Wednesday, 28 June 2017

Recipes: Oven Baked Risotto Recipe

Oven Baked Risotto Recipe
  • Prep Time:5 Minutes
  • Cook Time:35 Minutes
  • Serves:10
 

Making risotto usually means a lot of stirring, and then more stirring, and, oh, don't forget to stir! With this Oven Baked Risotto, all you need is 4-ingredients and an oven—no hassle, and it tastes great. 

Want to see how it's done? We have the video right here! 

This recipe is courtesy of Holly Clegg's blog, found here, and her Eating Well through Cancer cookbook. 

 

Foodie Byte

Ingredients

2 tablespoons butter, melted
2 1/2 cups low-sodium fat-free chicken broth
1 cup Arborio rice
1 cup chopped onion
Salt and pepper to taste

Preparation

Preheat oven 400 F°
In a 13x9x2-inch baking dish, mix together butter, broth, rice, onion and season to taste. Bake, covered, 35 minutes. Remove from oven and fluff rice with a fork.



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Best Skinny Eggplant Rollatini with Spinach

This is my favorite way to enjoy eggplant all summer long, hence calling it the Best Skinny Eggplant Rollatini with Spinach. It's decadent, vegetarian comfort food at it's best yet made light with no breading and no frying. So good and better than most eggplant dishes I order at restaurants which are typically fried and loaded with calories.
This is my favorite way to enjoy eggplant all summer long, hence calling it the Best Skinny Eggplant Rollatini with Spinach. It’s decadent, vegetarian comfort food at it’s best yet made light with no breading and no frying. So good and better than most eggplant dishes I order at restaurants which are typically fried and loaded with calories.

This is my favorite way to enjoy eggplant all summer long, hence calling it the Best Skinny Eggplant Rollatini with Spinach. It's decadent, vegetarian comfort food at it's best yet made light with no breading and no frying. So good and better than most eggplant dishes I order at restaurants which are typically fried and loaded with calories.

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Tuesday, 27 June 2017

Recipes: Grab-N-Go Snack Mix Recipe

Grab-N-Go Snack Mix Recipe
  • Prep Time:5 Minutes
  • Cook Time:85 Minutes
  • Serves:20
 

This irresistible sweet-and-salty combination of ingredients creates a Snack Mix that's sure to be a family favorite. It can also be pre-portioned in plastic Ziplock bags for an easy snack to-go! 

 

Want to see how it's done? We have the video right here! 

 

This recipe is courtesy of Holly Clegg's blog, found here, and her Eating Well through Cancer cookbook. 

 

Foodie Byte

Ingredients

3 tablespoons sesame oil
3 tablespoons honey
1 tablespoon low-sodium soy sauce
1 teaspoon garlic powder
4 cups honey nut toasted rice and corn cereal squares
6 cups mini pretzels
1 cup dry roasted peanuts
1 cup candy-coated chocolate pieces

Preparation

Preheat oven 250°F. Line baking pan with foil.
In a small bowl, whisk together sesame oil, honey, soy sauce, and garlic powder.
On prepared pan, combine cereal squares, pretzels, and peanuts. Add oil mixture and toss with cereal mixture. Bake 25 minutes, stirring once.
Turn off oven and remain in oven 1 hour to continue crisping. Cool completely and toss with chocolate candies. Store in an airtight container.



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Monday, 26 June 2017

Recipes: Grilled Peri Peri Chicken Recipe

Grilled Peri Peri Chicken Recipe
  • Prep Time:20 Minutes
  • Cook Time:20 Minutes
  • Serves:2
 

Made entirely on an outdoor grill, this Peri Peri Chicken uses a delicious blend of South African spices, including the bird's eye chili that gives the chicken its signature heat. You will need to know how to spatchcock a chicken, watch the video below for tips! 

 

Want to see how it's done? We have the video right here

 

This Peri Peri Chicken is served with a creamy coleslaw and, made in a separate recipe, traditional South African braai broodjies. Thanks to the chefs at Rattan Direct for this great recipe.

 

Foodie Byte

Ingredients

1 small chicken of roughly 2lbs
For The Sauce:
1 pointed red pepper
4 birds eye chilies
1 tbsp. paprika
4 cloves garlic
1 tsp salt
Juice of 2 large lemons
2 tbsp. olive oil
1 tsp sugar
1 sprig fresh oregano
3 tbsp. red wine vinegar

Preparation

Light the barbecue coals and immediately place the pepper in the flames. You want to set up so you have a cool section of the grill with no coals underneath.
Blacken the pepper, turning on all sides, and remove from the flames over to the cool side.
Add all of the ingredients to a saucepan suitable for using over the coals.
Once the flames have died down and the coals are white, place the saucepan over the heat.
Let the contents bubble.
Strip the flesh from the pepper and add it to the pan. Cover and simmer for about 10 minutes whilst you spatchcock the chicken.
To spatchcock a chicken flat for the grill, you need to cut out the backbone with a sharp heavy knife. Holding the chicken with its back towards you, and breast facing forward, cut down one side, and then the other. You can watch how this is done in the video. Turn the chicken over, give it a bash to flatten out and then slash all over.
Blend the sauce and rub it all over the chicken.
The coals should now be cool enough to cook the chicken, although with the sauce it may still be prone to burn over the direct heat. Move it around, sometimes over the cool area, and keep the lid closed.



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Articles: 10 Famed Collegiate Restaurants in America

What's on the Menu for Gen Z?

