Chicken with Prosciutto Spinach Cream Sauce

This is a delicious and very rich tender chicken accompanied by a prosciutto and spinach cream sauce.


INGREDIENTS:

2 eggs
1 cup milk
2 cups Italian seasoned bread crumbs
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
1/4 cup vegetable oil
4 thin-sliced skinless, boneless chicken breast halves
1/2 cup white wine
1 tablespoon all-purpose flour
1 pint heavy cream
1 teaspoon minced garlic
1 1/2 cups diced prosciutto
3 cups chopped fresh spinach
1 cup shredded mozzarella cheese



DIRECTIONS:

1. Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.

2. Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.via

Asian Shrimp Salad

Ingredients:

1 lb. large shrimp, peeled and deveined
2 large green onions, chopped
1 Tbs. fresh ginger, chopped
1/2 tsp. garlic, minced
1 tsp. orange zest
1/2 tsp. lemon zest
2 Tbs. brown sugar
1 Tbs. sesame oil
1/2 tsp. chili oil
3 Tbs. soy sauce
2 Tbs. rice vinegar
1/2 cup chicken broth
salt and pepper to taste
1/2 cup chicken broth
2 Tbs. rice wine
1 Tbs. cornstarch
1 Tbs. sesame oil
1-1/2 lbs. asparagus
orange slices for garnish
lettuce of your choice
cooked long-grain pilaf


Instruction:

In a large bowl, combine the following: shrimp, green onions, chopped ginger, minced garlic, orange and lemon zest, brown sugar, 1 tablespoon sesame oil, chili oil, soy sauce, 2 tablespoons rice vinegar, 1/2 cup chicken broth and salt and pepper to taste. Stir, cover and place in the refrigerator for 2 hours to marinate.

Whisk together remaining 1/2 cup chicken broth and 2 tablespoons rice wine with 1 tablespoon cornstarch. Heat remaining tablespoon of sesame oil in a saute pan; add shrimp and marinade and saute until shrimp is pink. Remove with a slotted spoon and set aside in a bowl. Add cornstarch mixture to pan drippings; add asparagus and cook for approximately 3 minutes. Return shrimp to pan and rewarm for approximately 2 minutes -- be careful because asparagus cooks very quickly and you want it to stay crisp.

Serve on a bed of lettuce; spoon rice pilaf on top of lettuce and ladle the salad over rice. Let the salad sit for about 10 minutes before serving.

Champagne Shrimp and Pasta

Ingredients:


8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese



Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.

2. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.

3. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.

4. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Chilled Shrimp Fettuccine

Ingredients:


8 ounces uncooked fettuccine
8 ounces frozen peeled
and deveined cooked medium
shrimp -- thawed and drained
1 tablespoon
lemon juice
3/4 cup fat-free mayonnaise or salad dressing
1/4 cup
chopped fresh parsley
1/4 cup finely chopped red onion (about 1
small)
1/4 cup fat-free Italian dressing
1 teaspoon Creole or Cajun
seasoning
1/2 teaspoon pepper


Procedure:

Cook and drain fettuccine as directed on package. Rinse with cold water; drain. Toss shrimp and lemon juice in large bowl. Mix remaining ingredients. Add mayonnaise mixture and fettuccine to shrimp; toss. Cover and refrigerate 1 to 2 hours to blend flavors.

Red Pepper Eggplant Chili

If you like your meal hot, as in chili hot, then examine the recipes below and re-invent your own. Adjusting is the key.

Description:

This is a spicy chili made with eggplant and cannellini beans.


Nutrition Info per Serving:

Calories 319; Carbohydrates 65 gm; Protein 13 gm; Fat 4 gm; Saturated Fat 0 gm; Cholesterol 0 mg; Sodium 1972 mg; Fiber 16 gm


Ingredients:

1 medium onion, coarsely chopped
2 large red bell pepper, seeded and chopped
2 large eggplants, peeled and cubed
1 16-oz can low-salt stewed tomatoes, undrained
1 4.25-oz can chopped black olives, drained
1 8-oz can low-salt tomato sauce
2 tbsp red chili powder
Red pepper flakes, to taste
2 tbsp dark molasses
1 tsp salt
1/2 tsp garlic powder
2 19-oz cans cannellini beans (white kidney beans), undrained
Garnish: Sour cream and sliced black olives, if desired


Directions:

In a Dutch oven, sauté onions, red peppers, and eggplants over medium-high heat, stirring constantly, until tender, about 4-5 minutes.

