Cooking, Recipe and Food Blog
Risotto is a dish that is intrinsically Italian. But unlike pasta or pizza, risotto is that one Italian dish that is either met with trepidation by people who cook and or is improperly done if the fear of cooking it is eventually overcome.
Risotto is rice dish that is made with a specific type of rice – Arborio, Carnaroli or Vialone Nano. These rice grains have a lot of starch content and is able to absorb an amazing amount of liquid without breaking down or turning into mush. [Read more…]
Vegetable korma is a delicious vegetable curry recipe that you will love. You may use other veggies such as broccoli, cauliflower and mushrooms if desired. Feel free to add some chili for some spice. You may serve it with roti or rice.
Serves 4
Ingredients:
1 tablespoon olive oil
1 brown onion, chopped
1/4 cup curry paste
2 large potatoes, cut into cubes
600g butternut pumpkin, peeled, seeded and cut into cubes
3 baby eggplants, sliced
2 large tomatoes, roughly chopped
1 cup vegetable stock
1 cup green peas, frozen or canned
Heat the oil in a large frying pan over medium heat. Sauté the onions for 2-3 minutes or until they are soft and translucent. Add the curry paste and cook it for one minute or until it becomes fragrant. Add the potatoes, pumpkin and eggplant. Stir until the vegetables are coated with curry paste. Pour in the vegetable stock and add the tomatoes. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 8-10 minutes or until the vegetables are tender. Add the green peas. Cook it for another 2-3 minutes or until the peas turn bright green. Transfer it to a large bowl or individual bowls. Serve immediately.
Photo Courtesy Of: Â Shoshanah
Ribollita or Tuscan bread soup is an aromatic comfort food which is quite filling enough to be a meal in itself. This hearty soup is perfect for chilly days. Here we used dried cannellini beans, but feel free to use canned ones to reduce the cooking time.
Serves 8
Ingredients:
100ml extra virgin olive oil, plus extra
1 onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
150g pancetta, chopped
6 garlic cloves, finely chopped
8 cups chicken stock
2 400g cans chopped tomatoes
250g dried cannellini beans, soaked in cold water overnight and drained
2 bay leaves
2 parsley stalks, bruised
Salt and ground pepper to taste
1 loaf day-old ciabatta, roughly torn
Finely grated Parmesan, for serving
Chili flakes, for serving
Lemon zest, for serving
Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes or until it is fragrant and the onions are translucent. Add the carrots, celery and pancetta. Cook it for 15 minutes or until the vegetables are tender.
Place the tomatoes, stock, cannellini beans, bay leaves and parsley in the saucepan. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the beans are tender. Remove the parsley stalks and discard. Season it with salt and pepper to taste.
Divide the bread into 8 parts and place them in individual bowls. Ladle hot soup into the bowls and drizzle them with olive oil. Top with grated Parmesan, chili flakes and lemon zest before serving. Serve immediately.
Photo Courtesy Of: tuscanycious
Here is a delectable chicken curry recipe with a Filipino twist. Here we used fish sauce to flavor it, but feel free to use salt if you want. Frying the vegetables makes them crispy on the outside, yet soft in the inside. I prefer this, but if you do not have time, you can simply put all the ingredients together in a pot and cook them altogether.
Serves 6
Ingredients:
1 kilo chicken cut to pieces
3 medium sized potatoes, cut into large cubes
3 pieces carrots, cut into large cubes
1 big red bell, seeded and sliced
1 big green bell pepper, seeded and sliced
2 medium sized onions, chopped
1 garlic bulb, minced
1 inch piece of ginger, pounded then sliced
2 cups coconut milk
3 tablespoons of curry powder
1 teaspoon chili powder or 2 fresh red chili
4 tablespoons cooking oil
Fish sauce to taste
Heat half of the oil in a large frying pan over medium heat. Fry the potatoes and carrots for 4-6 minutes until they are light brown. Transfer them to a plate lined with paper towels to train the excess oil.
Next, place the chicken in the frying pan. Add 2 tablespoons of fish sauce. Cover and allow the liquid to evaporate. Fry the chicken until it is light brown. Transfer it to a plate.
Heat the remaining oil in a large saucepan over medium heat. Sauté the garlic, ginger and onions for 2-3 minutes or until fragrant and lightly browned. Return the chicken in the pan and pour in the coconut milk. Stir in the curry powder and chili powder. Let it simmer for 10 minutes.
