easy recipes

Baked Bruschetta Chicken Recipe

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Ingredients 4 chicken breasts 4 tablespoons olive oil divided 1 clove garlic 2 tablespoons balsamic vinegar 1 teaspoon Italian seasoning salt & pepper to taste 3/4 cup marinara sauce 2 cups cherry tomatoes 4 oz mozzarella cheese Bruschetta Topping 1 cup cherry tomatoes diced 1 clove garlic minced 2 tablespoons fresh basil finely chopped 1 tablespoon olive oil 1/2 tablespoon red wine vinegar or balsamic salt & pepper to taste Instructions Preheat oven to 400°F. Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a … Read more

Easy Pad Thai with Shrimp and Smoked Sausage Recipe

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Ingredients 1 (14-ounce) package stir-fry rice noodles 1 (14 ounce) package Smoked Sausage, cut crosswise into 1/2-inch-thick slices 2 tablespoons vegetable oil 1/2 pound peeled and deveined small shrimp 6 green onions, chopped into 1-inch pieces 2 cloves garlic, finely chopped 3 tablespoons soy sauce 3 tablespoons fresh lime juice 3 tablespoons brown sugar 2 … Read more

EASY VEGAN GRAVY

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Easy-vegan-gravy-BestRecipeFinder

Ingredients 1 ounce dried porcini mushrooms (or sub 2 cups chopped cremini or shiitake mushrooms as the recipe is written*) 2 1/2-3 cups vegetable broth (or store-bought – we like Imagine brand best!) 2 Tbsp olive or avocado oil (if avoiding oil, sub water) 3/4 cup diced yellow or white onion 3 cloves garlic, minced … Read more

Grilled Chicken Tostadas

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Ingredients

  • 500g chicken breast fillets
  • 2 red chillies, seeded and thinly sliced
  • 2 garlic cloves, peeled
  • 1 lime, juiced
  • 2 tablespoons Woolworths Select Spanish mellow olive oil
  • 2 red onions, cut into 1cm-thick rounds
  • ½ small iceberg lettuce
  • 2 small truss tomatoes
  • 1 avocado
  • 400g packet of 10  tortillas
  • 300ml tub sour cream, to serve

Instruction

1. Remove tenderloins from chicken and place on a tray. Cut chicken lengthways into 2cm-thick strips and add to tray.
2. Combine chillies and garlic in a mortar and pound with a pestle to a paste, stir in lime juice and 1 tablespoon of the oil, pour over chicken. Season and toss to coat.
3. Place onion and remaining oil in a bowl. Season. Cook onion on preheated barbecue grill, tossing with tongs until slightly charred. Meanwhile, shred the iceberg lettuce into a bowl. Halve and thinly slice the tomatoes into another bowl. Halve, seed and dice the avocado into another bowl.
4. Cook chicken on a preheated barbecue grill for 3-4 minutes, turning or until cooked through. Transfer to a plate.
5. Meanwhile, lightly toast tortilla on preheated barbecue flat plate until warmed through. Transfer to a tea towel lined plate, fold tea towel over tortilla to keep warm.
6. Serve grilled chicken with lettuce, tomato, avocado, sour cream and warmed tortillas.

Tip 1: To save time you can also use a 40g packet Fajita seasoning mix with 2 tablespoons oil instead of making your own marinade.
Tip 2: Tortillas can be torn and barbecued for quick crisps to serve with dip
Tip 3: Replace the chicken with two thickly sliced large eggplants for a vegetarian alternative.

 

 

 

Papad Salad Recipe

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Ingredients

  • 2 plain papad, (available in Indian grocery stores)
  • 2 medium tomatoes, seeded and diced very small to make a approx. 1cup
  • 1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup
  • 2 tablespoons cilantro finely chopped
  • 1 teaspoon ginger finely shredded, optional
  • 1 green chili finely chopped, optional
  • ½ lemon
  • 2 teaspoon oil

Instruction

  1. Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
  2. Lightly oil the papads from both sides, set aside.
  3. Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
  4. Remove the papads from the skillet and break on the folds, creating four triangles from each one.
  5. Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro.
  6. Drizzle with lemon juice.