Hey everyone!
So im giving you a little sneak peek as to what I’m gonna post tomorrow!
It’s all about what I hate about going to restaurants! It may sound weird for someone who loves food, but you’ll have to check back tomorrow to find out what it’s all about!
Thanks for checking out my blog!
Hey everyone!
So I got an email this morning from Maria N, a staff member from Glipho. Glipho is a new social publishing engine, it is for connecting with other bloggers and making it super easy to import your own blog to, and then share with tons of people! Great site!
Check out my Glipho page at the link below!
Don’t forget to like us on Facebook and share with all your friends!
Thanks everyone!
Hey everybody!
So for our dinner tonight we decided to make a great recipe, Hungarian Paprika Chicken. It combines a few simple ingredients into a simple dinner for 4-5 people, or plenty of leftovers for all you students!
Hungarian Paprika Chicken recipe
Ingredients:
5 skinless chicken breast
2 tbsp grapeseed oil
3 cloves garlic, finely chopped
1 onion, chopped
2 tbsp paprika
1 bay leaf
pinch of salt
pinch of pepper
1 can (540 mL) tomatoes (chopped or pureed)
1 tbsp tomato paste
1 green pepper, diced
sour cream for garnish
Basmati rice recipe
Ingredients:
2 cups Basmati rice
4 cups water
1 bay leaf
pinch of salt
Basmati rice Instructions
Step 1:
In a medium pot, add the rice, water, salt, and bay leaf. Heat on medium until boiling, remove from heat and cover. Allow rice to sit for 15-20 minutes, or until rice has absorbed all the liquid. Fluff rice with fork once cooked.
Hungarian Paprika Chicken Instructions:
Step 1:
Cut the chicken breasts into 1″ cubes, heat a large frying pan on medium high and add 1 tbsp oil. Add the chicken to the pan and cook until browned. Transfer the chicken to a plate and clean the pan.
Step 2:
Heat the pan on medium heat, add 1 tbsp of oil. Add onions, garlic, paprika, bay leaf, salt and pepper to pan and cook until onions are softened, about 5-7 minutes. Reduce heat to medium low and add tomatoes and tomato paste. Bring mixture to a boil, stirring often to scrape off any of the brown bits from the pan. Reduce the heat to low and simmer for 8 minutes.
Step 3:
Return the chicken to the pan, add the green peppers, cover the pan and simmer for 10-15 minutes.
Step 4:
Serve over rice with a dollop of sour cream
Thanks for reading and please let me know how it turns out for you. Also put any personal touches of yours in the comments!
Don’t forget to click the share link if you like the recipe!
Hey everyone!
So tonight I decided to post 2 great recipes that are cheap and easy to make! The whole dinner cost less than $15 and will serve 4 people. It will take about 45 minutes to make start to finish, but with some practice you can get it down to under 30 minutes.
Bruschetta
Ingredients:
1 large globe (regular red) tomato (chopped)
1 small yellow tomato (chopped)
1 tablespoon olive oil
1 tablespoon capers (rough chop)
1 tablespoon caper brine
1 teaspoon white vinegar
1 tablespoon chopped basil
pinch of salt
pinch of pepper
6 slices of artisan bread (toasted with oil)
freshly shaved parmesan
drizzled olive oil (the good stuff)
Step 1:
Remove the stems of the tomatoes and chop them so they are in 1/4″ cubes, rough chop the drained capers. In a large bowl add the capers, tomatoes, oil, vinegar, caper brine, salt, pepper, and chopped basil to the bowl and mix. Let the mixture sit for at least ten minutes so that the flavours meld (you can let it sit in the fridge for up to 24 hours). When you are ready to serve, drizzle the bread with good olive oil and place on a baking sheet. Bake 400 degrees for 5-7 minutes, just until the bread starts to crisp up.
Step 2:
As soon as your ready to serve, pile the tomato mixture evenly onto the bread. Top with shaved parmesan cheese, and a drizzle of your best olive oil. Serve right away, don’t let it sit or it will get soggy!
The Risotto
Ingredients:
2 tablespoon olive oil
2 bay leaves
1 pinch of salt
1 strip thick cut bacon (sliced thinly)
1 large yellow onion (peeled, finely chopped)
3 cloves of garlic (peeled, finely chopped)
1 cup Basmati rice
1/3 cup apple juice or white wine
3 cups chicken stock
170ml jar of artichoke hearts in oil (roughly chopped)
1 cup freshly grated parmesan cheese
Step 1:
Heat the chicken stock in a small pot until it is simmering, turn off and cover with lid. Heat a large deep saucepan and add the bacon, cook until fat is rendered. Without draining the fat, add the onion, garlic, bay leaves, and the salt, cook on medium low for 10 minutes without browning.
Step 2:
Turn the heat up to medium and add the olive oil and the rice, cook for 2 minutes, stirring constantly so the rice does not burn. The rice will start to become translucent on the edges, add the apple juice or white wine. Allow all the liquid to be absorbed into the rice, leaving it with a light fruity taste.
Step 3:
Slowly start to add the heated chicken stock, one ladle at a time. After you add one ladle full, let the rice cook until the rice begins to absorb the chicken stock. You will know its time to add another ladle full of chicken stock when the chicken stock is completely absorbed into the rice. Repeat this process until the rice is cooked and you have one ladle full of stock left. Add the chopped artichoke hearts to the rice and stir in. Add the last ladle full of stock and remove from the heat.
Step 4:
Stir in the parmesan cheese, cover the risotto and let it sit for 2-3 minutes.
Serve as soon as it is ready so that you keep the great texture!
Bacon is a veg 