Steak With Red Potatoes

Steak with red potatoes is the ideal recipe for the steak lovers and it can be called the delicious dinner recipe.

Ingredients:

• Steak – 3 to 3 ½ pound

• Red potatoes – 3 pounds

• Sour Cream – 1 cup

• Fresh lemon juice – 7 teaspoon

• Fresh chives – 4 tablespoon finely chopped

• Arugula – 30 ounce

• Olive oil – 1 tablespoon

• Salt – 1 tea spoon

Method of Preparation

1. Take each potato and pierce it for several times. Put it in a microwave safe plate. Preheat oven at a high degree. Bake potato at high temperature for 10 to 12 minutes.

2. Marinate steak with pepper and salt. Rub it all over steak.

3. Take another pan and add oil. Keep it on a medium heat. When the oil becomes hot, put steak on the pan and cook for 1 minute.

4. After a minute, turn steak and again cook for one minute.

5. Take steak and put it in the oven in another pan. Bake it for 6 to 7 minutes or till it is properly cooked.

6. Remove it from oven and make slices.

7. Take a large bowl and mix cream, fresh lemon juice, chives and salt. Add four tablespoons water.

8. While serving take number of plates and put one serving (one slice ) on each plate.

9. On each slice keep one red potato with arugula. Put sour cream mixture on it.

10. Garnish it with pepper, salt and chives.

Your dish is ready to serve.

Easy Chicken Tenders

When you want to give something to kids for dinner, the main criteria from your side is always going to give healthy food but kids may not like healthy food as they always look for tasty food. You need to combine both these in order to satisfy them.This recipe is going to be worth trying as it is easy and your kids are going to love it.  

Chicken tenders can be made in around 30 to 40 minutes. 15 minutes you will need for the preparation and 20 minutes for the actual cooking.

Ingredients:

• Parmesan Cheese – 1 cup shredded as this recipe is for the kids, you do not need to go for low fat or fat free cheese. Go for full fat cheese.

• Bread crumbs – 1 cup

• Olive oil – 4 table spoon

• Mustard – 2 table spoon

• Chicken tenders – 1 lb

Method of preparation

1. Mix cheese and bread crumbs in a shallow dish. Mix well so that you could not remove bread crumbs separately. Parmesan Cheese will be suitable for this recipe but you can try some other kind also if your kids prefer that cheese.

2. Put mustard all over on chicken tenders. You can use brush for equal distribution or even small knife if you can use it well.

3. Dip chicken tenders with mustard in cheese mixture. Coat well on all the sides of the chicken tenders.

4. On a medium heat, take a skillet and heat 1 tablespoon of olive oil.

5. Put chicken tenders on the skillet. Keep two or maximum three at a time. Do not keep more even if you feel there is enough place on the skillet as it will not cook properly.

6. After 5 to 7 minutes, turn the chicken tenders and keep again for another 5 to 7 minutes or till the tenders are cooked properly. If required you need to put olive oil from the sides.

7. Serve hot with either tomato sauce or salsa

Spinach With Ravioli

Italy is famous for pizza and macaroni. Majority of people outside Italy assume that Italians eat only these two items and to some extent it is true as they are more than 100 varieties of pasta.

The main ingredients of this dish are cheese and spinach. Spinach as we all know is one of the healthy vegetable. It has vitamins and calcium and the greatest thing is it does not contain any fat.

As far as cheese is concern, you can always go for low fat cheese which will make your dinner healthier.

Ingredients for Spinach with Ravioli:

• Low fat cheese Raviolis – 2 packet

• Olive oil – 6 tablespoon

• Garlic cloves – 8 chopped

• Red pepper flake - 2 tablespoon crushed

• Fresh Spinach – 2 pound

If you want this dish with simple and delicious, try and get fresh spinach only.

• Onion – 2 small chopped

• Salt – 1 teaspoon

• Parmesan cheese - 6 tablespoon fresh grated

In case you are unable to get parmesan cheese, you can use any other cheese of your choice but the flavor will be slightly different.

Method of Preparation

1. Take 5 cups of salted water and bring it to boil. Simmer it and put raviolis in it. Cook for 10 minutes.

2. Take a large frying pan till the water boils and mix onion and garlic in the olive oil for 2 minutes.

3. Add red pepper flake and mix again for a minute. This will give you the flavor of the red flake.

4. Take spinach. Use cold water to wash it. Remove all the hard stems and just keep the leaves. Always use cold water to wash spinach as keeps spinach fresh.

5. Put it in garlic and onion mix. Mix well and cover it till the spinach is cooked. Cover it while cooking.

6. By this time your ravioli is cooked.

7. Pour the spinach mix on the top of the ravioli and sprinkle the grated cheese on top.

This preparation can be enough for 6 to 8 people and according to the Italians this dish tastes best when taken with wine.

