Categories
HEALTHY

PANDA EXPRESS MANDARIN TERIYAKI CHICKEN

PANDA EXPRESS MANDARIN TERIYAKI CHICKEN MADE WITH JUST A FEW INGREDIENTS AND COOKED ON A SUPER HOT GRILL PAN, YOU’LL BE SAVING YOURSELF A TON OF TIME AND MONEY BY MAKING IT AT HOME!

Panda Express Mandarin Teriyaki Chicken is one of the few dishes you can order at Panda Express and have that cool moment where they take a cleaver and chop up a whole chicken thigh in front of you. A tiny bit of theatrics in a fast food establishment is never bad, plus you can see that they used a whole chicken thigh and not just pre-cut pieces.

There are a lot of teriyaki sauces out there for you to choose from. This Panda Express Mandarin Teriyaki Chicken has that thick sweet glaze that you know from your favorite 2 item plate. I used powdered garlic and ginger for the sake of the copycat recipe.

Their glaze does not have any chunks of garlic or ginger in it that I could see. You absolutely could use fresh ginger and garlic (which I actually prefer) but you’ll be deviating from that “copycat” style. If you are using fresh garlic and ginger instead of spices, use 1-2 teaspoons of each, minced finely.

INGREDIENTS :

  • 2 pound chicken thighs
  • 2 tablespoon canola oil
  • ⅔ cup sugar
  • ¼ cup low sodium soy sauce
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ⅓ cup water
  • 2 tablespoons cornstarch and 2 tablespoons of water mixed together

INSTRUCTIONS :

  1. In a bowl, add the canola oil to chicken thighs while waiting for grill pan to heat up on high.
  2. Add the chicken to grill pan and grill on high for 3-5 minutes on each side.
  3. While the chicken is cooking,
  4. Add the sugar, soy sauce, lemon juice, garlic powder, ground ginger, ⅓ cup water and bring to a boil on high heat.
  5. Lower temperature to medium-low and cook for 2-3 minutes.
  6. Add the water/cornstarch mixture then cook over low heat until just thickened.
  7. Spoon the sauce over the chicken and serve with brown rice and grilled pineapple.

You can find complete recipes of this PANDA EXPRESS MANDARIN TERIYAKI CHICKEN  in dinnerthendessert.com

Categories
GLUTEN FREE VEGAN

FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE

Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?

You’ve got to love any recipe that contains inexpensive ingredients, is quick to make, and tastes like you spent hours on it. That is pretty much the food trifecta. This recipe fits the criteria for all three. Add in the fact that it is low carb and gluten free, and it’s like winning the food lottery.

Cabbage has long since been a low carb staple. Here are some random facts about the worlds second most consumed vegetable. (The first being potatoes.)

  • Cabbage is one of the oldest vegetables, dating back to the 1600’s.
  • Cabbage is rich source of vitamins C, K, B6 and B9 and minerals such as manganese and calcium.
  • Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
  • Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, bok choi and Brussel Sprouts.
  • Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
  • One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.

INGREDIENTS :

  • 6 tbsp butter, divided (olive oil, ghee or coconut oil)
  • 1 cup onion, diced (about 4 oz)
  • 4 cloves garlic, minced
  • 2 tbsp red wine vinegar (get it here)
  • 14 oz kielbasa, thinly sliced on a bias
  • large head green cabbage, cored and sliced
  • 1 tsp paprika
  • sea salt and pepper, to taste
  • 1/4 cup Italian flat leaf parsley, rough chopped
  • 1 tsp crushed red pepper flakes, optional

INSTRUCTIONS :

  1. In a large skillet over medium heat, melt 3 tbsp of butter.
  2. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
  3. Add red wine vinegar to the pan and mix in with onions and garlic.
  4. Add sliced kielbasa to the pan and sauté until slightly browned.
  5. Add remaining butter, cabbage, paprika, salt and pepper.
  6. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
  7. Saute until cabbage is wilted and slightly browned.
  8. Top with fresh parsley and crushed red pepper flakes before serving.