Place the red and green bell peppers, potatoes and carrots in the saucepan. Set the heat to high and bring it to a boil. Season it with fish sauce to taste. Remove from heat. Transfer it to a serving bowl or individual bowls. Serve immediately with rice.
Photo Courtesy Of: PetLvr
Lemon and blue cheese pasta is a yummy recipe that you can make in fifteen minutes. If you are not fond of blue cheese, use any type of cheese you like and it will taste just as good.
Serves 4
Ingredients:
100g soft blue cheese, plus extra
40g unsalted butter, softened
400g tagliatelle or fettucine
2/3 cup heavy cream
1 tablespoon lemon zest
2 teaspoons lemon thyme leaves, chopped
1/4 teaspoon grated nutmeg
2 cups baby spinach leaves
Salt and ground white pepper to taste
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain, but reserve 2/3 cup of the water used for cooking. Keep the pasta warm and then set aside.
Combine the butter and blue cheese in a bowl. Using a fork, blend them together.
Place the cheese and butter mixture in a large saucepan over medium heat. Gradually pour in the reserved cooking liquid and then add the heavy cream. Whisk well. Add the lemon zest, thyme and nutmeg. Season it with salt and pepper to taste.
Put the spinach leaves in the pan and cook it for 2-3 minutes or until they wilt. Return the pasta in the pan and gently toss until well combined. Transfer the pasta to a serving platter or individual bowls. Top with crumbled blue cheese before serving.
Photo Courtesy Of: Â mastermaq
Choosing the best wine to go with a meal is not always an easy task for there are many different varieties and styles to choose from. We all know the basics of red, white and rosé but there is far more to it than that. For example, Wikipedia’s exhaustive glossary of wine terms is full of terms and abbreviations which mean little to the average drinker, who would be stuck when it came to the differences between the Italian Frizzante (semi-sparkling) and Frizzantino (slightly sparkling) wines!
It is this variety which is partly the reason behind the popularity of wine and the size of the hobby community which has grown up around the industry. Each country’s wine producing regions bring their own style and approach to their vintages, and there are some unusual types which perhaps aren’t so common. [Read more…]
Most of us who have food blogs link our sites to social networking sites such as Twitter to showcase our content and photos to our followers and also attract new readers. For most, it routinely tweets new entries.
InstaBG is a “free web based tool†which allows you to customize your Twitter page background. It is easy to use and there is no need to register. Simply sign in with your Twitter account information and you are all set. The best part is that you do not necessarily have to be an Instagram user to utilize InstaBG to create custom backgrounds for your Twitter page.
With InstaBG, you can easily customize your Twitter page background with Instagram photos. You can use yours or public Instagram pictures. Simply choose the photo of your choice using their easy to use categories or tags. All you have to do is login with your Instagram ID.
Personalize your photos easily by choosing the size of the photos, spacing and even background colors. Utilize their live preview button to make sure that your chosen background is perfect for you. The best part is that you can set it to update automatically. InstaBG can customize your Twitter page daily giving it a new look.
Now you can easily fill your Twitter page with food photos and it will only take a minute. Your readers can also see past photos which can entice them to visit your site. InstaBG definitely makes tweeting much more fun for you and your followers.
Sweet potato latkes is a delicious appetizer that you can serve as finger food during potlucks or parties. You can make them ahead of time and just reheat them before serving. Make sure to drain the excess oil using paper towels to keep the latkes crispy because too much oil absorption can make them soggy.
Makes 40
Ingredients:
500g sweet potato, peeled, coarsely grated
1/2 cup cornflour
2 shallots, ends trimmed and thinly sliced
1 egg, lightly whisked
1/4 cup olive oil
Sour cream for serving
Sweet chili sauce for serving
Fresh coriander leaves for serving
Place the sweet potato in a large mixing bowl. Add the cornflour, shallots and eggs. Mix well. Next, heat two teaspoons of oil in a large non-stick frying pan over medium heat. Fill a spoon with a potato mixture and place it in the frying pan. Repeat this to make eight latkes. Press them down using a spatula. Fry them for 2-3minutes per side or until they are golden brown. Transfer them to a baking tray or large plate lined with paper towels. Do this for the remaining sweet potato mixture. Â Put the cooked latkes on a serving platter. Top them with a dollop of sour cream and drizzle them with sweet chili sauce. Garnish with coriander leaves before serving. Serve immediately.
