When it comes to Indian food, I am in, I just love the herbs, spices, and hot savory flavors.
Now I know that it does take some time to make this dish, but it is not complicated, a person just has to get acquainted with the spices, and there you go.
I hope that you enjoy this recipe and please let me know how yours turned out.
Ingredients
2 each - Boneless chicken breasts
2 tbsp. - Cooking oil
1 lg. - Onion, chopped
3 cloves - Garlic, minced
1 tbsp. - Fresh ginger, grated
2 tbsp. - tomato paste
1/2 cup - Water
1/2 cube - Chicken stock
2/3 cup - Heavy cream, 12%
Salt and pepper to taste
Indian spices
1 tsp. - Ground cardamom
1 tsp. - Ground masala
1 tsp. - Ground coriander
1 1/2 - Ground cumin
1/2 tsp. - Ground cloves
1/2 tsp. - Ground turmeric
Topping - Chopped parsley
Note - When you add the six Indian spices into the sauce, please cook them for a few minutes, stirring all the time.
Here is one of the dishes that I like the best. I usually make this for a get-together or a large party. You can make this ahead of time and then just stick them in the oven and it's ready to go. The problem you will have with this recipe your guest will ask for more.
First, I am sorry for my wife's phone recording in front of my video. my wife and I did not notice this until I started editing this video. She is now recording small bits of my cooking to put on her future Tic-tok account. Anyways, I thought it was cute to see her trying to make her own film.
Ingredients
6 to 8 pieces Drumsticks, skin on and bone-in
1 lg. - Onion, sliced or wedged
2 to 6 - Garlic cloves, minced or chopped
2 lg. - Carrots, peeled and sliced
3 each - Celery stalks, chopped
3 tbsp. - All-purpose flour
1/2 cup - White wine, extra for a splash
2 cups - Water
2 tbsp. - Tomato paste
1 tbsp. - Thyme, dried
2 tsp. - Worcestershire sauce
2 each - Bay leaf
1.5 lbs. - Potatoes, chopped into bite-size pieces Parsley as needed
Salt and pepper to taste
Chicken cube (option)
Oven timings
Pre-heated oven set at 350 degrees for 45 mins, with pan wrapped with alum foil.
Second, heat at same for 40 mins, pan wrapped with added potatoes.For more information, please see the video below;
This has to be my best Buffalo Chicken Wings Recipe but this time instead of frying, I had them baked. I always watch what I eat, but sometimes at least once a week I can enjoy whatever I want. So this week it is my wings.
Ingredients
Baked wings
4 lbs. - Chicken wings, wingettes and drumettes. Tips (optional)
2 tbsp. - Baking powder
1 tsp. - Onion powder
1 tsp. - Sweet paprika
Sauce
4 tbsp. - Unsalted butter
1/4 cup - Piri Piri or Frank’s Original red hot sauce
1 tbsp. - Brown sugar
2 tbsp. - Ketchup
Salt - As needed
Blue Cheese Dip
1/4 cup - Blue cheese, soft part.
1/4 cup - Sour cream
2 tbsp. - Mayonnaise
2 tbsp. - Lemon juice
Splash - Milk
Salt and pepper to taste
Cooking times - 350 degrees for around 35 to 40 mins, flip wings once.
Restaurant Baked Buffalo Chicken Wings This has to be my best Buffalo Chicken Wings Recipe but this time instead of frying, I had them baked. I always watch what I eat, but sometimes at least once a week I can enjoy whatever I want. So this week it is my wings.
Ingredients
Baked wings
4 lbs. - Chicken wings, wingettes and drumettes. Tips (optional)
2 tbsp. - Baking powder
1 tsp. - Onion powder
1 tsp. - Sweet paprika
Sauce
4 tbsp. - Unsalted butter
1/4 cup - Piri Piri or Frank’s Original red hot sauce
1 tbsp. - Brown sugar
2 tbsp. - Ketchup
Salt - As needed
Blue Cheese Dip
1/4 cup - Blue cheese, soft part.
1/4 cup - Sour cream
2 tbsp. - Mayonnaise
2 tbsp. - Lemon juice
Splash - Milk
Salt and pepper to taste
Cooking times - 350 degrees for around 35 to 40 mins, flip wings once.
Well, here is another soup diet. Pretty soon I will be called the "Diet Soup King", but I have to try to keep everyone happy.
This diet so is really awesome, not only is it a healthy diet soup but packed with nutrition and flavor. This recipe really calls for coconut milk but it is on the fatty side. So I use potatoes to produce the creamy texture and taste, in this way I have kept it "low- fat".
I hope you enjoy this recipe and let me know what did you do to make any changes.
Turmeric
Studies indicate that turmeric can promote weight loss, reduce fat tissue growth, curb weight regain, and enhance your sensitivity to the hormone insulin.
