#Recipeoftheday

[allgrandmomrecipes]

Steak Bites with Garlic Butter Recipe

[soulkitchenworld]

Panini napoletani, un morso di paradiso! 😋😋😋

[humicottage]

Recipe #1

• Comforting Chicken and Rice Recipe

If you're looking for a soul-soothing meal, this chicken and rice dish is perfect. It's my go-to comfort food, packed with aromatic spices and rich flavors. Plus, you can easily customize it by adding vegetables of your choice!

Ingredients :

- Oil/Ghee (your preference)

- Whole spices: 2 Black cardamoms, 3 Green cardamoms, 1 Bay leaf, 1 tsp Cumin seeds, 1 Star anise, 1 Cinnamon stick

- 1 large Onion (thinly sliced)

- 2 medium Tomatoes (chopped)

- 4-5 Garlic cloves

- 1-inch piece of Ginger

- 3-4 Green chilies (adjust to your spice level)

- Fresh Coriander leaves (a handful)

- ½ cup Yoghurt

- 500g Chicken (bone-in or boneless)

- Salt and Black pepper to taste

- 2 cups Rice (washed)

- Water (as needed, usually double the amount of rice)

- Optional: Vegetables like potatoes, carrots, green peas, lemon.

Instructions :

1. Prep the Spice Paste: In a blender, add garlic, ginger, green chilies, and fresh coriander leaves. Blend into a smooth paste and set aside.

2. Sauté the Whole Spices: Heat oil or ghee in a deep pot over medium heat. Add cumin seeds, bay leaf, cardamoms (black and green), cinnamon stick, and star anise. Sauté for about 20 seconds until fragrant.

3. Caramelize the Onions: Add the thinly sliced onions to the pot. Stir occasionally and cook until they turn golden brown. This adds a deep, rich flavor to the dish.

4. Cook the Spice Paste: Add the garlic-ginger-chili-coriander mixture to the onions. Cook for about 5-10 minutes, stirring frequently to avoid burning.

5. Tomato & Yogurt Base: Stir in the chopped tomatoes and yogurt. Add salt and black pepper to taste. Cook until the tomatoes break down and the oil separates, creating a rich, flavorful base.

6. Add the Chicken: Toss in the chicken pieces, stirring to coat them evenly in the spice mixture. Cook for 7-8 minutes until the chicken starts to brown.

7. Combine with Rice: Add the soaked rice and pour in the water (about 4 cups for 2 cups of rice, but adjust based on your rice type). You can add your optional vegetables at this stage.

8. Simmer: Bring everything to a boil, then lower the heat to a simmer. Cover the pot and cook on low to medium heat until the rice is fluffy and the chicken is tender.

9. Garnish and Serve: Garnish with freshly chopped coriander leaves and serve hot. Pair it with raita or salad for a complete meal.

# Tips for a Perfect Chicken & Rice Dish:

- If using bone-in chicken, increase the cooking time slightly for deeper flavors.

- Add a squeeze of lemon before serving for a fresh, zesty kick.

- For extra richness, fry the chicken and potatoes (if you're adding potatoes) separately before adding it to the pot.

- Make some yoghurt salad as a side dish.

This meal not only fills your kitchen with warmth but also brings a sense of comfort to your table. Give it a try, and feel free to experiment with vegetables or spice levels to make it your own!

[nsdkrecipes]

Chocolate Cake with Raspberry Glaze 🍰🍫

[worldfoodwine]

Stir-fried Pork with Bean Sprouts and Garlic Chives is your next dinner hit! 🥢 This Vietnamese dish is quick to make and full of fresh flavors.

Save the recipe.

[tipstor]

Home Remedies: "Cherries"

[savouryflavoury]

Mushroom Bread Pizza

[arecipes]

3-Ingredient Nutella Truffles ✨

[kitchenhermit]

Neapolitan Green Peppers 

Peperoncini Verdi Alla Napoletana / Friggitelli 

This is my absolute favourite side dish in Naples. When these little green peppers come into season over the summer, I use them weekly as a side to meat, mixed into a pasta salad, or even as a pizza topping. Despite the name, they’re not spicy at all (unless you want them to be!) and this local side dish has a great balance of sweetness, spice and a slight bitterness that is addictive! 

These small peppers grow in the province of Naples, so I’m not sure how available they are outside of Italy. If you can’t find these green peppers (peperoncini verdi) in your local Italian grocer, then you could definitely try and swap them out with another type of mild pepper. 

My recipe is a spin on the traditional method of preparing these green peppers and I fully encourage everyone to play around with the flavours and find the seasoning that you like the best! The conventional version just has garlic, salt, pepper, and basil - but I really love my more robust version and I’m sure you will too!

