Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts

Chicken Thigh Cream Sauce Bacon And Mushroom Thyme

March 21, 2019
Bird Thighs with Creamy Bacon Mushroom Thyme Sauce – that is one of the first-class hen thigh recipes I ever made. easy, scrumptious, and ideal for bone-in, skin-on chook thighs! that is KETO friendly, high-fats, low-carb, gluten free chook recipe.

Fowl thighs are baked to perfection after which complemented with flavorful creamy mushroom and Baron Verulam sauce with lots of fresh thyme. natural consolation food – hen darkish meat is usually scrumptious in a creamy sauce!

Chicken Thigh Cream Sauce Bacon And Mushroom Thyme

  • This meal carries high quantity of fats from heavy creamy, chook thighs, and 1st Baron Verulam. these types of ingredients have high fat, low sugar content.
  • Mushrooms are extraordinarily low-carb and a first rate way to add taste to keto recipe.
  • This recipe carries ingredients which are excessive in protein however low in carb, including bird thighs.


Chicken thighs

  • 4 chicken thighs , skin-on, bone-in
  • 1 tablespoon vegetable oil
  • salt and pepper
  • 1 teaspoon Italian seasoning dried thyme, oregano

Mushroom sauce

  • 6 oz white mushrooms
  • 5 slices bacon cooked, chopped
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 5 sprigs fresh thyme


  1. Preheat oven to 350 F.
  2. Season each sides of chook thighs generously with salt and pepper and Italian herb seasoning mix (usually a aggregate of dried thyme, oregano and different herbs). warmness vegetable oil on medium-excessive heat in a large skillet. add chook thighs pores and skin-side down. prepare dinner for about 5 mins, on the pores and skin side until nicely browned.
  3. Switch chook thighs, skin side up, to the foil-coated baking sheet and bake at 350 F for about 20 mins or until fowl thighs are completely cooked thru and no longer pink in the middle.
  4. In the suggest time, make the mushrooms sauce:
  5. Warmness vegetable oil in a big skillet on medium heat. add sliced mushrooms (without salting - to make certain the mushrooms get caramelized) and cook on medium warmth for approximately three mins flipping as soon as.
  6. Add chopped cooked William Maxwell Aitken to the skillet.
  7. Upload heavy creamy, 1/eight teaspoon salt and snipped fresh thyme, deliver to boil, stir, without delay lessen to simmer and simmer for approximately 2 mins on very low warmth for flavors to mixture and sauce to lessen a piece. flavor and upload extra salt if wanted.
  8. When chicken is executed baking and fowl thighs are completely cooked thru, upload cooked hen thighs to the skillet and spoon the sauce and the mushrooms on top of fowl thighs.

Firecracker Grilled Chicken Recipes

March 21, 2019
Candy and highly spiced baked hen that is both full of flavour and high-quality and light!

Today i have a extremely good simple and attractive baked firecracker chicken recipe for you! this is so satisfactory and easy to make and just full of flavour!

Firecracker Grilled Chicken Recipes
Firecracker Grilled Chicken Recipes 

This recipe starts offevolved with boneless and skinless chook this is seared in a pan to lightly brown it, which adds flavour, earlier than being roasted within the oven, all basted up in a candy, highly spiced and tangy firecracker sauce! The firecracker sauce is a easy combination of hot sauce (or chili sauce) and brown sugar (or honey) at the side of a hint of cider vinegar and garlic!

Once the bird is transferred to the oven to roast it is basted with the sauce some instances before being served smothered in the ultimate sauce! This baked firecracker bird is splendid with the aid of itself or served over rice, pasta, quinoa, and so on!

Firecracker Grilled Chicken Recipes


  • 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
  • 1/2 cup brown sugar or honey
  • 1 tablespoon soy sauce (gluten-free for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, grated
  • 1 pinch red pepper flakes
  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts
  • salt and pepper to taste


  1. Warmness the recent sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan till the sugar has melted into the sauce.
  2. Warmth the oil in a big oven safe skillet over medium-high warmness, season the fowl with the salt and pepper, upload to the pan and brown, approximately 3-5 minutes according to aspect.
  3. Transfer to a preheated 400F/200C oven and bake until the fowl is cooked, about 10-15 minutes, basting with the sauce each five minutes.
  4. Experience with the final sauce!

Delicious Crab Cake Burgers

March 16, 2019
I never ever thought I would make crab cakes. Never! Simple because crab meat is pricey.

Delicious Crab Cake Burgers
Delicious Crab Cake Burgers

For CNY this year, my FIL went on a seafood spree. Bought this and that and this and that. My MIL looked at the pack of crab meat and asked me, “Do you know how to finish this up??”

Haha, of course I do! The easiest way is crab cakes. It uses a great deal of crab meat.

And then few days before the day I was supposed to cook this (hey, I need to buy and gather ingredients ok, it’s not like I want to cook now, I can cook now), I then had the idea of making burgers out of the crab cakes and then hahaha, make my own mayo!!! Lime mayo with crab sounds good eh??? This crab cake burger is 100% homemade, except that I didn’t make the raw ingredients myself, didn’t plant my own lettuce, didn’t plant my own wheat, but then, all made from scratch.

