Chicken Stir Fry Recipe - In Ten Minutes

Chicken Stir Fry is quick and easy to make and you can use whatever veggies you happen to have in the fridge or pantry.

It's probably best to use a wok or large frying pan to make this stir fry recipe, but you could get away with using a large pan if that's what you have.

This recipe will serve around 4 people and will take less than ten minutes to prepare.

Chicken Stir Fry Recipe - Ingredients

Oil for frying (I use olive oil)
1 Onion - peeled and sliced
2 or 3 Carrots - peeled and finely sliced
1 large chicken breast - cut into small pieces
1 Clove of Garlic - crushed
1 Capsicum - any colour - thinly sliced
1 fresh corn cob - kernels removed (or use frozen)
Heaped teaspoon ready crushed ginger (or use fresh)
2 or 3 tablespoons sweet chilli sauce (or use hot chilli if you prefer)
Quarter cup (approx 80 ml) soy sauce
Packet of ready to use noodles (or use dried) - enough for 4 people

Chicken Stir Fry Recipe - Method

Heat the oil in the wok/pan
Gently fry the onion and carrot for a minute or two
Add the chicken pieces and gently fry for a few more minutes
Add the garlic, capsicum and corn and stir for another minute or two, making sure the chicken is cooked all the way through
Add the ginger, sweet chilli sauce and soy sauce and stir through
Finally, add the noodles and stir until heated through (see Handy Hints below if using dried noodles)
Serve immediately

Serving Suggestions

I like to serve at the table using large Chinese style bowls and chop sticks
The wok/pan keeps the stir fry nice and hot and people can help themselves
Have extra soy sauce and sweet chilli at the table, so people can add extra if they wish

Handy Hints

As mentioned earlier, you can use a whole range of veggies
String beans, broccoli (stems and florets), peas, snow peas and broad beans are all good additions
If you are using dried noodles, you will need to put them in boiling water to separate them, then drain them before adding to the wok/pan
I like to put the ready to use noodles in boiling water too. Drain them just before adding to the wok/pan
This separates the noodles and makes them nice and hot when you add them to the chicken and veggies

So, there you have it, Chicken Stir Fry Recipe in Ten Minutes.

Thanks for dropping by and reading Chicken Stir Fry Recipe in Ten Minutes.

You will find more tasty food recipes that are quick and easy to prepare at my Dinner in Ten Minutes blog.

http://www.dinnerintenminutes.com

Jan Littlehales
http://www.dinnerintenminutes.com

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Two Tasty Vietnamese Chicken Recipes

A lot of people assume that all Vietnamese food is very spicy or, worse still, identical to Chinese food. Poultry plays a large part in Vietnamese cuisine and fresh vegetables and fruits are popular in these recipes.

Fish sauce is used to flavor poultry, beef and pork dishes, just as it is used to season fish, seafood, and vegetarian meals. In fact, fish sauce is used more for its saltiness (rather like soy sauce) than for its fish flavor. The following two recipes will show you how tasty Vietnamese recipes can be and how easy they are to prepare.

Fruity Baked Chicken with Lemongrass

This appetizing recipe makes enough to serve four people and it is good with boiled rice. You can either cut up a whole bird to make this or just use your favorite parts of the bird. Let it marinate overnight for a more intense flavor.

What you will need:

1 whole skinless chicken, cut up
2 minced cloves garlic
2 tablespoons canola oil
1 teaspoon white sugar
1 tablespoon fish sauce
1/2 cup low-salt soy sauce
2 unripe bananas, in quarter slices
2 diagonally sliced stalks lemongrass, just the bottom 6 inches
4 halved slices fresh pineapple

How to make it:

Mix the soy sauce with the lemongrass, fish sauce, sugar, garlic, and oil in one bowl and put the bird in a second bowl. Pour the mixture over the bird, then cover it and leave it to marinate for at least three hours in the refrigerator.

Arrange the bird in a baking dish in one layer. Add the pineapple and banana and pour the rest of the marinade over it. Cover and bake for half an hour at 350 degrees F. Turn the meat over and bake it for another half an hour or until the chicken is cooked through and the juices run clear.

Chicken with Bamboo Shoots in a Tomato Sauce

This serves six people and it is nice with Chinese noodles or rice. Spanish-style tomato sauce is good for this recipe. The fish sauce, bamboo shoots and sesame seeds gives this easy dish a typically Asian flavor. Without those ingredients, it could pass as a Spanish or Italian dish.

What you will need:

2 green onions, in 1 inch pieces
1/8 teaspoon black pepper
1 1/4 lbs boneless, skinless chicken breast, in strips
1/2 cup water
1/2 cup tomato sauce
1/2 teaspoon garlic salt
2 tablespoons crushed, toasted sesame seeds
1 1/2 tablespoons fish sauce
2 tablespoons vegetable oil
8 oz can bamboo shoots, drained

How to make it:

Combine the chicken with the bamboo shoots, green onion, pepper, and garlic salt in a covered container and chill it for fifteen minutes. Heat the oil in a skillet and add the chilled mixture. Cook it for ten minutes or until the chicken is no longer pink.

Combine the water, tomato sauce, and fish sauce and pour this over the poultry. Turn the heat up to moderately high and bring the mixture to a boil. Cover the pan and turn the heat down to low. Cook for ten minutes. Sprinkle the crushed sesame seeds over the top and serve.

If you enjoy chicken recipes, you might like to try some international dishes. Sometimes however, nothing but a plate of classic fried chicken will do, especially when you crave comfort food in the form of an easy southern fried chicken recipe.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Buffalo Chicken Wings

Hot, Spicy Buffalo Chicken Wings

Hot! Hot! Hot! So beware.

If you like a bit of spice, real sinus clearing spice, then try these.

These chicken wings not only sound great - they are great. If your stomach and your family's stomach can handle hot food - these are finger licking good. Easy to make not a great deal of futzing around in the kitchen, and a great BBQ treat as well!

Ingredients:

1. 30 Wings

2. Canola Oil for Frying

Sauce Ingredients: (makes enough for about 30 wings)

1. 6 tablespoons Hot Sauce (use more or less, according to level of spice you like)

2. 1/4 cup (1/2 stick) margarine

3. 1 tablespoon white vinegar

4. 1/8 teaspoon celery seed

5. 1/4 teaspoon cayenne pepper

6. 1/8 teaspoon garlic powder

7. Dash of black pepper

8. 1/2 teaspoon Worcestershire Sauce

9. 1 to 2 teaspoons Tabasco sauce

Utensils You will need:

1. Deep Fryer or pan deep enough to fry in

2. Medium Sauce Pan

3. Large Bowl

4. Baking Sheet

Directions:

1. Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

2. The Wings: Fry the wings in a deep fryer set at 375º degrees Fahrenheit using Canola oil.

3. Fry 15 wings at a time for 12 to 15 minutes.

4. Drain the wings for a few minutes then put them in a bowl.

5. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

6. They can be eaten now, or you can put them on a baking sheet and bake at 350 degrees for 10 minutes to get an extra-crispy coating.

Copyright © 2007 Ted W. Gross. All rights reserved. (You may publish this article in its entirety with the following author's information with live links only.) Ted Gross's award winning cooking blog, (voted best Food Weblog 2007 & a Google Blog of Note), Help! I Have A Fire In My Kitchen contains recipes and humor including recipe submissions from all around the world. The recipe above, belongs to and was originally published (with images and possibly additional content) at Help! I Have A Fire In My Kitchen - a humorous look into the adventures of a single parent who learned the hard way and with a great deal of trepidation how to cook, feed his children, friends and the rare date with a measure of dignity and (hopefully) good food - Recipes Included! And it is all KOSHER to boot!

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How To Make Rice With Chicken: Try This Delicious Colombian Recipe!

If you have ever heard anything about Colombia (it's NOT called Columbia!), aside from reports on the news that talk about drug dealing and guerrilla attacks, is that this country is home of beautiful landscapes and cities, jovial and friendly people, and also varied and delicious food. Here, I'd like to share with you a very common recipe from my country that you can share with your family, friends or even bring at potlucks. Surprise your guests by saying: "Hey look, I made a Colombian dish: rice with chicken!"

