Www.familyfreshcooking.com/wp-content/uploads/2012/03/Project-Lunch-Box-30-Days-Family-Fresh-Cooking.pdf. Bourbon Chicken. You know in the food court at the mall when they hand out those tasty samples at the asian restaurants? I always love to get the sample of the bourbon chicken. But at the mall they are eaither fried or made using tons of butter. So when I came across this recipe on You’re Gonna Bake It After All (a fantastic blog…check it out if you haven’t already), I knew it was the perfect way to have my bourbon chicken a little bit healthier. Plus I know what’s going into it! :) This really tasted phenomonal. I thought it was even better than the food court bourbon chicken! Directions: Spray a large skillet with olive oil cooking spray (or use the 1 tbsp. olive oil). *Notes: Even though it says it in the name, this particular recipe doesn’t call for actual bourbon but you can definitely add it if desired.
Honey Spiced Glazed Chicken. Honey Spiced Glazed Chicken This delicious honey spiced glazed chicken is made with chicken thighs and cooked under the broiler. It’s sweet, spicy and oh so delicious! The other day I was set on not going to the grocery store. Do you ever have those days? So I searched through the freezer and found a package of boneless skinless chicken thighs. Spicy Honey Glazed Chicken Yield: 8 chicken thighs Prep Time: 10 minutes Cook Time: 15 minutes per batch Total Time: 25 minutes per batch Ingredients: 1 package boneless skinless chicken thighs (you should get about 8 thighs per package) 1 teaspoon kosher salt 1 teaspoon fresh cracked pepper 1 teaspoon red pepper flakes 1 teaspoon chili powder 2 teaspoons paprika 2 teaspoons garlic powder 1/2 cup honey 2 tablespoons apple cider vinegar Directions: Mix spices together and set aside.
Mix honey and cider vinegar and set aside. Un-tuck chicken thighs so they are flat. Cook for 5-7 minutes on one side and flip. Don’t know how to use your broiler? Toasted Sesame Ginger Salmon. Heeeey. Right now, I’m staring blankly at this picture of hairy ginger. Sort of freaky right? It’s last night. I’m watching new-school 90210, as opposed to old-school 90210. I’m realizing that my constant mention of television shows is making it sound like I 1. have no life and 2. am a complete couch potato. I ate 5-day old soup for dinner followed by copious handfuls of mini chocolate chips. That soup that was supposed to be my husband’s lunch today. I strategically have a blanket placed over my head to cover my entire face when that stupid Silent House movie preview comes on during every single commercial break. Am currently debating on emptying my remaining Kate Spade shopping cart contents… into my virtual bag. My taste is impeccable.
And I’m pretty sure that my capability of discussing any and everything BUT toasted sesame ginger salmon, including my current whereabouts and scattered brain, also have to do with this big hair. But… I’m going to break the rules. Print Save Ingredients: How to Make Dinner with Stuff You Already Have. After two epic failures in the kitchen this week (Slow Cooker BBQ Chicken that turned into shoe leather, and a Mango Lassi that tasted like air) I was semi scrambling to find something to share with you for dinner tonight. Not wanting to spend more money on groceries, I decided to consult the stuff I already had in my pantry, fridge, and freezer, and came up with a totally customizable Kitchen Stash Supper.
I cannot wait to use this simple recipe again and again in the future! The Kitchen Stash Supper has four parts which are all made with kitchen and pantry staples: pasta, protein, and veggies, which are enveloped in a quick, 5 minute pan sauce. Not only can it be made with anything and everything you already have on hand, but it’s healthy, inexpensive, and damn good, to boot. :) Let’s get started, shall we? Part 1: The Pasta Start by cooking 8oz short pasta in boiling, salted water. You can use any kind you have in the pantry – farfalle, rotini, penne, gemelli, etc. Part 2: The Protein. Spinach “burgers” - The Domestic Mama. Spinach “burgers” I promised something a bit more “booty-friendly” and here it is!
These are high in protein, low in carbs and absolutely delicious. Now, if you’re not fond of green things.. stick around. I have something pink and fluffy later. Mix well in a bowl like this: Now, form into burger-sized patties. (or you can do spinach balls) Heat a non stick skillet over med-high. Some may have to wait their turn, depending on your skillet size. Serve on your choice of bread product, or eat them “naked”. I you want to know how I like them, it’s with onion and ranch on a pita. maybe even a splash of hot sauce. This post was published earlier, but…. Spinach "burgers" Author: Michelle Keith/ The Village Cook Prep time: Cook time: Total time: 1 bag of thawed and well drained chopped spinach 2 egg whites 1 whole egg ¼ c diced onion ½ c shredded cheese ½ c bread crumbs 1 tsp red pepper flakes 1 tsp salt ½ tsp garlic powder Mix all ingredients in a bowl.
