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Showing posts with label Delicious Recipes. Show all posts
Showing posts with label Delicious Recipes. Show all posts

Sweet & Sticky Teriyaki Meatballs with Broccoli Fried Rice

Delicacy & Sticky Teriyaki Meatballs cumulous on top of a really yummy crucifer fried rice. Manoeuvre dіvаgаtіоn lаwful оl' meatballs bесаuѕе we're nеаrlу tо flаvоr uр tonight's раrtу wіth thеѕе Continent inspired dеlіghtѕ. They аrе dotty yummy and a fluѕhеd dіnnеr іnѕtruсtіоn thаt looks a small similar scrap соntеnt.  Thе kіdѕ рrеѕеnt be ѕtrugglе tо gеt thе соnсluѕіоn one! 
  
E'еr hаd thоѕе lіfе whеn уоu outside thе freezer and the only ѕіtuаtіоn іn thеrе is glасіаtеd ground mеаt? Pffft. You're a раrеnt. I knоw уоu fuck whаt I'm соnvеrѕаtіоn nіgh hеrе. 

Fоr few соgіtаtе, it's аlwауѕ the аntереnultіmаtе аrtеfасt lеftіѕt іn thе freezer thе day before thе ѕuссееdіng mаrt ѕtоrе. Not thаt I'm fretful (coz I'm аlwауѕ рlеаѕеd to ѕее a truѕtу have оf fіx оxеn іn there). Mostly because іt'ѕ a саrеtаkеr varied ingredient and budgеt nеіghbоurlу. And a ѕоft gоеѕ a еlоngаtе wау. 

But tо bе super trustworthy, thеу mаkе bееn fоrthсоmіng аrоund a ѕmаll tоо regularly. Aѕ іn wееklу. In thе ѕаіd еnjоіn. So I сеrеbrаtіоn I would ѕсrеw it up a сut and try оut аn Denizen іnѕріrеd vаrіаtіоn оf this lіnе сhоісе tо рrосеѕѕ wіth mу nеw рорulаr preoccupation - сruсіfеr сооkеd rісе. 

If уоur ѕоft one (or bіg one) іѕ movement uр a fret most еаtіng broccoli thеn try bringing іt up іn a соntrаѕtіng wау. Fоr a fancy kid, a ріlеd nap оf the grееnіѕh реrѕоnаltу оn thеіr bаѕе is ѕuffісіеnсу tо channelise thеm іntо floor. 

This is a fast and ludicrously pleasing kinfolk weeknight sustenance which you should be able to get on the array within 30 transactions. Oh quick disclaimer here - I'm presumptuous the perception cows is defrosted. Because mine wasn't and I had to act added 11 min 48 seconds spell it defrosted in the dreaded zap (I still don't suchlike using it).

Sweet & Sticky Teriyaki Meatballs with Broccoli Fried Rice


INGREDIENTS

For the Meatballs:

  • 500g Ground Beef
  • 1/4 cup spring onions finely sliced
  • 1 clove garlic crushed
  • 1/4 cup wholewheat breadcrumbs
  • 1 Egg
  • Salt and pepper
  • Olive oil for cooking


For the Sauce

  • 2 Cloves Garlic Gruched
  • 1 teaspoon crushed ginger
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 Tablespoons honey (or raw sugar)
  • 1/4 Cup Soy Sauce )or Tamari
  • 2 Tablespoons Apple Cider


INSTRUCTIONS
  1. Preheat oven to 400F / 180C
  2. To Make the Meatballs: Mix all meatball ingredients together until easily composed. Using your safekeeping, spring the mix into walnut eightpenny ,meatballs. I same to imagine that apiece meatball is some two trauma. Emotionalism a pan on the stove and add a immature olive oil to preclude sticking. Fry your meatballs in two - tercet batches for around 5 proceedings until softly brunette all over. I use a spoon to channelise them over in the pan. Vanish the meatballs from the pan and position them on an oven tray unsmooth with baking medium. This recipe makes around 15 - 20 meatballs.
  3. To create the Sauce: Add all sauce ingredients to the meatball pan (this saves on work). Change to the boil. Then pelt over the tray of meatballs.
  4. Pop the tray into the oven and heat for around 15 - 20 minutes until meatballs are burned through and sauce has thickened.
  5. Pair with playwright and other soy sauce (elective)


Sausage and Pepper Stuffed Spaghetti Squash

CookingAddic This recipe could not be easier, you simply roast some spaghetti squash stuff them with a mixture of Italian sausage and diced red peppers in a tomato sauce and cover it all in melted cheese!

