How to make pasta with mushrooms and sausage: the recipe of tagliatelle with sauce

Oh please! Come Fare: Pasta con i funghi e salsicce – la ricetta di tagliatelle con il sugo di funghi e salsicce…. Yes, that’s what it says. It says just that. Doesn’t it say that to everyone? Sure it does! Yes, I’m just not too good in the Italian language, I know.

How to make pasta with mushrooms and sausage: the recipe of tagliatelle with sauce

Food: Lime, Cilantro and Salmon

MS's avatar

I’ve been testing out plant based diet – or way of eating and so far, it’s been challenging. What sucks is that the second we are aware of something changing, we become obsessed with all the bad associated with it. In this case, I am having withdrawals for mostly salmon. Not so much beef, or chicken, but for sure salmon. Yesterday, I had my first scrambled eggs, by accident, since I was in a place which offered nothing plant-based for breakfast yesterday, and I had to default to eggs. But that’s okay, I am well disciplined in life and will bounce back to plant-based approach.  And make the following dish for dinner tonight – no rice of course.

INGREDIENTS

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Food: Dinner Tonight – Peanut Noodles

MS's avatar

Decades ago, I’d go into the grocery store and buy ready made peanut sauce and coconut milk and put together the perfect chicken noodle meal, which was intended for a two-day dinner, but the family always had seconds, it was so delicious. But now, it’s very difficult to find ready made peanut sauce, since all the nut allergies have come to light, the local grocers have all pulled the product off their shelves.

So, since I have peanut sauce and know the family has no allergies, I was happy to come across this recipe.

INGREDIENTS

CHILI GARLIC OIL

PEANUT NOODLES

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Food: Thai Chicken and Noodles

MS's avatar

I love Asian fusion or simply Asian inspired food and this recipe for Thai Chicken and Noodles is something worth sharing in today’s ONLY Food series:

INGREDIENTS

    • 8 ounces wide rice noodles
    • 1/3 cup low sodium soy sauce or liquid aminos
    • 3 tablespoons oyster sauce
    • 1 tablespoon Thai fish sauce
    • 2 teaspoons honey or maple
    • 2 tablespoons sesame oil or extra virgin olive oil
    • 1/2 pound boneless chicken breast, cut into strips (optional)
    • 2 shallots, thinly sliced
    • 3 cloves garlic, minced or grated
    • 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
    • 4 green onions, chopped
    • 1 medium zucchini, cut into ribbons or chopped
    • 1 red bell pepper, thinly sliced
    • 2 carrots, cut into ribbons or chopped
    • 1 cup fresh Thai basil or regular basil…

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Make Ground Beef Recipes – My Food and Family

Strange to say, I find it difficult to find a recipe for Salisbury Steak. It’s a simple little dish, that gets passed up and pushed aside because it doesn’t shine with any glamour at the announcement of itself on a menu, but it is actually an ethical menu staple, if used as a menu staple, and could be considered as reliable as baked chicken or ham steaks or subs during the weeknight humdrum cycle.

The other recipes on this list of 28 ground beef recipes are also useful for an easy and pleasant rotation.

 

Make Ground Beef Recipes – My Food and Family by Kraft Foods

Chicken Cordon Bleu

Julie Knott's avatarSeason Generously

I’ve been sick all week so I’m playing catch-up with some of my dinners this weekend. First up is my chicken cordon bleu – basically, bacon and cheese stuffed breaded chicken. It sounds fancier than it is, so don’t get scared by the name!

This was a hugeeeee hit with my husband and both my girls (3 years old and 8 months old). Even I was pleasantly surprised with how good this was. The prosciutto (or bacon in my case) keeps the chicken super moist and the panko makes it taste fried without actually frying it.

My one big tip when making this: you have to really make sure you pound the chicken flat because when you roll it, you don’t want it to be too thick or it won’t cook.

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Crispy Mustard Chicken Thighs

Julie Knott's avatarSeason Generously

Let me start by saying tonights dinner is not spicy. It sounds like it should be, but it isn’t in any way shape of form.

Ok, good. Now that that’s out of the way, let’s talk about how to make these chicken thighs and how I may never go back to a flour-egg-breadcrumb approach. A typical chicken cutlet is first dredged in flour, then egg then breadcrumbs and either fried or baked. And while it’s tasty, sometimes the chicken can get a bit tough.

But, the unlikely hidden way of making baked chicken thighs taste like fried chicken is using mustard instead of egg and panko instead of traditional breadcrumbs. The mustard adds a moisture barrier which protects the chicken and keeps it super moist. Like super super moist! The most moist chicken you’ll ever have actually! And really, the oven does all the work once these are dipped and…

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