This is a Spanish mushroom recipe that will please any lovers of mushrooms in your household.
It serves around 6 people, and is good as a side dish or a main meal depending on portion sizes.

Mushrooms With Sherry and Walnuts Recipe

Ingredients:

Two Tbls butter
2 tbsp sunflower oil
Half a pound (3 cup) mushrooms
half c. walnuts (chopped and toasted)
2 Tbs sherry or fortified wine
One Tablespoon freshly squeezed lemon juice
1 teaspoon grated orange/lemon peel
Two Tbs parsley (chopped)
Salt

Method:

In a skillet or frying pan melt the butter with oil.

Increase the heat to medium/hot and put the mushrooms in the skillet, cooking until they are tender.
Now add the sherry, lemon juice, walnuts and citrus peel. Saute the mix for a minute or so, mixing well to ensure the mushrooms are well coated with the tasty mix.

Add salt to taste, and sprinkle with chopped parsley just before serving.

So Why Bother to Cook Yourself?

During these hard periods of financial turmoil, right now, more than ever, there are increasing arguments for fixing flavorful dishes in your own kitchen as an alternative to eating out in an expensive restaurant

Perhaps the best argument is the argument that becoming a home chef can save a large amount of money. It is quite easy to make a healthy dinner that is quite as delightful as a meal cooked by a celebrity chef, and save money too.

If you are looking for some recipes to try out, then try looking on the Internet, where there are numerous sites offering recipe collections with collections such as diet recipes and pasta recipes.

Another point to consider is that home cooking it’s quite often healthier as well. The home chef is able to carefully select all the individual ingredients that are required. If you want to include organic ingredients, you can do.

You can check the fruit and vegetables you are purchasing yourself, and verify that you are purchasing just the freshest vegetables, packed with nutrients.

You also have the advantage of being able to prepare substantial meals to match specific dietary requirements. If you need to cook for someone who suffers from high cholesterol or a heart condition, you can alter the recipe to ensure that they are able to safely enjoy it as well. Anyone who spent some time working in a cafe or restaurant we’ll be able to tell you that significant quantities of high-fat foods are frequently used in their recipes, and, without doubt, this is not good.

Another factor to consider is the impracticality of trying to stay thin if you continually eat out at a cafe or restaurant. If you want to stay slim, there are few things more stressful than being served a delicious meal at a great restaurant and receiving a meal that is far too large for your diet. Not many of us have the strength to eat just the right amount. If you cook a wonderful meal in your own kitchen you are able to modify volume and ingredients to guarantee that the food you are cooking is yummy and nourishing but still acceptable for your weight loss regime.

Surprisingly, another advantage is that you will have more free time. Almost all people guess that going out to a cafe or restaurant should be quicker than cooking a meal at home, but if you time it, this is not true. You need to change your clothes, on average, you might lose 30 minutes getting to your destination, then wait for your order to be taken and in the end wait for the meal to be prepared. If you make the same meal in your own kitchen it can be changed into a bit of quality time together, get the youngsters or your significant other to join a and a top quality dinner can be on your plates in far less time.

This is a tasty and unusual cake recipe, that the whole family will enjoy.

An Unusual Cake Recipe With Zucchini and Chocolate

Ingredients:

Half C. to One cup chocolate chips
3 courgettes, about 6″ long, cut into shreds (approximately two cps)
1 tsp cinnamon spice
two half a cup plain white flour
3 fresh eggs
0.5 Cup unsalted butter
1 teaspoon vanilla flavour
0.5 Cup ordinary sugar
1 cupful brown sugar
A half cup of canola oil
Half C. buttermilk
four Tablespoons cocoa
One tsp salt
2 t. cooking soda

Instructions:

In advance, set your oven so it preheats to 325 Farenheit.

Grease a 9″ x 13″ cake tin and place to the side.

In a large mixing bowl,mix both the sugars, butter and oil.
Add eggs, the buttermilk and the vanilla and mix thoroughly.

With a sifter or sieve, sieve the cocoa, flour, baking soda, cinnamon and salt to make one.

Add the powder mix to the wet mix and stir well

Stir in courgette and stir well.

Pour it all into the cake tin and spinkle the top with chocolate chips.

Put into the oven and cook for 45 mins.

Allow it to cool a little, then turn out on wire rack.

