Chili-Lime Chicken Kabobs

 

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Easy Pineapple Upside Down Cake Recipe

 

Ingredients

1 box Yellow Cake Mix
3 eggs (or however many the cake mix calls for)
1/3 cup oil (or however much your cake mix calls for)
1 1/3 cups water (or however much your cake mix says)
1/4 to 1/2 cup cups butter
1 cup dark brown sugar
1 20 ounce can sliced pineapple
1 8 ounce jar maraschino cherries (optional)

Preparation

1. Follow instructions on the cake mix to make an oblong cake

2. Prepare cake batter. Set aside.

3. Cut butter up into small pieces and place all over the bottom of the cake pan as specified on the cake box.

4. Sprinkle brown sugar over the butter.

5. Place pan in the oven (or on the stove) and heat slowly until butter and sugar melt. Once melted remove from oven (or stove, if you're using the stove).

6. Evenly distribute the pineapple slices across the melted butter and sugar on the bottom of the pan.

7. Place the cherries in the center of the pineapple slices (if you're using cherries as well).

8. Pour the cake mix overtop of the pineapples/cherries, covering them completely.

9. Place in oven and bake as directed on the cake box.

10. Once the cake is finished baking, remove from oven. Place a plate overtop of the cake and flip upside down, carefully removing the pan from the cake. (It's important to do this step right away or the sugar will harden and it will be hard to remove the cake from the pan).

11. Enjoy!

Chicken pasta soup recipe

 

Ingredients

• 5–6 chicken thighs
• 1 large white onion, sliced
• 1 tbsp olive oil
• 4 medium carrots, chopped into small dice
• 6–8 closed cup mushrooms, quartered
• ½ red pepper, seeds removed and chopped into small dice
• 1 x 400g can chopped tomatoes
• 600ml chicken stock
• 175ml white wine
• 100g frozen sweetcorn (use tinned if you cannot find any frozen)
• Salt and freshly ground black pepper
• 150g pasta shells
• Handful of fresh coriander, chopped

Method

1. Preheat the oven at 190ÚC/gas mark 5. Place the chicken thighs on a baking tray and roast in the oven for about 30–40 minutes, until cooked. Remove from the oven and leave to cool. Once cooled, remove the skin and separate the meat from the bones before cutting the meat into pieces.
   
2. Heat the oil in a deep saucepan over a medium heat, add the onions and fry for a minute or two before adding the carrots. Cook until the carrots and onions start to soften, about 5 minutes, then add the mushrooms and red pepper. Mix thoroughly and continue to cook until the mushrooms have shrunk in size and begin to brown.
   
3. Next, add the can of tomatoes, chicken stock, wine, sweetcorn and chicken pieces and season well with salt and pepper. Leave to simmer on a low heat, covered, for about 20 minutes.
   
4. Add the pasta to the soup and leave to simmer for a further 15 minutes or until the pasta is cooked, stirring occasionally to avoid the pasta sticking to the pan. Once ready, remove from the heat and set aside for half an hour, covered, to allow the flavours to infuse. When you’re ready to serve, reheat the soup, pour into bowls and garnish with a sprinkle of fresh coriander.
   

Chicken noodles recipe

 

Ingredients

• 1 block dried instant noodles
• 200g cooked red Thai chicken mini fillets (from large supermarkets)
• 2 spring onions
• 2 sachets instant miso soup (we used Sanchi Instant Miso Soup - you'll find this with the Chinese and Japanese sauces at the supermarket)
• 2 tbsp soy sauce

METHOD

How to make chicken noodles

1. Bring a large saucepan of water to the boil. Carefully add the noodles and cook for 4 minutes, or according to the packet instructions. Put a kettle of water on to boil. While it's boiling, cut the chicken into thin strips.
2. Hold the spring onions with your left hand and slice carefully, keeping your fingers as far from the knife as you can. Trim off and throw away the ends, then chop the rest of the onions into little pieces.
3. Put a colander in the sink and ask an adult to drain the cooked noodles for you. Stand well away from the steam.
4. Empty the miso soup sachets into a measuring jug. Carefully pour in 1 litre of boiling water from the kettle, then add the soy sauce and stir to mix. Return the noodles to the pan and gently separate them with a fork. Add the chicken and spring onions, then pour in the miso soup. Cook for 2 minutes.
5. Use a large ladle to divide between 2 bowls and tuck in straightaway.

Bar-B-Q Sauce

 

Ingredients

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulfured molasses
• 4 teaspoons hickory-flavored liquid smoke
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper

Directions

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Roasted Garlic Omelet

 

Ingredients:

• 8 eggs
• 4 garlic cloves, roasted, peeled, and mashed
• 1/4 cup cold water
• 1 tbsp unsalted butter
• 1 tablespoon vegetable oil
• 1/2 tsp salt
• 1/4 tsp hot red pepper flakes
• 1/4 tsp black pepper

Directions:

To Roast Garlic:

• Preheat oven to 350 degree F.
• Slice tops off garlic, wrap loosely in aluminum foil.
• Bake for 20  minutes.

To Make Roasted Garlic Omelet:

• Place eggs, water, mashed  garlic, salt and pepper in a large bowl.
• Beat well
• Heat oil and butter in a large non-stick skillet.
• Pour egg mixture into the heated skillet.
• When eggs are set.
• Fold omelet in half and remove from the heat.
• Take it out in  a serving dish.
• Sprinkle with red pepper flakes.
• Cut into 4 wedges.

• Roasted Garlic Omelet is ready now.

• Serve with French Bread.

CHINESE CHILI CHICKEN RECIPE

 

Ingredients for chinese chilli chicken:

500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry

Preparation:

• Cut the boneless chicken pieces into1 " cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.
• Serve chinese chili chicken hot garnished with chopped green onion tops.
• Chinese chili chicken goes well with steamed / boiled rice.