10/03/15 recipe -Taste USA

Saturday, October 3, 2015

Tasting Plate

How to make Tasting Plate - If you like, add Cucumber Ribbons & Shrimp to this tasty plate.

CHICKEN & PORT PÂTÉ

SERVES 8
4 tablespoons (1/2 stick) butter, softened
10 to 11 ounces chicken livers, trimmed
2 scallions (green onions), finely chopped
2 tablespoons port wine

Method:
Melt 2 tablespoons of the butter in a large skillet. Cook the livers, in batches if necessary, until just browned. Add the scallions and cook, stirring, until the scallions are tender. Add the port. Cook, uncovered, until almost all of the liquid has evaporated.

Transfer to a blender or food processor and blend until smooth. Add the remaining butter and blend until fully incorporated and smooth. Transfer to a bowl and refrigerate for at least 2 hours before serving.

Hint:
This recipe represents my first foray into the world of homemade pâté, and it was extremely successful. This is the perfect pâté, delicious on your favorite crackers or small slices of toasted bread.

WATERMELON & FETA BITES

MAKES 24 BITES

Ingredients:
1/2 small seedless watermelon, rind removed
7 ounces feta cheese, cut into 24 cubes
24 mint leaves
2 tablespoons balsamic glaze (see Tip below)

Method:
Cut the watermelon into 24 (1-inch) cubes and place on a serving platter. Top each with a cube of feta and a mint leaf. Lightly drizzle with balsamic glaze and spear each with a toothpick.

Optional:
Now, I know trying to find watermelon in the United States around Christmas might be as likely as winning the lottery, so try these instead: figs, feta, and honey; pears and feta; or pitted dates stuffed with feta and wrapped with prosciutto.

Tip:
If you don’t have balsamic glaze, simply make your own: Pour 1/2 cup balsamic vinegar into a small skillet and add 2 tablespoons light or dark brown sugar. Cook over medium heat until syrupy. Set aside to cool.

Tasting Plate

Sweet Fig and Gorgonzola Pizza

How to make Sweet Fig and Gorgonzola Pizza Recipe - This is simply stunning on a holiday table.

SERVES 8

Ingredients:
4 flatbreads, such as pocketless pita or naan
8 ounces Gorgonzola cheese, crumbled (2 cups)
6 fresh figs, stemmed and cut into quarters or eighths (depending on size)
1/4 cup honey

Method:
Preheat the oven to 350°F and line one or two baking sheets with parchment paper (depending on the size of the breads). Place the flatbreads on the baking sheet and
sprinkle each with 1/2 cup Gorgonzola.

Arrange the figs on top, then drizzle with honey and season with sea salt and pepper. Bake for 15 minutes, or until golden. Once out of the oven, slice and serve immediately.

Optional:
Substitute an 8-ounce piece of Cambozola or Brie, rind and all, for the Gorgonzola in this recipe.

Tip:
Fresh figs contain up to 80 percent water, with the highest levels of natural sugars. They are a brilliant source of energy and, like blueberries, are a great stimulant for the brain.

Sweet Fig and Gorgonzola Pizza

Skewer Duo

How to make Skewer Duo Recipe

CHICKEN & CHORIZO SKEWERS

MAKES 8 SKEWERS
1 skinless, boneless chicken breast, cut into 24 (1-inch) cubes
1 link fully cooked chorizo sausage, cut into 24 thin slices
Olive oil spray
1/2 cup salsa

Method:
If using bamboo skewers, soak for at least 30 minutes. Heat a grill, grill pan, or cast-iron skillet to medium. Onto each skewer, thread a piece of chicken and a slice of chorizo; repeat twice per skewer. Spray lightly with oil, then grill for 4 minutes on each side, or until cooked through, flipping a couple of times to evenly cook. Serve warm with salsa as a dipping sauce.

HEAVENLYHALLOUMI SKEWERS

MAKES 8 SKEWERS

Ingredients:
24 large basil leaves
6 ounces halloumi cheese, cut into 24 cubes
8 oil-packed sun-dried tomatoes, drained and cut in thirds
3 tablespoons balsamic glaze

Method:
If using bamboo skewers, soak for at least 30 minutes. Heat a grill, grill pan, or cast-iron skillet to medium. Onto each skewer, thread a basil leaf, a cube of halloumi, and a piece of tomato; repeat twice. Grill the skewers for 2 minutes on each side, or until golden,flipping once. Season with salt and pepper and drizzle with balsamic glaze. Serve warm.

Skewer Duo

Shrimp with a Trio of Dipping Sauces

How to make Shrimp with a Trio of Dipping Sauces Recipe

SERVES 6

1 pound cooked, peeled shrimp (leave the tails on)

LEMONY AÏOLI
1/2 cup mayonnaise
1 clove garlic, crushed
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest

MANGO SALSA
1 medium mango, peeled, pitted, and cubed (1 cup)
Grated zest and juice of 1/2 lime
1 tablespoon Thai sweet chili sauce
3 sprigs fresh cilantro, finely chopped

SWEET SOY SAUCE
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons oyster sauce

Method:
Arrange the shrimp on a serving platter. Stir or whisk together the ingredients for each sauce in a small bowl and season with sea salt and cracked pepper. Serve alongside the shrimp.

