Spinach & Chicken Fettucine

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Spinach is a wonderful ingredient to get into your recipes. It’s packed with Iron and other nutrients. In this recipe for a quick Easy Weeknight Meal, I added a leftover bunch of Spinach to enhance my pasta sauce as well as a marinade for some Chicken.

Spinach & Chicken Fettucine

Ingredients

  • 1 bunch Spinach – 1 cup when pureed
  • 3-4 Mushrooms
  • 200 gms Fettucine
  • 1 tsp Red Chilli flakes
  • 1 tsp Onion granules
  • Salt
  • 1 tsp Dijon Mustard
  • 8 oz/ 500 gms Chicken thighs
  • I stick butter
  • 1-2 cups Milk
  • 4 tbsps Flour

Instructions

  1. Blanch Spinach in hot water and drain to cool
  2. In the same water add Fettucine
  3. Cook till al dente
  4. Pound boneless Chicken thighs to flatten
  5. Puree the Spinach once cooled
  6. Marinate chicken – Salt, Dijon mustard, onion & chilli flakes
  7. Add 2 tbsps of the Spinach puree
  8. Heat Oil in a saute pan
  9. Saute Chicken till brown on outside, but ensure it’s cooked
  10. Wipe down the saute pan
  11. Heat ½ stick butter
  12. Saute mushrooms
  13. Add 4 tsps flour & whisk in between.
  14. Add 2 - 3 cups milk – little at a time
  15. Pour in the rest of the Spinach puree
  16. Let the sauce thicken for a few minutes
  17. Add Fettucine
  18. Top with chicken
https://kravingsfoodadventures.com/spinach-chicken-fettucine/

Chicken Parmesan

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This version of Chicken Parmesan has been adapted to make it easy to get on your table quickly on a busy weeknight. When you say Chicken Parmesan, you automatically think about hw long it’s going to take but if you keep it simple and organized, it’s possible to serve this to your family.

In true ‘Easy Weeknight Dinner’ style I raided fridge & pantry – I picked up some fresh chicken breasts on the way home, I have some left over fresh Basil, a can diced tomatoes, some Olives, parmesan, flour, an egg, and some good ol Italian breadcrumbs. Now remember that typically a dish like this is made with love, the sauce is simmered on the stove and the crispy cutlets are seasoned and breaded to crispy perfection. We’re going to maintain the integrity of the dish but use shortcuts to make it possible to prep in a short time.

 

When you buy packaged Chicken, always look for the brand that come with the Chicken tenders intact… these are the tender pieces that are attached to the back of the breasts. Many manufacturers will remove them and sell them separately at a higher price. Butterflying the Chicken breasts makes them thinner and quicker to cook. I’m using two Chicken breasts and this in theory should serve 4 people and be enough if you serve this with bread and a side salad. Once these are sliced, I’m just going to flatten these with a meat hammer. You can also cover these with saran wrap or parchment paper and pound them with a rolling pin. This is a great way to take out the frustrations of the day! You can save the Chicken tenders for another recipe, but I usually will to flatten these as well as my teenage sons have a voracious appetite and are always looking for seconds … and thirds ..

Remember to always wash your hands in between handling Chicken.

Chicken Parmesan

Ingredients

  • 1 lb Chicken breasts
  • 1/4 cup flour
  • 1 egg
  • 1/4 cup breadcrumbs
  • 2 tbsps Parmesan Cheese
  • Oil for frying
  • 1 540 ml can diced Tomatoes
  • 2 - 3 tbsps sliced black Olives
  • 2 - 3 Basil leaves
  • 1/2 cup Parmesan

Instructions

  1. Preheat your oven to 350 degrees
  2. Prepare your breading station – ¼ cup flour, 1 beaten egg, ¼ cup Italian breadcrumbs
  3. Add grated parmesan into the breadcrumbs
  4. Dredge the Chicken in the flour, then egg then in the breadcrumbs and parmesan
  5. Heat some oil in a frying pan and shallow fry these till golden brown and then flip over
  6. Remove and lay on some kitchen towels
  7. Add the can of diced tomatoes in an oven proof dish
  8. Add fresh basil
  9. Add the black Olives
  10. Mix this together and just reserve about ½ a cup for the topping
  11. Now spread the sauce, add the crispy Chicken cutlets, a little bit of the sauce on top and a generous sprinkling of Parmesan
  12. Stick it in the oven for 15 – 20 mins so the Chicken can finish cooking if it hasn’t already and the sauce gets infused with basil and Olive
https://kravingsfoodadventures.com/chicken-parmesan/

