Spagethi Bologne

Spagethi Bologne

Noodles

Judul Resep Spaghetti Bolognese

Ingredients

Spaghetti Noodles

Fresh Basil

Tomato Sauce

Ground Beef

Spaghetti Noodles

Fresh Basil

Tomato Sauce

Directions

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Cook the noodles as described on the package. Meanwhile. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla.. bla..

Dinner Recipes | Sun-dried Tomato And Goat Cheese Chicken

Dinner Recipes | Sun-dried Tomato And Goat Cheese Chicken

Chicken Recipes

Chicken recipes - Sun-dried tomato & goat cheese chicken. Have you ever bought goat cheese that is in a container, already crumbled?  Have you ever purchased fresh goat cheese in a log?  There is a HUGE difference.

Trust me when I say, buying the right kind of goat cheese for this dish is imperative.  The type of goat cheese I use in this Sundried Tomato & Goat Cheese Chicken is the Montchevre Goat Cheese Log.  I promise, you won’t be disappointed.

dinner recipes

Sundried Tomato & Goat Cheese Chicken is a recreation of Carrabba's Chicken Bryan.  Easy skillet chicken is topped with fresh goat cheese, sundried tomatoes, basil and the most delicious lemon sauce for a low-carb and gluten-free dinner recipe.

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings:  6 servings
Calories: 555 kcal
Author: London

Ingredients

• 2-3 Tbsp olive oil
• 1.5 lbs chicken breast pounded to 1-inch thick and cut into 6 pieces
• ½ tsp salt
• ¼ tsp pepper

Lemon Butter Sauce:

• 2 cloves garlic crushed
• 3 Tbsp sweet onion finely diced
• ½ c butter divided
• ½ c chicken broth
• ¼ c fresh lemon juice
• 4 Tbsp olive oil
• ½ tsp salt
• 7 oz sundried tomatoes finely chopped
• 1/3 c fresh basil finely chopped
• 6-8 oz fresh goat cheese log I use Montchevre goat cheese log

Instructions

1. In a large skillet over medium heat add 2-3 tablespoons of olive oil and chicken breasts.
2. Sprinkle salt and pepper over chicken. Cook chicken until one side has been seared, about 5-6 minutes.
3. Flip chicken, cover skillet with a lid, and continue cooking for 6-8 more minutes or until chicken is cooked through.
4. Remove chicken from the skillet and set aside.
5. In the same skillet add garlic, onion and 2 tablespoons butter. Saute over medium heat for 2 minutes.
6. Add broth and lemon juice. Continue cooking over medium heat until the sauce has reduced by half. Make sure to stir occasionally. This will take 5-7 minutes.
7. Reduce heat to low and add 4 tablespoons of olive oil and remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition.
8. Once all oil and butter has been incorporated, add ½ teaspoon of salt, sundried tomatoes and fresh basil. Stir to combine.
9. Add chicken back into the skillet. Top each chicken breast with 1-1 ½ ounces fresh goat cheese. Cover skillet and let cheese melt for 3-4 minutes.
10. Pour sauce over chicken when serving and sprinkle with additional fresh basil. Enjoy!!

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Dinner Recipes | Grilled Roast Beef Sandwich

Dinner Recipes | Grilled Roast Beef Sandwich

Sandwich Recipes

Sandwich for dinner - Grilled roast beef sandwich recipes. It basically begins with a good rustic bread, like French boule. Since I like my sandwiches nice and big, I used about a quarter pound of roast beef per sandwich (you can adjust the amount to your liking). I added brandy-sauteed vegetables, fresh tomatoes, and two kinds of cheese.  It took like 3 minutes in my little grill, pressing everything together and melting the cheese to oozing perfection.

Just like that, the four of us were having dinner, standing around the kitchen counter. The sandwiches were devoured in as few minutes as it took to make them.

Beef Sandwich

Step-By-Step For Easy Roast Beef Sandwich

In a large heavy skillet, heat 2 tbsp of olive oil on high. Add the onions and saute for five minutes then add the green peppers, garlic and a dash of seasoned salt. Saute for another 5-7 minutes until the vegetables are tender and onions have slightly caramelized. Reduce the heat to medium; add the brandy and cook until it evaporates. Remove from heat, and roughly divide the vegetables into four equal portions.

