Cheesy tortellini sausage soup recipe. A very hearty Italian tortellini and sausage soup. This yummy soup adapted from https://www.smalltownwoman.com/cheese-tortellini-chicken-sausage-soup/
Makes 4-6 servings
Instructions: I a large saucepan, heat the olive oil over medium-high heat. Add sausages, onions, and carrots. Cook, stirring occasionally until sausages are nicely browned.
Stir in the minced garlic and cook for a further 1 minute.
Pour in the chicken broth and water, then season soup with salt, black pepper, and ground cumin. Stir well.
Reduce heat to low and simmer, partially covered, for 20-30 minutes. Increase the heat to medium and bring to a low boil. Stir in uncooked cheese tortellini.
In a microwave, melt the butter, then remove melted butter and pour into a small bowl. Add all-purpose flour and stir well, creating a smooth paste.
Add the butter mixture to the soup, stirring constantly. Continue cooking until slightly thickened, for about 3-5 minutes.
Remove the saucepan from the heat. Ladle tortellini sausage soup into soup bowls. Serve hot.
- 6:58:00 PM
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Double fried chicken thighs recipe. This is very easy and so delicious Japanese recipe. Adapted from https://cookingwithdog.com/recipe/chicken-karaage/
Instructions:
Double Fried Chicken Thighs Recipe
Makes 2 servings
Ingredients: 2/3 pound (300 g) boneless chicken thighs, 1/2 teaspoon (3 ml) soy sauce, 1/2 tablespoon (7 ml) sake, /4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, 1 teaspoon (5 ml) grated ginger, 1 teaspoon (5 ml) finely minced garlic, 1/2 teaspoon sesame oil, 1 large egg, beaten, 2 1/2 tablespoons (45 ml) potato starch, fresh parsley and lettuce leaves for serving, vegetable oil
Prick the skin side of chicken thighs, using the tip of a sharp knife. Flip it over, then trim off the excess fat.
Cut chicken thighs into large bite-size pieces. In a large bowl, combine chicken pieces,
soy sauce, sake, salt, black pepper, grated ginger, garlic, and the sesame oil. Toss chicken well to coat with seasoning, rubbing the seasonings into the chicken thoroughly. Cover and refrigerate for at least 30 minutes.
soy sauce, sake, salt, black pepper, grated ginger, garlic, and the sesame oil. Toss chicken well to coat with seasoning, rubbing the seasonings into the chicken thoroughly. Cover and refrigerate for at least 30 minutes.
Remove marinated chicken bites from the refrigerator. To the marinated chicken, add the beaten egg, a little at a time and rub it in thoroughly. Add the potato starch and lightly toss to coat.
In a large nonstick skillet, heat vegetable oil over medium-low heat. Add chicken bites and cook in hot oil, turning once, until golden brown. Remove cooked chicken from the skillet and trasnfer onto a cooling rack.
Heat the oil to 360 F (180 C) over high heat. Place the chicken into the hot oil again and brown, turning occassionally, evenly, until crisp.
Remove the excess oil thoroughly and tarsfer them onto the cooling rack. Serve double fried chicken thighs with fresh parsley and lettuce leaves
- 4:44:00 PM
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Oven baked sticky Chinese chicken recipe. Chicken drumsticks with soy sauce, honey, and vegetables cooked in an oven. Very delicious Asian recipe.
Makes 12 servings
Instructions:
Oven Baked Sticky Chinese Chicken Recipe
Makes 12 servings
- 1-2 tablespoons (15-30 ml) vegetable oil
- 12 chicken drumsticks or thighs
- 3 tablespoons (45 ml) cornstarch
- 2 cloves garlic, peeled and chopped
- 1/2 inch (1.25 cm) fresh ginger peeled and grated
- 4 green onions sliced into rounds
- 1/4 cup (60 ml) clear honey
- 1/4 cup (60 ml) light soy sauce
- 1/4 cup (60 ml) dark soy sauce
- 1/4 cup (60 ml) rice wine vinegar
- 1/4cup (60 ml) brown sugar
- freshly ground black pepper
- 1 cup (250 ml) cold water
- Preheat an oven to 400F (200C)
- Place cornstarch in a medium bowl. Coat the chicken in the cornstarch, then season it with a salt and pepper.
