Easy To Make Tuna Melt Sandwich For Brunch.

If you woke up late and need to have breakfast or lunch because you have a lot of things to accomplish during the day, here is a simple and easy Tuna melt sandwich recipe. Pack with all the proteins and flavors that you need for a fulfilling brunch.

Tuna Prep

• ¼ Cup Onion

• 1 Celery Branch

• 2 Cans Tuna

• 2 Tbsp Pickle

• 1 Tsp Capers

• 2 Tbsp Mayonnaise

• 1 Tbsp Mustard

• Salt and Pepper to taste

• Lemon

• Sourdough bread

• Cheddar & mozzarella cheese (shredded)

Sandwich Prep

• To a slice of sourdough bread, add cheddar cheese, then later tuna mix and mozzarella

• Close your sandwich and toast over medium heat over butter

• Flip and toast the other side

• Slice, serve and enjoy!

#tuna #tunamelt #foodie #food #sandwiches #sandwich #brunch 

Butter Chicken Recipe:An Easy Delicious Meal To Make At Home | Chef Jean-Pierre

Estimated Calories

• Per Serving (serves ~6): ~580 – 620 kcal

• Total Recipe: ~3,500 – 3,700 kcal

Marinade for the Chicken:

2 ½ lbs. Skinless and Boneless Chicken Breast cut into bite size pieces

1 cup Plain Whole Milk Yogurt

Juice of one Lemon

1 ½ teaspoon Turmeric

1 ½ teaspoon Garam Masala

For the Sauce:

2 ounces Butter

1 Large Onion diced

1 Small Jalapeno Pepper cut into small dice

1 tablespoon Garlic finely diced

1 teaspoon of Red Kashmiri Chili Powder

½ teaspoon Turmeric

1 Large Can Peeled and Seeded Tomatoes

¾ cup Chicken Stock

½ cup Heavy Whipping Cream

1 teaspoon Fresh Ginger grated

1 ½ teaspoon Garam Masala

1 ½ teaspoon Salt

Sauté the Chicken:

2 ounces Butter plus 2 ounces at the end

1 cup Cashews

1 tablespoon Dried Fenugreek Leaves

2 tablespoons Cilantro freshly chopped

INSTRUCTIONS

 

Garam Masala (make it or buy already ground):

Using a coffee grinder, process all ingredients until finely ground

Marinate the Chicken:

Mix all ingredients and let marinade IN THE FRIDGE for 2 to 3 hours or a minimum of 30 minutes if you do not have a couple hours.

For the Sauce:

In a saucepan, heat the butter and sauté the onion until light golden brown.  Add the Jalapeno, Chili powder, and garlic, and when fragrant add all remaining ingredients.  Bring to boil, reduce the heat and cook it very slowly for at least 30 to 45 minutes uncovered.  Using an immersion blender or a regular blender, process until very smooth.  Stain to a double mech strainer and adjust seasoning to your liking.

Sauté the Chicken:

In a large frying pan, heat a couple ounces of butter, when light golden brown, take the chicken out of the fridge and sauté until golden brown on all sides.

Add the strained sauce on top and cook for another 10 minutes or until all the chicken is cooked.

At the end add the fenugreek, and cilantro and at the last minute add more butter.

#ButterChicken #IndianFood #ChickenRecipe #ChefJeanPierre #HomeCooking #EasyRecipes #DinnerIdeas #CurryRecipe #ComfortFood #HomemadeCurry

Egg Drop Soup by Daddy Lau

@madewithlau

Crack a smile on your face with Daddy Lau’s Egg Drop Soup, also known as Egg Flower Soup! 🥚Full recipe: madewithlau.com/recipes/egg-flower-soup

♬ original sound - Made With Lau

 

Ingredients:

3 eggs

1 pot of water

carrots, peas, corn

green onion

chicken bouillon

white pepper

salt

corn starch slurry

sesame seed oil

Bring a pot of water to boil.  Prepare carrots, peas and corn and place in pot when water is boiling. Add salt, chicken bouillon and white pepper to taste. Thicken the soup with corn starch slurry. Scramble 3 eggs with 1 tablespoon of water. Pour the scrambled egg slowly into the pot while stirring the contents of the pot. Turn the heat off then add sesame seed and top with green onion before serving.

