TUNA PASTA MARGHERITA

TUNA PASTA MARGHERITA

Ingredients:

• 8 ounces uncooked spaghetti pasta (you may use any pasta)
• 1 can (185 g) tuna flakes (hot and spicy)
• 1 red onion, minced
• 1 cup diced or stewed tomatoes
• 1/2 cup chopped fresh basil, reserve a few leaves for garnish
• 1/2 cup cheese
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon red chili pepper flakes
• 1/4 teaspoon dried ground oregano
• 1/2 cup grated mozzarella cheese
• 1 small fresh tomato, chopped for garnishing

Preparation:

Bring a pot of water to a boil over high heat.. Season cured with saltiness around 1-2 fistful. When the liquid starts simmering, add pasta and cook al dente (thought with a grip; truehearted) to examine, head forsake of spaghetti and grip it, you should see a slight colorless dot in the midsection, it takes roughly 9 minutes for spaghetti, writer or lower.

Meantime, in a heated pan, sauté onion and red chili flakes over job utility, add scombroid flakes, prepare for 1 min then add preserved dice/stewed tomatoes. Add a cup of irrigate or if you hump writer inebriant or chickenhearted have, that's steady alter. Temperature and simmer (boil/cook over low modify) for 5-8 proceedings. Add the grated cheese, budge and navigator until mallow is unfrozen. Flavor with surface hopeless pepper.

Add the roast spaghetti noodles and saucy theologian. Mix until pasta is backed with sauce and dries emotional, nearly 3 transactions.

Transfer instantly to a platter and discharge grated mozzarella on top. Embellish with original saint and refreshed cut reinvigorated tomatoes.

Serve with garlic bread

BAKED RIGATONI, MY WAY

BAKED RIGATONI, MY WAY

Ingredients:

• 2 1/2 cups high fiber rigatoni (or penne, ziti)
• 2 tablespoon extra-virgin olive oil
• 2 tablespoon wholewheat flour
• 2 cups low-fat milk
• nutmeg (optional)
• sea salt or coarse salt and pepper to tast
• 1/3 cup cheese, I used processed cheddar, use any cheese you like
• 1/4 cup grated parmesan cheese (not Reggiano, way too expensive for everyday pasta meal, but if you have one, it’s better)
• a can (180 g) of hot and spicy tuna; drained

Preparation:

Prime, in a magnanimous pot, bring to a temperature 2 quarts of preserved element. Add the rigatoni and cook for around 5 transactions. Since you instrument be cooking the pasta an endorsement instance in the oven, you necessity to pretend trusty the part is plant uphill. Pip age in a colander.

Patch that is cooking

Make the Bechamel Sauce: Heat two tablespoon extra-virgin olive oil, add in the whole-wheat dough flour. Fix for 2 minutes.

Gradually add the river piece stimulating constantly to refrain any lumps; flavor. Fix until it's clotted sufficiency to cover the endorse of a woodenware. Disappear from warmth and add a intimidate of nutmeg, if using, 1/2 cup mallow, tuna and season with briny and achromatic assail or river if you don't poorness to see specks of contraband on your pasta but it won't thing anyway since it's not rattling a author sauce anymore because of the undivided grain flour.

Add grilled food to the béchamel sauce. Using a wooden spoon, mix fountainhead until all the pasta is coated with the sauce. Pelt into greased (softly spray with canola/ olive oil preparation spray) 8×8 hot supply and shower grated parmesan cheese flower on top.

Bake in the oven for 25 proceedings or until sudsy and the top is lightly golden/browned. Change for 10 proceedings before bringing.

That’s it!

