Wednesday, October 14, 2015

chicken recipe - Crispy Fried Chicken VERY GOOD

Chicken recipe - Crispy Fried  Chicken VERY GOOD - Crispy fried chicken VERY GOOD is one of those foods that makes everyone hungry . It so tasty...We experimented for many years before developing this easy recipe .It's bits and pieces of hints I had heard over the years .I had many compliments on this chicken recipe . .Most of this chicken is dependent on your own taste .It's more a matter of preparation and cooking method . Try this chicken recipe for your entire family ...

Make extra crispy and crunchy breading like KFC-
The way to get crispy chicken is double breading the chicken and immersion frying .Basically , you need a tub with your flour and seasoning in it , a basin for water and someplace to place the breaded product .You should also invest in a shaker basket of some sort -you can use a strainer or whatever you have that you can put chicken in and clean afterwards that also has holes to allow the flour excess to fall away from the chicken.Once you have the station set up , you are ready to start breading .

Take your chicken pieces and dip in the water , then place them in the flour .Remove from the flour and shake the excess off the chicken (preferably back into the flour basin ).Then re-dip into the water , straight up and down to ensure very little breading loss .Then back into the shaker .By the way , the shaker is also how you develop the little crispy crumblies that dot the outside of fried chicken .Then you deep fat fry in oil that is deep enough to fully cover the chicken .

Also you should use cake flour if you can get it .The flour that KFC and others use is extremely fine and that is going to be the closest thing you will find to what you are looking for .

chicken recipe - Crispy Fried Chicken VERY GOOD

makes 8 

4 tbsp olive oil
4 tbsp plain flour
200 ml milk
115 g cooked chicken ,ground
1 tbsp chopped fresh flat leaf
   parsley,plus extra sprigs 
   to garnish
small pinch of freshly 
   grated nutmeg
1 egg , beaten
55 g /2 oz day - old white 
corn oil,for deep frying
salt and pepper
garlic mayonnaise , to serve                  

1 . Heat the olive oil in a saucepan. Stir in the flour to form a paste and cook gently for 1 minutes , stirring constantly .Gradually stir in the milk until smooth and slowly bring to the boil, stirring constantly until the mixture boils and thickens .

2 .Remove from the heat ,add the ground chicken and beat until the mixture is smooth . Add the parsley ,and nutmeg and mix well together.Season with salt and pepper .Put in a dish and let stand for 30 minutes ,until cook, then cover and let rest in the refrigerator for 2-3 hours or overnight .

3 . Pour the beaten egg onto a plate and spread out the breadcrumbs on another plate .Divide the chilled chicken mixture into 8 portions , then shape to form cylindrical croquettes .Dip them ,one at a time in the beaten egg then roll in the breadcrumbs to coat .Let chill in the refrigerator for 1 hour .

4. Heat the oil in a deep fryer to 180 degrees C . Add the croquettes ,in batches to keep the temperature of the oil from dropping , and deep fry for 5-10 minutes or until golden brown and crispy .Remove with a slotted spoon and drain well on kitchen paper.

5 .Serve the croquettes piping hot ,garnished with parsley sprigs ,with garlic mayonnaise .

Chicken Pinwheels With Blue Cheese & Herbs

 Enjoy Chicken Pinwheels Blue Cheese recipe !
Easy and wonderful . Serve these at your next party ...buttery and delicious with an amazing blue cheese taste !

Serves 4
2 tbsp pine nuts,light toasted
2 tbsp chopped fresh parsley
2 tbsp chopped fresh thyme
1 garlic clove, chopped
1 tbsp grated lemon rind 
4 large ,skinless chicken breast
250 g / 9 oz fresh cheese , 
salt and pepper
twist of lemon and sprigs of fresh 
    parsley ,to garnish
fresh green and red salad leaves ,
    to serve .

1 . Put the pine nuts into a food processor with the parsley , thyme ,garlic and lemon rind . Season with salt and pepper.

2 . Pound the chicken breasts lightly to flatten them . Spread them on one side with the pine nut mixture , then top with the cheese . Roll them up from one short and to the other , so that the filling is enclosed . Wrap the rolls in individually in foil and seal well . Transfer to a steamer or a metal colander placed over a pan of boiling water , cover tightly and steam for 10-12 minutes , or until cooked through .

