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Ultimate Cooking - Dinner Recipes
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Chicken Souvlaki Hummus Bowl
View recipe on Ultimate Cooking
Cooking time: 95 mins // Yield: 4 servings
This delicious hummus bowl is made with creamy hummus and juicy, spiced chicken. This family-friendly meal can be made with a Greek salad, flatbreads and tzatziki sauce.
Ingredients
Greek Dressing/Marinade
1/2 cup extra virgin olive oils
3 tbsp red vinegar
1 tablespoon lemon juice
1 tbsp dijon mustard
Finely chop 2-3 cloves of garlic
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon sugar or honey
Chicken
1 1/2 lbs boneless and skinless chicken breasts (or thighs) cut into 1 1/2 inches pieces
1 tbsp paprika
Black pepper and kosher salt
Salad
4 to 5 cups lettuce or other greens like spinach, kale or arugula
Slice 2-3 small cucumbers (or 1 medium cucumber)
1 cup cherry tomatoes, halved
1 bell pepper, sliced
1/2 cup red onion thinly sliced
4 oz feta, crumbled
1/2 cup pitted kalamata olives
Tzatziki Sauce
1 cup plain Greek yogurt. Full fat or low-fat preferred
1 mini cucumber or an equivalent, shredded
2 tbsp extra-virgin olive oil
1/2 teaspoon kosher salt
Remaining Elements
2 cups of hummus, homemade or store-bought
3-4 pita breads
Instructions
Dressing/Chicken
Mix all the ingredients for the dressing in a mason container. Mix well.
Marinate the Chicken: Mix the chicken with the paprika and season it with kosher salt.
Sprinkle about 1/2 cup of the dressing on top of the chicken. Cover with a towel. I like to put everything in a sealed bag.
Let the chicken marinate on the counter in the refrigerator for 40 minutes, while you prepare the rest of the dinner. (Making ahead: The chicken can be marinated in the refrigerator for between 2-24 hours. You should take it out 20 minutes before you cook it.
Use wooden skewers to soak in water.
Grill the chicken: After approximately 20 minutes, heat the grill.
After the chicken has been marinated, place it on skewers.
Turn the skewers occasionally and grill on high until they are golden brown on all sides. It will take approximately 10 minutes or until the temperature of the chicken is 165F (155F if it’s breast meat).
Salad
Mix all of the ingredients for the salad together in a large bowl.
Add 1/4 cup dressing. Mix well.
Add the black olives and crumbled feta to the top.
Tzatziki Sauce
To remove most of the liquid, squeeze the cucumber into a towel.
Combine the yogurt, cucumber and olive oil in a bowl. Add salt. Combine all ingredients.
Bowls
Toast the Pitas. Place the pitas in a skillet on medium heat, turning once or twice until both sides are toasted. Transfer to a cutting board and sprinkle with kosher Salt. Cut into wedges.
In the bowl, spread 1/2 cup of hummus. A portion of salad and a skewer chicken are also good options. For people to enjoy, you can set out a plate of pitas.
Notes
Dressing/Marinade – This recipe can be found in my post on Homemade Greek Dressing. There you will also find step-by-step photos and more discussion. This recipe can be replaced by your favorite Greek dressing, homemade or store-bought.
Extra Dressing for Leftover Chicken: This will vary depending on how much you used. You can seal the leftover dressing in a container and store it in the refrigerator for up to one week.
Red Onion: To reduce the onion’s bite, you can toss it in some salad dressing and let it sit for about 15-20 minutes.
Meal Planning: There is so much going on with this recipe, I prefer to do just one thing. The first is to make twice the recipe and then use it for dinner. You can also meal prep meals throughout the week. Or, you can plan two to three Mediterranean meals that overlap with the same recipe and double the amount of the ingredients I will be using again. It’s much easier to get two-three meals from the hummus and tzatziki.
Hummus: I have a great recipe for Israeli Hummus that you can make at home using a pressure cooker, oven or stovetop. You will need to prepare the hummus in advance as it can take over two hours from start to finish.