Ingredients:

- 2 chicken breasts (unfrozen)

- 2 mugs of white rice

- 1 mug of green peas

- 1 mug of chopped carrots

- 2 tomatoes

- 1 1/2 yellow or red onions (of the bulb kind)

- 2 spoonfuls of cooking oil

- Salt to taste

- Water

Utensils:

- 1 frying pan

- 2 saucepans

- 1 large plate

- 1 large spoon (preferably wooden)

- 1 fork

Optional: Rice cooker

Your very first step is to chop the carrots, tomatoes and one of the onions into little squares. The other half onion can just be sliced. Then you have to put the two chicken breasts in one of the saucepans and fill it with water until they are totally covered. Sprinkle a bit of salt and add the sliced half onion to the water. Proceed to cook the breasts with the stove on high for 45 minutes or so. The chicken will be ready once its flesh has turned white and tender (you can check it out using the fork).

Meanwhile, while the breasts are cooking, put two mugs of rice in the other saucepan, along with the green peas and chopped carrots. Add four mugs of water into the saucepan, a bit of salt to taste, and one spoonful of cooking oil. Now put the stove on high; once the water starts boiling, turn the stove to medium fire. After 40 minutes or so in total, the mix will be ready once most of the water has dried up, and the rice gets a soft texture. Turn the stove to very low heat to keep the rice warm and stir it a bit with the spoon. On a side note, if you can use a rice cooker instead of a regular saucepan, you just put the previously mentioned ingredients in the cooker, turn it on, and leave it to do its job. Using a rice cooker, your rice mix will be ready on 35 minutes approximately.

Once the breasts are ready, put them on the plate using your fork and let them cool down for 10 minutes. Once the breasts can be touched (no pun intended), shred them with your hands, putting the bones apart.

Now, you are going to make a stew (guiso) on your frying pan. Put the other spoonful of oil on the pan, add the chopped tomatoes and onions, the shredded breasts and a bit of salt. Put the stove on medium and let the stew cook, stirring with the spoon every now and then. Do this for 10 minutes or so. Once its ready, add the whole stew to the saucepan with the rice, and mix everything thoughtfully. Y listo! A saucepan full of delicious rice with chicken will be ready for you to serve to your guests. You can accompany it with fried potatoes or fried plantain slices, salad and ketchup.

As a variation, you can try cooking the chicken breasts first (with the salt and sliced onion) and using 4 mugs of the resulting chicken broth instead of water for cooking the rice mix. This will intensify the chicken flavor of the rice. Also, if you wish to make this recipe healthier, you can replace the white rice with brown rice, provided you use 6-7 mugs of water/broth instead of 4; also, it would be better to replace the commercial cooking oil with extra virgin olive oil or coconut oil.

Buen provecho!

Written by Santiago Madrigal

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Singapore Chilli Chicken Recipe

Deep-fried chicken served with spicy sauce is given a term as Singapore chilli chicken. It is a favorite dish in Singapore. Delicious in taste and looks really attractive while served.

Ingredients used for this recipe:

500 grams of chicken breast, 2 tablespoons oil, garlic, chopped 5-6 cloves Ginger, chopped 1 inch piece of tomato ketchup 2 tablespoons chili sauce 2 tablespoons salt to taste, cornstarch / 1 tbsp cornstarch, red pepper, 1 teaspoon, Egg 2, MSG 1 / 4 tl, scallion greens 2-3.

Preparation Method for Singapore Chilli chicken recipe:

Cut the chicken for one to one and a half inches pieces. Heat oil pan, add chopped garlic, ginger and fry for two minutes. Add ketchup, chili sauce and half of the mix. Add one cup water and mix.

If the mixture to a boil, reduce heat and simmer for 5-10 minutes. Meanwhile by taking pieces of chicken in a bowl. Add salt, remaining chili sauce, cornstarch, crushed red pepper in half and mix well. Add whole egg and mix well.

Heat enough oil in wok and fry the chicken pieces and make sure that they do not overcook.

Fry over high heat for 02:58 minutes in color. Drain on absorbent paper. Add the remaining salt and crushed red pepper sauce and mix well. Add MSG, and cornstarch mixed with water.

Cook while stirring, until the sauce thickens. Arrange on plate with fried chicken. Beat in eggs.

Remove sauce from heat and slowly add the beaten egg flow. Mix gently and pour over the fried chicken. Garnish with scallion greens and serve hot.

Tips used while preparing:

1. Preparation time: 15-20 minutes
2. Servings: 4 persons
3. Cooking time: 25-30 minutes

The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:
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egg curry recipe

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Shoyu Chicken - The Best Shoyu Chicken Recipe

Shoyu chicken is a classic Japanese dish. Shoyu is quite salty and strong and if you use too much it can overpower the flavor of the dish and toughen whichever meat you are using so take care when using it.

The following recipe is easy to make and the bird is cooked in its skin to give the bird more flavor. Take it off before serving if you like. You can use skinless poultry pieces to make this dish but the skin adds flavor so it is best to use it. This dish might not require many ingredients but it is full-flavored and perfectly balanced in terms of taste. You can use mirin if you do not have sake. Mirin is an Asian cooking wine.

What is Shoyu?

This ingredient is a dark brown liquid made from fermented soya beans. The hard-to-digest starches, fats, and soy proteins are converted into simple fatty acids and sugars by means of either an old-fashioned fermentation process or a chemical process. Shoyu is made with wheat and soya beans, unlike tamari, which is made with soya beans only. This ingredient is used in many Japanese recipes and you can get it in the Asian food section of most grocery stores. Keep it for up to a year at room temperature.

Poultry and soy sauce dishes are very popular in various Asian cuisines and most of these cuisines have at least one such dish. Teriyaki marinades often use a lot of shoyu but this recipe uses chicken broth to add another flavor and to dilute it a bit. Boneless chicken is used to make this tasty Japanese recipe and it cooks faster than bone-in chicken.

What you will need:

2 boneless chicken breasts
2 boneless chicken thighs
1/2 cup brown sugar or honey
2 cups chicken broth
1/2 cup shoyu
1 sliver fresh ginger
1 tablespoon sake

How to make it:

Wash the poultry and pat it try. Cut the breasts in half. Add the sake, ginger, honey, shoyu, and broth to a deep skillet and bring the mixture to a simmer. Add the meat and cover the pan. Let it poach for ten minutes, then turn over the pieces and poach the mixture for five more minutes or until the meat is done.

Arrange the chicken on a serving platter and poach the liquid for a few more minutes until it reduces a bit. Take the skin off the bird and pour the liquid over the finished dish. Serve the it garnished with green onions and with some steamed white rice.

What to Do with the Leftover Skin

You can discard the skin if you want to, else you can make a really delicious snack by cutting it into little pieces and frying it in a hot skillet until golden brown. Drain the fried skin on a paper towel and serve it as a garnish or snack. This is a bit like pork rinds but less fatty. It will keep in an airtight container for a day but then it will start to go soggy.

There are so many things you can do with boneless chicken, whether you want to try the above shoyu chicken recipe, an easy baked chicken rice recipe or even something like a homemade chicken parmesan recipe to impress your family.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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How to Cook Delicious Scallops

One of the most delicate meats ever are the scallops. They are beautiful and have a great flavor.

There is nothing better in how to cook sushi. The shortest cooking times are required by the scallops. Even more, if you overcook them it's bad. Overcooking the scallops results in loss of flavor Also the meat will get tough. And your dish won't taste as good as it's supposed to.

The portions depend on how to cook scallops. If you will use this method then it's basically the same as in how to cook sushi. The delicious way. About 5 scallops per person should suffice.

The first thing you will need is a pan. As we are about to fry these scallops. It's very easy. So just prepare the pan. Washed really well. Os it doesn't copy the tastes from previous foods. The scallops should be well dried I some kitchen paper. This is a very important step. Salt and pepper are highly important. After you have dried the scallops really well season with salt and black pepper.

Coat the pan with fine fresh vegetable oil. And leave it on fire until the oil gets really hot. The hotter the oil, the better the scallops afterwards. If the oil is hot they will get coked in the oil, and not in their own juices. This is very important when learning how to cook scallops or how to cook sushi.

Once this step is complete and the oil is hot enough just place the scallops in the pan. Finish everything by adding butter over the scallops. Let the butter turn brown. And then remove all the scallops from the pan. There is nothing tastier than the scallops fried in hot oil with nice butter.

You are ready to serve the scallops you just learned how to cook.

Sturat is an article marketer, copywriter and enjoys writing on topics like how to cook scallops and how to make sushi. For more information you can visit us.

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Tactics for Finding the Tastiest Chicken Wings Recipes

Have you been looking for a fabulous recipe in order to make the best chicken wings? They really are a fun treat or main course to suit your friends and relations. It is frequently a terrific dish that everyone generally seems to love, but not every person loves them grilled the same way. Some prefer scorching chicken wings while others like a lot more mellow chicken wings. Some eaters prefer chicken wings over loaded all sorts of marinade and other people enjoy these with simply no sauce in any way. Certainly, this is as to why it's usually very important to offer choices for your friends and relatives. Giving your family and friends a handful of different possibilities will assure the most wonderful and best wings for all individuals!

