Crusted Chicken Fingers

Ingredients :

Canola oil cooking spray
2 cup sliced almonds
1/4 cup whole-wheat flour
1-1/2 teaspoons paprika
2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
4 egg whites
1 pound chicken tenders


Preparation :


Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 25-30 minutes.


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Delicious Salad Of Mango, Corn And Beans

Ingredients :

3 teaspoons canola oil
2 clove garlic, minced
1-1/2 cups corn kernels
1 large ripe mango peeled and diced
10 ounce or 15 ounce can black beans, rinsed
1cup chopped red onion
1 cup diced red bell pepper
5 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
2 tablespoons chopped fresh cilantro
1/3 teaspoon ground cumin
1/2 teaspoon salt


Preparation :

Heat oil in a large nonstick skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, about 1 minut.
Stir in corn and cook, stirring occasionally, until browned,
about 10 minutes. Transfer the corn mixture to a large bowl.
Stir in mango, beans, onion, bell pepper, lime juice, chipotle,
cilantro, cumin and salt.
Allow to stand for half an hour and then serve.


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Chiken with Vegetables

Ingredients :

3 cups baby carrots
3-4 medium potatoes,
2 pounds boneless, skinless chicken thighs,
14-ounce can chicken broth
1/3 cup dry white wine
4 cloves garlic, minced
3/4 teaspoon salt
15-ounce can artichoke hearts, rinsed and quartered if large
1 large egg
2 large egg yolks
1/3 cup lemon juice
1/3 cup chopped fresh dill
Freshly ground pepper to taste


Preparation :

Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender. Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl. Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 3-4 times, until slightly thickened and sauce reaches 150°F on an instant-read thermometer, 20-25 minutes. Pour the sauce over the chicken and vegetables and serve.


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Chicken Stew

There are a many ways to prepare chicken drumsticks. This is my favorite. My husband and I are the huge fans of chilis so this chicken stew with chilis could be my daily meal. You can use different side dish bit my favorite is rice because it soak up all flavors.

Ingredients :

• 250 ml of tomato sauce
• 140 g of chopped green chiles
• 3 tablespoons of cider vinegar
• 3 tablespoons of honey
• 1 and a 1/2 tablespoon of sweet or smoked paprika
• 2 tablespoons of tomato paste
• 2 teaspoons of dry mustard
• 1/2 teaspoon of salt
• 1 kg of chicken drumsticks,
• 1 small onion, finely chopped
• 1 clove garlic, minced

Preparation :

Stir tomato sauce, chilies, vinegar, honey, paprika, tomato paste,mustard and salt in a larger pot and slow cook until smooth. Add chicken, onion and garlic and 300 ml of warm water, stir to combine. Put the lid on and cook on low heat until the chicken can be pulled apart. Stir well and serve.

This protein-packed meal is made with tomato sauce, only calls for a few ingredients and is so filling! Serve it over a pasta, rice or mashed potatoes.


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Brownies

Quick and easy recipes using refrigerated cookie dough. For the preparation of these quick and easy chocolate brownies takes about half an hour. One of the simplest recipes and best ever made .

Ingredients :

• 1 container refrigerated chocolate chip cookie dough
• 250 gr of canned pumpkin
• 10 gr of butter
• 5 ml of vanilla extract
• 2 eggs
• 50 gr of cocoa powder
• 50 gr of brown sugar
• 5 gr of cinnamon

Preparations:




Heat oven to 180 °C. Let cookie dough stand at room temperature one hour to soften. Grease medium baking pan with butter. In a bowl mix, sugar, and eggs, until very creamy. In the large bowl, break up cookie dough. Add the mixture of eggs and sugar nad remaining ingredients; beat with electric mixer on medium speed about five minutes or until well blended. Spread evenly in baking pan.



Bake 30 minutes or until the toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about one hour.

Cut into squares, and if you wish garnish with nut halves or dust with powdered sugar and then served.

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Grilled Steaks

Ingredients :

1/2 cup prepared balsamic vinaigrette
2 dried figs, stems trimmed, chopped
1 pound sirloin steak, 1 inch thick, trimmed
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup herb & garlic creamy cheese spread,


Preparation :


Place vinaigrette and figs in a blender or food processor; process until blended. Place in a large sealable plastic bag with steak and turn to coat. Marinate in the refrigerator for at least 6 hours or up to 24 hours Preheat grill to medium.Remove the steak from the marinade; discard marinade. Oil the grill rack. Grill the steak for 4-6 minutes per side for medium-rare, depending on thickness. Transfer to a clean cutting board. Season with salt and pepper, tent with foil and let rest for 5 minutes.Meanwhile, warm cheese in a small saucepan over medium-low heat, stirring often, until melted. Carve the steak into thin slices. Serve each portion with a dollop of the cheese sauce.


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Lasagna

Ingredients :

Lasange 250 grams
Red Chilli 1 tbsp
Chilli Sauce 3 tbsp
Oregano Powder 1 tbsp
Thyme Powder 1 tbsp
Cooking Oil 1/2 cup


Ingredients for minecemeat:

Minecemeat 1 kg
Salt as per taste
Ginger Garlic Psate 3 tbsp
Onions 2 medium
Black Pepper 1 tbsp
Tomatoe Paste 3 cups
Cooking Oil 1/2 cup


Ingredients for white Sauce:

Butter 2 tbsp
Plain Flour 2 tbsp
Milk 2 cups
Cheddar Cheese 300 grams
Salt as per taste
Directions


Boil lasagne strips in salad water. Strain when tender and refresh under cold water. To make the minecemeat,cook all the ingredients with minecemeat until the water in the minecemeat dries and oil separates. To make the white Sauce,melt butter in a pot and add flour. Stir with a wooden spoon for 3-4 mniutes.When fragrant, add milk a little at a time,stirring continously to avoid lumps. Remove from heat when thick. Add salt and cheese. Mix well. Apply a little Cooking Oil on a baking dish and put a layer of lasagne strips. Spread some minecemeat and white sauce and sprinkle red chilli, chilli sauce, oregano and thyme powder. Sprinkle 2-3 tablespoons of Cooking Oil on top. Repeat the above process twice. Preheat an oven on 200c for 20 minutes. Bake the lasagne dish for 20-25 minutes,or until golden brown on top. Cut the lasagne into square pieces and serve hot.


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