Tag: recipes

TRENDING RECIPES: Loaded Baked Potato Casserole

This casserole combines all the hearty, savoury flavours of a baked potato.

Ingredients

  • 6 slices bacon, cut 1/2-inch thick
  • 2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 6 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 2/3 cup sour cream
  • 2 scallions, white and light green parts only, thinly sliced.

Directions

  • Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
  • Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
  • Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
  • Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
  • Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

 

Source: Foodnetwork

Photo Credit: Foodnetwork

TRENDING RECIPES: Marry Me Chicken

Famous skillet chicken in a sundried tomato parmesan cream sauce with fresh basil.

INGREDIENTS

* 2 tablespoons olive oil

* 4 boneless skinless chicken breasts

* 2 cloves garlic, minced

* 1/2 teaspoon dried thyme

* 1/2 teaspoon red pepper flakes

* 3/4 cup chicken broth

* 1/2 cup heavy cream

* 1/2 cup sun-dried tomatoes, chopped

* 1/2 cup parmesan cheese, grated

* Fresh basil, for serving

* Kosher salt and freshly ground black pepper, to taste

PREPARATION

  1. Preheat oven to 375°F.
  2. Add oil to a large cast iron or oven-proof skillet, and place over medium-high heat.
  3. Season chicken liberally with salt and pepper and sear until golden brown, 4-5 minutes per side. Remove to a plate and set aside.
  4. Lower heat to medium, add garlic and cook 1 minute. Add thyme, red pepper flakes, chicken broth and heavy cream, and simmer for 5 minutes, stirring frequently.
  5. Stir in sundried tomatoes and parmesan and return chicken to skillet. Spoon sauce over chicken and bake until chicken is cooked through, about 15 minutes.
  6. Top with basil and more parmesan cheese, if desired. Enjoy!

 

Source: Modern Honey

Photo Credit: Modern Honey

HEALTHY LIVING: Dates and Nuts Energy Bar

Dates and Nuts Energy Bar, Healthy Bar, All-Natural Nutritional Bar

Ingredients

  • 1 ½ cup pitted dates (cut into small pieces)
  • 2 Tbsp cocoa powder
  •  cup coconut powder
  •  cup flax seed meal
  •  tsp sea salt
  • ½ cup roasted Walnuts (roughly chopped)
  • ½ cup roasted Almond (roughly chopped)
  • ½ cup roasted Cashews (roughly chopped)
  • 2 tsp sesame seeds
  • 2 tsp pumpkin seeds

Method

  1. Soften the chopped dates in microwave for 30 seconds, doing this makes dates soft and easy to work.
  2. Blend the dates in the food processor until they become to the paste, this should take about 15 seconds. Add flex seed meal, and cocoa powder and salt to the food processor and blend it until all the ingredients incorporated. This should take about 15 second.
  3. Add the roasted and chopped nuts walnuts, almonds, and cashew nuts. Blended it until all the ingredients incorporated, but nuts should be still chunky this should take about 20 seconds of blending.
  4. Remove the mix from food processor, and make it into 2 balls, roll it into about 1/4-inch-thick, sprinkle the sesame seeds and pumpkin seeds to the rolled bar and lightly press the seeds, so they stay into the bars. Cut them into your desire shape. I decided to cut them in bars.

RECIPES: BAKED POLENTA WITH MUSHROOMS AND CHEESE

“What a surprise it was when my guests and family went mad for this deep-dish ‘pap-tert’. It is ideal to serve on the side with the pork kebabs or with a salad as a vegetarian main.”
Serves 4 – 6.
polenta
4 cups (1 litre) water
2 teaspoon (30 ml) beef flavour stock powder
¾ cup (180 ml) yellow polenta or braai pap mealie meal
3 teaspoon (45 ml) butter
mushrooms
1 small onion, finely chopped
½ teaspoon (2½ ml) green onion seasoning
1 teaspoon (15 ml) butter
1 teaspoon (15 ml) olive oil
250 g punnet portobellini mushrooms, sliced
garlic pepper seasoning, to taste
cheese
100 g cheddar cheese, grated (we used a mixture of emmental and cheddar)
1 x 400 ml bulk ready to serve cheese sauce
4 teaspoon (60 ml) fresh breadcrumbs
1 teaspoon (15 ml) butter, melted

Polenta

Bring the water to the boil and add the Stock Powder. Add the polenta in a thin stream to the stock while whisking with a wire whisk.
Cook slowly with the lid on for 10 minutes stirring occasionally. Stir in two tablespoons (30 ml) of the butter.
Butter a lasagne dish measuring 22 cm x 16 cm with the remaining one tablespoon (15 ml) of butter.
Pour the polenta into the buttered dish, cover with cling film, and leave to set for at least three hours in the fridge, or best overnight.

