Pesto pasta #foodlover #foodi
Gnocchi are a varied family of dumplings in Italian cuisine. They are made of small lumps of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. #foodlover #reel #foodi #viralreelschallenge
Chicken 🍗 piccata
Ingredients
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 4 tablespoons butter, divided
• 3 tablespoons olive oil, divided
• 1/2 cup chicken broth
• 1/2 cup dry white wine (optional)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, rinsed
• 1/4 cup fresh parsley, chopped
Instructions
1. Prepare the Chicken: Slice each chicken breast in half horizontally to create two thin cutlets. Season both sides with salt and pepper. Dredge the chicken in flour, shaking off any excess.
2. Cook the Chicken: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for about 3 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
3. Make the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil. Pour in the chicken broth and white wine (if using), scraping up any brown bits from the bottom of the pan. Bring to a simmer and cook for about 2 minutes to reduce slightly.
4. Finish the Sauce: Stir in the lemon juice and capers. Return the chicken to the skillet and simmer for another 2 minutes to heat through. Remove the chicken to a serving plate.
5. Add Butter and Parsley: Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken and sprinkle with fresh parsley.
6. Serve: Serve the Chicken Piccata hot, with pasta or a side of your choice.
Enjoy your Chicken Piccata!
Italian Seafood Pasta Recipe
In a large pan add the olive oil, garlic, halved tomatoes and chopped parsley. Cook stirring and squishing the tomatoes often for about 10 minutes on medium heat.
Once the tomatoes have started to blister, add the hot pepper flakes (if using) and the seafood of choice, cook covered for about 4 minutes, uncover, raise the heat and continue to cook for about 1-2 minutes or until the sauce thickens, tossing often, make sure it doesn't burn.
Add the cooked drained pasta and 1/4 cup pasta water, cook on high tossing for about 1 minute, if the pasta is too dry then add a little more pasta water, it should be almost creamy and thick. Serve immediately with a sprinkle of freshly chopped parsley. Enjoy!
Before I don’t like a lever. just do this recipe it was amazing 🤩 #foodi #foodlover #yummy #chef #liver #homecook
Marry me chicken
Step 1
Preheat oven to 375°. In a large ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
Step 2
In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Step 3
Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife, 10 to 12 minutes.
Step 4
Arrange chicken on a platter. Spoon sauce over. Top with basil.
#foodi #yummy #foodlover #foodhub #cookathome #italiyanfood #foodbolg #indianfood #foodrecipe
Honey Garlic Chicken Wings
Sauce
▢ ½ cup honey
▢ ⅓ cup water
▢ 4 tablespoons soy sauce
▢ 4 cloves garlic large, crushed
▢ 1 tablespoon ginger finely diced
▢ 1 teaspoon corn starch
▢ ½ teaspoon chili flakes
Toss wings with flour, salt and pepper. Remove any excess flour and brush with olive oil (or use an olive oil spray).
Line a pan with foil and then place parchment paper on top (you may need 2 pans) and bake for 35 minutes, turning at 20 minutes.
Meanwhile, combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 10 minutes or until slightly thickened and sauce coats the back of a spoon.
Take wings from oven, toss with sauce and return to the oven for 10 minutes, turning after 5 minutes.
Allow to cool 10 minutes. As the sauce cools, it thickens. Stir the wings every few minutes to coat in the sauce as it thickens
Creamy Garlic Shrimp Pasta
Shrimp – Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. If you have cooked shrimp in the fridge, you can also use that. I have a full tutorial on how to poach shrimp and serve it with a homemade cocktail sauce. If you have leftovers, they’re great for this pasta dish!
Olive oil, butter, and garlic – this is where most of the flavor comes from.
Pasta – any long strand pasta of choice, I went for linguine.
Cream – heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta. You can sub with half and half (single cream), but your sauce will be thinner and it will take longer to thicken.
Parmesan – get the best parmesan that you can get your hands on! It gives you that umami/savory flavor that you want in the sauce, and it also helps thicken the cream sauce.
Optional seasoning – I use homemade old bay seasoning because it works so well with seafood, and gives this pasta an extra flavor. You can also use cajun or smoked paprika if you like.
Salt, pepper, and parsley.
Thai curry with salmon and vegetables
Served with white rice 🍚
Garlic butter steak and potatoes
1. To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
3. Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
4. Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like and cook for one minute. Add the potato wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
5. Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like.