Easy to Make Laba garlic Using authentic 30 year old secret recipe,

 

If you have been watching the different husband and wife eating videos on Facebook, you might wonder what that green thing they are eating. Turns out it is Laba garlic or pickled garlic. Laba garlic is considered an appetizer. It also helps you digest food especially food high in fats.

Whether you’re planning on making laba garlic for the whole family or just yourself, it’s essential to have the perfect taste if you want to get your desired effect. To do that, you’ll need to make sure you do everything right and follow the proper procedure to successfully make laba garlic at home! Follow this step-by-step guide and learn how easy it really is!

Ingredients:

Garlic

Rice Vinegar

Rock Sugar

step 1. Prepare your garlic by skinning it, washing, and airdrying the garlic heads. Cut the bottom part of the garlic so your vinegar solution will be absorbed better by the garlic. 

step 2. Boil vinegar then adds sugar. 

step 3. Place the garlic in an airtight jar and pour the cooled vinegar sauce to submerge the garlic heads. step 4.Cover the jar and place it in the refrigerator and wait for the garlic to turn green before serving. (usually takes a week to turn green)

Seaweed Snack Deviled Eggs-Peter Som

Ingredients

•

6 large eggs

•

1/3 cup mayonnaise

•

1 .35 oz package of roasted seaweed snacks, divided

•

¼ cup panko breadcrumbs

•

1 tsp Dijon mustard

•

Kosher salt and black pepper

•

Smoked paprika, for finishing

•

Flat-leaf parsley, chopped, for garnish

Add water to a saucepan and place it on the stove on high. When water is boiling, reduce to medium and gently add eggs. Cook for 12 minutes then transfer to a bowl of ice water. When cooled, peel eggs and slice in half lengthwise. Scoop out yolks into a medium bowl. Set egg whites aside.

Toast panko in a dry pan over medium heat until golden brown. Let cool.

Take 3/4 of the roasted seaweed snacks and chop very finely. Take the remaining seaweed snacks and use your hands to crush them into shards and set them aside. Add finely chopped seaweed into the bowl along with mayonnaise and Dijon. Stir to combine until very smooth. Season with salt and pepper. Spoon a portion of egg mixture into each egg white cavity, then top with crushed seaweed, panko, and parsley and finish with a dash of paprika and serve.

Provolone egg plant parmesan

Ingredients:

• 2 large eggplants

• 2 cups all-purpose flour

• 3 cups Panko crumbs

• 5 large eggs (well beat)

• 1 cup vegetable oil

Sauce:

• 1 can dice Roma tomatoes (strain the juice and save it)

• 4 garlic cloves

• 1/2 red onion

• Fresh basil

• 2 tsp of each: garlic powder, salt, pepper, rosemary, oregano

• 1 tsp chili flakes

• 12 slices provolone cheese

• 3 cups fresh grated parmesan cheese

• 1/2 cup olive oil

Preparation:

• Preheat your oven to 350°F

• Add salt on both sides of your eggplant slices and layer them on paper towels to drain water (about 30’minutes)

• Prepare your tomato sauce! Sauté onions and garlic with olive oil over medium-high heat

• Add the diced Roma tomatoes and cook until reduced

• Add your tomato juice (that came in the can which you strained earlier)

• Immediately add in your spices and fresh basil, then bring to a simmer at medium heat and let it cook and reduce until thickened (about 1 hour)

• Use an immersion blender (or regular blender) to lightly blend in the sauce

• Coat your eggplant slices with flour, then dip into the egg wash and finally in the panko. Lightly fry in oil until golden

• In an oven-safe dish add sauce, eggplant, and cheeses. Repeat to create 3 layers

• Bake for 1 1/2 hours, serve and enjoy!

#food #tomato #parmesan #provolone #cheese #instagramreels #reels

Author

The Succulent Bite

Potato Egg caserole-ASMR

Ingredients

3 Potatoes

3 eggs

parsley

cheese

marjoram

black pepper

butter

salt

Peel and grate 3 potatoes put them in a bowl then pour cold water over them as you prepare other ingredients. In a separate bowl scramble, 3 eggs then add marjoram, parsley, and freshly grated black pepper. In a heated pan pour some oil then melt your butter, place half of your drained grated potatoes and fry them. Season with salt to taste then add the scrambled egg. Cover the id and fry for 7 minutes. After 7 minutes place the cheese and the remaining half of your grated potato. Season again with a pinch of salt and fry for 5 minutes. After 5 minutes flip it over then melt more butter. Cook a few more minutes then turn off the heat and serve.