You can find complete recipes of this FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE in peaceloveandlowcarb.com

Categories
DESSERT

Charlotte Cake Recipe

This raspberry Charlotte Cake was my baby girls first birthday cake. She loved every part of it, the cake, the lady fingers and especially the raspberry mousse! This cake is as yummy as it is beautiful.
Of course this is our version of the classic French Charlotte Russe cake. Everyone seems to take their own spin on it. I love how the sweet/tart mouse and raspberry preserves complements the soft cake and lady fingers.
European cakes are my favorite because they typically aren’t overly sweet but rather enjoyable. P.S. I was very detailed with my photos and instructions so you would succeed but this recipe really is not overly complicated. I hope you love this fantastic Charlotte dessert!

INGREDIENTS :
For the Raspberry Mousse:

  • 10 oz (2½ cups) frozen raspberries
  • ½ cup granulated sugar
  • Juice from 1 medium lemon (2 Tbsp for mousse + 1 Tbsp for simple syrup below)
  • 1 Tbsp Knox unflavored Gelatin (from 1¼ packets)
  • 3 cups heavy whipping cream
  • 6 Tbsp confectioners (powdered) sugar

For the Sponge Cake:

  • 4 large eggs, room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup cake flour (make your own with 2 ingredients!)
  • ¼ tsp baking powder
  • (7 oz pkg) Lady Fingers
  • 3-4 Tbsp raspberry preserves or jam

For the Simple Syrup, stir together:

  • 1 cup warm water
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar
  • Topping/ Cake Decor for Charlotte Cake:
  • 1 cup fresh raspberries and mint leaves for garnish

INSTRUCTIONS :
Make the raspberry syrup first:

  1. In medium sauce pan, combine: 10 oz frozen raspberries and ½ cup sugar
  2. . Cook stirring occasionally until jam consistency.
  3. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get ⅔ cup syrup).
  4. Remove from heat and stir in 2 Tbsp lemon juice, then stir in 1 Tbsp gelatin.
  5. Pour syrup back into sauce pan and over medium heat, whisk until gelatin is dissolved.
  6. Remove from heat and cool to room temp.

Make the Sponge Cake:

  1. Line a 9″ springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute.
  2. Gradually add ⅔ cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
  3. Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition.
  4. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated – don’t overmix.
  5. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
  6. Once it’s out of the oven, remove cake from pan by sliding a thin edged spatula around the edges.
  7. Transfer to wire rack, peel back parchment and cool to room temp.
  8. Then slice cake layers in half.

Assembling the Charlotte Cake:

  1. Cover springform walls with plastic wrap.
  2. Trim off ½” all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan.
  3. Trim about ½” off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with ⅓ of the simple syrup.
  4. Brush backs of lady fingers with ⅓ of syrup as well. Spread 1½ Tbsp raspberry preserves over cake. Set aside.
  5. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable.
  6. Remove 1½ cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.

You can find complete recipes of this Charlotte Cake Recipe in natashaskitchen.com

Categories
HEALTHY VEGAN

SMOKY TEMPEH VEGETABLE AND RICE BOWL

Smoky tempeh with fresh vegetables and sprouts over rice and topped with an egg makes for a healthy, and delicious meal.
No, your eyes aren’t playing tricks on you: today’s recipe sounds like a healthy dish, looks like a healthy dish (and tastes fabulous), right smack in the middle of December, with Christmas hot on our heels.
I know you all are positively drooling over the all the Pinterest sweets in your feed (which stubbornly won’t show me soups and grains and salads, no matter how many times I clear my search or refresh the page or change preferences. I get it, Pinterest, the peeps want the sweets, so you’re giving everyone sweets.)
But I … and I guess this makes me a weirdo … I’m sweeted out. Thanksgiving is the focus of all of my winter carb and sugar cravings, and once that holiday is in the rear view mirror, I’m ready for greens and light soups and lots and lots of veggies (even though, technically — and a little depressingly — it’s not even calendar winter yet).
So, I’ll understand if you have to bookmark this recipe and come back to it in January. But maybe — just maybe — there are a few of you out there who are ready for desperately need some lighter fare leading up to next week’s celebrations. Come and sit next to me!
And that’s where this winter vegetable rice bowl with savory smoky tempeh comes in. In case you haven’t noticed, I love food in bowls. There’s just something so cozy and complete about a meal in a bowl. (In fact, I’m really excited to be teaching a cooking class next spring at a local culinary school with the theme, “Food in Bowls.”) Food in bowls are versatile.
They can be liquids or solids. Or both. Slung low with twirly pasta and marina sauce, or piled high with grains and vegetables. They can be neat … or messy. The photos here? Totally styled, so that you that you can see how pretty and vibrant winter vegetables are. The first time I made this = one big confetti mix of textures and colors.
And hey, let’s talk about those textures and colors for a sec.
First, we have the cooked rice, the cooked eggs (soft and yolky, yessirree), and pan-fried smoky tempeh. Then we have the raw: freshly grated carrots and beets — I love beets, raw, roasted, pickled, I don’t care — newly sprouted sprouts, green onions, and lots of chopped cilantro. And when you mix them all up and take a forkful, it’s an experience: crunchy, savory, chewy, yolky. And the colors. Folks complain about the dull, brown foods of winter, but I think the colors here are pretty fabulouso.
It’s vegetarian – leave off the eggs, it’s vegan. Also gluten-free, dairy-free, and nut-free. But completely delicious, healthy and energizing. And who couldn’t use a little extra energy going into the last crazy two weeks of the year?
If you’re just dying for cookies — and truthfully, while I’ll be doing just minimal cookie-making this year, I wouldn’t say no to a home baked morsel if offered one 🙂

INGREDIENTS :
for the tempeh marinade

  • 2 tablespoons hoisin sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon tamari, soy, or shoyu sauce
  • 1 or 2 drops liquid smoke (optional)
  • 8 ounce package tempeh, sliced

for the rice

  • 2 cups vegetable broth or water
  • 1 cup uncooked brown rice
  • 1 or 2 kaffir leaves (optional)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro leaves

assemble

  • 1 heaping cup sprouts
  • 1 heaping cup grated or julienne carrots
  • 1 heaping cup grated or julienne beets
  • 2 green onions, sliced diagonally
  • 2 soft cooked eggs
  • 1 tablespoon chopped fresh cilantro leaves, for garnish
  • Additional tamari or hoisin sauce for dressing (optional)

INSTRUCTIONS :
marinate the tempeh overnight

  1. Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth.
  2. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices.
  3. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.

cook the rice

  1. Bring the broth or water to a boil in a medium sauce pot.
  2. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover.
  3. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes,
  4. then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).

cook the tempeh

  1. Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.

assemble

  1. Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.

You can find complete recipes of this SMOKY TEMPEH VEGETABLE AND RICE BOWL in soupaddict.com

