Hi There my lovelies! Hope you are having a wonderful Sunday afternoon. If you are anything like me, I bet you enjoy delicious homemade recipe, especially if it is delicious. Today, I want to share with one such recipe that my sister came up with and it’s absolutely heavenly. I can’t tell you how much I enjoyed it. It’s quite easy to make as well and is full of flavor.
Marinate the chicken overnight in the refrigerator with mixture of yogurt, garlic, ginger, basil, parsley, Italian seasoning, salt and pepper.
Brush olive oil or Pam on baking pan and place the marinated chicken. Add thinly butter and red onion on top of each chicken, and add bake in the oven for 1 ½ to 2 hours at 400 degrees Fahrenheit. Add the juice from the marinate into the chicken as well.
Five minutes before taking your chicken out of the oven, top cilantro, jalapeno, and/or scallion.
Let me know how yours come out. I loved how amazing this Greek yogurt chicken was. We served it with steamed and lightly seasoned beans, mashed potato (made from scratch), and corn on the cob. I want to thank my sister for this lovely recipe. The meat was so juicy and flavorful and most of all delicious!
What are some of your favorite healthy and delicious recipes? I hope you enjoyed this post as much as I love writing it. Don’t forget to check out myFacebook Page and follow me on Instagram @allaboutme3181.
Hi There! Today, I will share with you the thai tom kha gai or coconut soup that I made the past weekend. I served it with corn tortilla for dinner and it came out really well. You can make it tofu to make it vegetarian instead of breast, which is what I have used here. I hope you like it has much I have enjoyed making it. Most of the items can be found in your local Asian grocery store.
6 oz chicken breast sliced into bite size
2 kafir lime leaves or lemon leaves cut in half
1 lemongrass stalk (need 5-6 slice)
1 1/2 cup coconut milk
3-4 fresh or sliced galangal (need 5-6 slice)
1 1/2 chicken stock
1/2 cup mushroom sliced
1/3 cup fish sauce
1/3 cup lemon or lime juice
3 1/2 tbsp sugar
1/2 cup cilantro
1-3 fresh thai chilies cut in half (depending on how spicy you want them)
1-2 tbsp chili oil
1 green onion thinly sliced
Add the chicken stock in a pot.
Add the lemongrass and lime/lemon leaves.
Let it simmer for 5-6 minutes.
After the stock start boiling, add the chicken, fish sauce, and sugar.
Let it boil for 5-6 minutes until the chicken is completely cooked.
Add the coconut milk.
Put it in medium while it is boiling for 5-6 minutes.
In the serving dish add lemon or lime juice, chili oil, green onion, and then fresh thai chilies.
Add the soup on top.
Garnish with fresh cilantro.
Again, you can substitute chicken with tofu for vegetarian dish, or shrimp for seafood dish. Additionally, you can add more vegetables of your choices, such as carrots, and cabbages.
Hi There! I know I am late on posting the recipe. Actually, I was out on a business trip, hence didn’t get a chance to post the recipe for you. As promised, I want to post the recipe for the shredded chicken tortilla soup that I have made. I got lots of complement on this soup. The recipe is inspired by the Cooking Light Magazine.
1 6-inch corn tortilla
5 tsp Canola oil
1 1/2 cup chopped zucchini
1 cup chopped onion
3/4 cup chopped cilantro
1 tbsp chopped jalapeno
5/8 tsp kosher salt
2 minced garlic cloves
2 bay leaves
1/2 tsp chili powder
1/2 tsp paprika
1 tsp ground cumin
4 cups chicken stock
1 (14.5 oz) can unsalted diced tomatoes
3/4 cup canned unsalted black beans
8 oz chicken breast and dark meat
1/2 cup sliced avocado
4 lime wedges
Cut corn tortilla into 1/2 inch strips.
Coat with cooking spray.
Bake at 375 degrees for 10 minutes.
Heat canola oil in large dutch oven over medium heat.
Add zucchini, onion, 1/4 cup chopped cilantro, jalapeno, 1/8 tsp kosher salt, garlic, bay leaves and cook for 7 minutes.
Stir in chili powder and ground cumin.
Add chicken stock and canned tomatoes.
Bring to a boil.
Add black beans, 1/2 teaspoon kosher salt, and 8 oz reserved chicken.
Simmer for 5 minutes.
Divide among 4 bowls.
Top with tortilla strips, sliced avocado, 1/2 cup cilantro, and lime wedges.
Hope you enjoy the recipe as much I have enjoyed making it.
This summer, are you looking for something savory, easy to make, and heart healthy at the same time? Look no where else but in this blog. I got this delicious heart healthy salad recipe for you from none other than the American Heart Association. You can make in advance and keep in refrigerator for few days and the flavor will keep improving. You can also add crunch vegetables like cucumber or add it into whole wheat wrap for bread to have it as sandwich. However, you decide to enjoy it, I would love to hear your thoughts.
15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed (draining and washing in cold water will rid of extra sodium)
1 cup avocado (1 medium or 2 small), halved, cut into 1/2-inch cubes
2 mangos (about 2 cups), cut into 1/2-inch cubes
2 green onions, cut into 1/2-inch pieces OR
1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
1 red or green bell pepper, seeded, cut into 1/2-inch pieces
Today I will share with a healthy yet delicious and vegan treat. It’s diary and gluten free Dark Chocolate Avocado Fudge. I came across at the Jane’s Healthy Kitchen website. Hope you enjoy this. Now you can satisfy your sweet tooth with the guilty feeling. Happy reading.
1 avocado , peeled and seeded
About 1 cup sweetener to taste.
1/4 cup pure cacao powder, or pure unsweetened cocoa
1/2 cup coconut butter, softened but not hot. (To soften, place the container in a bowl of lukewarm water)
1 cup nuts such as almonds, pecans, walnuts, soaked and toasted if possible.
Line a loaf pan with parchment paper so handles hang over the sides.
In a food processor, add the avocado and sweetener. Process until the sweetener is completely dissolved. Add the cacao, salt, plus cinnamon, allspice, and coffee powder, if using. Process until smooth and creamy. Add the coconut butter and process again until very smooth.
Pulse in the nuts very briefly so they’ll be crunchy and not mush.
Spoon into the pan, spread flat, and chill for 1-2 hours. Remove to a cutting board. Cut into squares and enjoy.