Category: Recipes

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Chicken Enchiladas

Mexican chicken enchiladas with cheese
Mexican chicken enchiladas with cheese
Mexican chicken enchiladas with cheese

Chicken Enchiladas

Prep Time : 40 Minutes

Cook Time : 30 Minutes

Ingredients :

  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded Cheddar cheese

Directions :

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.
  • Drain excess fat. Cube the chicken and return it to the skillet.
  • Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper.
  • Heat until cheese melts.
  • Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish.
  • Cover with taco sauce and 3/4 cup Cheddar cheese.
  • Bake the chicken enchiladas uncovered in the preheated oven 20 minutes.
  • Cool the chicken enchiladas for 10 minutes before serving.

 

 

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Chicken Chop Suey

Stir Fried Chicken Chop Suey
Stir Fried Chicken Chop Suey
Stir Fried Chicken Chop Suey

Chicken Chop Suey

Prep Time : 20 Minutes

Cook Time : 15 Minutes

Ingredients : 

  • 2 whole Chicken Breasts
  • 1/4 cup White Cane Vinegar
  • 4 cups water
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 2 stalks celery, julienne
  • 2 medium carrots
  • 1 small sweet pepper, julienne
  • 2 cups pak choi, chopped
  • 2 cups cabbage, coarsley chopped
  • 2 stalks scallion
  • 1/4 cups Vegetable Oil
  • 2 teaspoons cornstarch
  • 1/4 cup water

Directions:

  • De-bone and cut chicken breasts into strips, wash with a vinegar and water solution.
  • Season with salt, soy sauce and garlic.
  • Set aside.
  • Cut celery, carrots, sweet pepper and pak choi into strips.
  • coarsely shred cabbage and chop scallion.

Cooking the Chicken Chop Suey

  • Heat 2 Tbsps. vegetable Oil in a frying pan.
  • Add celery and carrot and saute for 3-5 minutes.
  • Add sweet pepper, pak choi, and cabbage and stir fry until crunchy.
  • Remove from the frying pan.
  • Add the remaining oil, if necessary, and saute scallions until transparent.
  • Add seasoned chicken and fry lightly.
  • Dissolve cornstarch with water and add to the cooked chicken.
  • Continue cooking for another two minutes or until slightly thickened.
  • Return the cooked vegetables to the frying pan and toss well.
  • Serve The Chicken Chop Suey with rice or noodles

 

 

 

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Gong Bao Chicken with Peanuts

Chicken Gong Bao
Chicken Gong Bao
Chicken Gong Bao

Gong Bao Chicken with Peanuts

Prep Time : 10 Minutes

Cook Time : 10 Minutes

Ingredients : 

  • 2 boneless chicken breasts, (300–350g in total).
  • 3 garlic cloves
  • An equivalent amount of ginger
  • 5 spring onions, white parts only.
  • A handful of dried chillies (about 10)
  • 2 tbsp cooking oil
  • 1 tsp whole Sichuan pepper
  • 75 g. roasted peanuts.

For the Gong Bao Chicken marinade

  • 1/2 tsp salt
  • 2 tsp light soy sauce
  • 1 tsp Shaoxing wine
  • 1 1/2 tsp potato flour

For the Gong Bao Chicken sauce

  • 1 tbsp caster sugar
  • 3/4 tsp potato flour
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tbsp Chinkiang vinegar
  • 1 tsp sesame oil
  • 1 tbsp chicken stock or water

Directions :

  • Cut the chicken as evenly as possible into 14 cm strips, then cut these into small cubes.
  • Place in a small bowl.
  • Add the marinade ingredients together with one tablespoon of water, mix well and set aside while you prepare the other ingredients.
  • Peel and thinly slice the garlic and ginger and chop the spring onions into chunks as long as their diameter (to match the chicken cubes).
  • Snip the chillies in half or into sections. Discard their seeds as far as possible.
  • Combine the sauce ingredients in a small bowl.
  • Heat a seasoned wok over a high flame.
  • Add the oil with the chillies and Sichuan pepper and stir-fry briefly until the chillies are darkening but not burnt (remove the wok from the heat if necessary to prevent overheating).
  • Quickly add the chicken and stir-fry over a high flame, stirring constantly.
  • As soon as the chicken cubes have separated, add the ginger, garlic and spring onions and continue to stir-fry until they are fragrant and the meat just cooked through (test one of the larger pieces to make sure).
  • Give the sauce a stir and add it to the wok, continuing to stir and toss.
  • As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.

