This mouthwatering chicken and pasta dish is very easy and quick recipe to make, it won’t take more than 20 minutes.
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- 1 tsp dried thyme
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 2 cloves of garlic smashed
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
For garnishing :
- 1/3 cup fresh parsley, chopped
- Lemon slices
- Season chicken with salt, pepper and thyme.
- Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
5. Meanwhile prepare pasta according to box directions
6. Into the pan add garlic and sauté for a minute.
7. Add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
8. Return all the chicken to the pan and simmer for 5 minutes.
9. Remove chicken to platter over pasta.
10. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and pasta and garnish with parsley and lemon slices.
- 4 skinless, boneless chicken
- 1 small onion, diced
- 1 clove garlic, mashed
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1/2 tsp dried oregano
- 1/2 tsp cumin powder
- 1 tbs chili powder
- Salt and pepper to taste
- 8 (10 inch) flour tortillas
- 1 3/4 enchiladas sauce (recipe follows)
- 3/4 cup shredded Cheddar cheese or Mexican blend for topping and filling
- Chopped lettuce, tomatoes, onions, jalapeño pepper and sour cream for garnishing
- Preheat oven to 350 degrees
- Prepare enchiladas sauce ( recipe follows).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, garlic and sauté until onion softened.
- Add chili powder, cumin powder, oregano, salt and pepper, and stir to combine.
- Stir in sour cream and 1/4 cup of the cheddar cheese and set aside. ( be sure not to season with a lot of salt because the cheese and the enchiladas sauce are salty).
6. Add 3/4 cup of the enchiladas sauce on the bottom of a 9×13 Pyrex dish.
7. Roll even amounts of the mixture in the tortillas.
5. Arrange in the baking dish. Cover with the rest of the enchilada’s sauce and 1/2 cup of the cheese.
6. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving. Garnish with shredded lettuce, chopped tomatoes, onion, jalapeño pepper and sour cream.
To make enchiladas sauce:
- 3 tbs vegetable oil
- 2 tbs flour
- 1 tbs chili powder
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
- Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
- Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
One of the most comfort food dishes that my kids love to have for dinner. This pie made with minced beef topped with mashed potatoes and sprinckled with bread crumbs … so delicious.
- 3 large potatoes, peeled and quartered
- 2 tbs unsalted butter
- 1/4 cup half and a half
- 2 tbs vegetable oil
- 1 medium onion diced
- 1 cup peas (optional)
- 1 1/2 lbs ground beef
- 1/2 cup beef broth
- 2 tbs flour
- 1 tbs Worcestershire sauce
- Salt, pepper to taste
For the topping:
- 4 tbs plain bread crumbs
- 1 tbs butter
- Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce the heat to a simmer, and cook until tender
- meanwhile, Add 2 tbs of the oil in a large sauté pan on medium heat. Add the diced onions and cook until translucent (approximately 5 minutes).
- Add the ground beef to the pan with the onions and Cook until no longer pink. Season with salt and pepper.
- Sprinkle the meat with the flour and toss to coat
- Add the Worcestershire sauce and beef broth. Bring the mixture to a simmer and reduce the heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
- At this time, add the peas ( if used).
- When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the 2 tbs of butter, half and a half and salt and pepper. Mash with a potato masher until smooth.
- Preheat oven to 400°F. Spread the ground beef mixture if in an even layer in a large oven safe baking dish (11×7).
- Spread the mashed potatoes over the top of the ground beef.
- Spread bread crumbs evenly on top of the mashed potatoes and dotted with the 1 tbs of butter.
- Bake the Shepard’s pie in the middle rack of the preheated oven and cook until golden brown about 30 minutes.
This is an easy quick and delicious recipe for lunch or snack especially when zucchini is in season.
- 2 big or 4 medium zucchini grated
- 1 tsp salt
- 1/4 cup all-purpose flour
- 1 egg beaten
- 1 garlic crushed
- 1/4 cup scallions finely diced
- 1/2 tsp cumin powder (optional)
- 1/2 tsp crushed red pepper (optional)
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4 tbs olive oil for frying
Pita bread and lemon wedges for serving
- Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible.
- Transfer the zucchini to a large bowl.
- Add the flour, eggs, scallions, garlic, salt, pepper, cumin and red pepper (if used) to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
- Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 1 tablespoon mounds of the zucchini mixture into the pan, (or 2 tbs depends how big in diameter you want the fritters) pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate.
- Repeat the scooping and cooking process with the remaining zucchini mixture.
For the dough you need:
- 2 1/2 cups flour
- 1 tsp ajwain seeds or thyme
- 1 tsp salt
- 4 tbs ghee butter
- Water for kneading (approximately 1/4 cup and 2 tbs)
For filling :
- 2 tbs ghee butter
- 1 tsp cumin
- 1 inch piece ginger finely diced
- 1 green chili diced
- 3 medium potatoes boiled, peeled and smashed
- 1 lb ground beef
- 1 1/2 dried mango powder
- 1 tsp garam masala
- 1 tsp crushed coriander
- 1 tsp red chili powder
- Salt to taste
- 1/2 cup peas
To make the samosa dough:
- in a big bowl, mix together ajwain, salt, flour and ghee. Rub the flour well in between the palms to incorporate the ghee well.
- Add water little by little and mix the flour to dough. Cover and set aside until the filling is ready.
- In a sauté pan, heat the 2 tbs of ghee butter, then add cumin until begins to sizzle.
- Add ginger, green chilli and saute until it begins to smell good. Add ground beef an brown for 5 minutes or until all liquid absorbed.
5. Add smashed potatoes, peas, chili powder, garam masala, crushed coriande, mango powder and salt. Mix everything well and saute for 3 to 5 mins. Set aside to cool.
How to assemble Samosa:
Make 8 portions of the dough and roll to balls.
2. Grease the rolling area and then flatten a ball. Begin to roll to a oblong or oval shape. Cut it to two. If the edges are too thick, gently roll it to thin down.
4. Smear water over the straight edge and join the edges to make a cone. Press gently to seal the cone.
5. Fill the cone with potato masala and smear water on the edges. Bring the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well.
6. Finish making all the samosas.
How to deep fry samosa
- Heat oil in a pan until medium hot. A piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.
- Add the samosas to the oil and deep fry them until golden. When they are half fried you can increase the flame to little high and fry until crusty.
- Drain them on to a kitchen tissue.
- Fry all of them in batches.
- Serve with tamarind or cilantro mint sauce
These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches.
For crump topping:
- 1 cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- 1 3/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups blueberries
- Preheat the oven to 375F. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
- To make the crimps, in a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. Set aside.
- To make the muffin batter, in a medium bowl, whisk the flour with the baking powder and salt.
- In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
- Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
No Churn Strawberry Rose Water Ice Cream
- 14 oz. (1 can) sweetened condensed milk
- 2 cups heavy cream (cold)
- 2 tsps orange blossom water
- 1 1/2 cup strawberries
- 1/4 cup sugar
- 1 tbs lemon juice
- 1 tsp vanilla extract
- In a small sauce pan place strawberries, sugar, lemon juice, vanilla and orange blossom water.
- Cook over medium heat on the stove for 5 minutes. (mash the strawberries with a fork). Set aside to let cool for about an hour.
- In a large bowl, using an electric mixer, beat cream on high until stiff peaks form (about 3 minutes).
- With a rubber spatula, gently fold whipped cream into the condensed milk mixture and the strawberry mixture.
- Pour into a 4.5″ x 8.5″ loaf pan.
- Cover with plastic wrap and freeze until firm (about 6 hours).