Delicio Recipe List

I received an email from Michelle at Easy~Greasy about her product. It is a colander with a base and lid. I was thrilled at her offer to send me one FREE to try out and review! Not only that, but she offered to give one to the lucky winner so I could do a giveaway! So, I set out to test her system and see if it would really be beneficial to me in the kitchen! To start with, my cherries were left over from last year and were frozen. I rinsed them off and set the colander on the base after they drained well. I let them thaw. I then removed the pits over the colander. I usually do this in the sink with my regular metal colander. I continued pitting cherries until I was done, leaving me about 4 - 4 1/2 cups of cherries. I was totally shocked when I picked up the colander and looked in the base! The base caught 3/4 cup of cherry juice! That is the equivalent of an 8 ounce jar of jelly!  I had no idea I was wasting that much juice! I cooked the cherries after adding sugar and Sure-Jell....

My sister and I love Panera's Roasted Beets, Quinoa and Citrus Salad ~ it's both hardy and healthy.  This simplified version is good too ~ and a lot less expensive! It makes 4 full size salads and the cost for ingredients is less than one salad at Panera ($9 per salad ;o) Serves 4 (as main entrees) Ingredients : 1/2 cup dry tri-color quinoa (or any kind) 4 beets, cleaned and peeled 8 cups Kale, roughly chopped 1 cup Radicchio, roughly chopped 1 small red onion, thinly sliced 1/4 cup blue cheese 1/4 cup pecan halves, toasted 1 mandarin orange, peeled and split into segments, optional Salt and pepper to taste Apple Cider Vinegar and Shallot Vinaigrette (see recipe below) ~ or substitute any light vinaigrette dressing Directions : Preheat oven to 425 degrees. Line large baking sheet with aluminum foil. Spray lightly with cooking oil. Roast Beets:  Dice beets into 1/2 inch pieces. Place beets in a medium bowl and add olive oil; toss until well coated. Transfer beets to the prepar...

There was this  Sri Lankan collegue of mine,  where I  used to work back in the day. He loved to talk about food and was  a great cook. He would come to work with his  lunch box and you can tell he has stepped in to have his lunch as the corridor will be filled with the aroma of his food. In those days avocados were scarce here, in Male',  But having seen one I asked him what I can do with it. He suggested I try it mixed with condensed milk, said it was delicious. So this inspired me to make this delicious  avocado mousse. This has to be made an hour ahead, so it wont change its colour from bright green to  a brown and also a little time to chill .The addition of  lime juice also stops the discolouration. Recipe: Avocado Mousse, many thanks for the inspiration from my friend and collegue Mr P. Dasan :) 3 ripe avocados 1 can sweet condensed milk 1/3 can water sugar ( optional if needed) juice of 1/2 lime ( a few squeezes , no need to squeeze t...

I am participating in a year long Food In Jars Mastery Challenge hosted by Marisa from Food in Jars, and the February challenge was Salt Preserving! There were a host of ways to use salt. Here are a few suggested recipes from Marisa: Salt preserved lemons � This is an easy starting point. I make at least one batch of these every year. They add a tangy, funky bite to soups and stews. I often heap a bunch of them in the blender and puree them smooth. I dollop that puree into hummus, vinaigrettes, and other creamy spreads. Salt preserved key limes � Some readers argued whether the fruit I used were in this project were actually key limes, but that�s what the bag said. They�re zippy and bright and worth the making. Citrus salt � Another really simple one. Zest a bunch of lemons, limes, grapefruits, or oranges and combine them with chunky salt. Spread it out on plate or parchment-lined cookie sheet and let it air dry. Then sprinkle it over chicken, fish, dips, and roasted vegetables. Her...

This Cauliflower Rice is a mild tasting and healthy dish that you can serve with nearly any main entree. It's a perfect low carb alternative to rice ~ and tastier! Ingredients : 1 large head cauliflower 1 tablespoon olive oil 2 cloves garlic, minced 1 large carrot, shredded and diced into small pieces 1/2 cup vegetable broth 2 green onion, remove stringy root ends and any damaged leaves; and thinly slice white onion and dark green leaves (keep separate) 1 handfull cilantro 3/4 teaspoon salt 1/4 teaspoon pepper Directions: Cut cauliflower and remove the center core; grate cauliflower with food processor or on medium holes of box grater. Use paper towels to remove as much moisture as possible. Melt olive oil in a large skillet over medium heat. Add garlic and cook a minute, while stirring continuously. Add cauliflower, carrot pieces, white onion and vegetable broth; cook, while continuing to stir, until a few bubbles form around edges.  Cover with lid, reduce heat and simmer for abou...

