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Friday, April 14, 2017

orange-rosemary glazed salmon allrecipes

4/14/2017 12:04:00 PM 0
orange-rosemary glazed salmon
orange-rosemary glazed salmon

A simple salmon formula that is brimming with flavor? Yes please! This skillet salmon makes for the ideal weeknight dinner yet it's something sufficiently extravagant to serve to visitors on the end of the week. It's brimming with energetic orange flavor which combines splendidly with the new rosemary. Furthermore, the best part – you can undoubtedly have this prepared in 30 minutes! 

This salmon is so great you'll likely discover your children adoring it as well! My children continued saying the amount they adored it and that can be dubious to get from them with salmon. I cherish skillet burned salmon since you get that heavenly, somewhat crisped brilliant dark colored outside and an impeccably go into disrepair delicate inside. 

I prescribe serving this salmon with a side of rice or couscous and some steamed asparagus or broccoli. It makes a considerable amount of sauce so the additional sauce goes superbly over the rice. At the point when orange season comes this winter you may very well discover this on your menu consistently! It's pressed with crisp flavor and it's a fit as a fiddle supper everybody will appreciate


2 tsp olive oil 

4 (6 oz) skinless salmon filets (1-inch thick), refreshed at room temperature 10 minutes 

Salt and newly ground dark pepper 

2 cloves garlic, minced 

2 1/2 tsp minced new rosemary 

5 Tbsp chicken soup, partitioned 

1/2 tsp orange get-up-and-go 

2/3 container crisp squeezed orange 

1 Tbsp new lemon juice 

1/2 Tbsp nectar 

2 1/2 tsp cornstarch 


Warm an extensive non-stick saute dish over medium-high warmth. Season both sides of salmon with salt and pepper. Warm olive oil then include salmon and cook until seared on both sides and cooked through, around 3 minutes for every side. Exchange to a plate, leaving oil in dish. 

Add garlic and rosemary to dish and saute 20 seconds, then include 1/4 glass chicken stock and stew until generally decreased. Blend in orange pizzazz, squeezed orange, lemon squeeze and nectar. In a little bowl whisk together outstanding 1 Tbsp chicken juices with cornstarch. Fill skillet, season sauce with salt and pepper to taste then heat to the point of boiling and permit to bubble 1 minute, blending continually. Return salmon to dish, spoon sauce over salmon.
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asian ginger garlic baked chicken

4/14/2017 11:41:00 AM 0

asian ginger garlic baked chicken

asian ginger garlic baked chicken

Asian ginger garlic prepared chicken marinated with ginger, garlic, soy sauce and nectar. Speedy and flavorful formula that calls for basic fixings 
Ginger garlic prepared chicken is one of those chicken dishes that I make when I needed to have a speedy and simple home cooked feast however excessively languid, making it impossible to start up a wok, or I would prefer not to concoct a tempest in the kitchen. It's one of the simplest chicken formulas to make. The chicken dependably turn out delicate, clammy, and delicious. I could for all intents and purposes eat all the chicken drumsticks in one go, with its super scrumptious, sticky sweet and exquisite sauce. 
I began making ginger garlic heated chicken when I first went to the US numerous years prior for doctoral level college. I was dependably the assigned cook in the condo, and chicken drumsticks were dependably at a bargain in the grocery stores at the school town. For $0.99 a lb, I could stack up a 5 lb pack of chicken drumsticks for under $5.00! Furthermore, I am inclined toward chicken, particularly the delicate, succulent, substantial chicken drumsticks. 
This ginger garlic prepared chicken formula is Asian-enhanced. I utilized soy sauce, shellfish sauce, sesame oil, white pepper, and nectar to marinate the chicken before heating them in the stove. I likewise included a tiny bit of Chinese five-flavor powder to give it a sweet fragrance of the flavors. In the event that you don't have the five-zest powder, you can simply skip it, yet it's a decent thing to stock in your wash room. The various elements of soy sauce, clam sauce (purchase Lee Kum Kee mark), sesame oil, white pepper can be effectively found at any normal general stores nowadays. On the off chance that you can't discover white pepper, you can simply utilize dark pepper and it will work fine and dandy. 
These ginger garlic heated chicken is a solace nourishment to me. It helps me to remember those occasions when I was a cheap and poor global understudy in the Midwest of America. Those days were a distant memory, however the essence of the ginger garlic prepared chicken keeps on satisfying the sense of taste of my family, and even my little particular eater adores this great tasting heated chicken

Ginger Garlic Baked Chicken Recipe
Serves 2-3 | Prep Time: 10 Minutes | Marinate Time: 30 minutes | Cook Time: 30-40 Minutes


1 1/2 lbs chicken drumsticks
One 2-inch piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of Chinese five-spice powder, optional
Pinch of salt


Rinse the chicken and pat dry with paper towels. Add the ginger and garlic to the chicken and gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients.

Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

Pre-heat the oven to 375F. Line the chicken on a tray lined with baking sheet and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. Serve warm.

Cook’s Note:
If the ginger and garlic are burned on the surface of the chicken, scrape them off before serving. You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked.
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4/14/2017 11:16:00 AM 0




At whatever point I make Southern Smothered Chicken, it helps me to remember my adolescence when I lived in the 'hood. Each Sunday my mother would make a greater than regular supper, and it was constantly exceptionally southern. The table dependably had sweet cornbread, collard greens with ham sells, potato serving of mixed greens, and whatever meat that was discounted when my mother went shopping for food. In some cases it would be ribs, or catfish, however a large portion of the time it would be chicken. My most loved chicken was Southern Smothered Chicken. My mother made the best covered chicken when I was more youthful ( I have her beat now :- p ) . My mother would covered the chicken with heaps of sauce and onions, and she would cook the chicken until it fell of the bone, then she would serve the chicken over rice. I would never get enough. Now and then, I have my supper outside ( Depending on the climate), and alternate children on the piece would dependably beseech me to share-which I never did, LOL! Those were they days!!! Now that I'm more established, and know how to cook – I don't need to rely on upon my mom to make Southern Smothered Chicken. I culminated my own one of a kind formula for it! 

In this post will demonstrate to you industry standards to make the best Southern Smothered Chicken. We will darker the chicken, and after that cook the chicken in a custom made velvety sauce that will likewise go incredible over pureed potatoes or rice! The chicken pieces that I utilized was legs and thighs. In the event that you choose to utilize another bit of chicken that is dependent upon you, however the cooking time may change.

  • 1 lbs chicken ( I used legs, and thighs)
  • 1½ cup all purpose flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp celery seed
  • 1 tbsp onion powder
  • 1 tsp poultry seasoning
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • ¼ cup vegetable oil
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 tsp minced garlic
  • 1 medium sized onion, chopped
  1. Start off by making sure that all of the chicken is nice and clean.
  2. Pour 1½ cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
  3. Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
  4. Reserve the seasoned flour
  5. Pour ¼ cup of vegetable oil into a large pan, then place the plan over medium heat.
  6. Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
  7. Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
  8. Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
  9. Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
  10. Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
  11. Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
  12. Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
  13. Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
  14. Make sure all of the chicken is coated with the creamy gravy.
  15. Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
  16. Once done serve the chicken with rice or mashed potatoes.
  17. Enjoy
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Saturday, April 8, 2017

Corned Beef and Cabbage

4/08/2017 03:21:00 PM 0

 Corned Beef and Cabbage

 Corned Beef and Cabbage

Corned Beef and Cabbage

Nutrition Info
Serving Size: 1 (266 g)
Servings Per Recipe: 8
AMOUNT PER SERVING% DAILY VALUECalories 563.8 Calories from Fat 229 41%Total Fat 25.5 g 39%Saturated Fat 8.1 g 40%Cholesterol 111.1 mg 37%Sodium 1672.8 mg 69%Total Carbohydrate 60.4 g 20%Dietary Fiber 14.6 g 58%Sugars 9.1 g 36%Protein 29.3 g

ingredient :
(2 -6 lb) corned beef brisket
1 teaspoon peppercorn
2 dried bay leaves
1 -3 head fresh cabbage
1 -12 medium red potatoes
1 (1 lb) bag fresh carrot
fresh parsley (Dried won't do at all)
real butter (margarine won't do at all. Besides, we now know that butter is better for us than any of the margari)
1 fresh garlic clove
1 medium fresh sweet onion
yellow mustard (whatever floats your boat)

