Sweet and Sour Chicken Burgers !!

 

 

 

 

 

Ground chicken can make a truly delicious burger when you mix in a few ingredients to add extra flavor and juiciness. For this burger, we used the elements of a traditional sweet and sour chicken. Red and green bell pepper, onion, garlic, rice vinegar and sugar are mixed into the burgers directly, then we topped them with grilled pineapple and a slice of tomato. Serve on toasted sweet rolls with chips and cole slaw on the side.

 

 

 

 

 

 

 

• Ingredients:

 

• 1 lb ground chicken
• 1 to 2 cloves garlic, very finely chopped
• 1 teaspoon grated fresh ginger
• 1/3 cup red bell pepper, cut into 1/4-inch pieces
• 1/3 cup green bell pepper, cut into 1/4-inch pieces
• 1/4 cup onion, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon sriracha (Asian hot sauce)
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon sugar
• 4 pineapple rings (fresh or canned)
• 4 slices tomato
• 4 sweet sandwich rolls (Hawaiian or potato), toasted

Preparation:

Place the chicken, garlic, ginger, red pepper, green pepper, onion, salt, sriracha, vinegar and sugar in a large bowl. Using your hands, combine the ingredients gently, but thoroughly. The mixture will most likely be quite moist and sticky. Form into four 3/4-inch thick patties, place on a plate and refrigerate for at least 30 minutes.

Meanwhile heat a gas or charcoal grill on high. Oil the grates well and cook the pineapple rings until grill marks form, 2 minutes per side. Transfer to a plate and set aside.
Oil the grates again and grill the chicken burgers until no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and let rest for 5 minutes.
Place a slice of tomato on each roll, top with a burger and a slice of grilled pineapple. Serve with chips and coleslaw.

Makes 4 servings !

 

 

 

 

 



Grilled pork salad with beets and goat cheese dressing / Recipe number 2 !

 Grilled pork salad with beets and goat cheese dressing – This salad can be made partially using your grill. It has grilled pork strips, roasted beets, fingerling potatoes, grilled onions, and avocado slices on a bed of lettuce and drizzled with a bell pepper, paprika and goat cheese dressing.





There is nothing better than a well made and filling salad that can equally satisfy your taste buds and your desire to eat something healthy and fresh. This salad combines beets, fingerling potatoes, grilled pork chop strips, grilled white onions and avocado on a bed of lettuce and is drizzled with a flavorful dressing made with bell pepper, paprika, goat cheese and garlic. I found this amazing salad earlier this year on one of my favorite food blogs: El Almuerzo de Leticia and Don Lucho- by the way this is a great site, the food is always appetizing, healthy and the preparation instructions are easy to follow.


This salad is not only a pleasure to eat but it is also beautiful to look at it, I felt like I was creating edible art when I was making it, I made a few substitutions to the salad, you can used grilled pork chop strips, while Don Lucho’s orginal salad had turkey – probably a little bit healthier than pork ;) but essentially you use any meat/poultry/seafood you like –which is great for using up leftovers.I had some fingerling potatoes so I used those but any potatoes can be used.An important part of this salad is the dressing, Don Lucho made a beautiful dressing using a paprika pepper, of course I couldn’t find one so I used a red bell pepper and some smoked paprika powder, I also used goat cheese instead of cream cheese (I just can’t resist combining peppers and goat cheese together), and added some garlic(again goat cheese and garlic are such a great match).

 

Recipe adapted and translated from Don Lucho’s salad.