Egg Salad Recipe

Ingredients: 

1. 6 eggs, hard boiled, cooled, peeled and chopped

1. 1/4 cup mayonnaise
2. 1 1/2 teaspoon Dijon mustard
3. 1/2 teaspoon lemon juice
4. 1/4 cup green onion, thinly sliced
5. 1 clove garlic, chopped
6. black pepper to taste
7. salt to taste

Directions:

1) In a pot of water add 6 eggs and bring the water to a boil.  Turn heat off and set aside for 10 to 12 minutes. 

2) Drain the water from the pot, and place the eggs in the fridge until cool.  Then peel and chop the eggs.

3) In a mixing bowl, add the mayonnaise, mustard and lemon juice, mix together.

4) Add the eggs, green onion, garlic, salt and black pepper and mix with the mayonnaise mixture.

5) Best chilled before serving, but ofcourse can be served right away.

Feta Cheese Orzo Pasta Salad

This Feta Cheese Orzo Pasta Salad Recipe is the perfect find for those of you looking for a cold pasta salad with feta cheese.  Next time you are going to the beach or simply having a family gathering prepare this salad and you will soon realize that everyone is coming back for seconds. By using lemon juice for dressing and the usual Greek recipe regulars such as extra virgin olive oil and green pitted olives you will treat your guests with an amazing feta pasta salad.

Instructions:

1) Cook the Orzo in a pot of boiling water for about 8 minutes or until it is al dente.

2) Drain and rinse the Orzo under cold water. Allow to cool.

3) In a bowl, add the feta cheese, dill, tomato, parsley, and the orzo.

4) Whisk together the extra virgin olive oil, lemon, salt and pepper to taste.

5) Pour the dressing over the salad and chill for at least 2 hours before serving.

*NOTE - This salad can also be made with any pasta that you like.

Share with us if you have a variation of feta pasta salad? Questions and comments are always welcome.

Ingredients: 

1. 1 cup uncooked orzo pasta
2. 1/4 cup pitted green olives
3. 1 cup diced feta cheese
4. 3 tablespoons chopped fresh parsley
5. 3 tablespoons chopped fresh dill
6. 1 ripe tomato, chopped
7. 1/4 cup virgin olive oil
8. 1/8 cup lemon juice
9. salt and pepper to taste

Citrus and pomegranate salad with chilli-honey dressing

Ingredients

For the chilli-honey dressing

• 5 tsp white wine vinegar
• 4 tsp clear honey
• salt and freshly ground black pepper
• 5 tbsp extra virgin olive oil
• 1 small red chilli, cut in half, seeds removed, finely chopped

For the salad

• 4 small oranges, peeled, pith removed, segmented
• 2 ruby grapefruit, peeled, pith removed, segmented
• 1 plain grapefruit, peeled, pith removed, segmented
• 1 small red onion, peeled, very finely sliced
• bunch fresh mint leaves, torn
• 1 pomegranate, seeds only, to serve

Preparation method

1. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.
2. For the salad, arrange the segmented fruit in a broad shallow bowl.
3. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.
4. Just before serving, sprinkle the pomegranate seeds over the salad.

Cheesy Ham Pasta

Ham is a superb symbol of a vacation meal. Glazed with decorations like exotic fruit, some cloves and zigzag spiraling or cuts, they have rich quality which appeals to each and everyone on the holiday table. Ham is perfect for dinner and there are many ham dinner recipes also.

Ham goes well with spicy or sweet seasonings, rubs, sauces and glazes. Ham can be cooked in different forms such as roasted, stuffed, glazed, grilled and soup. Cheesy Ham Pasta is a comforting and delicious dish which uses chopped bell pepper (green), ham, and onion and cheese sauce of 2 kinds. The preparation time is 15 minutes and cooking time is 15 minutes. This means the total time needed for preparing this dish is 30 minutes.

Ingredients needed for preparing Cheesy ham pasta:

• One tablespoon of butter

• One chopped onion

• One chopped bell pepper (green)

• Two cups of chopped ham

• 1/3 cup of milk

• Two cloves garlic (minced)

• One package of fettuccine pasta

• One bottle of double cheddar sauce

• ½ jar of cheese dip

• One tablespoon of olive oil

Method Of Preparation

Bring a big pot and fill it till half level with water and place it to boil. Till the time water is boiled, take a large skillet and place it on medium heat and not on high heat. Add butter as well as olive oil on the skillet. Add chopped garlic and chopped onion and stir frequently and cook it for 3 minutes at least. After that add chopped bell pepper as well as chopped ham then cook and stir it properly for about 4 to 5 minutes.