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Crispy Mashed Potato Balls with Savory Soy Butter & Onion Glaze

If you're looking for the ultimate crowd-pleasing appetizer or side dish, these crispy mashed potato balls fried in a rich butter onion soy sauce are an absolute game-changer. Made with tender boiled potatoes, cornstarch for the perfect golden crispness, and tossed in a savory garlic, onion, and soy sauce glaze with a splash of apple cider vinegar, this recipe delivers maximum flavor with simple ingredients. Whether you are repurposing leftover mashed potatoes or making them fresh from scratch, this step-by-step recipe is easy, delicious, and guaranteed to satisfy every comfort food craving!

Video Credits

• Recipe Inspired By: hausgemachterezepte YouTube Channel

Nutritional Facts & Recipe Overview

• Prep Time: 20 minutes

• Cooking Time: 25 minutes

• Total Time: 45 minutes

• Servings: 4 servings (approx. 12–16 potato balls)

• Difficulty: Easy

Estimated Nutritional Value (Per Serving)

• Calories: ~280 kcal

• Total Fat: 10g

  • Saturated Fat: 4.5g

• Cholesterol: 15mg

• Sodium: 950mg

• Total Carbohydrates: 42g

  • Dietary Fiber: 3.5g

  • Sugars: 3g

• Protein: 5g

Recipe:

5 potatoes

1Onion

1 Garlic head

4 tbsp. cornstarch

1 tsp. salt

2tbsp. apple cider vinegar

100ml soy sauce

1/2 tsp. chili flakes

parsley

Boil potatoes in water until fully cooked. I prefer skin on to preserve the sweetness of the potato. After the potato is cooked, remove the skin with a towel. Then mash the potato, mix with cornstarch and salt to taste, then form them into balls. Thinly slice the garlic head and the white onion. Heat your pan and poot sunflower oil and butter. Place 2 tbsp apple cider vinegar and soy sauce and bring to a boil. Place onion and garlic and cook till onions are transparent and aromatic. Place potato balls and fry them with sauce for 5 mins on each side. After frying garnish with parsley and serve.,

Recipe Enhancements & Improvements

• Cold Mash Technique: Warm or freshly mashed potatoes can absorb too much cornstarch or break apart during frying. Chilling the potato mixture in the fridge for 15–20 minutes before shaping ensures the balls hold their structure perfectly.

• Safer Oil & Butter Balance: Frying directly in soy sauce, vinegar, and butter from the start can cause the liquid to splatter and scorch the butter solids. Instead, pan-fry the potato balls first in oil and butter until golden and crisp, then remove them and reduce the soy sauce, vinegar, garlic, and onion in the same pan into a sticky glaze to toss the balls in right before serving.

• Texture & Seasoning Boosts:

  • Add 1/4 cup of finely grated Parmesan or shredded mozzarella inside the potato mix for a richer taste and gooey center.

  • Add a pinch of garlic powder and black pepper directly into the mashed potato base so the interior is as flavorful as the outer glaze.

  • Roll the potato balls in a light coating of cornstarch or panko breadcrumbs right before frying for an extra-shatteringly crisp exterior.

Upgraded Step-by-Step Instructions

1. Boil & Mash: Boil 5 potatoes (skin-on) in salted water until tender. Peel while warm, then mash thoroughly until smooth.

2. Season & Shape: Mix in 4 tbsp cornstarch, 1 tsp salt, 1/2 tsp chili flakes, and optional garlic powder or grated cheese. Chill in the refrigerator for 15 minutes, then form into uniform 1-inch balls.

3. Sear the Potato Balls: Heat sunflower oil and 1 tbsp butter in a large skillet over medium-high heat. Fry the potato balls for 3–4 minutes per side until golden brown and crispy. Transfer them to a plate.

4. Make the Sauce: In the same skillet, reduce heat to medium. Add remaining butter, thinly sliced garlic, and white onion. Cook until fragrant and translucent. Pour in 100ml soy sauce and 2 tbsp apple cider vinegar, letting it simmer for 1–2 minutes until slightly thickened into a glossy glaze.

