Page 63 – CWEB

Creamy Egg and Vegetable Muffins

CWEB

-

November 29, 2021

0

Start your day right with these creamy egg and vegetable muffins. They are so much fun to make, and so versatile.

Ingredients

3 large eggs

6 large egg white

1 teaspoon baking powder

3 smalls artichoke hearts, chopped

1 cup baby spinach, chopped

2 tablespoons onion, finely chopped

2 tablespoons red bell (capsicum) peppers, finely chopped

1 tablespoon basil, minced

2 teaspoons canola oil

Preparation

1. Preheat oven to 350.

2. Sprinkle baking powder over eggs in a large bowl and whip until smooth.

3. Add remaining ingredients and mix together.

4. Generously coat 6-section muffin tin with oil. Eggs will stick if you skip this step.

5. Pour egg mixture into muffin tin, filling each cup.

6. Bake for 20 — 25 minutes until egg is set in the middle.

Credit: Foodista

Creamy Chicken, Lime, And White Bean Chili

CWEB

-

November 29, 2021

0

Creamy Chicken, Lime, And White Bean Chili

This is a cross between chicken tortilla soup and white bean chili and dished up in clay bowls that my dad used to serve up roasted oysters from the grill in 🙂 The white beans give your palate a sense of chili, while the spices and crushed tortilla chips offer a sense of chicken tortilla soup. The food, flavor, and alcohol pairing is oregano, cumin, coriander, and red pepper flakes, along with lime juice, and white wine, sweet onions in the mix, and topped off with a sprinkle of spring onions and lime tortilla chips.

Ingredients

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon red pepper flakes

2 cups chopped onion

pinch of salt

1/3 cup dry white wine (I used Folie a Deux Chardonnay)

juice from 1 lime

2 cups chicken stock (I used homemade)

1 10 ¾ ounce cream of celery soup

1 ½ cups chicken, chopped

1 — 4 ounce can green chilies

1 — 15 1/2 ounce cannelloni white kidney beans with juice

1/3 cup heavy cream

dollop of sour cream (optional)

spring onions for garnish

tortilla chips

Preparation

1. Heat oil over medium heat in a Dutch oven.

2. Add next 4 ingredients. Stir for about 30 seconds to release the fragrant oils. Keep stirring and be careful not to let them burn.

3. Toss in onion and sautÃ© until tender and caramelized.

4. Pour in wine and deglaze pan for about 5 to 10 minutes.

5. Add lime juice.

6. Then chicken stock. If you’re using fresh and it’s been refrigerated or frozen it can take a few minutes to dissolve. If you’re using canned, just stir to heat through.

7. Add celery soup.

8. Bring to a boil and whisk to dissolve.

9. Turn down to medium.

10. Add chicken, chilies, and beans.

11. Cook for about 20 minutes to heat and meld all of the flavors together.

12. Pour in the cream and continue cooking for about another 10 to 15 minutes to thicken.

13. Serve with sour cream, a bit of onions, and crumbled tortilla chips.

Credit: Foodista

Creamy Chicken Pasta with Baby Spinach

CWEB

-

November 29, 2021

0

If you are a fan of Carbonara Pasta, you will love this creamy pasta with strands of spaghetti and slices of white button mushrooms enveloped in a delectable Emborg Cream sauce. Paired with pan-seared golden brown Chicken bites and healthy Foglia Sublime Baby Spinach, this Italian recipe is a must-try!

Ingredients

300g Spaghetti

3 Chicken Fillet

100g Fresh White Button Mushrooms

125g Foglia Sublime Baby Spinach

200g Emborg Cooking Cream

5 tbsp Grated Parmesan Cheese

¼ cup White Wine

1 tsp Salt

2 tbsp Extra Virgin Olive Oil

1 tbsp Butter

Marinate for Chicken:

½ tsp Salt

Dash of Ground Black Pepper

Preparation

1. Tenderize the chicken fillet by using a Meat Tenderizer Mallet. Slice into cubes.

2. Marinate chicken with seasonings for about 15 minutes.

3. Rinse and slice button mushrooms.

4. Cook pasta according to instructions on package, and set aside.

5. Heat oil and pan sear both sides of chicken till golden brown on medium heat. Lower fire, drain and transfer to plate.

