Skip to main content

Featured

Almond and Dates cookies

INGREDIENTS  - 1 1/2 cups all-purpose flour - 1/2 cup confectioners' sugar - 1/4 cup ground almonds - 1/4 cup chopped dates - 1/4 cup unsalted butter, softened - 1/2 teaspoon baking powder - 1/2 teaspoon vanilla extract - Pinch of salt INSTRUCTIONS  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together flour, confectioners' sugar, ground almonds, baking powder, and salt. 3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Fold in chopped dates. 5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie. 6. Bake for 12-15 minutes or until lightly golden. 7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious almond and date cookies! BAKING H
Post a Comment
Read more

Baked lemongrass chicken kebabs



INGREDIENTS

- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

- 2 stalks lemongrass, tough outer layers removed, finely minced

- 3 cloves garlic, minced

- 1 tablespoon grated fresh ginger

- 2 tablespoons soy sauce

- 2 tablespoons fish sauce

- 1 tablespoon honey or brown sugar

- 1 tablespoon sesame oil

- 1 tablespoon lime juice

- 1/2 teaspoon ground black pepper

- Bamboo skewers, soaked in water for 30 minutes


INSTRUCTIONS 

1. In a mixing bowl, combine the minced lemongrass, garlic, grated ginger, soy sauce, fish sauce, honey or brown sugar, sesame oil, lime juice, and ground black pepper. Mix well to combine.

2. Add the chicken pieces to the marinade and toss until evenly coated. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours, to allow the flavors to develop.

3. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with cooking spray or oil.

4. Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a little space between each piece.

5. Place the skewers on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and slightly caramelized on the edges. You can also broil them for the last few minutes to achieve a charred finish, if desired.

6. Once cooked, remove the chicken kebabs from the oven and let them rest for a few minutes before serving.

7. Serve the baked lemongrass chicken kebabs with your favorite dipping sauce or alongside rice and vegetables for a complete meal.


Enjoy your flavorful and aromatic baked lemongrass chicken kebabs!


BAKING HACKS 


1. **Marinating in a Ziplock Bag**: Instead of using a bowl for marinating, place the chicken and marinade ingredients in a ziplock bag. Seal the bag and massage the marinade into the chicken. This ensures all pieces are evenly coated and saves space in the fridge.


2. **Pre-cut Chicken**: Save time by purchasing pre-cut chicken pieces or ask your butcher to do it for you. This eliminates the need for cutting the chicken at home.


3. **Using Lemongrass Paste**: If fresh lemongrass is unavailable or you want to save time, use lemongrass paste or puree instead. It's convenient and still adds a great flavor to the chicken.


4. **Double Skewers**: To prevent the chicken from spinning around on the skewers while baking, use two parallel skewers for each kebab. This helps keep the chicken in place and promotes even cooking.


5. **Parchment Paper Lining**: Line your baking sheet with parchment paper for easy cleanup. The chicken won't stick to the paper, and it makes washing up a breeze.


6. **Basting with Extra Marinade**: Reserve some marinade before adding the chicken and use it for basting during baking. This adds extra flavor and helps keep the chicken moist.


7. **Broiling for Char**: If you want a more charred exterior on the chicken, broil the kebabs for the last few minutes of baking. Keep an eye on them to prevent burning.


8. **Resting Time**: Allow the chicken kebabs to rest for a few minutes after baking before serving. This allows the juices to redistribute, resulting in juicier chicken.


9. **Garnish with Fresh Herbs**: Sprinkle chopped fresh cilantro or Thai basil over the finished kebabs for a pop of color and extra flavor.


10. **Make Extra for Meal Prep**: Double the recipe and make extra chicken kebabs for meal prep. They're great for packing in lunches or incorporating into salads and wraps throughout the week.


With these baking hacks, preparing delicious baked lemongrass chicken kebabs will be a breeze!


NUTRITIONAL BREAKDOWN 

 per Serving 


- Calories: Around 200-250 kcal

- Total Fat: Approximately 6-10 grams

  - Saturated Fat: Around 1-3 grams

- Cholesterol: About 70-90 milligrams

- Sodium: Around 600-800 milligrams (may vary depending on the amount of soy sauce and fish sauce used)

- Total Carbohydrates: Approximately 5-10 grams

  - Dietary Fiber: Less than 1 gram

  - Sugars: Around 4-6 grams

- Protein: Approximately 25-30 grams


Keep in mind that these values are estimates and can vary based on factors such as the specific ingredients used and portion sizes. If you need a more precise nutritional breakdown, you can input the exact ingredients and quantities into a nutrition calculator or app for a more accurate estimation.

Comments

Post a Comment

Popular Posts