Page 4 – CWEB

Greek Style Herb Roasted Chicken Recipe by CWEB

CWEB Staff

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April 5, 2024

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Greek Style Herb Roasted Chicken Recipe by CWEB

Greek Style Roasted Chicken

Servings: 4

Ingredients:

1 whole chicken (about 4 pounds), cleaned and patted dry
4 cloves garlic, minced
2 tablespoons fresh oregano, chopped (or two teaspoons dried oregano)
2 tablespoons fresh rosemary, chopped (or two teaspoons dried rosemary)
1 lemon, juiced and zested
1/4 cup extra virgin olive oil
Salt and pepper, to taste
1 onion, sliced
1 cup cherry tomatoes
1/2 cup Kalamata olives
1/4 cup crumbled feta cheese (optional for serving)
Fresh parsley, chopped (for garnish)
Instructions:

Preheat your oven to 375°F (190°C).

Mix the minced garlic, chopped oregano, chopped rosemary, lemon juice, lemon zest, and olive oil in a small bowl—season with salt and pepper to taste.

Place the chicken in a roasting pan or baking dish. Rub the herb mixture all over the chicken, getting it under the skin and inside the cavity.

Stuff the cavity of the chicken with some lemon slices and a few sprigs of fresh herbs if desired.

Scatter the sliced onions, cherry tomatoes, and Kalamata olives around the chicken in the roasting pan.

Cover the roasting pan with foil and roast the chicken in the oven for about 1 hour.

After 1 hour, remove the foil and continue roasting the chicken for another 30 minutes, or until the skin is golden brown and crispy and the juices run clear when pierced with a knife. If the skin is getting too browned, you can tent it loosely with foil.

Once the chicken is cooked, please remove it from the oven and let it rest for about 10 minutes before carving.

Serve the Greek-style roasted chicken with the roasted vegetables and olives from the pan. If desired, sprinkle with crumbled feta cheese and chopped fresh parsley for garnish.

Enjoy your delicious Greek-style roasted chicken with your favorite side dishes, such as Greek salad, roasted potatoes, or crusty bread.

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Watch Healthy Creamy Butterscotch Ice Cream Recipe by CWEB

CWEB Staff

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April 4, 2024

0

Healthy Creamy Butterscotch Ice Cream Recipe

Ingredients:

2 ripe bananas, sliced and frozen
1/4 cup natural almond butter (or any nut butter of your choice)
1/4 cup pure maple syrup (adjust to taste)
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 cup unsweetened almond milk (or any milk of your choice)
1 tablespoon coconut oil (optional, for creaminess)
1/4 cup chopped pecans or walnuts (optional, for texture)
Instructions:

Prepare the Frozen Bananas:

Peel ripe bananas, slice them into coins, and place them in a single layer on a parchment-lined baking sheet.
Freeze the banana slices for at least 2 hours, or until completely frozen.
Make the Butterscotch Sauce:

In a small saucepan over low heat, combine the almond butter, maple syrup, vanilla extract, and sea salt.
Stir continuously until the mixture is smooth and well combined.
Remove from heat and let it cool slightly.
Blend the Ice Cream Base:

In a high-speed blender or food processor, add the frozen banana slices, almond milk, and coconut oil (if using).
Blend on high until the mixture is creamy and smooth.
Add the butterscotch sauce to the blender and blend again until well incorporated.
Fold in Nuts (Optional):

If desired, fold in chopped pecans or walnuts into the ice cream mixture for added texture.
Transfer to a Container:

Pour the ice cream mixture into a freezer-safe container, smoothing the top with a spatula.
Freeze:

Cover the container with a lid or plastic wrap and place it in the freezer.
Allow the ice cream to freeze for at least 4 hours, or until firm.
Serve:

When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones, and enjoy your delicious and healthy butterscotch ice cream.

Serve alongside pecan pie.

Note: This ice cream is best enjoyed fresh but can be stored in the freezer for up to 1 week. Be sure to let it soften slightly before scooping if it’s been in the freezer for a while.

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Healthy Springtime Creamy White Bean Dip with Pesto Recipe by CWEB

CWEB Staff

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April 4, 2024

0

Healthy Springtime Creamy White Bean Dip with Pesto:

Perfect light creamy dip for a summer and spring day.

