chef-recipes-at-home

Keto Beef Stew

2023-02-03T00:19:00.005-08:00

Keto Beef Stew

Ingredients:

2 lbs boneless beef stew meat, cut into 1-inch cubes
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
1 cup water
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1 cup sliced mushrooms
3 large carrots, sliced
2 celery stalks, sliced

Instructions:

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Add the beef and cook until browned, about 5 minutes. Remove the beef and set it aside.
Add the remaining 1 tablespoon of olive oil to the pot and stir in the onion and garlic. Cook until softened, about 5 minutes.
Stir in the tomato paste, beef broth, water, thyme, rosemary, salt, and pepper.
Return the beef to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 1 hour.
Stir in the mushrooms, carrots, and celery and simmer for an additional 30 minutes, or until the vegetables are tender.
Serve hot.

Vegan Keto cake

2023-02-02T01:53:00.003-08:00

Vegan keto cake

Ingredients:

1 can of coconut milk
1/2 cup of coconut oil
1/2 cup of coconut flour
1 tbsp of chia seeds

1 tsp of vanilla extract

1/2 tsp of stevia or any low-carb sweetener

Instructions:

In a medium-sized saucepan, heat the coconut milk and coconut oil over medium heat until the oil is melted.
Stir in the coconut flour, chia seeds, vanilla extract, and sweetener until a thick batter forms.
Pour the batter into a greased 9-inch square baking dish and spread it evenly.
Bake at 350°F for 25-30 minutes or until the edges are golden brown and the center is set.
Let the cake cool for 10 minutes before slicing and serving.

Enjoy your vegan keto cake!

Chicken Parmesan Zucchini Boats

2023-02-02T01:34:00.005-08:00

Chicken Parmesan Zucchini Boats

Ingredients:

- 2 large zucchini, cut in half lengthwise - 2 boneless skinless chicken breasts, cooked and shredded - 1/2 cup sugar-free marinara sauce - 1/2 cup shredded Parmesan cheese - 1/4 cup mozzarella cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, for garnish Instructions: 1. Preheat oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray. 2. Place the zucchini halves on the baking sheet and season with salt and pepper. 3. In a medium bowl, mix together the shredded chicken, marinara sauce, Parmesan cheese, mozzarella cheese, garlic powder, and Italian seasoning. 4. Divide the chicken mixture between the zucchini halves and spread it out evenly. 5. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. 6. Garnish with fresh parsley and serve. Enjoy!

Sweet Potato and Black Bean Tacos Recipe

2023-02-01T14:52:00.001-08:00

Ingredients:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper, to taste
1 can black beans, drained and rinsed
8 small flour tortillas
Toppings (optional): shredded lettuce, diced avocado, diced tomato, shredded cheese, salsa, sour cream

Instructions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the diced sweet potatoes, olive oil, chili powder, cumin, salt, and pepper.
Spread the sweet potato mixture evenly on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until tender and slightly browned.
Meanwhile, in a small saucepan, heat the black beans over medium heat for about 5 minutes, or until heated through.
Warm the tortillas according to package instructions.
To assemble the tacos, divide the roasted sweet potatoes and heated black beans among the tortillas. Top with desired toppings. Serve immediately.

Cauliflower Rice Chicken Stir-Fry

2023-01-30T08:39:00.000-08:00

Cauliflower Rice Chicken Stir-Fry

Ingredients:

2 boneless, skinless chicken breasts, sliced into thin strips
1 head cauliflower, grated
2 tablespoons coconut oil
1 red bell pepper, sliced
1 yellow onion, sliced
1/2 cup snow peas
2 cloves garlic, minced
1/4 cup coconut aminos (or soy sauce)
1 teaspoon ginger paste (or freshly grated ginger)
Salt and pepper, to taste
2 green onions, sliced (optional)

Instructions:

In a large skillet, heat 1 tablespoon of coconut oil over medium heat.
Add the chicken strips and cook until browned, about 5 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil.
Add the red bell pepper, yellow onion, snow peas, and garlic. Cook until softened, about 5 minutes.
Add the cauliflower rice to the skillet and stir to combine.
Add the cooked chicken back to the skillet.
Stir in the coconut aminos and ginger paste.
Season with salt and pepper.
Cook until the cauliflower rice is tender, about 5 minutes.
Serve hot and garnish with green onions (if desired). Enjoy!