Food News

10 Famed Collegiate Restaurants in America

The Food Channel keeps an eye on trends in college food service, as food and beverage offerings must be top-notch to keep students engaged and on-campus. What does it take to thrive as a college restaurant? Here's a look at ten legendary locations, from our friends at FSR Magazine

University of California at Berkeley: Cheese Board Pizza

cheesepizza(Flickr: Lynn Friedman)

The key to Cheese Board Pizza? It's delicious. On any given day you'll find a line out the door with everyone waiting to eat the exact same pizza. That's right, they serve one type of pizza every day and it's always vegetarian! For example, a pizza made with roasted cauliflower, roasted onions, cheddar cheese, mozzarella, pistachios and garlic olive oil. 

University of Arizona: Frog & Firkin

frogandfirkin(Flickr: Whardcastle)

A pub in Tucson, Frog & Firkin is known for deep-dish pizza. Students swear it's absolutely delicious, but the pub also makes food fun. Pizza isn't complete without a side of fries and patrons can choose from red, white, green or yellow. Each color has a corresponding ingredient topping, ranging from herbs to Parmesan cheese to pizza sauce to mozzarella. 

University of Texas at Austin: Kerbey Lane Cafe

kerbeylane(Steve Santore)

The main point of interest on the menu at Kerbey Lane? The Kerbey Queso: guacamole topped with white queso and Pico de gallo. It's an all-day favorite with Austin students. 

University of Wisconsin: Mickies Dairy Bar

mickies(Flickr: Deb)

As FSR attests, enjoying food at Mickies Dairy Bar before a football game is a rite of passage. The restaurant has been serving students since the 1940s, keeping the quaint diner feel alive and well, with things like a handwritten menu on the wall and signature "Scrambler" dish. 

Harvard: Mr. Bartley's Burger Cottage

bartley(Flickr: Nick Holmes)

A Harvard Square staple since the 1960s, lines out the door still continue to wrap the block. The burger names are... inventive and typically based on pop-culture artists, athletes, or phrases. For example, the "Tom Brady "Triumphant"" burger contains cheddar cheese, guacamole, tomato and red onions. The "Legalize It" burger comes with marinara sauce, mozzarella, mushrooms, and onions. 

University of Colorado: The Sink

sink(Flickr: Dave Dugdale)

The Sink is a bit more famous than others, with celebrities and students alike entering its doors. Known for "The best darn burger in Boulder" and its "Ugly Pizza," which has honey baked into the crust; The Sink continues to thrive. 

Georgetown: The Tombs

tombs(Flickr: Serge Melki)

Located in a townhouse that dates back to the 1850s, The Tombs opened its doors in the 1960s and continues to serve students nightly. With happy hour specials and late night menus, The Tombs is actually included in the Georgetown campus meal plans. 

University of North Carolina: Top of the Hill

topo(Flickr: Lana L)

Top of the Hill is the self-proclaimed "social crossroads" of the city, having garnered the trendy name TOPO by locals. Doubling as a brewery, all beers are brewed on-site, and outdoor and indoor games are aplenty: foosball, dartboards, and pool tables. 

Purdue: Triple XXX Family Restaurant 

triplexxx(Flickr: Philip Chang)

This diner has long-standing roots. Having been around since the 1920s, the pure cane sugar root beer is a recipe that can be traced back to 1895. The famous food? It's called the Duane Purvis All-American Burger, containing very normal ingredients until you realize... there's peanut butter on it. 

Penn State University: Waffle Shop 

waffleshop(Thinkstock)

The Waffle Shop has been operating since the 1970s, and on game days, you can find a line out the door. This can be attributed to their large portion sizes of fresh Belgian waffles, Iowa corn pancakes, and french toast. 

 

To see more articles like this from The Food Channel, visit Food News



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Saturday, 24 June 2017

Skinnytaste Dinner Plan (Week 80)

Skinnytaste Dinner Plan (Week 80)

Skinnytaste Dinner Plan (Week 80). So the official start of summer is finally here!! I hope everyone is having a great one so far! I’ve read all your comments and it looks like the meal plan is here to stay, I’m glad you all find them helpful!

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 80)

Skinnytaste Dinner Plan (Week 80)

Monday: Veggie Lasagna Zucchini Boats
Tuesday: Union Cantina Lobster Tacos
Wednesday: Skillet Harissa Turkey Meatloaf, with cucumbers and tomatoes
Thursday: Shawarma-Spiced Grilled Chicken with Garlic Yogurt
Friday: Balsamic Chicken with Roasted Vegetables
Saturday: Dinner Out
Sunday: Summer Vegetables with Sausage and Potatoes

(more…)



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Thursday, 22 June 2017

Recipes: South African Braai Broodjie Recipe

South African Braai Broodjie Recipe
  • Prep Time:5 Minutes
  • Cook Time:5 Minutes
  • Serves:2
 

They may look simple, but these braai broodjies are more than meets the eye. Cooked over an open flame or barbecue grill, this cheesy, melted sandwich is a traditional side dish to South African barbecue, akin to American comfort foods. 

Want to see how it's done? We have the video right here

Thanks to the chefs at Rattan Direct for this recipe. 

 

Foodie Byte

Ingredients

4 slices of white bread
Soft butter
Slices of cheese
Slices of tomato
Slices of onion

Preparation

Butter the bread on the outside as if you are making a Breville toasty.
Sandwich the filling inside.
Place the sandwiches in the cool indirect side of the grill to cook and melt through.
To brown, move to the hot part of the grill and watch carefully as they go pretty quickly.



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