Creamy Parmesan Chicken

Tags

Baked Foods, Blogging Marathon, Chicken Recipes, Italian

This creamy Parmesan Chicken is a very simple to make dish yet delicious. Sauce made with Parmesan cheese, fresh cream and garlic adds a lot of flavour to this dish. I used chicken thighs but chicken breast can be used too.

This chicken goes well with salads, rice or pasta. Both my husband and my little one cleaned the plate without any complaints. It was an instant hit.

Sending the recipe over to our annual baking event, Bake-A-Thon 2019.

Preparation Time: 5 minutes

Cook Time : 10 minutes

Bake Time : 15 minutes

Serves : 2-3

Ingredients:

Chicken breast or Thighs : 4

Extra virgin olive oil : 1 tablespoon

Garlic cloves : 3 minced

Vegetable or chicken broth : 1 cup

Heavy cream : 1/2 cup

Dried Thyme : 2 teaspoons

Red pepper flakes : 1 teaspoon

Chopped sun-dried tomatoes : 1/2 cup

Grated parmesan cheese : 1/4 cup

Pepper : 1 teaspoon

Salt to taste

Method:

Heat olive oil in a pan on medium heat, add chicken, salt and pepper. Sear until golden brown on both sides. Each side should take about 3-4 minutes. Take the chicken onto a plate and keep aside.

In the same pan, add garlic, thyme, red pepper flakes and cook for 1 minute.

Add Chicken or vegetable broth, heavy cream, sun-dried tomatoes, salt and parmesan cheese. Stir well and bring it to a bring it to a simmer. Add the chicken pieces and stir.

Preheat the oven to 350 degrees F.

Transfer chicken and sauce into a oven safe pan and bake for 15 minutes or until chicken is fully cooked.

Serve immediately with pasta, rice or roasted vegetable salad.

 

 

 

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Buttery Chocolate Cookies

Tags

Baked Foods, Blogging Marathon, cookies

These buttery chocolate cookies are rich and chocolaty. Definitely for those chocolate lovers with all the chocolate in the recipe. With all the butter in the recipe, the dough needs to be refrigerated so the cookies don’t come flat. So, make these cookies at leisure. Found this recipe in a Newyork times news paper couple years back. I made minor adjustments to the original recipe after couple tries.

Made these cookies for a friends daughter to take it to her school for a potluck and the poor little girl got just a half a cookie to taste. So, I had to make another batch so they can enjoy at home.

Sending this recipe to our bake-a-thon 2019 event.

Preparation Time : 10 minutes

Chilling time: 30 minutes in the freezer + 2 hours in the fridge

Bake Time : 15 minutes per batch

Makes : 24 cookies

Ingredients:

All purpose flour : 1 cup

Good quality cocoa powder : 3/4 cup

Salt : 3/4 teaspoon

Baking powder : 1/2 teaspoon

Baking soda: 1/2 teaspoon

Unsalted butter : 10 tablespoons

Dark brown sugar : 3/4 cup

White sugar : 2/3 cup

Egg : 1 large

Vanilla extract: 2 teaspoons

Mini chocolate chips : 2 cups

Method:

In a medium bowl, add flour, cocoa powder, salt, baking powder, baking soda and whisk them together.

In a large bowl, cream butter and both sugars until the mixture is very light and fluffy.

Add egg and vanilla and beat until it’s combined.

Add the dry ingredients mixture and beat until just combined. Add the chocolate chips and mix a little.

Press plastic wrap towards the dough and chill it for 30 minutes in the freezer and for 2 hours in the fridge.

Pre heat the oven to 350 degrees F.

Line a cookie sheet, make 24 small dough balls the size of a lime and press them a little to make a disc and bake for 15 minutes.

Transfer the cookies to the cooling tray and rest them for 10 minutes. Serve cookies warm with milk or store once they are completely cool in an airtight container.

 

 

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Coffee Cake

Tags

Baked Foods, Blogging Marathon, cakes

Coffee cake is a breakfast or snack time cake that has no coffee added to it. It goes well with some hot coffee or tea. This is a pretty simple recipe which hardly takes 15 minutes to prep. The cake is really fluffy and will melt in your mouth. It sure will be a crowd pleaser.

