Chicken Liver Mousse Recipe | Healthy Chicken Recipe

Chicken Liver Mousse Recipe

Ingredients:
2 c. chicken livers
2 tbsp. minced shallots
2 tbsp. butter
1/3 c. cognac
1/4 c. whipping cream
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. pepper
Pinch of thyme
1/2 c. melted butter
Kosher salt and pepper

Procedures:
1.Remove any greenish or blackish spots livers and any tendons. Cut liver into 1/2 "pieces.
2. Melt butter over medium heat in a skillet until foam disappears. Saute the shallots with livers in butter for 2-3 minutes until the livers are just stiffened, but still pink inside. Scrape into the blender.
3. Pour wine or cognac in the pan and boil down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender.
4. Add the cream and seasonings into blender jar. Cover and blend at top speed for a few seconds until the liver is a smooth paste.
5. Add the melted butter and mix a few seconds. Adjust seasoning.
6. Packaging or container or jar and refrigerate for 2-3 hours.

Lamb shank curry Recipe | Healthy Curry Recipe

Lamb shank curry

Ingredients:
1 tbs peanut oil
4 large (about 2kg) lamb shanks, French trimmed
2 brown onions, halved, thickly sliced
125ml (1/2 cup) curry paste, thawed
2 x 400g cans diced tomatoes
750ml (3 cups) beef stock
1/4 cup fresh curry leaves
1 x 200g ctn natural yoghurt
1 cup coarsely chopped fresh coriander
Naan bread, to serve

Procedures:

1. Preheat oven to 160 ° C. Heat half the oil in a flameproof dish the large pan over high heat. Add 2 lamb shanks and cook, turning, for 5 minutes or until golden. Transfer to a heatproof bowl. Repeat with the remaining stems.

2. Heat the remaining oil in the container medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Return leg of lamb in the dish with tomato leaves, curry broth and bring to boiling. Transfer to oven and cook, covered, stirring occasionally, for 2 hours or until lamb is tender. Set aside for 5 minutes to cool. Season with salt and pepper.

3. Place the yogurt in a bowl. Add 1 tablespoon of the lamb mixture and combine. Continue adding lamb mixture, 1 tablespoon at a time, stirring between additions, until the yogurt is hot. Add the yogurt mixture to the lamb mixture and combine. Add the cilantro.

4.Divide the lamb curry among serving bowls. Serve immediately with naan.

Shrimp Cacciatore Recipe | Healthy Seafood Recipe

Shrimp Cacciatore Recipe

Ingredients:
1/4 cup extra virgin olive oil
1 large carrot, sliced
3 cloves chopped garlic
1 small piece salt pork (this is KEY for the unique flavor)
28 ounces crushed tomatoes
1 teaspoon oregano
1 teaspoon basil
1/2 cup red wine
1 teaspoon sugar
1 chopped green pepper
salt and pepper

Cacciatore
2 tablespoons extra virgin olive oil
2 garlic cloves
1 red pepper, cut in strips
1 green pepper, cut in strips
salt and pepper
2 large tomatoes, cut into 8 wedges each
1 large onion, thinly sliced
1 cup fresh sliced mushrooms
1 1/2 cups tomato sauce, base
1/2 cup white wine
2 lbs shrimp
garlic salt
1 1/2 lbs fettuccine

Procedures:
1.Tomato Sauce Base: Heat the olive oil and brown bacon will salt carrot and garlic for 5 minutes.
2.Add remaining ingredients and simmer em willow for 40 minutes. After simmering throw the carrot is done, salt pork and green pepper him.
3.Cacciatore: Heat 2 tb oil and red pepper add him, he green pepper, garlic, salt and pepper and we do come back for 5 minutes.
4.Add em tomatoes, onion, mushrooms and onion mix is softened up, but not mushy.
5.Incorporer 1 1/2 cups of tomato sauce base and white wine. Let simmer for 10 minutes.
6.The a skillet, heat oil made ​​separate 1 Tbl olive oil and add shrimp and garlic salt and cook until shrimp are cooked em JUST. Add shrimp to sauce and southern They serve pasta.