 

 

 

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Chicken Chow Mein

chicken chow mein,noodle with chicken
chicken chow mein,noodle with chicken
Chicken Chow Mein

Chicken Chow Mein

Prep Time : 10 Minutes

Cook Time : 10 Minutes

Ingredients :

  • 200 g /6 oz chicken thigh fillets (or breast), cut into bite size pieces
  • 1/2 tsp baking soda.
  • 1 1/2 tbsp peanut oil (or other cooking oil)
  • 200 g /6 oz fresh chow mein noodles.
  • 3 – 4 cups green cabbage (savoy / green), finely shredded
  • 1 carrot, julienned
  • 1 cup bean sprouts
  • 3 shallots/scallions, cut into 5 cm/2″ pieces
  • 2 cloves garlic, finely chopped
  • 1/4 cup (4 tbsp) water
  • 1/4 cup Chow Mein Sauce(recipe below)

Chow Mein Sauce :

  • 2 tsp cornflour / cornstarch
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 1/2 tbsp Chinese cooking wine (or sherry)
  • 2 tsp sugar
  • 1/2 tsp sesame oil
  • 1/4 tsp White pepper
  • Mix together cornflour and soy sauce, then mix in remaining ingredients and whisk until well blended.

Directions for cooking the Chicken Chow Mein :

  1. Combine chicken and baking soda in a small bowl and toss to combine.
  2. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
  3. Pour 1 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.
  4. Prepare the noodles according to the packet instructions.
  5. Heat oil in wok or large fry pan over high heat.
  6. Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
  7. Add chicken and stir fry until the skin is white but the inside is still raw – about 45 seconds to 1 minute.
  8. Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk).
  9. Stir fry for 1 – 1 1/2 minutes until the cabbage is just starting to wilt and the chicken is cooked through.
  10. Add the noodles, remaining Chow Mein Sauce and water.
  11. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
  12. Add bean sprouts and remaining shallots/scallions.
  13. Stir through quickly then remove from heat.
  14. Serve immediately.

 

 

 

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Chicken Tikka Masala

Chicken Tikka Masala and white Basmati rice
Chicken Tikka Masala and white Basmati rice
Chicken Tikka Masala and white Basmati rice

Chicken Tikka Masala

Prep Time : 6 Hours

Cook Time : 1 Hour

Ingredients : 

  • 6 garlic cloves, finely grated
  • 4 teaspoons finely grated peeled ginger
  • 4 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1½ cups whole-milk yogurt (not Greek)
  • 1 tablespoon kosher salt
  • 2 pounds skinless, boneless chicken breasts, halved lengthwise
  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • ¼ cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chillies de árbol or 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • 2 cups heavy cream
  • ¾ cup chopped fresh cilantro plus sprigs for garnish
  • Steamed basmati rice (for serving)

Directions : 

Preparation for Chicken Tikka Masala

  • Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl.
  • Whisk yogurt, salt, and half of spice mixture in a medium bowl.
  • Add chicken and turn to coat.
  • Cover chicken and chill 4-6 hours.
  • Cover and chill remaining spice mixture.
  • Heat ghee in a large heavy pot over medium heat.
  • Add onion, tomato paste, cardamom, and chillies and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.
  • Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
  • Add tomatoes with juices, crushing them with your hands as you add them.
  • Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
  • Add cream and chopped cilantro.
  • Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  • Meanwhile, preheat broiler.
  • Line a rimmed baking sheet with foil and set a wire rack inside sheet.
  • Arrange chicken on rack in a single layer.
  • Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
  • Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes.
  • Cover; chill. Reheat before serving.
  • Serve with Basmati rice and cilantro sprigs.

Do Ahead: Chicken Tikka Masala can (and preferably should as this allows flavours to infuse better) be made 2 days ahead.

 

 

 

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Roasted Stuffed Chicken with Maltese Sausage Stuffing

Roasted Stuffed Chicken with Maltese Sausage Stuffing
Roasted Stuffed Chicken with Maltese Sausage Stuffing
Roasted Stuffed Chicken with Maltese Sausage Stuffing

Roasted Stuffed Chicken with Maltese Sausage Stuffing

Prep Time : 20 Minutes
Cook Time : 2 Hours 30 Minutes

Ingredients :

  • 1 large roasting chicken (or capon)
  • 2 Fresh Maltese pork sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup diced sweet red pepper
  • 1 tablespoon butter
  • 5 cups unseasoned stuffing croutons
  • 1/4 cup minced fresh parsley
  •  1/4 teaspoon dried tarragon
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 to 2 cups chicken broth, divided

Directions : 

  • Remove sausage skin and cut into small pieces.
  • In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender;  do not drain.
  • Place croutons in a large bowl; add sausage mixture.
  • Stir in the parsley, tarragon, poultry seasoning, salt and pepper.
  • Stir in enough broth until stuffing is moistened and holds together.
  • Just before baking, loosely stuff chicken.
  • Place stuffed chicken with breast side up on a rack in a shallow roasting pan.
  • Pour 1/2 cup broth around stuffed chicken.
  • Bake stuffed chicken, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

 

 

 

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Plum Stuffed Roasted Pork Loin

Plum-Stuffed-Roasted-Pork-Loin
Plum-Stuffed-Roasted-Pork-Loin
Plum-Stuffed-Roasted-Pork-Loin

Plum Stuffed Roasted Pork Loin

Prep Time : 30 Minutes

Cook Time :  1 Hour

Ingredients : 

For Pork Loin Stuffing:

  • Cooking spray or light vegetable oil
  • 1 1/3 cups finely chopped red onion
  • 1/2 cup finely chopped celery
  • 2 garlic cloves, minced
  • 1 cup finely chopped dried plums
  • 1/3 cup finely chopped pecans
  • 1 tablespoon grated orange rind
  • 1/4 cup fresh orange juice (about 1 orange)
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

The Meat

  • 1 pork loin, trimmed (about 1 kg)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Sauce:

  • 1 tablespoon all-purpose flour
  • 1 and a 1/2 cups fat-free, chicken broth, divided
  • 1/4 cup port
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Flat-leaf parsley (for garnish)

Directions :

  • Preheat oven to 425°.

To prepare stuffing

  • Heat a large skillet coated with cooking spray over medium heat.
  • Add onion, celery, and garlic; cook 7 minutes or until tender, stirring frequently.
  • Remove from heat.
  • Stir in dried plums and next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside.
  • Slice pork loin, lengthwise, cutting to, but not through, other side.
  • Open halves, laying pork flat.
  • Place plastic wrap over spread pork loin; pound to 1/2-inch thickness using a meat mallet or rolling pin.
  • Spread stuffing over pork, leaving a 1-inch border.
  • Roll up tightly; secure at 1 1/2-inch intervals with twine.
  • Rub pork loin with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place pork on a rack in a broiler pan coated with cooking spray, or thin layer of oil.
  • Bake at 425° for 40 minutes or until a meat thermometer inserted in center of pork loin registers 155°, turning the pork loin after 20 minutes.
  • Place stuffed pork loin on a cutting board and let stand 10 minutes,before cutting into thin slices.

