Showing posts with label herb. Show all posts
Showing posts with label herb. Show all posts
Thursday, April 10, 2014
SANDRA’S HOMEMADE ITALIAN HERB SEASONED BREADCRUMBS
 |
| Dont toss those ends slices of bread loaves when you can so easily make healthy and fresh seasoned breadcrumbs... |
Yields: (1 cup)
Prep: 5 Mins.
INGREDIENTS
2 slices whole wheat bread (leave the crust on)
½ teaspoon Sandras Italian herb seasoning blend
METHOD
Toast the slices of bread in the toaster to a medium golden brown. Cut into 1” pieces, and pulse toasted bread in blender until fine crumbs are achieved. Add ½ teaspoon Italian herb seasoning, and pulse a few more times.
Store any unused portion in the refrigerator for up to 1 week.
Tuesday, April 8, 2014
CHICKEN HERB SALAD
This dish is for the adventurous palates.This is one of our favorite salad dish, but we must warn you about the main secret ingredients that might deter people from cooking this recipe. However, the end result is simple SCRUMPTIOUS! This dish require more work but it well be worth the wait with the results.
CONTEST: Participate for a Chance to Win 1 of 3 Dream Vacations with the Travel Your Way contest by Keurig
Ingredients:
2 coarsely minced chicken breast or any lean meat
1 tablespoon of fresh fine minced gangala
1 tablespoon of fresh fine minced ginger
1 tablespoon minced garlic
1 cup of very fine minced lemon grass
1 cup of sugar snap peas ( julienne style)
2 sliced thinly pearl onions
half cup of thinly sliced onion
SEASON:
2 teaspoons of MSG or Substitute 2 table spoons of granulated chicken bouillon
1 teaspoon of kosher sea salt
2 teaspoon of sugar
2 chopped red peppers
1/3 cup of fermented fish paste ( mix 1 table spoon paste with 3 table spoon boiled water)
1/3 cup of chopped green onions
1/3 cup of water
FINISH off with..
2 tablespoons of olive oil
1 juice of fresh squeezed lime
a handful of mint leaves
Note: 2 to 3 teaspoons of fish sauce can be substituted instead of fermented fish but omit the salt.
Garnish:
mint leaves
1 sliced cucumbers
a quarter of one cabbage
Direction:
In a large pot, add water, oil, meat, garlic, herbs, spices and until meat is cooked half way. Then add onions, and snap peas until meat cooks thoroughly. Take off the heat stir in green onions, red peppers and fermented fish paste. Add mint leaves, lemon juice and mix a couple more times. Serve with a side of cucumbers, cabbage and garnish with mints(optional).
Monday, March 31, 2014
SANDRA’S SLOW COOKER HERB and MEYER LEMON CORNISH GAME HENS
 |
A quick meal to prepare starting out with frozen cornish game hens during mid-morning or at noon on a busy work day for a quite rewarding dinner... |
Prep: 15 Mins.
Slow-Cook: 6 Hrs. on low
INGREDIENTS (All organic)
Veggies/Hens:
½ red onion, cut into 8 wedges
2 carrots, roughly chopped
2 ribs of celery, roughly chopped
2 (1.5 lb.) frozen cornish game hens
Drizzle mixture:
2 tablespoons extra virgin olive oil
1 meyer lemon cut in half, juiced, (reserve juiced halves)
2 tablespoons quality white wine
4 cloves garlic, minced
½ teaspoon poultry seasoning
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
Side option:
-- Sandra’s Flavorful Steamed Basmati Rice and Herbs
METHOD
Spread veggies in bottom of 6-quart slow-cooker, and place frozen cornish game hens on top. Whisk the remaining drizzle mixture ingredients in a small bowl, and drizzle over hens. Place the reserved (pre-squeezed) lemon halves next to hens in slow-cooker.
Slow-cook, covered, on low heat for 6 hours, or until the legs begin to fall away from hens, (or when the temperature of the breast meat reaches 160 degrees).
If making, start preparing the Flavorful Steamed BasmatiRice and Herbs about 30 minutes prior to serving your meal.
To crisp skin: Preheat the oven broiler. Line a 9”x13” baking pan with foil and spray with olive oil. Toss the lemon halves. Carefully remove hens using two large spatulas and place them on the prepared baking dish.
Place baking dish in the oven under the broiler for about 4-5 minutes, until golden brown and skin is crisp. Allow hens to rest after removing them from the broiler for 5-10 minutes.
To serve, cut the hens down the middle, serve with the prepared basmati rice and herbs, along with steamed vegetables removed with a slotted spoon from slow-cooker. ~ Enjoy.
~~~~~~~~~~~~~~
Tips: If you wish to make a gravy from the drippings keep it hot in the slow-cooker. Skim excess oil from the top with a spoon (or use a gravy/oil separator), and make a slurry by whisking 2 tablespoons of cold water with 1 tablespoon of corn starch in a small bowl, then slowly whisk in slurry until gravy has thickened.
You can also do the same with a 3 lb. whole chicken, although thaw it first so you are able to remove the giblets and neck from cavity, then be sure to place the lemon halves inside cavity before cooking.
To serve, cut the hens down the middle, serve with the prepared basmati rice and herbs, along with steamed vegetables removed with a slotted spoon from slow-cooker. ~ Enjoy.
~~~~~~~~~~~~~~
Tips: If you wish to make a gravy from the drippings keep it hot in the slow-cooker. Skim excess oil from the top with a spoon (or use a gravy/oil separator), and make a slurry by whisking 2 tablespoons of cold water with 1 tablespoon of corn starch in a small bowl, then slowly whisk in slurry until gravy has thickened.
You can also do the same with a 3 lb. whole chicken, although thaw it first so you are able to remove the giblets and neck from cavity, then be sure to place the lemon halves inside cavity before cooking.
Subscribe to:
Posts (Atom)