Chicken Souvlaki Recipe

Chicken Souvlaki

Ingredients

  • 1 kg chicken breasts
  • 10 cloves garlic crushed
  • 1/4 cup olive oil 53 g
  • 1/2 cup lemon juice 125 g
  • 2 tbsp dried oregano
  • salt to taste
  • pepper to taste

Instructions

  • Combine everything but the meat and mix together well.
  • Put the chicken in a storage container, and pour the liquid over it.
  • Marinate for 24 hours or more.

French Beef Dip Sandwich Recipe

French Beef Dip Sandwich

Ingredients

Slow Cooker

  • 1.5 kg sirloin tip roast or chuck roast
  • 1 tsp cooking oil
  • 1/3 cup soy sauce 85 g
  • 1 cup Coca Cola 250 g
  • 2 cans beef consommé 600 g, or beef bouillon
  • 1/4 cup fried shallots 15 g
  • 1 tbsp beef bouillon
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 1 bay leaf

Final Preparation

  • 6 hoagie buns
  • 12 slices provolone cheese
  • caramelized onions
  • King Oyster mushrooms
  • butter

Instructions

Slow Cooking Instructions

  • Over medium-high heat in a skillet, heat the oil. Sear the roast on all sides, then transfer to the slow cooker.
  • Pour the rest of the slow cooker ingredients in with the roast.
  • Cook on low heat for 4 hours.
  • Remove the roast, and cut into slices across the grain.
  • Return the sliced meat to the slow cooker and cook on low heat for another 1 hour.

Final Preparation

  • Pre-heat the oven to 350 °F.
  • Caramelize the onions and fry the King Oyster mushrooms in butter.
  • Cut the hoagie buns in half and put face-up on a baking sheet.
  • Bake for 4 minutes, until the buns start to toast.
  • Add 2 slices of cheese to each bottom half of a bun. Bake for another 5 minutes, until the cheese just starts to melt.
  • Top each bun with meat, onions, and mushrooms.
  • For each bun, fill a small bowl with the liquid from the slow cooker.
  • Serve the French beef dip sandwich with the au jus on the side.

Boiled Crab Recipe

Boiled Crab

Ingredients

  • 1 Dungeness crab 750 g to 1000 g
  • 1/4 cup butter
  • 1/2 tsp lemon juice

Instructions

  • Put the crab in the freezer for 15-20 minutes to slow it down.
  • Fill a large pot of water about 10-15 cm from the top. Add a handful of salt, and bring it to a boil.
  • Put the crab on its back. Lift the flap on the back end, and put a screwdriver against the hole that is revealed. Put another screwdriver against the head.
  • Simultaneously, plunge both screwdrivers into the crab. Wiggle them around to kill the crab more quickly.
  • Boil the crab for 13-15 minutes.
  • Melt the butter in a bowl in the microwave. Add the lemon juice.
  • Serve with the melted butter. Goes well with garlic bread.

Garlic Bread Recipe

Garlic Bread

Ingredients

  • 1/2 cup butter 113 g
  • 4 cloves garlic 12 g, minced
  • 450 g bread loaf
  • 2 tbsp parsley

Instructions

  • Preheat the oven to 350 °F.
  • Cut the bread in half horizontally.
  • Cover the bread with the butter, garlic, and parsley.
  • Bake at 350 °F for 8 minutes.
  • Broil for 2 minutes, until the top is golden brown.

Popcorn Recipe

Popcorn

Course: Snack
Servings: 2

Ingredients

  • 3 tbsp grapeseed oil 39 g
  • 1/3 cup popcorn 70 g
  • pinch salt

Instructions

  • Heat the oil at medium temperature in a wok with the lid on. Put in 2 kernels of corn.
  • When the corn pops, add the rest of the popcorn. Stir frequently as the corn pops.
  • Once it takes at least 3 seconds between pops, remove the popcorn from the heat.
  • Sprinkle the popcorn with salt.

Ice Cream Smoothie Recipe

Ice Cream Smoothie

Servings: 1 person

Ingredients

  • 150 g frozen fruit
  • 50 g vanilla ice cream
  • 100 g milk

Instructions

  • Thaw the frozen fruit in the microwave for 60-75 seconds.
  • Put the thawed fruit, ice cream, and milk in the blender. Blend.

