. Recipes: April 2014

APPLE STUFFED CHICKEN

APPLE STUFFED CHICKEN


INGREDIENTS:
4  Chicken Breast Halves
1 Braeburn Apple, Cored and Finely Diced
1/2 cup Shredded Cheddar
2 tsp Dijon Mustard
2 tsp Chopped Thyme, plus 3 large Sprigs
1 tbsp Lemon Juice
2 tbsp Seasoned Dried Bread Crumbs3/4 cup Apple Cider
1/4 cup All-Purpose Flour, for dredging
2 tsp Canola Oil
1/2 tsp Salt 
1/2 tsp Black Pepper,
1/2 cup Chicken Broth

PREPARATION:
Take a small bowl. In which  mix Apple, Cheese, Bread Crumbs, Chopped Thyme, Lemon Juice and half the Salt Mixture. On a cutting board, lightly press each Chicken Breast flat with one hand; using a sharp knife, carefully cut into side of Breast to form a deep horizontal pocket (do not pierce top, bottom or far side of Breast). Divide the Apple Mixture into 4 portions and stuff into Chicken Pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining Salt Mixture over Breasts. Dredge Chicken in Flour to lightly coat; tap off excess Flour. (At this point, Chicken can be refrigerated, covered, up to 6 hours.) Heat Oil in a large nonstick skillet over medium-high heat. Add Chicken and brown 3 minutes per side. Pour 1⁄2 cup of the Apple Cider and the Broth into skillet; add Thyme Sprigs. Bring Mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until Chicken is cooked through and stuffing registers 165ºF on an instant-read thermometer. Remove Chicken to a serving plate; cover with foil to keep warm. Whisk Mustard and remaining 1⁄4 cup Cider into Juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over Chicken. APPLE STUFFED CHICKEN is ready to serve.

 


TALAPIA MASALA




 TALAPIA MASALA
INGREDIENTS:
6-8 Talapia Fillet
4 Onion
2-3 Tomatoes
1 tbsp Ginger Paste

1 tbsp Garlic Paste
4-5 Green Chilli
1 tbsp Red Chilli Powder
1 tsp Salt
1 tsp Mixes Spices
2 tbsp Tamarind Pulp

1 cup Cooking Oil
 


PREPARATION:
Take a frying pan. Pour into it the Cooking Oil. Fry thin sliced Onions till they get Golden Brown,add Garlic Paste and Ginger Paste. Fry for 2 minutes then add Chopped Tomatoes, Red Chilli Powder, Salt, Green Chillies and Mixed Spices. Fry till Tomatoes are soft. Take out half Masala. Now layer 3-4 Fillets in pan then put layer of remaining Masala and Fish Fillet try to manage Masala in such a way that last layer is of Masala in pan then cover the pan and let it cook on low flame. Check after 10 minutes. TALAPIA MASALA is ready to serve.

TACO PIZZA


 TACO PIZZA

INGREDIENTS:
250 gm  Ground Beef, 

1 cup Pizza Sauce,
1 tbsp Jalapeno,
1 Onion,
2 tbsp Taco Seasoning,
100 gm Sour Cream,
 2 cups Cheddar Cheese,
1 cup Mozzarella,
1/2 cup Black Olives,
2 tbsp Water,

4-5 tbsp Shredded Lettuce,
1 Tomato ( diced small ),
1 cup Taco Sauce, 

extra Taco Sauce.


PREPARATION:

Brown Ground Beef, drain fat, add Taco Seasoning and Water, mix well and set aside to cool. Mix Taco Sauce and Pizza Sauce together and Spread Sauce on crust. Top Sauce with "Taco Meat" and diced Onions. Mix 1 cup of the Cheddar Cheese (leave 1 cup for later) with the Mozzarella and cover the pizza with the Cheese Mixture. Bake at 425°F until crust is Browned and Cheese is bubbly. Then right before serving, Top the pizza a light bed of Shredded Lettuce. Sprinkle with remainder Cheddar Cheese, Tomato, Dot with Sour Cream ,drizzle with Taco Sauce and finally the black olives. TACO PIZZA is ready to serve.

