What if we’d oven-baked the pork fillets instead of frying them? Before that and before coating them with flour, whisked egg, and panko, we’ll add some flavor by marinating them in soy sauce, olive oil, oregano, and basil. Just because we can.
Baked Crispy Pork Tenderloin Read More »
So, shrimp cooks very quickly, everybody knows that. Here, you’ll only need 15 minutes to prepare a special shrimp stew. It is special because of the smooth and richly flavored sauce. The heavy cream makes it soft and milky, vinegar, and tomato juice lend it a tangy touch and the orange juice just makes it unique.
Next time when you oven-roast a whole chicken try and do it like this. Before the chicken goes in the oven, coat it with a thick garlicky mayonnaise mixture. And there’s more: why don’t you lay the coated chicken on a bed of basmati rice and unpeeled potatoes?
Oven-Roasted Whole Chicken With Rice and Potatoes Read More »
A little decadence never hurt anyone! Or did it? At least not in the kitchen and not this time, no. Come with us and let’s bake a butternut squash, then fill it’s scooped-out lower half with grated potatoes fried in butter. Not to mention the gooey parmesan and the prosciutto crudo topping. Told you, decadence never hurt anyone…
Potato-Stuffed Squash With Prosciutto Crudo Read More »
Say you’re in the mood for a few small one-bite open sandwiches made with baguette slices. And you’re not afraid to do some basic cooking, that is. You can pan-fry beef sirloin, stuff it inside a half baguette, flavor everything with garlic, bake it, and THEN slice the bread. What about that? Are you in?
Beef-Stuffed French Bread Read More »
Not just for the kids. Anyone can enjoy a puree’s creamy texture. It’s smooth for the kids, easy-to-digest for the seniors, and it’s a tasty velvety experience for all of us. In this case, you’ll need to mash together baked fish fillets, cooked cauliflower, and a boiled potato. A 40 minute-job, at most.
Zander, Potato and Cauliflower Puree Read More »
You can feel the happy pairing between the smoky mildly-sweet carrots and the salty fish fillets in this buttery puree. This was meant as a main course mainly, but if you’ll eat it as a spread we won’t tell. Nothing fishy about that!
Zander and Carrot Puree Read More »
It’s not every day you prepare an all-in-one puree. This is one of those days. One of these days in which your puree has everything in it: veggies and fruits (leek, pumpkin, carrot, apple, and sweet potato), meat (chicken breast), and cheese (parmesan). All-in-one, said and done!
Apple, Veggie and Chicken Breast Puree Read More »
You can give a stew a smoother texture by mashing all the ingredients together, but then you are free to call it a puree. Anyway, before getting your blender ready, you still have to cook all the goodies. Prepare the saucepan and set aside 40 minutes of your time. It’ll be time well spent.
Ground Beef Puree With Apricots and Veggies Read More »
Do you want to know the definition of savory smoothness? In order to know it, you must first experience it. And you do that by mashing together cooked eggplants, tomatoes, and potatoes. If you want your blend to be not just tangy, but even more creamy and just a little salty, add cheese.
Cheesy Eggplant and Potato Puree Read More »
Salad equals easy, right? This may be right, however, it’ll take you some 35 to 50 minutes for this one, depending on how you organize yourself. You’ll have to boil the chicken breast and the potatoes first, then it’s all about simply mixing all the ingredients together. Nothing new, right?
Apple and Potato Chicken Salad Read More »
Crunchy, crunchier, crunchiest. Next time when you are up for some crunchy chicken breast, coat it with oatmeal and Cajun and oregano-flavored flour (and, of course, with egg wash, duh). And while the meat is frying, quickly prepare a juicy salad to serve the chicken over.
Oat-Crusted Chicken Breast With Tomato and Cucumber Salad Read More »
