Easy Chicken Salad Recipe | Testy Healthy Foods

  Easy Chicken Salad Recipe

Hello my lovely foodies, welcome back to Testy Healthy Foods. Today I will show you how to make healthy Chicken Salad.

 This is a cool and refreshing salad to prepare at home This is very filling and healthy and at the same time it is tasty also with the combination of tendered chicken vegetables, perfect dressing with some herbs in it This is great for lunch or even for suppers This satisfies the taste buds with all the nutrition intact 

Ingredients to make Chicken Salad Recipe: 

1. Chicken breast
2. Salt
3. Pepper
4. Ginger garlic
5. Little olive oil 
6. Vinegar,
7. Dried thyme
8. Fresh thyme Red chilly flakes

    Which Process To Making Chicken Salad

let it rest and put the coat on all sides. Lay the sea evenly, Let it rest for about 15 to 20 minutes. Start preparing to put on a salad In a large bowl, add mayonnaise Add yogurt, using thick yogurt.

 Your combination of both gives a nice and creamy texture to the salad. Next add lemon juice olive oil, mustard sauce, Worcestershire sauce New cilantro, and mix well Add a little salt again, make a strong but flowing consistency.

Put it in the fridge to cool In a bowl, mix the onions, lettuce and tomatoes You can use other vegetables our favorite and Now burn olive oil in a non-stick pan Put the chicken breast in it. Cook it on each side for 2-3 minutes Turn it over to the other side and check if it is done Pork knife chicken to make sure it is cooked When it is finished and if it turns a golden brown color Remove it from the plate and let it cool slightly.

Cut into strips Now comes the mixing bowl Add the vegetables, chicken strips to the dressing and give it a good mix to dress well You can also look with salt over here. Also, add an edible vegetable with juicy branches Add to walnuts, almonds over here add croutons and mix well. Add the Parmesan cheese Now the healthy and healthy chicken salad is ready to cook.

Here I cooked chicken first, but if you want you can use any remaining veg chicken, you can use iron peppers, mushrooms and Try this recipe and let me know your answer.e

How to make Spaghetti Carbonara || Carbonara Recipe

 Hi everyone, I’m sharing with you a recipe to make one of my favorite pasta dishes, "Spaghetti Carbonara". It’s a quick and easy pasta dish to make, you only need a few good quality ingredients but it tastes perfect so if you would like to learn how to make this Carbonara recipe then let's get started.

Ingredients To Make Spaghetti Carbonara

 The first thing you want to do is get a large pot of water onto the heat so it will boil when we are ready to cook the spaghetti. Traditionally carbonara is cooked with pancetta, if you have that on hand then yes use it, but if you don’t bacon works great too.

 Cut the rashers of bacon into thin slices. Place a heavy-based pan, like a cast-iron skillet onto medium heat and add a splash of oil. Once the pan is hot add the bacon and give it a toss. Make sure the pan isn’t too hot that it will brown the bacon quickly. While the bacon is cooking and pasta water is coming to the boil we are going to prepare the sauce for the carbonara.

 This is one of the simplest sauces, you only need a few good quality ingredients but they work amazingly together. The main ingredients are eggs, which will give most of the creaminess to this dish. Try to use free-range eggs in this recipe as you will notice a difference. I’m using a whole egg as well as an egg yolk for more richness in flavor.

Spaghetti Carbonara

 Next is some parmesan cheese, about a third of a cup finely grated. Try to grate it yourself rather than buying the pre-grated stuff. Add to the bowl with eggs along with some freshly cracked black pepper. This pasta dish doesn’t require any additional salt because of the salt in the bacon. Using a fork gives the sauce mix until everything is well combined.

 Don’t worry if you think it’s quite thick, we're going to adding some of the pasta water to thin it out. Check on the bacon and give it a toss. You want it to be quite crispy to add some texture to the spaghetti. To garnish the carbonara and also add some freshness I’m using some Italian parsley. Tear the leaves from the stalks and run a sharp knife over the parsley to chop it finely.