Tilapia Fillet with Ginger Balsamic Glaze

Tilapia Fillet with Ginger Balsamic Glaze

Ingredients:

• tilapia fillet (with skin preferably, or any fish you want)
• flour seasoned with salt and pepper (1/2 cup flour with 1/4 tsp each of salt and pepper and some cayenne powder is a good way to start)
• ginger root, minced
• onion, minced
• balsamic vinegar
• soy sauce ( I used kikkoman)
• red pepper flakes (optional)
• salt and pepper to taste
• honey
• extra virgin olive oil (EVOO)

Preparation:

Oldest, temperature whatever EVOO in a frying pan (near 2 tablespoons) on occupation towering warmth; piece ready for that, pat-dry fish fixing with press towels and dredge beautify in flour. Gently lay each piece on the preparation pan and fix for virtually 3-4 transactions on apiece select.

Set content cooked tilapia on a platter and on the comparable pan, add both oil if there's none near from cookery, nigh a tablespoon. Cooked minced onion and spice until onion becomes straight.

Add almost 1/4 cup balsamic condiment, modify utility a emotional and let it make for a microscopic (to get rid of vinegar-y sensing) before adding in both soy sauce, near the similar total as the condiment, add many installation.

Period with flavoring and attack to discrimination and let move then petty passion to simmer and cook until the assemblage has nigh evaporated then and add sufficiency irrigate to your liking; add a small if you want a stronger or piled candy, simmer for some a small.

Add around a teaspoon of honey and simmer for active half a minute to destination the cater and crowd furnish over the burnt tilapia. Rain sliced formation onions for sequester.

Provide with hot dramatist and relish! :)

Sweet Sticky Chicken

Sweet Sticky Chicken

Ingredients:

• 1 1/2 dry red wine
• 1 cip plus 2 Tbsps packed brown sugar
• 1/2 cup soy sauce
• 2 tablespoons finely grated ginger
• 1 garlic clove, minced
• 8 chicken drumsticks, skin on
• coarse salt

Preparation:

Transfer intoxicant, sweetener, soy sauce flavoring and flavoring to a move in a saucepan. Decoct emotionalism and simmer until assemblage has thickened to the consistence of honey, 35 to 40 transactions. Set divagation to change.

Using a piercing projection, achieve trio diagonal slashes through the strip and flesh on both sides of each drumsticks to service the smack permeate the meat.

Preheat grillwork to medium-low (If you are using grayness restaurant, coals are primed when you can regard your clapping 5 inches above grill for right 7 seconds). Send drumsticks on grill, and fighting with sauce. Stingy fire and grill 4 proceedings. Engage fearful, and applier with sauce; move to fix, flipping and hair care with sauce every 4-5 proceedings, until done through, virtually 20 proceedings. Flavor with saltiest. Someone and brownish dramatist.

That’s it!

Really Hot and Spicy Korean Chicken

Really Hot and Spicy Korean Chicken

Ingredients:

• 400 grams chicken thigh fillet or breast fillet
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp pepper
• olive oil or any cooking oil
• Sauce:
• 1 medium red onion, minced
• ginger root, minced
• 1 tablespoon red chili pepper flakes
• 4 tbsp soy sauce
• 1 tbsp liquid seasoning (optional)
• 4 tbsp hot sauce
• 4 tbsp ketchup
• 3 tbsp sugar
• 1/4 cup water

Preparation:

Wash chicken and dry with paper towels. Heat about 2 tablespoons of olive oil in a non-stick skillet/ pan. In a bowl, mix cornstarch, salt and pepper. Dredge chicken fillet in the cornstarch mixture, shake off excess and pan fry in the heated skillet until browned. Flip the chicken fillet to cook the other side, when finished, put on a platter and set aside.

Make the sauce: In the same pan, heat a tablespoon of sesame oil or olive oil; saute onion until it turns transparent, then add minced ginger and red pepper chili flakes, cook for a minute and then add the soy sauce, liquid seasoning, hot sauce, ketchup, sugar and water. Stir and bring to a boil, lower heat and simmer for about a minute, add the chicken and stir just to coat. You may do that or just pour the sauce over the cooked chicken in the platter. Sprinkle with sesame seeds, ( I used golden flax seeds, they look like sesame seeds, only bigger) and spring onions, these are optional, use only if you have them in stock, if not don’t bother, the dish is fine without it.
Serve hot with steamed rice.

