May 2020

This is a classic Filipino dish. It’s incredibly flavorful, although, at first you’ll think that it does not taste good it is! It’s well balanced and best served with a sticky steamed white rice. Chicken Adobo is a favorite among all my Filipino friends, and I thank them for sharing it with me. I give this dish a 5 star every time. I think the secret is to not skip the marinating time because this allows the chicken to absorb the flavors of the garlic cloves, soy sauce, vinegar, and pepper. Another thing that I love about this recipe is how tender the chicken is.

When my boyfriend came over last night, I proudly prepared this for him. When he tasted it he was like, wow! He loved it so much, he ate it all! We are planning to visit her mom this weekend and he asked me to cook this for her and I will! I’m sure she’ll love it, too.

Ingredients

6 chicken thighs bone-in and skin-on

1/2 c. soy sauce

1/2 c. white vinegar

4 cloves garlic crushed

1 Tbsp. black peppercorns

4 bay leaves

How to make Filipino Adobo Chicken

Step 1: In a large bowl, add the chicken thighs, soy sauce, white vinegar, crushed garlic, black peppercorns, and bay leaves. Marinade for 4 hours to absorb all the flavors. I use only chicken thighs and legs because these are the two best cuts to use in this dish.

Step 2: Prepare the oven by preheating to 375 degrees.

Step 3: Now, place the chicken (skin side down) to a large dutch oven. Pour the sauce over the chicken and bake for 30 minutes, covered.

Step 4: Remove the cover, then turn the chicken over. Generously glaze each chicken thighs with sauce. Cover and cook for another 30 minutes or until the chicken are browned and the sauce is reduced. Transfer to a serving plate. Serve and enjoy!

Filipino Adobo Chicken (One-Pot Crazy Tender!)

Rebecca This is a classic Filipino dish. It’s incredibly flavorful, although, at first you’ll think that it does not taste good it is! It’s well balanced and best served with a… Main Dish Recipes Filipino Adobo Chicken (One-Pot Crazy Tender!) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 chicken thighs bone-in and skin-on
• 1/2 c. soy sauce
• 1/2 c. white vinegar
• 4 cloves garlic crushed
• 1 Tbsp. black peppercorns
• 4 bay leaves

Instructions

Step 1: In a large bowl, add the chicken thighs, soy sauce, white vinegar, crushed garlic, black peppercorns, and bay leaves. Marinade for 4 hours to absorb all the flavors. I use only chicken thighs and legs because these are the two best cuts to use in this dish.

Step 2: Prepare the oven by preheating to 375 degrees.

Step 3: Now, place the chicken (skin side down) to a large dutch oven. Pour the sauce over the chicken and bake for 30 minutes, covered.

Step 4: Remove the cover, then turn the chicken over. Generously glaze each chicken thighs with sauce. Cover and cook for another 30 minutes or until the chicken are browned and the sauce is reduced. Transfer to a serving plate. Serve and enjoy!

All-day, all week chicken. It’s my daughter’s favorite and I always run out of ideas on how to prepare them. She doesn’t want to eat anything but chicken almost all the time! I can’t forget this one time that she requested for me to cook a Parmesan Crusted Chicken. I was like, what? Then she showed me a recipe. From then on, whenever she’s throwing tantrums, I prepare this for her (it became her new favorite!). Good thing, it’s very easy to prepare; just pound some chicken breasts, coat in parmesan, and fried. And you have a crispy parmesan-crusted chicken and a happy kid!

INGREDIENTS

2 lb Boneless Skinless Chicken Breast

1 Egg

1 tablespoon Water

1 teaspoon minced Garlic

1/2 teaspoon salt

1/2 teaspoon Black Pepper

2 cups Shredded Parmesan Cheese

4 tablespoon butter

2 tablespoon Olive Oil

HOW TO MAKE PARMESAN CRUSTED CHICKEN

Step 1: To prepare the chicken breasts, cut each in half, then pound to about half-inch thick.

Step 2: In a bowl, beat the egg with water until blended.

Step 3: Add the garlic, salt, and pepper. Whisk to combine.

Step 4: Put the parmesan in a separate bowl.

Step 5: Coat the chicken pieces in the egg mixture.

