Hot and Spicy Grilled Chicken

Photo Source: "char-grilled chicken w spicy mojo sauce by the_garden_slug, on Flickr">



The sauce makes this recipe a different one, a char-grilling is the most suited. Deliciously grilled hot and spicy for a sumptuous flavor.

Ingredients:

2 ½ cups water
2 tablespoons brown sugar
2 tablespoons oil
¼ cup vinegar
2 ½ teaspoons salt
¼ cup chopped onions or 2 tablespoons onion powder
2 ½ teaspoons black pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 teaspoons chili powder
½ teaspoon hot pepper sauce
½ teaspoon red pepper
1 garlic cloves or 1 tablespoon garlic powder
2 -3 lbs chicken parts (with skin or without skin, it is up to you)

Procedures:

1) Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.

2) Heat a grill to medium-high heat.

3) Apply sauce to chicken through brushing while grilling.. Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.

4) If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes. Or, make it as a separate sauce after grilling.

5) Serves 6

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Grilled Chicken with Spicy Salsa

Photo Source: "Grilled chicken with tomato-cucumber salsa by CRIMExTHINK, on Flickr">



Grilled chicken is the most versatile and easy meal to prepare, and added with spicy salsa makes your dinner truly sumptuous one.

Ingredients:

1 -2 hot pepper ( jalapenos pepper)
2 tomatoes , cored and coarsely chopped (peeling is optional)
1 garlic clove , coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
coarse salt
black pepper
3 tablespoons coarsely chopped fresh cilantro (or parsley)
4 chicken breast halves (8-10 ounces each)
1 ½ teaspoons coarse salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil

Spicy Salsa Procedures:

1) Remove stems from peppers.

2) Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).

3) Slice half peppers crosswise into 1/2 inch pieces.

4) Place in a food processor.

5) Add tomatoes and garlic and puree to a coarse paste.

6) Work in the olive oil and vinegar.

7) Season lightly with salt and pepper.

8) Add cilantro, pulsing to mix. There will be about 1 1/2 cups.


Chicken Procedures:

1) Rinse chicken and pat dry.

2) Generously season on both sides with salt, pepper and cumin.

3) Drizzle oil over both sides of chicken.

4) Rub oil and spices in with your fingertips.

5) Cover and refrigerate 30-60 minutes.

6) Preheat grill to high.

7) Brush and oil grill grate.

8) Grill chicken until cooked through and golden brown, 4-6 minutes per side.

9) Transfer chicken to a platter and spicy spoon salsa over it.

10) Serves 4 persons


ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Deep-fried Pineapple Chicken

Photo Source: "Soy Sweet and Sour Chicken by captainshrimp, on Flickr">



In this recipe for pineapple chicken, fried chicken is combined with pineapple and bell peppers in a sweet and sour sauce. Pineapple chicken serves 3 to 4.

Ingredients:

• 4 cups oil for deep-frying, or as needed
• 6 chicken thighs, skin on

Marinade:

• 2 tablespoons oyster sauce
• Salt and pepper, to taste
• 1 tablespoon cornstarch

Vegetables:

• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 large carrot
• 1/2 cup pineapple chunks (reserve 3/4 cup juice from can)

Batter:

• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil
• 1 1/4 to 1 1/2 cups flat soda water, or as needed
• 1 teaspoon finely diced green onion

Sweet and Sour Sauce Ingredients:

• 3/4 cup pineapple juice (reserved juice from canned pineapple)
• 4 tablespoons vinegar (white or rice vinegar)
• 3 1/2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 4 tablespoons water

Procedures:

Procedures for making Pineapple Chicken:

1) Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.

2) Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last. Marinate the chicken for 15 minutes.

3) While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.

4) To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.

5) Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).

6) To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired.

7) Pour the sauce over the chicken. Serve hot.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Creamy Chicken Marsala

Photo Source: "Chicken marsala over pasta I by newwavegurly, on Flickr">



This is a flavorful, creamy chicken recipe, made with Marsala wine, cream, and mushrooms. It makes an easy and delicious meal with rice or noodles.

Ingredients:

• 4 to 6 chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness
• Salt and pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 8 ounces sliced mushrooms
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon dried leaf basil
• 1/2 cup heavy whipping cream
• 3 green onions, thinly sliced

Procedures:

1) Wash chicken and pat dry; sprinkle lightly with salt and pepper.

2) Dip chicken in the flour to lightly coat both sides. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes. Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally.

3) Add the Marsala wine, chicken broth, and lemon and bring to a simmer. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Add the basil, cream, and green onions and cook for 2 minutes longer.

4) Serves 4.

Note: Mix with cooked pasta of your choice before serving.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Grilled Spicy Chicken Tikka Masala

Photo Source: "Chicken Tikka Masala by Stephen Rees, on Flickr">

A tasty way to cook grilled chicken with masala sauce.

