McDonalds Spicy Chicken Copycat Recipe

McDonalds Spicy Chicken Copycat Recipe

I have to admit that I really like this Chicken Spicy Burger from Mcdonalds, but I can not keep going out to the restaurant and getting my fill. So after a but a few try's,  I finally came up with the recipe that is very close if not right on the money to the original. 

It is so easy to make this sauce that I found myself making more and more, after all it is right out of my own home and I do not have to go out. 

Go ahead and give it a whirl and let me know how yours turned out.



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Recipe;

1 1/2 lbs. - Chicken breast

Sauce
3 Tbsp. - Mayo or low-fat mayo
1 Tbsp. - Sugar
1/2 Tsp. - Garlic powder
1/2 Tsp. - Ground turmeric
1/2 Tsp. - Ground cumin
3/4 to 1  Tsp. - Chilli

Splash of milk as needed

Salt and pepper to taste.

Flour Mix
1 to 1 1/2 Cups - All purpose flour
1/2 Tsp. - Garlic powder
1/2 Tsp. - Onion powder
1/2 Tsp. - Pepper, black or white
1/2 Tsp. Salt (option)


Egg Wash
2 - Eggs
1/4 Cup - Water


For more information, please see video below;



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It is very difficult and a waste of chicken meat to try to get the cuts perfectly round.  So they will be a little square and not so round, but they will fit on your bun and be just as awesome. 

I like to flatten the breast a little with the flat side because it makes the meat more even and it will cook better. 

Use a plastic wrap in order for the meat juices not to fly back at you. 

 At this stage of making the flour mix, I have not said anything about adding salt. The sauce is strong enough in  taste with the heat and other spices that it is not necessary to add any salt to the flour. 

Now, myself being  Portuguese Canadian I tend to like things a bit more on the salty side. So this is really up to you, add more or not. 

When working keep everything as close to as possible. In this way,  you will be more organized and there will be less of a mess. 

Don't forget, here it's ok to double-dip. 

Cook the breast for about 3 to 4 minutes on each side, but please do not over cook it because the meat will turn hard and dry. 

Go ahead and add as much sauce as you want, after all this is your burger and you can  have " It Your Way". 

Also, if you want you can add other toppings including tomatoes to it. 

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McDonalds Spicy Chicken Copycat Recipe

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Pork Cutlet Recipe

Pork Cutlet  Recipe

This pork cutlet is so easy to make and with the breaded crust, it is a must for you menu. Where can you find something this good that only takes about 20 minutes to make and is  awesome. I find that this dish goes good with all kind of side's, especially potatoes and  diced beets. 

However you serve it, please make sure that you make some extra because your Family and Friends will ask for more, I know. 

Let me know how yours turned out. 

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Recipe:

2 lbs. - Pork loin or tenderloin

2 - Eggs
1 Tbsp. - Veggie stock
1/2 Cup - Bread crumbs

Salt and pepper to taste


For more information, please see video below;



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I was using pork loin, but if you prefer you can use pork tenderloin. I like to slice them about 1/2 inch thick and then pound them down  to flatten them out. In this way, the pork becomes more tender but still is moist in the middle when you cook it. 

Make sure to cover the pork loin slices in plastic foil so it will not make a mess when your are flattening them. 

Use the smallest triangle edge of the mallet for we do not want the meat with large holes in it. I use an old cutting board for this because the hammering will indent your board. 

Move everything you need close to you, so it will be easy to move things around, also it will make less of a  mess. 

Cook the cutlets on medium heat for about 3 to 4 minutes on each side. Please be careful not to overcook them because they will turn out hard and not moist. 

Always use a plate with some paper kitchen towels to soak up the extra oil. After all, there is nothing worse than having you cutlets sitting in oil in the serving plate. This just makes them soggy and bad tasting. 

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Pork Cutlet  Recipe

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Corn Dogs Recipe

Corn Dogs Recipe

Going to have a Party or a Gathering for the kids or the Grown-ups. Well here is the perfect meal or treat that everyone will love.  It comes complete with a handle and a coating that is sure to please. 