Step 6: Remove any excess egg mixture.

Step 7: Then, place the cut chickens in the parmesan, making sure the tops are sprinkled with more. Turn the chicken and repeat the process on the other side. Shake off any excess parmesan.

Step 8: Put the butter and oil in a large pan over high heat.

Step 9: Place the chicken breasts on the heated pan until edges are brown or for about 3 minutes allowing the cheese sticks to the chicken.

Step 10: Gently press the chicken breasts with a spatula and turn it over. Let it cook until again the edges are brown.

Step 11: Once chickens are cooked, remove from heat and transfer to a serving plate. Serve and enjoy!

PARMESAN CRUSTED CHICKEN

Rebecca All-day, all week chicken. It’s my daughter’s favorite and I always run out of ideas on how to prepare them. She doesn’t want to eat anything but chicken almost all… Main Dish Recipes PARMESAN CRUSTED CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lb Boneless Skinless Chicken Breast
• 1 Egg
• 1 tablespoon Water
• 1 teaspoon minced Garlic
• 1/2 teaspoon salt
• 1/2 teaspoon Black Pepper
• 2 cups Shredded Parmesan Cheese
• 4 tablespoon butter
• 2 tablespoon Olive Oil

Instructions

Step 1: To prepare the chicken breasts, cut each in half, then pound to about half-inch thick.

Step 2: In a bowl, beat the egg with water until blended.

Step 3: Add the garlic, salt, and pepper. Whisk to combine.

Step 4: Put the parmesan in a separate bowl.

Step 5: Coat the chicken pieces in the egg mixture.

Step 6: Remove any excess egg mixture.

Step 7: Then, place the cut chickens in the parmesan, making sure the tops are sprinkled with more. Turn the chicken and repeat the process on the other side. Shake off any excess parmesan.

Step 8: Put the butter and oil in a large pan over high heat.

Step 9: Place the chicken breasts on the heated pan until edges are brown or for about 3 minutes allowing the cheese sticks to the chicken.

Step 10: Gently press the chicken breasts with a spatula and turn it over. Let it cook until again the edges are brown.

Step 11: Once chickens are cooked, remove from heat and transfer to a serving plate. Serve and enjoy!

Whenever I go to the supermarket I always end up hoarding bottled sauce or dips. We just love dips and sauces at home especially my kids. One day, I thought, why not make them myself? I have found and tried many recipes and so far I think I nailed them all (that’s how much we’re crazy about dips and sauces!). One stood out though, it’s pretty simple to make and I think I did better compared to the bottled sauce/dip that I normally bought.

Once, I served a platter of fish sticks, battered fish, and crispy fish tacos with tartar sauce during movie night. My kids asked me why the sauce tastes different and I told them that I made it. From then on, they never run out of excuses to request for the same platter every movie night. They love the tartar sauce and we never bought another bottled sauce/dips ever since!

This Tartar sauce is so simple, you just need to mix the ingredients. The only trick maybe is to let the sauce rest in the fridge for some time for the flavors to come out. You are also welcome to swap the dill pickles with chop up bread and butter pickles or use sweet relish instead. For the pickle juice, you can replace it with half the amount of lemon juice. And instead of minced onions, you can use a half teaspoon of onion powder.

Ingredients

2 cups of mayonnaise

2 Tbsp. dill pickles minced

2 Tbsp. pickle juice

2 Tbsp. minced onion

How to make Easy Tartar Sauce

Step 1: In a small bowl, mix the mayonnaise, minced dill pickles, pickle juice, and onions.

Step 2: To get the best flavor, place the Tartar Sauce inside the refrigerator and chill for at least 2-3 hours. Serve the tartar sauce with all the tasty plates of seafood you can eat.

Easy Tartar Sauce (BETTER than bottled in 2 mins!)

Rebecca Whenever I go to the supermarket I always end up hoarding bottled sauce or dips. We just love dips and sauces at home especially my kids. One day, I thought,… Main Dish Recipes Easy Tartar Sauce (BETTER than bottled in 2 mins!) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of mayonnaise
• 2 Tbsp. dill pickles minced
• 2 Tbsp. pickle juice
• 2 Tbsp. minced onion

Instructions

Step 1: In a small bowl, mix the mayonnaise, minced dill pickles, pickle juice, and onions.