1 loaf rye bread (traditional) or 1 loaf irish soda bread (see my N .y. C. Irish Soda Bread recipe)
------------Selecting the corned beef brisket------------.
Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
Do not freeze.
Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
There will always be some gristle and it runs the length of the slab in the center.
The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
------------Selecting the Cabbage-------------------.
The heavier and more solid it is, the better it is.
Smell it to make sure it isn't too bitter.
You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
--------------Selecting the Potatoes----------------.
Watch out for the red dyed ones.
Pick out a bag of medium to small sized ones.
The smaller the better.
If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
-------------Selecting the Carrots----------.
Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
Serving a bowl of carrots is a big no no on Saint Patrick's Day.
Preparing and cooking the meal-----------------------.
(It's going to take 3 hours with you there).
Use a large Dutch oven or stock pot that will hold everything all at once.
Place the brisket (best side up) in the bottom of the pot.
There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
Bring to a boil.
Reduce heat, cover and simmer for 2 hours.
During the 2 hours------------------------.
Scrub and rinse the new red potatoes.
Remove any eyes and bad spots.
Leave as much of the peel as you can.
Quarter them (halve or whole if tiny).
Cover with water until ready for them.
Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
Peel one carrot and cut it into quarters. Set aside.
Peel the onion and cut it into eighths. Set aside.
Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
I find that kitchen scissors do just fine.
After the 2 hours----------------------.
Add the potatoes on top of the brisket.
Add water to cover everything.
Bring to a boil.
Reduce heat, cover and simmer for 10 minutes.
Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
Add water to cover everything.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Check the cabbage to see if it is tender.
If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
When done-----------------------.
In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
As I said, more is better.
Slice the brisket cross grain.
Let everyone help themselves, make it known that the carrot pieces are for garnish only.
It also reminds Catholic Irishmen that the orange carrot piece is the color of Orangemen, the people they hate.
If you wish to insult a Catholic Irishman, put a large full bowl of carrots on the table.
If you love carrots, have them at another meal on another day.

Hope there is leftovers for breakfast.
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Healthy feeding methods for children

4/08/2017 02:35:00 PM 0
Healthy feeding methods for children

All housewives as mothers want to give their children the necessary care, and spend much of their time caring for their children and caring for them. One of the most important means of care is to nourish the child properly, to grow properly and to have a strong and preventative body against diseases. How can a mother take care of her children's food? What are the proper feeding methods for children?
After birth many mothers care to feed their baby, and take it special care, as the healthy mind in the body is healthy. The child's good nutrition should start from the first day of birth until he grows up, so that his or her body grows properly and properly and gains immunity against disease.

Since the birth, the nutrition of the child begins breastfeeding, a blessing of the most precious Yes God on us, as milk is the most appropriate food for the child at the age of the first days, which is an integrated diet to enrich any other food, and contains all the nutrients needed by the body of the newborn, And gain strong natural immunity.

After the child reaches the age of six years, he will need another diet supplemented with natural milk, which is called supplemental food. For example, boiled rice, boiled with milk, boiled vegetables such as potatoes, carrots and squash, as well as mashed fruits such as bananas, apples, pears, Unsweetened, boiled eggs.

After that, healthy food for the child should be in the diversification of eating and contain all the nutrients needed by the body, such as proteins, minerals, salts, fats, vitamins and carbohydrates. Eating should be organized at certain times, every three hours. Snacks are appropriate for the child's age and size.

After 2 years of age, the child is encouraged to eat the foods that are eaten by the family in general, to be healthy and useful. At this stage, the child needs to eat more food than the previous stage, since he needs healthy food because his movement and activity at this stage need it. It must contain meat, fish, milk and dairy products, eggs, vegetables and fruits. The mother should also ensure that her child does not eat unhealthy ready-made foods, and that he also avoids eating sweets, sweets, chocolate, chips, suds, soft drinks and others.

Dear Mother, Your child has healthy, healthy nutrition. Eat breakfast, which is the most important meal in your child's diet. Try to avoid your child from eating junk food, replace soft drinks with fresh natural juices, replace tempting sweets with fresh fruit, and encourage your children. To play the sports they love, sport helps build a strong and healthy body.

