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Friday, 13 March 2015
Joseph Joseph Promotion
Thursday, 12 March 2015
Smoky Roasted Chicken Breasts with Chickpeas, Tomatoes and Cilantro
Smoky Roasted Chicken Breasts with Chickpeas, Tomatoes and Cilantro
Serves 4 to 5.
5 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 cup Greek whole milk yogurt
4 large chicken breasts with skin, de-boned, 6 to 8 ounces each
2 cups grape tomatoes
1 (15-ounce) can chickpeas (garbanzos), drained and rinsed
1 cup fresh cilantro sprigs, divided (or Italian parsley)
Heat oven to 450°F.
Whisk oil, garlic, paprikas, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.
Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2 tablespoons of the oil.
Place tomatoes, chickpeas and half of the cilantro in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Be sure to keep the skin side up for roasting. Sprinkle with 1 teaspoon salt.
Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce.
Recipe @
http://tastefoodblog.com/2013/06/19/smoky-roasted-chicken-breasts-with-tomatoes-and-chickpeas-recipe/
Wednesday, 11 March 2015
Taco Quesadilla Pizzas
Taco Quesadilla Pizzas
Taco meat and cheese stuffed quesadillas made pizza style topped with salsa and even more melted cheese!
Servings: makes 2 taco quesadilla pizzas or 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
1/2 pound ground beef
1 tablespoon homemade taco seasoning or 1/2 store bought packet
1/4 cup water
4 (8 inch) tortillas
2 cups cheese such as cheddar and/or jack, shredded
1/2 cup refried beans
3/4 cup salsa
1 tomato, diced
2 tablespoons black olives, sliced
4 green onions, sliced
Directions
Brown the meat in a pan over medium heat, drain the excess grease, mix in seasoning and water and simmer until most of the liquid is gone, about 10 minutes.
Sprinkle 1 cup of the cheese evenly over two tortillas followed by the meat and the 1/4 cup of the salsa.
Spread the refried beans over the remaining two tortillas and place them on top of the meat covered ones with the bean sides down.
Place one of the taco quesadillas in a large pan and grill it over medium heat until the cheese has melted and the tortillas are lightly golden brown, about 2-4 minutes per side.
Place the taco quesadilla on a large baking sheet and repeat for the remaining taco quesadilla.
Spread the remaining salsa over the tops of the taco quesadillas, sprinkle on the cheese, black olives and green onions.
Broil in a preheated oven until the cheese has melted, about 2 minutes. (Keep an eye on them so they do not burn!)
Recipe @
http://www.closetcooking.com/2012/08/taco-quesadilla-pizza.html
Doughnut Cake With Mocha Whipped Cream
Doughnut Cake With Mocha Whipped Cream
The cake will need to sit overnight before you serve it, so be sure to take that into account when making this recipe. I recommend making the doughnuts, assembling the cake, and making the ganache on one day, then on the second day you can top the cake with ganache and sprinkles, and you're ready to serve it! If you want to make glazed doughnuts to go on top like I did, I recommend using the chocolate and vanilla glazes in this recipe.
Cuisine: Cake
Serves: 12
Ingredients
For the Sour Cream Doughnuts:
13.5 oz (3⅓ cups) cake flour
2¼ tsp baking powder
1 tsp salt
1 tsp ground nutmeg
5¼ oz (3/4 cup) granulated sugar
1½ oz butter
3 large egg yolks
6 oz (3/4 cup) sour cream
1 quart canola oil, for frying
For the Chocolate Ganache:
4 oz heavy cream
½ tsp instant espresso powder
3 oz semisweet chocolate, finely chopped
For the Mocha Whipped Cream:
3 cups heavy cream
¼ cup unsweetened cocoa powder
½ cup powdered sugar
2 tsp instant espresso powder
2 tsp vanilla extract
Instructions
To Make the Sour Cream Doughnuts:
1. Sift the cake flour, baking powder, salt, and nutmeg together in a bowl.
2. Combine the granulated sugar and butter in the bowl of a large stand mixer fitted with a paddle attachment.
Cream them together until the sugar is moistened and it's the texture of wet sand. Add the egg yolks one at
a time, and mix until the mixture is thick and light.
