HOW TO COOK BROCCOLI WITH CHEDDAR CORNBREAD

Ingredients To Cook Broccoli With Cheddar Cornbread

2 (8.5-ounce) boxes corn muffin mixture

1/2 cup whole milk 2 garlic cloves minced

1 (8-ounce) container cottage cheese 4 large size eggs

1 tablespoon salt 1 cup plus 2 tablespoons grated Cheddar

1 stick unsalted butter or margarine 1 medium onion, chopped up

1 (10-ounce) package frozen chopped broccoli, thawed but not draine

Steps To Cook Broccoli with Cheddar Cornbread

Step1 To Cook Broccoli with Cheddar Cornbread

Preheat oven to 375 degrees F.Combine together all ingredients except 2 tablespoons Cheddar to produce a batter in a bowl.

Step2 To Cook Broccoli with Cheddar Cornbread

In a 10-inch cast iron frying pan melt butter. Saute onions & broccoli until soft.

Step3 To Cook Broccoli with Cheddar Cornbread

Pour batter all over the vegetable mixture & scatter top equally with left cheese.

Step4 To Cook Broccoli with Cheddar Cornbread

You can also place the ingredients in an 11 by 17-inch baking dish.Bake in oven until golden, 30 mins..

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HOW TO COOK CHICKEN SOUP WITH HERB AND SPRING VEGETABLE

VIDEO TUTORIAL ON HOW TO COOK CHICKEN SOUP WITH HERB AND SPRING VEGETABLE

Ingredients to cook Chicken Soup with Herb and Spring Vegetable

3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
3 sprigs fresh tarragon, plus 1 tablespoon chopped
3 sprigs fresh thyme
1 bay leaf
1 small onion, chopped
2 medium carrots, sliced
1 stalk celery, sliced
3 long strips lemon zest
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
4 cups chicken broth, low-sodium canned or homemade
1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
1/3 cup fresh or frozen peas
5 medium shiitake mushrooms, stemmed and sliced

Steps to cook Chicken Soup with Herb and Spring Vegetable

Step 1 to cook Chicken Soup with Herb and Spring Vegetable

Tie the parsley, tarragon, and thyme sprigs & bay leaf together with kitchen twine and put in a huge saucepan with the onion, carrot, celery, lemon zest, & chicken breasts.

Step 2 to cook Chicken Soup with Herb and Spring Vegetable

Cover w/ the broth, bring just to a boil over high heat,  off any foam that comes to the surface.

Step 3 to cook Chicken Soup with Herb and Spring Vegetable

Set the heat to very low & cover. Cook the chicken until firm to the touch, about 20 min. take off the chicken to a platter, when cool enough to handle and pull into huge strips; discard the bones.

Step 4 to cook Chicken Soup with Herb and Spring Vegetable

When prepared to Serve Up, put the asparagus, peas, and mushrooms to the stock.

Step 5 to cook Chicken Soup with Herb and Spring Vegetable

Cook until the vegetables are just tender, about 3 to 5 minutes, & take off herb bundle.

Step 6 to cook Chicken Soup with Herb and Spring Vegetable

Return chicken to the broth & warm completely.

Step 7 to cook Chicken Soup with Herb and Spring Vegetable

Divide chicken between 4 huge soup bowls & lade some stock and vegetables into each bowl.

Step 8 to cook Chicken Soup with Herb and Spring Vegetable

Garnish each soup with the chopped parsley and tarragon. Serve well the Chicken Soup with Herb and Spring Vegetable.

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HOW TO COOK CHICKEN SOUP: MEXICAN STYLE

VIDEO TUTORIAL ON HOW TO COOK CHICKEN SOUP: MEXICAN STYLE

Ingredients to cook Chicken Soup: Mexican Style

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

Steps cook Chicken Soup: Mexican Style

Step 1 to cook Chicken Soup: Mexican Style

For serving: cut avocado, sour cream, grated Cheddar cheese, & tortilla chips.
Preheat the oven to 350 degrees F.

Step 2 to cook Chicken Soup: Mexican Style

Place the chicken breasts skin side over on a sheet pan.

Step 3 to cook Chicken Soup: Mexican Style

Rub with/ olive oil, scatter with/ salt and pepper, and roast for 35 to 40 minutes, until done.

Step 4 to cook Chicken Soup: Mexican Style

When the chicken is cool enough to handle, remove the skin & bones, and shred the meat. Cover & set aside.

Step 5 to cook Chicken Soup: Mexican Style

Meanwhile, heat 3 tablespoons of olive oil in a huge pot or Dutch oven.

Step 6 to cook Chicken Soup: Mexican Style

Put the onions, celery, & carrots and cook over medium-low heat up for 10 minutes, or until the onions get to brown.