Categories
HEALTHY

creamy spinach sweet potato noodles with cashew sauce

Stop right there. Sweet potato noodles? CASHEW SAUCE? First of all, y-u-m.
Secondly, it’s true. I’m going fake-vegan-rogue on you today.
In terms of actual real life serious commitments, I’m not a vegan or a vegetarian. But I am a person who likes to try new things and sometimes I get lazy about cooking meat, so a few months ago I bought three different spiralizers – those crazy machines that make vegetables into noodles. I wanted to try them and see which ones were best, and why they were awesome, and become a super healthy person with a few swirls of a spiralizer handle, and eventually talk about it in a post. In these last few weeks,
I’ve just been a leeeetle too “busy” to get my act together and actually write about the spiralizers, but ironically, the thing that is keeping me busy is feeding my face bowls and bowls and bowls of spiralized sweet potato noodles covered in cashew sauce. It’s just so weird how that works.
So let’s break this down into a less weird and scary // more awesome and healthy and delicious sort of situation.
I made my sweet potato noodles with the Paderno spiralizer. Annnnnd I just basically gave away my whole spiralizer post to you right there in one sentence. Just… buy the Paderno. It’s $30 and it has a 4.5 ⭐️ rating from more than 6,000 reviews on Amazon.
(But seriously, more to come on the topic of spiralizers in a week or two if you’re the kind of person who needs major convincing. I see you, and I get you, and I’ll be back for you.) You COULD make your sweet potato noodles by hand or with a peeler or something, but, I mean, why, really? If that’s your story right now, I’d say just skip the vegetables-as-noodles thing (too much work, friend) and go for either regular noodles or sweet potatoes chopped into easy, quick little pieces and roasted to perfection. File under advice from your Lazy Girl Friend.
That being said, if you do have a spiralizer, those big, sturdy, fat sweet potatoes make the perfect little swoodles <– oh my gosh, TREND ALERT 🚨 look mom I just started a trend —> and they are pretty much the cutest thing ever, not to mention tasty and nutritious.
Did I mention the cutest thing ever? I played with them like little vegetable slinkies for at least ten minutes. But let’s not get too far on the sweet potato noodles because I need to tell you that there is such a thing in this world called CASHEW CREAM. And it is divine.Just try not to turn into a vegan when you look at this picture.
Right? That velvety beauty is CASHEWS and water and salt and a little garlic. And that’s all.
So essentially we have sweet potato noodles that are hopefully almost caramelizingly browned with some gently sautéed spinach and a good dose of creamy cashew sauce, tossed all together for a really comforting weeknight vegetarian/vegan type meal. It’s thick and creamy, it’s super satisfying, it’s totally adaptable to anything and everything.

INGREDIENTS :

  • 1 cup cashews
  • ¾ cup water (more for soaking)
  • ½ teaspoon salt
  • 1 clove garlic
  • 1 tablespoon oil
  • 4 large sweet potatoes, spiralized
  • 2 cups baby spinach
  • a handful of fresh basil leaves, chives, or other herbs
  • salt and pepper to taste
  • olive oil for drizzling

INSTRUCTIONS :

  1. Cover the cashews with water in a bowl and soak for 2 hours or so.
  2. Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender)
  3. and add the ¾ cup water, salt, and garlic. Puree until very smooth.
  4. Heat the oil in a large skillet over high heat.
  5. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp.
  6. Remove from heat and toss in the spinach – it should wilt pretty quickly.
  7. Add half of the herbs and half of the sauce to the pan and toss to combine.
  8. Add water if the mixture is too sticky.
  9. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.

You can find complete recipes of this creamy spinach sweet potato noodles with cashew sauce in pinchofyum.com

Categories
HEALTHY

simple mushroom penne with walnut pesto

Some of you good people who are on this website right now are looking at this picture and just KNOWING.
You’re knowing that you and me and those buttery-soaked mushrooms on pasta with a heaping spoonful of flavor-packed earthy-vibed walnut pesto – all of us, we just belong to each other. Kumbaya forever.
Some of you good people, unfortunately, are not familiar with this kind of food bewitchery. You’ve chose not to be apart of Team Mushroom (😭) and right now you’re looking at those lil ‘shrooms and you’re tempted to bolt straight for the hills – like the broccoli hills or something or something more regular. Actually, probably more like the no-vegetable hills.
Your mouse is already moving up to that little red x because you think you don’t like mushr- WAIT STAHHPPP. I understand that mushrooms can seem a little bit weird, but plz. Be rational with yourself.
These are not your average mushrooms.
So we’ve officially made our way into September, which means it’s fall, right? Come onnn JUST LET ME. September means a lot of things to a lot of people. Back to school, busy season at work, mentally gearing up for the H word – what? don’t tell me you haven’t thought about the holidays yet. You know who you are – I’m talking to my twins out there who have paper chains going for the number of days until we can listen to Christmas music.
When are you allowed to start? I’m a two-weeks-before-Thanksgiving kind of girl. Bjork finds ways to cope. Most importantly, what this most lovely time of year means to me is earthy, rich, fall comfort food dishes like this are my 24/7/365. Wait, that doesn’t work. Just subtract the number of days from, like, go back and count the months before, er, but start in… ugh. You know what I mean.
I mean Simple Mushroom Penne with Walnut Pesto all day every day. Would someone please put a soft, runny poached egg on this and eat it for breakfast so that we can truly, honestly, legitimately say this is an all day every day thing? You would basically be the winner of life. You guys, I have some good news about the short ingredient list here. With an emphasis on the butter. WHAT ELSE IS NEW.

