May 5, 2020

How To Make Stuffed Chicken Thighs?

Chicken the love of many food enthusiasts is always something meant to crave for.

Whats better than a dish which has delicious chicken in it along with other healthy food which is beneficial for your body? Chicken thighs are cheap and full of flavour filled with a herb stuffing for a tasty budget meal. Chicken thighs are easy to make and can create a good impression on the people to who you are serving to.

For making a delicious stuffed chicken thighs dish you’ll need the following ingredients :

Method 1 :

  • 2 tbsp olive oil
  • 1 cup mayonnaise
  • 1 onion finely chopped/ minced
  • 1 tomato, with seeds
  • 3/4 cup mozzarella cheese
  • 2 garlic cloves made into a paste
  • White breadcrumbs
  • 1 tbsp fresh parsley
  • 2 tsp fresh thyme leaves
  • 1 lemon, zest only and the juice of half a lemon
  • 1 egg yolk
  • Salt and ground black pepper
  • 6 chicken thighs, bones removed with 1-2 tbsp butter on it


  1. Preheat the oven to 180C/350F.
  2. Heat the oil in a frying pan over a medium flame. Add onion and garlic and fry for 4-5 minutes until softened.
  3. Mix together the breadcrumbs, parsely,thyme,lemon zest and lemon juice in a bowl till well combined.
  4. Add the cooked onion and garlic and the egg yolk and stir well to combine properly. Season, to taste, with salt and freshly ground black pepper.
  5. Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks.
  6. Place each stuffed chicken thigh into a roasting tin and dot all over with butter.
  7. Roast the stuffed chicken thighs in the oven for 30-35 minutes, until cooked through and golden-brown. Serve with steamed vegetables or salad.


Method 2:

Ingredients :
  • Cooking spray
  • 6 skinless, boneless chicken thighs
  • Salt and ground black pepper
  • 1 egg
  • 3/4 cup mozzarella cheese
  • 1 small minced onion
  • 1 tomato
  • 10 black olives
  • 1/2 cup breadcrumbs
  • 1 pound carrots
  • Olive oil
  1. Preheat the oven to 180C/350F. Line a baking sheet with aluminium foil and grease it with cooking spray.
  2. Spread the chicken thighs open on a flat work space. Pound to even thickness with the flat side of meat mallet and season with salt and pepper.
  3. Beat egg with fork in a bowl. Stir in 1/2 cup mozzarella cheese, onion,tomato,and black olives. Mix with enough breadcrumbs to bind well.
  4. Put a spoonful of the filling in the center of chicken thigh. Fold chicken over filling, tucking in any loose ends with toothpicks and arrange on baking sheet. Sprinkle the left over 1/4 cup mozzarella cheese over chicken thighs.
  5. Arrange potatoes and carrots around chicken thighs and drizzle olive oil over vegetables, season with salt and pepper.
  6. Bake in the preheated oven until chicken juices run clear for about 30-40 minutes. 4458935

Method 3 :

  1. In a bowl combine chicken thighs, minced onion, 1 cup mayonnaise, 1 tsp salt and marinate in the fridge while preparing your mushroom stuffing. Baked-Mushroom-Stuffed-Chicken-Thighs-3-768x576
  2. Rinse and pat dry mushrooms and slice them with finely dice 1/2 onion. Heat a large pan over medium heat then add 2 tbsp olive oil. Add in slice mushrooms and diced onion. Cook for about 8 minutes while stirring. Leave the liquid from the mushrooms in the pan and sprinkle 1 tsp salt, 1/2 tsp pepper and 2 tbsp flour and stir firmly.
  3. Continue sauteing about 1 minute until mushrooms have gravy-ish consistency. Baked-Mushroom-Stuffed-Chicken-Thighs-5-768x576
  4. Place you marinated chicken thigh top side down on a working surface and spread out your chicken thigh and place mushroom filling in the center. Cover the mushrooms with the sides of your chicken thigh and place into a deep baking pan keeping mushrooms sealed in the chicken thighs.
  5. Arrange the stuffed chicken thighs on the metal pan and cover with aluminium foil and bake at 350F for about 30-40 minutes and bake uncovered for an additional 15 minutes. 33
  6. If you want the tops to be crisp and brown set the oven to broil and continue to bake for another 5-6 minutes until the top gets golden and finally brush with little olive oil to make them shine.
  7. Serve with vegetables or salad.

