Fish Piccata

Ingredients

• 2 tablespoons olive oil
• 4 small white fish fillets (such as tilapia)
•  salt and freshly ground black pepper
• 1/4 cup flour
• 1/2 cup Chicken stock
• Juice of ½ lemon
• 1 tablespoon capers
• 1 tablespoon butter
• 1 tablespoon chopped fresh parsley
• 2 finely chopped garlic 

Process

·         Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter.

 

·         Now fry the chopped garlic in the same pan till golden ,then add chicken stock, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter ( dip the butter in flour before adding it to the sauce) and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

 

Blueberry Muffins

Ingredients: 

6 Tbsp of Unsalted Butter, at room temperature

¾ of a cup of Sugar

2 Eggs

½ Cup of Sour Cream

1 tsp of Vanilla Extract

1 ¼ cup of Self-Rising Flour

1 cup of Fresh Blueberries

 

Process

 

1.     Preheat your oven to 350 degrees. Line a muffin tin with paper liners and set it aside.

 

2.     In a large bowl, cream together the butter and sugar.

 

3.     Add the eggs, vanilla extract and sour cream, whisk until the mixture is creamy and thick.

 

4.      In a small bowl, toss together the blueberries with about 2 tbsp of the self-rising flour. Set aside.

 

5.     Add the remaining flour to the batter mixture and just mix until the flour is mixed through but don’t over mix.

 

6.     Using a spatula, fold in the blueberries making sure not to burst them.

 

7.     Using a large ice cream scoop, scoop even amounts in your prepared pan and bake for 20 to 25 minutes or until when a toothpick inserted in the center comes out clean.

Crispy and juicy Chicken Cutlet

Ingredients:

 1-1/2 pounds of Thinly Cut Chicken Breast

1-1/2 cups of Bread Crumbs or panko

1 cup of All Purpose Flour

1 Egg lightly beaten

Vegetable Oil

1 tsp garlic powder

1tsp Italian seasoning

Salt and Pepper, to taste

 

 

Process

1.     1) In a shallow bowl, whisk together the egg, with 2 tbsp of water, salt and pepper, set aside. In a separate shallow dish, toss together the bread crumbs, garlic powder, Italian seasoning and a touch of salt and pepper. In a third shallow dish or a large plate, stir together the flour, salt and pepper and set aside.

 

2.     In a large skillet, add enough vegetable oil to coat the bottom of the skillet. Bring it to temperature over medium heat.

 

3.      Lightly dredge the chicken in the flour (making sure to shake off any excess flour) dip them well in the egg mixture to coat and coat them in the bread crumb mixture.

 

4.      Cook the cutlets in the hot skillet for about 4 minutes on each side or until golden brown and crispy all around and fully cooked through. 

Serve hot with a lemon wedge !


Note: Cut the chicken breast into thin slices when it is semi frozen, it will make then slices thin and even

Refershing Strawberry Banana Smoothie

Ingredients:

2 cups of Fresh Strawberries, cleaned

1 Banana, peeled and sliced

Juice of 1 Orange

2/3 cup of plain yogurt

 

 

Process

Add all the ingredients in a blender and blend away until you get a nice smooth consistency.

 

Serve Chilled

Chicken in Honey Mustard Sauce

 

 

 

Ingredients: 

 2 Chicken thighs (on the bone)

 1-1/2 Tbsp of Oil

 1 Tbsp of Butter

 1 Small Onion, sliced

 3 Cloves of Garlic, minced

 1/2 cup of Chicken Stock

 1Tbsp Tbsp of Honey

 1 Tbsp of Brown Sugar

3 Tbsp of Dijon Mustard

 2 Tbsp of  Dried Parsley

 Salt and Pepper, to taste

 

Process

1.      Preheat the oil in a nonstick skillet over medium heat.

 

2.      Season chicken on both sides with salt and pepper and sear in the hot skillet for a few minutes on each side or until golden brown (doesn’t have to be fully cooked).

 

3.      Remove the chicken on to a plate and add the butter, onions and a touch of salt and pepper in the same skillet and sauté them for about 4 or 5 minutes or until golden brown.

 

4.      In a small bowl, whisk together the stock, mustard, brown sugar, honey and garlic and dried parsley.

 

5.      Pour the sauce in the skillet with the onions and bring to a boil. Add the seared chicken in the sauce, and allow everything to cook together for about 10 minutes or until fully cooked through and the sauce has thickened.

 

6.      Serve hot!

Chocolate Chip muffins

Ingredients: 

2 cups of Flour

1 Tbsp of Baking Powder

½ tsp of Salt

1/8 tsp of Ground Cinnamon

1 ½ cup Milk Chocolate Chips or White chocolate chip or a combination of both

2/3 of a cup of Whole Milk

½ cup of Melted Unsalted Butter

2 Tbsp of yogurt

2 Eggs

½ tsp of Vanilla Extract

1/3 cup of Granulated Sugar

1/3 cup of Brown Sugar

 

Process

1.     Preheat your oven to 400 degrees. Line a 12 cup muffin tin with liners and set aside.

 

2.      In a small bowl mix together the first 4 ingredients and set aside.

 

3.      In another small bowl add the chocolate chips and half a cup of the dry ingredients mix and toss to make sure each piece of chocolate chips are coated in the flour mixture.

 

4.      In a large bowl mix together the remaining ingredients until combined. Add the dry ingredients and just mix to combine but not over mixing. Using a spatula fold in the chocolate chip mixture and make sure they are evenly spread out throughout the batter.