Ingredients:

1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup pesto sauce (store-bought or homemade)
Instructions:

In a food processor or blender, combine the white beans, minced garlic, lemon juice, olive oil, salt, and pepper.

Blend until smooth and creamy, scraping down the sides of the processor or blender as needed.

Once the mixture is smooth, transfer it to a serving bowl.
Stir in the pesto sauce until well combined. Adjust the amount of pesto to your taste preferences.

Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice if desired.
Serve the white bean dip with pesto and your favorite dippers, such as pita chips, crackers, or fresh vegetables.

Enjoy!

Feel free to customize this recipe to your liking by adding additional herbs or spices, or by adjusting the consistency with more olive oil or a splash of water if necessary.

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Video: Whole Mackerel Pan-Sautéed Fish with Tomatoes, Peas, Onions, Rice, and Garlic

CWEB Staff

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April 3, 2024

0

Whole Mackerel Pan-Sautéed Fish with Tomatoes, Peas, Onions, Rice, and Garlic:

Ingredients:
2 whole mackerel, cleaned and scaled
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup frozen peas
1 cup rice
2 cups water or fish stock
Salt and pepper to taste
Fresh parsley for garnish (optional)
Tablespoon of red pepper fish paste spicy (optional)

Instructions:
1. Prepare the Rice:
Rinse the rice under cold water until the water runs clear.
Heat one tablespoon of olive oil over medium heat in a medium saucepan.
Add the rice and toast it for a few minutes until it’s slightly golden.
Pour in the water or fish stock and bring it to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Fluff the rice with a fork, cover, and set aside.

2. Prepare the Mackerel:
Pat the mackerel dry with paper towels.
Season the fish generously with salt and pepper, both inside and out.

3. Sauté the Ingredients:
In a large skillet, heat the remaining olive oil over medium-high heat.
Add the chopped onions and sauté until they’re soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they soften.
Stir in the frozen peas and cook for 2-3 minutes until heated.
Season the mixture with salt and pepper to taste.

4. Cook the Mackerel:
Push the vegetable mixture to one side of the skillet to make room for the mackerel.
Carefully place the seasoned mackerel into the skillet, laying it flat.
Cook the mackerel for 4-5 minutes on each side or until they’re cooked through and golden brown outside.

5. Serve:
Divide the cooked rice onto plates or a serving platter.

Carefully place the cooked mackerel on top of the rice.
Spoon the sautéed tomato, peas, and onion mixture over the mackerel.
Garnish with fresh parsley if desired.
Serve hot, and enjoy your Whole Mackerel Pan-Sautéed with Tomatoes, Peas, Onions, Rice, and Garlic.

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Peanut Butter Chocolate Brownies with Fudge Sauce by CWEB Recipes

CWEB Staff

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March 30, 2024

0

Peanut Butter Chocolate Brownies with Fudge Sauce

Ingredients:

For the Brownies:

1 cup (225g) unsalted butter, melted
2 cups (400g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder
1/2 teaspoon salt
1 cup (240g) creamy peanut butter
1 cup (175g) semisweet chocolate chips
For the Fudge Sauce:

1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2/3 cup (65g) unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup (120ml) heavy cream
1 teaspoon vanilla extract
Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

In a large mixing bowl, combine the melted butter and granulated sugar. Beat until well combined.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Sift the flour, cocoa powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until combined.

Fold in the creamy peanut butter until evenly distributed throughout the batter.

Gently fold in the chocolate chips.

Pour the batter into the prepared baking dish, spreading it out evenly.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

While the brownies are baking, prepare the fudge sauce. In a saucepan, melt the butter over medium heat.

Stir in the granulated sugar, cocoa powder, and salt until well combined.

Gradually add the heavy cream, stirring constantly, and bring the mixture to a simmer.

Allow the sauce to simmer for 2-3 minutes, stirring constantly, until it thickens slightly.

Remove the saucepan from the heat and stir in the vanilla extract.

Once the brownies are done baking, remove them from the oven and cool slightly in the baking dish.

Serve the brownies warm with a generous drizzle of the fudge sauce over the top.