Add remaining ingredients except cannellini beans. Mix well. Cover, reduce heat to low, and simmer 1 hour. Stir occasionally.

After 1 hour, stir in cannellini beans. Cover and continue cooking 30 minutes, stirring occasionally.

Serve hot with a dollop of sour cream and garnish with sliced olives sprinkled on top, if desired.

Steamed Shrimp with Garlic Oil

Here is a simple and healthy (since it's loaded with garlic!) shrimp dish that is extremely simple to make. Just chop off the eyes part of the shrimp head, make a slit down the back, remove the vein, steam and then top them off with heaps of garlic oil.


Ingredients:

10 head-on shrimp
3 cloves garlic (finely chopped)
1 stalk scallion (chopped)
1/8 teaspoon of salt
3 drops fish sauce
5 drops sesame oil
1 1/2 tablespoon of Shaoxing wine
1 1/2 tablespoon of water
1 dash of white pepper powder
3 tablespoons cooking oil



Instructions:

Heat up the wok and add in the cooking oil. Lightly fry the chopped garlic until they turn golden brown. Set aside.


Chop off the eyes part of the shrimp head, slit the back and deveined. Pat dry and place all shrimp on a plate. Season the shrimp with the ingredients above. Steam for 5 minutes. Top the shrimp with the garlic oil and garnish with chopped scallion.

Hass Avocado Shrimp Cocktail

This version of an old standard has a contemporary twist. Fresh avocado in crunchy, spicy sauce makes a cocktail sure to be a taste pleaser for those in search of flavor.
Nutrition Information per Serving: 170 calories, 12g of fat, 55mg of cholesterol, 160mg of sodium, and 8g of protein.


Ingredients:

2 Tbsp thick, chunky tomato salsa
2 Tbsp seafood cocktail sauce
2 Tbsp chopped onion
2 Tbsp diced seedless cucumber
1 1/2 Tbsp chopped cilantro
1 1/2 Tbsp lime juice
2 Hass Avocados (1 pound), diced
30 large (21 to 25 count per pound), cooked shrimp with tails
6 lime slices for garnish
6 sprigs cilantro for garnish


Instructions:

1. Thoroughly combine salsa and next 5 ingredients; gently fold in avocado.

2. Chill mixture 1 hour to marry flavors. (Mixture is best served the day it's made.)

3. To serve, divide avocado mixture among 6 stemmed glasses.

4. Hang 5 shrimp, tails outside glass, around each rim.

5. Garnish each with 1 twisted lime slice and 1 sprig cilantro.

via

Corn, Scallion and Potato Frittata

This frittata makes a perfect brunch or lunch -- it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

Nutrition info per Serving:

Calories: 395 kcal
Carbohydrates: 37 g
Dietary Fiber: 5 g
Fat: 20 g
Protein: 18 g
Sugars: 8 g

Ingredients:

1 bunch scallions, white and green parts sliced separately

2 cloves garlic, minced

3 tablespoons olive oil

1 large russet (baking) potato, peeled and cut into 1/4-inch dice

2 cups corn kernels, thawed if frozen

4 large eggs

4 ounces mozzarella, coarsely grated

Cooking Directions:

1. Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.


2. Preheat broiler.

3. Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.

4. Heat remaining tablespoon oil in cleaned skillet over moderate heat until hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.

5. If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.

General Tso's Chicken

General Tso's Chicken, is actually an American creation. It is a sweet deep fried chicken dish served in American Chinese restaurants and also very popular at the buffet line. Regardless of its origin, this is an easy dish to make at home without the gloppy sauce and soggy thick breading that you get from the take out place and you don’t have pay the expensive price for it.


Ingredients :

1 pound chicken meat cut into large chunks
3 tbsp soy sauce
1 tsp white pepper
1 egg white
3 tbsp of cornstarch
1 tbsp of oil
4 green onions – cut into thin strip
6 dry hot peppers – cut into ½” length
1 tbsp of chopped ginger
2 cloves of garlic - chopped


Sauce:

2 tsp of cornstarch
1/4 cup water
3 tbsp of sugar (more or less depend on the sweetness you like)
4 tbsp soy sauce
3 tbsp of white vinegar
2 tbsp of cooking wine
3/4 - 1 cup chicken broth
1 tsp of pepper

Cooking Directions:

1. Mix all the sauce ingredients and set it aside for later use.

2. In separate bowl, mix chicken, soy sauce and white pepper. Set it aside to marinate for 30 minutes. Stir in egg white and add in the cornstarch and mix until chicken pieces are coated evenly.