Get some dipping sauces and you can never have enough of them, with all the different varieties, it will never keep anyone back asking for more. Now I would advise you to make some extra and store them in the fridge, for I know you will need them. So just pre-make them for your Party,  then "heat and serve" them in the micro, oven or pan, they will always turn out awesome. 

Please et us know how yours turned out, how your friends or Family liked them and what sauces did you serve. 

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Recipe:

1 Cup - All purpose flour
1/2 Cup - Corn meal or corn flour
1 Tsp. - Baking powder
1/2 Cup - Milk, plus some extra
3 Tbsps. - Sugar
1 Tsp. - Salt


Option;
 1 - Egg


For more information, please see video below;



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Here I am using some hotdogs that are made especially for children. They are 85% meat with some veggie added to them. 

Now you can use your favorite hot dogs,  you could use turkey or chicken also, it would turn out the same. So that really depends on you, come on "give it a try". 

Again I will remind everyone that if you use these type of sticks, please remove the sharp tips from the end. After all, I do not want anyone hurt when they are going to eat them. 

The tips are extremely sharp. 

Remember to soak the wood sticks in plain water for about 20 minutes before using them. In this way, they will not burn when added to the hot oil. 

Push the wooden stick all the way in about 3/4 of the way. It is not necessary to go right through to the other end.

I like to use corn meal because I find that it gives a more full and all-round hearty taste to the corndogs. Now if you want you can use some corn flour instead. Anyway, you do it, it will turn out awesome.

Drop your hot dog all the way in and twist it around for the batter to stick to the meat. Allow it to drip a little while you are constantly twisting it to get an uninformed coating. Please be careful dropping the corn dog into the hot oil, for it could splash back. 

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Corn Dogs Recipe

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Góral Indoor Pork Ribs

Góral Indoor Pork Ribs

Goral literally "highlanders" are a group of indigenous people found in southern Poland 

For most Góral today, the decisive factor in their self-identification with a nationality is not ethnic but territorial. For example, those living in areas under a long tradition of belonging to the Polish state identify themselves as Polish, while those living in Slovakia have identified themselves as Slovaks, with notable exceptions to this rule on both sides of the border. While the origin of the Góral dialect is Polish, the language of Góral in Slovakia and in the Czech Republic is gradually shifting and increasingly becoming more similar to the literary standard in their respective countries.

The Góral cuisine is part of their culture. It is mainly based on greasy meat and cheese. Of all meats, pork, lamb and mutton are the most popular ones with the Podhale Góral. The most famous food, making the Góral and Zakopane famous all over the world, is the ''oscypek'' – salty sheep cheese in the shape of a spindle. Some smoke it.

So since I have been now other seven-times to Zakopane and I love the Tatra Mountains, but the food there is mostly BBQ and I can not stop eating. Mostly I eat at the same restaurants and it is always a big portion of BIG juicy BBQ ribs, and yes it comes with all the sauce you could want.

Now I brought it home for anyone to try it. I made this one in the oven but go ahead and make on your outside grill and see how good this recipe is.

Please let me know how yours turned out and did you added anything different to it.



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Recipe;

2 Kilos (5  lbs)  Hearty Spare Ribs.

3/4 Cup - Brown sugar
1 Tbsp. - Onion powder
1 Tbsp. - Garlic powder
1 Tbsp - Oregano
1 to 2 Tsp. - Cumin
1 to 2 Tsp. - Cayenne pepper
1 1/2 to 2 Tbsp. - Smoky paprika
2 Tbsp. - Orange zest
1/2 to 1 Tbsp. - Salt
1/2 to 1 Tsp. - Black pepper


For more information, please see video below. 



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Go ahead and get them Big, as big as you can. Now to get them this large you may have to go to aButcher and have him cut them up for you like the picture. 

It will be well worth it and you will not regret it for the little extra trouble to get the cut. 

Steaming helps the softening of the spare ribs to help cut back the cooking time. We want it to a point that when the ribs are done, the bones are just falling off the meat. 

