General Recipes

Prep Time: 11 mins | Cook Time: 35 mins | Total Time: 46 mins | Yield: 6 Servings

This Easy Stromboli is loaded with delicious ingredients which I’m pretty sure you already have! Ready in less than an hour, you will be so glad that you gave this recipe a try! Serve it with marinara sauce. Enjoy!

Ingredients:

Marinara sauce for dipping

15-17 slices pepperoni

1 Egg, beaten

15 slices salami

1 pizza dough

2 tablespoons Parmesan cheese

3 tablespoons butter, melted, divided

2 cloves garlic, minced

12 thin slices of ham

2 tablespoons chopped parsley

1 ½ cups shredded mozzarella divided

¼ teaspoon garlic powder

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Sprinkle flour onto a flat surface, then place the pizza dough on it. Roll it out into a 12×14-inch rectangle.

Add minced garlic and 1 tablespoon of melted butter into a mixing bowl. Stir until well blended. Add the mixture on top of the dough and spread it evenly.

Scatter half of the mozzarella cheese over the dough. Make sure to leave about a 2-inch border on the sides of the dough.

Cover the cheese layer with ham followed by the other half of the mozzarella cheese.

Lay the salami and pepperoni on top, followed by more cheese.

Beat egg and brush the sides of the dough with it. Roll it up slowly from one end. Wet your fingers, then seal the sides with them. Place the Stromboli onto a baking sheet.

Add chopped parsley, garlic powder, 2 tablespoons of melted butter, and Parmesan cheese into a mixing bowl. Stir everything until well blended.

Create shallow slits over the Stromboli diagonally. Each slit should be 2 inches apart. Spread the cheese mixture on top of the Stromboli.

Place it in the preheated oven and bake for about 30 minutes or until done. Remove from the oven.

Let the Stromboli rest for a few minutes at room temperature. Slice it into eight even cuts.

Serve with marinara sauce as a dipping sauce. Enjoy!

Nutrition Facts:

Calories: 660 kcal (33%), Carbohydrates: 33g (11%), Protein: 38g (76%), Fat: 41g (63%), Saturated Fat: 19g (119%), Cholesterol: 148mg (49%), Sodium: 2191mg (95%), Potassium: 322mg (9%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 740IU (15%), Vitamin C: 2mg (2%), Calcium: 335mg (34%), Iron: 3mg (17%)

Easy Stromboli

Rebecca Prep Time: 11 mins | Cook Time: 35 mins | Total Time: 46 mins | Yield: 6 Servings This Easy Stromboli is loaded with delicious ingredients which I’m pretty sure… General Recipes Easy Stromboli European Print This

Serves: 6 Prep Time: 11 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 660 calories 41 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Marinara sauce for dipping
• 15-17 slices pepperoni
• 1 Egg, beaten
• 15 slices salami
• 1 pizza dough
• 2 tablespoons Parmesan cheese
• 3 tablespoons butter, melted, divided
• 2 cloves garlic, minced
• 12 thin slices of ham
• 2 tablespoons chopped parsley
• 1 ½ cups shredded mozzarella divided
• ¼ teaspoon garlic powder

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Sprinkle flour onto a flat surface, then place the pizza dough on it. Roll it out into a 12x14-inch rectangle.

Add minced garlic and 1 tablespoon of melted butter into a mixing bowl. Stir until well blended. Add the mixture on top of the dough and spread it evenly.

Scatter half of the mozzarella cheese over the dough. Make sure to leave about a 2-inch border on the sides of the dough.

Cover the cheese layer with ham followed by the other half of the mozzarella cheese.

Lay the salami and pepperoni on top, followed by more cheese.

Beat egg and brush the sides of the dough with it. Roll it up slowly from one end. Wet your fingers, then seal the sides with them. Place the Stromboli onto a baking sheet.

Add chopped parsley, garlic powder, 2 tablespoons of melted butter, and Parmesan cheese into a mixing bowl. Stir everything until well blended.

Create shallow slits over the Stromboli diagonally. Each slit should be 2 inches apart. Spread the cheese mixture on top of the Stromboli.

Place it in the preheated oven and bake for about 30 minutes or until done. Remove from the oven.

Let the Stromboli rest for a few minutes at room temperature. Slice it into eight even cuts.

Serve with marinara sauce as a dipping sauce. Enjoy!

It is always loved at first bite with this Pull Apart Cheesy Pesto Loaf! You will surely have a good time with this delicious treat! A perfect addition to your list of awesome recipes. Enjoy!

Ingredients:

For the dough:

2 tbsp olive oil

280ml water

7g fast action yeast

500g of strong white flour

2 tsp salt

For the pesto:

20g pine nuts, toasted

20ml olive oil

20g of Parmesan, grated

¼ tsp salt

40g basil

2 garlic cloves, roughly chopped

To assemble:

250g grated cheddar/mozzarella mix

Extra olive oil

Directions:

To Make the Dough:

In a large bowl, add salt, flour, yeast, olive oil, and a bit of water. Mix everything until well incorporated and turns into a dough. Knead for about 10 minutes or until the texture becomes smooth.

Put the dough back into the bowl, then wrap it in plastic. Allow the dough to rise for at least 1 hour and 30 minutes.

