Yum

lundi 14 août 2017

best mandoline slicer

i was just browsing some websites the other day, andi found this fabulous mandoline slicer,
the price is preey low comparing to others , i loved , i've oredred two for my  married sons
you can see if you like  here

https://www.watchingdeals.com/products/mandoline-slicer

mandoline slicer

i was just browsing some websites the other day, andi found this fabulous mandoline slicer,
the price is preey low comparing to others , i loved , i've oredred two for my  married sons
you can see if you like  here


https://www.watchingdeals.com/products/magical-mandoline-slicer

mardi 8 août 2017

Breakfast Energy Smoothie




Ingredients
  • 2 cups orange juice
  • 1 cup vanilla yogurt
  • 1/2 teaspoon vanilla extract
  • 2 cups mixed fresh or frozen berries


Instructions

  1. STEP 1: Place all ingredients into blender (liquid ingredients first).
  2. STEP 2: Blend on high for 2 minutes or until smooth. Scrap down sides and blend for another 30 seconds.
  3. STEP 3: Serve and enjoy!

      CHICKEN AND BROCCOLI ALFREDO




      Ingredients

      • 8 ounces rotini pasta
      • 12 ounces broccoli florets
      • 1 tablespoon olive oil
      • 2 boneless, skinless thin-sliced chicken breasts
      • Kosher salt and freshly ground black pepper, to taste
      • 2 tablespoons unsalted butter
      • 2 tablespoons all-purpose flour
      • 3/4 cup chicken broth
      • 3/4 cup milk, or more, as needed
      • 1/4 cup heavy cream
      • 1/4 teaspoon garlic powder
      • 1/4 cup freshly grated Parmesan
      • 2 tablespoons chopped fresh parsley leaves


      Instructions

      1. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
      2. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
      3. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
      4. Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
      5. Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
      6. Serve immediately, garnished with parsley, if desired.

      CHICKEN ALFREDO BAKED ZITI




      Ingredients

      • 12 ounces ziti (or any pasta shape)
      • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
      • 1 batch alfredo sauce (see below)
      • 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
      • (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)
      ALFREDO SAUCE INGREDIENTS:
      • 1 Tbsp. olive oil
      • 4 cloves garlic, minced
      • 3 Tbsp. flour
      • 1 cup chicken broth
      • 1 cup low-fat milk (I used 1%)
      • 3/4 cup freshly-grated Parmesan cheese
      • 1/2 tsp. salt
      • 1/4 tsp. black pepper
      • *This isn’t a super-saucy dish, so if you like a lot of sauce, you might want to consider doubling this recipe. If you don’t have the time to make your own sauce, one standard-sized jar should be enough.


      Instructions

      • TO MAKE THE CHICKEN BAKED ZITI:
      1. Preheat oven to 375 degrees F.
      2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
      3. Pour half of the pasta into a greased baking dish (either an oval baking dish, as pictured above, or a 9 x 13-inch baking dish will work). Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
      4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.
      • TO MAKE THE ALFREDO SAUCE:
      1. Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
      2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

                      Chicken Ranch Wraps




                      Ingredients

                      • 2 cups cooked grilled chicken breasts, chopped (seasoned with your favorite spices, see note*)
                      • ½ cup mozzarella cheese
                      • ¼ cup Hidden Valley® Simply Ranch dressing
                      • ¼ cup cilantro, minced (optional)
                      • 4 8'' tortillas


                      Instructions

                      1. Lay tortillas on a clean flat surface. Place about ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. 
                      2. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.
                      • Notes
                      1. *For the chicken: You can use cooked rotisserie chicken, leftover chicken, or grilled chicken seasoned with your favorite spices. I like to season my chicken with a tablespoon of fajita seasoning and grill in a hot pan for 5-6 minutes per side or until cooked through

                              Creamy Pesto Mac with Spinach




                              Ingredients
                              • 2 cups uncooked macaroni 
                              • 2 cups whole milk 
                              • 2 Tbsp butter 
                              • 2 Tbsp flour 
                              • 1/2 cup grated Romano or Parmesan 
                              • 1/2 tsp salt 
                              • Freshly cracked pepper
                              • 1/4 cup basil pesto  
                              • 1/2 lb frozen spinach


                              Instructions


                              1. Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni noodles. Boil for 7-10 minutes, or until al dente. Drain the macaroni in a colander.
                              2. While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
                              3. Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
                              4. Whisk the Romano (or Parmesan) and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
                              5. Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.
                               

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