Search results for: broccoli

Here are the search results for your query. Please use our advanced search page for more specific results.

lemon and garlic roast chicken

Lemon and Garlic Roast Chicken

Our stuffed chicken gets roasted twice. The first time after we filled it with garlic, rosemary, lemon, and onion. The second time when broccoli comes into the equation. And we’ve paired the bird with a puree mainly made from sweet potatoes and cream cheese.

Lemon and Garlic Roast Chicken Read More »

Ingredients Needed for Lemon and Garlic Roast Chicken

1 whole chicken
4 garlic cloves
1 tablespoon olive oil
1 teaspoon salt
2 fresh rosemary sprigs
1 lemon, sliced
½ onion
water
2 small sweet potatoes, sliced
salt
0.5 broccoli head
lemon juice
1 teaspoon vegetable oil
pepper
chives
3 tablespoons of cream cheese

How to Make Lemon and Garlic Roast Chicken

  1. Place the chicken on a baking tray, rub it well with garlic – use one or two garlic clove halves.
  2. Drizzle it with oil and sprinkle salt on it.
  3. Stuff it with the garlic, fresh rosemary sprigs, lemon, and onion.
  4. Truss it with string to prevent the stuffing from escaping.
  5. Roast the chicken for 45 minutes at 400⁰ F/200⁰ C.
  6. Fill a bigger saucepan halfway with water and heat it over low heat.
  7. Add the sweet potato and some salt and bring to a boil. Set aside.
  8. After the chicken is done, remove it from the oven and add 1/2 cup of water in the baking tray, place the broccoli florets around the roasted chicken and drizzle it with some lemon juice.
  9. Roast for another 15 minutes at 400⁰ F/200⁰ C.
  10. Add the sweet potato, some salt and pepper, vegetable oil, chives, and cream cheese in a blender. Blend until smooth.
  11. Serve the chicken together with some sweet potato mash and broccoli.

Veggie, Pasta and Mozzarella Salad

If your goal is to to eat something fresh and healthy, you can never go wrong with salad. But how do you make it heartier and more satisfying? Choose some pasta as a base. Then soften up some green beans, broccoli and cherry tomatoes in a skillet, add them to the pasta, and top everything off with some fresh mozzarella.

Veggie, Pasta and Mozzarella Salad Read More »

Ingredients Needed for Veggie, Pasta and Mozzarella Salad

3 ounces of pasta
salt
1 tablespoon vegetable oil
1 red onion, sliced
15 broccoli florets
1 red bell pepper, chunks
6 cherry tomatoes
1 green beans
10 mozzarellas ovoline
poppy seeds

How to Make Veggie, Pasta and Mozzarella Salad

  1. Bring a large pot of water to a boil, add salt, and cook the pasta according to the instructions on the package. Drain and set the pasta aside.
  2. Heat the vegetable oil in a skillet and cook the onion until soft.
  3. Add the broccoli florets, cherry tomatoes, and green beans.
  4. Season with salt and cook until the green beans turn crisp-tender.
  5. Divide the cooked pasta into two plates, then add the cooked veggies, mozzarella, and, in the end, sprinkle some poppy seeds, just for visual effect.

Bacon and Mushroom Spicy Grilled Chicken

Barring any health issues, we all need some hot & spicy in our lives sometimes. This chicken, with fried bacon and perfectly seasoned mushrooms should do the trick! There’s even some broccoli, for a healthy touch!

