Chicken joints – 3/4 kg, Chili powder – 1 tsp, Soya sauce – 2 tsp, Chopped Garlic – 1 tbsp, Spring onions – 1/2 cup, Salt – to taste, Ginger garlic paste – 1 tbsp, Vinegar – 2 tbsp, Oil – 3 tbsp, Green chilies – 1 tbsp, Corn flour – 1 tbsp.

METHOD:

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

       Clean the chicken and make deep cuts on them. Mix with ginger garlic paste, chili powder, Vinegar, Soya sauce and 1 tsp salt. Keep covered in a bowl for 4 hours at room temperature or longer in the fridge. Remove the pieces from the bowl and place them in the steaming basket and steam for 20- 25 minutes.

      Cool and flake the meat. Heat oil. Fry garlic till brown. Add green Chilies and spring onions and fry for 1 minute. Add chicken and salt if necessary. Fry for 2 minutes. Sprinkle with corn flour and fry for 1 more minute. Serve with fried rice or noodles.

Ingredients:

Boneless chicken breast

Caesar salad dressing

Romaine lettuce

Bacon bits

Croutons

Grated parmesan cheese

Procedure:

Marinate the chicken breast with Caesar salad dressing.

Grill or barbecue the chicken.

Baste with additional dressing if needed.

In a bowl, toss together the following: chopped or torn romaine lettuce, bacon bits and croutons, and the grilled chicken.

Sprinkle with the grated parmesan cheese.

Serve with warm garlic bread.

This grilled chicken Caesar salad is a very refreshing meal.  You can add other ingredients if you wish, such as chopped cucumber and tomatoes. 

You can also buy ready cooked barbecue chicken so you can skip the grilling part.  If you have everything ready it only takes a few minutes to put them all together. 

It’s a fast and quick dinner idea for the whole family.

Hope you enjoyed this easy and delicious grilled chicken Caesar salad recipe!

30 Fast and Easy Potluck Ideas – Part 1

30 Fast and Easy Potluck Ideas – Part 2

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Baked Chicken with Lemon and Herbs

Delicious Beef Cordon Bleu Recipe

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Guides in cooking chicken in tomato sauce known as Afritada.

Ingredients:

60 ml (1/4 cup) olive oil

1 small onion, chopped

3-4 cloves garlic, crushed

1 whole chicken, about 1 kg (2lb), cut into serving pieces

250 g (1 cup) crushed tomatoes 

Hunts Pork and Beans (optional)

250 ml (1 cup) water

1 bay leaf (optional)

2-3 medium potatoes, peeled, qaurtered and fried

1 red or green capsicum, cut in 1 cm (1/2-in) strips

85 g (2/3 cup) pitted green (or other) olives

200 g (1 1/2 cups) frozen green peas, thawed

Salt and pepper

Procedures:

1. Heat olive oil in a casserole. Saute onion until transparent, then add garlic and saute until fragrant. Brown the chicken pieces on all sides. Pour in crushed tomatoes and water. Add the bay leaf, bring to the boil, then simmer until chicken is almost tender, about 20 minutes.

2. Add the fried potatoes, capsicum strips and olives and simmer until chicken is tender, 5 to 10 more minutes.Stir in green peas and season with salt and pepper.Remove the bay leaf before serving. Add the Hunts  pork and beans and serve with rice

See related Chicken afritada recipe.

You will need about 1 1/2 lb. fresh or frozen turkey per person if you hope to have any leftovers.

Thaw your frozen turkey in the refrigerator, allowing 1 day for each 4 lbs. of turkey. The turkey is ready when no ice crystals remain in the body cavity.

Set your oven at 325. If you use a meat thermometer put it in the center of the thigh in the thickest part of the leg. Be sure it doesn’t touch the bone. .

When the turkey is unfrozen, remove the giblets and reserve them for gravy or dressing. Wash them and boil in a large pot of water for the broth to make dressing, gravy or both.

You can stuff the turkey with dressing if you wish. I always cook mine in a separate pan. I also drain all the pan juices from the turkey to go in my dressing or you can make gravy with it if you wish.

If you stuff the turkey, stuff it loosely so the heat can circulate. Line a shallow roasting pan with foil. Lay the turkey on its back with breast facing up. Pull neck skin to the back and tuck it under. Tuck the drumsticks under the band of skin across the tail. If it doesn’t have a band of skin, tie the legs together with heavy kitchen twine. Tuck the wing tips under the back. I rub my turkey all over with a mixture of mustard and butter. Lay a piece of foil loosely over the turkey to keep it from browning too quickly.

When the turkey is done the thermometer will register 180. I don’t use a thermometer. I test it by moving the leg. If the leg moves easily, the meat feels soft when touched with a finger, and a fork stuck in the meaty part of the leg runs clear juice the turkey is done. Remove the turkey from the oven and leave it standing 20 minutes to make the meat slice better.

Dressing: There are many ways to make dressing. I change mime a little every once in awhile but I will give you my basic recipe which is a cornbread dressing.

I make a pan of cornbread the day before and crumble it up. On the day of the dinner, I have my cooked broth from the giblets. I chop up several onions. I like lots of onion. You can add chopped celery, pecans, apples. salt, pepper, and sage. Mix it all up with the cornbread crumbles and add enough broth to hold it all together but don’t get it soupy. Pour into a greased roast pan and dot butter all over the top. Cook at about 350 until its slightly brown on top. If you put this inside the turkey to cook you want it much dryer.

http://notecook.com/desserts/delicious-southern-pecan-pie-and-other-easy-desserts/

http://gomestic.com/cooking/defrosting-meat-fish-and-poultry/

http://notecook.com/main-course/seafood/jambalaya/

http://gomestic.com/cooking/a-taste-of-wine/

http://gomestic.com/desserts/cakes/easy-cherry-cheese-cake/

(serves around 12)

1 cup water

1 cup soy sauce

1 cup white sugar

1/4 cup pineapple juice

1/4 cup vegetable oil

1 tablespoon minced fresh garlic

1 tablespoon minced fresh ginger

3 pounds chicken wings or drumettes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Step-by-step

1.      Preheat the oven to 350 degrees.

2.      In a large bowl whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger until sugar dissolved.

3.      Add chicken wings, coat with the marinade.

4.      Cover bowl with plastic wrap.

5.      Marinate in the refrigerator for least 1 hour.

6.      Grease baking dishes, and set aside.

7.      Remove the chicken from the marinade.

8.      Shake off excess and place the chicken wings in the prepared baking dishes.

9.      Discard the remaining marinade.

10.  Bake the wings in the oven until the chicken is cooked through and the glaze is evenly browned or about 1 hour.

2 pounds of boneless chicken strips, or chicke breast cut into tenders

1 cup italian dressing

1 tablespoon lime juice

2 teaspoons honey

Clean chicken if you need to.  Put in a bag or pan for marinading.  I suggest a bag, because the marinade is pretty well measured out for this and covers the chicken well in a bag.

Combine dressing, lime juice, and honey.  Shake or stir very well.  Pour over chicken and marinade for at least an hour.

In a 12 inch frying pan (10 inch would probably work too, though potentially crowded so keep an eye on the pan) on medium add entire contents of bag including the marinade into the frying pan.  Spread the chicken as evenly as possible in the pan.  Let set for 10 minutes, and then flip and re-adjust.  Do the same thing every 10 minutes for 40 minutes.

For the next 5 minutes start rubbing the chicken around on the frying pan.  This allows the chicken to pick up the marinade that is starting to carmelize on the pan, and adds a nice glaze to the chicken.

Once the chicken looks good and covered in the marinade you are done!

With the lime juice and honey you can alternate the measurements.  It makes a big difference in the overall flavor of citrus versus the sweet honey.  This chicken goes especially great with rice.

Enjoy!

• (2) two packages cleaned packaged chicken gizzards, fully rinsed & inspected to remove any remaining grit
• (1) one cup apple cider vinegar
• (1/2) one-half cup white sugar
• (1) one cup water
• (1/2) thickly sliced raw onion (optional)

Method

In a flat skillet, sautee and completely brown the chicken gizzards. Slightly scorched is better. Seasoned with salt, soy sauce, etc. Place the still hot sauteed chicken gizzards into a quart glass jar with randomly intersperced large slices of onion until the jar is filled. You may pack it down slightly but leave air spaces visible.

In a small saucepan, combine the cup water, apple cider vinegar and half-cup white sugar and bring to a boil. In the sink basin, pour this sweet & sour boiling-hot mixture into the jar. Bring it to overflowing and place the lid on tightly using a washcloth to protect your hand from the hot glass jar. Allow to cool in the sink and place in the refrigerator for a week or two. This allows time for the vinegar and sugar mixture to soak into the chicken meat and flavor it deeply. A perfect solution for those cravings for something umami.

Enjoy this sweet & sour treat.

Other Methods

Other ingredients can include combinations of gizzard and hearts from fowl, beef heart cubed and prepared similarly. In ethnic meat market, tongue may be available and also makes a desirable delicacy as well. For tongue, it is probably best to par-boil it and remove the outer skin which has an undesirable texture that most people would find objectionable (the taste buds on the surface of the tongue are bristly.)