Spinach and Turkey Stuffed Bell Peppers - Keto Diet

2023-01-30T08:29:00.002-08:00

Spinach and Turkey Stuffed Bell Peppers

Ingredients:

4 large bell peppers
1 pound ground turkey
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 cup grated cheddar cheese
Salt and pepper, to taste

Instructions:

Preheat the oven to 375°F.
Cut off the top of the bell peppers and remove the seeds and membranes.
In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the ground turkey and cook until browned, about 10 minutes.
Add the spinach and cook until wilted, about 2 minutes.
Season with salt and pepper.
Fill each bell pepper with the turkey mixture.
Place the stuffed bell peppers in a baking dish and sprinkle with cheddar cheese.
Bake for 25-30 minutes, or until the cheese is melted and the bell peppers are tender.
Serve hot and enjoy!

Baked Avocado Egg Boats - Low Carb Recipe

2023-01-29T13:02:00.004-08:00

Baked Avocado Egg Boats

Ingredients:

4 ripe avocados
4 eggs
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1/2 red onion, diced
1/4 cup cilantro, chopped

Instructions:

Preheat the oven to 425°F.
Cut the avocados in half and remove the pit.
Place the avocado halves in a baking dish.
Crack an egg into each avocado half.
Season with salt and pepper.
Top with cherry tomatoes, red onion, and cilantro.
Bake for 15-20 minutes, or until the egg whites are set.
Serve hot and enjoy!

Low-Carb Meat Loaf With Tomato Sauce Recipe

2023-01-29T12:22:00.006-08:00

Low-Carb Meat Loaf With Tomato Sauce

Ingredients:

1.5 lbs. ground beef
1/2 cup almond flour
1 egg
1/2 cup diced onion
1/2 cup diced bell pepper
1 tsp. minced garlic
1 tsp. dried thyme
Salt and pepper to taste
1/2 cup tomato sauce

Instructions:

Preheat oven to 350°F. Line a loaf pan with parchment paper.
In a large mixing bowl, mix together the ground beef, almond flour, egg, onion, bell pepper, garlic, thyme, salt, and pepper until well combined.
Transfer the mixture to the prepared loaf pan, using a spatula to spread it evenly.
Pour the tomato sauce over the top of the meatloaf.
Bake for 45-50 minutes, or until the meat is fully cooked and the internal temperature reaches 160°F.
Let the meatloaf cool for 5 minutes before slicing and serving.

Enjoy this delicious low-carb meal!

Baked Lemon Butter Salmon - Keto Recipe

2023-01-29T09:04:00.005-08:00

Baked Lemon Butter Salmon

Ingredients:

4 salmon fillets
Salt and pepper, to taste
1/4 cup butter, melted
2 lemons, juiced
2 cloves garlic, minced
1 tbsp. dried basil

Instructions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Season salmon fillets with salt and pepper.
In a small bowl, whisk together melted butter, lemon juice, minced garlic, and dried basil.
Place salmon fillets on the prepared baking sheet.
Brush the lemon butter mixture evenly over the salmon fillets.
Bake for 12 to 15 minutes, or until the salmon is cooked through and flaky.

Enjoy!

Chicken Buddha bowl with peanut butter dressing

2019-09-20T08:57:00.000-07:00

INGREDIENTS

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large red onion, diced
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper

1 lb. boneless, skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbsp. toasted sesame oil
4 c. cooked brown rice
1 avocado, thinly sliced
2 c. baby spinach
1 tbsp. Freshly chopped cilantro, for garnish
1 tsp. Toasted sesame seeds

DIRECTIONS

Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 25 minutes.

