Category Archives: Fitness over fifty

Chicken breast a’la milanese with black pepper sauce

To continue chicken main recipes for my protein diet,  I combined the breaded chicken with black pepper sauce.

The sauce I prepared is a Lidl from the shelf product. I thought I would try it with chicken breast. The sauce had a fairly nice flavour,  I didn’t have to add anything. It was mildly pungent and made the chicken’s flavour better.

Good choice.

I had green leaf salad: iceberg  with baby Spinach and a glass of gewurtztraminer.

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Turkey breast caprese roll

Ingredients

Turkey brest

Mozzarella

Sun dried tomatoes

Flour

Eggs bbeaten

Breadcrumbs

Oil to fry

 

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Chicken piccata in mustard cream sauce


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Chicken piccata with caper and cream sauce

Fitness chicken breast.  If you marinate the fillets in flavoured oil it will be more tenderer.

Ingredients

2 chicken breast fillets

Oil to marinate

Herbs like provance herb mix

Garlic cloves

Oil to fry

2 tbsp Chopped onion

1 tbsp Ginger paste

1 tbsp capers,  chopped

100 ml white wine

1 cube chicken stock

400 ml water

100 ml double cream

Crushed black pepper

Method

Marinate the fillets in oil flavoured with provance herb mix for overnight.  

First fry the fillets on a little oil on both sides and remove and keep warm.

Add the onion and ginger, and capers to the remaining oil,  fry stirring.

Add the white wine. Then add water and chicken stock cube. Simmer,  then put back the chicken fillets. Season with crushed black pepper.

Add one tablespoon herb butter. Simmer for 5-10 minutes,  then add sour cream or double cream. Simmer for a few minutes and serve.

A side dish can be

Potato with butter and parsley

Steamed broccoli

Steamed asparagus

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Wild rabbit, chicken terrine

Ingredients

200 g streaky bacon

250 g chicken liver

500 g pork mince

2 rabbit loin

2 tbsp butter

1 diced onion

20 ml brandy

Salt, black pepper

2-3 tsp Thyme, dried

2-3 tsp rosemary, dried

2& g breadcrumbs

2 tbsp green peppercorn

 

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BBQ lamb skewer with couscous and roast sweet potato chunks

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The perfect roast chicken breast

The perfect roast chicken breast

 

The perfect roast chicken breast is crispy on its skin side and still juicy and tender inside.

How to make it?

Simple.

First I marinate the meat in garlic, ginger, spices, salt and black pepper and a little oil.

While the meat is having its time in its marinade, I prepare the grill pan.

I use iron cast grill pan.

I has to be hot, sizzling hot.

Usually I turn on the hob and the oven ot grill at the same time.

When the pan is hot, I add a splash of oil.

When the oil start smoking I place the breasts into the pan, skin side downward.

Leave the chicken there for a few minutes until it turns crispy.

Cover the pan with aluminium foil and put into the oven or grill for 20-25 minutes.

Remove from the oven.

Let it rest for a few minutes covered.

Slice and serve with vegetables or green leaf salads.

 

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Boiled gammon with cucumber salsa and green leaf salad

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Chicken and lobster sticky rice recipe

Steamed Lobster Rice With Chicken

I bet you have never eaten this dish before 😍 Yummy Yummy 🤤🤤

Publié par NTD Taste Life sur samedi 25 novembre 2017

I love this dish very much!!

❤️❤️❤️❤️❤️

 

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Lemon Basil Vinaigrette

I like to use my own dressings.
I keep them in small bottles with my own tags on them.
If you use white vine vinegar instead of lemon juice, you can keep your dressing for longer than a lemon based dressing.
The lemon juice can spoil sooner.
I use this dressing on a salad with grilled salmon.
Ingredients

1/4 cup lemon juice plus zest of one lemon or white vine vinegar

1/2 cup olive oil

1 tablespoon dijon mustard or mustard powder

1 teaspoon honey

2 cloves garlic minced

8 basil leaves fresh or dried

1/2 teaspoon dried oregano or 1 teaspoon fresh

1/4 teaspoon sea salt

1/8 teaspoon black pepper freshly cracked

  1. Mix the ingredients in a blender a let it rest for a day then strain if you like the solid parts in it.

Keep in stylish bottles.

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