Step 2: To get the best flavor, place the Tartar Sauce inside the refrigerator and chill for at least 2-3 hours. Serve the tartar sauce with all the tasty plates of seafood you can eat.

Scallops are my husband’s favorite. It’s like he’s always on the hunt for the best scallops whenever we go. I remember when we visited Nova Scotia last year, he’s gone crazy. There he got to eat the best scallops (according to him, which I agree). Almost every day he devoured them. I never have seen him so excited and it was by far the best trip!

So when we got home I promise him that I’ll learn how to cook his favorite (he begs me ever since to cook for him). Thank goodness I came across this quick and easy recipe to prepare the scallops of his dream. So, if you love scallops like my husband, this recipe is for you.

He describes this as “heaven in every bite”. It’s buttery, crispy, and super delish. We love it with some freshly squeezed lemon juice drizzled on top as it adds an extra zesty flavor to the already amazing Crispy Baked Scallops.

Ingredients

16 large sea scallops, (1 – 1 1/2 pounds)

1/2 tsp. kosher salt

1/4 tsp. coarse ground black pepper

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1/2 c. panko bread crumbs

4 Tbsp. Parmesan cheese, grated

2 Tbsp. parsley, chopped

4 Tbsp. unsalted butter, melted

2 Tbsp. extra-virgin olive oil

How to make Crispy Baked Scallops

Step 1: Prepare the oven by preheating it 400 degrees.

Step 2: Dry the scallops with paper towels. Make sure to remove any attached side-muscle (because they are tough to eat). Pinch and tear it away from the scallops.

Step 3: In a bowl, combine the salt, pepper, paprika, cayenne, panko, Parmesan, parsley, olive oil, and butter. Stir until well-combined.

Step 4: Place the scallops in an 8 x 10-inch baking pan. Pour the bread crumbs mixture over the scallops to cover completely.

Step 5: Put the dish in the oven and bake for 15-18 minutes or until the top is browned.

Step 6: Once cooked, transfer to a serving plate. Serve and enjoy!

Crispy Baked Scallops (with Buttery Panko topping!)

Rebecca Scallops are my husband’s favorite. It’s like he’s always on the hunt for the best scallops whenever we go. I remember when we visited Nova Scotia last year, he’s gone… Main Dish Recipes Crispy Baked Scallops (with Buttery Panko topping!) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 16 large sea scallops, (1 - 1 1/2 pounds)
• 1/2 tsp. kosher salt
• 1/4 tsp. coarse ground black pepper
• 1/4 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1/2 c. panko bread crumbs
• 4 Tbsp. Parmesan cheese, grated
• 2 Tbsp. parsley, chopped
• 4 Tbsp. unsalted butter, melted
• 2 Tbsp. extra-virgin olive oil

Instructions

Step 1: Prepare the oven by preheating it 400 degrees.

Step 2: Dry the scallops with paper towels. Make sure to remove any attached side-muscle (because they are tough to eat). Pinch and tear it away from the scallops.

Step 3: In a bowl, combine the salt, pepper, paprika, cayenne, panko, Parmesan, parsley, olive oil, and butter. Stir until well-combined.

Step 4: Place the scallops in an 8 x 10-inch baking pan. Pour the bread crumbs mixture over the scallops to cover completely.

Step 5: Put the dish in the oven and bake for 15-18 minutes or until the top is browned.

Step 6: Once cooked, transfer to a serving plate. Serve and enjoy!

Today I stumbled upon a recipe that’s too good to ignore. It is quick and easy to prepare and combines two of my favorites; Philly Cheesesteak Sandwich and Sloppy Joes (classic!). Served on toasted hamburger buns for a mouthwatering, gooey, and savory flavor. One bite and you’ll be hooked!

INGREDIENTS

1 pound ground beef

1 teaspoon vegetable oil

1 medium onion, diced

1 medium green bell pepper, diced

1 c. beef broth

2 tablespoon ketchup

1 tablespoon of Worcestershire sauce

salt and pepper to taste

1 tablespoon cornstarch

6 ounces of provolone cheese, sliced or in chunks

8 hamburger buns

1 tablespoon of butter, optional

HOW TO COOK PHILLY CHEESESTEAK SLOPPY JOES

Step 1: Coat a heated large non-stick pan or cast-iron with oil. Add the ground beef and cook over medium-high heat. (I would suggest using a large skillet so the beef is not too crowded.)

