Day: February 12, 2020

Chicken Stir Fry

connorcooksfood's avatarWelcome to Connor Cooks

Delicious Stir Fry

Stir Fry is one of my all time favorite meals to make and meals to eat. It’s the ultimate therapy for me – lots of chopping, washing, and prepping. Perfect to fill my mind space with nothing but food, and perfect to fill my tummy space when finished cooking. It’s a straight forward meal that can be adapted to fit your preferences.

First, Marinate the chicken with the stir fry sauce. Then cook all the veggies individually. Next cook the chicken. When everything is cooked, combine and EAT.

Ingredients

  • Chicken
  • Red and Yellow Bell Pepper
  • Bok Choy
  • Broccoli
  • Yellow Onion
  • Red Cabbage

Sauce

  • 1 Part Sauce Sauce
  • 1 Part Rice Vinegar
  • 1 Part Coconut Aminos
  • 1 Part Oyster Sauce
  • 1 Part Fish Sauce
  • 1/2 Part Sriracha
  • 1/4 Part Sesame Oil
  • 1/4 Cup Chopped Cilantro
  • 1 Part Sesame Seeds
  • 1 Part Finely Diced or Grated Ginger
  • 1 Part…

View original post 248 more words

Healthy Breakfast Cakes

Jovina Coughlin's avatarjovina cooks

coffeecake
Much of the American appetite for sweet rolls and cakes comes from the German and Dutch settlements in New York, New Jersey and Delaware. Colonial cooks made fruity, buttery breakfast or coffee cakes from recipes that vary only slightly from methods used in the twentieth century. They also share some of the responsibility for the national zest for doughnuts.

Scandinavians were even more responsible than anyone else for making America as coffee-break-conscious as it is, and for perfecting the kind of food that goes well with coffee. German women had already brought the Kaffeeklatsch to their frontier communities, but it was in the Scandinavian kitchens where there was always a pot brewing on the back of the stove and where hospitality and coffee became synonymous.The term “coffee klatch” became part of the language and its original meaning–a moment that combined gossip with coffee drinking–was changed to define the American version…

View original post 1,339 more words

Recipe – Smoked Bacon and Cheddar Quiche

Dad That Cooks's avatarDad That Cooks

Summertime is a great time for quiche. And quiche doesn’t have to be bland Quiche Lorraine from a shop, it can be really fresh and full of gorgeous flavours. This is one of my favourites, it combines smokey bacon with really strong cheddar for a wonderful meal centre.

To feed to up 6, you will need:

  • 1 roll shortcrust pastry
  • 150g high quality smoked back bacon, cut into thin strips
  • 3 gloves garlic, finely diced
  • 2 red onions, finely chopped
  • Knob of butter
  • 100g grated very strong Cheddar (cave aged is great)
  • 300ml single cream
  • 6 eggs

Preheat your oven to 180 degrees.

Roll out the pastry and line a greased 9 inch round tart tin with a loose base. Trim any excess around the rim. Place a circle of baking paper in the base of the pastry and fill the case with baking beads. Blind bake the tin for…

View original post 175 more words

Recipe – Spanish Omelette with Smoked Bacon

Dad That Cooks's avatarDad That Cooks

We all know Stacey’s mum makes a mean omelette (and very little else) in Gavin and Stacey. A really easy meal centre for a midweek meal but a Spanish Omelette is a simple meal centre for the whole family. It only takes half an hour and can be thrown together. You can chop and change the fillings but this one is my favourite.

To feed 4-6 you will need:

  • 8 medium eggs or 6 large ones
  • 4 medium potatoes
  • 1 red onion
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons Tabasco or chilli sauce
  • 200g streaky smoked bacon
  • 100g graded cheddar cheese

Chop the onion. Peel, wash and thinly slice the potatoes. Place both in a medium sized frying pan at least an inch deep. Pour over a good glug of oil and seasons liberally with ground black pepper.

Over a medium to high heat, sauté the potatoes…

View original post 165 more words

Design a site like this with WordPress.com
Get started