by capedemo | 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
by capedemo | Nov 16, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
This Easy 15-Minute Pasta Carbonara is a simple weeknight meal made with basic ingredients you probably already have in your kitchen! And it’s on the table in minutes!
Ingredients
- 250 grams dry pasta (spaghetti or linguine) (1/2 a box)
- 2 teaspoons olive oil
- 2 cloves garlic, pressed or finely minced
- 4 slices bacon, chopped
- 3 eggs
- salt and pepper to taste
- 3 tablespoons heavy cream
- 1/3 cup shredded parmesan
- fresh parsley, pepper, and extra shaved parmesan for garnish
Instructions
- Cook pasta in boiling water according to package directions.
- While pasta is cooking, heat olive oil in a large, non-stick skillet over medium heat.
- Add the garlic and cook until fragrant. Add the chopped bacon and cook until crisp.
- In a medium bowl, whisk together the eggs, salt and pepper, heavy cream, and parmesan.
- When the pasta has finished cooking, drain it and reserve 1/2 cup of the pasta water.
- Pour the hot pasta into the hot pan with the bacon and garlic and toss well to coat, adding the pasta water as you toss.
- Turn off the heat and add the egg and cream mixture, stirring or tossing constantly until a creamy sauce forms.
- Serve in pasta bowls with a generous sprinkling of fresh parsley, freshly ground pepper, and shaved parmesan cheese.
Original Recipe By The Busy Baker
by capedemo | Oct 19, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
Need some weeknight inspiration in a hurry? Forget the takeaways when you can create this tasty Asian stir-fry with a few simple ingredients.
Ingredients
- 100ml peanut oil
- 2 eggs, lightly beaten
- 1 barbecue chicken, meat shredded
- 1 long red chilli, finely chopped, plus extra to serve
- 1/2 bunch spring onions, white and pale green parts, chopped
- 1/4 savoy cabbage, outer leaves discarded, finely shredded
- 2 garlic cloves, chopped
- 1 1/3 cups (120g) long-grain rice, cooked to packet instructions, cooled
- 1 bunch coriander, leaves picked
- 1 tbsp black sesame seeds
Korean barbecue sauce
- 1/4 cup (60ml) light soy sauce
- 1/4 cup (60g) brown sugar
- 2 garlic cloves, crushed
- 3 tsp chilli paste
- 3 tsp fresh ginger, grated
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
Instructions
- For the barbecue sauce, combine all the ingredients in a bowl and season with pepper.
- Heat 1 tbs oil in a wok or large frypan over high heat. Add the egg and cook, stirring, for 1 minute or until softly scrambled. Remove from pan and set aside.
- Add another 2 tbs oil to the pan with the chicken and half the barbecue sauce. Stir-fry for 5-6 minutes until caramelised. Remove from pan and set aside.
- Add remaining 2 tbs oil to pan with chilli, spring onion, cabbage and garlic. Stir-fry for 1 minute or until fragrant. Add the rice and remaining barbecue sauce, and cook, stirring, for 1-2 minutes to warm through. Increase heat to high and cook for a further 6 minutes or until rice begins to crisp around the edges. Remove from heat and stir through reserved chicken, egg and half the coriander.
- Divide rice among bowls. Serve topped with sesame, extra chilli and remaining coriander.
Original Recipe By Taste.com.au
by capedemo | Sep 13, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
This is the perfect salad to throw together at any time of the day!
The greatest part about this salad is using rotisserie chicken from your local favourite chicken place or supermarket. You could ALSO make this with any left over roast chicken you have lying around somewhere, OR cook some up IF you really REALLY have to. Either way, this salad is so versatile, make it however you please.
Ingredients
- 1 Rotisserie chicken deboned and shredded (skin on or off)
- 1 large English cucumber, halved lengthways and sliced into 1/4-inch thick slices
- 4-5 large Roma tomatoes sliced or chopped
- 1/4 red onion thinly sliced
- 2 avocados peeled, pitted and diced
- 1/2 cup parsley chopped*
- 3 tablespoons olive oil
- 2-3 tablespoons lemon juice (or the juice of 2 limes)
- Salt and pepper to taste
Instructions
- Mix together shredded chicken, cucumbers, tomatoes, onion, avocados, and chopped parsley in a large salad bowl.
- Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavours through.
NOTES
*Substitute parsley with fresh basil or coriander.
Original Recipe By Cafe Delites
by capedemo | Aug 5, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
It’s easy, with a few shortcut ingredients, to get dinner on the table in a flash. Try these easy-made pizzas that are ready in just 20 minutes.
Ingredients
- 6 (650g) tandoori marinated chicken skewers
- 4 Mission Plain Naan Bread
- 1/2 cup plain Greek-style yoghurt
- 2 tbsp mango chutney
- 50g baby spinach
- 1/2 small red onion, cut into thin wedges
- 2 tbsp sultanas
- 2 tbsp slivered almonds
Instructions
- Heat a non-stick frying pan over medium heat. Cook chicken skewers, turning, for 10 minutes or until cooked through. Remove chicken from skewers and roughly chop.
- Meanwhile, preheat a grill on medium-high heat. Place naan bread on a baking tray lined with foil. Grill for 2 minutes or until heated through.
- Combine yoghurt and mango chutney in a small bowl. Spread naan with yoghurt mixture. Top with spinach, chicken, onion, sultanas and almonds. Grill for 3 minutes or until just heated through. Serve.
Original Recipe by Taste.com.au
by capedemo | Jul 29, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
When it comes to Thai recipes, this stir fry is one of the most popular and easiest to make. It’s flavourful, fast, and is going to become one of your favourite quick dinners.
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons sugar
- 1 red bell pepper, chopped
- 220g green beans
- 700g boneless, skinless chicken thighs, coarsely chopped
- 4 sliced shallots
- 4 cloves garlic, minced
- 4 minced Thai chilies, or to taste
- 1 cup very thinly sliced fresh Thai basil leaves
- Jasmine rice, to serve
INSTRUCTIONS
- Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
- Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.
- Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.
- Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.
Original Recipe by Host the toast.