3 . Arrange the salad leaves on a large serving platter . Remove the chicken from the heat , discard the foil , and cut the chicken rolls into slices . Arrange the slices over the salad leaves, garnish with twists of lemon and sprigs of parsley and serve .

Chicken peas & mushrooms - hearty dishes

I had this idea for a quick creamy chicken dish for a few days now . It was time to give it a shot . The whole family loved it .I'm not joking .Well , I love it ! It was creamy and flavorful .The mushrooms added an additional mean times to the chicken and the gravy went perfect .

Serves 4
1 tbsp plain flour
salt and white pepper
4 skinless , boneless chicken
   breast about 140 g / 5 oz each,
   trimmed of all visible fat and 
   cut into 2 cm  / 3/4 inch cubes
1 tbsp  corn oil
8 pearl onions
2 garlic cloves, crushed
250 ml /8 fl oz chicken stock
2 carrots, diced
225 g / 8 oz frozen peas
1 yellow pepper , deseeded
   and diced
115 g / 4 oz white mushrooms, sliced
125 ml / 4 fl oz low fat plain yogurt
3 tbsp chopped fresh parsley


1 . Spread out the flour on a dish and season with salt and pepper . Add the chicken and using your hands , coat in the flour . Heat the oil in a heavy based saucepan . Add the onions and garlic and cook over low heat , stirring occasionally for 5 minutes . Add the chicken and cook , stirring for 10 minutes or until just beginning to colour .

2 . Gradually stir in the stock , then add the carrots , celery and peas . Bring to the boil , then reduce the heat , cover and simmer for 5 minutes , Add the pepper and mushrooms , cover and simmer for a further 10 minutes .

3 . Stir in the yogurt and chopped parsley and season with salt and pepper .Cook for 1-2 minutes or until heated through , then transfer to 4 large , warmed serving plates and serve immediately .

Chicken & Broccoli Soup

         This soup will soon become a favorite of your family .You will want to make it on every cold day .If the broccoli florets are large , break into smaller pieces at the stalk instead of chopping them , they'll cook more quickly .Count on having dinner on the table in about 40 minutes , and serve this soup the moments it's done for the with time .If you have leftovers , you will want to thin the soup with a little chicken broth or milk to the desired consistency .Bright green broccoli brings a burst of color and vitamins to this quick fix soup .If your children aren't fans of broccoli , frozen green beans or peas also work well .

Serves 4-6

225g / 8 oz head broccoli
55 g / 2 oz unsalted butter
1 onion ,chopped
225 / 8 oz basmati rice
225 / 8 oz skinless ,boneless
   chicken breast ,cut into thin slivers
 25 g / 1 oz plain wholewheat flour
300 ml / 10 fl oz milk
500 ml / 16 fl oz chicken stock
55 g / 2 oz sweetcorn kernels
salt and pepper


1 . Break the broccoli  into small florets and cook in a saucepan of lightly salted boiling water for 3 minutes , drain, then plunge into cold water and set aside .

2 . Melt the butter in a pan over medium heat  ,add the onion , rice and chicken , and cook for 5 minutes , stirring frequently .

3 . Remove the pan from the heat and stir in the flour .Return to the heat and cook for 2 minutes , stirring constantly . Stir in the milk and then the stock . Bring to the boil , stirring constantly , then reduce the heat and simmer for 10 minutes .

4 . Drain the broccoli and add to the pan with the sweetcorn and salt and pepper .Simmer for a further 5 minutes , or until the rice is tender , then serve .

Chicken Cacciatore - hearty dishes

Chicken cacciatore is an Italian dish of chicken braised in a tomato based sauce and often includes wild mushrooms .When I first experimented with this recipe , I made it without mushrooms or bell peppers , which are often included in chicken cacciatore . Since then ,I've come to enjoy the dish with mushrooms and bell peppers so have updated the recipe to reflect those additions .If you prefer it without one of these ingredients , please feel free to leave them out .Many people also add green olives which would be great additions as well .

Serves 4
3 tbsp olive oil
1.8 kg / 4 lb skinless chicken pieces
2 red onion , sliced
2 garlic cloves, finely chopped
400 g / 14 oz canned chopped
8 ounces mushrooms , thickly sliced
2 tbsp chopped fresh flat - leaf parsley
1 tbsp sun- dried tomato puree
6 fresh basil leaves
salt and pepper
fresh sprigs , to garnish
pasta , to serve


1 . Heat the olive oil in a flameproof casserole . Add the chicken and cook over a medium heat, stirring frequently , for 5-10 minutes , or until golden . Transfer to a plate with a slotted spoon .