Shrimp with a Trio of Dipping Sauces

Salmon Ceviche

How to make Salmon Ceviche Recipe

SERVES 8

Ingredients:
10 ounces skinless center-cut salmon fillet
1 lemon, peeled and cut in half lengthwise
1 red onion, thinly sliced into rings
2 tablespoons capers, drained

Method:
Place the salmon in the freezer for 10 minutes to firm up. Slice the salmon thinly and arrange on a serving plate, overlapping the slices slightly. Cut one half of the lemon into segments, removing all membrane.

Scatter the onion, capers, and lemon segments over the salmon. Season with sea salt and cracked pepper and drizzle with the juice squeezed from the other lemon half. Cover, refrigerate, and marinate for 15 minutes.

Salmon Ceviche

Ricotta and Prosciutto Pies

How to make Ricotta and Prosciutto Pies Recipe

MAKES 12 PIES

Ingredients:
5 slices prosciutto
14 ounces fresh ricotta cheese
Leaves from 6 sprigs fresh thyme
1 bunch chives, chopped

Method:
Preheat the oven to 350°F. Cut the prosciutto into pieces and use it to line 12 mini muffin pan cups.

Stir together the ricotta, thyme, and chives, and season with sea salt and cracked pepper. Distribute the cheese evenly among the cups. Bake for 15 minutes, or until set.

Cool in the pan for 15 minutes before serving. Optional: Top each with a cherry tomato half, cut side down, before baking.

Ricotta and Prosciutto Pies

Oyster Trio

How to make Oyster Trio Recipe

SERVES 8 TO 10
3 dozen raw oysters, freshly shucked, on the half shell

BACON, BALSAMIC & LEMON DRESSING
2 slices bacon, cut into 1/4-inch squares
2 tablespoons balsamic vinegar
Finely shredded zest of 1/2 lemon

Method:
In a small saucepan over low to medium heat, cook the bacon, stirring occasionally, until crisp. Stir in the balsamic vinegar and lemon zest and season with salt and pepper. Allow to cool before spooning onto 12 of the oysters.

GINGER-WASABI MAYO
1 tablespoon freshly grated ginger
1/3 cup mayonnaise
1 teaspoon wasabi paste
1 tablespoon finely chopped pickled ginger

Method:
Stir together the grated ginger, mayonnaise, and wasabi until smooth. Spoon over 12 oysters and sprinkle with the pickled ginger.

OYSTERS MEXICANO
Finely shredded zest and juice of 1/2 lime
1/4 cup guacamole, or mashed avocado seasoned with salt and pepper
12 corn chips or tortilla chips

Method:
Drizzle the lime juice over 12 oysters. Spoon on the guacamole, sprinkle with a little zest, and stud with a chip to serve.

Oyster Trio

Decadent Salmon Stacks

How to make Decadent Salmon Stacks Recipe

SERVES 8

Ingredients:
6 slices bakery pumpernickel bread, crusts removed
One 8-ounce package light cream cheese, softened
4 ounces smoked salmon, finely chopped
4 ounces caviar or salmon roe

Method:
Line an 8- or 9-inch loaf pan with plastic wrap. Trim the bread so the slices fit in the pan in pairs in a snug layer. Stir together the cream cheese and salmon until soft and well blended; season with sea salt and pepper.

Spread the cream cheese mixture on the bread. Flip over enough slices to line the bottom and place them in the pan, cream cheese side down. Continue the process until all the bread is used.

Cover with plastic wrap and refrigerate for 2 to 3 hours, until firm. To serve, turn the loaf out of the pan onto a cutting board and carefully remove the plastic. Using a sharp knife, cut in half the long way and then crosswise to make eight pieces.

Garnish each piece with a dollop of caviar. Serve immediately.

Optional:
I had some fresh dill in my refrigerator, so I chopped a little of it into the cream cheese and salmon mixture for some added flavor, then used the remainder for garnish.

Decadent Salmon Stacks

Cucumber Ribbons and Shrimp

How to make Cucumber Ribbons and Shrimp Recipe - how lovely Cucumber Ribbons and Shrimp look on a Tasting Plate.

SERVES 6

Ingredients:
18 cooked large shrimp
1 large seedless cucumber
2 tablespoons Thai sweet chili sauce

Method:
Peel and devein the shrimp, leaving the tail intact, and rinse under cold running water.

Trim the ends from the cucumber and, using a vegetable peeler, peel long, thin ribbons.

Discard the seedy center core. Pleat a ribbon three or four times to form a ruffle, then on a toothpick, skewer 1 or 2 ribbons and 1 shrimp.

Skewer each and drizzle gently with sweet chili sauce. Serve immediately on its own, or on the Tasting Plate.

Cucumber Ribbons and Shrimp

Cheese Board

How to make Cheese Board Recipe

SERVES 8

Ingredients:
8 ounces Brie cheese
8 ounces Cheddar cheese (your choice of sharpness), plain or peppered
16 dates
8 ounces red grapes

Method:
A cheese board is a welcome indulgence at most gatherings. I will usually complement a soft cheese with a hard cheese. As a rough guideline, allow a minimum of 2 ounces of cheese per person when serving cheese at the start of a meal, and 3 ounces at the end.

Provide a variety of crackers or fresh slices of crusty bread as accompaniments with fresh, seasonal fruit (grapes are listed here but can be easily replaced with pear or apple) to refresh the palate and complement the cheese.