6. Add butter and sautÃ© mushrooms for couple of minutes.

7. Add cooking cream and wine.

8. Add parmesan cheese and mix well.

9. Rinse baby spinach and throw into pan.

10. Add chicken next and mix thoroughly.

11. Stir in pasta and blend well. Dish out pasta onto serving plates and serve your Tasty Creamy Chicken Pasta with Baby Spinach!

Credit: Foodista

Creamy chicken in potato cheesy baskets

CWEB

-

November 27, 2021

0

So I am always trying to find ways to sneak vegetables in my meals as one of my daughter refuses to eat them. So this is a children’s favorite, potatoes and chicken! I grated my own potatoes but lots of brands sell already grated potatoes (Hash browns) in the freezer section. In this case I grated a pealed zucchini along with the potatoes, and then took out all the liquid.

Ingredients

2 potatoes, grated (11/2 cup frozen hash browns)

1 zucchini, pealed and grated

1 tablespoon of olive oil

1/2 grated mozzarella (or your favorite cheese)

1 egg, beaten

1 skinless and boneless chicken breast, diced

1 red pepper, diced

1/2 cup of roasted corn kernels (One ear or cob)

1 tablespoon of butter

1 tablespoon of olive oil

1 garlic clove, crushed

1/2 tablespoon of tarragon, finely chopped

2 tablespoons green onions, finely chopped

1/2 cup of cream

Salt and pepper to taste

Preparation

1. Pre heat the oven at 350 F.

2. Grate the potatoes and zucchini, add the egg, salt, pepper, olive oil and the cheese, mix until wel combined. Take a cupcake tin, grease it well, filled with the potatoes mixture making a well in the middle with the back of a teaspoon. Cook for 35 minutes.

3. Put a large frying pan on a medium high flame, add the butter and olive oil, add the chicken and brown in all sides, add the garlic, tarragon and red pepper, let cook for 10 minutes.

4. On the mean time, roast your corn on the BBQ, for 5 minutes, take off and Place an ear of corn, cut side down, on a cutting board, holding it near the top. Using a sharp knife, start at the top and cut downward with a gentle motion. Continue cutting until all of the corn is removed. Add the corn to the chicken, season well with slat and pepper. Add the cream, cook for 5 more minutes and you are done.

5. Take out the baskets from the oven, take them off the mold. Fill with the chicken mixture. Garnish with the green onions, serve right away.

Credit: Foodista

Creamy Chicken Gnocchi Bake

CWEB

-

November 27, 2021

0

Inspired by a Publix Apron’s Recipe

Ingredients

3 Chicken Breasts Cubed and Cooked

1 package of Sliced White Mushrooms

1 bag of Microwaveable Steamed Broccoli

1 package of Prepared Gnocchi

1 container of Philadelphia Original Cooking Cream

Butter

Garlic, Salt, Pepper

Parmesan Cheese

Preparation

1. Boil water for the gnocchi. Once the water is boiling, add the gnocchi and let them cook until they begin to float. As soon as they being to float remove them from the water.

2. Melt some butter in a pan and sautÃ© the package of mushrooms with garlic, salt, and pepper to taste until the mushrooms are soft.

3. Microwave the broccoli approximately ¾ of the directed time.

4. Add the cubed chicken and broccoli to the sautÃ©ed mushrooms just to warm.

5. In a mixing bowl add your chicken mixture, cooked gnocchi, and the whole container of Philadelphia Original Cooking Cream and mix well.

6. Transfer all of this to a casserole dish and bake from about 20 minutes in an oven preheated to 350.

7. Sprinkle with Parmesan Cheese for the last 5 minutes.

Credit: Foodista

Creamy Chicken and Bacon Pasta

CWEB

-

November 27, 2021

0

Juicy chicken and crispy bacon tossed in a creamy parmesan sauce with fettuccine.

Ingredients

Fettuccine

Boneless Skinless Chicken Breasts

Bacon

Heavy Cream

Parmesan Cheese

Granulated Garlic

Paprika

Italian Seasoning

Red Crushed Pepper (optional)

Salt and Pepper to taste

OrganicGreek.com — Vitamin Bottles

Preparation

1. Season the chicken breasts with granulated garlic, paprika, Italian seasoning, salt, pepper, and set aside.

2. Cook the bacon in a large skillet until crisp and then remove from the skillet and set aside. Reserve the bacon grease.

