Tomato Basil Pasta Bake

INGREDIENTS

Serves 8
1 (16 ounce) box fusilli pasta (or any similar pasta)
2 (28 ounce) cans crushed tomatoes
½ cup water
¼ cup olive oil
½ cup basil, torn
2 tablespoons dried oregano
4 cloves garlic, minced
2 teaspoons salt, plus more for sprinkling
1 teaspoon black pepper
3-4 large tomatoes, thinly sliced

PREPARATION

1. Pre-heat oven to 450°F/230°C.
2. In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
3. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
4. Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
5. Bake in the oven for 40-45 minutes, until the pasta is fully cooked.
6. Enjoy!

Guacamole Deviled Eggs

INGREDIENTS

Serves: 12
12 eggs
Guacamole
2 avocados
2 tablespoons lime juice
Salt, to taste
Pepper, to taste
1 tomato, diced
½ cup red onion, diced
2 tablespoons cilantro
1 tablespoon garlic, minced
1 tablespoon jalapeño, minced
Garnish:
Tortilla chips
Cilantro


PREPARATION

1.Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.

2.Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.

3.Remove from water and immediately place in bath of ice water for a few minutes.

4.Remove shells and cut the egg in half, vertically. 

5.Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray.

6.In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.

7.Spoon guacamole mixture into the bowls of the cooked egg whites.

8.Garnish with a broken piece of a tortilla chip and cilantro.

9.Serve & enjoy!!

Steak and Avocado Salad

INGREDIENTS

Servings: 2-4
1 pound sirloin steak, about ½ inch thick
Salt & pepper
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomatoes, halved
3 tablespoons caesar dressing


PREPARATION

Salt and pepper the steak on both sides, being sure to rub in the seasoning.
Heat the oil in a pan over high heat until slightly smoking.
Sear the steak for about 2 minutes per side, then rest it on a cutting board for 10 minutes.
Slice the steak.
In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing, tossing the salad until evenly coated.
Serve!

Sweet & Sour Chicken

INGREDIENTS

Servings: 2 - 3
For the chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper
½ cup cornstarch
2 eggs, beaten
Oil to fry
For the sauce:
1 tablespoon oil
½ tablespoon minced garlic
1 bell pepper, diced
¾ cup cider vinegar
1 tablespoon soy sauce
¼ cup ketchup
½ cup sugar
For the garnish:
Chopped scallions
Sesame seeds


PREPARATION

Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg and fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.

In a large pan, heat oil and fry garlic until fragrant.

Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.

When the sauce has thickened, add the fried chicken. Toss to coat.

Garnish with chopped scallions and sesame seeds. Serve with rice.

Enjoy!

Zesty Chicken Cobb Salad

INGREDIENTS

Servings: 2
8 strips bacon
2 (5 ounce) chicken breasts
Salt
Pepper
1 shallot, diced
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon pepper
1-2 heads romaine lettuce
2 hard boiled eggs, sliced
1 roma tomato, diced
1 avocado, sliced
4 ounces blue cheese


PREPARATION

1.Slice strips of bacon into 1-inch pieces. 

2.Aggressively season chicken breast on both sides with salt and pepper.

3.Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat .

4.Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.

5.In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.

6.Chop romaine into bite size pieces and dice chicken into cubes.

7.In a serving bowl, add a bed of romaine lettuce. 

8.In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes. 

9.Drizzle the dressing over the top.

10.Serve & enjoy!

Chicken Soup In A Tortilla Bowl

INGREDIENTS

Servings: 8
1 onion, diced
1 jalapeno, diced
3 garlic cloves, chopped
3 chicken breasts
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes
1 can red enchilada sauce
4 cups chicken stock
1/2 teaspoon oregano
1/2 teaspoon ground pepper
1 teaspoon cumin
1 teaspoon salt
1 pack large flour tortilla
Vegetable oil for frying
Toppings (optional):
Cilantro
Monterey jack cheese
Lime wedges
Avocado slices


PREPARATION

1. Place onion, jalapeno, and garlic in the bottom of a slow cooker.
2. Place the chicken breasts on top of the diced veggies.
3. Add all canned ingredients to the chicken in the slow cooker. Top with the chicken stock.
4. Set slow cooker to high and cook for 3 hours.
5. When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
6. Fill a large pot 2/3 full with vegetable oil and heat until it reaches 350F.
7. Carefully place the tortilla on top of oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack for minutes.
8. Place fried tortilla bowl in a soup bowl and fill it with the soup.
9. Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
10. Enjoy!

Chicken Bake Four Ways

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
4–6 Tbsp. basil pesto
1–2 Roma tomatoes, sliced
1–2 cups mozzarella cheese
PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread pesto on each chicken breast.
4. Layer tomatoes on top of the chicken.
5. Top with cheese.
6. Bake for 40 minutes.
BBQ Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. BBQ sauce
½ onion, sliced

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread BBQ sauce on each chicken breast.
4. Layer onions on top of the chicken.
5. Bake for 40 minutes.
Bacon Ranch Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. ranch dressing
6–8 slices bacon
4 oz cheddar cheese



PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread 1–2 Tbsp. ranch on each chicken breast.
4. Layer two slices of bacon on top of each chicken breast.
5. Top with cheese.
6. Bake for 40 minutes.
Alfredo Chicken Bake

INGREDIENTS

24 oz–48 oz Alfredo sauce
3–4 chicken breasts
Salt and pepper to taste
1 lb broccoli heads
1 cup Parmesan cheese

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Spread a layer of Alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper to taste.
3. Spread broccoli over pan.
4. Pour remaining Alfredo over chicken and broccoli.
5. Top with cheese.
6. Bake for 40 minutes.

Crunchy Taco Cups

INGREDIENTS

Servings: 12 taco cups
1 pound lean ground beef
1 envelope (3 tablespoons) taco seasoning
6 ounces diced tomatoes
1 (4 ounce) can diced green chiles
1 1/2 cups shredded sharp cheddar cheese
6 large flour tortillas


PREPARATION

1. Preheat oven to 375º F.
2. In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
3. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
5. Generously coat a standard size muffin tin with nonstick cooking spray.
6. Line each cup of prepared muffin tin with a tortilla sheet.
7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
8. Lightly brush the top edges of the tortilla with cooking oil.
9. Bake 18-20 minutes until cups are heated through and edges are golden brown.
10. Enjoy!

One-Pot Broccoli Pasta

Servings: 2

INGREDIENTS

150g penne
150g broccoli (cut small)
70g sundried tomatoes
2 cloves garlic, crushed
Juice of 1/2 lemon
2 tablespoons pesto
100g feta (plus more to serve)
Handful of fresh basil leaves


PREPARATION

1. Boil pasta in salted water for 6 minutes
2. Add broccoli to the pot and cook for 3 additional minutes
3. Drain pasta and broccoli then add it back to the same pot, turn heat down to low
4. Stir in the sun-dried tomatoes and garlic and cook for an additional 2 minutes
5. Add lemon juice and pesto
6. Add the feta to the pot, stir and remove from heat
7. Stir in the basil and top with more feta
8. Serve immediately
9. Enjoy!

Breakfast Enchiladas

INGREDIENTS

Servings: 4-5
Cheese sauce:
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt
Enchiladas:
1 lb. package hot ground pork sausage
2 tablespoons butter or margarine
2 onions, diced
Green pepper, diced
2 tbsp. chopped fresh cilantro
7 large eggs, beaten
Salt
Pepper
5 8-inch flour tortillas
1 jalapeño, diced
Cherry tomatoes, halved



PREPARATION

1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
2. Whisking constantly, add milk stir until thickened
3. Add shredded cheddar and shredded jalepeño
4. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
5. Drain well, pressing between paper towels.
6. Melt butter in a large nonstick skillet over medium heat, add green onions and cilantro. Sauté 1 minute.

Pizza Dip With Dough Balls

Here’s what you’ll need:

For the dough balls:
200g strong bread flour (plus more for dusting)
1/2 tsp salt
1 tsp yeast
120ml warm water
2 tsp extra virgin olive oil




For the dip:
100g cream cheese
35g freshly shredded mozzarella (about 1/2 a ball)
35g grated parmesan
Tomato sauce (this can be a pasta sauce or some passata)
A few slices of salami
Fresh Basil

For the Garlic Butter
50g butter
1-2 cloves of garlic (crushed)
1 tsp dried parsley
Pepper

Method:
1. Add the flour, salt and yeast to a bowl and make a well in the centre.
2. Pour the warm water and a teaspoon of olive oil into the well and stir together with a wooden spoon.
3. Turn the mixture onto a floured surface and knead for about 8-10 minutes.
4. place the dough into greased bowl (using a bit of olive oil) then cover and rise in a warm place for 1 hour.
5. Knead the risen dough for another minute or so and roll into 10 even sized balls.
6. Place the dough balls into a cast iron skillet and cover and rise in a warm place for another hour, leave a gap in between each dough ball to allow for extra rising.
7. Make the pizza dip by combining the mozzarella, cream cheese and 25g of the parmesan into a bowl. stir in the oregano.
8. Spread the cheese mixture into the centre section of the cast iron skillet.
9. Top with a generous helping of tomato sauce.
10. Place the salami on top and cover with a bit more parmesan.
11. Coat the dough balls with garlic butter - this can be made by melting 50g of butter and stirring in a clove of crushed garlic and 1 tsp of dried parsley, add an optional sprinkling of black pepper.
12. Top it all off with some fresh basil, we used a big single leaf, but you can but a few up and sprinkle them over the top.
13. Bake in the centre of a pre-heated over for 15-20 minutes. 200°C/gas mark 6
14. Enjoy!

Taco Egg Rolls

Ingredients: 
2 tsp oil
1 lb chicken breast
1 tsp salt
1 tsp pepper
2 Tbsp. of taco seasoning, may be more or less depending on what kind you are using
1/2 cup of water
Egg roll wrappers
Diced tomatoes
Diced onions
Shredded/crumbled cheese
Egg wash
Vegetable oil for frying
Salsa for dipping



Directions:
Heat oil, add chicken and salt & pepper. Cook until 60% done. Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done.

Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like. Fry until golden brown.

Serve with salsa. Enjoy!

Easy Jambalaya Perfect For Family Dinners

RECIPE

Serving Size: 4 Servings

- 2 Tbsp. olive oil
- 2 chicken breasts
- 1lb Andouille sausage
- 4 cloves garlic
- 1 jalapeno pepper
- 1 white onion
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 2 ribs celery
- 3 cups chicken stock
- 14oz crushed tomatoes
- 1 1/2 cups of rice
- 2 Tbsp. cajun seasoning
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1lb shrimp
- salt to taste
- pepper to taste



Heat olive oil in a large pot over medium high heat. Dice chicken breasts and andouille sausage. Cook thoroughly. Add salt and pepper to taste. Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).

Stir in diced onion, peppers, celery until they’re soft. Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir. Simmer stew for 30 minutes. Stir occasionally to make sure the rice doesn’t burn at the bottom of the pan.

Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through. Enjoy!

Easy Jambalaya Perfect For Family Dinners
Easy Jambalaya Perfect For Family DinnersFull recipe: http://tastyfood2015.blogspot.com/2016/03/easy-jambalaya-perfect-for-family.html
Posted by Tasty Food on Saturday, March 12, 2016

Chicken Parmesan Baked Penne

RECIPE: 
Serving Size: 6-8

- 1 pound ziti *can substitute with penne*
- 2 chicken breasts
- 25 oz tomato sauce
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 1/4 cup basil
- Salt to taste
- Pepper to taste


Preheat oven to 375 degrees F.

Boil pasta for 10 minutes, then drain. Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.

Pour half of the pasta into a greased 11x7-inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, 1/2 cup of parmesan, 1/8th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.

Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil. Serve warm and enjoy!

Poached Eggs In Tomato Sauce (Shakshouka)

RECIPE: 
Serves: 1 egg per person

- 1 1/2 Tbsp. oil
- 3 minced garlic cloves
- 1 chopped small onion
- 2 cups crushed tomato
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tomato diced
- 1/4 cup of parsley
- 3 room temperature eggs
- Chopped parsley
- Feta cheese


Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant. Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate. Add dice tomato and cook until sauce has thickened. Using a spoon, create wells for the eggs, crack an egg into each well. Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese. Enjoy!