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spring/summer meal!
GRILLED CHICKEN WITH FRESH CHERRY SALSA This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. Juicy grilled chicken breasts, topped with a delicious ruby-red cherry salsa, made from the season’s best local cherries. INDIAN RESTAURANT- STYLE CHICKEN MASALA - Blend the garlic and ginger together to make a paste. You can also just grate them together if you want (the blender just makes it quicker)c. - Peel and big chop 2 onions (I used 1 full walla-walla sweet onion & 1/2 the red onion, reserving the rest for later) and add it to a bigger blender jar. GREEK MARINATED SALMON WITH TZATZIKI SAUCE – Mix together the olive oil, lemon zest (about a teaspoon), the juice of the lemon (about 2 tablespoons or so), 2 cloves of garlic (grated into the bowl), the salt, fresh dill (I didn;t have any so I used freeze dried instead), dried oregano, crushed red pepper andsumac.
BLACKENED SALMON (WITH HOMEMADE SEASONING) Smoky and charred with a little kick of heat, topped with tangy lime juice. This easy homemade blend of herbs & spices is the ideal seasoning for Salmon and other meats. STICKY SWEET AND SPICY PORK CHOPS A step-by -step recipe for quick, easy and flavorful sticky sweet and spicy pork chops. Perfect for a weeknight dinner. CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! HONEY WALNUT BANANA BREAD – Preheat your oven to 350F. In a large mixing bowl or the bowl of a stand up mixer, add the mashed bananas (over ripe; bananas are best, mine weren’t), a stick of butter, the honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder and salt. PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS This is a sponsored post written by me on behalf of Draper Valley Farms. All opinions are 100% mine. Juicy grilled chicken breasts, topped with a delicious ruby-red cherry salsa, made from the BAKED FISH WITH DILL SOUR CREAM TOPPING Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. SWEET & SOUR SALMON IN FOIL PACKETS Sweet and Sour Salmon is foil packets: Easy and packed full of flavor with sweet pineapple and bright peppers, these packets are perfect for throwing on the grill or cooking in the oven for a deliciousspring/summer meal!
GRILLED CHICKEN WITH FRESH CHERRY SALSA This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. Juicy grilled chicken breasts, topped with a delicious ruby-red cherry salsa, made from the season’s best local cherries. INDIAN RESTAURANT- STYLE CHICKEN MASALA - Blend the garlic and ginger together to make a paste. You can also just grate them together if you want (the blender just makes it quicker)c. - Peel and big chop 2 onions (I used 1 full walla-walla sweet onion & 1/2 the red onion, reserving the rest for later) and add it to a bigger blender jar. GREEK MARINATED SALMON WITH TZATZIKI SAUCE – Mix together the olive oil, lemon zest (about a teaspoon), the juice of the lemon (about 2 tablespoons or so), 2 cloves of garlic (grated into the bowl), the salt, fresh dill (I didn;t have any so I used freeze dried instead), dried oregano, crushed red pepper andsumac.
BLACKENED SALMON (WITH HOMEMADE SEASONING) Smoky and charred with a little kick of heat, topped with tangy lime juice. This easy homemade blend of herbs & spices is the ideal seasoning for Salmon and other meats. STICKY SWEET AND SPICY PORK CHOPS A step-by -step recipe for quick, easy and flavorful sticky sweet and spicy pork chops. Perfect for a weeknight dinner. CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! HONEY WALNUT BANANA BREAD – Preheat your oven to 350F. In a large mixing bowl or the bowl of a stand up mixer, add the mashed bananas (over ripe; bananas are best, mine weren’t), a stick of butter, the honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder and salt. STICKY TAMARIND CHICKEN 2 Bone-in, Skin-on Chicken leg quarters; 2 Tbsp Olive Oil; 1/2 Cup Onion, finely diced; 1/2 Tsp Ginger, grated; 1/2 Tbsp Garlic, grated; 1/4 Cup Tamarind Paste GREEK MARINATED SALMON WITH TZATZIKI SAUCE – Mix together the olive oil, lemon zest (about a teaspoon), the juice of the lemon (about 2 tablespoons or so), 2 cloves of garlic (grated into the bowl), the salt, fresh dill (I didn;t have any so I used freeze dried instead), dried oregano, crushed red pepper andsumac.