You can prepare batter the night before and refrigerate it and bake it in the morning for breakfast too. I tried baking immediately and after resting the batter overnight and both turned out delicious.

Sending this recipe over to our annual baking event bake-a-thon 2019.

Preparation Time : 15 minutes

Bake Time: 35 minutes

Makes : 13×9 cake

Ingredients:

Unsalted butter : 3/4 cup softened

Sugar : 1 cup

Eggs : 2 large at room temperature

All purpose flour : 2 cups

Baking soda : 1 teaspoon

Ground nutmeg : 3/4 teaspoon

Salt : 1/2 teaspoon

Sour cream : 1 cup (can substitute with 1 cup yogurt + 3/4 teaspoon of baking soda)

Brown sugar : 1/2 cup

Ground Cinnamon : 1 teaspoon

Method:

Preheat the oven to 350 degrees F.

In a medium size bowl, add butter, sugar and cream them till light and fluffy.

Add one egg at a time and beat till combined.

Add all purpose flour, baking soda, ground nutmeg, salt, sour cream and beat to combine.

Grease and flour a 13×9 pan and pour the batter into the pan. Sprinkle the brown sugar and ground cinnamon. Bake for 35 minutes or until a toothpick inserted in the middle comes out Clean.

Cool for 10 minutes before slicing and serve with some hot coffee or tea.

 

 

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Easy Pancakes

Tags

Breakfast dishes

These pancakes are super easy to make with simple ingredients. I used another recipe before but the couple ingredients from the ingredient list is hard to find so I started experimenting with different ingredients and this one became an instant hit.  Once I got this recipe down, this is the only one I use at least once a week. It’s a recipe that loved by family and friends.

Preparation Time: 10 minutes

Cook Time : 2-3 minutes per batch

Makes : 4

Ingredients:

Cold Milk : 3/4 cup

White vinegar : 2 tablespoons

Butter : 2 tablespoons melted

Egg : 1

All purpose flour : 1 cup

Baking powder : 1 teaspoon

Baking soda : 1/2 teaspoon

Sugar : 2 tablespoons

Salt : 1/2 teaspoon

Method:

Combine milk and vinegar to make sour milk and let it sit for 5 minutes.

Add all dry ingredients in a bowl and mix.

Add egg and butter to the milk. Whisk them together and add this mixture to the dry ingredients.

Whisk well to make a smooth batter.

Heat a frying pan or a griddle, grease it with butter or spray oil and pour batter on the pan and cook until bubbles appear on the top.

Flip the pancake and cook for 1 minute or until it is light brown on the other side.
Serve hot with some butter and syrup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Buttermilk Biscuits

Tags

Baked Foods, Blogging Marathon, Breakfast dishes, eggless, side dishes

These buttermilk biscuits are soft, buttery and flaky. Serve them with some jam, honey or any other topping of your choice. This biscuit dough works well as a topping for pot pies.

I always used to buy the refrigerated dough for biscuits when I lived in US, but I couldn’t find that in India. So, I tried several recipes to make them but not every one suited the kids taste buds. After so many alterations, I was able to get a recipe that they loved. My friends loved these flaky biscuits too.

Couple tips to get perfect tips is you should be working with cold butter and buttermilk. Do not over mix. Only use hands to make the dough. The faster you work, the better the texture of the biscuits will be. As, this helps the butter not to melt (especially during hot weather).

Sending this recipe to our annual baking event bake-a-thon 2019.

Preparation Time: 8 minutes

Bake Time: 15 minutes

Makes : 12 biscuits

Ingredients:

All purpose flour : 2 cups

Baking powder : 1 tablespoon

Baking soda : 1/4 teaspoon

Salt : 1 teaspoon

Sugar : 1 tablespoon

Unsalted Butter : 6 tablespoons cold diced

Buttermilk : 3/4 cup cold

Method :

Preheat the oven to 450 degrees F.

Line a cookie tray with parchment paper and keep aside.