In the boiling water add pasta and stir it properly and after sometime drain the water. You need to add sauce, milk as well as cheese dip to the mixture present in the skillet. Now simmer the whole mixture and reduce the heat and again simmer so that pasta can be cooked nicely. When pasta is cooked remove it from the heat and now your cheese ham pasta is ready to serve. Spoon some sauce over it as well as serve it immediately. This simple dinner recipe is easy to cook and save lots of your time.

Caribbean Vegetarian Salad

The following recipe is a Caribbean vegetarian salad recipe which can be a healthy dinner option. Eating salad is considered as a healthy habit. You can include variety of fruits and vegetables into it. Research has always suggested that high doses of fruits and vegetables always keep you away from diseases.

It is recommended that daily 5 different varieties of fruits or vegetables should be included in your diet for healthy living and salad gives you opportunity to include more than one vegetable in a single plate.

The preparation time for this salad is around 30 minutes and cooking time is around 40 minutes.In salad you should always use raw vegetables like cucumber, onion which need not be cooked for eating every time. Today, we can see that salad preparation has become one of the main courses of dinner.

Ingredients:

• Canola oil – 1 ½ tablespoon

• Potato – ½ large

• Cucumber – ½ chopped

• Sweet potato - ½ sliced

• Corn - ½ cup frozen or fresh

• Red Onion – 1 chopped

• Mustard – ½ teaspoon

• Lime Juice – 1 tablespoon

• Coriander – 1 ½ tablespoon chopped

• Garlic clove – ½ minced

• Salt – a pinch

• Black pepper - a pinch

• Peanuts – handful

Method Of Preparation

1. Take a sauce pan. Put sliced potato in it with enough salt water in it. Simmer the flame for the next 5 minutes. 2. Add sliced sweet potato and cook for 5 minutes.

3. Add corn kernels into it and cook for few seconds( around 15 seconds)

4. Drain all the excess water.

5. Put all the vegetables in cold water pan and keep it for 5 minutes. Remove the water.

6. Take another bowl. Put oil in it and heat it. Now put mustard, lime juice, coriander and garlic into it along with salt and black pepper. Mix well.

7. Now add boiled potato as well as sweet potato into it. Mix it well.

8. Use red onions and cucumber for garnishing.

This salad should be served chilled. At the time of serving put handful of peanuts in it. In salad cook only those items which will not be eaten raw like potato and sweet potato. Corn kernels need not be cooked for more time.

Cheese Cupcakes

Cheesecake Cupcakes is also known as “fairy cake” in England, and commonly called “patty cake” in Australia. A cupcake is a small cake which is made in an aluminium bowl, to serve exactly one person, it is easy to eat as anyone can just pick up a cheese cupcake and hog on to it.

There are number of dressings that can be put on top of a cheese cupcake to make it look absolutely delicious. The dressings include frostings, sprinkles, eatable flowers, chocolate sauce and fruits like strawberries, mulberries, cherries to make it even more healthier.

  The term “cupcake” originated in 1796 by a cook named “Amelia”. Cheese Cupcake is just a variation of the cupcake. Cheese Cupcake can be had on birthdays, corporate parties,wedding’s,baby shower’s or just for a treat!

Cheese Cupcake recipe

• Cupcake pan for ten cupcakes

• Aluminium foil for ten cupcakes

For the crust

• One fourth cup graham cracker crumbs

• two tbsp unsalted melted butter

• one tbsp light brown sugar

For the filling

• ten oz. cream cheese

• half cup sugar

• one fourth cup sour cream

• two eggs

For the topping

• one fourth cup sour cream

• three tbsp granulated sugar

• 1 can strawberry pie filling

Starting with the crust

• Take a food processor, make fine crumbs out of the graham crackers , or crumble them with your hand till you get fine pieces.

• Mix melted butter, graham crumbs(as per step1) and brown sugar all together in a clean bowl.

• Put this mixture in the cupcake liners.

Filling:

• Now for the filling take the cream cheese and put it in the food processor and beat till you get a fine mixture, do not over process this mixture just keep it smooth.

• Add sugar to this mixture.

• Add sour cream.

• Add eggs till the entire mixture becomes smooth.

• Take this filling and place it in the cupcake liners just above the crust.

• Preheated oven at 300 degrees.

• Bake the crust and filling for around twenty minutes.

• After baking cool this cupcake for five minutes.

Topping:

• Mix cream and sugar together in a clean bowl.

• Keep mixing it with a spoon till you get a fluffy mixture then place it on the cupcake liners.

• Bake this in the oven for five minutes.

• Cool the cupcakes till room temperature.

• Put one spoonful strawberry or chocolate pie filling.

• Keep it in the refrigerator for four hours chill completely.

Diabetic Pizza

    

An egg, asparagus and bacon pizza can be a good diabetic pizza recipe that you can prepare for dinner. This can be made easily and quickly and provide you with an enjoyable dish at the dinner.