5. Garnish & Serve: Toss the crispy potato balls gently into the sauce to coat, or pour the glaze directly over them. Top with freshly chopped parsley and serve warm.

Recommended Pairings & Drinks

• Main Course Pairings:

  • Grilled Steak or Garlic Butter Ribeye: The rich, savory soy-butter glaze on the potato balls complements the charred, juicy flavor of beef.

  • Pan-Seared Salmon or White Fish: Works well with the savory-acidic notes of the apple cider vinegar and soy sauce in the glaze.

  • Roasted Garlic Chicken Thighs: Adds a substantial protein that mirrors the garlic and butter notes of the dish.

  • Fresh Asian Cucumber Salad: A light, crisp salad dressed in sesame oil and rice vinegar cuts through the fried richness and heavy butter glaze.

• Drink Pairings:

  • Dry Riesling or Sauvignon Blanc: High acidity and crisp citrus notes balance the rich butter and cut through the fried coating.

  • Light Crisp Lager or Japanese Rice Beer (Asahi / Sapporo): Carbonation and light malt flavors cleanse the palate between bites of savory glazed potatoes.

  • Iced Green Tea or Jasmine Tea (Non-Alcoholic): Clean, earthy notes neutralize the richness of the soy and butter sauce without overpowering the garlic.

  • Sparkling Lemon Water with Mint (Non-Alcoholic): A simple, refreshing option to balance heavy comfort food flavors.

Recommended Pairings & Drinks

• Main Course Pairings:

  • Grilled Steak or Garlic Butter Ribeye: The rich, savory soy-butter glaze on the potato balls complements the charred, juicy flavor of beef.

  • Pan-Seared Salmon or White Fish: Works well with the savory-acidic notes of the apple cider vinegar and soy sauce in the glaze.

  • Roasted Garlic Chicken Thighs: Adds a substantial protein that mirrors the garlic and butter notes of the dish.

  • Fresh Asian Cucumber Salad: A light, crisp salad dressed in sesame oil and rice vinegar cuts through the fried richness and heavy butter glaze.

• Drink Pairings:

  • Dry Riesling or Sauvignon Blanc: High acidity and crisp citrus notes balance the rich butter and cut through the fried coating.

  • Light Crisp Lager or Japanese Rice Beer (Asahi / Sapporo): Carbonation and light malt flavors cleanse the palate between bites of savory glazed potatoes.

  • Iced Green Tea or Jasmine Tea (Non-Alcoholic): Clean, earthy notes neutralize the richness of the soy and butter sauce without overpowering the garlic.

  • Sparkling Lemon Water with Mint (Non-Alcoholic): A simple, refreshing option to balance heavy comfort food flavors.

#MashedPotatoBalls #FriedPotatoBalls #CrispyPotatoes #PotatoAppetizers #EasyPotatoRecipes #ComfortFood #AppetizerIdeas #ButterOnionSauce #PotatoSnacks #HomeCookedMeals #EasyRecipes #CrispyBites

Traditional Chinese Tomato and Egg Soup – Quick & Easy Recipe

Looking for a quick, delicious meal? This easy authentic traditional Chinese tomato and egg soup is the ultimate Asian comfort food you can make at home in under 15 minutes. Made with fresh tomatoes, silky scrambled egg ribbons, and a savory broth, this simple soup recipe is a classic dish that is both nutritious and packed with rich flavor.

Video Credits

• Recipe & Video Creation: YT Foodie

• Featured Recipe: Traditional Chinese Tomato and Egg Soup

Nutritional Information (Estimated per Serving)

• Calories: 140 kcal

• Carbohydrates: 7g

• Protein: 7g

• Fat: 9g

• Saturated Fat: 1.5g

• Sodium: 420mg

• Fiber: 1.5g

• Sugar: 3.5g

Tomato and egg soup recipe.

Ingredients:

2 tomatoes

parsley

shallots

water plus 1 tsp of cornstarch

1 teaspoon tomato sauce

salt to taste 

pepper to taste 

a pinch of chicken essence

sesame seed oil

oil

Clean tomatoes using warm water. Do a superficial cut on the 2 tomatoes then blanch them with boiling water to facilitate easy peeling of the skin. Slice the tomatoes in half and remove the white part. After removing the white part diced the tomatoes. Slice the parsley and shallots and set them aside. Beat 2 eggs in a separate bowl. Prepare corn starch s Heat your wok then place a small amount of cooking oil. When the oil is hot start with the tomato sauce and then the diced tomatoes. When tomatoes have shrunk, add 1 cup of water and season with salt, pepper, and chicken essence. Bring to a boil then thicken the soup by adding the cornstarch slurry in 3 batches. Once the soup has thickened pour the scrambled egg into the soup slowly and in thin shreds. Turn off the heat then adds sesame seed oil. Garnish with shallots parsley. 

