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Mushroom Potato Nests

If you want to cook and have fun in the same time, don’t make the eternal boring mashed potatoes. Sometimes, the catchy detail is the shape! So make small potato nests and fill them with whatever you like. Today, try mushrooms with garlic.

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Ingredients Needed for Mushroom Potato Nests

1 cup chopped mushroom
1 tablespoon vegetable oil
1 tomato
2 garlic cloves
salt
pepper
2 tablespoons of water
2 cups of mashed potato
2 ounces of butter
3 egg yolks
¼ cup grated parmesan
½ cup grated mozzarella

How to Make Mushroom Potato Nests

  1. Preheat the oven to 350 degrees F/180 degrees C.
  2. Heat the vegetable oil in a skillet.
  3. Cook the chopped mushrooms for about 1 minute.
  4. Chop the tomato and add it in the skillet.
  5. Crush the garlic and add it in the skillet.
  6. Season the mixture with salt and pepper.
  7. Add the water and mix.
  8. Simmer the mushroom for about 2 minutes.
  9. In a bowl, put the mashed potatoes.
  10. Add the butter, the yolks, and the parmesan.
  11. Mix them with a spoon.
  12. Season the mashed potatoes with salt.
  13. Place a parchment paper sheet on a baking tray.
  14. Put the potatoes mixture in a piping bag and form small circles.
  15. Bake them for 20 minutes.
  16. Take them out of the oven and put a teaspoon of mushrooms mixture in every potato circle.
  17. Top them with½ teaspoon of mozzarella.
  18. Bake for 10-20 more minutes to 400 degrees F/200 degrees C.

Three-Cheese Fried Zucchini

Your taste buds will go crazy while you eat this delicious snack! Make small “sandwiches” with zucchini slices and three types of cheese. Fry them in crust and serve with mayo or garlic dip! They are amazing! Don’t trust us , try it yourself!

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Ingredients Needed for Three-Cheese Fried Zucchini

¼ cup ricotta
½ cup parmesan, grated
¼ cup mozzarella, shredded
1 basil leaves
salt
pepper
1 zucchini
1 cup flour
1 egg
2 tablespoons of milk
1 cup breadcrumbs
vegetable oil for frying

How to Make Three-Cheese Fried Zucchini

  1. Add the cheese in a bowl.
  2. Finely chop the basil leaves and add them in the same bowl.
  3. Season with salt and pepper.
  4. Mix everything with a fork.
  5. Slice the zucchini.
  6. Make small “sandwiches” with 2 slices of zucchini and 1 teaspoon of cheese mixture.
  7. You’ll make about 10 small “sandwiches”.
  8. Make an egg wash by whisking the egg with the milk.
  9. Coat each zucchini “sandwich” with flour, egg wash, and breadcrumbs.
  10. Heat the vegetable oil in a skillet and fry the zucchini “sandwiches” on both sides, until golden.
  11. Serve with a dip!

Caper and Honey Glazed Chicken With Rice and Sauteed Veggies

We needed a delicious marinade for our chicken breast recipe and we think we have just the thing. It’s made with capers, lemon juice, honey, garlic, and spices, all crushed into the mortar to help release and bring those delicious flavors together. As for the side, we’ve served it with a few sauteed veggies and turmeric-flavored rice.

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Ingredients Needed for Caper and Honey Glazed Chicken With Rice and Sauteed Veggies

2 tablespoons of caper
¼ cup lemon juice
1 teaspoon honey
2 garlic cloves, crushed
pepper
salt
1 tablespoon olive oil
6 chicken thighs s, small-sized
1 teaspoon butter
10 broccoli florets
10 cauliflower florets
turmeric, cooked

How to Make Caper and Honey Glazed Chicken With Rice and Sauteed Veggies

  1. Preheat the oven to 400°F/200°C.
  2. You can first prepare the glaze. Add the capers, lemon juice, honey, garlic, olive oil, salt, and pepper in a mortar.
  3. Crush everything with a grinder until smooth.
  4. Line a baking tray with parchment paper and place the chicken thighs over it. Spread the glaze over the chicken thighs.
  5. Slide the tray into the oven and cook the chicken for the next 40 minutes.
  6. Meanwhile, melt the butter in a wok.
  7. Add the veggies, season them with salt and pepper, and cook them for 4-5 minutes, stirring often.
  8. Serve the chicken with the sauteed veggies. If you want, you can even add an extra side of turmeric rice.

