Chicken Parmigiana Baked

It is a tomato sauce base topped with the delicious chicken  schnitzels and eggplants . It is heartily delicious for an ideal meal with your family. Enjoy this saucy chicken with rice or with pasta and noodles

Ingredients: 

2 tablespoon olive oil

700 grams of the crumbed chicken breasts

1 medium sized chopped onion

2 cloves of garlic crushed

340 grams of jar fire roasted pepper strip

1 ½ cups of tomato paste sauce

1/3 cup of fountain spicy red sauce

1/3 cup of bread crumbs

100 grams finely sliced mozzarella cheese

¼ cup of the Basil leaves

230 grams of diced chargrilled eggplant

Basil leaves for serving 

Direction to Cook:

Take a large frying pan place it on medium heat. Pour one tablespoon of olive oil in it. Cook in it the chicken in two batches.  Cook each side for two to three minutes until the chicken is cooked thoroughly and it color changes to brown.  When the chicken is cooked thoroughly transfer the chicken to a plate. Now heat the remaining one tablespoon oil in a frying pan. Add the chopped garlic and onion in the heated cooking oil. Fry the onion and garlic by stirring occasionally until the onion gets softened now add the roasted peppers and eggplants continue to cook. Add in the cooking mixture the spicy red sauce and the pasta sauce and cook it to bring the mixture to boil. Stir the basil leaves into the mixture. 

Season the mixture with the pink salt and pepper.  Preheat the oven to 200 degree Celsius temperature. Take a huge 10 cupped capacity oven proof dish. Put half of the chicken in the oven proof dish. Pour half of the sauce mixture on the chicken. Now put the remaining chicken on the layer and then top it with the remaining sauce mixture spread the layer of sliced cheese on it and sprinkle on it the bread crumbs. Now put the dish in the oven and bake for at least 10 to 15 minutes until the top layer takes the golden color.  Serve it by topping with more basil leaves. Enjoy the saucy chic.

Chicken Nuggets Recipe By Himalayan Foods

Ingredients:

½ kg / 500 grams of chicken mince

 1 medium sized onion

 2 eggs

 6 slice of white bread

 200 grams of bread crumbs

1 cup of white flour

 ½ cup of water

 1 tablespoon of garlic

 Pink salt per taste

½ teaspoon of ground black pepper

Procedure to Cook:

Chop the onions cut the bread slices into small pieces and put them in a bowl mix together the chicken mince meats, pieces of the sliced bread , Garlic paste , Himalayan pink salt, chopped onion , white flour and black pepper.  Mix well the ingredients and then grind them in a processor. When done take the mixture out in the bowl. Take nearly one tablespoon of the minced mixture and shape them as nuggets. In another bowl, beat the egg and add the half cup of water in beaten egg. In a third bowl put the bread crumbs. Put a frying pan on a stove.  Pour some cooking oil into a skillet and heat it on the moderate flame. Now dip the nuggets in the beaten egg mixture then dip the nuggets in the bread crumbs and coat it with the breadcrumbs then. Put them in the skillet for deep frying for at least 5 to 6 minutes until color changes to golden brown. When ready serve them tomato   ketchup and chili garlic sauce.

Italian Braised Beef Sandwich:

 

Shredded braised beef is a roman simple rustic dish cooked in tomatoes and onion serves as the great beef stew and sandwich and wrap filling. It is loved by the kids and adults everyone due to its spicy and delicious taste.

Ingredients :

500 grams of the beef shin shredded

Himalayan pink salt

Cup of white vinegar

Olive oil per need

Black pepper ground

400 grams of crushed tomatoes

½ teaspoon red crushed pepper flakes

1 tablespoon of the marjoram herb

2 medium sized carrots chopped into small pieces

3 yellow onions cut two onions quarterly and coarsely chop one onion into small pieces

3 pieces of whole cloves

Directions to Cook:

Wash ,  rinse  the beef with fresh water.  Rub Pink salt to the shredded  beef shin   Place the salted beef in a bowl and cover it with a plastic sheet Salt the beef with the Himalayan pink salt and refrigerate the beef for overnight.

Cook the meat next day in a sauce pan place the meat and add 6 cups of water in it. Add in the meat the white vinegar. Add in the in meat the peppercorn grains, quartered cut onions, whole cloves, and the carrots and continue to cook on the boiling stage until the meat becomes tender and the heat it cooks it on low reduced heat for 1½ to 2 hours. Shift the cooked meat to a plate and shredded the meat with the forks or tongs,

Take a large skillet place it on the medium heat pour in the skillet the olive oil and add the coarsely chopped onions in the oil .cook the mixture till the onion becomes  soft. Add the chili flakes, marjoram, crushed black pepper, and Himalayan pink salt and cook it until fragrant, add the crushed tomatoes in the mixture and cook the mixture for at least 15 minutes until the sauce becomes thickened. Now add the cooked beef mixture to the sauce and cook for further 15 minutes when the sauce is thickened   turn off the flame and sprinkle in the black pepper and salt if needed.

 Serve the beef sandwiched between the ciabatta  roll , burger bun or with any wrap .you can also serve it simple or with rice  with the rice

Succulent Roast Chicken

Succulent roast chicken is best and easy roast for the chicken dinner. The chicken is ideal to be served with the roasted potatoes and veggies    you can enjoy the chicken with the light rice recipes’ and the veg rice recipes, also good to have with the wraps. The garlic- lemon zest enhances its taste and makes it reach the sovereignty of taste

Ingredients:

1 juicy large lemon

Virgin Olive oil

2 springs of herb rose marry chopped

3 springs of thyme herb chopped

2 garlic gloves minced

Himalayan pink salt per taste

Black pepper per taste

I full chicken

4 whole garlic cloves

Directions How to Cook:

Switch on the oven to preheat to 425 degrees Fahrenheit. Take a bowl. Add lemon zest in the bowl. Add in it the minced garlic, chopped thyme and the rosemary herb and the olive oil. Also, add in it the pink salt and the black pepper according to your taste

Wash the chicken properly.  Separate the skin layer from the chicken breast and thigh meat. Now rub the herb mixture on the chicken meat. Take the zested lemon cut it into two half pieces. Place one-half piece of the lemon into the chicken’s cavity with the whole garlic cloves / prepare a roasting pan and put the chicken in the roasting pan.  

Now squeeze out the half lemon on the chicken evenly.  Place the roasting pan in the oven and bake the chicken for at least 1 hour 35 minutes continue to bake until the   chicken ‘s bone color changes to golden brown and the juice comes out clear  if possible insert the instant reading thermometer into the thickest part of chicken’s thigh  it should read 180 degree Celsius . The chicken is ready. Remove it from the oven cover the chicken with the aluminum foil and place it in a warm area for about ten minutes. Then slice the chicken and serve it