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Saturday, 16 April 2016

Shrimp Florentine with Zoodles


Ingredients;

1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 zucchini, cut into noodle-shape strands
1/2 large yellow onion, minced
1 tablespoon chopped garlic
1/2 teaspoon kosher salt
2 tablespoons butter
1 pound large shrimp, peeled and deveined
1 teaspoon minced garlic
1 (6 ounce) bag baby spinach
1 tablespoon fresh lemon juice
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation;

Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.


This Recipe is the property of AllRecipes.com. Link of Recipe Shrimp Florentine with Zoodles

Wednesday, 13 April 2016

Paprika Chicken

Ingredients
  • 6 tablespoons plain yogurt
  • 3 cloves garlic, crushed
  • 3 tablespoons ground paprika
  • 2 tablespoons olive oil
  • 1 tablespoon hot chile paste (such as sambal oelek)
  • 1 pinch cayenne pepper
  • 1 (5 pound) whole chicken, cut into 8 pieces
  • Salt
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon ketchup
  • 1/8 teaspoon hot chile paste (such as sambal oelek)
  • 1 pinch paprika
  • salt and pepper to taste
Preparation;


Whisk yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a bowl.
Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
Spoon sherry vinegar mixture over cooked chicken and serve.

This Recipe is Owned by Chef John