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Pappardelle with creamy braised chicken
View recipe on Ultimate Cooking Cooking time: 35 mins // Yield: 4 servings
Ingredients
1 1/2 to 2 lb boneless, skinless chicken breasts
Olive oil, for cooking
1 chopped yellow onion
Minced 3-4 cloves of garlic
1 cup white wine
2 cups chicken stock
1 1/2 cups heavy cream at room temperature
1/4 teaspoon freshly grated lemon zest
8 ounces of pappardelle (8 ounces of fettuccine or tagliatelle would be good)
To taste, kosher salt and freshly ground pepper
For garnish, finely chop herbs (basil or parsley, or even tarragon).
Instructions
Preheat oven to 325°F
Use paper towels to dry the chicken thighs. Season with salt and pepper. In a large Dutch oven, heat a few drops of oil over medium-high heat to high. Cook the chicken in the pot for about 5 minutes, turning it occasionally. Transfer the chicken to a plate.
Sauté the onions until softened, approximately 6-8 minutes. Stir in the garlic for another 30 seconds. Stir in the wine. Continue to cook for 5 minutes, stirring vigorously. Bring to boil the chicken with juices and stock.
Cover the pot with aluminum foil and bake in the oven. Cook the chicken for one hour until it is tender. Transfer the chicken to bowl. Cover the chicken with aluminum foil, and then shred it.
Bring the braising liquid up to a simmer on medium heat. Continue to simmer the cream until it is thick enough that the back of a spoon can be held, approximately 15 minutes. Reduce heat to low. Season the lemon zest with salt and pepper. Add the shredded chicken.
Bring a large saucepan of salted water over high heat to boil. Mix in the pappardelle. Cook for 6-8 minutes. Add the noodles to the chicken mixture and drain them. Toss to coat. To allow the flavors to blend, heat on low for a few minutes. Season with salt and pepper to taste.
Serve immediately with fresh chopped herbs.
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#Chicken recipes#Dinner recipes#Pasta recipescooking#ultimateCooking#food#foodporn#foodie#instafood#homemade#yummy#cookingathome
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Pan-fried tofu
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Cooking time: 15 mins // Yield: 6 servings
This delicious pan-fried tofu recipe can be made in just 15 minutes
Ingredients
60ml (1/4 cup) light soy sauce
1/2 teaspoon sesame oil
2 tsp rice vinegar
2 teaspoons caster sugar
2 cloves of garlic, chopped finely
1 spring onion, white portion only, thinly chopped
530g package firm tofu (see Note)
Plain flour 100g (1/2 cup)
To shallow-fry, vegetable oil or peanut oil
1/2 bunch coriander, picked leaves
1/2 red bird’s eye chilli, seeded and finely chopped
20g salted roasted peanuts roughly chopped
Instructions
In a small bowl combine soy sauce, sesame oils, vinegar, sugar, and garlic. Stir in spring onions.
Tofu should be cut into 5-cm pieces. Then, slice horizontally in half to make 2cm-thick slices. In a shallow bowl, place flour. Dust each piece of tofu one at a time with flour. Season with salt & pepper.
Over medium heat, heat 1cm oil in large frying pan. Tofu should be cooked in two batches for approximately 1 minute each.
Place the tofu on a platter, overlapping. Spread half of the dressing on top. Sprinkle with peanuts, coriander leaves and chilli. Serve with the remaining dressing in small bowl for dip.
Notes for the recipe
Fortune Firm Fresh Tofu was used. It comes pre-cut into 5-cm squares. Any firm tofu can work.
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Kimchi with Miso
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Cooking time: 60 mins // Yield: 6 servings
This is a traditional version of kimchi, featuring flavors such as miso (or gochujang, if you can locate it), sweet rice flour, and fish sauce. These items can be found in large grocery stores. You can also search for Asian food markets near you.
Ingredients
2-3 large heads Napa cabbage (approx 2.5 lbs)
1/4 cup sea salt
1 1/4 cups filtered water
2 Tbsp. sweet rice flour (mochiko)
2-8 chopped red chili peppers depending on desired heat
4 cloves of garlic, peeled
1-inch ginger piece, peeled
3 green onions
2 Tbsp. 2 Tbsp.
3 Tbsp. 3 Tbsp.
2 Tbsp. 2 Tbsp. sugar
Protect your hands from the capsaicin oils found in peppers with gloves
Instructions
Chop the cabbage finely and then toss it with some salt. Leave to marinate for 30 minutes. Stir in after 15 minutes.
