I Sugges this Recipes

Showing posts with label chicken. Show all posts

Tuesday, May 13, 2014

Spicy Chicken and Apple Cake

Harissa-spiced chicken with bulghar wheat from BBC Easy Cook Magazine

with tomatoes roasted in olive oil

We all enjoyed it, not too spicy, I havent cooked bulghar wheat like this before, I usually just soak it and then have it in a Tabbouleh type salad. I would definitely use it again, it doesnt go as soggy as couscous.

Rachel Allens Dutch Apple Cake from BAKE

2 eggs
175g (6oz) caster sugar plus 15g (1/2 oz) extra for sprinkling
1/2 tsp vanilla extract
75g (3oz) butter
75ml (2 1/2 fl oz) milk
125g (4 1/2oz) plain flour
1/2 tsp ground cinnamon
2 1/4 tsp baking powder
2 small or 1 large cooking apples
75ml (2 1/2 fl oz) double cream, to serve

20cm x 20 cm (8 x 8 in) square cake tin

1. Preheat the oven to 200C (400F), Gas mark 6. Line the sides and base of the cake tin with parchment paper.
2. Using an electric whisk, whisk the eggs, 175g (6oz) caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
3. Melt the butter in a saucepan with themilk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Peel and core the apples and cut into thin slices, then arrange them over the batter. They will sink to the bottom(this is meant to happen). Sprinkle with the remianing sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 180C, 350F, Gas mark 4 and bake for a further 20-25 minutes or until well risen and golden brown.
5. Allow to cool in the tin , cut into squares and serve warm.

It is delicious, I served it with greek yogurt, rather than cream and the apples didnt all sink into the batter, some stayed on top and were nicely caramelised with the sugar.

Saturday, April 26, 2014

At Home Rotisserie Chicken

Chicken is basically the Switzerland of food, right? Like, its pretty neutral in flavor which means its great on salad, battered and fried, sliced on a sandwich, or served with a heaping side of ~~deathwish~~ pasta. I mean, even vegetarians are all, "chickens arent cute, so yeah, you can totally eat them." But in the end, much like the Swiss (I dunno, you guys, Im just saying stuff), I like my chicken served simply, which is why I just had to share this rotisserie chicken that Kyles dad made for us this weekend:

Kyle bought his dad this rotisserie spit for Fathers Day and I kid you not when I say he said this was the best gift hes ever received. How could it not be? Succulent rotisserie chicken whenever the mood strikes, free range no less? Its a Fathers Day miracle yall.

Theres really no recipe here since I dont have a rotisserie myself and I have no idea how you use it, but I can tell you he prepared it simply with salt, pepper, tarragon, and lemon.

If this chicken actually were Swiss, and it was representing "Deliciousness" at the Olympics, itd walk away with the gold medal. And even if this chicken actually DID get up and walk away, McKayla still wouldnt be impressed.

Friday, April 18, 2014

Grilled Chicken with Cumin

There is something about summer that makes me want to go out to our patio and light up our grill. I dont know what it is, but I really enjoy the grilling experience. Here is a Chinese flavored grilled chicken that is simple to make and low in fat, all it takes from start to finish is 30 minutes. This recipe idea came from my fiancee Renee and it was an instant hit.

Grilled Chicken with Cumin

Serves 2

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:
6-10 wooden skewers, soaked in warm water for 8-10 minutes
1.5 pound of boneless chicken thigh or breast, cut into 1-2 inch wide thick slices
couple sprays from nonstick cooking spray
2 teaspoon salt
2 teaspoon cumin powder
2-6 teaspoon chili pepper

Tips:

Couple vegetables options that could be grilled and served with chicken is grilled mushrooms, grilled corn, grilled white peach (oh, it was so good), and grilled bell peppers.

