Speedy Quiche | Jamie Oliver | UK | AD
Another veg packed recipe from Me & Tesco for you guys! This is a paid ad by Tesco. (AVAILABLE IN UK ONLY)
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Traybake Smoky Beans | Jamie Oliver | UK | AD
Cannellini Bean & Pasta Soup | Jamie Oliver | UK | AD
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Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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Giada De Laurentiis' Herbed Chicken and Spring Vegetables | Everyday Italian | Food Network
Giada prepares herbed chicken and a medley of spring vegetables!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herbed Chicken with Spring Vegetables
RECIPE COURTESY OF GIADA DE LAURENTIIS
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 to 6 servings
Ingredients
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms
Directions
Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon.
Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
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Giada De Laurentiis' Herbed Chicken and Spring Vegetables | Everyday Italian | Food Network
Fresh Herb Frittata - Persian Kuku Sabzi Made Vegan
Today I will be showing you how to prepare and cook a traditional Persian dish called Kuku Sabzi. This is the ultimate spring time meal! It makes a great breakfast or lunch if served in a pita with some lettuce and tomato. This is a dish that brings me back instantly to spring break road trips as a child and is so fragrant and seasonal. Since I am leaving eggs out as a last minute decision I added the nutritional yeast. This gave it a creamy cheesy flavor and it turned out to be so good I’ll never leave it out again. I love the use of all the herbs and it’s such an exciting dish to incorporate all the greens! You could go crazy and add in spinach, collards, you name it! Try it out with a small batch like what I made and I promise you you will be wanting way more to save for weekday lunches or breakfasts!
For Recipe Click link!
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#plantbasedrecipest #veganmeals #kukusabzi #springishere #nowruz #persiannewyear #lunch #breakfast #mealprep #leftovers
Pureharvest and Weekend Feast - Vegetable Frittata
Find the full recipe at:
Watch as MasterChef's Dani Venn and Sheila from Pureharvest whip up this quick and healthy Vegetable Frittata. It's a perfect weeknight meal, requiring minimal prep before going into the oven. Full of vegetables and dairy free, it’s a real crowd pleaser, especially when served with a fresh garden salad. It’s a wonderful way to make the most of the season’s vegetables, whatever season it may be!