Chicken Crepe

Chicken Crepe

Ingredients
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/4 tsp. salt
1/2 c. sliced fresh mushrooms
1 egg yolk
1/4 c. heavy cream
1 c. cooked chopped chicken
6-8 crepes
1/2 c. grated Swiss cheese

Directions
Melt butter in a saucepan, blend in flour, add broth and salt. Cook, stirring constantly until thickened. Stir in mushrooms and cook 1 minute. Remove form heat. Mix egg yolk and cream and stir a small amount of the cream sauce into the egg yolk. Then stir the egg mixture into the cream sauce. Cook over low heat 1 more minute. Stir in chicken. Fill the crepes with the chicken mixture, place in a baking dish, sprinkle with cheese. Cover and bake in a 350 degree oven for 15-20 minutes.
hope u enjoooyyyy it :)  

DONUT RECIPE

DONUT RECIPE


Donuts are great dessert loved by kids loved by adults too i love donuts so much ummm they are ....more than tastyyyyy wish you try it and tell me what they taste :) enjoy

 Ingredients:

1/2 cup castor sugar
2 tsp vanilla extract
1/2 cup of milk
50g melted butter
2 cups plain flour
2 tsp baking powder
1 and 1/2 cups icing sugar
1 egg
Assorted colored sprinkles

Directions 
see that video from Niko's kitchen

ENJOOOYY :) 
 

KFC COLESLAW

KFC COLESLAW
Who don't love the most popular side dish in KFC its coleslaw here we presents a recipe resemble to that serve in KFC hope u love it

Ingredients 

DRESSING:
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

SLAW:
1 head of cabbage
1 medium carrot (about 1/4 cup)
2 tablespoons minced onion

Directions
Chop cabbage into chunks and run through your food processor, or chop fine.

Combine all of the dressing ingredients in a large bowl, whisk well.

Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.

Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best. 

ENJOOYYYYYYYYY :) 

CORN DOGS

CORN HOT DOGS
Its an awesome side dish very good in children lunch box usually children loves that kind of food they will love it so much so will you :) try it with your friends try it with your children and share the awesomeness 
the recipe brought to you by "niko's kitchen"

Ingredients:

6 sausages / hotdogs
1 cup SR flour
1 cup corn meal
1 cup milk
1 egg
salt & pepper to season
oil for frying

ENJOY! 

Fantastic :)  

CHCICKEN STRIPS

CHICKEN STRIPS and Apple Cole Slaw

Ingredients:
1 chicken breast
1/2 cup flour
1 egg
2 tsp milk
1/2 cup breadcrumbs
1 apple
1 carrot
2 tsp parsley chopped
1 cup shredded red cabbage
1/4 cup low fat thousand island dressing

ENJOY!

 from niko's kitchen 
enjoy :) 

Crispy Oven Fried Chicken

Crispy Oven Fried Chicken

Crispy and delicious, oven fried chicken is much healthier than the traditional fried chicken. Easy to prepare, it is a great dish anytime of the year.

 Ingredients
1)Skinless chicken breast and thighs 
2)Scrambled eggs 
3)2 table spoons of mustard
4)Salt and pepper 
5)Bread crumbs
6)Mixture of spices
7)Parmesan cheese (if u like it) 
8)A little of canola oil 

Watch the video for the directions its very tasty umm crispy and more healthier than the fried chicken wish you enjoy it :) :) 

Cinnamon Sticky Buns

Ingredients

Dough:
1/4 cup warm water (105° to 115°)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 Tbsp. unsalted butter, plus more for greasing
3 large egg yolks
1 Tbsp. finely grated orange zest
1 1/4 teaspoon. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:
1/2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. unsalted butter

Topping:
3/4 cup firmly packed light brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
1 Tbsp. light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
Method

1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Blackberry Pie

Ingredients
1 pie dough recipe for top and bottom crust
5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
1/2 cup to 3/4 cup sugar (depending on how sweet your berries are)
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
3 Tbsp quick cooking instant tapioca (can usually find in the baking aisle of your local supermarket)
Method

1 Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.

2 Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.

3 Roll out the second ball of pie dough for the top crust. If you would like to do a lattice top, weave the dough strips as described in How to Make a Lattice Top for a Pie Crust.

4 Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top with a sharp knife to create air vents for the steam to escape.

5 Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking. Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. (A pie protector is quite useful here.) Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.

Remove from oven and place on a wire rack. Cool completely before serving.

Baked Apples

Ingredients

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold (see cooking apple varieties)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water

Method:

1 Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm with vanilla icecream on the side.

Ingredients
2 Tbsp olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped
1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 teaspoon dark sesame oil
Salt
1/2 cup chopped, roasted, salted cashews

Method:
1 Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

3 Gently mix in cashews.

Chicken Marinara

Ingredients:
8 Tbsp olive oil
4 garlic cloves, chopped
3 shallots, peeled, chopped
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil
3/4 cup breadcrumbs
3/4 cup grated Parmesan cheese
1/2 cup all purpose flour
2 large eggs, beaten
9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half
3/4 cup grated mozzarella cheese
Method

1 Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Set aside.

2 Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture.

3 Preheat oven to 350°. Heat remaining oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side. Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Bake for 10 minutes, or microwave on high heat for 10-20 seconds, just until the cheese has melted.

Cod Fish Cakes Recipe

Ingredients
1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying
Method

1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.

