Greek Dressing (Lauren DeMaio)
GREEK DRESSING [ from video ]
Magic Bullet parts:
[1] Magic Bullet tall cup
[1] Magic Bullet cross blade
Ingredients:
[1 cup] extra virgin olive oil
[1 cup] red wine vinegar
[3] cloves garlic - halved
[3] fresh basil leaves, torn
[2 teaspoons] fresh ground black pepper
[2 teaspoons] salt
[2 teaspoons] onion powder
[2 1/2 teaspoons] dried oregano
[2 teaspoons] Dijon mustard
Directions:
- Add all ingredients to tall cup
- Blend for about 15 seconds until smooth
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GREEK BRUSCHETTA WITH HOMEADE PITA CHIPS [ from video ]
Magic Bullet parts:
[1] Magic Bullet short cup
[1] Magic Bullet cross blade
Ingredients:
[approx. 1/4 -- ½ cup] GREEK DRESSING (recipe listed above)
[2] store bought pitas
[1/4 cup] extra virgin olive oil
[1 teaspoon] salt (to taste)
[1 teaspoon] black pepper (to taste)
[2] red peppers, finely chopped
[3/4 cup] pitted, kalamata olives
[3/4 cup] crumbled feta cheese
Directions:
PITA CHIPS
- Preheat oven to 350 degrees
- Line baking sheets with parchment paper to prevent chips from sticking
- Stack the pitas, and cut 4 times to make 8 slices per pita, shaped like pizza slices
- Cut each slice along fold again to give you 32 pita slices total
- Place slices onto parchment paper
- In small bowl add olive oil, salt, pepper [optional: garlic powder, roasted garlic]
- Brush each of the slices with the olive oil mixture
- Bake for 15 minutes, remove and set aside
While the PITA CHIPS are cooking -- begin working on BRUSCHETTA topping:
- Add kalamata olives to short cup
- Pulse with cross blade until olives are broken down, NOT pureed
- Add olives, feta cheese and red peppers to bowl
o NOTE: This topping is also great with some chopped onion or diced cucumber
- Stir to combine
- Toss with GREEK DRESSING to coat -- you do not want it drenched
- Put pita chips onto serving dish and spoon approximately one tablespoon of the filling onto each pita chip
o TIME SAVER: If you are running late, use the mixture as a dip instead and place the chips around it
**ADDITIONAL RECIPE: Save any extra bruschetta topping and add it to a piece of grilled chicken or fish
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CHOPPED GREEK SALAD
Magic Bullet parts:
N/A
Ingredients:
[approx. 1/3 cup] GREEK DRESSING (recipe listed above)
[6 cups] chopped romaine lettuce (you could use iceberg, or hearts of romaine -- I just prefer romaine)
[2] tomatoes, chopped
[1] cucumber, peeled, seeded and chopped
[1/2 cup] red onion, finely chopped
[1/2 cup] sliced, ripe black olives
[1/2 cup] crumbled, feta cheese
Directions:
- Add lettuce, tomatoes, cucumber, onion, olives and feta cheese to a large bowl
- Toss with dressing
o NOTE: Great with GRILLED CHICK WITH A KICK (recipe listed below) chopped
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'SHREEK' it is so good PASTA SALAD -- Shrimp. + Greek. Get it?
Magic Bullet parts:
[1] Magic Bullet short cup
[1] Magic Bullet cross blade
Ingredients:
[3/4 cup] GREEK DRESSING (recipe listed above)
[1 lb.] orzo pasta, cooked al dente [firm -- do not overcook until it is mushy]
[1 lb.] shrimp, peeled and deveined and fully cooked
[1] cucumber, peeled, seeded and chopped
[2 cups] cherry tomatoes, halved
[1] red onion, chopped
[1] yellow bell pepper, seeded and chopped
[1] red bell pepper, seeded and chopped
[1 cup] pitted kalamata olives
[3 Tablespoons] toasted pignoli nuts [also labeled as 'pine nuts' -- for when you are grocery shopping]
Directions:
- When orzo is finished cooking and drained, toss with a TINY bit of olive oil to keep from sticking and set aside
- Add kalamata olives to short cup
- Pulse with cross blade until olives are broken down, NOT pureed
- In a large bowl add shrimp, cucumber, cherry tomatoes, red onion, red pepper, yellow pepper, kalamata olives and GREEK DRESSING
- Toss to combine
- Add orzo and combine
- Top with toasted pignoli nuts
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GRILLED CHICK WITH A KICK
Magic Bullet parts:
N/A
Ingredients:
[1/2 cup] GREEK DRESSING (recipe listed above)
[4] boneless chicken breasts
Directions:
- Add chicken breasts and GREEK DRESSING to a large, zip locked baggie in the morning
- Place in refrigerator
- If someone is home mid day, turn bag onto it's other side
- Place onto grill, and cook until white all the way through -- pink should be gone when you cut into it
- Toss onto a salad, over rice, by itself -- whatever floats your boat
Italian garlic & Tomoto chicken recipe by chef honey
Today in this video we will be making some delicious recipe of chicken. It can be eaten with rice and noodles for the best flavours and taste. If you tried the recipe let us know how it went in the comment section below and as always if you enjoyed our video, like, share and subscribe.