Creamy White Radish Soup

Also known as daikon, white radish primarily grows in East Asia. Its taste is milder than the sharp flavor of the common radish. It also has a lot of health benefits, including compounds which prevent certain types of cancer, boosting the immune system and detoxifying the body. We recommend serving it in a soup, next to some onion, garlic and tomato sauce!

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Ingredients Needed for Creamy White Radish Soup

For the soup:

1 ounce butter
1 onion, chopped
2 garlic cloves, thinly sliced
1 white radish
¼ cup lemon juice
1 cup tomato sauce
salt
pepper
1 cup chicken stock

For the side:

½ cup cream cheese
0.5 ounce parmesan, shredded
salt
pepper
2 rye breads slices, toasted

How to Make Creamy White Radish Soup

  1. Heat a saucepan over medium heat.
  2. Add the butter and melt it. Add onion and garlic and cook them until light golden.
  3. Slice the white radish in 1 inch (2.5 cm) thick slices, and slice each of them in halves. Add it in the saucepan.
  4. Pour the lemon juice, tomato sauce, and season with salt and pepper. Pour the chicken stock and simmer for 5 minutes.
  5. Pour the soup in a tall glass container. Blend the soup until smooth and creamy.
  6. Mix the cream cheese with parmesan in a bowl and season with salt and pepper. Spread it over the rye bread.
  7. Add the soup into bowls and serve them with the rye bread slices.

Chicken Breast With Seafood Sauce

This is a dish that shows you how well different types of meat work together in the same dish. The shrimp and calamari rings are cooked in a delicious sauce, with heavy cream, tomato sauce, garlic, and a nice touch of crispy bacon. You can use this sauce to flavor all kinds of meats, but tonight you can start with chicken breast!

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Ingredients Needed for Chicken Breast With Seafood Sauce

1 tablespoon vegetable oil
5 ounces of chicken breast
salt
pepper
1 teaspoon butter
3 shrimp
2 bacon, chopped
0.5 squid
2 garlic cloves, minced
1 tablespoon tomato paste
¼ cup heavy cream
parsley

How to Make Chicken Breast With Seafood Sauce

  1. Heat the oil in a skillet over medium heat.
  2. Add the chicken and season it with herb salt and pepper on both sides.
  3. Cook the chicken for 8-10 minutes per side.
  4. After that, melt the butter in another skillet. Add the shrimp and cook them for 4 minutes on both sides. Remove them from the skillet, add the bacon, and fry it until it turns golden.
  5. Add the squid rings, garlic, tomato paste, and heavy cream. Stir, and cook everything for 2-3 minutes, until you get a smooth, creamy sauce. Add the chopped parsley and turn off the heat.

Crispy Graham Bread With Arugula and Parmesan

You know the kind of lazy day when you just want to relax? We’ve got the perfect snack for that! Just take a thick slice of graham bread and wrap a strip of bacon around it. After you do that, finish by drizzling a delicious mix of melted butter and garlic. Bake it in the oven, and after the bacon is nice and crispy, top it off with some parmesan, arugula, and cherry tomatoes.

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Ingredients Needed for Crispy Graham Bread With Arugula and Parmesan

0.25 graham bread loaf
4 bacon
1 ounce butter, melted
1 garlic clove, chopped
salt
pepper
0.5 ounce parmesan, shredded
1 ounce arugula
1 cherry tomato, sliced

How to Make Crispy Graham Bread With Arugula and Parmesan

  1. Preheat the oven to 360°F/180°C.
  2. Use a round graham bread, and slice it through the middle. Remove the upper part.
  3. Cut a 0.5-inch (1.3 cm) thick slice out of the remaining bread. Its diameter should be equal to that of the entire bread.
  4. Make about 10 small holes on the sides of the bread slice.
  5. Wrap it with bacon slices through the empty holes. Mix the melted butter with garlic, salt, and pepper. Spread it over the bread.
  6. Line a baking tray with parchment paper and add the bread on top. Bake it for 20 minutes.
  7. When ready, top with shredded parmesan, arugula, and sliced cherry tomatoes.

