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The Best Baked Cod With Parmesan And Garlic Butter

Ingredients

  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 lemón (zest plus juice)
  • 2 tablespóóns fresh parsley (cut small ór chópped)
  • 1/2 teaspóón garlic pówder
  • 1 1/4 teaspóón paprika
  • 3 tablespóóns butter (use up tó 5 tablespóóns if yóu want extra butter sauce)
  • 1 1/2 póunds fresh cód

Instructións

  1. Preheat the óven tó 400 degrees F. Grease a rimmed baking sheet with cóóking spray. Place the grated Parmesan ón a dinner plate and add the garlic pówder and paprika.
  2. Wash the lemón and pat it dry. Cut it in half and make zest fróm óne óf the halves by using a zester ór grater tó shave óff the yellów part óf the skin adding it tó the cheese mixture.
  3. Rinse the parsley and pat it dry. Cut it with scissórs ór chóp it befóre adding it tó the cheese mixture. Tóss the cheese mixture with a fórk tó blend it.
  4. Rinse the fish in cóld water and rub yóur thumbs alóng the surface tó see if there are any bónes tó remóve. Pat the fish dry with paper tówels.
  5. Melt the butter in a small pan ón the stóve ór micrówave it in a bówl. Set up an assembly line fróm left tó right with the fish the butter the cheese mixture and the sheet pan.
  6. Use a fórk tó dip each piece óf fish in the butter ón bóth sides then in the cheese mixture cóating bóth sides and patting the tópping óntó the cód with the fórk. Place the cóated fish óntó the sheet pan tóp with any excess melted butter and bake fór 15 minutes. The cód is dóne when it can be easily flaked with a fórk.
  7. Squeeze lemón juice óver the fish and serve with bread fór dipping in the garlic butter (yóu can place the pan ón the table fór infórmal dinners) ór spóón the butter óver rice mashed pótatóes ór pólenta. Stóre leftóver cód in the refrigeratór fór up tó three days.

This article and recipe adapted from this site

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Amaretto Slush

Refreshing summer drink or a great cocktail to enjoy with family and friends at any holiday gathering.

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Yummy Cheesy Bbq Chicken Pizza Rolls Recipe

Ingredients

  • 1 pound fresh frozen or refrigerated pizza dough thawed
  • 1/2 cup sweet BBQ sauce plus extra for serving
  • 1 1/4 cups shredded part-skim mozzarella cheese divided
  • 1 cup finely chopped cooked chicken (rotisserie poached etc)
  • 3 tablespoons finely chopped red onion
  • 1/4 teaspoon crushed red pepper flakes optional
  • 3 slices bacon cooked crisp drained and finely chopped (optional)
  • chopped fresh parsley leaves for garnish
  • 1 teaspoon vegetable oil for greasing the pan plus more for oiling the bowl

Instructions

  1. If frozen follow instructions for thawing your pizza dough. If using refrigerated dough place in a well oiled bowl cover and allow to come to room temperature 1 to 2 hours.
  2. Lightly oil a large 9 or 10-inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside.
  3. Preheat oven to 400 degrees F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18×10-inch rectangle. If the dough springs back and won’t hold it’s shape let it rest an additional 5 minutes then roll again. Spread the BBQ sauce over the surface of the dough leaving a 1/2-inch border all around the edges.
  4. Sprinkle 1 cup of the mozzarella cheese evenly across the surface of the dough then top with the chicken onion red pepper flakes and bacon if using.
  5. Starting on the long side roll the dough away from you into a tight cylinder tucking and pulling just a bit as you go. Pinch the seams together to seal. Cut into 8 equal slices and place cut side down in the prepared pan. When cutting try using dental floss instead of a knife. It works amazingly well!
  6. Bake for 25 minutes in a preheated 400 degree F oven. Sprinkle the remaining mozzarella cheese on top and continue baking for another 5 minutes or until the cheese is melted.
  7. Garnish with fresh parsley and serve immediately with additional BBQ sauce for dipping.

This article and recipe adapted from this site

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Vegan Italian Lentil Quinoa Meatballs

These delicious vegetarian meatballs are packed full of lentils and quinoa! They have the perfect texture and will please any meat eater! Vegan plant-based nut-free soy-free.Course: DinnerCuisine: AmericanKeyword: veganServings: 4 servingsCalories: 202 kcalAuthor: StaceyIngredients

  • 1/4 cup uncooked quinoa rinsed & drained
  • 3/4 cup uncooked green lentils rinsed & drained
  • 1 Tbsp ground flaxseed
  • 3 Tbsp water
  • 1/4 cup sunflower seeds ground to a fine powder (or pumpkin seeds)
  • 1/2 cup yellow onion minced
  • 1/2 cup old fashioned oats (or gluten-free bread crumbs)
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasonings
  • 1/4 cup fresh basil
  • Sea salt and pepper to taste

Instructions

  1. Preheat the oven to 375 degrees.
  2. Cook the quinoa and lentils separately set aside.
  3. Combine flaxseed and water in a small bowl stir to combine and put it in the fridge to set up for 10 minutes.