To Make the Pesto:

Place a frying pan on the stove and turn the heat to medium. Add the nuts, then toast for a few minutes just until aromatic.

Remove the nuts from the heat and allow them to cool for a few minutes.

In a food processor, add olive oil, salt, garlic, and basil. Pulse a few times until processed. Set aside about 1 tbsp of the mixture for later use.

In the same food processor with the mixture, add Parmesan cheese and pine nuts. Pulse again until well combined.

To Assemble:

Sprinkle flour onto a flat surface, then place the dough on it. Roll it up to about a 30×50 cm rectangle. Remove the sides.

Add 3/4 of the pesto on top of the dough and spread it evenly. Top with shredded cheese. Slice it into quarters, stack them, and cut them into quarters again.

Apply cooking spray to a loaf pan. Place the wedges in it and arrange them in a single layer. Make sure to leave a space on the sides of the pan.

Cover them with plastic wrap and allow them to rise for half an hour.

Prepare the oven and preheat it to 200 degrees C.

Place the loaf pan in the preheated oven and bake the loaf for about 40 minutes or until done.

Cover with foil and bake for 15 more minutes.

Meanwhile, mix the reserved pesto sauce with salt and olive oil.

Remove the loaf from the oven and brush it with the mixture. Allow it to sit at room temperature for at least 10 minutes.

Serve and enjoy!

Pull Apart Cheesy Pesto Loaf

Rebecca It is always loved at first bite with this Pull Apart Cheesy Pesto Loaf! You will surely have a good time with this delicious treat! A perfect addition to your… General Recipes Pull Apart Cheesy Pesto Loaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the dough:
• 2 tbsp olive oil
• 280ml water
• 7g fast action yeast
• 500g of strong white flour
• 2 tsp salt
• For the pesto:
• 20g pine nuts, toasted
• 20ml olive oil
• 20g of Parmesan, grated
• ¼ tsp salt
• 40g basil
• 2 garlic cloves, roughly chopped
• To assemble:
• 250g grated cheddar/mozzarella mix
• Extra olive oil

Instructions

To Make the Dough:

In a large bowl, add salt, flour, yeast, olive oil, and a bit of water. Mix everything until well incorporated and turns into a dough. Knead for about 10 minutes or until the texture becomes smooth.

Put the dough back into the bowl, then wrap it in plastic. Allow the dough to rise for at least 1 hour and 30 minutes.

To Make the Pesto:

Place a frying pan on the stove and turn the heat to medium. Add the nuts, then toast for a few minutes just until aromatic.

Remove the nuts from the heat and allow them to cool for a few minutes.

In a food processor, add olive oil, salt, garlic, and basil. Pulse a few times until processed. Set aside about 1 tbsp of the mixture for later use.

In the same food processor with the mixture, add Parmesan cheese and pine nuts. Pulse again until well combined.

To Assemble:

Sprinkle flour onto a flat surface, then place the dough on it. Roll it up to about a 30x50 cm rectangle. Remove the sides.

Add 3/4 of the pesto on top of the dough and spread it evenly. Top with shredded cheese. Slice it into quarters, stack them, and cut them into quarters again.

Apply cooking spray to a loaf pan. Place the wedges in it and arrange them in a single layer. Make sure to leave a space on the sides of the pan.

Cover them with plastic wrap and allow them to rise for half an hour.

Prepare the oven and preheat it to 200 degrees C.

Place the loaf pan in the preheated oven and bake the loaf for about 40 minutes or until done.

Cover with foil and bake for 15 more minutes.

Meanwhile, mix the reserved pesto sauce with salt and olive oil.

Remove the loaf from the oven and brush it with the mixture. Allow it to sit at room temperature for at least 10 minutes.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 4 Servings

Based on the title itself, you only need one pan for this recipe. Yes, you read it right! This pasta dish is loaded with incredible flavors that everyone is going to love! From the linguine to the veggies, each bite is going to be unforgettable! Gather all the ingredients and start prepping now! I promise you that you will not be disappointed with this recipe at all. Enjoy!

Ingredients:

A small handful of basil leaves, roughly chopped

3 garlic cloves, finely sliced

2 tbsp extra virgin olive oil

2 oz. baby spinach leaves

8 oz. linguine

1/2 tsp crushed red pepper

1/2 tsp salt

2 oz. Parmesan cheese, grated (optional)

1 small onion, finely sliced

A pint of cherry tomatoes, sliced in half

Directions:

Place a large pan on the stove, then add basil, linguine, cherry tomatoes, spinach, garlic, and onions. Top with salt, crushed red pepper flakes, and olive oil. Stir everything until well combined.

Add about 4 cups of boiling water, then turn the heat to medium. Allow the mixture to boil. Cook everything for about 8 to 10 minutes. Make sure to stir from time to time.

When the linguine is al dente and the sauce mostly evaporated, remove the pan from the heat.

Add freshly chopped basil and grated Parmesan cheese. Stir until well blended.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Feel free not to add Parmesan cheese if you want this dish to be vegan.

Feel free to use milk instead of water for a saucier texture.

