MorimaDz

INGREDIENTS:

FOR THE STEAKS

• ▢4 (4-ounces each) top sirloin steaks, about 1-inch thick, at room temperature
• ▢coarse salt and fresh ground pepper, to taste
• ▢2 tablespoons dijon mustard divided
• ▢2 tablespoons butter divided

FOR THE BOURBON SAUCE

• ▢1/3 cup bourbon
• ▢1/4 cup low sodium soy sauce
• ▢1 teaspoon low sodium Worcestershire sauce
• ▢1/4 cup packed light brown sugar
• ▢1/2 teaspoon dried basil
• ▢1/2 teaspoon dried rosemary
• ▢2/3 cup half and half you can also use evaporated milk or light heavy cream
• ▢dried parsley for garnish

INSTRUCTIONS 

FOR THE STEAKS

• Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.
• Rub steaks with dijon mustard.
• Heat a large cast-iron skillet over medium-high heat.

• Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter.
• Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.
• Remove steaks from skillet and set aside.
• Repeat with the remaining steaks.

FOR THE BOURBON SAUCE

• In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
• Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced.
• Stir in half & half or light cream and cook for a minute or two, or until thickened.
• Remove from heat and lace steaks back in skillet; turn to coat.
• Garnish with dried parsley.
• Serve

Ingredients

• 4 chicken breast fillets
• 1 tsp salt, black pepper, garlic powder, sweet paprika

cherry tomato sauce

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 shallot, finely chopped
• 4 garlic cloves, minced
• ¼ cup/60 ml white wine, like Pinot Grigio
• 1 tsp salt, black pepper, dried basil
• 2 tbsp tomato paste
• ½ cup/120 ml chicken broth
• 1 can (14 oz/400 g) cherry tomatoes
• 3 tbsp chopped basil leaves
• 2 mozzarella balls, chopped
• 3 tbsp grated Parmesan
• crushed red pepper flakes, for sprinkling

Instructions

1. Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and cut mozzarella into cubes.
2. Season the chicken fillets on both sides with salt pepper, garlic powder and paprika.
3. Preheat the oven to 200 °C/400 °F (if using).
4. Heat oil and butter in a large (ovenproof) skillet over medium high. Add the chicken fillets and cook over medium heat, for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
5. In the same skillet, add garlic and shallot, cook until fragrant, 2 minutes. Deglaze with white wine, simmer for 2 minutes, stir with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Add salt, pepper, dried basil and tomato paste. Cook, while stirring constantly for 1 minute.
6. Pour in chicken broth, stir to combine. Add canned cherry tomatoes, bring to a boil and simmer for 5 minutes. Adjust salt, if needed. Meanwhile, chop the basil leaves.
7. Next, nestle chicken between the cherry tomatoes. Add basil and mozzarella cubes. Top with black pepper, red pepper flakes and grated Parmesan. Let simmer for 5 minutes or until all flavors are well combined, the chicken is cooked through and mozzarella has slightly melted. Alternatively, slide the skillet into your oven and bake for 10 minutes or until golden. 

Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes! No extra pots or pans to wash up, and minimal work with simple ingredients! It will be hard to go back to regular Mac and Cheese after this!

INGREDIENTS

• 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
• Salt and pepper, to season
• 1/2 teaspoon paprika (sweet or smokey)
• 1/2 teaspoon dried parsley
• 1 tablespoon oil, divided (use olive or canola oil)
• 2 tablespoons butter
• 1 small yellow onion chopped
• 6 cloves garlic finely diced
• 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
• 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
• 3 level tablespoons flour
• 2 cups chicken broth
• 3 cups milk OR light cream* or half and half, divided
• 2 teaspoons dried Italian herbs
• 10 ounces (300g) elbow macaroni uncooked (3 cups!)
• 3 cups baby spinach leaves
• 1 cup fresh grated Parmesan cheese
• 3/4 cup mozzarella cheese shredded
• 1/2 cup grated cheese Cheddar or Gruyere
• 2 tablespoons fresh parsley chopped

INSTRUCTIONS

• Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
• To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
• Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
• Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to). 
• Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 – 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted. 
• Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. 
• Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

NOTES

*Full fat milk is preferred for maximum flavour, but low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk.