Hint:
Never serve cheese straight from the fridge. Cold temperatures can make even the tastiest, ripest (and most expensive) cheeses taste bland.

Make sure the cheese has at least one hour to reach room temperature before it is served in order to fully appreciate both its aroma and flavor. And as my dad would say, “Don’t forget the port!”

Cheese Board

Baked Brie with Macadamia Praline

How to make Baked Brie with Macadamia Praline Recipe - This is a perennial. It blossoms in all seasons!

SERVES 8

Ingredients:
1/4 cup light brown sugar
1/4 cup chopped macadamia nuts
2 tablespoons brandy
One 7-ounce wheel Brie cheese

Method:
In a small bowl, stir together the sugar, nuts, and brandy. Cover and chill for at least 2 hours. Preheat the oven to 400°F. Place the Brie on an ovenproof platter and bake for 4 minutes, or until slightly softened.

Spread the praline mixture in an even layer on top of the Brie and bake for 3 minutes more, or until the sugar melts. This will become an entertaining regular!

Optional: Serve with wedges of freshly sliced apple and pear.

Baked Brie with Macadamia Praline

Asparagus Wraps

How to make Asparagus Wraps Recipe - This appetizer is both impressive and easy to make, and the plate is always left clean.

MAKES 16 SPEARS

Ingredients:
8 slices prosciutto
1 bunch asparagus (16 spears), woody ends snapped off
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar

Method:
Preheat the oven to 350°F. Use a sharp knife to cut each prosciutto slice lengthwise into two long strips.

Wrap a piece of prosciutto around each asparagus spear, creating a spiral effect. Place the wrapped spears on a baking sheet, drizzle lightly with the oil and vinegar, and season with sea salt and pepper.

Bake for 5 minutes. Flip the spears over and bake for another 5 minutes, or until the asparagus is just tender. Transfer to a serving plate and serve immediately.

Asparagus Wraps

Pancakes with Caramelized Banana

How to make Pancakes with Caramelized Banana Recipe - Once I was pouring the caramel sauce onto my six-year-old’s pancakes when he said, “Mummy, it’s like a river of toffee!” How true his words were.

SERVES 8

Ingredients:
4 tablespoons (1/2 stick) butter
3/4 cup light brown sugar
4 bananas, thickly sliced on the diagonal
16 pancakes (homemade or store-bought)

Method:
Put the butter and sugar in a nonstick skillet. Over medium heat, stir to melt the butter and dissolve the sugar. Add the bananas, reduce the heat, and cook for 3 minutes, stirring occasionally, until the bananas are coated with caramel.

Heat the pancakes in the microwave for 30 seconds, stack on serving plates, and top with the divinely caramelized bananas.

Optional:
To whip up your own pancakes, beat 1 egg, 1 cup milk, and 1 cup self-rising flour with 1/2 teaspoon grated nutmeg.

Heat an 8-inch nonstick skillet over low to medium heat. Dollop in large spoonfuls of batter and cook until the bubbles burst on the surface and the edges start to go dry. Flip and cook the other side until golden.

Pancakes with Caramelized Banana

Ham and Egg Quiches

How to make Ham and Egg Quiches Recipe - Gluten-free and glorious!

MAKES 8 QUICHES

Ingredients:
8 ultrathin round slices ham
8 eggs
4 ounces Cheddar cheese, grated (1 cup)
2 tablespoons chopped fresh parsley

Method:
Preheat the oven to 350°F. Line 8 muffin pan cups or custard cups with the ham. Whisk the eggs well and season with sea salt and cracked pepper.

Divide the eggs evenly among the cups. Sprinkle each with cheese and parsley. Bake for 20 minutes, or until golden and set.

Ham and Egg Quiches

Grilled Fruit and Ricotta Stacks

How to make Grilled Fruit and Ricotta Stacks Recipe - This stunning brunch never ceases to impress!

MAKES 4 STACKS

Ingredients:
2 pears, cut into long slices
2 bananas, sliced on the diagonal
4 tablespoons fresh ricotta
2 tablespoons honey

Method:
Heat the broiler or a grill pan to high. Cook the pear slices for 3 minutes, flipping once, until lightly browned. Layer the pear and banana slices on four plates. Top each with a dollop of ricotta and drizzle with honey.

Optional:
This is also delicious using apple instead of pear, or a combination of both.

Grilled Fruit and Ricotta Stacks

Eggs with Smoked Salmon Fingers

How to make Eggs with Smoked Salmon Fingers Recipe

SERVES 8

Ingredients:
8 eggs
6 slices dense sandwich bread, crusts trimmed
1 tablespoon butter, softened
10 ounces smoked salmon, cut into long 1-inch-wide strips

Method:
Place the eggs in a saucepan, cover with cold water by about 1 inch, and bring to a boil.

Cover the pan, remove from the heat, and let sit for 6 minutes. Drain and set aside for 10 minutes. Preheat the broiler to high. Cut the bread into long strips and arrange on a broiling pan.

Broil for 1 to 2 minutes on each side, until toasted. Spread the toasts with the butter. Wrap the strips of salmon around the toasts. Place the eggs in egg cups and
carefully slice off the tops.

Serve with the “salmon fingers” to dip. Optional: Substitute thin slices of ham or prosciutto for the salmon.

Eggs with Smoked Salmon Fingers

Croque Monsieur

How to make Croque Monsieur Recipe - Such a simple idea and a family favorite.