Step 2: Keep stirring the beef for 3-5 minutes until mostly browned (it’s better to cook the beef until a deep brown crust is formed for maximum flavor). Then, strain out the accumulated fats.

Step 3: Add then stir the onions and bell peppers for 2-3 minutes until the onions become translucent.

Step 4: Now, first add the beef broth, then the ketchup, Worchester sauce, salt, and pepper.

Step 5: In a cup, mix the cornstarch with one tablespoon of water. Pour to the pan. Continue stirring to avoid the cornstarch mix to thickens.

Step 6: Wait for a few minutes for the mixture to thicken (mounds will start forming).

Step 7: Remove the pan from the heat. Slowly stir in the cheese.

Step 8: While waiting for the cheese to melt, toast the buns (in a broiler or bake for a few minutes). Toasting or broiling the buns will prevent them from being soggy. Add butter to your buns, too!

Step 9: When the cheese is melted, start spooning onto the toasted buns. Serve straight away. Enjoy!

By the way, for extra flavorful experience, don’t dry all the sauce out. Your mixture should have a thick but moist consistency (cook the mixture just until it has about 10-15% liquid).

BEST PHILLY CHEESE STEAK SLOPPY JOES

Rebecca Today I stumbled upon a recipe that’s too good to ignore. It is quick and easy to prepare and combines two of my favorites; Philly Cheesesteak Sandwich and Sloppy Joes… Main Dish Recipes BEST PHILLY CHEESE STEAK SLOPPY JOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground beef
• 1 teaspoon vegetable oil
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 c. beef broth
• 2 tablespoon ketchup
• 1 tablespoon of Worcestershire sauce
• salt and pepper to taste
• 1 tablespoon cornstarch
• 6 ounces of provolone cheese, sliced or in chunks
• 8 hamburger buns
• 1 tablespoon of butter, optional

Instructions

Step 1: Coat a heated large non-stick pan or cast-iron with oil. Add the ground beef and cook over medium-high heat. (I would suggest using a large skillet so the beef is not too crowded.)

Step 2: Keep stirring the beef for 3-5 minutes until mostly browned (it's better to cook the beef until a deep brown crust is formed for maximum flavor). Then, strain out the accumulated fats.

Step 3: Add then stir the onions and bell peppers for 2-3 minutes until the onions become translucent.

Step 4: Now, first add the beef broth, then the ketchup, Worchester sauce, salt, and pepper.

Step 5: In a cup, mix the cornstarch with one tablespoon of water. Pour to the pan. Continue stirring to avoid the cornstarch mix to thickens.

Step 6: Wait for a few minutes for the mixture to thicken (mounds will start forming).

Step 7: Remove the pan from the heat. Slowly stir in the cheese.

Step 8: While waiting for the cheese to melt, toast the buns (in a broiler or bake for a few minutes). Toasting or broiling the buns will prevent them from being soggy. Add butter to your buns, too!

Step 9: When the cheese is melted, start spooning onto the toasted buns. Serve straight away. Enjoy!

By the way, for extra flavorful experience, don't dry all the sauce out. Your mixture should have a thick but moist consistency (cook the mixture just until it has about 10-15% liquid).

If you want a green chili chicken saucepan with a kick, this may be the one for you. I discovered the basic recipes that were scouring the Internet for something I tasted like the casserole, and I tweaked this a couple of times to make it my own. Try this recipe and let your family and friends enjoy this meal.

Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:

1 tablespoon oil, or to taste

½ cup chopped hot green chile peppers

½ cup chopped white onion

½ cup chopped bell pepper

½ cup of frozen corn

½ cup drained canned black beans

3 cloves garlic, minced

1 ¼ cups cooked shredded chicken breast

1 (28 ounces) can Hatch green chile enchilada sauce, divided

fresh cracked black pepper to taste

11 (6 inches) corn tortillas, cut into quarters, divided

2 tablespoons sour cream, divided

⅓ cup New Mexican hot green chile salsa

1 ½ cups shredded Mexican cheese blend, divided

Directions:

Preheat the oven about 175 degrees F

Saute the onion and green, bell pepper, corn, black beans, and garlic for about 5 to 7 minutes until it is soft. until tender. Put an oil at medium to high heat in a pot; remove the pot from the heat.