This process can be used for indoor oven roasting or for the outside grill, either way it will turn out tender and flavourful. 

After rubbing it with the spice mixture, center them in a large flat baking pan that has a grill so we can get an even cooking, all around. 

Add some water to the bottom so the oven will be kept moist during the cooking time. remember, if the outside is starting to dry up too fast, then cover the ribs with tin-foil in the last 1/2 hour of cooking. 

Use one of your oven mitts to help cut up the ribs to make your life a little easier. Remember to let the ribs rest for about 10 minutes before you start to cut it. 

This cutting board was hand made be a Góral from Zakopane. Not only did he make it, but he got the wood from his forest, dried it for 6 months and handmade it from scratch.  He also makes a lot of other hand carved wood products, too many to show. Hoping to have a link someday so others can order some of his crafts. 

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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

Nothing goes better then these potatoes as a side dish to your main meal. In fact I usually have them just as they are, with nothing else for they are that good. 

I know your whole family and friends will keep asking you for more and why not have some extra on hand for they freeze very will. Just  pop them into your microwave and in a few minutes, you have some extra to go all-around a second time. 

After all,  it is really only a three ingredience  recipe and it can be made in no time and even faster if you have the readymade Boursin cheese on hand. 

Please let me know how yours turned out and did you add anything else to it. 

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Recipe;

1 1/2 Lbs. -  Potatoes

1 Pkg. - Boursin cheese
1/3 Cup - Whipping or heavy cream
Whole milk as needed
1/2 Med. - Onion
Salt to taste


Homemade Boursin Cheese 
1 Pkg. - Plain cream cheese
1/2 Cup - Butter
1/2 Tbsp. - Garlic salt
1/2 Tbsp. - Oregano
1/2 Tbsp. - Basil (Option)
1/3 Tbsp. - Dill
1/2 Tbsp. - Marjoram
1/2 Tbsp. - Thyme


For more information, please see video below.




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That depends on the slice. I like to slice them as thin as possible for in this way then cheese bonds better to the potatoe and it cooks a lot faster. 

Also in this manner it helps the dish to become more creamy and smooth by blending in better with the sauce. The thinner  the better, by hand or machine, it will turn out awesome. 

Boursin cheese can be found in any large grocery store, you should have no problems getting it.

Now, I prefer to make my own and in this way I can add in what I like to make it better for me.

Add only a little bit of milk at a time. We do not want the cheese too thick nor too watery.

Keep on whisking it for a few minutes until all the lumps are gone and it becomes very smooth. 

Adding the potatoes does not have to be a chore, just make sure every layer is reasonably covered. If it makes your life a bit easier then you can double up on the layers and that will  be fine. 

Not all ovens are the same and operate at different temperatures, so please keep an eye on the dish. 

If you see that after about 3/4 of the baking, that the top is becoming too brown, too fast, then lower the temperature a little bit. 

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Creamy Scalloped Potatoes

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30 Minute Mexican Taco Lasagna

30 Minute  Mexican Taco Lasagna

When it comes to lasagna, I am in all the way.Now here in this recipe you have both worlds of taste from two different regions. The awesome taco combined with the wraps gives you a smooth velvet taste that lets all the other ingredients  come through. 

It is really so fast any easy to make, for your Family or some event. Go ahead and make extra for it freezes well and I know you will run out very fast, for everyone will ask for more. 

Please let me know how yours turned out and did you  add anything else to it...

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Recipe;

1 Lb. -  Medium ground beef

1 Pkg. - Wheat or corn wraps.

1/2  - Medium onion
1/2 to 1 - Medium  sweet red pepper
1 Can - Diced tomatoes
1/2 Can - Sweet corn
1 Can - Red Kidney beans
1 Tbsp. - Hot pepper flakes
1/3 Cup - Green onions

2 1/2  to 3 Cups  Shredded cheese - Cheddar and  any hard cheese.

