Salt and Pepper Pork Chops is a favorite favorite Cantonese dish and always a hit with the kids. Salt and Pepper pork chops is an easy-to-make dish at home!
Salt and Pepper Tofu is a classic popular recipe that is super addicting and easy to make at home. My Salt and Pepper Tofu is FAIL-PROOF, and I also have a few secret tips for extra crispy tofu, plus my homemade savory pepper seasoning. This recipe is one of my favorite ways to enjoy tofu and is always a crowd-pleaser. Salt and Pepper Tofu takes less than 30 minutes to make and is a perfect weeknight dinner with simple-to-find ingredients.
Pepper mills first appeared in European kitchens in the 14th century. Today the concept of pepper grinding remains much the same, but the look of the mill
If you've ever been to a Vietnamese/Chinese restaurant, chances are you tried the salt and pepper chicken and fell in love with it. Who wouldn't? It's crunchy fried chicken coated in a seemingly boring yet flavorful salt and pepper mixture.
This mint yogurt sauce recipe is only 6 simple ingredients (including salt + pepper) and is so quick to make! You can pair it with a variety of dishes - from roasted veggies to proteins, like salmon or chicken. Enjoy!
Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to share on the blog, but then completely forgot about it! I then made them again a couple of months ago, took the photos, but wasn’t 100% happy with the way the shots turned out. Now I’ve got my act together, made them again and actually took some really decent pictures this time. So now I can finally satisfied with the cakes AND the images. …
Learn how to make this Salt and Pepper Chips recipe and your wallet will never have to suffer from expensive Chinese takeaways again.
Crispy Salt and Pepper Tofu made in an air fryer with no cornstarch is an easy healthy Chinese appetizer, plus a salt pepper seasoning!
Samosas are one of my favorite Indian treats. All that spicy, flaky goodness just makes me drool. The thing is - they are usually deep fried. Don't get me wrong, deep frying makes everything taste a billion times better but, unfortunately, it also adds about a billion more calories. We decided to lighten things up a tick and bake our samosas instead of deep frying them. We went with phyllo (or filo) pastry to keep that crispy texture and it worked out fantabulously. We added chicken to ours but you can make these vegetarian by leaving out the meat. They are delicious either way! Baked Chicken Samosas Ingredients Filling 1 Tbsp oil 1 chicken breast, diced fine 1/2 tsp mustard seeds 2 cups potatoes, cooked, diced small 1/2 cup frozen peas 2 medium carrots, parboiled & diced fine 1 small onion, diced fine 4 cloves garlic, minced 1 tsp cumin 1 tsp garam masala 1/4 tsp chili powder 1 1/2 tsp curry 1/2 tsp coriander seeds salt & pepper Pastry 1 box phyllo pastry, thawed Directions Prepare filling - In a large frying pan, heat the oil and mustard seed over medium heat until mustard seeds start popping. Add in chicken and cook and stir until chicken is no longer pink. Add in potatoes, peas, carrots, onion, and garlic. Stir in the spices. Cook and stir until mixture is softened and cooked through, about 5 - 8 minutes. Remove from heat and let cool completely before making the samosas. Prepare samosas - Preheat oven to 400. Line a cookie sheet with parchment paper, set aside. Take thawed phyllo pastry and place on work surface. You will be working with 1 sheet at a time so keep the remaining sheets covered with a damp cloth. Take a sheet of pastry and lightly spray half with cooking spray (or brush with a bit of melted butter). Fold sheet in half so that the half sprayed with the cooking spray is on the inside. Rotate strip so the seam is now at the top. Cut sheet into 3 equal strips. Place a generous spoonful near the top of each strip, leaving a small border from the edge without filling. (See photo below) Brush the edges of the strips with butter (or cooking spray). Fold the corner of the strip, down, over the filling to form a triangle, pressing the edges firmly together. (See photo below) Now, fold the bottom of the strip up, over the triangle, and then flip the whole thing over. (See photo below) Finally, brush the remaining bit of pastry with a bit of butter (or cooking spray) and fold it over the samosa to form a triangle. Firmly press all edges to make sure they are sealed. Place on cookie sheet and cover with a clean towel. Repeat with remaining phyllo pastry and filling until you run out. (I get between 24 - 30 when I do it) Place tray of samosas in preheated oven. Bake at 400 for 15 minutes. Gently flip the samosas over and continue to cook for another 10 - 15 minutes - until well browned and crispy. Serve hot with your favorite chutney or dipping sauce. So much tastiness... These are best the day they are made. They tend to get quite soggy in the fridge. You could probably freeze them as soon as they are cooked and cooled to room temp and then thaw them in the oven for a bit when you go to serve them. (I've never done this but I don't see why it wouldn't work.) Be patient when working with the phyllo pastry. It is very delicate and rips very easily. I was having little fits as mine kept ripping but after the first couple I got the hang of it and things went more smoothly. Be sure to stop by these fab sites for some fun and tasty links - Dizzy Busy & Hungry, Adorned From Above, Easy Life,
YEP, THAT’S RIGHT! YOU CAN MAKE YOGURT IN THE NINJA FOODI AND IT TURNS OUT WONDERFUL! I HAVE MADE SEVERAL BATCHES AND TESTED MY METHOD OVER AND OVER… IT HAS WORKED EVERY TIME.
Cevapi are the perfect addition to your next home cooked BBQ. They’re so easy to mix by hand with simple ingredients - no fancy sausage maker required. Grill them over charcoal for that classic smoky flavour!
Easy Korean fusion recipe for Chicken. Marinated in soy ginger sauce, seared golden brown, braised in oven with onions and lemon.
Pork Tocino is a Filipino dish cured in sugar, salt, pepper, and garlic. It's typically served with garlic fried rice and eggs for a delicious breakfast treat!
Blistered padrón peppers are a simple tapa: In 5 minutes you can have one of the finest, most exciting bar snacks ever.
Crispy, golden fried squid is the ultimate appetizer. Flavored simply with salt and pepper, it's a guaranteed crowd pleaser.
This Coconut Mango Chicken is baked to perfection as it soaks up warm spices and the delicious flavors of the mango marinade. It's a super comforting main course and is perfect over rice or noodles.*Please note that the chicken has to marinate for at least 6 hours, and ideally overnight.