If you are diagnosed with diabetes recently then there are high chances that your doctor has told you about the various changes that you have to do in your daily life. One of the most essentials of all these changes is surely the change that you have to do in your diet. For most diabetic people this is the most difficult change that they have to follow.

Obviously you are aware of the restriction on sugar that you have to maintain. You should know the fact that there are various foods that can generate sugar after entering your body. However, there are lots of choices for you that can help you with quite tasty dishes.

It is essential for every individual to maintain a balanced and healthy diet; it is more important for the diabetic people. In every meal, all the nutrients should be present in the right proportion. There are various diabetic dinner recipes that you can prepare. These recipes can be tasty and healthy at the same time.

Ingredients:

• One pound whole wheat pizza dough

• Two strips of bacon

• Three-fourth cup of sliced shallots

• One pound asparagus that is trimmed and cut into pieces of two inches

• Four large eggs

• One-fourth teaspoon of salt

• One-fourth teaspoon of pepper that is freshly ground

• One cup of extra sharp cheddar that is shredded

Method Of Preparation

The oven should be preheated to 500 degree Fahrenheit. A rimmed and large baking sheet must be coated with cooking spray. Then the dough should be rolled on a surface that is lightly floured. The surface should be the size of the large baking sheet. In the meantime the bacon must be cooked in a big non-sticky skillet.

Cook it in medium heat unless it becomes crisp. Then the shallots should be added to the pan and then cooked by stirring often. Do this for about two minutes until it starts to become brown. Then add the asparagus to it and cook it by stirring for two to three minutes until it becomes soft.

The vegetables should be spread on the top of the crumble and crust bacon. Eggs, pepper and salt should be whisked in a bowl before they combine and then pour them over the vegetables. Sprinkle some cheese on the pizza. Then bake it for eight to ten minutes and your pizza is ready.

Chicken Fajita

For the Mexican themed party you can try out the chicken fajita recipe. The chicken lovers will have a great time by making this mouth watery recipe at home. If you have small kids at home then this dish will surely win their heart and they will enjoy the food. If you care about your health then it is always good to prepare delicious recipes at home. The food that is available outside is unhygienic and not good for your health.

Ingredients:
• Olive oil two table spoon
• Flour tortillas eight
• Chicken breast fillets four
• Extra olive oil one tablespoon
• Lime juice one fourth cup
• Freshly chopped coriander leaves one fourth cup
• Crushed garlic two cloves
• Bottle tomato salsa one cup
• Sliced two onions
• Large sliced one avocado
• Take two capsicum and cut them into thin stripes

• Grated cheddar cheese one cup

Method Of Preparation

For preparing this dish the chicken breasts needs to be marinated first. Cut the chicken into stripes after trimming the sinew and fat. Take a non metal dish that is shallow and place the chicken stripes on it. Take a jug and combine coriander, lime juice, cumin, oil and garlic and then mix them properly.

After this the marinade should be poured over the chicken pieces and cover it and keep it aside. Take a flatplate or barbeque grill and preheat it. Wrap the tortillas using the foil and let it warm for a while in the cool part of the barbeque grill. Take the capsicum and onion and fry until they get soft and the vegetables should be at the cooler part of the flatplate.

Add the chicken to the flatplate and for five minutes you need to cook till it becomes tender. Take the tortillas and serve the cooked chicken, onion, avocado and capsicum over it. Roll up the filled tortillas by topping it with the salsa. Then you can serve it hot to your guests and family members by sprinkling the coriander leaves over it.

Caesar Salad

Caesar salad recipe is one of the most popular salad recipes that you can make. Salads are one of the all time favorite foods popular all over the world. A salad ingredient ranges from the crunchy fresh green leaves to grains and nuts.

It has become popular since it has got the texture as well as taste which you can enjoy. It doesn't taste like other healthy food. It features jack cheese, tortilla chips, roasted peppers as well as beef.

To prepare this salad you need quite a few ingredients.

Ingredients:
• ½ pepper, roasted and julienned
• One cup jack cheese (grated)
• Tortilla chips needed for garnishing
• Two plum tomatoes
• ¼ Cup of olive oil
• One tablespoon nicely chopped garlic
• ¼ Cup of pinon nuts
• Four bunches of fresh basil
• ¼ Cup of lemon juice
• Half cup of Parmesan cheese (grated)
• One tablespoon of chili powder
• Half tablespoon of ground cumin
• 12 oz of beef fillet (should be in 1 piece)
• Three anchovy strips or as required
• One tablespoon of granulated garlic
• Half tablespoon of ground coriander
• White pepper


Method of preparing this recipe
Take a bowl and properly combine granulated garlic, coriander, white pepper, cumin, as well as chili powder. Properly with the help of spice mixture do coating on the tenderloin. The spice coating thickness must be 1/8 inch only.
Now roast it for about 15 to 20 minutes till the time it is not medium. Then take it out and leave the meat for cooling down. Meanwhile, take a bowl and combine garlic, lemon juice, pinon nuts, fresh basil, Parmesan and anchovies, after that put it in a food processor. In the mixture add slow drizzle of olive oil.
If possible you can also use feed tube. If the prepared mixture is very thick then add a little bit of lemon juice or warm water. You need to cut lettuce carefully across their leaves for a good Caesar salad, and then toss it along with dressing.
Now arrange for plates, top them with the shredded cheese then place 3 or 4 strips of cooked meat. Garnish it with the tortilla chips, pepper, and quartered tomatoes and dressing dollop over each strip of meat.

Moussaka

Although "moussaka" is an Arabic word and a popular dish in many Middle Eastern countries, the immortal eggplant and lamb casserole is generally credited to the Greeks, who claim it as a national treasure.

1 lg. eggplant (about 2 lb.)
2 tbsp. butter
1 1/2 lb. ground lamb or beef
1 med. onion, chopped
1 can (15 oz.) tomato sauce
3/4 c. red wine or beef broth
1 tbsp. snipped parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
White sauce (below)
1 c. grated Parmesan cheese
2/3 c. dry bread crumbs
1 egg, beaten
Tomato Sauce (below)

Cut unpared eggplant crosswise into 1/2-inch slices. Cook slices in small amount boiling water until tender, 5 to 8 minutes; drain. Heat butter in 12-inch skillet until melted. Cook and stir lamb and onion until lamb is light brown; drain. Stir in tomato sauce, wine, parsley, salt, pepper and nutmeg. Cook uncovered over medium heat until half the liquid is absorbed, about 20 minutes. Prepare White Sauce.

Heat oven to 375 degrees. Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat. Sprinkle remaining bread crumbs evenly in greased rectangular baking dish, 13 x 9 x 2-inches. Arrange half the eggplant slices in baking dish; cover with meat mixture. Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices. Pour White Sauce over mixture; sprinkle with remaining cheese.

Bake uncovered 45 minutes. Prepare Tomato Sauce. Let moussaka stand 20 minutes before serving. Cut into squares; serve with Tomato Sauce. Makes 8 servings.

WHITE SAUCE:

1/4 c. butter
1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 c. milk
2 eggs, slightly beaten

Heat butter over low heat until melted. Blend in flour, salt and nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gradually stir at least 1/4 of the hot mixture into eggs. Blend into hot mixture in pan.

TOMATO SAUCE:

1 med. onion, finely chopped
1 clove garlic, finely chopped
1 tbsp. olive or vegetable oil
2 c. chopped ripe tomatoes
1/2 c. water
1 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1 bay leaf
1 can (6 oz.) tomato paste

Cook and stir onion and garlic in oil in 3-quart saucepan over medium heat until onion is tender. Add remaining ingredients except tomato paste. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered until thickened, about 30 minutes. Stir in tomato paste. (Add 2 to 3 tablespoons water if necessary for desired consistency.) Remove bay leaf.

Basic Pasta Dough Recipe

Although some recipes call for pasta dough made in a food processor or stand up mixer, the classical way is to mix and knead it all by hand. This recipe calls for a couple of extra yolks for added richness and a deep yellow flavor.

• 2 cups finely ground semolina flour
• 2 large eggs, whole
• 1 large egg yolk
• 1/2 tsp. salt
• 1 tsp. extra-virgin olive oil

Preparation:

1. Mound the flour on a work surface and make a large well in the center.
2. Crack the whole eggs, yolk, salt, and oil into a small dish (discard any shell that falls in).
3. Pour egg mixture into the center of the well and beat with a fork until blended.
4. Continue to beat egg mixture, incorporating flour a little at a time by taking it from the inside wall of the well.
5. Try to keep the rest of the wall intact by supporting the outside of it with your other hand.
6. When the mixture becomes a thick paste, begin to mix in the flour with your hands.
7. Continue to knead enough of the flour into the dough to allow it to form a soft ball.
8. Brush the remaining flour on the work surface to the side and knead dough, flouring the surface of the dough as needed to keep dough from sticking. Knead until smooth and elastic. This should take about another 5 minutes.
9. Shape the dough into a tight ball and lightly dust the dough with a bit more flour, wrap it in plastic wrap, and let stand at room temperature for about an hour before working with it.

Gorgonzola Macaroni and Cheese Recipe

Ingredients:

• 1 Tbsp. olive oil
• 1 yellow onion, sliced thin
• 1/4 cup unsalted butter
• 2 garlic cloves, chopped fine
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/4 cup grated fresh Parmesan cheese
• 4 oz. creamy Gorgonzola
• 1/4 cup grated Romano cheese
• 1/8 tsp. cayenne pepper
• Salt and pepper
• 1 pound penne pasta, cooked to al dente
• 2 Tbsp. fresh thyme leaves
• 1 tsp. chopped fresh rosemary
• 2 tsp. unsalted butter

Preparation:

1. Preheat the oven to 350° F.
2. In a heavy bottomed pot, heat the oil on medium-low heat and slowly cook the onions until they are tender. Do not allow them to brown.
3. Remove the onions from the pot and add the butter and the garlic to the pot and cook over low heat until the butter is melted.
4. Add the flour and mix well with a wooden spoon to combine.
5. Cook flour mixture for 3-4 minutes, stirring frequently.
6. Heat the milk over medium heat.
7. Whisk milk into the flour mixture 1 cup at a time, adding the next cup as needed so that the mixture becomes smooth and the lumps are whisked out.
8. Simmer the sauce over low heat, stirring constantly for about 5 minutes until it has thickened.
9. Remove the pot from the heat and stir in the cheeses, the cayenne, and salt and pepper to taste.
10. In a bowl combine the cooked pasta with the cheese sauce and fresh herbs and season to taste.
11. Butter a 9-inch square baking pan with the remaining butter.
12. Fill the pan with the pasta mixture and place on a baking sheet.
13. Bake for 40 minutes until bubbling and golden brown on top.

Buttermilk Baked Chicken

Ingredients

• 2 cups buttermilk
• Juice of 1/2 lemon
• 1 tablespoon hot sauce
• 1/2 yellow onion, sliced
• 5 sprigs fresh thyme
• 3 cloves garlic, smashed
• Kosher salt and freshly ground black pepper
• 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
• 2 cups crushed corn flakes
• 3/4 cup grated Parmesan cheese
• 2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Baked Sole Fillet in a Spiced Cream Sauce Recipe

The Fish:

• 2 whole sole, approximately 1 kilogram each, filleted into 8 pieces

The Sauce:

• 75 grams shallots, finely chopped
• 2 garlic cloves, green germ removed, minced
• 50 grams butter
• 4 tablespoons coconut milk
• 125 milliliters white wine
• 25 milliliters white port
• 300 milliliters fish stock
• 300 milliliters chicken stock
• ½ teaspoon curry powder
• ½ teaspoon cumin powder
• Double pinch of saffron threads
• 500 milliliters heavy cream
• Salt and freshly ground black pepper

The Garnish:

• 75 grams butter
• 30 grams red bell pepper, peeled and chopped
• 30 grams fennel bulb, trimmed and chopped
• 50 grams domestic mushrooms, chopped
• 50 grams peas
• 30 grams Granny Smith apple, peeled
• 1 lemon
• 100 milliliters olive oil
• 900 grams spinach, stemmed and washed
• Panko crumbs
• 2 inches peeled fresh ginger, sliced
• ½ bunch cilantro, stemmed and chopped

Preparation:

For the Fish:

1. Fold both ends of each fillet under to form a neat and uniform portion. Make a shallow incision at each bend to ensure the fold stays in place.
2. Save all the trimmings and bones to use for the fish stock.

For the Sauce:

1. Sweat the shallots and garlic in the butter until soft without browning them.
2. Add the coconut milk and reduce until almost dry.
3. Pour in the wines and reduce until syrupy. Add the stocks and the spices and reduce by three-quarters.
4. Add the cream and simmer gently until the sauce thickens slightly and approximately 400 milliliters of liquid remain.
5. Season the sauce with salt and pepper and strain through a fine strainer. Set aside.

For the Garnish and Finish:

1. Preheat the oven to 375°F (190°C).
2. Cook the pepper, fennel, and mushroom in 25 grams of the butter until tender. Season with salt and pepper and set them aside.
3. Cook the peas à l’anglaise and refresh them.
4. Rub the apple with the lemon before cutting..
5. Cook the spinach with half the olive oil, drain well, and keep warm.
6. To order: Brush the topside of a sole fillet with some oil and season lightly all over. Press the oiled side into the panko crumbs, ensuring they adhere well. Cook the fillet gently on the face side in a bit of butter and some of the remaining oil until light golden. Turn the fillet over and bake in the oven for approximately 5 minutes. Remove from the pan and blot on paper towels.
7. Arrange a fillet alongside some spinach on a warm serving plate.
8. Reheat the sauce and add the garnishes along with ginger. Spoon the sauce around the fillets and sprinkle the cilantro over the sauce.

