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Easy Watermelon Sorbet

Easy Watermelon Sorbet

by | Feb 8, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

With summer in full swing, there is nothing like a tasty, refreshing and COLD treat to cool off and enjoy. This Easy Watermelon Sorbet Recipe is easy to make. The most time intensive part of the recipe is cutting up the watermelon.

This sorbet makes a delicious after-lunch or after-dinner dessert. It’s also yummy for a refreshing snack at any time!

And if you just happen to have a party and are wondering what to do with leftover watermelon, this is your perfect solution!

You won’t have to feel bad about tossing the watermelon once it goes bad and instead will have it turned into a delicious frozen watermelon treat in your freezer.

An extra nice thing about this recipe is that it lets you make watermelon sorbet without an ice cream maker.

All you need is a 9×13 pan to let it freeze in your freezer. A pan with a lid makes time in the freezer a lot easier, but you can also cover your pan with plastic wrap or foil.

To puree the watermelon before freezing, you can use a blender or you can use a food processor.

If you’re planning a summer BBQ or backyard party, this is a dessert that can be made many days before your event and stored in the freezer. It does a good job of cooling everyone off if the weather gets hot!

Easy Watermelon Sorbet Recipe

Watermelon Sorbet Ingredients:

1 cup Sugar

1 cup Water

8 cups Seedless Watermelon

2 tbsp Lemon Juice

How to Make Watermelon Sorbet:

In a small pan, add sugar and water and bring to a boil.

Cook until sugar is dissolved, then set aside to cool.

Puree watermelon in batches and place in a large bowl.

Add sugar syrup and lemon juice and mix well.

Place in a 9×13 dish, cover and place in the freezer until firm.

Puree frozen mixture before serving.

If you’re serving outside you may want to serve your sorbet in plastic cups, but if you’re planning a more special meal, sorbet looks really pretty served in bowls.

Easy Watermelon Sorbet Recipe

This Easy Watermelon Sorbet Recipe makes a perfect dessert or afternoon treat, especially on a hot summer day!

Prep Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 10 minutes

Ingredients

  • 1 cup Sugar
  • 1 cup Water
  • 8 cup Seedless Watermelon
  • 2 tbsp Lemon Juice

Instructions

In a small pan, add sugar and water and bring to a boil. 

Cook until sugar is dissolved, then set aside to cool.

Puree watermelon in batches and place in a large bowl.

Add sugar syrup and lemon juice and mix well.

Place in a 13×9 dish, cover and place in the freezer until firm. 

Puree frozen mixture before serving.

Thank  you to https://thriftyjinxy.com/easy-watermelon-sorbet-recipe/ for this wonderful recipe!

Summer Delight Shrimp Avocado Salad

Summer Delight Shrimp Avocado Salad

by | Feb 8, 2022 | Cooking with Cape Demo

Ingredients

  • Shrimp: Use large shrimp if possible, either raw or pre-cooked. I share the steaming method below if you bought it raw. You can leave the shrimp whole or chop it up into thirds to make them more bite-sized pieces.
  • Avocado: Make sure they are ripe but firm for best consistency with the salad. Add them right before serving.
  • Red onions: They give great flavor to the shrimp avocado salad without overpowering it.
  • Dressing: The homemade dressing is made with extra virgin olive oil and fresh squeezed lime juice, along with some cumin, salt and pepper. If you don’t like the taste of cumin, you can definitely skip that. The dressing really brings the salad together wonderfully!

How to make shrimp avocado salad

Steam the shrimp

I prefer to buy large raw frozen shrimp for this recipe. Then I thaw it with cold running water and steam it in a steamer basket over a pot of boiling water. You only need about 5-6 minutes until the shrimp turns opaque. If the shell is on the shrimp, it will peel off easily when cooked. 

After steaming and shelling the shrimp, you’re ready to assemble the shrimp avocado salad!

Keep in mind that there are alternate ways to cook the shrimp, for example on a stovetop, by sautéing with olive oil, salt and pepper or even on a grill. You can also buy pre-cooked shrimp that’s ready-to-use in the recipe.

Assemble the salad

Start by tossing the cooked shrimp with the dressing and onions. You can also add chopped cilantro here, chopped tomatoes or any other vegetables you’re adding. Give them a good toss so the dressing gets absorbed well.

Then you’ll want to spoon the mixture on top of the shredded lettuce and carefully place the avocado slices around the shrimp in the salad. I like adding the avocado at the end for best presentation.

Alternatively, you can chop everything finely, and mix it all together. Then you can serve it in butter lettuce to make shrimp lettuce wraps, which is what I show in the recipe video below.

Tips To Make Shrimp Avocado Salad

  1. Use ripe but firm avocados. The avocado should give a little when you press it, but not soft. If it is overripe it will be difficult to cut and not ripe enough and it will be hard to peel.
  2. Make this recipe in less time by buying pre-cooked shrimp. You can also make it with fresh shrimp that aren’t frozen.
  3. Cut the red onion into small pieces. If the pieces are too large they can over power the other ingredients. If you are not a fan of red onion you can substitute them with green onions.

