Butterflied chicken with lemon, oregano and paprika

Dig into this succulent chicken laden with spices and the tangy hint of lemon.

Ingredients:

1 whole butterflied chicken,
preferably free-range (you can
ask your butcher to do this)
3 tsp olive oil
finely grated zest of 1 lemon, plus juice of 2
1 tsp paprika
1⁄2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp dried oregano

Preparation:

1. Combine the oil, lemon zest and juice, paprika, sea salt, and black pepper in a bowl, and mix well.
Add the chicken, making sure it is coated in the marinade. Allow to marinate in the refrigerator for
1 hour. (Put the chicken and its marinade in a plastic bag for better coverage, if you like.)
2. Heat the barbecue until hot.Sprinkle the chicken liberally all over with the oregano, and grill over

low heat for 40–50 minutes until golden and cooked through, turning frequently. Transfer to a plate, and leave to rest for 15 minutes.

Chicken with Belgian endives and bacon

Try sprinkling Parmesan or Gruyère cheese over the Belgian endives once it’s in the roasting pan.

Ingredients:

1 tbsp butter
pinch of demerara (raw) sugar
3 heads Belgian endives, halved lengthwise
1 tbsp olive oil
4 large boneless chicken breast halves
(preferably free-range), skin on
6–12 bacon strips

Preparation:

1. Preheat the oven to 400°F (200°C).Put the butter and the sugar in a large frying pan over low heat. Cook until the sugar has dissolved and the butter has melted. Add the Belgian endives, and cook, turning, for 5–8 minutes until golden, then set aside.
2. Increase the heat to medium-high and add the olive oil to the same pan. When hot, add the chicken, skin-side down, and brown for 3–5 minutes on each side until golden all over. Transfer the chicken to a roasting pan.
3. Wrap 1 or 2 slices of bacon around each reserved Belgian endive portion to cover, and tuck them into the roasting pan between the chicken pieces. (Pack everything tightly in the pan, so the dish will produce plenty of juices.) Roast in the oven for 25 minutes until golden. Serve hot with roast potatoes.

Lemon and lime syllabub

A light and frothy dessert with a tangy, zesty taste.

Ingredients:

juice of 1 lemon
juice of 1⁄2 lime
1 tbsp gin or vodka
4–5 tbsp granulated sugar
11⁄4 cups heavy whipping cream
finely grated lemon zest and lime zest,
for garnish (optional)

Preparation:

1. Mix the lemon juice and lime juice in a bowl, add the gin or vodka and sugar, and stir until the sugar dissolves. Pour in the cream and beat with a balloon whisk until the mixture forms soft peaks.
2. Spoon into 4 serving glasses, then refrigerate for 30 minutes. Decorate with lemon zest and lime zest, if using, and serve with small wafers or little shortbread cookies.

Asparagus with lemony dressing

For a lower-fat version, omit the mayonnaise.

Ingredients:

For the lemony dressing
6 tbsp olive oil
2–3 tbsp freshly squeezed lemon juice
pinch of granulated sugar
1 tsp mayonnaise
sea salt and freshly ground black pepper
1 bunch of fresh asparagus, about
12oz (350g), tough ends trimmed
handful of wild arugula leaves

Preparation:

1. First, make the dressing. Put the olive oil and lemon juice in a small bowl, and whisk until blended. Add the sugar and mayonnaise, and whisk well. Season with salt and pepper.
2. Cook the asparagus in boiling salted water for 2–3 minutes, or until tender.
3. To serve, place the asparagus on the arugula leaves, and dress liberally with the dressing. Serve
as soon as possible.

Amigdalota (Greek Almond Macaroons)

Ingredients: 

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar

Preparation:

Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg
whites, folding them in gradually. Add vanilla extract.
Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon−size macaroons onto
paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don't
burn.
Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening
the paper slightly and lifting off macaroons. Sift confectioners' sugar over them and let cool.

MUSHROOM PHYLLO TARTS

Ingredients:

3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained

Preparation:

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill
weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter,
in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin
cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets;
cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered
cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered
sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo
sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon
heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing
stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or
until light golden brown. 16 appetizers.

Pesto Chicken Salad Recipe

Ingredients:

450g/1lb dried spiral pasta such as fusilli
125ml/4fl oz olive oil
2 tablespoons chopped pine nuts
2 tablespoons chopped fresh basil leaves
1 small onion, chopped
1 garlic clove, minced
900g/2lb skinless chicken thigh fillet, cubed
125ml/4fl oz red wine
1 tomato, diced
2 small carrots, chopped
salt and freshly ground black pepper

Preparation:

• Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking
water to keep moist. Cool while you make the rest of the salad.
• To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt
and pepper. Refrigerate while you cook the chicken.
• Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring
constantly, for about 10 minutes.When done, drain off the liquid.
• Toss together the chicken, dressing,tomato, carrots and pasta to serve.

Pasta Salad Recipe

Ingredients:

450g/1lb penne
100g/4oz fresh basil leaves
2 garlic cloves, crushed
50g/2oz Parmesan cheese,freshly grated
2 tablespoons pine nuts, toasted
75ml/3fl oz olive oil
250g/9oz cherry tomatoes,halved
1 small red onion, sliced into thin wedges
150g/5oz pitted black olives

Preparation:

• Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
• Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
• Put the pasta in a large bowl, stir in the pesto and mix well. Add the
tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.

Pasta with Caviar Recipe

Ingredients:

225g/8oz fresh vermicelli
75g/3oz unsalted butter
100g/4oz good-quality caviar
8 fresh chives, chopped
8 quail’s eggs, soft-boiled and
peeled
1 lemon, thinly sliced

Preparation:

• Cook the pasta in lightly salted boiling water until al dente, then drain, retaining a very little of the
cooking water, and toss in the butter. Arrange in swirls on four small serving plates.
• Put a dollop of caviar in the centre of each mound of pasta, and sprinkle the chives over the top.
• Garnish each serving with two quail’s eggs and lemon slices.

Frijoles Charros Recipe

Ingredients:

1 to 2 onions, minced
2 tablespoons lard
3 cups cooked pinto beans
4 to 6 slices bacon, minced
1 slice ham, diced (optional)
½ cup chorizo or hot italian sausage
1 16−ounce can tomatoes, drained and chopped
6 serrano chiles, minced, or to taste
1 tablespoon comino (cumin)
salt to taste

Preparation:

Add onions and lard to pinto beans and cook over medium heat 5 minutes,
stirring occasionally. in another skillet, fry bacon, ham and chorizo. Add
to beans with tomatoes, chiles and spices. Heat thoroughly.

Enchiladas Recipe

 Ingredients:

1 Tablespoon Shortening
1 pound Ground beef
3 Tablespoons Flour
1 8−oz. can Tomato sauce
Water
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn − coarsely grated
1 large Onion, chopped fine

Preparation:

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2
cup water with the chili powder to form a smooth paste; add to the meat
mixture. Add salt to taste and garlic powder. Cook over medium heat,
uncovered, until it is of gravy consistency. Cover and simmer over very low
heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal
spatula. The tortillas will become pliable almost immediately, which will
make rolling the enchiladas easier. Soaking too long will cause the
tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and about a
tablespoon of the meat mixture to one side of the center of the tortilla.
Roll tortilla tightly around the filling and place loose side down in a
glass casserole baking dish. For best results place the enchiladas in a row
with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy
over all, and sprinkle generously with grated cheese, and top with chopped
onion. Bake at 350 degrees. F until the cheese is melted. Serve immediately.

Pani Puri Recipe

Pani puri is a very famous Indian and Pakistani food availabe at various food streets. It is very spicy food and the exciting part about pani puri is the way it is eaten. It is eaten in a typical fashion which makes it look even more interesting and tasty. To eat pani puri, make a small hole in the center of the puri and put few pieces of boiled chick pea and potato then pour 2-3 tbspn of sour liquid mixture in it and eat it in one whole bite. This is very interesting way of eating food with little bit of enjoyment.!

