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CHICKEN & VEGETABLE PENNE WITH PARSLEY-WALNUT PESTO

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  Ingredients ¾ cup chopped walnuts 1 cup lightly packed parsley leaves 2 cloves garlic, crushed and peeled ½ teaspoon plus 1/8 teaspoon salt ½ teaspoon ground pepper 2 tablespoons olive oil 13 cup grated Parmesan cheese 1½ cups shredded or sliced cooked skinless chicken breast (8 oz.) 6 ounce s whole-wheat penne or fusilli pasta (1¾cups) 8 ounces green beans, trimmed and halved crosswise (2 cups) 2 cups cauliflower florets (8 oz .) Instructions Bring a large pot of water to a boil. Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2 1/2 minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set 1/4 cup aside for topping. Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parm...
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Apricot and passionfruit trifles

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 Guys let me show you how to prepare this simple Dessert recipe.  Apricot and passionfruit trifles Ingredients 150ml thickened cream 600g carton vanilla custard 6 large sponge finger biscuits, chopped 825g can apricot halves in natural juice, drained 1/2 cup fresh passionfruit pulp (see note) Method Step 1 Using an electric mixer, beat cream until soft peaks form. Add custard and gently stir until combined. Spoon 1 tablespoon custard mixture into each base of four 1 3/4-cup capacity serving glasses Step 2 Top with one-third of biscuits and half the apricots. Drizzle with a little passionfruit pulp and top with half the remaining custard mixture. Repeat layers. Finish with a dollop of custard mixture and remaining biscuits. Drizzle with remaining passionfruit pulp. Serve Click here for more recipes
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Amaretto oranges with vanilla mascarpone

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Am gonna show you how to prepare a tasty smooth of::👇👇👇👇 Amaretto oranges with vanilla mascarpone Ingredients 1 vanilla bean, split, seeds scraped 250g mascarpone cheese 1/2 cup (125ml) amaretto liqueur (see note), plus 1 tablespoon extra for the mascarpone 6 seedless oranges (such as navels), scrubbed 1 1/4 cups (275g) caster sugar Method Step 1 Combine vanilla seeds, mascarpone and 1 tablespoon amaretto in a bowl. Cover and chill while you prepare the oranges. Step 2 Trim the ends off the oranges, then using a peeler, carefully pare orange rind, being sure not to remove any of the white pith with the rind. Stack little piles of the pared rind strips on top of one another (about 4 at a time) and using a sharp knife, cut lengthways into very thin strips. Set aside. Step 3 Using a sharp knife, remove and discard the white pith from the oranges. Slice each orange across into 1cm-thick rounds, then stack the slices to reform their original shape and place on a large serving platter. S...
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BUTTERNUT SQUASH SOUP

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  Ingredients 1 (12 ounce) package refrigerated cubed butternut squash, such as Green Giant brand or Marketside (Walmart brand) ½ cup finely chopped onion 2 tablespoons unsalted butter 1 (14.5 ounce) can reduced-sodium chicken broth 1 (12 fluid ounce) can fat-free evaporated milk 1 teaspoon packed brown sugar ½ teaspoon kosher salt 1/₂ teaspoon ground nutmeg 1 teaspoon ground white pepper (more if desired) 2 Fresh thyme sprigs ½ teaspoon Freshly grated nutmeg Instructions Pour contents of the butternut squash package into a 2-quart microwave-safe baking dish with a lid. Add 2 tablespoons water. Cover. Microwave on 100 percent power (high) for 3 minutes. Stir. Microwave on 100 percent power (high) for 3 minutes more. Stir again. Microwave on 100 percent power (high) about 2 minutes more or until squash is very tender. Using a pastry blender or potato masher, mash squash. Meanwhile, in a heavy medium saucepan cook onion in hot butter until tender, stirring frequently, In a food proce...
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HONEY GARLIC CHICKEN

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 Honey garlic chicken is easy to make, simply follow this few and easy steps. Ingredients Boneless, skinless chicken thighs • Unsalted butter • Honey Soy sauce • Salt and pepper • Paprika or cayenne pepper • Minced garlic cloves . Lemon juice • Parsley for garnish Directions to prepare 1. Start with seasoning boneless, skinless chicken thighs with salt, pepper, and paprika or cayenne. I love cayenne, but be careful if you're serving it to children because it's spicy! 2. Combine melted butter, honey and soy sauce, mix it well, and set it aside. You'll need it in just a minute. 3. Heat up a skillet, add the cooking oil, and pan fry the chicken thighs on high heat until both sides turn brown. 4. Push the chicken thighs to one aside of the skillet and add the minced garlic. Sauté for 30 seconds until its slightly brown and fragrant. Now you'll make the sauce! 5. Add the honey garlic sauce to the skillet and lower the heat. Let it simmer and reduce until it's slightly th...
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POLLO FAJITAS

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 Ingredients. 11 items required 1 tablespoon Worcestershire sauce  1 tablespoon cider vinegar 1 tablespoon soy sauce 1 teaspoon chili powder 1 cloqve garlic, minced 1 dash hot pepper sauce 1u20091/2 pounds boneless, skinless chicken thighs, cut into strips 1 tablespoon vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced Directions to Prepare In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice . Watch video More recipes >>>
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Fiery Fish Tacos with Crunchy Corn Salsa

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Ingredients   👉 Items63 2 cups cooked corn kernels 1/2 cup diced red onion 1 cup peeled, diced jicama 1/2 cup diced red bell pepper 1 cup fresh cilantro leaves, chopped 1 lime, juiced and zested 2 tablespoons cayenne pepper, or to taste 1 tablespoon ground black pepper 2 tablespoons salt, or to taste 6 (4 ounce) fillets tilapia 2 tablespoons olive oil 12 corn tortillas, warmed 2 tablespoons sour cream, or to taste   Directions to Prepare Preheat grill for high heat. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices to taste. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa Watch video here>>> Read more recipes here>>>
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