Cooking Recipe – A Quick And Tasty Recipe For Barbequed Chicken Kebab
A barbeque is a very versatile way of cooking and the food tastes great. One of the easiest meats to cook on a barbeque is chicken which is full of protien and low in fat especially the breasts. In this recipe we use the chicken breasts.
Imagine you and your family have had a great day together, relaxing or enjoying what you like doing best. It’s been a hot day and it is getting late in the afternoon. Your thoughts drift to that question, what shall we have for our evening meal?
I don`t want to spend ages preparing and cooking it. Ah, a barbeque you might think. Below is a recipe that uses fresh succulent chicken breasts. The breasts are all meat and no fat which is great if you are dieting or if you need low cholestrol foods.
INGREDIENTS
Serves 4
4 large chicken breasts
1 large red pepper
1 large onion
1 dozen button mushrooms
2 cloves of garlic
salt and pepper
2 tablespoons of olive oil
8 skewers (either wood or metal)
METHOD
Take the four large chicken breasts. Cut down the middle length ways. Then cut across several times to make manageable sizes to fit on the skewers. Take the red pepper and slice into four sections. Again cut length ways and remove the seeds and pith.
Cut across the peppers to make smaller pieces. The onion also needs to be cut into four equal sections length ways and once again across the middle. Using a garlic crusher, crush the garlic cloves. Place the garlic in a small container, add the olive oil to this and stir well together.
Take a skewer and put a piece of chicken on it. Then add a piece of red pepper and a button mushroom. The onion can be added to the end as one big piece. Alternatively, using your fingers, seperate some sections and put them on after the red pepper and mushroom.
Repeat the process starting with a piece of chicken until you have filled the skewer. When you have done all eight skewers sprinkle on the salt and pepper for taste. Finally brush on the olive oil and garlic mix to add to the flavour. This also stops the chicken from sticking to the barbeque grill.
Put the skewers on the hot barbeque. Cook for approximately 15 minutes, rotating the skewers to give an evenly cooked kebab. Baste the skewers 2 or 3 times with the garlic oil you made just.
Again this keeps your culinary creation succulent and gives it a more “garlicy” taste. When the kebabs are done place them on a plate with a little salad and enjoy a simple, quick, nutrious and deliciuos meal.
As you can see quick and healthy recipes aren’t always boring. Want to see plenty more? Check them out here: http://www.CookingRecipe-DietEating.com/HealthyEating.php
Gas or Coals – Which is the Better Barbecue
When you invite your friends over for a Sunday afternoon barbecue, you want to get it just right, so how do you make sure that your barbecue will be the rave around town? This leads us to the eternal question – gas or coals – which is better for that backyard barbecue?
It is difficult to get a straight answer by asking your friends. Those who have gas will swear that their method is the new and improved version, with less mess, less fuss and more exact cooking. Those who have charcoal (or alternate solid fuel such as heat beats) barbecues will scoff in the face of those who don’t and question what the point of a barbecue is without the taste of the smoke on the food (and the fun of the fire). So what do you choose if you are buying your first Barbecue?
If you prefer the idea of the outdoors experience, the thrill of the fire or the macho sport of making a fire and then cooking over it, solid fuel based may be the way for you. It does require more attention – if you don’t catch it when its right, your perfectly grilled pork chop, could end up looking like a burnt chop.
If, however, you prefer the idea of simple and less stressful cooking with more predictable results, go for gas. The grill is ready when you are – you just turn the nob. You don’t have to light the fire and there are no ashes to chuck out afterwards.
Interestingly, there is not much else to choose between in terms of the gas versus charcoal issue. Tests done on the cooked results of both barbecue types, have revealed that there is no significant difference in the flavours of food cooked on gas or solid fuel based barbecues. This is mostly true for hamburgers or chicken. Items such as a roast, however, which require longer cooking time, thus allowing more time for the smoke to penetrate the food, have been said to taste better on the on solid fuel based grill.
The majority of barbecue owners own a gas grill and love it. They have more features than you would ever use. This can be a negative selling point as well. Solid fuel based grills are cheaper, although they are being developed with more and more features. Charcoal grill owners find a certain satisfaction out of conquering the barbecue and being the big macho man of the party. And let’s face it, what barbecue cook-off contestant would ever be caught dead using a gas grill!
If you are environmentally aware, gas barbecues may be the better option for you. They use natural products – propane or natural gas and are only mildly noxious. Solid fuel based grills on the other hand, produce noxious fumes and lots of smoke.
Recipe of the Day – Barbecue Ribs
In this recipe, the type of rib is based on what is referred as the American Barbecue Rib, which is mainly available in our supermarket. If you required ribs with more meat, you might need to see your local butcher for a special cut.
