Salsa Chicken

August 11, 2012 By jbcoobtg

Ingredients:

Servings: 4
4 boneless skinless chicken breast halves 4 -5 teaspoons taco seasoning mix 1 cup salsa 1 -1 1/2 cup shredded cheddar cheese 2 tablespoons sour cream (optional)

Directions:

1 Preheat oven to 375 degrees F (190 degrees C). 2 Place chicken breasts in a lightly greased 9×13 inch baking dish. 3 Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. 4 Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. 5 Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. 6 Top with sour cream if desired, and serve.

Filed Under: Free Recipes 2

Crock Pot Cream Cheese Chicken

August 11, 2012 By jbcoobtg

Ingredients:
Servings: 6

3 lbs chicken pieces 1 (2/3 ounce) package Italian salad dressing mix 4 tablespoons melted butter (divided) 1 small onion, chopped 1 garlic clove, chopped 1 (10 1/2 ounce) can cream of chicken soup 8 ounces cream cheese 1/2 cup chicken broth

Directions: 
1 Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter. 2 Cook on low for 4-6 hours. 3 Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. 4 Add this mixture to crock pot and cook on low for an additional hour.

Cheezee Fries With Tomato Wrap

September 16, 2012 By jbcoobtg

Cheezee Fries With Tomato Wrap
4 wraps serving.

French Fries or Home Fries
One Tomato without seeds
Shredded Cheddar Cheese
4 eggs for making wrap

To make wrap break eggs in to bowl and beat eggs until total scramble. Heat up non stick pan then pour in scrambled eggs approx 1 egg, flip over the egg until both side are fully cooked.
Repeat this four time because we have four eggs.

Put Fries, Tomato, and Shredded Cheddar Cheese on the egg wrap then wrap it up and use a tooth pick to hold. Place all the wraps in microwave oven and heat up to 2 to 2 1/2 mins until cheese are melted. Enjoy your breakfast.

Filed Under: Free Recipes 3

Buffalo Chicken Bites

September 9, 2012 By jbcoobtg

Buffalo Chicken Bites

1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank’s brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 2%)
2 1/2 cups of flour

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.

In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.

Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that’s been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Filed Under: Free Recipes 3

Garlicky Baked Fries

September 8, 2012 By jbcoobtg

Garlic Fries

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 225°C/440° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

Serve with ketchup, mayo or sour cream.

Filed Under: Free Recipes 3

Chicken Lettuce Wraps

September 3, 2012 By jbcoobtg

Ingredients:
Servings: 2-3
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar 1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions:
1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you’re ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Saute chicken breasts for 4 to 5 minutes per side or done.
8 Remove chicken from the pan and cool.
9 Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Filed Under: Free Recipes 3

Crock Pot Roast

August 23, 2012 By jbcoobtg

Crock Pot Roast

Ingredients: 
Servings: 8
(4 -5 lb) beef roast,
any kind 1 (1 1/4 ounce) package brown gravy mix,
dry 1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix,
dry 1/2 cup water

Directions:
1 Place beef roast in crock pot.
2 Mix the dried mixes together in a bowl and sprinkle over the roast. 3 Pour the water around the roast.
4 Cook on low for 7-9 hours.

Prep Time: 5 mins
Cook Time: 9 hrs

Filed Under: Free Recipes 3

Asiatics Flavor Burgers

July 22, 2012 By jbcoobtg

We lightened these burgers by cutting back on the meat and adding some texture with bulgur. Great Asian flavors in the burger, a quick picking of cucumbers and onions and a spicy yogurt sauce tie everything together.

Ingredients
1/4 cup bulgur wheat
1/2 cup boiling water
1/4 cup rice wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup
1/4 small red onion, thinly sliced
1/4 cup plain low-fat yogurt
1 teaspoon chili garlic sauce
12 ounces lean ground turkey
2 tablespoons oyster sauce
2 chopped scallions
1 teaspoon grated ginger
1 clove grated garlic
2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
2 teaspoons extra virgin olive oil
4 whole wheat hamburger rolls
Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.

Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.

In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.

Drain the bulgur and put into a large bowl. Add the turkey, oyster sauce, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.

Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.

Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.

Filed Under: Free Recipes 3

Grill Salmon With Avacado Sauce

July 1, 2012 By jbcoobtg

Ingredients

2 lbs Filet Salmon (center part)
1/2 teaspoon salt
Dash of garlic power
Dash of white pepper
Dash of ginger power
1 teaspoon Italian herbs
1/2 teaspoon sugar/splenda for sweet balance
2 cups of Plain bread crumbs
1 whole avacado
1 teaspoon olive
1 tbs veg oil
2 sq curds of un-sweeten butter
1 tbs mayo

Directions

Cut salmon into 4 slices and pan fried them with veg oil for just 1/2 mins each side to seal up the flavor of the salmon.
Use Plain bread crumbs to cover up all the sides of the salmon the put the in a foil and BBQ them in gill for about 15 mins or when crumbs are turn golden color.

The next step
Cut up avacado into small pcs and put all ingredients with avacado into food processor. Process avacado and ingredients until everything is finely done.

When fish is done place the sauce on the salmon and garnish with any side dish of your wishes.

Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri

August 25, 2012 By jbcoobtg

Ingredients
For the chicken:
3 mangoes, peeled, pitted and chopped
1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all
3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can
3 tablespoons rice vinegar (not seasoned)
4 cloves garlic
3 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil, plus more for the grill
Kosher salt and freshly cracked pepper
12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds)
For the chimichurri:
1 1/2 cups fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves
2 scallions, white parts only, roughly chopped
3 cloves garlic, minced
1 cup grapeseed oil
1 teaspoon agave syrup
1/4 cup fresh lime juice
Kosher salt and freshly cracked pepper

Directions
Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1 tablespoon salt and 1 teaspoon pepper in a food processor and puree until smooth. Adjust the seasoning to taste.

Toss the chicken with half of the mango mixture in a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture in a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Season with salt. Set some of the simmered mango sauce aside for serving and use the rest for basting.

Preheat a grill to medium and brush with canola oil. Remove the chicken from the marinade, brushing off the excess marinade so it doesn’t burn, and put on the grill. Grill the chicken, turning, until cooked through, about 30 minutes, basting with the simmered mango sauce during the last 5 minutes.

Meanwhile, make the chimichurri: Combine the cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, and salt and pepper to taste in a food processor and pulse to roughly chop. Continue processing until the sauce is finely chopped but not smooth (it shouldn’t be a puree). Set aside at least 15 minutes before serving.

Transfer the chicken to a platter and serve with the chimichurri and the reserved mango sauce.

Filed Under: Free South East Asia Recipes

Chinese Barbecued Chicken Lettuce Wraps

August 11, 2012 By jbcoobtg

Ingredients
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange — platter garnish
Directions
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuceleaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Filed Under: Free South East Asia Recipes

Paradise Asian Salad

August 4, 2012 By jbcoobtg

Serves 4

Ingredients

16 Jumbo shrimp, peeled and deveined
1/2 head of Boston red leaf lettuce
2 Avocados
2 mangoes
1 lemon, juiced
1 cucumber, seeded
1 orange, sectioned
1/4 cup Macadamia nuts, toasted
1/4 cup red wine vinegar
1/2 cup E.V.O.O
1/2 tsp brown sugar
Pinch of coriander
Salt and pepper to taste

Directions

Boil shrimp in salted water for 3 to 4 minutes. Drain and cool under running water, set aside. On 4 dishes, place 2 leaves of lettuce per dish and set in refrigerator to chill.

Skin and slice avocados and place in lemon juice. Add sliced seeded cucumber.orange sections and 1 1/2 sliced mangoes. Add salt and pepper to taste. Set aside.

In blender, add remaining 1/2 mango, vinegar, coriander, brown sugar, salt and pepper to taste. Blend until liquefy and add E.V.O.O and have a quick blend. Take dressing and toss with avocados, cucumbers, mangoes and oranges.Serve over Boston leaf lettuce topped with boiled shrimp and toasted nuts. Enjoy!

Filed Under: Free South East Asia Recipes

Japanese’s Chicken Drumsticks

July 8, 2012 By jbcoobtg

Ingredients:

Servings: 4

8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed

Directions:

Place all the ingredients in a saucepan over a high heat.

Bring to the boil, then reduce to a simmer for about 20 minutes.

Remove any scum that rises to the surface.

Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.

Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

NOTE It’s a glaze rather than a sauce, so there’s not a whole lot of it.

Filed Under: Free South East Asia Recipes

Bangkok Chicken Curry

April 24, 2012 By jbcoobtg

Ingredients:

Servings: 4

3 CHICKEN breasts (boneless & skinless), patted dry and thinly sliced
1 cup brown rice , uncooked
2 garlic cloves , minced
2 red bell peppers , cut into strips
1 green bell pepper , cut into strips
2 medium onions , sliced
1/4 cup fresh basil , packed (stacked and thinly sliced into strips)
2 -4 ounces curry paste (does not have to be exact)
1 teaspoon fish sauce
8 ounces bamboo shoots , drained and rinsed
1 (13 1/2 ounce) can light coconut milk
2 tablespoons canola oil
5 dried chilies
1 tablespoon sriracha sauce (optional)
2 teaspoons salt
1 teaspoon cracked black pepper
Directions:

1. Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 40 minutes, or until rice is tender, then drain.

2. While rice is boiling, begin cleaning and prepping the vegetables and other ingredients. When cooking with a wok, it’s important to have everything right next to the wok and ready to go because of the high cooking temps. You’ll need to be prepared to be stirring constantly.

3. When rice has been drained and plated, heat the wok on high until it starts to smoke slightly. Then add oil and dried chilis. Add CHICKEN and cook stirring constantly until it’s cooked on the outside. Add curry paste and stir, allowing the curry paste melt in the hot wok. After it’s been mixed thoroughly with the CHICKEN add garlic, sriracha, and fish sauce. Continue stirring constantly and add bell peppers; cook for 1 minute then add onion and cook until fork tender, but still slightly crisp. Stir in bamboo shoots, salt and pepper. Stir in coconut milk and bring to a boil. Turn off heat, add fresh basil and serve over cooked brown rice.