Best Recipes Ever: 2013

Sunday 3 March 2013

Fesenjan - Persian Chicken in a Walnut & Pomegranate Sauce

Fesenjan - Persian Chicken in a Walnut & Pomegranate Sauce
One of the great dishes of Iran! In an Iranian home if a guest is to be honoured they are cooked this dish. I highly recommend this dish, it is delicious!
Serves 4
Prep time: 10 minutes
Cooking time: 1 hour 45 minutes

Ingredients
4 tbsp olive oil
1 large onion, peeled & finely sliced
½ tsp turmeric
450g/1 lb walnuts, ground & reserve a few whole for serving
900ml/1 ½ pint chicken stock
1 tsp salt
½ tsp ground pepper
4 chicken legs
3 tbsp pomegranate molasses
2 lemons, juice only
50g/2 oz sugar
To serve
Basmati rice, cooked as per packet instructions
Method
1. In a large frying pan heat 2 tbsp of oil and fry the onions and turmeric until soft and golden. Remove with a slotted spoon and place in a large casserole. Add the ground walnuts, chicken stock and seasoning. Bring to the boil and then simmer for 20 minutes stirring occasionally.
2. Heat the remaining oil in the frying pan and add the chicken, fry until browned all over. Add to the casserole and make sure to cover with the sauce. Cover the casserole and simmer for 1 hour stirring occasionally. Skim any excess fat from the surface of the casserole.
3. In a small bowl mix together the pomegranate molasses, lemon juice and sugar and add to the casserole, stir through and let simmer for another 20 minutes. Season to taste, if needed.
4. To serve, arrange the chicken on a bed of rice and pour over the delicious sauce, scatter over the remaining walnuts.

the Best Chicken Enchiladas


The Best Chicken Enchiladas
These have to be the best chicken enchiladas that I have ever tasted! They are quite spicy so if you don’t like a dish to be too hot reduce the amount of chilli powder and chillies. This dish can be prepared in advance and placed in the oven when your guests arrive.
Serves 4
Prep time: 15 minutes
Cooking time: 1 hour

Ingredients
900ml/30 fl oz chicken stock
4 chicken breasts
1 tbsp olive oil
1 onion, peeled & finely chopped
½ tbsp dried parsley
½ tsp dried oregano
1 tsp hot chilli powder
¼ tsp ground cumin
Freshly ground salt & pepper
2 garlic cloves, crushed
400g/14 oz passatta
3 green chillies, deseeded & finely chopped
150g/5oz mature cheddar cheese, grated
2 tbsp sour cream
8 flour tortillas
2 tbsp fresh coriander, chopped


Enchilada Sauce
1 tbsp olive oil
1 tbsp plain flour
1 tsp hot chilli powder
400g/14 oz passatta
¼ tsp ground cumin
1 garlic clove, crushed
Freshly ground salt & pepper


To serve
Sour cream
Small bunch of fresh coriander, finely chopped


Method


1. In a large pan bring the chicken stock to a boil then reduce to a simmer. Place the chicken breasts in the pan, cover with the lid and let poach for 10 minutes. Take off the heat and leave in the pan for 10-15 minutes. Remove the chicken, shred and set aside.


2. Heat the oil in a large frying pan or wok and add the onion, cook until softened. Add the herbs, spices, salt, pepper and garlic. 


3. Add the passata and chillies, bring to the boil then add the shredded chicken. Reduce the heat and let simmer for 20 minutes, add a splash of water if the mixture becomes to dry.


4. Preheat the oven to 200°C/400°F/gas mark 6.


5. For the Enchilada sauce, heat the oil in a pan and then add the flour and chilli powder. Stir over a medium to low heat for 2 minutes. Slowly add the passata stirring continuously to make sure you have a smooth consistency. Add the garlic and cumin and a dash of water if the sauce is too thick. Keep stirring and let simmer until it reduces to a thick tomato sauce, season to taste.


6. When the chicken mixture is ready add 1/3 of the grated cheese, sour cream and coriander, mix until the cheese has melted.


7. Lightly oil an oven proof dish, take a flour tortilla and place a 1/8 of the mixture inside and roll it. Place in the dish and repeat with the remaining tortillas.


8. Pour the Enchilada sauce over the tortillas and sprinkle over the remaining cheese. Place in the oven and cook for 15-20 minutes or until the cheese begins to turn golden.