Step #1

Lightly butter the back of each bread slice, if desired. To assemble the first roast beef sandwich, take one slice of bread and top it with one slice of mozzarella and some of the shredded sharp cheddar. Now add the sauteed vegetables, roast beef and tomato. Top the tomato with more shredded cheddar and a slice of mozzarella cheese. Finally add another slice of bread to close the sandwich. Repeat with the remaining three sandwiches.

Step #2

Grill the sandwiches, each, in a panini grill, electric plate grill, or a stove-top grill for 2-4 minutes until cheese is melted. If using a stove-top grill, carefully flip the sandwiches over mid-way through grilling. Press with a spatula.

Ingredients

• 1 large red onion, thinly sliced
• 2 green bell peppers, cored, sliced into batons
• 3 garlic cloves, roughly chopped
• Olive oil
• Seasoned salt
• 1/4 cup brandy
• 8 slices good French boule bread or similar
• Unsalted butter, softened
• 8 slices mozzarella cheese
• 6 oz sharp cheddar cheese, shredded
• 1 lb thinly sliced rare roast beef (deli roast beef is fine), divided into four equal portions
• 1 large tomato, sliced

Instructions

• In a large heavy skillet, heat 2 tbsp of olive oil on high. Add the onions and saute for five minutes then add the green peppers, garlic and a dash of seasoned salt. Saute for another 5-7 minutes until the vegetables are tender and onions have slightly caramelized. Reduce the heat to medium; add the brandy and cook until it evaporates. Remove from heat, and roughly divide the vegetables into four equal portions.

• Lightly butter the back of each bread slice, if desired.

• To assemble the first roast beef sandwich, take one slice of bread and top it with one slice of mozzarella and some of the shredded sharp cheddar. Now add the sauteed vegetables, roast beef and tomato. Top the tomato with more shredded cheddar and a slice of mozzarella cheese. Finally add another slice of bread to top the sandwich. Repeat with the remaining three sandwiches.

• Grill the sandwiches, each, in a panini grill, electric plate grill, or a stove-top grill for 2-4 minutes until cheese is melted. If using a stove-top grill, carefully flip the sandwiches over mid-way through grilling. Press with a spatula.

• Remove from heat. Enjoy!

More sandwich recipes :Sandwich Recipes

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Picnic Recipes | Muffaletta Sandwich

Picnic Recipes | Muffaletta Sandwich

Sandwich Recipes

Sandwich recipes - Although sandwiches seem like a given for a picnic, they’re tricky because you run the risk of ending up with soggy bread. However with certain sandwiches, it isn’t the worst thing to have the sandwich sitting around for a while – in fact, it makes it even better.

The muffaletta, a classic New Orleans sandwich, is a great example and is super easy and convenient to make. You start with bread (which, yes you purists, I know this isn’t the authentic round muffaletta loaf, but a focaccia or other Italian round bread does just fine). Then, spread generous amounts of an olive spread and just layer all kinds of delicious cold cuts and cheese.

Sandwich recipes

The longer the olive spread and cold cuts can mingle with the bread, the better your muffaletta will be. I love serving these sandwiches cut into rectangles or into wedges so a beautiful cross section of meats and cheeses is exposed.

Muffaletta sandwiches cut into rectangles, perfect for a picnic!
Servings: 8 sandwiches

INGREDIENTS

Olive spread ingredients

• 1 cup green olives (finely diced)
• 1 cup kalamata olives (finely diced)
• 1/2 cup marinated artichokes (finely diced)
• 1/3 cup roasted bell peppers (finely diced)
• 3 green onions (minced)
• 1 clove garlic (minced)
• 1/4 cup celery (about one large stalk) (thinly sliced)
• 2 tablespoons flat leaf parsley
• 2 teaspoons dried oregano
• 3 tablespoons red wine vinegar
• 3/4 cup extra virgin olive oil
• pinch red pepper flakes

Sandwich ingredients

• 1 loaf focaccia or Italian round bread
• 1/3 pound Genoa salami
• 1/4 pound Coppa
• 1/2 pound Mortadella
• 1/2 pound ham (sliced)
• 1/2 pound provolone (sliced)
• 1/2 pound mozzarella (sliced)

INSTRUCTIONS :