Meanwhile, in a large skillet over medium- high heat, heat 1 tablespoon of oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 10 minutes, then slice.

In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach.

Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.

Simple garlic spaghetti recipe

2019-09-20T02:53:00.003-07:00

Anchovies are totally optional in this recipe. The garlic, however, is not!

INGREDIENTS

6 cloves garlic, divided
1/4 c. extra-virgin olive oil, divided
1/2 c. panko bread crumbs
1/4 tsp. crushed red pepper flakes
Kosher salt
1 lb. dry spaghetti
1 tbsp. butter
3 oil-packed anchovy filets, minced (optional)
Juice and zest of 1/2 lemon
1/3 c. freshly grated Parmesan (optional)
1/3 c. freshly chopped parsley

Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil.

Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt.

Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes.

Remove breadcrumbs onto a paper towel lined plate and wipe out skillet.

Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil.

Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.

Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using.

Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking.

Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed.

Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.

Irani Samosa Recipe -also called onion samosa.

2019-05-19T09:02:00.001-07:00

Irani Samosa - also called onion samosa

Ingredients:

For Samosa

Patti Maida / Plain Flour - 1 cup
Atta / Whole Wheat Flour - 1/2 cup
Salt - 1 tsp
Oil - 1 tbsp
Water - to knead a soft dough
Oil - 2-3 tbsp (to prevent sticking while rolling 2)
Dry Maida - 4-5 tbsp (to prevent sticking while rolling 2)

For Making Irani Samosa :

Onion - 3 chopped
Carrot - 1 finely chopped
Cabbage - 1/4 cup finely chopped
Green Chili - 2 chopped
Coriander Leaves - 1/4 cup
Curry Leaves - 1 sprig (optional)
Salt - as per taste
Red Chili Powder - 1 tsp
Haldi Powder - 1/4 tsp
Coriander Powder - 1 tsp
Cumin Seeds - 1/2 tsp
Garam Masala - 1/2 tsp
Kitchen King Masala - 1/2 tsp (optional)
Poha / Rice Flakes - 4-5 tbsp

For Maida Paste - Maida - 2 tbsp
Water - 1/2 tbsp
Oil - to deep fry
Masala for sprinkling - 1 tsp salt and 1 tsp coriander powder

Arabian Chicken Stew

2019-05-18T09:27:00.001-07:00

Arabian Chicken Stew

Ingredients

450 gram skinless chicken thighs or legs
2 tomatoes finely chopped
2 zucchini diced
1 large onion finely chopped
1 potato diced
1 carrot diced
4 garlic cloves minced
3/4 cup chopped coriander leaves
2 tablespoons oil
2 tablespoons tomato paste
1 tablespoon coriander powder
2 teaspoons cumin powder
1/2 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
Salt
8 cups of boiling water

Instructions

Add the oil and onion in a hot pan, and cook till the onion turns brown. Add the chicken and cook on medium heat until you see brown patches on either side of the chicken.
Add the potatoes and carrot and stir for 3 minutes.

Add the tomatoes, stir for 3 minutes, and cook on medium heat for five to seven minutes. Add the garlic and spices, stir to mix, and add the zucchini and fixings. Let it simmer for 2 minutes.

Now it's time to season with the salt. Add the boiling water and let the stew cook for 45 minutes, until the chicken is tender. Finish off with the coriander and serve hot. Enjoy!

Thanks for watching. If you have a recipe request, leave it in the comments section below. Don't forget to hit the like button or subscribe to our channel. See you soon!

Pineapple and grilled salmon fiesta

2019-05-13T09:09:00.000-07:00

Pineapple and Salmon Fiesta

Ingredients:

    4 skin-on salmon fillets
    1 1/2 cups chopped fresh pineapple
    1/4 onion, chopped
    Juice of 3 limes, divided
    2 tablespoons extra virgin olive oil
    1 tablespoon chopped fresh cilantro
    1 teaspoon honey
    Kosher salt
    Ground black pepper

Mix together pineapple, onion, juice of 1 lime, cilantro, salt and pepper in a bowl. Set aside. Combine juice of 2 limes, oil and honey in a bowl. Brush fillets with mixture then cook on a pre-heated grill over medium high heat for 5 to 6 minutes per side or until cooked through. Allow to cool for a few minutes before serving with pineapple mixture.