9. To serve, divide between serving plates and top with sour cream and a sprinkling of coriander, enjoy!

Lamb Tikka Masala

Lamb Tikka Masala
If you love curry you will absolutely adore this dish!
Serves 2-4
Prep time: 10 minutes (plus 24 hours marinating)
Cooking time: 20-25 minutes

Ingredients
For the Tikka Masala
2 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cumin
Pinch of salt
1 tsp fenugreek
½ tsp ground cinnamon
1 tsp ground ginger
1 tsp mild chilli powder
2 tsp hot chilli powder
1 tsp black pepper
1 tsp ground cardamom
1 tsp cloves
1 ½ tsp ground turmeric

For the Lamb
1 tsp smoked paprika
1 tsp hot chilli powder
6 cloves of garlic, finely chopped
1 tsp soy sauce
2 tbsp olive oil
500g (1 lb 2oz) good quality lamb steaks
2 tbsp vegetable oil
1 large onion, finely sliced
2-3 tomatoes, blanched, peeled & finely chopped
1 x 400ml can coconut milk
Salt & pepper for seasoning
Handful of fresh coriander, finely chopped
Basmati rice & Indian breads, for serving

Method
1. Mix together all the spices for the tikka masala.

2. To make the lamb, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl. Coat the lamb in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3. Remove the lamb from the refrigerator and bring it to room temperature. Heat the vegetable oil in a large frying pan until it begins to smoke. Add the lamb and sear on both sides for 1-2 minutes. Remove from the pan and place on a warm plate.

4. Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes.

5. Pour in the coconut milk, mix through and add the lamb. Cook the lamb for 5 minutes on each side. Remove the lamb to allow it to rest.

6. Bring the sauce to a simmer to allow to thicken, season to taste.

7. Serve the rested lamb with the tikka sauce, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

Risotto with Pesto

Risotto with Pesto
Risotto with Pesto
Risotto & pesto – the flavor combination is fantastic!

Serves 4
Prep time: 10 minutes
Cooking time: 35 minutes
Ingredients
For the Pesto
1 handful of pinenuts, toasted
1 small clove of garlic, peeled & chopped
1 large bunch of basil, chopped
1 handful of parmesan cheese, grated
Extra virgin olive oil
Freshly ground salt & pepper
For the Risotto
1.1 litres/2 pints chicken or vegetable stock
2 tbsp olive oil
1 knob of butter
1 large onion, peeled & finely chopped
2 cloves of garlic, peeled & finely chopped
4 sticks of celery, finely chopped
400g/14 oz risotto rice
2 glasses of dry white wine
Freshly ground salt & pepper
70g/2 ½ oz butter
115g/4oz freshly grated parmesan cheese

Method

1. To make the pesto, put the basil, parmesan, garlic and pine nuts into a food processor and season well. Whiz together and with the motor still running, pour the oil in until the pesto thickens, season to taste.
2. To make the risotto, heat the stock in a pan. Put the olive oil and butter into another pan and add the onion, garlic and celery. Cook very slowly on a low heat for 15 minutes.
3. When the vegetables are softened, add the rice and turn up the heat.
4. When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.
5. Add the first ladle of stock and reduce the heat to a simmer. Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next. This should take around 15 minutes. Season to taste.
6. Remove from the heat and add the butter and parmesan, stir well. Place the lid on the pan and allow to rest for 2 minutes.
7. Serve the risotto and top with a dollop of pesto and a sprinkling of pinenuts & parmesan. Enjoy!

Cola Chocolate Cake

Cola Chocolate Cake
This is a delicious chocolate cake with a very unique ingredient that keeps this cake so moist!
Serves 8
Prep time: 20 minutes
Cooking time: 40-45 minutes
Ingredients
250g/8 ½ oz self raising flour
3 heaped tbsp cocoa powder
½ tsp bicarbonate of soda
200ml/7 fl oz cola drink
250g/8 ½ oz butter
300g golden caster sugar
75ml/2 ½ fl oz milk
2 eggs
1 tsp red food colouring
For the frosting
60g/2 oz butter, softened
200g/ 7 oz icing sugar, sifted
3 tbsp cocoa powder
2-3 tbsp cola drink
Method
1. Preheat the oven to 180°C/350°F/Gas mark 4 and grease a 24cm loose bottomed cake tin.
2. Sift the flour into a large bowl and add the cocoa and bicarbonate of soda, mix through. In a pan melt the butter and add the cola, add to the large bowl of dry ingredients then add the eggs and milk. Gently mix through and pour into the cake tin.
3. Place in the oven to bake for 40-45 minutes or until when you place a skewer into the centre of the cake it comes out clean. Transfer to a wire rack to cool for 15 minutes.
3. For the frosting, place the butter, cocoa powder and icing sugar into a large bowl and beat until blended. Mix through the cola to combine the ingredients, spread over the cake and allow the frosting to set. Enjoy!