- In a large frying pan, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Add seasoned chicken drumsticks and brown on all sides. Remove browned chicken the pan and transfer to a baking dish. Bake in preheated oven for 15 minutes.
- Meanwhile, prepare the sauce: in the same pan you brown the chicken in. Pour the remaining vegetable oil into the pan. Add the green onions, garlic, and ginger. Saute, stirring for about a minute just to soften and release the flavors.
- Reduce heat to low and add the honey, dark and light soy sauce, rice wine vinegar, and black pepper. Stir well. Slowly add the water and stir to combine. Stir in the brown sugar until dissolved. Increase heat to medium-high and bring soy sauce mixture to a boil to thicken. Once thickened, remove from heat and set aside.
- After the chicken bakes for 15 minutes, remove it from the oven and pour the sauce over the chicken, coating thoroughly.
- Return the chicken to the oven and bake for further 15 minutes, turning the chicken and cover with sauce again if needed halfway through.
- Bake until chicken drumsticks are cooked through.
- Remove baked sticky Chinese chicken from the oven and transfer to serving plates. Serve and enjoy.
- 10:29:00 AM
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Traditional Salisbury steak recipe. Very delicious pan-seared beef meatballs with yummy homemade mushroom gravy. This recipe adapted from https://www.greatgrubdelicioustreats.com/
Makes 6 servings
Instructions
Makes 6 servings
Ingredients
For the Salisbury Steak Meatballs
- 2 pounds (960 g) lean ground beef
- 1/3 cup (80 ml) chopped yellow onion
- 1 large egg, beaten
- 1/2 cup (125 ml) bread crumbs
- 2 tablespoons (30 ml) Worcestershire sauce
- 1teaspoon chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 1/2teaspoon crushed red peppers
- 1 tablespoon (15 ml) unsalted butter
For the Mushroom Gravy
- 4 cups (1 L) beef broth
- 3 tablespoons (45 ml) all-purpose flour
- 2 cups (500 ml) chopped yellow onions
- 3 cloves garlic, peeled and minced
- 1/2 pound (240 g) mushrooms, sliced
- 1 tablepoon (15 ml) Worcestershire sauce
- 1/2 teaspoon salt
- 1/2teaspoon freshly ground black pepper
- 8 oz (240 g) package egg noodles
- 1 teaspoon cornstarch
- 1/8 cup (30 ml) water
- 2 tablespoons (30 ml) unsalted butter
- In a medium mixing bowl, combine all Salisbury steak ingredients, except butter. Mix well. Form beef mixture into small balls.
- In a large frying pan, heat butter over medium heat. Add meatballs and cook over medium heat, turning until all sides are pan-seared. Once cooked, remove from pan, place on a plate.
- Keep warm.
- Drain any excess grease, if needed.
- Add onion and garlic. Sauté, stirring occasionally, for 3-4 minutes scraping pan drippings.
- Stir in sliced mushrooms and continue cooking for further 2 minutes.
- Sprinkle all-purpose flour over mushrooms and onions. Stir well and cook for another 2 minutes.
- Pour in beef broth, Worcestershire sauce, then season with salt and black pepper. Cook, stirring for a few minutes, then return meatballs back into the pan. Mix well.
- Cover pan and cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. Open the lid and stir in combined cornstarch and water, continue cooking, stirring continuously.
- In a large saucepan, cook egg noodles according to package directions. Rinse well, drain, and set aside.
- Once noodles are cooked and meatballs are tender, mix together and enjoy!