Spaghetti Carbonara

 By this point to water for the pasta should have come to the boil. Add a generous amount of salt to season the water and add the spaghetti. I’m using spaghetti in this recipe but you can use any type of pasta you would like, fettuccini is quite popular.

 Stir the pasta to make sure it is all covered by the water and cook for about 7 minutes or until al dente. Before straining the spaghetti fill a mug with the pasta water, we are going to use this for the sauce. Drain the spaghetti and add to the skillet with the bacon. Make sure to turn off the heat. Pour about half of the pasta water on the spaghetti and give it a toss with tongs or a pasta spoon.

Related breakfast food: Risotto Recipes | Risotto Rice | How to make Risotto - Easy Cheese Risotto Recipe 

 The pasta water is rich in starch so it will help the sauce stick to the pasta, while also making the sauce very creamy. Add the sauce we made with eggs earlier to the spaghetti and toss well. It should incorporate well with water, creating a sauce that will start to thicken from the heat of the spaghetti. 

When the sauce has thickened, this step is optional, it’s not traditional but I think it gives a great touch to the dish. Add a small amount of cream, not a lot of it will too heavy, just a tablespoon or so and toss the spaghetti well.

Spaghetti Carbonara

 The sauce is extremely creamy on its own with just the eggs but the touch of cream gives it a nice touch. Finally, add the chopped parsley and toss through. Serve the carbonara in a bowl, garnished with some parsley. This is a great quick pasta dish to make that is incredibly simple but perfect. Let me know if you give it a go, the recipe will be listed in the information box as well as on my website.

 If you would like to see some other pasta recipes, take a look at this Pesto Pasta, or for dessert take a look at this chocolate salted caramel tart. I hope you enjoyed this recipe, thank you for reading and I will see you in my next recipe. Bye. 

Related breakfast food: Banana Bread | Moist Banana Bread Recipe | Easy To Cook

Risotto Recipes | Risotto Rice | How to make Risotto - Easy Cheese Risotto Recipe

Risotto Recipes | Risotto Rice | How to make Risotto  

Hey guys, welcome back to Testy Healthy Food''. With this week we're taking a look at Risotto! Normally rice plays a supporting role, but in this dish, it's the star of the show. Not only are we going to show you how to make it two different ways, but we're also going to take the leftovers and make them into Arancini, a whole different level of deep-fried deliciousness!

 Alright, guys so we're going to start by making a really standard risotto but in a kind, the funky way that is in a pressure cooker. With the pressure cooker on its hottest or browning setting, we're going to sweat a small, finely chopped onion before adding two cups of Risotto rice.

 The classics being Arborio or Carnaroli. We're then going to toast that rice for about one minute until the edges become translucent. Kinda like little ice cubes before deglazing with a good glug or about half a cup of white wine, whichever comes first. Continue to sauté until all the alcohol has cooked off and then we're adding four cups of chicken stock. It's a pretty good ratio to keep in mind.

 Two to one chicken stock. Two cups of rice. Give that a little mix, make sure they are no grains of rice stuck to the side of the pan, and gauge the locking lid on your pressure cooker and cook on high pressure for 5-6 minutes. And obviously use the quick release steam valve to let all the steam out before opening.

 Season with a little bit of kosher salt, freshly ground pepper, give the whole thing a stir to make sure the cheese is melted and the spices are evenly distributed and, there you have it! A very simple, sort of base-line risotto to which any number of attractive toppings and fillings could be added, while in this very simple state it's still very delicious, we're going to refrigerate most of this and use it later to make Arancini, we'll get back to that in a few minutes.

 For now, we're going to make a more traditional risotto with some added flavors. Most notable among them being butternut squash. We're going to start by carefully endeavoring to cut whole butternut squash in half, like so, scoop all the gnarly stuff out of the cavity, like so, place any parchment-lined baking sheet, like so, and drizzle with a bit of olive oil, like so.

 Make sure to rub it into every little crevice, like so, and then stuff the cavity with a bit of fresh sage, like so. Ok sorry, I'm done. Season with a little bit of kosher salt and freshly ground pepper, place it cut side down on the parchment-lined baking sheet, and bake at about 350°F (175°C) for 45 minutes to an hour or until a paring knife shows little to no resistance when pierced through the flesh.