SERVES 8

Ingredients:
16 slices sourdough bread
1/4 cup Dijonnaise or 2 tablespoons Dijon mustard mixed with 2 tablespoons
mayonnaise
8 ounces sliced ham
8 ounces Gruyère cheese, grated (2 cups)

Method:
Preheat a sandwich press. Spread 8 slices of the bread with the Dijonnaise. Top with ham and cheese and season with salt and pepper.

Place on the sandwich press (it’s okay to work in batches if you can cook only a few at a time). Top each with another slice of bread, close the press, and cook for 2 to 3 minutes, until the bread is golden brown and the cheese has melted.

Tip:
A Croque Monsieur becomes a “Madame” when a fried egg is placed on top because of its resemblance to a woman’s bosom! And if you don’t have a sandwich press, just butter the outside of the sandwiches and cook in a medium-hot nonstick skillet for 2 to 3 minutes per side, flipping once.

Croque Monsieur

Chocolate Filled Crepes

How to make Chocolate Filled Crepes recipe - I cannot count the number of times I have made this recipe in the last decade. This is my boys’ favorite brunch dish.

SERVES 8

Ingredients:
2 eggs
1 cup milk
2 1/4 cups all-purpose flour
Nutella, for filling

Method:
In a large bowl, lightly whisk together the eggs, milk, and flour with 1 cup water (the batter will be quite thin). Heat a nonstick skillet (brush with a little melted butter, if needed).

Pour a quarter cup of batter into the pan and swirl in a circular motion outward so the batter spreads evenly. Cook for 2 minutes, or until the bottom is light brown.

Flip to cook the other side for another minute. Remove and spread with Nutella. Seal by folding the crepe in thirds, or roll and cut in half. Repeat until all the batter is gone.

Chocolate Filled Crepes

Breakfast Trifles

How to make Breakfast Trifles Recipe - Inspired by the classic layered dessert, this is a colorful, healthy way to start the day, and it’s super quick to whip up.

SERVES 8

Ingredients:
4 cups muesli or granola
12 strawberries, washed, hulled, and quartered
1/2 fresh pineapple, peeled, cored, and chopped
2 cups plain Greek-style yogurt

Method:
In eight 8-ounce glasses, layer a couple of tablespoons each of muesli, then fruit, then yogurt. Repeat until full, ending with a dollop of yogurt. Optional: Substitute chopped clementine segments for the pineapple.

Breakfast Trifles

Bacon and Avocado Bruschetta

How to make Bacon and Avocado Bruschetta Recipe - Crisp bacon and creamy avocado are complemented beautifully with a twist of lemon in this delightful Christmas brunch dish.

SERVES 4

Ingredients:
6 slices bacon, cut crosswise in half
12 slices crusty French or Italian bread, 1/4 inch thick, cut on the diagonal
1 Hass avocado, split and pitted
Slivered peel and juice of 1/2 lemon

Method:
Preheat the broiler. In a skillet, cook the bacon until nice and crisp. Drain on paper towels. Place the bread on a broiling pan and broil until lightly toasted on one side.

Flip the slices and toast on the other side. Scoop the avocado into a bowl, add lemon juice to taste, mash well, and season with salt and pepper. Spread a good tablespoon of avocado onto each toast.

Top with a piece of bacon, a few drops of lemon juice, a little lemon peel, and a twist of cracked pepper.

Bacon and Avocado Bruschetta

Almond Bread

How to make Almond Bread recipe

MAKES 30 SLICES

Ingredients:
4 egg whites
1/2 cup sugar
1 cup all-purpose flour
5 ounces whole almonds

Method:
Preheat the oven to 350°F and line a 9-inch loaf pan with parchment paper. Using an electric mixer, beat the egg whites until stiff. Gradually add the sugar and beat for 4 minutes, or until meringue consistency.

Fold in the flour and almonds. Spoon the batter into the loaf pan and bake for 45 minutes. Remove from the oven and lower the oven temperature to 260°F.

Allow the loaf to cool completely in the pan, then turn out of the pan onto a cutting board and peel off the parchment paper. Using a really sharp knife, cut into 30 slices.

Place the slices on a baking sheet and return to the oven for 10 minutes, or until golden and crisp.

Almond Bread

creamy herby chicken on bagels

How to make creamy herby chicken on bagels recipe - i very sincere to heidi kay galyean from urdaneta pangasinan, i like her coz shes a godly heart. i have a chance to meet her someday, from jboy

Serves 4, Total cooking time 30 minutes

Ingredients:
4 bagels, halved
25 g (1 oz) ready-made garlic butter, softened
2 tablespoons olive oil
1 small onion, chopped
2 skinless chicken breast fillets, sliced
175 g (6 oz) chestnut mushrooms, quartered
2 tablespoons sherry
200 ml (7 fl oz) crème fraîche
2 tablespoons chopped parsley
salt and pepper

Method:
Place the bagel halves, cut side up, on a baking sheet, spread over the garlic butter and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10–15 minutes until crisp.

Meanwhile, heat the oil in a frying pan, add the onion and cook for 3 minutes. Add the chicken and cook for 5 minutes. Add the mushrooms cook for a further 5 minutes until tender.