2 . Add the onions and garlic to the casserole and cook over a low heat , stirring occasionally , for 10 minutes , or until golden . Add the tomatoes , the parsley , tomato puree  and tear in the basil leaves . Season to taste with salt and pepper .

3 . Bring the mixture to the boil ,then return the chicken to the casserole , pushing it down into the cooking liquid . Cover and cook in a preheated oven ,160 C / 325 F / Gas Mark 3 for 1 hour , or until the chicken is cooked through the tender , Garnish with fresh basil sprigs and serve immediately with pasta .

Lime Chicken With Mint - lunch & light meals

Can you tell we are gearing  up for grilling seasons? This has to be one of the simplest chicken recipes for the taste ,grilled or otherwise .This quick chicken dish explodes with flavor .If you can't find ground sumac . just throw in a squeeze of lime juice for the extra tang .It's just basic grilled chicken with a fresh mint and honey glaze .Nothing to it really , but it tastes fabulous .The recipe is set up for whole chicken parts , but you could easily use boneless ,skinless breasts or thighs , just reduce the cooking time .


Serves 6

3 tbsp finely chopped fresh mint
4 tbsp honey
4 tbsp lime juice
salt and pepper
1/2 tsp ground sumac
12 boneless chicken thighs
mixed salad , to serve


1 . Mix the mint , honey and lime juice in a large bowl and season with salt and pepper .Use cocktail sticks to keep the chicken thighs in neat shape and add the chicken to the marinade  , turning to coat evenly .

2 . Cover with clingfilm and marinate the chicken in the refrigerator for at least 30 minutes  . Remove the chicken from the marinade and drain . Set aside the marinade .

3 . Preheat the grill to medium  . Place the chicken on a grill rack and cook under the hot grill for 15- 18 minutes , or until the chicken is tender and the juices run clear when the tip of a knife is inserted into the thickest part of the meat , turning the chicken frequently and basting with the marinade .

4 . Meanwhile , combine all the sauce ingredients in a bowl . Remove the cocktail sticks and serve the chicken with a mixed salad and the sauce  , for dipping .

Traditional Roast Chicken - hearty dishes

  The almost universal appeal of roasted chicken stems from its power to comfort.The ideal roasted chicken recipe will
 leave your chicken golden brown and gleaming , tender and juicy . 
The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment .The potatoes were always crowded around the edges of the pan and become crusty during baking .
Serves 4

25 g / 1 oz butter , softened
1 garlic clove , finely chopped
3 tbsp finely chopped
   toasted walnuts
1 tbsp chopped fresh parsley
salt and pepper
1 oven- ready chicken, weighing
   1.8 kg / 4 lb
1 lime ,cut into quarters
2 tbsp vegetable oil
1 tbsp cornflour
2 tbsp water
lime wedges and fresh rosemary
  sprigs, to garnish
roast potatoes and a selection 
  of freshly cooked vegetables ,
   to serve .   

1 . Mix 1 tablespoon of the butter with the garlic , walnuts and parsley in a small bowl . Season well with salt and pepper . Loosen the skin from the breast of the chicken without breaking it . Spread the butter mixture evenly between the skin and breast meat . Place the lime quarters inside the body cavity .

2 . Pour the oil into a roasting pan . Transfer the chicken to the pan and dot the skin with the remaining butter . Roast in a preheated oven , 90 C / 375 F / Gas Mark 5 , for 1 3/4 hours , basting occasionally , until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat . Lift out the chicken and place on a serving platter to rest for 10 minutes .

3 . Blend the cornflour with the water , then stir into the juices in the pan , Stir over low heat until thickened  , adding more water if necessary  , Garnish the chicken with lime wedges and rosemary sprigs . Serve with roast potatoes and a selection of freshly cooked vegetables and spoon over the thickened juices .

Roast chicken tips:
Seasoning the skin- When roasting the chicken , the easiest thing to do is to season its outside :just sprinkle your favorite herbs and spices on the surface of the chicken , Some seasonings that go well with chicken are :
Salt and pepper - Try sprinkling a small handful of salt from a foot or two above the chicken .This will let the salt rain down on the chicken and coat it evenly .