Nutrition Facts:

Calories: 367 kcal, Carbohydrates: 51g, Protein: 14g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 551mg, Potassium: 526mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2095IU, Vitamin C: 33.7mg, Calcium: 217mg, Iron: 2.1mg

One Pan Pasta

Rebecca Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 4 Servings Based on the title itself, you only need one pan for this… General Recipes One Pan Pasta European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 367 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• A small handful of basil leaves, roughly chopped
• 3 garlic cloves, finely sliced
• 2 tbsp extra virgin olive oil
• 2 oz. baby spinach leaves
• 8 oz. linguine
• 1/2 tsp crushed red pepper
• 1/2 tsp salt
• 2 oz. Parmesan cheese, grated (optional)
• 1 small onion, finely sliced
• A pint of cherry tomatoes, sliced in half

Instructions

Place a large pan on the stove, then add basil, linguine, cherry tomatoes, spinach, garlic, and onions. Top with salt, crushed red pepper flakes, and olive oil. Stir everything until well combined.

Add about 4 cups of boiling water, then turn the heat to medium. Allow the mixture to boil. Cook everything for about 8 to 10 minutes. Make sure to stir from time to time.

When the linguine is al dente and the sauce mostly evaporated, remove the pan from the heat.

Add freshly chopped basil and grated Parmesan cheese. Stir until well blended.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again. Feel free not to add Parmesan cheese if you want this dish to be vegan. Feel free to use milk instead of water for a saucier texture.

Prep Time: 10 mins | Cook Time: 55 mins | Rest Time: 10 mins | Total Time: 1 hr 15 mins | Yield: 6 to 8 Servings

Enjoy the delicious flavors of this Chocolate Chip Banana Bread! In just about an hour, it is ready to be devoured! You don’t need a mixer for this. How awesome is that? Try this recipe now and prepare to be amazed. Enjoy!

Ingredients:

¼ c (57.5 grams) sour cream/yogurt

1 tsp (4 ml) vanilla extract

1 tsp (4 grams) baking powder

½ c (100 grams) brown sugar

½ tsp salt

½ c (100 grams) granulated sugar

½ c (4 oz., 120ml) unsalted melted butter (replace with oil)

2 c (250 grams) all-purpose flour

2 large Eggs

1 tsp (4 grams) baking soda

1 c (175 grams) of chocolate chips

2 large bananas, mashed (about 1 c)

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a loaf pan.

Add sour cream, eggs, vanilla, mashed bananas, and sugar into a mixing bowl. Whisk everything until well incorporated.

In a separate mixing bowl, add salt, flour, baking soda, and baking powder. Whisk until well combined.

Slowly transfer the wet ingredients into the bowl with the dry ingredients, then whisk until well incorporated.

Add the melted butter and chocolate chips, then stir until well blended. Make sure to scrape the sides of the bowl.

Transfer the batter to the prepared loaf pan and spread it evenly.

Place it in the preheated oven and bake for 55 to 65 minutes or until done.

Remove the bread from the oven and allow it to sit at room temperature for at least 10 minutes.

Serve and enjoy!

Notes:

Feel free to use buttermilk or Greek yogurt for this recipe instead of sour cream.

You can use wheat flour or cake flour instead of all-purpose flour.

Place the leftover in an airtight container, then put it in the fridge. It can last up to 4 days.

Nutrition Facts:

Calories: 649 kcal (32%)| Carbohydrates: 96g (32%)| Protein: 8g (16%)| Fat: 26g (40%)| Saturated Fat: 15g (94%)| Cholesterol: 104mg (35%)| Sodium: 434mg (19%)| Potassium: 310mg (9%)| Fiber: 2g (8%)| Sugar: 58g (64%)| Vitamin A: 705IU (14%)| Vitamin C: 3.6mg (4%)| Calcium: 110mg (11%)| Iron: 2.8mg (16%)

Chocolate Chip Banana Bread

Rebecca Prep Time: 10 mins | Cook Time: 55 mins | Rest Time: 10 mins | Total Time: 1 hr 15 mins | Yield: 6 to 8 Servings Enjoy the delicious… General Recipes Chocolate Chip Banana Bread European Print This

Serves: 6-8 Prep Time: 10 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 649 calories 26 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c (57.5 grams) sour cream/yogurt
• 1 tsp (4 ml) vanilla extract
• 1 tsp (4 grams) baking powder
• ½ c (100 grams) brown sugar
• ½ tsp salt
• ½ c (100 grams) granulated sugar
• ½ c (4 oz., 120ml) unsalted melted butter (replace with oil)
• 2 c (250 grams) all-purpose flour
• 2 large Eggs
• 1 tsp (4 grams) baking soda
• 1 c (175 grams) of chocolate chips
• 2 large bananas, mashed (about 1 c)

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a loaf pan.

Add sour cream, eggs, vanilla, mashed bananas, and sugar into a mixing bowl. Whisk everything until well incorporated.

In a separate mixing bowl, add salt, flour, baking soda, and baking powder. Whisk until well combined.

Slowly transfer the wet ingredients into the bowl with the dry ingredients, then whisk until well incorporated.

Add the melted butter and chocolate chips, then stir until well blended. Make sure to scrape the sides of the bowl.

Transfer the batter to the prepared loaf pan and spread it evenly.

Place it in the preheated oven and bake for 55 to 65 minutes or until done.