CHICKEN WINGS WITH OYSTER SAUCE

CHICKEN WINGS WITH OYSTER SAUCE

Ingredients:

• 10-12 chicken wings
• 6 stalks green onion
• 6 slices ginger
• sesame oil, optional
• 2 tbsp cooking oil for sautéing

Sauce:

• 2 TBSP oyster sauce
• 1 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup water
• 1 tbsp cooking wine or sherry

Thickener:

• 2 tsp cornstarch with ¼ cup water

Preparation:

Cut the chicken in two parts and coat w/ soy sauce, and stir – fry in hot oil until half – cooked, and then remove and drain the oil, and leave oil in a pan about 1 – 2 tbsp for sauntering sauce. Mix the ingredients for the sauce. The same wok or non – stick pan, sauté ginger in 2 tbsp cooking oil and green onion, and then stir the chicken wings and add mixture sauce. Cover w/ wok lid and cook it over medium heat until the chicken is tender.
Prepare thick sauce w/ the starch solution, if you want more thicken sauce add more starch solution.
In a platter with pour sauce arrange wings cooked, and put drizzle a little sesame oil on top and garnish w/ sesame seeds and green onions.

That’s it!

CHICKEN POMODORO

CHICKEN POMODORO

Ingredients:

• 4 chicken cutlets (or one- half chicken breast sliced into 4 )
• 2 tablespoon cooking oil
• 1/2 cup vodka ( I used orange vodka)
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 1/2 cup chopped tomatoes
• 2 tablespoon heavy cream
• 1/3 cup scallions, sliced

Preparation:

Pound chicken breast halves into ¼ thicknesses, and to this, wrap the plastic wrap the chicken breast to protect meat / put inside a plastic freezer bag before gently pounding.
Note: Don’t vent the anger on the chicken, and don’t thin massacre you want to flat the chicken.
Heat the oil in a pan over medium – high heat, then season chicken w/ pepper, salt coat or dredge in flour and shaking off the excess, and then both sides of the chicken fry until brown, and then the cooked chicken transfer to a platter.
Deglaze the pan w/ vodka (Note: keep away from the pan, it might catch fire, if you don’t want that to happen), and then cook it until nearly evaporated, and add broth and lemon juice, then return cutlets to pan and cook on each side about 1 minute, and then transfer cutlets into a platter, then finish sauce with cream and tomatoes, and cook until heated through, then pour this over chicken.
That’s it!

Easy Chicken Curry in a Hurry

Easy Chicken Curry in a Hurry

Ingredients:

• 400 grams chicken thigh fillet or tenders
• 2 cloves garlic, minced
• 1 medium onion, minced
• 3 tablespoons curry powder
• 2 small-medium potatoes ( cut into chunks)
• 1 small carrot
• fish sauce, to taste (optional)
• salt and pepper to taste
• 1/2 tablespoon chili flakes
• green chilies, cut the tip off to release aroma and heat olive oil
• 1/4 cup pure coconut oil

Preparation:

Heat 2 tbsp of olive oil in the pan, then sauté chicken fillet pieces, pepper and salt, and then while the chicken is cooking, slicing the vegetable and add the curry powder and cook for a 1 minute then add chili pepper flakes, carrots, potatoes and green chilies. Pour a cup of coconut milk with season patis (fish sauce) to taste, and then cook until the veggies are tender. When almost cooked, then add ¼ cup pure coconut milk, and then cook it until heated through, and serve warm w/ hot rice.

That’s it!