INGREDIENTS :
For the Pasta

  • 8 ounces penne pasta (I like to use whole wheat)
  • 4 tablespoons LAND O LAKES® European Style Super Premium Butter
  • 16 ounces fresh sliced mushrooms
  • ¼ cup grated or shaved Parmesan cheese
  • salt, pepper, and fresh parsley for topping

For the Walnut Pesto

  • 1 cup walnuts
  • 1½ cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
  • ½ to ¾ cup shredded Parmesan cheese
  • ¼ cup olive oil
  • 1 clove garlic
  • juice of 1 lemon
  • salt and pepper to taste

INSTRUCTIONS :

  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes).
  3. In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
  4. Heat the butter over medium heat in a wide skillet.
  5. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown.
  6. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
  7. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

You can find complete recipes of this simple mushroom penne with walnut pesto in pinchofyum.com

Categories
HEALTHY

Sage and Maple-Roasted Chickpeas with Crispy Kale and Sweet Potato Mash

Make sure your chickpeas and onions are tossed well with the olive oil/maple syrup/sage mixture before they go into the oven. This will help the chickpeas crisp and caramelize.
Before you add the kale, the chickpeas should be a little crispy, and the onions should be soft.
When you mix the kale in, the baking sheet will be really crowded. That’s OK, because the chickpeas and onions are already roasted, and the kale will wilt quickly.
The kale should only take about 5 minutes to cook. It’s done when it’s soft and a little bit crispy at the edges.
Make sure you poke lots of holes in both sweet potatoes. To prevent explosions.
Put them in a microwave-safe bowl and cover them with a damp paper towel.
For a medium sweet potato, seven minutes in the microwave is perfect.

INGREDIENTS :

  • 1 15-ounce can chickpeas, rinsed and thoroughly dried
  • ½ large yellow onion, cut in 4 wedges
  • 2 tablespoons olive oil, divided
  • 2 tablespoons maple syrup, divided
  • 2 tablespoons chopped sage leaves
  • kosher salt and freshly ground pepper
  • 2 medium sweet potatoes
  • 1 bunch kale, stems removed, chopped into rough 2-inch pieces

INSTRUCTIONS :

  1. Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
  2. In a small mixing bowl, combine a tablespoon of olive oil and a tablespoon of maple syrup and stir them together with a fork.
  3. Add the sage, and stir to combine.
  4. Add the chickpeas and onion wedges to the baking sheet, drizzle with the syrup-olive oil mixture, season with salt and pepper, and toss to coat and combine.
  5. Roast until the chickpeas are browned and crispy and the onions are soft, about 30 minutes.
  6. While the chickpeas roast, prepare the sweet potatoes.
  7. Poke both sweet potatoes all over with a fork, then put them in a microwave-safe bowl or plate and cover them with a damp paper towel. Microwave them on high for 7 minutes, until soft.
  8. When the sweet potatoes have cooled slightly, peel the skin off with your hands.
  9. Put the peeled sweet potatoes back in the bowl, add the remaining tablespoon of olive oil and the remaining tablespoon of maple syrup, season with salt and pepper, and mash everything together with a potato masher or a fork.
  10. Toss the chopped kale with the chickpeas on the baking sheet, season with a little more salt and pepper, then put everything back in the oven just until the kale starts to wilt, about 5 minutes.
  11. When the chickpeas are done and the kale is wilted, divide the sweet potato mash between two plates and top with the chickpea-kale mixture. Serve immediately.

