Tasty Recipes

Ingredients:

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp. grated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Cooking Instructions:

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

I'm sure you must have liked my recipies. I recommend you to subscribe via RSS feed. You can also subscribe by Email and have new recipies sent directly to your inbox.

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

• 4 halves skinned & boned chicken
• breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted
• peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

I'm sure you must have liked my recipies. I recommend you to subscribe via RSS feed. You can also subscribe by Email and have new recipies sent directly to your inbox.

Ingredients

1. Buttermilk
2. Pepper
3. Salt
4. Chicken (I use tenderloins, because then we get lots of crispy)
5. Flour
6. Canola oil

Instructions:

After trimming any fat off the chicken, you will need to soak the chicken in buttermilk for around 30 minutes or so. To save on milk, I filled my bowl halfway and then turned the chicken every few minutes to coat all the pieces. While the chicken is soaking, fill a bowl with flour and salt and pepper to taste. In my case, I use a little bit of salt and a lot of cracked pepper. I would definitely love to add paprika to this and make it a little spicier, but my kids would have a fit, so I have never tried it.

Once the chicken is done soaking you need to dredge the chicken in the flour mixture and lay on a plate. At this point you should start heating your oil as well. I use a large pan and cover the bottom with about an inch of canola oil. Once you have dredged all the chicken once, you want to do it again. Quickly dunk the chicken back into the buttermilk and then into the flour and coat thoroughly. Dredging it two times is the key to lots of crispy stuff.

Now it is time to fry the chicken. With tongs, lay out the chicken into the hot oil carefully. Try to make sure the pieces don't touch each other or they will stick together, making it hard to flip over. As for how long to fry them, it really depends on how hot you have the oil (I heat the oil on high and as soon as I put the chicken in I turn it down to medium) and how brown you want your chicken. For me it typically takes about 6 minutes for each side. You do want to watch it carefully though, as it can get too brown quickly, especially towards the end of cooking. I used three pounds of tenderloins and it took three batches in my pan and by the end, the chicken was cooking very fast.

Once the chicken is cooked remove it from the oil with tongs and lay flat on a plate with paper towels to drain. Let cool for a few minutes before eating, if you can wait that long. We also like fried chicken cold and it is great to take on picnics. In fact, I cooked this chicken up tonight to take to the baseball game tomorrow night. Yes, I know this Southern Fried Chicken is not healthy, but it is oh so good!

I'm sure you must have liked my recipies. I recommend you to subscribe via RSS feed. You can also subscribe by Email and have new recipies sent directly to your inbox.

Gourmet Chicken Dijon

Ingredients

* 1/2 tsp paprika
* 1/4 tsp salt
* 1/4 tsp black pepper
* 4 boneless skinless chicken breast halves
* 1/4 cup dry white wine
* 1 1/2 Tbsp all-purpose flour
* 3/4 cup skim milk
* 1 Tbsp dijon-style mustard

Instructions

Combine paprika, salt, and pepper, sprinkle evenly over chicken pieces. In a sprayed non-stick skillet, cook chicken 3-5 minutes on each side until browned. Set chicken aside. Combine 1/4 cup milk with flour, stir until well-blended. Add wine to skillet, scraping particles that cling to the bottom, then add milk and flour mixture, stirring in over heat. Add remaining milk and mustard and cook over medium heat until thickened. Return chicken to skillet, bring to a boil, cover, and simmer for 5 minutes, or until chicken is cooked through.

I'm sure you must have liked my recipies. I recommend you to subscribe via RSS feed. You can also subscribe by Email and have new recipies sent directly to your inbox.

Unfried Chicken Kiev

Ingredients

* 6 skinless boneless chicken breast halves
* 3 Tbsp low-fat margarine
* 1 Tbsp chopped fresh chives
* 1/8 tsp garlic powder
* 2 Tbsp chopped fresh parsley
* 1/2 tsp paprika
* 2 cups cornflake cereal
* 1/4 cup skim milk

Instructions

Soften margarine, preheat oven to 425 F. Cut margarine into 6 slices, place one on center of each chicken breast. Sprinkle garlic powder and chives evenly among 6 slices. Fold chicken breast over margarine, fold up sides, and secure with wooden skewer. Crush cornflakes, mix with parsley, and paprika. Dip chicken in milk, then coat with cornflake mixture. Place breasts, seam-side down, in sprayed 9 inch square baking pan. Bake 35 minutes or until cooked through.

I'm sure you must have liked my recipies. I recommend you to subscribe via RSS feed. You can also subscribe by Email and have new recipies sent directly to your inbox.

Buffalo Chicken Strips

Ingredients

* 1 lb boneless skinless chicken breasts
* 1/2 cup BBQ sauce
* 1/2 cup low-fat butter substitute
* 1/4 tsp celery seed
* 1 Tbsp white vinegar
* 1/2 tsp Tabasco sauce
* 1/2 tsp red pepper flakes
* 1/4 tsp black pepper
* 1/2 tsp cayenne pepper
* 1/4 tsp Worcestershire sauce

Instructions

Preheat oven to 375 F. Simmer all ingredients except chicken on low heat, stirring occasionally, while cutting chicken into strips. Remove sauce from heat, lightly coat chicken and place on sprayed cooking sheet. Bake 15-20 minutes, or until cooked through, cover with remaining sauce and serve.

Chicken Noodle Casserole

Ingredients

* 4 cups egg noodles
* 2 cans condensed lowfat cream of mushroom soup
* 1/4 cup skim milk
* 6 oz cooked chicken breast halves
* 1 can tomatoes (optional: with green chiles)
* 10 oz frozen vegetables of choice

Instructions

Preheat oven to 350 F. Cook egg noodles, drain, set aside. Chop chicken into bite-sized pieces, mix in large bowl with all other ingredients. Transfer to 9 x 13 baking dish, bake 30 minutes.

Quick Chicken Teriyaki

Ingredients

* 4 boneless skinless chicken breast halves
* 1/4 cup low-sodium teriyaki sauce
* 1 Tbsp vegetable oil
* 4 fresh cloves garlic, pressed
* 1 tsp fresh ginger, pared and minced

Instructions

90 minutes before mealtime, place chicken pieces in nonstick 9 inch square baking dish, combine remaining ingredients, and pour over chicken. Cover and place in refrigerator to marinate for one hour. Meanwhile, preheat oven to 350 F. Bake chicken uncovered for 15 minutes, turn, bake additional 10-15 minutes until is cooked through.

Ingredients

• 6 without skin, halves without bone of breast of chicken
• salt and pepper to be tasted
• honey of cup of 1/2
• mustard prepared by cup of 1/2
• 1 dry basil by spoon with coffee
• 1 paprika of spoon with coffee
• dry parsley by spoon with coffee of 1/2

Directions

1. Preheat the furnace with 350 degrees of F (175 degrees of C).
2. Sprinkle the breasts of chicken with salt and pepper to taste, and the place in a slightly lubricated dish of treatment the furnace of inch 9x13. In a small basin, combine honey, mustard, the basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture above chicken, and sweep it to cover.
3. Make cook with the furnace in the furnace preheated during 30 minutes. Make turn the pieces of chicken and sweep them with the other 1/2 of the mixture of honey mustard. Made for 10 to 15 minutes additional, or to chicken do not be to cook with the more pink furnace and the juices function clearly. Leave the 10 fresh minutes before being useful.

Ingredients

* 4 without skin, of the halves without bone of breast of chicken - cross in cubes in inch of 1/2
* 1 egg
* 2 spoonfuls with milk soup
* 2 cups crushed chips
* sticks of lucette of a store of trade or part

Directions

1. Preheat the furnace with 350 degrees of F (175 degrees of C). Lubricate a sheet of treatment the furnace.
2. Crush the chips on a dish. In a large basin, beat together egg and milk. Plunge the chicken cubes in the mixture of eggs, then coat many chips. Draw aside the nuggets on the sheet of treatment the furnace.
3. Make cook with the furnace during 10 minutes. Make turn the nuggets, and make cook with the furnace for 10 minutes more, until the brown one of gold. Remove the sheet of treatment the furnace of the furnace, and insert a stick of lucette in each nugget.

Ingredients

* 4 cups of chicken stock
* 2 water cups
* 2 made cook, of the halves without bones of breast of chicken, shredded
* discord with long grain and of 1 (of 4.5 ounces) fast kitchen of package with the package of seasoning
* salt of spoon with coffee of 1/2
* ground black pepper of spoon with coffee of 1/2
* flour any use of 3/4 cup
* butter of cup of 1/2
* 2 cups of heavy cream


Method

1. In a large pot above average heat, of bubble, water and chicken of trust. Bring just to boiling, then incorporate rice, reserving the package of seasoning. Cover and remove heat.
2. In a small basin, combine salt, pepper and the flour. In an average pan above average heat, found butter. Incorporate the contents of the package of seasoning until the mixture is semi-sparkling. Bring back heat to bottom, then incorporate the mixture of flour by spoonfuls in soup, to form russet-red. Beat in cream, little at the same time, until entirely incorporated and smooth. Make cook until thickening, 5 minutes.
3. Stir up the cream-coloured mixture in the bubble and rice. Make cook above average heat until of heating through, 10 to 15 minutes.

Ingredients

3 lbs. chicken breasts, or 1 whole chicken, cooked, reserving one cup broth
1 lg. onion, chopped
1 lg. green pepper, chopped
2 tbsp. butter
1 tsp. chili powder
Dash garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can (10 oz.) Rotel tomatoes and green chilies, drained and crushed
1/2 lb. Cheddar cheese, grated
12 corn tortillas, cut into strips

Directions:

Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)

Serves 8.

Ingredients

* 1 pound dried penne
* 2 chicken cutlets, cut into fingers
* Salt and freshly ground black pepper
* 3 cloves garlic, sliced
* 1/4 teaspoon red pepper flakes
* 3 tablespoons olive oil
* 3 tablespoons roughly chopped fresh parsley, for garnish
* 2 lemons, juiced
* 1/2 cup grated Parmesan

Directions

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Start to finish: 20 minutes, plus 6 to 10 hours marinating

Servings: 4

Ingredients

1/3 cup plain nonfat yogurt

1/3 cup chopped fresh cilantro

1 tablespoon extra-virgin olive oil

1 tablespoon minced garlic

1 teaspoon sweet paprika

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken breasts

Direction

In a small bowl, mix together the yogurt, cilantro, oil, garlic, paprika, cumin, salt and pepper.

Place the chicken in a shallow dish and spread with half of the yogurt mixture; turn the chicken over and spread with the remaining yogurt mixture. Cover and refrigerate for 6 to 10 hours.

Preheat a gas grill to high or prepare a charcoal fire. Grill the chicken until it is cooked through and no longer pink at the center, about 5 minutes per side.

Nutrition information per serving: 179 calories; 49 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 66 mg cholesterol; 3 g carbohydrate; 27 g protein; 1 g fiber; 232 mg sodium.

8 oz. pkg. nonfat cream cheese, softened
3 tablespoons chopped green onion
1½ cups cooked chicken breast, cut in small chunks
2 tablespoons nonfat sour cream
1 teaspoon dried dill
4 (10 inch) low−fat flour tortillas
1½ cups fresh spinach
Nonfat ranch salad dressing or salsa (not included in nutritional information)
Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix until
blended. Spread ¼ cup filling on each tortilla; place spinach leaves on top, leaving about
½ inch border. Roll tortllas tightly and wrap in plastic wrap. Refrigerate at least 1 hour
before serving. Slice and serve with nonfat ranch dip or salsa. Serves: 6
Nutrition per Serving
Calories 120
Carb Choices : 1
Exchanges : 1½ meat, 1½ starch, 1 vegetable
Fat 2 g
Carbohydrates 15 g
Protein 11 g
Cholesterol 11 mg
Dietary Fiber 1 g

INGREDIENTS

1/2 cup egg substitute

1 can (8 ounces) unsweetened crushed pineapple, undrained, divided

3 tablespoons reduced-sodium soy sauce

1 teaspoon sugar

3/4 teaspoon ground ginger

1/2 teaspoon ground mustard

1/4 teaspoon garlic powder

1 cup dry bread crumbs

1-1/2 pounds lean ground turkey

1 tablespoon finely chopped onion

1 green onion, finely chopped

2 teaspoons finely chopped jalapeno pepper

1 teaspoon honey

1 teaspoon lime juice

Pinch pepper

DIRECTIONS


In a bowl, combine egg substitute, 1/3 cup pineapple and the seasonings. Add bread crumbs; mix well. Crumble meat over mixture; mix well. Press into an 8-in. x 4-in. loaf pan coated with cooking spray. Top with 1 tablespoon pineapple. Bake at 350° for 1-1/4 hours or until a meat thermometer reads 180°. Let stand 5 minutes before serving. Meanwhile, in a small bowl, combine onions, jalapeno, honey, lime juice, pepper and remaining pineapple. Serve with the meat loaf. Yield: 8 servings (2/3 cup sauce).

