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Chicken Breast, Olive and Carrot Stew

A good, simple, flavorful stew is a surefire way to bring you back in your comfortable zone after a hard day. This particular stew has chicken breast and olives as the main ingredients. Then you add onion, carrots, bay leaves, and peppercorns. Let the diverse flavors come together for a great meal at home, far from the madding crowd!

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Ingredients Needed for Chicken Breast, Olive and Carrot Stew

2 tablespoons of vegetable oil
10 ounces of chicken breast, small chunks
1 onion, chopped
1 carrot, shredded
½ lemon
6 ounces of black olives, without pit
2 bay leaves
salt
1 teaspoon black peppercorn
½ cup tomato sauce

How to Make Chicken Breast, Olive and Carrot Stew

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the chicken and cook it for 15 minutes, while stirring often in the process.
  3. After it’s ready, heat the remaining oil in a skillet over medium heat. Add the onion and cook it for 1 minute. Add the carrot and stir.
  4. Squeeze the juice from the lemon, and pour it in the skillet. Add the olives, chicken, and bay leaves. Add salt, black peppercorns and cover with a lid.
  5. Let the dish simmer for 4-5 minutes. Add the tomato sauce, stir, and leave everything on heat for 2 more minutes.

Chicken With Sauteed Carrots and Mashed Potatoes

Are you ready for an upgraded, 2.0 version of classic mashed potatoes? We flavored them with butter, parmesan, and spring onion, multiplying the flavors. Since it’s so great, it need a well-matched companion. So we landed on a nice chicken breast, thinly sliced and topped with sesame seeds. The meal is truly complete when you add in some sauteed carrots, with a sweet flavor.

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Ingredients Needed for Chicken With Sauteed Carrots and Mashed Potatoes

4 potatoes, cooked ¼ cup milk 1 tablespoon butter 1 tablespoon flour ¼ cup parmesan, shredded 1 spring onion, chopped salt pepper 9 ounces of chicken breast, thinly sliced 1 tablespoon soy sauce ½ lime 1 teaspoon white sesame seeds 1 teaspoon olive oil 1 teaspoon butter ½ red bell pepper, chopped ½ teaspoon dried rosemary, chopped parsley chives chives

How to Make Chicken With Sauteed Carrots and Mashed Potatoes

  1. Place the cooked potatoes in a large bowl and mash them.
  2. Pour the milk, and add the butter, flour, parmesan, and spring onion. Season with salt and pepper. Mix everything until smooth.
  3. Place the chicken breast in a bowl.
  4. Add the soy sauce, then squeeze the juice out of half a lime. Add the sesame seeds, salt, and olive oil. Let it marinate.
  5. Separately, heat a skillet over medium heat, add the butter in it and melt it. Add the carrots and bell pepper, and let them soften.
  6. Season with dried rosemary, salt, and pepper. Chop the parsley and add it to the skillet.
  7. When the carrot and bell pepper are cooked, remove them from the skillet.
  8. Add the marinated chicken in the remaining fat. Cook it for 15-20 minutes, stirring often.
  9. For serving, you can use a cooking ring. Add a layer of mashed potatoes on the bottom, next add the sautéed carrots, and finish with the chicken. Make 2 servings.

Crispy Bacon and Cabbage Stir-Fry

Bacon sure has a way of flavoring up just about everything! Here, for example, we’ve added it to a simple stir-fry with some cabbage, bell peppers, and onion, nothing too fancy. We thought it was going to be a nice addition, and boy, we were right!

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Ingredients Needed for Crispy Bacon and Cabbage Stir-Fry

4 bacon
½ onion, sliced
½ red bell pepper, diced
½ yellow bell pepper, diced
1 teaspoon sugar
3.5 ounces of cabbage, shredded
1 teaspoon chili flakes
1 teaspoon chili sauce
pepper

How to Make Crispy Bacon and Cabbage Stir-Fry

  1. Heat a skillet over medium heat and start cooking the bacon. Cook it for 2-3 minutes until crispy.
  2. Remove the bacon from the pan, and add the onion in the remaining fat. Cook it for 1 minute, and add both bell peppers and 1 teaspoon of sugar. Give it a good stir.
  3. Add the cabbage and cook it for 3-4 minutes until it softens. Season it with chili flakes.
  4. Add the bacon, pour 1 teaspoon of chili sauce and add a pinch of pepper. Stir, and continue cooking for 2 more minutes.

Cornmeal and Veggie Fritters

These cornmeal and veggie fritters are so colorful and easy to make, they will surely become one of your favorite vegetarian snacks. You can add lots of veggies to the mix, like onion, sweet corn, bell pepper, and so on. You’ll also need a good sauce to go with them, and this one made with avocado works well with this combo.

