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Garlic Lime Chicken Recipe Marinade

Garlic Lime Chicken Recipe


1/2 yellow onion

2 to 3 garlic cloves

3 pounds boneless skinless chicken breast halves

2 tablespoons lime juice

1 tablespoon molasses

2 teaspoons Worcestershire sauce

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup pitted and sliced Greek olives

How to make Garlic Lime Chicken?


1. Remove the skin from the onion and garlic. Scrub the onion and garlic with a vegetable brush while holding under cold running water. Dice the yellow onion on your produce cutting board. Mince garlic in a food processor.

2. Remove wrapper from chicken and place in a large bowl. Wash hands using soap and water after handling chicken.

3. Combine onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Use a wooden spoon to mix and coat the chicken.

4. Coat a large roasting pan with cooking spray. Transfer chicken to roasting pan and pour any remaining marinade over the chicken.

5. Be sure to wash your hands again after handling the raw chicken. Arrange olives over and around the chicken.

4. Heat the oven to 400°F. Insert the cooking thermometer into the thickest part of the largest breast. Bake until the internal temperature reaches 165°F, about 30 to 35 minutes. Enjoy!

Additional Food Safety Notes Related To This Recipe

• Check your refrigerator thermometer, making sure that the refrigerator is nor warmer than 40°F.

• Always store raw chicken on the bottom shelf of the refrigerator, away from fresh produce, ready-to-eat foods, and cooked foods (leftovers). Place the chicken package on a pan or plate to catch any juices that may drip.

• Defrost frozen chicken on the bottom shelf of the refrigerator. Place the chicken package on a plate or a pan to catch any juices that may drip. This method of defrosting usually takes 1 day.

• Wash hands correctly before and after handling raw poultry.

• Moisten hands with warm water and apply soap.

• Rub hands together for 20 seconds. Don’t forget to use a soft brush to clean your nails and nail beds.

• Rinse hands and dry with a clean towel.

• When storing leftover chicken, divide the chicken into small portions. Place into a clean, airtight storage container. Do not forget to label the container with the name and the date before putting in the refrigerator.

• When reheating leftover chicken be sure to use a cooking thermometer. Reheated chicken needs to reach a temperature of 165°F. 

Summer Risotto Recipe With Vegetables


Summer Risotto Recipe


450ml vegetable stock, made with half a stock cube

4 asparagus spears, trimmed (trimmings kept) and each spear sliced into 4

200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)

2 tbsp olive oil

1 small onion, finely chopped

85ml risotto rice

3 tbsp white wine (keep the rest of the bottle chilling)

small handful of freshly grated parmesan (or vegetarian alternative)

small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve

How to make Summer Risotto Recipe With Vegetables?


1. Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.

2. Heat 1 tbsp of the oil in a shallow pan. Add the onion and fry for 5-6 minutes, stirring, until it is soft but not coloured.

3. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make ‘clicking’ noises.

4. Add the wine (it should bubble and evaporate), then 50ml of the stock. Stir well and simmer gently until all the liquid has been absorbed.

5. Now pour in another 50ml/2fl oz stock and stir again.

6. Continue adding stock and stir. After about 7 minutes, when half the stock has been added,swirl in the asparagus and peas.

7. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes.

8. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.

9. Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty.

10. Spoon the risotto onto a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings.

Chicken Margherita Recipe Olive Garden


Chicken Margherita Recipe


1/2 tablespoon olive oil, divided

1 6-ounce boneless, skinless chicken breast

2 tablespoons pesto

1/2 cup halved grape tomatoes

1 ounce shredded mozzarella cheese

For The Lemon Garlic Sauce

1 tablespoons butter

1 clove garlic minced

1/2 teaspoon lemon juice

1 tablespoon chopped parsley

How To Make Chicken Margherita At Home?


1. Heat oven to 425 degrees F (220 degrees C).

2. Pour 1/4 tablespoon of the olive oil into the baking dish. Swirl so that the oil coats the bottom of the dish. Place the chicken breast in the baking dish.