Add the sherry and allow to bubble, then stir in the crème fraîche and parsley and season with salt and pepper. Simmer, stirring, adding a little water if the mixture is too thick, until the chicken is cooked through. Spoon over the baked bagels and serve.

For garlic baked mushrooms with chicken:
Put 4 large portobello mushrooms, stalk sides up, on a baking sheet. Dot with 25 g (1 oz) ready-made garlic butter, season with salt and pepper and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until tender.

Meanwhile, fry 1 small onion and 2 chopped skinless chicken breast fillets in 1 tablespoon olive oil for 5 minutes. Stir in 200 ml (7 fl oz) crème fraîche and 2 tablespoons chopped parsley.

Season with salt and pepper and simmer for 5 minutes, adding a little water if the mixture becomes too thick, until the chicken is cooked through. Spoon over the baked garlicky mushrooms to serve. Total cooking time 20 minutes.

creamy herby chicken on bagels

cajun chicken and avocado melt

How to make cajun chicken and avocado melt recipe

Serves 2, Total cooking time 10 minutes

Ingredients:
1 small ciabatta loaf, halved lengthways
2 tablespoons tomato chutney
2 tomatoes, sliced
100 g (3½ oz) ready-cooked Cajun-spiced chicken breast, sliced
1 small avocado, stoned, peeled and sliced
150 g (5 oz) mozzarella cheese, sliced

Method:
Put the ciabatta halves, cut side down, on a foil-lined grill pan and toast under a preheated medium grill for a few minutes until crisp and hot. Turn over the bread and spread with the tomato chutney.

Arrange the tomato slices on top, followed by the chicken, avocado and finally the mozzarella. Place under the grill and cook for 5 minutes or until the cheese has melted and the topping is hot.

For Cajun chicken ‘rarebit’:
Mix together 200 g (7 oz) grated mature Cheddar cheese, 1 teaspoon Cajun seasoning mix, a pinch of cayenne pepper, ½ beaten egg and 1 tablespoon beer.

Toast 2 large slices of crusty bread on both sides, top with 1 sliced ready-cooked chicken breast and 2 sliced tomatoes. Spread the cheese mixture over the top and cook under the grill until golden and bubbling. Total cooking time 10 minutes.

cajun chicken and avocado melt

chicken and goats cheese panini

How to make chicken and goats cheese panini recipe - i will dedicated this recipe for my beloved heidi kay galyean, from jboy

Serves 4, Total cooking time 20 minutes

Ingredients:
4 tablespoons ready-made pesto
1 tablespoon olive oil
4 panini rolls or 4 part-baked baguettes, halved
2 ready-cooked chicken breasts, sliced
125 g (4 oz) sun-dried tomatoes in oil, drained
200 g (7 oz) goats’ cheese, sliced
handful of basil leaves

Method:
Mix together the pesto and oil and brush over the cut side of the bottom halves of the panini rolls or baguettes.

Top with the sliced chicken, sun-dried tomatoes, goats’ cheese and basil. Cover with the top half of the rolls or baguettes.

Cook in a sandwich toaster or panini grill for about 5 minutes until the bread is crisp and the filling is hot. Alternatively, cook in a hot pan or griddle, pressing the rolls down firmly. Turn and cook on the other side.

For chicken & goats’ cheese pizza:
Spread 4 tablespoons tomato pizza topping sauce over a large ready-made pizza base. Top with 2 sliced ready-cooked chicken breasts, 125 g (4 oz) sliced goats’ cheese and a handful of black olives.

Drizzle over 1 tablespoon pesto mixed with 1 tablespoon olive oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until the base is crisp and the topping is hot. Total cooking time 20 minutes.

chicken and goats cheese panini

chicken quesadillas

How to make chicken quesadillas recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
8 soft flour tortillas
220 g (7½ oz) can refried beans
250 g (8 oz) ready-cooked chicken, chopped
1 red chilli, deseeded and finely chopped
4 tomatoes, finely chopped
handful of fresh coriander, roughly chopped
175 g (6 oz) mature Cheddar cheese, grated
3 tablespoons olive oil
lettuce and sweetcorn salad, to serve

Method:
Spread 4 of the tortillas with the refried beans, top with the cooked chicken, chopped chilli, tomatoes, coriander and grated cheese. Cover with the remaining tortillas, pressing them together firmly.

Heat 1 tablespoon of the olive oil in a large frying pan, add 1 quesadilla and fry for 3 minutes on each side until the cheese has melted and the quesadilla is golden and crisp. Remove from the pan and keep warm. Repeat with the remaining quesadillas, adding a little more oil as necessary.

Cut into wedges and serve warm with crisp lettuce and sweetcorn salad.

For chilli chicken nachos:
Spread 150 g (5 oz) tortilla chips in the bottom of a large ovenproof dish. Dot with 220 g (7½ oz) can refried beans, 175 g (6 oz) chopped ready-cooked chicken and 4 tablespoons spicy tomato salsa.

Sprinkle over 125 g (4 oz) grated Cheddar cheese and place under a preheated medium grill until the cheese has melted. Sprinkle with chopped fresh coriander and serve. Total cooking time 10 minutes.

chicken quesadillas

chicken salsa wraps

How to make chicken salsa wraps recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
200 g (7 oz) fresh tomato salsa
4 soft flour tortillas
250 g (8 oz) ready-cooked barbecue-flavoured chicken, chopped
¼ small red cabbage, shredded
2 carrots, coarsely grated
4 spring onions, cut into fine strips
150 ml (¼ pint) soured cream
green salad, to serve

Method:
Spoon the tomato salsa on to the tortillas and spread it evenly. Place a quarter of the chicken in the centre of each one with some of the cabbage, carrots and spring onions.