I am participating in a year long  Food In Jars Mastery Challenge  hosted by Marisa from  Food in Jars , and the February challenge was Salt Preserving! There were a host of ways to use salt. I have several ways that I used it, including this method of salt curing egg yolks! Salt curing egg yolks, solidifies and preserved the yolk. There is no definite "shelf" life, but in the recipe/instructions I followed, the author commented that he had some he had stored up to a year. The yolks were still good. There really isn't a need for a recipe. You just need a container, eggs, salt and cheesecloth. I followed the instructions provided by Hank Shaw of Hunter~Angler~ Gardener~Cook . It is a very simple process. The hardest part is waiting which takes patience, something I am short on sometimes!  Separate the yolks from the whites. (Save the whites for another recipe.) Pour a bed of salt, and nestle the yolk in the salt. Cover completely with salt, cover loosely and refrigera...

Tuna is a well loved fish , let say its our main source of protein. When I was growing up we usually ate Skipjack tuna  which is a smaller tuna with blue or black lines  going on it. Now adays we get Yellow Fin tuna and I recently bought these fat  fillet of Yellowfin Tuna and  cut it into  steak pieces.  I prefer to cook it all the way through but not tough and chewy. I once went to this  well known restaurant ,here in Male' ,with a couple of friends and one of my friends ordered grilled tuna steak with oven roasted veg  and rice.  On the menu it sounded pretty good but sadly what arrived was over cooked with no sauce and a sad looking piece of carrot and plain  rice.  I am not saying I am a very good cook but as a  customer , had it been  served to someone like Gordan Ramsey    who  would probably send it back or as Manu fidel says 'where is the sauce!!' So it got me thinking  how would I like a piece...

An updated classic cake from scratch that's super delicious and fun to take to any potluck, picnic, or party... Servings: (12) Prep: 30 Mins. Bake: 30-35 Mins. INGREDIENTS Wet: 3 eggs 1/2 cup vegetable oil 1/2 cup water 2 teaspoons vanilla extract Sift dry: 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons double-acting baking powder (or regular) 1/2 teaspoon table salt 1-1/2 teaspoons ground cinnamon Pinch of ground cloves Pinch of freshly ground nutmeg 1/4 teaspoon ground ginger Cake additions: 1 (8-oz. can) crushed pineapple, undrained (retain juice) 2 cups grated carrots Cream Cheese Frosting 1/2 cup (1 stick) unsalted butter, softened 1 (8-oz. pkg) cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1-2 tablespoons milk (to achieve desired consistency) Topping: 1/4 cup finely chopped pecans 1 tablespoon granulated sugar METHOD Preheat oven to 350 degrees. Using baking spray, spray two 9" round cake pans; set...

These Chicken Nuggets are not just for kids ;o) I like to serve them with a few healthy side dishes such as Roasted Brussels Sprouts and Butternut Squash and Cauliflower Rice . Ingredients : 1 pound boneless skinless chicken breast, remove any visible fat and cut into 2" pieces (or preferred size) 1 cup bread crumbs, crushed 1/4 cup freshly grated parmesan cheese 2 teaspoons minced fresh oregano (or 1 teaspoon dried oregano) 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 2 tablespoons olive oil (more if needed) 1 egg, slightly beaten Directions : Mix bread crumbs, cheese, oregano, salt, pepper, and garlic powder together in a small bowl. Dip chicken pieces into beaten egg; roll in bread crumbs until fully coated. Heat oil in large skillet over medium heat. Add breaded chicken and cook until nicely browned on both sides and meat is thoroughly cooked (no longer pink in the center), about 10 minutes. Serve with mustard or BBQ sauce, if desired.

I am participating in a year long Food In Jars Mastery Challenge hosted by Marisa from Food in Jars , and the February challenge was Salt Preserving! There were a host of ways to use salt. I have several ways that I used it, but this recipe is the quickie recipe that only takes an hour or so to complete, start to finish. I decided to infuse salt with citrus and herbs.  1 lemon 2-4 cloves garlic* 1/4 tsp course black pepper, or more to taste 1 cup kosher salt Zest lemon in a shallow oven-proof dish.** Mix salt in with the lemon. Juice the lemon and add to the salt. Run the garlic through a garlic press and add it to the salt also. Mix the salt, lemon zest, lemon juice and garlic. Use a fork or your fingers to work the salt as much as possible. Preheat the oven to 170 degrees. Place the lemon salt in the oven for about an hour to dry out the salt. (When it's done, it will be rock hard with no moisture left.) Prop the oven door open with a wooden spoon to provide ventilation for prop...