Step 7 to cook Chicken Soup: Mexican Style

Put the garlic & cook for 30 seconds. Add the chicken stock, tomatoes with/ their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, & the cilantro, if using.

Step 8 to cook Chicken Soup: Mexican Style

Cut the tortillas in one/2, then cut them crosswise into 1/2-inch strips & put to the soup.

Step 9 to cook Chicken Soup: Mexican Style

Bring the soup to a boil, then lower the heat and simmer for 25 minutes.

Step 10 to cook Chicken Soup: Mexican Style

Add the shredded chicken & season to taste.

Step 11 to cook Chicken Soup: Mexican Style

Serve the soup hot topped with cut avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips. Enjoy the Chicken Soup: Mexican Style.

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• скариди на скара

HOW TO COOK CACCIATORE CHICKEN

VIDEO TUTORIAL ON HOW TO COOK CACCIATORE CHICKEN

Ingredients to cook Cacciatore Chicken

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

Steps to cook Cacciatore Chicken

Step 1 to cook Cacciatore Chicken

Scatter the chicken pieces with 1 teaspoon of for each one salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

Step 2 to cook Cacciatore Chicken

In a large heavy saute cooking pan, heat the oil through a medium-high flame.

Step 3 to cook Cacciatore Chicken

Add the chicken parts to the pan and saute just until brown, just about 5 minutes per side.

Step 4 to cook Cacciatore Chicken

If all the chicken does not fit in the cooking pan, saute it in 2 batches. Transfer the chicken to a plate & set aside.

Step 5 to cook Cacciatore Chicken

Put the bell pepper, onion and garlic to the same pan & saute over medium heat until the onion is tender, about 5 minutes.

Step 6 to cook Cacciatore Chicken

Season w/ salt & pepper. Add the wine and simmer until reduced by half, just about 3 minutes.

Step 7 to cook Cacciatore Chicken

Put the tomatoes with their juice, broth, capers and oregano.

Step 8 to cook Cacciatore Chicken

Return the chicken parts to the cooking pan and turn them to coat in the sauce. Bring the sauce to a simmer.

Step 9 to cook Cacciatore Chicken

Stay simmering over medium-low heat up until the chicken is good cooked through, about 30 minutes for the breast parts, & 20 minutes for the thighs.

Step 10 to cook Cacciatore Chicken

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slenderly, about 3 minutes.

Step 11 to cook Cacciatore Chicken

Spoonful off any excess fat from atop the sauce. Spoonful the sauce over the  Cacciatore Chicken, then Disperse w/ the basil & serve.

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HOW TO COOK GRILLED CAPONATA AND SWORDFISH

Grilled Swordfish:

4 swordfish steaks, 8 ounces each
Olive oil
Salt & ground pepper
Grilled Caponata, recipe follows

Step 1 to cook Grilled Caponata and Swordfish

Warmth grill to high. Brush swordfish over both faces with oil and season with salt & pepper. Grill for 3-4 mins. per side for moderate-well doneness.

Step 2 to cook Grilled Caponata and Swordfish

Remove from the grill and top w/ some of the Grilled Caponata. Serve.

Grilled Caponata:

1 moderate eggplant, sliced lengthwise
1 large red onion sliced into 1/4-inch thick slices
4 plum tomatoes, halved
Olive oil, for brushing vegetables, plus 1/2 cup
Salt & freshly ground pepper
1/4 cup green olives, chopped
2 tablespoons capers, drained
1/4 cup golden raisins, plumped in hot water and drained
2 tablespoons pine nuts, toasted
3 cloves garlic, finely chopped
Pinch red pepper flakes
1/4 cup red wine vinegar
2 teaspoons honey
3 tablespoons finely chopped flat-leaf parsley

Step 1 to cook Grilled Caponata and Swordfish

Heat grill to high. Brush eggplant, onion pieces, and tomatoes with olive oil and season with salt and pepper, to savor.

Step 2 to cook Grilled Caponata and Swordfish

Grill the eggplant for six-eight minutes per face until golden brown & cooked through. Grill the onions for 3 to 4 minutes every side until golden brown and just cooked through. Grill the tomatoes for 2 mins. every side until charred & slightly soft.

Step 3 to cook Grilled Caponata and Swordfish

Take Away the veggies from the grill & cut into 1/2-inch dice.

Step 4 to cook Grilled Caponata and Swordfish

Place the vegetables in a average bowl and add the olives, capers, raisins and pine nuts. Combine together the garlic, red pepper flakes, vinegar, and honey in a little bowl. Season w/ salt and pepper, to savor. Slowly whisk in around 1/2 cup olive oil until dressing is emulsified.

Step 5 to cook Grilled Caponata and Swordfish

Pour the dressing on the veggies, add the parsley and toss, and let stand at room temp. for around 30 minutes before serving.

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