Main Dish Pairings

• Steamed Fish with Ginger & Scallions: A light, clean protein that complements the sweet and tangy broth of the tomato and egg soup without overpowering it.

• Yangzhou Fried Rice: The savory, fragrant rice offers a nice textural contrast to the soft soup while making the meal filling.

• Beef Stir-Fry with Broccoli or Green Peppers: The rich, savory umbrella of stir-fried beef balances the brightness of the tomatoes.

• Pork Scallion Dumplings: A classic, comforting combination where the soup acts as a refreshing starter or sideshow to warm dumplings.

Drink Pairings

• Jasmine Green Tea (Hot or Iced): Its aromatic floral notes cut through the richness of the egg ribbons and sesame oil, cleansing the palate.

• Iced Lemon Tea: A popular Hong Kong café style pairing; the crisp acidity complements the tanginess of the cooked tomatoes.

• Plum Juice (Suanmeitang): A traditional cold Chinese beverage whose sweet-and-sour profile mirrors and elevates tomato-based dishes.

• Sparkling Water with a Lime Wedge: Provides light carbonation to refresh the palate between rich bites.

#TomatoAndEggSoup #ChineseRecipes #AsianSoup #EasyRecipes #ComfortFood #SoupRecipes #QuickDinner #TraditionalChineseFood #HealthySoup #HomeCooking

Ultimate Gordon Ramsay Chicken Recipes: Wings, Fricassee, Caesar & Thighs

Looking to elevate your weeknight dinners with chef-quality flavor? Inspired by world-renowned chef Gordon Ramsay's 4 Chicken Recipes, this ultimate roundup brings four restaurant-style meal ideas directly into your home kitchen. From sticky, sweet, and spicy chicken wings paired with fragrant Thai green curry rice to a classic French chicken fricassee, a fresh grilled chicken Caesar salad, and crispy griddled chicken thighs over a Mediterranean chickpea and watermelon salad, there is a dish here for every craving.

Each recipe includes complete ingredient lists, step-by-step cooking instructions, and detailed nutritional breakdowns to help you master balance, technique, and big flavor effortlessly. Whether you are prepping for a quick family meal or hosting a weekend dinner party, these easy Gordon Ramsay-inspired chicken recipes guarantee bold, unforgettable results.

Video Credit Text & Nutritional Breakdown

• Sticky Spiced Chicken Wings with Thai Green Curry Rice & Beans

  • Estimated Nutrition (Per Serving): ~680 Calories | Protein: 38g | Carbs: 52g | Fat: 35g

  • Credit: Inspired by Gordon Ramsay's 4 Chicken Recipes

• French Chicken Fricassee with Herby Sautéed Potatoes

  • Estimated Nutrition (Per Serving): ~740 Calories | Protein: 45g | Carbs: 38g | Fat: 42g

  • Credit: Inspired by Gordon Ramsay's 4 Chicken Recipes

• Grilled Chicken Caesar Salad with PB&J Cookies

  • Estimated Nutrition (Per Serving - Main & Dessert): ~820 Calories | Protein: 42g | Carbs: 58g | Fat: 46g

  • Credit: Inspired by Gordon Ramsay's 4 Chicken Recipes

• Griddled Chicken Thighs with Chickpeas, Watermelon Feta Salad & Granita

• Estimated Nutrition (Per Serving): ~590 Calories | Protein: 40g | Carbs: 44g | Fat: 28g

• Credit: Inspired by Gordon Ramsay's 4 Chicken Recipes

1. Sticky Spiced Chicken Wings with Thai Green Curry Rice & Chili Peanut Green Beans

Prep & Cook Time: ~40 mins | Servings: 4

Ingredients

• Chicken Wings: 1 kg chicken wings, 1 tbsp tamarind paste, 2 tbsp palm sugar, 1 tbsp chili flakes, 2 cloves crushed garlic, 1 tbsp fish sauce, 2 tbsp oil.