Creamy Salmon Pappardelle

A dish so elegant, so refined, you won’t believe just about anyone can cook it at home. Salmon goes very well with this nice side of pappardelle, but this recipe’s secret lies in its sauce. It’s made of heavy cream, garlic, and lemon juice, and flavored with a bit of turmeric and parsley. The sauce is simple, but the flavor is anything but.

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Ingredients Needed for Creamy Salmon Pappardelle

2.5 ounces of pappardelle
1 tablespoon vegetable oil
2 rosemary sprigs
6 ounces of salmon fillet
½ lemon
1 tablespoon butter
3 garlic cloves, thinly sliced
1 cup heavy cream
1 tablespoon lemon juice
½ teaspoon turmeric
parsley

How to Make Creamy Salmon Pappardelle

  1. Add water in a saucepan, heat it over medium heat and bring it to a boil.
  2. Add the pappardelle and cook them according to the instructions on the package. When they’re cooked, drain them.
  3. In the meantime, heat the vegetable oil in a skillet over medium heat. Add the rosemary sprigs and lay the salmon in the skillet skin-side down. Season with salt, and cook until the skin turns crispy, or around 4 minutes.
  4. Squeeze the some lemon juice in the skillet and keep cooking it for 3 more minutes. Set it aside.
  5. For the sauce, heat another skillet over medium heat, add the butter and melt it. Add the garlic, heavy cream, and lemon juice. Stir, and add the turmeric.
  6. Add the pappardelle and garnish with some fresh parsley. Stir for 1 more minute.
  7. Lay the pasta on a plate and serve them with the salmon.

Chicken, Mushroom and Broccoli Skillet

Want to try a simple recipe with chicken as its main ingredient? Feel free to try this one pan, with chicken breast next to some mushrooms and broccoli. Add ginger, garlic, and soy sauce to give it an authentic Asian flavor.

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Ingredients Needed for Chicken, Mushroom and Broccoli Skillet

2 tablespoons of vegetable oil
10 ounces of chicken breast, diced
salt
pepper
5 mushrooms, thinly sliced
2 garlic cloves, chopped
0.5 ounce ginger, chopped
¼ cup soy sauce
1 teaspoon brown sugar
½ cup chicken stock
1 teaspoon flour
7 broccoli florets

How to Make Chicken, Mushroom and Broccoli Skillet

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the diced chicken and season with salt and pepper.
  3. Cook it until the meat turns opaque, and then golden-brown.
  4. Take out the chicken and in the remaining fat, add the mushrooms and broccoli.
  5. Cook them for 1 minute.
  6. Heat the remaining oil in a separate skillet. Add the ginger and garlic, soy sauce, brown sugar. Wait until the brown sugar dissolves, pour the chicken stock and add the flour. Whisk until homogenous. Add the chili, mushrooms, broccoli, and chicken.
  7. Cook everything until the sauce reduces and then turn off the heat.

Chicken With Onion and White Sauce

If you’re a fan of pairing chicken with heavy cream sauces, this delicious stew may be just what you’re looking for. Add onion, garlic, and lots of spices, because you’ll be wanting layered flavors in this dish. We recommend serving it with a crispy tortilla!

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Ingredients Needed for Chicken With Onion and White Sauce

1 tablespoon vegetable oil
2 chicken breasts halves, approximately 5 ounces each
salt
pepper
1 teaspoon red peppercorns
1 teaspoon butter
2 onions s, sliced
3 garlic cloves, sliced
1 teaspoon dried oregano
1 tea spoon cumin
parsley
1 cup heavy cream
¼ cup water
1 tortilla wrap

How to Make Chicken With Onion and White Sauce

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken breast and season it with salt and pepper. Crush 3-4 red peppercorns and sprinkle the chicken breast with them.
  3. Cook it until golden, for 8-10 minutes per side. After it’s ready, thinly slice it.
  4. Separately, melt the butter in a heated saucepan.
  5. Add the onion and garlic. Season with oregano, salt, pepper, cumin, and red peppercorns. Add about 1 tablespoon of chopped parsley and stir for 1 minute.
  6. Pour the heavy cream and water.
  7. Add the thinly sliced chicken and leave the pan on heat for another 2-3 minutes.
  8. Garnish with a touch of parsley and serve it with tortilla.
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