Mushrooms

Sauté the onion, seasoned with Green Onion Seasoning, in the butter and oil. When the onions are soft and translucent, add the sliced mushrooms and stir-fry for one minute over high heat.
Season to taste with garlic pepper seasoning.
To Assemble
Adjust the oven rack to the middle position and preheat the oven to 180 °C.
Turn out the polenta onto the chopping board and cut into 3 cm strips. Using the same lasagne dish squeeze ± three tablespoons of cheese sauce over the bottom. Lay half the polenta slices over this and cover with half the mushrooms and half the grated cheese. Squeeze and spread some more cheese sauce over.
Then cover with another layer of polenta. Repeat all the layers and finish with a layer of cheese sauce.
Mix together the breadcrumbs and melted butter and sprinkle over.
To Bake
Bake open for 35 – 40 minutes.
Leave to rest

COOKING: Cauliflower mash and chicken

Recipe for the cauliflower mash:

This yields 4 servings
Ingredients

1 Large Head: Cauliflower
4 Garlic cloves
Herbs, Fresh for garnish if you want
2 cups Chicken or vegetable broth
Salt and pepper to taste
2 tbsp Butter or olive oil
4 cup Water

Instructions

Boil cauliflower with water and broth till fork tender
Add in half garlic and salt and pepper at this stage.
Once done strain the cauliflower and place in food processor.
Add rest of the garlic and butter/olive oil then mix together till smooth.

Personally I don’t think you need so much water. I think as long as the cauliflower is covered your good and if you don’t want it so garlicky you hold back on that also.
The chicken I cooked in the slow cooker. Don’t really have a recipe but the ingredients are chicken, tin of diced tomatoes, mushrooms, onion, red pepper. You season the chicken then placed everything in the slow cooker. First tomatoes, then chicken then vegetables. Cook on low for six hours.

TRENDING: NO BAKE TIKKA PIZZA

🍕NO BAKE TIKKA PIZZA🍕

This is the QUICKEST most delicious pizza you can make at home.
Its has NO YEAST
Made on STOVE TOP, HAS “2 INGREDIENTS PIZZA DOUGH”
ISNT IT AMAZING?
You need to try this recipe and I assure you, pizza making will never be a task for you🤩

Lets get the recipe.

INGREDIENTS
FOR DOUGH

-1 Cup all purpose flour(maida)(add 1 1/2tsp baking powder+pinch baking soda in it)
– YOGURT (1/2 Cup+ 2 tbsp) .
Mix the the dry ingredients, add yogurt, knead into a dough, keep putting flour if it is too sticky ,then grease ur hands with oil and give a final mix.Thats it.Its readyyy

CHICKEN TIKKA Filling and Topping

1 chicken breast(in cubes)
2 tbsp tikka masala( I used @shanfoodsglobal )
1 tsp ginger garlic paste
Pinch oregano
3 tbsp oil.
Olives(for topping)
Capsicums(for toppings)
1-2 Cups Mozzarella Cheese
Oregano for topping
In a pan, put oil, saute chicken, add spices , cook for 6-7 minutes till fully cooked.

Pizza Sauce

1/2 cup ketchup
1 tbsp hot sauce
2 tbsp garlic sauce
1 tbsp chilli flakes
1 tsp garlic powder
1tsp oregano.

Mix them all, and its ready.

ASSEMBLING

-Roll out dough balls into a flat pizza base, dust with flour to avoid sticking,
-In a flat pan(or tawa), grease oil, put the pizza base,poke with fork, cover and cook on low flame for 2 minutes, flip and cook the otherside. Meanshwile put pizza sauce, put half of cheese add chicken tikla chunks, olives, capsicums, cheese and sprinkle with oregano.
-Cover and Cook till cheese melts and itsss readddddy.

Perfect Hassle Free pizza is ready

RECIPES: Chicken Jalapeno Cheddar Braided Puff Pastry

Crispy crust with a cheesy gooey center, a little kick from Jalapeños and that perfectly seasoned nuggets of chicken is heaven on a plate!

