The post This One Pot Chicken Alfredo Recipe is a Classic appeared first on Cooking 4 All.
]]>Ingredients:
- 2 tablespoons of olive oil
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 cloves of garlic, minced
- 1 quart (4 cups) of chicken broth
- 1 cup of heavy cream
- 1 pound of fettuccine pasta
- 1 1/2 cups of freshly grated Parmesan cheese
- 2 tablespoons of fresh parsley, chopped (optional for garnish)
Instructions:
- Season chicken with salt and pepper, then brown in olive oil in a pot, for about 5-7 minutes, and set aside.
- Sauté minced garlic in the same pot, then add chicken broth and heavy cream, bringing to a simmer.
- Add fettuccine, ensuring it’s submerged, and cook as per package instructions, stirring to prevent sticking.
- Return the browned chicken to the pot, along with any juices that have accumulated.
- Stir in the grated Parmesan cheese until the sauce becomes creamy.
- Adjust seasoning and garnish with parsley.
- Serve the creamy Alfredo with a generous portion of chicken and pasta.
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]]>The post This Pollo Pasta Recipe Ticks all the Boxes appeared first on Cooking 4 All.
]]>Ingredients:
- 10oz chicken breast
- 2 cups of double cream
- 4 medium tomatoes
- 1 tin of chopped tomatoes
- 1 white onion
- 4 cloves of garlic
- Smoked paprika
- 12oz of tagliatelle
- 2 handfuls of cavolo nero
- 2 tablespoons of olive oil
- Salt and black pepper to taste
Instructions:
- Chop your chicken into small chunks and fry in a tablespoon of oil until brown on the edges but still tender.
- Once your chicken is cooked remove it from the pan and fry your onions for 10 minutes in the same pan, so they absorb the flavor of the chicken. Then add your crushed garlic cloves and chopped tomatoes and fry for 5-10 minutes.
- Add the tin of chopped tomatoes and cook for 5 minutes to reduce the water. Next, blend your sauce until smooth. Then add a generous dose of smoked paprika, salt, and black pepper.
- Boil your tagliatelle until cooked. You can also boil your cavolo nero in this pan, but it only needs around 4 minutes.
- Once your pasta is cooked, drain and pour your tomato sauce over it as well as the chicken. Finally, add your double cream and stir to mix in.
- Salt to taste and add more black pepper if desired.
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]]>The post Have You Ever Made Your Own Pad Thai? appeared first on Cooking 4 All.
]]>Ingredients
- 8 ounces of rice noodles (pad Thai noodles)
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 8 ounces of shrimp, chicken, or tofu, cut into bite-sized pieces
- 2 eggs, lightly beaten
- 2 cups of bean sprouts
- 4 green onions, chopped
- 1/4 cup of chopped roasted peanuts
- Lime wedges, for serving
- Optional garnishes: chopped cilantro, sliced red chili, additional peanuts
Instructions
- Cook the rice noodles according to the package instructions until they are tender but still slightly firm (al dente). Drain the noodles and rinse them under cold water to stop the cooking process. Set aside. In a small bowl, whisk together the tamarind paste, fish sauce, and palm sugar until well combined. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the shrimp, chicken, or tofu to the skillet and cook until they are cooked through and slightly golden brown, about 3-4 minutes.
- Push the protein to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until they are cooked through, then mix them with the protein. Add the cooked rice noodles to the skillet along with the prepared tamarind sauce. Toss everything together until the noodles are well coated in the sauce.
- Add the bean sprouts and chopped green onions to the skillet and toss to combine. Cook for an additional 1-2 minutes until the bean sprouts are slightly wilted. Remove the skillet from the heat and sprinkle the chopped roasted peanuts over the pad Thai. Serve it hot, garnished with lime wedges and optional garnishes such as chopped cilantro, sliced red chili, and additional peanuts.
(@jojoeatbook)The post Have You Ever Made Your Own Pad Thai? appeared first on Cooking 4 All.
]]>The post How to Make Pineapple BBQ Meatballs appeared first on Cooking 4 All.
]]>Ingredients
- 1 pound ground beef
- 2 large eggs
- 1/2 cup bread crumbs
- 1/4 cup sliced scallions
- 1/4 medium onion
- 20 ounces of pineapple chunks
- 2 tablespoons juice
- 1 cup barbeque sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon peeled ginger
- 2 tablespoons soy sauce
- 1 tablespoon peeled ginger
- cooking spray
- salt
Instructions
- Preheat oven to 400°F. Put the beef, eggs, bread crumbs, salt, and scallions into a large bowl, using your hands to combine and mix. Roll the meat mixture into 18 meatballs.
- Spray a baking sheet with cooking oil before placing the meatballs on it. Bake for 15 to 20 minutes until browned.
- As you wait for the meatballs to cook, place BBQ sauce, pineapple chunks, juice, garlic, vinegar, soy sauce, and ginger into a large skillet. Cook them over a medium heat for 8 minutes until sauce thickens.
- Dip the meatballs into the sauce and make sure they’re well-coated before serving.
The post How to Make Pineapple BBQ Meatballs appeared first on Cooking 4 All.
]]>The post One Pan Chicken and Roasted Veggie Dinner appeared first on Cooking 4 All.
]]>Ingredients:
For the Chicken and Vegetables
- 2 pounds of chicken pieces, cleaned and washed
- 5 medium potatoes
- 1 sweet potato
- 2 purple onions
For the Marinade
- 1 tablespoon chicken seasoning
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon turmeric
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon salt
- 1/4 cup of olive oil
- 2 tablespoons of teriyaki sauce
Instructions:
- Preheat your oven to 400°F.