-Ingredients:
1kg boneless chicken (or with bone)
1tbsp mixed Italian herbs
1tbsp black pepper
1tbsp salt
1tbsp garlic paste
2tbsp olive oil and 4tbsp olive oil
4 chopped tomatoes
1tsp chilli flakes
1tbsp tomato paste
2 chopped medium onion
1/2 green olives
Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
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Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
#italianfood #food #foodporn #instafood #foodie #pasta #italy #foodblogger #foodphotography #pizza #foodlover #cucinaitaliana #italia #foodstagram #yummy #instagood #delicious #italian #dinner #homemade #cucina #restaurant #cibo #chef #love #pizzalover #lunch #ciboitaliano #cooking #pastalover #pizzatime #healthyfood #pizzeria #italianrestaurant #ristorante #picoftheday #foodgasm #bhfyp #foodpics #cheese #foodlovers #italiancuisine #tasty #wine #spaghetti #delivery #foodpic #italianfoodporn #pranzo #italianstyle #pizzalovers #foodblog #gourmet #eat #cena #madeinitaly #foodies #napoli #ricette #seafood
Italian Food - Spicy Beef Black Olives & Tomato Rigatoni Pasta Recipe
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Toasting pine nuts | cooking food
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Yo-Ta's Rice Pilaf with Pine Nuts
Yo-Ta's Rice Pilaf with Pine Nuts doesn't take long to make. It is creamy and flavorful. The pine nuts give it that extra flavor as does the butter, chicken broth and fine noodles.
How to Cook Perfect Pasta
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Fill a large stockpot with water and add salt. The more the better - pasta only sticks when cooked in too little water.
Add salt. Salt makes pasta taste better, and won't appreciably increase the sodium level of your recipes. Use 1 teaspoon per gallon of water. At that level, 2 ounces of uncooked pasta (1 cup cooked), the FDA serving size, absorbs about 20 mg of sodium which is about 1% of the recommended daily sodium intake. That's nothing.
Bring the water to a rolling boil. This means a boil you can't stop by stirring.
Measure the pasta you need. Pasta generally doubles in size when cooked, so 1 cup uncooked = 2 cups cooked. Refer to the recipe if necessary.
Slowly add the pasta to the boiling water. Ideally, the water shouldn't stop boiling, but if that happens, it's ok.
Stir and stir some more! Pasta will stick together if it isn't stirred during the crucial first moments of cooking. Don't add oil, because that will make the pasta slippery and the sauce won't stick to it when it's done.
Start timing when the water returns to a boil. Most pastas cook in 8-12 minutes. Check the package directions!
You can regulate the heat so the pasta/water mixture doesn't foam up and over the pot sides. Lower it the tiniest bit, and everything should be under control.
Really the only way to tell if the pasta is correctly cooked is to taste it. It should be 'al dente' - firm, yet tender, with a tiny core in the middle.
You can also cut into a piece you've fished out of the pot. There shouldn't be any solid white in the center of the pasta - just a shading to more opaque cream color.
Now drain the pasta into a colander placed into your kitchen sink. Lift the colander and shake off excess water.
Don't rinse if you're serving a hot dish. That removes the starch that helps hold the sauce. If you are making a cold salad, rinse so the salad isn't sticky. On the other hand, I never rinse my pasta for cold main dish salads, simply because I like how the hot pasta absorbs the dressing. It's up to you!
Use the pasta in the recipe. Toss it into simmering sauce, mix it with a cold sauce, add to salads or use in frittatas.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp