Spinach and Feta Stuffed Chicken

4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese
2 cups seasoned bread crumbs
1/2 cup butter (melted)

Directions:

1 Preheat oven to 350.
2 Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).
3 Cook spinach in garlic and oil on top of stove until done.
4 Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).
5 Distribute spinach mixture onto each chicken breast. (You may have some leftover).
6 Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.
7 Roll each breast in bread crumbs until well coated.
8 Place in glass baking dish and pour butter over them.
9 Cook for 30 minutes and serve.

http://www.food.com/recipe/spinach-feta-stuffed-chicken-breast-quick-easy-224947

Best Oatmeal Cookies Ever!

For 24 cookies

 

1 eggs, well beaten
1/3 cup raisins
1/3 teaspoon vanilla
1/3 cup butter
1/3 cup brown sugar
1/3 cup white sugar
7/8 cup flour
1/3 teaspoon salt
1/3 teaspoon cinnamon
2/3 teaspoon baking soda
2/3 cup oatmeal
1/4 cup chopped pecans

Directions:
This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.

Cream together butter and sugars.

Add flour, salt, cinnamon and soda and mix well.

Blend in egg-raisin mixture, oatmeal, and chopped nuts.
Dough will be stiff. 

Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.

Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

http://www.food.com/recipe/best-oatmeal-cookies-54351?scaleto=24&mode=null&st=true

Snickerdoodles

Ingredients:

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Method:
1 Preheat oven to 350°F.
2 Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3 Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4 Blend dry ingredients into butter mixture.
5 Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6 Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7 Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8 Coat by gently rolling balls of dough in the sugar mixture.
9 Place on chilled ungreased cookie sheet, and bake 10 minutes.
10  Remove from pan immediately.

Apple Crisp

Ingredients

Original recipe makes 1 9x13-inch pan Change Servings

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water

• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

 

http://allrecipes.com/recipe/apple-crisp-ii/

Chicken and green peas

Ingredients

2 tablespoons vegetable oil
1 kg whole chicken, skinned, cut into pieces
2 medium onions or 300 g, chopped finely
3 cloves garlic, chopped
1 tablespoon curry powder
2 medium carrots or 250 g, cut into small cubes
1 medium potato or 200 g, cut into small cubes
2 medium tomatoes or 300 g, diced
2 cubes MAGGI® Chicken Bouillon
3 cups water or 750 ml
2 cups frozen green peas or 300 g
1 tablespoon corn flour, diluted in 2 tablespoons water
pinch of ground black pepper, to taste

Preparation

Heat oil in a pot, add and cook chicken until golden brown then remove and set aside.
In the same pot fry onions for 6 minutes on medium heat until the onion becomes golden color.
Return chicken to the pot and add garlic, curry, carrots, potatoes, tomatoes, MAGGI® Chicken Bouillon cubes and water.
Bring to boil then cover and simmer for 20 minutes.
Add the diluted corn flour while constantly stirring, then add the green peas stew and simmer for another 3 to 5 minutes.
Season with black pepper to taste.
Serve with cooked white rice.

http://www.nestle-family.com/recipes/english/by-course-or-type-stews_Chicken-Curry-and-Green-Peas-Stew_9630.aspx

Ramsay's Chicken Pastille

• 4 skinless, boneless chicken thighs
• Olive Oil (Frying and drizzling)
• 1 Onion – finely sliced
• 2cm piece of fresh root ginger – finely chopped
• 1tsp ground cinnamon
• Pinch caster sugar
• 200ml chicken stock
• 3 eggs – lightly beaten
• 100g toasted flaked almonds
• 25g butter – melted
• 10 sheets filo pastry
• Salt & pepper

