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!

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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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Tips for Cooking Chicken in the Oven

Oven-baked whole chicken is budget-friendly and an impressive party dish that requires very little work. You could serve baked chicken for a reception dinner choice or at an engagement or bridal shower party. It is also a good all-purpose dish for both bridal partners to know once they enter married life. Follow these simple tips and your oven-cooked chicken will turn out perfectly every time.

*Prepare
If the chicken is frozen, thaw under cool running water for several hours, or ideally, thaw in the refrigerator for at least 24 hours. On cooking day, preheat the oven to 350 degrees and take the chicken out of the fridge. Place in the sink. Remove any wrappings and reach inside the cavity to pull out the neck, heart, and other organs that may be there. Wash all under cool running water and pat dry with paper towels. Place chicken on a plate and clean your hands and work surfaces immediately. Rub whole chicken with 2-3 tablespoons of olive oil and season with one of these combinations: poultry seasoning and black pepper; paprika, salt, and pepper; lemon-pepper seasoning and salt; oregano, basil, and garlic; rosemary and tarragon; or any seasoning blend you like.

*Bake
For beer-can chicken:
Open a fresh can of beer and drink (or pour out) about 3/4 of it. Holding the chicken in one hand, angle it slightly and ease the beer can into the chicken's cavity. Carefully stand the chicken up so that it is supported and upright on top of the can. Put can and chicken, standing up, onto a roasting pan or cast-iron skillet. Bake for 1.5 to 2 hours.

For roast chicken:
Cut up potatoes, carrots, and onions into 1-inch cubes. Place in the bottom of a roasting pan. Place chicken, breast-side up, on top of the bed of vegetables. Roast 1.5 to 2 hours.

For baked chicken:
Place chicken, breast side down, into a roasting pan. Bake in 350* oven for 60 minutes. Remove from oven and carefully turn the chicken breast side up and place back in the oven for at least 30 more minutes. This method will help the breast remain moist and tender.

*Test
For all methods, the chicken is done when the chicken registers 165 degrees on an internal meat thermometer at the deepest part of the breast and in the leg near the bone.

*Finish
Remove chicken (and vegetables, if using) from roasting pan, and pour off all but 3 tablespoons of juices. Put roasting pan or cast-iron skillet on your stove and heat over medium-high heat. Pour 2 cups of wine, chicken broth, or water into pan and deglaze. Scrape bits of chicken off the bottom and sides of pan and season sauce with salt and pepper to taste. Cook the sauce at a simmer until it has reduced by at least half. Serve over chicken. Enjoy!

This method may take a little time to master, but once you've run through it a few times you will have mastered an easy method of cooking. Chicken may also be roasted in a crock pot or baked in a casserole, but there is nothing juicier and more flavorful than a chicken roasted the old-fashioned way in the oven.

Alex Lemone is writes about family and wedding related topics. For more ideas for reception food and other wedding ideas, check out Wedding Ideas Etc.

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How to Make Chicken Manchurian in a Half Hour

I am almost sure that about 3/4 of us have "eating healthy" as part of our new year resolution. Eating healthy is not always an easy task especially for busy working moms trying to maintain our family, our career, our businesses and so on. Cooking healthy can sort of fall in the back burner when you have to deal with all of that. It is way easier to pick up a bucket of fried chicken or even tastier than the plain baked chicken we can put on the table for dinner. If you are a busy working mom like me, half hour is about all you have to prepare dinner well there you have it. A healthy, tasty Chicken Manchurian made in half hour.

What you need:

300gms Boneless chicken pieces
1tsp All purpose flour/ Maida flour
1 tsp corn flour
1 tsp rice vinegar
1 egg
salt and pepper to taste
1tsp soya sauce
1 Onion Chopped
1 Capsicum chopped
2 tsp Ginger and garlic minced
1 tsp Soy Sauce
1 tsp Green chilly sauce
Pinch Ajinomoto / MSG
Pepper and Salt to taste
Enough Oil to fry

Preparations:

Take a bowl and mix All purpose flour, corn flour, vinegar, soya sauce, beaten egg, salt and pepper to fine batter. Marinade the chicken pieces in this batter for 10 mins and deep fry in hot oil till golden brown. Next heat 1tbsp of oil in a pan, add ginger, garlic, onions and capsicum. Saute for 2 mins, now add the soy sauce, chilli sauce, ajinomoto, pepper and salt. Mix well, if needed add little water to get saucy texture. Add the fried chicken pieces to this mixture and mix well, so that all the chicken pieces are coated with chilly sauce. Serve hot with Fried Rice or Noodles.

