Cook and Bake With Amra

  Ingredients 1 block (7 to 8 oz) feta cheese , kept as a whole block 1.5 to 2 pints cherry tomatoes or grape tomatoes 10 to 12 oz short pasta (such as penne, rigatoni, or fusilli) 3 to 4 cloves garlic , minced or thinly sliced 1/4 cup extra-virgin olive oil Fresh basil leaves (about 1/4 cup, torn) Salt and freshly cracked black pepper to taste A pinch of red pepper flakes (optional, for a little heat) Step-by-Step Instructions 1. Preheat and Prep: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grab a 9x13-inch baking dish or a large oven-safe skillet. 2. Arrange the Tomatoes and Feta: Pour the cherry tomatoes into the baking dish. Drizzle them generously with olive oil, then toss with minced garlic, a pinch of salt, pepper, and red pepper flakes. Place the whole block of feta right in the center of the tomatoes. 3. Bake: Drizzle a little olive oil directly over the top of the feta block and season it with a touch of pepper. Bake for 30 to 35 minutes, until...

  Ingredients 8 oz Pasta shapes (such as linguine, spaghetti, or short shapes like penne or fusilli) 2 cups Cherry tomatoes or grape tomatoes, halved 3 cloves Garlic, thinly sliced 2 tbsp Extra-virgin olive oil Zest and juice of 1 large lemon 1/2 cup Fresh basil leaves, torn or chiffonade 1/4 cup Grated Parmesan or pecorino romano cheese (optional) Salt and freshly cracked black pepper to taste A pinch of red pepper flakes (for a tiny touch of warmth)  Step-by-Step Instructions Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Important: Reserve about 1/2 cup of the starchy pasta water before draining. Sauté the Aromatics & Tomatoes: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for just about 30 seconds until fragrant (be careful not to burn the garlic). Blister the Tomatoes: Add the halved cherry tomatoes and a...

For the Steak Bites: 1 to 1.5 lbs Lean beef sirloin steak (or beef tenderloin), cut into bite-sized 1-inch cubes 1 tbsp Olive oil or avocado oil 2 cloves Garlic, minced 1/2 tsp Smoked paprika Salt and freshly cracked black pepper to taste For the Fresh Herb Chimichurri Sauce: 1 cup Fresh flat-leaf parsley, finely chopped 1/2 cup Fresh cilantro, finely chopped 2–3 cloves Garlic, minced 2 tbsp Red wine vinegar 1/4 cup Extra-virgin olive oil 1/4 tsp Red pepper flakes (adjust to taste) Pinch of salt and black pepper Step-by-Step Instructions Make the Chimichurri: In a small bowl or food processor, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, extra-virgin olive oil, red pepper flakes, salt, and pepper. Stir well and let it sit for 10–15 minutes so the flavors meld together while you prep the steak. Prep the Beef: Pat the steak cubes completely dry with paper towels (this is the secret to getting a great sear). Season them evenly with salt, pepper, and smoked pa...

For the Rolls: 8–10 sheets Rice paper wrappers (spring roll wrappers) 1 lb Cooked chicken breast, sliced into thin strips or shredded 1 head Butter lettuce (leaves washed and dried, used to wrap ingredients inside for a clean roll) 2 large Cucumbers, julienned (matchsticks) 2 large Carrots, julienned 1 cup Fresh cilantro leaves 1 cup Fresh mint leaves 1 cup Fresh Thai basil or regular basil leaves Optional crunch: Thinly sliced bell peppers or purple cabbage For the Easy Peanut Dipping Sauce: 1/4 cup Creamy peanut butter 2 tbsp Low-sodium soy sauce or tamari 1 tbsp Rice vinegar 1 tbsp Honey or maple syrup 1 tsp Grated fresh ginger 1–2 tbsp Warm water (to thin out to desired consistency) 1. Prep the Filling: Lay out all your prepped chicken, lettuce, julienned vegetables, and fresh herbs in separate bowls so you can easily assemble them like a station. 2. Mix the Sauce: Whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, and warm water in a small bowl until smoot...

I used 2 8oz chicken breasts and it turned out amazing. You can use what you have on hand. The honey does not overpower this recipe. It gives it a great complimentary flavor to the lemon. I used brown rice as a side dish, you can enjoy this with veggies, salad, potatoes, rice, etc.,  INGREDIENTS: 1 clove garlic, coarsely chopped 2 tsp honey 2 tsp kosher salt 1 tsp freshly ground pepper  2 sprig thyme, leaves only zest of 1 lemon 1/2 c. olive oil  juice of 1 lemon 6 (6oz) Chicken breast  DIRECTIONS: Make the marinade in a small bowl. Whisk all ingredients together.  Place the chicken breasts in a large ziploc and pour marinade over. Refrigerate for a minimum of 4 hours but up 12-24 hours for best results. Grill and enjoy.

 Ingredients: 3 tbsp. extra virgin olive oil 2 – 4 tsp. crushed red pepper flakes 1 small yellow onion, finely diced 6 large cloves garlic, minced or pressed 2 (28-ounce) c. whole tomatoes, preferably San Marzano 1/2 c. packed fresh basil leaves, torn or roughly-chopped 1 tsp. fine sea salt 1/2 tsp. freshly-cracked black pepper     Directions: 1. Heat olive oil in a large saucepan over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally. Add onion and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine. 2.  Continue cooking the sauce, breaking up the tomatoes with a wooden spoon as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 min...

 Ingredients: 2 3/4 c. all purpose flour 3 eggs pinch of salt 1 c. cooked spinach - pureed   Directions:  Place flour into the bowl of your stand mixer. Create a well. Add eggs, salt. Using paddle attachment, mix together until well combined. Add spinach. Continue mixing until a ball forms. Scrape sides as necessary. Adjust if necessary. Add more flour if dough is too wet. Switch to dough hook and knead dough for approximately 5-6 minutes. Cover mixing bowl with kitchen towel and allow dough to rest for at least 30 minutes. Attach roller attachment to mixer. Cut dough ball into 4 equal portions. Take 1 portion and flatten it with your hand. Run through roller attachment until it reaches a level 4 thinness. Attach Fettuccine attachment to mixer. Feed dough through. Lay fettuccine on a lightly floured work surface. Continue same process with 3 remaining dough portions.