3. Add the 1 tbsp of oil to the chicken as this will help to separate chicken pieces. Deep fry chicken until golden brown. Drain on paper towels. Remove all the oil from the pan and leave about 1 tbsp.

4. Stir-fry garlic, ginger and peppers until fragrant. Stir sauce adding to wok. Bring it up to a boil and when sauce thickens add in the chicken. Stir and toss until chicken pieces well coated with sauce. Add in the spring onions.

5. Dish out and serve with warm rice.

Squash and Potato Pizzas

The lists of ingredients below are good for 4 persons.


Nutrition information per serving

Calories: 891 kcal
Carbohydrates: 102 g
Dietary Fiber: 9 g
Fat: 38 g
Protein: 34 g
Sugars: 12 g




Ingredients:

1 pound medium red or Yukon Gold potatoes, scrubbed well but not peeled
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound medium yellow squash, sliced lengthwise 1/8 inch thick
Salt and freshly ground pepper
All-purpose flour, for dusting
1 1/2 pounds thawed frozen pizza dough, cut into 4 pieces
24 cherry tomatoes, coarsely chopped
2 1/2 cups Manchego cheese, shredded
2 ounces frisee, torn into large pieces (optional)


Cooking Directions:

1. Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch thick.

2. In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.

3. Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.

4. Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisee and serve at once. Repeat with the remaining dough and toppings.

Egg Foo Yung with Mushroom Sauce

These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce. This recipe requires 10 minutes for preparation and 20 minutes for cooking.

Ingredients:

1 large green onion
4 eggs, beaten
3/4 cup bean sprouts
3 tablespoons soy sauce, divided
2 tablespoons peanut oil, divided
2 cups sliced fresh mushrooms
4 teaspoons cornstarch
1 cup chicken or beef broth

Directions:

1. Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.

2. Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.

3. Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

Korean Bean Curd (Miso) Soup

This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions. This recipe requires 15 minutes for preparation and 20 minutes for cook time.

Ingredients:

3 1/2 cups water
3 tablespoons denjang (Korean bean curd paste)
1 tablespoon garlic paste
1/2 tablespoon dashi granules
1/2 tablespoon gochu jang (Korean hot pepper paste)
1 zucchini, cubed
1 potato, peeled and cubed
1/4 pound fresh mushrooms, quartered
1 onion, chopped
1 (12 ounce) package soft tofu, sliced


Directions:

In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

Pineapple Pachadi

Pineapple is one of the world’s favorite tropical fruit,and when you taste this delicious fruit once, you’ll know why it is called so. Pineapples are available fresh and canned.

Pineapple is high in fiber and contains modest amounts of vitamin C, potassium and a unique digestive enzyme called bromelain.

Kerala Cuisine is blessed with many Pineapple dishes, and this Pineapple Pachadi is one of them. And in southern Kerala, this sweet dish is used as an accompaniment for Sadyas.

Here's the instructions on how to prepare this recipe.

Ingredients:

2 cup: Ripe pineapple cut into 1/2" square pieces
2 dsp: Coconut oil
½ tsp: Turmeric powder
1 cup: Grated coconut
1-2: Dried red chilli
½ tsp: Mustard seeds
3 : Dried red chillies (cut into 6 pieces)
1 sprig: Curry leaves
1 tsp: Crushed mustard
Salt to taste

Method:

1. Boil pineapple, with turmeric and salt in ½ cup water.

2. Grind coconut with dried chilli to a fine paste.

3. Heat the oil and season with mustard seeds.

4. Saute the coconut paste and add the curry leaves and dried red chillies.

5. When it is done, add the boiled pineapple pieces.

6. The gravy should be thick and the cover the pineapple pieces.

7. Add the crushed mustard just before removing the pachhady from fire.

Teriyaki Chicken Recipe

Teriyaki (tare in Japanese) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade. Teriyaki is served in most modern Japanese cuisines.

Ingredients:

3/4 pounds chicken breasts or thighs
2 tbsp sake (rice wine)
4 tbsp soy sauce
4 tbsp mirin (sweet rice wine)
2 tbsp sugar
grated ginger


Preparation:

1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.

2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Chicken Adobo

This delicious chicken adobo is a Philippine recipe that is easy to prepare and cook. The estimated time for preparation is 15 minutes and 30 minutes for cook time.

Ingredients:

1 (2 to 3 pound) whole chicken, cut into pieces
1/4 cup apple cider vinegar
1/4 cup soy sauce
ground black pepper to taste
2 tablespoons olive oil
1 clove garlic, crushed
2 bay leaves

Method:

1. Place chicken pieces in a large bowl. Pour vinegar and soy sauce over chicken, and season with ground black pepper to taste. Toss to coat.

2. Heat oil in a large skillet over medium heat, and brown garlic. Be careful not to burn garlic, as this will make the dish taste bitter. After browning garlic, remove it from the oil.

3. Place marinated chicken pieces in hot oil. Pour remaining marinade over all, and add bay leaves. Reduce heat to low, and cook chicken pieces for about 10 minutes on each side, or until no longer pink and juices run clear. The marinade will reduce, and make a nice gravy. Remove bay leaves, and serve immediately.

Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Stuffed Beancurd Recipe

Ingredients:

100g (3/4 cup) blanched beansprouts
100g (1/3 cup) shredded cucumber
8 small firm beancurd cakes (100g each)
6 tablespoons cooking oil


Dressing

5 fresh red chilies
3 slices ginger
1 clove garlic, chopped
1 tablespoon chinese rice vinegar
125ml (1/2 cup) water
1 teaspoon sugar
1 sprig chopped coriander (cilantro) leaves


Method :


1. To prepare the Dressing, combine all the ingredients apart from the coriander leaves in a bowl
2. Stir well then sprinkle coriander leaves on top.
3. Mix the beansprouts and cucumber and set aside.
4. Make a slit along one side of the beancurd, scooping some out to form a small pocket.
5. Taking care not to break the sides, slowly stuff with the vegetable mixture.
6. Pour the oil in a wok and heat it.
7. Place the stuffed beancurd in the oil and brown it quickly in the hot oil.
8. To prevent it from stick to the wok, only turn the beancurd when it is brown.
9. Drain on a wire rack.
10. Place the beancurd on individual serving plates and cover with the dressing.
11. Serve with or without rice.

Achappam

Achappam or Rose cookie is a sweet and crunchy snack of kerala. It is round and resembles a flower. It is made using ’achu’- a special round mould. The mould is typically made of iron but nowadays it is available in non-stick too. Traditionally , Achappams are made with rice , coconut milk, sugar and eggs. We can substitute the rice with a mixture of rice and maida(All purpose flour) and coconut milk with milk. The ratio of rice powder and maida can be varied ,the more the rice powder the more crunchier it will be.


All the ingredients are mixed to form a thick batter that has the consistency of dosa batter. The mould is dipped in the batter and then inserted into the oil. The achappam separates from the mould and it is fried till golden brown. This is a tricky process and it can be done only with practice. It will be much easier with a non-stick mould. The mould should be hot enough so that the batter coats the mould properly. If the mould is not hot the batter will not stick to he mould and they will not separate from the mould when dipped in oil.


To have this recipe that is good for 5 persons, just follow the instructions below.

Ingredients

4 cup: Rice
1/4 litre: Milk
3 Eggs
2 cup: Powdered sugar
1 teaspoon: Cardamom powder
Coconut oil as required


Method

1. Wash and soak the rice for two hours.
2. Grind the rice with milk to a thick batter.
3. Beat the eggs thoroughly and add to the batter along with sugar and the cardamom powder. Mix well.
4. Heat oil in a pan and dip the achchappam mould in it for a minute.
5. Dip the mould into the batter and then dip it in the hot oil.
6. Fry along with the mould.
7. Tap the mould for the appam to separate.
8. Repeat the same till the batter is over.

Jhangora Ki Kheer

Jhangora Ki Kheer is a sweet dish of Uttaranchal. It Jhangora Ki Kheeris prepared with Jhangora (a local cereal), milk, sugar and dry fruits. It is usually served as dessert. The ingredients and method of cooking are given below. This Garhwali recipe is a easy to cook recipe. Try preparing the dish yourself at home.

Ingredients

500 gm: Jhangor
200 gm: Sugar
2 lt: Milk
50 gm: Raisins
50 gm: Cashew nuts
100 gm: Chironji
Kewara essence as required


Method

1. Take the milk and boil it in a pan.
2. Add to it the jhangor and cook it well. Stir it properly and check out that it do not stick to the pan.
3. Add sugar to it and again cook for some more time.
4. Now add kewara essence to the cooked jhangor and mix it properly.
5. Garnish the preparation with chopped dry fruits and serve this delicious kheer hot or cold.

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