I always like to promote IPTV and as the new TV season is approaching, I thought I would make sure to recommend a few good providers of IPTV from online sources. Please make sure to look at these two, they have multiple subscriber options.
Pork tenderloin is something I always have in the freezer, Its one of those things that if I feel like experimenting its the perfect vessel. or if I’m not in the mood for that then I have a ton of recipes that are sure fire to have a awesome dinner.
What I love about making a pork tenderloin is the day I make it I can have sandwiches, the next day I could stuff a enormous baked potato and then for breakfast the third day I can have breakfast tacos. So versatile. Or I can cook it and freeze it . I love food that gives me options.
- 3lb pork tenderloin
- 1 large onion, sliced
- 1 12oz beer
- 2Tb smoked paprika
- 2Tb smoked salt
- 2Tb black pepper
- 2Tb garlic powder
- 2c red cabbage, thinly sliced
- 1/4c shredded carrots
- 2 green onions, sliced
- 1/2c mayo
- 1tsp sugar
- 1tsp red…
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I love roasted beef it almost screams to me today is going to be a relaxing day. True one pot, one burner or stove cooking is the stuff from fairy tales. And if this all also takes place on a weekend then I could only imagine that’s the same feeling of hitting the lottery. Over complicated sandwiches are fun at restaurants, maybe occasionally at home but for a big crowd it can be miserable. In the past I’ve had sandwiches other than the cooking time of the meat has taken hours from making from scratch sauces to homemade bread, homemade pickles to sourcing ridiculous ingredients stopping short of getting a pig to dig for truffles. Its cool if you have this stuff on hand but to make it all in a day for a idea can be quiet overwhelming so i really appreciate a simple, Easy going recipe. Dont get…
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The humble potato shines in this one pot, quick and easy but flavoursome curry.
Use my spice mix if preferred, if not a good store bought curry powder will do too. Freshly toasted spices gives the curry a depth of flavour, use 2 to 3 tablespoons of the curry powder and reserve the remaining curry powder in a sealed jar, and can be used for other curries too. This potato curry goes well with the dhal rice, or enjoy it with plain rice, roti or even bread.
Preparation time: 15-20 minutes
Cooking time: 25 minutes
- 3 dried chilies
- 2 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon whole black peppercorns
For the curry
- 430g or 3 medium potatoes cut into 2.5cm cube
- 2 tablespoon olive oil or vegetalble oil
- 165g or 1 medium onion chopped
- 1 teaspoon finely grated fresh…
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I love the sweetness and earthiness of the beetroot balanced with the addition of spices and coconut milk. This is a simple and healthy curry, and can be enjoyed with rice, rotis or even bread.
Preparation time 15 minutes
Cooking time 30- 40 minutes
- 300 gram beetroot, peeled and chopped into 1 cm cubes
- 2 tablespoon coconut oil or sunflower oil
- 1 small onion(85gram) thinly sliced
- 1 tablespoon crushed garlic
- 1 teaspoon grated ginger
- 1 sprig curry leaves thinly sliced
- 2x5cm pandan leaf
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 1 teaspoon fresh turmeric, grated or 1/4 teaspoon turmeric powder
- 1/4 teaspoon salt or to taste
- 1/4 habanero chilli or to taste
- 1 cup water
- 2 tablespoon coconut milk powder dissolved in 1/2 cup hot water
- Heat the oil in a fry pan, add the onion, garlic, ginger, curry leaves…
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This is a quick and easy fried rice using green beans and carrot. The green beans and the brown rice goes well together. It is healthy and fulfilling as well. You can serve the rice on its ownor with fried fish.
Prep time:10 minutes
- 3 tablespoon coconut oil
- 1 medium onion thinly sliced
- 1 teaspoon garlic crushed
- 1/2 teaspoon grated ginger
- 1/2 teaspoon fresh turmeric grated or 1/4 teaspoon ground turmeric
- 1 sprig curry leaves thinly sliced
- 2 green chillies thinly sliced
- 220 grams fresh green beans thinly sliced
- 1/2 cup grated carrot
- 1/2 teaspoon ground cumin
- 2 cups cooked brown rice
- 1/4 teaspoon salt
- 1 tablespoontamari
- Heat the oil in a medium sized non-stick pan or wok.
- Fry the onion, garlic, ginger, turmeric, curry leaves and chillies until lightly golden.
- Add the beans, carrots and cumin and salt and…
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My chickpea rice is a quick and easy one pan dish. It’s wholesome and nutritious. It’s delicious and fulfilling. This is my kind of comfort food.This rice dish is a good accompaniment with most curries. You can serve it with fried fish and salad. Or equally good with myAromatic Lamb Curry
- 1 cup basmati rice
- 2 tablespoons oil
- 2 dried chillies, thinly sliced
- 1 sprig of curry leaves
- 1 black cardamom
- 1 teaspoon crushed garlic
- 1/2 teaspoon grated ginger
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt or to taste
- 2 cups water
- 400g canned chickpeas, drained and rinsed with water
- Wash the rice until the water runs clear, then soak for for 15 minutes.
- After soaking the rice, drain the rice thoroughly.