My father’s favorite pickled treat is venison heart and tongue prepared using the method described above. He calls it “Licker & Ticker Surprise.”

Regular muscle meat (steak, roast, etc.) is not strong enough to make this work as effectively as does gizzards, heart and tongue muscle.

Image via Wikipedia

Ingredients:

• 3-4 pounds chicken wings
• 1/3 cup teriyaki sauce
• 1/2 cup lite soy sauce
• 2 tablespoons garlic powder
• 1 tablespon onion powder
• 2 tsps. black pepper
• 1 tbsp. crushes red pepper
• 1-2 cups maple syrup

Directions:

1. Preheat oven to 350.
2. Cut wing at joints to make 3 pieces.  Discard wing tips or save for later use.
3. Place wings in large disposable baking pan
4. Add maple syrup tp taste, soy sauce, teriyaki sauce, garlic and onion powder, red and black pepper.
5. Toss to coat
6. Bake for 1 hr. tossing every 15-20 minutes.  The liquid will gradually reduce and thicken as it cooks.
7. After 1 hour, increase oven to 450. Toss wings a final time and bake for 30 min.or until browned.
8. Serve.

Image by avlxyz via Flickr

Ingredients

Medium sized chicken pieces – 800 gms

Oil – 50 ml

Chopped onions – 100 gm

Ginger garlic paste – 30 gms

Tomato puree – 500 gms

Cinnamon stick -1

Clove – 2

Cardamom -2

Bay leaf – 2

Turmeric powder – 2 gm

Coriander powder – 2 gm

Cumin powder – 2 gm

Garam masala powder – 1 gm

Yoghurt – 50 ml

Salt as per taste

coriander leaves to sprinkle

Method

Clean and wash chicken pieces and set it aside.

Heat oil in a pan, add whole masala, chopped onions and fry till golden brown. Now add ginger garlic paste and fry for 2 minutes, then add powder masala, sauté for a minute. Then add chicken pieces and salt and sauté for few minutes.

Then add tomato puree and yoghurt to it, stirring it continuously. In the end add water to it and cook till done.

 Serve in a bowl and garnish with green chopped coriander leaves

Jamaican food is a combination of Jamaican cuisine, some Spanish influence, a bit of British, a dash of African zest, a brush of Indian touch and a taste of Chinese ingenuity. The cooking techniques and flavors of the different people who inhabited the island make Jamaican cuisine really authentic. Since the island is very rich in spices, almost all recipes have very strong but pleasant flavors.  

Here is a recipe taken from a popular list of Jamaican cuisine and you will barely notice the influence of the different people who settled in Jamaica:

Red Stripe Chicken

For this Jamaican cuisine recipe, you’ll need a chicken of course; at least three pounds of chicken breast will do great. It is much better if the chicken is julienne or in strips for the spices to easily penetrate the meat. Throw in a large bell pepper, or one small red bell pepper and a small green pepper to add flavor.  This will provide a subtle taste while adding bright colors to the dish since Jamaican cuisine uses up a lot of spices and bright colored ingredients. 

Include one fourth cup of vegetable oil and 2 cups of coconut cream to provide great consistency and sweetness for the sauce of the chicken recipe. The difference between coconut milk and coconut cream is that coconut cream is the first extract of the coconut meat and milk is from the succeeding presses where a bit of water is added. Cream is much flavorful and thicker than the milk. Though, the milk can also be used in this recipe but will not provide as much flavor as the cream. 

A cup of Red Stripe beer for authentic Jamaican cuisine flavor or any strong beer will do. Although Red Stripe is the most popular in Jamaica; hence, this choice of beer for this chicken recipe to achieve authentic Jamaican taste. Lastly, a large onion and some salt and pepper as seasonings for the dish.

To start with this Jamaican cuisine recipe, chop the pepper and onion into strips and rings. Then brown both sides of the chicken in a pot. Remove the oil and leave only at least two tablespoons of the oil in the pot.  Bring to a boil the coconut cream and beer in the pot along with the chicken. Once it starts to boil, reduce the heat and let it simmer for thirty minutes. Add the peppers and onions to the mix and simmer until the sauce thickens. It is best to serve while still hot.

A good authentic Jamaican cuisine that will go with this dish is the traditional boiled yam.  Yam is one of the staple side dishes in Jamaican cuisine.  Jamaican cuisine is unique in its own sense because of the different cultural influences in each recipe.

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