Easy Creamy Chicken Spaghetti | The Recipe Rebel
PRINTABLE recipe & nutrition info:
Ingredients
▢2 tablespoons oil
▢1 small onion (chopped)
▢½ red pepper
▢½ green pepper
▢2 boneless skinless chicken breasts (about 1 lb – cubed)
▢1 tablespoon freshly minced garlic
▢¾ teaspoon salt
▢½ teaspoon chili powder
▢½ teaspoon paprika
▢3 tablespoons all purpose flour
▢1½ cups low sodium chicken broth
▢1 cup milk or cream (any will do! Higher fat will have a richer flavor)
▢1 cup shredded cheddar cheese
▢375 grams spaghetti (about ¾ pound)
Instructions
Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain.
Meanwhile, heat a large skillet over medium-high heat and add the oil.
Add onions and peppers, cooking and stirring until softened, about 3-4 minutes.
Add chicken breast cubes and cook until white on the outside (they don't necessarily need to brown.
Stir in garlic, salt, chili powder and paprika and cook 1 minute.
Add flour and stir until no white remains.
Stir in broth and milk and bring to a simmer. Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.
Why This Swedish Cardamom Bun Is Taking New York City By Storm | Line Around The Block
Fabrique, one of Sweden's most popular bakeries, debuted a New York City outpost this past summer, and New Yorkers have been lining up to try its cardamom bun. While cardamom is a spice commonly used in Swedish baking, it's relatively uncommon for purveyors of sweet treats in the US. We went to Fabrique's Meatpacking District home, watched them bake the crispy, luscious cardamom bun, and tried to understand if the bun is worth the hype.
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#CardamomBun #Bakery #FoodInsider
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Why This Swedish Cardamom Bun Is Taking New York City By Storm | Line Around The Block
Varroa Mite Treatment: Extended Release Oxalic Acid on Swedish Sponge
Of the mite treatments I've tried Oxalic acid has been my favourite. OA comes in many forms, vapour, liquid dribble and now an extended release applied in a Swedish sponge.
Swedish Sponge:
Salmon with Lemon Butter Sauce Recipe
Pan seared salmon with lemon butter sauce – this recipe is so rich and delicious. The sauce is creamy and full of flavor. This recipe not recommended when you are on a diet.
Printable Version:
More Lunch/Dinner Recipes:
Salmon Patties (salmon Cakes):
Shrimp Scampi with Pasta:
Greek Moussaka:
Spinach & Ricotta Stuffed Pasta Shells:
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4 servings
Ingredients:
2-4 salmon fillets (180g per fillet)
1/3 cup (75g) butter
2 tablespoons fresh Lemon juice
Lemon zest
2/3 cup (160ml) White wine – optional /or chicken broth
1/2 cup (120ml) Heavy cream
2 tablespoons chopped parsley
Salt
Black pepper
Directions:
1. Remove the skin from salmon fillets. Season with salt and pepper.
2. Melt butter over medium-low heat. Fry the salmon on both sides until golden, about 3-4 minutes from each side.
3. Add to the pan white wine, lemon juice, lemon zest and heavy cream. Cook the salmon in the sauce for about 3 minutes and remove from the pan.
4. Season the sauce with salt and pepper. Add chopped parsley and stir. Reduce sauce by half until thick.
5. Serve the salmon and pour the sauce over the salmon.
Notes:
• In the video you can see me cooking only 2 salmon pieces, but this recipe serves 4. You can cook 4 pieces once in a large pan or in two batches, then divide the too.
• Serve the sauce immediately.
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Sweet Swedish Strips: A Delightful Cookie Treat
Created on a shortbread base. A family favourite that will delight. These swedish strips squares are covered with a sweet raspberry jam and coconut. and maybe a few other tasty treats. The perfect blend of shortbread and sweet treats. Perfect for Christmas or any time of year you want a cookie.#swedishstrips #christmascookies #raspberrycookie #shortbreadrecipe
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CARDAMOM BUNS | SWEDISH Kanelbullar | Cinnamon Buns Recipe | ASMR Cooking
Cardamom Buns and Cinnamon Buns (Kanelbullar) are some of the desserts I love the most during the cold season. Cardamom Buns became very popular around the world in the last years and many bakeries decided to bake these delicious cardamom rolls, together with the classic Cinnamon Buns.
Here's how to make Swedish Cardamom Buns and Cinnamon Buns!
Dough:
milk 250ml.
melted butter 50g.
dry yeast 7g (or 25g of fresh yeast)
1 egg
flour 500g.
sugar 80g.
salt 1/2 tsp.
Filling
Cinnamon Buns:
softened butter 50g
sugar 50g.
cinnamon powder 1 tsp.
Cardamom and Pistachio:
softened butter 50g.
sugar 50g.
cardamom powder 1 tsp.
Extra: egg wash + 1 tbsp. of milk
Instructions:
1. Combine the warm milk with sugar, melted (and cold) butter, and yeast, then let to rest for 5 minutes.
2. In a stand mixer bowl add the flour and salt.
3. Add the milk mixture and mix for 5 minutes or until you obtain a sticky dough.
4. Add then a beaten egg and combine until you obtain a nice and smooth dough. If you consider it necessary, add 1-2 teaspoons of flour if the dough results too sticky.
5. Knead the dough for 1 minute and let it rise for 1 hour or until it doubles the volume (in a warm place).
6. Meanwhile, you can prepare the filling, combining the softened butter with spice mix (cinnamon or cardamom with pistachio) and sugar.
7. Once the dough doubled the volume, you can knead it for 2-3 minutes, then roll the dough and spread the filling (follow the video instructions)
8. Cut 6 long strips and create the knotted buns as in the video.
9. Let the buns rise for 20 minutes.
10. Brush each of them with egg wash (1 egg and 1 tbsp. of milk), then sprinkle some sugar pearls and chopped pistachio
11. Bake the buns in the preheated oven at 180°C, for 15-20 minutes (until golden brown).
Enjoy!
☛If you want to select a different language, please click on the CC button on the bottom right or Setting - Subtitles.
DISCLAIMER: the original language of the video in English, all the other languages are added using an automatic translator. So, I apologize in advance for any mistake!
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