Fish in Vegetable Broth Recipe

Ingredients:

• 125 grams tomato, cored and cut into 1-centimeter (3/8-inch) wedges
• 50 grams red onion, cut into 1-centimeter wedges
• 30 grams fennel, sliced (6 millimeters/¼ inch)
• 15 grams garlic, sliced
• 40 milliliters white wine
• 10 milliliters white wine vinegar
• 2 sprigs basil
• 2 sprigs parsley
• 30 grams asparagus, trimmed, stems peeled (optional)
• 1¼ liters water
• Salt and freshly ground black pepper
• Pinch of red pepper flakes
• 2 pieces fish fillet, such as red snapper (200 grams each)
• 40 grams all-purpose flour
• 40 milliliters extra virgin olive oil, plus extra for finishing

Preparation:

1. Combine the tomato, onion, fennel, garlic, white wine, vinegar, basil, and parsley in a saucepan. Cut off the tips of the optional asparagus (about 8 centimeters/3⅛ inches) and reserve; cut the stems on an angle into 4-centimeter (1½-inch) lengths and add them to the pan. Add water to cover generously, and season with salt, black pepper, and red pepper flakes. Bring to a boil, cover, and simmer for 15 minutes. Taste and adjust the seasoning.
2. Season the fish on both sides with salt and pepper and dredge in the flour; shake off the excess.
3. Heat the oil in a large saucepan. Add the fish and sear to brown on both sides. Pour off the fat. Add enough of the vegetable broth (including all of the vegetables) to barely cover the fish. Add the reserved asparagus tips to the pan with the fish, cover, and simmer gently for 2 minutes. Remove from heat and let stand, covered, until cooked through, about 2 more minutes.
4. Spoon the fish into shallow bowls and spoon the vegetables and broth over. Drizzle with olive oil.

Cooking For Beginners - 9 Pasta Tips and Tricks

Cooking pasta, for some, is a daunting challenge. For instance... a cousin of mine cooked pasta for so long... it came out of the pot in one big clump every time.

If you're pasta isn't turning out... the following tips should help you to get fantastic results every time.

1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family's appetite... but... here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.

2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you've added the salt... the salt taste should be noticeable.

3. Should the water be boiling first? Yes! Bring the water to a vigorous boil before adding the pasta... a boil that you cannot stop by stirring.

4. How much water to cook the pasta in? Make sure the pasta has lots of breathing room. You want the pasta to have enough water to move around freely so it can absorb the water. If there is not enough water, the pasta will stick together and become gooey. Also, you will find uncooked pieces that have stuck together.

5. How to add pasta to boiling water? Slowly add the pasta to the boiling water. Ideally, the water should not stop boiling. If the water stops boiling just stir the pasta until water begins to boil again. This prevents the pasta from sticking together.

6. How to tell when pasta is done? The best way is to taste. Read the directions on the package and, I would suggest, check for perfect 'al dente' texture during the cooking time. Pasta is cooked enough when it is "al dente"... meaning... it has a little bite to it. You have cooked it to long if it is sticky.

7. Should I rinse pasta?  Some people like to rinse the pasta if it is being used in a pasta salad ( I don't bother ). The choice is yours. Why not try it both ways. Don't rinse pasta if you are adding a sauce... you will want to keeps its starchy texture so the sauce will cling.

8. Draining pasta? Most people drain all the water... this could be a mistake. Keeping a little bit of water will prevent sticking. Also, the sauce will blend in better. I always keep a small amount of the pasta water just in case the pasta becomes too dry.

9. Heat your serving bowl! It is a good idea to serve your creation in a warm serving bowl. It's a nice added touch.

Notes: Never cook two types of noodles together because each type has a different cooking time. One more thing... if noodles are used in a casserole, under-cook them slightly because they will finish cooking in the oven.

If you would like to get more dynamite cooking tips, tricks, recipes, how to videos and more, I invite you to go here now. http://www.SandysCookingBlog.com

Cooking for Beginners - 8 Tips For Making Fabulous Sauces

Did you know...

That sauces were originally created to mask foods that were starting to go bad. This was done well before refrigeration was available. Today, I'm happy to say, we use sauces to compliment food.

The art of sauce making has changed considerably over time and, with the introduction of new cuisines, the variety of sauces is endless.

While there is a huge array of recipes available, don't be afraid to come up with your own creations. Have some fun!

Okay... enough chat, here are 8 tips for you.

1. The first step is, have all your ingredients ready to go before you start cooking. This is called Mise en Place... which means getting organized! The last thing you want is for your shallots to burn while you're running off to get vegetable stock for deglazing.

2. You will come across recipes that call for 'reducing'. This simply means that you will cook down the liquid (stock or wine) until there is a small amount left in the pan.

3. You will know the sauce has reduce enough once it reaches a certain thickness. If the reduction is thick enough to coat a spoon, you can be sure it is ready.