Remove the bread from the oven and allow it to sit at room temperature for at least 10 minutes.

Serve and enjoy!

Notes

Feel free to use buttermilk or Greek yogurt for this recipe instead of sour cream. You can use wheat flour or cake flour instead of all-purpose flour. Place the leftover in an airtight container, then put it in the fridge. It can last up to 4 days.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 4 to 5 Servings

Serve this over rice, pasta, or mashed potatoes, and you have yourself a meal to remember! This Chicken Stroganoff is going to be the highlight of your day! Lunch or dinner with your loved ones is going to be awesome. Enjoy!

Ingredients:

1 tbsp (10g) minced garlic

2 tsp Fresh thyme

1 Bay leaf

2 tbsp (20 g) all-purpose flour

2 c (360 ml) unsalted chicken broth

salt and pepper to taste

1 (14 ml) tbsp oil

1 tbsp (15 ml) Dijon mustard

⅓ c (120ml) sour cream

1 tbsp (17 g) Worcestershire sauce

2 tsp (2g) chopped parsley

8 oz. brown mushroom, 1/2-inch-thick slices

1 ½ lb. chopped boneless chicken thighs

1 c (138g) diced yellow onion; 1/4-inch diced

1-2 tbsp (14-28 g) unsalted butter

1 tsp (2 g) paprika

Directions:

Clean the chicken under running water to remove any dirt and fat, then use paper towels to pat them dry. Cut it into small slices, then sprinkle salt and pepper to season.

Put a 12-inch non-stick skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Put the chicken into the hot skillet, then cook each side for 3 minutes or until they turn brown. Transfer them onto a clean plate.

In the same skillet, add about 2 tbsp of butter and allow it to melt.

Add bay leaf, mushrooms, garlic, thyme, and onions. Sauté for a few minutes or until aromatic and soft.

Add flour, then whisk and cook for about a minute to remove the raw taste.

Reduce the heat to low, then gradually add the chicken broth and whisk until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Let the mixture boil, then simmer for 3 minutes and allow it to become thick.

Add sour cream, Worcestershire sauce, and paprika. Stir until well blended. Taste and add more seasonings if needed.

Put the chicken back into the skillet, then toss until coated with the delicious sauce. Let it simmer for 3 more minutes.

Remove from the heat, then sprinkle freshly chopped parsley on top to garnish.

Serve right away over rice, cooked pasta, or mashed potatoes. Enjoy!

Nutrition Facts:

Calories: 508.13 kcal (25%) | Carbohydrates: 13.41g (4%)| Protein: 33.03g (66%)| Fat: 36.2g (56%)| Saturated Fat: 11.9g (74%)| Cholesterol: 184.19mg (61%)| Sodium: 272.09mg (12%)| Potassium: 835.02mg (24%)| Fiber: 1.42g (6%)| Sugar: 3.92g (4%)| Vitamin A: 585.82IU (12%)| Vitamin C: 4.14mg (5%)| Calcium: 66.98mg (7%)| Iron: 2.26mg (13%)

Chicken Stroganoff

Rebecca Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 4 to 5 Servings Serve this over rice, pasta, or mashed potatoes, and you… General Recipes Chicken Stroganoff European Print This

Serves: 4-5 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 508.13 calories 36.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp (10g) minced garlic
• 2 tsp Fresh thyme
• 1 Bay leaf
• 2 tbsp (20 g) all-purpose flour
• 2 c (360 ml) unsalted chicken broth
• salt and pepper to taste
• 1 (14 ml) tbsp oil
• 1 tbsp (15 ml) Dijon mustard
• ⅓ c (120ml) sour cream
• 1 tbsp (17 g) Worcestershire sauce
• 2 tsp (2g) chopped parsley
• 8 oz. brown mushroom, 1/2-inch-thick slices
• 1 ½ lb. chopped boneless chicken thighs
• 1 c (138g) diced yellow onion; 1/4-inch diced
• 1-2 tbsp (14-28 g) unsalted butter
• 1 tsp (2 g) paprika

Instructions

Clean the chicken under running water to remove any dirt and fat, then use paper towels to pat them dry. Cut it into small slices, then sprinkle salt and pepper to season.

Put a 12-inch non-stick skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Put the chicken into the hot skillet, then cook each side for 3 minutes or until they turn brown. Transfer them onto a clean plate.

In the same skillet, add about 2 tbsp of butter and allow it to melt.

Add bay leaf, mushrooms, garlic, thyme, and onions. Sauté for a few minutes or until aromatic and soft.

Add flour, then whisk and cook for about a minute to remove the raw taste.

Reduce the heat to low, then gradually add the chicken broth and whisk until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Let the mixture boil, then simmer for 3 minutes and allow it to become thick.

Add sour cream, Worcestershire sauce, and paprika. Stir until well blended. Taste and add more seasonings if needed.

Put the chicken back into the skillet, then toss until coated with the delicious sauce. Let it simmer for 3 more minutes.

Remove from the heat, then sprinkle freshly chopped parsley on top to garnish.

Serve right away over rice, cooked pasta, or mashed potatoes. Enjoy!