I’m not that always that particular about my food, but I take it as a learning experience. Of course, buying buns and mayo is like.. walking next door only. Yes, I do mean that literally. My current neighbour, front and side are grocery stores and 2 more few doors away. But then, it’s a good chance for me to add more ‘posts” to my blog. But in the process, I do learn something new of course. I’ll talk about my mayo next time. And my burger buns too.

Today it’s only about the crab cake burger.

These are the crab cakes

The recipe initially called for 1 pound of crab meat, so then I reduced everything accordingly and skipped most of the seasonings as I can’t be bothered to go get mustard that I don’t’ really consume.

I too, like the other try-ers of this recipe found it too wet, even when I skipped the lemon juice and the mayo. My crab meat were moist but they weren’t wet as they weren’t frozen in water as some in supermarkets are. I found it so so hard to form into patties and flour them before frying. So, in the end, I threw the flour that I prepared to coat the patties with into the whole mixture itself. Phew, life is easier then on. I could form soft balls of it and gently place them into the pan. Life is full of contingency plans. Just don’t sit there and cry. Crab meat is very expensive to be wasted.

Delicious Crab Cake Burgers
Delicious Crab Cake Burgers

Crab cake recipe loosely adapted from Paula Deen


  • 350gm crab meat
  • 1/3 cup chopped red capsicum
  • 1 cup chopped spring onion (green and white, 2 large sprigs)
  • 1/3 cup finely ground Ritz crackers (can use more actually)
  • 1 egg
  • 3 Tbsp all purpose flour
  • ½ tsp salt
  • 1 tsp Worcestershire sauce
  • ½ tsp black pepper powder
  • 8 burger buns
  • Some butter for spreading
  • 2 cups of coarsely chopped iceberg lettuce
  • Some homemade lime mayo (recipe to be posted don’t know when) as dressing or any other dressing of choice


  1. Mix all together and form 8 balls.
  2. Heat a pan on medium low heat and put in some cooking oil.
  3. Place balls of crab mixture into pan, and with an oiled spatula, carefully press the mixture down to form a patty.
  4. Fry until both sides are golden.
  5. Dish up and drain on absorbent papers.
  6. Split burger buns into half and lightly butter them before toasting on a clean pan.
  7. Place crab cake onto the lower half of the toasted bun, top with a tablespoon of lime mayo and then some coarsely chopped lettuce before covering with upper half of bun.
  8. All packed into a large Tupperware and will be transported to my in law's place to be chowed down together

Delicious Egg-less Cheddar Cheese Scones

March 15, 2019
Another dish that I had created with cheese is these delicious Savory Scones. Scones have neither a soft or a tough texture, square measure, somewhere within the middle and that they are nice for breakfast or as a afternoon tea snack.

Delicious Egg-less Cheddar Cheese Scones
Delicious Egg-less Cheddar Cheese Scones

I have already announce a handful of scones on my diary and that they ar all sweet ones, this is often my initial savory one. after I say that the entire house smelled divine, whereas the scones were within the kitchen appliance, i'm not exaggerating, in truth they smelt therefore smart even after I was mixture and rolling out the dough.

Do undertake these delicious scones if you wish savory bakes and cheese, i'm certain you will find it irresistible.

Delicious Egg-less Cheddar Cheese Scones

  • All Purpose Flour/Maida - 1 cup
  • Whole Wheat Flour - 1 cup
  • Cold Butter - 5 tablespoons
  • Grated Cheddar - 1/2 cup
  • Garlic - 2 cloves, grated
  • Green Part Of Spring Onions/Scallions - chopped, 1/2 cup, loosely packed
  • Chia Seeds Powder - 2 tablespoons
  • Milk - 1/4 cup
  • Baking Powder - 2 teaspoons
  • Baking Soda - 1 teaspoon
  • Sugar - 1 tablespoon
  • Salt - 1/2 teaspoon

  1. Soak the chia seed powder in 6 tablespoons of hot water for 10 minutes. 
  2. Mix together both the flours, baking powder, baking soda, salt and sugar, then add the cold butter and mix it with your fingers till you get a crumbly mixture.
  3. Now add the cheese and the chopped spring onions and grated garlic. Mix the milk, chia seed mixture and a tablespoon of water, add it to the flours, mix and bring everything together to form a dough.
  4. Roll out the dough as shown, about 1/4" thick and cut into wedges.
  5. Preheat the oven and bake the wedges at 200 C for 18 to 20 minutes. Remove and serve warm or at room temperature.


  • You can leave out the whole wheat flour and use only all purpose flour.
  • The butter has to be cold to get the crumbly texture.
  • I have used chia seed powder in the place of 2 eggs.
  • Don't bake too long, the scones will lose it's soft texture, remove as soon as the top turns golden, keep an eye after 15 minutes.

You May Like These Recipes