Bacon and Mushroom Spicy Grilled Chicken Read More »

Ingredients Needed for Bacon and Mushroom Spicy Grilled Chicken

4 bacon
5 mushrooms
2 teaspoons of dried oregano
1 teaspoon paprika powder
salt
pepper
½ cup water
1 tea spoon starch
1 teaspoon hot pepper
1 teaspoon chives
4 chicken breasts
4 broccoli florets

How to Make Bacon and Mushroom Spicy Grilled Chicken

  1. Heat a cast-iron skillet to a medium high temperature.
  2. Fry the slices of bacon in the skillet, on both sides, until they become crispy.
  3. Slice the mushrooms and fry them in the bacon oil.
  4. Add the dried oregano, paprika, salt, and pepper.
  5. When the mushrooms are cooked, add water.
  6. Mix the starch with some water. And add it to the skillet.
  7. Bring to a boil and add hot pepper and chives.
  8. Cook in the skillet for a couple of minutes.
  9. Grill the chicken breast pieces on both sides.
  10. Serve chicken on a bed of mushroom and sauce, with a broccoli floret wrapped in fried bacon and sprinkled paprika.

Roasted Salmon With Arugula Salad

Salmon is a perfect option for a light dinner, and this recipe perfectly shows us that. Flavor it up with some lemon juice, soy sauce, honey, and oil then cook it in the oven without any extra fat. It goes best with a simple arugula salad, in which you can add a bit of broccoli and radicchio.

Roasted Salmon With Arugula Salad Read More »

Ingredients Needed for Roasted Salmon With Arugula Salad

2 tablespoons of lemon juice
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon olive oil
salt
6 ounces of salmon fillet
2 thyme sprigs
salad :
3 ounces of arugula
6 cherry tomatoes, halves
4 broccoli florets
4 radicchios leaves
½ lemon
1 tablespoon olive oil

How to Make Roasted Salmon With Arugula Salad

  1. Preheat the oven to 360°F/180°C.
  2. Place the salmon in a ceramic baking dish.
  3. Grab a small bowl and add the lemon juice, honey, soy sauce, olive oil, and salt.
  4. Mix everything and spread it over the salmon with a brush.
  5. Lay 2 thyme sprigs in the baking dish, one underneath the salmon, one on top of it.
  6. Roast it for the next 20 minutes.
  7. Next take care of the salad.
  8. Add the arugula, cherry tomatoes, broccoli and radicchio in a large salad bowl.
  9. Shred some lemon zest on top and squeeze the juice out of the lemon.
  10. Mix the salad and lay in on a plate. Top it with the salmon.
  11. You can drizzle some balsamic glaze and sprinkle a few white sesame seeds.

Deep Fried Beef and Veggies

Deep-frying is one of the best cooking method – not only that the meat cooks fast due to the high temperature, but the result is a more delicious meet thanks to the oils that seal in the flavors. So… next time, try this deep-fried beef with a side of mushrooms, carrots and broccoli.

Deep Fried Beef and Veggies Read More »

Ingredients Needed for Deep Fried Beef and Veggies

8 ounces of beef tenderloin
½ cup flour
vegetable oil for frying
1 red onion, cut into quarters
2 mushrooms, quarters
4 carrots, small size, peeled
salt
pepper
1 teaspoon red wine vinegar
6 broccoli florets

How to Make Deep Fried Beef and Veggies

  1. Slice the beef tenderloin.
  2. Put the flour in a large bowl and coat the beef with it.
  3. Heat vegetable oil in a deep skillet and fry the beef slices until brown.
  4. Lay a paper sheet on a large plate and remove the deep-fried beef on it, to absorb the excess fat.
  5. Heat 1 tablespoon of vegetable oil in a skillet and throw the red onion.
  6. Stir, then add the mushrooms, carrots, salt, pepper, and red wine vinegar.
  7. Stir and cook for about 2-3 minutes.
  8. Add the broccoli and cook for 2 more minutes.
  9. Serve the steak with stir-fried veggies.

Potato Salad With Dill Mayonnaise

This creamy potato salad is just perfect served alongside a steak, but, if you want to skip the meat, it can also be enjoyed as is. To spice things up, we’ve added carrots, peas, broccoli and pickled bell pepper. And of course, don’t forget the mayonnaise! It isn’t much, but it makes the difference.