 

Ingredients:

 

3 large beets, washed

1 lb fingerling potatoes, washed

1 lb boneless pork chops, cut into strips

2 white onions, washed and sliced thickly

2 tbs olive oil

1 medium size lettuce head, washed

1 ripe but firm avocado, peeled and sliced

Salt and pepper

Bell pepper & paprika dressing

1 red bell pepper, if you can find a fresh red paprika pepper even better

1 tsp smoked paprika powder

2 garlic cloves

½ to ¾ cup milk

4 tbs goat cheese

2 tbs olive oil

Salt to taste

 

Preparation:

1. Pre-heat the oven to 350 F.
2. Wash the beets and remove the leaves, wrap the beets in aluminum foil and bake for about 45-50 minutes, time will vary based on the size of the beets.
3. When the beets are fully cooked remove them from the oven and place them in bowl of ice to stop the cooking process and cool down.
4. Peel and cut the beets.
5. Bring water to boil a large saucepan and boil the potatoes for about 8-10 minutes or until tender, remove from heat and let cool down, use them either whole or quartered.
6. Meanwhile combine the bell pepper, smoked paprika, garlic, milk, goat cheese, olive oil, and salt in the blender and blend until you get a smooth sauce, strain it and refrigerate until ready to use.
7. Season the pork and onions with the olive oil, salt and pepper
8. Grill or sauté the pork and onions, let them cool down before using.
9. Arrange the lettuce, beets, potatoes, onions, pork and avocados in a salad bowl, platter or individual plates, drizzle with the salad dressing and serve immediately.

Stay tune for  yummy recipe # 3 ! LOVES ! XOX

10 Great Summer Salad Recipes !!

I am so looking forward to summer, can’t wait for picnics and BBQs, eating dinner outside, hiking, farmer’s market at their peak, cooking with the kids and all those fun summer activities. We eat salads year round, but some of the best salads are the summer ones. The selection of vegetables and fruits during the summer is amazing, it’s impossible to take a trip to the farmer’s market and not be inspired to use the ingredients to prepare something delicious. These salad recipes are some of my favorite summer salads. You can make these salads year-round, but they taste even better during the summer. Here's the list of ten salads but today I'm going to show you how to make  "Mango avocado salad " :)



1) Mango avocado salad – Arugula salad with mango, avocado and red onions tossed with spicy orange vinaigrette. This salad is great on its own or can also be enhanced by adding grilled shrimp or grilled chicken (or grilled anything).

2) Grilled pork salad with beets and goat cheese dressing – This salad can be made partially

your weekend recipe "Edible Teacups " ;)

Found this recipe for edible teacups adorable. These are the perfect dessert treat for a little girl’s party, a tea party, bridal or baby shower. We filled them with chocolate-ricotta cannoli filling, but you could certainly use chocolate pudding if you prefer. Have fun!

 

Edible Teacups for Fun

 Ingredients:

 12 sugar ice cream cones
12 peanut butter cups
1/2 cup melting chocolate (like Wilton’s)
12 white Oreos (or other cookies)
6 tiny-twist pretzels
chocolate or vanilla pudding or yogurt (to fill)

 

1. Use a serrated knife to cut off the bottoms of the ice cream cones. Slow and stead wins the race here. Just be gentle and work deliberately. Obviously have some extras on hand in case a few break.

 2. To make the handle, use the serrated knife again to cut the tops of the pretzels off. Again, if you break a few, no worries, just eat those and move along.

 3. Melt the chocolate according to the package directions. I did mine slowly in the microwave until it was nice and smooth. You could use regular milk chocolate for this recipe, but I found that the melting chocolate (like you get from a craft store) really worked wonders. It melted smoothly and hardened quickly to make this novelty baking project a real breeze. I think regular chocolate would make it a bit more tricky, but certainly do-able.

 4. Line up your cookies.

 5. Dot each cookie with some chocolate and place a peanut butter cup upside-down on top.

 6. Dip the bottom of the cone into the chocolate and set on top of the peanut butter cup.

 7. Hold the cone for a few seconds so that the chocolate hardens in place.

 8. Look to see if there are any holes or open spaces in your “tea cups” and fill them with chocolate, so that your filling won’t seep out.

 9. Attach the handles by dotting chocolate on both ends of the pretzel and holdings it onto the side of the cone until it is set.