Garlic butter steak and potatoes.

2019-05-09T12:10:00.001-07:00

Garlic butter steak and potatoes

Ingredients:

650g sliced flank steak
650g baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
salt and fresh black pepper
crushed red chili pepper flakes, optional

For the marinade:

1/3 cup soy sauce
1 tablespoon olive oil
1 tablespoon hot Sriracha sauce
Fresh cracked pepper

Mix the steak strips with soy sauce, olive oil, pepper, and the hot sauce, and set aside to marinate.

Cook the potatoes in boiling salted water for 8 minutes.

In a large pan over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When the butter is melted, add the potatoes and cook for about 4 minutes until the potatoes are golden and fork tender. Set aside.

Add the remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs in the pan, and lay the steak strips in one layer. Keep the drained marinade for later.

Cook the meat on both sides until nicely browned, or to your own taste. Stir in the rest of the marinade before the steak is done, and cook for another minute. Add the potatoes back to the pan and add salt and pepper if needed.

Remove the pan from the heat and garnish with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese. Serve and enjoy!

Beef and broccoli stir fry.

2019-05-09T09:05:00.002-07:00

Beef and broccoli stir fry.

Ingredients (serves 4 people)

1 1/4 lbs flank steak thinly sliced
1 tablespoon + 1 teaspoon vegetable oil divided use
2 cups broccoli florets
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 cup oyster sauce
1/4 cup beef broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste

Instructions

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 4 minutes or until tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the broccoli from the pan; place on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the steak pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.

Add the broccoli mixture back to the pan and cook for 2 more minutes or until warmed through.

In a bowl whisk together the oyster sauce, beef broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

Easy and simple ground beef and pasta skillet recipe.

2019-05-09T07:45:00.002-07:00

Easy and simple ground beef and pasta skillet recipe.

Ingredients:

2 cups pasta (cooked) see NOTES
1 tbs extra-virgin olive oil
1 lb ground beef
½ tsp pepper
3 garlic cloves, minced
1 tsp crushed red chili flakes (optional)
1 tbs Worcestershire sauce
2 tbs tomato paste
1 onion, chopped
½ cup chopped parsley, plus more for garnish
salt to taste
2 cups shredded mozzarella

Start by cooking the pasta al dente. Reserve ½ cup of the pasta water, and drain the pasta without rinsing.

Next, in a large skillet over high heat add 1 tablespoon olive oil and brown the ground beef while breaking up with a wooden spoon, about 2 minutes.

Reduce to medium heat, and season with salt and black pepper. Stir in the garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and ½ cup pasta water.
Simmer until the meat is tender, for 8 to 10 minutes.

Toss in the pasta and 1 cup of mozzarella. Top with the remaining cheese, cover with lid and finally, garish with additional parsley.

Enjoy!

Penne with chorizo and creamy tomatosauce recipe

2019-04-26T10:13:00.000-07:00

Penne with chorizo and creamy tomatosauce

Ingredients

450g penne pasta
25g butter
1 tsp finely chopped rosemary
700g ripe tomatoes, peeled and diced
salt and ground pepper
pinch sugar
175-225g chorizo or kabanossi sausage
pinch crushed chilies
150ml oz cream
3 tbsp finely chopped flatleaf parsley
4 tbsp grated parmesan

Let's begin by melting the butter in a sauce pan. Add the chopped rosemary and diced tomatoes.

Season with salt, pepper and sugar. Cook the sauce for 5 minutes, until the tomatoes are beginning to soften.

Slice the sausage into 5mm rounds and add to the sauce with the crushed chilies.