Recipe: makes 2 braids
Puff pastry sheets 2
Egg +2tbsp water=> egg wash
Sesame seeds

Filling:

Olive oil 1tbsp
Butter 2tbsp
Onions chopped 1cup
Chicken 1lb
Ginger garlic grated 1/2tsp each

Seasonings:

Cumin, coriander, dried thyme and basil 1/2tsp each
Cayenne and paprika 1tsp each
Salt to taste (I added 3/4tsp)
Soya sauce 1tbsp
Vinegar 1tbsp
Mustard 1tbp
Tartar sauce or ranch 1tbsp.
Veggies:
Bell pepper and jalapeño 1/2cup each
Spring onions chopped 2
Cheese (cheddar+pepper jack) 1.5cups
Procedure: add oil, butter and onions to a pan and cook till they turn translucent. Add ginger garlic and chicken. Cook till Chicken turns white then add all the seasonings mentioned above. Mix well and cook till Chicken is just cooked. Add in you veggies and mustard and Tartar sauce. Mix and take off the heat. Lay down puff pastry sheet on parchment paper. Make diagonal cuts on both sides, along the length of the pastry sheet, leaving space in the center. Place half of the Chicken filling and half of the cheese in the center. Now alternatively bring cut strands towards the center giving a plaided appearance. Brush egg wash on top and sprinkle sesame seeds. Bake at 385°F for 25-30mins.

RECIPES: Steak Quesadilla

These were so yummy, we all enjoyed them so much

Quesadilla

First take 500 grams steak fillets, sprinkle some:
– salt
– blackpepper – drizzle some vinegar
On each fillet, cook in pressure cooker till done, then break into small pieces. Set aside.

In a pan take 2 onions chopped well, then add in:
– 2 tablespoon butter
– enough oil to braise the onions
Braise onions till transparent, add in 1 full tablespoon garlic paste & braise till light brown.
Then add in: – Handful sweetcorn – 1 big tomato cubed finely – 1/4 cup chopped green pepper
– salt to taste(remember steak also has)
– 1 teaspoon barbecue spice(it’s a seasoning, if you don’t have it, use any seasoning of your choice)
– 1 full teaspoon paprika – 1 teaspoon crushed green chillies or chilli powder
Cook till oil comes up, make sure not to over cook, add in your steak, mix well & add in 1/4 cup nandos wild herb sauce. Cook for 1 minute, switch off stove,

Then add in:

– 1 cup mozzarella cheese
– 1/4 cup cheddar cheese
Mix well till the cheese melts.
Then add in: – 2 tablespoon chopped spring onions
– 6 oregano leaves chopped well – 8 pitted olives cut into rings
Mix well & set aside your filling.

For the dough
In a dish add:

– 2 cups flour
– 1 teaspoon salt – 2 & 1/2 tablespoon oil
– 2 full tablespoon yoghurt – 1/2 teaspoon baking powder – 1 teaspoon fresh mixed herbs or 1/2 teaspoon dried ones
Mix everything well, make a soft dough with hot water, cover dough with a cloth, allow to rest for 5 minutes or less & make equal round balls. Then roll out very thin, spread filling on one, close with other rolled out dough, making sure you press the edges well, so filling doesn’t ooze out when baking them on tawa. Bake on a pre heated tawa on medium to high on gas, careful when turning, also drizzle little oil or brush some butter as it’s getting done. Remove on a cooling rack & serve hot!
Remember me & my family in your prayers & hope you enjoy!

Recipe credit: Summaiyah Dudhia Dawoodjee @whatssumicooking

RECIPES: CREAMY CHICKEN MUSHROOM PIE

This recipe will be able to make small pies or one large pie.

INGREDIENTS

1 kg chicken cubed
250 g mushrooms sliced
1 tin peas or
1 tin mixed veggies
1 green pepper chopped
2 onions sliced
250 ml cream
15 ml chicken soup powder
5 ml thyme
Salt and pepper to taste
Oil

INSTRUCTIONS

Preheat oven to 180°C
Place chicken in a pot and season with salt and pepper, add in the onions and fry the onions until clear and the chicken has browned.
Add in the mushrooms and fry for 5 minutes.
Once mushrooms are fried add in the cream with the thyme, peas, green pepper and mix well.
Add in the chicken soup powder and let simmer for about 10 minutes.
Set aside to cool.

PIE PASTRY

INGREDIENTS

4 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter or margarine
1 cup boiling water

INSTRUCTIONS

Pace flour, baking powder with the salt in a mixing bowl.
Measure out your butter or margarine in jug and pour the hot water over.
Stir to let butter or margarine melt.
Pour into cake flour and knead till a soft but firm dough.
Place in fridge for 30 minutes or until ready to use.
Roll out on a floured surface to about ½ cm thick.
Cut out circles to make your pies.
Bake pies in preheated oven at 180°C or until golden brown.

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