How to make Chicken Tikka

how-to-make-chicken-tikka

Ingredients

  • 225 gr Chicken Breast (cut into pieces)
  • 1 teaspoon fresh root ginger (finely chopped)
  • 1 teaspoon fresh garlic (finely chopped)
  • 1 teaspoon chillipowder
  • 1 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 150 ml yoghurt
  • 4 tablespoons lemon juice
  • 1 tablespoon freshly chopped coriander
  • some oil
  • ===== For The Salad =====
  • mixed salad leaves
  • 1 shallot cut into thin rings
  • lime wedges
  • fresh coriander leaves

In a bowl, mix together the chicken pieces, ginger, garlic, chilli powder, turmeric and salt.
Then stir in the yoghurt, lemon juice and fresh coriander.
Leave this to marinate for at least 2 hours.

Preheat the grill and grill the chicken for 15 – 20 minutes until cooked. Turn and bast a few times.

Put the mixed salad leaves on a plate. Then arrange the onion rings, lime wedges and coriander leaves on top of it.
When the chicken is cooked arrange this on top of the salad.

Now it’s ready to serve.

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Homemade Beef Chili

Homemade Beef Chili

Ingredients

  • 4 pounds ground beef
  • 4 tablespoons bacon drippings
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon oregano
  • 1 teaspoon comino seed
  • 6 teaspoons chili powder
  • 1 large can whole tomatoes
  • 1 can kidney beans
  • 6 dashes hot pepper sauce
  • Salt, to taste
  • 2 cups hot water

Directions:

  • Place ground meat, bacon drippings, onions, and garlic in stock pot on medium high heat.
  • Once meat is cooked add spices, tomatoes, beans and water.
  • Cook on low heat for one hour, skimming off fat occasionally.

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Salmon Fish Sticks with Crunchy Slaw

Salmon Fish Sticks with Crunchy Slaw

Ingredients

  • 4 cups cabbage, finely shredded
  • 1 cup carrot , shredded
  • 1 cup red onion, thinly sliced
  • ½ cup low fat yogurt
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon celery salt
  • 1 pinch cayenne pepper
  • ½ cup low fat yogurt
  • 3 tablespoons water
  • 2 tablespoons Mexican Seasoning
  • 2 tablespoons lime juice
  • ¾ cup panko bread crumbs
  • 12 ounces wild Alaskan Salmon filets
  • ½ cup cilantro, chopped
  • 1 cup low fat sour cream
  • 1 small avocado, mashed

Directions:
Slaw Instructions:

  • Combine cabbage, carrot, sliced onion, 1/2 cup yogurt, cider vinegar, honey, celery salt and cayenne in a bowl. Chill for 20 minutes.

Salmon Instructions:

  • Heat oven to 400 degrees.
  • Combine 1/2 cup yogurt, water, Mexican seasoning and lime juice in a dish. In another dish add panko.
  • Slice salmon into strips and dredge in yogurt mixture, then panko break crumbs.
  • Spread on a non-stick cookie sheet and spray with olive oil cooking spray.

Sauce Instructions:

  • Combine cilantro, lime juice and avocado.
  • Serve salmon strips with slaw and sauce.

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White Balsamic Pork Chops with Roasted Potatoes and Peas

White Balsamic Pork CHops with Roasted Potatoes and Peas

Ingredients

  • FOR THE PORK:
  • ¼ cup plus 1 tablespoon oil
  • ¼ white balsamic vinegar
  • 1 tablespoon white balsamic reduction
  • 3 medium cloves garlic, finely chopped to mince
  • 1 ½ teaspoon minced fresh rosemary
  • 4 ½ inch thick boneless pork chops
  • Salt and pepper
  • 3 tablespoons unsalted butter
  • FOR THE PEAS AND POTATOES:
  • 4 slices thick cut bacon, cut crosswise into ¼ inch strips
  • 1 pound potatoes, peeled and cut into large dices
  • 1 ¾ cup thawed pearl onions
  • 1 cup thawed frozen peas
  • ½ fresh minced thyme
  • Salt and pepper

Directions:

  • Position the rack in the center of the oven and heat the oven to 375º.
  • Place over medium high heat, a large 12” ovenproof skillet. Add 1 tablespoon water to the skillet and the bacon. When the water is evaporated, stir constantly until the bacon is crisp. With a slotted spoon remove the bacon and place on paper towel to drain. Reserve the fat in the skillet.
  • Heat the reserved fat in the skillet over medium heat. Add the potatoes in a single layer and cook for 1 minute. Stir the potatoes once and then add the onions and the bacon. Cook for another minute. Stir to coat the onions and season with salt and pepper. Transfer the skillet to the oven and roast until the potatoes are tender, about 25 minutes.
  • Stir in the peas and thyme and stir together. Cook for another 5 to 8 minutes.
  • Meanwhile marinate the pork chops by whisking together the ¼ cup balsamic vinegar, white balsamic reduction, garlic, rosemary and ¼ cup oil. Place the pork chops in a glass or ceramic dish wide enough to fit all the pork chops side by side. Pour over the vinegar mixture. Coat the chops well and leave to marinate at room temperature for 20 minutes.
  • Remove the chops from the marinate and reserve the marinate. Pat dry the pork chops and season with salt and pepper on each side.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chops on a single layer and cook. Turn once until browned on both sides. About 6 minutes. Transfer the pork to a plate and cover to keep warm.
  • Discard any oil remaining in the skillet.
  • Add the marinate to the skillet and bring to t a boil. Boil for 1 minute. Add any juices from the pork. Whisk in the butter season with salt and pepper and pour the sauce over the pork chops.
  • Serve alongside the potatoes and peas.