MOZZARELLA STICKS

MOZZARELLA STICKS

 INGREDIENTS:
1 pack Low Moisture Mozzarella, 
1/2 tsp of Dried Basil,
1 Egg, Beaten,
2 cups Bread Crumbs,
1/2 a tsp Dried Oregano, 
1/2 Onion, Minced,
1/2 tsp of Dried Parsley,

1/2 tsp Garlic Powder,
½ tsp Salt
1/3 tsp Black Pepper,
2-3 cups Cooking Oil, for frying.
1 can of Whole Peeled Tomatoes, 
1 tsp Salt, you can increase/decrease as per your taste.
1/2 tsp Black Pepper, you can increase/decrease as per your taste.1 clove of Garlic, Minced, 
1 tbsp of Mixed Herbs, (Dried Basil, Oregano and Thyme.),  you can add/remove any herb as per your taste.
1 tbsp of fresh Parsley, Minced, 
2 tbsp of Olive Oil, 

PREPARATION:
You can add or remove any of the herbs. You could also mix half a cup of Parmesan with 1 cup of Bread Crumbs. Cut your Mozzarella Block into "Sticks". Dip each stick into the Bread Crumbs until fully coated and then dip it into the Beaten Egg and then into the Bread Crumbs again. Place your doubled Breaded Mozzarella Sticks on a plate and cover in cling film. Freeze for  two hours. Heat your Oil and fry for up to a minute, turning once. Drain your Sticks on a paper towel lined plate. Serve. Heat the Olive Oil and saute your Onion until translucent. Add your Garlic, Tomatoes and everything else and cook for 30 - 35 minutes on low heat. MOZZARELLA STICKS are ready to serve.

HOMEMADE SNICKERS BAR

HOMEMADE SNICKERS BAR

CHOCOLATE INGREDIENTS:
1 Cup Virgin Coconut Oil
1/2 Cup Natural Cocoa Powder
1/4 Cup Natural Maple Syrup

CARAMEL INGREDIENTS:
1 Cup Pre-Soaked Fresh Pitted Medjool Dates
3 tbsp Agave Nectar
2 tbsp Almond Butter
1/2 tsp Sea Salt
2 tbsp Coconut Oil
1 1/2 tsp Vanilla Extract

EXTRA INGREDIENTS:
1 Cup Dry Roasted or Raw Peanuts

PREPARATION:
Place Chocolate Ingredients in the food processor and blend until smooth .Set aside. Place all Caramel ingredients into your food processor and blend until smooth. Coat your muffin tin bottom and sides with a fairly thick layer of chocolate. Layer in caramel.Top with peanuts. Add one final layer of Chocolate completely coating the top. Place in the freezer for 1 hour. Remove from freezer, HOMEMADE SNICKERS are ready to serve.
   

BANG BANG SHRIMPS





BANG BANG SHRIMPS

INGREDIENTS:
500 gm Shrimp,
 
5-7 drops Hot Chili Sauce, 
1/4 cup Thai Sweet Chili Sauce 
1/2 cup Mayonnaise
3/4 cup Cornstarch, to coat the shrimp in.

PREPARATION:





Mix Mayo and Sauces for coating. Bread Shrimp in Cornstarch. Deep fat fry the Shrimp until lightly brown. Drain on paper towel, put Shrimp in a bowl and coat with the Sauce. Serve in a Lettuce lined bowl, top with chopped scallions.BANG BANG SHRIMPS are ready to serve.

 


BACON CHEDDAR POTATO CAKE

BACON CHEDDAR POTATO CAKE


INGREDIENTS:
3 slices Bacon
4 cups Mashed Potatoes
2 Eggs
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Black Pepper
1 cup Shredded Cheddar Cheese



PREPARATION:
Place the Bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the Bacon Slices,  Crumble, and set aside. Leave the Bacon drippings in the skillet. Mix the Mashed Potatoes, Eggs, Onion Powder, Salt, and Black Pepper together in a bowl; stir in the crumbled Bacon and Cheddar Cheese. Form the mixture into 8 Patties. Heat the Bacon Drippings over medium heat, and pan-fry the Patties in the drippings until crisp on each side, about 4 minutes per side. BACON CHEDDAR POTATO CAKE is ready to serve.