There are many different ways to fix the best possible wings of all time. Deep frying wings happens to be how most of the people prepare them, though what lots of individuals don't fully understand is that you could fix them many different ways. If you wish to deep fry them, first of all mix the meat with your flour combination, and afterward put them in your own hot oil to fry. There are far more than only a few thousand chicken wings recipes, from conventional red pepper cayenne with each flavoring of cultural variety in between.

Grilling or baking are much better for you when compared with deep frying them, which is why a large number of folks are starting to use these methods. Calories coming from a grilled chicken wing are definitely a lesser amount than fat laden calories from your fried chicken. Frequently, people can certainly benefit from both methods for one set of wings. Initially, it is possible to bake them, which allows the chicken to retain its delicious juices, and then once it is actually cooked all the way through, you can actually grill them, which will certainly bring all of the marvelous flavor to the exterior of the chicken regardless of precisely what recipes you get started with.

To get the best tasting wings in this world, whether baked, fried, or bbq, you'll first and foremost have to purchase a roasting pan. Position the chicken wings inside the pan, and then place them inside of a four hundred degree oven. If the wings aren't going to be frozen, allow them to stay within the oven approximately 45 minutes, but in case they've been frozen, permit them to remain within the oven for just a tad below 90 minutes. When the meat is cooked properly all the way through, put them in your outside (or indoor) bar-b-cue or grill, then flip them every couple minutes until they're beautifully golden brown; the mildly charred skin is often the eater's favorite portion! Cooking the best quality chicken wings is definitely very straightforward.

Then, put all of your meat straight into a tightly sealed compartment with plenty of your greatest chicken wing sauce recipe, and merely shake until the chicken is completely covered! When you have little ones, let them shake the chicken; they will like to be your helper every night once they discover how enjoyable it is! When the marinade covers the chicken completely, stick them back onto your grill for only 2 additional minutes, and then enjoy! For those who are uncertain whether the chicken is cooked through totally, slice inside just one of the thicker pieces of meat. If you find any pinkish coloring, place them back again onto the barbecue grill for several more minutes. Undercooked meat could be very unsafe to eat.

When everybody enjoys a taste of your delicious chicken, they will be going to deem them the most impressive wings ever! Whether you fry them, bake them, grill them, or the three, your family and friends will be requesting your delicious chicken wings recipe in no time.

Uncover lots more tips on the subject of how to find the best chicken wings recipes and marinades. If you are like most other people, hot and spicy chicken wings are really high on your list of great foods. Get hold of fabulous fried chicken wings recipes that are ideal for almost any celebration.

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Top 3 Cracker Barrel Recipes

Cracker Barrel Chicken And Dumplings Recipe
Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Source: Cooking Cache.com

Cracker Barrel Biscuits
8 servings

2 c Bisquick
2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 93 round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in
butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 13 thick, 33 round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep
surface soft and tender.

Source: Gloria Pitzer's Secret Recipes

Cracker Barrel Hash Brown Casserole Recipe
8 servings
2 pounds Frozen Hashbrown Potatoes -- thaw
1/2 cup Margarine -- melt
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 cup Onion -- chop fine
1 can Cream of chicken soup
2 cups Colby Cheese - grate
1. Preheat oven at 350 F. Spray a 9x13 baking pan with non-stick cooking spray.
2. Gently mix in the potatoes and pour into prepared pan or dish.
3. Bake uncovered at 350 F for 35 minutes.
Source: cdkitchen.com

Jake Kelly is an expert in restaurant food and recipes. Would you like more information on restaurant recipes? Jake introduces you to the world of restaurant recipe cookbooks on his review site!

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Why Use an Electric Skillet?

What is an electric skillet in the first place? An electric skillet is more commonly known as an electric fry pan. You could say it's like a frying pan that doesn't need heat from a separate source and has a built-in electric heating element. What makes them stand out from the usual frying pans? The answers can be found in the numerous skillet reviews by many satisfied Cuisinart skillet users which include the following:

* It's non-stick - every cooks' nightmare is when you end up having a lot of food especially during frying stuck to the bottom of your frying pans. This is usually caused by material of the pans. The pans cooking surface is made of non-stick material which means no more wasting of food and goodbye to having to soak and scrub your frying pans which saves a lot of effort.

* It's great for the outdoors - nobody likes their homes to be filled with the strong smell of fried fish or some other strong odor. If you have a stainless steel skillet, you can simply take your cooking outside and have no one having to cover their noses as you cook. Whenever you go out camping, the small electric skillet would fit in bags easily.

* It's a saver - using ovens for grills takes a lot of electricity but with an electric fry pan, you can do mini-grills anytime without worrying about your bill going up. The pan also keeps heat well so your meat stays juicy.

* It can go straight on the table - since skillets are attractive in appearance, they are good enough to go on the dining table. You use less plates plus get to serve the food nice and hot.

* It's got a glass cover - how many times have you got yourself burned from frequently opening your pans to check the food? Electric skittles come with a transparent cover-no need to keep opening, you can see how your cooking is doing right through the glass. This also saves time-the less you open the lid, the less heat escapes making your dish cook faster.

* It's perfect for special occasions - if you only have a two-plate stove, having an extra pan to cook on when you have to cook for big celebrations is a great help. Many decide to get the extra large electric pans especially for gatherings.

* It's great for frying - every one's unbeaten favorite remains to be fried chicken. The electric skillet has good heat regulation so you don't burn the food and you use less oil which is not makes fried dishes not only tastier but far healthier.

Though many kitchens opt for the microwave, the electric skillet remains to be a handy kitchen appliance and now you know why. So if your kitchen doesn't yet have this handy tool, why not check out your favorite store and join the millions who have come to love electric skillets.

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Boxty (Irish Potato Griddle Cakes)

Being of the Irish persuasion, I offer this great recipe for Boxty. Boxty is a traditional Irish dish, and has been around for many a year. I especially like this dish with butter and a dollop of maple syrup for my breakfast. I do not have the usual "required" nutritional evaluation, but in my way of thinking, I can live without it to just have the pleasure of enjoying this fine old traditional side dish.

Boxty (Irish Potato Griddle Cakes)

8 Servings (Halve this recipe for smaller families)

1/2 lb raw potato,

1/2 lb potato,mashed,

1/2 cup all-purpose flour,

1 Milk,

1 Egg,

Salt and pepper to taste

Grate raw potatoes and mix with the cooked mashed potatoes. Add
salt, pepper and flour. Beat egg and add to mixture with just enough
milk to make a batter that will drop from a spoon. Drop by
tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate
heat for 3-4 minutes on each side. Serve with a tart apple sauce: or
as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs,
fried black pudding, fried bread, fried soda bread.

An old poem says: . Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. (The accuracy of the poem is uncertain.)

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Visit his website for free recipes, articles, and many great cookbooks.

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Different Ways to Cook Fish

There are many ways to cook meat and just as many to cook fish. Some of the different ways to cook it include baking, broiling, microwaving, grilling, poaching, crockpot cooking, deep frying, and pan frying. You can also roast it, braise it, oven fry it and more.

If you only like sushi, you might not be interested in different cooking methods but if you enjoy hot, moist, succulent filets or steaks, it is worth learning about the different ways to prepare seafood.

The method you decide to use depends on what variety of fish you want to use, whether it is whole, filleted, or cut into steaks, and the kind of result you are looking for. Do you want to make a healthy recipe? Do you want to use your grill? Do you want to mix and match several different types of seafood in a stew or soup type dish?

Here are a few of the most popular cooking methods you can choose from:

Baking - One Of The Easiest Methods

A lot of newcomers to the world of such recipes decide to make baked fish recipes before attempting a pan-fried or broiled recipe. This is perhaps because baking is simple and foolproof if you follow the recipe correctly.

There is a rule for fish that states you should bake it for ten minutes per inch of thickness. Knowing such a rule is very handy, since it can mean all your oven baked fish recipes will turn out perfect, as long as you get the timings right.

If you choose baking as your cooking method, you can either bake the filets plain (well, perhaps with some butter, salt and pepper), flavor them with some kind of marinade or sauce or cook them with a breading or stuffing.

Many types of fish respond well to baking. The dry heat cooks your seafood in record time and if you have a glass oven door you can watch the dish cook to perfection.

Grilling - Few Things Beat The Smoky Taste

Grilling gives something to meat, poultry, and fruits of the sea that other cooking methods cannot match. If you enjoy the smoky flavor that a charcoal grill gives to food, you will love grilled fish recipes.