Top with soured cream and roll up. Cut in half and serve with a green salad.

For balsamic chicken wraps:
Thinly slice 3 skinless chicken breast fillets and coat in a mixture of 2 tablespoons balsamic vinegar, 2 tablespoons olive oil and 1 crushed garlic clove. Season with salt and pepper.

Cook the chicken, in batches, on a hot griddle or in a frying pan for 1–2 minutes on each side until cooked through.

Place on warmed soft flour tortillas with 200 g (7 oz) tomato salsa, ¼ small shredded red cabbage, 2 grated carrots and 4 spring onions, cut into strips. Top with soured cream, roll up and serve. Total cooking time 30 minutes.

chicken salsa wraps

spiced chicken naans

How to make spiced chicken naans recipe

Serves 2, Total cooking time 30 minutes

Ingredients:
4 tablespoons natural yogurt
1 tablespoon jalfrezi curry paste
2 tablespoons lemon juice
2 skinless chicken breast fillets, each cut into 8 pieces
1 small red onion, thinly sliced
1 small green pepper, cored, deseeded and thinly sliced
4 tablespoons passata
2 garlic and coriander naan breads
150 g (5 oz) mozzarella cheese, sliced

Method:
Mix together the yogurt, jalfrezi paste and lemon juice. Add the chicken pieces and stir to coat.

Place the chicken on a foil-lined grill pan with the onion and pepper slices and cook under a preheated hot grill for 5–8 minutes, turning occasionally, until the chicken is cooked and beginning to char at the edges and the onion and pepper slices have softened slightly.

Spread the passata over the naan breads, top with the chicken, onion, green pepper and mozzarella. Line the grill pan with a clean piece of foil.

Place the naan breads on the foil, reduce the grill to a medium heat and cook the naan ‘pizzas’ for 5–8 minutes or until the cheese has melted and the topping is hot.

For hot spiced chicken & mango chutney chapati wraps:
Mix 2 chopped skinless chicken breast fillets with 4 tablespoons natural yogurt, 1 tablespoon jalfrezi paste and 2 tablespoons lemon juice.

Transfer to a foil-lined grill pan and cook under a preheated hot grill for 5–8 minutes, turning occasionally, until cooked and beginning to char at the edges.

Place on 2 warmed chapatis with 1 thinly sliced small red onion, fresh coriander leaves and 2 tablespoons mango chutney. Roll up the chapatis and serve warm. Total cooking time 20 minutes.

spiced chicken naans

chicken BLT

How to make chicken BLT recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
4 back bacon rashers
8 wholemeal bread slices
2 teaspoons wholegrain mustard
4 crisp iceberg lettuce leaves
4 tomatoes, sliced
2 ready-cooked chicken breasts, sliced
1 avocado, stoned, peeled and sliced

Method:
Fry the bacon rashers in a dry frying pan until crisp. Meanwhile, toast the wholemeal bread on both sides, then spread 4 slices with the wholegrain mustard.

Place a lettuce leaf on each of these slices and top with the sliced tomato. Divide the chicken between the slices of toast.

Top with the bacon and the avocado. Finish with the remaining slices of toast and, using cocktail sticks to keep the sandwiches together, cut on the diagonal to serve.

For stuffed chicken breasts:
Make a slit down the sides of 4 boneless, skinless chicken breasts, about 150 g (5 oz) each, to form pockets. Stuff each pocket with 175 g (6 oz) sliced Fontina cheese and a handful of basil leaves. Wrap each chicken breast with 2 slices of Parma ham.

Place on a baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until cooked through. Meanwhile, heat 2 tablespoons olive oil in a frying pan and toss in 250 g (8 oz) baby spinach leaves and 200 g (7 oz) cherry tomatoes.

Cook briefly until the spinach starts to wilt. Serve the chicken breasts on a bed of wilted spinach. Total cooking time 30 minutes.

chicken BLT

chicken salad wraps

How to make chicken salad wraps recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
4 soft flour tortillas
4 tablespoons mayonnaise
4 teaspoons mango chutney
2 carrots, grated
2 ready-cooked chicken breasts, shredded
¼ small white cabbage, thinly shredded
2 tomatoes, sliced
small handful of fresh coriander leaves
salt and pepper

Method:

Lay the tortillas on the work surface and spread each one with 1 tablespoon of the mayonnaise and 1 tablespoon of the mango chutney.

Divide the remaining ingredients between the tortillas and season with salt and pepper. Roll up the wraps to serve.

For chicken club sandwich:
Grill 8 unsmoked streaky bacon rashers under a preheated hot grill for 3–4 minutes on each side until crisp. Toast 12 slices of bread for 2–3 minutes on each side. Spread 4 slices of the toast with 2 tablespoons mayonnaise.

Top the slices with some shredded iceberg lettuce, 3 sliced tomatoes and the bacon. Spread 4 more slices of toast with 2 tablespoons mango chutney and place on top of the bacon.