Fresh herbs like thyme and tarragon . Tarragon is especially good if you stuff the chicken with lemon .

Garlic, fresh or granulated . Onion  is good too .
Spices like paprika or chili powder . 

Seasoning the skin is really easy .You barely have to handle the bird and you'll be done in just a few minutes . But there are a few disad vantages :
The skin helps protect the chicken from drying out , so you really need to be leave it on whether you plan in eating it or not . But it also protects the chicken from the seasonings!Your herbs and spice will taste great on the skin , but they won't season the meat as much as seasoning under the skin .

If you're not planning on eating the skin , you'll be throwing out a lot of those delicious seasonings .

Chicken burgers - lunch & light meals

A quick chicken sandwich or burger is ideal when you are pressed for time and do not want to compromise on quality and taste . Cheesy chicken burgers are a low carb and delicious grilling option .Chicken burgers stuffed with gooey cheese  are crowd-pleaser. This delicious chicken burger has a cheesy surprise in the middle and are full of amazing flavor and protein !

450 g / 1 lb fresh ground chicken
1 onion , grated
2 garlic cloves , crushed
55 g / 2 oz pine nuts ,toasted
55 g  fresh cheese ,grated
2 tbsp fresh snipped chives
2 tbsp wholewheat flour 
1-2 tbsp corn oil
salt and pepper                                                                   chilly sauce           
mayonnaise and chopped spring
    onion (green part only),
    to garnish
crusty rolls and chopped lettuce
     to serve  

1 . Place the ground chicken , onion ,garlic, pine nuts, cheese , chives and salt and pepper in a food processor .Using the pulse button , blend the mixture together using short sharp bursts .Scrape out onto a board and shape into 4 even size burgers . Coat in the flour , then cover and chill for 1 hour .

2 . Heat a heavy  based frying pan and add the oil . When hot add the burgers and cook over medium heat for 5-6 minutes on each side , or until thoroughly coked through .

3. Serve the burgers immediately in crusty rolls on a bed of lettuce and red onion rings and top with mayonnaise, chilly sauce and spring onions .

Tips to flavorful burger
Choose the best beef : When it comes to building the best burger , you want to make sure you start with the best burger meat , so you'll want to avoid frozen of extra lean meat when possible .

Chicken With Walnut Sauce - Hearty dishes

This is the great idea to liven up your grilled chicken .This walnut sauce contains cilantro and garlic , and is seasoned with turmeric , cumin . Lots of really tasty Central Asian flavors !You can add this sauce to some grilled chicken breasts for a delicious , flavorful meal .When you're grilling or frying meat , try to use lower temperatures whenever possible .
Serves 4

4-8 skinned chicken pieces
1/2 lemon ,cut into wedges
3 tbsp olive oil
300 ml / 10 fl oz chicken stock
1 bay leaf 
100 g / 1/2 oz walnut pieces
2 garlic cloves
150 ml  yogurt
salt and pepper
Chopped fresh flat-leaf parsley ,
   to garnish
rice or  pitta bread ,
   to serve .


1 . Rub the chicken pieces with the lemon . Heat the oil in a large frying pan, add the chicken pieces and fry quickly until lightly browned on all sides .

2 .  Add the stock  , bay leaf ,salt and pepper and simmer for about 20 minutes , turning several times until the chicken is tender .

3 . Meanwhile , put the walnuts and garlic in a food processor and blend to form a fairly smooth puree .

4 . When the chicken is cooked , transfer to a warmed serving dish and keep warm . Stir the walnut mixture and yogurt into the pan juices and heat gently for about 5 minutes until the sauce is quite thick . Season with salt and pepper .

5 . Pour the walnut sauce over the chicken pieces and serve hot with rice or pilaf and pitta bread . Garnish with chopped fresh parsley .

Tuesday, October 13, 2015

Sweet and Sour Chicken

      Easy and delicious sweet and sour chicken recipe that calls for chicken and sweet and sour sauce .I am excited to share this enjoy recipe because it was so good ! Let get started ...
Serves 4-6

450 g lean chicken meat,cubed
5 tbsp vegetable or peanut oil
1/2 minced garlic
1/2 tsp finely chopped fresh ginger
1 green pepper, coarsely chopped
1 onion, coarsely chopped
1 carrot finely sliced
1 tsp sesame oil
1 tbsp finely chopped spring onion
freshly cooked rice, to serve

2 tsp light soy sauce
pinch of white pepper                           
1 tsp salt
dash of sesame oil

4 tbsp sugar
2 tsp light soy sauce
6 tbsp tomato ketchup            

1 . Place all the marinade ingredients in a bowl and marinate the chicken pieces for at least 20 minutes .

