Healthy Chicken Maple with Grapes Recipe tips

Maple Chicken with Grapes Recipe

Recipe by Cecille Esperanza

 

Ingredients: serve 4 to 6

8 boneless chicken thighs, cut in half

½ teaspoon salt

2 tablespoon olive oil

1 onion, chopped

3 tablespoons maple syrup

1 tablespoon liquid seasoning

2 tablespoons water

1 cup seedless red grapes

Procedures:

Season chicken with salt

In a skillet, heat oil and sauté onion. Add chicken and brown on both sides. Reduce heat, cover skillet, and cook about 10 to 15 minutes or until chicken pieces are tender and juices run clear when pierced with a fork.

In a bowl, combine maple syrup, liquid seasoning, and water. Pour into skillet and add grapes simmer until sauce thickens slightly, about one minutes

Transfer chicken to a platter and spoon sauce over chicken before serving. 

Mango and prawn salad Recipe | Healthy Seafood Recipe

Mango & prawn salad Recipe

Ingredients
1 clove garlic, crushed
1 tablespoon chilli sauce
2 tablespoons olive oil
4 tablespoons lime juice
1/4 cup chopped fresh mint
4 cups mixed salad leaves
1/2 telegraph cucumber
1 red capsicum, sliced
1 punnet cherry tomatoes, quartered
2 large mangoes, peeled and sliced
16 cooked king prawns, peeled with tails left attached
Freshly ground pepper

Procedures:
1. Combine garlic, chili sauce, oil, lemon juice and mint in a small bowl. Stir well.
2. Wash salad leaves slightly in cold water, and then dry shake or rotate. Blot any excess moisture with a paper towel.
3. Cucumber half cut, leaving the shell. Mix the cucumber, pepper, tomato, mango, shrimp and salad leaves in a large bowl, add the dressing and toss well.
4. Pile the salad on individual plates. Season with freshly ground pepper to taste and serve immediately.

Mango Napoleon

Mango Napoleon

Ingredients:
1 pc ripe mango, sliced
2 cups whipping cream
1 cup of powdered sugar
1 tsp vanila
6 sheet phyllo dough
1 cup of clarified butter
1 cup white sugar
1 tsp of cinnamon
1 cup of ground cashew nuts

preparation:
Whip the cream, powdered sugar and vanilla then set aside in the chiller. in a separete bowl, mix the white sugar, cinnamon, and cashew nuts. brush the phyllo dough with butter. top another layer of phyllo then sprinkle the sugar nut mixture. brush the phyllo then top another layer until of the phyllo dough is used. Cover the dough with plastic and allow to rest in the chiller. using a pizza cutter divide the dough into four pieces. cover the dough with at 375F for five to seven minutes or until golden brown. allow to cool completely. transfer the whipped cream into a piping bag. pipe out a layer of whipped cream on top of the pre baked phyllo pastry, then top with mango lightly dust top with powdered  sugar. serve right away

Grilled Squid Recipe Sea Food | Healthy Seafood Recipe Grilled Squid Quick Recipes

Grilled Squid

Ingredients:
500 g cleaned squid
1 tablespoon salt
1/2 cup coriander leaves
7 tablespoons fish sauce, dip
1 pinch pepper
2 garlic cloves, crushed
2 tablespoons peanut oil
1 teaspoon five-spice powder
1 teaspoon curry powder
1 tablespoon finely chopped lemongrass
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon lime juice
1 teaspoon sugar

Procedures:

• Rub the squid with salt and rinse.
• Slit and flatten the squid sac and make diagonal cuts on the inside surface.
• Cut into bite-sized pieces.
• Set aside in a bowl.
• In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds.
• Put the squid inside the bowl with the marinade and leave for 1 hour.
• When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side).
• Arrange on a serving platter and garnish with half-a-cup of coriander leaves.

Rosemary Chicken with Quick Ratatouille with all recipes

Rosemary Chicken with Quick Ratatouille

Why this Recipe works: Ratatouille is traditionally a time – consuming recipe: The egg – plant, squashes, and onion are all cooked separately, married toward the end, and then gently simmered together until they are cohesive. For this recipe, we streamline things by cooking the vegetables in phases all in the same pan. By using this process, we build flavors as we go, and with each addition, the flavor of the dish is enhanced.

Ingredients: serve 4

5 tablespoons extra virgin olive oil

6 garlic cloves, minced

2 tablespoons grated lemon zest from 1 lemon salt and pepper

4 bone – in, skin – on split chicken breasts (about 3 pounds), cut in half crosswise

1 onion, halved and sliced thin

1 medium eggplant (about 1 pound), peeled and cut into ½ inch pieces

1 zucchini (about ½ pound), cut into ½ inch pieces

1 summer squash (about ½ pound), cut into ½ inch pieces

2 (14.5 ounce) can petite diced tomatoes

½ teaspoon herbes de provence

Procedures:

1. Adjust oven rank to middle position and hat oven to 450 degrees. Toss 1 tablespoon oil, 2 garlic cloves, rosemary, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper together. Rub chicken with herb mixture. Transfer to rimmed baking sheet and roast chicken until temperature registers 160 degrees, about 20 minutes. Transfer to platter and tent with foil.
2. Meanwhile, heat additional 2 tablespoon oil in Dutch oven over medium – high heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, about 4 minutes. Add remaining garlic and cook until fragrant, about 30 seconds. Add remaining 2 tablespoons oil and eggplant begins to soften, about 4 minutes. Add zucchini, squash, tomatoes and herbes de province and cover. Cook until vegetable are soft, 10 to 14 minutes.
3. Remove cover and cook until slightly thickened and mixture is cohesive, 2 to 4 minutes. Season with salt and pepper. Serve with roasted rosemary chicken.

Tools instant read thermometers

When we first tested instant read thermometers in 2008, our hands down winner was thermowork’s accurate and easy to use superfast thermapen. The bad news is the model has been discontinued. But there’s good new also: thermoworks has upgraded its superfast thermometer with a mode the Splash Proof Super Fast thermapen that won’t turn off, even when wet. The screen remained lit when we checked the temperatures of ice water, chicken breasts, and roast beef. The ultimate challenge came when it was time to clean it: we ran the thermometer underneath hot water, and the LCD screen remained on. This improved model contains Biomaster, a thermally stable additive that the company claims prevents the growth of bacteria.

K-Cup Carousel - Holds 35 K-Cups in Black

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Lemon Meringue Cupcakes | Healthy Bake Lemon Cupcakes

Lemon Meringue Cupcakes

Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Procedures:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Mix flour, baking powder and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl if necessary. Whisk zest and vanilla. Add the flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beat until combined after each.
• Divide dough into lined molds, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.
• Finally, spread a spoonful of lemon curd in the middle of each cupcake. Fill a pastry bag fitted with a large star open tip (Ateco # 828 or Wilton # 8B) with frosting. Pipe frosting on each cupcake, turning the tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and move it back and forth until frosting is lightly browned all over. Serve immediately.