3. Cook the chicken for 6-7 minutes on each side or until completely cooked through.

4. Remove the chicken from the skillet and set aside.

5. Add the garlic and red crushed pepper to the skillet and cook for 20 seconds.

6. Add the heavy cream and fresh parmesan cheese, make sure to scrape the bottom of the skillet and stir well.

7. Cook the sauce for 10-12 minutes or until it’s nice and thick. Season with salt and pepper.

8. Add the cooked pasta to the sauce along with the cooked chicken and crisp bacon.

9. Serve warm and enjoy!

Credit: Foodista

Creamy Baked Seafood Casserole, A Yummy Treat For All!

CWEB

-

November 26, 2021

0

Creamy Baked Seafood Casserole, A Yummy Treat For All!

Be tantalized by the kaleidoscope of flavours from the ocean drenched in a sourish creamy sauce that’s bound to whet your appetite.

If you are a fan of shellfish, you will enjoy this Creamy Baked Seafood Casserole that is filled with shrimps, scallops and clams, and baked to golden brown with a cheesy topping.

Ingredients

8 Shrimps

5 Scallops

A handful of Clam meat

2 tbsp chopped Bacon

2 tbsp Mozzarella Cheese

1 tbsp Butter

1 tsp minced Garlic

1 dried Bay leaf

2 tbsp Lemon juice

150g of Bulla Cream

1 tbsp Extra virgin olive oil

Pinch of Parsley flakes

Pinch of Salt and Pepper

Preparation

1. Remove scallops from shells. Dispose the gills and clean thoroughly. Make sure you scrub the shells well if you are using them for display.

2. Remove the shells from prawns keeping the tails and devein. Rinse.

3. Preheat oven at 200 °C for convection oven. Heat oil and butter in pan. Sauteed garlic and bacon till fragrant.

4. Add seafood, and the rest of the ingredients. Mix well and transfer to casserole when they are about half cooked. Top with cheese.

5. Bake your seafood till golden brown and served your delicious Creamy Baked Seafood Casserole piping hot!

Credit: Foodista

Cranberry-Balsamic Swiss Chard & Roasted Sausages with Creamy Four Cheese Polenta

CWEB

-

November 26, 2021

0

Cranberry-Balsamic Swiss Chard & Roasted Sausages with Creamy Four Cheese Polenta

Festively colored sauteed red chard and cranberries, with roasted sausages, served over cheesy, creamy four cheese polenta.

Ingredients

10 Italian sausage links (2 supermarket packages, I used mild sausages)

4 T. extra-virgin olive oil, divided

4 cloves of garlic, sliced very thin

small red onion, chopped fine

3 bunches of red Swiss Chard, thick stems separated from the leaves and chopped, leaves roughly chopped

salt & pepper

1/3 c. dried cranberries

3 T. cold unsalted butter, cut into 3 pieces, divided

1-2 T. balsamic vinegar (to taste)

3 c. water

3 c. milk

1 1/2 c. medium ground polenta (not instant)

1 c. coarsely shredded fontina cheese

1/4 c. grated Asiago cheese

1/4 c. grated Parmesan cheese

1/4 c. grated Romano cheese

Preparation

1. Adjust the oven rack to the middle position and preheat oven to 425 degrees f. Place the sausages on a large, rimmed baking sheet. Using a sharp paring knife, poke a few holes in the sausages to help steam escape and keep the sausages from bursting. Drizzle with 1 T. of the olive oil, toss to coat. Roast the sausages until cooked through to an internal temp. of 160 degrees f. about 30 minutes, flipping the sausages over halfway through cooking time. (Keep in mind that different sausages can take different amounts of time to be thoroughly cooked through, depending on their size.) Remove from oven, cover with foil to keep warm.

2. Heat the remaining 3 T. oil and garlic in a large skillet over medium-low heat. Cook the garlic in the oil until the garlic is sticky and straw-colored, 7-10 minutes. (If the garlic starts to brown too quickly, reduce the heat to low, the key here is low and slow.) Remove the garlic to a small bowl, reserving the oil in the skillet.

3. Increase the heat to medium-high, add the red onion, chard stems and 1/4 t. salt. Cook, stirring occasionally until tender and browned around the edges, about 10-15 minutes. Remove to a clean bowl. Reduce the heat to medium. Add the chard leaves and cranberries, cook for about 5 minutes, until the greens are wilted down. Add the browned onion and chard stems, cook together until almost all the liquid in the skillet has evaporated, about another 5 minutes. Off heat add 1 T. butter, stir into the chard, season to taste with salt & pepper, adding the balsamic vinegar to taste.