- Heat the oil in a pan over a medium heat, then add the chillies, curry leaves, cardamom, ginger, garlic…
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This week’s Sunday’s Chicken Dinner Recipe is a Southwest Chicken Skillet. Provide Southwestern flavors to the Sunday Dinner with this week’s recipe of Southwest Chicken Skillet. Made using Boneless and Skinless Chicken Breast Halves, Mexican-Style Tomatoes, Yams, Green Chile’s, Hominy, Fresh Cilantro, and Mild Green Taco Sauce. You can find this recipe at the CooksRecipes website. The Cooks site has one of the largest selections of recipes that I have come across, so be sure check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
This week’s Sunday’s Chicken Dinner Recipe is – Southwest Chicken Skillet.
Southwest Chicken Skillet
A Southwestern-style skillet supper with chicken breasts, Mexican-style tomatoes, diced yams, green chiles, hominy and fresh cilantro seasoned with mild green taco sauce.
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I’m a sucker for pastry, especially at breakfast, so when I came across this recipe for King Arthur Flour’s Almond Puff Loaf, which promised a delicious, multi-layered pastry in only a few simple steps, I knew I’d have to try it out. It starts with a base that’s halfway between a biscuit and a pie crust, and it’s topped with choux paste to provide some serious puff. The process reminded me a little of the Gateau St. Honoré, but the finished product was very different– probably because of the different ingredient proportions.
I also decided to add a layer of almond paste between the two doughs, to really amp up the almond flavor– I would highly recommend it to anyone seeking to try this recipe, along with using apricot jam, which pairs perfectly with the almond.
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When I was in Paris I finally got the chance to try the famous Gateau St. Honoré– a toothsome confection consisting of a layer of puff pastry, topped with a piped choux pastry swirl, topped with a ring of caramel-dipped cream puffs, and filled with fluffy cream. It was rich, decadent, and begging to be reproduced at home. Of course, I can rarely leave well enough alone, so when I decided to try making one I thought it would be delicious to incorporate elements of another famous French dessert, the Paris Brest.
Paris Brest is made of a large ring of choux pastry (meant to resemble a bicycle wheel, as the dessert was created in honor of a bicycle race), which is split and filled with a praline mousseline cream. The praline is made of caramelized hazelnuts and almonds, pulverized until they turn into paste, which is then folded into…
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I’d never made sausage rolls before (pigs in blankets don’t count!), but I never do things halfway– so rather than just get some pre-made sausage at the store, I decided to make things interesting and try out a recipe I found from The Flavor Bender, which includes caramelized apples and onions for an extra layer of flavor and texture.
I really enjoyed these– they were perfectly sized for 2-3 bites and were nice and juicy while still remaining flaky on the outside. I did find them just a bit sweeter than I generally like my sausage to be, so I edited the recipe below to reduce the sugary ingredients for better balance. Hope you like them!
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I’m not sure there is anything you can’t fry. Shouldn’t fry? Maybe. But can’t… not convinced. I try not to fry too much, and certainly never deep fry. While I’m not a big scallop fan, nor am I the big scallop fan (sea scallop over bay scallop), lightly frying these and placing them over a robust sauce and a creamy polenta disc may have changed my mind… Never mind the salad which was so simple with bagged baby lettuce leaves, marinated artichoke hearts and a homemade lime dressing… This was an easy, filling meal.
You will need:
- Polenta (log – some come already seasoned)
- Salt and pepper
- Dried basil
- Grated parmesan
- Egg (two, depending on how many scallops you are cooking – I cooked ten)
- Scallops (sea scallop)
- Bagged or head of lettuce
- Olive oil
- Yellow mustard
- Lime (one)
- Artichoke hearts (canned, one)
- Roasted red peppers (one jar)
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By Angelika Hanna
I loved Paella when I lived in Spain. There are different varieties of Paella, the most popular one is the Seafood Paella. It is made with shrimps, crabs, clams and mussels. Then, there is the chicken Paella and the combo of chicken and seafood Paella. In North America, I have seen recipes where they add scallops.
Since not everybody in my family likes all the different seafood, I made my Paella with shrimps only and a lot of vegetables. Easy. Simple. Delicious.
Prep Time: 10 min + 10 min rest time
Cook Time:45 min
Total Time: 1 h 5 min
Yield: 3-4 servings
Cuisine: Spanish-inspired/North American/Canadian
Author: Angelika Hanna /Zest4Food
- 2 1/2 cups chicken broth (1 cube for 2-3 cups of water)
- ½ teaspoon Spanish saffron
- Extra virgin cold-pressed olive oil
- 1 large cooking onion, chopped
- 2 garlic…
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Late August still has some sunny days left, which calls for refreshing dishes combining the flavors of summer – like this cold pasta dish which makes a wonderful light lunch or dinner on a hot Summer’s day. It also is a great side dish for a barbecue, and perfect to bring along to a picknick or summer party. –
You can easily make this dish vegetarian – just skip the turkey and use 2 tablespoons of sherry instead of the meat jus for the dressing.
- 2 tablespoons of olive oil
- 125 grams of turkey schnitzel, cut into medium-sized cubes
- Freshly ground pepper, salt
- 75 ml of dry sherry
- 250 gram of fusilli
- 10 to 12 sun-dried tomatoes, cut into (not too fine) strips
- 10 to 12 cherry tomatoes, quartered
- ca. 100 grams of baby leaf spinach, roughly chopped
- 100 grams of Greek goat cheese, chopped
- 75 ml of…
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