Yogurt Chicken

Ingredients:

• 1 medium chicken breast
• 3 spoons yogurt
• 1 tea spoon tomato paste
• Butter
• Salt
• Pepper
• Red pepper
• Cumin
• Thyme

Preparation         

Finely chop the chicken breast. Take a small bowl and put into yogurt, tomato paste, salt, pepper, red pepper, thyme and cumin then mix them and then add to the chicken breast.  Wrap chicken breasts with cling film and put in the fridge. It should stay there a few hours.

After a few hours;

Put the butter in a pan and when butter melt, add chicken breasts. Saute all, then cook.

Bon Appetite.

Zucchini Roll

Ingredients:

• 2 thick zucchini
• 2 eggs
• 1 spoon flour
• 1 spoon mayonnaise
• 1 medium tomato
• A few sprigs parsley
• 6 – 8 slices of cheddar cheese

Preparation

Whisk eggs and flour in a bowl. Cut the zucchini thinly lengthwise. Add some oil in a pan. Coat zucchini with eggs mixture and deep fry zucchini two sides. When zucchini is ready put a little mayonnaise deep part of zucchini then add parsley, a slice of cheddar chee and a slice of tomato then make it rull. Do same process for all zucchini slices. After all your performance your stylish meal is ready.

Bon Appetite.

Also See: Tasty summer salad recipe.

DEEP-DISH SPINACH AND GOAT’S CHEESE OMELETTE RECIPE

This thick, eggy mixture is oven baked and makes a delicious supper served either hot or cold. Served cold it makes a great picnic treat too.

Serves 4

INGREDIENTS

• 50g (2 oz) butter, softened
• 500 g (1 lb 2 oz) spinach, trimmed and shredded
• 1 large leek, trimmed and shredded
• 1 tsp cumin seeds. lightly crushed
• 6 large free range eggs, beaten
• 225 g (8 oz) firm goat’s cheese, crumbled
• Salt and freshly ground black pepper

Preparation

1. Preheat the oven to 180 degrees/350F.gas 4. Use about 2 teaspoons of butter to thickly grease a 23 cm(9 in) round pie dish, at least 5 cm (2in) deep, and place on a baking sheet.
2. Melt the remaining butter in a large saucepan and add the spinach, leek and cumin seeds. Cook, stirring occasionally, for about 5 minutes, until the vegetables habe wilted and softened. Drain well, pressing against the side of the colander. Transfer to a heatproof bowl and set aside to cool.
3. Mix the eggs into the cooled spinach mixture and carefully mix in the goat’s cheese. Season well and then trasnfer to the prepared dish. Level off the top and bake in the oven for about 35 minutes until just set. Stand for 10 minutes before slicing to serve hot. Alternatively, allow to cool before serving in wedges.

Freezing: not suitable 

SERVES 4-6

2 boneless, skinless chicken breasts, about 250g sea salt and black pepper
400ml tin reduced-fat coconut milk
600ml water
3cm knob of fresh root ginger, peeled and sliced
4 kaffir lime leaves, torn in half (or pared zest of 1 lime)
1 lemongrass stalk, trimmed and halved lengthway
2 red chillies, halved lengthways and deseeded
1 tbsp palm sugar (or soft light brown sugar)
2½ tbsp fish sauce
2 tbsp lime juice, or to taste
100g button mushrooms, cleaned handful of coriander leaves, to garnish

Thinly slice the chicken breasts, cutting across the grain, into bite-sized pieces. Place in a bowl, season with a little salt and pepper and set aside.

Pour the coconut milk into a saucepan, then add the 600ml water, using the tin as a measure (i.e. ½ tins). Add the ginger, kaffir lime leaves, lemongrass, chillies, sugar, fish sauce and lime juice. Bring to a simmer and cook gently, stirring occasionally, for about 5 minutes to allow the flavours to infuse.

Add the mushrooms to the broth and simmer for 2-3 minutes. Add the chicken, stir well and simmer until cooked through; this will only take 1-2 minutes. Taste and adjust the seasoning if you need to.

Serve the soup in warm bowls, discarding the ginger, lemongrass, chillies and lime leaves if you wish; traditionally, these aromatics are left in the soup but not eaten. Garnish each bowl with some coriander leaves and serve immediately.

Limoncello Recipe 1

INGREDIENTS:

• 5 lemons
• 1lt %90 pure alcohol;
• 1 lt water
• 800gr sugar

Preparation:

in a closed container mix the yellow of the lemon zest and alcohol and leave to ferment for five days. Mix sugar and cold water together making sure that the sugar is completely dissolved. Add the water/sugar mixture to the container with lemon and let ferment for another five days, after which filter well and serve cold.