Ingredients:

250 grams green peppers (stems and seeds removed) 

200 grams plum tomatoes (halved) 

4tbsp olive oil 

3 garlic cloves

Seasoning: 

1 tsp dried chilli pepper flakes 

2tsp salt

1 tsp black pepper

3 tsp paprika 

1/2 tbsp hot sauce (like sriracha) 

1 tsp sugar 

Fresh basil leaves

Method: 

First, you have to prepare the peppers. This is the most time-consuming part of the process, so get comfortable and maybe pop on some music!  With a small paring knife, cut off the stems and carefully insert the knife into the pepper removing as many of the seeds as you can (you won’t be able to get rid of all of them). Then place the prepared pepper into a big bowl of water. The reason why we are removing the seeds is to try and reduce some of the natural bitterness that these peppers have. 

This next step is optional, but I think it results in much more fragrant and sweet peppers. When the peppers are ready put a pot of water on to boil. Strain the peppers (the water should be full of excess seeds) and when the water is boiling put all the peppers in. Boil for about 5 minutes until the peppers are slightly softened and the water is an acidic yellow colour (this is a good sign that you've extracted the bitter compounds*). Carefully strain the peppers.

Now, heat a large frying pan over medium heat with 2 tbsp of olive oil and one peeled garlic clove. When it’s hot, add in the peppers. With a heat-proof utensil, mix them around in the pan until they are all coated in oil. Cover the pan with a lid. For about 10 minutes cook like this, removing the lid every couple of minutes to mix everything together. When the peppers are looking soft and some are starting to brown a little, remove them from the pan. 

In the same pan, add another 2 tbsp of olive oil, the remaining 2 peeled garlic cloves, and dried chilli pepper flakes. Mix in the halved plum tomatoes and a few basil leaves. At this point, it’s time for the seasoning, so add in the salt, pepper, paprika, hot sauce, and sugar. Let this all cook for about 15 minutes without the lid, stirring regularly. When the tomatoes have softened and it’s getting saucy, add the green peppers back in and cook all together for another 5 minutes. Before taking it off the heat, make sure to try the peppers and adjust the seasoning if needed. Finally, add a few more basil leaves and remove the garlic cloves (although I always like to leave them in and eat them!)

Put everything in a heat-proof container and let it cool to room temperature before putting it in the fridge. These peppers are best served the following day. Serve with some more basil leaves for decoration.

Did you try this recipe? Let me know on Instagram! 

Notes:

Feel free to play around with the seasoning - I always taste the dish a few minutes before turning off the pan to make adjustments.

This dish can seem a bit time-consuming, but I always make a big batch and keep it in the fridge (it lasts for up to four days refrigerated).

The reason I boil the peppers is to reduce some of the natural bitterness and remove more seeds. This is an optional step and most people don't do it. However, if you do skip you may need to fry your peppers for a bit longer.

[thegentlemanbutler]

Healthy breakfast smoothie

This is an absolute favorite recipe!

[allgrandmomrecipes]

Chocolate Chip Cookies

✅ Full Recipe:: https://bit.ly/Chocolate_Chip_CookiesRecipe

[denisefoodesigner]

🇮🇹 Volete un consiglio per creare un risotto allo zafferano sfizioso, facile e al tempo stesso diverso dal solito? Preparate una crema al Parmigiano Reggiano o, se volete, al Pecorino Romano, ed aggiungete delle croccanti briciole di coppa. In alternativa potrete usare del prosciutto crudo. Complimenti garantiti! 😉😉

🇬🇧 Do you want to create a delicious, easy and at the same time special risotto with the saffron?So prepare a Parmigiano Reggiano cream or, if you like, Pecorino Romano cream, and add some crunchy Italian coppa crumbs. Alternatively you can use raw ham. Guests will give you compliments!! 😉😉👇

[soulkitchenworld]

Girasoli ripieni di pomodori secchi e burrata su crema di datterino giallo e pomodorini confit 🌞🌞🌞

[humicottage]

Recipe #2

Savory Veggie Pancakes: A Healthy and Delicious Breakfast

If you're looking for a healthy, flavorful, and satisfying breakfast, my savory veggie pancakes are the perfect option. Packed with fresh vegetables, protein, and spices, these pancakes are quick to whip up and incredibly versatile. Pair them with cilantro chutney, yoghurt tahini sauce, ketchup for a wholesome meal you’ll love starting your day with!

Ingredients:

- Gram flour (If you can't get gram flour, you can use oat flour, rice flour, whole wheat flour or just make the gram flour at home bruh!!)