Preheat oven to 200′C/Gas 6
Cook chicken – drizzle with oil & season with salt & pepper. Roast in oven for 35mins until golden & cooked through. Keep oven on & when cool cut into bite sized pieces.
Heat wide pan over medium heat, add dash of oil, onion & ginger and sweat for 8mins. Stir in cinnamon and sugar, add chicken, season and cover with the stock.
Bring to simmer, cook for 5mins until reduced by half – stir eggs into the chicken mixture as stock reduces so that they are well combined.
When stock is reduced ass almonds and adjust seasoning as necessary. Leave to cool.
Brush 22cm cake/pie dish with melted butter, line with 4 sheets of pastry, brushing butter between each and letting the ends drape over the side.
Place half chicken mis in dish & cover with another 4 sheets of pastry, brushing butter between each again. Spoon in remaining chicken mix and cover with remaining pastry sheets, still using melted butter between each.
Fold overhanging pastry onto top of pie. Give final brush with butter and cook for 10-15mins until golden and crisp.
Turn pie out, upside down, onto another baking sheet and place back in the oven for a further 5-10mins until golden.
Remove and cool before serving dusted with a little icing sugar/cinnamon is wanted.

Coconut milk fragranced meatballs by Gordon Ramsey

http://www.lifestylefood.com.au/recipes/18245/meatballs-in-fragrant-coconut-broth

I need to try making these baked fries!!

http://www.runningtothekitchen.com/2012/06/perfectly-crispy-rosemary-baked-fries/?fb_action_ids=10101357130706117&fb_action_types=instapp%3Atake&fb_ref=ogexp&fb_source=other_multiline&action_object_map={%2210101357130706117%22%3A215879795239298}&action_type_map={%2210101357130706117%22%3A%22instapp%3Atake%22}&action_ref_map={%2210101357130706117%22%3A%22ogexp%22}

Ingredients

• 3 small russet potatoes, scrubbed and cut into “fry-like” slices
• 3 tablespoons extra virgin olive oi, divided
• salt & pepper
• ½ tablespoon rosemary + more for garnish, chopped
• ¼ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon cumin

Instructions

1. Preheat oven to 475 degrees and adjust a rack to the second slot from the bottom.
2. Line a baking sheet with parchment paper, drizzle with 2 tablespoons of oil and a pinch of salt & pepper.
3. In a medium bowl, cover potato slices with hot water and let soak for 10 minutes.
4. Drain potatoes and pat dry.
5. Toss potatoes with remaining tablespoon of olive oil, cayenne, smoked paprika, cumin and additional salt & pepper.
6. Spread out into an even single layer on the baking sheet and cover with foil.
7. Bake for 5 minutes and then remove foil.
8. Bake for another 10 minutes then rotate the pan.
9. Bake for another 5 minutes then remove pan from oven, flip each fry individually and bake for 5 more minutes.
10. Remove from oven, sprinkle with more salt & pepper to taste and garnish with additional rosemary.
11. Enjoy immediately.

Z's Pumpkin Pie!

Z made this amazing pumpkin pie (which I'm still dying to eat!) and below is the recipe (courtesy of z)

http://www.thekitchn.com/recipe-pumpkin-1-36857

Pretzels!!

I've always loved pretzels and although they were the cause of some serious weight gain, they are still my #1 choice when it comes to bread. I found this recipe which I tried out today and it turned out delicious! Almost as good as store bought. 

http://allrecipes.com/recipe/buttery-soft-pretzels/

A minor note: I used instant yeast instead of active yeast (same quantity as in recipe below) and the warm water wasn't enough to make the dough soft and homogenous, so I kept adding water until it felt right. Not sure exactly how much though..

Also, I made a few with sesame seeds, one with olives, and another with olives and oregano.

Ingredients:

• tablespoon vegetable oil

• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cupkosher salt, for topping

• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons salt

Directions:

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.

Brazilian Chicken with Coconut Milk

I made this with 4 chicken thighs yesterday and replaced the jalepeno peppers with red chilli peppers and it was really good. I also used canned chopped tomatoes instead of fresh tomatoes. Next time, I'll use less coconut milk (half a can) because there was too much sauce. I also put the chicken back in the sauce at the end and let it simmer for a while and garnished with both parsley and fresh coriander. Next time, I would leave the chicken to marinate overnight because although the sauce was really tasty, the chicken was a little flavourless. Otherwise, delicious!

http://www.food.com/recipe/brazilian-chicken-with-coconut-milk-sauce-307015
Ingredients:

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
3 Tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Method.