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Working mom managing career, entrepreneurship and family.

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Vegetable Omelette

There is no doubt that the egg is one of the most popular ingredients used in dishes today. Eggs, especially bird eggs (hen, ostrich, goose, duck, etc), are a good source of protein and choline, and can be used in various ways to create culinary delights. This recipe is one of my favorites and one I enjoy making as often as possible.

Ingredients:

4 medium-sized eggs

I medium-sized red or green bell-shaped peppers (chopped)

I small chopped onion

2 small tomatoes (chopped)

¼ cup of fresh milk (skimmed or low-fat milk can be used in place of whole)

¼ cup of vegetable oil (or whatever cooking oil you prefer)

Seasonings (spices like curry, thyme, basil)

Salt and pepper to taste

Preparation Time: 10 minutes.

Preparation:

Crack eggs and place in bowl.
Add milk and whisk briskly. Set aside.
In frying pan, pour in vegetable oil and put on medium heat.
Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Do not allow ingredients to brown - lower heat if necessary.
Carefully pour in beat eggs, making sure it covers the entire pan. Allow to fry a bit before flipping it over carefully, so the other side can be browned a little. You can fold the omelette in half (if you want). [Note: If you wish to make this scrambled, simply 'whisk' the eggs in the pan as it fries]
Garnish with fresh paisly or basil leaves. Serve with other breakfast staples like bread or sausages or orange juice. Serves 2.

Kiya Sama is an author on http://www.Writing.Com/ which is a site for Writers

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An Easy Way to Cook Caribbean Style Fried Chicken

Fried chicken everybody loves it weather it's KFC, Popeye's or from a local chicken and chip shop, fried chicken is a firm family favourite. So it's not surprising that many people think it's hard to recreate this tasty snack, but fret not because I'm going to share with you a really easy way, to create perfect Caribbean style fried chicken.

Ever notice how fast food establishments fry chicken in deep pans of oil, and then after a set period of time they remove the chicken and it's all ready to eat?

Well when your frying chicken at home it takes a bit more precision, to get tasty ready to eat fried chicken. As you have to ensure that you have fried the chicken evenly and long enough in the pan of oil, so that the inside of the chicken is fully cooked, with no red juices.

So when deep frying chicken how long you should fry your chicken for? When should you turn your chicken over? How can you ensure you get tender well cooked chicken every time?

Simple... season your chicken using various tropical Caribbean seasonings, and then quick fry the chicken in a large pan of oil (ensuring you turn the chicken over, once the side frying in the oil turns crisp brown).

Once both sides of the chicken are crisp brown, remove the chicken from the oil, and place in a large baking tray. Then place your chicken into the oven, and leave to bake on a medium heat for 1hr (ensuring you turn the chicken over after 30 mins of cooking).

Remove your chicken from the oven and it's ready to eat, no red juices or rawness just crispy succulent Caribbean style fried chicken ENJOY.

About the author: Serene Murphys endeavours include hosting dinner parties for family and friends, cooking tasty Caribbean style summer BBQs, visiting vibrant markets, reading recipe books and travelling to sample the unique flavours of the continents.

Serene's love of delicious Caribbean food has lead her to provide a "reggalicious" place where lovers of Caribbean food, can purchase a wide range of easy to cook Caribbean recipe kits, Caribbean gift baskets and Caribbean groceries.

Find out more information by visiting: http://www.caribbeanrecipekits.com and get involved in the Caribbean food chat, cooking tips, videos and pictures by visiting http://caribbbeanrecipekits.blogspot.com/

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Which Oil is Best For Deep Fried Recipes?

Deep-frying means cooking food in hot oil. Unlike with sauteing or pan-frying, the food is totally submerged in the oil when you deep-fry. This cooking method can be traced back to exotic European and Asian roots, when the fat was rendered from meat and used to cook foods faster than with roasting or stewing. There is a lot of cholesterol in animal fats, so a lot of people prefer to cook with vegetable fats like canola oil.

Oil Smoke Points

When deep-frying, the oil you choose affects the quality and flavor of the finished dish, so it is important to know about the best oil for deep-frying. Peanut oil, sunflower oil, canola oil, and safflower oil are good examples of oils for deep-frying because they have high smoke points. This means they will not break down at high temperatures. The smoke point of an oil is the temperature at which the oil starts to decompose and give off smoky fumes.