Please Visit Vegan Italian Lentil Quinoa MeatBalls For Full Instructions

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Cheesy Taco Casserole

You know what’s better than taco night? We’ll tell you. It’s taco night without all the hassle of assembling things individually. Crumbly taco shells? Nah we’re good. Taco meat that gets cold before…

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Best Ever Baked Chicken Parmigiano

Ingredients

  • 6 pieces of boneless chicken
  • 2 lárge eggs
  • 1 cup crushed sálted cráckers (or breád crumbs)

FOR THE SÁUCE

  • 1 1/4 cups tomáto puree
  • 1 1/2 táblespoons olive oil
  • 1/2 teáspoon sált
  • 1 teáspoon oregáno
  • 1 teáspoon básil
  • 1 clove gárlic chopped
  • 1/2 cup wáter
  • 1 táblespoon butter

TOPPING

  • 1/2 cup freshly gráted Pármesán cheese
  • 1/2 cup gráted firm mozzárellá

Instructions

  1. Pre-heát oven to 350° (180° celsius). Lightly greáse á medium to lárge báking dish.
  2. In á medium bowl beát eggs.
  3. On á medium pláte ádd crácker crumbs.
  4. Dip chicken pieces first in egg ánd then roll ánd cover well in crácker crumbs.
  5. In á medium frying pán ádd 3 táblespoons (45 gráms) olive oil ánd brown chicken. (ápproximátely 3 minutes on eách side).
  6. Pláce in báking pán in á single láyer.

FOR THE SÁUCE

  1. In á medium pot ádd olive oil gárlic puree wáter sált oregáno ánd básil stir to combine bring to á boil then lower heát to low-medium ánd continue to cook until thickened stirring occásionálly (ápproximátely 10-15 minutes). Stir in butter.
  2. Pour sáuce over chicken sprinkle with Pármesán cheese.
  3. Cover with foil ánd báke for 30 minutes remove cover top with gráted mozzárellá cheese ánd continue to báke for ápproximátely 10 minutes. Serve immediátely. Enjoy!

This article and recipe adapted from this site

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Best Herb Baked Chicken With Veggies

Ingredients

  • 4 boneless skinless chicken breasts pounded to even thickness
  • 4 cups quartered baby red and/or gold potatoes
  • salt and pepper to taste
  • 1 packet dried Italian salad dressing
  • 6 tablespoons butter melted
  • 1 teaspoon minced garlic
  • fresh herbs for garnish (such as thyme rosemary or parsley)

Instructions

  1. Preheat oven to 375 degrees and grease a rimmed baking sheet.
  2. Place chicken and potatoes on baking sheet and season with salt and pepper to taste.
  3. Whisk together butter Italian seasoning and garlic. Brush or drizzle over chicken and potatoes.
  4. Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top and serve immediately.

This article and recipes adapted fromt this site

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Cinnamon Apple Quinoa Breakfast

Ingredients

  • 1/2 cup quinoa
  • 1 1/2 cups water
  • 2 large apples
  • 2 teaspoons cinnamon
  • Honey

Instructions

  1. Peel and core both apples. Chop them into bite-sized pieces.
  2. Add quinoa water and apples to a sauce pan. Bring to a boil cover and reduce to simmer for 20 – 25 minutes. The apples will be soft and the quinoa will have absorbed the water.
  3. Stir in cinnamon and transfer mixture to two bowls.
  4. Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy!

Base Recipe adapted from site

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Butter Chicken

IngredientsMARINADE

  • 1/2 cup plain yoghurt full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala (Note 1)
  • 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp ginger freshly grated
  • 2 cloves garlic crushed
  • 1.5 lb / 750 g chicken thigh fillets cut into bite size pieces

CURRY

  • 2 tbsp (30 g) ghee or butter OR 1 tbsp vegetable oil (Note 3)
  • 1 cup tomato passata (aka tomato puree) (Note 4)
  • 1 cup heavy / thickened cream (Note 5)
  • 1 tbsp sugar
  • 1 1/4 tsp salt

TO SERVE

  • Basmati or other Rice
  • Coriander/cilantro (optional)

Instructions

  1. Optional blitz: for an extra smooth sauce combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
  2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight or up to 24 hours (minimum 3 hrs).
  3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don t pour the Marinade left in the bowl into the fry pan).
  4. Place chicken in the fry pan and cook for around 3 minutes or until the chicken is white all over (it doesn t really brown because of the Marinade).
  5. Sauce: Add the tomato passata cream sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
  7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5)

This Recipe adapted from >>>> Click Here

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Chocolate Mousse Cake

Hello guys i will be share Chocolate Mousse CakeIngredientsFor the cake:

  • 1/2 pound unsalted butter (2 tablespoons melted)
  • 8 ounces semisweet chocolate broken into 1/2-ounce pieces
  • 8 large egg yolks
  • 3/4 cup granulated sugar
  • 4 large egg whites

For the filling:

  • 8 ounces semisweet chocolate broken into 1/2-ounce pieces
  • 2 1/2 cups heavy cream
  • 2 tablespoons granulated sugar

For the Dark Chocolate Ganache:

  • 1 1/2 cups heavy cream
  • 2 tablespoons unsalted butter
  • 18 ounces semisweet chocolate chopped into 1/2-ounce pieces

Directions

  • Grated chocolate cookie crumbs or chopped nuts for coating the sides of cake if desired

Cake:

  • Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper then lightly coat the parchment paper with more melted butter. Set aside.
  • Preheat the oven to 325 degrees Fahrenheit.
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat stir until smooth and hold at room temperature.
  • Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.

Please Visit Chocolate Mousse Cake For Full Recipes