Anywhere Anytime Best Snacks For Ever

By Kanishka Arora
  • May 04, 2017

Every time and everywhere we cannot have our main course like rice, chapattis and all but yes if we are hungry and we don’t want to many things these are the little recipes which can make your hunger away and delicious in taste and full of nutrition.

Sometime we think what to cook in evening snacks for guests and family members, which impress you in front of everyone. These are the little things which is hygienic and healthy too. Let’s have some fair idea about, how to cook better sandwiches at home:
Pesto Chicken Grilled Sandwich:
Ingredients: -
Basil Pesto:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese
Marinated Chicken Breasts:
1 to 2 tablespoons vinegar, like cider, balsamic or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces
Recipes: -
Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
Basil Pesto:
Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Marinated Chicken Breasts:
Put the vinegar, herbs, mustard, powder if using and oil in a large resalable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. Serve it.

Cheese Spinach and Corn Grilled Sandwich

Ingredients: -
White bread slices 8
Spinach leaves blanched and chopped 1/2 medium bunches
American corn kernels boiled 1 cup
Butter as required
Garlic cloves chopped 8-10
Salt to taste
White sauce 1/2 cup
Mint chutney to serve
Recipes: -
Step 1
Heat one tablespoon butter in a non-stick pan, add garlic and sauté till golden.
Step 2
Add spinach and sauté for a minute. Add corn kernels, mix and sauté for two to three minutes.
Step 3
Add salt, white sauce and mix well. Cook till thick.
Step 4
Transfer the mixture into a bowl, add cheese and mix well. Set aside to cool to room temperature.
Step 5
Preheat sandwich griller and grease with butter.
Step 6
Apply one tablespoon butter on four bread slices and spread spinach-corn mixture on the buttered breads evenly. Cover with remaining bread slices and brush the top with some butter.
Step 7
Place sandwiches in the griller and grill for five to six minutes.
Step 8
Remove from the griller, cut into fingers and serve hot with mint chutney.

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