This is a simple salad (although requires some time for roasting) but adds a special touch to any meal. If you're using your oven for roasting vegetables for a side dish such as Roasted Butternut Squash, Brussels Sprouts and Leeks , it's a perfect time to include this salad with your meal. Serves 4 Ingredients : 5 ounces of baby kale 6 small beets 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup pine nuts Apple Vinaigrette Dressing (see recipe below) Directions : Preheat oven to 425 degrees. Place aluminum foil on a large baking sheet; lightly spray with cooking oil.  Clean and peel beets; dice into 1/2 inch pieces. Place beets in a medium bowl; add olive oil and toss until well coated. Place beets on prepared baking sheet. Season with salt and pepper. Place in oven and cook for 30 minutes or until tender. While beets are cooking, add pine nuts to a small skillet over medium heat; toast several minutes until nicely browned, stirring frequently to ensure the...

This vegetable soup is sure to keep you satisfied with plenty of Italian sausage and cannellini beans (white kidney beans).  And it's packed with tomatoes and vegetables ~ and seasoned with aromatic herbs de provence.  Ingredients : 1 pound mini Italian meatballs (see recipe below); or substitute a vegetarian replacement 2 tablespoon olive oil  1 large yellow onion, chopped 2 garlic cloves, minced 2 cans fire roasted tomatoes 2 quarts water 1 quart low sodium vegetable broth 2 cups brussels sprouts, thinly sliced 2 cups carrots, diced 2 cups celery, diced 2 teaspoon herbes de provence (or substitute your favorite seasonings) 1 teaspoon salt 1/2 teaspoon pepper 2 bay leaves 2 cans cannellini beans, rinsed and drained (or 1 cup of dried, cooked per package directions) 12 ounce package frozen french style green beans 12 ounce package frozen corn Directions : In a large pot or Dutch oven, heat olive oil on medium-high heat. Add onion and garlic and cook until onions are trans...

Its Biryani challenge for this month at the Muslimah Bloggers group.  Everyone loves a good Biryani so when it was announced we had to cook a Biryani , I wanted to make something that was related to us. Biryani is a well loved dish at my home, I have eaten Biryani versions at  Sri lanka, Malaysia, Singapore  and of course the best ones at Karachi ,Pakistan.  But one of the first Biryanis I tasted was back home ,here in Male'. It was long time ago, during Eid , one of my father's distant relatives who lived here in Male' sent us a package of  Biryani as per tradition of sending  friends and family sweet and savory treats on Eid day.  It was so tasty that the taste still lingers in my mind.  I tried various recipes from the various local cook books I had and for this challenge I decided to try one I found in this book called Karunayaa nulaa kehkun, ( means cooking without tears) a recipe book compiled by the late   Mohamed Amin Didi , who was ...

It's hard to beat the price or convenience of a cake mix... or the consistency, coming out with a perfect texture each and every time. However, there are two main reasons to make homemade cakes: 1) tastiness and 2) healthfulness (no additives or preservatives). This is a epicurious.com recipe that I've found to be simply delicious each and every time!  I paired it with a strawberry filling and buttercream frosting. Ingredients : 1 cup whole milk, room temperature 6 large egg whites (about 3/4 cup), room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 2 1/4 cups cake flour 1 3/4 cups granulated sugar 4 teaspoons baking powder 1 teaspoon salt 12 tablespoons unsalted butter, softened, but not melted 1 pound fresh strawberries for filling (see recipe below) Butter cream frosting ( see recipe below ) Directions : Preheat oven to 350 degrees and set oven rack to middle position. Spray the bottom of 2 9" round cake pans with nonstick cooking spray. Line the bot...

A wonderful method in which to prepare your Alaskan summer-harvested blueberries that have been frozen, and its combination with peaches to form this decadent cobbles is nothing short of amazing... Servings: (12) Prep: 25 mins. Bake: A total of 30 mins. --(At two temperatures: 350 degrees for 15 mins, then 450 degrees for the final 15 mins) INGREDIENTS: Fruit and berries: 1 (24-oz. jar) Costco peaches, drained 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter --2 cups frozen blueberries (keep frozen until ready to use, do not add to above heated mixture) Cobbler dough: 1 cup all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon kosher salt 1/2 cube cold, unsalted butter, cut in 12 small cubes 3/4 cups cold milk, mixed with 2 teaspoons lemon juice (let set 5 minutes to activate) --Topping: --1 tablespoon granulated sugar --1/2 teaspoon cinnamon ...