 10. We found these mini plastic spooAdapns as the Christmas Tree Shop that were perfect!

 11. When you are ready to serve, fill the cups with pudding, yogurt, or cannoli filling and enjoy!

 

 

Stay tune for more yummy fun recipes ! LOVES ! xox

 

 

 

 

 

 

 

 

 

 

 

Slow Cooker Lemon Garlic Chicken for this weekend !!

Slow Cooker Lemon Garlic Chicken is one of our favorite easy slow cooker recipes. Pair fresh lemon and garlic with your favorite fresh herbs, and the combination is always delicious.  It’s perfect for when the weather warms up and you don’t want to turn on the oven. Slow Cooker Lemon Garlic Chicken is adapted from my popular recipe for Slow Cooker Chicken. Both recipes are so easy to make, and the chicken in incredibly juicy and flavorful.

To make lemon garlic chicken in the slow cooker, start by slicing fresh lemons and garlic and laying them in the bottom of the slow cooker. Add any fresh herbs that sound good. I used fresh rosemary, but fresh thyme would be wonderful as well.

 

 

When cooking a whole chicken, start by making sure you have removed any extra bits and pieces from inside the chicken. Sometimes the extra pieces, like the neck and such, are in a bag and sometimes they are not. Just make sure you have completely cleaned out the chicken.

Rinse the chicken well and pat it dry with paper towels. Season the chicken inside and out. I like to use an all-purpose steak seasoning because it has so many great chunky spices. Fill the chicken cavity with a quartered lemon, more fresh herbs, and a garlic head cut in half.

Cover the chicken with additional lemon slices and herbs.

Cook on high for about 4 hours, or until chicken reaches 165 degrees. Let chicken rest before carving. Strain juices and serve over chicken.

Slow Cooker Lemon Garlic Chicken

Author: Melissa @ No. 2 Pencil

Recipe type: Dinner

Prep time:  10 mins

Cook time:  4 hours

Total time:  4 hours 10 mins

Serves: 4

 

An easy slow cooker recipe for Lemon Garlic Chicken.

Ingredients

• 4 lemons
• 2-3 heads of garlic
• 1 whole chicken 4 to 5 pounds
• Fresh rosemary, or any fresh herbs
• All-purpose steak seasoning or salt and pepper

Instructions

1. Cut garlic heads and lemons in half and lay in bottom of slow cooker.
2. Cut the bottoms off the lemons so they lay flat.
3. Add a sprig of rosemary, or any herbs.
4. Remove insides from chicken, rinse chicken and pat dry.
5. Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper.
6. Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters.
7. Cover top of chicken with additional lemon slices and rosemary.
8. Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees.
9. Slow cooker cooking times vary.
10. Important: Use a meat thermometer to check for doneness.
11. When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes.
12. Remove from slow cooker, carve and serve.
13. Liquid from slow cooker can be strained and served over chicken.

 

 

Recipe note: The fresh herbs will cook down in the slow cooker. I used more fresh rosemary on top of the cooked chicken in the last picture.

Thanks Melissa for the recipe !!

Stay tune I'll be back with more recipes ! LOVE xox

 

 

 

At the last minute Memorial Day cooking "Lemon Garlic Chicken Wings "

Hi Beautiful Ones!  I hope your long Memorial weekend is going great so far. Yesterday was not such a great day for me. I turned on my computer and was preparing to update my blog and the whole thing was gone. My whole blog got deleted by blogger with no explanation and no forewarning. I was mortified and spent a very frustrating day trying to get it restored.  Can you imagine waking up one day and your whole blog is gone and you have to start over with nothing? I am so glad that everything worked out.

That taught me a very valuable lesson about how important it is to back everything up.

Wooooooh! now that the blogger folks have taken care of that fiasco yesterday. Lets Cook!  This recipe is for lemon garlic chicken wings. I thought this would be a refreshing change from the buffalo wings most of us are used to. This is an easy recipe and if you don't have wings, you can do this with regular chicken as well.