**For added cream flavour, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot before adding in the spinach!

INGREDIENTS 

Bao Buns:

• ▢3 ¾ cups (450g) plain (all purpose) flour
• ▢2 tbsp caster sugar
• ▢½ tsp salt
• ▢2 tsp (equivalent to one packet or 7g) instant dried yeast
• ▢3 tbsp whole milk
• ▢¾ cup + 2tbsp (210ml altogether) warm water
• ▢3 tbsp unsalted butter very soft
• ▢1 tbsp olive oil

Chicken and marinade:

• ▢4 chicken breasts sliced into bite-size chunks
• ▢1 cup (240ml) buttermilk
• ▢½ tsp salt
• ▢¼ tsp white pepper
• ▢¼ tsp garlic salt

Crispy Coating:

• ▢1 ½ cups (180g) plain (all-purpose) flour
• ▢1 tsp salt
• ▢1 tsp ground black pepper
• ▢½ tsp garlic salt
• ▢½ tsp celery salt
• ▢1 tsp dried thyme
• ▢1 tsp paprika
• ▢1 tsp baking powder
• ▢1 tsp chilli flakes
• ▢vegetable oil for deep frying – at least 1 litre/four cups

Korean Sauce:

• ▢2 tbsp gochujang paste
• ▢2 tbsp honey
• ▢4 tbsp brown sugar
• ▢4 tbsp soy sauce
• ▢2 cloves garlic peeled and minced
• ▢2 tsp minced ginger
• ▢1 tbsp vegetable oil
• ▢1 tbsp sesame oil

To Serve:

• ▢1 small red onion – thinly sliced
• ▢¼ cucumber – chopped into small pieces
• ▢Small bunch of fresh coriander – cilantro, roughly chopped
• ▢2 tsp black and white sesame seeds

INSTRUCTIONS 

• Start by making the bao buns
• Place the flour, sugar, salt and yeast in a bowl and mix together.
• Add the milk, warm water and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.

• Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea toweand leave to prove until doubled in size – about 90 minutes – 2 hours).
• Meanwhile, start on the Korean Chicken. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.
• After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using a rolling pin – approx. 6cm x 9cm.
• Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold). Remove the chopstick and place each bun onto a small piece of baking parchment.
• Place the buns on the trays – still on the the baking parchment – as this will help you to move them later. Cover each tray with clingfilm or a carrier bag (ensuring the clingfilm doesn’t touch the dough – or it will stick) and leave to prove for a further hour, until puffed up.
• Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
• Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

• Once the oil is hot enough, add in 10-12 of the chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
• Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
• Meanwhile, put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchment and steam for 10 minutes. I use a double layer steam pan – placing four buns in each layer. Once steamed, place on a warm plate.
• While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
• Bring to the boil, then simmer for 5 minutes until thickened.
• Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat. You can leave the chicken chunks whole, or slice up if you prefer.
• Carefully open the steamed bao buns and stuff with the Korean chicken. Top with slices of red onion, cucumber, fresh coriander (cilantro) and sesame seeds before serving.

Crispy Honey Chicken fried on the stove top and then covered in a sweet honey soy sauce dressing. Serve over rice for a better-than-takeout dinner!

INGREDIENTS:

Honey Sauce

• ½ cup Honey
• 2 tablespoons low sodium soy sauce
• 2 tablespoons water
• ¼ teaspoon sesame oil
• 1 tablespoon apple cider vinegar or rice wine vinegar
• pinch of red pepper flakes (optional)
• 1 tablespoon cornstarch
• 1 tablespoon water

Chicken

• 3 large chicken breasts (about 1 ½ lbs, cut into large bite-sized pieces)
• 1 ½ cups flour
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon onion powder
• 1 ½ cups buttermilk
• canola oil or vegetable oil (about 2″-3″ of oil in a skillet pan with sides)

INSTRUCTIONS 

• Pour about 2″-3″ of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.

Make the Honey Sauce

• In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.
• In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.

• ** If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.** The sauce is just fine simmering on the stove top while you’re frying the chicken batches.

Crispy Chicken

• Add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl, add the buttermilk.
• Two pieces of chicken at a time, once in each hand (fingers), dip the chicken in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed. The chicken needs to be cooked through and up to temperature, 165 degrees.

• Place the cooked chicken on a paper towel lined plate.
• Continue cooking the remaining chicken in batches until done.
• Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.
• Serve with cooked rice and sliced green onions.

NOTES

I find the sauce too sweet when I double it. If you want more sauce then you can try doing 1 ½ times the sauce recipe. Again, I find it too sweet and I think the sauce as is, is perfect for the juicy crispy chicken. But double it or 1 ½ times it, depending on your preference if you want some additional sauce to drizzle over the chicken & rice. 

Chicken Shawarma recipe with warming spices & Middle Eastern flavors, it’s naturally low carb, keto, Paleo, whole30, a healthy grilled chicken recipe.

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour 12 minutes

Total Carbs: 3 g

Net Carbs: 3 g

Protein: 29 g

Servings: 6

Ingredients:

2 lbs boneless skinless chicken thighs , 907g

Chicken Shawarma Marinade

3 tbsp fresh lemon juice

3 tbsp olive oil

4 cloves garlic , minced

2 tsp salt , fine salt, not flaked

2 tsp black pepper

4 tsp ground cumin

4 tsp ground coriander

2 tsp paprika

1 tsp turmeric

1/2 tsp ground cloves

1/2 tsp cayenne pepper , or more to taste

Instructions:

1- Add the chicken shawarma marinade ingredients to a large ziplock bag along with the chicken thighs.