 We're going to scoop out most of the squash, reserving about a cup, placing the rest into a blender and adding some chicken stock, just enough to make this into a purée, so add a little splash, turn on your blender, see if it turns into a purée. This doesn't, so I'll add a little bit more, crank your blender on again and repeat until you have a nice, thick, butternut squash purée.

 Take a moment to appreciate how cool and steamy your whole kitchen looks, and now it's time to get down to the business of making risotto the old fashioned way, that is in a large, stockpot. We're starting out the same way by sweating a small onion in some olive oil, then once soft and translucent, adding one cup of Arborio rice, and then deglazing with- Hang on a second let us make sure this stuff is any good.

 Yup. Deglazing with a couple hearty glugs of white wine. Dry white wine like Sauvignon Blanc. Simmer over high heat until the smell of alcohol has cooked off, and then it's time to slowly start adding chicken stock, a couple ladlefuls at a time, from a separate pot in which we are keeping it at a constant simmer.

 Then once you're able to drag your spoon across the bottom of your pot and it leaves a trail of exposed pot behind it, we're going to add maybe two or three ladles of hot chicken stock. We're then going to repeat this process continually, stirring the risotto, cooking at a medium simmer, adding chicken stock as soon as your ability to see the bottom of the pot when scraped, until the rice is just barely almost fully cooked.

 Toothsome, as they say. At this point, we're going to add out butternut squash purée, a string to combine, and continue to cook at medium-low heat until the rice is complete. But it's not yet time to eat this tasty slow-cooked treat, first, we need to add a little something savory, and a little something sweet. For the savory, we're going to fry some sage leaves in some butter until the butter barely turns brown.

 As soon as you see those milk fats solidify and darken, take it off the heat, and put it into a container where it can cool off. Remove the sage leaves and set it aside, and now it's time to address the sweet side of things. That is just going to be a few tablespoons of maple syrup. If you can't tell already, this is gonna be really, really a good thing to eat.

 We're also gonna add a little brown butter, reserving some for plating, and a whole bunch of freshly grated Parmigiano Reggiano. Mix that together until everything is all nice and melted, and then grab our reserved roasted butternut squash, give it a little chop, and add that for some textural bonus points. Mix that up and we're going to season with kosher salt and white pepper.

 A little known fact about white pepper: it tastes great and smells like death. And now when you thought things couldn't get any better, Bacon. Plate yourself up a heaping helping of our risotto, top with a little bit of the brown butter that we set aside earlier, try to get lots of those little brown specks in there, and then top with our chopped bacon.

 Then you can use a vegetable peeler to shave some large... shavings... of Parmesan cheese on top, before garnishing with our fried sage leaves. And there you have it! Butternut Squash Risotto. Sweet. Savory. Delicious! But what about all that plain risotto from earlier Andy? Well, buckle up, because we're making Arancini.

 Just like I promised. We're going to start by making a thin slurry of water and all-purpose flour, then we're going to grab a handful of our chilled risotto, flatten it out into a nice little pancake, and then insert a hunk of mozzarella, jack, whatever kind of cheese you want in the center, Something nice and melty, form it into a very large - matzo balls sized - ball.

 Then we're going to coat the ball in the flour and water slurry like the bitter herbs in salt water at the Passover, and then coat in panko breadcrumbs, before dropping into a deep fryer or dutch oven filled with vegetable oil set to about 350°F (175°C). We're then going to fry these for about 7-10 minutes, flipping occasionally until they are golden, crispy brown all over.

 Remove and drain on paper towels before plating up and serving with some warm tomato sauce. I really hope you try this Risotto Recipes  one for yourselves, especially next week when I'll be cooking along live with you on Twitch

Banana Bread | Moist Banana Bread Recipe | Easy To Cook

 Banana Bread | Moist Banana Bread Great Recipe

Hi guys, In a recent blog, I made my best ever brownie recipe, now these are the fudgiest, gooey-est brownies you have ever seen. In the blog, I asked what other best ever recipes you'd like to see me make and I got loads of requests for the banana bread easy recipe.