CHICKEN WITH LEMON & POTATOES

CHICKEN WITH LEMON
&
POTATOES
INGREDIENTS: 
2 kg Chicken,
1 cup Fresh Basil Leaves, thinly sliced,

5 tbsp. unsalted Butter, 
2 Lemons,  Zested  (1 reserved),
5 cloves  Garlic, very thinly sliced,
2 Scallions, very thinly sliced,
1 tsp Salt,
½ Tsp Black Pepper Powder,

1 kg Potatoes, quartered lengthwise,
2 tbsp. Extra-Virgin Olive Oil,
1/2 bunch Parsley Leaves, trimmed (1 1/2 cups packed),

PREPARATION:
 
Preheat oven to 450F with rack set in middle. Remove any excess fat around Chicken Cavities and discard; rinse Chicken and pat dry, inside and out. In a small bowl, combine Basil, Butter, Lemon Zest, Garlic, and Scallions. Starting at Chicken's neck, slide hands under skin, carefully loosening skin on Breasts and Thighs. Spread Butter mixture, about 1 tbsp.  at a time,  between loosened skin and meat, taking care not to tear skin. Rub hands over skin to spread mixture into Crevices. Season Chicken with Salt and Pepper, then tie legs together with kitchen string. In a large bowl, toss Potatoes with Oil, 1/2 tsp. Salt, and enough Pepper to coat well. Cut reserved Lemon into quarters and set 3 aside. Take a heat pan. Heat it in oven for 10 minutes. Remove; then put Potatoes and any Oil left in bowl into pan, keeping Potatoes in a single layer and pushed to edges to make room for Chicken. Place Chicken in pan, Breast-side up. Roast Chicken for 20 minutes, then remove pan from oven and turn bird Breast-side down. Continue to roast for 20 more minutes, then remove pan from oven and turn bird Breast-side up again. Sprinkle Parsley over Potatoes, then stir to coat with pan drippings. Squeeze reserved lemon over Chicken and put rinds into pan. Continue to roast until juices of Chicken run clear when thigh is pierced with a fork, or inserted thermometer in breast reaches 160°F, 20 to 30 minutes. Remove pan from oven; let Chicken rest for 15 minutes before transferring to a cutting board. Let rest for 5 more minutes, and then carve. Spoon pan juices over Chicken; CHICKEN WITH LEMON & POTATOES is ready to serve. Serve with Potatoes and roasted Lemon.


 

CHICKEN TORTILLA CROCK POT SOUP

CHICKEN TORTILLA
CROCK POT SOUP


INGREDIENTS:
500 gm  Shredded, Cooked Chicken
425 gm Can Whole Peeled Tomatoes, Mashed
300 gm Can Enchilada Sauce
1 Onion, Chopped
100 gm Can Chopped Green Chile Peppers
2 cloves Garlic, Minced
2 cups Water
400 gm Can Chicken Broth
1 tsp Cumin
1 tsp Chili Powder
1 tsp Salt
1/4 tsp Black Pepper
1Bay Leaf
300 gm Package Frozen Corn
1 tsp Chopped Cilantro
7 Corn Tortillas
3-4 tbsp Vegetable Oil

PREPARATION:

Place Chicken, Tomatoes, Enchilada Sauce, Onion, Green Chiles, and Garlic into a slow cooker. Pour in water and Chicken Broth, and season with Cumin, Chili Powder, Salt, Pepper, and Bay Leaf. Stir in Corn and Cilantro. Cover, and cook on Low setting for 6 to 8 hours. Preheat oven to 400F. Lightly brush both sides of Tortillas with Oil. Cut Tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle Tortilla Strips over soup. CHICKEN TORTILLA CROCK POT SOUP is ready to serve.



BLACKBERRY CHOCOLATE CAKE

BLACKBERRY CHOCOLATE CAKE


INGREDIENTS:
 

FOR CAKE: 
2 cups Sugar,
1 cup Hot coffee,
2 cups Flour,
1/3 cups Black Cocoa Powder,

2/3 cup Dutch-processed Cocoa Powder,
1 tsp Salt,

1 tsp Baking Powder:
1 tsp Baking Soda,

2  Beaten Eggs,
1/2 cup Vegetable Oil,
1 cup Whole Milk,


FOR BLACKBERRY BUTTER CREAM:
1/2 cup Blackberry Puree (from about 3/4 cup Ollie Berries),
2 tbsp Black Cocoa (sifted) ,
300 gm Sugar,
150 gm Water,
150 gm Egg whites,
Pinch of cream of tartar (optional),
50 gm Sugar,
500 gm Butter,
Food coloring (if desired): as required,
Oreo cookies (chopped into sixths): as required,