I must warn you that they are saucy and delicious and we all know that there is just not a cute way to eat a chicken wing...LOL

 

Ingredients

• 2 1/2 pounds chicken wings
• 3 cloves garlic, crushed
• 1 teaspoon onion powder
• 2 teaspoons Italian seasoning 
• 1 teaspoon sugar
• 3 tablespoons fresh rosemary leaves stripped from stems
• 3 tablespoons extra-virgin olive oil
• 1 lemon, zested and juiced
• 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
• 1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Generously coat wings with olive oil and then combine dry seasonings and coat chicken wings with seasoning. Let marinate for 30 minutes (overnight is even better)

Spray baking sheet with vegetable cooking spray or lightly oil the pan with canola oil. Arrange wings in a single layer on a baking sheet and roast for 30 minutes. Turn wings over and roast another ten minutes. While wings are roasting combine lemon juice and wine or broth and Roast another 5 minutes to blend the flavors.

 

Stay tune and I'll back with more recipes ! Loves xox

 

 

 

 

 

 

 

Shrimp and Chicken Pad Thai :)

Pad Thai is one of those dishes with multiple dimensions of flavor. Chock full of spices, vegetables, noodles, what's not to love? I always order this when I go out for Thai food, but I wanted to switch it up and make it myself.  I had all of the ingredients on hand except for the noodles, which I purchased in the Asian section of  the grocery store.  This dish is very filling and bursting with flavor and texture!  It takes a little time to prepare this dish, but I promise it will be time well spent. When those delicious aromas start floating around the neighborhood,  you might have a few new friends after you make this dish:-)






Just the hint before jumps to cooking : Garlic adds delicious flavor and has lots of great health benefits too :)
Bean Sprouts add lots of crunchy texture.
Lime adds a refreshing burst of flavor .
Cilantro is the perfect topping for this dish!
A hint of chopped peanuts on top makes this extra special.

 I love this with Shrimp and Chicken, but you can easily make this a vegetarian dish by omitting the shrimp and chicken or you can substitute with Tofu.  Ok, lets make Pad Thai!

Ingredients

• 1 (8 ounce) package dried flat rice noodles
• 3 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 1 tablespoon brown sugar
• 2 tablespoons fish sauce
• 1 1/2 tablespoons Asian chili pepper sauce, divided
• 1/4 cup chicken stock
• 1/4 cup vegetable oil
• 1 tablespoon chopped garlic
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 eggs, beaten
• 2 cups bean sprouts
• 6 green onions, chopped
• 2 tablespoons chopped unsalted dry-roasted peanuts
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• 1 additional cup of bean sprouts for topping

Instructions 

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chili sauce and chicken stock. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side. 

Stay tune I'll be back with more recipes ! Loves xox

               

Key lime Parfait :)

Key Lime pie is one of those desserts that screams SUMMER, but it is so refreshing and delicious, it would be a shame to only indulge in this for one season.  These parfaits have the scrumptious taste of Key Lime Pie, but have the beautiful presentation of a parfait.  

And the dessert is so simple, you will have a great dessert with very little fuss.  I love to eat this in my backyard with my feet up while I relax and watch butterflies having fun:-)  In the winter, enjoy this and smile when you think of what a great summer you had. For a great touch for entertaining, try serving these in shot glasses with mini spoons.

 

 

 

A gratuitous whipped cream shot. There is nothing quite like homemade whipped cream.
Are you convinced?


Ingredients

 

• 3 tablespoons unsalted butter
• 2 tablespoons white sugar
• 1/4 cup powdered sugar
• 1 tablespoon light brown sugar
• 1/2 cup graham cracker crumbs
• 1 14-ounce can sweetened condensed milk
• 1/2 cup fresh lime juice
• 1 tablespoon grated lime peel
• 1-2 cups chilled whipping cream 
• Pure Vanilla Extract

 

Directions

Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.

Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken).

For whipped cream topping, beat 1 cup whipping cream in bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl in the freezer and the beaters 10 minutes before you make the whipped cream.

Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.

Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours. Just before serving, add a generous dollop of whipped cream.