2- Marinate chicken for 1 – 8 hours, or overnight.

How to Cook Chicken Shawarma on a Grill

1- Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.

2-You’ll need a hot gas or charcoal grill. Place the chicken thighs onto the hot grill grates and close the lid and let them cook for 3-4 minutes. Turn the chicken thighs and cook the other side for a further 3-4 minutes or until they are fully cookedUsing a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

How to cook Chicken Shawarma on the Stove

1- I prefer to cook boneless Skinless chicken thighs in a well seasoned cast iron skillet, if you can get the cast iron grill pan that will give you lovely grill marks on your chicken.

2- Cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken thigh.Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

How to Cook Chicken Shawarma in Oven

1- Line a sheet pan with parchment paper for easy clean up, don’t use foil as the chicken will stick to it.

2- Preheat oven to 400F

3- Bake for about 25 – 35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh.

4- Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F.

Flavor-packed, sweet and spicy oven baked Chicken Breasts slathered with the most delicious Honey Sriracha glaze. 

INGREDIENTS:

FOR THE HONEY SRIRACHA SAUCE

▢1/4 cup Sriracha Sauce or Hot Chili Sauce, (you can also use sweet chili sauce)

▢2 tablespoons honey

▢1 tablespoon low sodium soy sauce

▢1 tablespoon white vinegar

▢2 tablespoons lime juice

▢3 cloves garlic, minced

FOR THE CHICKEN :

▢1 tablespoon vegetable oil

▢4 (1 pound total) boneless, skinless chicken breasts

▢salt and fresh ground pepper, to taste

▢1/2 teaspoon sweet paprika

▢1/2 teaspoon garlic powder

▢1/2 teaspoon dried thyme

▢1/2 teaspoon dried basil

▢1 tablespoon cornstarch

FOR GARNISH

▢chopped fresh cilantro or parsley

▢sesame seeds

▢lime wedges

INSTRUCTIONS:

1- Preheat oven to 375°F.

2- Lightly grease a 9×13 baking dish with cooking spray and set aside.

3- Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.

4- Heat vegetable oil in a skillet.

5- Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.

6- Add chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.

7- Transfer chicken breasts to previously prepared baking dish.

8- Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.

9- Cover with foil and bake for 20 minutes.

10- Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through.Cooking time will vary depending on the size/thickness of the chicken.

11- Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined.

12- Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.

13- Remove from oven and let stand 5 minutes.

14- Spoon sauce over the chicken.

15- Garnish with cilantro and sesame seeds.

16- Serve with lime wedges.

NOTES:

WW FREESTYLE POINTS: 3

HOW TO STORE LEFTOVERS

Store chicken in an airtight container and keep in the fridge for 3 to 4 days.

Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken breast tossed with tender pasta in a creamy cajun garlic sauce, ready in 30 minutes.

Skill Level: Easy

Cost to Make: $10-$12

Keyword: cajun chicken pasta

Cuisine: Cajun

Course: Main Course

Calories: 483

Servings: 6 servings

Ingredients:

8 oz linguine pasta

2 boneless skinless chicken breasts

2 tsp olive oil

2 Tbsp unsalted butter

2 Tbsp cajun seasoning, divided

3 garlic cloves, minced

2/3 cup diced tomatoes

1 1/2 cup heavy whipping cream

1/2 cup grated parmesan cheese

2 Tbsp parsley, finely chopped, to serve

Instructions

1- Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.

2- Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.

3- In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.

4- In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant.

5- Add the diced tomatoes and saute another 2 minutes.Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.

6- Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through.

7- Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

Recipe Notes*

Avoid using cast iron or copper pans anytime you are making a creamy sauce with an acidic product like tomato or it will react and make the sauce grainy.

This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

INGREDIENTS

• 1 pound uncooked wide egg noodles
• 1/4 cup butter, divided
• 1 1/2 pounds thinly-sliced steak (I recommend flank steak)
• fine sea salt and freshly-cracked black pepper
• 1 small white onion, thinly sliced
• 1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms)
• 4 cloves garlic, minced or pressed
• 1/2 cup dry white wine*
• 1 1/2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 3 tablespoons all-purpose flour
• 1/2 cup plain Greek yogurt or light sour cream
• chopped fresh parsley (optional)

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INSTRUCTIONS

1. Cook the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
2. Sauté the steak: Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside.  (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)

3. Sauté the veggies: Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
4. Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
5. Serve: Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.