To prepare sauce

  • Whisk together the flour and 1/4 cup broth.
  • Place roasting pan over medium heat.
  • Add port, stirring to loosen browned bits.
  • Whisk in flour mixture, mustard, and 1 1/4 cups broth.
  • Cook 2 minutes or until slightly thick, stirring frequently with a whisk.
  • Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Serve with pork. Garnish with parsley

 

 

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Grilled Veal Flank with Rosemary

Grilled Veal Flank Steak with Rosemary
Grilled Veal Flank Steak with Rosemary
Grilled Veal Flank Steak with Rosemary

Grilled Veal Flank with Rosemary

Prep Time :  2 Hours

Cook Time : 10 Minutes

Ingredients : 

  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 2 teaspoons honey
  • 6 large garlic cloves, minced
  • 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
  • 1 tablespoon coarsely ground black pepper
  • 1  teaspoon salt
  • 2 Kg Veal  Flank

Directions : 

  • Mix all ingredients except meat,  in 13 x 9 x 2-inch glass baking dish.
  • Add meat to marinade and turn to coat.
  • Cover and refrigerate 2 hours, turning occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler.
  • Remove meat from the marinade and discard marinade.
  • Grill  flank to desired doneness, about 4 minutes per side for medium-rare.
  • Transfer cooked meat to work surface.
  • Let stand 5 minutes.
  • Cut flank across the grain into thin strips Arrange on platter and serve.

 

 

 

 

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Beef Stuffed Zucchini Parmegan

Beef-Stuffed-Zucchini-Parmegan
Beef-Stuffed-Zucchini-Parmegan
Beef-Stuffed-Zucchini-Parmegan

Beef Stuffed Zucchini Parmegan

Prep Time : 20 Minutes

Cook Time : 50 Minutes

Ingredients : 

  • 400 g lean ground beef
  • 1 large Zucchini, ends trimmed
  • 1/2 cup bread crumbs
  • 2 cloves garlic, minced
  • 1 (16 ounce) jar passato di pomodoro
  • 6 ounces sliced black olives
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions : 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes.
  • Drain off excess fat, and transfer the beef into a mixing bowl.
  • Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini.
  • Chop the scooped-out zucchini flesh, and add to mixing bowl.
  • Stir in the bread crumbs, garlic, passato di pomodoro, black olives, and Parmesan cheese and mix the stuffing well.
  • Lightly stuff both halves of the zucchini with the meat mixture.
  • Place the stuffed zucchini halves into a baking dish, and cover tightly with foil.
  • Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil.
  • Sprinkle 1/2 cup of shredded mozzarella cheese over each stuffed zucchini half.
  • Move an oven rack to within 6 inches of the oven broiler’s heat source, turn on the broiler, and broil the stuffed zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

 

 

“Fresh out of the oven… stuffed zucchini packed full of lean beef, sauce and the combination of the two  cheeses makes for a delicious dish, that is so easy to make and allows you to invent your own variety of combinations.”

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Baked Bacon Wrapped Chicken Breast

Baked Bacon Wrapped Chicken Breast
Baked Bacon Wrapped Chicken Breast
Baked Bacon Wrapped Chicken Breast

Baked Bacon Wrapped Chicken Breast

Prep Time :  5 Minutes

Cook Time : 35 Minutes

Ingredients : 

  • 4 large chicken breast
  • 4 tsp ground chili powder
  • 1/4 tsp garlic or onion powder
  • 4 slices of bacon
  • 1/2 cup BBQ sauce

Directions : 

  • Preheat oven to 400°F.
  • Remove any  skin from each  breast and discard.
  • Sprinkle the chili and garlic (or onion) powder evenly over all four chicken breasts.
  • Wrap a slice of bacon over the top of each breast, tucking the ends underneath.
  • Place the chicken in a greased 13×9” baking dish.
  • Brush each  breast with BBQ sauce.
  • Bake uncovered for 35-40 minutes depending on size of chicken. Baste once if desired while it bakes.
  • Chicken should be done when thermometer inserted in the thickest part of the breast meat reads 165°F