TUNA POTATO CROQUETTES Tuna Potato Croquettes Recipe using potatoes, cans of tuna, onion, eggs, breadcrumbs, seasonings and oil. All of which you probably have in your house right now. LAMB BOLOGNESE WITH FETA & MINT - Heat olive oil in a pan on medium high. - Add the diced onions and sauté for 2-3 minutes until they turn soft and translucent. - Add minced garlic, diced carrots &SPICY PORK VINDALOO
- Soak the Kashmiri Chili peppers in hot water of 5-10 minutes. Then slit and de-seed the peppers. Reserve the soaking water for later. - Add the soaked and de-seeded chilli peppers along with all the ingredients listed in the spice paste in a blender and blend to asmooth paste.
SPICY BBQ SHRIMP (NEW ORLEANS STYLE) - Start by finely dicing and mincing about 1/2 cup of onion and 4 cloves of garlic. Also finely chop a small handful of parsley (about 2 tbsp or so) and set them aside. BAKED HONEY BOURBON CHICKEN WINGS Wings in a spiced honey bourbon marinade and oven baked to perfection! My husband is a HUGE football fan. Unfortunately he’s been on a little bit of a diet lately and so he didn’t want me to go all out with my other Super Bowl recipes that I’ve made in the past years. so I came up with these baked bad boys for the big Game Day instead.And he loved them.
GUINNESS BEEF POT PIE Great recipe!! I made a couple changes/additions. I tossed the beef with flour and seasonings before browning. And after I deglazed and added the liquid, I added a few strips of orange peel to balance the earthiness, grated some nutmeg, and atCOCONUT MOJITO
- Tear the leaves of 4-5 sprigs of fresh mint and add them to a glass. - Squeeze in the juice of 11/2 limes and add a couple of the wedges tothe glass as well.
INDIAN STYLE LENTILS (DAL TADKA) - Rinse the split pigeon peas (toor/tur dal) and add it your instant pot or pressure cooker along with 3 cups of water. - Roughly dice the tomatoes and add to the IP (instant pot) with 1/4 turmeric powder and stir everything well. PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
STICKY SWEET AND SPICY PORK CHOPS Instructions. – Make a marinade by mixing together the honey, ketchup, soy sauce, cayenne or paprika and chili oil. Grate in the garlic and finely dice the chili pepper and add it to the marinade. Stir everything well together. – Pour half of the marinade over the pork chops, making sure to get both sides.Let the chops sit in themarinade
GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! LEMON CHICKEN (CHINESE STYLE) Add to it, half a cup of lemon juice (roughly the juice of 2 lemons), 1/2 a cup of chicken stock and a 1/3 of a cup of sugar. – Put the pan on medium-high heat and bring the sauce to a boil while stirring to dissolve the sugar. – When the sauce starts bubbling, add the corn starch slurry (1/2 tbsp corn starch + 1 tbsp water) whilestirring
HONEY WALNUT BANANA BREAD Instructions. – Preheat your oven to 350F. In a large mixing bowl or the bowl of a stand up mixer, add the mashed bananas (over ripe. bananas are best, mine weren’t), a stick of butter, the honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder andsalt.
PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
STICKY SWEET AND SPICY PORK CHOPS Instructions. – Make a marinade by mixing together the honey, ketchup, soy sauce, cayenne or paprika and chili oil. Grate in the garlic and finely dice the chili pepper and add it to the marinade. Stir everything well together. – Pour half of the marinade over the pork chops, making sure to get both sides.Let the chops sit in themarinade
GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! LEMON CHICKEN (CHINESE STYLE) Add to it, half a cup of lemon juice (roughly the juice of 2 lemons), 1/2 a cup of chicken stock and a 1/3 of a cup of sugar. – Put the pan on medium-high heat and bring the sauce to a boil while stirring to dissolve the sugar. – When the sauce starts bubbling, add the corn starch slurry (1/2 tbsp corn starch + 1 tbsp water) whilestirring
HONEY WALNUT BANANA BREAD Instructions. – Preheat your oven to 350F. In a large mixing bowl or the bowl of a stand up mixer, add the mashed bananas (over ripe. bananas are best, mine weren’t), a stick of butter, the honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder andsalt.