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Limoncello Recipe 2

INGREDIENTS

• 2 oz lemon or Citrus Vodka
• 2 oz. Lemoncello
• 5 – 7 Leaves Lemon Basil
• Juice of one lemon
• candied lemon peel*
• 1/2 C. plus 1 Tbsp. Sugar

Preparation:

Dip the martini glass rim in some lemon juice and then into the sugar. Chill your martini glass in the freezer. Medium chop the basil and place it in your empty martini shaker, add the lemon juice, the tbsp. of sugar and muddle this together well. Add ice cubes half way in the shaker, then pour in the vodka & Lemoncello and shake until the shaker frosts over. Drape the candied lemon peel over the rim, float a nice leaf of basil on the top and serve . ( Candied lemon peel recipe on back )

clam chowder

REGARDED AS ONE OF THE GREAT AMERICAN SOUPS, this is rich and creamy, with a delectable savoury flavour from the bacon and clams. The traditional garnish is oyster crackers. In San Francisco, clam chowder is sometimes served in hollowed-out sourdough bread bowls, as a sustaining lunch.

SERVES 4-6

1kg live clams, cleaned splash of dry white wine
1 tbsp olive oil
10Og maple-cured bacon, cut into strips
2 onions, peeled and finely
chopped
2 celery sticks, trimmed (any
leaves reserved) and finely chopped
3 large floury potatoes, about
600g, peeled and finely diced
1 garlic clove, peeled and chopped 30g butter
2V2 tbsp plain flour 500ml chicken stock 200ml double cream
2 tbsp celery leaves, chopped
(optional)
1 bay leafsea salt and black pepper handful of flat-leaf parsley, leaves torn

Heat a large heavy-based saucepan until hot. Tip in the clams, add a splash of wine and cover the pan with a tight-fitting lid. Give it a shake and let the clams steam for 3-4 minutes until the shells have opened.

Tip the clams into a colander set over a large bowl to collect the juices. When cool enough to handle, shell most of the clams, leaving some in their shells for an attractive presentation; discard any that remain closed.

Heat the olive oil in a frying pan, add the bacon and fry for 3-4 minutes, or until crisp. Add the onions, celery, potatoes and garlic to the pan and fry gently for 6-8 minutes until starting to soften.

Add the butter, then the flour and cook, stirring, for a couple of minutes. Gradually add the stock to the pan, stirring constantly. Pour in the cream and the reserved juices from the clams. Add the chopped celery leaves, if available, bay leaf and seasoning. Bring to a simmer and cook for 20-30 minutes until the vegetables are soft and the chowder is thick.

Add all of the clams and warm through over a low heat, stirring, for 2-3 minutes; do not allow to boil. Ladle into warm bowls and serve, sprinkled with parsley.

Garlic Ginger Chicken [ Medium ]

• 1 lb ground chicken
• 4 T garlic – crushed
• 4T ginger minced
• ½ cup red wine vinegar
• ¼ cup of flavored vinegar or Mirin ( sweet rice vinegar)
• Red pepper flakes to taste
• Soy to taste [Go light! You can reduce saltiness by utilizing a low sodium soy]
• 2  stalks green onions
• Cilantro to taste (using only the leaves and none of the stems)

Mix the ground chicken with 2 Tb each of the garlic and ginger and the red pepper flakes (to taste – more if you like it hotter, less if you want flavor). Add oil to the skillet and brown the meat. When the meat is browned add the vinegars and the remaining ginger and garlic. Reduce the liquids by stirring while cooking over medium or low heat.

Once you are done cooking tear the cilantro leaves and add with sliced green onions. Serve over rice

ENJOY!

QUICK AND EASY BARBECUE SAUCE RECIPES

The best barbecue sauce recipes

Barbecue sauce recipe 1

• Extra-Virgin olive oil
• ½ onion, chopped
• 2 garlic cloves, chopped
• 2 c ketchup
• ¼ c brown sugar
• ¼ cup molasses
• 2 T red or white wine vinegar
• 1 T of Worcestershire Sauce
• 1 T dry mustard
• 1 T ground cumin
• 1 t paprika or smoked paprika if desired Salt & pepper to taste.

