Asian Chicken

Ingredients 4 chicken breasts 3 tablespoons soy sauce 1 1⁄2 tablespoons vinegar 2 -3 tablespoons brown sugar 1 -2 clove garlic, chopped 1⁄4 teaspoon ground pepper Directions Preheat oven to 350F degrees. Lightly oil a glass baking dish bulky enough to hold chicken breasts in a single layer. Place chicken breasts in the dish. Combine residual ingredient and pour over chicken. Bake for 20 minutes or until chicken is not poisonous through. Serve hot or cold.

Stuffed Peppers with Turkey and Vegetables

Ingredients: => 4 green bell peppers, tops removed, seeded => 1 pound ground turkey => 2 tablespoons olive oil => 1/2 onion, chopped => 1 cup sliced mushrooms => 1 zucchini, chopped => 1/2 red bell pepper, chopped => 1/2 yellow bell pepper, chopped => 1 cup fresh spinach => 1 (14.5 ounce) can diced tomatoes, drained => 1 tablespoon tomato paste => Italian seasoning to taste => garlic powder to taste => salt and pepper to taste Directions: => Preheat oven to 350 degrees F . => Wrap the green bell peppers in aluminium foil and place in a […]

Warm and Spicy Autumn Punch

Ingredients: => 2 oranges => 8 whole cloves => 6 cups apple juice =>  1 cinnamon stick =>  1/4 teaspoon ground nutmeg =>  1/4 cup honey =>  3 tablespoons lemon juice =>  2 1/4 cups pineapple juice Method: => Preheat oven to 350 degrees F . Stud the complete oranges and cloves put oven bake for 30 minute. => In a large Bowl mix the apple juice and cinnamon stick. Bring to a boil reduce heat to medium and simmer for five small. => Then Remove from heat and Shake in the nutmeg, lemon juice,darling and pineapple juice. => on […]

Cardamom Maple Salmon

Ingredients: => 1 1/2 teaspoons salt => 1 teaspoon paprika => 1 teaspoon ground cardamom => 1 teaspoon ground coriander => 1/2 teaspoon ground black pepper => 1/4 cup grapeseed oil => 2 tablespoons maple syrup => 1 (2 pound) salmon fillet, cut into 3-inch pieces Method: => shake salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple sirup and Shake up-to evenly combined. => Then Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C). => Dredge salmon pieces .Then add maple sirup mixture up-to evenly coated on […]

Luscious Slush Punch

Ingredients: => 2 1/2 cups white sugar => 6 cups water => 2 (3 ounce) packages strawberry flavoured Jell-O® mix => 1 (46 fluid ounce) can pineapple juice => 2/3 cup lemon juice => 1 quart orange juice => 2 (2 liter) bottles lemon-lime flavoured carbonated beverage Directions: => Bring the sugar, water, and strawberry flavoured Gelatin to a Mix in a pan; Mix for 3 minutes. => Shake in the lemon juice,pineapple juice and orange juice. Divide mixture into 2 separate containers and freeze. => Combine the contents of 1 container with 1 bottle of the lemon-lime flavoured carbonated […]


Cha Cha’s White Chicken Chili

Cha Cha's White Chicken Chili

Ingredients :
=> 1 tablespoon vegetable oil
=> 1 onion, chopped
=> 3 cloves garlic, crushed
=> 1 (4 ounce) can diced jalapeno peppers
=> 1 (4 ounce) can chopped green chile peppers
=> 2 teaspoons ground cumin
=> 1 teaspoon dried oregano
=> 1 teaspoon ground cayenne pepper
=> 2 (14.5 ounce) cans chicken broth
=> 3 cups chopped cooked chicken breast
=> 3 (15 ounce) cans white beans
=> 1 cup shredded Monterey Jack cheese

Cha Cha's White Chicken Chili1

=> First ,Heat the oil in a large pan over medium-low heat. Slowly cook and shake the onion until tender. Mix in the  cumin,jalapeno,garlic, green chile peppers, oregano and cayenne.
=> Continue to cook and shake the mixture until tender, about three minutes.Mix in the chicken,chicken broth and white beans. Simmer 15 minutes, stirring occasionally.
=> Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Baked Garlic Parmesan Chicken

Baked Garlic Parmesan Chicken


=>  2 tablespoons olive oil
=> 1 clove garlic, minced
=>  1 cup dry bread crumbs
=> 2/3 cup grated Parmesan cheese
=>  1 teaspoon dried basil leaves
=> 1/4 teaspoon ground black pepper
=> 6 skinless, boneless chicken breast halves

Baked Garlic Parmesan Chicken1


=> First,Preheat oven to 350 degrees F . Lightly grease a 9×13 inch baking dish.
=> Then , blend the olive oil and garlic.In a individual bowl, mix the  basil,Parmesan cheese,bread crumbs, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture.Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
=> Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Achari Paneer


