Cheesy Garlic Baked Chicken

INGREDIENTS

     4 boneless skinless chicken breasts -thin
     4 garlic cloves, minced
     4 tablespoons brown sugar
     3 teaspoons olive oil
     1 teaspoon salt
     1 cup of cheese

METHOD

Preheat oven to 375°F and line a casserole dish with lightly greased tin foil.
In a small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar & a teaspoon of salt
Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 30 minutes.
Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted

Sweet Hawaiian Crock-Pot Chicke

INGREDIENTS

     2 lb. Chicken tenderloin chunks
     1 cup pineapple juice
     1/2 cup brown sugar
     1/3 cup soy sauce

METHOD

Combine all together, cook on low in Crock-pot 6-8 hours
Serve with your choice of white or brown rice

Crock Pot Sesame Chicken

INGREDIENTS

     1 1/2 pound boneless/skinless chicken breasts
     1/2 cup honey
     1/4 cup soy sauce
     2 tablespoons dried onion
     2 tablespoons ketchup
     1 tablespoon oil
     1/2 teaspoon garlic powder
     2 teaspoons cornstarch dissolved in 3 Tablespoons water
     Sesame seeds

METHOD

Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic then pour 

     over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just 

     until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and 

     pour into crock pot. Stir to combine with sauce. 

Replace lid and cook sauce on high for ten more minutes or until 

     slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave 

     chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.

Fried Mashed Potato Balls

 

INGREDIENTS

     2 cups cold mashed potatoes
     1 egg, lightly beaten
     3/4 cup shredded cheddar cheese
     1/2 cup chopped green onions
     1/4 cup real bacon bits
     1/2 cup dry bread crumbs
     Oil for frying

METHOD

Place mashed potatoes in a large bowl; let stand at room 

     temperature for 30 minutes. 

Stir in the egg, cheese, onions and bacon bits. 

Shape into 1-in. balls; roll in bread crumbs.

Let stand for 15 minutes.

In an electric skillet, heat 1 inch of oil to 375°. 

Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until 

     golden brown. 

Remove with a slotted spoon to paper towels to drain.

KFC Original Chicken Recipe

INGREDIENTS

     1 whole chicken, cut into pieces
     3 beaten eggs
     4 tablespoons oil

*For the coating*

     2 cups flour
     4 teaspoons paprika
     2 1/2 teaspoons salt
     1 teaspoon pepper
     1 teaspoon poultry seasoning
     1 teaspoon thyme
     1 teaspoon oregano
     1 teaspoon tarragon
     1/2 teaspoon garlic salt
     1/2 teaspoon onion salt
     1/2 teaspoon celery salt

METHOD

     Sift together all the coating ingredients and place in a clean 

          plastic bag. 

     Coat each chicken piece first with the beaten egg, then with 

          the flour mixture in the bag. 

     Make sure you coat each piece completely with the flour.

     Heat the oil in a skillet. 

     Brown the chicken in oil slowly, uncovered. 

     Once browned, cover the skillet and keeping frying on a very 

          gentle heat until the chicken is fully cooked. 

     Place on paper towels to drain out the excess oil.

Bacon Wrapped Maple Glazed Pork Loin

INGREDIENTS

     1 whole boneless pork loin 4-6 lbs.
     2 Tbs. spicy brown mustard
     1 Tbs. soy sauce
     1 Tbs. Worcestershire
     1/2 cup pure maple syrup plus some or drizzling when basting.
     10-12 bacon slices
     Salt, pepper and garlic salt to taste

METHOD

Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup. Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt. Pour the brown sugar glaze over the top.

Wrap the pork with bacon slices covering it all. Drizzle the top with the maple syrup.
Cover with foil and bake for 1 hour at 375 degrees. Remove foil and with a spoon re glaze the top with the dripping in the pan. Recover and cook for 30 more minutes. Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also. Cook uncovered until bacon is brown and crispy... about 20 more minutes.