4. Sometimes the cooking directions will tell you to 'reduce by half'. You will have to eyeball this... don't worry about measuring it out. Just a rough guess.

5. Watch the cooking process very carefully because the reduction can burn easily once it reaches a desired consistency. Don't leave it unattended.

6. At the end of the cooking time, a small scoop of butter can be added. This gives the sauce extra flavor and a smooth texture. The recipe will tell you this so don't worry about forgetting this tip.

7. Most sauces should be used right away... if not serving immediately, keep sauce in a warm place until serving time. You may want to cover with a plastic wrap so a skin doesn't form on the top.

8. Important ingredients to have on hand for making great sauces.

Vegetables -----Shallots, leeks, mushrooms, onions and garlic.

Herbs -------all types, fresh and dried. Fresh is preferred.

Condiments ----oils, mustards, vinegars.

Dairy -------cream, cheese, milk, butter, yogurt, creme fraiche,

chocolate and mascarpone.

Meat products --bacon, pancetta and anchovies.

Alcohol ------sherry, brandy, port, wine and vodka.

Stocks and Glazes --- store bought stocks and glazes are readily available and are nice to have in your pantry. They add a tremendous about flavor.

Most of these ingredients are easy to find in your local super market or specialty stores. I urge you to do some experimenting and, above all, have fun.

Just curious... what sauce are you going to try first?

If you are interested in learning more great cooking tips, tricks and how to videos go here now. http://www.sandyscookingblog.com

Simple cooking

These days, who has time to come home and cook a four course cuisine? We need good 'ole fashioned simple cooking, and with all of the studies out there that tell us that living on fast food is killing us and is increasing our weight, our cholesterol levels and lowering our life expectancy, we already know that we shouldn't be making dinner plan in the drive through line!

Not to mention, some of us "home cooks" a lot of the time feel that we have to cook something pre-packaged because we don't have time to cook all those healthy foods that the experts tell us we need, right? Or we feel like we may not be that great of a cook? Isn't there a way for us to do simple cooking at home with healthy ingredients, without feeling overwhelmed? Here are some easy steps to get you on the right track to healthier eating and learning to be a great cook along the way:

* Plan ahead for the nights that you already know you will be late or extra busy by keeping a few "ready to go" items in the freezer: vegetables (for quick boil), ravioli's (you can boil them and top with spaghetti sauce and add a salad (already from the bag)... Or you can have your healthy meals pre-made and then in the freezer in personal portions for later.

* Keep "basic" staples in the pantry and "on hand". Such as whole wheat/grain pasta or rice, cans of vegetables, beans, soups, etc. At least it could be a "go to" when you're in a hurry and would be healthy sides or main dishes to keep you away from the phone and making that call to the pizza guy.

* Keep an on hand, easy to follow cook book. A lot of these cook books will offer quick and easy meals for simple cooking that will already use healthier ingredients. Or you can find a recipe you like and easily substitute one or two of the ingredients for something healthier. Such as swapping butter for a cholesterol free spread, swapping vegetable oil for safflower oil used, whole grain pasta instead of standard, etc.

* Stock your refrigerator and pantry with the "healthier alternatives". You can usually find on websites or other searches, what equivalent or healthier substitutions would be for standard ingredients such as vegetable oil, butter, sugar, etc and if you already have them on hand, you will go to those anyway.

* One rule of thumb for me has been what I was taught as a child... You have to have color on your plate. Try to have the largest portion on your plate being vegetables (probably the ones you already had on stand by for this unplanned dinner)... and the smallest portion being the meats, proteins and the complex carbs. Besides, vegetables are so much quicker to cook than the meats or the breads.

* Keep fruit on hand for snacks or desserts... They are already naturally sweet, healthier than that chocolate cheesecake we've all been thinking about wanting, and very quick.

These are just a few tips for simple cooking and trying to eat better. Just remember, have healthy foods stocked automatically in your refrigerator, freezer and pantry, so that those are the items available to you in a quick grab. These foods should fit with your busy life and be simple. Try to make it a point to throw those items in your grocery cart, instead of the unhealthy snacks that we always want to grab in a rush. And don't be overwhelmed with how to cook healthier, because there is help out there to get you started, even if it's making a healthier grocery list to start with... Low or non/fat dairy products, more fruits & vegetables and "smart" fats. One last way to help you on the right track... smaller portions.

These were just a few examples of easy and quick ways to simple cooking and eating healthier, even in a rush. Don't be intimidated, do these little things a little more at a time and make it habit and the norm.
Make conscious food decisions rather than grabbing for what is most convenient. Make sure it is something delicious so that you can enjoy eating it and feel better about the changes.

If you truly want healthier and   simple cooking and help to do it, follow this link right now http://www.love2cook.org