• Thai Green Curry Rice: 2 cups cooked/leftover jasmine rice, 1 tbsp homemade green curry paste (coriander, lemongrass, green chilies, lime leaf, shallots, garlic, ginger), lime juice, salt, pepper.

• Chili Peanut Green Beans: 300g green beans (blanched), 2 tbsp crunchy peanut butter, 1 tsp brown sugar, 1 tbsp soy sauce, 1 tsp rice vinegar, 2 cloves sliced garlic, sesame seeds.

Step-by-Step Instructions

1. Marinate Wings: Mix tamarind paste, palm sugar, chili flakes, garlic, fish sauce, and oil [00:11 Opens in a new window ]. Coat wings thoroughly [01:19 Opens in a new window ] and marinate for 30 minutes to overnight [01:44 Opens in a new window ].

2. Bake: Lay wings on a foil-lined baking tray [01:58 Opens in a new window ]. Bake at 170°C (340°F) for 25–30 minutes until sticky and caramelized [02:35 Opens in a new window ].

3. Green Curry Rice: Blend coriander, lemongrass, green chilies, lime leaf, shallots, garlic, ginger, and oil to make the paste [03:01 Opens in a new window ]. Fry paste until aromatic, stir in cooked rice, season with lime juice, salt, and pepper [03:36 Opens in a new window ].

4. Sautéed Green Beans: Whisk peanut butter, sugar, soy sauce, and vinegar to make the dressing [04:19 Opens in a new window ]. Fry garlic slices in oil [05:44 Opens in a new window ], toss in blanched green beans [06:24 Opens in a new window ], and pour over the peanut dressing [06:40 Opens in a new window ].

5. Serve: Garnish wings with sliced spring onions [07:43 Opens in a new window ] and beans with toasted sesame seeds [07:20 Opens in a new window ].

2. French Chicken Fricassee with Herby Sautéed Potatoes & Lavender Crème Caramel

Prep & Cook Time: ~50 mins | Servings: 4

Ingredients

• Chicken Fricassee: 8 bone-in chicken pieces, 100g pancetta (diced), 200g chestnut mushrooms (halved), 3 cloves bashed garlic, fresh thyme, rosemary, bay leaf, 50ml cognac/brandy, 300ml chicken stock, fresh parsley.

• Herby Sautéed Potatoes: 500g potatoes (sliced into finger-width rounds), 1 tbsp goose fat, 2 shallots (sliced), fresh thyme and rosemary.

• Lavender Crème Caramel: 100g caster sugar (for caramel), dried edible lavender, 300ml whole milk, 3 egg yolks, 1 tsp vanilla extract, 50g lavender sugar.

Step-by-Step Instructions

1. Brown Chicken: Season chicken with salt and pepper [08:47 Opens in a new window ]. Brown skin-side down in a hot pan with olive oil [09:33 Opens in a new window ].

2. Add Aromatics & Flambé: Add pancetta, mushrooms, bashed garlic, thyme, rosemary, and bay leaves [10:23 Opens in a new window ]. Pour in cognac and carefully flambé [11:41 Opens in a new window ].

3. Simmer: Pour in chicken stock, bring to a simmer, cover loosely, and reduce for 10–15 minutes [11:58 Opens in a new window ]. Finish with freshly chopped parsley [14:51 Opens in a new window ].

4. Sauté Potatoes: Parboil sliced potatoes for 5–6 minutes [12:32 Opens in a new window ]. Heat goose fat in a pan, add potatoes, shallots, garlic, rosemary, and thyme, and cook until golden brown [12:47 Opens in a new window ].

5. Crème Caramel: Melt sugar until dark golden and pour into ramekins [13:30 Opens in a new window ]. Heat milk; whisk egg yolks, vanilla, and lavender sugar together [13:47 Opens in a new window ]. Pour warm milk into egg mixture, pour into ramekins, and bake in a water bath at 150°C (300°F) for 30 minutes [14:02 Opens in a new window ]. Chill before serving [14:17 Opens in a new window ].

3. Grilled Chicken Caesar Salad with Peanut Butter & Jam Cookies

Prep & Cook Time: ~35 mins | Servings: 4

Ingredients

• Griddled Chicken & Salad: 2 chicken breasts (butterflied), 2 romaine lettuce heads, croutons (diced crusty bread, olive oil, grated parmesan), grated parmesan cheese.