 

5.     Divide the batter evenly in the prepared muffin pan.

 

6.      Bake for 18 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Baked Wonton

Ingredients: 

12 wonton wrappers

1 pound ground chicken

½  cup shredded Cheddar cheese

½ cup hot buffalo sauce

½ cup of chopped onions

1 tbsp oil

Salt and pepper to taste

Spring onion greens for garnishing

 

 

Process

1.     Preheat oven to 350 degrees F (175 degrees C).

 

2.     Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool in the muffin pan.

 

3.     In a medium sauce pan on medium high heat, add 1 tbsp of oil, ground chicken, chopped onions, hot buffalo sauce and salt and pepper to taste. Cook the mixture till the chicken is cooked through and the sauce is dried out.

 

4.     Fill the baked wonton wrapper cups with 1 tsp of chicken mixture and top with some shredded cheese.  

5.     Bake the filled wonton wrappers again for 2 minutes of till the cheese has melted. Watch closely so the wonton wrappers do not burn.  

6.     Top the wonton with spring onion greens and serve

Garlic sauce - Toom

Ingredients:

1/2 cup peeled garlic

1/4 tsp salt

1 ¼ cup vegetable oil

1/4 cup fresh squeezed lemon juice

 

Process:

1.     In a food processor (completely dry – no water), add the garlic and salt and run it until the garlic is finely minced – about 30 seconds.

2.      Stop your processor and using a spatula scrape down the sides of the bowl.

3.      Run the processor again in 30 second increments, scraping after each time, until the garlic turns pasty.

4.     Scrape the bowl finally and then turn on the processor – this time, you won’t be turning it off until the whole process is complete.

5.     Add 1/4 cup of the oil in a very thin stream until fully incorporated.

6.     Alternate to add 1 tablespoon of the lemon juice in a thin stream until its fully incorporated into the garlic mixture.

7.       Then, add the oil in 1/4 cup increment following with the tablespoon of lemon juice until everything is used.

8.       Once all the oil and lemon juice is use, the sauce will be pearly white and fluffy.

9.       Store the sauce in a contained and cover with kitchen towel before putting the lid, since the condensation will spoil the consistency of the sauce.

Enjoy with Kebabs and grilled chicken!!!!

Zesty Chicken and Barely Soup

Ingredients:

3 chicken drum sticks

4 cloves of garlic finely minced

2 Carrots, diced

1 Onion, chopped

2 Stalks of Celery, diced

½ cup of Pearl Barley, rinsed

4-5 cups of Chicken Stock

1 tsp of dried Thyme

2 Tbsp of Oil

1 tsp garlic powder

1 tsp of onion powder

Zest of one lemon

Juice of one lemon

Salt and Pepper to taste

 

 

Process

1.     Boil the chicken until done in 2 cups of water, shred the chicken and set aside, reserve the chicken stock for later use.

 

2.     In a pressure cooker, ( you can use a large pot if you don’t have pressure cooker) preheat the oil over medium high heat.

 

3.      In the same pot, add the chopped onion, carrot and celery and minced garlic season with a little salt and pepper and cook the veggies until they have cooked down a bit, this should take about 5 minutes.

 

4.      Add thyme, garlic powder and onion powder and cook for 1 minute.

 

5.     Add washed pearl barley and add the chicken stock. Cover the lid of pressure cooker and cook on low heat for 45 minutes, by this time the  barley will be cooked the soup will thicken up on its own.

 

6.     Add salt and pepper to taste and garnish with parsley, add the shredded chicken, add the lemon zest and lemon juice and serve hot.

 

Note : If you do not have a pressure cooker you can cook in a large pot, the cooking time will increase to 1.5 hr and you will have to stir the soup at intervals.

Mouth watering Buffalo Chicken Pizza

Ingredients: 

1 lb Ball of Fresh Pizza Dough ( check out my dough recipe on “easy home made pizza’’ on the blog)

 1 lb Thin Cut boneless chicken

 1 Tbsp of Unsalted Butter

 ¾ cup of Hot Sauce, I used Franks

 About 1 Cup of Shredded Mozzarella Cheese or cheese of your choice

 1 tsp of dried oregano

 Salt and Pepper, to taste

 1/4 cup of thinly sliced onion, optional

 

 

Process

1.     Preheat your oven to 450 degrees. 

2.      Preheat a large skillet between medium and medium high heat.

 

3.      Add the butter and allow it to melt, add the chicken and cook it for 6 to 7 minutes or until mostly cooked through.

 

4.      Season with some salt and pepper, add the hot sauce, turn the heat to high and let the mixture cook until the hot sauce thickens.

 

5.      Roll your pizza dough into a 12” circle place it either on a pizza peel or an upside down baking sheet.

 

6.      Scatter your chicken and hot sauce all over the top and sprinkle the dried oregano and cheese all over the chicken.

 

7.      Put the pizza in the oven either on your pizza stone or baking sheet and let it cook for about 10 to 15 minutes or until golden brown and crispy on the bottom.

 

8.      Slice and serve!

Healthy spicy Kale

Ingredients: 

1 Bunch of Kale, washed, ribs removed and cut into bite size pieces

 6 Cloves of Garlic, minced or sliced

 A Good Pinch of Hot Pepper Flakes

Juice of 1 lemon

 About 3 Tbsp of Olive Oil

 Salt and Pepper, to taste

 

Process

1.     In a large skillet over medium heat, sauté the garlic in the oil until lightly golden and fragrant, add the hot pepper flakes and sauté them for a  minute.

 

2.      Add the kale, turn the heat down to low, cover and let it cook for a few minutes or until the kale starts to wilt.

 

3.      Give it a good stir, cover it once again, increase the heat to medium and cook the kale for about 6 to 7 minutes or until it has wilted quite a bit but still has a bit of bite.

 

4.      Season with salt and pepper to taste and stir in the lemon juice. Serve right away!