You can grill your seafood directly over the heat or use a grill basket. A grill basket is a great investment if you like to use delicate filets that would otherwise break up if you were to flip them but it is also good for cooking chopped vegetables so they do not fall through the holes in the grill grate.

Pan-Frying - Another Excellent Choice

Pan-frying is very simple and you can keep a very close eye on the food being cooked. You can use oil or butter for pan-frying and you can make the drippings in the pan into a mouthwatering sauce. There are many different recipes to choose from, if you want to use a pan or skillet to prepare your seafood recipes.

When making easy fish recipes, you might like to choose oven baked fish recipes as a good starting point. There are baked fish recipes for every palate and you can use just about any kind of fish and seasoning to make mouthwatering meals.

EasyFishRecipes.net - The Only Thing Better Than Our Recipes Is Catching Them Yourself!

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An Easy To Make Mushroom Cashew Chicken Stir-Fry Recipe

Boneless chicken is some of the most versatile meat you will ever find today. You can do so many different things with it to prepare a nice hearty and healthy dish. Whether you want to prepare the main course, a side dish, pasta or easy chicken salad recipes this type of meat is delicious. You can add different types of ingredients such as herbs, spices, fruits and vegetables to chicken to prepare various flavors and aromas that just about anyone will love to eat.

Chicken Recipes provide Economical and Healthy Meal Planning Ideas

Whether you want to cook, fry, bake, broil, poach, roast or grill chicken recipes they will provide you with the most economical and health meal planning ideas. You can prepare dishes to feed a hungry crowd whether you are feeding your family or a roomful of party guests.

Chicken is the perfect choice of meat to serve. For instance, you can use this recipe to create a delightful combination that will please just about anyone. Here you can combine the various flavors of boneless chicken breasts, mushrooms, cashews, cabbage, and onions in a bed of Chinese fried noodles. Getting the kids to eat their vegetables is much easier when you prepare by stir-frying your meal. Any dinner or party guests are sure to be surprised and delighted with this delicious blend of flavors.

Recipe for Mushroom Cashew Chicken Stir-Fry

What You Need

1 pound boneless thin sliced chicken breasts
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 Tablespoons vegetable oil
½ teaspoon salt
1 medium chopped onion
½ pound trimmed sliced mushrooms
1 small shredded cabbage
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
¼ cup soy sauce
Chinese noodles 3 ounce

How to Make It

Using a large mixing bowl add the thin sliced chicken breasts, 2 tablespoons soy sauce and the 1 tablespoon cornstarch, stir to combine and then allow it to sit for about 15 minutes.

To your stir-fry wok or a large heavy skillet or saucepan over a high heat setting, you will add 2 tablespoons vegetable oil to heat. Add the chicken slices and then stir-fry until the meat is firm and white.

Add the onions and mushrooms and then continue to stir-fry until the vegetables are tender and soft. Remove meat and vegetables from the pan after cooking and allow oil to drain from them.

Add the remaining 2 tablespoons of vegetable oil to the wok to heat. Stir in the shredded cabbage and sugar. Continue stir-frying for about 3 to 4 minutes or until cabbage is tender yet crisp.

Return vegetable and cabbage mixture to the wok to heat. Add the cashews and then toss to combine the ingredients. Add the remaining teaspoon cornstarch and the soy sauce and stir into the mushroom cashew chicken stir-fry mixture.

Cover with lid and steam for 1 minute. Uncover and stir while forming a slightly thickened sauce. Sprinkle in the Chinese noodles and then serve.

We always include chicken in our meal planning lists whether we want to make some easy chicken salad recipes or even while making a delicious chicken cordon bleu. We have many different ideas to share with you on our website, so visit us today.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Quick and Easy Boneless Chicken Recipes For Lunchtime

Boneless chicken is a favorite ingredient when it comes to making tasty dinners but what about lunchtime? You might think that cooking chicken is too time-consuming at lunchtime but actually there are plenty of quick and easy boneless chicken recipes you can make which are tasty, filling and will keep you satisfied until dinner time.

If you have some cooked chicken breast left over from last night's dinner you can make a chicken salad in about five minutes flat. Just combine the chicken with some lettuce, halved cherry tomatoes, cubes of cheese and your favorite salad dressing and you will have a delicious lunch.

What about making scrambled eggs and adding some chopped cooked chicken to the eggs? This would make a great brunch or lunch. Add a handful of frozen vegetables too, for some extra nutrients or a dash of Tabasco sauce for a spicy kick.

Stir-Frying Chicken

If you have raw boneless chicken to work with you might want to chop it up because stir-frying cubed chicken is much quicker than sauteing a whole chicken breast. Lunchtimes tend to be busy for many people so timeliness is important.

You can make a tasty chicken stir-fry for lunch by cutting a chicken breast into cubes and stir-frying them with onions, bell peppers, pineapple chunks, broccoli florets and anything else you fancy. Throw in some soy sauce and a couple of drops of sesame oil and you have a healthy and delicious lunch in minutes.

Recipe for Speedy Mozzarella Chicken

This baked chicken recipe is ideal if you want a filling lunch. Maybe you are going to be working late or you are not going to be home for dinner until very late and you want a substantial lunch to keep you going until then.

This simple combination of egg and breadcrumb-coated chicken, spaghetti sauce and cheese is really easy to make and it will be ready in half an hour. Serve it with some garlic bread and salad and this is a wonderful lunch or dinner recipe. This recipe serves eight people so you can reheat it the next day too. Alternatively you can halve the amounts.

You will need:

8 chicken breast pieces, no skin or bones
1 jar chunky spaghetti sauce
1 package grated mozzarella
1 beaten egg
Handful of breadcrumbs
3 tablespoons vegetable oil

How to make it:

Preheat the oven to 400 degrees F. Dip the chicken pieces in the egg and then in the breadcrumbs. Brown them in a skillet in the vegetable oil for a few minutes until golden brown on the outside.

Transfer the chicken to a 13 x 9 inch pan and pour the spaghetti sauce over it. Bake for 10 minutes, then sprinkle on the mozzarella and cover with aluminum foil. Turn the oven down to 325 degrees F and bake for another 15 minutes or until the chicken is cooked through.

There are plenty of easy boneless chicken recipes which are great for either dinner or lunch. Perhaps you fancy an authentic chicken cordon bleu recipe or another classic chicken dish. There are lots of international recipes such as easy chicken enchiladas which use boneless chicken as well. Boneless chicken can be used to make everything from salads and appetizers to hearty dinners. No wonder it is so well loved.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Pie Pans

They are also known as pie plates, pie tins or pie dishes. This pans are round and slope-sided in shape with rims that holds the crusty tops, in fact their shape is a bit easier to recognize though some people still can't differentiate them with tart pans. These cook wares are made from different types of materials such as aluminum, steel, clay, tin or even glass like the popular Pyrex glass pie pans.

They are generally affordable when it comes to price and also available in various designs. However, a standard one will be circular, an inch deep and about 9 inches in diameter. They vary in sizes that can suit an individuals specifications and some even comes with removable bottoms. On the other hand tart pans are in various shapes such as rectangular or circular and they lack slope sides.

When buying one, it's wise to find out more about the material used in coating if at all it's coated. Inquire if the coating can have chemical reactions with food or compromise the taste. In fact, experts claim that coating is safe while their critics on the other hand are busy trying to prove that it compromises the food quality. Pie pans are also available with handles which makes it easier to use.

When baking, it's important that you place the pie pan in the center of the oven to ensure even hot air flow. However, their shape enables these pans to reflect heat around their shinny surface and their outcome is amazing. Finally, you should be careful when cleaning and make sure not to scratch the coating or the steel.

Peter Gitundu Creates Interesting And Thought Provoking Content on Frying Pans. For More Information, Read More Of His Articles Here FRYING PANS If You Enjoyed This Article, Make Sure You SUBSCRIBE TO MY RSS FEED!

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What Herbs And Seasonings Are Best For Chicken?

Chicken is one of the easiest and inexpensive ingredients to use for making a countless variety of various dishes. Naturally it is purely a matter of personal taste when it comes to seasoning chicken with the numerous herbs, spices, and seasonings available. However, some of them definitely bring out the flavor of the poultry better than others.

Depending on the herb or spice used, some should be cooked right along with the chicken while others are added at the end or sprinkled on top just before serving. The reason for this is because the flavor of some seasonings intensifies with heat but with others, the taste is reduced during the cooking process.

Rosemary is perfect for roasting chicken and it can be used fresh or combined with oils and used to baste the meat. Rosemary chicken can be served with side dishes such as roasted potatoes, steamed mixed vegetables, rice, and garden salads.

Parsley, basil, and thyme are also ideal for all types of chicken. Although there are more than 30 varieties available, stick to curly leaf or flat leaf parsley for seasoning chicken with the latter being the more flavorful choice. Basil can be used fresh or dried and this aromatic herb also comes in several different varieties.

Thyme, a member of the mint family, is commonly used for flavoring chicken as well as other meat dishes, salads, sauces, soups, breads, and even desserts. Along with rosemary, parsley, and thyme, use dried bay leaves for making bouquet garni, an herbal mixture used for seasoning both meats and vegetables. Combine all of the ingredients for bouquet garni in cheesecloth making it easy to remove and discard after cooking.

Garlic, either fresh or powdered, is a great seasoning that can be used along with a host of other ingredients for making chicken full of flavor and interest.

Lemon is another ingredient used for adding a distinct flavor to chicken. Fresh lemon juice can be used for coating chicken before baking or for adding to sauces. There are also herbs like lemon balm and ginger lemongrass to consider along with allspice, curry, fennel, mustard, paprika, saffron, sage, savory, and tarragon.

Broiled Herb Chicken Recipe

What You Need

4 skinless, boneless chicken breast halves
3/4 cup butter, softened
3 cloves garlic, minced
1 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
Salt and black pepper to taste

How to Make It

Preheat the oven to the broiler setting.

Line a pan with aluminum foil and place the chicken breast halves on top.

In a small mixing bowl, combine the softened butter with the garlic, parsley, rosemary, thyme, and salt and pepper to taste and mix well.

Spread a dollop of the butter mixture onto each piece of chicken and broil in the oven for about 15 minutes or until the juices run clear and the meat is no longer pink inside.

Turn the chicken twice during the cooking process and baste with the remainder of the butter mixture.

Serve the broiled herb chicken while hot.

Stick to simple fried chicken made with breadcrumbs for making a quick lunch or dinner when you only have a few ingredients on hand. Make your favorite country fried chicken recipe and serve with fresh biscuits, potatoes, a vegetable, and of course, homemade gravy.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Meat and Poultry Preparation Guide

To have delicious meat, it starts first with the preparation. Therefore, it is important to ensure that your meat or poultry is prepared correctly, so that they can taste their best. Here are some tips I would like to share with you on the best way to prepare meat and poultry:

1. Save on boneless chicken breasts by doing the boning yourself with a sharp knife. It is a lot easier if you freeze the breasts slightly before you begin.

2. You don't need a special mallet to flatten chicken breasts or other thin pieces of meat. Place the meat between sheets of plastic wrap and pound with the underside of a small, heavy frying pan or a saucepan.

3. When you cut up a chicken, always save the back, neck and gizzard. Freeze them, along with roast chicken and turkey carcasses. When you have enough, use them to make delicious broth for soups or other uses.

4. To get a crisper coating on fried chicken, mix cornstarch well into the floor. For additional flavor, season the flour with salt, pepper and paprika.

5. The day before roasting a chicken, season it with salt and pepper, tarragon, rosemary or other herbs, and a little lemon juice. The dish will be much more flavorful. Remove the bird from the refrigerator at least an hour before cooking.

6. If time allows, the easiest and most thorough method of removing fat from a broth is to refrigerate the broth until the fat hardens on the surface. The fat will lift right off.

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Chicken For Low Calorie And Great Tasting Meal Preparation

Chicken is something that can be used to prepare meals that are low in fat and lower in calories than many other types of meat. In fact, once the skin has been removed and any fatty areas have been cleaned, chicken is nearly as healthy as fish is.

With so many remarkable ways to cook chicken, including some extraordinary gourmet dishes and treats, you are going to find that you simply will not tire of the dish as you might other types of meats as well. Chicken can be anything from oven fried or baked, which tends to eliminate the excessive fat and calories, add it to casseroles that will offer full meals for those days that you are running short on time and energy.

In fact, keeping a little chicken breast meat cooked and diced in the freezer means that you can take it out, microwave defrost it and have the means to make a wonderful dinner casserole or a lunch dish at literally a moment's notice. When it comes to meal preparation, white meat chicken can offer you low calorie, tempting meals that are quick to fix and use just one dish.

One of our favorite chicken meals is Mexican chicken, which is remarkably easy to prepare.

Mexican Chicken for Two

What You Need:

3 chicken breasts, cut across the grain in thin slices
2 tbsp oil
¼ cup chopped green bell pepper
1 cup crushed tomatoes-
1 cup tomato juice
¼ cup chopped celery hearts
2 chopped green onions
salt and pepper to taste
1/3 cup shredded Colby jack cheese
2 cups of White rice-prepared as directed.

How to Make It:

Lightly brown the chicken breasts, seasoned with salt and pepper. Remove the chicken breasts to a platter and add the chopped peppers, celery, and onion to the pan, stirring constantly to prevent scorching.

Add ¼ cup of water to the pan once the vegetables have begun to brown and allow them to become crisp tender.

Add your crushed tomatoes to the pan, heating them thoroughly. Combine the vegetables with the rice and toss lightly until they are blended and all of the rice is coated thoroughly with tomato.

Lay the chicken over the top of the rice and press down slightly to make sure chicken stays moist.

Pour the tomato juice over the top of the chicken, then sprinkle lightly with salt and pepper.

Bake for about 30 minutes on 350 oven. Remove the chicken and over all sprinkle the grated cheese. Return to the oven for ten minutes and remove once cheese has melted.

To find outstanding and healthy chicken recipes, including some delicious recipes for chicken cordon bleu and a wonderful chicken parmesan recipe.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Beer Can Chicken Recipe and Tips

If you're looking for a way to knock your friends' socks off at your next barbeque party then this beer can chicken recipe is just what you need. Sometimes called beer butt chicken, this dish doesn't just look amazing. It is without a doubt the most moist and flavorful chicken I've ever eaten. And you'll be shocked at how easy it is to prepare.

The ingredients:

1 whole chicken about 3 1/2 to 5 pounds

1 12 ounce can of beer

2 teaspoons olive oil

4 tablespoons of your favorite dry rub

Open the can of beer and pour out half. Use a can opener to punch a couple more holes in the top of the can. This will let the steam flow more freely into the bird and infuse it with flavor. Pour 1 tablespoon of dry rub into the can.

Next remove the giblets and clean the chicken inside and out under cold water, then pat dry with paper towels. Sprinkle a tablespoon of dry rub into the cavity. Drizzle the olive oil over the outside of the bird so that its completely coated. Then sprinkle the outside of the bird with the remaining rub and use your hands to rub it all over the skin.

Next you need to carefully lower the bird onto the beer can. Make sure the can is on a steady surface so it doesn't fall over. The bird should fit nicely onto the can and you can then position the legs so they form a kind of tripod with the beer can. You should also tuck the wings in snug to the body to prevent them from burning.

Unless you want to incinerate your chicken you need to use the indirect grilling method. You don't want open flames directly beneath the chicken or the beer could drip down and ignite, leaving you with a charred chicken. If you're grilling with charcoal you can just place a drip pan under the bird. If using gas leave the burner directly under the bird turned off.

Cover the grill and let it cook until the temperature of the thigh reaches 180 degrees (about 1 to 1 1/2 hours). Take it off the grill and let it sit for 10 minutes before removing the can and carving.

To really impress your friends, make sure they see it right after it comes off the grill and while its still on the can. This simple beer can chicken recipe will have the whole neighborhood thinking you're a supreme grillmaster!

For more delicious recipes and grilling tips visit http://how-to-barbeque.com

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The Best Tasting Baked Whole Chicken Recipe on the Net

Baked whole chicken is a great way to entertain when you are having friends over. Most people love chicken and this dish is so very easy to do. A lot of folks have had dried out chicken before and they do not like it so they will be very impressed with this dish when it comes out of the oven.

One of your concerns about this is that you want to make sure that your chicken is cooked all the way through. As humans we cannot eat our chicken rare - or even medium rare. when you take the chicken out of the oven, it the meat is pink, then it needs to be cooked more.

A well cooked roasted bird will have some juicy tender meat and this will be fully cooked and crisp. So here is how we come out with that.

We are going to pre-heat the oven to 400 degrees with the roasting pan (but not the rack) in it. While the oven is pre-heating we can take the neck, giblets and all of the trimmings from out of the inside of the bird. Unless you are planning on using them for something then you can just throw them away. Rinse the bird inside and out and pat dry.