You can find complete recipes of this Sage and Maple-Roasted Chickpeas with Crispy Kale and Sweet Potato Mash in buzzfeed.com

Categories
DESSERT

BAKED PARMESAN CRISPS

Got 10 minutes? Make these gluten-free Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! I flavor mine with garlic powder and paprika, but they’re good plain too!
I made snowflakes for Christmas in July! Just kidding. But aren’t these baked Parmesan crisps the cutest things ever? And, do you see the heart? I’m giddy over here. These are so fun! Oh, and they’re delicious, too.
If you’re wondering what’s in these crisps, they just have three ingredients — freshly grated Parmesan seasoned with garlic powder and paprika. That’s it! You can even make them plain, if you’d prefer, or add herbs like basil or rosemary.
The process is so cool! All you do is scoop little mounds of your cheese mixture on a rimmed sheet pan lined with greased parchment paper. Then, you flatten them a bit with your hand and bake at 400 degrees for five minutes. Finito!
I know I’m using lots of exclamation points, but these baked Parmesan crisps make me happy. I first saw some on The Italian Dish a few years ago. I was blown away, and vowed to make them someday. I hadn’t thought of them for a long time, though, until last week.
I had made little pizzas out of sliced bread for lunch, and was standing at the stove, scraping up every bit of cheese that had fallen onto the pan and gotten baked into crispy, crunchy goodness. Suddenly, it hit me. Parmesan crisps!
I did some research and learned they’re called frico in the Italian dialect from the Veneto region, where Venice is located. I decided to add the garlic powder and paprika, because that’s the combo we love in my Parmesan Chicken Drumsticks with Garlic Butter and Lemon Parmesan Cod with Garlic Butter. Mmmm.

INGREDIENTS :

  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

INSTRUCTIONS :

  1. Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper.
  2. Grease your parchment with cooking spray.
  3. Grate your Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
  4. In a small bowl, stir together your Parmesan, garlic powder and paprika.
  5. Using a measuring spoon, scoop a heaping tablespoon of your cheese mixture and place it on your baking sheet.
  6. Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
  7. Pat down each cheese mound with your hand to flatten it into a circle about 2 1/2 inches to 3 inches wide.
  8. Bake for 3-5 minutes, until they are set and starting to get crispy.

You can find complete recipes of this BAKED PARMESAN CRISPS in cookingwithmammac.com

Categories
HEALTHY

CREAMY LEMON PARMESAN CHICKEN (PICCATA)

The ultimate in gourmet comfort food with a twist. Dredging the chicken in finely grated parmesan cheese and adding parmesan and extra garlic into the creamy lemon sauce for added flavour, this Creamy Lemon Parmesan Chicken Piccata is out of this world.
This Easter weekend, we served our creamy chicken over pasta, but a Piccata can be served over anything: rice, zucchini noodles, steamed vegetables, or anything else you can think of. The light flouring including the parmesan cheese changed this Piccata from amazing into something else. Something impressive with double the parmesan hit.
With parmesan cheese, especially in this recipe, I use fresh and finely grated from a delicatessen here in Melbourne. Wait. Am I the only one that gets embarrassingly excited seeing parmesan this fine, on sale at a deli? Walking past the glass windows with my mum, I slammed the brakes on mid-stride to plant my face on the shop front window, halting the sea of trolley-traffic behind me. Lord, help me.
You can always grate your own on the smaller holes on a box grater, or buy it ready to use like this, and you will pretty much put it on everything. For this recipe, DO NOT use the parmesan out of a container. The flavour is completely different and too strong for this chicken.
Usually, a Piccata calls for a lot of butter and oil, but in this recipe I used half the oil (olive oil) and only a quarter of the butter. You can use Ghee if you wish, and coconut oil to make it healthier if that’s your preference.
And believe it or not, no heavy cream! Having said that, you CAN use heavy or thickened cream if you like, but for the sake of cutting calories, I used MILK! The shock.

INGREDIENTS :
For The Chicken

  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4
  • 2 tablespoons flour (all purpose or plain)
  • 2 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper

For The Sauce

  • Light spray of cooking oil
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons minced garlic
  • 1¼ cup chicken broth (stock)
  • ½ cup milk (full fat or 2% — or use reduced fat cream or heavy cream)
  • ⅓ cup finely grated fresh Parmesan cheese
  • 2 tablespoons capers (plus 2 tablespoons extra to garnish)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
  • 2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
  • 2 tablespoons fresh parsley

INSTRUCTIONS :

  1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat.
  2. In a shallow bowl, combine the flour and parmesan cheese.
  3. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  4. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  5. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
  6. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute).
  7. Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste.
  8. Add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  9. Pour in the lemon juice, allow to simmer for a further minute to combine.
  10. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce.
  11. Top with extra capers to garnish, lemon slices and parsley.

