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Feta and Sun-Dried Tomato Stuffed Chicken

Posted by Admin on April 16, 2011 at 6:35 AM Comments comments (0)

 

This is an easy stuffed chicken breast that is absolutely yummy.


Original Recipe Yield 2 chicken breasts


Ingredients

1 jar sundried tomatoes

 

1/3 cup lemon juice

1/3 cup extra-virgin olive oil

2 tablespoons Greek seasoning

2 teaspoons lemon zest

2 skinless, boneless chicken breast halves

125g  crumbled feta cheese

6 chopped sun-dried tomatoes

10 pitted and coarsely chopped kalamata olives (optional)

1 tablespoon oil from the sun-dried tomatoes

4 strips roasted red pepper


Directions

 

Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of about 6mm. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.

Preheat oven to 180 degrees C.

Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.

Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.


Nutritional Information

 

Amount Per Serving Calories: 838 | Total Fat: 65.8g | Cholesterol: 147mg


Peppered Shrimp Alfredo

Posted by Admin on April 16, 2011 at 6:27 AM Comments comments (0)

 

"Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers."

 


Original Recipe Yield 6 servings


Ingredients

 

750g penne pasta

1/4 cup butter

2 tablespoons extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

250g button mushrooms, sliced

1 pound medium shrimp, peeled and deveined

1 jar Alfredo sauce

1/2 cup grated cheese

1/2 cup cream

1 teaspoon cayenne pepper, or more to taste

Salt and pepper to taste

1/4 cup chopped parsley


Directions

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.


Nutritional Information

 

Amount Per Serving Calories: 707 | Total Fat: 45g | Cholesterol: 201mg


Rich and Creamy Tomato Basil Soup

Posted by Admin on April 11, 2011 at 2:13 PM Comments comments (0)

 

"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."

 

Original Recipe Yield 4 servings


Ingredients

 

4 very ripe tomatoes - peeled, seeded and diced

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

salt and pepper to taste


Directions

 

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.


Nutritional Information

 

Amount Per Serving Calories: 473 | Total Fat: 45.4g | Cholesterol: 143mg



Chicago-Style Pan Pizza

Posted by Admin on April 11, 2011 at 1:51 PM Comments comments (0)

 

Original Recipe Yield 6 servings


Ingredients

 

500g frozen bread dough, thawed

500g  sausage

2 cups shredded mozzarella cheese

250g sliced fresh mushrooms

1 small onion, chopped

2 teaspoons olive oil

1 can diced tomatoes, drained

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon fennel seed

1/4 teaspoon garlic powder

1/2 cup freshly grated Parmesan cheese


Directions

 

Preheat the oven to 180 degrees C. Press the dough into the bottom and up the sides of a greased large baking dish.

Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.

Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.

Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.


Nutritional Information

 

Amount Per Serving Calories: 578 | Total Fat: 27.4g | Cholesterol: 61mg



Coconut Curry Tofu

Posted by Admin on April 11, 2011 at 1:34 PM Comments comments (0)

  

Creamy coconut milk, spicy curry, and ginger tofu dish!

 


Original Recipe Yield 6 servings


Ingredients

 

2 bunches green onions

1 can coconut milk

1/4 cup soy sauce, divided

1/2 teaspoon brown sugar

1 1/2 teaspoons curry powder

1 teaspoon minced fresh ginger

2 teaspoons chile paste

500g firm tofu, cut into 3/4 inch cubes

4 tomatoes, chopped

1 yellow bell pepper, thinly sliced

4 ounces fresh mushrooms, chopped

1/4 cup chopped fresh basil

4 cups chopped bok choy

salt to taste


Directions

 

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.


Nutritional Information

 

Amount Per Serving Calories: 232 | Total Fat: 13.2g | Cholesterol: 0mg



Oven Omelet

Posted by Admin on April 10, 2011 at 1:04 PM Comments comments (0)

                                     


 "Hearty meat and potato omelet baked in the oven."

 


Original Recipe Yield 6 to 8 servings


Ingredients

 

8 eggs

1 cup milk

2 cups shredded potatoes

1 cup diced cooked ham

1 cup shredded Cheddar cheese

1 to taste salt and pepper to taste


Directions

 

Preheat oven to 180 degrees C. Lightly grease an 8x8 inch glass baking dish.

Beat eggs in a large bowl; stir in the milk. Stir in the potatoes, ham and cheese. Season to taste and pour into prepared pan.

Bake in preheated oven for 45 to 50, until knife inserted in middle comes out clean.


Nutritional Information

 

Amount Per Serving Calories: 251 | Total Fat: 18.1g | Cholesterol: 273mg


Fish in Foil

Posted by Admin on April 10, 2011 at 12:55 PM Comments comments (0)

Fish in Foil 

 

Original Recipe Yield 2 servings


Ingredients

 

2 rainbow trout fillets

1 tablespoon olive oil

2 teaspoons garlic salt

1 teaspoon ground black pepper

1 fresh jalapeno pepper, sliced

1 lemon, sliced


Directions

 

Preheat oven to 200 degrees C. Rinse fish, and pat dry.

Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.

Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.


Nutritional Information

 

Amount Per Serving Calories: 213 | Total Fat: 10.9g | Cholesterol: 67mg


Chicken Milano

Posted by Admin on April 10, 2011 at 12:41 PM Comments comments (0)

  

"A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired."

 

Original Recipe Yield 4 servings


Ingredients

 

1 tablespoon butter

2 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup chicken broth, divided

1 cup heavy cream

500g skinless, boneless chicken breast halves

salt and pepper to taste

2 tablespoons vegetable oil

2 tablespoons chopped fresh basil

250g dry  pasta


Directions

 

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.


Nutritional Information

 

Amount Per Serving Calories: 642 | Total Fat: 34.8g | Cholesterol: 157mg


Grilled Pork Tenderloin

Posted by Admin on April 9, 2011 at 1:39 PM Comments comments (0)

Grilled Pork Tenderloin 


“For a simply delicious meal, rub a tenderloin with pepper, salt, and garlic powder and then grill with a coating of barbeque sauce.”

 

Original Recipe Yield 6 servings


Ingredients

 

2 (500g) pork tenderloins

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground black pepper

1 cup barbeque sauce


Directions

 

Prepare grill for indirect heat.

Season meat with garlic powder, salt, and pepper.

Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.

Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.


Nutritional Information

 

Amount Per Serving Calories: 197 | Total Fat: 3.7g | Cholesterol: 66mg


Slow Cooker Salisbury Steak

Posted by Admin on April 9, 2011 at 1:30 PM Comments comments (0)

Slow Cooker Salisbury Steak 


"This recipe goes together quickly and does not need a lot of time in the slow cooker. It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served over mashed potatoes."

 

Original Recipe Yield 8 servings


Ingredients

 

2 pounds lean ground beef

1 envelope brown onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup milk

1/4 cup all-purpose flour

2 tablespoons vegetable oil

2 cans condensed cream of chicken soup

1 packet dry au jus mix

3/4 cup water


Directions

 

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.


Nutritional Information

 

Amount Per Serving Calories: 388 | Total Fat: 24g | Cholesterol: 75mg









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