The serving quantity will depend on what else you will be serving and what you expect yourself and your guests to consume.
This recipe also required that your barbecue store has a cover such as a weber.
Ingredients
1. 1 kg of American Barbecue Rib
2. 1 cup of Gourmet Barbecue Sauce
3. Salt & Pepper to taste
4. 1 packet of Hickory wood chip
Method
1. Mix the rib and gourmet barbecue sauce in tray; add salt & pepper to taste. Cover the tray and refrigerate it overnight.
2. Soak half of the wood chip in water for at least an hour prior to cooking. Mix the soaked and dried wood chip and bag them using aluminium foil. May sure it is not too thin. Use a thin sharp knife to poke holes into one side of the bag. Prepare this only when the store as described in Step 3 below is ready.
3. Once your barbecue store is read, preferably after the flame has reached pass its peak to allow a slow cooking process, place the bag of the wood chip right onto of the heat beats or charcoal (if solid fuel barbecue stove is used) otherwise place it on the side but on top of a gas burner, make sure not to smother the flame.
4. Rub the marinating sauce all over the ribs again and brush them with some cooking oil. Place it on the barbecue stove and close the cover. Adjust the air hole/gas mark to low to allow an hour of slow cooking.
5. After 30 minutes, turn the rib over but do not leave the lid uncover for too long.
6. Once it is cooked, cut them into bite size pieces and serve it as appetizer or as main meal with some more barbecue sauce.
If you couldn’t find any gourmet barbecue sauce, here is a good recipe. Mix the following together:
1. 1/2 cup of worcestershire sauce
2. 1/2 cup of honey
3. Blend a slice of ginger, 3 small onions and 2 garlic cloves
4. Add 6 macadamia nuts into the blending
5. 1 tspn of horseradish
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) for the Australian Community.
Homemade Christmas Recipes
CHRISTMAS – PINEAPPLE CHEESE BALL
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers.
CHRISTMAS PICKLES
10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt
Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles, peppers and onions. Will keep without sealing for months in refrigerator.
HOLIDAY DIP
1 cup of mayonnaise
1 (8 oz.) pkg. of sour cream
1 (8 oz.) can of water chestnuts, drained, finely chopped
2 tablespoons of chopped pimiento
1 tablespoon of sliced green onion
2 teaspoons of beef flavor bouillon
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of garlic powder
Fresh vegetables and chips
In medium bowl combine all ingredients except vegetables and chips; mix well. Cover. Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with vegetables and chips.
CRANBERRY CHRISTMAS PUNCH
1 – 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 – 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 – 1 quart bottle of cranberry juice cocktail, chilled
1 – 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about 25 servings
CHRISTMAS PUNCH
2 cups of boiling water
3/4 cup of sugar
1/2 teaspoon of ground cinnamon
1 – 46 oz. can of pineapple juice, chilled
1 – 32 oz. bottle of cranberry juice, chilled
1 – 28 oz. bottle of ginger ale, chilled
Combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice. Yield 3 3/4 quarts.
CHRISTMAS CIDER
1 gal. of apple cider
1 – 48 oz. jar of cranberry juice
4 sticks of cinnamon
1 small pkg. of red hots candy
Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour liquid over. Serve hot.
CHRISTMAS RICE PUDDING
2/3 cup of raw rice
3 cups of milk
2 cups of water
1 teaspoon of salt
3 eggs
3/4 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
Cinnamon
Boil rice in 2 cups milk and 2 cups water with salt until thick. Stir occasionally so it doesn’t burn. Beat eggs with the last cup of milk and add to the hot mixture with the sugar, butter, vanilla and nutmeg. Pour into a buttered 2 quart casserole and sprinkle with cinnamon. Set in a pan of water to bake for 1 hour at 350 degrees (or until set). Serves 10.
CHRISTMAS FRUIT SALAD
3 apples, peeled & chopped
3 oranges, peeled (use pulp only)
1 sm. can of crushed pineapple
1 cup of miniature marshmallows
1 cup of pecans, chopped
1 box of strawberry Jell-O, soft jelled
2 teaspoons of sugar
2 teaspoons of mayonnaise
Mix well and refrigerate.
CHRISTMAS SWEET POTATO CASSEROLE
3 cups of cooked mashed sweet potatoes
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 stick of butter, softened
1 teaspoon of vanilla extract
1 cup of light packed brown sugar
1/2 cup of flour
1 cup of finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla. In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture. Save 1/2 nut and flour mixture for topping. Place in baking dish and add topping. Bake 350 degrees for 1/2 hour.