Saturday 23 February 2013

Sweet and Sour Chicken



My husband is a fan of sweet and sour chicken so I thought I would try this recipe. It was a huge hit in our house and even the boys ate tons of it! Definatly a keeper for a easy go to dinner meal


Sweet and Sour Chicken

adapted from: Mels Kitchen Cafe

Chicken Breading:
3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:
3/4 cups sugar
4 Tablespoons ketchup
1/2 cup white distilled vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Bacon Carbonara


This dish was a step up from your regular ol' spagetti or alfredo from a jar pasta dish. But it totally a good week day meal. The sauce is creamy and extra delicious! I didn't add any chicken to mine, but I am sure it would be great with it too!


Bacon Carbonara

sauce:
4 eggs
1/2 cup cream
2/3 cup parmesan (plus extra to sprinkle on top!)
1 teaspoon died parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Red Pepper flakes (be very careful with this one! I added too much my first time and it was almost unedible! If serving kids I would only do a little sprinkle of it in there)


1/2 pound bacon
1 small onion, diced
4 mushrooms sliced
1/2 pound pasta

Cook pasta as directed on back of box. Combine sauce in a bowl and whisk until combined. Fry the bacon, crumble and set aside. Leave a little bacon grease left in the pan. Saute the onions and mushrooms until onions are golden brown. Drain pasta and add to the mushrooms and onions. Poor in sauce and cook on LOW for 1-2 minutes. Continue to stir. If cooked too long the eggs with begin to scramble.

Top with parmesan cheese and bacon crumbles. Enjoy!

Mini Fruit Pizzas


 
I use to ask for a large fruit pizza every year for my birthday dinner. My favorite cookie is sugar cookies and I love fruit so it was right up my alley! But recently I have been making them mini for my cousins wedding and my sister-in-laws baby shower. They were a hit and very delicious! You can put you favorite fruits on them but my favorites are strawberries, blackberries, raspberries, fresh pineapple, blueberries, and kiwi!

Sugar Cookie and Fruit Pizza Recipes:

Sugar Cookie
(This recipe is a great sugar cookie recipe that can be used for just making cookies or making them into fruit pizzas!)

1/2 cup butter
1/2 cup Crisco
1/2 cup powdered sugar
1/2 cup sugar
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla
2 1/4 cup flour
1/2 teaspoon cream of tarter

Mix all ingredients and chill. Roll out nice and thick. Bake at 350 degrees for 6-8 minutes (or until the shine is off of the cookies)

These freeze really well. I made these the day before and then frosted and decorated them while they were defrosting so they were easy to handle without being worried that they would break.

Frosting:
10 ounce pkg vanilla milk chips
1/4 cup heavy cream
8 ounce cream cheese

Melt chips into cream. Beat in cream cheese. Ready to spread on cookies.

Glaze:
2 cups pineapple juice
2 Tablespoons corn starch
1/2 teaspoon lemon juice
1 cup sugar (taste it to see if it sweet enough for you and add more sugar if you want to)

In saucepan add all ingredients. Stir over geat until it comes to a boil and starts to thicken. cool. Pour or drizzle over fruit.