Now take some butter and melt it down. Then right at the neck, insert your fingers and loosen the skin away from the bird. Put some of that melted butter between the skin and the meat of the chicken. Then season with salt and pepper between the skin and the meat...mmm..this is going to be some great tasting baked whole chicken!

Now generously season the inside of the bird (the cavities) and the outside with salt and pepper. And for this baked whole chicken recipe I will take about three medium lemons which have been washed and dried and cut them in two and insert them into the chicken.

Next, take about three or four big sprigs of rosemary and insert them into the bird. Now you can brush the outside of the bird with the rest of that melted butter. Place the bird onto the rack and then place the rack into the pre-heated pan in the oven.

Now for this baked whole chicken dish which I call Lemon rosemary chicken, you can turn down the oven to 375 degrees and cook this for about 1 and a half to two hours. I would set the timer for an hour and then when it goes off, what I do is to check to make sure that the chicken is not too brown. It will not be done, so do not let the brownness fool you.

Just because it is brown on the outside does not mean that it is fully cooked. And this is where a lot of 'newbies' get lost. They take it out of the oven, thinking that it is done and then serve it up to their family only to have half of it still red with blood. Nope, don't want to go there with baked whole chicken!

Here is what you do. If it is too brown, simply cover it loosely with aluminum foil (shiny side out) and keep cooking until the internal temperature is 165 to 170 degrees. You will need an internal thermometer for that. I use an instant read one which will tell you right away.

If you do not have one then you can simply wiggle the leg back and forth. If it moves very freely then most likely it is done. But I would still cut into the joint right there where the leg meets the body and if the juices run clear, clear, clear, not red, then it is done.

By all means you can now set it out on the counter and cover it loosely and let it rest for about fifteen minutes before you start to carve it us and serve it.

Now this is probably the easiest baked whole chicken dish which you will ever do and folks will love it. It will have that lemon rosemary flavor and be moist and juicy and people will think you slaved over that all day.

Lemon Rosemary Baked Whole Chicken

1 whole chicken, rinsed and dried

3 medium lemons, washed and dried and cut into halves

3-4 whole sprigs of rosemary

salt and pepper to taste

melted butter

If you like this recipe and advice please check out more recipes and advice free on my blog at: Baked Whole Chicken.

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Chicken Breasts With Wild Mushroom and Sage Sauce

Wild mushrooms and Chicken are a marriage made in heaven and the sage complements both well, but if you do not have fresh sage use either the French or Russian tarragon, or basil. No recipe is written in stone and I use different wild mushrooms when the mood takes me, or use mixed mushrooms. I have never tried this with turkey breast but I imagine that it is great, although I have used it with guinea fowl. Sometimes I also wrap serrano ham or parma ham around the chilchen breasts before roasting.

Ingredients

3 Tablespoons butter
3 chopped shallots
10 ounces cremini mushrooms,
1 teaspoon chopped fresh parsley
1 cup dry vermouth
1 cup double cream
Large handful of chopped purple leafed sage
1 Tablespoon olive oil
1/2 kilo chicken breasts,
Kosher Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Place the chicken breasts on a metal tray and drizzle with olive oil, season well and roast for twenty minutes, until cooked. Meanwhile melt the butter and sauté the shallots for one minute. Add mushrooms and parsley and sauté for five more minutes, until the mushrooms have browned. Add vermouth and deglaze the pan, scraping up bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a simmer and cook the sauce down until it is thick enough to coat the back of a wooden spoon. Stir sage into sauce, adjust seasoning to taste with salt and pepper. Plate and spoon sauce over chicken to serve.
Garnish with chopped fresh parsley.

Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients. Italians don't ask how much food is they ask how fresh it is. The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.

Each area has its own cuisine and that cuisine has been forged by Centuries of geographical area and history. For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.

Read my introduction to Italian food and peruse the general recipes, then follow the links to the tastes of Tuscany, Lombardy and the tastes of Sicily. Italian food is the ultimate comfort food celebrating the family, family life and family celebrations with a passion for food.

Because Italian food celebrates the magnificence of the food and not the chef it is easy to recreate at home. Generally it is fast and flavoursome, you can have home made pasta dish on the table in half an hour even if you have made the pasta yourself.

Antipasti, Lasagna, Chicken Saltimboca, Italian Meatloaf, Spaghetti alla Puttanesca, Zuppa di Pesce, Sole Florentine, Italian Meatloaf, Braised Artichokes, Zucchini Parmesan, and Ricotta Easter Pie are all described so vividly that you can taste them before you make them.

Feel free to reprint any of my articles simply use a citation. Thanks Auntie Katkat.

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HCG Diet Recipes Cookbook

Phase 2 of the hCG diet suggests on eliminating the "white" starchy complex carbohydrates in your diet such as breads, pastas, potatoes, rice, oatmeal, cereal, legumes and granola bars. Phase 2 also recommends to eliminate alcoholic beverages, sweets (cakes, pastries, candy, muffins, cookies, chocolate, donuts), fried foods, fast foods, canned foods, deli meats, butter, artificial sweeteners, tap water, dairy products, soft drinks, products containing MSG (monosodium glutamate-flavor enhancer) and products containing high fructose corn syrup.

It is also important to avoid food products that contain herbicides, pesticides, flavor enhancers, antibiotics and growth hormones. These flavor enhancers may slow down weight loss and prevent you from reaching your weight loss potential.

Here are a few of our most popular hCG Diet Phase 2 Recipes.

Western Egg White Omelette

1 serving

• 3 egg whites (or egg white beaters)
• 1/2 oz. diced tomatoes
• 1/2 oz. green pepper
• 1/2 oz. white/green onion
• 2 tablespoons water
• 2 tablespoons unsweetened soy milk
• sea salt and pepper
• cooking spray

Directions: Mix water and eggs in large bowl, whip thoroughly. Coat pan with cooking spray. Place all vegetables in pan on medium heat and saute. Season with salt and pepper. Remove vegetables from pan. Place egg mixture in pan, pour vegetables on top of egg mixture, fold omelet over and serve on a dish.

Garlic Shrimp

1 serving

• 4 oz. shrimp (peeled and deveined)
• 4 garlic cloves, minced
• 1/2 cup HCG chicken broth
• pinch of black pepper and sea salt
• 1/2 tsp. parsley
• 1/8 tsp. dried thyme
• 1/8 tsp. crushed dried red pepper
• 1 bay leaf

Directions: Heat a non-stick pan over MED heat. Mix 1/4 cup broth with crushed red pepper, minced garlic, and bay leaf. Add to pan. Cook for one minute. Add shrimp and cook for 4 minutes. Remove shrimp from the pan. Add the remainder of the 1/4 cup broth, parsley and thyme. Bring to a boil. Cook for 1-2 minutes until reduced by half. Return shrimp to pan and toss to coat. Discard bay leaf and serve!

Ginger Chicken

• 4 oz. of chicken breast
• 3 stalks celery
• 3 tbsp of blue agave (optional)
• 2 tbsp of liquid amino marinade
• 2 tsp of ground ginger

Directions:

Chop celery and saute in pan. Cook half way through then add chicken, adding just enough water through-out cooking to maintain food so it will not burn. When finished add all ingredients and let slowly caramelize over low heat.

Apple Chicken Salad

• 4 oz. diced chicken breast
• 4 diced celery stalks
• 4 tbsp lemon juice
• 2 pinches of cinnamon
• 1 stevia pkg
• squeeze of lemon
• 1 large diced green apple

Directions:

Mix ingredients together and serve!

Lemon Ginger Asparagus

• 1 1/2 cup asparagus
• 1/2 cup water
• 1/2 tsp minced ginger root
• 3 cloves minced garlic
• 1 squeeze of lemon
• black pepper

Directions:

Preheat pan over MED heat. Snap off woody ends of asparagus spears and discard. Snap spears into 2-3 pieces. Add garlic to the pan and cook for 2-3 minutes, add asparagus and water. Bring to a boil. Remove asparagus and top with lemon and pepper. Serve.

Strawberry Vinaigrette Dressing

• 6-8 fresh frozen strawberries
• 2 oz. apple cider vinegar
• 1 stevia packet

Directions:

Place 6-8 fresh frozen strawberries in a bowl. Sprinkle Stevia on top of frozen strawberries and allow thawing. Pour strawberry juice into separate bowl and add apple cider vinegar. Add pulp from defrosted strawberries if desired, mix and serve!

The physicians at Inches and Pounds hCG Diet Program are dedicated to phasing your way to living a leaner and healthier life with our All New "Ultimate hCG Diet Recipe Cookbook" that includes a total of 156 delicious recipes for Phases 2 and 3. Includes; food cooking and preparation tips, grocery shopping list, grocery check off list, hCG essentials, published articles on food journaling and dieting while on the go and foods to avoid. Our Cookbook includes a large selection of the following: beverages, condiments, sauces, spices, dressings, breakfast foods, soups and salads, appetizers, snacks, veggies, fish and seafood, chicken and beef dishes and desserts.

Sonia Russell, LPN, professional diet coach and co-owner of Inches and Pounds has personally coached Dee Fish, our Inches and Pounds hCG Diet Spokesperson and author of our All New Cookbook. Dee has lost a total of 54 pounds and is now a size 2! She was able to turn a very strict and bland hCG diet food list into 156 absolutely delicious tasting recipes and in addition, added numerous helpful phase 2 and 3 hCG diet tips and tricks. To purchase our Inches and Pounds "Ultimate hCG Diet Recipe Cookbook", please visit http://www.inchesandpounds.com.

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Beer Can Chicken Recipes - Make a Delicious Chicken Today

What the heck is beer can chicken? No, it's not chicken stuffed inside a beer can, it's actually the other way around. It's chicken propped up on a beer can (full, of course) and baked or grilled. The steam and flavor of the beer helps keep the chicken moist during cooking, and it gives it a great taste, too. So, how do you make beer can chicken? Read on for some simply great beer can chicken recipes!

Beer Can Chicken on the Electric Smoker

1 whole chicken (do not cut up)
1 can beer at room temperature
2 Tbsp. onion, chopped
2 Tbsp. red wine vinegar
3 cloves garlic, minced
Freshly ground black pepper
Kosher salt

First, turn on the smoker to preheat according to your manufacturer's directions. Wash chicken and trim off loose skin if necessary, remove giblets from inside the chicken. Season the outside of the chicken with salt and pepper. As smoker heats, open beer and drink or pour out half the can, leaving half the beer in the can. Cut off the top of the can with a can opener, being careful not to spill. Add onion, vinegar, and garlic to beer, along with salt and pepper. When the smoker is heated, place the beer on the grill rack. Carefully place the opening of the chicken on the beer can, standing up with the legs down toward the grill rack. Adjust the chicken on the can until it stands up by itself. You have to completely cover the beer can with the chicken for this to work. Smoke the chicken on medium heat for about 4 hours or until the skin is a dark tan and the internal temperature of the thigh reads 170 degrees. Allow to stand 10 minutes before carving.

Beer Can Chicken on the Grill

1 whole chicken (do not cut up
1 can beer at room temperature
2 cloves garlic, minced
1 tsp. dried rosemary
2 tsp. extra-virgin olive oil
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
Juice of 1 lemon
Freshly ground black pepper
Kosher salt

Begin preheating grill. Rinse chicken and trim off any loose skin, if necessary. Take out giblets from inside the chicken. Sprinkle salt and pepper all over the outside of the chicken. Open beer and drink or pour out half. Place remaining ingredients inside the can. Use a can opener to take off the top of the can. Balance the chicken on top of the can, making sure the can is completely covered by the chicken. You may have to move the chicken around to get it to balance on the can. Place the chicken on the preheated grill. Cook over indirect heat for about 1 1/2 to 2 hours, or until the internal temperature of the thigh is 170 degrees. Let chicken stand about 10 minutes before carving.

You can adapt beer can chicken recipes to the oven, just use the beer can to balance the chicken and place it on the bottom rack in the oven and bake like you would normally. Beer can chicken recipes are a fun way to make chicken, and the juicy, tasty results are worth it!

Wendy Pan is an accomplished niche website developer and author. To learn more about beer can chicken recipes [http://homedistillationsite.info/beer-can-chicken-recipes-make-a-delicious-chiken-today], please visit Home Distillation Site [http://homedistillationsite.info] for current articles and discussions.

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Better Fried Chicken

Fried chicken dinners with the family in 1979.

I am one of seven children in my family. My mom will be cooking all day today. There will be pan fried chicken, potato salad, baked beans, corn on the cob or green beans depending on what is in season and of course oatmeal cookies or raisin spice cake. You see it is 1979 and my youngest brother is coming home on leave from the Navy and we will be going to Mom and Dad's house for dinner and cards tonight. One table for pinochle, one for continental rummy, and one for poker (penny ante, nickel limit.) Texas hold'em hasn't been recognized as an in home game yet.

We have been through this before when the oldest brother was in the Navy ten years prior.

Mom's whole existence is about feeding all of us. The five of us girls and the two sister-in-laws still use many of her recipes, especially the one's for holiday goodies. When we were all still at home she would fry chicken in the traditional cast iron skillet with lots of lard or Crisco. As recipes and tastes and times changed she decided to oven fry her chicken. Of course by 1979 the family was getting larger too. Each of us got married an started families of our own. The problem was she only used one recipe. It was Parmesan oven fried chicken at every get together. With my super sized family that was about 35 times in a year if not more if there was a new baby to fawn over.

By the time the seventh child is out of the house in 1979, we decided Mom would need to let go of some of the work and make these occasions potluck. Mom decided we could only bring the side dishes each of us were good at making. Okay, here it goes. Sandra brings the rolls, Sherri brings the fruit salad, Suesan, brings a green salad, Gail brings a carrot cake, Vickie brings apple pie and we let Shelly bring a vegetable tray or chips (We don't allow her to cook, it could get ugly). Still... Mom will make her usual oven fried chicken, potato salad ( she puts zucchini relish in it, yum!), baked beans, a vegetable and Greg and Sonny's favorite raisin spice cake. She just couldn't give it up. What if one of us forgot to bring something?

Can you imagine what Thanksgiving is like? It's four days of the same thing, but of course the menu is the only thing that changes.

Here is my mom's oven fried chicken recipe:

Oven Fried Parmesan Chicken

One c. flour
2 t. salt
2 t. paprika
¼ t. pepper
2 eggs
3 T. milk
1/3 c. dry bread crumbs
6 to 8 pieces of chicken

In a shallow bowl, combine flour, salt, paprika and pepper. In another shallow bowl, beat eggs and milk. In a third bowl, combine cheese and bread crumbs. Coat chicken pieces with flour mixture, dip in egg mixture, then roll in crumb mixture.

Place in well greased baking pan and bake for 50 min at 350 degrees.

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For Moist Boneless Chicken Breast

Chicken breasts are usually always served dry and tasteless but for moist boneless chicken breast there is something you may want to try. There are many ways to help retain the moisture when cooking chicken breasts. You are always going to want to cook your chicken breasts slow. Cooking your chicken too fast will dry out the chicken quickly. Dry chicken usually means tough and flavorless chicken. Here below you are going to see one of the recipes that is my favorite and is well known to hold in moisture and it's very delicious.

You are going to need the following.

2-4 boneless, skinless chicken breasts (make sure they are evenly cut and evenly thick)
salt and pepper
handful of herbs
1/4 cup of flour
1 tablespoon of butter
olive oil

For moist boneless chicken breast you are going to start off by getting a large mixing bowl and mix together a half of a tablespoon of salt and just a dash of pepper in with your flour. If you are going to use herbs (which is best for flavor) then you are going to chop your herbs up very fine. Mix your herbs in with all your flour mixture. The next thing you are going to do is bread each side of the chicken lightly in flour mixture.

You are going to place the boneless, skinless chicken breasts in a large pan that has a lid. Next you need to heat over medium-high with your butter and some olive oil. You are going to quickly sear both sides until slightly golden. Be careful not to do this for long because you don't want to cook the inside much at all. To get the best results for moist boneless chicken breast you are going to cover your pan with a lid and reduce the heat to low. Cook for about twelve minutes without opening the lid. It is important not to open the lid so no moisture is let out. Remove your pan from the heat and let it stand for another ten minutes still covered. Uncover and serve while still hot. This recipe will have you wanting more moist chicken breasts. You will easily be able to recognize the difference between cooked to long chicken and chicken made just right. Get your taste bud's ready for moist boneless chicken breast you have yet to experience.