Mix water and rice flour together to make the sauce. Stir constantly and heat mixture until it comes to boil. Allow to cool.
Put on gloves to prepare peppers. To make milder kimchi use a spoon to remove the inner membrane and seeds. Blend peppers with the rest of the ingredients in a blender or food processor. Blend until all ingredients are combined. Add the cooled rice flour paste. Blend until smooth.
Place salted cabbage in a bowl. Season the cabbage with seasoning paste. Mix all ingredients well with gloves.
Pack into prepared half-gallon fermenting jar. Mix in the fermentation weights and let it ferment for at most one week. The first day will have very little brine, but it will get more as fermentation progresses.
Keep the culture in cool place, between 50-60°F.
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Chicken Biryani
View recipe on Ultimate Cooking Cooking time: 60 mins // Yield: 4 servings
Different rice varieties have different tastes. We will be introducing you to a chicken Biryani Recipe, a type of rice. This recipe uses boiled white rice, chicken, and other healthy ingredients. This is a popular South Asian recipe, especially in India, Pakistan, and Bangladesh. This recipe is often served with Yogurt or Raita. This recipe has many names, including Bombay Biryani and Hyderabadi Biryani. This recipe can be prepared in 40 to 50 minutes.
Chicken Biryani, a South Asian favorite, is full of healthy ingredients. It includes chicken, white rice and extra ingredient fried potato pieces. There are many names for this recipe depending on where they are made. In Pakistan, Hyderabadi Biryani and Karachi Biryani are the most well-known biryani recipes. In India, Hyderabadi Biryani and Mumbai biryani are two of the most popular. This recipe is popular because it can be made with different flavors. For example, some people like to add fried potatoes to their biryani.
Ingredients
2 1/2 -3 pounds chicken thighs weighing (about 5-6)
1 1/2 teaspoon salt (adjust according to taste).
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon of white pepper
1/2 teaspoon cumin spice
Add more spices to your chicken (about 1/2 teaspoon each) for a more flavorful dish.
1/4 – 1/3 cup yogurt
2-3 tablespoons of cooking oil/butter/Ghee
1 Tablespoon minced Garlic
2 teaspoon minced ginger
1 Medium onion chopped
1 Small jalapenos pepper, deseeded. Chopped
1 bay leaf
1 teaspoon cumin spice
Cracked teaspoon of #3-4 cardamon pods
1 teaspoon curry spice
1-2 cinnamon stick
1 teaspoon chilli spice (optional)
1 teaspoon smokedpaprika
1/2 teaspoon to 1 teaspoon white/black pepper
1/3 -1/2 Cup Cashew (optional).
2 cups Basmati rice
1 Red bell pepper, chopped
4 cups liquid broth, water, and/or coconut cream
1 1/2 teaspoon salt, or more, adjust to your taste
Optional: 2 tablespoons of cilantro or more
Instructions
To make it easier to cook chicken thighs, cut a 1/2″ into the chicken thigh meat. Then wipe with a paper towel. Salt (about 1 1/2 teaspoons)
Mix the chicken in a bowl. Add garlic, ginger, white pepper and cumin. Mix.
Mix yogurt in. Allow to cool before using.
For about three minutes, place the chicken skin-side up in an oven-safe pot/pan, Dutch oven, or skillet. Set aside the chicken in the pan.
Preheat oven to 350°F
Remove any pan burns if necessary.
Followed by onions, bell peppers, garlic, bay leaf, and 2 tablespoons oil, add about 2 tablespoons or more. Sauté until tender but not golden, approximately 2-3 minutes. Next, add cumin, coriander, curry, cardamon pods, cinnamon sticks and chill pepper. Stir for one more minute.
Then add the rest of the ingredients, including rice, stock, and salt to your taste. Add chicken to the pot, and bring to boil.
Cover the baking dish with foil and place in the oven. Cook the chicken for approximately 30-35 minutes or until it is cooked through.
Let it cool. Garnish with cilantro if desired.
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#Chicken recipes#Dinner recipescooking#ultimateCooking#food#foodporn#foodie#instafood#homemade#yummy#cookingathome
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Mushroom Risotto
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Cooking time: 60 mins // Yield: 4 servings
People often ask me what my favorite dish to cook, and I always answer risotto. The act of stirring is very therapeutic for me. Every time I make it, it is better. Knowing what rice needs and when your rice should have it is the key to making it delicious. This happens naturally every time. I promise! Here are some pointers to help you get started.
