The Chef Recipes

Showing posts with label Main Course. Show all posts

Cornbread Waffles With Chili

Cornbread waffles are homemade, savory waffles made with basic pantry ingredients. We like to serve them with chili on top for a simple weeknight meal!

I’m ready for cooler weather, colored leaves, boots, and warm comfort food! the opposite night I used to be really craving homemade chili, but I didn’t want it over a potato (which may be a go-to meal when I’m too lazy to form dinner). I made my tasty cornbread waffles instead! I threw my favorite chili recipe thereon , and laughed at how easily impressed and excited Jeff was about this meal!

Cornbread Waffles With Chili

The process for creating cornbread waffles is that the same as for many waffles! First, add the dry ingredients to a bowl, then mix within the wet ingredients. Preheat your waffle iron and spray it with nonstick cooking spray before adding the batter.

However, you'll definitely enjoy cornbread waffles without chili, and easily serve them with butter and honey on top.

INGREDIENTS :

1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 teaspoon salt
2 cups milk
1 Tablespoon baking powder
1 teaspoon granulated sugar
3 Tablespoons oil (vegetable or canola oil)
2 large eggs
Your favorite chili
Optional chili toppings: shredded cheese, sour cream, chopped green onion

INSTRUCTIONS :

Preheat waffle iron.
In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
Add milk, oil, and eggs and stir until smooth, but don't over-mix.
Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
Serve with chili over top, if desired, garnished with shredded Cheddar, sour cream and chopped green onion.

13 Jan, 2020 Post a Comment

Main Course

Mega Stuffed Meatballs With Tomato Sauce

Amazing Mega Stuffed Meatballs with spaghetti sauce – delicious beef meatballs with oozy melted mozzarella, peppers and onion inside.

What’s to not love? Tender beef meatballs with the surprise of melted mozzarella and yummy sauteed peppers and onions for an ideal taste explosion.

Mega Stuffed Meatballs With Tomato Sauce

Pizza stuffed meatballs come to mind, whenever we probe these, because it has all our favourite pizza ingredients, including the yummy spaghetti sauce because let’s face it, you can’t have meatballs without sauce.

This recipe for these Mega Stuffed Meatballs with spaghetti sauce makes 6 large meatballs which may be a 3 person serving, so if you would like to form more just double up the recipe, they freeze perfectly too. I just fully defrosted then reheat within the oven with the sauce or within the microwave.

INGREDIENTS :

FOR THE MEATBALLS :

1/2 tsp of garlic powder
1 tablespoon of fresh chopped Italian parsley
1 tablespoon of fresh chopped basil
pinch of salt and black pepper
1 egg, beaten
500g of extra lean beef mince
1/2 tsp of onion powder
1/4 cup (30g) of Italian breadcrumbs - 5.5 syns
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 onion, finely chopped
1 tbs of tomato paste
2/3 cup (160ml) of stock
1/2 tbs or paprika
150g of fresh mozzarella, broken into equal size pieces
cooking oil spray

FOR THE SAUCE :

1 tbs of balsamic vinegar
fresh parsley, chopped
salt and black pepper
cooking oil spray
1 small onion, finely diced
2 cloves of garlic crushed
1 cup (240ml) of crushed tomatoes (or passata)
1 cup (240ml) of stock (chicken or vegetable)
1 tbs of tomato paste

INSTRUCTIONS :

For the meatballs :

Preheat oven to 200c or 400f (gas mark 4)
Place the mince, garlic powder, onion powder, basil, parsley and a pinch of salt and pepper into a bowl and mix to combine. Add the breadcrumbs and egg and mix well. Set Aside
Spray a frying pan over a medium high heat with some cooking oil spray
Add the onion and peppers and saute for a couple of mins
Stir in the tomato paste and paprika and then gradually add stock from the 2/3 cup of stock and reduce down until the onions and peppers are softened.
Divide the meatballs mixture into 6 equal sized pieces.
Take one of the pieces and flatten into a pancake shape and them form up into a bowl. Add a spoonful of the tomato and pepper mixture and one chunk of mozzarella and close up the meat around the filling, making sure it is firmly closed to avoid any of the filling leaking out and then shape into meatball.
Place on parchment paper on a baking tray. Repeat for the 5 other meatballs. You may have some pepper and tomato filling left over, but don't worry you can add this into the sauce.
Spray over the top with cooking oil spray
Place the meatballs in the oven and bake for about 15-20 minutes, until golden.

