BACON WRAPPED CHICKEN BREAST

 Ingredients:

• 4 oz (113 g) Goat Cheese (with Garlic & Herbs)
• 1/2 Bunch Spinach
• 1/2 lb (226 g) Chicken Breast (2 Pieces)
• Salt, Black Pepper Powder, Paprika, Garlic Powder
• 12 oz (340 g) Bacon

PREPARATIONS:

1- Mince spinach.
2- Thin slice the chicken breasts and cut in 6 pieces.

DIRECTIONS:

1- Combine the minced spinach with the goat cheese.
2- Sprinkle salt, black pepper powder, paprika and garlic on sliced chicken breast on the both sides and rub in well.
3- Place one tablespoon of the spinach and goat cheese mixture on a breast slice and fold the slice to cover.
4- Wrap bacon's around the chicken breast until wrapped up.(2-3 bacon's or as needed).
5- Place the wraps in a grill pan.
6- Preheat an over to 375º F (190º C), bake the wraps for 45 to 50 minutes.

Content by: aashpazi.com

Chicken , Cookings

BACON WRAPPED CHICKEN BREAST

Unknown Monday, March 16, 2015

Rabri Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml):

• 1.25 litres full fat whole milk, 5 cups
• 2.5 to 3 tbsp sugar or add as required
• 5 to 6 cardamoms, crushed or ½ tsp cardamom powder
• 12 to 15 saffron strands, crushed
• 1 tsp rose water or kewra water/pandanus extract
• 2 tbsp almonds and 2 tbsp pistachios, blanched & sliced

INSTRUCTIONS:

1. take 5 cups or 1.25 litres of full fat whole milk in a thick bottomed kadai or pan & begun to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
2. so when you will see the cream floating on top, then with a spatula, gently move the cream layer.
3. bring it towards the side of the pan and stick it to the pan.
4. keep on simmering the milk like this and collecting the cream layer on the sides.
5. meanwhile soak almonds and pistachios in hot water for 30 minutes. then remove their peels.
6. slice or chop them and keep aside. do keep a check on the simmering milk when soaking as well as slicing the almonds, pistachios.
7. this process of collecting the cream layer has to be done many times. continuous simmering of the milk will bring the cream on top and you have to bring & stick it to the sides. in between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom. if you do too much of stirring and if quickly, then you won't get the layers of cream in the rabri. you can also just thicken and scrape the milk solids from the sides like i have done for shahi tukda rabdi. but in this case you won't get the layers of cream or malai in the rabri. but both versions taste good.
8. once the milk reduces to half, then add 2.5 to 3 tbsp sugar. you can add sugar as per your taste.
9. then add a 12 to 15 strands of crushed saffron and ½ tsp cardamom powder. stir gently.
10. continue collecting the cream and bringing it to the sides of the pan. also do stir the milk gently after you bring the cream towards the sides of the pan. if you don't stir the milk then there is a possibility of the milk getting browned or burnt from the bottom.
11. after adding saffron, the color will change gradually to a yellow color as the milk keeps on reducing.
12. when the milk gets reduced to ⅓ or ¼ of its original quantity, then switch off the flame. it took me about 1 hour 15 minutes on a low flame initially and medium flame towards the latter stage.
13. the cream layer will be collected on the sides. scrape off the entire cream layer as well as dried milk solids and add to in the thickened milk.
14. stir gently. then add the sliced almonds & pistachios and 1 tsp rose water or kewra water. stir gently again.
15. garnish with some sliced almonds and serve rabri hot or warm or chilled.

Content by: vegrecipesofindia.com

Cookings , Indian

Rabri Recipe

Unknown Friday, March 6, 2015

Avocado & Pomegranate Smoothie Recipe

Prep Time: 5 minutes

Serves: 1

Ingredients:

Avocado – 1

Yogurt – 3/4 cup

Ice – 3-4 cubes

Pomegranate Seeds – 1 tbsp or to taste

Honey – 1 tbsp or to taste

OR

Salt – to taste

Pepper – to taste

Method:

1. Cut the Avocado and remove the flesh.

2. Add to a blender along with Ice, Honey (or Salt & Pepper), Yogurt,

3. Blend till smooth.

4. Pour into a serving glass and add in some Pomegranate Seeds.

5. Serve cold!

Content by: Showmethecurry.com

Cookings

Avocado & Pomegranate Smoothie Recipe

Unknown Friday, February 13, 2015

Chutney (for Momos)

Prep Time: 2 min

Cook Time: 20 min

Makes: Approx 1/2 cup

Ingredients:

Ripe Tomatoes – 2, cut length-wise
Dry Red Chillies or Kashmiri Chillies – to taste
Water – 1 cup
Salt – to taste
Sugar – 1/2 tsp or as needed

Method:

1. Put the Tomatoes and the Dry Red Chillies in a saucepan and add Water.

2. Cover and allow it to come to a boil.

3. Remove cover and allow it to boil for another 8-10 minutes.

4. The Red Chillies should be soft, the Tomatoes cooked and their peel be easily removed.

5. Once done, pour into a sieve or a colander.

6. Allow the Tomatoes to cool down so they are easy to handle.

7. Remove the peels from the Tomatoes and transfer to a blander.

8. Transfer the Dry Red Chillies to the blender as well.

9. Discard the Water or use in Daals or for kneading dough for Chapatis or Parathas. Careful, it may be spicy!

10. Add Salt and a bit of Sugar and blend to a smooth paste.

11. Check seasoning and serve. Store in refrigerator till ready to use.

Content by: Showmethecurry.com

Cookings , Indian , Snacks

Chutney (for Momos)

Unknown

Citrus Water Punch

Note: as mentioned by commenters (and I’ve received emails about it), if you have leftover punch, remove the sliced limes and lemons before refrigerating. The limes and lemons will give the punch an overly sour acidic taste if the punch is stored overnight that way.

Ingredients

• 2 tablespoons citric acid (you can find this at most pharmacies or natural food stores)
• 5 quarts water
• 2 cups sugar
• 2 tablespoons pure lemon extract
• 3 sliced lemons
• 3 sliced limes
• Crushed ice

 
Directions

1. In a large pitcher or punch bowl, stir water, sugar, citric acid, and lemon extract together.
2. Add sliced fruit and ice.

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Cookings , Drinks

Citrus Water Punch

Unknown Friday, January 16, 2015

Chopped Taco Salad with Homemade Catalina Dressing

I've been using the Heinz natural brand of ketchup without any HFCS and really like it - use a brand you like the taste of for the dressing. Also, if you want to take the dressing up a notch, use smoked paprika instead of regular. I prefer the ground turkey or beef simply seasoned with salt and pepper but if you want more kick, try adding cumin, chili powder or a variety of other flavors to the meat while cooking.

Ingredients

Salad:
 
• 1/2-1 pound ground turkey or beef
• 1/2 head romaine lettuce, chopped
• 1/2 head iceberg lettuce, chopped
• 1/2 cup cilantro chopped
• 1 cup cubed (small) cheese, cheddar, Monterey Jack, Pepper Jack, etc.
• 1 cup frozen or fresh corn kernels (thawed if frozen)
• 1 6-ounce can olives, chopped
• 1 15-ounce can black beans, rinsed and drained
• 2 roma or plum tomatoes, chopped
• 1-2 avocados, chopped
• Crushed tortilla chips 

Dressing:
• 1/4 cup ketchup (see note)
• 1/4 cup granulated sugar
• 1/4 cup red wine vinegar
• 1/4 cup onion finely chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Directions

1. In a large, nonstick skillet, brown the ground turkey or beef with salt and pepper (about 1 teaspoon of each) until cooked through, breaking up the meat into bite-size pieces as it cooks. Drain excess grease if needed. Scrape the meat onto a paper towel-lined plate and set aside to cool a bit.
2. For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up 3-4 days in advance.
3. In a large bowl, toss all the salad ingredients together (including the cooled meat) except the crushed tortilla tips.
4. Serve the salad with the dressing and crushed tortilla tips.

Recipe Source: salad from Mel’s Kitchen Cafe, dressing slightly adapted from Kitchen Simplicity (used olive oil instead of canola oil)

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Cookings

Chopped Taco Salad with Homemade Catalina Dressing

Unknown

4rth Anniversary of Cnstimes Special: Badam ka Sheera

How many times have you dismissed the thought of making your favourite Indian desserts at home because they take too long to prepare? Well, where there is a will, there is a way. Next time you feel like relishing some delicious Badam ka Sheera, try this quick and easy recipe, which enables you to make this fabulous saffron-tinged, rich almond sheera in minutes!




Preparation Time: 20 mins

Cooking Time: 8 min.

Makes 2 servings

Ingredients

• 1/2 cup blanched almonds (badam) , refer handy tip
• 9 tbsp milk
• 3 tbsp ghee
• 4 tbsp sugar
• 1/4 tsp cardamom (elaichi) powder
• a few saffron (kesar) strands

For The Garnish

• 1 tbsp almond (badam) slivers

Method

1. Combine the saffron strands and 1 tbsp of milk in a bowl and mix well. Keep aside.
2. Combine 5 tbsp of milk and 2 tbsp of water in a bowl, mix well and keep aside.
3. Combine the almonds and the remaining 3 tbsp of milk in a mixer and blend into a smooth paste. Keep aside.
4. Heat the ghee in a broad non-stick pan, add the almond paste and cook on a medium flame for 4 minutes, while stirring continuously.
5. Add the milk-water mixture and cook on a medium flame for another 2 minutes, while stirring continuously.
6. Add the sugar, cardamom powder and saffron-milk mixture, mix well and cook on a medium flame for 2 more minutes or till the mixture turns golden brown in colour, while stirring continuously.
7. Serve warm garnished with almond slivers.

Handy tip

1. To blanch almonds, immerse the almonds in hot water and keep aside for 15 minutes. Remove, de-skin them and use as required.

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Badam ka Sheera , Cookings

4rth Anniversary of Cnstimes Special: Badam ka Sheera

Unknown Wednesday, December 31, 2014