• Anchovy Dressing: 2 egg yolks, 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 150ml olive oil, 4 anchovy fillets, 1 clove garlic (puréed), lemon juice, splash of water.

• PB&J Cookies: 100g butter, 100g peanut butter, 100g muscovado sugar, 1 egg, splash of milk, vanilla seeds, 150g flour, 1/2 tsp baking powder, pinch of salt, jam.

Step-by-Step Instructions

1. Make Caesar Dressing: Whisk egg yolks, mustard, and red wine vinegar [17:29 Opens in a new window ]. Slowly drizzle in olive oil until thick [17:40 Opens in a new window ]. Mix in puréed anchovies, garlic, grated parmesan, lemon juice, and water [18:08 Opens in a new window ].

2. Make Croutons: Fry diced crusty bread in olive oil with salt and pepper [18:41 Opens in a new window ]. Grate parmesan directly over croutons in the pan until golden [18:54 Opens in a new window ].

3. Grill Chicken: Butterfly chicken breasts [19:55 Opens in a new window ], season with salt and pepper, and griddle for 3–4 minutes per side [20:30 Opens in a new window ]. Coat with a spoon of anchovy dressing while resting [20:43 Opens in a new window ], then slice into strips [20:51 Opens in a new window ].

4. Assemble Salad: Toss romaine lettuce with half the dressing and croutons [19:22 Opens in a new window ]. Top with warm grilled chicken strips and extra parmesan [20:55 Opens in a new window ].

5. Bake PB&J Cookies: Cream butter, peanut butter, sugar, egg, milk, and vanilla [16:07 Opens in a new window ]. Mix in sifted flour, baking powder, and salt [16:15 Opens in a new window ]. Roll into balls, make a center indentation, fill with peanut butter and jam [16:28 Opens in a new window ], and bake at 180°C (350°F) for 10–12 minutes [16:42 Opens in a new window ].

4. Griddled Chicken Thighs with Chickpeas, Feta & Watermelon Salad & Lemon-Basil Granita

Prep & Cook Time: ~30 mins (excluding granita freezing time) | Servings: 4

Ingredients

• Chicken & Chickpeas: 6 boneless chicken thighs, 1 can chickpeas (drained), 100g piquillo peppers (sliced), 1 tsp Dijon mustard, 2 tbsp olive oil, lemon juice, fresh basil, salt, pepper.

• Watermelon & Feta Salad: Watermelon (cubed), 1/2 cucumber (sliced), 100g feta cheese, 50g toasted pecans, fresh mint, sumac, olive oil, lemon juice.

• Lemon & Basil Granita: Juice of 7 lemons, zest of 1 lemon, 100g caster sugar, 200ml water, handful of fresh chopped basil.

Step-by-Step Instructions

1. Griddle Chicken: Season boneless chicken thighs with salt, pepper, and olive oil [21:44 Opens in a new window ]. Griddle skin-side down first until crispy, turning every few minutes [22:01 Opens in a new window ].

2. Prepare Chickpeas: Whisk mustard, olive oil, salt, pepper, and lemon juice into a vinaigrette [22:20 Opens in a new window ]. Toss with chickpeas, sliced piquillo peppers, and fresh torn basil [23:40 Opens in a new window ]. Serve warm griddled chicken directly on top of chickpeas [28:10 Opens in a new window ].

3. Watermelon & Feta Salad: Combine watermelon cubes, cucumber, crumbled feta, and toasted pecans [25:02 Opens in a new window ]. Season with sumac, fresh mint, olive oil, and lemon juice [25:46 Opens in a new window ].

4. Make Granita: Heat lemon juice, zest, and sugar until sugar dissolves [26:43 Opens in a new window ]. Dilute with water, stir in chopped fresh basil, and freeze [27:08 Opens in a new window ]. Flake with a fork every hour for 3 hours until granular texture forms [27:18 Opens in a new window ]. Serve chilled [27:30 Opens in a new window ].#ChickenRecipes

#ChickenRecipes #GordonRamsay #EasyDinnerIdeas #HomeCooking #RecipeIdeas #FoodInspiration #CookingAtHome #DinnerInspiration #HealthyDinner #ChefRecipes