Add the cream and chopped parsley, and allow to simmer for 3-4 minutes. Stir frequently until the cream has reduced by half, and remove the pan from the heat.

Cook the pasta al dente, drain and stir into the sauce with the grated parmesan. Sprinkle with the remaining parsley, and serve. Enjoy!

Watch the YouTube video again:

Classic chili con carne recipe.

2019-04-25T10:12:00.004-07:00

Classic Chili Con Carne (Ingredients for 6 people)

2 tablespoons olive oil

2 pounds ground beef

1 onion (large) chopped

4 cloves garlic chopped

2 tablespoons ground cumin

2 tablespoon dried oregano

2 teaspoons smoked paprika

½ teaspoon cayenne pepper or more if you like it spicy

2 tablespoons tomato paste

28 oz can crushed tomatoes

½ cup beef stock

14.5 oz can kidney beans drained

salt and pepper to taste

a handful of fresh chopped parsley

This chili con carne recipe is packed with flavour. Let's get started. Take a large pan, put in the olive oil, and add the onions. Sauté the onions until lightly golden. Add the garlic and fry for another minute.

Next comes the ground beef. You can also use turkey beef, instead of ground beef if you care about calories. It's important to brown the meat, so don't overcrowd the frying pan. If you put in too much meat, the meat will steam instead of browning and you will miss a lot of flavors.

You can add some bacon fat to get extra flavor. Fry the beef until it is fully cooked for about 8 minutes. Add cumin, oregano, paprika, cayenne pepper, and tomato paste and cook for about 2 minutes. Add the tomatoes, the beef stock and beans, season with salt and pepper, and stir in the parsley. Let it simmer over low heat. If you like it hot, you can add some chili peppers, or a pinch of dried chili flakes.

Stir the pan occasionally until the chili thickens slightly, about one and a half hours. When done, you can serve the chili with white rice in a bowl, and add toppings like shredded cheese, sour cream, jalapeño slices or fresh cilantro and you're done.

You can also make amazing chili dogs, by spooning some chili con carne over your hotdogs, and top them with grated cheese.

Chili con carne tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day. Cooked chili will last for 3 to 4 days in the refrigerator.

You can also freeze chili con carne in covered airtight containers or freezer bags. Enjoy!

Watch the YouTube video again:

Chicken curry in less than 30 minutes.

2019-04-23T09:43:00.001-07:00

Chicken Curry (Ingredients for 4 people)

Time: less than 30 mins

6 spring onions
3 garlic cloves
2 tbsp vegetable oil
200g chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g boneless skinless chicken thigh, cut
into 2.5cm pieces
100ml Greek-style natural yoghurt, plus
extra to serve
salt and pepper

Serve with 200g long grain rice

Here's a simple chicken curry that is easy to prepare.

Start by slicing the spring onions, and keep a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large sauce pan and cook onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3 to 4 minutes. If the pan gets dry add a splash of water.

Add the chicken and cook for 5 minutes. Make sure that all the chicken is coated and browns on the sides.

Add 250 milliliters of water and bring to the boil. Reduce the heat and cook for 10 to 15 minutes, until the chicken is cooked through.

While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away the starch. Drain the water and add clean water to cook the rice. Boil and cook the rice gently for 10 minutes. Take the curry off the heat, stir in the yoghurt and season with salt and pepper.

Serve the curry with the rice and garnish with a drizzle of yoghurt. Enjoy!

Watch the YouTube video again:

Video: Making the perfect tiramisu

2011-04-18T08:30:00.000-07:00

Beef and broccoli stir-fry recipe by Jamie Oliver

2011-04-03T02:14:00.000-07:00

Here's a great recipe from chef Jamie Oliver: Beef and broccoli stir-fry:
http://www.jamieoliver.com/recipes/beef-recipes/beef-broccoli-stir-fry

Tasty Fruit Salsa Served With Cinnamon Tortilla Chips

2010-11-17T10:46:00.000-08:00

Nothing beats a fresh, healthy, and vitamin loaded fruit salad, no matter what time of the year.