Prep Time: 15 mins | Cook Time: 1 hr 40 mins | Total Time: 1 hr 55 mins | Yield: 8 to 10 Servings

I know you probably have a Gumbo recipe, but this one is surely the best! I’m telling you; this is all you need! Just follow these easy steps for they will guide you to perfection. Try this recipe now!

Ingredients:

1 medium green bell pepper, diced

1 c (about 3 sticks) of chopped celery

½ lb. (227g) crab legs

1 tbsp (or 1 cube) of chicken bouillon powder

2 lbs. (907g) of chicken thigh, skinless

8 oz. (227g) smoked sausage

6 c (1.5 liters) of chicken stock or substitute with water

½ tbsp (7g) of smoked paprika

1 tbsp gumbo file

½ c (64g) flour

¼ c (57g) unsalted butter

1 medium onion, diced

¼ c parsley. chopped

1 tbsp (12g) Creole Seasoning

2 bay leaves

¼ c (2 oz.) canola oil

2 green onions, chopped

salt and pepper, to taste

1 lb. (454g) shrimp, peeled and deveined

1 14 oz. can of tomatoes, chopped

1 tbsp (4g) thyme, fresh or dried

2 tsp (12g) minced garlic

Directions:

Sprinkle salt and pepper over the chicken, then toss to coat.

Place a Dutch oven on the stove and turn the heat to medium. Add oil and allow it to become hot. Add the chicken, then cook each side for a few minutes until brown. Move them onto a clean plate.

In the same pot, add the sausage and cook for a few minutes until brown. Transfer onto the plate with the chicken.

In the same pot, add butter and flour, then cook for a few minutes until the texture becomes smooth. Make sure to stir while cooking the flour. This usually takes about 20 minutes. When the color turns dark brown, remove it from the heat right away. Allow it to cool for a few minutes.

Put it back on the stove when cooled, then turn the heat to medium. Add celery, green pepper, garlic, and onion. Stir everything until well combined and cook for 10 minutes.

Add the crab legs, chicken cubes, chicken, Creole seasoning, sausage, bay leaves, thyme, and paprika. Stir until well combined, then simmer for about 5 minutes.

Add about 6 cups of chicken stock and canned tomatoes. Stir and allow the mixture to boil.

Reduce the heat and simmer everything for about 50 minutes. Stir in the shrimp and cook for another 5 minutes.

Add parsley, file powder, and green onions. Stir until well incorporated. Add more seasonings or broth if needed.

Serve right away. Enjoy!

Notes:

Make sure not to overcook the flour. We don’t want a burned roux.

Leftovers should be kept in the fridge.

Nutrition Facts:

Serving: 480g| Calories: 416 kcal (21%) | Carbohydrates: 18g (6%)| Protein: 37g (74%)| Fat: 17g (26%)| Saturated Fat: 7g (44%)| Cholesterol: 148mg (49%)| Sodium: 602mg (26%)| Potassium: 650mg (19%)| Fiber: 3g (13%)| Sugar: 2g (2%)| Vitamin A: 865IU (17%)| Vitamin C: 21.4mg (26%)| Calcium: 128mg (13%)| Iron: 3.7mg (21%)

Gumbo Recipe

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 40 mins | Total Time: 1 hr 55 mins | Yield: 8 to 10 Servings I know you probably have a… General Recipes Gumbo Recipe European Print This

Serves: 8-10 Prep Time: 15 mins Cooking Time: 1 hr 40 mins 1 hr 40 mins

Nutrition facts: 416 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium green bell pepper, diced
• 1 c (about 3 sticks) of chopped celery
• ½ lb. (227g) crab legs
• 1 tbsp (or 1 cube) of chicken bouillon powder
• 2 lbs. (907g) of chicken thigh, skinless
• 8 oz. (227g) smoked sausage
• 6 c (1.5 liters) of chicken stock or substitute with water
• ½ tbsp (7g) of smoked paprika
• 1 tbsp gumbo file
• ½ c (64g) flour
• ¼ c (57g) unsalted butter
• 1 medium onion, diced
• ¼ c parsley. chopped
• 1 tbsp (12g) Creole Seasoning
• 2 bay leaves
• ¼ c (2 oz.) canola oil
• 2 green onions, chopped
• salt and pepper, to taste
• 1 lb. (454g) shrimp, peeled and deveined
• 1 14 oz. can of tomatoes, chopped
• 1 tbsp (4g) thyme, fresh or dried
• 2 tsp (12g) minced garlic

Instructions

Sprinkle salt and pepper over the chicken, then toss to coat.

Place a Dutch oven on the stove and turn the heat to medium. Add oil and allow it to become hot. Add the chicken, then cook each side for a few minutes until brown. Move them onto a clean plate.

In the same pot, add the sausage and cook for a few minutes until brown. Transfer onto the plate with the chicken.

In the same pot, add butter and flour, then cook for a few minutes until the texture becomes smooth. Make sure to stir while cooking the flour. This usually takes about 20 minutes. When the color turns dark brown, remove it from the heat right away. Allow it to cool for a few minutes.

Put it back on the stove when cooled, then turn the heat to medium. Add celery, green pepper, garlic, and onion. Stir everything until well combined and cook for 10 minutes.

Add the crab legs, chicken cubes, chicken, Creole seasoning, sausage, bay leaves, thyme, and paprika. Stir until well combined, then simmer for about 5 minutes.