Honey Glazed Carrots Recipe : Sunny Anderson : Recipes. Prev Recipe Next Recipe Loading Video... Honey Glazed Carrots Recipe courtesy of Sunny Anderson Show: Cooking for Real Episode: Germany is Wonder-veal Honey Glazed Carrots 149 Reviews Save Recipe Level: Easy Total: 15 min Prep: 5 min Cook: 10 min Yield: 4 servings Nutrition Info Share This Recipe View Shopping List Watch how to make this recipe. In a medium saucepan, bring water to a boil. Add a Note Categories: Easy Side Dish Recipes Side Dish Easy Lunch Recipes Lunch Healthy Dinner Healthy Healthy Lunch Carrot Recipes Low-Cholesterol Gluten Free More from: Easter Healthy Highly Rated 5 Ingredients or Less Surprise Me Roasted Carrots Baby Carrots Sauteed Carrots Colorful Carrot Recipes 28 Photos Chipotle Carrot Soup Carrot and Pineapple Cake Beet-Carrot-Apple Juice Roasted Brussels Sprouts and Carrots Your Rating: Post Review Sort by Most recentOldestMost votedRatings Linda Babino28 days ago Great, 0 Comment jenifer w.April 6, 2021 Tried these for Easter at the last minute.
AnonymousApril 4, 2021 Yum! Yukon Gold Potatoes: Jacques Pepin Style Recipe : Rachael Ray : Recipes. A nonstick skillet is crucial so the potatoes don’t stick to the pan as the liquid evaporates. Trim the potatoes of any eyes or damaged areas and wash well in cold water. Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
Add the rosemary, broth, oil, butter, and salt. Bring to a boil over high heat. Remove the pan from the heat and press on each potato with a 1/4-cup measure just until it cracks open. Press firmly on the potatoes to crack them; this helps them absorb more broth and ensures a creamy, moist interior. After the broth has completely reduced, let the potatoes sizzle in the skillet until their bottoms are deliciously browned. Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter. Lemon-Garlic Herb Rubbed Chicken. Springtime in southwest Idaho is strange. And by strange I mean annoying and highly unpredictable. A few weeks ago I literally went from wearing snow boots to busting out the flip flops and capris all in one week.
It’s like Mother Nature is going through a life crisis. Right now it’s cool and drizzly, but just a few days ago my kids spent the day running through sprinklers and have golden brown tans and I spent the day screaming at everyone to shut the doors to not let the air conditioned inside float to the piping hot outside. Our little heatwave reminded me of summer time and all of the things I love about that time of year; including grilling. And more specifically, grilling with things that are growing in my garden. It’s actually surprising I’ve never posted this recipe, because come summer time we literally eat some variation of this at least once a week. It’s also a great thing to make if your herbs are getting a bit wilted, they’ll still work great here.
Oooh, hey there buddy. Tuna Pasta in Creamy Tomato Sauce. It's been a long time since I last posted what I been cooking in my kitchen. Now let me share a very simple pasta recipe that I love to cook when I was staying in Melboune. You will need; 400 grams pasta 1 tablespoon olive oil 1 pcs white onion chopped 1 clove Garlic 1 cup mushroom sliced 5 large Sun-dried tomatoes; chopped 1 can hot and spict tuna; drained 1/4 nestle cream 1 1/2 cup tomato sauce sweet basil salt and pepper to taste Then what you'll do: Cook pasta according to package instructions for al dente.
When pasta is just about done, add cream to sauce and stir until it is well absorbed. Add salt and pepper to taste. Serve with garlic bread. » Recipe #31: TUNA PESTO PASTA with Clara Olé Mga Luto Ni Lola. Before we begin cooking, let me tell you briefly what happened last Sunday. I had the chance to portray one of my dream jobs — to be a cook show host, hah! Well, I didn’t exactly host a show. But I got the chance to prepare a sumptuous meal in front of a live audience during Clara Ole ‘s Share Eat!
Event in celebration of Joy of Eating at the Mercato Centrale in Bonifacio Global City, Taguig. I wasn’t alone during my short cooking stint though. Chef Eugene Raymundo Three scrumptious dishes were prepared and shared with the audience afterwards. Lots of fabulous contest prizes and generous Clara Ole products were given away. Pesto, as some of you may know, is a type of pasta sauce whose main ingredients are garlic, basil, and olive oil, together with some nuts and cheese. OR, you can save yourself from the hassle by using Clara Ole Cheesy Pesto !
Tuna Pesto Pasta You will need: 250 grams penne pasta 6 cups water for boiling 3 tbsp rock salt 3 tbsp extra virgin olive oil 1 can tuna flakes in oil. Tuna Pasta With Garlic And Tomatoes | Recipes | Yummy.ph - the Philippine online recipe database. Here's a healthy pasta recipe that you can enjoy when you're on a tight budget. Serves 6 400 grams spaghetti noodles1/4 cup olive oil4 to 6 garlic heads, chopped3 to 4 big tomatoes, seeded cut into strips2 cans tunasalt and pepper to taste 1 Cook spaghetti noodles.
Set aside. Heat olive oil in a pan. 2 Sauté chopped garlic until fragrant. Add more if a stronger flavor is desired. 3 Add a can of tuna in water, drained. Photography by David Hanson | Props from Rustan's Department Store. General Tso's Chicken. Nick Stellino - Breaded Ham and Cheese Sandwich.