Easy Recipes

SAUSAGE BAKE WITH POTATOES AND GRAVY

bake April 06, 2018

SAUSAGE BAKE WITH POTATOES AND GRAVY

Vegetables

700g / 1.4 lb baby potatoes, halved
3 carrots, peeled and cut into 2"/5cm pieces
2 red onions, each cut into 8 wedges
2 garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper

Sausages

500 - 700 g / 1 - 1.4 lb sausages (your choice, I use 8)
Oil spray (optional)

Gravy

2 tbsp / 30g butter, unsalted
2 1/2 tbsp flour (plain / all purpose)
2 cups / 500 ml beef broth (Note 2)
Fresh thyme , for garnish (optional)

Instructions

Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
Place Vegetable ingredients in a large bowl. Toss well to coat.
Add sausages and toss briefly.
Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

Gravy

In the same bowl used for the vegetables, add butter and flour. Whisk.
Add a bit of beef broth and whisk, then whisk in remaining broth. (Don't worry if you end up with some floating butter bits)
Pour down the side of the pan (don't pour over the sausages or veggies).
Optional: Spray sausages with oil - browns slightly better (especially lean sausages).

Baking

Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.
Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)

https://www.recipetineats.com/one-pan-sausage-and-vegetable-bake-with-gravy/

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BUTTERMILK OVEN FRIED CHICKEN

chicken April 06, 2018

BUTTERMILK OVEN FRIED CHICKEN

INGREDIENTS

3 boneless skinless chicken breasts
1 cup low fat buttermilk
1/4 cup sriracha sauce
1 cup Panko bread crumbs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon seasoning salt I use Lawry's
3 tablespoons canola oil

INSTRUCTIONS

Trim chicken breasts if necessary and slice each into 2-3 strips.
In a large freezer bag (or container), combine buttermilk and sriracha. Add chicken strips, seal, and give it a good rub to get all that flavor in the chicken. (*At this point, you can refrigerate for a few hours if you wish).
Preheat oven to 425 degrees F.
In a shallow dish, combine Panko, flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well. (*Using a different utensil for the wet chicken and the dry mix will give you the best results -- once the crumbs get wet and clumpy they won't stick). Press the crumbs on firmly.
Line a dark, rimmed baking sheet with parchment paper, cutting to fit flat on the bottom. Brush with 3 tablespoons canola oil.
Place each piece of chicken on the pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently half way through. If desired, broil for 2-3 minutes to crisp up at the end.
Remove from pan to a paper-towel lined plate (do not stack them) and serve immediately.

https://www.thereciperebel.com/crispy-sriracha-buttermilk-oven-fried-chicken-recipe-video/

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BERRIES CHEESECAKE SALAD

1 pound strawberries, hulled and cut into quarters
1 (9 ounce) container blueberries, washed and dried (remove stems)
1 (9 ounce container) raspberries, rinsed and dried
1 (8 ounce) package cream cheese
1/2 cup Simply Pure Vanilla Coffee Creamer

Prepare berries and lay them on paper towels to dry while you prepare the cheesecake mixture.

In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.

With mixer running slowly add creamer to the cream cheese. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.

Combine berries in a large bowl. Gently fold in cheesecake mixture until completely combined.

Chill until ready to serve or serve immediately.

Enjoy!

http://www.theslowroasteditalian.com/2016/04/summer-berry-cheesecake-salad-recipe.html

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ITALIAN STUFFED CHICKEN

cheese April 06, 2018

ITALIAN STUFFED CHICKEN

Ingredients

4 (6 oz) boneless skinless chicken breasts, pounded 1/4 inch thick
1 (14 oz) can Italian style diced tomatoes
1/4 cup pesto
4-6 slices Sargento® Sliced Provolone Cheese
1 cup Italian style bread crumbs

Instructions

Preheat oven to 400 degrees.
Lay pounded chicken on a cutting board in front of you. Spread about 1 Tbls of pesto over each piece of chicken. Place a piece of cheese over the pesto (add more cheese if your pieces of chicken are bigger).
Spoon in about 1 Tbls of canned tomatoes. Roll chicken tightly, secure with toothpicks.
Pour remaining tomatoes into the bottom of a baking dish.
Roll pieces of chicken through breadcrumbs.
Nestle chicken into tomatoes. Spray chicken with non-stick spray.
Bake for 25-35 minutes, until the chicken is cooked though.
Use broiler for the last 2-3 minutes, if you want your chicken to get golden brown.
Remove from pan and serve immediately.

https://dinnersdishesanddesserts.com/italian-stuffed-chicken-recipe/

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PORK BELLY PASTA

pasta April 06, 2018

PORK BELLY PASTA

Ingredients :
Onion, Garlic,
White Mushroom,
Pork Belly,
Shredded Green Onion,
Sliced Cheese,
Milk,
Heavy Cream,
Parsley,
Fermented Bean Paste,
Red Pepper Paste
Sauce –
2 Tbsp Red Pepper Paste,
300ml Heavy Cream,
300ml Milk, Sliced Cheese
Pork Belly Sauce – 0.5 Fermented Bean Paste,
0.5 Red Pepper Paste,
Sugar Syrup,
1 Tbsp Cooking Wine,
Little Bit Of Sesame Oil