Barbecue sauce recipe

DIRECTIONS:

Heat 2 Teaspoons of oil in a large saucepan over medium heat.Add the onion and garlic and cook slowly for 5 minutes. Add remaining ingredients & stir. Turn heast down to low. Cook slowly for 20 minutes. Lets cool or use as desired.

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Barbecue sauce recipe 2

• ¼ cup vinegar
• ½ cup water
• ¼ cup Brown sugar
• 2 teaspoons prepared mustard
• ¼ teaspoon pepper
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• 1 medium onion, thinly sliced
• ¼ teaspoon butter
• ½ cup catsup
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon smoke salt (or liquid or powered smoke)

DIRECTIONS:

Combine vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon juice, onion, and butter. Simmer, uncovered, for 20 minutes. Add remaining ingredients and bring to a boil. Makes about 1 ¾ cups.

Barbecue sauce recipe

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Barbecue sauce recipe 3

• 1 tablespoon vegetable oil
• 1 ½ cups yellow whole kernel corn
• 1 medium onion, chopped
• 1 medium poblano pepper, seeded and chopped
• 1 fresh Serrano pepper, seeded and finely chopped
• 4 Roma tomatoes, cored and chopped
• 3 cloves garlic, minced
• ¼ cup snipped fresh cilantro
• ¼ teaspoon salt
• Baked tortilla chips, peeled Jicama slices, and/or sweet pepper strips

DIRECTIONS:

In large skillet cook corn, onion, Poblano  pepper, Serrano pepper, and garlic in hot oil until corn is starting to brown. Remove from heat. Stir tomatoes, cilantro, and salt into corn mixture. Serve warm or at room temperature with tortilla chips, jicama slices, and/or sweet pepper  strips. Makes 12 ( ¼ cup) servings.

Barbecue sauce recipe

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CANINE COOKIES – DOG FOOD RECIPES

• Combine the flour, cornmeal, wheat germ, dry milk powder, and salt in a very large bowl. Soften the yeast in the warm water and add it along with the beef broth to the dry ingredients. Mix well with hands for the dough will be very nice. Divide dough into halves and roll each half out on a flouted board to a thickness of ¼ inch. Cut into shapes with a cockie cutter.
• Place fairly close together on a un-greased baking sheet. Combine beaten egg and milk brush over surface of each cockie. Bake in a 300 degree oven for 45 minutes. Turn off oven heat but leave baking sheet with cockies in the oven to harden overnight. If you lack room in the oven for all of them, then just place them in a dry spot until they are quite hard. Yield Makers 74 two inch cookies with a total weight of 1 lb. 11 oz.

Quick Coffee Cake Recipe

QUICK COFFEE CAKE

INGREDIENTS

• ½ cup sugar
• ½ tsp. cinnamon
• ½ tsp. salt
• 1 egg
• ½ cup milk
• 1 cup flour
• 3 tsp. baking powder
• 4 tsp. Butter

preparation:

Mix sugar, cinnamon, salt, egg, and milk and beat thoroughly. Add flour, baking powder and butter. Turn into lightly gressed nine-inch cake pan. Sprinkle with three tablespoons sugar and one tsp cinnamon which has been mixed together. Add nuts to topping if desired. Bake 350° 20 to 30 minutes.

QUICK COFFEE CAKE

ENJOY!

Homemade cat food recipes

Homemade cat food recipe : Chicken and Pasta Stew

Cat Food recipe ingredients

• 2 packages ground chicken (or turkey)
• 2-3 small carrots, cooked
• 2-3 cups macaroni(Cooked)
• 2 tablespoons vegetable oil
• Garlic

Cat food Recipe Directions:

Boil the macaroni until tender. Cook up the chicken in a frying pan. Mix everything together in food processor. Add the oil and the carlic. Mix well.

Homemade cat food recipe : Chicken and Sardines

Cat Food Recipe Ingredients;

• 1 can sardines in olive oil
• ¼ cup whole grain bread crumbs
• 1 egg, beaten
• ½ tsp brewer’s yeast
• 2 cooked chicken drumsticks, bones removed

Cat Food Recipe Directions:

Drain the sardines, reserving the olive oil, and mash. Mix in the bread crumbs, egg and yeast to an even, gooney consistency. Coat the chicken drumsticks evenly in the mixture. Heat the reserved olive oil in a frying pan then add the coated drumsticks and fry.  Turning frequently, until brown. Remove from the heat, and cool before serving.

ENJOY!

 *CLICK HERE FOR OTHER CAT FOOD RECIPES

*CLICK HERE FOR OTHER CAT FOOD RECIPES