Add about 6 cups of chicken stock and canned tomatoes. Stir and allow the mixture to boil.

Reduce the heat and simmer everything for about 50 minutes. Stir in the shrimp and cook for another 5 minutes.

Add parsley, file powder, and green onions. Stir until well incorporated. Add more seasonings or broth if needed.

Serve right away. Enjoy!

Notes

Make sure not to overcook the flour. We don't want a burned roux. Leftovers should be kept in the fridge.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings

This Coconut Chicken Tikka Masala is very easy to cook. All you need are these simple ingredients and steps, then you are good to go! It is ready in less than an hour!

Ingredients:

CURRY PASTE:

2 (1-inch) pieces of fresh ginger, peeled

1 medium yellow onion, quartered

2 tsp ground turmeric

1 shallot, halved

Zest of 1 lemon

3 tbsp garam masala

2 tsp kosher salt

1 tsp crushed red pepper flakes

6 cloves garlic

CHICKEN:

¼ c cilantro, chopped

½ c full-fat plain Greek yogurt

2 lbs. boneless, skinless chicken breast, cubed

3 c cooked rice, for serving

1 can (14 oz) full-fat unsweetened coconut milk

1 can (6 oz) tomato paste

Directions:

For the Curry Paste:

Add shallot, turmeric, onion, salt, lemon zest, red pepper flakes, garlic, and garam masala into the blender. Pulse a few times until well processed and becomes a paste.

For the Chicken:

Add yogurt, 2 tablespoons of curry paste, and chicken inside a large resealable bag. Seal the bag and shake it to coat the chicken with the marinade. Let the chicken soak for at least half an hour or overnight.

Place a large skillet on the stove and turn the heat to medium. Add 1/2 cup of the curry paste, then cook just until aromatic.

Add tomato paste, chicken, and coconut milk to the skillet. Stir until well mixed. Cook the paste for at least a minute to remove the raw taste. Cover with the lid and cook the chicken for about 20 minutes.

Remove the cover and cook for additional 5 minutes. Add cilantro and stir until well incorporated.

Serve over rice. Enjoy!

Notes:

This can last up to 4 months in the freezer. Make sure to let it cool completely at room temperature before putting it in an airtight container and the freezer.

Super Simple Coconut Chicken Tikka Masala

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings This Coconut Chicken Tikka Masala is very easy to cook. All you… General Recipes Super Simple Coconut Chicken Tikka Masala European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CURRY PASTE:
• 2 (1-inch) pieces of fresh ginger, peeled
• 1 medium yellow onion, quartered
• 2 tsp ground turmeric
• 1 shallot, halved
• Zest of 1 lemon
• 3 tbsp garam masala
• 2 tsp kosher salt
• 1 tsp crushed red pepper flakes
• 6 cloves garlic
• CHICKEN:
• ¼ c cilantro, chopped
• ½ c full-fat plain Greek yogurt
• 2 lbs. boneless, skinless chicken breast, cubed
• 3 c cooked rice, for serving
• 1 can (14 oz) full-fat unsweetened coconut milk
• 1 can (6 oz) tomato paste

Instructions

For the Curry Paste:

Add shallot, turmeric, onion, salt, lemon zest, red pepper flakes, garlic, and garam masala into the blender. Pulse a few times until well processed and becomes a paste.

For the Chicken:

Add yogurt, 2 tablespoons of curry paste, and chicken inside a large resealable bag. Seal the bag and shake it to coat the chicken with the marinade. Let the chicken soak for at least half an hour or overnight.

Place a large skillet on the stove and turn the heat to medium. Add 1/2 cup of the curry paste, then cook just until aromatic.

Add tomato paste, chicken, and coconut milk to the skillet. Stir until well mixed. Cook the paste for at least a minute to remove the raw taste. Cover with the lid and cook the chicken for about 20 minutes.

Remove the cover and cook for additional 5 minutes. Add cilantro and stir until well incorporated.

Serve over rice. Enjoy!

Notes

This can last up to 4 months in the freezer. Make sure to let it cool completely at room temperature before putting it in an airtight container and the freezer.

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 4 Servings

This is a must-try recipe that you will surely enjoy preparing! The sauce alone of this Butter Chicken – Murgh Makhani is more than enough to let you know that you are in for a treat. Enjoy!

Ingredients:

600g of Chicken breast, cut into chunks

For the marinade

1 tsp garam masala

1 tbsp ghee or melted butter

1 tbsp ginger- garlic paste or use minced ginger and garlic

⅓ c Yogurt

1 tsp salt

1 tsp Kashmiri Chili powder

¾ tsp turmeric powder

For the butter chicken sauce

½ c raw cashews, soaked in warm water for 15-20 mins.

1 tsp Kashmiri Chili powder or use paprika powder

1 tsp garam masala

2 tbsp honey

1 c tomato puree 1 c= 250 ml

75 grams butter or 5 tablespoons butter

1 tbsp cream

2 tbsp Kasuri Methi (dried fenugreek leaves)

Salt to taste

1 teaspoon Ginger garlic paste or minced ginger and garlic

1 tsp turmeric powder

Directions:

In a large mixing bowl, add all the ingredients for the marinade. Stir everything until well blended. Add the chicken, then toss to coat. Cover the bowl with plastic and place it in the fridge. Marinate the chicken for at least 40 minutes or overnight.