STICKY TAMARIND CHICKEN Instructions. - Heat oil in a small sauce pan. - Add the diced onion and cook until they soften and start to brown. - Stir in the grate ginger and garlic and cook for another minute, until frgrant. - Add the tamarind paste, honey, orange juice, soy sauce, lemon zest and juice along with the cayenne powder and bring the sauce to a gentleboil
LAMB BOLOGNESE WITH FETA & MINT Instructions. - Heat olive oil in a pan on medium high. - Add the diced onions and sauté for 2-3 minutes until they turn soft and translucent. - Add minced garlic, diced carrots & diced celery and sauté for another 2-3 minutes. - Add mushrooms and the ground lamb and break up the meat in the pan.SPICY PORK VINDALOO
Instructions. - Soak the Kashmiri Chili peppers in hot water of 5-10 minutes. Then slit and de-seed the peppers. Reserve the soaking water for later. - Add the soaked and de-seeded chilli peppers along with all the ingredients listed in the spice paste in a blender and blend to a smooth paste. - Heat 1/4 cup of oil in a frying pan on medium GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
TUNA POTATO CROQUETTES Oil for deep frying. Method: – Start by peeling and chopping 3 large potatoes and boil them in well salted water until tender and mashable. – Drain the potatoes and transfer them to a large mixing bowl. – While they’re still hot, add 3-4 tablespoons of butter and mash thepotatoes up well.
COCONUT MOJITO
Instructions. - Tear the leaves of 4-5 sprigs of fresh mint and add them to a glass. - Squeeze in the juice of 11/2 limes and add a couple of the wedges to the glass as well. (Reserve the other half of the lime for garnish) - Muddle the mint and lime wedges to release moreflavor.
SWEET 'N CREAMY MACARONI SALAD Prep all your veggies and add it a bowl. I finely diced some celery,1/4 red pepper and yellow pepper, some carrots and a quarter of a large red onion. – For the dressing, in a seperate bowl measure out the mayonnaise, sweetened condensed milk, apple GUINNESS BEEF POT PIE Instructions. – Start with the prep work. Roughly dice the onion & mince the garlic cloves. – Slice your celery into small pieces and either half or quarter (for bigger mushrooms) the mushrooms. – Generously season your beef pieces with salt and pepper. – Add a couple of tablespoons of olive oil in a hot dutch oven/ large pot. INDIAN STYLE LENTILS (DAL TADKA) Instructions. - Rinse the split pigeon peas (toor/tur dal) and add it your instant pot or pressure cooker along with 3 cups of water. - Roughly dice the tomatoes and add to the IP (instant pot) with 1/4 turmeric powder and stir everything well. SPICY BBQ SHRIMP (NEW ORLEANS STYLE) Instructions. - Start by finely dicing and mincing about 1/2 cup of onion and 4 cloves of garlic. Also finely chop a small handful of parsley (about 2 tbsp or so) and set them aside. - Add the butter and olive oil in a saucepan on low until the butter melts. Turn the heatoff.
PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
BOMBAY GRILLED CHUTNEY SANDWICH Instructions. - Prepare the green chutney by blending/ pulsing all the ingredients listed above in a food processor or blender until it resembles something like a fine pesto. - To assemble the sandwiches: Start with 2 slices of soft white bread and spread a layer of butter (margarine for vegan version) on both sides of each slice. -Generously
LEMON CHICKEN (CHINESE STYLE) Add to it, half a cup of lemon juice (roughly the juice of 2 lemons), 1/2 a cup of chicken stock and a 1/3 of a cup of sugar. – Put the pan on medium-high heat and bring the sauce to a boil while stirring to dissolve the sugar. – When the sauce starts bubbling, add the corn starch slurry (1/2 tbsp corn starch + 1 tbsp water) whilestirring
PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
BOMBAY GRILLED CHUTNEY SANDWICH Instructions. - Prepare the green chutney by blending/ pulsing all the ingredients listed above in a food processor or blender until it resembles something like a fine pesto. - To assemble the sandwiches: Start with 2 slices of soft white bread and spread a layer of butter (margarine for vegan version) on both sides of each slice. -Generously
LEMON CHICKEN (CHINESE STYLE) Add to it, half a cup of lemon juice (roughly the juice of 2 lemons), 1/2 a cup of chicken stock and a 1/3 of a cup of sugar. – Put the pan on medium-high heat and bring the sauce to a boil while stirring to dissolve the sugar. – When the sauce starts bubbling, add the corn starch slurry (1/2 tbsp corn starch + 1 tbsp water) whilestirring
STICKY SWEET AND SPICY PORK CHOPS Instructions. – Make a marinade by mixing together the honey, ketchup, soy sauce, cayenne or paprika and chili oil. Grate in the garlic and finely dice the chili pepper and add it to the marinade. Stir everything well together. – Pour half of the marinade over the pork chops, making sure to get both sides.Let the chops sit in themarinade
SWEET CARAMELIZED PORK Then take the pan out and allow the meat to rest for 10 minutes. – In the meantime chop the onion into big dice pieces. – Once the meat has rested, slice the pork into thin slices. – Heat a little oil in wok or frying pan on medium-high heat and toss in the diced onion. Saute the onion for about 2 minutes. – Then add in the sliced pork LAMB BOLOGNESE WITH FETA & MINT Instructions. - Heat olive oil in a pan on medium high. - Add the diced onions and sauté for 2-3 minutes until they turn soft and translucent. - Add minced garlic, diced carrots & diced celery and sauté for another 2-3 minutes. - Add mushrooms and the ground lamb and break up the meat in the pan. SWEET AND SPICY CHILI SAUCE Thai sweet chili sauce recipe.Use it as a dipping sauce for Asian flavored appetizers or egg rolls, or add couple of tablespoons of the gooey goodness on breaded chicken bits and vegetables to make a delicious stir fry dish, on grilled chicken, chicken wings and so on. STICKY TAMARIND CHICKEN Instructions. - Heat oil in a small sauce pan. - Add the diced onion and cook until they soften and start to brown. - Stir in the grate ginger and garlic and cook for another minute, until frgrant. - Add the tamarind paste, honey, orange juice, soy sauce, lemon zest and juice along with the cayenne powder and bring the sauce to a gentleboil
BALSAMIC GLAZED STEAK ROLLS A fun easy and adaptable recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce. I came across this gorgeous recipe of Pan Seared Steak Rolls by Jaden of SteamyKitchen.com and really wanted to try it out with my own flavors. I had skirt steak in my freezer, which I thought would be perfect for this recipe and although I used it and it BAKED HONEY BOURBON CHICKEN WINGS Wings in a spiced honey bourbon marinade and oven baked to perfection! My husband is a HUGE football fan. Unfortunately he’s been on a little bit of a diet lately and so he didn’t want me to go all out with my other Super Bowl recipes that I’ve made in the past years. so I came up with these baked bad boys for the big Game Day instead.And he loved them.
SPINACH PUFF PASTRY ROLLS WITH FETA AND RICOTTA Instructions. - Start by finely dicing half an onion and mincing 1-2 cloves of garlic. - Heat some olive oil in a pan on medium heat and sauté the diced onion until it turns soft and translucent. Then add the minced garlic and sauté for another minute or so. - Add the frozen spinach in the pan, mix it with the onion and garlic. TUNA POTATO CROQUETTES Oil for deep frying. Method: – Start by peeling and chopping 3 large potatoes and boil them in well salted water until tender and mashable. – Drain the potatoes and transfer them to a large mixing bowl. – While they’re still hot, add 3-4 tablespoons of butter and mash thepotatoes up well.
HONEY WALNUT BANANA BREAD Instructions. – Preheat your oven to 350F. In a large mixing bowl or the bowl of a stand up mixer, add the mashed bananas (over ripe. bananas are best, mine weren’t), a stick of butter, the honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder andsalt.
PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! STICKY TAMARIND CHICKEN Instructions. - Heat oil in a small sauce pan. - Add the diced onion and cook until they soften and start to brown. - Stir in the grate ginger and garlic and cook for another minute, until frgrant. - Add the tamarind paste, honey, orange juice, soy sauce, lemon zest and juice along with the cayenne powder and bring the sauce to a gentleboil
BOMBAY GRILLED CHUTNEY SANDWICH Instructions. - Prepare the green chutney by blending/ pulsing all the ingredients listed above in a food processor or blender until it resembles something like a fine pesto. - To assemble the sandwiches: Start with 2 slices of soft white bread and spread a layer of butter (margarine for vegan version) on both sides of each slice. -Generously
GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
STICKY TAMARIND CHICKEN Instructions. - Heat oil in a small sauce pan. - Add the diced onion and cook until they soften and start to brown. - Stir in the grate ginger and garlic and cook for another minute, until frgrant. - Add the tamarind paste, honey, orange juice, soy sauce, lemon zest and juice along with the cayenne powder and bring the sauce to a gentleboil
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
BOMBAY GRILLED CHUTNEY SANDWICH Instructions. - Prepare the green chutney by blending/ pulsing all the ingredients listed above in a food processor or blender until it resembles something like a fine pesto. - To assemble the sandwiches: Start with 2 slices of soft white bread and spread a layer of butter (margarine for vegan version) on both sides of each slice. -Generously
STICKY SWEET AND SPICY PORK CHOPS Instructions. – Make a marinade by mixing together the honey, ketchup, soy sauce, cayenne or paprika and chili oil. Grate in the garlic and finely dice the chili pepper and add it to the marinade. Stir everything well together. – Pour half of the marinade over the pork chops, making sure to get both sides.Let the chops sit in themarinade
GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
SWEET CARAMELIZED PORK Then take the pan out and allow the meat to rest for 10 minutes. – In the meantime chop the onion into big dice pieces. – Once the meat has rested, slice the pork into thin slices. – Heat a little oil in wok or frying pan on medium-high heat and toss in the diced onion. Saute the onion for about 2 minutes. – Then add in the sliced pork LAMB BOLOGNESE WITH FETA & MINT Instructions. - Heat olive oil in a pan on medium high. - Add the diced onions and sauté for 2-3 minutes until they turn soft and translucent. - Add minced garlic, diced carrots & diced celery and sauté for another 2-3 minutes. - Add mushrooms and the ground lamb and break up the meat in the pan. SPINACH PUFF PASTRY ROLLS WITH FETA AND RICOTTA Instructions. - Start by finely dicing half an onion and mincing 1-2 cloves of garlic. - Heat some olive oil in a pan on medium heat and sauté the diced onion until it turns soft and translucent. Then add the minced garlic and sauté for another minute or so. - Add the frozen spinach in the pan, mix it with the onion and garlic. SWEET AND SPICY CHILI SAUCE Thai sweet chili sauce recipe.Use it as a dipping sauce for Asian flavored appetizers or egg rolls, or add couple of tablespoons of the gooey goodness on breaded chicken bits and vegetables to make a delicious stir fry dish, on grilled chicken, chicken wings and so on. BAKED HONEY BOURBON CHICKEN WINGS Wings in a spiced honey bourbon marinade and oven baked to perfection! My husband is a HUGE football fan. Unfortunately he’s been on a little bit of a diet lately and so he didn’t want me to go all out with my other Super Bowl recipes that I’ve made in the past years. so I came up with these baked bad boys for the big Game Day instead.And he loved them.
TUNA POTATO CROQUETTES Oil for deep frying. Method: – Start by peeling and chopping 3 large potatoes and boil them in well salted water until tender and mashable. – Drain the potatoes and transfer them to a large mixing bowl. – While they’re still hot, add 3-4 tablespoons of butter and mash thepotatoes up well.
HONEY WALNUT BANANA BREAD Instructions. – Preheat your oven to 350F. In a large mixing bowl or the bowl of a stand up mixer, add the mashed bananas (over ripe. bananas are best, mine weren’t), a stick of butter, the honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder andsalt.
HOW TO TELL BAD MUSSELS Just because a fresh mussel is open does not always mean it is dead/bad. Live, healthy mussels will open up to warm up if they get to cold from being packed in ice. To check to see if they are, in fact, dead, close your fist around them for 5-10 seconds. If they start to close up (you can see the slow movement of the shell closing) they arefine.
PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
LAMB BOLOGNESE WITH FETA & MINT Instructions. - Heat olive oil in a pan on medium high. - Add the diced onions and sauté for 2-3 minutes until they turn soft and translucent. - Add minced garlic, diced carrots & diced celery and sauté for another 2-3 minutes. - Add mushrooms and the ground lamb and break up the meat in the pan. GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! BAKED HONEY BOURBON CHICKEN WINGS Wings in a spiced honey bourbon marinade and oven baked to perfection! My husband is a HUGE football fan. Unfortunately he’s been on a little bit of a diet lately and so he didn’t want me to go all out with my other Super Bowl recipes that I’ve made in the past years. so I came up with these baked bad boys for the big Game Day instead.And he loved them.
PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
LAMB BOLOGNESE WITH FETA & MINT Instructions. - Heat olive oil in a pan on medium high. - Add the diced onions and sauté for 2-3 minutes until they turn soft and translucent. - Add minced garlic, diced carrots & diced celery and sauté for another 2-3 minutes. - Add mushrooms and the ground lamb and break up the meat in the pan. GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! BAKED HONEY BOURBON CHICKEN WINGS Wings in a spiced honey bourbon marinade and oven baked to perfection! My husband is a HUGE football fan. Unfortunately he’s been on a little bit of a diet lately and so he didn’t want me to go all out with my other Super Bowl recipes that I’ve made in the past years. so I came up with these baked bad boys for the big Game Day instead.And he loved them.
RECIPES | PICTURE THE RECIPE "You eat with your eyes first" Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lotabout food.
STICKY SWEET AND SPICY PORK CHOPS Instructions. – Make a marinade by mixing together the honey, ketchup, soy sauce, cayenne or paprika and chili oil. Grate in the garlic and finely dice the chili pepper and add it to the marinade. Stir everything well together. – Pour half of the marinade over the pork chops, making sure to get both sides.Let the chops sit in themarinade
STICKY TAMARIND CHICKEN Instructions. - Heat oil in a small sauce pan. - Add the diced onion and cook until they soften and start to brown. - Stir in the grate ginger and garlic and cook for another minute, until frgrant. - Add the tamarind paste, honey, orange juice, soy sauce, lemon zest and juice along with the cayenne powder and bring the sauce to a gentleboil
COCONUT MOJITO
Instructions. - Tear the leaves of 4-5 sprigs of fresh mint and add them to a glass. - Squeeze in the juice of 11/2 limes and add a couple of the wedges to the glass as well. (Reserve the other half of the lime for garnish) - Muddle the mint and lime wedges to release moreflavor.
GUINNESS BEEF POT PIE Instructions. – Start with the prep work. Roughly dice the onion & mince the garlic cloves. – Slice your celery into small pieces and either half or quarter (for bigger mushrooms) the mushrooms. – Generously season your beef pieces with salt and pepper. – Add a couple of tablespoons of olive oil in a hot dutch oven/ large pot. LEMON CHICKEN (CHINESE STYLE) Add to it, half a cup of lemon juice (roughly the juice of 2 lemons), 1/2 a cup of chicken stock and a 1/3 of a cup of sugar. – Put the pan on medium-high heat and bring the sauce to a boil while stirring to dissolve the sugar. – When the sauce starts bubbling, add the corn starch slurry (1/2 tbsp corn starch + 1 tbsp water) whilestirring
BOMBAY GRILLED CHUTNEY SANDWICH Instructions. - Prepare the green chutney by blending/ pulsing all the ingredients listed above in a food processor or blender until it resembles something like a fine pesto. - To assemble the sandwiches: Start with 2 slices of soft white bread and spread a layer of butter (margarine for vegan version) on both sides of each slice. -Generously
PERSIAN CHICKEN JOOJEH KEBABS Instructions. - Add the diced onion and lemon juice to a blender and puree into a smooth paste. You can also finely grate the onion instead and add the lemon juice to it. - Dissolve the crushed saffron threads in 1-2 tablespoons of hot water in a bowl for 2-3 minutes. - Add the onion-lemon juice paste, yogurt, turmeric, pepper and salt to the TUNA POTATO CROQUETTES Oil for deep frying. Method: – Start by peeling and chopping 3 large potatoes and boil them in well salted water until tender and mashable. – Drain the potatoes and transfer them to a large mixing bowl. – While they’re still hot, add 3-4 tablespoons of butter and mash thepotatoes up well.