I was really, really happy because I do have a best ever banana bread recipe to share with you right now, so let's get baking! So warm banana bread, straight from the oven is serious comfort food to me. I have had this recipe for 10+ years and every time I make it people ask me for it so that's why, of course, I have to share it with you.

Banana Bread Ingredients:

Okay, let’s get stuck into our banana bread. Into a large bowl, add in flour, 1/2 cup sugar, baking powder, baking soda, salt, brown sugar, ground cinnamon, and cream cheese.

Okay, so now here is my secret: the next ingredient we're going to add in is what makes this cake so unbelievably moist, and that is rolled oats. The rolled oats soak up all the moisture and they make the bread really, really soft. If you've ever made meatballs before and you add in breadcrumbs, these do the exact same thing, they soak up all the liquid and just keep it incredibly nice and moist. So we're gonna add those in there.

Now I know it's not a common ingredient that you would often see in banana bread, but believe me, it works. And then with a spatula just mix all of your dry ingredients together so they're well combined.

When the oats bake in the banana bread they totally disappear so you're just left with a lovely soft inserted in the center. So good. Okay, that's our dry ingredients, now we're gonna mix together our wet ingredients. So now you can't have banana bread without bananas.

Now the bananas that I like to use are over-ripe bananas so they're dark in color, they might not look like the best to eat, but they are perfect for banana bread. Also if you ever have loads of bananas in the house and you have nothing to do with them, pop them into the freezer, and then when you want to make banana bread or a recipe like a smoothie or something, at another time, you have bananas ready to go.

So it's a really handy thing to have. So just pop them into your bowl, they're lovely and soft, and then I'm just gonna take a fork and I'm gonna mash it really, really well. Until there are no more lumps. So working as a pastry chef for over 10 years I have brought this recipe all around the world with me and probably made it hundreds of times, for breakfast buffets, for afternoon tea, oh my gosh.

Okay so that's our mashed banana, now we're gonna add in the rest of our wet ingredients.

So into the mashed banana, we're going to add in some eggs, milk, vanilla extract, and oil. So now the oil in this recipe is another important factor to keep it lovely and moist. So it’s kind of like my secret ingredient.

Now you can use any type of flavorless oil and you can even use coconut oil, just don't recommend you use olive oil because it has too strong of a flavor. Okay, that's in there, now we're gonna take our whisk and then whisk it all together.

So now if you don't eat eggs you can still make this banana bread. On my website I put an alternative for eggs, so make sure you go check that out on the recipe. Okay great, looking good, now we're gonna add our dry ingredients into here. So now all you want to do is take a spatula and fold these ingredients together.

Now you know my role about over-mixing. Just mix it until it's combined, all the flour has disappeared and it's mixed well, but don't over-mix it, because we want a loaf of nice, soft banana bread. If you're the type of person that likes blueberries, walnuts, maybe chocolate chips in their banana bread this is the time to add it. You can go really crazy with this and add whatever you like.

Okay, perfect, it has just come together, I'm gonna stop mixing, and pour it into my prepared tin. So lined a loaf tin with parchment paper, and I'm just gonna go ahead and pour my banana bread into it. Look at that.

As you can probably see by now, this is huge banana bread. But you can’t have the best ever banana bread and not have it be huge as well. As you can see, this banana bread fills then all the way to the top.

So this guy is ready to go into the oven. Bake your banana bread off at 350 degrees Fahrenheit, or 180 degrees Celsius, in a preheated oven for 55 to 65 minutes. So let me know in the comments below what other best ever recipes you'd love to see me make because I have got thousands to share with you, so just let me know which ones. One of the best things about cooking banana bread is the smell when it's baked, it's absolutely delicious.

So as you can see, it's a lovely golden brown on top, it does take quite a long time to bake because it's a big, thick, heavy cake, but what you want to do is make sure that it's firm, and a really good way to check if it's done, take a skewer, just a thin skewer, and stick it down the middle f the cake, and if comes out clean, like this one, that means it's perfectly baked.

