GARLIC PARMESAN CHEESE BOMBS

GARLIC PARMESAN CHEESE BOMBS

SERVES: 4 (makes 12 Cheese Bombs)

INGREDIENTS

1 can refrigerated biscuits (like the ones by Pillsbury - I used their Texas-style biscuits) 3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total) 4 tablespoons butter 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 tablespoon parmesan cheese

Method:

Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden. Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

Baked Salmon with honey-garlic glaze

Baked Salmon with Honey-Garlic Glaze

Ingredients:

1/2 cup honey 1/3 cup low sodium soy sauce 3/4 cup pineapple juice 1 Tablespoon minced garlic 1 1/2 teaspoons minced fresh ginger 4 (6-oz.) salmon filets 1 teaspoon cornstarch Chopped scallions, for garnish Toasted sesame seeds, for garnish

Method:

In a medium bowl or liquid measuring cup, whisk together the honey, soy sauce, pineapple juice, garlic and ginger. Place the salmon filets in a large sealable plastic bag then pour in half of the marinade and refrigerate the salmon for a minimum of 15 minutes and up to 6 hours. (Reserve the remaining half of the marinade.)

When you are ready to bake the salmon, preheat the oven to 350°F and line a baking sheet with foil. Remove the salmon from the fridge, lightly coat the foil with cooking spray and arrange each filet skin side down on the baking sheet. (Discard the marinade in the bag.) Bake the salmon for about 15 minutes or until it’s cooked through. (The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F.)

While the salmon is baking, pour the reserved half of the marinade into a small saucepan set over medium-high heat. In a small bowl whisk together the cornstarch with 2 teaspoons water. Whisk the cornstarch mixture into the sauce, bring it to a boil, and continue cooking it until it reduces and is thick enough to coat the back of a spoon.

Remove the salmon from the oven, transfer each filet to a serving plate and top it with the glaze. Garnish the salmon with chopped scallions and sesame seeds and serve immediately.

Chicken Meatballs with Hoisin Sauce

Chicken Meatballs with Hoisin Sauce.

Ingredients:

2 tablespoons hoisin sauce 1 tablespoon reduced-sodium soy sauce 1 teaspoon sesame oil 1/4 cup dry bread crumbs 3 tablespoons chopped green onions 3 tablespoons minced fresh parsley 2 garlic cloves, minced 1 teaspoon minced fresh gingerroot 1-1/2 pounds chicken mince

Sauce:

1/4 cup rice vinegar 1/4 cup hoisin sauce 2 tablespoons water 2 tablespoons sesame oil 2 tablespoons reduced-sodium soy sauce 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon minced fresh gingerroot Thinly sliced green onions and sesame seeds for garnish

Method:

In a large bowl, combine the first eight ingredients. Crumble chicken mince over mixture and mix well. Shape into scant 1-in. balls. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, combine the sauce ingredients; heat through. Serve with meatballs. Garnish with thinly sliced green onions n sesame seeds. Enjoy!!

Egg noodles with chicken and vegetables

Egg noodles with chicken and vegetables.

Ingredients:

8 ounces thin egg noodles
3 cups water 3 chicken bouillon cubes 2 boneless skinless chicken breasts 2 tablespoons olive oil 2 tablespoons sesame oil 1 onion, chopped 1 garlic clove, minced 1 celery rib, thinly sliced 2 cups cabbage, thinly sliced 2 stalks bok choy, sliced 1 carrot, shredded 1⁄4 cup frozen green pea 1 tablespoon cornstarch 2 tablespoons cold water 1⁄4 cup light soy sauce

Method:

Boil egg noodles in water adding bouillon cubes until al dente. Drain well reserving liquid. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside. Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth. Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.

Teriyaki Chicken on Skewers

Chicken Teriyaki on Skewers.

Ingredients:

75ml teriyaki sauce 2 tbsp clear honey 1 tbsp soy sauce Colored peppers cut into cubes 4 chicken breasts, cut into chunks bunch spring onions, trimmed 1 tbsp vegetable oil

Method:

If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken and peppers onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving. Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.

Kung Pao Chicken

Kung Pao Chicken.

Ingredients:

1 tablespoon Szechuan peppercorns 2½ tablespoons cornflour 4 skinless, boneless higher-welfare chicken thighs, (350g) groundnut oil, or vegetable oil 4 cloves of garlic 1 thumb-sized piece of ginger 2 spring onions 6 dried red chillies 2 tablespoons low-salt soy sauce ½ tablespoon rice wine vinegar 1 heaped tablespoon runny honey 50 g unsalted peanuts

Method:

Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.

Pour 2cm of oil into a large non-stick frying pan over a medium heat. Add the chicken and fry for 7 to 8 minutes, or until golden and cooked through. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.

Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for a further minute.

Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

Mongolian Beef

Mongolian Beef.

Ingredients:

2 teaspoons vegetable oil

1⁄2 teaspoon ginger, minced 1 tablespoon garlic, chopped 1⁄2 cup soy sauce 1⁄2 cup water 3⁄4 cup dark brown sugar vegetable oil, for frying (about 1 cup) 1lb flank steak 1⁄4 cup cornstarch 2 large green onions, sliced on the diagonal into one-inch lengths

Sesame seeds to sprinkle for garnish

DIRECTIONS

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts). Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Garnish with sesame seeds. Enjoy! Leave the excess sauce behind in the pan if u prefer it dry.

Chicken Fritters

Chicken Fritters.