4. For the polenta: In a heavy bottomed saucepan with at least a 4-qt. capcity, bring the water and milk to a boil. Reduce the heat to the lowest possible setting, slowly add in the polenta, whisking constantly, add 1 t. salt. Cover the saucepan and continue to cook on low heat, stirring well every few minutes, until the polenta is tender and looses it’s raw taste, about 30 minutes total. Off heat, add the remaining 2 T. butter, stirring until melted. Add the cheeses, a handful at a time, stirring until combined. Serve the sauteed chard and sausages over the polenta, garnished with the toasted garlic.

Credit: Foodista

Cranberry Turkey Meatballs

CWEB

-

November 26, 2021

0

adapted from Healthful Pursuit

Ingredients

1 lb. ground turkey

1/4 cup dried cranberries

2 eggs

1/2 cup breadcrumbs

1/4 cup Greek yogurt

1/2 tbsp apple cider vinegar

1/4 cup fresh herbs: I used parsley and thyme

1 tsp salt and pepper

Preparation

1. Preheat oven to 400F and line a baking sheet with parchment paper or a silicon baking sheet.

2. Place all ingredients in a large bowl and mix with your hands until combined.

3. Shape into balls and place on prepared pan about 1-inch apart.

4. Bake for 30-35 minutes, until internal temp is 165F.

5. Remove from the oven and serve!

Credit: Foodista

Cranberry Rice Chicken Salad

CWEB

-

November 25, 2021

0

Festive, Delicious and Nutritious!

Whether you’re cooking for your family or guests, this Cranberry Rice Chicken Salad has everything you need to insure success. It’s easy to make, colorful and appetizing. If you use a cooked grocery store chicken (instead of the chicken breasts) you can easily make this salad in about 45 minutes. I suggest that you prepare it the night before though because the flavors meld and are enhanced.

I recently served this main dish salad for Girls Night Out at my house and it was a big hit! In fact, there were no leftovers for Greg so I’ll need to prepare it again this weekend…I’m already looking forward to it.

You can even substitute leftover turkey for a post Thanksgiving salad that is delicious, nutritious and low cal. Enjoy!

Ingredients

1 cup uncooked Trader Joes Brown Rice Blend (or white or wild rice)

3 cups water

Juice of 1/2 lemon

2 large chicken breasts, cooked and cubed

4 green onions, chopped

1 large red pepper, diced

Fresh sugar snap peas

1 cup dried sweet cranberries

1/2 cup slivered toasted almonds

Dressing —

1 tablespoon lemon and 1 TB orange zest

3 tablespoons lemon juice

1/4 cup orange juice

3/4 cup olive oil

2 tablespoons Creamy Peppercorn Dressing Base — Penzeys Spices

Preparation

1. Rinse wild rice in cold water.

2. Put rice and water in a saucepan and bring to a boil; simmer until done and then drain.

3. Transfer to a bowl and toss with the lemon juice; cool.

4. Add chicken, green onions, bell pepper, sugar snap peas, and dried cranberries. Toss with 1/2 of the dressing, taste and add more dressing if needed. Cover and refrigerate. Just before serving, taste again, add more dressing if needed and add the toasted almonds.

Credit: Foodista

CWEB

CWEB

CWEB Inc.

CWEB NEWS

Creamy Egg and Vegetable Muffins

Ingredients

Preparation

Creamy Chicken, Lime, And White Bean Chili

Ingredients

Preparation

Creamy Chicken Pasta with Baby Spinach

Ingredients

Preparation

Creamy chicken in potato cheesy baskets

Ingredients

Preparation

Creamy Chicken Gnocchi Bake

Ingredients

Preparation

Creamy Chicken and Bacon Pasta

Ingredients

Preparation

Creamy Baked Seafood Casserole, A Yummy Treat For All!

Ingredients

Preparation

Cranberry-Balsamic Swiss Chard & Roasted Sausages with Creamy Four Cheese Polenta

Ingredients

Preparation

Cranberry Turkey Meatballs

Ingredients

Preparation

Cranberry Rice Chicken Salad

Ingredients

Preparation

About us

Company

Account

Subscribe to get Latest News Updates