3. Spoon pesto over the chicken breast. Scatter tomatoes around the chicken and drizzle the

remaining olive oil over the chicken and the tomatoes.

4. Bake for 30 minutes.

5. After the chicken is cooked through, sprinkle Mozzarella cheese over the top. Place the

baking dish back into the oven and bake for an additional 5 minutes, until cheese has


Lemon Garlic Sauce

1. Melt the butter over medium heat in an 8-inch skillet. Add the minced garlic and cook, stirring

for 1 minute. Stir in the lemon juice and parsley and cook for a minute.

2. Pour sauce over chicken and enjoy hot.

Tasty And Crunchy Romaine Toss Recipe

Tasty And Crunchy Romaine Toss Recipe


1/2 cup sugar

1/2 cup vegetable oil

1/4 cup cider vinegar

2 teaspoons soy sauce

1/8 teaspoon salt

1/8 teaspoon pepper

1 (3 ounce) package ramen noodles, broken

1 small onion

2 tablespoons butter

1 1/2 cups chopped broccoli

1 small head romaine lettuce

1/2 cup chopped walnuts

How To make Tasty And Crunchy Romaine Toss Recipe at Home?

1. In a jar with a tight-fitting lid, combine the sugar, oil,

vinegar, soy sauce, salt, and pepper. Shake well.

2. Break the ramen noodles into pieces. Discard seasoning

packet from noodles or save for another use. In a small

sauté pan, heat the butter on medium heat until melted and

sauté noodles in butter until golden.

3. Remove the skin from the onion. Scrub the onion with a

vegetable brush while holding under cold running water.

Slice the onion on your produce cutting board.

4. Separate and hold the individual broccoli florets and

romaine lettuce leaves under cold running water while

rubbing with tip of fingers. Once clean, dry broccoli

and romaine leaves using a clean paper towel. Chop

broccoli on your produce cutting board. Tear the

romaine leaves into bite size pieces.

5. In a large bowl, combine noodles, broccoli, romaine lettuce,

and onions. Just before serving, toss with dressing and


 Additional Food Safety Notes Related To This Recipe

• When buying broccoli in the grocery store, be sure that it

has firm, closed, and dark-green florets. Avoid those that

have yellowing green-colored florets. The romaine lettuce

should have fresh green leaves with no wilted or bruised


Curry Leaves Benefits, Uses for Hair with Some Tips

• When storing in the refrigerator, place fresh produce on

separate shelves or in produce bins away from raw meats,

poultry, and seafood. (And don’t forget to check the

thermometer to make sure your refrigerator is cold enough)

• Be sure to clean and sanitize the sink before you wash your

produce. Use a clean small brush to scrub around and in the

drain to get rid of dirt and grime.

• Clean and sanitize the cutting board before and after each

use. It is a good idea to have two separate cutting boards in

the kitchen. One should be used for raw meats, poultry, and

seafood while the other should be used for fresh produce

and breads.

• Fresh produce should not be out of the refrigerator

for longer than 2 hours.

• Put any leftovers into the refrigerator within 1 hour

of preparing.

• When storing leftovers, divide into small portions and place

into clean airtight storage containers. Do not forget to label

the containers with the name and the date.

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German Potato Salad Recipe

German Potato Salad Recipe

German Potato Salad Recipe


3 medium potatoes

4 slices bacon

1 small onion

1/4 cup white vinegar

2 tablespoons water

3 tablespoons white sugar

1 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon parsley

How to Make German Potato Salad at home?

1. Scrub the potatoes with a vegetable brush while holding
under cold running water. Once clean, peel and cube
the potatoes on your produce cutting board.

2. Place the potatoes into a cooking pot. Fill with enough
water to cover. Bring to a boil. Cook until easily pierced
with a fork, about 10 minutes. Drain potatoes, and set aside
to cool.

3. In a separate large deep skillet, cook the bacon over medium
-high heat until browned and crisp. Be sure to wash your
hands after handling the raw bacon. After bacon is
browned and crisp remove from the pan and set aside. Once
the bacon has cooled crumble into small pieces.

