry

Bean& Tomato Salsa

3 cups tomatoes

1 onion

2 cloves garlic

1/2 serrano chili, seeded

3 tablespoons lemon juice

1 Anaheim Chili

1 tablespoon cilantro

salt to taste

1 can (15 -ounce) black beans, drained and rinsed

2 cups diced fresh pineapple

2 limes, thinly sliced

Warm flour tortilla for serving

Preparation

1. Rice:

2. Heat 2 tbsp of vegetable oil and add the rice. Stir for about 3 minutes to toast the rice. Combine the rice and chicken broth, water in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

3. Fish:

4. Preheat the oven to 400 degrees F.

5. In a mixing bowl, combine all the ingredients and add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes or overnight. (Ziploc bags work great in marinating meats.)

6. Bean & Tomato Salsa

7. Combine all the ingredients except the beans and process until smooth. Adjust seasoning if necessary. Add in the beans and reserve for the rice.

8. Stir together the cooked rice, 3 cups of bean salsa, pineapple, in a 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Credit: Foodista

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Balsamic Chicken & Veggie Kabobs

Ingredients

Preparation

Balinese Pumpkin Curry (Kare Waluh)

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Baklava – Christmas Star – With Pistachio and Dried Cranberries

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Baked Ziti with Pesto BÃ©chamel

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Baked Veggie Quinoa Tots

Ingredients

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BAKED TORTELLINI RECIPE

Ingredients

Preparation

Baked Salty Teriyaki Chicken Wings

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Preparation

Baked Quartered Chicken with Dried Apricots!!! & Delicious Rice!!!

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Preparation

Baked Lemon~Lime Chicken Wings!!

Ingredients

Preparation

Baked Costa Rican Style Tilapia With Pineapples, Black Beans and Rice

Ingredients

Preparation

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