Potato Salad With Dill Mayonnaise Read More »

Ingredients Needed for Potato Salad With Dill Mayonnaise

2 broccoli florets 2 potatoes 1 ounce peas 1 bell pepper 1 teaspoon salt 1 teaspoon pepper 1 tablespoon mayonnaise dill 2 tablespoons of flour

How to Make Potato Salad With Dill Mayonnaise

  1. Heat a saucepan, fill about half of it with water, and boil the vegetables until they are properly cooked.
  2. Dice the carrot and potatoes.
  3. Remove the stems of the broccoli.
  4. Chop the pickled bell pepper.
  5. Add the veggies in a large bowl, and season them with salt and pepper.
  6. Combine the mayonnaise with a tablespoon of chopped dill.
  7. Add the dill mayonnaise and mix to coat the potatoes and the veggies.

Shrimp and Mushroom Pasta

Are you a shrimp fan? Their unique flavor pairs surprisingly well with the mild taste of broccoli and mushrooms. Make this combo and add it to your cooked pasta. The result is a light, healthy, but deeply flavored meal you’ll surely enjoy.

Shrimp and Mushroom Pasta Read More »

Ingredients Needed for Shrimp and Mushroom Pasta

1 teaspoon vegetable oil
0.5 inch - ginger root
8 mushrooms
salt
6 broccoli florets
10 shrimp
2.5 ounces of corkscrew pasta
½ cup heavy cream
nutmeg

How to Make Shrimp and Mushroom Pasta

  1. Heat the vegetable oil in a wok or a large skillet.
  2. Grate the ginger, halve the mushrooms, and add them to the wok. Stir-fry them for 2-3 minutes, until golden. Add a pinch of salt.
  3. Throw in the broccoli florets and shrimp and continue to stir-fry them for a few minutes.
  4. Fill a saucepan with water and bring it to a boil.
  5. Add the corkscrew pasta in the saucepan and cook them according to the package directions.
  6. Drain the pasta and add them into the wok with heavy cream. Mix and let them simmer for 1-2 minutes.
  7. Grate some nutmeg and, when the pasta absorb the sauce, the dish is ready.
  8. Serve warm!

Pork Neck With Caramelized Apples and White Sauce

If you like combining sweet and salty in the same dish, then make a pan-fried pork steak and caramelize a few apple slices. Add some broccoli on the same plate and drizzle everything with creamy sauce! We’re telling you, it’s delicious!

Pork Neck With Caramelized Apples and White Sauce Read More »

Ingredients Needed for Pork Neck With Caramelized Apples and White Sauce

21 ounces of pork neck
2 tablespoons of vegetable oil
salt
pepper
5 teaspoons of butter
1 apple, sliced
1 tablespoon brown sugar
1 red onion, diced
⅔ cup heavy cream
1 tablespoon cognac
1 tablespoon white wine
salt
pepper
rosemary, fresh leaves
9 broccoli florets, steamed

How to Make Pork Neck With Caramelized Apples and White Sauce

  1. Heat the vegetable oil in a skillet and lay the pork neck in it. Season them with salt and pepper.
  2. After 4-5 minutes, when the bottom side starts to brown, turn over the meat.
  3. Add 1/2 teaspoon of butter and continue to fry the pork for 4-5 more minutes, until it’s cooked through. Set it aside.
  4. Melt 2 teaspoons of butter in another skillet, on medium heat.
  5. When the butter has melted, add in the apple slices.
  6. Sprinkle the brown sugar on the apple slices and stir until they caramelize. Set them aside.
  7. Melt 2 teaspoons of butter in another skillet and braise the red onion.
  8. Add the heavy cream, cognac, white wine, and fresh rosemary. Simmer it to make a thick sauce.
  9. Serve the pork steaks with caramelized apple, steamed broccoli, and white sauce.

Butter-Fried Rabbit With Avocado Couscous

If you want to cook a pair of rabbit legs, just season them well, and add them in a skillet with a nice amount of butter. Cook the rabbit for around 10 minutes per side, and that’s just about it. And, if you’re looking for a side, we recommend a light one: a couscous, in which you can add avocado, bell peppers, broccoli sprouts, and a touch of lime juice.

