Sunday, January 31, 2016

Grilled Balsamic Chicken with a Chilled Bruschetta Topping

Grilled Balsamic Chicken with a Chilled Bruschetta Topping
Recipe from: favfamilyrecipes
Image credit: Emily
Grilled Balsamic Chicken with a Chilled Bruschetta Topping

But my favorite way to make it is over a bed of arugula with this delicious chilled bruschetta topping!  It is fresh, flavorful, and low in calories!!  What could be better than that?Emily


For the Balsamic Chicken Marinade:

4 to 5 chicken breasts cut into halves

1 pkg Good Seasons Italian dressing

1/4 c. olive oil

1/2 c. balsamic vinegar

For the Bruschetta Topping:

6 large tomatoes, diced

7 sprigs of basil, finely chopped

1/2 cup low fat mozzarella cheese, cut into cubes

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

¼ cup olive oil

1 tsp. minced garlic

Salt and pepper to taste


Arugula lettuce


At least 3 hours before eating (the longer, the better).

Mix together the marinade ingredients in a large bowl or large Ziploc bag.

Add chicken and toss to coat, and then refrigerate.

At this same time mix together all the ingredients for the bruschetta topping in a separate 
(medium size) bowl.

Refrigerate until serving (if the oil starts to solidify from getting too cold, let it sit out on the 
counter until it dissolves into the mix again before serving).

About a half hour before you plan to eat, remove chicken to counter and let it warm to room 

Grill over medium heat for about 7 to 10 minutes on each side, turning only once.

Chicken should have nice grill marks but not be burnt.

Serve warm grilled chicken over a bed of arugula then spoon over the bruschetta topping.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Apricot & Almond Chelsea Buns

Apricot & Almond Chelsea Buns
Recipe from: dailydelicious
Image credit: dailydelicious
Apricot & Almond Chelsea Buns

“This bread is great both for the easiness (even easier if you use the stand mixer, the dough come together like magic, and if you hand knead it, it's not hard too), and the taste.” 


For the dough:

450 g strong white flour (Bread flour), plus extra for dusting

14 g easy-blend yeast (instant yeast)

1 tsp salt

50 g caster sugar

200 ml warm milk

50 ml water

1 egg, beaten

50 g unsalted butter, melted, plus extra for greasing

For the filling and topping:

25 g softened butter, plus extra for greasing

85 g dried apricots, finely chopped

85 g toasted flaked almonds, plus a few extra to decorate

25 g caster sugar

2 tbsp apricot jam


Put the flour, yeast, caster sugar and salt into a large mixing bowl and mix well.

Make a well in the centre and pour in the warm milk, water, the beaten egg and the melted 
butter (I put all of these in a jug and pour them all at once).

Using a dough hook on medium speed, mix everything together to form dough.

If the dough is too dry, add a little more warm water; if it’s too wet, add more flour (but do it 
lightly, if it's too wet start adding just 1 tbsp of the flour or if it's too dry adding 1 tbsp of 
water, and wait a bit until the water or flour absorbed).

Knead until the dough becomes smooth and springy about 5-7 minutes.

Take the dough out of the bowl and shape it into a ball on a floured surface. 

Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel (or 
put the bowl in the plastic bag).

Leave in a warm place to rise until roughly doubled in size, this will take about 1 hr 
depending on how warm the room is.

Heat oven to 200 C/180 C fan/gas

Grease a deep 23 cm cake tin.

Tip the risen dough out onto a lightly floured surface and knead for a few seconds.

Roll out the dough to a rough 20 x 30 cm rectangle.

Spread the butter evenly over the dough, and then sprinkle with the chopped apricots, 
almonds and sugar.

Roll up firmly like a Swiss roll from one of the long sides -dampening the open edge to help 
it stick if you need to.

Cut into 8 even slices with a sharp knife, shape into 8 round pinwheels, and then arrange in 
the tin, cut-side up.

Cover with a clean, damp tea towel and prove in a warm place for about 20 minutes until 
roughly doubled in size.

Bake the buns for 10 minutes, then lower oven to 180 C/16O C fan/gas.

Cook for 10 minutes more until golden brown.

Melt the jam with 1 tbsp water, brush all over the buns, and then sprinkle with a few more 
flaked almonds.

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

Saturday, January 30, 2016


Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour

“Of the many results you'll get if you Google Firefly, I believe the namesake of our cocktail refers to the insect, also known as the Lightning Bug (probably because you feel a bit lit up after drinking one).  It's actually very similar to a Greyhound, with a dose of Grenadine to sweeten and color it.  We hope that you'll give it a try, our featured cocktail... Firefly.  Cheers!” hamptonroadshappyhour


2 oz. Vodka

4 oz. Grapefruit Juice

1 oz. Grenadine

Piece of Grapefruit to garnish


In order, adds the Vodka, Grapefruit Juice, and Grenadine, to an ice filled Collins glass. 

You can leave it sort of layered, or stir to mix the ingredients. 