Ingredients:
For Dough:
1 cup semolina
1/3 cup plain flour
Pinch of salt
water as required
Oil for frying For Sour Liquid Mixture:
1 cup tamarind paste
Salt to taste
4-5 green chilies
1/2 cup coriander leaves

1/4 tspn dry ginger powder
1 tbspn black salt
2 cup water
1 tspn sugar

For Serving:
Boiled potatoes (cut in cubes)
Boiled chick pea

 

Preparation:

 

1. In a deep bowl, mix semolina, flour and salt. Add water gradually to knead the dough, don’t put much water at once because we want to make the dough slightly hard as compare to normal dough. You will have to knead it properly so that it would not become too much hard. Leave the dough for 30 mins. [ Tip : set 30 mins time on your digital timer so that you get notified immediately]
2. After that make very small pieces of dough like small lemon size and roll it to make circular shape flat bread but it would be very very much thin like paper. Otherwise it will not remain crispy after frying. After rolling each piece of dough pu it in a tray and cover with moisted muslin cloth (this is very important).
3. Now deep fry all the rolled pieces one by one. You have to fry in such a way that after dipping in pre heated oil, slightly press the bread using your strainer or spatula and when the bread comes on the surface turn it and take out from the oil just after getting it golden color. Make sure the flame should remain high while frying.
4. Now to make Sour liquid mixture, in a deep pan, add tamarind paste, black salt, water, sugar and green paste (make paste of green chilies and coriander using hand blender).
5. Boil this mixture and add more flavors according to your taste like crushed red pepper etc.
6. Serve the pani puri in a main serving plate, with boiled potatoes and boiled chick pea and put a small bowl of sour liquid mixture on the plate which looks very attractive and traditional.

How to Eat Pani Puri:
It is not necessary that pani puri is served with only chick pea and potatoes. It is served in various styles with many other sauces too. Here is a video which demostrates how pani puri should be eaten the right way..

 

Best Lasagna Recipe

Lasagna is an Italian food which is cooked in a variety of methods. This is a healthy cooking recipe of lasagna and its cooking has to be done in slightly different manner.

Ingredients:

For Chicken Marination:
1/2 kg chicken boneless (cut in small cubes)
1/2 tbspn ginger paste
1/2 tsbpn garlic paste
1 tbspn red chili powder (or as you required)
1/2 tspn turmeric powder
Salt to taste
3 tbspn lemon juice
500 gm yogurt
1 tbspn hot mix spices powder
1/2 tspn nutmeg and mace powder
1/2 cup cream

For Lasagna Assembling:
Pizza sauce as required
BBQ sauce as required
Cheddar cheese as required
Lasagna sheets as required

Procedure:
1. Marinate chicken pieces in the ingredients mentioned for marination and leave the marinated chicken pieces for half an hour so that all spices are absorbed in the chicken.
2. On the preheated grill pan, put the skewed chicken pieces and cook them on slow heat until they become tender and brown in color. Keep brushing the chicken pieces while grilling otherwise they will become dark from outside.
3. Now its time to assemble the lasagna dish, first place the boiled lasagna strips on the base of the baking dish so that all the base is covered, then place grilled chicken pieces on the strips and spread some pizza sauce and cheddar cheese over it. In the same way again make layer of lasagna strips, chicken pieces, BBQ sauce. In the end, cover the whole dish with lasagna strips and spread cheddar cheese as much as you like and put the dish in the preheated oven for just 5 mins at 180oC.

Note:
Turn on the upper flame of oven which is used for grilling purpose because we don’t need to bake the dish all of the ingredients are cooked we only place it in the oven just to melt cheese and give the light golden color on the top.