- 7:21:00 PM
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Easy fried beef steak recipe. Beef flank steak with soy sauce, and spices cooked in a wok. This beef recipe belongs to Mongolian cuisine. Very easy and delicious! This recipe adapted from https://dinnerthendessert.com
Ingredients
- 1 pound (480 g) beef flank steak, sliced against a grain
- 1/4 cup (60 ml) cornstarch
- 1/4 cup (60 ml) canola oil
- 2 teaspoons (10 ml) fresh ginger, minced
- 1 tablespoon (15 ml) minced garlic
- 1/3 cup (80 ml) low-sodium soy sauce
- 1/3 cup (80 ml) water
- 1/2 cup (125 ml) dark brown sugar
- 4 stalks scallions, green parts only, cut into 2-inch (5 cm) pieces
Instructions
- In a Ziplock bag, combine sliced beef and cornstarch. Shake well.
- Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit while you make the sauce.
- In a large wok, heat canola oil over medium-high heat.
- Working in batches, add the steak, shaking off any excess cornstarch, to the wok in a single layer. Cook on each side for 1 minute.
Remove cooked meat from the wok. Repeat the same thing with remaining beef. - Add the ginger and garlic to the pan and sauté, stirring occasionally, for 10-15 seconds.
- Pour in the soy sauce, water, then stir in dark brown sugar to the pan and let it come to a boil.
- Add cooked steaks back in and let the sauce thicken for 20-30 seconds. Add the green onions, stir to combine everything, and cook for further 20-30 seconds. Serve immediately.
- 3:34:00 PM
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Lemon honey chicken breasts recipe. Boneless and skinless chicken breasts with a homemade honey-lemon sauce. Extremely delicious!!! This delicious chicken breasts recipe adapted from https://www.recipetineats.com
Makes 4 servings
Makes 4 servings
Ingredients
For Chicken:
- 1pound (480 g) boneless and skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/4 cup (60 ml) all-purpose flour
For lemon Honey Sauce:
- 1 1/2 tablespoons (22 ml) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1 garlic clove, peeled and minced
- 3/4 cup (180 ml) chicken stock
- 1/4 cup (60 ml) clear honey
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1 teaspoon (5 ml) soy sauce
- 1 oz (30 ml) water
To Serve:
- Lemon slices
- Finely chopped fresh parsley
Instructions
-
Slice chicken breasts horizontally. Using a mallet, pound to even thickness about 1-inch (2.5 cm) thick
-
Season on both sides with salt and black pepper.
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Place all-purpose flour in a shallow dish. Coat the chicken in the flour, shaking off excess.
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In a small mixing bowel, combine 1 teaspoon all-purpose flour and water. Mix until flour is dissolved completely. Set aside.
Cooking
-
Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add seasoned chicken breasts and cook for 4 minutes, turning once, until golden brown. Remove cooked chicken breasts from the skillet and transfer to a plate. Keep warm.
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Add garlic to the skillet and cook, stirring, for 20 seconds, or until golden. Pour in chicken stock, then reduce heat to low, and bring to simmer. Using a spatula, scrape the brown bits from the bottom of the pan into the liquid.
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Stir in honey, lemon juice, soy sauce and flour mixture into the skillet. Mix well and bring to simmer for further 2 to 3 minutes, or until thickened into a syrup. Season with salt and pepper to taste.
-
To serve, pour lemon-honey sauce over the chicken and garnish with parsley and lemon slices if using.