Pork Zuchini in Oyster Sauce | Quick Healthy Pork Recipe

Ingredients:
1 lb. pork, slice into thin pieces
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 medium zucchini, halved lengthwise and then sliced
1/4 cup AP flour
1/2 cup beef broth
Salt and pepper to taste
3 tablespoons cooking oil

• Procedures:
• Sprinkle a little salt and pepper over pork slices. Let stand for 10 minutes.
• Heat oil in a pan.
• Dredge the pork slices in flour. Pan-fry the pork for 1 minute on each side.
• Add the oyster sauce, soy sauce and beef broth. Stir and then cook covered for 5 to 10 minutes (add water if necessary).
• Put-in the zucchini, salt and pepper. Stir and cook for 5 minutes until most of the liquid evaporates. Transfer to a serving platter. Serve.

Paella Mixta Recipe | Quick Healthy Paella Recipe

Paella Mixta Recipe

Ingredients

2 cups Calasparra rice
3 cups chicken broth
12 pieces clams, cleaned
10 pieces mussels, cleaned
1 1/2 cups juice from boiled clams and mussels
1/2 lb. large shrimp, with heads and shell
1 lb. chicken (bone-in), chopped
1/2 lb. rabbit meat, chopped
6 oz. chorizo, sliced
2 teaspoon Spanish Saffron threads
1/4 cup chopped flat leaf parsley
1 medium yellow onion, diced
2 teaspoons minced garlic
1 medium tomato, chopped
3/4 cup, frozen green peas
1 small red bell pepper, seeded, grilled, and sliced into strips
2 teaspoons paprika
1 1/2 teaspoons extra virgin olive oil (for the paste)
1/4 cup extra virgin olive oil (for sautéing)
Salt and pepper to taste
1 lemon, sliced into wedges

• Procedures:
• Make clam juice to boil mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
• Make the dough by combining the garlic, parsley and paprika. Hitting until the texture becomes smooth. Pour in 1 1/2 teaspoons olive oil. Mix well and set aside.
• Heat 1/4 cup olive oil in a paella pan.
• Pan-fry the shrimp for 1 minute on each side. Remove shrimp and set aside.
• Saute onion and tomato until the texture becomes smooth.
• Put-in chicken, rabbit meat, and sausage. Cook for 5 minutes.
• Pour in the chicken stock and clam juice. Bring to a boil. Cover and simmer for 15 minutes. Add water if necessary.
• Lay-on mixture of garlic paste and saffron. Revolver. Add salt and pepper if necessary.
• Put the rice in Calasparra and green peas. Allow the liquid to re-boil and then reduce heat. Cook for 20-25 minutes covered.
• Place the mussels, clams, red pepper strips and shrimp on top.
• Serve with lemon wedges.

Creamy Pasta Seafoods Recipe | Quick Healthy Seafood Recipe

Creamy Seafood Pasta Recipe

Ingredients:

1 lb. linguine, cooked according to package instructions
1 lb. large shrimp, peeled and deveined
15 pieces mussels, cleaned
12 pieces clams
1/2 lb. bay scallops
1/2 cup chopped plat leaf parsley
1 small yellow onion, minced
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons AP flour
1 cup fresh milk
1/3 cup parmesan cheese shredded

• Procedures:
• Arrange the cooked linguini in a serving dish. Make white sauce by melting the butter in a saucepan.
• Add the flour, stir and cook for 1 minute on low heat.
• Pour in milk and stir continuously until the texture becomes smooth. Set aside.
• Heat the olive oil in a skillet. Saute onion and garlic. Add shrimp and bay scallops. Cook for 2 minutes.
• Put-in mussels and clams. Cook for 3 minutes. Pour in the white wine and boil.
• Pour in the white sauce. Stir and add the Parmesan. Continue cooking for 1 minute.
• Top the sauce and seafood over linguini. Garnish with chopped parsley. serve

Coconut Peanut Butter Balls Quick Recipe | Healthy Coconut Recipe

Coconut Peanut Butter Balls

Ingredients:
1/4 cup coconut oil
1 1/4 cups organic creamy peanut butter
3/4 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup honey
1/16 teaspoon salt
1 cup + shredded coconut

Procedures:
Line cookie sheet with wax paper. Smooth coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey and salt and mix well with a whisk. Place in refrigerator for about 10 minutes.

Pour 1 cup shredded coconut (might need more) in a small bowl. Remove the mixture from the refrigerator. Take a teaspoon of the mixture and drop in the grated coconut. With your fingers or a clean spoon dough roll around coconut to coat. Located on cookie sheet. Continue until all are formed / cover. The amount that ending will be determined by the size of the scoops.

Place the cookie sheet in the freezer for about 30 minutes to set. Transfer to a container and store in the freezer or refrigerator. If you keep them in the freezer, are like little bites of coconut / peanut butter ice cream that is just the way I like to eat.