Butter-Fried Rabbit With Avocado Couscous Read More »

Ingredients Needed for Butter-Fried Rabbit With Avocado Couscous

2 rabbits legs, around 4 ounces each
salt
pepper
1 teaspoon nutmeg
1 tablespoon olive oil
1 tablespoon vegetable oil
1 ounce butter
2 ounces of couscous
1 avocado slice, chopped
¼ red bell pepper, chopped
¼ yellow bell pepper, chopped
1 radish, chopped
1 teaspoon broccoli sprouts
½ lime

How to Make Butter-Fried Rabbit With Avocado Couscous

  1. Place the rabbit legs on a wooden board.
  2. Season them with salt, pepper, nutmeg, and olive oil.
  3. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the rabbit legs and cook them for 10 minutes, without flipping.
  4. Add the butter in the skillet and melt it. Continue cooking them on the other side for 10 minutes, while pouring melted butter over them.
  5. Put the couscous in a bowl and pour hot water over it. Mix and let it soak for 10 minutes. Remove the excess water and add the avocado, bell peppers, radish, broccoli sprouts, lime juice, and salt. Mix the couscous.
  6. Serve the rabbit legs with couscous.

Fresh Veggie Linguine

If pasta is on your mind, let it be on your plate, too! Buy some fresh linguine and cook them with zucchini and carrot sticks, and broccoli. Butter brings out more flavor and a creamier consistency, but the biggest surprise has to be the chili flakes!

Fresh Veggie Linguine Read More »

Ingredients Needed for Fresh Veggie Linguine

salt 5 ounces of fresh linguine 2 tablespoons of vegetable oil 1 teaspoon nutmeg ½ zucchini, cut into sticks sea salt 6 broccoli florets 1 ounce butter 1 chili pepper, sliced 4 tablespoons of sweet chili sauce

How to Make Fresh Veggie Linguine

  1. Bring a large pot of water to a boil (about 34 fluid ounces/1000 ml).
  2. Boil the pasta according to the instructions on the package, then strain off the water and set them aside.
  3. Meanwhile, heat the vegetable oil in a skillet.
  4. Add the nutmeg and stir.
  5. Add the zucchini sticks, the carrot and the broccoli. Season with sea salt and stir-fry the vegetables for 1-2 minutes.
  6. Add the butter and let it melt. Add the chili slices, without seeds.
  7. When the vegetables are cooked through, but still firm to the bite, add the linguine.
  8. Stir everything and cook for 1 more minute.
  9. Enjoy!

Chicken Cordon Bleu

A delicious French classic dish, chicken cordon bleu is made of chicken breast stuffed with ham and cheese. You can serve it in the comfort of your own home without much hassle. Just follow these instructions, and serve it with simple vegetables, like carrots and broccoli. Bon appetit!

Chicken Cordon Bleu Read More »

Ingredients Needed for Chicken Cordon Bleu

6 ounces of chicken breast
herbs
1 teaspoon ginger powder
1 teaspoon mixed spices
1 ham
3 cheeses
1 cup flour
2 eggs, whisked
1 cup breadcrumbs
8 broccoli florets
1 zucchini, sliced
3 carrots
1 tablespoon olive oil
salt

How to Make Chicken Cordon Bleu

  1. Preheat the oven to 370°F/185°C.
  2. Place the chicken breast on a wooden board and slice it through the middle.
  3. Season it with salt with herbs, ginger powder, and mixed spices.
  4. Wrap it with plastic foil and level it with a plate.
  5. Use ham and cheese as a filling.
  6. Carefully wrap the cordon bleu so you don’t lose any of the filling. You can use some toothpicks to seal it.
  7. Coat the cordon bleu with flour, whisked egg, and breadcrumbs.
  8. Add it into a baking tray with broccoli, zucchini, and carrots.
  9. Season it with olive oil and salt.
  10. Place the tray in the oven for the next 35 minutes.
  11. Serve warm!
Scroll to Top