Optionally, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Enjoy your delicious Peanut Butter Chocolate Brownies with Fudge Sauce.

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Delicious CWEB recipe for Teriyaki Spare Ribs

CWEB Staff

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March 28, 2024

0

Delicious CWEB recipe for Teriyaki Spare Ribs

A delicious recipe for Teriyaki Spare Ribs:

Ingredients:

For the ribs:

2 racks of pork spare ribs (about 4-5 pounds total)
Salt and pepper to taste
For the teriyaki marinade:

1 cup soy sauce
1/2 cup water
1/4 cup brown sugar
1/4 cup honey
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1/4 cup rice vinegar
1/4 cup mirin (Japanese sweet rice wine)
2 tablespoons cornstarch
2 tablespoons water
Optional garnish: sesame seeds, sliced green onions
Instructions:

Preheat your oven to 325°F (160°C).

Prepare the spare ribs by removing the membrane from the back of the ribs if it’s still attached. Season the ribs generously with salt and pepper.

To make the teriyaki marinade, combine soy sauce, water, brown sugar, honey, minced garlic, grated ginger, sesame oil, rice vinegar, and mirin in a mixing bowl. Whisk until the sugar is dissolved.

Place the spare ribs in a large baking dish or a resealable plastic bag. Pour the teriyaki marinade over the ribs, ensuring they are evenly coated. Cover the dish or seal the bag, and marinate in the refrigerator for at least 2 hours, preferably overnight, for the best flavor.

After marinating, remove the ribs from the refrigerator and let them come to room temperature while you preheat the oven.

Transfer the ribs and marinade to a large roasting pan or baking sheet lined with aluminum foil. Arrange the ribs in a single layer.

Cover the pan tightly with aluminum foil and roast in the oven for 2 to 2 1/2 hours or until the ribs are tender and cooked.

While the ribs are cooking, prepare the glaze. In a small saucepan, combine two tablespoons of cornstarch with two tablespoons of water and stir until smooth. Add the reserved marinade to the saucepan and simmer over medium heat. Cook for 5-7 minutes, stirring constantly, until the sauce thickens and becomes glossy.

Once the ribs are done cooking, remove them from the oven and increase the oven temperature to 425°F (220°C).

Brush the ribs generously with the teriyaki glaze. Return them to the oven and roast for 10-15 minutes or until the glaze is caramelized and sticky.

Remove the ribs from the oven and let them rest for a few minutes before slicing.

Garnish the sliced ribs with sesame seeds and green onions, if desired.

Serve your delicious Teriyaki Spare Ribs hot and enjoy the beautiful flavors of the tender meat with the sweet and savory teriyaki glaze!

Pair this spicy cucumber salad with Asian style.

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Simple CWEB recipe for a delicious latte cheesecake

CWEB Staff

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March 27, 2024

0

Simple CWEB recipe for a delicious latte cheesecake:

Ingredients:

For the crust:

1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/3 cup melted butter
For the filling:

24 oz (three 8 oz packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup brewed espresso or strong coffee, cooled
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
For the topping:

Whipped cream (optional)
Chocolate shavings (optional)
Instructions:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.

Combine the crushed graham crackers, 1/4 cup sugar, and melted butter in a mixing bowl. Mix until well combined.

Press the crumb mixture evenly onto the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to press the mixture firmly.

In another mixing bowl, beat the cream cheese and 1 cup sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Dissolve the instant coffee granules in the brewed espresso or strong coffee. Make sure it’s completely cooled before adding it to the mixture.

Add the cooled coffee mixture and vanilla extract to the cream cheese mixture. Beat until everything is well combined and smooth.

Pour the filling over the prepared crust in the springform pan.

Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are lightly browned.

Once baked, remove the cheesecake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes.

After cooling, run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Then, remove the sides of the springform pan.

Let the cheesecake cool completely, then refrigerate it for at least 4 hours or overnight to chill and set.

Before serving, you can top the cheesecake with whipped cream and chocolate shavings if desired.

Slice and serve your delicious latte cheesecake, and enjoy!

This latte cheesecake is creamy, rich, and has a wonderful coffee flavor that coffee lovers will adore.

