How To Baked Chicken Breasts Stuffed with Sage-Pecan Pesto and Feta

Ingredients:

1. 4 boneless, skinless chicken breasts
2. 1/4 cup Sage-Pecan Pesto (you could make this with purchased basil pesto if you don't have fresh sage)
3. 1/4 cup crumbled feta (packed)
4. 1/4 cup Almond Meal (can also use bread crumbs)
5. 1/4 cup parmesan cheese
6. 2 eggs, beaten

Directions:

1. Preheat oven to 350F. Spray a flat roasting pan with olive oil or nonstick spray. Trim all visible fat and tendons from chicken breasts, then put each chicken piece inside heavy plastic bag and pound with meal mallet until the chicken is 1/4 inch thick. (Don't worry if there are some ragged edges, you can tuck them in.) Lay chicken skin side down on cutting board.

2. Put crumbled Feta and pesto in a small bowl and mix together with a fork. Divide pesto mixture evenly among four chicken breasts, then use a spoon to spread it over the chicken, not going completely to the edge or the stuffing will leak out. Roll up each chicken breast, starting with the smallest end and tucking in any ragged edges, then secure each piece with two toothpicks.
Put beaten egg in one bowl and combine almond meal and parmesan in another. Dip each chicken piece first in egg, then in almond/parmesan mixture, turning over several times so chicken is well-coated.

3. Place chicken pieces in baking pan and cook until chicken feels firm but not hard to the touch (about 40 minutes, but start checking a little sooner.) If desired, put chicken under the broiler for 3-4 minutes to brown the top. (I did broil the top a bit.) Serve hot.

Handmade Ice Cream Recipe

An ice cream maker may be the easiest way to make homemade ice cream, but it's not the only way. With a little bit of kitchen science, you can make soft, smooth ice cream without any special appliances.

The key is preventing the formation of large ice crystals. Larger crystals mean a crunchy, icy texture whereas microscopic crystals keep things smooth and creamy. Since the constant churning motion of an ice cream maker prevents the formation of large crystals, for this method we’ll employ other tricks to keep the crystals small.

Step 1
Prepare Base:

 Most ice cream bases begin with milk, cream and sugar, but there are a few additional ingredients that will help stop the formation of large crystals. For that reason, custard-style ice cream bases with egg yolks work well. Start your base by combining half and half, sugar and egg yolks in a medium sauce pan.

TIP
Low fat or low sugar ice cream bases tend to not work as well when made by hand and will create an icy product.

Step 2
Chill the Base:

To quickly chill your ice cream base, place it in a bowl over a second bowl full of ice and whisk until it is chilled. When you're ready to begin freezing, pour the ice cream base into a large, shallow non-plastic dish. Using a shallow dish increases the surface area and speeds the freezing process.

TIP
Make sure your base is thoroughly chilled before beginning the freezing process — it helps the liquid freeze faster, which also prevents large crystals.






Step 3
Freeze & Scrape:

Cover the dish and place it in the freezer for about 45 minutes. After 45 minutes, the edges will just begin to solidify. Scrape the frozen edges from the side of the dish with a spatula or whisk and vigorously stir them into the rest of the liquid. Freeze for another 30 minutes, scrape the edges, stir and freeze again.

Step 4
Whisk in Crystals:

Keep repeating the freeze-and-stir process every 30 minutes. Once the ice cream begins to thicken slightly, use a whisk or immersion blender to vigorously beat the mixture instead of just stirring with a spoon.

TIP
Whisking breaks up the crystals better than a spoon and incorporates air, making for a fluffier product.

Step 5
Add In Goodies:

When the ice cream reaches "soft serve" consistency, it's ready for add-ins. Gently fold in anything from frozen fruit or strawberry syrup to chocolate chips, caramel drizzle or chopped peanut butter cups. After folding in the extras, return the ice cream to the freezer for one more hour to set.

TIP
Avoid adding in banana slices because they will turn black.

Step 6
Enjoy or Store:

Homemade ice cream is best consumed the day it's prepared, but it can be stored in an airtight container for up to a week. Pressing a layer of cling wrap onto the surface of the ice cream, even if using a resealable container, will help keep the ice cream soft during storage. Once you've found your favorite ice cream base, the sky is the limit for add-ins, so have fun and get the kids involved in ice cream making this summer

Grilled Crusted Steak With Lemon Butter Recipe

Ingredients:

Lemon Butter
4 tablespoons butter, softened
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1⁄4 teaspoon garlic powder

Steak
4 sirloin steaks
1⁄4 cup ground black pepper
1 1⁄2 teaspoons white pepper
1⁄2 teaspoon red pepper flakes
1 teaspoon ground coriander
1⁄4 cup sugar
1 tablespoon salt
1 teaspoon garlic powder  

Directions:

Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder. Place butter mixture in plastic wrap and roll into a log shape.