Prepare the grill and preheat it. Thread the chicken with the skewers.

Place the skewered chicken over the grill, then cook each side for a few minutes or until a bit charred. Transfer them onto a clean plate.

Add a bit of water and the pre-soaked cashews into a blender. Pulse a few times until the texture turns into a paste.

Place a pot on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add garlic, ginger, red chili powder, and turmeric. Saute for a few minutes until aromatic.

Add the tomato puree together with the marinade, honey, garam masala powder, Kasuri leaves, and cashew paste. Stir everything until well incorporated. Use a stick blender to process the mixture until the texture becomes smooth.

Sprinkle salt to taste, then let it simmer for about 3 minutes.

Add the grilled chicken into the pot, then toss until completely coated with the delicious sauce.

Top with cream, then let it simmer for 5 more minutes.

Serve right away with basmati rice or naan. Enjoy!

Nutrition Facts:

Calories: 555 kcal | Carbohydrates: 31g | Protein: 37g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 939mg | Potassium: 1033mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1219IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 3mg

Butter Chicken - Murgh Makhani

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 4 Servings This is a must-try recipe that you will surely enjoy preparing! The… General Recipes Butter Chicken – Murgh Makhani European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 555 calories 33 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 600g of Chicken breast, cut into chunks
• For the marinade
• 1 tsp garam masala
• 1 tbsp ghee or melted butter
• 1 tbsp ginger- garlic paste or use minced ginger and garlic
• ⅓ c Yogurt
• 1 tsp salt
• 1 tsp Kashmiri Chili powder
• ¾ tsp turmeric powder
• For the butter chicken sauce
• ½ c raw cashews, soaked in warm water for 15-20 mins.
• 1 tsp Kashmiri Chili powder or use paprika powder
• 1 tsp garam masala
• 2 tbsp honey
• 1 c tomato puree 1 c= 250 ml
• 75 grams butter or 5 tablespoons butter
• 1 tbsp cream
• 2 tbsp Kasuri Methi (dried fenugreek leaves)
• Salt to taste
• 1 teaspoon Ginger garlic paste or minced ginger and garlic
• 1 tsp turmeric powder

Instructions

In a large mixing bowl, add all the ingredients for the marinade. Stir everything until well blended. Add the chicken, then toss to coat. Cover the bowl with plastic and place it in the fridge. Marinate the chicken for at least 40 minutes or overnight.

Prepare the grill and preheat it. Thread the chicken with the skewers.

Place the skewered chicken over the grill, then cook each side for a few minutes or until a bit charred. Transfer them onto a clean plate.

Add a bit of water and the pre-soaked cashews into a blender. Pulse a few times until the texture turns into a paste.

Place a pot on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add garlic, ginger, red chili powder, and turmeric. Saute for a few minutes until aromatic.

Add the tomato puree together with the marinade, honey, garam masala powder, Kasuri leaves, and cashew paste. Stir everything until well incorporated. Use a stick blender to process the mixture until the texture becomes smooth.

Sprinkle salt to taste, then let it simmer for about 3 minutes.

Add the grilled chicken into the pot, then toss until completely coated with the delicious sauce.

Top with cream, then let it simmer for 5 more minutes.

Serve right away with basmati rice or naan. Enjoy!

The best indeed! This Thai Red Chicken Curry is something you need to try. Made with delicious ingredients, this will be the best dish to serve today! Serve this over rice, and you have yourself a meal to remember! The sauce is loaded with flavors and it is very addictive. You will surely eat a lot, that’s for sure!

Ingredients:

2 to 4 tablespoons Thai red curry paste

3/4 c chicken broth, low sodium

13.5 ounces of coconut milk (1 can)

2 teaspoons sugar

1 pound chicken breasts, boneless and skinless and cut into bite-size pieces, about 3

1 tablespoon olive oil

5 ounces snow peas roughly chopped

4 leaves kaffir lime

2 cloves garlic, minced

salt and pepper to taste

1 tablespoon fresh cilantro, chopped

2 stalks of lemongrass bruised

1 teaspoon fresh ginger root, peeled and finely grated

Directions:

Put a wok on the stove and turn the heat to high. Add olive oil and allow it to become hot.

Add ginger and garlic into the hot wok, then sauté for 30 seconds or until fragrant.

Reduce the heat to about medium-high, then add the chicken. Stir and cook for 5 minutes or until golden brown.

Add kaffir leaves, lemon grass, coconut milk, sugar, snow peas, curry paste, and chicken broth. Stir everything until well blended. Allow the mixture to boil.

Reduce the heat to low, then simmer the dish for 10 more minutes. Remove from the heat, then discard the lemon grass and kaffir leaves.

Sprinkle freshly chopped cilantro on top to garnish.

Serve right away. Enjoy!