Stir into the vegetable mixture chicken, 1/2 cup enchilada sauce, and black pepper.

Put 1/4 of a cup of sauce enchilada in a saucepan of 11×17-inch.

Lightly coat with sour cream on one side of 18 tortilla quarters and arrange on the casserole dish, with sour cream. Place over the tortilla layer 1/2 of the chicken mixture.

Mix the remaining chicken mixture with green chili salsa.

Sprinkle 1/2 cup Mexican cheese blend in a casserole dish over the layer of the chicken mix. 1/2 cup Mexican cheese blend. Cover and add 1/2 cup Mexican cheese blend, cover the sauce over the tortilla layer.

Put 14 quarters of the tortilla lightly over the cheese layer with sour cream and put the cheese in a sour cream-side down. Sprinkle 1 cup of an enchilada with remaining cheese. Spread over tortillas.

In a preheated oven, bake 20 to 25 minutes until the cheese is bubbling.

Green Chile Chicken Enchilada Casserole

Rebecca If you want a green chili chicken saucepan with a kick, this may be the one for you. I discovered the basic recipes that were scouring the Internet for something… Main Dish Recipes Green Chile Chicken Enchilada Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon oil, or to taste
• ½ cup chopped hot green chile peppers
• ½ cup chopped white onion
• ½ cup chopped bell pepper
• ½ cup of frozen corn
• ½ cup drained canned black beans
• 3 cloves garlic, minced
• 1 ¼ cups cooked shredded chicken breast
• 1 (28 ounces) can Hatch green chile enchilada sauce, divided
• fresh cracked black pepper to taste
• 11 (6 inches) corn tortillas, cut into quarters, divided
• 2 tablespoons sour cream, divided
• ⅓ cup New Mexican hot green chile salsa
• 1 ½ cups shredded Mexican cheese blend, divided

Instructions

Preheat the oven about 175 degrees F

Saute the onion and green, bell pepper, corn, black beans, and garlic for about 5 to 7 minutes until it is soft. until tender. Put an oil at medium to high heat in a pot; remove the pot from the heat.

Stir into the vegetable mixture chicken, 1/2 cup enchilada sauce, and black pepper.

Put 1/4 of a cup of sauce enchilada in a saucepan of 11x17-inch.

Lightly coat with sour cream on one side of 18 tortilla quarters and arrange on the casserole dish, with sour cream. Place over the tortilla layer 1/2 of the chicken mixture.

Mix the remaining chicken mixture with green chili salsa.

Sprinkle 1/2 cup Mexican cheese blend in a casserole dish over the layer of the chicken mix. 1/2 cup Mexican cheese blend. Cover and add 1/2 cup Mexican cheese blend, cover the sauce over the tortilla layer.

Put 14 quarters of the tortilla lightly over the cheese layer with sour cream and put the cheese in a sour cream-side down. Sprinkle 1 cup of an enchilada with remaining cheese. Spread over tortillas.

In a preheated oven, bake 20 to 25 minutes until the cheese is bubbling.

A good cheesecloth of Philly is difficult to make since you need a professional slicer of meat and a very warm, flat top grill. But your average home cook can get something very close to the original with this baked slider method. Furthermore, I feel like a big person because it’s too cute and small. It is also perfect to serve this when either your friends and/or relatives are visiting. Also, when you’re about to serve you must add chives to garnish.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 10

Ingredients:

1 tablespoon olive oil

1 pound beef top sirloin steaks

1 pinch of salt and fresh ground black pepper to taste

1 pinch of cayenne pepper to taste

½ cup diced onion

10 mini sandwich rolls

½ cup chopped pickled peppers

½ cup cream cheese softened

2 ½ cups freshly shredded provolone cheese

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Directions:

Heat medium-high heat olive oil in a saucepan. Add salt, black pepper, and cayenne to steak generously. Five to six minutes of sear steaks. Flip; fill the sides with diced onions. Cook, 4 to 6 minutes more, before steaks start to warm and slightly pink in the center. Push the onions under the steaks and cook for two to three minutes more until browned but still crunchy. Take steaks off on a plate.