Why Bother to Cook At Home?

During these tricky periods of economic turbulence, right now, more than ever before, there are some very convincing reasons to start cooking easy meals in your own kitchen as an alternative to going out to a costly restaurant

If you are unsure, look at the fact that preparing your own meals can save a significant amount of hard cash. With a little effort it is perfectly possible to cook a nutritious meal that is just as flavorsome as a dinner cooked by a famous restaurant, and the cost is far cheaper. If you are bored with your own cookbook and want to find some new recipes, the World Wide Web can help, where you can find thousands of internet sites offering recipe collections with collections including bread recipes and pasta recipes.

Another powerful argument is that food prepared in your own kitchen is better for your well-being. The home cook is able to carefully select all the individual ingredients that are required.

If you don’t like the idea of industrialised farming, and want to use only organic foodstuffs, you can easily do so. More than that, you can hand check the fruit and vegetables you are buying yourself, and make sure you are buying just the freshest ingredients, in perfect condition.

If you need to, you can prepare substantial meals to match particular dietary requirement. If you find you have a dinner guest who is inflicted with high cholesterol or has coronary problems, you can customise the recipe to ensure that they can safely enjoy it also. Any individual who worked as a chef in a restaurant knows that massive measures of high-fat foods are ofttimes used to prepare their menu items, and this is not a good thing.

Another powerful argument is the impracticality of striving to lose weight if you continually eat out at a cafe or restaurant. If you are trying to lose weight, there is nothing more stressful than eating out at an expensive restaurant and being given a serving that is far too large for the diet you are following. Not many of us have the will power to leave tasty food on the plate. Cooking at home means you can adjust the size of portions and foods to make sure that the dinner you are enjoying is flavoursome and satisfying but still good for your specific diet.

Another advantage of cooking at home is that it will save you hours. Many chefs assume that visiting a nearby restaurant should save you time, but if you time it, it isn’t the case. You lose time getting ready, you need to drive to the restaurant, then you need to attract the waiters attention and place your order and in the end wait for the meal to be prepared. If you make the same meal in your own kitchen it can be turned into a bit of family bonding, convince your offspring or your partner to join a and a family feast can be prepared in the blink of an eye.

Chicken is justifiably one of the best loved meats in the world.
It is very lean, is a great source of protein, extremely versatile and is the key ingredient in a lot of diet recipes. If you are able to buy an organic free range chicken, even better, as it will be a purer meat, with less chance of it containing added hormones. It Is also a good idea from the animal welfare point of view, as some of the mass produced chickens are kept in conditions that are pretty shocking.

If you are not worried about weight loss, there is no need to worry, chicken is not just used in low fat recipes. All the same, the majority of recipes that include chicken will be, generally, more heart-healthy than equivalent recipes prepared using different meats.

Here’s a wonderful recipe that will definitely please both family and friends.

The recipe needs:

One chicken (approx. 3.5 lb)
2 cup of traditional cider
6 ea. Apples (pared and cut into quarters)
salt (as needed)
pepper (as needed)
1 teaspoonful cornstarch
Half cupful whipping cream (light)
One tablespoonful of freshly squeezed lemon juice
1/3 C. of butter
Two tablespoons of oil (olive)
A quarter tsp. cinnamon (optional)
4 green onions, (finely chopped)
2 cloves
1/4 teaspoonful ground ginger
1 sprig of parsley, (chopped well, for the garnish)
Half teaspoonful thyme
Two teaspoons of cane sugar

Instructions:

Clean the Chicken and dry it well.
Mix a little salt and pepper amd smooth it into the organic chicken (both inside and out)
Pour the lemon juice over the pieces of apple.

Melt half the butter in a large frying pan then add the olive oil.
Put half of the apple pieces into the pan and fry softly for five mins. until browned slightly
Mix in the ginger and give it a few stirs, frying a short while longer to allow the ginger to give up it’s flavour.
Stuff the bird with the mixture from the frying pan and close-up the chicken by tying or by ‘pinning’ it with a metal or wooden skewer.

Add the rest of the butter to the pan and heat until it melts and then place the chicken in the pan and fry until the skin is browned a little, browning it all over.
Transfer the chicken to a large casserole pot with lid.
Take the rest of the apple, the scallion onions, ground cinnamon, thyme, sugar and cloves and transfer them to the pan.