=> 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
=> 1 teaspoon salt
=> 1/8 teaspoon turmeric (haldi)
=> 1/4 cup yogurt (dahi)
=> 2 tablespoons olive oil
=> 4 whole red chilies Sabut lal mirch)
=> Pinch of asafetida (hing)
=> 1/4 teaspoon nigella (onion seeds or kalonji)
=> 1 teaspoons coriander seeds (dhania)
=> 1/4 teaspoon fenugreek seeds (mathi)
=> 1/2 teaspoon black pepper
=> 1/2 teaspoon fennel seeds (saunf)
=> 1 ½ cup baby spinach leaves (palak)



=> First , Mix paneer, yogurt, turmeric and salt. put aside.
=> Then, frying cooking pan over medium heat and dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful breath.
=>Take one mortar or rolling pin using crush roasted seed
=> Then add oil to cooking pan, at low-medium heat. Roast red chilies till they turn a darker color. After darker remove from cooking pan and break into 2-3 pieces.
=> excess to medium heat add followed by paneer mixture. shake fry for 3-4 minutes up-to most of the humidity has evaporated. Do not overcook the paneer as it will become dry. The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
=> Add all the dry spices and mix well.
=> Serve warm achari paneer over a bed of spinach leaves.

Stuffed Dhaniya & Pepper Mushrooms


For Mushrooms:
=> 250 gms large button mushrooms with stem
=> 2 Tbsp garlic finely chopped
=> 2 Tbsp onion finely chopped
=> 1/2 tsp white pepper powder
=> 2 Tbsp fresh coriander
=> 1/2 cup Cheddar cheese
=> 1 Tbsp butter
=> Salt to taste

For Chutney:
=> 1 cup tomato puree
=> 1/2 onion sliced
=> Salt to taste
=> 1 tsp garlic
=> 1 tsp ginger
=> 1 tsp cloves



=> first, remove the mushrooms stalks.
=> Core the cap with the potato scooper for the filling.
=> heat butter in a pan. Add garlic and onion. Saute for a minute. then after salt and pepper powder.
=> Remove from fire.
=> Cool and add grated cheese and chopped coriander.
=> Stuff the mixture in the mushroom caps and then bake in oven at 220۬۫c for 4 minutes.

For Chutney:
=>All ingredients are add in a pan then stated above and let it simmer till the sauce is thick in consistency and strain.

Simple Spinach Lasagna

Simple Spinach Lasagna1

=> 1 tablespoon extra virgin olive oil
=> 2 (10 ounce) packages frozen chopped spinach
=> 1/2 onion, chopped
=> 1/2 teaspoon dried oregano
=> 1 2 teaspoon dried basil
=> 2 cloves garlic, crushed
=> 1 (32 ounce) jar spaghetti sauce
=> 1 1/2 cups water
=> 2 cups non-fat cottage cheese
=> 1 (8 ounce) package part skim mozzarella cheese, shredded
=> 1/4 cup grated Parmesan cheese
=> 1/2 cup chopped fresh parsley
=> 1 teaspoon salt
=> 1/8 teaspoon black pepper
=> 1 egg
=>8 ounces lasagna noodles

Simple Spinach Lasagna1

=> first, Preheat oven to 350 degrees F.
=> In a big pot over medium heat sauté , oregano, onion, spinach basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix mozzarella cheese, Parmesan cheese, parsley, cottage cheese, pepper ,salt and egg.
=> Put a small amount of sauces in the bottom of a lasagna pan. put 4 uncooked noodles on top of sauces and top with layer of sauce.
=>mix four noodles and layer with half cheese mixture and half sauce, noodles and repeat until all is layered, finishing with sauce.
=> Then, Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another fifteen minutes. after 10 minutes before serving.

Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

=> 350g pasta shells or quills
=> 200g broccoli, cut into very small florets and the stems thinly sliced
=> 2 tbsp olive oil
=> 350g boneless, skinless chicken breasts, thinly sliced
=> 175g chestnut mushrooms, quartered
=> 4 tbsp sundried tomato paste
=> 80g pkt soft cheese with garlic and herbs (such as Boursin)
=> 284ml carton single cream
For the topping:
=> bunch of spring onions, finely sliced
=> 85g mature cheddar, grated
=> 1 garlic clove, finely chopped
=> 50g flaked almonds

Chicken & broccoli pasta bake


=> the oven Preheat to 190C. take a large pan of salted water for the boil. Put in the pasta, stir well and return to the boil. Cook for six minute, next add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
=> then oil Heat in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and shake fry for one minute, then shake in the cheese ,tomato paste and cream. Gently stirring ,simmer, until the cheese has melted to thicken the sauce. Season with salt and pepper.
=> Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish and level the top.
=> Mix the spring onion, garlic,cheddar,s and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

