Tag: spicy (Page 2 of 8)
Oven Roasted Veggies with Fajita SpicesMay 21st, 2016 in Main Dishes, No-meat, Sides by Julia Volhina
Potatoes, cauliflower, asparagus and onions infused with fajita and some other spices and roasted in the oven is perfect dish on its own if you want more veggies in your diet, or great side dish for meat or chicken entree.
Cooking time for this dish in will vary depending on size of potato and cauliflower pieces. Potato in general will take more time to cook than other vegetables, slice it in smaller pieces and check its readiness with a knife before turning the oven off.
I used virgin olive oil spray here, spraying is a way more convenient than just pouring, it also helps to cut amount of oil to necessary minimum. However pouring oil will work as well.
Baked Chicken Thighs in Mustard Soy SauceMay 7th, 2016 in Chicken, Main Dishes by Julia Volhina
Chicken thighs baked in mustard and soy sauce is one of these recipes to use when you need to cook something delicious while spending minimum effort on it.
All you need to do is to whip a sauce together, cover chicken with it and stick it into the oven – cooking doesn’t get any easier than this.
Chicken thighs are juicy and easy to cook without much risk of over drying the meat, so this recipe produces very tender and juicy chicken meat with a hint of spices from curry and mustard.
Italian Sausage PastaApril 9th, 2016 in Chicken, Main Dishes, Pasta by Julia Volhina
This pasta dish recipe is greatly inspired by Zuppa Toscana you can find in “Olive Garden” here in US.
It has distinct Italian taste (thanks to spices in sausage), creamy parmigiano reggiano sauce and any pasta you want, all though I suggest using whole wheat linguini pasta for healthier option.
Using of hot Italian sausage rather than mild one will make the dish hotter obviously, mixing both is an option too.
Serve Italian Sausage Pasta for dinner or lunch, serve it hot, it tastes better fresh, not reheated. Stated amount of ingredients yields exactly 2 portions, adjust amounts if you need more or less.
Cabbage and Meat Rissoles (Lazy Cabbage Roll Patties)January 30th, 2016 in Beef, Main Dishes by Julia Volhina
EnjoyYourCooking already has recipe for Lazy Cabbage Rolls casserole, this recipe variation uses almost the same ingredients, but in form of cabbage and meat patties baked under tomato and sour cream sauce.
Again, they are much easier and faster to prepare comparing to traditional cabbage rolls (this is why they are called “lazy”), but taste is very similar.
These patties constitute complete meal, but some vegetables or salads can be served along as a side dish.
Garlicky Mashed Cauliflower with ParmesanDecember 19th, 2015 in Sides by Julia Volhina
Another take on mashed cauliflower side: smooth pureed cauliflower with parmesan cheese and a hint of spicy garlic.
Great choice when you want to cut on potato intake but still want something of mashed texture on your table.
From my experience, cauliflower purees taste better fresh, so cook just enough for one time don’t keep leftovers.
Garlic taste can be a bit overpowering sometimes, so I suggest going with half garlic clove at first, and see if more is needed to taste.
Zucchini “Fries” with Parmesan and SpicesNovember 7th, 2015 in Appetizers & Snacks, Sides by Julia Volhina
Zucchini “fries” cooked with this recipe are much healthier alternative to potato ones: much less oil and less starchy zucchini instead of potato.
I love zucchini, so these taste great for me. It is easy to improvise with spices and their amounts to create new unique taste every time I want it.
Please note, more mature zucchinis will require more cooking time, so probe with a fork to see readiness.
Zucchini with Parmesan and Spices can be served as snack, or an appetizer or a side dish.
Spicy Chicken SkewersAugust 15th, 2015 in Chicken, Main Dishes by Julia Volhina
Nice recipe for summer cookout – spicy (and somewhat sweet because of paprika) tender chicken meat skewers. Easy to prepare, yet it is very delicious.
All the heavy lifting for marinating meat is done in advance and then skewers are cooked right before serving. One more positive side of this recipe.
We usually cook these on metal skewers over open hot charcoals. If you plan to use wooden sticks – make sure to soak them in water well in advance to prevent burning.
Alternatively, these can be cooked in the oven, using broil at the end for color is a plus.