Ingredients
8 c. Low-sodium chicken broth or vegetable broth
1 tbsp. extra-virgin olive oil
1 onion, chopped finely
2 tbsp. Butter, divided
2 cloves garlic, minced
1 lb. button mushrooms, sliced
1 bay leaf
4 sprigs of thyme, with the leaves removed
Kosher salt
Freshly ground black pepper
2 c. arborio rice
1/2 c. white wines
1 c. Parmesan freshly grated
3/4 c. frozen peas, unthawed
2 tbsp. 2 tbsp. chopped fresh parsley
Instructions
Bring chicken broth to a boil in a saucepan on medium heat. Reduce heat to low.
Heat oil in a large saucepan or Dutch oven. Stir in onion. Cook for 5 minutes, stirring frequently. Mix in 1 tablespoon butter, garlic and mushrooms. Add bay leaf, thyme, and 1 tablespoon butter. After the mushrooms are softened and golden, cook for 4 minutes more. Season with salt and pepper. Take the mixture out of the pot.
Add the remaining tablespoon butter to the pot. Stir quickly. Cook the grains until they are lightly browned and slightly toasty. This takes approximately 2 minutes. Cook the wine until it is almost absorbed.
Use a ladle to add approximately 1 cup of hot broth. Cook the rice until it has absorbed most of the liquid. Stir frequently. Continue to add broth, about 1 cup at time. Allow rice to absorb broth as it is added. Stir frequently and cook the risotto until it is creamy and al dente. You might not need all of the broth.
Mix the mushroom mixture into the rice.
Add Parmesan and peas to the bowl. Garnish with parsley. Serve warm.
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Aussie-style beef and salad tacos
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Cooking time: 20 mins // Yield: 10 tacos
This filling will give you a Mexican taco recipe with a delicious twist!
Ingredients
1 tbsp olive oil
1 medium-sized brown onion, finely chopped
Ground cumin: 2 tsp
2 tsp ground coriander
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper
Regular 500g Coles Beef mince
400g can of crushed tomatoes
10 jumbo taco shells
4 large iceberg leaves of lettuce, shredded
2 medium tomatoes chopped
1 1/2 cups Devondale Tasty cheese Block (500g).
Instructions
Preheat oven to 180°C fan-forced.
Over medium heat, heat oil in large frying pan. Add the onion. Stir for 3 minutes, or until the onion is softened.
Mix in cumin, coriander and cayenne pepper.
Stir for 30 seconds, or until fragrant. Add mince.
Stirring with a wooden spoon to break down mince, cook for 8 minutes, or until golden brown
Add crushed tomato. Stir occasionally for 5 minutes, or until sauce thickens.
While you wait, prepare the taco shells according to the packet instructions.
Divide the beef mixture evenly among the taco shells. Add lettuce, tomato chopped and cheese.
Serve.
Recipe notes
To give the tortillas extra flavour and colour, we followed the instructions on the packet.
White corn and wholemeal tortillas can be used in place of flour.
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Quinoa Salad with spinach and sun-dried tomato
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Cooking time: 25 minutes // Yield: 4 servings
This simple spinach quinoa salad has a lot of fresh Mediterranean flavors like lemon, sun-dried tomatoes, and toasted almonds. This recipe is vegan and gluten-free, making it a great choice for potlucks. This recipe makes 4 sides and 2 main dishes.
Ingredients
1 cup quinoa. Rinse in a fine mesh colander.
1/3 cup oil-packed sun dried tomatoes, drained then chopped
2 cups chopped fresh spinach or Arugula roughly
1/3 cup chopped almonds
1/4 teaspoon olive oil
Salt to your liking
2 tablespoons olive oils
2 tablespoons lemon juice
2 cloves minced or pressed garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
A pinch of red pepper flakes
To taste, freshly ground black pepper
Instructions
Cook the quinoa by adding the rinsed quinoa to 2 cups of water in a medium saucepan. The mixture should be brought to a boil on medium heat. Once the mixture has reached a boil, reduce heat to keep it simmering. Cook the mixture for 15 minutes or until it has absorbed all the water. Reduce heat to keep the mixture at a gentle simmer. Cover the pan and allow to cool for five minutes. This will give the quinoa time to puff up.
While you wait, prepare the dressing by whisking together the olive oil and lemon juice with the mustard, salt, red pepper flakes, garlic, mustard, and garlic. Season the dressing with freshly ground black pepper.
Toast the almonds by heating 1/4 teaspoon olive oil in small saucepan over medium heat. Stir until smooth. Mix the almonds with a pinch of salt. Cook on medium heat until they are browned. Once they are fragrant and golden, add the almonds to the saucepan. To cool, transfer the toasted almonds into a medium-sized bowl.
After the quinoa has been cooked, fluff with a fork. Toss the quinoa with all of the dressing. To prevent the spinach from wilting completely, add the sun-dried tomatoes chopped. Mix again. Season with salt and pepper to taste. Serve immediately.
Notes
Whole Foods Market quinoa salad inspired this recipe
Make it nut-free: Use pepitas instead of almonds. If you don’t have allergies to sunflower seeds, pine nuts might be a good alternative.
Storage suggestions: This quinoa can be kept covered and refrigerated for several days. Serve chilled or gently reheat.
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Guacamole Recipe
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Cooking time: 15 mins // Yield: 6 people as an appetizer
How to make the best guacamole ever. This authentic guac recipe includes avocados, tomato and onion as well as cilantro, lots of lime juice, salt, and some salt. This is the only guacamole recipe that you will ever need!
Ingredients
3 avocados (large, ripe)
1 medium tomato, seeded and diced
Half a white onion diced
Finely chop 1/2 cup cilantro (1/3 of a bunch).
3 Tbsp of lime juice
1/2 teaspoon sea salt
Freshly ground 1/4 teaspoon black pepper
Instructions
Slice 3 avocados in half, remove the pits and scrape out the flesh with a spoon. Place avocados in a large bowl with a flat top and mash them with a potato mashing machine to achieve a chunky texture.
While you prepare the rest of your ingredients, squeeze 3 tablespoons of fresh lime juice over avocados.
Dice tomatoes, onion, chopped cilantro. Season the mixture with 1/4 teaspoon of black pepper and 1/2 teaspoon salt. Mix until well combined.
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Ratatouille
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Cooking time: 1 hr 20 minutes // Yield: 6 servings
I love ratatouille. This is not the Disney movie, although I enjoyed it! I am referring to the delicious vegetable dish.
This recipe is simple and delicious. Many of the ingredients may be already in your house. Although there are many variations, this is my favorite. The beautiful spiral shape of these vegetables is sure to please even the pickiest of foodies.
This recipe can be used as a main dish or as a side dish. You can also add your favorite vegetables to the dish. You may not use all the vegetables in this recipe depending on how thinly you slice them and how big your skillet is. Each vegetable was sliced in half and I chose the best-sized coins.
Hope you enjoy!
Ingredients
2 zucchini
2 yellow squash
2 small eggplants
5 roma tomatoes
1 (26-ounces) jar tomato basil pasta sauce
1 red or yellow bell pepper
2 tablespoons fresh parsley
2 teaspoons fresh Thyme
2 tablespoons fresh basil (approximately 7-9 leaves).
1 teaspoon minced garlic
Salt and pepper to taste
4 tablespoons olive oil
Instructions
Prepare your veggies. Cut the zucchini into thin coins. Repeat this for each vegetable. Preheat oven to 375 degrees Fahrenheit.
Prepare your sauce. Sauté diced bell peppers in olive oil on medium heat. After the peppers have been cooked for 3-4 minutes, add the sauce to the pan and reduce heat down to low. Once the sauce has been warmed, place it in the skillet’s base (I used a 12″).
Next, place vegetable coins in a spiral design around the skillet. Continue this process until all of the vegetables are covered.
Make sure to drizzle your herb. Mix the chopped garlic, parsley, basil, and chopped thyme with 4 T olive oil. Season with salt and pepper. Combine well and sprinkle evenly over the vegetables.
Bake the dish covered with foil for about 40 to 45 minutes. Remove the foil after the vegetables are tender.
Enjoy!
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