Cover the mango with 2 sliced cooked chicken breasts and 1 thinly sliced small red onion. Top with the remaining slices of toast and secure each sandwich with 2 cocktail sticks. Slice in half diagonally to serve. Total cooking time 20 minutes.

chicken salad wraps

mulligatawny in a mug

How to make mulligatawny in a mug recipe

Serves 4–6, Total cooking time 10 minutes

Ingredients:
2 tablespoons vegetable oil
1 onion, coarsely grated
1 garlic clove, crushed
3 tablespoons medium-hot curry paste
½ teaspoon ground turmeric
1 litre (1¾ pints) hot chicken stock
1 small apple, peeled and grated
500 g (1 lb) ready-cooked basmati rice
350 g (11½ oz) ready-cooked chicken, torn into bite-sized pieces
100 g (3½ oz) small croutons
chopped fresh coriander, to garnish

Method:
Heat the oil in a large saucepan, add the onion and garlic and cook over a medium-high heat for 3–4 minutes, stirring frequently, until softened.

Add the curry paste and turmeric, stir for 1 minute, then add the stock, apple and rice. Simmer for 3–4 minutes to thicken slightly.

Stir in the chicken, then ladle the mulligatawny into wide mugs. Top with the croutons and the coriander.

For quick chicken mulligatawny:
Heat 2 tablespoons vegetable oil in a large saucepan and add 1 chopped onion, 2 chopped garlic cloves, 1 chopped carrot and 2 chopped potatoes. Cook over a medium heat for 6–7 minutes, stirring frequently.

Stir in 2 tablespoons Madras-style curry paste and cook for 1 minute. Add 1.2 litres (2 pints) hot chicken stock and 1 small, peeled and grated apple. Bring to the boil and simmer for 8–10 minutes until tender.

Blend to the desired consistency, or leave chunky, then stir in 250 g (8 oz) ready-cooked basmati rice and 250 g (8 oz) shredded ready-cooked chicken. Ladle into bowls and serve garnished with croutons and fresh coriander, if liked. Total cooking time 20 minutes.

mulligatawny in a mug

ginger chicken soup

How to make ginger chicken soup recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
1 tablespoon groundnut oil
2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
300 g (10 oz) skinless chicken breast fillets, cut into strips
1 litre (1¾ pints) hot chicken stock
4 pak choi, sliced
175 g (6 oz) dried egg noodles
2 tablespoons sesame seeds

Method:
Heat the oil in a wok or large saucepan, add the ginger and stir-fry for 1 minute, then stir in the chicken and 125 ml (4 fl oz) of the stock. Bring to the boil, then cook over a high heat for 5 minutes or until the chicken is cooked through.

Add the remaining stock and bring to a simmer. Stir in the pak choi and noodles and simmer for 5 minutes until the noodles are cooked.

Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Ladle the soup into bowls and serve sprinkled with the toasted sesame seeds.

For ginger chicken wraps:
Heat 1 tablespoon olive oil in a frying pan, add 450 g (14½ oz) thinly sliced skinless chicken breast fillets, 1 tablespoon peeled and grated fresh root ginger, 2 diced garlic cloves and 6 sliced spring onions and fry, stirring, for 5–6 minutes or until the chicken is cooked through.

Divide the chicken between 4 tortilla wraps, then top with 1 red and 1 yellow pepper, both cored, deseeded and sliced, and ½ shredded cos (romaine) lettuce. Roll up the wraps and serve. Total cooking time 10 minutes.

ginger chicken soup

chicken caesar salad

How to make chicken caesar salad recipe - hope she accept me in fb, and i hope we will such a good friend someday, i dedicated this recipe also to Heidi kay galyean from urdaneta pangasinan philippines.

Serves 4, Total cooking time 10 minutes

Ingredients:
½ ciabatta loaf, cubed
2 tablespoons olive oil
1 cos (romaine) lettuce, leaves separated
200 g (7 oz) ready-cooked chicken, chopped
75 g (3 oz) ready-cooked crispy bacon rashers, broken into pieces
6 tablespoons ready-made Caesar salad dressing
25 g (1 oz) Parmesan cheese shavings

Method:
Place the ciabatta cubes on a foil-lined grill pan and drizzle over the olive oil. Toast under a preheated medium grill for about 5 minutes, turning occasionally, until golden and crisp.

Meanwhile, roughly tear the lettuce leaves and place in a salad bowl with the chicken and most of the bacon pieces.

Add the toasted bread cubes and salad dressing and toss well to mix. Sprinkle over the reserved bacon pieces and the Parmesan shavings. Serve immediately.

For chicken Caesar with garlicky croutons:
Cut ½ ciabatta loaf into cubes. Mix 1 crushed garlic clove and 4 tablespoons olive oil and toss the cubes in the oil.

Spread on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes until crisp.

Add to a bowl of torn cos (romaine) lettuce leaves, chopped ready-cooked chicken and crispy bacon pieces tossed in 6 tablespoons ready-made Caesar salad dressing. Total cooking time 20 minutes.

chicken caesar salad

hot and sour chicken salad

How to make hot and sour chicken salad recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
250 g (8 oz) ready-cooked chicken, roughly chopped
150 g (5 oz) salad leaves
125 g (4 oz) button mushrooms, thinly sliced
1 red chilli, deseeded and finely chopped
1 small bunch of fresh coriander, leaves stripped and chopped
1 tablespoon tom yum paste or Thai red curry paste
4 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons roughly chopped roasted salted cashew nuts (optional)

Method:
Toss the chicken in a large bowl with the salad leaves, mushrooms, chopped chilli and coriander, then divide between 4 plates.