Instruction:

Preheat the grill to medium high heat
Put the chicken pieces on the wooden skewers, spray with nonstick cooking spray
Put the chicken skewers on the grill, cook for 1 minute, sprinkle on the salt evenly on both side of the chicken by turning it once. Let it cook for 2 minutes, then rotate the chicken and sprinkle with cumin. Before the chicken is done (about 7-9 minutes total), sprinkle with chili powder and cook for 1 more minute.
Transfer to a place or tray and serve

Monday, April 14, 2014

Chicken Fajitas with Spicy Chipotle Bean Dip

As you can probably already determine, my favorite foods, and the ones I make most often, I guess would still best be described as Southwestern. I particularly enjoy the flavors of that region and most of all the spiciness...for me, the hotter the better! Consequently, I will be sharing food similar to the chicken fajitas with spicy chipotle bean dip that I made last night, at least once a week, but probably more.

I had some of the grocery store bought rotisserie chicken left over from Tuesday nights salad, so I shredded about a cup of dark and white meat and set it aside. Over medium high heat, warm up a large saute pan with a couple of tablespoons of canola oil (or the like). Start by cutting a green pepper (red, orange or yellow could also be used) into thick strips and add to the preheated pan. Add also approximately 1 small onion (sweet white or red could be used) also cut into thick strips. I like to cook the vegetables for a relatively short period of time over a higher heat so they retain some crispiness but still develop some color. If the pan gets too hot and the bottom starts to scorch, no worries, just add a bit of water which will settle things down a bit and deglaze the pan at the same time. Add a few good dashes of Worcestershire sauce, 1 teaspoon of cumin, 1/2 teaspoon coriander, 1 teaspoon garlic powder, 1 teaspoon chili powder and salt and pepper. Stir all to combine. Just before the vegetables reach the desired doneness, add the chicken to the pan. The chicken that I used was already cooked, so it just needs to stay in the pan long enough to reheat. Thats all there is to it. Warm a flour tortilla and fill with the chicken and vegetable mix. Add the toppings of your choice. I used Monterrey jack/cheddar cheese, pickled jalapenos, hot sauce and sour cream. Fold and enjoy!

The bean dip is really easy and so delicious! It would be a great snack to try for Super Bowl watching! In a small food processor I added 1/4 of an onion, 1 garlic glove, 1/4 of a green onion, cumin, coriander, a dash of red wine vinegar, salt and pepper and 1 chipotle chili (these are very spicy, so if your unsure start with less and add to your taste) and 1 can of unseasoned black beans. Process until relatively smooth. Cook in a sauce pan about 10-15 minutes and serve warm with tortilla chips.

Please share your favorite foods! I would love to see some ideas for Super Bowl snacks as well, particularly if they are spicy. Maybe these ideas will inspire someone else.

Tuesday, April 8, 2014

Chicken Rice Dish Plov

This is traditional Russian dish. Everybodys favorite.

Ingredients:
1.5 lbs chicken tights
4 cups jasmine rice (I made it with bulgur it tasted awesome)
8 cups water
6 large carrots
1 onion
Salt, cumin seeds, pepper, coriander, bay leaf.

Print option

Cut chicken into medium pieces. Cook for 25 min.

Shred carrots. Saute in the pan. Cut onion into small pieces add to carrots. Saute until golden brown.

Put meat in nonstick pot add carrots with onion. Spread evenly.

Rinse rice. Add rice and all spices.

Add water, DO NOT mix.

Cover bring to a boil and cook for 25 min on low heat.
When rice is cooked mix very well.

Enjoy!

Sunday, April 6, 2014

Chettinad Pepper Chicken Curry Milagu Kozhi Kulambu

Chicken marinade ingredients

Chicken pieces- 500 gms( 1 pound)

Ginger and Garlic paste- 1 tbsp

Red chili powder- 1 tsp

Turmeric powder- 1/4 tsp

Lemon juice- 1 tbsp

Gravy/ Curry ingredients

Onion large chopped- 1

Tomato large chopped- 1

Garlic cloves chopped- 5

Curry leaves- 2 sprigs

Salt to taste

Oil- 5 tbsp

Kulambu( kuzhambu) thool- 2 tbsp*<--- click here for Kulambu thool recipe.