- Carrots, shredded

- Onions, thinly half sliced

- Spinach, roughly chopped

- Cabbage, shredded

- Tomatoes, thinly half sliced

- Zucchini, shredded

- Green chili, finely chopped (adjust to taste)

- Spice mix of your choice

- Salt, to taste

- 1-2 eggs (for binding and fluffiness)

- Butter or ghee for cooking

- Cheese (optional, but delicious if you love cheesy goodness!)

To Serve:

- Yoghurt tahini sauce

- Cilantro chutney or your favorite sauce

- Tomato ketchup

Instructions:

1. Prepare the Batter:

In a large bowl, add gram flour and gradually mix in water until you achieve a smooth pancake batter consistency. It should be thick enough to coat the back of a spoon but still pourable.

2. Add the Egg:

Crack 1 or 2 eggs into the batter and whisk until well combined. The eggs help bind the veggies and add fluffiness to the pancakes.

3. Prep Your Veggies:

Shred the cabbage, carrots, and zucchini. Slice the onions and tomatoes, and finely chop the green chili. Roughly chop some fresh spinach leaves for added nutrients and texture.

4. Mix It All Together:

Add all the chopped veggies into the batter, stirring until everything is evenly distributed. Season with salt and your preferred spice mix.

5. Cook the Pancakes:

Heat a non-stick pan over medium-low heat and add a small amount of butter or ghee. Once the butter is melted, spoon the pancake batter onto the pan, shaping it into round pancakes.

6. Cook to Perfection:

Cook on low heat until the edges start to firm up, then flip. Increase the heat slightly and cook both sides until crispy and golden brown. If you're adding cheese, sprinkle some on top before the final flip so it melts beautifully.

7. Serve:

Once your pancakes are golden and crispy, cut them into pizza-like slices for fun and easy eating. Serve with your favorite cilantro chutney, yoghurt tahini sauce or ketchup for dipping.

Tips:

- You can make these ahead of time and store them in the fridge. Just reheat on the pan when you're ready to enjoy them.

This savory veggie pancake recipe is not only healthy but also incredibly satisfying. Whether you’re in a rush or want a leisurely weekend breakfast, this dish hits the spot every time. Let me know how you like it, and feel free to tweak it with your favorite veggies!

[tasteful-tales-recipes]

Sizzling Sensation: Authentic Chicken Fajitas Recipe

Hey foodies! 🌟 Ready to spice up your dinner game? Dive into this mouthwatering recipe for Authentic Chicken Fajitas! Perfect for a weeknight dinner or a weekend fiesta. 🎉🔥

Ingredients:

2 boneless, skinless chicken breasts 🍗

1 red bell pepper 🌶️

1 yellow bell pepper 🌶️

1 green bell pepper 🌶️

1 large onion 🧅

3 cloves garlic, minced 🧄

2 tbsp olive oil 🫒

2 tsp chili powder 🌶️

1 tsp paprika 🧂

1 tsp cumin 🌿

Salt and pepper to taste 🧂

Tortillas 🌮

Optional toppings: sour cream, guacamole, shredded cheese, salsa 🥑🧀

Instructions:

Prep the Chicken:

Slice chicken breasts into thin strips. 🍗

In a bowl, mix olive oil, chili powder, paprika, cumin, salt, and pepper. 🌶️🧂

Toss chicken strips in the mixture and let marinate for 20 minutes. ⏰

Cook the Veggies:

Slice bell peppers and onion into thin strips. 🌶️🧅

In a large skillet over medium-high heat, add a drizzle of olive oil. 🫒

Sauté peppers and onion until soft and slightly charred. Remove from skillet. 🔥

Cook the Chicken:

In the same skillet, cook chicken strips until fully cooked and golden brown. 🍗✨

Combine:

Add the cooked veggies back into the skillet with the chicken. Mix well and let everything heat through. 🔥🥘

Serve:

Warm tortillas in a dry skillet or microwave. 🌮

Spoon chicken and veggie mixture onto each tortilla.

Top with your favorite toppings: sour cream, guacamole, shredded cheese, salsa. 🥑🧀

Enjoy! 🎉

These sizzling chicken fajitas are sure to be a hit! Perfect for a family dinner or impressing your friends at a gathering. Don't forget to share your creations with us! 📸

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Love the tools I use? Check them out on Amazon:https://kit.co/tastefultalesrecipes/effortless-eats-kitchen-essentials

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Stay tuned for more delicious recipes and kitchen tips! 🍴✨

Happy Cooking! 👩‍🍳👨‍🍳