Fried Eggplant and Mushroom Penne
Hello everyone, My name is Ana Elisa and in this video I will show you how to make eggplant nuggets (p.s. i forgot to mention i fried them in olive oil.) I hope you enjoy this pasta dish!
Italian Salad Dressing Recipe
How to make Italian Salad Dressing at home. Italian Salad Dressing Recipe
Ingredients:
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Garlic Clove
1/4 Tsp Salt
1 Tsp Dijon Mustard
1/4 Tsp Black Pepper
1/8 Tsp Sugar
1/4 Tsp Dried Basil
1/4 Tsp Dried Oregano
1/4 Tsp Dried Rosemary
1/4 Tsp Dried Thyme
1/4 Tsp Dried Marjoram
Preparations:
1- Grind the black pepper.
Directions: for details click
Italian salad dressing makes every salad taste Italian. Italian salad dressing’s main ingredient is olive oil which its benefits have always known to our ancestors from the ancient time and counting.
New studies have shown that olive oil is more awesome than what we thought.
It is anti-inflammatory. Unlike other oils which are considered “added fat” and can result in inflammation, olive oil is just the opposite. Due to its high volume of polyphenols, Olive oil has… Read More
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Scallops Saltimbocca
Saltimbocca is a traditional Roman recipe and here I use speck to bring a delicious complexity to the sea scallops. Seafood and speck together create a wonderful sweet-and-salty combination. And I'm also joined by Grandma for Aperitivo Time! Buon Gusto!
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Quick & Easy Moroccan Couscous (Vegan)
This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!
Ingredients:
2 tablespoons extra virgin olive oil
½ red pepper (small dice)
1/2 red onion (small dice)
1 small courgette (small dice)
1 tsp salt
1 cup dried cous cous
¼ cup raisins
1.25 cups of boiling water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
2 cloves garlic (grated)
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 cup grated carrot
1 cup canned chickpeas (rinsed and drained)
1/2 cup of fresh coriander (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh parsley (chopped)
Pinch salt
1/2 cup toasted flaked almonds
1/2 cup pomegranate seeds
Method:
1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃
2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
4 Scatter over the almonds, pomegranate and remaining herbs and serve.
BOSH!
FALL MARKET MEALS - Moroccan Ratatouille & Sausage Penne Pasta
This #FallMarketMeal recipe is Moroccan Ratatouille & Sausage Penne Pasta, a recipe that takes longer to say than it takes to devour! Featuring locally-sourced ingredients from our artisan grocers, this meal says both stay home and go on an exotic culinary adventure! Recipe:
Tyler Florence's Chicken Paillard with Creamy Parmesan Salad | Tyler's Ultimate | Food Network
Tyler shallow fries pounded, breaded chicken breasts to a beautiful golden brown and serves them with a crispy salad with a creamy homemade dressing!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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!
Chicken Paillard with Creamy Parmesan Salad
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 46 min
Prep: 30 min
Inactive: 10 min
Cook: 6 min
Yield: 4 servings
Ingredients
Chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
4 eggs, whipped slightly with splash milk
2 cups panko bread crumbs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
Dressing:
2 anchovy fillets
2 egg yolks*
2 clove garlic, smashed
2 lemons, juiced
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Salad:
1 cup organic grape tomatoes, halved
1 bag fresh baby arugala
1/2 pound fresh mozzarella cheese, boccancini, halved
Shaved Parmesan, for garnish
Lemon wedges, for garnish
Extra-virgin olive oil, for drizzling
Directions
For the chicken:
Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
For the dressing:
Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Tyler Florence's Chicken Paillard with Creamy Parmesan Salad | Tyler's Ultimate | Food Network