1. Combine 1 cooking wine, 1 sugar syrup, 0.5 fermented bean paste, 0.5 red pepper paste, little bit of sesame oil and make sauce.
Brush off sauce on 1 strip pork belly.
2. Oil the heated pan and cook the pork belly.
Boil the water, and add 1 Tbsp sauce. Cook the pasta and coat it with olive oil.
3. Oil the heated pan and stir fry 1 handful garlic, 1 handful onion and add 2 Tbsp red pepper paste and stir fry once more.
4. Boil 250ml milk, 300ml heavy cream, 1 sliced cheese, salt, little bit of pepper and make red pepper paste rosé. Add cooked pasta noodle.
5. Mix 1/2 vineager, 1 soy suace, 1/2 Tbsp red pepper powder and toss the shredded green onion.
6. Place pasta on a plate and add bean paste pork belly and place shredded green onion on top.

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CHICKEN SPAGHETTI CASSEROLE

chicken April 06, 2018

CHICKEN SPAGHETTI CASSEROLE

INGREDIENTS:

7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two 10.75-ounce cans 98% fat free cream of mushroom soup
1 cup nonfat milk
8 ounces sharp cheddar cheese (reduced fat optional)
2 cups cooked, chopped chicken breast
1 teaspoon Tabasco sauce
salt and pepper, to taste
1/2 cup shredded Monterey Jack cheese (reduced fat optional)

DIRECTIONS:

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.

Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.

Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

https://www.recipegirl.com/chicken-spaghetti-casserole-2/

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NEOPOLITAN ICE CREAM CAKE ROLL

cake April 06, 2018

NEOPOLITAN ICE CREAM CAKE ROLL

Servings: 10-15

INGREDIENTS

Cake
Nonstick cooking spray
6 large eggs
1 cup granulated sugar
2 tablespoons oil
2 teaspoons vanilla extract
½ cup all-purpose flour
½ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 pint chocolate ice cream, softened
1 pint strawberry ice cream, softened
1 pint vanilla ice cream, softened

Ganache
2 cups chocolate chips
2 cups heavy cream, hot

PREPARATION
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
Add the sugar, oil, and vanilla and whisk again until incorporated.
Add the flour, cocoa powder, baking powder, and salt.
Mix with a spatula until combined.
Pour the batter onto the baking sheet.
Bake for 12 minutes until the cake is set.
Lay out a kitchen towel and sprinkle with cocoa powder.
Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
Place in the refrigerator for 1 hour to cool.
Place the cake on the counter and unroll.
Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
Smooth each line of ice cream out, being careful not to mix the flavors.
Tightly roll the cake back up, this time without the towel.
Freeze the cake for at least 3 hours, or overnight.
Place the chocolate chips in a medium bowl.
Pour the hot cream over the chocolate and stir until melted and smooth.
Place the cake on a rack set over a baking sheet.
Pour the ganache over the cake in an even layer.
Place cake in the freezer for 30 minutes, or until the ganache is set.
Slice and enjoy!

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CRISPY PARMESAN CRUSTED CHICKEN BREAST

chicken April 05, 2018

CRISPY PARMESAN CRUSTED CHICKEN BREAST

Ingredients

500 g / 1 lb chicken breast (2 pieces) (Note 1)
1 egg
1 garlic clove , minced (optional)
Salt and pepper
125 g / 4 oz / 1 1/4 cups shredded parmesan (Note 2)
2 tbsp butter (or more oil)
1 tbsp olive oil

Instructions

Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
Place parmesan in a shallow bowl.
Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
Melt butter and heat oil in a large skillet over high heat.
Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
Serve immediately! I served mine with lemon slices, Cauliflower Mash with Browned Butter (Note 4) and a Fennel Slaw with Yoghurt Dressing (Note 5).

https://www.recipetineats.com/parmesan-crusted-chicken-breast/

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TOAST SAUSAGES

bread April 05, 2018

TOAST SAUSAGES

Ingredient.
3slice Bread,
3 Sausage,
1+1/2Tbsp Mustard
1+1/2Tbsp Ketchup,
1Tbsp Flour,
Paprika Seasoning,
Parsley,
20g Mozzarella Cheese,
Butter

1. Cut edges of bread slices, and thinly roll them.
2. Sprinkle parsley, seasoning, and flour on top of flattened bread slices.
3. Spread mustard and ketchup.
4. Cook sausage.
5. Place mozzarella cheese and cooked sausage on flattened bread and roll them.
6. Butter the pan and cook them crisply.

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STUFFED CHICKEN WITH RED PEPPER

chicken April 05, 2018

STUFFED CHICKEN WITH RED PEPPER

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Easy Recipes

SAUSAGE BAKE WITH POTATOES AND GRAVY

BUTTERMILK OVEN FRIED CHICKEN

INGREDIENTS

INSTRUCTIONS

BERRIES CHEESECAKE SALAD

ITALIAN STUFFED CHICKEN

PORK BELLY PASTA

CHICKEN SPAGHETTI CASSEROLE

INGREDIENTS:

DIRECTIONS:

NEOPOLITAN ICE CREAM CAKE ROLL

CRISPY PARMESAN CRUSTED CHICKEN BREAST

TOAST SAUSAGES

STUFFED CHICKEN WITH RED PEPPER

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