Egg and Sausage English Breakfast Muffin Recipe

 

Egg and Sausage English Breakfast Muffin

Course: Breakfast
Cuisine: American

Ingredients

Sausage Patty

  • 2 kg lean ground pork
  • 2 tsp dried ground sage
  • 2 tsp dried thyme
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 2 tsp salt
  • 2 tsp cane sugar

Sandwich

  • 1 egg
  • 1 English muffin
  • Cheddar cheese sliced
  • cooking oil
  • ketchup
  • hot sauce

Instructions

Making the Patties

  • Combine the ground pork and spices in a bowl. Mix well.
  • Using a burger press, make 75 g patties.
  • The patties freeze very well.

Making the Sandwich

  • Preheat the oven to 275 °F.
  • Cut the English muffin in half and cover one half with the Cheddar cheese. Put the muffin halves in the oven.
  • Heat two oiled frying pans over high heat. Oil the silicone egg holder and put in in one of the frying pans.
  • Cook the sausage patty in the oil pan for 3 minutes on each side.
  • Cook the egg for about 3 minutes, or until the desired level of doneness is reached.
  • Make a sandwich with the English muffin halves, the sausage patty, and the cooked egg. Serve with ketchup and/or hot sauce.

Basil Pesto Recipe

 

Basil Pesto

Course: Main Course
Cuisine: Italian

Ingredients

  • 65 g pine nuts
  • 30 g lemon juice
  • 1 clove garlic
  • 1/8 tsp salt
  • black pepper
  • 55 g olive oil
  • 30 g Parmesan cheese
  • 60 g basil

Instructions

  • Toast the pine nuts in a single layer in an air fryer at 400 °F until they are golden. It should take about 4-5 minutes, but be careful as the pine nuts go from cooked to burnt very quickly.
  • In a food processor, blend the pine nuts, lemon juice, garlic, salt, and pepper.
  • Add the basil, and blend well.
  • With the food processor running, slowly drizzle in 55 g of olive oil. If a creamier pesto is desired, add more olive oil.
  • Grate the Parmesan cheese and blend it in with the rest of the pesto.

Butter Chicken Recipe

 

Butter Chicken

Course: Main Course
Cuisine: Indian
Servings: 8

Ingredients

Marinade

  • 2 kg chicken thighs boneless, skinless
  • 90 g plain Greek yogurt
  • 30 g canola oil
  • 2 tsp paprika
  • 2 tsp cayenne pepper
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp kasuri methi dried fenugreek leaves

Sauce

  • 30 g grapeseed oil
  • 800 g tomatoes canned, diced
  • 300 g white onions diced
  • 75 g ginger diced
  • 35 g garlic diced
  • 115 g water 1/4 cup
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp cayenne pepper

Cooking

  • 15 g butter
  • 1 tbsp grapeseed oil
  • 1/2 cup water
  • 3/4 cup water
  • 31 g cane sugar
  • 250 g whipping cream
  • 80 g butter
  • 1 tbsp kasuri methi dried fenugreek leaves
  • 15 g cilantro finely chopped

Instructions

Marinating the Chicken - Day Before

  • Combine the ingredients for the marinade, and mix well.
  • Cover the chicken with the marinade, and marinate in the fridge for 24 hours.

Sauce Preparation - Day Before

  • Drain the liquid from the can of diced tomatoes.
  • Blend the tomatoes.
  • Heat 2 tbsp of grapeseed oil over medium-high heat. Cook the onions, garlic, and ginger for 5 minutes, until they are golden.
  • Deglaze the pan with 115 g of water.
  • Add the spices and cook for 1 minute.
  • Add the blended tomatoes and cook for 4-5 minutes, until the oil starts to separate.
  • Cool the sauce and store in the fridge overnight.

Final Preparation

  • Heat the butter and oil over medium-high heat.
  • Cook the chicken for 3 minutes on one side, then flip and cook for 2 minutes on the other side. The chicken should char nicely.
  • Add the sauce that was prepared the night before to the chicken. Add the sugar.
  • Cover and simmer for 7 minutes.
  • Pour in the whipping cream and return to a simmer.
  • Stir in the kasuri methi and butter.
  • Garnish with cilantro leaves when serving.

Thousand Island Salad Dressing Recipe

Thousand Island Salad Dressing

Course: Salad
Cuisine: American
Servings: 4 salads

Ingredients

  • 1/2 cup mayonnaise 115 g
  • 2 tbsp ketchup 30 g
  • 1 tbsp white vinegar 15 g
  • 2 tsp white sugar 8 g
  • 2 tsp sweet green relish 8 g
  • 1 tsp white onion 4 g, minced
  • 1/8 tsp salt
  • 1 dash black pepper

Instructions

  • Add all the ingredients together in a 250 mL canning jar. Mix well.
  • Chill in refrigerator. The dressing tastes better after sitting for several hours.