Chiles Rellenos Recipe

Ingredients:

12 Large Mild, green chiles w/stems
1/2 Pound Jack cheese cut into long narrow, strips.
BATTER:
1 Cup All purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3/4 Cup Yellow or white cornmeal
1 Cup Buttermilk
2 Eggs, slightly beaten

Preparation:

Parch and peel chiles leaving stems on. Cut small slit below the stem,
removing seeds if desired. Insert strips of Jack cheese being careful not to
split chile.
Prepare batter: Sift flour with baking powder and salt, then add cornmeal.
Blend buttermilk and slightly beaten eggs, then combine milk mixture with
dry mixture and blend together. Slightly moisten each chile with water dip
in plain flour, then in batter. Allow to drain slightly and drop in deep fat
which has been heated to 375 F.
Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven
while completing frying and serve immediately.

Chalupas Recipe

Ingredients:

Vegetable oil
12 Corn tortillas (the thinner the better)
6 Cups Refried Beans (or less)
1/2 Pound Cheddar cheese (sharp), grated
1 Large Tomato, chopped
3 Cup Lettuce, shredded

Preparation:

In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for
proper temperature by putting in a small piece of tortilla. When the oil
reaches the temperature where it immediately begins to bubble frantically
over the tortilla as soon as it is put in the oil and the tortilla piece
becomes crisp quite quickly, you are ready to cook the chalupa shells. This
is important because there is nothing worse than a soggy chalupa shell which
results from the oil not being hot enough.
Fry tortillas completely flat on both sides until very crisp. Drain and keep
warm on a newspaper covered cookie sheet in a warm oven.
Spread about 1/4 inch thick layer of refried beans on each fried tortilla.
Top with a generous amount of grated sharp Cheddar cheese and about 1 T
chopped onion.
Place assembled chalupas on a cookie sheet and brown under broiler until
cheese melts. Watch them carefully under the broiler, they can burn quite
quickly. Top with shredded lettuce and tomato and serve.

Baked Tamales Recipe

 Ingredients:

2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder OR
5 Teaspoon Ground ancho (pasilla) chile PLUS
1 Teaspoon Cumin AND
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter

Preparation:

In skillet, sauté beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325'F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5−10 minutes. Add eggs and butter. Stir well.

Honey Spiced Barbecue Sauce Recipe

Ingredients:

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Preparation:

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.

Carne Asada Recipe

Ingredients:

1 20 Ounce top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick

Preparation:

Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3−4
minutes on each side, or until medium− rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.

Arroz Blanco Recipe

Ingredients:

3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt

Preparation:

Place the oil in a heavy pot or Dutch oven over medium heat, add the rice
and cook, stirring frequently, for 3 − 4 minutes. The rice should not be
allowed to brown. Add the onion and garlic and cook one minute more,
stirring almost constantly. Stir the salt intothe broth, add it to the rice,
bring to a boil, cover the pot, turn the heat to very low, and cook for 15
minutes. Stir the rice, carefully, replace the top, turn off the heat and
allow the rice to steam for 10 − 15 minutes.

Broccoli Balls Recipe

 Ingredients:

3 eggs beaten
6 oz shredded Monterey Jack Cheese
6 oz shredded Colby cheese
1 16 oz box frozen chopped broccoli thawed, drained and patted dry
2 1/2 oz bacon pieces
1/2 oz diced onion
1 oz flour
bread crumbs as needed.

Preparation:

Place all ingredients except bread crumbs in a bowl and stir until thoroughly combined. Chill one hour.

Heat about 4 c of oil in a fryer to 350. Put bread crumbs into a pie plate. Scoop about 1/2 oz portion up and form into ball, roll into a ball and coat with breadcrumbs. Fry for one minute, drain on paper towels and serve with dressing below:

Honey Mustard Dressing
3/4 c sour cream
1/3 c mayonnaise
1/3 c dijon mustard
1/3 c honey
1 Tbsp lemon juice.

Whisk all together until smooth.