2 .To prepare the sauce , heat  the sugar ,light soy sauce ,and tomato ketchup .Stir to dissolve the sugar ,then set aside.

3 . In a preheated wok or deep pan ,heat 3 tablespoon of the oil and stir fry the chicken until it starts to turn golden brown . Remove and set aside .

4 .In the clean wok or deep saucepan , heat the remaining oil and cook the garlic and ginger until fragrant . Add the vegetables and cook for 2 minutes .Add the chicken and cook for 1 minute. Finally add the sauce and sesame oil ,then stir in the spring onion and serve with rice .

Friday, October 9, 2015

Roasted Chicken with Sun Blush Tomato Pesto

         Looking for an easy Roasted chicken with Sun Blush Tomato Pesto recipe? Learn how to make this enjoy recipe using healthy ingredients .A healthy medley of sun blush tomatoes and pine nut make this chicken second helping worthy for any ages .This Spanish chicken dish is an easy as it is attractive , with bright red sun dried tomatoes and green basil . Garlic and sun dried tomatoes are sauteed together and mixed with chicken breasts, then sprinkled with toasted pine nuts . Serve with rustic bread or home fried potatoes .

Serves 4

4 skinless, boneless chicken breast
   about 800 g
3 garlics
1/4 cup fresh basil
1 tbsp olive oil
salt and pepper
2 tbsp pine nut , lightly toasted,
   to garnish

125 g sun blush tomatoes
    in oil (drained weight),
2 garlic cloves ,crushed
4 tbsp pine nuts, lightly toasted
150 g extra virgin olive oil

1 .To make the red pesto , put the sun blush tomatoes, garlic, 4 tablespoon of the pine nuts and oil into a food processor and process to a coarse paste .

2 . Arrange the chicken in a large , ovenproof dish or roasting pan .Brush each breast with the oil , then place a tablespoon of red pesto over each breast. Using the back of a spoon , spread the pesto so that it covers the top of each breast .( Store the remaining pesto in an airtight container in the refrigerator for up to 1 week ),

3 . Roast the chicken in a preheated oven ,200 degrees C /Gas Mark 6 for 30 minutes or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat .

4 .Serve sprinkled with toasted pine nuts .

Add 12 stoned and finely chopped black olives ( well drained and rinsed ) and 1/2 tablespoon of olive oil to the pesto after processing ; Stir well .

Thursday, October 8, 2015

Vegan Thai Coconut Noodles

            This dish is perfect for vegans and vegetarians that want something to replicate a heavier feel , but is still a great heart and humane selection .Made with rice noodles and tofu ,this is a meal that is true to Thai flavor ,but in a much simpler and faster cooking time . Not to mention , this is a great way for vegans to get healthy fats from the coconut milk , which has been shown to help rev up your metabolism .

2 garlic cloves 
1 tbsp vegan red curry paste
thumb size piece of ginger
1/4 cup veggie stock 
3/4 cup coconut milk
1 tbsp soy sauce
salt and pepper
1 tbsp sesame oil
1/2 cup raw cashews

150 g extra firm tofu, diced
1 tbsp sweet ketchup
200 g rice noodles
1 tbsp oil
1 cup roughly chopped broccoli florets
1 cup chopped green beans
1 cup diced red capsicum
1/2 cup finely sliced green onions
coriander to garnish

Add the diced tofu to a bowl.Spoon in the sweet ketchup and toss around until the tofu is evenly covered .Set aside .

Add all the sauce ingredients to a food processor or blender and process until completely combined and smooth .Set aside.

Prepare the rice noodles according to the packet instructions .Drain and set aside .

In a fry pan on high heat ,add the oil ,broccoli and tofu,and toss around .Stir fry for 5 minutes until the tofu has browned .

Add the beans and the capsicum and stir fry until the beans begin to tender .Add the green onions and the noodles and toss to combine .

Pour in the sauce and toss to evenly coat the noodles .Stir fry to another 1-2 minutes until the sauce has heated through .

Take off the heat and serve immediately .Garnish with coriander leaves and an extra drizzle of coconut milk if needed . Enjoy !