3. Turn the mixer speed to low and add a third of the flour mixture. When it is mostly mixed in, and just a few
streaks of flour remain, add half of the sour cream. Continue to alternate adding flour and sour cream until
everything is added. Stop the mixer when there are just a few streaks of flour left and scrape down the
bottom and sides of the mixing bowl. The dough will be sticky.
4. Transfer the dough to a clean bowl, cover it with cling wrap, and refrigerate it for an hour to chill.
5. Once chilled, lightly flour your work surface and roll out the dough until it is a little thicker than ¼". Cut out
circles about 11/4" wide using a small circular cutter, then cut a hole in the center about ½" wide. (I used
the top of a large piping tip, Ateco #807, to make these small holes. A small round fondant cutter would
also work well.) Reroll the scraps and continue cutting the doughnuts. I got about 90 small doughnuts from
this batch.
6. Pour the oil into a large saucepan until it's about 1½2" deep. Insert a deep fry thermometer and heat the
oil over medium heat until it is 325 F. During the frying process, you'll want to monitor this temperature
carefully, and take the pan off the heat if it starts climbing too high. It's important that this temperature
remain steady so your doughnuts cook properly, so try always to maintain around 325 F.
7. Fry the doughnuts in small batches until they're puffed and golden, making sure not to overcrowd the pan.
It should only take about 1 minute on each side. Cover a baking sheet with paper towel, and transfer thecooked doughnuts to the sheet to let the excess oil be absorbed. Continue until all of the doughnuts have
been fried. Let them cool completely before assembling the cake.
To Make the Whipped Cream and Assemble:
1. Pour the cream into a chilled mixing bowl. Sift the powdered sugar, cocoa and espresso powder over the
cream, and add the vanilla extract. Whip until the cream holds firm peaks.
2. Place a cake cardboard in the bottom of a 7inch springform pan. Place a 4inch acetate cake collar around
the inside of the pan. If you don't have an acetate collar, you can form a tall ring with aluminum foil—you
just need something to extend the top of the springform pan about 4 inches. You can also use a different
size of springform pan, just be aware that you may not get the same number of layers if you make a larger
cake.
3. Spread a thin layer of mocha whipped cream on the bottom of the cake cardboard. Arrange a ring of
doughnuts around the edge of the cardboard, then fill in the center with more doughnuts, cutting some if
necessary to try and cover as much of the space as possible. Top this layer of doughnuts with a thick layer
of mocha whipped cream, spreading it out almost to the edge of the cake. Add another layer of doughnuts,
then continue to alternate layers of cream and doughnuts until you have four layers of doughnuts total.
4. Top the top layer of doughnuts with more whipped cream, spreading it into a smooth, even layer on top.
Cover the cake with a loose tent of plastic wrap, and refrigerate it overnight so the doughnuts soften and
everything melds together.
To Make the Chocolate Ganache:
1. Pour the cream into a small saucepan and add the espresso powder, and turn the heat to mediumhigh.
Place the chopped semisweet chocolate in a medium bowl nearby. Bring the cream to a simmer, so that
bubbles appear along the side of the pan.
2. Pour the hot cream over the chopped chocolate, and let it sit for one minute to soften the chocolate. Whisk
them together gently until the mixture is shiny and smooth. Press a layer of cling wrap on top and let sit at
room temperature until you're ready to use it.
To Finish the Cake:
1. Unclasp the springform pan and remove the cake from the pan. Unwind the acetate cake collar or foil collar
from the sides of the cake, and place the cake on your serving platter.
2. If the ganache has firmed up too much to be easily pourable, warm it in the microwave in short 5 or 6
second intervals, whisking often, until it is liquid and flows easily. Pour it on top of the cake, and gently
spread it to the edge of the cake so some of it drips down. Add sprinkles on top, if desired.
3. Refrigerate the cake for about 20 minutes to set the ganache. Once set, top with additional small
doughnuts, whipped cream, or any other garnishes if desired.
Notes
The doughnut recipe is adapted from the excellent book Top Pot HandForged Doughnuts.
Recipe by SugarHero at http://www.sugarhero.com/doughnutcakemochawhippedcream/
Tuesday, 10 March 2015
White Chocolate Popcorn Bowl
White Chocolate Popcorn Bowl
Ingredients:
2 bags Lightly Salted microwave popcorn
40 ounces melted and tempered white chocolate or melted confectionery coating (Candy Melts)
Supplies Needed:
6 quart plastic bowl*
Non-Stick Grill Tin Foil (long box) - optional, but a great idea
food handling gloves, also optional but will save you from having very messy hands
*If you use a plastic bowl you don't have to line it, but I still would just to make it easier to remove the popcorn bowl. If all you have is a glass bowl then you definitely will need to line it with the non-stick tin foil in order to remove it. If you don't have a 6 quart bowl, any plastic bowl will work, you just might need more or less white chocolate popcorn to line it.