1 chicken (about 3 pounds), cut into 8 pieces
1 1/2 teaspoons salt
1 1/2 cups flour
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 cup buttermilk
Vegetable oil

Rinse the chicken in cold water and pat dry.

Combine the salt, flour, black pepper, and cayenne in a large, shallow bowl. Dredge the chicken in the flour mixture, shaking off the excess. Set aside for about 15 minutes.

Pour the buttermilk into a second shallow bowl. Dip the chicken in the buttermilk, then again in the flour mixture.

In a heavy-bottomed Dutch oven (preferably cast iron), heat about 4 inches of vegetable oil over medium heat until the temperature registers 360° F on a deep-fry thermometer. Carefully place the chicken in the oil, using tongs. (Add the pieces slowly, so that the temperature does not drop, and work in batches to avoid overcrowding.) Fry the chicken until golden brown, turning once, 10 to 20 minutes, depending on the size of the pieces. Check for doneness by piercing the meat; the juices should run clear. Drain the chicken on paper towels set on a wire rack. If desired, the cooked chicken can be kept warm in an oven set on low.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 609(53% from fat); FAT 36g (sat 8g); CHOLESTEROL 180mg; CALCIUM 66mg; CARBOHYDRATE 20g; SODIUM 600mg; PROTEIN 48mg; FIBER 1g; IRON 4mg

Stephana Bottom

Ingredients :
6 cups boiled Basmati rice
1 cup chicken
1/2 cup prawns cooked
1 egg
1/4 cup capsicum cut into fine strips
1 cup regular onion, chopped fine
1 cup spring onions, chopped fine
2 tablespoons of ginger-garlic paste
1 cup of mixed vegetables
soya sauce
chilli sauce

Method :
Make sure the rice isn't overcooked or mushy.
Add a little oil when boiling so that it doesn't stick together.
Fry the regular onions till light brown.
Add ginger-garlic paste and fry.
Add the rice and fry with soya sauce to taste.
You can add a little chilli sauce if you want.
Separately, lightly fry the pre-cooked meats with a little soya sauce.
Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice.
Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will become soggy. They should remain slightly crisp.
Add the meats and vegetables to the rice and mix thoroughly.
Your delicious meal is ready.

Ingredients : 8-10 oz basmati rice, rinsed 2 tbsp olive oil 2 onions, chopped 2 garlic cloves, chopped 1 tsp finely chopped fresh ginger 4 boneless, skinless chicken breasts ¼ tsp cayenne pepper ½ tsp ground cumin For garnishing : 1 tbsp fried onions 2 tbsp toasted flaked almonds 1 tsp ground coriander a pinch of nutmeg ¼ tsp ground cinnamon ¼ tsp turmeric 6 fl oz natural yogurt 1 tsp sugar 3 tbsp raisins or sultanas salt and black pepper Method : Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil. Drain and reserve. Meanwhile, thinly slice the chicken breast. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly. Add the chicken, raise the heat and stir fry for 3 minutes. Add all the ground spices and stir again for a few seconds. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly. Reduce the heat to low and cook undisturbed for 10 minutes. Remove from heat and rest, still covered, for 5 minutes. Uncover, sprinkle with the garnishes and serve.

Makes 12 Servings
3 lb boneless rolled top loin pork roast
3 large garlic, sliced
1 tsp pepper, coarsely ground
1/4 tsp whole sage, Dried
1/4 tsp whole thyme, Dried
vegetable cooking spray
1 c onions, sliced
1/2 c chicken broth
8 oz tomato sauce
1/4 c chili sauce
1/4 c ketchup
1/4 c cider vinegar
1/4 c lemon juice
3 tbsp Worcestershire sauce
2 tbsp brown sugar
2 tsp Dijon mustard
1/4 tsp paprika
1/4 tsp red pepper
If roast has visible fat, untie strings & trim off fat. Replace & tie string at 2" intervals. Cut deep slits in roast & insert garlic. Combine pepper, sage & thyme; rub over surface of roast. Coat a non-stick skillet with cooking spray; place over medium high heat until hot.
Add pork roast and brown on all sides. Add onion & sauté until tender. Add chicken broth, bring to a boil. Transfer to baking dish. Bake roast, uncovered at 350°F for 30 minutes.
Combine tomato sauce & remaining ingredients in a medium saucepan. Bring to a boil over medium heat; pour over pork roast. Bake an additional 35-45 minutes or until meat thermometer inserted in center of roast registers 160°F. Slice roast; serve with sauce.