Notes:

I highly recommend serving this curry over a cup of rice!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

THE BEST THAI RED CHICKEN CURRY

Rebecca The best indeed! This Thai Red Chicken Curry is something you need to try. Made with delicious ingredients, this will be the best dish to serve today! Serve this over… General Recipes THE BEST THAI RED CHICKEN CURRY European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 to 4 tablespoons Thai red curry paste
• 3/4 c chicken broth, low sodium
• 13.5 ounces of coconut milk (1 can)
• 2 teaspoons sugar
• 1 pound chicken breasts, boneless and skinless and cut into bite-size pieces, about 3
• 1 tablespoon olive oil
• 5 ounces snow peas roughly chopped
• 4 leaves kaffir lime
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped
• 2 stalks of lemongrass bruised
• 1 teaspoon fresh ginger root, peeled and finely grated

Instructions

Put a wok on the stove and turn the heat to high. Add olive oil and allow it to become hot.

Add ginger and garlic into the hot wok, then sauté for 30 seconds or until fragrant.

Reduce the heat to about medium-high, then add the chicken. Stir and cook for 5 minutes or until golden brown.

Add kaffir leaves, lemon grass, coconut milk, sugar, snow peas, curry paste, and chicken broth. Stir everything until well blended. Allow the mixture to boil.

Reduce the heat to low, then simmer the dish for 10 more minutes. Remove from the heat, then discard the lemon grass and kaffir leaves.

Sprinkle freshly chopped cilantro on top to garnish.

Serve right away. Enjoy!

Notes

I highly recommend serving this curry over a cup of rice! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8 Servings

The flavors of this Thai Chicken Noodle Soup are amazing! It will only take you half an hour to prepare and cook this. Gather all the ingredients and start prepping right away. Enjoy!

Ingredients: 

14 ounces of coconut milk (in a can)

1 tbsp minced fresh ginger

1 c red onion, thinly sliced

6 c chicken broth

8 ounces brown rice noodles

1.5 pounds boneless, skinless chicken breast, cooked and shredded

2 garlic cloves, minced

2 carrots, sliced

2 tbsp of fresh lime juice

3 tbsp red curry paste

1 tbsp coconut oil

1/3 c fresh cilantro, diced

Optional: top with sliced avocado and sliced green onions

1/2 c halved snow peas

1 red pepper, julienned

Directions: 

Place a large Dutch oven on the stove and turn the heat to medium-high. Add coconut oil and allow it to become hot.

Add the red onions into the pot, then sauté for a few minutes until soft.

Add ginger and garlic, then sauté for about a minute or until aromatic.

Add the red curry paste, then stir and cook for 2 minutes or until the texture of the mixture becomes thick.

Add the chicken broth, then stir until well blended and let it boil.

Turn the heat down to medium, then add the shredded chicken and stir until well combined.

Place a pot with water on the stove and turn the heat to high. Allow the water to boil. Add the brown rice noodles, then cook for about 4 minutes. Drain.

Add snow peas, cooked noodles, carrots, and red pepper to the pot. Toss everything until well incorporated.

Add one cup of broth from the pot into the food processor, followed by one can of coconut milk. Pulse a few times until well incorporated.

Move the coconut milk mixture into the pot. Stir and simmer for about 5 minutes. Stir in fresh cilantro and fresh lime juice. Remove from the heat.

Top each serving with avocado slices and green onions.

Serve and enjoy!

Nutrition Facts:

Serving Size: 1 1/2 cups Calories: 282 Sugar: 3 g Sodium: 931 mg Fat: 9 g Saturated Fat: 6 g Carbohydrates: 29 g Fiber: 1 g Protein: 21g Cholesterol: 49 mg

Thai Chicken Noodle Soup

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8 Servings The flavors of this Thai Chicken Noodle Soup are amazing! It will… General Recipes Thai Chicken Noodle Soup European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 282 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 14 ounces of coconut milk (in a can)
• 1 tbsp minced fresh ginger
• 1 c red onion, thinly sliced
• 6 c chicken broth
• 8 ounces brown rice noodles
• 1.5 pounds boneless, skinless chicken breast, cooked and shredded
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 tbsp of fresh lime juice
• 3 tbsp red curry paste
• 1 tbsp coconut oil
• 1/3 c fresh cilantro, diced
• Optional: top with sliced avocado and sliced green onions
• 1/2 c halved snow peas
• 1 red pepper, julienned

Instructions

Place a large Dutch oven on the stove and turn the heat to medium-high. Add coconut oil and allow it to become hot.

Add the red onions into the pot, then sauté for a few minutes until soft.

Add ginger and garlic, then sauté for about a minute or until aromatic.

Add the red curry paste, then stir and cook for 2 minutes or until the texture of the mixture becomes thick.

Add the chicken broth, then stir until well blended and let it boil.

Turn the heat down to medium, then add the shredded chicken and stir until well combined.

Place a pot with water on the stove and turn the heat to high. Allow the water to boil. Add the brown rice noodles, then cook for about 4 minutes. Drain.

Add snow peas, cooked noodles, carrots, and red pepper to the pot. Toss everything until well incorporated.

Add one cup of broth from the pot into the food processor, followed by one can of coconut milk. Pulse a few times until well incorporated.

Move the coconut milk mixture into the pot. Stir and simmer for about 5 minutes. Stir in fresh cilantro and fresh lime juice. Remove from the heat.

Top each serving with avocado slices and green onions.

Serve and enjoy!