Method 4 :


  1. Preheat the oven to 400F degrees and line a baking sheet with foil.
  2. In a bowl mix parsely and minced onion and divide into 6 equal parts.
  3. Place chicken skinned side down and spread them out. Place a log inside the chicken where the bone was and fold the chicken around it.
  4. Wrap each thigh in strip of bacon and seam side under the chicken.
  5. Place the chicken on the pampered pan and brush each thigh with the olive oil.
  6. Bake for about 30-40 minutes until cooked and the bacon is golden brown and crispy. Let the chicken rest for 10 minutes before serving.
  7. Serve the chicken thighs with salad.


Method 5 :

Ingredients :
  • 8 boneless chicken thighs
  • 16 slices bacon
  • 1 package of stove top stuffing
Instructions :
  1. Preheat the oven to 400F degrees.
  2. Prepare stuffing accordingly and leave it cool down.
  3. Lay out each chicken thigh and place stuffing exactly in the center. You want a good size of serving but you need to be able to fold it and wrap it closed.
  4. Fold each chicken thigh closed around the stuffing and secure with a toothpick.
  5. Wrap each thigh with 2 slices of bacon in a criss-cross pattern and secure with toothpick.
  6. Place on a foil lined sheet, seam side down and bake for about 35-40 minutes.
  7. Serve with salad or veggies.
May 1, 2020

How to Make Roasted Eggplant and Pepper Pasta Salad


The roasted eggplant and pepper pasta salad will satisfy your cravings. But this pasta salad is pretty healthy, as it is not mayonnaise-slicked or droopy noodle kind of a thing. The combination of tender meaty eggplants smashed fresh tomato, salty feta cheese is indeed mouth-watering. The amount of pasta is enough to make you fill-up. To bring out the softest meatiness of eggplant, you must cut it into cubes. And then roast it until the texture of the eggplant collapse to the caramelised rich heap. Make sure to keep checking your weight using weighing scale.

If you don’t roast it to make completely tender, the texture of it becomes spongy. The olives are also get roasted along with the eggplant. The natural sweetness and flavour of olive remain in the dish. Toss every ingredient well with chopped raw tomatoes with a pinch of pepper and salt. The sweetness of tomatoes and eggplant will be well balanced by the strong contrast of spicy oil, and garlic chilli paste. This entire dish just takes less than an hour to get prepared. You may even think to double the quantity of the ingredients. As you may have a fantastic meal with the leftover for the next day.

While making this recipe, you may ask why to roast vegetables? Roasting enables to keep the natural sweetness of the vegetables intact. That results in a rich and caramelised flavour of vegetables you used to make your dish irresistible.

Whole Food Republic Whole Food Republic

Prep Time: 45 mins

Serving: 4
  • Ingredients:
  • 1 and 1/2 pounds globe eggplant (about 4 medium) (cut and trimmed into cube shape)
  • 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  • 1/2 cup small-diced red bell pepper
  • Extra-virgin olive oil (6 tablespoons), more per requirement
  • 1 very large ripe tomato, then finely diced and cored them to fill 1 and 1/2 cups you can even have multicolour cherry tomatoes.
  • 1/4 cup tomato paste
  • 3 garlic cloves, finely peeled and smashed to a paste
  • ¼ teaspoon freshly ground black pepper,
  • 2 tablespoons drained capers
  • Large pinch Chilli flakes
  • 1 freshly squeezed lemon juice
  • A pinch of kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon of red wine vinegar, or more as per taste
  • ¼ cup torn basil leaves
  • 2 tablespoons torn mint leaves
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons finely chopped chives
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon chopped fresh oregano
  • Nuts
  • Preparation:
For Pasta:

Step 1: Bring a large saucepan of salt mixed water to boil over medium-high heat. Add pasta into and cook it according to package direction with occasional stirring until about 2 minutes before tender. Add drain well the excess water, and reserve 3/4 cup pasta cooking water for further use.

For Roasted Eggplant:

Step 2: Meanwhile pre-heat oven to 450 degrees. Brush all the sides of the eggplant slices with 3 tablespoons of extra virgin olive oil. And season it with a pinch of salt (1/2 teaspoon) and pepper (1/4 teaspoon). On a baking sheet, place the seasoned eggplant cubes to roast until the eggplant becomes golden brown. Toss occasionally, the process will take about 25 minutes.

Step 3: Take a large skillet and place it over medium-high heat. Add 2 tablespoon of the olive oil, and stir it after putting finely peeled garlic into the skillet. Cook it until the cloves become soft and the colour becomes golden. Once cooked turn off the heat, and let the garlic cool down. Then transfer it to a cutting board and chop the cloves up and place them back to oil.

For Salad:

Step 4: take a large bowl and add tomatoes into it. To make a smooth paste add the reserved (while cooking pasta) ¾ cup of water. Add vinegar, 1 tablespoon sugar, 2 teaspoons salt, and the 1/4 teaspoon pepper. Pour the garlic paste along with chilli paste into the lightly salted and smashed overripe tomato. Add roasted eggplant into it and toss everything well.

Step 5: Add the cooked pasta into the bowl of eggplants and tomatoes. Season with lemon juice. Add herbs like basils, mints, parsley and chopped oregano. And toss it well. Add 1 tablespoon of olive oil and toss everything well. You may add feta cheese and pine nuts as per your taste.

You may serve the dish warm or at room temperature.

Nutritional facts:

If you are a fitness freak and want to check the nutrition information before eating this, let’s give a quick look in it.

Calories 417
Calories from fat 22%
Fat 0g
Saturated fat 1g
Cholesterol 0mg
Sodium 143mg
Carbohydrate 70g
Fibre 7g
Sugars 9g
Protein 13g

Final Thought:

On a conclusion, consuming this dish offers less calorie intake. So, with the goodness of veggies and a strong contrast of taste, enjoy this recipe in your dinner.…

April 28, 2020

Sweet Restaurant Slaw Recipe

This sweet Restaurant Slaw coleslaw recipe is very simple and you’ll never be going to search another recipe after trying this. As a kid, coleslaw is one of those dishes they want to avoid. But with a sweeter side this recipe, it can be a great side dish. Or you may even try it as toppings of a sandwich or hotdog.

Best Healthy Coleslaw Ever (no mayo!) – TheDirtyGyro


For Dressing / Condiments:

  • 2/3 cup. Light Kraft Miracle Whip salad dressing, creamy such as

For Baking & spices:

  • 1 ( 16 oz. bag) coleslaw mix
  • 1/2 teaspoon celery seeds or poppy seeds
  • 1/4 teaspoon salt
  • 1/3 cup white sugar
  • 1/4 thinly sliced red onion
  • 2/3 cup mayonnaise

For Oils & vinegar:

  • 2 tablespoons apple cider vinegar
  • 1 Tbsp. white vinegar
  • 3 Tbsp. Canola Oil


A coleslaw mix is nothing but a pre-packaged mix of shredded cabbage and carrot. You can just tear up the packet and rinse the mix and add the simple dressing to make this recipe.

If you don’t have a store-bought coleslaw mix, you can even make your sweet restaurant slaw with cabbage and carrots. For that just thinly slice green and red cabbage of your choice, and add carrots, and radish into it.

To slice everything quickly you can try a mandoline or V-slicer.

Without further delay, let’s jump to the session to see how to make this dish.

  • Sweet Restaurant Slaw Recipe:
  • Instructions:
  • Step 1: Combine coleslaw mix with finely chopped onion in a large bowl that you can cover.
  • Step 2: Whisk mayonnaise, canola oil, vinegar (both the apple cider and white) in a medium bowl. And then add celery/poppy seeds in the bowl and then blend the mixture thoroughly. Sprinkle salt and sugar over it.
  • Step 3: pour the mixture over coleslaw onion mix and toss everything well to coat.
  • Step 4: Keep it in a refrigerator for at least 2 hours before serving. It’s important to make it chill, the longer chilling time is even better.

You may vary the amounts of dressing/ Condiments ingredients to suit as per your taste. But don’t alter the amount of sugar and vinegar. Otherwise, the taste of the whole dish will be overpowered by the taste of vinegar. You may even add a pinch of pepper over it if you like the taste of pepper.

In some restaurants, you will find dairy (buttermilk) as coleslaw dressings. But that’s an optional ingredient and you can avoid it to make your coleslaw dairy-free.

Restaurant Coleslaw | Inspiration Kitchen

Calories per Ingredient:

Servings per Recipe: 8

Serving Size: 1 serving

Let’s have look at the calorie counting per servings for restaurant slaw;

Ingredient Calories
(3 Tbsp.) Canola Oil 47 calories
(1/3 cup) Granulated White Sugar 46 calories
(2/3 cup.) Light Kraft Miracle Whip salad 27 calories
( 16 oz. bag) Coleslaw mix 16 calories
Onions, raw, (0.03 cup, sliced) 1 calorie
Salt, (0.03 tsp) 0 calories
Vinegar, 0 calories

You can have nutrition calculations of this recipe from a food nutrition database;

Nutrition Fact: (in details)

Amount Per Serving
Calories 143.2
Total Fat 7.5 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 3.2 g
Cholesterol 5.8 mg
Sodium 255.2 mg
Potassium 12.4 mg
Total Carbohydrate 19.5 g
Dietary Fiber 1.1 g
Sugars 15.1 g
Protein 0.7 g
Vitamin A 0.1 %
Vitamin B-12 0.0 %
Vitamin B-6 0.3 %
Vitamin C 0.4 %
Vitamin D 0.0 %
Vitamin E 6.6 %
Calcium 0.5 %
Copper 0.3 %
Folate 0.2 %
Iron 0.4 %
Magnesium 0.2 %
Manganese 0.9 %
Niacin 0.0 %
Pantothenic Acid 0.0 %
Phosphorus 0.5 %
Riboflavin 0.2 %
Selenium 0.1 %
Thiamin 0.2 %
Zinc 0.2 %

Some FAQs about this recipe;

How to avoid them being watery?

Ans: maximum of the time you have faced this problem. You have made your coleslaw recipe ahead of time and place it in the refrigerator. And whenever you the bowl out of the refrigerator, you find it watery. And you wander from where this water may come from?

The water comes from cabbage, as it contains 93% of water. Though this high water content helps to make it crunchy and crispy also it makes the dressing watery.

So if you want to get rid of this excess water, add a pinch of salt in shredded cabbage. And toss the shredded veggies in a colander and leave that by covering it for 1-4 hours. The added salt will help to draw the water out from veggies. Once the water is drained completely, rinse the cabbage thoroughly again in that colander to get rid of extra salt.

Is sweet restaurant slaw recipe is healthy?

Ans: Maximum of the adults don’t consume the proper dose of vegetables in their daily routine. So the veggies come from the coleslaw can balance the green intake that is recommended in your daily diet.

Check out these three health benefits that come with daily cabbage/ carrot intake:

  • Cabbage juice can fight breast cancer.
  • Coleslaw mix is an excellent source of vitamin K.
  • Coleslaw mix contains antioxidants and essential fatty acids.

Why does my coleslaw mix taste bitter?

Ans: Cabbage contains one of a kind of bitter sulfurous compounds. You can’t eliminate the bitterness from your coleslaw mix.

But to improve the taste, toss the shredded cabbage in vinegar and salt. This vinegar bath will bring down the bitterness of cabbage.…