Pasta with Turkey Sausage and Smoked Mozzarella

Ingredients
2 Tbsp olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
2 14-ounce cans whole peeled tomatoes
1 pound Italian turkey sausage, cut into 1/2-inch slices*
Pinch red pepper flakes
3/4 pound rotini pasta (corkscrew pasta)
Salt
3 ounces smoked Mozzarella cheese, cut into 1/4-inch cubes
1/4 cup freshly grated Parmesan cheese

*If you put the turkey sausage in the freezer first for a half hour, it will be easier to slice.

Method

1 Heat olive oil in a large skillet on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook a minute more.

2 Add the tomatoes to the pan, shredding them with your fingers as you add them to the pan. Include the juices. Add the sausage and red pepper flakes. Cover and cook on medium high for 20 minutes, until the sauce is thickened.

3 While the sauce is cooking, cook the pasta. Bring a large pot of water to a boil, add a teaspoon and a half of salt for every quart of water. Cook the pasta according to pasta package instructions, until al dente, or cooked through, but still a bit firm. Drain the water from the pasta. Combine the pasta and the sauce in a large serving bowl.

4 Stir in the cubed smoked mozzarella cheese. Continue to stir until the cheese has softened and is a bit melty. Sprinkle with Parmesan cheese.

Cheddar Cheese Puffs

Ingredients
1 stick butter (8 Tbsp or 4 ounces)
1 cup water
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
1 cup (4 ounces) grated sharp cheddar cheese
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground pepper

Method:

1 In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.

2 Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes

3 Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a wooden spoon.) The dough should become rather creamy.

4 Stir in the grated cheese, thyme, and a few grinds of pepper.

5 Preheat oven to 425°F. Spoon out small balls (about a heaping tablespoon) of the dough onto a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden.

Egg Nests

Ingredients
2 eggs
1/4 teaspoon Kosher salt
1/4 cup grated Gruyere cheese

Method

1 Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

2 Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.

3 Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add a quarter teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

4 Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

5 Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

6 Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes.

Serve immediately.

Apple Chicken Quesadilla

Ingredients
4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb cheddar or Monterey jack cheese, sliced or grated
1 apple, sliced
1/4 cup salsa

method :
1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.

2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.

3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)

4 Repeat with the remaining tortillas.

Beef With Broccoli Stir Fry

Beef With Broccoli Stir Fry

Ingredients
3/4 Pound leaf beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
Thickener:
1 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Other:
1 1/4 cups oil, or as needed

Preparation:
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Asparagus Frittata

Ingredients:
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Method:
1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Chicken Piccata with Vegetables and Pasta

Chicken Piccata with Vegetables and Pasta

Ingredients
Olive oil-flavored cooking spray
1 cup (1/4-inch) strips red bell pepper (about 1 medium)
3/4 cup thinly sliced onion (about 1/2 large onion)
1 1/2 cups matchstick-cut zucchini (about 1 medium)
1 1/4 cups matchstick-cut yellow squash (about 1 medium)
1 cup cherry tomatoes, halved
2 garlic cloves, minced
8 ounces uncooked whole wheat blend spaghetti
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1/2 cup thinly sliced fresh basil
4 (6-ounce) skinless, boneless chicken breast halves, trimmed
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 teaspoons olive oil
1 1/2 cups fat-free, less-sodium chicken broth
6 tablespoons fresh lemon juice
2 tablespoons capers
1/2 cup sliced green onions
1 tablespoon butter 

Directions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 8 minutes or until tender and beginning to brown. Place onion mixture in a large bowl; keep warm. Return pan to medium-high heat. Recoat pan with cooking spray. Add zucchini and yellow squash; sauté 4 minutes or until crisp-tender. Add tomatoes and garlic; sauté 2 minutes. Add squash mixture to reserved onion mixture. Keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture, stirring to combine. Add 1/2 cup Parmesan cheese and basil; toss to combine. Keep warm.
Sprinkle both sides of chicken with salt and 1/4 teaspoon black pepper. Place the flour in a shallow bowl. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken, and cook 4 minutes on each side or until done. Remove from pan; keep warm.
Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 teaspoon black pepper; stir until butter melts.
Arrange about 1 cup pasta mixture on each of 4 plates; top each serving with 1 chicken breast half, 1/4 cup sauce, and 1 tablespoon remaining cheese. Serve immediately

enjoyyyyyyyyyy :) 

Cappuccino Cheese Cake Recipe

CAPPUCCINO Cheese Cake Recipe

I ADORE CHEESECAKES  i once tasted a cappuccino cheesecake it was awesome so i kept telling its recipe to all of my friends all of them tried it all love it so much hope you try it and love it too :)


Ingredients:60 grams butter
60 grams of low-protein wheat
1 pack of coffee cappuccino
75 ml heavy cream
5 egg yolks, beat off
Cappuccino paste ½ teaspoon
5 egg white grains
¼ teaspoon salt
½ teaspoon cream of tartar
75 grams sugar
50 grams of chocolate chips
Topping:100 grams butter cream ready-made
150 grams grated cheese
Method :

Heat butter until melted, turn off the heat. Add flour, coffee, cappuccino. Stir until smooth. Lift
Heat the heavy cream, pour into egg yolks, beat well. Add pasta cappuccino, stir well. Pour into flour mixture bit by bit while stirring, stirring gently, set aside.
Beat the egg whites, salt, cream of tartar until half expands. Add sugar a little as she whipped until fluffy.
Enter the flour mixture bit by bit into the egg whites while stirring, stirring gently. Add chocolate chips and stir well.
Pour in 10 x 30 x 4 cm pan lined with oiled paper bread without butter.
Place on baking sheet that was given little water, oven 160 ° Celsius, 45 minutes.
Remove and refrigerate, basting it with butter cream. Sprinkle with grated cheese. Cut into pieces and serve.

enjoy :)