In a large bowl, add all purpose flour, baking powder, baking soda, salt, sugar and butter. Gently mix everything to make a crumble where butter is still pea sized.

Add buttermilk and fold everything gently. Take the mixture onto floured surface and pat to 1/2 inch thickness. Fold it twice and pat to 1/2 inch thickness again.

Now cut the dough with a cookie cutter and place them on the lined cookie sheet. Bake for 15 minutes.

Once the biscuits are out of the oven, brush them with melted butter. Serve hot with any topping of your choice.

 

 

 

 

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Andhra Mutton Curry

Tags

Andhra Recipes, Mutton Recipes

This is simple Mutton curry made with minimal amount of spices. Have been making this curry for years but for some reason didn’t post it on the blog. Even today, I didn’t get a chance to take good pictures of the curry as kids wanted to eat… well they love the curry and that’s what it matters.

Preparation Time : 15 minutes

Cook Time : 30 minutes

Serves : 4-5

Ingredients:

Mutton : 750 grams

Onion : 2 medium chopped

Ginger garlic paste: 1 tablespoon + 1 teaspoon

Green chilli : 1 slit

Turmeric: 1 teaspoon

Red chilli powder : 2 teaspoons

Meat masala : 2 teaspoons

Salt to taste

Method:

In a pressure cooker, add washed and cleaned mutton, 1 teaspoon of ginger garlic paste, turmeric, salt, 1/2 cup of water and cook for 7-8 whistles. Turn off the stove and let the pressure release.

Heat oil in a pan and add onion, green chilli and saute till the onions turn golden brown.

Add ginger garlic paste and fry for 30 seconds.

Add the cooked mutton with the water, red chilli powder, 1 teaspoon meat masala mix well and cook for 3 minutes. Add 1 cup of water, close lid and bring it to a boil. Simmer and cook for 20 minutes or until the mutton is tender.

Add rest of the meat masala, mix well and cook for 5 minutes.

Turn off the stove and serve hot with rice or roti.

 

 

 

 

 

 

 

 

 

 

 

 

Butterfly pea flower Pannacotta

Tags

desserts

Butterfly Pea has a beautiful blue color and when added to milk or water, the color bleeds and gives the liquid a blue color. I got some flowers to make tea and loved the color. So decided to make basic pannacotta with natural color. The picture doesn’t do much justice to the real color but it gives a beautiful color.

Preparation Time : 5 minutes

Cook Time : 10 minutes

Serves : 2-3

Ingredients:

Powdered Gelatin : 1 teaspoon

Water : 1 tablespoon

Butterfly pea flowers : 1/4 cup

Milk : 1/2 cup

Sugar : 2 tablespoons

Fresh cream : 1 cup

Method:

In a small bowl, add gelatine, water and mix well. Keep aside.

In a medium saucepan, add butterfly pea flowers, milk and sugar. Stir and heat over low heat. Turn off the stove before the mixture comes to a boil.

Strain the flowers, add heavy cream and whisk until the mixture is slightly thickened.

Pour the mixture into a bowl, let it cool and refrigerate for 2-3 hours.

Serve cold.

 

 

 

 

 

 

 

 

 

 

 

 

Apple Cinnamon Muffins

Tags

Baked Foods, Blogging Marathon, Breakfast dishes, muffins

These Apple Cinnamon Muffins has pieces on apple and buttery cinnamon in each and every bite. People who are not a big fan of muffins will quickly change their mind and will love these flavourful muffins. I made these muffins several times and every time, the entire batch is gone within 15 minutes.

Made these muffins as part of our bake-a-thon 2019 event.

Preparation Time: 5 minutes

Bake time: 30 minutes

Makes : 12 muffins

Ingredients:

Unsalted butter : 1/2 cup at room temperature

Sugar : 1 cup

Eggs : 2 large

Cold Milk : 1/2 cup

Vanilla extract : 2 teaspoons

All purpose flour : 2 cups

Baking powder : 1 1/2 teaspoons

Salt : 1/2 teaspoon

Ground cinnamon : 2 teaspoons

Coat the apples:

Apples : 2 cups diced

All purpose flour : 2 teaspoons

Ground cinnamon : 1/2 teaspoon

For the topping:

Butter : 1/2 cup melted

Sugar : 1/4 cup

Ground cinnamon : 1/4 cup

Method:

Preheat the oven to 375 degrees F. Line the muffin tray with paper liners.