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Chicken and Polish Sausage - A Great Make Ahead

This recipe was developed out of necessity. It goes back many years to a time when there were very few places where you could buy cooked meals to bring to someone who was ill. I can remember the first meal I delivered. I had packed a collection of sauce pans, wrapped them in towels, and placed them on baking trays in the trunk of my car, to protect against spilling. The snow was coming down and I drove as fast as I could, mindful of the icy road and the tree lined roadway. I arrived at dinner time, rang the bell, carried the food into the kitchen, sidestepping kids, the Newfoundland, and a variety of galoshes and scarves. Written directions were handed to the harried husband and then I left. There was roast chicken, mashed potatoes, green beans, carrots, and gravy. I heard it was all delicious, but of course, what else could they say? Years later, I heard the green beans and carrots burned but with a little gravy, the Newfoundland loved them. The solution was the recipe I'm going to give you. It is almost impossible to ruin, unless you reheat it uncovered, allowing it to dry out. Then your only recourse, obviously, is to get yourself a Newfoundland.The really nice thing about this recipe is that once you've made it you will find yourself inventing your own variations.

-Little Meatballs with Pasta,
-Smoky Ham and Shrimp
-Tuna with Black Olives

We'll start with the Chicken and Polish sausage.

Ingredients

1 lb. of sausage, Polish Kielbasa is a good choice.

1 lb.of Polish sausage

2 lb. of boneless, skinless chicken breasts.

2 medium onions, diced

3 cloves of garlic, minced

2 tsp. salt

1 cup of white wine

2 cups of vegetable or chicken broth

¼ cup each of olive oil* and butter

2 stalks of celery. diced

2 carrots, diced

1¼ cups Jasmine rice* or white rice

1½ cups frozen broccoli or peas

1 red pepper in thin strips

¼ tsp each dried basil, dried parsley,

In a large saucepan, heat olive oil and butter gently, add onions and garlic and sauté until translucent. Add uncut kielbasa, carrot, celery, red pepper, wine, broth,and rice. Bring to boil, reduce heat, and cover. Simmer gently for about 25-30 minutes until the rice is tender, but not mushy. Add broccoli florets, cooked for about 10 minutes. If using frozen peas, add the frozen peas. Set aside.

Heat the oven to 425 and lightly oil a pan. Place chicken breasts on the pan and roast chicken breast until firm to touch about 25 minutes. Remove from oven.. Now you have choices. If there is room in your fridge for a large oven proof serving dish, you can arrange the ingredients on it, cover tightly with aluminum foil, put in the fridge until an hour before serving time. If however, space is limited, wrap chicken in aluminum foil tightly and refrigerate. Put the rice and kielbasa in a bowl. Adjust seasonings, cover tightly and refrigerate.

It all should come out of the fridge to warm up a bit about 15 minutes before heating. Preheat oven to 325, arrange the food in your serving (oven proof) dish, cover with aluminum foil tightly and heat until hot., about 25 -30 minutes. Uncover and carefully add more water, distributed evenly over the top, if mixture is dry. Turn oven down to 200 to keep everything warm.

Ruth Graham administers http://americanmadeyes.com/ which is a resource for products, including food, made in the USA and which also offers tested, carefully selected recipes with illustrations for serving ideas.

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Instant Mashed Potatoes Coated Baked Chicken Recipe

Today I'm going to show you how to make Chicken in a whole new way! Well, ok - I'm sure you've made shake and bake before, but this is even better - and you don't even have to buy a seasoning packet. Sometimes the best recipes are invented by accident because you have either limited time or limited ingredients. We watch a lot of shows on the Food Network, but sometimes I wish they'd have just one show that helps real people cook better with the ingredients they have. Yeah, I know - they had that doorknockers one a few years back where the guy shows up and makes dinner out of what's in the fridge, but he's still making semi-gourmet stuff. I want to know what I can make out of what I have when I get home from work at 5:30, and I'd like to be eating it by 6:15 if possible. I was making a quickie dinner tonight as I often do - and as luck would have it I saw a recipe on a box that was actually new, different - and that I'll try this week.

I like chicken, and we always seem to keep many 4 lb bags of boneless "chicken tenders" in the freezer for all kinds of purposes. This recipe is the perfect quick meal because all you have to do is put some frozen boneless skinless chicken in your microwave and defrost it about half way - and then pre-heat your oven to 375.

These are the ingredients you're going to need:

* 1 cup instant mashed potatoes

* boneless skinless chicken

* seasonings (salt, pepper, garlic and/or onion powder)

* butter or margarine

While you've gotten this stuff around your chicken should be thawing out in the microwave. When I say you want it about half way (or more) thawed out - I mean it should be pliable, but you should be thawing it out not cooking it. You shouldn't have the ends turning white and cooking - they'll get hard or rubbery in the oven. I freeze nearly all my meat and thaw out only what I need when I need it.

Get a 9 x 13 baking dish and grease it up with some oil - we like olive oil. You're going to take either a very large mixing bowl or a big ziploc baggie and put the instant mashed potatoes in it. Add your salt, pepper, and any other seasonings you want to taste in the bag or bowl. You're going to place one chicken breast piece in at a time and shake it up coating with the instant mashed potatoes mixture. Then place each in the greased baking dish. How many chicken pieces you use depends on how many people you're serving. If you are using the "chicken tenders" like us - then usually 2-3 pieces per person is fine. If you're using an entire "chicken breast" I would use one per person.

Once you get them all coated and in the pan - add a little pat or 1/2 tsp of butter or margarine on top of each one to melt in as they bake. Bake 35-40 minutes on 375, how long depends on how many pieces of chicken you use. You want to take the chicken out when nice and tender - not "crispy" (unless you like it that way).

Twist the recipe:

If you've read my other recipes than you know I love to "twist" or have multiple variations of the same thing. This is because you can't have everything on hand all the time. So - instead of instant mashed potatoes you could use saltines, or ritz crackers, or even club crackers. Also you could add some veggies like carrots or potatoes to the pan and bake an entire meal at once ready to serve! If I did this I would add a cup of either water or chicken broth to the bottom of the pan and cover with foil to steam the veggies nice and moistly as the chicken bakes.

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! He also posts the funniest jokes at top jokes!

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How Long Do You Bake Chicken With Bones and Leg Quarters?

You have so many recipes for leg quarters and just simply chicken with a bone. It varies on the length to cook any chicken, whether it is whole, with the bone or without the bone. I have tried so many different recipes of chicken quarters and I have found just a few that may take a little preparation but you will enjoy. Below is one of my favorite recipes and once you taste this recipe you are going to see how it is worth the time you put you put into it! This recipe is called Zucchini stuffed chicken quarters.

You will need the following ingredients for this recipe and it will tell you how long do you bake chicken with bones and leg quarters:

3tbs. Butter
2 medium sized zucchini- shredded
1 egg
2oz. Swiss cheese, shredded
1/8 tsp. Pepper
3 slices of bread
½ salt
2tbs honey
4 chicken leg quarters

In a two-quart pot over medium heat, melt the butter. Add the zucchini and cook until tender, which is about two minutes. Stir constantly and when ready remove from heat. Into a saucepan, tear the three slices of bread into small pieces. Stir in an egg, cheese, pepper, and salt until ingredients are well mixed into the saucepan.

When making this recipe here is how long to bake chicken with bones and leg quarters. Preheat the oven to 400. Carefully loosen the skin on each chicken quarter by pushing the fingers between the skin and meat so that there is a pocket for you to put your stuffing into. Then, spoon your stuffing into each pocket of the chicken and place chicken in baking pan, needs to be a 13x9 inch pan. Bake for about an hour or until tender. Remove chicken and brush with honey and sprinkle with salt lightly.

This specific recipe serves up to four. If you really want to get your meat and vegetable in without cooking a variety of things, this is the recipe you want to go for. Your husband will love it and your children will surprisingly think it is tasteful and go back for seconds. This recipe will be a success for you and your family. So to answer your question how long to bake chicken bones and leg quarters, this is just going to determine on the size and the recipe that your are choosing to make for your family.

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Chicken Acapulco With Shrimp Sauce

Chicken Acapulco with Shrimp Sauce

Yield: 4 servings

Ingredients:

4 large Poblano peppers

1/4 cup chopped onion

1/2 pound shrimp, lightly cooked, peeled and chopped

1/4 cup cilantro, chopped

1/4 pound Monterey Jack Cheese, shredded

2 boneless chicken breasts, halved and pounded flat

2 teaspoons white pepper

Salt, to taste

12 (6-inch) long strings

Oil, for frying

3 shallots, diced

1 cup white wine

1/2 cup chicken broth

1 pound small shrimp

2 cups whipping cream

3/4 pound butter

Instructions:

ROAST PEPPERS: Place Poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes.

Remove from freezer; rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F.

In a medium sauté pan, sauté onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place mixture into a bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper.

Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to an oven-proof dish and bake for 10 minutes until golden brown. Remove from oven.

Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce.

Serve warm. Makes 4 servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths.

Add stock/broth and shrimp and cook until reduced by half.

Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended.

Remove from heat.

9 carbs per serving

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