2 Cups - Enchilada Sauce - Homemade or Ready-made.
" Click Here For Recipe "

1 Pkg. - Any Taco mix or Homemade.

Homemade taco mix;
1 Tbsp. -  Chili powder
1/4 Tsp. -  Garlic powder
1/4 Tsp. -  Onion powder
1/4 Tsp. -  Crushed red pepper flakes
1/4 Tsp. -  Dried oregano
1/2 Tsp. -  Paprika
1 1/2 Tsp. -  Ground cumin


Salt and pepper to taste

Obtions;
- Sliced black olives
- Sour cream
  

For more information, please see video below. 



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By using a medium fat content ground beef, I find that it produces a more juicy tasting beef.  

Also, a nice combination would be a beef and pork, this is also awesome in taste that everyone will enjoy. 

Now if you are watching your calories, then I would use  lean beef and a low-fat cheese.

Depending on the taco mix that you use, you can add more or less hot pepper flakes to make it as hot as you would like. Add more or less, that depends on your spice level. Now  remember not to make it too hot if you are serving this to others, you can always add hot sauce to your individual serving. 

I am using red kidney beans because I find them a very hardy bean with a lot of flavour. Now you could really use any type of beans that you would like, like the comment black beans that is usually used in this dish. 

Do not worry if the wraps over lap or the ends are sticking out. It will all be good and will not affect the look and taste.

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Cod In Cream Sauce - Bacalhau Com Natas

Cod In Cream Sauce - Bacalhau Com  Natas

This recipe brings out my memories of my Mom making this dish in the Kitchen. I can remember, being so small and young seeing that awful looking salted fish on the table all cutted up and soaking in a bowl,  in water. 

Soon it was the next day and the aroma of the olive oil, the potatoes coming through with the fish that for some reason has a pleasant  aroma, not a fishy one. It still makes me think of home when I make it and all my good thoughts come through of my Portuguese Home of the past with my parents. 

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have.  They would preserve their fish by drying them in the sun and then salting them for future use.  

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of  cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home. 

Now this  Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has  grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive. 

So here it is, a real old fashion recipe and is guaranteed  to be a Portuguese tradition right in your own home. 

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Recipe: 

1  lbs. -  Bacalhau ( Codfish) salted or not salted.

1 1/2 Lbs. - Potatoes
4 Sm. - Onions
1 to 2 Cloves - Garlic
4 to 6 - Whole peppercorns
1/4 Tsp. - Black pepper
1/4 Cup - Olive oil


Garnish 
3 - Hard-boiled eggs
2 Tbsp. -  Dry or fresh parsley
1/4 Cup - Black olives



For more information, please see video below. 






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Bacalhau  usually come in a heavily salted, so then you will have to prepare the cod before you can use it. 

Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time. 

The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking. The potatoes should be cooked only until a fork can easily go into it. 

This fish does not require  too much cooking time and if you cook it too long then the cod will become tasteless and  hard. 

When making the roux please  keep the heat no higher than medium because there is a chance of burning it. 

Also it is very important to keep on stirring throughout the whole cooking in this stage,  in order to get it as smooth as possible. 

Again, keeping the heat on medium and do not stop stirring while you are adding the egg yolk. After all, we want a nice and creamy  sauce, not scrabble eggs.

Remove all the fish meat and please pay attention to making sure that all the bones are removed, especially if children will be having this. 

Now you can also keep the cod skin if you like, but I find that most really do not like it. 

The boiled eggs and the potatoes can also be diced if you prefer. After all,  it is your dish to enjoy any way you dice it. 

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Cod In Cream Sauce - Bacalhau Com  Natas

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Chicken Pineapple Salad - (Salatka Z Ananasemi Kurczakiem)

Chicken Pineapple Salad  - (Salatka Z Ananasemi Kurczakiem)

Of all the salads that I have made, this one has to be one of my favorite ones. Now Girlfriend is Polish and of course she was the one that showed me how to make this recipe. it is a great side dish, but I wanted to make it a complete meal, so I added the pasta to it, and there you go, an awesome dish. 

I will not try again to give this dish it's Polish name for in the video you could hear that my Polish was horrible. Well, any way you pronounce it, it is a great dish. 

Please let me know how yours turned out and if you added anything to it.