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Ingredients Needed for Cornmeal and Veggie Fritters

1 cup cornmeal
salt
1 teaspoon baking soda
1 red onion, chopped
½ cup sweet corn
½ red bell pepper, chopped
fresh coriander, chopped
2 tablespoons of yogurt
¼ cup water
vegetable oil for frying
1 avocado, diced
1 tablespoon olive oil
1 teaspoon dried oregano
1 tablespoon red wine vinegar
1 teaspoon agave syrup

How to Make Cornmeal and Veggie Fritters

  1. Add the cornmeal in a large bowl.
  2. Add salt, baking soda, and mix.
  3. Add the red onion, sweet corn, bell pepper, coriander, and yogurt. Mix until the ingredients combine. The mixture may be a bit dry, so add a bit of water.
  4. Pinch off a piece of the mixture and gently roll it between your hands to form a 2 inches (5 cm) flat patty. Continue shaping until all the mixture is used.
  5. Heat the vegetable oil in a skillet over medium-high heat. Cook the fritters until golden and crispy, for 3-4 minutes per side.
  6. Place the diced avocado in a tall glass container. Add the olive oil, dried oregano, red wine vinegar, and agave syrup. Set up your immersion blender and blend everything until smooth.
  7. Serve the cornmeal fritters with the guacamole sauce!

Chicken Breast With Leek and Olives

This stew has chicken breast and leek as main ingredients. Then you add carrot, onion, olives, some lemon juice and seasonings. Let all these flavors swarm the kitchen, and prepare for a cozy meal at home!

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Ingredients Needed for Chicken Breast With Leek and Olives

1 tablespoon vegetable oil
10 ounces of chicken breast
salt
1 onion, chopped
½ leek, thinly sliced
2 bay leaves
½ cup pepper paste
6 olives, thinly sliced
¼ cup lemon juice
pepper
1 tablespoon almond flakes

How to Make Chicken Breast With Leek and Olives

  1. Dice the chicken breast.
  2. Heat the oil in a wok over medium-high heat and add the chicken.
  3. Season with salt and cook it for 10-12 minutes, until golden on all sides.
  4. Take out the chicken and leave it aside.
  5. Add the onion carrot and leek in the remaining oil. Throw in the bay leaves, and stir. Cook the veggies for 2 minutes, until they soften.
  6. Add the pepper paste, chicken and olives, and stir.
  7. Pour lemon juice, season with pepper, and cook everything for another 2-3 minutes.

Creamy Ravioli With Caramelized Walnuts

This creamy ravioli dish is made even more fabulous by the addition of sweet walnuts and spring onion. Caramelize the walnuts and they will bring an amazing flavor to the whole dish. You’ll enjoy the mouthful of textures and layered taste. You’re welcome!

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Ingredients Needed for Creamy Ravioli With Caramelized Walnuts

3 ounces of ravioli ½ teaspoon butter 1 walnut ½ teaspoon brown sugar 1 celery stick, sliced ⅔ cup heavy cream 1 teaspoon paprika powder 1 spring onion, sliced pepper salt broccoli sprouts parmesan 1 tablespoon red wine vinegar

How to Make Creamy Ravioli With Caramelized Walnuts

  1. Fill a pot with water and bring it to a boil. Cook the ravioli according to the instructions on the package. Drain and set the ravioli aside.
  2. Melt the butter in a skillet and add the walnuts in it. Also add the brown sugar and stir, to caramelize the walnuts.
  3. Add the celery and the cherry tomatoes and toss, to quickly combine the ingredients.
  4. Add the heavy cream and paprika powder. Stir.
  5. Add the cooked ravioli and spring onion.
  6. Sprinkle salt and pepper. Mix.
  7. If you want, garnish with broccoli sprouts and grated parmesan.

Creamy Mushrooms on Lasagna Sheets

Want to take a break from all that heavy meat? You can easily replace it with some mushrooms, cooked with garlic and spring onion, tucked in a thick, savory heavy cream sauce. It works very well with pasta, but you can replace it with some lasagna sheets. We guarantee you the taste remains the same!