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The benefits of honey for the baby

4/08/2017 02:30:00 PM 0
The benefits of honey for the baby

Bee's honey
Honey is a biological antibiotic for humans. It gives the body immunity to resist all diseases. It is a food and medicine substance consisting of sugars, amino acids, vitamins and minerals. The benefits of honey are mentioned in the Holy Quran and Sunnah. Honey comes from a variety of floral nectar scattered around the world, where the bees absorb nectar and turn through the process of digestion to a diabetic.
benifits of Honey :
Suggests sugars in the body, thus preserving the normal rates of blood sugar. Digestive system disorders. Reduces acidity, preventing stomach ulcers. Useful in the treatment of heart disease, which strengthens the heart muscle. It treats poor structure and anemia. Regulates sleep through the fight against insomnia. It is a treatment for rheumatism and arthritis, and improves the growth of teeth and bones by maintaining calcium in the body. It protects against many diseases because it contains antioxidants, contains many natural compounds of great importance to the body, protects against cancer, and is very important in the treatment of skin diseases, wounds and infections. Honey is one of the best medicines prescribed in the treatment of respiratory problems and reduce the effects of cough.
Benefits of Honey for Children:
Honey is considered to be a full food for its high nutritional value and its preventive and therapeutic properties. Honey is a high value food, containing chemical compounds and important biological elements. Honey contains 17% water and 82% sugar, , Barley sugar, cane, plus 3% protein, and a huge range of important vitamins. Honey contains mineral salts and volatile oils that improve appetite and stimulate digestion and growth.
Opens the appetite and improves the overall health of the child.
Feeding infants, especially when breast milk is inadequate, the child needs alternative feeding, and helps young children avoid bacterial intestinal infections.
 Protect your child from rickets because of vitamins and other growth factors, and has the ability to stop cases of summer diarrhea affecting the child.
* Improves the sleep of children with nervous mood, research has confirmed that a tablespoon of honey at night to treat the child from urination during sleep. Relieves nighttime coughs in children, improves sleep during colds and lung diseases,
 It also treats tonsillitis in children in general. Improves the general health of children as it is used as a dietary supplement that helps to increase the child's weight by up to 30%.

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How to Make Kids Eat

4/08/2017 02:21:00 PM 0
How to Make Kids Eat

During the pregnancy, the mother prepares herself and shows her full readiness and love for breastfeeding. The psychological factor is very important for the success of breast feeding for the mother in the early weeks of childbirth. The pain she experiences in breast-feeding is not simple, but when a child gets used to our far- But now it is different for the mother and her child and the size of the breasts is less than what the mother feels. For comfort during breastfeeding.

The baby depends on breast feeding from birth until the sixth month of age, and it is best not to help him with other foods and milk so that he will not get the taste and get more admiration than the mother's milk for his sweet taste. At the end of the sixth month of age, we start with vegetables. Certain types of vegetables (such as carrots, potatoes, zucchini) are washed thoroughly with water, peeled and boiled with water until they become very soft and sprinkled with a fork or electric mixer. And the water is added to the vegetables with the vegetables to soften and become soft, the child can swallow.
It is not advisable to use the ready-made foods that are in pharmacies at first to contain them, and the high sugar content in them because the child loves the taste and will definitely like it more than vegetables, taking into account the repetition of one type of vegetables for two days to get used to the child and then add another class and so on When the three types are completed, the table is returned before adding a new variety of vegetables.

The second phase of the preparation of children's food, which include starches and be within the age range (6 to 8) months, which is cooked cooked cooked full of very little salt, and is crushed or grinded with a mixer Some children do not want the food is completely grounded so we can just cook Well . Second, corn starch can be made with milk. The mother can suck a small amount of milk and add starch and boil on the fire without adding sugar or any other coloration or flavoring. Fruit is very important for the child when you make sure that your child is taking a saturated meal of vegetables and has become a favorite and has no objection to eating them, know that there is no objection to the introduction of fucca to its menu, such as apples, bananas, orange juice added a point of lemon juice to prevent puffing, Preparation of apples wrapped in the paper can be placed in the oven until it becomes soft to be pumped, bananas do not need that we can add some natural juice and Nhrsh fork.
 The age of your child now allows him to cut off simple things to ripen his teeth such as biscuits of his age with his control of eating a large amount, and the addition of soft meat after boiling or chicken can be grinded with blender with the spice and not to add spices and salt, when the first child is given boiled eggs Honey, after the first year the child is able to eat food absolutely complete but small without mashing or grinding in small quantities. The adoption of the child to breastfeed less than the above and gradually can be dispensed with breastfeeding to reach the second year and do not mind giving him artificial milk dedicated to the age of a substitute for a meal to get used to a new taste and prepare for the weaning phase.
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