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Recipe:

1 Lb. -  Chicken breast

1 Med. - Diced onion
1/4 Cup - Sweet red pepper
1/2 Can - Pineapple (drained)
1 Can - Sweet whole corn (drained)
1 to 2 Tbsp. - Fresh parsley
3 to 4 Tbsp. - Low-fat Mayo

Salt and pepper to taste.

1/2 Pkg. - Bow or any pasta


For more information, please see the video below. 




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Want the best tasting chicken dish, then use  a free range chicken that I call "Farmers Chicken".

These chickens are not locked up in a cage and are free to roam around  outside and inside, also they are feed whole grain feed without any hormones or any other fast growth enhancers. 

Sometimes it is hard to know when the chicken has been cooking right through into the middle. Even if it is brown on the outside, that does not mean it is cooked.

Take the largest piece and just cut a bit and take a peek inside. In this way, you will be sure that it is done and ready for the salad.

Here I have chosen a bow pasta, for me I think this looks best in the presentation of the salad. 

Now you can really use any type of pasta that you want or prefer. How about trying it with potatoes instead. The choices are endless. 

I like to keep my weight always under control so I am using a  low-fat mayo, but if you prefer then go ahead and use the normal one. 

If you want you can use half mayo and half sour cream or buttermilk, it is your choice how you would like this dish. 

Add anything that you heart desires at this point, after all, it's your salad and you should have it your way. 

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Pineapple Chicken Salad

(Salatka Z Ananasemi Kurczakiem)

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Nutella Cheesecake Recipe

Nutella Cheesecake Recipe

How much do I love Cheesecake, let me see. I can start  "one hundred and one"  and keep on going. Of course,  this one is my favorite dish as far as Cheesecake goes, the chocolatey nutty flavour of Nutella is the best. When I make this dish for my friends, for a Party or a Gathering at my place, it does seem to disappear very fast and they still ask for more. After all,  this is an easy recipe and there would really be no effort to making some extra. 

I like my cheesecake to be soft and smooth, just like a pudding. As for the other type that is a bit hard or softer, but more of a harder cream is all well and done for some, but as for me the softer without it melting is the way to go. 

So please try it and let me know how yours turned out. 

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Recipe;

Pie Crust;
4 Cups - Crushed Graham crackers or sweet plain cookies.
1/2 to 1/3 Cup - Melted butter
1 Tbsp. - Nutella


Cheese Filling;
1 lbs. - Cream cheese (plain)
1/2 to 1/3 Cup - Icing sugar
8 Oz. - Nuttela  (1 glass cup)


Topping; 
1 1/2 Cups - Whole milk
1/4 Cup-  Sugar
2 to 3 Tbsp. - Corn starch
1 Tsp.- Vanilla extract
1 - Egg yolk
Dash - Salt (option)
1 Tbsp. - Butter (option)

Mixed with topping;
3 Cups - Whipped cream


For more information, please see video below. 


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Now here,  you can add as much butter as you want. I added only enough to keep the crackers or cookie mixture together. 

Add only a little at a time and keep stirring to get it well mixed in. Only when the mixture can be compacted,  stays to the side of the bowl and holds together, it is ready for forming.  

Bake, no bake  this is really up to you. This pie crust recipe can be done either way. this crust will hold without baking and it will be just as good and not affect the taste to this desert. But I like to bake it for a few minutes because I like the firmness of the crust next to the softness of the filling. 

Try it both ways and see which one you like better.

Add sugar according to your taste. For in North America and some Country's they like it to be sweeter, but here in Europe they tend to like it a little less sweet.

So make it your own and add more or less sugar to the mix.

This is where you would control the softness of your topping. By adding more cornstarch, say around another tablespoon or so, will make your topping a little bit  harder in texture. 

Now I would not make it any lesser than the recipe of 2 tablespoons for then the topping will run and not hold together. 

Add whatever topping you want to the finished Cheesecake. Her I am adding some powdered chocolate, but there are so many other alternatives. 

Make it your way.







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Nutella Cheesecake Recipe

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