Showing posts with label food recipes. Show all posts
Showing posts with label food recipes. Show all posts
Ingredients:
Lemon Blueberry Bread
- 1/3 cup melted butter
- 1 cup white sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons grated lemon zest
- 1/2 cup chopped walnuts
- 1 cup fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1/4 cup white sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 to 15 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Chicken and Asparagus Salad Ingredients:
- 1 cup cut fresh asparagus, 1 inch pieces,steamed until crisp-tender
- 1 medium ripe avocado, peeled and sliced
- 2 tablespoons lemon juice
- 4 cups european blend salad greens
- 1 cucumber, thinly sliced
- 1 1⁄2 cups sliced strawberries
- 2 boneless skinless chicken breast halves, cooked and sliced crosswise
- salt and pepper
- 1⁄4 cup coarsely chopped and toasted walnuts or 1⁄4 cup pine nuts
Chicken and Asparagus Salad Dressing:
- 5 fresh strawberries, halved lengthwise
- 1 tablespoon orange juice
- 2 tablespoons vegetable oil
- 1 teaspoon balsamic vinegar
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon sugar
Chicken and Asparagus Salad Directions:
- Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
- In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine.
- Season with salt and pepper to taste.
- Sprinkle with nuts.
- For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
- Add remaining dressing ingredients; stir to combine.
- Pour dressing over salad; toss to coat.
- Serve immediately.
Ingredients:
- 1/2 cup butter
- 2 teaspoons garlic powder
- 4 cloves garlic, minced
- 4 pounds beef top sirloin steaks
- salt and pepper to taste
Directions:
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Sesame Noodles:
- 1 lb spaghettini (get the thinnest spaghetti you can find)
- 1⁄2 cup soy sauce
- 1⁄4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
- 1⁄3 cup sugar
- 3 scallions, thinly sliced
- 1⁄4 cup sesame seeds (or more)
Funky Chicken:
- 1⁄4 cup soy sauce
- 1⁄4 cup teriyaki sauce
- 2 garlic cloves, minced
- 1⁄4 cup brown sugar
- 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
- 4 boneless skinless chicken breasts
- sesame oil, for sauteing
DIRECTIONS:
- First make the sesame noodles: Cook the spaghetti according to package directions.
- Drain (I also rinse).
- In a jar, add the soy sauce, sesame oil and the sugar.
- Shake until well blended and the sugar has dissolved.
- Pour this over the pasta.
- Toss with scallions and sprinkle with the sesame seeds.
- Set aside while you marinate and then cook the chicken.
- Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
- Make sure the sugar has pretty much dissolved.
- Add the chicken, making sure it's all coated with the sauce.
- Cover and stick in the fridge for 2-3 hours.
- Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
- Heat the sesame oil in a large non-stick pan.
- Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
- Remove the chicken from the pan and let cool slightly.
- Slice the chicken diagonally into thin strips.
- Serve the chicken over the sesame noodles.
- Stand back and watch your guests/children/loved ones inhale this dish.
ABOUT ME
Meh Kenz is a passionate food blogger exploring flavors, recipes, and culinary adventures, one delectable bite at a time. 🍽️📸 #FoodBlogger #Foodie