Each time you fry, you lower the smoke point of the oil. If the smoke point of your oil is about 375 degrees F (the normal deep frying temperature), the smoke point will drop a few degrees after the first use.

This makes it useless, so you should choose an oil with a smoke point of 400 degrees F or more, like safflower, sunflower, soybean, corn, canola, peanut or sesame oil.

There are a few things that will decrease the smoke point of your oil, including the temperature you heat it to, the presence of salt, if the products you are frying contain vegetable oils, the amount of time the oil is heated for, how many times it is used, and the storage conditions of the oil.

Remember that when most oils reach 600 degrees F, that is the flash point, or when it is in danger of catching fire. If this should happen, smother the flames with a sheet of aluminum foil or a tight lid. Never use water on an oil fire because it will make the oil spatter.

Recipe for Deep Fried Battered Shrimp

This recipe is very simple and makes enough battered shrimp to serve six people. There are lots of different foods you can deep fry. One of the most popular is chicken and there are literally hundreds of deep fried chicken recipes you can choose from.

What you will need:

1 1/2 lbs raw, de-veined, and peeled shrimp
1/4 teaspoon salt
1/2 cup milk
1/2 cup cooking oil
3/4 teaspoons seasoned salt
1 cup all-purpose flour
1 beaten egg
Oil for deep frying
How to make them:

If you are using frozen shrimp, thaw them. Combine the egg and cooking oil, beating the mixture well. Add the rest of the ingredients and stir until everything is well mixed together.

Preheat the deep frying oil to 350 degrees F. Dip each shrimp in the batter, then drop them in the deep frying oil and fry for thirty to sixty seconds, or until the batter is golden brown. Remove them with a slotted spoon and drain on kitchen towels. Serve hot with a dip.

If you enjoy deep frying you might like to make some fried chicken or something different like chicken fried steak for your family. There is nothing difficult about deep fried food as long as you know which oil to use and what temperature to heat it to.

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Low Calorie Dining - How to Eat Healthy at a Chinese Restaurant?

The authentic Chinese delicacies are rich in vegetables and usually cooked with little or no oil, owing to which they can be made a part of a low-calorie diet. However, the food offered at the Chinese restaurants in the West is nothing but a 'Westernized' version of the traditional Chinese food. These American-Chinese and Canadian-Chinese cuisines are rich in fat and calories and hence, it is very necessary to make healthy choices from the Western-Chinese food menu if you are following a strict low-calorie diet.

Following are a few guidelines that will help to eat healthy at your favorite Chinese restaurant:

1) When it comes to placing an order for appetizers, you should avoid foods like egg rolls and spareribs. Instead, you can opt for egg drop or wonton soups. Any low calorie broth-based soups will best suit your diet plan.

2) Other main course dishes that you can order include Chinese delicacies, such as the Shrimp Chow Mien, Moo Goo Gai Pan, Steamed Spring Rolls, Teriyaki Chicken Skewer, and Chicken served with broccoli and Chop Suey.

3) Any dish that includes steamed or boiled chicken or shrimp, and steamed vegetables is a good choice.

4) Do not order dishes that are made with sweet and thick sauces. Also, avoid any food that is battered or floured and then deep-fried. A dish prepared with loads of vegetables and little oil is the best choice you can make. Instead of the deep-fried foods, you can opt for the stir-fried, roasted or broiled ones.

5) Although fried rice is one of the most popular Chinese foods, it should be strictly avoided if you are really keen on following your low-calorie diet plan. Fried rice, especially the one made with eggs, is rich in fats and cholesterol and is a big 'NO' when it comes to including Chinese foods in your diet plan. If you are fond of rice, you can try brown rice that is healthier than fried rice.

6) Think twice before placing an order for dished that are described as "crispy" or "battered" in the food menu. Also watch out for dishes that include noodles, chow mien, and marinades.

7) Other bad choices would include Kung Pao chicken, crispy duck, dishes laden with rich sauces like Hoi sin, dumplings, and lo mien.

To conclude, Chinese cuisine offers a lot of healthy choices that can be made a part of your health diet, but you need to be prepared before visiting your favorite Chinese restaurant.

Find more informative articles and tips on Cooking Low-Calorie Chinese Food to experience the flavor of the rich Chinese Cuisine. Use the unique Chinese Food Locator to find some of the best Chinese Restaurants in your city.

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