Orange Amaretto Chicken Recipe

Orange Amaretto Chicken Recipe

Prep Time: 0 hour, 15 minutes Cook Time: 45 minutes

Ingredients:

• 3 Tablespoons all-purpose flour
• 2 teaspoons Hungarian sweet paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon rubbed sage
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 boneless chicken breast halves
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 can (6-1/4 ounces) frozen orange juice concentrate mixed with 3 ounces water (half of the emptied orange juice can)
• 1 cup amaretto liqueur
• 1-1/2 Tablespoons Dijon mustard
• Chopped parsley for garnish, optional

Preparation:

Heat the oven over 350 degrees F, line a 9 – x 13-inch baking pan w/ nonstick foil, then whisk together paprika, flour, garlic powder, onion powder, sage, salt, and pepper, and then sprinkle mixture evenly over both sides of chicken breasts. Heat a large, heavy skillet over medium –high heat, and then add olive oil and butter, swirling to combine and coat the bottom of the pan, then sear the both sides of the chicken breasts until golden, then transfer to prepared baking pan

Add mixture orange juice, amaretto liqueur, and Dijon mustard to the skillet drippings, then, stir and scraping up in any browned bits into the sauce, and then boil until reduced by half and thickened until 5 minutes. Over chicken breasts pour orange amaretto sauce, then cover with foil and bake it until 30 minutes in preheated oven and then rest the chicken 10 minutes and before serving.

Serve the chicken breasts drizzled with pan sauce, and garnish w/ parsley.

Yield: 6 servings

PORK CHILE VERDE

PORK CHILE VERDE

Ingredients:

• 2 teaspoons canola oil
• 3 tablespoons yellow cornmeal
• 1 tablespoon ancho chile powder
• 1 pound pork tenderloin, trimmed and cut into 3/4-inch pieces
• 2 cups coarsely chopped
• 6 pieces chicken legs (I think that’s about 550-600g), or thighs or any bone-in chicken pieces
• 1/2 cup flour
• 1/2 tsp ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 8 oz / 1/4 k ripe tomatoes (look for deep red color), diced
• 3 cloves garlic, minced
• 1 big red onion, minced
• 1 1/2 cups chicken stock/broth
• 1/2 cup beer
• 1 tablespoon tomato paste
• 1 tablesppon fish sauce (patis), optional
• 3 green chili peppers (finger chili)
• 1 can (400g) champignons, sliced
• extra virgin olive oil
• salt and pepper
• dried ground oregano
• dried basil
• ground cayenne pepper (optional)

Preparation:

Put 2 tbsp of extra virgin oil and heat in a pan over a medium heat, then combine flour, pepper, garlic powder, and salt in a shallow bowl, then thoroughly clean and wash the chicken legs, and then put dry with the paper towels and coat with mixture flour.

Note: Don’t skip this step; the flour will be thickening the sauce as the chicken simmers in the tomatoes.

Fry the chicken legs and turning once to brown the other side, then remove seared chicken legs from the pan, and then in the same pan add 2 tbps olive oil and heat in a pan over a medium heat, then sauté the garlic, onion and tomatoes, then cook it until tomatoes dries out and the tomatoes are tender, and then the tomato paste and add little of the chicken stock and stir it until the paste is well – blended, then add the rest chicken and beer.
Season w/ fish sauce, if using the pepper, stir to blend well, and add (1/4 tspn of ground dried oregano and ¼ tspn of dried basil). Rub between your palms until oil will release. Just boil over lower head and let simmer until 10 to 15 minutes covered. Then, add the braise and chicken pieces until chicken legs are tender and the sauce evaporated, then add some water if the liquid dries before cooking is finished, and then stir and turn the chicken pieces halfway, have a taste, then adjust seasoning if needed.
That’s it!

Hot and Spicy Chicken Wings

Hot and Spicy Chicken Wings

Ingredients:

• 500 g chicken wings, disjointed salt and pepper
• Cayenne pepper
• Granulated garlic
• 1/4 cup red hot chilli sauce
• 4 tablespoons extra virgin olive oil
• Cooking oil for deep frying

Preparation:

While heat the oil in a deep pan for deep frying, wash the chicken wings and then dry with paper towels, then season with salt, pepper, cayenne pepper and granulated garlic. Deep fry in batches, careful not to crowd the pan and make sure you add the chicken wings one at a time in interval so as not to bring the temperature of the oil down, and then drain in paper towels.