You can find complete recipes of this CREAMY LEMON PARMESAN CHICKEN (PICCATA) in cafedelites.com

Categories
HEALTHY VEGAN

Thai Cashew Chicken

I didn’t think they actually served Thai Cashew Chicken in Thailand.
When we tumbled out of our hotel room in Chiang Mai at 10:45 p.m. in fervent search of dinner after a delayed flight, my stomach’s resolve to eat the first food we could find was outmatched only by my relentless determination to not, under any circumstances, waste a single meal in Thailand.
I forced Ben to bypass several restaurants that I deemed “too touristy,” and after we had been walking 10 minutes, he stopped firmly in front of what was one of the first open restaurants we’d seen in a while, pointed to the menu, and asked me, a look of animal-like desperation in his eyes, “Can we PLEASE eat here?” I glanced at the menu and spotted cashew chicken.
I was immediately suspicious. Wasn’t cashew chicken just something they served at Westernized “Thai” restaurants in America? Surely this place could not be legit. It was nearly 11 p.m., and even I had to admit that our prospects of finding other open options were dwindling. I reluctantly agreed.
Then, as if he could read my thoughts and were looking to spite me for making us walk so far, Ben ordered the cashew chicken. It was delicious. I’m still not sure how authentic cashew chicken is (we didn’t make it in any of our cooking classes or have it at our homestays), but it became Ben’s go-to restaurant dish of the trip.
He ordered it at every available opportunity. Thus, great food moocher that I am, I had the pleasure of sampling it from his plate at every available opportunity too. Today’s recipe is my adaptation of the Thai Cashew Chicken we had at nearly every restaurant north of Bangkok. Authentic or not, it’s a dynamite stir-fry dish that has weeknight dinner wrapped.
Stir-fries are a faithful companion on busy weeknights. They’re fast, hit every food group from veggies to lean proteins in a single pan, and are perfect for using up odd bits of leftover produce lurking in the fridge. Start to finish, this simple chicken and cashew nut stir-fry is ready in 20 minutes flat, even fewer if your veggies and chicken are already prepped.
If you’ve had cashew chicken at take-out restaurants, you’ll be familiar with the rich, savory flavors of the sauce and the warm crunch of the cashews. This particular cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant.
I packed it with veggies, sweetened the sauce naturally with honey, then served it over whole-grain brown rice (quinoa would be tasty too). Honestly, I didn’t miss the extra oil and sugar one bit, and I don’t think that you will either.

INGREDIENTS :
FOR THE CASHEW CHICKEN:

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
  • 2 tablespoons cornstarch (or substitute arrowroot powder)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons canola oil
  • 3 medium red bell peppers, seeded and cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 bunch green onions (about 6 medium), thinly sliced
  • 2/3 cup dry roasted, unsalted cashews
  • Cooked brown rice or quinoa, for serving

FOR THE SAUCE:

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey, plus additional to taste
  • 1 tablespoon freshly grated ginger
  • 2 cloves minced garlic (about 1 teaspoon)
  • 1/4-1/2 teaspoon red pepper flakes, plus additional to taste

INSTRUCTIONS :

  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny
  3. Add the chicken mixture and sauté for 4 minutes, just until lightly browned.
  4. Add the bell pepper, broccoli, and green onions.
  5. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes.
  6. Stir in the cashews and cook for 30 additional seconds.
  7. While the chicken and vegetables are cooking, prepare the sauce.
  8. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes.
  9. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes).
  10. Pour the sauce over the skillet and toss to coat.
  11. Enjoy immediately with brown rice.

You can find complete recipes of this Thai Cashew Chicken in wellplated.com