- 7:36:00 PM
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Oven baked chicken breasts. Bone-in chicken breasts with lemon and spices cooked in an oven. Very easy and delicious chicken recipe. This recipe adapted from http://www.therightrecipe.org
Ingredients
- 2 medium garlic cloves, peeled and minced
- 1 large lemon, peeled
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 4 small bone-in and skin-on chicken breast halves
- 2 tablespoons (30 ml) olive oil
Directions
1. | In a small mixing bowl, combine minced garlic and lemon zest. Mix well. Stir in salt and black pepper and combine well to create the seasoning mix for the chicken. | |||
2. | Using a meat mallet, pound the chicken breast halves to an even 1/2 inch (1.25 cm) thickness. | |||
3. | Rub the chicken breasts on all sides with the seasoning mixture. Transfer seasoned chicken to a plate. Refrigerate uncovered for at least 2 hours. | |||
4. | Preheat oven to 400 F (200 C). In a large nonstick skillet, heat olive oil over high heat. Add half of the seasoned chicken breasts, skin side down, and cook over high heat until golden brown, turning once. Remove cooked from the skillet and repeat with remaining 2 chicken breasts. When chicken breasts are ready, return the first two breasts to the pan, making sure that all 4 are skin side up now. Roast in the preheated oven for 10 minutes or until just cooked through. Turn off the oven. transfer roasted chicken to serving plates. Serve hot. |
- 11:23:00 AM
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Pressure cooker spiced lamb shanks. Lamb shanks,braised in dry white wine and cooked in pressure cooker. Lamb cooked in pressure cooker turns juicy and delicious.
Makes 4 servings
Ingredients:
Makes 4 servings
Ingredients:
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 4 lamb shanks,fat trimmed
- 2 tablespoon olive oil
- 1 large white onion,peeled and cut into wedges
- 2 large cloves garlic,peeled and chopped
- 1 cup (250 ml) dry white wine
- 1 cup (250 ml) water
- 1 bay leaf
- 3/4 cup (180 ml) Greek yogurt
- 1/4 cup chopped fresh mint
- In a plastic bag,combine 1/4 cup flour,salt,black pepper,cumin and coriander.
- Shake well.
- One at a time,add lamb shanks to flour mixture and shake until meat coated evenly.
- Heat olive oil in pressure cooker over medium-high heat.Add 1-2 seasoned lamb shanks and brown lightly on all sides,for about 2-3 minutes per side.
- Transfer browned lamb to a plate.
- Add white onion to the pot.Cook,stirring,for 1 minute.
- Add garlic and any leftover seasoned flour.Cook,stirring,for a further 2 minutes.
- Pour in dry white wine and water.Bring to a boil,scraping any browned bits on the bottom of pressure cooker.
- Return lamb shanks to the pot.Add bay leaf.
- Close pressure cooker and lock the lid.
- Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
- Set timer to cook for 30 minutes.
- A few minutes before timer sounds,preheat the broiler. Arrange rack over a broiler pan.
- In a small mixing bowl,combine remaining flour and yogurt.Mix well.
- Remove pot from the heat.
- Open pressure cooker,using Quick Release method.
- Using a tings,remove lamb shanks from pressure cooker and place on the broiler pan.
- Skim fat from the sauce.
- Stir yogurt mixture into the pot liquid.Bring to a boil. Continue to boil,stirring occasionally,until sauce reduces to the consistency of creamy salad dressing.Stir in fresh mint.
- Broil lamb shanks for 2 minutes,turning once,to brown them on all sides.
- Transfer broiled lamb on serving platter.Pour yogurt sauce over.
- Serve hot.
- 6:19:00 PM
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Pressure cooker smoky chipotle tomato sauce. An excellent spicy sauce cooked in pressure cooker. This sauce is very delicious with with cheese enchiladas or served over cooked fettuccine.
Makes 4 cups
Ingredients:
Makes 4 cups
Ingredients:
- 3 tablespoons olive oil
- 2/3 cup diced white onion
- 2 cloves garlic, peeled
- 28 oz (840 ml) can whole plum tomatoes in juice, undrained
- 1/2 cup (125 ml) vegetable broth
- 1 1/4 teaspoons dried oregano
- 2-4 canned chipotle chiles in adobo sauce, finely chopped
- pinch of sugar
- sea salt
- In a pressure cooker, heat olive oil over medium-high heat.
- Add diced white onion and cook, stirring occasionally, until soften,for about 3 minutes.
- Add garlic cloves and cook, stirring, until they soften, then crush them against the side of the pot and stir into cooked onion.
- Stir in tomatoes and their juice, vegetable broth, oregano and chopped chiles. Mix well.