1 In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
2 Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
3 Heat 1 tablespoon olive oil in a skillet over medium heat.
4 Place the chicken in the skillet.
5 Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
6 Remove from heat and set aside.
7 Heat the remaining olive oil in the skillet.
8 Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
9 Mix in the tomatoes and continue cooking 5 to 8 minutes.
10 Stir in the coconut milk.
11 You may add additional salt and/or pepper to the sauce, if desired.
12 Serve over the chicken.
13 Garnish with the parsley.

Moroccan Kofta

This is a variation of a recipe I found online (but can't seem to find it now)

1. Caramelize an onion and add a few cloves of garlic
2. To make the Kofta mix, mix together the following ingredients: the caramelized onion/garlic, salt, pepper, dijon mustard, some cinnamon, a bit of chili pepper, some nutmeg, chopped fresh mint, ground dried coriander.
3. Shape the kofta and grill on medium heat.

To make the tomato sauce:
1. Add a bit of garlic to a pan with hot oil. Add crushed tomatoes, salt, pepper and some sugar, and let it heat up.
2. Add a thinly sliced yellow bell pepper
3. Add some chopped up fresh coriander or parsley.
4. Let simmer until it thickens

To arrange:
In a baking dish, pour the tomato sauce and place the grilled koftas on top. Sprinkle with some toasted pine nuts.

Hamburger

I tried this recipe a couple days ago (it's based on a mix of ingredients from several recipes I came across online) and I thought it was pretty good :)

1. Caramelize an onion and mix in a few cloves of garlic
2. Add half the quantity of onion/garlic to the minced meat (the rest will be added on top of the cooked burger in the bun.
3. Mix in the following with the minced meat: salt, pepper, dijon mustard, cayenne, soy sauce
4. Shape the burgers and grill on medium heat
5. Devour :)

Simple Garlic Shrimp Recipe

http://allrecipes.com/recipe/simple-garlic-shrimp/

Thai Chicken and Rice Recipe Courtesy of Z

YUM!

Coconut Chicken:
http://www.bettycrocker.com/recipes/thai-style-coconut-chicken/1273016a-f6f7-42f7-acf5-70e80584324e
"I added a tablespoon of peanut butter, and only half the amount of coconut milk, and it made the sauce thicker and more flavorful." -Chef Z

Thai Rice:
http://www.cbc.ca/bestrecipes/2011/10/coconut-thai-rice.html

Veggie Lasagne

A great recipe: http://www.bbcgoodfood.com/recipes/10603/roasted-vegetable-lasagne

Ingredients:

• 3 red peppers
• 2 aubergines
• 8 tbsp olive oil, plus a little for greasing
• ½ quantity tomato sauce (see below)
• 300g fresh pack lasagne sheets
• ½ quantity white sauce (see below)
• 125g ball mozzarella
• handful cherry tomatoes, halved

 

 Method:

1. Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
2. Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.
3. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake for 45 mins until bubbling and golden.

Tomato Sauce:

 

Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

Some desserts I would like to try

Chocolate Fondant: http://www.bbcgoodfood.com/recipes/8168/chocolate-fondant

Caramelized Apple Cake with Streusel Topping: http://www.bbcgoodfood.com/recipes/12842/caramelised-apple-cake-with-streusel-topping

Chocolate Brownie Cake: http://www.bbcgoodfood.com/recipes/3431/chocolate-brownie-cake

Better than Sex Cake: http://baking.food.com/recipe/better-than-sex-cake-278873?ic1=obnetwork

Snickerdoodles (I loooove snickerdoodles): http://www.food.com/recipe/soft-snickerdoodle-cookies-97496 or http://www.bettycrocker.com/recipes/snickerdoodles/7ffc92a9-d847-4869-9ecb-99de3b751b14

Pan con Bistec

A really simple and delicious Cuban steak recipe: http://abc.go.com/shows/the-chew/recipes/Pan-con-Bistec-Sabrina-Soto

ingredients

• 6 1/2-pound Top Round Steaks
• 2 cloves Garlic (chopped)
• 3 tablespoons Olive Oil
• 1 tablespoon Butter
• juice of 2 Limes
• 1 medium Onion (finely chopped)
• 3 tablespoons Parsley (finely chopped)
• Salt and Pepper
• 6 small Cuban Loafs (sliced in half)

 Would also be great with swiss cheese and sliced tomatoes in the sandwich!

1. Pound steaks on both sides until super thin.  Place steaks in a shallow dish. Season with the salt, pepper, garlic, lime and marinate for about an hour. 

2. Remove steaks from marinade, reserving the marinade. In a skillet over high heat, add the oil and once hot, brown the steaks, about 2 minutes per side. Remove steaks and set aside. In the same pan, add the marinade, onion and pat of butter, and cook until the onions soften.

3. Trim the steak to the bread, if necessary. Place the steaks, marinade and parsley on a loaf of cuban bread

Tante Soheir's Baklava Recipe

Tante Soheir's Baklava Recipe

 

Sorry for the inexact measurements-I'm writing this from memory :s

 

First, make the syrup:

Heat 2 cups sugar and 1 cup water in a saucepan with a couple tablespoons of lemon juice until it's boiling and thick. Set aside to cool. You will not use all this syrup-you can store the extra and use it when you make katayef or kunafa, etc. Or just scale down the ingredients as needed.

 

Ingredients:

1 pack filo dough

3/4 lb walnuts-crushed in food processor

2 teaspoons vanilla

half a small stick of butter

A couple tablespoons oil

 

Method:

1. Cut the filo dough in half so it can fit the dish you're making it in. Set half of the dough aside

2. Melt the butter and the oil together in a sauce pan.

3. Grease the bottom of the dish with the oil/butter. Place the first sheet on the bottom of the dish and brush on some butter/oil. Place another sheet on top. Repeat until you're done with half of the sheets.

4. Mix the vanilla (I used powder) with the crushed walnuts and scatter it on the filo sheet (marking the mid-point of the baklava)

5. place a sheet on top of the walnuts and spread with butter. Repeat until all the sheets are finished.

6. Cut into squares or diamonds and place in a preheated oven (350 degrees) until it's brownish on top.

7. When the baklava comes out of the oven, pour some syrup on top (make sure the syrup is cool before pouring it on top).

Brazilian Cheese Bread

Note: They're best eaten fresh. Otherwise the texture isn't the same.

Cheese bread/rolls (Pao de Queijo)

500gr of *Sour* Tapioca *starch* (in portuguese we call it "polvilho azedo")

1 1/2 cups of milk

1/2 cup of oil (sunflower)

150 to 200gr of cheese (cheddar - mature is better)

1 (coffee size) spoon of salt (if the cheese is salty, use just a pinch)

2 eggs


Preheat the oven to 180 degrees(Celsius).


In a little saucepan, combine the oil and milk to boil and bring to boil.

In a bowl, put the flour, greated cheese on top and the salt. Add the
"boiled" milk and oil. Mix with a spoon and when the mixture has cooled a
bit, add the eggs. Mix all together (spoon or you can use your hands if is
not too hot) until you have homogeneous dough.

Leave to rest a little bit (2-5 minutes). Is mix is still too sticky, add a
bit more flour.

Grease your hands with butter, then form the dough into balls. (use a spoon
to get dough from bowl). (or you can also use two spoons instead of making
ball with hands)

Arrange then on a baking tray. Put into the oven and immediately reduce the
temperature to 160 degrees (Celsius).

Leave for 30 minutes and then turn up to 180 degrees for 5 to minutes to
get brownish.

Bom apetite! (Buon appetitte!)


ps.:
1) you can also freeze the bread, make the dough into balls and put in a
plastic container until frozen than can keep in plastic bags to free some
freezer space.

2) 500 grams of flours makes around 25 to 30 little rolls.