Stay tune I'll be back with more recipes ! LOVES xox

  

 

Caprese on a Stick !! Yummmm :)

Happy Friday!  I hope everyone had a  great week.  I kept thinking of how quickly time is flying by because I’ve been so busy lately. 

I have a really fun and simple appetizer idea for you today….they are pretty to look at, too!  Salad on a stick?  I gave this classic Italian salad that I absolutely love a brand new look and made it a little bit more fun.  They are very impressive looking and very tasty.  I could eat a huge plate of these by myself.

 

So if you are looking for an easy idea for an appetizer this one is perfect for you.  It would also be great to serve at a large party or a barbeque…I’m sure people would appreciate a healthy alternative to munch on, not to mention the beautiful presentation!

 

 

 

 

INGREDIENTS:

 

cherry tomatoes
small fresh mozzarella balls
basil leaves
balsamic vinegar
salt and pepper, optional
toothpicks

 

DIRECTIONS:

 

Place one cherry tomato, a basil leave (or half a leaf if it is large), and a mozzarella ball on each toothpick.

Drizzle with balsamic vinegar if desired, leaving the end of the toothpick clean, and sprinkle with salt and pepper.  You can also serve the balsamic on the side and let your guests drizzle on their own.

 

 

Stay tune I'll be back with more yummy recipes ! LOVES xox

 

 



 

 

 

 

Monster Cookie Dough Cupcakes Recipe! Lets our long weekend begin ;)

I’m really sorry to have to do this to you, but I have the best cupcake recipe to share with you today.  Break out your stretchy pants before you bake these up because these cupcakes are FAN-TAB-ULOUS!  I just might sneak another because I know once Mr. Wishes gets a hold of them, only crumbs will remain.

These babies are amazing.  You have to like peanut butter, obviously, because there is a good amount of peanut butter that goes into these cupcakes, as well as the frosting.  So peanut butter lovers will definitely double their pleasure with these.  Basically, this is a super moist and rich peanut butter cupcake, with chocolate chips, and monster cookie dough frosting to top it all off.

 

If your frosting is runny, then you probably need to add a little more powdered sugar.  So don’t be afraid to add this extra powdered sugar to bring the consistency of the frosting to where you want it to be as far as thickness goes.

I have to say this is a keeper and will be made over and over again…

INGREDIENTS:

 

*makes about 12 cupcakes*

For the Cupcakes:

1/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
2 whole eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/3 cup milk
1 cup semi sweet chocolate chips

For the Cookie Dough Frosting:

8 oz. cream cheese, softened (don’t use reduced fat or fat free!)
1/2 c. butter, softened
1/2 c. creamy peanut butter
1- 2 c. powdered sugar
3 Tbsp. brown sugar
3 Tbsp. all purpose flour
1 tsp. vanilla
1 c. oats
3/4 bag plain mini M&Ms
3/4 cup mini or regular semi-sweet chocolate chips

 

 

DIRECTIONS:

 

Preheat oven to 350º.

Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips. Then, stir in the chocolate chips with a spoon or spatula.

Fill each cupcake liner about 2/3 full of batter. Bake for 20 minutes or until toothpick inserted comes out clean.  Let cool on a wire rack.

Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.

Mix in the brown sugar, flour, vanilla, and oats.

Mix in the powdered sugar 1 cup at a time (1 and 1/2 cups worked out best for me).

Finally add the M&Ms and Chocolate chips, mix well.

Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.

 

 

Fresh AND flavorful? Sounds like dinner! Sweet and smoky salmon with orange salsa is sure to be a crowd pleaser.

Recipe ! Click here  : Sweet and Smoky Salmon with Orange Salsa

I'll be back with more recipes ! Loves xox

Mom's Night Off !!

 

Kids Cooking

 

The following kid-tested dinners and desserts are real simple and tasty enough for adults and foolproof enough for the junior members of the family to make. Now, if only they'd learn to load the dishwasher...