Photo Courtesy Of: Â idovermani
Shiitake mushroom and egg roll is a yummy dish that you can prepare with your kids. You can ask them to do simple tasks such as beating the eggs or carefully rolling the egg rolls. Feel free to be creative when it comes to the filling. It is best to use a rectangular or square frying pan if it is available. Otherwise, a large round frying pan will do.
Serves 4
Ingredients:
4 egg yolks
2 eggs
4 garlic cloves, crushed
2 teaspoons vegetable oil
100g shiitake mushrooms, thinly sliced
2 green shallots, ends trimmed and sliced thinly
2 tablespoons sweet soy sauce
Place the egg yolks, eggs and garlic in a medium sized bowl. Whisk well and transfer it to a large jug.
Next, heat the oil in a 24cm base non-stick frying pan over medium heat. Stir-fry the mushrooms for two to three minutes or until it becomes tender. Transfer it to a bowl and cover it to keep it warm.
After, put non-stick baking paper over a chopping board and then reheat the frying pan over medium flame. Pour in the beaten egg mixture and cook it for three to four minutes or until it is set. Carefully slide the omelet on the lined chopping board. Make sure that the egg’s cooked side is facing down.
Put the mushrooms on one edge of the omelet and sprinkle it with half of the shallots. Roll it tightly and enclose the filling. Leave the ends open. Slice the egg roll into half inch pieces. Place the shiitake mushroom and egg rolls in individual plates. Garnish them with the remaining shallots. Serve immediately with the sweet soy sauce.
Photo Courtesy Of: yajico
Quick meal ideas always rock because we don’t always have the time to cook, but we definitely want delicious food. Paprika pork with pineapple salad is one of those dishes that you can prepare in under thirty minutes. Mix and match other meats or fruits if desired.
Serves 4
Ingredients:
4 pcs pork loin steaks, butterfly cut
1/2 tablespoon mustard powder
3 teaspoons smoked paprika
1/4 teaspoon salt
For the pineapple salad
1/2 small pineapple, peeled, cored and cut into bite-size pieces
1 cucumber, seeded and cut into bite-size pieces
1 long red chili, seeded and finely chopped
1/3 cup chopped fresh flat-leaf parsley leaves
2 tablespoons lime juice
4 garlic cloves, crushed
Salt and freshly ground pepper to taste
Preheat a barbecue plate or grill and lightly grease it with oil.
After, pat dry the pork using a paper towel. Spray or lightly brush it with oil.
In a small bowl, combine the salt, mustard powder and paprika. Mix it well. Coat both sides of the pork with this mixture. Grill it for 2-3 minutes per side or until it is cooked according to your taste.
While grilling the pork, prepare the salad by placing the pineapple, cucumber, chili, parsley, lime juice and garlic in a medium sized salad bowl. Toss to combine. Season it with salt and freshly ground pepper to taste.
Put the grilled pork in individual plates and spoon some salad on the side. Serve immediately.
Photo Courtesy Of: Vancour
Green minestrone uses basic green vegetables to make up a delicious and healthy soup to warm up a chilly day. Use other veggies like spinach or add green bell peppers if desired.
Serves 4
Ingredients:
2 teaspoons olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
1/4 of a medium sized cabbage, outer leaves removed and finely shredded
4 cups water
1 teaspoon Vegetable Stock Powder
1 400g can cannellini beans, rinsed and drained
1 large zucchini, trimmed and cut into bite-sized pieces
250g broccoli, trimmed and cut into small florets
200g green round beans, trimmed and cut into bite sized pieces
1/4 cup chopped fresh continental parsley
2 teaspoons finely grated lemon rind
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for two to three minutes or until it becomes fragrant and the onions are translucent. Add the cabbage and stir-fry it for two minutes or until it wilts slightly.
Pour the water into the saucepan. Add the vegetable stock powder and cannellini beans. Set the heat to high and bring it to a boil. Stir occasionally. Reduce the heat to low and let it simmer for five minutes.
Place the zucchini, broccoli and green beans in the saucepan. Let it simmer for five minutes or until the broccoli is bright green. The vegetables must be tender but crisp. Do not overcook. Â Season it with salt and pepper to taste.
Put the parsley and the lemon rind in a small bowl. Mix well. Ladle the soup into individual bowls and sprinkle it with the parsley and lemon rind mixture before serving. Serve immediately.
Photo Courtesy Of:Â Â jyri
Fried cheese ravioli is a delicious starter which is quite similar to mozzarella sticks or other cheese stuffed appetizers. Since it is made of pasta it can be quite heavy. For my appetite, it is a meal in itself. You may replace the tomato dip with marinara sauce if desired. Adding chili flakes will also give it an interesting twist. Enjoy!
Serves 4
Ingredients:
1 cup buttermilk
2 cups panko breadcrumbs (Japanese breadcrumbs)
500g pack cheese ravioli
Sunflower or canola oil, for deep-frying
300ml can chopped tomatoes
Parsley, for serving
Freshly grated Parmesan cheese, for serving
Salt and pepper to taste
Place the buttermilk in a medium sized bowl. Do the same for the bread crumbs.
Half fill a saucepan or deep fryer with oil and heat it over medium heat.
Dip a piece of ravioli in buttermilk and then coat it in breadcrumbs. Do this for the rest of the ravioli. Place them on a platter, making sure that they are apart.
Fry the ravioli in batches for 1-2 minutes or until they are golden brown and crisp. Do not overcrowd them. Once they are cooked, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.
In a separate saucepan, prepare the dip by heating the tomatoes in a small saucepan over medium heat. Season it with salt and pepper. Transfer it to a small bowl.
Place the fried cheese ravioli on a serving platter and sprinkle it with parsley and Parmesan cheese. Serve it with the tomato dip.
Photo Courtesy Of: jeffreyw
Crab and corn soup is a yummy soup recipe which you can make in minutes. Use canned sweet corn kernels if desired. Crab sticks can also be used instead of crab meat.
Serves 4
Ingredients:
4 corncobs, husks and silk removed
6 cups chicken stock
2 teaspoon finely grated fresh ginger
2 tablespoon light soy sauce
2 teaspoon corn flour
1/4 cup cold water
2 egg whites
1 227g can fresh crab meat, drained
4 green shallots, ends trimmed and thinly sliced diagonally
1/2 cup fresh coriander leaves
Salt and pepper to taste
With a sharp knife, cut the corn close to the core to remove the kernels.
Put the stock in a large saucepan over high heat. Add the corn and ginger. Cover and bring it to a boil. Reduce the heat to medium and uncover. Let it simmer for five minutes or until the corn softens.
Place the soy sauce, cornflour and one tablespoon of water in a small bowl. Whisk it until smooth.
In a separate bowl, combine the egg whites and the remaining water. Whisk well.
Pour the corn flour mixture into the corn mixture. Stir until well combined. Cook it for a minute or until the soup thickens slightly. Gradually add the egg mixture into the soup while stirring constantly. Add the crab meat and the shallots. Season it with salt and pepper to taste. Ladle it onto individual bowls and sprinkle with coriander. Serve immediately.
Photo Courtesy Of: Charles Haynes
Creamy polenta is a light and fluffy comfort food which can be eaten as is or served as a bed for other dishes. Â You may also use soup stock instead of water to give it a twist.
For this recipe the polenta is not cooked in direct heat, but you may do so if you are using a heavy pan over low or medium flame. It is meant to be a little runny, so do not let it dry up. Add more water or soup stock if needed.
Serves 6
Ingredients:
1 cup milk
1 cup polenta
125g unsalted butter, cut into cubes
5 cups water
2 bay leaves, plus extra for serving
50g grated parmesan, plus extra for serving
Salt and ground white pepper to taste
Half fill a large saucepan with water. Place it over high heat and bring it to a boil.
Meanwhile in a separate pan, place the milk, bay leaves and five cups of water. Set the heat to high and bring it to a boil. Add two teaspoons of salt. Whisk and then gradually add the polenta. Continue to whisk it for 5 minutes or until the mixture becomes thick.
After, transfer the polenta to a heatproof bowl and cover it with foil. Place the bowl over the water. You may also use a double boiler if it is available. Continue to cook the polenta for an hour and a half or until it is thick and creamy. Stir every thirty minutes. Add more water to the saucepan if needed. Remove from heat.
Place the parmesan cheese and butter into the polenta mixture. Stir until the cheese and butter melts. Season it with salt and pepper. Place the polenta on a chopping board or individual plates and then top it with cheese and butter. Garnish it with bay leaves and Parmesan cheese before serving. If you are not serving it immediately, you may keep it over the water for up to two hours but make sure it is covered.
Photo Courtesy Of: meaduva
Stir-fried chicken and udon noodle stir-fry is a delicious meal you can prepare in minutes. You may also replace the carrots and broccoli with other vegetables if desired. If you are serving the dish to guests serve the chili on the side instead of adding it onto the dish, so that they can adjust the spiciness according to their taste.
Serves 4
Ingredients:
2 x 440g packs udon noodles
2 tablespoons peanut oil
1kg chicken breast fillets, thinly sliced
1 broccoli head, cut into florets
5 garlic cloves, crushed
2 fresh long red chili, seeded and sliced thinly
1 tablespoon finely grated fresh ginger
1 medium sized carrot, peeled and sliced into strips
1/3 cup kecap manis
2 tablespoons water
1/2 cup fresh Thai basil leaves
Cook the udon noodles in a pot of boiling water or according to package instructions. Drain and set aside.
Heat half of the oil in a wok over high heat until it is very hot. Stir-fry the chicken in batches for 2-3 minutes or until it is light brown. Reduce the heat as needed so that the chicken will not get burned. Transfer to a plate lined with paper towels to drain the excess oil.
Place the remaining oil in the wok and set the heat to high. Sauté the garlic, chili and ginger for thirty seconds or until it becomes fragrant. Add the broccoli and stir-fry it for 2-3 minutes until tender, but crisp.
Return the chicken to the wok. Add the noodles, choy sum, kecap manis and water. Maintain the heat at high and bring it to a boil. After, reduce the heat and stir-fry the chicken and noodle mixture for one minute or until the choy sum wilts. Season it with salt and pepper to adjust the taste. Divide the chicken and udon stir-fry into individual bowls. Top them with basil leaves. Serve immediately.
Photo Courtesy Of: dinemag
Prawns in black bean sauce is a tasty dish with a robust flavor. The chili and ginger give this recipe an added zing. You may eat it as is or with rice. Make sure not to overcook the prawns so that they won’t become tough.
Serves 4
Ingredients:
2 tablespoons vegetable oil
2 tablespoons salted black beans, rinsed and mashed
1 tablespoon fresh red chili, chopped
1 half inch knob of ginger, peeled and sliced thinly
1 lb. prawns, peeled but tails intact
5 scallions, chopped
For the sauce:
1/4 cup tomato sauce
1/2 cup water
1 teaspoon light soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons cornstarch
1/2 teaspoon sugar
Ground white pepper to taste
First prepare the sauce by placing the tomato sauce, water, soy sauce, sesame oil, salt, cornstarch and sugar in a medium sized bowl. Season it with ground white pepper. Mix well. Set aside.
Heat the vegetable oil in a large saucepan over medium heat. Sauté the black beams, chili, garlic and ginger in the pan for 2-3 minutes or until the garlic is lightly browned and the mixture becomes fragrant.
Put the prawns in the pan and cook it for two to three minutes or until they turn pink. Pour in the prepared sauce. Set the heat to high and bring it to a boil. Remove from heat and transfer to a serving plate or individual plates. Garnish with spring onions before serving. Serve immediately.
Photo Courtesy Of: KittyKaht
Sun-dried tomato pasta is a yummy meatless dish that you can enjoy for lunch or dinner. Â Toss in some grilled chicken or other vegetables if desired. You may also add chili flakes if you want a spicier dish.
Serves 2-3
Ingredients:
1/2 cup olive oil
1 1/2 garlic heads, finely chopped
500g sun-dried tomatoes in oil, chopped
12 pieces anchovy stuffed green olives, sliced
10 pcs button mushrooms, chopped finely
100g capers in vinegar, drained
1 cup tomato paste
1/2 cup loosely packed basil leaves, chopped
200g angel hair pasta
Freshly grated Parmesan cheese for serving
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside. You may drizzle it with some olive oil and toss to avoid sticking.
Heat half of the oil in a medium sized saucepan over medium heat. Sauté the garlic for three minutes or until it is golden brown. Add the sun-dried tomatoes, olives, mushrooms and capers. Cook it for another two minutes.
Place the tomato paste in the pan and let it cook for 10-15 minutes. Add the rest of the oil and the basil leaves. Mix well and season it with salt and pepper to taste. Toss in the cooked pasta. Transfer it to a serving plate or individual plates. Sprinkle it with freshly grated Parmesan cheese and serve immediately.
Photo Courtesy Of: Â Waldo Jaquith
Asian short ribs is a tasty meat dish that is great for sharing. You may add some sesame seeds or sesame oil to add more flavor. It is best eaten with rice.
Serves 6
Ingredients:
2 kg beef short ribs, cut into 2 inch pieces
1 cup soy sauce
3 tablespoons Japanese rice vinegar
2 tablespoons minced garlic
1 lemongrass stalk, halved and crushed
1 tablespoon minced ginger
2/3 cups brown sugar
6 cups water
1/2 cup sliced spring onions
1/2 teaspoon cayenne pepper
1/4 cup orange juice
2 tablespoons lemon juice
1 tablespoon orange zest
1/2 cup hoisin sauce
Place the ribs in a heavy based saucepan over high heat. Add the soy sauce, ginger, rice vinegar, garlic, lemon grass, brown sugar, water, spring onions and cayenne pepper. Mix well. Bring it to a boil. After, reduce the heat to low and let it simmer for an hour and a half. Stir in the orange juice, lemon juice, orange zest and hoisin sauce. Season it with salt and pepper to adjust the taste. Stir. Allow it to simmer until the meat is tender. Add more water if needed. Transfer the meat to a plate. Let the sauce simmer until the liquid is reduced in half. Return the meat to the pan and set the heat to high. Bring it to a boil. Remove from heat and place the ribs and sauce in a serving bowl. Serve immediately.
Photo Courtesy Of: naotakem
Easy chicken parmigiana is a delicious dish that people of all ages will enjoy. The soft and tasty chicken smothered in sauce and topped with yummy mozzarella cheese is surely worth all the calories. Enjoy it with other sides or even pasta if you wish.
Serves 4
Ingredients:
3 medium sized potatoes, peeled and cut into 1 inch pieces
1 medium sized orange sweet potato, peeled and cut into 1 inch pieces
1/4 cup rice bran oil
4 chicken breast fillets
2/3 cup tomato based pasta sauce
2/3 cup grated mozzarella cheese
1/4 cup fresh basil, chopped
Salt and ground pepper to taste
Preheat the oven at 220C and line a large baking tray with baking paper and another one with foil.
Place the sweet potato and potato in a bowl. Add 1 tablespoon of oil and season it with salt and pepper. Toss until the potatoes and sweet potatoes are coated in oil and seasoned. Place it on the lined baking tray and bake them for 25-30 minutes or until they are golden brown and crisp.
While waiting for the potatoes and sweet potatoes to cook, heat the remaining oil in a large frying pan over medium heat. Fry the chicken in batches for 2-3 minutes per side or until they are soft and golden brown. Add more oil if needed. Transfer the chicken to the baking tray lined with foil.
Spread 3 tablespoons of pasta sauce over the chicken and top it with cheese. Bake it in the oven for 2-3 minutes or until the cheese is melted. Place the cooked chicken parmigiana in individual plates and Top them with the chopped basil. Serve immediately with the baked potatoes and sweet potatoes.
Image from avlxyz
Grapes and dill salad is a versatile salad dish that you can serve for fancy dinners. It also makes a great to go lunch. For this recipe we used baked chicken, but you may also use roasted chicken for a stronger flavor.
Serves 6
Ingredients:
1lb. boneless chicken breast
1 cup water
Celery leaves
300g seedless green grapes, rinsed and halved
1/2 cup roasted pecans, roughly chopped
1/2 cup diced celery
1/2 cup chopped fresh dill leaves
1/2 cup sour cream
3/4 cup mayonnaise
Salt and freshly ground pepper to taste
Preheat the oven at 350F and lightly grease a shallow baking dish with oil.
Next, rinse the chicken under running water. Drain and pat dry using paper towels. Place them on the greased baking dish. Pour in the water and put half of the celery leaves. Cover the dish with aluminum foil. Bake the chicken for30- 40 minutes or until it is tender. Let it cool completely. Toss once in a while, so that the chicken absorbs the oil. Strain and set aside the drippings.
Once the chicken is already cool, cut them into cubes and place them in a large mixing bowl or salad bowl. Add the grapes, pecans, celery and dill. Mix well.
In a small bowl, combine the sour cream, mayonnaise and reserved chicken drippings. Mix well and then add it to the bowl with the chicken and grapes mixture. Toss until well combined. Season it with salt and pepper.
Cover the bowl of salad and refrigerate for at least four hours before serving. Serve chilled.
Photo Courtesy Of: acme