Heat for two to three mins then add the cider and bring to the boil.

Once the apple cyder is at boiling point, add it to the casserole and replace the lid, using foil or wax paper to ensuer a good tight seal.

Put the pot in the oven and cook for about three quarters of an hour at 200C/400F

When the chicken is ready, transfer it to a warmed plate to keep warm whilst the gracy/sauce is prepared.

Skim the fat from the contents of the casserole pot and then increase the heat, boiling the liquid away until there is approx one cupful remaining.

Pour in the whipping cream and cornstarch, stirring until it is thick and creamy.
Season with salt and pepper, and then pour over the chicken

Toss some of the parsley over the top, and serve.

To make the meal into a healthy and well balanced meal, you could add side servings of steamed broccoli or butter beans and sauteed potatoes.

If you like this recipe, you can easily discover a wide variety of chicken recipes by checking out one of the free recipe collections online, or at your local library.

The world loves seafood because it tastes good and there are so many varieties and cooking possibilities for it. It is also very healthful food if prepared well. If you want to start exploring seafood cooking now, here are tips to help you get started: Seafood takes less time to cook. One of the joys of a recipe with seafood is that it is easy to cook. Once the cleaning and washing are finished, preparing seafood is a snap!

Fish, for example, usually takes about 9 to 10 minutes for every inch of thickness, whether you’re frying or steaming. The less flesh through which the heat has to travel, the less you will need to touch the fish. So for your thinner cuts you won’t need to do anything, but for your thicker filets, you may want to flip it when it’s half cooked. If you are a beginner I suggest you start with a recipe with shrimps because these are the simpllest among seafood recipes. Fish like salmon or tuna, which are rich in omega-3 fatty acids, lend themselves well to a variety of preparation methods. Some fish, such as grouper and tilapia, need sauces or at least some basting during cooking when you’re using the baking or broiling methods.

If fish has been previously frozen, necessary cooking time is just 18 to 20 minutes. When you prepare various kinds of seafood at once, place them in the pan in a manner that groups them according to cooking time. For preparing fish, place it skin side down in the pan. For preparing an entire fish, it is preferable to use a thermometer. Insert this device into the part of the fish where it is thickest and make sure the temperature has reached 60C or 140F.

Seafood cooking has always been easy . You could marinate it a day before or just do some last minute seasoning no one will ever be able to tell the difference. But, if you desire a strong flavor, marinate it. Hold onto a little marinade to pour on for basting before adding the raw seafood. After putting the shellfish in the marinade, put it in the fridge. That decreases the likehood of growing harmful bacteria. When done, throw away the marinade. Raw seafood juice often contains bacteria, which makes the marinade unsafe for re-use. Cooking seafood Most seafood, such as fish, oysters, mussels and scallops, turn opaque when cooked.

When cooking seafood remember that overdone equals terrible taste. 3 to 5 minutes of cooking on this step is plenty. In addition, these kinds of seafood should be basted if you cook with dry heat, as in baking or broiling methods.

Chicken can be used in a great variety of ways in recipes for preparing your meals. In addition to being high in protein and low in fat and calories, chicken is readily available, fairly inexpensive and can be prepared in a variety of delicious and nutritious ways. To get the most value buy a whole chicken and prepare it yourself. With a whole chicken, you have the option to cut it into quarters or even smaller.

However, for a cost of not much more per pound, you can conveniently get packages of chicken parts. Whenever you prepare recipes with any cut of chicken, you need to take some initial safety precautions. Not only be the hands washed before working with chicken, but the utensils and counter space should be cleaned thouroughly. Raw chicken contains harmful bacteria most of the time so it is important that you keep your workspace clean so that you don’t spread contamination to other areas.

Lightly rinse your chicken and pat it dry before you begin working on your recipe. Be sure to always completely cook chicken. Consuming chicken that is raw or underdone can give you a bad case of food poisoning. While its unlikely, place it safe just in case. There are literally thousands of chicken recipes available in cookbooks and online, so it is unlikely you will ever run out of ideas on how to prepare chicken. From grilled chicken to chicken salad, you could make a different recipe every day of the week for years before getting tired of the flavors and textures available through different cooking methods and ingredients. Grilled chicken can be cooked right on the top of the stove and is the easiest recipe to cook. Dizzle olive oil on boneless chicken breats and add salt and pepper. Cook the breasts on a pre-heated grill pan for about five to six minutes on each side or until the juices run clear. The cooked meat can then be cut up and mixed with celery and mayonnaise for an easy and delicious chicken salad, sliced for sandwiches, or covered with tomato or hollandaise sauce for a quick dinner. Fried chicken,chicken parmesan,sweet and sour chicken,chicken and dumplings are few of the other favourite chicken recipes.