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Ingredients Needed for Creamy Mushrooms on Lasagna Sheets

1 tablespoon vegetable oil
7 ounces of mushroom, thinly sliced
2 spring onions s, chopped
2 garlic cloves, sliced
½ cup chicken stock
salt
pepper
⅔ cup heavy cream
4 lasagna sheets
1 red chili, thinly sliced

How to Make Creamy Mushrooms on Lasagna Sheets

  1. Heat the olive oil in a skillet over medium heat. Add the mushrooms, spring onion and garlic. Cook them until the mushrooms start to turn brown.
  2. Add the chicken stock and season with salt and pepper. Reduce the heat and add the heavy cream. Continue cooking until you get a thick, creamy sauce.
  3. Add water in another saucepan and bring it to a boil. Add the lasagna sheets and boil them according to the instructions on the package.
  4. Take them out with a spatula after they’ve cooked, and add them over the creamy mushrooms. Cook everything for 1 more minute, while gently stirring.
  5. Serve them with a touch of red chili on top!

Creamy Potato and Bacon Soup

This creamy potato and bacon soup is hearty, savory, and on top of all, delicious! It is thick and creamy because it has no added water or stock, so you can feel the full flavor of bacon and potatoes. You can easily make it in just about 1 hour, and it works great with a touch of spring onion on top.

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Ingredients Needed for Creamy Potato and Bacon Soup

4 potatoes
salt
pepper
4 bacon slices
½ cup heavy cream
½ cup cheddar, shredded
1 tablespoon flour
2 tablespoons of milk
spring onion, chopped

How to Make Creamy Potato and Bacon Soup

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Cut the potatoes in half.
  3. Season them with salt and pepper.
  4. Line a baking tray with parchment paper. Place the potatoes in the tray and roast them for the next 45 minutes.
  5. Separately, heat a skillet over medium heat. Add the bacon slices and cook them until crispy.
  6. Remove the potato skins and place the potatoes in a blender. Pour the heavy cream, add the shredded Cheddar, and 2 of the bacon slices. Blend everything until smooth.
  7. Heat a saucepan over medium heat. Pour the mixture and bring it to a boil, until small bubbles start to appear on its surface. Mix the flour and milk in a small bowl. Pour the mixture into the soup.
  8. Cook the soup for 10 minutes, while whisking from time to time, so it doesn’t stick to the pan.
  9. Place the soup into 2 separate bowls. Serve it with 1 fried bacon slice on top and a bit of spring onion.

Chicken Thighs and Parmesan Potato Mash

Fried chicken and mashed potatoes are a very good compatible pair for those moments when you don’t feel like going too much out of your comfort zone. But you can try to make it in a different way! Season the thighs and cook them with lemon and lime slices on top, for a citrussy touch. Then pump up the flavor of the mashed potatoes with coconut milk, parmesan, and a chopped spring onion. You’ll see this classic dish in a new, bright light!

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Ingredients Needed for Chicken Thighs and Parmesan Potato Mash

3 chicken thighs
1 tablespoon vegetable oil
salt
pepper
4 lemons slices
4 limes slices
thyme
4 potatoes
⅓ cup coconut milk
1 ounce parmesan, shredded
1 spring onion, chopped
parsley, chopped

How to Make Chicken Thighs and Parmesan Potato Mash

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Lay the chicken thighs and season them with salt and pepper. Add the lemon and lime slices on top. Season them with fresh thyme and cook them for 7-8 minutes per side.
  3. In the meantime, heat a saucepan over medium heat, fill about half of it with water, and bring it to a boil.
  4. Peel the potatoes and dice them. Add them into the water and cook them until fork tender.
  5. Mash the potatoes until smooth. Season with salt, pepper, pour the coconut milk, shred the parmesan, and add the spring onion. Mix until all of the ingredients combine.
  6. Before you finish cooking the thighs, add a touch of parsley. Take them out of the pan, and serve them with the mashed potatoes.
Beet and Mayonnaise Baguette Hot Dog

Beet and Mayonnaise Baguette Hot Dog

Ok, who hasn’t eaten a hot dog? They’re a simple and tasty street food, but what if you try it with a fresh and crunchy-crusted demi-baguette instead of the usual hot dog bun? Also serve it not only with mustard but with your own beet, onion, bell pepper, and mayo mixture. Much tastier, isn’t it? We thought so.

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Ingredients Needed for Beet and Mayonnaise Baguette Hot Dog

2 ounces of canned beets, cut into sticks
1 spring onion, chopped
1 small red bell pepper, chopped and roasted
1 small yellow bell pepper, sliced
1 tablespoon mayonnaise
1 demi baguette
1 cooked hot dog sausage
mustard for serving

How to Make Beet and Mayonnaise Baguette Hot Dog

  1. Add the beet, spring onion, red and yellow bell peppers, and mayonnaise to a small bowl. Mix until even.
  2. Cut the demi-baguette horizontally in half. Add the veggie mixture, hot dog sausage, and some mustard and serve.
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