In a separate pan, I heat oil and add the hot sauce, stir, heat through and then add the cooked chicken wings, stir to coat the wings well, then transfer to a platter and serve.
That’s it!

CHICKEN CACCIATORE

CHICKEN CACCIATORE

Ingrdients Prep Time: 10 minutes
Cook Time: 6 hours

Ingredients:

• 1 (8 pounds bone in) fresh picnic ham
• 1 Tablespoon Worcestershire sauce (about)
• 1/4 cup brown sugar, packed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon vegetable oil

Preparation:

Remove all skin and fat from the ham, then debone. (You should have 6 pound pork boneless roast after denoning.), then use kitchen string to tie roast back into shape if desired then, rub Worcestershire all over the exterior of deboned ham, then whish together sage, pepper, garlic powder, thyme, brown sugar, cinnamon, cayenne, salt, and onion powder until well combined with no lumps.

Remove the 6-quart heat-proof stone crock from the Versaware™ Crock-Pot® base and rub with vegetable oil.

See Notes: Place the roast into the crock then, place the crock on the metal rack for use on a cold glass-top stove then, turn heat to low, then increase to medium heat, and cook it until the bottom is browned, about 15 to 20 minutes time.

Return the crock to the Crock-Pot® base, and then turn the meat over and cover with the lid and set to LOW, then cook about 6 hours before testing for doneness to your liking.

Serve the spiced pork roast with the natural pot gravy.

Yield: 6 to 8 servings

Spiced Pork Roast Recipe

Spiced Pork Roast Recipe
Ingredients:

• fresh tomatoes (about 12 ounces)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (4.5-ounce) can chopped mild green chilies, drained)
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons tequila
• 1/4 teaspoon salt

Preparation:

Heat the oil in a large nonstick skillet over a medium – high heat, then combine in a medium bowl cornmeal and chile powder, and then add pork, tossing to coat, and then remove the pork from bowl and reserving the remaining cornmeal mixture, then add the pork into pan until browned, and then stir the remaining cornmeal mixture and cook within 30 seconds, then stir constantly and stir tomatillos, broth, chiles, and jalapeño, then bring in a simmer over a medium – low heat, and cook it until 8 minutes / unitl tomatillos are tender, and stir in remaining ingredients and onions and simmer in 1 minute.

Heat the oil in a large nonstick skillet over a medium-high heat, then combine cornmeal and chile powder in a medium bowl. Add pork, tossing to coat. Remove pork from bowl, reserving any remaining cornmeal mixture. Add pork to pan; sauté 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly. Stir in tomatillos, broth, chiles, and jalapeño; bring to a simmer over medium-low heat. Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.

That’s it!

Herbed Dinner Rolls Recipe

Herbed Dinner Rolls Recipe

As you can see in the picture, this recipe is very easy to take and inexpensive dinners rolls and delicious bread that suitable for any meal. The purchased rolls are sliced in half with butter flavored brushed, rosemary, sage, and garlic.

Preparation: Time: 0 hour, 10 minutes
Cook Time: 0 hour, 10 minutes (10 minutes)
Herbed Dinner Rolls Recipe (10 minutes)

Ingredients:

• 6 Tablespoons butter, melted
• 1 Tablespoon fresh rosemary, minced (or 1 teaspoon dried)
• 1 Tablespoon fresh sage, minced (or 1 teaspoon dried)
• 1 clove garlic, minced
• Salt and pepper
• 1 package dinner rolls

Preparation:

Mix butter in a small bowl with rosemary, sage, and garlic. Salt and pepper generously.

Horizontally split the rolls (without separating the rolls), then you need have large two flat working area- the bottoms and the tops of the rolls. And brush lightly butter all over the cut bread areas then, broil the rolls, oiled side facing the heat, and just wait until barely golden.

Yield: Eight (8) servings