Fresh chicken can be frozen easily, thus try to find and stock up on it when it’s on sale. Just make sure you freeze the chicken in airtight packages. You can defrost it in one of three ways, refrigerate for a couple of days, microwave on the defrost setting, or soak in a sink of water. Never leave chicken to defrost on the counter! For Americans chicken is a staple and can be worked into many recipes.

If you’re on a tight budget, like many people are these days, chicken can be a great help in keeping your food expenses down. Try some tonight!

We love chicken, but we also love seafood. The country I come from there is seafood abundant. You can find shrimps, crabs, fish, clams and any seaweed. You can even just go to the shoreline and a couple of minutes you have enough food for the whole family and the good thing is it’s free, healthy and delicious. I do miss the simpler lifestyle, as in the big city of New York you have to pay for everything. And seafood is a way more expensive. But my husband always makes sure that we have fish and shrimps in the house because he knows I love them.

Last summer, we had grilled shrimp and it’s delicious. The fish and shrimp dinner I had when we went to the Red Lobster Seafood Restaurant was great. In order to reduce the risk of heart disease, it is recommended to eat seafood high in Omega 3 acids. Many researchers have found that seafood contains many good fats, vitamins, and minerals that are beneficial to overall health. Seafood can prevent cancer if eaten regularly. It may also helps children achieve better eyesight in their early years.

Seafood makes such a good meal, and is healthy, and the whole family can eat it. We still have shrimp in the freezer and I am still looking for a seafood recipe. I am looking for something that I did not have before. Something delicious but easy to prepare. I know I can find one shrimp recipe that will catch my attention. It’s just too bad that everything is frozen. It would be very nice if the seafood is fresh. We are planning for a trip to Portland Maine. My husband loves the place because of the fresh seafood they have and cheaper too.

So he’s decided that he’d like me to visit late this spring or during the summer. By then I can find a great shrimp recipe for us. I have the feelings that he is bringing me there not because he wants me to see the place but because he wants to have fresh shrimps or lobsters. But no matter what, I always love a good seafood recipe too. 

The other night I was with a friend of mine and we were feeling ambitious, so we decided to tackle a pretty tricky Mango chicken recipe , despite the fact we were missing a lot of the ingredients. The main ingredients are present chicken, mangos, onions, orange juice, soo the rest can be consider optional.

It seems we weren’t aware that lacking sufficient orange juice for the recipe would make a difference, therefore we went ahead with it. The best way to cook chicken is to thaw it first, cut it into desired sizes and deep fry until it turns golden brown.

When the chicken is almost ready add a half chopped small red onion. Now add a third of a cup of orange juice, leaving the rest for later, and that will sit for a while.

This is how the very bland sauce was started. When the water is sligthly bubbling add the mangos. If you don’t have fresh, used a frozen one. Still, everything was cooking nicely. We were getting there. I thought it was an easy chicken recipe. I was wrong.

The final step was to add 2 tablespoons of cornstarch dissolved in hot water to thicken the sauce.
Lacking cornstarch, we substituted flour. Our mistake was not adjusting the water/flour mixture. Because we had very little orange juice we should have added less to the sauce even though it serves as the flavor for the sauce. The sauce looked pretty good despite the fact that it thickened too fast and had a consistency not unlike baby food.

When we tasted it we were surprised. In the orange juice sauce we had to look really hard the orange. The flaour captivate all the taste. Otherwise the recipe was nice, the chicken was cooked nice although it certainly could have used some spices.

More onions would have also improved the flavor. We finished up our bowls of mango-chicken-flour slop and marked the recipe. It sure would taste good if we had made it right! It tasted even better than the chicken wing recipe  my mother always prepared for us.

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Here’s another tasty treat that will caress your taste buds. It’s another recipe from my private collection that I’ll be sharing from time to time. Each recipe is designed to ease the burden of creating interesting, unusual meals. Enjoy!