1. First, combine all the olive spread ingredients in a bowl and let it marinate in the fridge for at least an hour.
2. Cut the bread in half (if using round bread, cut in half and remove some of the bread in the center with your fingers).  Spread both sides of the bread with generous amounts of your olive spread. When spreading on the bottom layer avoid spooning too much liquid onto the bread as it will soak down and become soggy.
3. Place the bread on a baking sheet. Layer the bottom with coppa, then mortadella, then salami, then provolone, then ham, then mozzarella. Carefully flip the other side of the bread with the smeared olive spread over meat and cheese. Place another baking sheet on top of the sandwich and balance a heavy item like a cast iron skillet on top. Refrigerate for another hour.
4. Slice into rectangles (or wedges if using a round loaf). I liked trimming the edge off so the sandwiches were perfect rectangles, but you don't have to.

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Easy Recipes | Chocolate Cake with Fudge Frosting

Easy Recipes | Chocolate Cake with Fudge Frosting

Cakes Chocolate

Chocolate recipes - Chocolate cake recipes with fudge frosting. The base recipe is actually very similar to the Red Wine Chocolate Cake, just with plain hot water instead of red wine in this case, as well as bit more oil and a bit more salt and vanilla to amp up the chocolate flavor.

You should be ok using natural cocoa powder in this recipe (since it contains both baking soda and baking powder). Frostings aren’t subject to the same chemical reactions as cakes, so it’s not an issue to replace one for the other there either. However, Dutch-processed cocoa is really superior in terms of color and texture when it comes to chocolate cakes… I use it pretty much exclusively in all my recipes, I can’t even recall the last time I bought natural cocoa powder.

Chocolate cake

Ingredients:

For cake:

• 2 cups (14 ounces/400 grams) sugar
• 1-3/4 cups (7.5 ounces/220 grams) all-purpose flour
• 1 cup (4 ounces/120 grams) dark or dutch-processed cocoa powder (I used 3/4 cup Dutch processed and 1/4 cup black cocoa for color – do not use all black cocoa).
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 large eggs, at room temperature
• 1 cup buttermilk
• 1 cup boiling water
• 3/4 cup vegetable oil or light olive oil
• 1 tablespoon vanilla extract

For Fudge Frosting:

• 2 cups (4 sticks) unsalted butter, softened
• 2 1/2 cups powdered sugar, sifted
• 1 1/4 cups dark or Dutch processed cocoa powder (I used 1/4 cup black cocoa and Dutch-processed for the rest), sifted
• 1/2 cup full fat sour cream, at room temperature
• 1/2 cup hot water
• 2 teaspoons vanilla extract
• pinch fine sea salt
• 10 ounces dark chocolate (60-70%), melted and cooled to lukewarm

Directions:

1. Preheat oven to 350ºF. Butter and line two 8-inch round baking pans with parchment paper. Butter parchment.
2. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda and baking powder, whisking until thoroughly combined. Add eggs, buttermilk, water, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Divide evenly among prepared pans.
3. Bake for 40 to 45 minutes (30 to 35 minutes for a 6-inch cake) or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Peel off parchment and allow cake layers to cool completely. At this point, the cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap and then store inside a large zip top bag (I find frozen cakes to be much easier to work with later, and always freeze mine even if I’m finishing the cake the next day).
4. To prepare frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until very pale and creamy, about 5 minutes. Add sifted powdered sugar and cocoa powder and mix to combine. Add sour cream, hot water, vanilla and salt and mix on low speed until the liquid is incorporated, scraping down the sides of the bowl as needed. It may look slightly curdled at this point, but don’t worry. Increase speed to medium-high and beat until smooth, another 2-3 minutes. Add lukewarm chocolate and mix until smooth and glossy. At this point you have about 30 minutes at cool room temperature (longer in the summer) to work with the frosting before it begins to harden (this frosting doesn’t do particularly well when made ahead of time).
5. To assemble, level your cake layers first if necessary (if there is any sort of domed top, you want to trim that off with a serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread about 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere.
6. Cover the entire cake with a thin layer of buttercream using an offset spatula. This “crumb coat” will seal in the cake crumbs and make the final layer of frosting easier. If your cakes were frozen this should firm up pretty quickly, otherwise refrigerate for about 10 minutes to set.
7. Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired.

Frosting adapted from Sweetapolita.