4. Remove the outer skin from the onion. Scrub the onion
with a vegetable brush while holding under cold running
water. Dice the onion on your produce cutting board.
Add the onion to the large deep skillet with the bacon grease
and cook over medium heat until browned.

5. Add the vinegar, water, sugar, salt and pepper to the pan.
Bring to a boil, then add the potatoes, parsley, and half of
the bacon crumbles.

6. Heat through, about 5 minutes. Transfer salad to a serving
dish. Crumble the remaining bacon over the top, and serve

Additional Food Safety Notes Related To This Recipe

• When buying potatoes in the grocery store, be sure that they
free of most blemishes and are firm to the touch. Avoid
those that are bruised, sprouting, shriveled, or green-tinged.

• When buying bacon in the grocery store, be sure that there
are no broken seals on the package or discoloration on the

• Bacon has a recommended storage time of 7 days in the
refrigerator. Be sure to wrap it tightly after opening. After 7
days the bacon should be thrown into the garbage.

• Wash hands correctly after handling bacon. Even if the
bacon is ready-to-eat, it is important that you wash your
hands after handling all meat products.

• Moisten hands with warm water and apply soap.

• Rub hands together for 20 seconds. Don’t forget to
use a soft brush to clean your nails and nail beds.

• Rinse hands and dry with a clean towel.

• Keep food out of the “Danger Zone”.

• Bacon should not be out of the refrigerator for
longer than 2 hours.

• Put any leftovers into the refrigerator within 1 hour
of serving.

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Dhaba Style Nagauri Dal Recipe

You must have eaten many types of lentils such as arhar, pea, lentil, urad lentil, moong dal etc. These are all the main pulses that are often made in our house. But have you ever eaten Dhaba Style Nagauri Dal? Nagaur is a district and city council of Rajasthan, Nagauri Dal is named after this Nagaur because Nagauri Dal is Famous in Nagaur city. Let us know without delay, how to make Dhaba style Nagauri Dal recipe -

Dhaba Style Nagauri Dal Recipe


Masoor Dal - 1/2 Cup

Arhar Dal - 1/4 Cup


Cumin Seed - 1 Teaspoon

Fennel - 1 Teaspoon

Dry Red chilly - 5 to 6

Garlic Paste - 1 Teaspoon

Ginger Paste  - 1 Teaspoon

Onion - 1 Big

Kasoori Methi - 1 Teaspoon

Red Chilly Powder - 1 Teaspoon


Green Coriander

How to make Dhaba style Nagauri Dal recipe 

1. To make Dhaba Style Nagauri Dal Tadka, first, take 1/2 cup Masoor Dal and along with 1/4 cup Arhar Dal.

2. Clean both the pulses and soak them in water for 4 hours.

3. After that when the lentils soak water well, then filter the dal well and put it in the cooker and cook it for 4 whistles.

4. Now take a pan for tadka and heat ghee in it.

5. Now add 1 teaspoon cumin, 1 teaspoon fennel and a little asafetida to the ghee and mix.

6. After that add 5 to 6 pieces of dry red chilli, 1 teaspoon garlic paste and 1 teaspoon ginger and stir on low flame for 15 to 20 seconds.

7. Here we will not use the whole tadka together, we will take out a little tadka which we will put in the lentils next.

8. After removing some tempering, add 1 big finely chopped onion to the remaining tempering and cook it for 1 to 2 minutes.

Gujarati Style Instant Dhokla Recipe

9. Once the color of onion turns brown, add salt and finely chopped green coriander and 1 tablespoon Kasuri methi to it.

10. Now roast coriander, fenugreek and onion for 1 to 2 minutes.

11. After this, add 1 teaspoon mango powder and 1 teaspoon red chili powder.

12. We will stir all the spices for 15 to 20 seconds and then add the lentils to it.

13. After adding the lentils, add some water to it, which will make its consistency thick and it will be nice to see the lentils.

14. Now, stir it till the dal comes to a boil and then remove it from the gas.

15. We will keep the tempering leftover, reheat it and add some fenugreek and red chilli powder to it and put the tempering in the instant dal.