CHICKEN CHIPOTLE

Ingredients

A thick chicken breast

1 clove garlic, finely chopped

2 large roasted sweet Italian peppers, chopped into 1 inch portions

4 tblsp Extra Virgin olive oil

2 tblsp capers

6 slices Monterey-Jack cheese cut into strips about ½ inch wide by 2 inches long

½ cup Progresso Italian bread crumbs

½ cup Key West Brand Chipotle sauce - if your store doesn’t carry this brand, substitute another chipotle sauce.

Split the breast, but do not cut through. Pull the split line apart as much as possible to create a large cavity to hold the ingredients of the filling. Fill the split with the cheese, roasted peppers and capers. Place the breast in a dish with concave dimensions or on aluminum foil with corners curled up, after using Pam or a similar product to avoid sticking.

Saute the garlic in the olive oil very briefly – just flash the garlic quickly and remove from heat.

Pour the garlic and olive oil over the breast. Cover with the bread crumbs and evenly distribute the Key West Chipotle sauce.

Bake at 350 degrees for about 35 minutes.

This recipe is for one serving – multiply for more.

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About the Author

Jim Nettleton is a radio and television professional who loves his food. He has been cooking and preparing gourmet meals for decades and loves to share his recipes with those who enjoy good food. He highly recommends The Secret Recipes From Your Favorite Restaurants - http://tinyurl.com/ypo2a8. Visit his French Gourmet Food blog for cooking tips, tricks and recipes at http://frenchgourmetfood.blogspot.com/

Sandwiches are legends. Who doesn’t know how to make them ? But sandwiches with lot of bread are boring..so boring because while you have the sandwich, you're actually having 90% bread and 10% the real stuff.

There’s an easy way to make normal sandwiches interesting. And that’s our recipe tip of the day.

So here goes. Instead of using breads to make sandwiches, try wraps. Yep, you heard it right - wraps. Now, wraps are of different types. You can make them from dough, or buy them, infact there are a lot of them. The idea is that, instead of using white breads, use tasty yet thin wraps, this will give more “real estate” to the tasty stuff a.k.a the fillings.

Both you and me have the sandwiches for the fillings and not the bread, right?

So try out and come up with tasty ideas for filling while keeping the boring bread part to minimum.

Wraps, they are indeed different.

Find more types of sandwiches and wraps here.

Philly sandwiches

No doubt that an American sandwich classic is the Philly Cheesesteak, and for good reason. I went to college in Philly, and I remember many, awesome Philly Cheesesteaks. OK, some Philly Cheesesteaks were consumed late at night after much partying, and I don’t actually remember THAT Cheesesteak….. but I do remember being quite content. UUUMMMM, remember the last fabulous Philly Cheesesteak you had, with that hot combination of grilled steak and melted cheese, served up in a warm hoagie roll. A great Philly Cheesesteak has such a familiar taste that even a first-timer would recognize it. Sure, there was the quintessential Cheesesteak argument of whether Pat’s or Geno’s made the best Philly Cheesesteak in Philadelphia, and that war still rages on today. That’s all part and parcel of the urban legend behind the Philly Cheesesteak, and it has spread all over this great Country.

Great Wraps offers the awesome Philly Cheesesteak, and it’s one of our most popular sandwiches……but that’s because we offer a Philly Cheesesteak with our own twist. You see, we believe the only way you can improve on the perfection of a Philly Cheesesteak is by serving it WRAPPED. That’s right, a Philly Cheesesteak Wrap. What better way is there to release all the flavor of the hearty, grilled steak and melted cheese than by eliminating all that needless bread. Even if you’re not concerned about all the wasted Carbs, just consider how fabulous a Philly Cheesesteak would be if you could really get down to the sizzling hot meat and cheeses quicker. UUUUMMM, now that’s what makes a Philly Cheesesteak! Well, there’s one more thing Great Wraps does to make a Philly Cheesesteak Wrap so good it’d make Philadelphia proud. Great Wraps GRILLS the entire Philly Cheesesteak sandwich until it’s golden brown. That’s right – a Philly Cheesesteak Wrap that’s grilled on the outside, hot on the inside and exploding with Cheesesteak taste. Move over Pat’s and Geno’s, Great Wraps is poised to become part of the Philly Cheesesteak urban legend.