FOR DARK CHOCOLATE GAN-ACHE:

85 gm Dark chocolate (chopped)
70 gm Heavy whipping cream
1 tbsp Butter


PREPARATION:

Take a bowl. Shift the Black Cocoa powder, mix it into the Blackberry Puree and set aside. Take a small saucepan and combine Water and Sugar in it. Bring the Sugar Mixture to a boil over medium high heat, and without stirring the syrup, allow it to heat up to 240F. Combine Egg Whites and Cream of Tartar in the working bowl of the mixer and whisk on medium low until the Egg Whites begin to foam. Once the Sugar Syrup reaches 240F, pour it into the Beaten Egg Whites in a small stream, whisking continuously. Keep whisking on medium high until the ingredients in the mixing bowl are not warm anymore. Slowly and gradually add Butter to the Egg Whites and Sugar Mixture, about ½ tbsp at a time. Once all the butter has been added, stir in the cocoa and blackberry mixture. Also add the Food Color at this stage (if using). Beat the frosting for another couple of minutes and then use it immediately to layer the Baked Cake parts. 
Make dark Chocolate Gan-ache:
Place the Chopped Chocolate in a medium sized mixing bowl and set aside. Heat the Butter and Cream in a small saucepan until it is almost simmering, and then pour it over the Chopped Chocolate. Let it stand for a minute and then whisk the Chocolate and Cream until smooth. Cool the Gan-ache a bit and then pour it onto the frosted cake. BLACKBERRY CHOCOLATE CAKE is ready to serve.

SUMMER SQUASH CHICKEN ALFREDO

SUMMER SQUASH  CHICKEN ALFREDO


INGREDIENTS:
2 Skinless, Boneless Chicken Breast Halves

2 tbsp Garlic, Minced
250 gm Package Uncooked Rigatoni Pasta
6 Slices Bacon
1 tbsp Vegetable Oil
1 Zucchini,Sliced
1 Yellow Squash, Sliced
1 cup Alfredo Sauce

1/4 cup Milk
6 Sun-Dried Tomatoes, Softened and Chopped

3 tbsp Parmesan cheese
1/4 cup Sliced Almonds

 

PREPARATION:
Preheat oven to 350F . Lightly grease a Baking Dish. Place the Chicken in the prepared baking dish, and coat with the Garlic. Bake 25 minutes, or until Chicken Juices run clear. Cool and chop. Bring a large pot of lightly Salted Water to a boil. Place the Rigatoni in the pot, cook 10 minutes, and drain. Place Bacon in a skillet. Cook over medium high heat until evenly Brown. Drain, crumble, and set aside. Heat the Oil in a skillet over medium heat, and saute the Zucchini and Yellow Squash until tender and lightly Browned. In a small bowl, mix the Alfredo Sauce and Milk. Serve Chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with Zucchini and Squash. Sprinkle with Sun-Dried Tomatoes, Bacon, Parmesan Cheese, and Almonds.SUMMER SQUASH CHICKEN ALFREDO is ready to serve.

CRUSHED TOMATOES SALAD



CRUSHED TOMATOES SALAD


INGREDIENTS
250 gm Ripe Tomato
1-2 Green Pepper
1 Cucumber
2-3 Spring Onions,
25 gm Dried Mint
1/2 tsp Salt
1/2 tsp White Pepper to taste
1/2 tsp  Paprika
1 tbsp Tomato Paste
1 tbsp Olive Oil
2 tbsp Vinegar


PREPARATION:
Finely chop all the vegetables. Add Tomato Paste, Vinegar, Dried Mint and Paprika. Season to taste with Salt and White Pepper. Drizzle Olive Oil and CRUSHED TOMATOES SALAD is ready to serve. Serve immediately.