- Close pressure cooker and lock the lid.
- Set burner heat to high pressure.
- When cooker reaches high pressure, reduce heat to low.
- Set timer to cook for 6 minutes.
- Open pressure cooker with Natural Release method.Set aside for 15 minutes.
- Add sugar and taste for salt.
- Cool completely before use.
- 6:42:00 PM
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Pressure cooker salsa Domato. Salsa Domato means Greek tomato sauce. this delicious and easy to make tomato sauce cooked in pressure cooker.
Makes 4 cups
Ingredients:
Makes 4 cups
Ingredients:
- 1 28 oz (840 ml) can whole plum tomatoes in their juice,undrained
- 1 large white onion,peeled and chopped
- 2-4 large cloves garlic,peeled
- 1 medium green bell pepper,seeded and diced
- 1 medium red bell pepper,seeded and diced
- 8 oz (240 g) mushrooms,sliced
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) dry white wine
- 1/2 cup (125 ml) extra virgin olive oil
- 1 8 oz (240 ml) can tomato sauce
- 2 teaspoons dried Greek oregano
- 1 bay leaf
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- In a pressure cooker,combine tomatoes in their juices, onion and garlic.
- Using immersion blender,puree tomato mixture.
- Add remaining ingredients,except salt and black pepper. Stir well.
- Bring mixture to a boil over medium-high heat.
- Close pressure cooker and lock the lid.
- Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
- Set timer to cook for7 minutes.
- Remove pot from the heat.
- Open pressure cooker,using Quick release mode.
- Discard bay leaf.
- Season sauce with salt and black pepper.
- Set aside for 10 minutes.Allow to cool completely.
- 11:24:00 AM
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Pressure cooker tomato-basil marinara sauce. This is basic marinara sauce cooked in pressure cooker. The best choice for any pasta recipes.
Makes 6 cups
Ingredients:
Makes 6 cups
Ingredients:
- 1/3 cup (80 ml) extra-virgin olive oil
- 2-4 cloves garlic,peeled and chopped
- 2 28 oz ((840 ml) each) cans plum tomatoes in juice,undrained
- 1/2 cup (125 ml) dry white wine
- 15 fresh basil leaves,torn
- sea salt and freshly ground black pepper,to taste
- Heat olive oil in pressure cooker over medium-high heat.
- Add chopped garlic and cook,stirring,until golden,for 1 minute or less.
- Add tomatoes (crushing them in your hands) and their juice,dry white wine and half of basil leaves.
- Bring tomato mixture to a boil and boil for a further 15 seconds.
- Close pressure cooker and lock the lid.
- Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
- Set timer to cook for 4 minutes.
- Turn off pressure cooker.
- Open cooker,using Quick Release method.
- Stir in remaining basil leaves.
- Taste sauce for salt and black pepper.
- Set aside and allow to cool completely.
- 10:24:00 AM
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Slow cooker chicken chile stew. Very easy and simple chicken and vegetable stew cooked in slow cooker.
Makes 6 servings
Ingredients:
Cooking Method:Makes 6 servings
Ingredients:
- 1 pound (480 g) boneless and skinless chicken thighs,cubed
- 1 pound (480 g) small potatoes,cubed
- 1 cup chopped yellow onion
- 2 poblano peppers,seeded and cut into pieces
- 1 jalapeno pepper,seeded and finely chopped
- 3 cloves garlic,peeled and minced
- 3 cups (750 ml) fat-free low-sodium chicken broth
- 14 oz (420 ml) can unsalted diced tomatoes,undrained
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- In a slow cooker,combine chicken,potatoes,onion,poblano peppers,jalapeno pepper and garlic.
- Mix well.
- In a large mixing bowl,combine chicken broth,undrained tomato with their juice,chili powder and oregano.Mix well.
- Pour tomato mixture over chicken mixture.Stir well.
- Cover slow cooker and cook on low-heat setting for 8-9 hours.
- 11:28:00 AM
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