Mushroom Risotto

This is my virginal journey into making a mushroom risotto, but the results were good, so I’m happy to share. I’m used to making basmati rice, where you don’t have to watch the pot too much and found the process very laborious, however when you take your first bite, you can taste the love and patience(or impatience), and it’s totally worth the constant stirring. I used some leftover Lobster stock courtesy of a recent Lobster fest but you can use stock of any kind, homemade or pre prepared.

Mushroom Risotto

Ingredients

  • 1 1/2 cups Arborio rice
  • 6 cups stock
  • Optional 1/2 cup white wine OR additional stock
  • 1/2 a red onion chopped fine
  • 2-3 tbsps Olive oil
  • 2 – 3 tbsps butter
  • 1/4 cup grated Parmesan
  • 1 lb sliced button mushrooms or any other mushrooms of your choice
  • 2 – 3 tbsps chopped parsley

Instructions

  1. In a separate pot, heat some stock.
  2. In another sauté pan heat the olive oil and sauté mushrooms. Remove and reserve.
  3. Saute the onions till golden brown and add the rice and sauté till slightly translucent.
  4. If using wine, add half a cup and stir till absorbed.
  5. If not using wine, add the warm stock a cup at a time and keep stirring till absorbed, before adding the next cup.
  6. The cooking process should take from 25 – 30 mins till the grains are al dente
  7. Stir in the parmesan and the reserved mushrooms.
  8. Add salt as required
  9. Garnish with parsley.
  10. Posted by Karen Ahmed Email This
https://kravingsfoodadventures.com/mushroom-risotto/

Tiramisu

View my step-by-step video Tiramisu_NotextThe Italian that came up with this combination of Marscapone cheese and coffee was a genius. Tiramisu is one of my favorite desserts, not just to eat but it’s also perfect to make a family style bowl that’s perfect for a large gathering but is still elegant. This is my version of Tiramisu and I love to lighten it up with the addition of whipped cream.

Tiramisu

Ingredients

  • 6 egg yolks
  • 1 1/2 cups sugar
  • 1 cup Marscapone cheese
  • 1 cup whipping cream
  • Savoiardi Lady fingers – 2 – 3 packages
  • 1 cup expresso- add sugar
  • Coffee liquer(optional)
  • 1/2 cup shaved dark chocolate

Instructions

  1. Whisk the egg yolks and sugar together
  2. Place them over a double boiler till the sugar melts whisking aggressively so the eggs do not cook
  3. Remove and set aside
  4. Whisk the cream till stiff and set aside
  5. Add the Marscapone to the mixing bowl and whip till smooth
  6. Add the egg and sugar mixture
  7. Fold in 3/4 of the whipping cream
  8. Dip the cookies in the coffee and stack in a serving bowl
  9. Alternate the dipped cookies and the cheese mixture
  10. Finish with whipping cream and sprinkle generously with shaved chocolate
https://kravingsfoodadventures.com/tiramisu/

Lobster and Mushroom Risotto

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LobsterMushroomRisotto_H3

I’m making a Lobster and Mushroom Risotto and I’m bringing a little Italy into the Kravings kitchen.

A risotto is made with Arborio rice, this is a short grained rice that is packed with starch and when cooked it slowly releases it giving the Risotto is famous creamy texture.

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IMG_2539This recipe is very decadent – Cremini Mushrooms, homemade Lobster stock, Lobster meat and a touch of red Caviar are the stars of the show.

Recently I had the opportunity to cook some stunning Lobsters. After I grilled the Lobsters, I saved all the shells and made a batch of the most delicious Lobster stock. This isn’t always easy to find in grocery stores, so you can substitute regular vegetable or even chicken stock. If you want the recipe for my Chilli Garlic Grilled Lobster please click here –

Arborio rice does not need to be soaked unlike other types of rice and try to use the widest sauté pan as possible so your risotto cooks evenly and the stock evaporates evenly as well.