Garnish with a piece of Grapefruit, insert a long straw, and it shouldn't take long for things to "light up" with your tasty... Firefly. 


Read more and enjoy this amazing recipe and many more when visiting hamptonroadshappyhour

Chicken Alfredo

Chicken Alfredo
Recipe from: blogchef
Image credit: Bobby
Chicken Alfredo

“Chances are you’ve probably have eaten chicken fettuccine Alfredo at some of your favorite restaurants such as the olive garden, and tonight I have a chicken Alfredo recipe for you that rivals restaurants.” Bobby


6 boneless skinless chicken breast halves (cut into cubes)

6 tablespoons butter (divided)

4 garlic cloves (minced and divided)

1 tablespoon Italian seasoning

1 pound fettuccine pasta

1 onion (diced)

1 (8 oz) package sliced mushrooms (or use sliced canned mushrooms)

1/3 cup all-purpose flour

1 tablespoon salt

¾ teaspoon ground white pepper

3 cups milk

1 cup half and half

¾ cup grated Parmesan cheese

8 ounces shredded Colby-Monterrey jack cheese

3 Roma tomatoes (diced)

½ cup sour cream

Cooking Instructions:

In a large skillet over medium heat combine chicken, half of the minced garlic cloves, 2 
tablespoons of butter, and Italian seasoning.

Cook chicken until its no longer pink inside.

Remove from the pan and set aside.

Cook fettuccine according to package directions.

While fettuccine is cooking melt 4 tablespoons of butter in your skillet.

Saute onion, 2 tablespoons of garlic, and mushrooms until the onions are transparent.

Stir in the flour, salt and pepper, and cook for a couple minutes.

Slowly add the milk, half and half, and stir until it’s creamy and smooth.

Stir in the Colby-jack and Parmesan cheeses, and stir until cheese is melted.

Stir in the chicken mixture, diced tomatoes, and sour cream.

Serve over fettuccine. 

Read more and enjoy this amazing recipe and many more when visiting blogchef

Friday, January 29, 2016

Asian Beef Noodles

Asian Beef Noodles
Recipe from: fullforkahead
Image credit: KMont
Asian Beef Noodles

“Another reason to call this simply Asian Beef Noodles is you may be like me and need to substitute a few items. If you too can’t find cellophane noodles, try pad Thai noodles, soba noodles or udon. Any of these will also make a wonderful dish.” KMont


1 5-to-6-ounce package cellophane noodles

1/3 cup soy sauce

5 tablespoons sesame oil

1 clove garlic, minced

1/3 cup brown sugar

1 1/2 tablespoons apple cider vinegar

12 ounces skirt steak, sliced 1/4 inch thick against the grain

1 yellow onion, cut into 1/4-inch wedges

Kosher salt

10 ounces shiitake mushrooms, stems removed

1 cup shredded carrots (from about 3 carrots)

6 cups baby spinach (about 10 ounces)


Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces 
with kitchen shears.

Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and 
vinegar in a bowl.

Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture.

Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat.

Add the onion and 1 teaspoon salt and stir-fry 2 minutes.

Add the beef and stir-fry until just cooked through.

Transfer to a bowl.

Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil.

Add the mushrooms and carrots; stir-fry 3 minutes.

Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 
cup water and cook until the noodles are just tender, 3 minutes.

Transfer to the bowl with the beef.

Wipe out the skillet, return to the heat.

Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute.

Add to the beef and toss.

Read more and enjoy this amazing recipe and many more when visiting fullforkahead

Garbanzo Fritters and Cilantro Dip

Garbanzo Fritters and Cilantro Dip
Recipe from: cubaninthemidwest
Image credit: Ivonne
Garbanzo Fritters and Cilantro Dip

Growing up in our Cuban household there was always a side dish of something fried, usually plantains, yuca or boniato but many times fritters.Ivonne


For the Fritters:

15 oz canned garbanzo beans, drained

1 small onion

2 cloves garlic

1/2 tsp cumin

1 tsp salt

1 tbsp cilantro, chopped

1 egg

1 tbsp all purpose flour


In a food processor or blender puree the garbanzo beans with the onion and garlic and egg.

Mix in the cumin and salt and cilantro.

Transfer to a bowl and stir in the flour.

Heat a skillet with about 1/2 inch of vegetable oil.

Take a tablespoon of your mixture and form it into a small ball in the palm of your hand.

Drop it into the oil and brown on all sides.

Transfer to a paper-towel lined plate.

Do this in batches.

It should yield 12-14 fritters.

For the Dip:

2 heaping tbsp mayonnaise

1 clove garlic, minced

2 tbsp cilantro, minced

Dash of lime juice

Mix all these ingredients together.

Read more and enjoy this amazing recipe and many more when visiting cubaninthemidwest

Thursday, January 28, 2016

Lola's French Connection

Lola's French Connection
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
Lola's French Connection

“This delicious cocktail is an amped up variation of the better known, French Connection.  In this drink, the Amaretto has been replaced by Grand Marnier, Alize, and a healthy dose of Red Bull.  The result is a smooth and subtle, fruit flavored concoction that is sure to please.  If you're in Hampton Roads, be sure to stop by Montego Island Grill, and have our Cocktail's namesake (Lola) stir one up for you.  Hers are the best!  We hope that you'll give it a try, our featured cocktail... Lola's French Connection.  Cheers! hamptonroadshappyhour


1 oz. Hennessy (Cognac)

1 oz. Grand Marnier

1 oz. Alize (Red Passion)

3 oz. Red Bull

Orange wedge or/and Cherry to garnish


Combine the three spirits in an ice filled cocktail shaker.

Cover, shake well, and strain into an ice filled Rocks glass. 

Top with the Red Bull, give it a stir, garnish accordingly, and get ready to enjoy your 
delicious... Lola's French Connection. 

Thanks, Lola!

Read more and enjoy this amazing recipe and many more when visiting hamptonroadshappyhour

Chicken Salsa Cream Tostadas

Chicken Salsa Cream Tostadas
Recipe from: richestoragsbydori
Image credit: Dori
Chicken Salsa Cream Tostadas

“The tortillas tasted so well baked in the oven. This makes quite a bit and fills you up fast. We loved them and I had leftovers.” Dori


(Throw in the Crock pot)

4 Chicken Breasts

1 Cup of Salsa (I used Picante)

1 Can of Cream of Chicken

4 oz. of Cream Cheese

1/2 Cup of Sour Cream

2 Cups of Cheddar Cheese

1 Pkg of Taco Seasoning

Salt and Pepper

Pkg of Corn Tortillas

1 Can of Re-fried Beans

Optional Toppings: Shredded lettuce, Cheese, Chopped Tomatoes, Chopped Green 
Onions, Avocado and Cilantro.


Throw the first group of ingredients in the Crock pot, turn on low and cook for 5 hours.

Mix everything together and shred the chicken.

Brush both sides of the tortilla with olive oil and bake in the oven at 400 degrees until edges 
start to lightly brown.

In a bowl, heat up a can of re-fried beans or use a pan on the stove.

Spread beans on cooked tortillas, spread some of the chicken mixture on top of the beans 
and top with cheese.

Put in the oven just for a minute to melt the cheese.

Add topping of choice!

That's it.

Easy, huh?

Read more and enjoy this amazing recipe and many more when visiting richestoragsbydori

Strawberry Shortcake

Strawberry Shortcake
Recipe from: dailydelicious
Image credit: dailydelicious

Strawberry Shortcake

“Strawberry shortcake is simple but it's the best choice when you get delicious strawberry, the soft and fluffy cake with rich and lightly sweet whipped cream becomes great background for sweet and tangy strawberry.” dailydelicious


Spong cake:

4 Large eggs

120 g Granulated sugar

120 g Self raising flour (or 120 g cake flour + 1/2 tsp baking powder)

Pinch of salt

26 g Unsalted butter

20 g whipping cream

1 tsp Vanilla extract


370 g whipping cream

35 g Granulated sugar

1 tsp Vanilla extract

600 g Fresh strawberries


Preheat the oven to 170 C

Line 20 cm cake pan with baking paper.

If using baking powder sift it together with the flour.

Put whipping cream and butter into a microwavable bowl, heat in the microwave at low 
power until butter melt and the whipping cream hot (1-1.30 minutes).

Put the eggs into a bowl with a pinch of salt and vanilla extract, beat until foamy, and then 
gradually add the sugar.

Beat until ribbon stage (you will be able to draw 8 with the batter).

Spoon 1 cup of the batter into melted butter bowl, fold to combine.

Sift the flour mixture into the bowl, divide into 3 additions, and fold until combine.

Pour the batter in melted butter bowl into the main bowl, fold to combine.

Fold to combine.

Pour into prepared pan.

Bake for 35-40 minutes or until the top of the cake spring back when touch lightly.

Remove from the oven and let the cake cool completely in the pan on a wire rack.

After the cake become cool, remove from the pan and slice into 2 layers.

Whip the whipping cream with sugar and vanilla extract, until firm peaks formed.

Spread the whipped cream over one layer of cake, top with strawberries.

Spoon thin layer of whipped cream over the strawberries and place another layer of cake 
over the cream.

Cover the cake with the rest of the whipped cream, decorate with strawberries.

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

Licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Wednesday, January 27, 2016

Kung Pao Chicken

Kung Pao Chicken
Recipe from: blogchef
Image credit: Bobby
Kung Pao Chicken

“Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken!” Bobby


1lb boneless-skinless chicken breasts (cut into 1” pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons green onions (chopped)

3 garlic cloves (minced)

½ teaspoon crushed red pepper flakes

½ teaspoon powdered ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Cooking Instructions:

Combine chicken and cornstarch in a small bowl and toss to coat.

Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no 
longer pink inside.

Remove chicken from wok.

Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl.

Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce.

Stir in roasted peanuts.

Heat thoroughly.

Top with additional green onions if desired and serve over white rice.

Read more and enjoy this amazing recipe and many more when visiting blogchef

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