Preheat the oven about 220 degrees C (425 ° F).

Put rolls on a foil-lined bakery pot. Slice in at a 45-degree angle on the top of each roll. Pinch some bread to make filling room.

Cut steaks in thin strips, then divide them into pieces in 1/2-inch. Place in a blender. Add the sauteed onions and juices. Toss in pickled peppers, cream, 1 1/2 cups of salt, and 1/4 teaspoon of pepper. Mix until combined thoroughly. As necessary, taste and season with salt. Fill the spoon with rolls provolone cheese into the rolls and top.

Cook the cheese in the preheated oven and brown the edges of the rolls about 15 minutes.

Baked Philly Cheesesteak Sliders

Rebecca A good cheesecloth of Philly is difficult to make since you need a professional slicer of meat and a very warm, flat top grill. But your average home cook can… Main Dish Recipes Baked Philly Cheesesteak Sliders European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 pound beef top sirloin steaks
• 1 pinch of salt and fresh ground black pepper to taste
• 1 pinch of cayenne pepper to taste
• ½ cup diced onion
• 10 mini sandwich rolls
• ½ cup chopped pickled peppers
• ½ cup cream cheese softened
• 2 ½ cups freshly shredded provolone cheese
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

Heat medium-high heat olive oil in a saucepan. Add salt, black pepper, and cayenne to steak generously. Five to six minutes of sear steaks. Flip; fill the sides with diced onions. Cook, 4 to 6 minutes more, before steaks start to warm and slightly pink in the center. Push the onions under the steaks and cook for two to three minutes more until browned but still crunchy. Take steaks off on a plate.

Preheat the oven about 220 degrees C (425 ° F).

Put rolls on a foil-lined bakery pot. Slice in at a 45-degree angle on the top of each roll. Pinch some bread to make filling room.

Cut steaks in thin strips, then divide them into pieces in 1/2-inch. Place in a blender. Add the sauteed onions and juices. Toss in pickled peppers, cream, 1 1/2 cups of salt, and 1/4 teaspoon of pepper. Mix until combined thoroughly. As necessary, taste and season with salt. Fill the spoon with rolls provolone cheese into the rolls and top.

Cook the cheese in the preheated oven and brown the edges of the rolls about 15 minutes.

Pistachios are an important healthy source of fats, fiber, protein, antioxidants, and different nutrients including vitamin B6 and thiamine. They can also have health benefits such as weight loss, lower cholesterol and blood sugar and improved intestinal health, eyes, and blood vessels. Pistachios are famous for their characteristic color, flavor, and hard coat. They belong to the cashew family and have many of the same health benefits as other nuts. They are utilized in sweet and delicious dishes in a culinary setting. This bread recipe is very quick, easy, and moist.

This pistachio bread is as addictive as the pistachio noodles. You can cut your butter or oil on your diet by using yogurt in the recipe. The pistachio cake is perfectly green (my favorite color) with intensity, perfectly with pistachio even more than flour but it does not require pistachio paste (not available anywhere and not, say, Sicilian quality), multiple bowls or fine steps. Usually, I start with recipes I made earlier, trying to extract what I liked about them, and apply them to something new.

You can use this as a form of a gift for someone during birthdays and other occasions, particularly Christmas. Who wouldn’t love this colorful vibrant looking cake, with a touch of green that looks like a Christmas tree? Try this recipe now.

Ingredients:

1 (18.25 oz) of package yellow cake mix

4 eggs

¼ cup of vegetable oil

2 tablespoons water

1 (3 oz) of package instant pistachio pudding mix

1 cup sour cream

½ cup maraschino cherries

½ teaspoon green food coloring

½ teaspoon ground cinnamon

2 tablespoons white sugar

Directions:

Preheat oven about 350 ° F. Preheat oven to 175 degrees C. Prepare two 9 x 5 “of loaf pans with grease and flour.

Pack cake, eggs, olive oil, water, pudding mix, sour cream, cherries, and food coloring together. Give it into ready-made pans. Remove cinnamon and sugar together in a small bowl. Sprinkle with a mixture on tops of loaves.