Sweet Apple Chicken Curry

INGREDIENTS

     1 medium red bell pepper

     2 mmedium cloves garlic

     2 medium Granny Smith apples

     1½ pounds boneless, skinless chicken breast halves

     6 tablespoons flour, divided

     Kosher salt

     Freshly ground black pepper

     2 tablespoons olive oil

     2 tablespoons unsalted butter

     1 tablespoon curry powder

     ½ teaspoon ground cinnamon

     ½ teaspoon ground cumin

     2 cups no-salt-added chicken broth

     Leaves from 4-6 stems flat-leaf parsley

METHOD

Cut the celery, onion and red bell pepper into small dice; combining them is OK. Mince the garlic. Core the apples, then cut them into bite-size chunks.

Cut the chicken into bite-size pieces (on the large side) and place in a quart-size resealable plastic food storage bag, along with ¼ cup (4 tablespoons) of the flour. Season with salt and pepper to taste. Seal and shake to coat evenly.

Heat the oil in a large skillet over medium heat. Working in batches, add the coated chicken (shaking off any excess flour). Cook until lightly browned on both sides; the chicken might not be completely cooked through. Transfer to a plate.

Add the butter to the skillet; once it has melted, add the celery, onion, red bell pepper and garlic, stirring to coat. Cook 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the apples and stir to incorporate; cook for about 5 minutes, then stir in the curry powder, cinnamon and cumin. Cook 1 to 2 minutes, until fragrant, then evenly sprinkle the remaining 2 tablespoons flour over the mixture and stir to incorporate. Cook 2 minutes, then add the broth along with the chicken pieces and any accumulated juices. Increase the heat to medium-high; once the mixture starts to bubble, reduce the heat to medium and cook about 10 minutes. The mixture should continue to thicken as it cooks, and the chicken should be cooked through.

Taste, and add salt and pepper as needed. Turn off the heat and let the curry mixture sit for a few minutes before serving.

Finely chop the parsley; sprinkle over each portion. Serve hot.

This recipe can be found at The Daily Herald

Beef & Enoki Mushroom Rolls

INGREDIENTS

     150g beef scotch fillet, thinly sliced into 2mm thick slices
     100g enoki mushrooms
     2 tbsp ponzu sauce
     1 tbsp cooking oil
     1 spring onion
     1/2 tsp pepper
     1/2 tsp Shichimi chilli
     1/2 tsp sesame seeds
     1 wedge lemon

METHOD

Cut spring onions into 8cm lengths, then thinly slice them length wise.

Lay out 2-3 slices of beef with enoki mushroom and spring onion to one side as shown.

Carefully roll beef up, leaving the final seam facing downwards.

Repeat process with remaining beef, spring onion and enoki mushroom.

Season beef rolls with pepper, Shichimi*, sesame seeds and salt to taste.

Heat cooking oil in a pan at medium-high heat and fry rolls for 1min on each side or until cooked.**

Serve with ponzu sauce*** and lemon for dipping.

* Shichimi is a Japanese spice which contains 7 different ingredients such as black and white sesame seeds, ground red chilli pepper, ground Sichuan pepper, roasted orange peel, hemp seed, ground ginger and dried seaweed. Different brands may use different ingredients as substitutes.

** Place beef rolls seam side downwards initially when frying, as this prevents the rolls from unfolding.

*** Ponzu sauce is a citrus sauce available at well stocked Asian grocery stores. If unobtainable, you can substitute it with light soy sauce mixed with lemon juice and a bit of mirin or sugar to balance out the flavours.

This recipe can be found at Ichigo Shortcake

Pork Ribs with Sticky Barbecue Sauce

INGREDIENTS

     1.75kg American-style pork spare ribs

     1 cup (250ml) tomato sauce

     1/2 cup (110g) firmly packed light brown sugar

     2 cloves garlic, crushed

     2 tablespoons Worcestershire sauce

     1 tablespoon cider vinegar

     2 teaspoons smoked paprika

METHOD

Bring a pot of water to the boil. Reduce heat to medium. Simmer the ribs, covered, about 40 minutes or until tender. Drain.

Combine the remaining ingredients in

a medium bowl with the ribs.

Cook ribs on a heated oiled barbecue (or grill or grill pan) about 15 minutes, basting with remaining marinade every 5 minutes.

Cut ribs into serving-sized portions.

Suitable to freeze. Not suitable to microwave.

This recipe can be found at The Australian Women's Weekly