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Lobster and Mushroom Risotto

Ingredients

  • Olive Oil
  • 2 tbsps butter
  • 1 1/2 cups Arborio rice
  • 1/2 onion (1 cup) Shallots or Onions
  • 3 cloves garic minced
  • 8 oz Cremini Mushrooms sliced
  • 1/2 cup White wine
  • 6 cups Lobster stock
  • 1/2 - 1 cup Lobster meat
  • 1/2 cup grated Parmesan
  • Finely chopped Parsley for garnish
  • 1 tsp red Caviar
  • Salt to taste

Instructions

  1. Heat the stock and leave it simmering on the stove
  2. In a saute pan, heat some oil and 1 tbsp of butter
  3. Saute the Mushrooms and keep aside
  4. In the same pan, add another tbsp of butter and saute the onions and garlic
  5. Add the rice and saute for a minute or so
  6. Add the white wine and let it soak in and evaporate
  7. Slowly add in the stock, 2 ladles at a time, stir frequently and allow to absorb before adding more stock
  8. Cook for 10 - 15 mins adding stock and letting evaporate until the rice is al dente
  9. Fold in the Mushrooms, add the Lobster meat, Parmesan, chopped Parsley and some red Caviar
https://kravingsfoodadventures.com/lobster-and-mushroom-risotto/

Parmesan Bruschetta

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Bruschetta_HNTI only just realized that Summer is about to end and I haven’t really had a chance to connect with friends and have them over for some fun in the sun aka my backyard. I love to entertain however find less and less time to do this given I spend one half of my weekend taping for my YouTube channel. It occurred to me that I do have some really quick recipes I always include when I entertain to balance out the easy with the harder recipes. I’m going to knock out three recipes in record time and have time to laze around the backyard with my family and friends.

I’m going to make my beloved Parmesan Bruschetta. I’ve never met anyone that didn’t like Bruschetta and the addition of Parmesan gives it that extra ‘mamma mia!’. I also have a Shrimp Ring recipe as well as Rocky Road Pillows for those with a sweet tooth.

Making a Brushetta only needs two things – great ingredients and love. While the love is a given with anything I prepare, you want to make sure you have firm and ripe tomatoes, good quality Olive oil, fresh bread and basil and freshly grated Parmesan.
Parmesan Bruschetta

Ingredients

  • 2 ripe and firm tomatoes cubed
  • 4-6 leaves of Basil chiffonade
  • Olive Oil
  • Salt
  • Pepper
  • Grated Parmesan
  • Fresh Baguette sliced

Instructions

  1. Mix the tomatoes with the basil, salt, pepper, Olive oil and some Parmesan and keep aside
  2. Brush the Baguette slices with some Olive oil and add some grated Parmesan cheese and warm up in the oven just till the cheese gets soft
  3. Add the tomato mixture over the cooled Baguette slices and serve
https://kravingsfoodadventures.com/parmesan-bruschetta/

Crab and Parsley Garlic Bread

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CrabParsleyGarlicBread_HNTLast year I attended an after work course at George Brown College. Besides the initial excitement of receiving a Chef’s hat and coat, we also got to learn how to make really cool things. One of these was making Garlic bread to accompany a Lasagna.
I remember standing there during the demo salivating over the way the butter hit the cheese and the garlic and formed this delicious mixture that the chef slathered over the bread and covered with cheese. You could hear the ooo’s and aah’s as that happened. I decided then and there that I was going to replicate this recipe one day and touch delicious morsels of crab beneath the grated cheese. Since then, I’ve made this a few times to the delight of my family and friends. This is a recipe that simply cannot go wrong. You can make an extra batch of the flavoured butter or use the leftovers to make a compound butter for use later. More about that here.
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You can follow my culinary journey at GBC here and watch the entire video for how to prepare this treat here
Crab and Parsley Garlic Bread

Ingredients

  • Ingredients
  • Baguette sliced horizontally
  • 1 stick (1/2 cup salted butter) at room temperature
  • 2 tsps roasted garlic butter
  • Parsley
  • 1 cup grated cheese – Peccorino, Parmesan, Gruyere or Cheddar
  • 1/2 cup crab meat

Instructions

  1. Process
  2. Fold the garlic and parsley in with the butter
  3. Slather the bread with the flavoured butter
  4. Add crab meat
  5. Add cheese
  6. Bake in a 350 degree oven till the cheese is bubbly
https://kravingsfoodadventures.com/crab-and-parsley-garlic-bread/