Here is a tasty fruit salsa recipe, served with delicious cinnamon tortilla chips. Can be served as an appetizer or snack.

Here is what you need:

2 peeled and diced kiwis
2 Golden Delicious apples, peeled, cored, and diced
1 (8 ounce) package raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix the kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.

(Here's a great tip to save time chopping: get yourself an egg slicer (available on the kitchen aisle of most grocery stores). Just put the hard fruit in it and slice them and then turn the other way and slice again. It dices the fruit perfectly.)

Cover and chill in the refrigerator at least 15 minutes.

Preheat the oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into the wedges and arrange them in a single layer on a large baking sheet. Sprinkle the wedges with the desired amount of cinnamon sugar.

Spray again with the cooking spray. Bake in the preheated oven; 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool for approximately 15 minutes. Serve with the chilled fruit and spice mixture.

TIP: To cut back on the sweetness and juice, you can also select to use no sugar. Instead you can use orange marmalade for the preserves and peaches in place of the raspberries.

You can also replace the Golden Delicious apples with Fuji apples which have less tendency to turn brown.

Check out this Ebook for much more recipes:

How To Make A Classic Alfredo Sauce

2010-11-15T09:46:00.000-08:00

An Alfredo sauce is a pasta sauce, made with Parmesan cheese, butter and garlic. It was named by an Italian restaurateur at his restaurant Alfredo alla Scrofa in Rome.

There are many ways to prepare this tasty sauce, but the basic parts are cream, butter and Parmesan cheese.

You can add other ingredients as well to an Alfredo sauce, like parsley and Italian spices.

Here's a video on how to make a penne pasta with Alfredo sauce, step-by-step:

Steamed Clams and Mussels With Pasta

2010-11-15T09:35:00.000-08:00

Buy your live clams and mussels at a market you trust. Important: if the clam or mussel shells are open, tap them lightly. If they do not close, throw them out.

When you buy them, ask your grocer to check to make sure they are all alive - this will save you having to throw many away when you get home.

Still, some may die between the market and your home. If you have a long way to drive, get ice from the grocer to keep them cool.

It takes a little time to prepare the clams and mussels properly. Obviously this recipe calls for fresh and live clams and mussels.

Soak the clams in about a gallon of cold water with 1/2 cup dissolved Kosher salt along with 1 cup cornmeal for 1 hour (Do not use anything but Kosher salt because iodine may kill the clams while they soak). This will remove grit and sand from the clams.

Scrub the clams in cold water with a vegetable brush to clean them. With the mussels, make sure you rinse them several times before scrubbing. The mussels do not need to be soaked, but they must be scrubbed and their "beard" removed. You can simply grab the beard with your fingers and forcefully pull it off.

It is important not to overcook the clams or mussels, because they become rubbery. Use the following recipe to cook them.

Clam and mussel ingredients for steaming (5 servings):

3 tablespoons - butter
1 - small onion, chopped
3 cloves - garlic, minced
1/2 cup - Italian parsley, chopped
1/2 teaspoon - red pepper flakes
1/4 cup - extra virgin olive oil
1/2 cup - dry white wine (e.g., chardonnay)

In a large Dutch oven, melt the butter and saute the onion and garlic until they are soft.

Add the parsley, red pepper, oil, and wine and bring to a boil slowly.

Place the clams and mussels in the pan, cover, and steam on low heat for about 8 minutes or until clams and mussels open.

Use tongs to transfer to a bowl. Throw away any clams or mussels that do not open. Reserve sauce.

Boil one pound of spaghetti or linguine in salted water until cooked. Place a serving on each dish and spoon sauce over the pasta. Place the mussels and clams around the pasta and serve.
Enjoy!

You can see the article images and read more Italian recipes here: http://www.shopzeus.com/steamc.html

Article Source: http://EzineArticles.com/?expert=Jack_Botticelli