One Pan Deep Dish Salmon Pizza

Create a New Family Favorite With This Sensational One-Pan, Deep-Dish Salmon Pizza. Ingredients => 1 1/2 cups plain flour, plus extra for dusting => 7g sachet dried yeast => 1/2 teaspoon sugar => 2 tablespoons extra virgin olive oil, plus extra to drizzle => 1 1/2 cups chopped kale => 250g fresh ricotta => 1/4 cup grated parmesan => 2 teaspoons finely grated lemon rind => 200g smoked salmon slices => 1 bunch asparagus, trimmed, shaved => 1/4 cup fresh dill sprigs => 1 small red onion, cut into thin wedges => Extra lemon zest, to serve => Lemon wedges, […]

Creamy Tuna Pasta

  Ingredients =>  350g Fettuccine or Barilla Spaghetti =>   2 tablespoons olive oil =>   1/2 onion, chopped =>   2 garlic cloves, crushed =>   1 cup (250ml) thin cream =>   2 tablespoons sundried tomato paste =>   425g can tuna in oil, drained =>   1 cup (150g) frozen peas =>   1 tablespoon chopped flat-leaf parsley =>   100g semi-dried tomatoes =>   2 teaspoons capers, rinsed, drained Directions Cook pasta in boiling salted water until al dente. Drain and toss with half the oil. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. […]

Mediterranean Chicken and Pasta

Ingredients => 1 6 – ounce jar marinated artichoke hearts => 1 tablespoon olive oil => 12 ounces skinless, boneless chicken breast, cut into bite-size pieces => 3 garlic cloves, thinly sliced => 1/4 cup chicken broth => 1/4 dry white wine => 1 teaspoon dried oregano, crushed => 1 7 – ounce jar roasted red peppers, drained and cut into strips => 1/4 cup pitted kalamata olives => 3 cups hot cooked campanelle or penne pasta => 1/4 cup crumbled feta cheese (optional) Directions 1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil […]

Tuna and Tomato Pasta

Ingredients =>  4 Tbsp unsalted butter =>   1 28-ounce can of tomatoes, whole or crushed =>   Salt =>  1 pound pasta shells =>  1/2 cup ricotta cheese =>  1 6-ounce can tuna packed in olive oil =>  1/4 cup fresh basil, chopped or torn =>  A generous 1/2 cup grated parmesan cheese Directions: Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the […]

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.


Awadhi Chicken

Awadhi Chicken

=> 750 grams chicken on the bone, cut into medium size pieces
=> 3/4 cup yogurt, whisked
=> 1 tablespoon coriander powder
=> 1 tablespoon cumin powder
=> 1/4 teaspoon turmeric powder
=> 2 tablespoon ginger-garlic paste
=> 3-4 green chillies
=> slate to taste
=> 3-4 green chillies
=> 1 inch cinnamon
=> 3-4 green cardamoms
=> 2 black cardamoms
=> 4 cloves
=> 3/2 teaspoons red chilli powder
=> 1/4 cup fresh tomato pure
=> 3/4 cup fried onion paste
=> 3 tablespoons cashew nut melon seed paste
=> 1/4 teaspoon green cardamom powder
=> 1 teaspoon garam masala powder
=> 1/2 cup thick coconut milk

Awadhi Chicken1
=> Combine yogurt,coriander powder, cumin powder,turmeric powder,ginger-garlic paste,slit green chillies and salt in a bowl and mix well.Add chicken pieces,mix well and set aside to marinate for 30 minutes.
=> Heat ghee in a non-stick pan.Add cinnamon,green cardamoms,black cardamoms and cloves and saute till fragrant.
=> Add chicken along with the marinade, stir and cook on high heat for 3-4 minutes.
=> Add red chilli powder and tomato puree,mix well and cook for 2-3 minutes.
=> Add onion paste, mix well and cook for 2 minutes. Add cashew nut melon seed paste,mix well and cook for 2 mnutes.
=> Add cardamom powder,nutmeg powder and garam masala powder,mix well and cook for 2 minutes.
=> Adjust salt and mix. Add coconut milk, mix well,cover and cook for 15-20 minutes.
=> Serve hot garnished with red and yellow capsicum juliennes.