16. For decoration add green coriander and enjoy the hot Nagauri dal. You can eat Nagauri dal with roti, rice, parantha etc.

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Gujarati Style Instant Dhokla Recipe

There is a saying where there is Dhokla where it is Gujrati or where there is Gujrati there is Dhokla. By this saying, it has come to know that Dhokla is the favorite food dish of Gujarati people, but gradually this dish has reached all the states of India and even abroad. This is a healthy and delicious dish, how to make Dhokla and the recipe for making Gujarati Style Instant Dhokla Recipe is given below, but before that, let us know some important things about Dhokla.

Some books are written in Jainism in the 12th century ie 900 years ago, in which Dhokla is described as Dukiya. The Jains considered Dhokla to be pure vegetarian food as it was made of rice or sometimes made with urad ki dal. Later in the 18th century, some changes were made to the dhokla by the British, like they started adding green chillies, asafoetida and mustard tempering, which changed its taste.

Gujarati Style Instant Dhokla Recipe


Gram Flour/Besan
Eating Soda - 1/4 Tablespoon
Turmeric - 1/4 Tablespoon
Sugar - 1 Tablespoon
Green Chilly - 4
ENO Powder - 1 Tablespoon
Lemon - 2
Mustard Seeds
Sweet Neem Leaves - 8 to 10

How to Make Dhokla At Home/Khaman Dhokla

1. To make Dhokla, first, take a large bowl and sieve a cup of gram flour with a sieve to make the gram flour soft.

2. After adding gram flour, add 1/4 tablespoon of eating soda, 1/2 tablespoon salt, 1/4 tablespoon turmeric powder, 1 tablespoon of sugar grains, 1 chopped green chilli and mix all these things well.

3. After mixing all the things, we will now prepare the gram flour batter, for which we mix some water in the gram flour and knead it like flour.

4. While getting it, take care not to add too much water to the gram flour or else it will become very thin, stir it for 4 to 5 minutes so that it becomes slightly soft.

5. After making the batter, keep it for 10 minutes.

6. Now take a cake tan and put some ghee in it and apply it all over your hands.

7. After applying the paste of ghee, you will put butter paper on the base of the cake tan. If you do not have butter paper, you can also replace it with dry flour so that the dhokla will not stick to the bottom and will come out easily.

8. Now take a large pan and put it on the gas, add 2 glasses of water to the pan and let the water boil for 4 to 5 minutes.

9. After adding water, we will put a stand on which we have to put a cake tan.

10. While the water is getting hot, we will mix it well by adding a spoon of oil in our gram flour batter, so that Dhokla becomes even more spongy.

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11. After that, add 1 teaspoon of ENO powder to it as well as squeeze the juice of 1 lemon and mix them all from one side.

12. Now put the batter in the cake ten quickly and shake the cake tan and bring the whole batter to a level.

13. We will keep this cake tan in the water which we kept for heating and let it cook for at least 15 minutes on high heat.

14. After 15 minutes we will check the dhokla, take a knife and cut the dhokla if it is very clean, it means the dhokla is cooked well.

15. After cooking, keep it to cool for 4 to 5 minutes and now it needs to be prepared for tempering.

16. Take a pan and add 1 tablespoon of ghee to it, after the ghee is heated, add 1/2 tablespoon of mustard seeds and leave the mustard till it crackles well.

17. Now put 3 to 4 green chillies which are long cut, add 8 to 10 sweet neem leaves and fry both of them well.

18. After that add 1 cup of water and allow it to boil, then add 1/2 tablespoon salt, 1 tablespoon of sugar (if you do not like to eat too much sweet), then add half lemon juice, add some Will cook well for seconds.

19. Dhokla tempering is ready, now we'll keep it to cool down for a while.

20. Now our dhokla is also ready in the cake tan, take it out of the cake tan easily and cut it into a square shape with the help of a knife.

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21. Now put the cold tempering over the dhokla. Remember that both the dhokla and the tadka should be cooled so that the dhokla becomes more spongy and soft.

22. Our delicious Dhokla is ready, you can eat it with chutney or fried green chillies and get the applause of your friends and family.

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