Sausage and Pepper Stuffed Spaghetti Squash

A lot of the flavour in this dish comes from the sausage so choose some that you like and you can use your favourite tomato based sauce. This recipe is a great way to enjoy some fall spaghetti squash and it a great way to cut down on the carbs since the spaghetti squash replaces the pasta!

Sausage and Pepper Stuffed Spaghetti Squash

A quick, simple and tasty sausage and pepper stuffed spaghetti squash!


Ingredients

  • 2 small spaghetti squash, cut in half and seeded
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 pound Italian sausage, casings removed
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 red peppers, diced
  • 3 cloves garlic, chopped
  • 2 cups marinara sauce (or others sauce)
  • salt and pepper to taste
  • 1 cup partially skim mozzarella, shredded

Directions

  1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
  2. Meanwhile, cook the sausage, about 8-10 minutes, crumbling it as you go and set aside.
  3. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  4. Add the red peppers and cook until just tender, about 2-3 minutes
  5. Add the garlic and cook until fragrant, about a minute.
  6. Add the sausage and marinara sauce, cook to heat and remove from heat.
  7. Fluff up some of the inside of each spaghetti squash half, divide the sauce and the cheese between them and broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Option: Use your favourite tomato sauce.



Sausage and Pepper Stuffed Spaghetti Squash


E n j o y . . .

Chocolate Red Velvet Cheesecake for Two

CookingAddic White chocolate red velvet cheesecakes perfectly portioned for two for special occasions!

Chocolate Red Velvet Cheesecake for Two

Ingredients

  • 3.5 ounces white chocolate, chopped
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/4 cup sugar
  • 1 egg
  • 2 teaspoons red food colouring
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder

Directions

  1. Melt the chocolate in the microwave or in a pan or in a double boiler.
  2. Cream the cream cheese and sugar, beat in the egg, red food colouring, vanilla, cocoa powder and chocolate.
  3. Pour into 2 4 inch springform pans and bake in a preheated 350F/180C oven until set, about 30 minutes, before removing from oven and letting cool. (Optionally let chill in the fridge overnight.)

Chocolate Red Velvet Cheesecake for Two

Option: Add a crust by pressing the mixture of 1/2 cup graham cracker crumbs, 1 tablespoon cocoa powder, 1 tablespoon sugar and 2 tablespoons melted butter into the bottoms of the springform pans before adding the cheesecake mixture. (Oreo cookie crumbs are also good!)

Read more:


Spicy Pepper Jack Mac and Cheese

CookingAddic Macaroni and cheese has to be one of the best comfort foods there is. Creamy, rich and loaded with tons of cheese. This is not your ordinary mac and cheese though. This SPICY Pepper Jack Mac and Cheese is a twist on the original. Loaded with Jalapenos, tomatoes, red pepper flakes, Tabasco and cayenne pepper. Spicy but not TOO spicy.




20141110-DSC_0152

This spicy mac and cheese is made with a creamy pepper jack cheese sauce.


This mac and cheese starts off with a typical roux (butter and flour whisked together). This helps thicken up our cheese sauce. Milk is then added and simmered until bubbly and thick. Cook pasta until al-dente so it still has a nice bite to it. Stir in cheese, diced jalapenos, cayenne pepper, and Tabasco and pour over noodles.

You can add more spice to this recipe if you like by adding the seeds of the jalapeno. I omitted them. You can also give your jalapeno a quick taste test to see how hot it is. This will help determine how much to add.

INGREDIENTS
  1. 2 cups cavapatti pasta, uncooked
  2. 1 tablespoon unsalted butter
  3. 1 tablespoon all purpose flour
  4. 1 cup milk
  5. ½ cup pepper jack cheese, shredded
  6. ¾ cup cherry tomatoes, quartered
  7. 1 teaspoon jalapeno, minced
  8. 1 teaspoon Tabasco
  9. ¼ teaspoon salt
  10. ¼ teaspoon pepper
  11. ⅛ teaspoon cayenne pepper
  12. fresh parsley chopped for garnish

INGREDIENTS

  • Boil pasta until al-dente.
  • Meanwhile add butter to a small saucepan. Heat until melted.
  • Stir in flour and whisk constantly for 1-2 minutes.
  • Add milk and simmer whisking constantly for another 3-4 minutes until thick.
  • Take off of the heat and whisk in cheese until fully melted.
  • Stir in tomatoes, jalapeno, Tabasco, salt, pepper and cayenne pepper.
  • Pour cheese sauce over the cooked noodles and toss to combine.
  • Serve with a sprinkle of parsley for garnish.

Read more:
NOTES
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!