Ingredients:

Chicken ½ kg (boneless, cut into cubes) Gram flour 1 cup heaped Ginger garlic paste 1 tsp heaped Chili powder 1 tsp heaped Turmeric ¼ tsp Salt 1 tsp Red pepper 1 tsp (crushed) Coriander 1 tbsp (crushed) Soda by carb ½ tsp Coriander leaves 2 to 3 tbsp (chopped) Green chilies 2 (chopped) Spring onion 1 cup (finely chopped) Oil for deep frying

Method:

In bowl mix gram flour with all the seasoning and water to make a medium consistency batter. Dip chicken cubes to it. Heat oil and deep fry chicken pakora until golden and crisp.

Garlic and Herb Potatoes

Garlic and Herb Potatoes.

Ingredients:

1 1/2 pounds baby (small) or fingerling potatoes 1/4 cup olive oil 2 tablespoons melted butter 2 heads garlic, top trimmed 1/2 tablespoon chopped parsley leaves 1/2 lemon, cut into wedges 5-6 sprigs thymes

2 sprigs rosemary

Scant 1/4 teaspoon salt

1/2 teaspoon cracked black pepper

Method:

Preheat oven to 350F. Slightly prick the potatoes with a fork. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme and rosemary in the pan, in between the potatoes. Sprinkle with salt and black pepper.

Roast the potato for 1 hour, basting the oil mixture at 30 minute interval. Serve immediately after roasting.

**Note: Don’t discard the garlic, they are so delicious after the roasting. Eat the potato and follow with a clove of the garlic, heavenly!!

Meat cubes and veggies in clay pot

Meat cubes in clay pot.

Ingredients:

500 gr lamb, cut in cubes 1 tbsp butter 2 tbsp extra virgin olive oil 1 tbsp all purpose flour 1 1/2 + 1/2 cup hot water 1-2 garlic cloves, mashed with salt 3-4 medium sized white potatoes, peeled, cut in medium sized chunks 12-14 pearl onions 14-15 baby carrots 2 medium tomatoes 3 tbsp tomato paste 1/2 tsp oregano 1 Bay leaf Salt Pepper 2 tbsp parsley, chopped

Method:

Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1 1/2 cups hot water, garlic, oregano, Bay leaf, salt and pepper. Transfer into the clay pot.

Add the potatoes, onions, tomatoes, carrots, tomato paste and 1/2 cup hot water. Seal the clay pot with dough. Cook in a preheated oven for an hour on 180 degrees.

After an hour transfer the clay pot on to a coals burning in a BBQ and cook for further 30 mins. (Optional, u can complete the cooking process in the oven too).

Note: beef and lamb cooking times may vary. Once done check the meat and veggies. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.

Serve with a side of rice or flat bread. Enjoy!!

Spinach and Artichoke stuffed Portobello Mushroom

Spinach and Artichoke stuffed Portobello Mushroom.

Ingredients:

One 16 oz package frozen spinach (thaw & drained) * u can use fresh*

2 cans quatered artichoke hearts, drained and chopped *u can use fresh*

salt and pepper to taste

1 cup raw cashews

3 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/4 tsp dried cayenne pepper

4 Portobello Mushroom caps, carefully cleaned and stems removed

Method:

Pre-heat oventp 350 degrees. Combine spinach, artichokes and a sprinkle of salt in a large saucepan and set over medium heat and heat through. 

Place cashews in a food processor and grind till they have a consistency of coarse meal.

Add olive oil, garlic and onion powders, basil, cayenne pepper, salt and pepper and puree until smooth.

Add cashew mixture to saucepan with the spinach mixture and mix well. Heat the mixture well and fill the mushroom caps with the filling. Place the mushrooms in the oven and bake for 15 to 20 mins.

Enjoy!!

Homemade BBQ Sauce

Homemade BBQ Sauce.

Ingredients:

5 cups ketchup

1/2 cup apple cider vinegar

2 tbsp honey

1/3 cup brown sugar

1 tbsp smoked paprika

2 and 1/2 tsp garlic pwd

2 tbsp honey mustard

2 tbsp worcestershire sauce

1 tbsp molasses

1/2 tsp pepper

Method:

Add all ingredients to a large sauce pan over medium heat, Stir everything together and bring to a boil. Turn down to a low simmer and allow to cook for 30 mins, up to 3 hours. Remove from pan and allow to cool, then store in a jar or a sealed container.

Roasted Garlic Breadsticks.

Roasted Garlic Breadsticks.

Ingredients:

Pizza dough (recipe in previous post)

1 head of garlic

3 tablespoon olive oil, divided

1 cup shredded mozzarella cheese

1/4 cup grated Parmigiano - Reggiano

1/2 tsp ground black pepper

Method:

Preheat the oven to 200 C. Cut the top of the garlic head, exposing the garlic cloves, and place it in the middle of aluminium foil cut side up. Drizzle a tbsp of olive oil and wrap the garlic. Roast it for 45 - 75 mins, or until the garlic is golden and mushy. Start checking it after 45 mins, at this point it should be ready, but for more color and flavour, continue to roast for another half hour.

Once the garlic is roasted, cool it slightly and squeeze garlic cloves out. Press through the garlic press into a small bowl and mix with remaining 2 tbsp of olive oil.

On a floured surface, roll the pizza dough into 10x12 inch rectangle. Spread half of the garlic olive oil all over the dough. Sprinkle half of mozzarella and parmigiano cheese on one half of the dough. Sprinkle 1/4 tsp of black pepper. Fold dough in half so that cheeses are covered. Sprinkle a little bit more mozzarella cheese on top and cut the dough into strips. Twist each strip and arrange on baking sheet lined with silicone mat or parchment paper. Bake for 15 to 18 mins on 220 C preheated oven, until golden brown. Repeat with remaining dough and cheese. 

Enjoy!!