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Classic French Steak Au Poivre

classic-french-steak-au-poivre

Ingredients

  • 3 lbs beef tenderloin
  • 1/2 cup coarsely cracked black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon grain mustard
  • 1 tablespoon butter
  • 1/8 cup fine brandy
  • cup heavy cream

Steak au poivre is a classic French dish that is easy to make and absolutely delicious. You can use whatever cut of steak you like but I prefer a filet mignon because it’s so tender that it melts in your mouth. For this recipe, pieces of steak are coated in peppercorns which are then seared into the meat. To prevent the pepper from burning, the steaks are placed in the oven to finish cooking. It is essential that you make a light cream sauce from the drippings. It adds a richness and pulls the whole dish together. Serve this juicy steak with a simple green salad and matchstick potatoes.

Directions:

  • Combine salt and black pepper. Completely coat the filets in the mixture and allow to sit for 10 minutes. Heat olive oil to medium-high heat. Sear the steaks on both sides for about 3 minutes per side; when done, remove steaks. They will be rare. Finish in oven, if desired. (The pepper will burn on the stove-top.)
  • Scrape meat drippings from bottom of pan. Add butter, stirring until butter melts. Add brandy, then flame the brandy (do this away from the stove).
  • Whisk in mustard vigorously, then slowly pour in the heavy cream, to form a nice emulsion.
  • Plate the steaks and serve with the sauce on top.

Recipe Source

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Tomatoes tart

Tomatoes tart

Ingredients

  • Dough:
  • 80 grams of rye flour
  • 100 grams of wheat flour
  • 60 grams of cold butter
  • pinch of salt
  • 5-6 tablespoons of butter milk
  • Filling:
  • 700 grams of red and yellow tomatoes
  • 300 ml of cream
  • 2 eggs
  • 2 tablespoons of dried herbs (oregano, basil, mint)
  • pinch of salt
  • 1 teaspoon of nutmeg
  1. Knead flour with butter till the butter is equally mixed with flour without big butter chunks.
  2. Add buttermilk to knead uniformed dough. Do not prolong it, too much warm emitted by your hands may spoil shortcrust pastry.
  3. Place it in a fridge for minimum 30 min.
  4. Meanwhile, wash tomatoes, slice them and place in colander to remove excess of liquid. Whisk eggs, add cream, salt, nutmeg and herbs.
  5. Take out the dough from the fridge, roll out, place into baking tray.
  6. Bake 15 min in preheated oven in 180 C degrees.
  7. Take out from the oven, pour over half of eggs & cream mixture, arrange tomatoes and pour remaining eggs & cream.
  8. Continue baking about 25 min.

Recipe source

Bacon Wrapped Smokies with Brown Sugar and Butter

Bacon Wrapped Smokies with Brown Sugar and Butter

Ingredients

  • 1 pound smokies
  • 2 cups brown sugar
  • 1 pound bacon, cut Into thirds
  • 1 stick butter

Directions:

  • Preheat oven to 375 degrees F.
  • Wrap each smokie with the bacon thirds.
  • Put all of them on a baking dish in a single layer.
  • Melt half of the brown sugar and the stick of butter and stir until well combined.
  • Drizzle over wrapped smokies.
  • Sprinkle with the rest of the brown sugar.
  • Bake about 20 minutes then turn the heat up to 400 degrees and bake for about 5 minutes.

Submitted by: Vanessa Curtis

Chicken and Buttermilk Herb Dumplings

Chicken and Buttermilk Herb Dumplings

Ingredients

  • CHICKEN AND STOCK:
  • 1 (3 to 31/2 pound) whole organic chicken
  • 2 bay leaves
  • 6 sprigs thyme
  • 5 black peppercorns
  • 5 cloves garlic, roughly chopped
  • 2 tablespoons salt
  • BUTTERMILK HERB DUMPLINGS:
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup chives, chopped
  • 1/4 cup parsley, chopped
  • 1 cup buttermilk
  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 1 cup frozen peas
  • 1 cup frozen pearl onions
  • 1/4 cup heavy cream
  • Freshly ground black pepper, for garnish
  • Chopped chives and parsley, for garnish

This is a delicious and creamy Chicken and Dumplings recipe – perfect for a cold night. If you don’t have time to make your own stock you can simply use canned chicken stock and add 2-3 cups of shredded chicken meat. Try this recipe after Thanksgiving with leftover turkey and stock (if you made it)!

Directions:

  • Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and foam as it cooks.
  • When done remove the chicken to a cutting board. Strain and reserve the stock and shred the meat into pieces.
  • Make the dumplings: In a large bowl, sift the dry ingredients together.
  • In a small bowl, using a whisk, lightly beat the eggs, chives, parsley and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together.
  • To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.
  • Stir in the flour to make a roux. Continue to stir and cook for 2 minutes.
  • Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
  • Add frozen peas and pearl onions.
  • Let sauce simmer until it is thick enough to coat the back of a wooden spoon, about 15 minutes.
  • Stir in heavy cream.
  • Fold the reserved shredded chicken into the sauce and bring up to a simmer.
  • Remove and discard the bay leaves.
  • Using 2 spoons carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be too crowded.
  • Let the dumplings poach for about 10 minutes until they are firm and puffy Turn the dumplings over and let poach another 5 minutes.
  • Season with freshly cracked black pepper.
  • Garnish with chopped chives and parsley before serving.

Yield: 8

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