 

 

 

Recipe:1

Ham and Pineapple Pita Pizzas

Using pitas gives your family freedom to top the pizzas to each person's liking. Have Dad help get these tasty treats in and out of the oven.

                                  

 

 

Ingredients

 

• 4 pitas
• 8 ounces sliced deli ham $
  Click to see savings
  
• 1 8-ounce ball fresh mozzarella, sliced
• 1 8-ounce can pineapple chunks, drained

Preparation

1. 1. Heat oven to 425ºF. Place the pitas on a baking sheet.
   
   2. Layer the pitas with the ham, mozzarella, and pineapple.
   
   3. Bake until the pitas are crisp and the cheese has melted, 10 to 12 minutes.

 

Recipe:2

Pinto Bean and Cheese Tacos

 

 

 

Ingredients

 

• 1 15-ounce can pinto beans, rinsed
• 3/4 cup mild salsa
• 1 heart of romaine
• 8 taco shells
• 1 cup shredded Cheddar $
  Click to see savings
  

Preparation

1. 1. In a small microwave-proof bowl, combine the beans and 1/2 cup of the salsa. Microwave on high until hot, 1 to 2 minutes.
   
   2. Tear the lettuce into bite-size pieces. Divide the taco shells among 4 plates (2 per plate).
   
   3. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and the remaining 1/4 cup of salsa.

 

 

 

Recipe:  3

Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons

Teach kids how rewarding it is to work as a team by giving them specific tasks (peeling vegetable ribbons, shredding chicken, soaking noodles) for this Asian recipe.

 

 

 

Ingredients

• 1 8-ounce package thin rice noodles or sticks
• 1 2- to 2 1/2-pound rotisserie chicken
• 1 carrot
• 1 seedless cucumber
• 1/2 cup creamy peanut butter $
  Click to see savings
  
• 2 tablespoons low-sodium soy sauce

Preparation

1. 1. Place the noodles in a large bowl and cover with hot tap water; let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.
   
   2. Meanwhile, using your fingers, shred the chicken meat, discarding the skin and bones. Use a vegetable peeler to make long strips of the carrot and cucumber.
   
   3. In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
   
   4. Divide the noodles, chicken, carrot, and cucumber among 4 bowls. Drizzle with the dressing.

Hope we all can have a great Mother's day ! Loves xox

 

Parmesan-Spice Salmon !

Parmesan-Spice  Salmon

When cooked right, salmon is not just tasty, but it is also protein-rich, filled with Omega fatty acids, easy to digest, and filled with the goodness of phosphorus. Yet, how many of us turn away from it because it tastes bland and the generic recipes are so boring?
In this recipe which serves four people easily, we will cook it with some spices which will bring out the flavors of the fish perfectly. Serving it with a lovely garden salad of fresh vegetables will make this into a gorgeous meal which is filling, tasty, and yet perfectly balanced.


Ingredients:

• 4 thick salmon fillets
• 1 teaspoon parmesan cheese
• 1 teaspoon lemon juice
• 1 teaspoon fresh oregano
• ½ teaspoon ground cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon black pepper powder
• ½ teaspoon ground allspice
• Salt to taste
• 2 teaspoon olive oil (optional)
• Fresh garden salad (lettuce, tomatoes, cucumber) to serve with
• Lime wedges to serve with

Procedure:
Combine the parmesan cheese with the oregano, cayenne pepper, garlic powder, black pepper powder, allspice together. Prick the salmon all over with a fork, and apply the lemon juice and salt all over it. Let it rest for 10-15 minutes.
Heat a nonstick pan, and swirl it around to coat the bottom and sides. Smear the cheese-spice mixture all over the salmon pieces, and rub it in. Place each salmon piece in the pan, creating a single layer if this cannot be achieved in one go, you can “fry” the salmon in two batches. Do flip or touch the fish for 4-5 minutes, allowing a crust to form. Flip over, and cook the other side till a crust develops, about 4-5 minutes.
Remove the salmon and serve with a big helping of salad and a wedge of lime.
The tiny bot of grated parmesan will not just help develop a gorgeous crust, it will also enhance the flavors of the fish incredibly.