Chill until firm.

Combine black pepper, white pepper, red pepper flakes,     coriander, sugar,     salt and garlic powder.

Rub spice mix into both sides of steaks.

Shake off excess.

Place steaks on a hot grill and cook for 2 minutes.    

Turn and cook for 2 additional minutes.

Move steak to a cooler section of the grill and continue to cook until desired doneness.

Serve each steak with a slice of the lemon butter.

Best Buffalo Wings Recipes

Whether you prefer them baked or fried, you can whip up your own wings with just three basic
steps - 1.  Prepare the wings, 2.  Cook them by frying or baking, and 3.  Sauce them up.

Step 1: Cut the Wings

Chicken wings have three parts, two of which are used to make Buffalo wings. There's the meaty drumstick-like part, the two-boned center portion, and the small, almost meatless wing tip. To make Buffalo wings, you need to separate them into these three parts.

To separate, lay each wing on a cutting board and cut off the wing tip. Since there's almost no meat on them, discard the wing tips. Next, cut through the remaining joint to separate the drumstick-like and center sections. These two meaty pieces will become the Buffalo wings.

TIP: If you'd like to make preparation even easier, use precut frozen chicken wings from the grocery store.

Step 2: Oil or Flour Your Wings

If you're baking the wings, the only thing left to do to prepare them is to toss them with a little bit of olive oil, salt, and pepper. Simply place the wing pieces in a big ol' bowl, give them a drizzle and a sprinkle, and toss until they're well coated.   

If frying the wings, give them a good coating of flour first.  This step is optional, but it gives the finished wings a nice crisp skin. To flour-coat, place a bit of all purpose flour, salt, and pepper in a zip-top bag. Place about four or five wing pieces in the zip-top bag at a time, close the bag, and give them a good shake.

Step 3: Fry the Wings

To fry the wings, place enough vegetable or canola oil to cover the wings completely in a deep fryer, cast iron skillet, or deep frying pan. The oil should be at least about one inch deep and heated to 350 to 375 degrees.

Once the oil is at temperature, use tongs to gently place in several wings, taking care not to crowd the pan. A crowded pan doesn't allow enough room around the wings for them to cook properly and lowers the oil temperature too quickly. Cook the wing pieces for about 10 to 12 minutes until the skin turns deep golden brown, turning occasionally with a large spoon, tongs, or a spatula to ensure even cooking.

Remove cooked wings to a platter lined with several layers of paper towels to drain.  Repeat with remaining wings, allowing oil to reheat between batches.

TIP: It's important the oil be at temperature before adding the wings or they will absorb too much oil, be greasy and lack the nice crispy skin.

Step 4: Bake the Wings

For the baking method, line a rimmed baking sheet with foil and spray the foil generously with non-stick cooking spray. Place wing pieces on the pan in a single layer, taking care not to crowd the pan.  Leaving space between the wings helps them bake up nice and crisp.

Bake at 400 degrees for 45 minutes, using tongs to turn the wings over one time during baking.  If the wings stick a bit, don't worry.  Just give them a gentle wiggle back and forth with your tongs and they'll let go of the pan.

Step 5: Sauce Up Your Wings

Whisk together your favorite cayenne pepper sauce and some melted butter in a large bowl, using approximately 1/4 cup cayenne pepper sauce and one tablespoon butter for every pound of wings. To sauce up your wings, put a few at a time into the bowl of sauce and toss with tongs or a fork until well coated.

Step 6: Wet or Dry?

Prefer your wings "wet" and dripping with sauce? Transfer them directly to a serving platter. Rather have them "drier?" Place them back on the baking pan and pop them in a hot oven for about three minutes. The sauce will set on the wings. Enjoy.. :)

ঘরেই তৈরি করুন ‘কেএফসির ক্রিসপি চিকেন’

উপকরণ:

চামড়া সহ চিকেন (লেগ/ব্রেস্ট/উইংস)
ময়দা ১ কাপ
গোল মরিচ গুড়া ১/২ চা চামচ
গার্লিক পাউডার ১/২ চা চামচ
লবণ পরিমাণমতো
প্যাপরিকা ১/২ চা চামচ
ডিম ১টা
দুধ অল্প

প্রস্তুত প্রণালী:
প্রথমে ময়দা, গোল মরিচের গুড়া, প্যাপরিকা, গার্লিক পাউডার সব এক সাথে মিশিয়ে একটি বাটিতে রাখতে হবে। এরপর ডিম ও দুধের মিশ্রণ তৈরি করে আরেকটি বাটিতে রাখতে হবে।