HOW TO TELL BAD MUSSELS Just because a fresh mussel is open does not always mean it is dead/bad. Live, healthy mussels will open up to warm up if they get to cold from being packed in ice. To check to see if they are, in fact, dead, close your fist around them for 5-10 seconds. If they start to close up (you can see the slow movement of the shell closing) they arefine.
PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
LAMB BOLOGNESE WITH FETA & MINT Instructions. - Heat olive oil in a pan on medium high. - Add the diced onions and sauté for 2-3 minutes until they turn soft and translucent. - Add minced garlic, diced carrots & diced celery and sauté for another 2-3 minutes. - Add mushrooms and the ground lamb and break up the meat in the pan. GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! BAKED HONEY BOURBON CHICKEN WINGS Wings in a spiced honey bourbon marinade and oven baked to perfection! My husband is a HUGE football fan. Unfortunately he’s been on a little bit of a diet lately and so he didn’t want me to go all out with my other Super Bowl recipes that I’ve made in the past years. so I came up with these baked bad boys for the big Game Day instead.And he loved them.
PICTURETHERECIPERECIPESVIDEOSTIPS ‘N TRICKSLIFELOVESOUPS Succulent pieces of Goat or Lamb braised in gravy flavored with aromatic spices like fennel, cloves, cardamom, cinnamon & ginger. This dish gets it's fiery red color from powdered Kashmiri chili Recipe. January 17, 2020 By Noreen 3 Comments. BLACKENED SALMON (WITH HOMEMADE SEASONING) Simply measure out and mix all the ingredients for the blackened seasoning. Pre-heat your oven to 425F. Lightly drizzle olive oil over your Salmon and using your fingers or a brush spread it to coat the fish. Generously sprinkle the blackened seasoning all over the salmonto coat it
INDIAN RESTAURANT- STYLE CHICKEN MASALA Turn up the heat to medium-high and add the remaining ghee/oil to the pan. - Add the marinated chicken pieces, salt and fry the chicken until it's partly cooked/ browned. - Add the masala paste and a cup of water and mix it all well. - Put a lid on and simmer the chicken for10 minutes.
SWEET & SOUR SALMON IN FOIL PACKETS Instructions. - Mix all the sauce ingredients except the oil and minced garlic together in a bowl and set aside. - In a medium sauce pan, heat the oil and sautee the minced garlic for a minute or two until fragrant. - Then add in all the mixed sauce ingredients and bring to a boil while stirring. - Turn the heat to a medium-low andsimmer the
GRILLED CHICKEN WITH FRESH CHERRY SALSA For the Cherry Salsa. 2 cups sweet cherries pitted & chopped. 1/2 medium jalapeno seeded, ribs removed (for more heat add more with the seeds & ribs) 1/4 cup shallot, finely diced. 1/4 cup cilantro leaves chopped. 1 tbsp balsamic vinegar. Juice of 1 lime. Salt and pepper totaste.
BAKED FISH WITH DILL SOUR CREAM TOPPING Instructions. Start with 3/4 of a cup of sour cream (light sour cream, if you'd like) in a mixing bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, the lemon zest and 1/2 tablespoon of freeze dried dill (or 1 teaspoon of fresh chopped dill) to it. Peel and grated 3 cloves of garlic into the bowl, along with the whiteparts
LAMB BOLOGNESE WITH FETA & MINT Instructions. - Heat olive oil in a pan on medium high. - Add the diced onions and sauté for 2-3 minutes until they turn soft and translucent. - Add minced garlic, diced carrots & diced celery and sauté for another 2-3 minutes. - Add mushrooms and the ground lamb and break up the meat in the pan. GREEK MARINATED SALMON WITH TZATZIKI SAUCE Lock the bag and gently massage the marinade into the fish to coat it evenly, then refrigerate and allow the fish to marinade for about 20-30 minutes. – Once marinated, place the fish on a foil lined baking sheet skin-side down and bake in a 400F oven for about 15-20minutes.