So here's my last secret trick of the trade, not a lot of people do this, but it makes all the difference to your cakes.

Here I have some aluminum foil, and what I'm going to do it while it's fresh out of the oven and still warm, cover it in the foil. Now you might think this is a bit crazy, but this is what's going to happen. It’s going to steam the cake, it's going to soften it, it's going to just make it really lovely and moist. If you've ever had a gingerbread that has kind of like a sticky top and it's really soft, that's by covering it.

So we're gonna do the same thing for our banana bread and it is gonna make all the difference. So my banana bread has cooled down, I can't wait to try it. So just peel away the paper, oh my gosh, this is like of my most favorite things in the world. And cut nice thick slices.

No little weenie slices, thick slices. Gorgeous, do you see this? You can tell just by cutting it that it's really soft. This is not a dense banana bread either, it still kind of light and fluffy and just, aww-- incredible.

Hands down the best banana bread recipe I've ever found. There is something about banana bread that kind of evokes food memories in you, you know it's kind of nostalgic, it is homemade, its made with love, it's warm, it's comforting, one of my most favorite baked goods.

Mm, I know you're gonna absolutely to love this recipe, make sure you check out all of my other best-ever recipes, because they're just as good as this one, and I'll see you back here really soon, for more Bigger BolderBaking. 

How to make Pancakes | Fluffy Pancake Kitchen Recipe

How to make Pancakes | Fluffy Pancake Kitchen Recipe

 This pancake recipe makes the softest fluffiest pancakes and most if not all of the ingredients you should be able to find in your kitchen. Pour yourself a cup of coffee and whip these up for brunch this weekend.

Pancake Recipe ingredients

 Start by measuring out a cup and half of all-purpose flour into a large mixing bowl. This recipe makes enough for 3-4 people so if you are cooking for more just double the recipe.

 In the same bowl as the flour measure out 4 teaspoons of baking powder. 4 may seem like a lot, but this is the secret to getting the softest, fluffiest pancakes. As the pancakes cook the baking powder is going to react and create an abundance of air, getting that perfect pancake texture.

 Lastly to the dry ingredients add a pinch of salt. You can add sugar here as well if you would like, around a tablespoon, but I prefer to add sweetness with toppings rather than with the actual pancake. 

 Fluffy Pancake mix the dry ingredients together

 Use a wooden spoon to mix the dry ingredients together until they are combined. Set the bowl to the side. In a smaller bowl to mix together the wet ingredients. First crack in on large free-range egg, followed by the milk. I’m using dairy but you can substitute with soy or almond if you would like. 

To the egg and milk add in a 1/4 cup of cooled melted butter. Use a fork to mix everything together, making sure the egg is well incorporated. This is optional, but I love a hint of vanilla. Add half a teaspoon of pure vanilla essence and mix again. Make a well in the flour and pour in the wet ingredients.

 Fold the batter together with a wooden spoon until there are no longer any large lumps. Make sure you’re not over mixing as this will lead to your pancakes being quite tough.

 I’ve kept these pancakes quite a pain but if you do want to add blueberries or chocolate chips, or any other flavourings now would be a good time. When you are ready to cook the pancakes heat heavy-bottomed pan like cast iron over medium-low heat.

Use Butter to make Fluffy Pancake 

 When the pan has heated add a small amount of butter to the pan to melt. Scoop out about a 1/3 of a cup of batter and pour into the pan. Leave the pancake to spread on its own and cook for a few minutes.

 You’ll know it’s ready to flip when air bubbles start to form on the top. If you are unsure just use a spatula to lift up the side and check the bottom. Flip and cook for a further few minutes on the opposite side. If your pancakes are browning a little to quickly just adjust the heat.

 Place the cooked pancake on a plate and repeat with the next. You should get about 6 or 7 pancakes out of this recipe so continue until you are out of batter. Top the pancakes with maple syrup and any of your other favourite toppings.

 Send me a photo if you try out this recipe, I would love to see your favourite pancake topping. 

Thank you for reading, I hope you enjoyed this recipe and I will see you in my next blog. Bye.