Key Lime Cupcakes

These hands down might be my favorite cupcake out there! I think it might be because I rarely have anything that is key-lime. In fact as I sit here and type this blog post at 10:00 at night while my husband and boys are asleep in bed I am eating one of these cupcakes and enjoying every single bite!
Im not exactly sure if its the cupcake itself, the sweetened condensed milk filling, or the toasted coconut that is my favorite...but all I know is that when you put them all together it is divine!
Key Lime Cupcakes
recipe from: Jill McKee
1 large lime, scrubbed (1 tsp. zest and 2 T. juice)
4 large eggs
1 pkg (3.4) ounce vanilla pudding
1/3 cup oil
1 pkg. plain yellow cake mix
1 1/4 cup water
1 teaspoon coconut flavoring
Preheat oven to 350 degrees. Line 24 cupcake tins with pape liners. Seperate 3 eggs, just keep the yolks. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring, lime zest, and lime juice. Blend with electric mixer on low for 30 seconds. Scrape sides and increase speed to medium and mix for 2 minutes. Scoop 1/4 cup batter into each cup, filling 2/3 of the way full. Bake until lightly golden, about 18-22 minutes. Cool for 5 minutes, then take out and let sit on wire racks and cool for another 10-15 minutes.
Filling:
1 can sweetened condensed milk
1/3 cup key lime juice*
Place condensed milk and key lime juice in a bowl and stir until combined. Spoon the mixture into a pastry bag with a tip. Fill each cupcake with about 1 teaspoon of the filling.
Lime Cream Cheese Frosting:
1 (8 ounce) pkg. cream cheese, softened
1 Tablespoon keylime juice
1 pound powdered sugar
Toasted coconut*
Mix all ingredients (except coconut) until well combined. Frost and them top with toasted coconut.
* to toast coconut: place on cookie sheet in the oven to Broil under lightly browned. Not all coconut needs to be brown the crunch of the toasted and the flavor of the white coconut makes it pefect!
* You can find key lime juice at most grocery stores next to the bottled lemon juice. It's in a tall bottle and is called "Key" lime juice.

White Chicken Chili

White Chicken Chili



About a month ago a couple of girls and I did a freezer meal swap. One of the girls brought this soup. We aren't big soup people in my house. Well...lets just say the husband isn't a big soup person. But I popped this in the crockpot to thaw out all day and ate it for dinner. My husband said "wow this soup is so good is it homeade?" I told him yes but just left it there. I wanted him to think that I made it myself! Later that night I felt guilty that I had pretended like I made it and told him it was one of the freezer meals.

I made it this week for dinner. Even though it is 105 degrees outside I told my husband that my pregancy tendencies took over and that I had to make it! And he didn't mind one bit!

Thanks Lauren for the great recipe! I will be making it year round!

Willis White Chili
recipe from: Lauren Willis
4 cans white beans
2 cans of white corn
3 cups chicken broth
2 can diced green chilies
2 chicken bouillon cubes
2 medium onions chopped
1 Tablespoon garlic powder
1 Tablespoon oregano
1 Tablespoon cumin
1/2 teaspoon cayenne
4 cups shredded chicken breasts
1 24 ounce sour cream


Combine broth and cubes. Add all spices. Simmer for a few minutes. Add green chilis, corn, chicken, beans, and onions. Cook for 15 minutes. Add sour cream and stir. Cook for another 5 minutes.

Frosted Banana Bars

I occasionally bring different treats into my husband's work. I bring a variety of carmel chocolate pretzels and apples, cookies, popcorn mixes, cinnamon rolls, and many other things. But for some reason these banana bars seem to be their favorite! My husband always texts me within 30 minutes and says that they whole pan is already gone. They ae different from other banana bars I have tried. The sour cream in them makes them moist and perfect! I love them, but I think they love them even more then I do! They are my go-to bar recipe when I am trying to feed a crowd a easy dessert! Try them at your next bridal or baby shower or BBQ! They will be a HIT for sure!

Frosted Banana Bars
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 cups sugar
1 cup sour cream
2 cups flour
1/4 teaspoon salt
2 medium ripe bananas

Cream butter and sugar. Add eggs, sour cream, and vanilla. Combine dry ingredients in seperate bowl and gradually add in to creamed mixture. Spread evenly in a greased cookie sheet.

Bake at 350 degrees for 20-25 minutes (or until lightly brown and when you stick a knife in only a little is left on it)

Frost when cool. Store in fridge.

Cream Cheese Frosting:
8 ounces cream cheese
2 teaspoons vanilla
1/2 cup butter softened
3 3/4- 4 cups powdered sugar

Beat in cream cheese, vanilla, and butter until mixed well. Gradually add powdered sugar.