For the Sauce :

Spray a frying pan over a medium high heat with cooking oil spray
Add the onion and garlic and fry for a few minutes to soften (add in a little stock if it starts to stick)
Add in the crushed tomatoes, tomato paste, stock and balsamic vinegar and bring to a boil, then simmer on a medium high heat until it reduces down to a thicker tomato sauce.
Once the meatballs are ready, drop them carefully into the sauce, spooning some sauce over the top of the meatballs and allow to simmer in the sauce for about 8-10 minutes to ensure the meatballs are cooked through)
Sprinkle with some fresh chopped parsley.
Serve with your choice of sides
Enjoy!!

30 Dec, 2020 Post a Comment

Chicken Main Course

Garlic Butter Chicken

This paste Chicken is that the excellent meal. It is easy, delicious and dependable. Place the ingredients on your looking list these days.

This delicious simple paste Chicken instruction is one amongst my son’s favorites. The chicken is thus wet, tender and flavourful.

Garlic Butter Chicken

This Baked paste Chicken is on the table in concerning thirty minutes. The family loves it and leftovers heat up well within the microwave on a reduced power. Chicken is such a flexible dish. There area unit with great care many ways to arrange it. it's budget friendly compared to beef and soldier. I imagine that if your family is like mine than you'll be able to ne'er get enough simple delicious chicken recipes.

Garlic Butter Chicken could be a family friendly simple instruction that mixes chicken breasts and baby potatoes with contemporary garlic, butter and cheese. It pulls along quickly creating it a perfect dark meal.

INGREDIENTS :

4 boneless skinless chicken breasts
2 teaspoons dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup unsalted butter (1 stick)
4 cloves minced garlic
I lb. baby potatoes (if larger than one inch slice in half)
1/2 teaspoon crushed red pepper (or less to taste)
1 cup shredded mozzarella
1/2 cup shredded Italian blend

INSTRUCTIONS :

Preheat oven to 400 degrees. Salt and pepper both side of the chicken breasts and place in single layer in casserole dish. Top with with baby potatoes.
In large skillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minutes.
Pour garlic butter over chicken and potatoes. Sprinkle with half the crushed pepper and half the dried parsley.
Bake for 20-22 minutes or until chicken is almost cooked through. Top evenly with both cheeses and the rest of the crushed pepper and dried parsley. Bake an additional 3-5 minutes or until cheese is melted. Turn broiler on the last minute of cooking to lightly brown the tops.

19 Dec, 2019 Post a Comment

Dinner Main Course

Mushroom Ravioli With Spinach

Mushroom pasta with Spinach - this simple meatless food dinner needs solely half dozen ingredients and thirty minutes! Mushrooms area unit saute with spinach, garlic, preserved tomatoes and combined with pasta. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

My family loves Italian crammed food combined with a flavourous mixture of vegetables and mushrooms! This instruction has been galvanized by my Italian pasta that conjointly options various veggies. I used factory-made pasta crammed with four cheese combine.

Mushroom Ravioli With Spinach

You can use any sort of pasta to mix with mushrooms: pesto crammed pasta, cheese pasta, spinach crammed pasta, etc. you'll be able to even build your own pasta from scratch if you prefer. I even have two homespun pasta recipes on my website that I extremely suggest. attempt homespun pasta with chevre and spinach filling and pasta with spinach and cheese cheese filling.

MUSHROOM PASTA

Only half dozen ingredients. This instruction needs spinach, mushrooms, preserved tomatoes, olive oil, garlic, and factory-made or homespun pasta. easy and easy!