Thank you to Feel Good Foodie for this great recipe! https://feelgoodfoodie.net/recipe/shrimp-avocado-summer-salad/

Marry Me Chicken

Marry Me Chicken

by | Jan 14, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

It’s a very easy recipe and requires less than 30 minutes of your time.

Ingredients

  • 3 large boneless and skinless chicken breasts sliced into thin cutlets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup chicken stock
  • 1 cup heavy cream (double cream in the UK)
  • ½ cup parmesan cheese grated
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  •  ⅓ cup sundried tomatoes chopped
  • 1 tablespoon fresh basil leaves

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Instructions

  • Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  •  In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
  • Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
  • Sauté the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.
  • Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
  • Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  • Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Notes

  • Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
  • To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. 
  • Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
  • Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
  • When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
  • Do not use single/light cream as that won’t thicken the sauce enough.
  • I recommend buying a block of parmesan cheese and grating it at home. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t dissolve well in sauces.

Storing Tips

Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.

I don’t recommend freezing creamy sauces as they change textures to grainy when frozen.

Original recipe by little sunny kitchen

Garlic Butter Steak and Potatoes Skillet

Garlic Butter Steak and Potatoes Skillet

by | Jan 7, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

The best steak and potatoes recipe you’ll ever have – Simple and so flavourful!

Ingredients

  • 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
  • 1 1/2 lb (650g) baby yellow potatoes, quartered
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 5 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  •  1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • Salt and fresh cracked pepper
  • Crushed red chili pepper flakes, optional

The marinade

  • 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce (we used Sriracha)
  • Fresh cracked pepper

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Instructions

  • To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
  • In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
  •  Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
  •  Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
  • Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

TIPS FOR THE STEAK AND POTATOES RECIPE

  • You can pre-cook the potatoes wedges in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust on the potatoes.
  • To make the perfect steak recipe to accompany your potatoes, you can choose a good piece of meat that is more tender than flank steaks, such as ribeye steak, tenderloin, strip loin, or strip steak.
  • Avoid crowding the pan with the beef strips, proceed in batches if necessary so you won’t have steamed steak instead!

Original recipe by eatwell 101

Thai Red Curry Ramen Recipe

Thai Red Curry Ramen Recipe

by | Dec 6, 2021 | Cooking with Cape Demo

A simple and satisfying weeknight dinner full of flavor, lean protein, vegetables, and noodles.

Ingredients

  • 2.5 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 2 tablespoons sesame paste, tahini, or nut butter of choic
  • 1-2 tablespoons red curry paste, depending on spice preference
  • 2 cloves garlic, peeled and smashed
  • 1 inch piece of ginger, peeled and thinly sliced
  • 1 large chicken breast
  • 1 cup cremini mushrooms, sliced
  • 2 portions ramen noodles
  • 1 red pepper, sliced
  • 2 large handfuls spinach
  • fish sauce or salt, to taste
  • lime and cilantro, to finish

Instructions

In the Instant Pot insert, add the chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, slice up your peppers and cook and drain your noodles and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.Stir the peppers and spinach into the soup.

Taste the soup and adjust the seasoning with fish sauce, salt, or even more curry paste if needed, then divide evenly between the two bowls. Finish with lime and cilantro and enjoy!


Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken breast. Continue with the remaining steps.

 

Original Recipe By I am food blog

Garlic Butter Chicken with Parmesan Cauliflower Rice

Garlic Butter Chicken with Parmesan Cauliflower Rice

by | Dec 6, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

This chicken parmesan with cauliflower rice is crispy, soft and SO delish – The ultimate gluten-free / low carb dinner.

Ingredients

  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4
  • 1/2 cup fresh Parmesan, finely grated
  • Salt and fresh cracked black pepper
  • 2 large cloves garlic, grated
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 4 tablespoons unsalted butter, divided
  • 1 head cauliflower, riced
  • 1/2 cup white onion, chopped
  • 2 large cloves garlic, minced
  • 2 tablespoons vegetable stock
  • Juice of one lemon (+ zest, if you like)
  • Red chili pepper flakes, optional
  • 1/4 cup fresh parsley, chopped

Instructions

The Chicken

To make this parmesan chicken recipe: In a shallow plate, combine parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken breasts with salt and pepper; dredge in the parmesan mixture; shake off excess and set aside.

In a large non-stick skillet melt 2 tablespoons of butter over medium-high heat. Cook chicken cutlets until golden on each side and cooked through – about 3-4 minutes for each side, depending on the thickness of your chicken cutlets. Transfer to a plate.

The Cauliflower Rice

Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.

In the same pan, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.

Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook the cauliflower rice for one minute to reduce juices then add the lemon juice and a few sprinkles of leftover parmesan cheese, if you like.

Adjust seasoning as needed. Stir in the remaining parsley. Return chicken breasts over cauliflower rice and reheat quickly. Serve your parmesan chicken with fresh cracked black pepper, red chilli pepper flakes, and more parmesan. Enjoy!

Note: Make sure to use a non-stick pan otherwise the parmesan might stick.

Original Recipe By Eatwell 101