Dahi Chicken

Dahi Chicken

=>500 grams(2 cups)yoghurt
=>750 grams chicken on bone ,cut into small pieces
=>10-15 green cardamoms
=>10-15 black peppercorns
=>2 tablespoons ginger-garlic paste
=>2 tablespoons lemon juice
=>2 tablespoons butter
=>2 medium onions, finely chopped
=>3 green chillies
=>salt to taste
=>2 tablespoons finely chopped coriander leaves

Dahi Chicken1

=>Grind cardamoms, cloves and black peppercorns in a mortar and pounder into a coarse powder.
=>Marinate the chicken with the ground powder, carroty garlic paste, lemon juice and yogurt in a bowl and set out-of-the-way for 15-200 minutes.
=>Heat butter in a non-stick pan. Add onion, green chilies and deep-fry till onion is translucent.
=>Add marinated chicken, salt, chopped coriander and mix well. Cover and cook on low heat up for 20-25 minutes, stirring occasionally.

Green Chile Chicken Enchilada Casserole

Quick and Easy Green Chile Chicken Enchilada Casserole

Ingredients :
=>  4 skinless, boneless chicken breast halves
=> garlic salt to taste
=>  18 (6 inch) corn tortillas, torn in half
=> 1 (28 ounce) can green chile enchilada sauce
=> 1 (16 ounce) package shredded Monterey Jack cheese
=> 1 (8 ounce) container reduced fat sour cream

Quick and Easy Green Chile Chicken Enchilada Casserole1
=> Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
=> Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated furnace, up-to no longer rose and juices run clear. Cool,  chipped, and set aside.
=> With metal pincers, char each tortilla half over the open torch of a gas stove burner for about one minute, up-to lightly puffed.
=> Pour about 1/2 inch enchilada white-sauce in the base of a medium baking dish, and Fabricate six tortillas in a single slab.Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
=> Then, bake 45 minutes in the preheated oven. Cool slightly already serving.

Sweet & spicy beer can chicken

Sweet & spicy beer can chicken
Sweet & spicy beer can chicken
Preheat the stove to 200ºC/400ºF/gas 6. Expel the chicken from the ice chest and surrender aside to approach room temperature. Bash the rub fixings to a fine powder in an expansive pestle and mortar, then sprinkle the chicken with olive oil. Sprinkle over the rub and utilize your hands to back rub every one of those stunning flavors into all the hideouts and corner
Air out the lager and pour out around 66% of it (or beverage it!), then painstakingly bring down the chicken cavity onto the can so it would appear that its sitting up. Position the chicken so its upright on a simmering plate, then place in the stove and cook for around 1 hour 10 minutes, or until brilliant and cooked through. To check its carried out, embed a blade into the thickest piece of the thigh – the juices ought to run clear.
Brush the chicken done with the grill sauce, then come back to the stove for a further 10 minutes, or until dull and sticky. Then, finely cut the stew and spring onions and pick the coriander takes off. When prepared, precisely uproot and dispose of the can, then cut up the fledgling, diffuse over the bean stew, spring onions and coriander leaves, then serve.

Lemon Chicken Tenders

Lemon Chicken Tenders

Ingredient :

=> 1/2 teaspoon paprika

=> 1/2 teaspoon salt

=> 1/4 teaspoon pepper

=> 3 large boneless, skinless chicken breasts, cut into 2-inch pieces

=> 2 eggs, slightly beaten

=> 1 cup Italian seasoned bread crumbs

=> 1/2 cup sugar

=> 1/2 cup lemon juice

=> 1 1/2 teaspoons curry powder


Lemon Chicken Tenders1


=>Preheat oven to 400 degrees F

=> then Shake together paprika, salt, and pepper in bowl. Sprinkle remedy over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15×10-inch jelly roll pan.

=>Bake in preheated oven for 15 minutes, turning once.

=> In a small saucepan over medium-low heat, shake together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.

=> Mizzle lemon sauce over the chicken then put return to oven, and bake 5 minutes more.


Slow Cooker Chicken Stroganoff

Slow Cooker Chicken Stroganoff1

=>  4 skinless, boneless chicken breast halves – cubed
=>  1/8 cup margarine
=> 1 (.7 ounce) package dry Italian-style salad dressing mix
=> 1 (8 ounce) package cream cheese
=> 1 (10.75 ounce) can condensed cream of chicken soup

Slow Cooker Chicken Stroganoff

=> First, mix  margarine .
=> Then Put chicken and dressing in slow cooker then mix together and cook on low for 5 to 6 hours.
=> Add cream cheese and soup, mix together and cook on high for another half hour or until heated through and warm.

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.