Instructions:
Unless you have a really giant mixing bowl, you are going to need to make one batch of white chocolate popcorn at a time. So, pop one bag of popcorn then remove all the un-popped kernels. Repeat, keeping the popcorn in separate bowls.
See that white bowl on the right? That's the bowl I lined with non-stick tin foil and used as my popcorn bowl mold. It's a 6 Quart Tupperware bowl.
Pour 18 ounces melted and tempered white chocolate or melted white confectionery coating over one batch of popcorn. Use a large spatula or spoon to gently fold the popcorn and chocolate just until the popcorn is covered. Move quickly as you don't want your popcorn to start to set up.
Working quickly dump one batch of the white chocolate popcorn into your plastic bowl (mine is lined with the non-stick tin foil for easy removal.) Press the popcorn in the bottom and up the sides of the bowl, compacting it as you go.
Make the second bowl of white chocolate popcorn using another 18 ounces of white chocolate and the remaining bag of popcorn. Take handfuls of the popcorn and press it into the sides of the bowl
Once you get all the popcorn in your bowl, press down all around the bottom and sides of the bowl making sure the popcorn is really compact, but not broken into small bits.
Now use the remaining 4 ounces of white chocolate to work as glue to hold any loose pieces of popcorn together.
As I worked up near the top of my bowl, I felt some pieces weren't sticking together as well as I'd like. I worried they would break off, so I used a silicone pastry brush to work some melted white chocolate in between the popcorn pieces.
Put the popcorn bowl in the refrigerator for 45 minutes. Remove it and if you used tin foil, lift the foil and the popcorn out of the bowl, then peel off the tin foil. If you skipped the foil, then turn your bowl upside down, and press down on the bottom of your plastic bowl and the popcorn should pop out. If it doesn't you may need to scrape around the top edge of the bowl, removing any white chocolate that has hardened on the lip of the bowl, then try again. Fill your bowl with two batches of Peanut Butter Twix Bites Popcorn, or with some Cookies 'n Cream Popcorn, or just plain White Chocolate Popcorn.
Recipe @
http://www.hungryhappenings.com/2014/05/edible-white-chocolate-popcorn-bowl.html
Easy Skillet Chicken Parmesan
Easy Skillet Chicken Parmesan
Ingredients
2 tbsp (30 mL) olive oil
4 (454 g) skinless, boneless chicken breasts
¼ tsp (1 mL) each salt and freshly ground pepper
1 can (284 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
½ cup (125 mL) CAMPBELL'S® Ready to Use Chicken Broth
1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)
¼ cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) finely chopped fresh parsley
Instructions
1. Preheat broiler to high. Heat oil in a large, ovenproof, nonstick skillet over mediumhigh heat. Season chicken
with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; move to a plate.
2. Stir soup and broth into skillet; bring to a simmer. Add chicken back to skillet and cover with sauce. Cook,
covered, for 7 to 8 minutes or until chicken is cooked through.
3. Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and
golden (or if you don’t want to use the broiler, just cover the skillet with a lid until cheese is melted!). Sprinkle
with parsley before serving.
Recipe by The Recipe Rebel at http://www.thereciperebel.com/easyskilletchickenparmesan/
Monday, 9 March 2015
Nutella Kit Kat Oreo Ice Cream Cake
NUTELLA KIT KAT OREO ICE CREAM CAKE
PREP TIME
40 mins
COOK TIME
35 mins
TOTAL TIME
1 hour 15 mins
SERVES
8-10
INGREDIENTS
TO MAKE THE CAKE
1 cup (245 grams) milk
1 cup (224 grams) vegetable oil
1¾ cups (350 grams) sugar
2½ cups (310 grams) flour
½ cup (60 grams) cocoa
3 eggs
1½ tablespoons (18 grams) baking powder
1 teaspoon (4 ml) vanilla
FOR THE HOME MADE ICE CREAM
1 cup (240 grams) whole cream
4 cups (1 liter) milk (I used 2%)
1¼ cups fine sugar
4 tablespoons Nutella
7 Oreo cookies crushed
NUTELLA GANACHE
1 cup (250 grams) Nutella
INSTRUCTIONS
TO MAKE THE CAKE
Pre-heat oven to 350° (180° celsius), lightly grease and flour 2, 8 " (20 centimeter) cake pans.