Ingredients:
Servings: 4

1 ½-2 lbs boneless skinless chicken breasts , cut into 1-inch cubes
6 -8 bamboo skewers , pre-soaked in water can substitute metal

Marinade Ingredients:

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1 teaspoon salt
½ inch piece gingerroot , peeled and minced

Sauce Ingredients:

1 tablespoon unsalted butter
2 garlic cloves , minced
1 jalapeno pepper , minced, with seeds for added heat
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
½ teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream

Procedures:

1) For Marinade: Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.

2) Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.

3) Thread chicken on skewers and discard marinade.

For Sauce: (double)

1) Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.

2) Stir in: coriander, cumin, paprika, garam masala and salt.

3) Stir in tomato sauce, simmer 15 minutes.

4) Remove from heat until 5 minutes before chicken is done grilling.

5) Stir in whipping cream, simmer until sauce thickens, about 5 minutes.

• Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.

• Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Creamy Chicken Newburg Recipe

Photo Source: "Farfalle Shrimp Newburg by Sweetnicks, on Flickr">



A flavorful and tasty chicken cooked with creamy recipes. Newburg is usually made with seafood. Chicken is a less expensive alternative and it's just as delicious. Serves 6 persons.

Ingredients:

• 3 boneless, skinless chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (12-ounce) can evaporated milk
• 1 (8-ounce) package cream cheese
• 1 egg yolk
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme leaves
• 1½ cups shredded Colby cheese

Procedures:

1. Sprinkle chicken breasts with salt and pepper and cut into 1″pieces.

2. In large skillet, combine butter and olive oil over medium heat. Add chicken; stir until cooked, about 6–8 minutes; remove from pan.

3. Add bell peppers; cook and stir for 3–4 minutes until crisp-tender; remove from pan.

4. Add onion to skillet; cook and stir until tender, about 5 minutes.

5. Reduce heat to low and add milk, cream cheese, egg yolk, cornstarch, lemon juice, and thyme. Cook, stirring constantly with wire whisk, until mixture is smooth and hot.

6. Add chicken and bell peppers to sauce; cook and stir over low heat for 2–3 minutes.

7. Stir in cheese; cook and stir until melted, about 2–3 minutes. Serve over hot cooked rice or pasta.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Fresh Chicken Peanut Roll and Filipino Fresh Lumpia Recipes

"93/365 - Fresh Lumpia from Arko Foods by AppleGuy, on Flickr">





Fresh Chicken and Peanut Roll

This recipe is a fresh spring roll added with chicken and peanut. A delicious recipe with nutty and slightly sweet flavor. You can use the garlicky sauce or just a soy sauce.

Ingredients:

For the Filling:

2 cups minced chicken
3 pieces shallots
¾ cup roughly ground roasted peanut
4 cloves garlic, minced
1 red chili, minced
3 coriander roots, minced
2 ½ tbsp palm sugar
2 tsp soy sauce
2 tbsp fish sauce or to taste
2 tbsp oil

For the Rolls:

8 – 10 spring roll wrapper
Fresh coriander leaves
1 piece carrot, julienned
1 piece cucumber, julienned

Note: You can use any veggies of your choice.

Procedures:

1) Heat oil in the pan over medium heat. Add garlic, shallots, coriander roots, chili and sauté until aromatic.

2) Add chicken and stir fry for a few minutes or until chicken turns white.

3) Add soy sauce, palm sugar and fish sauce. Mix well.

4) Add ground peanut and stir fry for 1 minute or until all ingredients are mixed. Keep aside.

5) The spring roll wrappers need to be handled one at a time. Just thaw it in several minutes to avoid sticking together. Take one at a time to work on. Add stir fried chicken and peanut, carrot, cucumber and fresh coriander leaves. Close both edges and roll. Repeat the process to make other rolls.

6) Serve with sweet soy sauce with chili or make a fresh lumpia sauce.



Filipino Fresh Lumpia

Filipino Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Fresh Lumpia Ingredients:

Filling:

• 1/4 kilo pork liempo, boiled and sliced
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• kinchay, cut lengthwise, half inch
• kamote, medium-sized, cut into thin strips
• lettuce leaves
• 3 tbsp. cooking oil
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

Lumpia wrappers:

• 1 egg, lightly beaten
• 1/2 cup water
• 1/4 cup cornstarch
• dash of salt
• oil to grease frying pan

For sauce:

• 1 cup brown sugar
• water
• cornstarch
• soy sauce

Seasoning:

• soy sauce to taste

Fresh Lumpia Cooking Instructions:

• Saute garlic and onions. Add pork and shrimp.
• When pork and shrimp are slightly cooked, add tofu.
• Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
• Season to taste. Cool before wrapping.

• To make lumpia wrappers:

Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

• To make sauce:

Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.

• To make lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.