*( If you dont have Kulambu thool add 1 tsp red chili powder and 3 tbsp coriander( dhaniya) powder)

Pepper masala powder ingredients

( grind below ingredients to powder)

Black peppercorns- 2 tsp

Sombu/ Fennel seeds- 1 tbsp

Cinnamon stick- 1"

Method

Marinade chicken pieces with ginger-garlic paste, red chili powder, turmeric powder and lemon juice for atleast 20 minutes.

Heat oil in a pan, when oil is hot add chopped onion, garlic and curry leaves. Sauté onions until it turns brown, now add the marinated chicken to the onion and fry till the chicken pieces turn white in color. Next add the tomatoes, ground masala powder and Kulambu thool and fry for few seconds. Add enough water to the chicken for the gravy and season with salt. Cover the pan with lid and bring the gravy to boil. Cook the pepper chicken curry on medium heat until the chicken pieces are cooked and tender and gravy is thick.

Garnish with coriander leaves and serve hot chettinad pepper chicken curry with steamed rice or chapati.

Saturday, April 5, 2014

Just Call Me King Wing – My How to Eat Chicken Wings Video Goes Viral!

You just never know. What was intended to be a short goof of a demo, has turned into a bona fide internet sensation! My little "How to Eat a Chicken Wing" video has just gone over 120,000 views on YouTube, as well as been featured on such high profile websites as lifehacker.com, seriouseats.com, buzzfeed.com, yelp.com, and consumerist.com, among others.

Thanks to everyone who had a part in spreading the word! By the way, the pastrami-rubbed chicken wings recipe from which this sensation was born is ready to post tomorrow. Stay tuned!

Hey Ladies, Show Me Your Wings!

I just received this video from my good friends Jude (left) and Juliana from Brand New Entertainment, showing off their new-found chicken wing skills. Hey, if a couple television producers from L.A. can do it, so can you! ;-)

Monday, March 31, 2014

CHICKEN FRY IN EXTRA CHILI GARLIC AND TOMATO

These days I am cooking as usual but nothing worth a posting though...same old bit of this and that , boil, season or fry etc etc and the much fancied summer non-irritating dishes have become quite irritating.

Yesterday I suddenly remembered a dish which is profoundly irritating to the mouth due to high presence of hot chili. Chili is not part of taste system ( like sweet, sour, salty and bitter). This is basically a mouth irritant and gives a real kick to the people who like or dislike chili. Some people cant eat chili because of physical reaction like burning sensation, sullen mouth, watering eyes , running nose. People who cant eat chili, they dont really miss any thing as long as food flavor is concern. Flavor reminds me of its famous definition which I had learnt in my food technology and Bio chem engineering paper. Flavor means the combined effect of smell and taste in a food. The brain remembers millions of combinations of taste and smell. Imagine you ordered your favorite dish and you cant get the smell because of choked nose. You can get the taste only ..similarly if you have temporarily lost your taste sensation ( very rare though) you get the smell only. In both the cases you dont get the flavor..and the dish is really bad to eat...

THE RECIPE

This is a simple recipe I had learnt many years back from my friend when she had called us for diner. I havent cooked it for many years now. Only variation I did, was adding some Curry leaves...was tempted to put Kokum ( Nowadays I am in the grip of southern spicing system) but will try next time. It will have that real fried garlic aroma and pretty stiff on chili with a roasted powder of panch PhoDon and red chili to finish.

Ingredients

Chicken with bones 600-800 gms

garlic 2 whole pods peeled and made into a paste.

chili powder 2 tsp.

Turmeric powder 1 tsp

Tomato blanched and pureed. 5 No ( off the rack puree will not be useful for the flavor)

Curry leaves 10 No ( optional)

Oil Mustard or any other oil ..6 tbsp ( 90 - 100ml)

Sugar 1 level tsp..( this is sugar to taste and not for sweetening)

For the garnish

Roasted red chili 6 No

Panch PhoDon 1 tsp roasted and ground (, if you dont have panch PhoDon, mix equal volume of Methi, fennel, mustard and cumin and take one tsp of the mix.)