Teriyaki Bacon Wrapped Chicken and Pineapple Kabobs

On Memorial Day we spent the day swimming, picking peaches from a neighboring peach orchard, and then had a BBQ. Just our little family. It was great! The boys were busy playing in the playroom and my husband and I were able to enjoy almost the whole meal just us two. Talking about whatever we wanted without being interupted. It was great and relaxing!
I made these kabobs and my husband grilled them while I made the mini peach pies with the peaches we picked earlier in the day! I absolutely love my mini pie maker that I got from Williams Sonoma todays price is actually the cheapest I have seen it! I have used mine on countless occassions and I LOVE it! And I think my husband and friends love it even more because they are the ones enjoying the pies!
Try these kabobs out! They are easy and definatly a step up from your normal kabob without all the hardwork! Hope you enjoy them as much as we did!

Teriyaki Bacon Wrapped Chicken and Pineapple Kabobs
4 large chicken breasts
1 lb. Applewood smoked bacon (regular is better then thick)
1 large can of pineapple chunks, or fresh pineapples would be even better!
Kikkoman Teriyaki Baste and Glaze
Skewers
Cut bacon in half (up and down) stretch bacon out a little while still all together (lengthwise)
Trim off all the chicken fat and Cut it into cubes
Wrap piece of bacon around chicken, stick on skewer (with the bacon loose end first to secure the bacon), place two pieces of pineapple or 1 piece of fresh pineapple, repeat until all chicken is used up!
I had a few pieces of bacon left and a few pieces of pineapple. But depending on how big your chicken breasts are you could use up everything!
Place in a 9x13 pan. Poor glaze over whole kabobs. Make sure to get every single one! I did mine in layers. I did first row of kabobs, pour glaze, second row of kabobs, glaze.
Cover and refridgerate for as long as u can! The longer the better!
Then place on the grill and cook until the chicken is cooked all the way through. (My husband first had them on tin foil and they werent cooking fast enough {for him} so he took them off and just placed them directly on the grill)

Wednesday, May 30, 2012

Strawberry-Coconut Cupcakes

Man-O-Man these cupcakes are good! So moist and delicious! Definatly one of my favorites for sure. My mom and I made these for my son's 1st birthday bash, sisters 16th birthday, and recently for my sister-in-laws baby shower! I am definatly not a pro cupcake maker and defiantly not a pro cupcake decorater. But we all have our strengths right!? Its a work in progress for me to perfect cupcakes so its a good thing that I made 4 different kinds of cupcakes this week! Practice makes perfect right!?


Fabulous Strawberry Cupcakes
recipe from: Elizabeth Banks
1 box Duncan Heinz White Cake Mix
1 cup coconut, shredded
1 small box strawberry jell-o (reserve 1/2 teaspoon for frosting)
4 eggs
1 cup oil
1 cup strawberries, blended up (fresh or frozen works fine!)
1/2 cup milk
Mix all ingredients together, be sure to blend the strawberries in a blender before mixing them in.
Bake at 350 degrees. Check with a toothpick after 15 minutes.
Frosting:
1 pound powdered sugar
8 ounces cream cheese
1/2 teaspoon strawberry Jell-O
1/2 cup butter, softened
1/2 cup coconut, shredded
1/2 teaspoon vanilla
Mix the butter, cream cheese,vanilla, and powdered sugar. Add the coconut and Jell-O.
Frost when cupcakes are cooled and enjoy!

Crock Pot Teriyaki Chicken

I had spent the whole day swimming with my kids and realized when we got home at 3 that I needed to have dinner ready by 6:00 when the husband walked in the door. This dinner totally pulled through for me and my husband was shocked that I had made the sauce from scratch!
EASY Crockpot Teriyaki Chicken
4 chicken breasts
3/4 cup sugar
1/2 cup soy sauce
6 Tablespoons apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon garlic powder
1/2 teaspoon pepper
4 1/2 teaspoons corn starch
4 1/2 teaspoons water
cooked rice
Place chicken in slow cooker. Mix in a bowl sugar, soy sauce, vinegar, ginger, garlic, pepper. Once mixed together well pour over chicken. Cook on high for about 2 1/2 hours (or until chicken is cooked all the way through)
Remove chicken from crockpot and cut in slices (as pictured above)
Mix cornstarch and water in a small bowl.
Put the remaining sauce in a saucepan and bring to a boil. Slowly add the cornstarch mixture and continue to stir until sauce is thickened.
Put chicken over steamed rice and drizzle sauce over the top. And drizzle even more if you are addicted to sauces like I am!