Stay tune, I'll be back with more recipes ! Loves xox

 

 

 

Serve Breakfast for Dinner ;)

The succulent flavor of ripe peaches shines in this memorable breakfast recipe. Make today's morning meal special; you deserve it.

Ingredients

 

• 4 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 2 ripe yellow peaches, cut into 1/2-inch pieces
• 2 tablespoons plus 3/4 cup heavy cream
• 8 slices white or sourdough bread or brioche
• 3 large eggs $
  Click to see savings
  
• 1/8 teaspoon ground cinnamon
• Confectioners' sugar

Preparation

1. In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.
   
   Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream.
   
   Tip: If you're using day-old bread to make the French toast, trim the crusts, which may have become tough.

Stay tune I'll back with more recipes ! Loves xox

Tropical Ginger Lemonade ~

 

Looking for a refreshing way to kick off the weekend? Try this recipe for Tropical Ginger Lemonade, the first of our "Tropical Cocktails!"

Have a great weekend ! Loves xox
 

Spicy Honey Chicken – The Girl Who Didn’t Eat Everything?

Spicy Honey Chicken

Ingredients

• 8 boneless skinless chicken thighs, about 2lbs (you could use breasts as well but thighs stay more moist)
• 2 teaspoons vegetable oil
Rub:
• 2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here)
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coriander
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon chipotle chili powder
Glaze:
• 1/2 cup Honey
• 1 Tablespoon Cider Vinegar

Instructions

1. Combine the rub spices in bowl and mix well.
2. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
3. While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.
4. I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
5. If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

 

Stay tune I'll be back with more recipes ! Loves xox

 

 

 

 

 

Creative Food Art!

 

 

 

 

 

 

 

 

 

 

Healthy Recipe !

Zucchini Pasta with Shrimps and Cherry Tomato Dressing



When the carb cravings hit, it is hard to resist. But part of our eating experience is in the visuals, and this mock-pasta made of thin strips of zucchini will be perfect for those who are looking for a healthy alternative to the fattening calorie laden pasta.

Zucchini has been long hailed as one of the best sources of potassium, and it is only about 33 calories every 100 gm. Sliced thinly, they can easily be dressed with something rich in Vitamin C and proteins. This recipe is a fantastic entrée dish and easily serves two to four people.

Ingredients:

• 2 zucchinis
• 12 prawns, shelled and deveined
• 8 cherry tomatoes, halved
• 1 teaspoon prepared mustard
• 1 tablespoon white wine or sherry vinegar
• 1 teaspoon olive oil
• 1 tablespoon parsley leaves
• Salt to taste
• Black pepper powder to taste

Procedure:
Cook the prawns in a bit of water till cooked. Once done, remove and cool completely. Peel the zucchinis and then, using a sharp peeler, make lengthwise strips to resemble fettuccini or spaghetti. Soak them it in cold water and then drain off the water. This will make the zucchini more pliable and it will resemble actual pasta a lot more.

Arrange the zucchini on a serving plate, and then cover with the prawns and cherry tomatoes. Combine the mustard, vinegar, olive oil, parsley and pepper together. Season with a bit of salt, and drizzle it over the zucchini, tomatoes and shrimps. Serve cold or at room temperature.
The key here is the beauty of the presentation. If you are peeling the zucchini, make sure the cuts are even. The recipe can also be made with grilled prawns, marinated in a bit of oil, lemon juice and cayenne pepper, and the flavors of the zucchini and prawns work wonderfully together in the recipe.


Stay tune I'll be back with more recipes ! Loves xox

 

 

 

 

Sundays breakfast idea !

Mini Corn Dog Muffins !

These poppable, sweet and crispy cornbread bites with salty, all-beef hot dogs taste exactly like a state fair corn dog in a teeny-tiny package!

Start the Mini Corn Dog Muffins by making the cornbread batter. Whisk together melted butter and sugar, then incorporate a couple eggs