Cheese and Tomato Sandwich

Cheese and Tomato Sandwich

=> Fresh mozzarella cheese balls 12-16
=> Tomatoes 2 medium
=> Hot dog buns 4
=> Mixed dried herbs 1 teaspoon
=> Crushed red chillies 1 teaspoon
=> Crushed black peppercorns to taste
=> Salt to taste
=> Extra virgin olive oil as required
=> Fresh basil leaves for garnishing


Cheese and Tomato Sandwich

=> Half cheese balls. Slice tomatoes thickly.
=> Put mixed dry herbs, crushed red chilies , crushed black peppercorns and salt in a bowl and mix well.
=> Make four vertical slits on each hot dog bun without cutting through. Halve tomato slices.
=> Insert a half tomato slice and a cheese ball alternately into the slits. Sprinkle some prepared spice mix on top.
=>Then, Heat a non-stick pan. Place prepared sandwiches on it, cover, drizzle some olive oil on top and cook till buns are crisp and golden from the underside and the cheese melts.
=> put on a serving platter then garnish with basil leaves, drizzle some more olive oil on top and serve hot.

Good Frickin’ Paprika Chicken

Good Frickin’ Paprika Chicken

=> 6 tablespoons plain yogurt
=> 3 cloves garlic, crushed
=> 3 tablespoons ground paprika
=> 2 tablespoons olive oil
=> 1 tablespoon hot chile paste (such as sambal oelek)
=> 1 pinch cayenne pepper
=> 1 (5 pound) whole chicken, cut into 8 pieces
=> 1/4 cup olive oil
=> 2 tablespoons sherry vinegar
=> 1 tablespoon ketchup
=> 1/8 teaspoon hot chile paste (such as sambal oelek)
=> 1 pinch paprika
=> salt and pepper to taste

Good Frickin' Paprika Chicken

=> Whisk together yogurt, three tablespoons paprika, garlic, two tablespoons olive oil, one tablespoon hot Chile paste, and cayenne pepper in a large bowl.
=> Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
=> then, Preheat an outdoor grill for lightly oil the grate and medium-high heat.
=> Remove chicken from the bag and put to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. salt and pepper to taste
=> mix 1/8 teaspoon hot Chile paste ,sherry vinegar, ketchup, 1/4 cup olive oil, pinch paprika, salt, and pepper in a small pannikin.
=> Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
=> Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about six minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F.
=> Spoon sherry vinegar mixture over cooked chicken and serve.

Chicken Cutlet with Vegetables


=> Chicken breasts boneless2
=> Onion 1 medium
=> Green capsicum ½ medium
=> Carrot 1 medium
=> Yellow zucchini ½
=> Spicy mango pickle masala 2 tablespoon
=> Rolled oats 1 cup
=> Extra-virgin olive oil 1 teaspoon
=> Dried mixed herbs 1 teaspoon

Chicken Cutlet with Vegetables
=> start oven to 200º C.
=> chicken breasts and rub well and Put pickle masala in a bowl.
=> then, Spread oats on a plate and roll chicken breasts in it till well coated. Place these on a baking tray. Place the tray in the preheated oven and bake for 5-7 minutes, reduce the temperature to 180º C and bake for 15-20 minutes.
=> after Heat oil in a non-stick pan. Roughly chop onion and add to the pan. Roughly chop green capsicum and add to the pan. With the help of a peeler peel of ribbons of carrot and zucchini and add to the pan. Add mixed herbs and mix well and cook till the vegetables are done.
=> Transfer the cooked vegetables onto a serving plate. Cut the chicken breasts into big pieces and place over the vegetables and serve immediately.

Sesame Pasta Chicken Salad

Sesame Pasta Chicken Salad

=> 1/4 cup sesame seeds
=> 1 (16 ounce) package bow tie pasta
=> 1/2 cup vegetable oil
=> 1/3 cup light soy sauce
=> 1/3 cup rice vinegar
=> 1 teaspoon sesame oil
=> 3 tablespoons white sugar
=> 1/2 teaspoon ground ginger
=> 1/4 teaspoon ground black pepper
=> 3 cups shredded, cooked chicken breast meat
=> 1/3 cup chopped fresh cilantro
=> 1/3 cup chopped green onion

Sesame Pasta Chicken Salad1


=> first, Heat a skillet over medium-high heat. Add cook stirring frequently until lightly toasted and sesame seeds. Remove from heat and set one side .
=> Then Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta and rinse under cold water until cool. Then transfer to a large bowl.
=> In a jar with a mix vegetable oil, soy sauce, tight-fitting lid ,vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
=> Pour sesame for dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.