- Cube potatoes and sweet potatoes. Quarter the purple onions. Arrange them in a roasting pan, adding chicken pieces.
- For the marinade, mix chicken seasoning, smoked paprika, granulated garlic, turmeric, black pepper, cumin, salt, olive oil, and teriyaki sauce until smooth. Coat the chicken and vegetables thoroughly with the marinade.
- Cover with foil and bake for 30 minutes at 400°F, then lower to 350°F, roasting for another hour until everything is tender and caramelized. Uncover, increase to 475°F for the last 10 minutes for crispiness.
The post One Pan Chicken and Roasted Veggie Dinner appeared first on Cooking 4 All.
]]>The post Quick and Easy Chicken Dinner appeared first on Cooking 4 All.
]]>Ingredients
- One package of chicken breast
- 2 tbsp olive oil
- ½ tbsp salt
- ½ tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- ½ tbsp Montreal steak seasoning
Instructions
- Cut chicken in half or cut each piece into smaller cutlets
- To a medium mixing bowl, add cut chicken, olive oil, and spices
- Mix until everything is combined
- Over medium heat, drizzle olive oil into a cast iron skillet or pan and add chicken to a hot pan, making sure each piece is flat on the pan
- Cook for about 3 minutes on each side
- Place a paper
- Let cool and serve with a side of mash potatoes and asparagus!
The post Quick and Easy Chicken Dinner appeared first on Cooking 4 All.
]]>The post Cheesy Cauliflower Shepherd’s Pie appeared first on Cooking 4 All.
]]>Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 lb ground beef or lamb
- 1 cup frozen peas
- 2 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 cup beef or vegetable broth
- Salt and pepper, to taste
- Fresh thyme, chopped (optional)
For the Cauliflower Mash
- 1 large head cauliflower, cut into florets
- 1/4 cup heavy cream or milk
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Paprika, for garnish (optional)
Instructions
- Saute onions and carrots in olive oil until soft, then add garlic.
- In the same pan, brown ground meat on medium-high, stirring in peas, tomato paste, broth, Worcestershire sauce, and seasonings. Simmer to thicken, about 10 minutes, and place in a baking dish.
- Puree steamed cauliflower with cream, butter, and cheddar, seasoning with salt and pepper.
- Spread mash over meat, top with cheese and paprika.
- Bake at 400°F for 20-25 minutes until golden. Serve warm, and enjoy.
The post Cheesy Cauliflower Shepherd’s Pie appeared first on Cooking 4 All.
]]>The post Hot Honey Chinese Chicken And Rice appeared first on Cooking 4 All.
]]>Ingredients:
- 1 package of microwave rice (or fresh if you prefer)
- 1 package of thinly sliced chicken breast cut into cubes
- 1/4 cup cornstarch
- 1/2 cup flour
- 1 cup Corn flakes bread crumbs
- 2 teaspoons of Siracha
- 1 tablespoon of hot honey
- 1 head of broccoli
Instructions:
- Heat a non stick frying pan with oil of choice.
- Fully coat the chicken in the hot honey, then coat with the cornstarch and flour.
- Once the oil is heated place your chicken in and fry on both sides for three minutes.
- Stir in siracha as you fry then add broccoli to cook with the chicken.
- Once chicken is cooked and broccoli is softened, transfer to a plate.
- Serve the chicken and broccoli over steamed white rice and enjoy!
The post Hot Honey Chinese Chicken And Rice appeared first on Cooking 4 All.
]]>The post How to Make the Crispiest Chicken Thighs appeared first on Cooking 4 All.
]]>Ingredients
- 6 to 8 chicken thighs with skin
- 2 to 3 teaspoons of canola oil
- salt
- ground black pepper
Instructions
- Preheat your oven to 425 F. While waiting for it to heat, place the chicken thighs on a chopping board. Sprinkle salt and pepper on both sides generously.
- Pour the canola oil into a skillet and place over medium heat.
- Place all of the chicken thighs into the skillet with the skin facing down.
- Cook until the skin is golden brown. This could take 8 to 10 minutes.
- Now, place the skillet in the oven, allowing the chicken to bake until almost cooked through. This will take around 10 to 15 minutes.
- Flip the thighs over and cook for another 5 minutes.
The post How to Make the Crispiest Chicken Thighs appeared first on Cooking 4 All.
]]>The post Try Making This Beef Bourguignon appeared first on Cooking 4 All.
]]>Ingredients:
- 2 pounds of beef chuck, cubed
- Salt
- Black pepper
- 2 tablespoons olive oil
- 4 slices of bacon
- 1 onion
- 2 carrots
- 6 cloves of garlic
- 2 tablespoons all-purpose flour
- 1 bottle of red wine
- 2 cups of beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound of small pearl onions
- 1 pound of mushrooms
- Fresh parsley, chopped, for garnish
Instructions:
- Season the beef cubes with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches until deeply seared. Set aside. In the same pot, add chopped bacon and cook until crispy. Add chopped onion, sliced carrots, and minced garlic. Sauté until the vegetables are softened.
- Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Pour in the red wine, beef broth, and add tomato paste, dried thyme, and bay leaves. Bring to a simmer.
- Return the seared beef to the pot, cover, and simmer over low heat for 2 to 2.5 hours until the beef is fork-tender.
- In a separate pan, sauté the pearl onions and mushrooms until golden brown. Add them to the beef stew during the last 30 minutes of cooking.
- Adjust seasoning, discard bay leaves, and serve the beef bourguignon over mashed potatoes or crusty bread. Garnish with chopped fresh parsley and savor the rich, complex flavors of this classic French dish. Bon appétit!
The post Try Making This Beef Bourguignon appeared first on Cooking 4 All.
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