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Easter Egg Painting for Hard Boiled Eggs by CWEB.com

CWEB Staff

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March 27, 2024

0

Easter Egg Painting for Hard Boiled Eggs by CWEB.com

Painting Easter eggs can be a fun and creative activity. Here’s a simple guide to get you started:

Materials Needed:
Hard-boiled eggs (cooled to room temperature)
Acrylic paints or food coloring
Paintbrushes (various sizes)
Water
Paper towels or cloth
Palette or small containers for mixing colors (if using acrylic paints)
Optional: stickers, markers, glitter, or any other decorations you’d like to use
Step-by-Step Instructions:
Prepare Your Workspace:
Lay down a newspaper or a disposable tablecloth to protect your work surface. Have all your materials within easy reach.

Hard-Boil Eggs:
If you haven’t already done so, hard-boil your eggs and allow them to cool to room temperature before painting.

Choose Your Colors:
Decide on the colors you want to use. Acrylic paints offer vibrant colors, while food coloring can provide a more pastel palette. If using acrylic paints, squeeze a small amount of each color onto your palette or into small containers.

Start Painting:
Dip your paintbrush into the paint and apply it to the egg’s surface. You can paint the egg one color or create intricate designs using different colors. Be creative!

Allow to Dry:
Let the painted eggs dry completely before handling them or adding additional layers of paint. Depending on the thickness of the paint, this usually takes about 15-30 minutes.

Add Details (Optional):
Once the base coat is dry, you can add details to your eggs using smaller brushes or other decorating tools. You can create patterns or designs or even write messages.

Let Your Creativity Flow:
Experiment with different techniques and designs. Don’t be afraid to try new things and have fun with it!

Allow the Eggs to Dry Completely:
Once you’re finished painting and decorating your eggs, allow them to dry completely before displaying them or handling them too much.

Display Your Masterpieces:
Once your Easter eggs are dry, you can display them in a decorative basket or arrange them in a centerpiece for your Easter celebrations.

Remember, painting Easter eggs is about having fun and being creative, so don’t worry too much about making them perfect. Enjoy the process and the time spent with family and friends.

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Braised Chicken and Roasted Vegetables with Onion, Pomegranate, and Lemon Recipe by CWEB

CWEB Staff

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March 25, 2024

0

Braised Chicken and Roasted Vegetables with Onion, Pomegranate, and Lemon Recipe

Servings: 4

Ingredients:

For the Braised Chicken:

4 chicken thighs, bone-in and skin-on
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 cup chicken broth
Juice of 1 lemon
Zest of 1 lemon
1/4 cup pomegranate seeds (plus extra for garnish)
Fresh parsley, chopped (for garnish)
For the Roasted Vegetables:

2 cups mixed vegetables (such as carrots, bell peppers, zucchini, and potatoes), chopped
2 tablespoons olive oil
Salt and black pepper, to taste
1 onion, sliced
Juice of 1 lemon
Zest of 1 lemon
1/4 cup pomegranate seeds (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Chicken: Pat the thighs dry with paper towels and season them generously with salt and black pepper.

Braise the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and cook until golden brown, about 5 minutes. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.

Cook the Aromatics: Add chopped onion in the same skillet and cook until softened for about 3 minutes. Add minced garlic, ground cumin, ground coriander, and paprika. Cook for another minute until fragrant.

Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

Braise the chicken (continued): Return the chicken thighs to the skillet, and skin side up. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is tender.

Prepare the Roasted Vegetables: While the chicken is braising, toss the chopped mixed vegetables with olive oil, salt, and black pepper. Spread them out on a baking sheet lined with parchment paper. Add the sliced onion on top. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized.

Combine Flavors: In a small bowl, mix together lemon juice, lemon zest, and pomegranate seeds.

Serve: Once the chicken and vegetables are done, arrange them on a serving platter. Drizzle the lemon-pomegranate mixture over the chicken and vegetables. Garnish with additional pomegranate seeds and chopped parsley. Serve hot and enjoy!

This dish pairs wonderfully with cooked grains such as rice or couscous, or with a simple side salad.