INGREDIENTS :

10 oz ravioli (cheese ravioli, pesto-filled, etc.)
1/4 cup sun-dried tomatoes , chopped
1/4 teaspoon red pepper flakes
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
5 oz spinach , fresh
2 tablespoons olive oil
4 cloves garlic , minced
1 tablespoon olive oil
salt and pepper

INSTRUCTIONS :

Cook ravioli until al dente. Drain.
In a large skillet, heat 2 tablespoons olive oil on medium heat.
Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.
To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
Season with salt and pepper.

07 Dec, 2019 Post a Comment

Chicken Main Course

Baked Chicken Taquitos Recipes

These home-brewed Baked Chicken Taquitos rival something you’ll patronise the shop. Victimisation chopped chicken, cheese, and flour tortillas, they’re super simple and saporous. And they freeze fantastically therefore you'll build further and have a meal for later!

Who wants the Superbowl as associate degree excuse to try and do away with forks and spoons I actually have enough snacks bookmarked to last Pine Tree State a whole year. I can’t keep up!

Baked Chicken Taquitos Recipes

And it doesn’t facilitate after I realize one thing I actually like, so build it repeatedly, getting into the manner of attempting others. Food bloggers ar invariably backlogged with recipes to undertake and make, therefore you higher believe one thing is nice once we build it for our families all the time. Like these Baked Chicken Taquitos!

If you opt to create these Taquitos for a crowd, then I like to recommend multiplication the recipe; They won’t last long. I conjointly suggest creating them for a replacement mommy or a disciple recovery from surgery United Nations agency lack the energy or ability to cook. Bring them some and they’ll be grateful!

INGREDIENTS :

3 ounces cream cheese, softened
1/4 cup salsa (red or green)
1/2 teaspoon chili powder
1/2 teaspoon onion powder
2 cloves garlic, minced
1 tablespoon lime juice
1/2 teaspoon cumin
2 small scallions, diced
2 cups shredded cooked chicken
3 tablespoons chopped cilantro or parsley
1 cup pepperjack cheese
12 6-inch flour tortillas
cooking spray
kosher salt

INSTRUCTIONS :

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
Bake for 15-20 minutes or until crisp and golden.
Serve with salsa, sour cream, or guacamole.

07 Dec, 2019 Post a Comment

Casserole Food Recipes Main Course

Paleo Buffalo Chicken Casserole

A creamy paleo buffalo casserole with ranch dressing and cauliflower rice that is very easy to form for a healthy nighttime dinner. With an excellent creamy buffalo-ranch sauce, it is so filling, too. Whole30, low carb, keto friendly.

If I hadn’t essentially shamed him into not ingestion the complete paleo buffalo casserole instruction, he’d have done simply that: consumed the full entire baker of the things.

Paleo Buffalo Chicken Casserole

When it involves nighttime dinners, I’m all regarding the fast and simple however still flavoursome. I’d abundant rather follow some further steps in a very instruction than dish an ordinary, bland dinner, however that wizardly combination of filled with flavor and Ohio thus easy? That’s the sweet spot, and this paleo buffalo casserole is completely in it.

It uses pre-cooked chicken, whether or not from a rotisserie chicken (Make certain you get a compliant chicken if you’re on a Whole30!), leftovers, or some further chicken breasts you baked up throughout Sunday meal schoolwork. we have a tendency to stir that in conjunction with pre-riced cauliflower rice, although you'll be able to altogether use cauliflower rice you create reception. and therefore the sauce, although it's five ingredients, all uses Whole30 ingredients that ar super straightforward to possess delivered to your step.

INGREDIENTS :

4 cups chicken cooked and diced
3 cups cauliflower rice preferably pre-riced and frozen
1 cup green onions sliced, plus more for garnish, about 4 total
Creamy Buffalo Ranch Sauce:
1/4 cup Whole30 ranch dressing plus 2 tablespoons if necessary to coat chicken-rice mixture
1/4 cup + 2 tablespoons coconut cream only the solid white part from a can of coconut milk or cream
1/2 cup hot sauce
1/2 cup Whole30 mayonnaise
1 teaspoon garlic powder
1/2-1 teaspoon salt

To Serve:

green onions sliced
fresh parsley chopped
celery sticks
ranch dressing

INSTRUCTIONS :

Preheat oven to 350º F.
Combine chicken, cauliflower rice, and 1 cup green onions in a large bowl. In a medium bowl, whisk together all sauce ingredients. Pour over chicken-rice mixture and toss to coat well. Transfer to a 9x9" baking dish.
Bake 30 minutes or until bubbly. Garnish with more ranch dressing, green onions, and freshly chopped parsley. Serve with celery sticks, if desired.