প্রথমে চিকেন টাকে ডিমের মিশ্রণে ডুবিয়ে এরপর শুকনো ময়দার মিশ্রণে মাখাতে হবে। এরপর আবার ডিমের মিশ্রণে দিয়ে ভালো করে শুকনা ময়দার মিশ্রণে মাখাতে হবে।

মাঝারি আঁচে তেল ভালো করে গরম হলে চিকেন দিয়ে ডুব তেলে ১৫-২০ মিনিট ভাজতে হবে। গোল্ডেন ব্রাউন রঙ ধরলে নামিয়ে ফেলতে হবে। সস দিয়ে পরিবেশন করুন মজাদার মচমচে কেএফসি চিকেন ফ্রাই।

মজাদার মেক্সিকান স্পাইসি চিকেন

উপকরণ:

১. মুরগির রানের পিস ২ টা
২. পাপরিকা পাউডার ৪ চা চামিচ
৩. টমেটো পেস্ট ২ চা চামিচ
৪. আদা রসুন পেস্ট ১ চা চামিচ
৫. দই ২ চা চামুচ
৬. লবণ স্বাদমত
৭. কাপ্সিকাম টুকরা
৮. পেঁয়াজ টুকরা
৯. অল্প অলিভ অয়েল

প্রণালি:

১. উপরের সব উপকরণ মুরগি ও সবজির সাথে মাখিয়ে ফ্রিজে রেখে দিন। কম করে হলেও এক ঘণ্টা মেরিনেট করুন। মাখিয়ে সারারাত ফ্রিজে রেখে দিতে পারেন। তাতেও পরের দিন সময় বাঁচবে।
২. এবার ঠিক খাবার ১ ঘন্টা আগে একটা ওভেন প্রুফ ডিশে তেল মাখিয়ে সবজি ও মুরগি দিয়ে দিন। ফয়েল পেপারে ঢাকা দিয়ে হাই পাওয়ারে বেক করুন ১ ঘন্টা বা ৪০ মিনিট (মাংসের আকৃতির ওপরে নির্ভর করবে)। ২৫০-৩০০ ডিগ্রি সেলসিয়াস তাপমাত্রায় চলতে পারে।
৩. এক ঘণ্টা পর ফয়েল পেপার সরিয়ে আবার বেক করুন। এতে মাংসে একটা পোড়া পোড়া ভাব আসবে।
৪. পরিবেশন করুন নান রুটি, সালাদের সাথে।

Food Photography

Turkey-Avocado Clubs Recipe

Ingredients:

1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
8 slices turkey bacon
1 Hass avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast

1/2 small English cucumber, sliced

Directions:

Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.

Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.

Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.


Per serving: Calories 418; Fat 17 g (Saturated 4 g); Cholesterol 67 mg; Sodium 1,349 mg; Carbohydrate 39 g; Fiber 14 g; Protein 31 g

Chocolate Pudding Cake Recipe

Ingredients:

Cooking spray
3/4 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon baking soda
Kosher salt
2/3 cup buttermilk
1/4 cup vegetable oil
1 teaspoon pure vanilla extract

Vanilla ice cream, for serving

Directions:

Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.

Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.

Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.

Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.


When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.

Fried Chicken Chimichangas Recipe

Ingredients:

    2⁄3 cup picante sauce or 2⁄3 cup your favorite salsa
    1 teaspoon ground cumin
    1⁄2 teaspoon dried oregano leaves, crushed
    1 1⁄2 cups cooked chicken, chopped
    1 cup shredded cheddar cheese
    2 green onions, chopped with some tops (about 1/4 cup)
    6 (8 inch) flour tortillas
    2 tablespoons margarine, melted
    shredded cheddar cheese, for serving
    chopped green onion, for serving
    picante sauce, for serving

Directions:
   
    Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
    Place about 1/4 cup of the chicken mixture in the center of each tortilla.
    Fold opposite sides over filling.
    Roll up from bottom and place seam-side down on a baking sheet.
    Brush with melted margarine.
    Bake at 400°F for 25 minutes or until golden.
    Garnish with additional cheese and green onion and serve salsa on the side.

The Best Ever Waffles Recipes

Ingredients:
   1 1⁄3 cups flour
    4 teaspoons baking powder
    1⁄2 teaspoon salt
    2 teaspoons sugar
    2 eggs, separated
    1⁄2 cup butter, melted
    1 3⁄4 cups milk

Directions:
   In a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the
    yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
    Beat whites until moderately stiff; set aside.
    Add milk and melted butter to dry ingredient mixture and blend.
    Fold stiff egg whites into mixture.
    Ladle mixture into hot waffle iron and bake. Enjoy :)