Ingredients
2 lbs. - Chicken breasts, skinless and cubes
2 Ibs - Potatoes, peeled and cubed (divided)
1 sm. - Onion, finely chopped
2 each - Celery stalks, sliced
1 cup - Chicory or cabbage, spinach, kale
1/3 cup - Pasley, chopped
3 cloves - Garlic, minced
2 tbsp. - Ginger, grated
2 tbsp. - Turmeric
2 tbsp. - Lemon juice
1 cube - Chicken stock (low-sodium) or veggie
1 leaf - Bay leaf
Salt and pepper to taste
For more information, please watch the video above.
DISCLAIMER:
The content in this video is strictly for informational or educational purposes and is not intended to be a piece of advice, recommendation, or treatment whatsoever.
Viewers and/or Readers are subjected to use this information at their own risk.
The channel does not take any responsibility for side effects, allergic reactions, Illness, or any health problems caused due to the use of our content.
Always seek the advice of qualified health care professional or Medical practitioner before making any changes to your medicine, treatment, exercise, or dietary needs, or diet.
Skinny Chicken Magic Diet Soup #2
Now after a lot of e-mail's asking me to get another Magic Diet Soup recipe, so this time I added a little more umff !! with some meat, so here's the soup for you to lose weight.
I have used this soup before during my weight loss program that I started using this first Soup here "Magic Diet Soup - Lose Weight Fast - Low Gi." http://youtu.be/mZyR2Ew66w8 Although this soup is a med GI, because of the carrots I find it works just great on its own because the protein just sticks to your ribs and lasts longer in your system.
I hope it works for you as it worked for me, and yes I do make this soup very often, say about twice a month just to keep my diet under control. Also, you can change the soup by just adding some meat to it and there you go the same diet soup, but with a different protein.
Ingredients
1 1/2 Lbs. - Chicken breasts, chopped
1 Med. - Carrot, chopped
1 Med. - Parsnip, chopped
1 Med. - Leek, chopped
1 Med. - Onion, red, diced
2 to 3 Cloves - Garlic, chopped
1/4 Cup - Parsley, fresh
1/4 Cup - Dill, fresh
1 tbsp. - Olive oil
1 to 2 Cubes - Chicken stock (low-sodium)
1/2 Cup - Quinoa or brown rice, Kasha or other
Water, as needed
Salt and pepper to taste
Options;
1/4 Cup - Green onions
1 Med. - Celery root
For more information, please see the video above.
DISCLAIMER:
Always seek the advice of a qualified health care professional or Medical practitioner before making any changes to your medicine, treatment, exercise, or dietary needs, or diet.
The content in this video is strictly for informational or educational purposes and is not intended to be a piece of advice, recommendation, or treatment whatsoever.
Viewers and/or Readers are subjected to use this information at their own risk.
The channel does not take any responsibility for side effects, allergic reactions, Illness, or any health problems caused due to the use of our content.
Mediterranean Style Orange Chicken
Well, here it is again, a great party favourite. This dish came from a Portuguese recipe that was given to me by my mother. I always remember how the orange, lemon aroma was coming from the kitchen, back home.
Now, I really do not eat the chicken skin, but I did not remove it from the dish because I need it to give flavor to the sauce. You need to try this recipe, for you will never understand how good it is until you try it.
Let me know in the comments how yours turned out.
Ingredients
4 med. - Chicken legs, skin on
1 med. - Red onion, chopped
3 cloves - Garlic, crushed
1 lg. - Zest of an orange
1 lg. - Juice of an orange
1 med. - Juice of a lemon
1 med. - Orange, sliced
1 tsp.. - Thyme, dried
3 sprig. - Rosemary, fresh
3 tbsp. - Cooking oil or olive oil
Salt and pepper to taste
Toppings - Parsley, chives
Cooked chicken legs - internal temperature 165°F.
Portuguese-Style Chorizo And Chicken Pasta
Ok, here it is, if I had to have only one dish to live on, this would be it. It is a complete meal and it just goes perfectly together with all the ingredients.
With the cream and mozzarella, it blends in so perfectly with the chicken and the chorizo. we can say that it is a match made in heaven. The sausage just releases its flavor all around, making this did an outstanding party favorite.
Try it and let me know how yours turned out.