In a medium bowl beat together for approximately 2 minutes, milk, oil, sugar, flour, and eggs then add cocoa, baking powder and vanilla beat again till smooth.
Pour batter into the two prepared cake pans. Bake in pre-heated oven for approximately 30-35 minutes. Remove from oven and let cool completely. Place in the fridge for a couple of hours while the ice cream is in the freezer.
FOR THE HOMEMADE ICECREAM
In a medium bowl add cream, milk and sugar, beat on medium speed for 20 seconds.
Pour into ice cream maker, use a spatula to get all the ingredients.
When the ice cream is almost finished (in the last 5 minutes) add the Nutella and crushed Oreo cookies, and continue until it reaches desired creaminess, (see ice cream maker instructions) mine took 30 minutes. Depending on the size of your ice cream maker you may need to make double batches.
There will be some ice cream left over. If using store bought leave out until ice cream softens, then line one of the cake pans with plastic wrap enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Re freeze till very hard a couple of hours, or longer depending on how cold your freezer is.
NUTELLA GANACHE
In a small bowl add Nutella and place over a small pot of boiling water, stir until Nutella reaches an easy to pour constituency.
PUTTING THE CAKE TOGETHER
On a large plate place one layer of cake (bottom side up), remove ice cream from pan and place on top, cover with 2nd layer of cake, cover with Nutella ganache and top with kit kat balls.
Re freeze for at least a couple of hours.
Remove cake from freezer approximately 5 -10 minutes before serving. Enjoy!
Recipe @
http://anitalianinmykitchen.com/nutella-kit-kat-oreo-ice-cream-cake/
Saturday, 7 March 2015
Spicy Fish Taco Bowls
SPICY FISH TACO BOWLS
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
SERVES
4 to 6
INGREDIENTS
• 2 tilapia fish fillets
• 2 tbsp olive oil
• 1 tbsp cumin
• ¼ tsp cayenne pepper
• 1 tsp chili powder
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 red bell pepper
• 1 cup corn kernels
• 1 cup black beans
• salt and pepper to taste
• ½ avocado, cut in small pieces
• 1 lemon
• 2 cups cooked brown rice
INSTRUCTIONS
1. In a small bowl mix the cumin, cayenne pepper and chill powder. Rub generously over the tilapia fillets on both sides.
2. Heat the olive oil in a large skillet over medium heat. Add the fish to the skillet and cook for about 3 minutes on each side. You want to make sure it gets almost blackened and that the fish is cooked through, inside it should be white. Remove fish from skillet and shred with a couple forks.
3. In the same skillet add, garlic, green onions, corn and red pepper. Season with salt and pepper if preferred. Stir and cook. Let it cook for a couple minutes then stir again. You want to make sure the corn is brown and looks roasted. Add beans and cook until beans are heated through.
4. To serve, layer rice, corn/bean mixture, fish, avocados and sprinkle with fresh lemon juice.
Recipe @
http://www.jocooks.com/healthy-eating/spicy-fish-taco-bowls/
Thursday, 5 March 2015
Quick Zucchini Noodles Recipe Grain/Gluten-Free
Quick Zucchini Noodles Recipe Grain/Gluten-Free
Quick & Easy with the GEFU Spirelli Spiral Cutter
Quick & Easy with the GEFU Spirelli Spiral Cutter
Zucchini is a great substitute for grains/gluten/pasta. The GEFU Spirelli Spiral Cutter makes them super easy to make- only 2 pieces which makes prep and clean up super easy.
Just cut up what you can’t spiral cut as it’s still edible and delicious.
For this recipe…
In the pan, chop onions and sauté in olive oil. Add in diced tomatoes. Then add in zucchini noodles. Cover with lid and put on low heat while you do the next step.
In a mini blender, blend garlic cloves (I use 3- love garlic), fresh basil, and olives.
Mix both together and add a little olive oil.
It’s delicious!! Enjoy!!
Recipe @ http://tinyurl.com/mgab7yj
GEFU Spirelli Promotion
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