NOTE; You can use less chili..but at least use 2 roasted chili and some Kashmiri chili powder.

PROCESS

Heat oil and add garlic paste , lower flame and stir vigorously to a light brown tinge to garlic paste. If it sticks add 1 tbsp water and mix.

Add curry leaves ( optional)

Add paste of red chili and Turmeric stir for 1 minute or so

Add chicken sauté for 3-5 minutes.

Add salt and sugar

Add 50 to 75 ml of tomato puree and fry at high flame till the oil comes out

Repeat the process with 50-75 ml of tomato puree.

CAUTION: For this recipe do not add all puree at a time. The flavor will be very different but good)

When all puree is added continue frying till the oil comes out and the gravy sticks to the chicken.

Add the garnish and mix.

NOTE: Dont worry , the chicken will be done ..it takes chicken to become edible in 4-6 minutes of stir frying.

Eat with hot rice or paratha or Kulcha, toasted bread.

VEGE OPTION: I have a good mind to try it with Yam Raw jack fruit, may be Paneer too.

AND FOR MY BLOG FRIENDS, GREAT BREAKFAST FROM KITCHEN GOSSIP.

Today I got up and as usual, with eyes half open started reading the new blogs from the dash board. I read this recipe with eyes wide open, rushed to the kitchen, by-passed the fresh bread; pulled out the last piece from the old pack and made this. I think this is the 1st time I made some thing from the blog within one hour of its publication. While someone was enjoying the stupid germinated lentils etc, mango, carrot and cucumber I relished this one. I had some stale Parmigiano Reggiano which added to the taste too.

Please make this dish and enjoy

The link is given below for the recipe.

How to use up Stale Bread – Part 1 from great Kanchan of Kitchen gossip)

Friday, March 28, 2014

Chili Rubbed Chicken Fajitas

As if it was not bad enough that my soap, The Young and The Restless, which I have watched since it came on the air and still DVR every single day of my life, was not on yesterday because of basketball, I sat down with my usual Thursday night feast to find there was no Survivor either! Very disappointing. But, enjoying my tasty dinner certainly did make me feel better. However, I still have to wait until Monday to see what is happening in Genoa City.

I used a regular bone-in, skin on, chicken breast and gave it a good rub of chipotle chili powder, ancho chili powder, cumin, coriander, garlic powder and salt and pepper. In a preheated 375 degree oven, the chicken breast roasted for about 40 minutes. I removed it and set it aside to cool before shredding into good sized pieces for filling the fajitas.

The next step is to prepare the vegtables. Slice 1 medium red onion and a sweet pepper, I used yellow but any color will work perfectly, even green. Sautee in a hot preheated skillet for just a few minutes to develop some caramelization, but retaining the texture and crunch. Season with salt and pepper and a few shakes of Worcestershire sauce, if desired.

I used flour tortillas for my fajitas last night as an alternative to the corn tortillas I have been addicted to lately. To heat, wave them over the flame on a gas range just until they blister a little bit and are warm and pliable. Fill with shredded chicken, sauteed onions and peppers, shredded cheese, homemade pico de gallo (see March 5 for instructions) and guacamole (see January 14 for that recipe). Dig in!

Tuesday, March 25, 2014

CHICKEN CAFREAL ON FATHERS DAY FOR MY DAUGHTER

Here is an amazing recipe from Cook Dil Se.

Today is fathers day and my daughter wanted to eat some thing special. So I decided to cook this recipe of Siddhi, one of the most versatile cooks on the net ( and in the kitchen too) . Please try Chicken Cafreal. from Siddhi.

I am not giving the recipe here as I have cooked exactly as per specification . I am just posting 2 photographs to prove that I did cook it ( Prove to whom? ha ha ) . I have used boneless leg pieces and I advise to use leg pieces or drumsticks as suggested by Siddhi and see the photograph on her blog.

Siddhi , thank you so much for giving to all of us this awesome recipe. (Thank God , you did not taste it, and I am safe as long as you dont taste). Congratulations on your 2nd Blog anniversary . I think when I was cooking the Cafreal , you were baking the cake..ha ha .