In a medium bowl, add flour, baking powder, salt, cinnamon powder and sift them and whisk together. Keep aside.

In a small bowl, add the ingredients listed under coat the apples and mix to combine.

In a large bowl, cream together butter and sugar until the mixture is light and fluffy. Add the eggs one at a time and make sure to mix well before adding the second one. Add the milk and mix.

Gently fold in the dry ingredients mixture to the butter mixture and stir just to combine. Fold in the apple mixture and scoop the batter into the muffin tray and bake for 30 minutes or until a toothpick comes out clean when inserted in the middle.

In a small bowl, add the ingredients listed under for coating and mix well.

Once the muffins are out of the oven, cool them for 10 minutes and brush the coating onto the muffins and serve.

 

 

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Vegetable and Barley Soup

Tags

Blogging Marathon, One pot dishes, soups

My love for soups is never-ending. I feel like kids and hubby eats more variety of vegetables when added to the soups verses making a curry. So, I keep trying new soups with a different blend of spices and vegetables. I wanted to make it a nutritious soup for dinner so added barley and it turned out delicious. The best part is, it’s a one pot dish.

Made this soup for our blogging marathon #107, week 3, day 3 under one pot dishes.

Preparation Time: 5 minutes

Cook Time : 45 minutes

Serves: 5-6

Ingredients:

Onion : 2 medium chopped

Garlic : 2 cloves minced

Carrot : 2 medium diced

Cabbage : 1 cup chopped

Tomato sauce : 1/2 cup

Pearled barley : 200 grams

Dried basil : 1/2 teaspoon

Dried Oregano: 1/2 teaspoon

Fresh ground black pepper : 1/2 teaspoon

Red chilli flakes : 2 teaspoons (adjust to your tastebuds)

Vegetable broth : 6 cups

Potato : 1 large peeled and diced

Broccoli : 1 cup florets

Peas : 1/2 cup

Lemon juice: 1 teaspoon

Method:

Heat oil in a large pot and add onions, garlic and saute for 4 minutes until the onions turn translucent.

Add carrots, cabbage, tomato sauce, barley, basil, oregano, red chilli flakes, pepper, salt, vegetable broth, stir and close lid over medium hi-heat and bring it to a boil.

Turn down the heat a little and simmer for 30 minutes close lid. Stir occasionally.

Add potatoes, broccoli, peas, stir and cook for another 10 minutes.

Turn off the stove, add lemon juice and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegetable Soup

Tags

Blogging Marathon, One pot dishes, soups

This vegetable soup is full of flavours and comforts you in these winter evenings. It’s a versatile soup as you can add any vegetables of your choice or just clean out your refrigerator. This soup hardly take 30 minutes to make.

Made this soup for our Blogging marathon #107, week 3, day 2 under one pot dishes category.

Preparation Time : 10 minutes

Cook time : 20 minutes

Serves : 3-4

Ingredients:

Onion : 1 large chopped

Ginger : 1 teaspoon minced

Garlic :  2 cloves minced

Carrots : 2 medium chopped

Potatoes: 3 medium peeled and chopped

Tomatoes: 2 chopped

Peas : 1/2 cup

Vegetable broth : 6 cups

Italian seasoning: 1 teaspoon

Ground black pepper : 1/2 teaspoon

Celery salt : 1/2 teaspoon

Dry parsley : 1 teaspoon

Salt to taste

Method:

Heat 2 teaspoons of oil in a medium pot, add onions, ginger, garlic and saute for 2 minutes until the onions are translucent.

Add all the vegetables and saute for 3 minutes until the carrots and potatoes are tender.

Add vegetable broth, all the spices, mix well and bring it to a boil on medium heat. Simmer and cook for another 15 minutes and turn off the stove.

Serve immediately.