VIETNAMESE SPRING ROLL

 VIETNAMESE SPRING ROLL

INGREDIENTS:
100 gm Dried Shrimps
100 gm Wild Garlic (preserved in vinegar)
300 gm Vermicelli
1 tsp Minced Garlic
½ tsp Minced Chilies
1 tsp Olive Oil
1 cup Mung Bean Sprouts,
32 medium Fresh Mint Leaves
32 Fresh Basil Leaves
16 small Fresh CilantroSprigs
1Cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks
3 Scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces
8 Bibb Lettuce Leaves,
16 round Rice Paper Wrappers

PREPARATION:

Soak dried Shrimps in Water about 15 minutes. Next, squeeze the Water out of shrimps.Boil Olive take a frying pan. Add Olive Oil,Garlic and Chilies. Cook it until the color turns yellow-brown. Next, add dried Shrimps into the pan and fry about 5 minutes. Squeeze Vinegar out of Wild Garlic. Add them into pan and fry with dried Shrimps about 5 minutes. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the Rice Paper Wrappers with hot tap Water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. Work quickly to place a little bit of the mixture of dried Shrimps and Wild Garlic in a line in the center of the rice paper. Add some Vermicelli Noddles on top of the Shrimp Mixture along with Bean Sprouts, Mint Leaves, Basil Leaves, Cilantro, Cucumber Scallion and Lettuce. Fold the bottom half of the Rice Paper Wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in and roll it up.VIETNAMESE SPRING ROLLS are ready to serve
 Serve with fish sauce or peanut sauce to dip.

QUICK APPETIZER SALAD

QUICK APPETIZER SALAD

INGREDIENTS:
100 Gm Cashew Nuts,
2 Medium Sized Apples (Cubical Cuts),
½ tsp Black Pepper,
1 tbsp Sugar (ground),
4 tbsp Mayonnaise,
4 tbsp Fresh Milk Cream.

PREPARATION:
Make paste of Mayonnaise and Fresh Milk Cream with Black Pepper and Ground Sugar. Cut Apples in small cubes and then add to mixture along with Cashew Nuts. QUICK APPETIZER SALAD is ready.



CHICKEN ALFREDO


CHICKEN ALFREDO

INGREDIENTS:
150 gm Dry Fettuccine Pasta
250 gm Cream Cheese

6 tbsp Butter
1/2 cup Milk

1/2 tsp Garlic Powder
1/2 tsp Salt,
 1/2 tsp Black Pepper 
2 skinless, boneless Chicken Breast Halves - cooked and cubed
2 cups chopped fresh Broccoli,

2 small Zucchini, julienne
1/2 cup chopped Red Bell Pepper

 

PREPARATION:
Bring a large pot of lightly Salted Water to a boil. Add Pasta, and cook for 8 to 10 minutes,  drain. While Pasta is cooking, melt Cream Cheese and Butter in a skillet over low heat. Stir until smooth. Stir in Milk, and Season with Garlic Powder, Salt, and Pepper. Simmer for 3 minutes, or until thickened, stirring constantly. Mix in Chicken, Broccoli, Zucchini, and Red Pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until Vegetables are Tender. CHICKEN ALFREDO is ready to serve. Serve over fettuccine.

KIM'S CHICKEN ALFREDO



KIM'S CHICKEN ALFREDO

INGREDIENTS:
2 tbsp Olive Oil
3 cloves Garlic, Minced
 2 skinless, boneless Chicken Breast halves - cut into bite-size pieces
 1/8 tsp Black Pepper Powder,
 2 tbsp Italian Seasoning
 1/2 (1 ounce) package dry Onion Soup Mix
 1 (10.75 ounce) can condensed cream of mushroom soup
 1/2 cup milk
 1/2 cup water
 1/2 cup green peas
 1/4 cup grated Parmesan cheese
 1 pound dry fettuccine pasta

PREPARATION:
In large skillet, over medium-high heat, heat Olive Oil and saute Garlic for 2 minutes. Add Chicken, Pepper and Italian seasoning, and cook, stirring occasionally, until Chicken is no longer pink. In medium bowl, stir together Onion Soup Mix, cream of Mushroom Soup, Milk and Water. Add to Chicken Mixture. Add Peas and Parmesan to Chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally. While sauce is simmering, bring a large pot of lightly Salted Water to a boil. Add Pasta and cook for 8 to 10 minutes ; drain. Toss Pasta with Sauce to serve KIM'S CHICKEN ALFREDO is ready.

RecipeINN

RecipeINN