Ingredients
2 each - Chicken breasts, chopped
1 each - Chorizo sausage, sweet or hot
1 lb. - Macaroni pasta, or other
1 1/2 cups - Bell mushrooms or other
1 med. - Red pepper
2 - 3 cloves - Garlic, minced
1 cup - Light or heavy cream
1 1/2 cups - Mozzarella cheese, chopped
1/3 cup - Mozzarella for topping
1 tsp. - Basil, dried
Salt and pepper to taste
Toppings
Parsley, fresh basil, Parmesan cheese, sliced olives
Options
Add 1/2 cup white wine
Oven-Baked Chicken Parmesan With Marinara Sauce Recipe
Video
Oven-Baked Chicken Parmesan With Marinara Sauce Recipe
Now when it comes to chicken, parmesan, and mozzarella baked in the oven, I am in all the way. I like this recipe because when I have a party or a family get-together it just makes my life easier because this recipe is so easy to make. Just remember to make extra for they will always ask for more.
Ingredients
2 - Chicken breasts
1 to tbsp. - Olive oil (if needed for baking tray)
1 cup - bread or panko crumbs
1 med. - Egg, beaten
1 splash - Milk
1/2 cup - Parmesan grated cheese
1 cup - Mozzarella shredded cheese
1 tsp. - Dried oregano
1/2 tsp. - Garlic powder
1 cup - Marinara sauce (see below)
Salt and pepper to taste
Options - Chopped parsley, chives
Marinara Sauce
1 can - Chopped skinless tomatoes
1 to 2 tbsp. - Olive oil
1 sm. - Onion chopped
1 tbsp. - Dried oregano
1/2 tsp. - Garlic powder
1/2 tsp. - Sugar or honey (option)
1/2 tsp. - Hot pepper flakes (option)
Salt and pepper to taste
I have to say that this recipe is really one of my favorites, also my friends and family are always asking for it. The sauteed chicken combined with the mushrooms in an ultra smoothed sauce just makes this dish, perfect.
When I have a large gathering or family get-together, I usually put this in a large warming pan and just sit back and watch it all desire. Just make sure that you make enough for it will go fast.
Let me know, how yours turned out and did you make any changes.
When it comes to chicken thighs, I am in all the way. Some people feel that it is the leftover parts of the other chicken pieces and usually, because of the price, it is often overlooked.
For me, I have to say that it is equal to the rest of the chicken, for one thing, it is always very moist and flavourful compared to the leg and breast parts. I tend to use the thighs more and more often into my dishes. I find that it has a great deal of clean meat and it always goes well with any side dish.
Try this dish and let me know, what did you add to it and what your Family and Friends think of it.
************************************************************************************************************ Recipe; 6 Chicken thighs - With the skin removed or skin on.
1/4 to 1/2 Cup - Soya sauce (salted)
1/2 to 2/3 Cup - Ketchup
3 Cloves - Chopped garlic
1 Heaping Tbsp. - Natural honey
1 Tsp. - Dried basil
1 Tbsp. - All purpose flour
For more information please see video below; ************************************************************************************************************
I started this recipe with six plump farmers chicken thighs. I like to keep this dish on the low-calorie side, so I removed the skins.
If your preference is to have the skin on, then it will be just as good, for the skin will add extra flavor to it. It can not go wrong.
Not all soya sauce is the same, some are more concentrated and some contain a lot of salt.
It is best to add about have of what you think you need and slowly add more to the ongoing cooking dish to get it right. In this recipe, I used a salted type soya sauce but you can use unsalted.
Add as many spices and/or herbs that you want, after all "it's your dish". How about adding some hot peppers, sweet peppers or any other hot spices you would like.
Make sure your mixture is well blended at this point before you add it to the chicken.
One thing I like about a slow cooker is that because of the long cooking time, the meat self-marinates and brings out that full flavor you want in this dish.
Thus eliminating the need to pre-marinate.
Now, lets set it on high for about 5 to 6 hours, forget about it and leave it alone to do its job. The time depends on the quality of the chicken you buy.
Now if you do remove the lid for any reason, remember that you have to increase the cooking time by a further 1/2 hour.
When the meat falls off the bone with ease or you can squeeze it easily, then you know it is done and ready.
Now, add your favorite side dish and make it your way. ************************************************************************************************************
Honey-Garlic Slow Cooker Chicken Thighs
Video
If You Liked This Video Then You Will Love These Below. By; Cookingaround.
I remember growing up back in Canada. We lived near the Italian area that was full of restaurants all specializing in their Italian dishes. Now, my favorite was a little corner store that sold these Italian Chicken sandwiches.
My parents would give me some money and send me there to get some sandwiches and I would run home with them, for the smell would drive my crazy. I have to say that they disappear real fast, but I could eat only one, for the sandwich was bigger than my head.
Now, after some tries, I managed to get it just right and the same that came from that little store back home. I hope you enjoy them as much as I do.
Let me know how you had yours and what topping did you use.