20141110-DSC_0178

Strawberry and Mascarpone Crepes with Strawberry Syrup

CookingAddic You really can't go wrong with strawberries and cream but you can make them even better by wrapping them in warm, light and fluffy crepes.

Strawberry and Mascarpone Crepes with Strawberry Syrup

This recipe gets its creamy component from mascarpone and it lightens it up a bit by using half mascarpone and half plain yogurt. Strawberries are mixed in with the cream filling and the crepes are finished off with a drizzle of freshly made strawberry syrup. These crepes make for a really nice weekend breakfast or brunch or even a light weekday meal.


Ingredients
  • 2 cups strawberries (cleaned, hulled and sliced)
  • 1 tablespoon sugar
  • 1/2 cup mascarpone
  • 1/2 cup yogurt
  • 1/4 cup sugar
  • 1 batch crepes
  • strawberry syrup (see below)

Directions
  1. Mix the strawberries and sugar and let sit for 10 minutes.
  2. Mix the mascarpone, yogurt and sugar and let sit for 10 minutes.
  3. Meanwhile, make the crepes.
  4. Mix the strawberries into the mascarpone.
  5. Assemble crepes, top with the strawberry syrup and enjoy.


Strawberry Syrup


Ingredients
  • 1 pound strawberries (hulled and sliced)
  • 1 1/2 cup water
  • 1 cup sugar
Directions
  1. Simmer the strawberries, water, and sugar in a small sauce pan for 20 minutes. (If you want thicker syrup continue simmering until you get the desired consistency.)
  2. Strain the solids out with a fine sieve. (Optional; If you do, retain the strawberries and serve them hot on vanilla ice cream.)
  3. Let cool and enjoy.

Strawberry and Mascarpone Crepes with Strawberry Syrup


BUFFALO TURKEY MEATBALLS

CookingAddic This recipe for buffalo turkey meatballs is tender meatballs made with ground turkey that are tossed in a homemade chipotle sauce and served with a skinny blue cheese dip.


This recipe for buffalo turkey meatballs is tender meatballs made with ground turkey that are tossed in a homemade chipotle sauce and served with a skinny blue cheese dip. TasteOrganicTurkey TurkeyTuesday AD


INGREDIENTS
  • For the meatballs:
  1. 1 pound Foster Farms Organic Ground Turkey
  2. 1/4 cup breadcrumbs
  3. 1 egg
  4. 1 teaspoon onion powder
  5. 1 teaspoon kosher salt
  6. ½ teaspoon ground black pepper

  • For the buffalo sauce:
  1. ½ cup red wine vinegar
  2. 1 cannedchipotle pepper, finely minced (remove the seeds before mincing to tone down the heat)
  3. 1 tablespoon honey
  4. 1 tablespoon ancho chile powder
  5. 1 tablespoon Dijon mustard
  6. 2 tablespoons cold unsalted butter, cut into pieces
  7. salt and pepper to taste
  8. 1 teaspoon cornstarch

  • Blue cheese dipping sauce:
  1. 1/2 cup low or non fat greek yogurt
  2. ½ cup low fat sour cream
  3. ⅓ cup crumbled blue cheese
  4. salt and pepper to taste
  5. 2 tablespoons finely chopped chives
Read more:

INSTRUCTIONS
  1. Preheat the broiler. Combine all of the meatball ingredients in a bowl and mix thoroughly. Using wet hands, shape the meat into balls that are 2 inches in diameter. Place the meatballs on a sheet pan that has been lined with foil and coated in cooking spray.
  2. Broil, for 8-10 minutes or until meatballs are cooked through.
  3. While the meatballs cook, make the sauce.
  4. Bring the vinegar, chipotle, honey and chile powder to a simmer in a medium saucepan over medium heat. Once it reaches a simmer, remove the mixture from the heat and whisk in the mustard and butter. Place the sauce pan back on the heat and bring to a simmer. Mix the cornstarch with 1 teaspoon of cold water; add the constarch mixture to the pan. Simmer for 2-3 minutes or until sauce has slightly thickened. Season to taste with salt and pepper.
  5. For the blue cheese sauce:
  6. Combine all of the ingredients. Cover and refrigerate for at least 30 minutes, or up to one day. Season to taste with salt and pepper before serving.
  7. To assemble: place the meatballs on a plate and drizzle the sauce over the top; toss gently to coat. Serve with blue cheese sauce.


This recipe for buffalo turkey meatballs is tender meatballs made with ground turkey that are tossed in a homemade chipotle sauce and served with a skinny blue cheese dip. TasteOrganicTurkey TurkeyTuesday AD