CHICKEN 65 WINGS (INDIAN MASALA FRIED WINGS) This is a sponsored post written by me on behalf of Draper Valley Farms.All opinions are 100% mine. When the popular Indian Chicken 65 appetizer gets an overhaul with chicken wings, it makes the perfect globally flavored & unique snack for the Big Game Day!! BAKED HONEY BOURBON CHICKEN WINGS Wings in a spiced honey bourbon marinade and oven baked to perfection! My husband is a HUGE football fan. Unfortunately he’s been on a little bit of a diet lately and so he didn’t want me to go all out with my other Super Bowl recipes that I’ve made in the past years. so I came up with these baked bad boys for the big Game Day instead.And he loved them.
RECIPES | PICTURE THE RECIPE "You eat with your eyes first" Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lotabout food.
STICKY SWEET AND SPICY PORK CHOPS Instructions. – Make a marinade by mixing together the honey, ketchup, soy sauce, cayenne or paprika and chili oil. Grate in the garlic and finely dice the chili pepper and add it to the marinade. Stir everything well together. – Pour half of the marinade over the pork chops, making sure to get both sides.Let the chops sit in themarinade
STICKY TAMARIND CHICKEN Instructions. - Heat oil in a small sauce pan. - Add the diced onion and cook until they soften and start to brown. - Stir in the grate ginger and garlic and cook for another minute, until frgrant. - Add the tamarind paste, honey, orange juice, soy sauce, lemon zest and juice along with the cayenne powder and bring the sauce to a gentleboil
COCONUT MOJITO
Instructions. - Tear the leaves of 4-5 sprigs of fresh mint and add them to a glass. - Squeeze in the juice of 11/2 limes and add a couple of the wedges to the glass as well. (Reserve the other half of the lime for garnish) - Muddle the mint and lime wedges to release moreflavor.
GUINNESS BEEF POT PIE Instructions. – Start with the prep work. Roughly dice the onion & mince the garlic cloves. – Slice your celery into small pieces and either half or quarter (for bigger mushrooms) the mushrooms. – Generously season your beef pieces with salt and pepper. – Add a couple of tablespoons of olive oil in a hot dutch oven/ large pot. LEMON CHICKEN (CHINESE STYLE) Add to it, half a cup of lemon juice (roughly the juice of 2 lemons), 1/2 a cup of chicken stock and a 1/3 of a cup of sugar. – Put the pan on medium-high heat and bring the sauce to a boil while stirring to dissolve the sugar. – When the sauce starts bubbling, add the corn starch slurry (1/2 tbsp corn starch + 1 tbsp water) whilestirring
BOMBAY GRILLED CHUTNEY SANDWICH Instructions. - Prepare the green chutney by blending/ pulsing all the ingredients listed above in a food processor or blender until it resembles something like a fine pesto. - To assemble the sandwiches: Start with 2 slices of soft white bread and spread a layer of butter (margarine for vegan version) on both sides of each slice. -Generously
PERSIAN CHICKEN JOOJEH KEBABS Instructions. - Add the diced onion and lemon juice to a blender and puree into a smooth paste. You can also finely grate the onion instead and add the lemon juice to it. - Dissolve the crushed saffron threads in 1-2 tablespoons of hot water in a bowl for 2-3 minutes. - Add the onion-lemon juice paste, yogurt, turmeric, pepper and salt to the TUNA POTATO CROQUETTES Oil for deep frying. Method: – Start by peeling and chopping 3 large potatoes and boil them in well salted water until tender and mashable. – Drain the potatoes and transfer them to a large mixing bowl. – While they’re still hot, add 3-4 tablespoons of butter and mash thepotatoes up well.
HOW TO TELL BAD MUSSELS Just because a fresh mussel is open does not always mean it is dead/bad. Live, healthy mussels will open up to warm up if they get to cold from being packed in ice. To check to see if they are, in fact, dead, close your fist around them for 5-10 seconds. If they start to close up (you can see the slow movement of the shell closing) they arefine.
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