Tag: herbs

Quick & Easy Chicken And Tuna Cheese Casserole

20170711_205201On days where we are busy, getting off work or just feel like doing nothing, one word pops in our head to make for dinner… Casserole, but some of us, myself included, used to think that a casserole requires a whole lot of work but in reality, it can be done quick, it can be easy and it can still be fresh and great tasty. Today I will be sharing ┬ámy recipe for a delicious duo of chicken and tuna inside of a cheesy herb casserole.

What you’ll need:

  • 4 cans of tuna
  • 1 2/3 cups of water
  • 2 cups of milk
  • 3 tablespoons of butter
  • 1/3 cup chopped green onions
  • 3 tablespoons of fresh chopped parsley
  • 2 chicken breasts ( chopped and cooked )
  • 2 1/2 cups of fresh peas
  • 1 1/2 cups sharp cheddar cheese
  • 1 cup of Parmesan cheese
  • 1 tablespoon of ground black pepper
  • 2 teaspoons of sea salt
  • 1 bag of egg noodles
  • 1/2 cup chopped fresh basil

On a medium sized pan, season your two chicken breasts with black pepper and sea salt and place it in the oven for twenty minutes or until fully cooked at an internal temperature of 165 degrees or higher. Once out of the oven, chop them into medium sized cubes and set aside.

In a large bowl, mix your tuna, chopped chicken, peas, green onions, cooked egg noodles, water, milk, butter, black pepper, sea salt, cheddar and parmesan cheese and pour into a large casserole pan and have the oven preheated at 400 degrees. Top with a little cheese and fresh basil and cook for 10 to 15 minutes or until the cheese starts to brown slightly. Let your casserole cool and dig in!

 

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The Perfect Lamb Steak

Being a fan of juicy, tender, perfectly cooked meat, there’s one type of meat that can either go great or horribly wrong just through your method, I’m talking about Lamb, a meat with an intense flavor all on its own and really has to be done a certain way to make sure it turns out just the way you want it to. Today I will be telling you how to cook a perfect piece of Lamb in the comfort of your own home.

What you’ll need:

  • 2 Lamb Leg Steaks
  • 1 tablespoon garlic powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of ground black pepper
  • 1 tablespoon of sea salt
  • 1 tablespoon of chopped rosemary
  • 1/3 cup of Worcestershire sauce
  • 2 fresh rosemary stems
  • 4 tablespoons of softened butter
  • 2 tablespoons of minced finely chopped garlic

Instructions:

Wash off the two lamb steaks with cold water and place on a clean plate, then brush with the Worcestershire sauce on both sides and season with the garlic powder, onion powder, black pepper, chopped rosemary and sea salt on both sides and broil in the oven for about 10 minutes or until the steaks are a medium brown color.

Take out of the oven and let rest for 5 minutes then place in a medium skillet with the softened butter and minced garlic, occasionally spooning the garlic butter mixture on top for about 3 to 5 minutes. Take off the skillet and let rest for 5 minutes, decorating them with the fresh rosemary stems.

Enjoy!

 

Amazing Tomato & Herb Pasta Sauce

Who doesn’t love a warm, fresh, herby, authentic tasting tomato sauce? It completes whatever you pour it on, whether that be pasta, meat or use it as a dip for your mozzarella sticks, bread sticks or garlic bread! So today I will show you how to make an inexpensive, great tasting sauce that takes literally five minutes!

What you’ll need:

  • Five tomatoes
  • 1/3 cup of fresh sweet basil
  • 1/3 cup of fresh basil
  • 1 tablespoon of white truffle oil
  • 2 teaspoons of red pepper flakes
  • 2 teaspoons of ground black pepper
  • 2 teaspoons of sea salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 can of tomato paste
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of red cooking wine
  • 1/4 cup of sugar
  • 2 tablespoons of minced finely chopped garlic
  • 1 stem of fresh rosemary

Instructions:

In a food processor, place the tomatoes, sweet basil, basil, truffle oil, red pepper flakes, black pepper, sea salt, garlic powder, and onion powder inside and blend on high for 30 to 45 seconds until everything is finely chopped and the density of a soup.

Pour the tomato and herb mixture into a medium sized sauce pan and turn the heat to medium, combining the tomato paste, vinegar, red cooking wine, sugar and minced garlic together, stirring until the sauce becomes a dark red and is mixed together well then let simmer with a stem of fresh rosemary for about 3 to 5 minutes or until the sauce begins to bubble. Turn the heat off and pour over what you desire.

Enjoy!