************************************************************************************************************* Recipe; 1 1/2 lbs/ 1/2 kilo - Chicken breasts
4 to 5 - Italian crispy buns
2 Tbsp. - Olive oil
1 Cup - Breadcrumbs
Wash
I Egg with a splash of milk
Parmesan cheese as needed
Tomato Sauce 1 Can - Tomatoes diced or whole 1 Tbsp. - White wine vinegar 1 Tsp. - Garlic salt 1 Med,- Onion diced 1 Tsp. - Honey 1 Tbsp. - Olive oil 1 Tsp. - Basil 1 Tsp. - Oregano Water as needed Salt and pepper to taste. Extras - Hot peppers - Lettuce - Other cheese For more information, please see the video below.
This recipe is very easy and only uses a few ingredients but I can assure you that the outcome will be awesome.
Here I started with some fresh farmers chicken that I know will give me the best outcome.
Make sure to evenly coat the chicken strips and shake off the excess. Be careful putting them into the oil for it would be very hot and we do not want any splash-back.
Fry the strips on medium-high heat for about 3 to 5 minutes on each side.
It is best to transfer the pieces to a metal rack in order to drain away the oil. Also, it will dry up the strips and not let them become soggy.
I added some garlic powered, for sometimes I like to make my life a bit easier, but whole garlic works just as good.
When the tomatoes have been broken down and are soft, then just mash it all down with a potato masher. I like doing it this way because it makes the sauce a little thicker, that sticks better to the bun and sausage.
Now that you added the chicken, tomato sauce and the cheese. Go ahead and make it your way, add all the topping that you like.
Remember to always "Make It Your Way". *************************************************************************************************************
Creamy Mushroom Chicken Pasta For me, there is really nothing better than a nice creamy mushroom sauce mixed in with your pasta. How can something like this that is so easy to make, can taste so good.
This dish should be served with pride at your at your table with Family or Friends. Trust me that this recipe can never go wrong, the only thing that could happen is that you could run out. So, make sure that you have enough on hand, you can even freeze some extra for later use.
Let me know how yours turned out and did you add anything different to it.. :)
I started this dish with fresh, not frozen farmers chicken breasts. But if you want to use frozen as long as it is drained well. As for mushroom, you can really use any type that you like, here I am using button mushroom.
Chop the chicken into the size that you would like and brown them about 80 % of the way. For it will finish off the cooking process when it simmers in the sauce.
If you would like at this stage you can add 1 Tbsp. of Worcester sauce to bring up the flavor.
Let the mushrooms cook slowly with the chicken mixture so it will be tender and in this way it will bring out the full rich flavor. Once it starts to come up to a boil, bring down the heat to a simmer.
Don't forget that the pasta water is great to thin the sauce if it gets too thick.
As for the pasta, go ahead and make your day. Use whatever you like, after all, it is your dish.
Every time, I have a Party and I need to make some finger foods, these mini turkey rolls always are a hit and they go really fast. I know that they can be made with the whole breast that is formed into a larger roll then sliced into smaller serving pieces. Then why? do I do it, I find that these give my party a better choice and looks better on the plate, especially when there is a great sauce to go over it. The thing I find wrong with this recipe is that it goes too fast, so make a lot.
It looks like a lot of work for this, but I can assure you that once the mixture is done and the breast pieces have been flattened, it really goes very fast. By using a larger baking pan you can make quite a lot at one time and that will make your life a bit easier. Always have some extra, ready to go for you will need it.
Please tell me how yours went and did you add anything extra to it. ********************************************************************************************************* Recipe; 2 - Turkey breasts
1/4 Cup - Sundried tomato's
1/4 Cup - Parsley
2 - Garlic cloves
1 Tbsp. - Olive oil,
1/4 Cup - Hot red pepper
1/2 to 1 Tsp.- Lemon zest
Add your favorite cheese
Extra olive oil as needed
Salt and pepper as per taste
Mushroom Sauce 1/3 Cup - Heavy cream 1 Cup - Low salt mushroom stock 2 Tbsp. - White wine or I tbsp white vinegar 1 Tsp. - Mustered 1 Tsp. - Flour 1 Tbsp. - Water, more as needed. Combine all in the pan, stir over medium heat until it boils and thickens. Add milk or more flour to get it thinner or thicker.
Here I am using two turkey breasts that I have sliced. The ingredients that I show here is the amount of two breasts. So that will give me about five to six portions depending on the size of the breasts.
Turkey meat is usually on the tough and hard side so, in order to make it more tender, I have them pounded down as flat as possible. Make sure you cover the meat with some film so it does not splatter everywhere.
Go ahead and add more or less, make it your way. If you like spice then go for it and make it hot or super hot, whichever way you make it, it can not go wrong.
Add some olive oil to the top so it will not dry up, for the turkey has an intendancy to do that. If you do not want to use the oil then just cover the pan with tin foil and remove it at the last 5 minutes of baking.
