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Cheesy Chicken Tortilla Bake

Cheesy Chicken Tortilla Bake

When in the mood for something savory, we often turn our heads towards Tex-Mex cuisine. And this dish truly is something to remember. Chicken is cooked with bacon and leek and set upon roasted tortilla chips and topped with some savory Cheddar cheese. It’s a dish meant for the strong!

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Ingredients Needed for Cheesy Chicken Tortilla Bake

3.5 ounces of butter, melted
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
4 tortilla wraps
2 ounces of bacon, chopped
1 leek, thinly sliced
2 garlic cloves, thinly sliced
salt
10 ounces of cooked chicken breast, shredded
1 cup heavy cream
1 cup cheddar, shredded

How to Make Cheesy Chicken Tortilla Bake

  1. Add the melted butter in a large bowl and season with paprika, onion powder, garlic powder, and salt. Mix everything.
  2. Place the tortilla wraps on top of each other and cut them into 8 triangles each.
  3. Line a baking tray with parchment paper.
  4. Add the tortilla wraps in the melted butter mixture and mix until they are fully covered.
  5. Line a baking tray with parchment paper and lay the tortilla triangles over it.
  6. Slide the tray into the oven for the next 7 minutes at 360 degrees F/180 degrees C.
  7. Heat a skillet over medium heat, add the bacon in it and cook it until browned.
  8. Add garlic and leek and season with salt.
  9. Add the shredded chicken and heavy cream. Give it a good stir. Cook for 2 minutes.
  10. Grab a round cast-iron skillet and add the roasted tortilla on the bottom of it.
  11. Add the chicken mixture and spread it evenly over the tortilla. Top it with half of the Cheddar.
  12. Add the remaining tortillas and Cheddar on top.
  13. Slide the skillet into the oven for the next 15 minutes at 360 degrees F/180 degrees C.
Vegetarian Wellington

Vegetarian Wellington

Who says only meat lovers can eat a Wellington dish? Try our vegetarian Wellington, made of roasted butternut squash, leek, pine nuts, and a bit of garlic. It’s so satisfying that we’re sure you won’t think about beef for a while!

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Ingredients Needed for Vegetarian Wellington

10 ounces of butternut squash
2 tablespoons of vegetable oil
1 red onion, diced
2 tablespoons of tomato paste
3 garlic cloves, crushed
1 teaspoon ginger, grated
1 leek, white part only, chopped
2 tablespoons of pine nut
Fresh thyme
¼ cup white wine
7 ounces of broccoli florets
3 tablespoons of cream cheese
1 puff pastry shet, thawed
1 egg yolk, whisked

How to Make Vegetarian Wellington

  1. Preheat the oven to 360ËšF/180ËšC. Line a baking tray with parchment paper. Add the butternut squash cubes on it and spread them on an even layer. Drizzle some vegetable oil over them. Move the tray to the oven and roast the butternut squash for 30 minutes.
  2. Heat the remaining vegetable oil in a wok, then add the red onion. Stir and cook until the onion softens.
  3. Add the tomato paste, garlic, ginger, chopped leek, pine nuts, and fresh thyme. Stir to combine all, then cook for a few minutes.
  4. Add the broccoli florets, season with salt and pepper, add the cream cheese. Stir to incorporate all the ingredients, then move the combo to a bowl. Add the roasted squash to the same bowl. Also, add 1-2 tablespoons of breadcrumbs and mix.
  5. Grease a loaf pan and place the puff pastry sheet on its bottom and edges (keep some to top the loaf with). Cut off its ends. Fill the pan with the vegetable mixture, then top the loaf with another piece of puff pastry. Spread some egg yolk over it. Bake for 30 minutes at 360ËšF/180ËšC.
chorizo and white wine steamed clams

Chorizo and White Wine Steamed Clams

The spicy burst of chorizo and ginger, but also onion, garlic and even leek tones down and pairs so well with the salty seafood. White wine also works fine in bringing out the flavors of seafood. And let’s add some freshness by garnishing with fresh parsley and pomegranate seeds.

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Ingredients Needed for Chorizo and White Wine Steamed Clams

water
salt
1 pound clams
1 tablespoon olive oil
4 ounces of chorizo, sliced
1 small onion, sliced
½ leek, sliced
1 teaspoon ginger, shredded
1 garlic clove, sliced
1 teaspoon saffron
¼ cup white wine
1 teaspoon fresh parsley, chopped
pomegranate seed for garnishing
fresh parsley for garnishing

How to Make Chorizo and White Wine Steamed Clams

  1. Fill a bigger bowl halfway with water, salt it and soak the clams for about 20 minutes to get rid of any sand.
  2. Add the olive oil and chorizo slices to a saucepan over medium heat and fry them until crunchy. Set them aside.
  3. Lower the heat and use the same oil to cook the onion and leek until tender. Add the ginger, garlic, and saffron while stirring.
  4. Add the clams and simmer for 3 minutes. Add the white wine and simmer for 2 minutes more. Add the fried chorizo and fresh parsley and simmer for yet 2 more minutes.
  5. Serve garnished with pomegranate seeds and fresh parsley.
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