25 Nov, 2019 Post a Comment

Main Course Pasta

Creamy Spicy Sun Dried Tomato Pasta

A creamy spicy sun dried pasta sauce that’s straightforward and fast to form. Uses straightforward ingredients that makes it excellent for a nighttime dinner. Vegetarian and protein free once mistreatment your favorite protein free food.

Pasta is one in all my absolute favorite things to eat, and once I created this one, I knew I had to share.

It’s just about creating a fast sauce, then mixing it with sun dried tomatoes that brings a burst a flavour! Adding chile flakes provides it some heat, thus you add up with a really tasty creamy and spicy sun dried pasta sauce.

To make this protein free, use your favorite protein free food. I like Explore culinary art organic chickpea food. I found it's a extremely similar texture to wheat food and it’s additionally an excellent healthier possibility.

INGREDIENTS :

250g uncooked penne pasta
1 tbsp + 1/2 tsp extra virgin olive oil
1/2 tsp salt + pepper to taste
1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
1 tbsp nutritional yeast
1 onion, diced
4 to 5 garlic cloves, minced (2 tbsp)
1 1/2 tbsp cornflour
1/2 tsp dried oregano
2 cups unsweetened almond milk
1 tsp chilli flakes, or to taste
2 to 3 big handfuls of rocket or baby spinach

INSTRUCTIONS :

Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
Rinse out the frying pan and heat up 1/2 tsp of oil. Cut the remaining sun dried tomatoes to be roughly 2cm pieces. Add this along with the onion to the pan and sauté for 3 minutes. Add chilli flakes and dried oregano and cook for a further minute. If it sticks to the frying pan, add a splash of water.
Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and any extra salt or a splash of water if needed. When the pasta is heated through, serve this on top of the greens.

23 Nov, 2019 Post a Comment

Main Course

Cheesy Mexican Chicken Skillet

This Keto sleazy Mexican frypan Chicken goes to become one in all your uncomparable favorites! It's thus delicious, filled with flavor, and a good casserole vogue meal that everybody in your family can fancy. Prime together with your favorite cheeses and revel in the ooey adhesive meal!

The past few weeks are crazy around here. I can’t even believe that college has started back. As a homeschool mater, I hate to check our easygoing summer returning to associate degree finish. One issue is for sure; dinner needs to be easy currently. Otherwise, i'm tempted to order in, that isn’t invariably smart once you area unit determined to stay to a keto/low carb approach of feeding.

Cheesy Mexican Chicken Skillet

When you saute the onion, inexperienced bell pepper, and garlic in butter, it helps unharness the flavors. Though I like my forged iron frypan, you may use the other reasonably frypan. Forged iron is extremely cheap and last forever, not like the opposite skillets that I replace once a year. This Lodge forged iron frypan on Amazon could be a nice worth.

By the time you add the chicken and cheese to the present sleazy Mexican frypan, you won’t even bear in mind the riced cauliflower. I choose to use cheese and town Jack cheese however be happy to modify it up. I conjointly grate my very own cheese to avoid the fillers intercalary to pre cut.

INGREDIENTS :

3/4 cup chicken broth
1 tablespoon butter
3 garlic cloves minced
2 cups cooked chicken shredded (I prepared mine in the slow cooker)
1 can Rotel tomatoes
1/3 cup diced onion
1/3 cup diced green pepper
1 12 oz bag steamed riced cauliflower
2 tablespoons homemade taco seasoning or taco seasoning packet
1 1/2 cups cheddar cheese
1/2 cup Monterrey jack cheese

INSTRUCTIONS :

In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
Steam riced cauliflower in microwave according to package directions.
Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
Simmer on low covered for 5 minutes.
Sprinkle cheese on top, cover and simmer until cheese is melted.
Optional: Serve with sour cream, cilantro, jalapenos, etc.