Cafreal with flash

Cafreal without flash

Friends! No comments here please , I havent done any thing . ( Reserve your energy for comments , when I come up with new recipes )

NOTE: There are numerous variations to Cafreal recipes, I hope I will be able to cook them one by one...again whats in a name??? , the food should be tasty and one must be delighted after eating it.

Thursday, March 20, 2014

Chicken Saltimbocca Pasta Toss Bakespace International Cooking Tour

When Saltimbocca was decided for the Coast to Coast Challenge I thought Id sit it out. You see, I believe I have really perfected this dish and I didnt want to alter it. Steve loves it, our friends and family love it. I make it often and already blogged about it. Check out my post here. However, this challenge (or is it cook off?) has gone international and I didnt want to miss out on the fun. I thought that I could make this dish a one pot pasta dish and instead of serving the spinach on the side I would toss it in. So, I did it and you guessed it, it was meant to be! This dinner was fabulous, so fabulous in fact that I couldnt help laughing at how good (and easy) it was. I know, Im a dork but I just felt SO good about it.

This is almost identical to my other recipe so Im probably just going to do a little copy and paste but thats why its so great, I didnt change the recipe, its just new! Now I know I said this is a one pot dish but consider that I need lots of garlic in my spinach (yes Dad...Garlic...were Italian...embrace it) so instead of just tossing it in at the end (which you could absolutely do) I decided to saute it separately in garlic and oil and toss it in already cooked. I think it added great flavor.

Chicken Saltimbocca Pasta Toss

Serves 4

Ingredients:

2 chicken breasts, cut into chunks or strips
5 slices of prosciutto di Parma, sliced into strips
4 cloves garlic, sliced
1 cup marsala wine
1 cup all purpose flour
wondra flour
approx. 2 cups chicken stock
salt and pepper
fresh sage
4-5 tbsp butter (can be adjusted or substiuted with oil)
extra virgin olive oil
1 pound cellantani pasta or any short tubular pasta will do
spinach, prepared (see below) or one bag of fresh spinach

Directions:

1. Season all purpose flour with salt and pepper and stir to combine. Lightly dredge chicken into flour shaking off excess. Melt 2 tbs butter and 1 tbsp oil into a large hot pan. Sauté chicken over medium high heat until nicely browned, remove from pan and set aside for later.

2. In the same pan sauté 4 cloves garlic adding more butter or oil if the pan is dry. After a minute or so add the prosciuto slices and let them crisp up. Add a few torn leaves of fresh sage. Toss garlic and prosciutto together and then add marsala wine and use a wooden spoon to scrape up any brown bits in the pan. Let liquid reduce to about half. Add chicken stock and cook for about 10 minutes until reduced a bit. At this point you can add some more sage to infuse the flavor into the liquid. Sprinkle in wondra flour a little at a time and stir after each addition until you get the the thickness you like. You want the sauce to coat the back of a spoon. Once desired consistency is reached add cooked chicken and any accumulated juices into the sauce.

3. Meantime cook pasta in boiling salted water until al dente. (If cooking the spinach prepare now as it only takes minutes to cook.) Drain pasta and add to the pan with the sauce and toss, add spinach and toss.

Sautéed Spinach

Ingredients:

1 bag spinach
4 cloves garlic cracked
extra virgin olive oil
salt

Directions:

Sauté garlic in oil until it begins to lighly brown, add in the spinach and toss so it gets coated with oil. Add more oil if needed, season with salt (and pepper if you like) and once wilted its done.

There have been some exciting additions to our coast to coast challenges! For one, we have gone international and second, DD of DDpies Slice has been kind enough to make us a bakespace map. Click on the map to go on our International Saltimbocca Cooking Tour! Its so interesting to see how creative the Bakespace members are. Each recipe is different so youll be sure to find AT LEAST one you like! On the map, you can choose a location on the left hand pane or you can click on a marker on the map. When the pic of the dish pops up, click on it and it will take you to that persons blog. Hope you have fun on our International Tour!