CHRISTMAS PUDDING
2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar
Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves. Cream the butter and sugar together with a mixer. Add the eggs one at a time, beating after each addition. Add the dates and beat well. Blend in the dry ingredients. Turn the batter into the prepared coffee cans. Place several layers of aluminum foil on the tops and tie securely with string. Place the cans on a rack in a large kettle and add boiling water to a depth of 3/4 the height of the cans. Cover the kettle and gently boil the puddings for 3 hours, replenishing the water as needed. Turn out onto a rack to cool. They may be frozen, or stored for several weeks in the refrigerator.
FOR THE SAUCE:
2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract
In a saucepan, combine the sugar and cornstarch. Add the hot water, beaten egg and salt. Cook over medium heat, stirring constantly, until thickened. Drop in the butter and stir until melted. Add the fruit and pecans. Pour the sauce into a serving container. Drop the sugar cubes briefly in lemon extract. Place the pudding on a serving platter and surround with the sugar cubes, placing several on top of the pudding. Light the cubes, and bring the flaming pudding to the table. Slice the pudding, spoon on the sauce, and top with Cool Whip.
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Cooking Recipe – A Great Recipe For Traditional Italian Baked Lasagne With Meat Sauce
This Lasagne recipe comes from a traditionally made lasagne from Bologna Italy. It has been handed down through the generations and it is still a common dish in that area.
A friend of mine who travels to Italy quite often has tasted many Lasagne recipes and he says this recipe is his favorite. We will prepare this meal in two parts. Firstly we’ll prepare the bolognese meat sauce and then the Lasagne.
Bolognese Meat Sauce
Ingredients
1oz butter
4 tablespoons of olive oil
1 medium onion, finely chopped
1oz of unsmoked bacon, finely chopped
1 carrot, finely sliced
1 celery stick, finely sliced
4 medium sized mushrooms, sliced
1 garlic clove, crushed
12oz of lean minced beef
1/4 pint of red wine
4 fl oz of fresh milk
14 oz of canned plum tomatoes, chopped with juice
1 bay leaf
1/4 teaspoon of fresh thyme leaves
salt and ground black pepper for seasoning
Method
Heat a heavy saucepan with the butter and oil in it. Add the onion and gently cook for 3-4 minutes. Add the bacon and cook until the onion becomes translucent. Stir in the carrot, celery, mushrooms and garlic. Cook for 3-4 minutes until the vegetables become soft.
Add the minced beef, stirring into the vegetables until the meat loses its red color. Season with salt and pepper. Pour in the wine, raise the heat slightly and cook for 3-4 minutes until the mixture thickens. Add the milk and cook until it evaporates.
Stir in the tomatoes with their juice and the herbs. Bring to the boil, then reduce the heat to low and simmer for 11/2-2 hours, stirring occasionally.
Once you have done this you can start to prepare the lasagne.
Baked Lasagne
Method
(serves six)
Ingredients
14oz of dried lasagne
4oz of grated Parmesan cheese
11/2oz or 3 tablespoons of butter
salt and ground black pepper
For the bechamel sauce
11/4 pints of milk
1 bay leaf
4oz of butter
3oz of flour
Method
1- Butter a large, shallow baking dish. Pre-heat the oven to 200degC/400degF/Gas mark 6.
2- Make the bechamel sauce. First heat the milk with the bay leaf in a saucepan. Melt the butter in a separate saucepan.
3- Add the flour to the butter and mix in well with a whisk. Cook for 2-3 minutes. Strain the hot milk into the flour and butter and mix with the whisk. Bring to the boil, stirring constantly for 4-5 minutes adding salt and pepper for seasoning.
4- Bring a large pan of water to the boil, add salt and half the sheets of
lasagne. Cook for 4 minutes.
5- Cover a large work surface with a clean cloth. Take out the lasagne from the pan and drop into a bowl of cold water for about 30 seconds. Remove one by one and lay them out flat on the cloth carefully avoiding any overlapping. Repeat the process for the rest of the sheets.
6- To put together the lasagne have all the ingredients to hand. Firstly spread a thin layer of meat sauce over the bottom of the baking dish. Put a layer of pasta over the meat sauce. Cover with a thin layer of meat sauce, then one of bechamel. Sprinkle with a little parmesan.
7- Repeat the layers in the same order finishing with pasta layer coated with bechamel. Make up approximately six layers. Finally sprinkle the last layer with parmesan.
8- Bake the lasagne in the oven for 20 minutes or until it starts browning on top. Take out of the oven, leave for 5 minutes and then serve.
A great accompaniment with this meal would be a fresh green salad with a splash of olive oil and balsamic vinegar spread over it. Delicious.
And for those with a large appetite why not try some freshly prepared garlic bread.
Enjoy your fresh and tasty “Traditional Italian Baked Lasagne” with meat sauce.
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