Pomegranate Sauce

Ingredients:

1 cup pomegranate juice
1/4 cup granulated sugar (adjust to taste)
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon cold water
Instructions:

Prepare the Pomegranate Sauce: Combine pomegranate juice, granulated sugar, and lemon juice in a small saucepan. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally until the sugar is completely dissolved.

Thicken the Sauce: In a small bowl, mix cornstarch with cold water until smooth to create a slurry. Gradually pour the cornstarch slurry into the simmering pomegranate mixture, whisking constantly to prevent lumps from forming.

Simmer and Thicken: Continue to simmer the sauce over medium-low heat, stirring frequently, until it thickens to your desired consistency. This usually takes about 5-7 minutes.

Adjust the Flavor: Taste the sauce and adjust the sweetness or tartness by adding more sugar or lemon juice, if needed, according to your preference.

Cool and Serve: Once the sauce has reached your desired consistency and flavor, remove it from the heat and let it cool slightly. The sauce will thicken further as it cools. Serve the pomegranate sauce warm or at room temperature.

Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to one week. Reheat gently before serving.

This tangy and slightly sweet pomegranate sauce pairs wonderfully with grilled or roasted meats such as chicken, lamb, or pork. It can also be used as a flavorful drizzle over salads or roasted vegetables or as a appetizer dipping sauce. Enjoy experimenting with this versatile and delicious sauce.

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CWEB Recipe: 3-Ingredient No-Bake Sugar-Free Gluten-Free Chewy Brownies

CWEB Staff

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March 23, 2024

0

CWEB Recipe: 3-Ingredient No-Bake Sugar-Free Gluten-Free Chewy Brownies

Ingredients:

2 cups Medjool dates, pitted
1 cup almond butter (or any nut butter of your choice)
1/2 cup unsweetened cocoa powder

Optional toppings (if desired):

Chopped nuts (such as walnuts or almonds)
Unsweetened shredded coconut
Sea salt flakes

Instructions:

Prepare Dates: Remove the pits if the dates are not already pitted. Then, soak the dates in warm water for about 10-15 minutes to soften them.
Blend Ingredients: In a food processor, combine the soaked dates, almond butter, and unsweetened cocoa powder. Blend until a thick, sticky dough forms. You may need to occasionally stop and scrape down the sides of the food processor to ensure all ingredients are well combined.
Adjust Consistency (if needed): If the mixture seems too dry, add a tablespoon of water at a time until you achieve a thick, dough-like consistency. If it’s too wet, add a bit more cocoa powder.
Press into Pan: Line a square baking dish or pan with parchment paper. Transfer the brownie mixture to the prepared pan and press it down firmly and evenly using the back of a spoon or your hands.
Optional Toppings: If desired, sprinkle chopped nuts, shredded coconut, or a pinch of sea salt flakes over the brownie mixture and gently press them down.
Chill: Place the pan of brownie mixture in the refrigerator for at least 1-2 hours to allow it to set and firm up.
Slice and Serve: Once chilled and firm, remove the brownie mixture from the pan using the parchment paper and place it on a cutting board. Use a sharp knife to slice the brownies into squares or bars your desired size.
Enjoy: Serve these delicious no-bake, sugar-free, gluten-free brownies immediately, or store them in an airtight container in the refrigerator for up to a week. Enjoy as a guilt-free treat any time of day.

These brownies are simple to make and nutritious and satisfying, perfect for those looking for a healthier dessert option.

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Greek Style Herb Roasted Chicken Recipe by CWEB

Watch Healthy Creamy Butterscotch Ice Cream Recipe by CWEB

Healthy Springtime Creamy White Bean Dip with Pesto Recipe by CWEB

Video: Whole Mackerel Pan-Sautéed Fish with Tomatoes, Peas, Onions, Rice, and Garlic

Peanut Butter Chocolate Brownies with Fudge Sauce by CWEB Recipes

Delicious CWEB recipe for Teriyaki Spare Ribs

Simple CWEB recipe for a delicious latte cheesecake

Easter Egg Painting for Hard Boiled Eggs by CWEB.com

Braised Chicken and Roasted Vegetables with Onion, Pomegranate, and Lemon Recipe by CWEB

CWEB Recipe: 3-Ingredient No-Bake Sugar-Free Gluten-Free Chewy Brownies

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