Bake 45 minutes. Cool

Rebecca Pistachios are an important healthy source of fats, fiber, protein, antioxidants, and different nutrients including vitamin B6 and thiamine. They can also have health benefits such as weight loss, lower… Main Dish Recipes Pistachio Bread Is an Easy Delight European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 (18.25 oz) of package yellow cake mix
• 4 eggs
• ¼ cup of vegetable oil
• 2 tablespoons water
• 1 (3 oz) of package instant pistachio pudding mix
• 1 cup sour cream
• ½ cup maraschino cherries
• ½ teaspoon green food coloring
• ½ teaspoon ground cinnamon
• 2 tablespoons white sugar

Instructions

Preheat oven about 350 ° F. Preheat oven to 175 degrees C. Prepare two 9 x 5 "of loaf pans with grease and flour.

Pack cake, eggs, olive oil, water, pudding mix, sour cream, cherries, and food coloring together. Give it into ready-made pans. Remove cinnamon and sugar together in a small bowl. Sprinkle with a mixture on tops of loaves.

Bake 45 minutes. Cool

I wanted to cook something traditional like Stroganoff beef, but when I checked the fridge I was out of beef and the only meat I have is chicken. So I check the internet if a chicken can be an alternative to beef when cooking Stragnoff, and luckily I found the recipe. The secret ingredient of several Stroganoff recipes appears to be Nutmeg. Seasoned chicken breasts browned in the perfect mixture of our favorite oil and butter create beautiful browned bits in the pan creating unbelievable flavors. And this recipe is full of sauce!

You can prepare this for your family or guests, very versatile, and can be ready in minutes. Chicken Stroganoff is much easier to cook since chicken is much easier to cook than beef. This recipe makes cooking straightforward. A good Stroganoff Sauce is a sauce that is creamy and with a good texture. However, adding spices, mustard, or a salty cream, and mushroom makes it an independent weight.

Ingredients:

4 skinless, boneless chicken breast halves

2 cups all-purpose flour for coating

salt and pepper to taste

1 tablespoon butter

1 (10.75 oz) can condense cream of chicken soup

1 ¼ cups half-and-half cream

1 (1 oz) of package dry onion soup mix

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

2 cups fresh sliced mushrooms

¼ teaspoon ground nutmeg

1 teaspoon browning sauce

1 cup sour cream

⅛ cup chopped green onion for topping (optional)

Directions:

In a shallow dish or bowl, season meal with salt and pepper to taste. Dredge chicken to cover in seasoned flour. Brown, covered in a large casserole, until gold coated with melted butter or margarine.

Combine soup, half and half, parsley, garlic and mushrooms, and nutmeg with browning sauce in a medium bowl. Combine and pour the chicken in a skillet over the chicken. Reduce the heat to low and allow 1 hour to cook covered.

Mix savory cream and heat, but do not boil. Serve over noodles or rice, if desired, with chopped green onion.

Creamy Chicken Stroganoff

Rebecca I wanted to cook something traditional like Stroganoff beef, but when I checked the fridge I was out of beef and the only meat I have is chicken. So I… Main Dish Recipes Creamy Chicken Stroganoff European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 cups all-purpose flour for coating
• salt and pepper to taste
• 1 tablespoon butter
• 1 (10.75 oz) can condense cream of chicken soup
• 1 ¼ cups half-and-half cream
• 1 (1 oz) of package dry onion soup mix
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 2 cups fresh sliced mushrooms
• ¼ teaspoon ground nutmeg
• 1 teaspoon browning sauce
• 1 cup sour cream
• ⅛ cup chopped green onion for topping (optional)

Instructions

In a shallow dish or bowl, season meal with salt and pepper to taste. Dredge chicken to cover in seasoned flour. Brown, covered in a large casserole, until gold coated with melted butter or margarine.

Combine soup, half and half, parsley, garlic and mushrooms, and nutmeg with browning sauce in a medium bowl. Combine and pour the chicken in a skillet over the chicken. Reduce the heat to low and allow 1 hour to cook covered.

Mix savory cream and heat, but do not boil. Serve over noodles or rice, if desired, with chopped green onion.