I'm hosting a Kikkoman House Party for the Superbowl tonight!  I've started off with these Bacon-Wrapped Teriyaki Chicken Bites. I don't have a grill right now, but I "grilled" them on my grill pan in the oven! It worked great! Half way through baking and brushed with Teriyaki Glaze! Done! 4 chicken tenders, cubed 1 package Bacon (not thick cut), cur in half Kikkoman  Teriyaki marinade Kikkoman   Teriyaki  Baste and Glaze toothpicks Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secure with a toothpick. Repeat with remaining chicken cubes, bacon and toothpicks. Pour teriyaki sauce over chicken and marinate for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place chicken on grill. Cook until bacon is done on the bottom, about 7 minutes, and flip. Brush with teriyaki glaze and cook for another 7 minutes making sure not to burn the bacon. Add more glaze to taste. Plate and serve.

Italian chicken noodle soup 0:20 Prep 1:55 Cook 4 Servings Easy Super Food Ideas taste.com.au They say you should eat chicken soup when you're sick. We say eat it any time - it's delicious! Ingredients 3 cups chicken stock 1 brown onion, roughly chopped 2 carrots, roughly chopped 2 celery stalks, roughly chopped 2 garlic cloves, crushed 1 dried bay leaf 1.6kg whole chicken 80g thin spaghetti, broken 1 tablespoon lemon juice 1 tablespoon fresh oregano leaves 1/4 cup fresh basil leaves Method Step 1 Place stock, onion, carrot, celery, garlic, bay leaf and 6 cups water in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add chicken, breast-side down. Cover. Simmer for 1 hour 30 minutes. Step 2 Carefully transfer chicken to a heatproof bowl and set aside to cool slightly. Strain stock into a large heatproof bowl or jug (see note). Discard solids. Return stock to pan. Bring to the boil over medium heat. A...

0:25 Prep | 0:50 Cook | 4 Servings | Capable cooks Super Food Ideas taste.com.au Take the family on a global tour with these Italian-inspired meatloaves. Ingredients 500g Steggles chicken breast mince 200g pork mince 2 garlic cloves, crushed Pinch dried chilli flakes 1/2 cup dried breadcrumbs 1 egg, lightly beaten 1/3 cup roughly chopped fresh basil leaves 1/3 cup finely chopped sun-dried tomatoes 2 tablespoons pine nuts, toasted, chopped 8 slices prosciutto 1.1kg desiree potatoes, peeled, chopped 60g butter 1/2 cup milk Mixed salad, to serve Method Step 1 Preheat oven to 200C/180C fan-forced. Combine mince, garlic, chilli, breadcrumbs, egg, basil, tomato and pine nuts in a bowl. Step 2 Grease an 8-hole, 3/4 cup-capacity mini loaf pan. Line each pan hole with 1 slice of prosciutto, allowing sides to overhang. Press mince mixture into prepared pan holes. Fold prosciutto over to enclose filling. Step 3 Bake meatloaves...

Grilled chicken salad with Italian dressing 0:05 Prep | 0:15 Cook | 2 Servings | Easy Coles taste.com.au A super tasty carrot, radicchio and green leaves salad, topped with grilled chicken and drizzled with fresh italian dressing. Makes a great lunch or light dinner. Ingredients 2 (150g each) skinned chicken breasts Freshly ground black pepper 1 carrot, grated 1/2 radicchio, sliced Handful spinach leaves (or packet of complete crunchy salad) 8 tablespoon Italian dressing Method Step 1 Prepare the chicken by cooking through in the oven, grill or barbecue, put aside in a warm place. Step 2 Meanwhile, plate up your salad, slice the chicken into 1cm strips and place on top of the salad leaves, dress the salad and serve.

It is that time of year! Superbowl Time! One more tailgate before the season is over! I give my guests a choice of plain or three sauce options. These chicken drummettes are a  favorite for kids of all ages !  6-8 chicken drummettes  2 eggs 1 1/2 cups buttermilk 1 Tablespoon Hot Sauce 2 cups all-purpose flour 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons salt, or to taste 1/2 teaspoon black pepper, or to taste 1/2 teaspoon cayenne pepper, or to taste Oil for frying Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip drummettes in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken ...