Beef and Blue Cheese Stuffed Mushrooms

Ingredients

  • 1/2 pound Ground Beef
  • 1/4 teaspoon salt
  • 36 to 40 small button or cremini mushrooms (about 1-1/2 to 2-inch diameter)
  • 1/3 cup crumbled blue cheese
  • 1/4 cup soft whole wheat bread crumbs
  • 3 tablespoons minced chives
  • 1/2 teaspoon steak seasoning blend
  • Minced fresh chives (optional)
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Herbed Chicken Parmesan

Ingredients

  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried basil
  • 2 large egg whites, lightly beaten
  • 1 pound chicken breast tenders
  • 1 tablespoon olive oil
  • 1 1/2 cups jarred tomato-basil pasta sauce
  • 2 teaspoons balsamic vinegar
  • 3 (0.6-ounce) slices provolone cheese, cut into thin strips

Kittencal’s Italian Melt-in-Your-Mouth Meatballs

Ingredients

  • 1 1⁄2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
  • 1 large egg, slightly beaten
  • 1⁄2 cup grated parmesan cheese
  • 1⁄3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
  • 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
  • 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
  • 1 teaspoon fresh ground black pepper
  • 1⁄3 cup milk (can use up to 1/2 cup milk)
  • 1⁄2 teaspoon dried oregano (optional, or to taste)
  • 1⁄4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Chicken Kiev

Ingredients

  • 1/2 cup Mixed herbs
  • 1 cup breadcrumbs
  • 3 pinches salt
  • 1/2 teaspoon parsley
  • 1 cup flour
  • 2 cup Refined oil
  • 4 chicken breasts
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 2 egg
  • 1 cup Water
  • 1 teaspoon paprika
For Filling
  • 1/2 cup butter
  • 2 cloves minced garlic
  • 1 teaspoon garlic powder
  • 2 pinches powdered black pepper

Cherry Meringue Pie

Ingredients

  • 1.5kg fresh red cherries, stoned
  • 100g caster sugar
  • 3 tbsp kirsch
  • 6 tbsp ground arrowroot
  • Juice of half a lemon
  • 5 large free-range egg yolks
  • 60g butter
For the pastry
  • 150g plain flour, plus extra for dusting
  • Pinch of salt
  • 30g caster sugar
  • 85g unsalted butter
  • 1 large free-range egg yolk
For the meringue
  • 3 large free-range egg whites
  • 175g caster sugar

Directions

  1. Make the pastry. Pulse the flour, salt, sugar and butter in a blender, until it resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water. Pulse until it comes together to form a dough. Wrap in cling film, then chill for at least 10 minutes.
  2. Preheat the oven to 190°C/fan170°C/gas 5. Roll out the pastry on a floured surface to the thickness of a 50p coin and use to line a deep (3cm) 21cm fluted tart tin. Line with baking paper and fill with baking beans or rice. Place on a baking sheet and bake for 15 minutes. Remove the beans/rice and paper and bake for a further 10-12 minutes until golden and crisp. Set aside to cool. Reduce the oven temperature to 180°C/fan160°C/gas 4.
  3. Put the cherries, sugar and kirsch in a pan over a low heat. When the sugar has melted, increase the heat a little and cook for 5-10 minutes until the cherries start to break down. Whizz in a food processor and press through a sieve, back into the pan. You should have approximately 650-700ml juice – top up with water if you don’t have enough.
  4. In a bowl, mix the arrowroot with the lemon juice and 1 tbsp water until it forms a paste. Whisk into the cherry mixture and cook over a medium heat until it reaches boiling point. Cook for 3-4 minutes, stirring continuously, until it is really thick. Remove from the heat and beat in the yolks and butter. Cool completely, then pour into the pastry case and chill for 20 minutes to firm up.
  5. For the meringue, whisk the egg whites in a clean bowl until they form stiff peaks. Gradually whisk in the sugar until you have a glossy meringue. Pile on top of the filling, swirling with a palette knife to create peaks. Bake for 10-12 minutes until the meringue is lightly golden (if you have chilled the pie for longer it will need a couple of minutes more). Serve immediately with plenty of cream or ice cream.

Chicken Nuggets

Ingredients

  • 250 gm chopped chicken
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 cup refined oil
  • 1/4 cup flour
  • 1/2 medium chopped onion
  • 1/2 teaspoon garlic paste
  • 1/4 teaspoon powdered black pepper

Directions

  1. Chicken Nuggets is a simple and delectable appetizer recipe and can be made at home very easily. Here’s a simple way of preparing this non-veg starter recipe by following a few simple steps. Take a glass bowl and add chicken, garlic paste, onion, pepper and salt in it. Mix all the ingredients well. Once done, mince the mixture and refrigerate it for around 45 minutes to 1 hour.
  2. Now, take another bowl and beat the egg in it. Keep aside till further use. Then take small portions of the minced mixture and prepare small nuggets of the same. Coat these nuggets with flour and then dip into beaten egg mixture. Then, coat with breadcrumbs and arrange it in a plate till further use.
  3. Meanwhile, heat oil in a frying pan over medium flame. Once the oil is sufficiently hot, add nuggets and fry them for 2 mins on both side. Fry the bite-sized delights till they turn golden brown in colour. Once done, transfer the nuggets over a napkin so that the excess oil is absorbed. Serve hot with ketchup or mint chutney.

Lighter Chicken Parmesan

Ingredients

  • One 24-ounce jar good-quality marinara sauce
  • 1 tablespoon balsamic vinegar
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 2 large egg whites, lightly beaten
  • 1 1/2 pounds chicken tenders
  • 12 ounces whole-wheat angel hair pasta
  • 1 tablespoon olive oil
  • 1/2 cup shredded fresh mozzarella