Place the tom yum paste, vegetable oil and lime juice in a jar with a tight-fitting lid, then shake until thoroughly combined. Drizzle over the salad, scatter over the cashew nuts, if using, and serve immediately.

For hot & sour chicken soup:
Put 450 ml (¾ pint) chicken stock or water in a large saucepan with 6 tablespoons tom yum paste and bring to the boil. Add 250 g (8 oz) sliced skinless chicken breast fillets, then reduce the heat and simmer for 7–8 minutes until the chicken is cooked through.

Stir in 200 ml (7 fl oz) coconut milk and 125 g (4 oz) thinly sliced button mushrooms and simmer for a further 1–2 minutes until the mushrooms are just tender. Ladle into deep bowls, then squeeze over some lime juice and serve garnished with chopped coriander leaves and a finely chopped deseeded red chilli, if liked. Total cooking time 20 minutes.

hot and sour chicken salad

tandoori chicken wings with raita

How to make tandoori chicken wings with raita recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
2 tablespoons tandoori paste
1 teaspoon cumin seeds
75 ml (3 fl oz) natural yogurt
2 teaspoons lemon juice
8–12 chicken wings, about 750 g (1½ lb) total weight
Raita
150 g (5 oz) cucumber
200 ml (7 fl oz) natural yogurt
2 teaspoons lemon juice
½ teaspoon ground cumin
salt and pepper
To serve
½ iceberg lettuce, shredded
4–8 poppadums

Method:
Mix the tandoori paste, cumin seeds, yogurt and lemon juice in a large, shallow dish. Make 2–3 shallow cuts in each chicken wing and place in the dish. Use your fingers to coat the chicken wings thoroughly with the tandoori yogurt.

Arrange the wings in a single layer on a foil-lined baking sheet and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until slightly charred and the juices run clear when the thickest part of the chicken is pierced with a fork.

Meanwhile, make the raita. Halve the piece of cucumber lengthways and use a spoon to remove the seeds. Coarsely grate the flesh and place in the middle of a clean tea towel, then bring up the edges and twist the cucumber in the tea towel over a sink to squeeze out the excess moisture.

Place the cucumber in a bowl, add the yogurt, lemon juice and ground cumin, then season to taste and chill until the chicken is cooked. Serve the cooked chicken wings with the shredded lettuce, chilled raita and crisp poppadums.

For tandoori chicken pittas:
Mix 1 tablespoon tandoori paste in a bowl with 150 ml (¼ pint) natural yogurt, 1 tablespoon chopped mint, ½ teaspoon ground cumin, 2 teaspoons lemon juice and plenty of salt and pepper.

Fold in 300 g (10 oz) diced ready-cooked chicken and stir thoroughly to coat, then spoon into 4 large, warmed wholemeal pitta breads. Add some shredded blettuce and serve immediately. Total cooking time 10 minutes.

tandoori chicken wings with raita

chicken and courgette kebabs

How to make chicken and courgette kebabs recipe - i will dedicated this recipe for missionarian Hiedi Kay Galyean from urdaneta pangasinan philippines. from inspiration jboy

Serves 4, Total cooking time 20 minutes

Ingredients:
16 unsmoked streaky bacon rashers
2 courgettes, each cut into 16 pieces
3 skinless chicken breast fillets, each cut into 8 pieces
1 tablespoon sunflower oil
2 tablespoons clear honey
1 tablespoon wholegrain mustard
To serve
sweetcorn
peas

Method:
Soak 8 small wooden skewers in water. Stretch each bacon rasher with the back of a knife. Cut each rasher in half and wrap around a piece of courgette. Thread on to 8 skewers, alternating the courgettes with pieces of chicken.

Place the kebabs on a foil-lined grill pan. Warm the oil, honey and mustard together in a small pan, brush over the kebabs and cook under a preheated medium grill for 10 minutes, turning occasionally and brushing with any remaining honey mixture, until the bacon is crisp and the chicken is cooked through.

Serve with sweetcorn and peas.

For chicken, bacon & courgette baguettes:
Cut 2 courgettes into slices lengthways and place on a foil-lined grill pan. Brush the courgettes with a little oil, honey and mustard and grill together with 4 bacon rashers for about 5 minutes until the courgettes are tender and the bacon is crisp. Cut a baguette into 4 pieces and cut in half lengthways. Butter and fill with 250 g (8 oz) sliced readycooked chicken and the courgettes and bacon. Total cooking time 10 minutes.

chicken and courgette kebabs

lemon, mint and chicken skewers

How to make lemon, mint and chicken skewers recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
150 g (5 oz) Greek yogurt
finely grated rind and juice of 1 lemon
2 tablespoons chopped mint
2 tablespoons olive oil
4 skinless chicken breast fillets, each cut into 8 pieces
salt and pepper
To serve
warmed pitta breads,
sliced cucumber
sliced radish

Method:
Soak 8 small wooden skewers in water. Mix together the yogurt, lemon rind and juice, mint and olive oil. Add the chicken pieces and stir well to coat.

Thread the chicken on to the skewers and place on a foil-lined grill pan.

Cook under a preheated hot grill for about 10 minutes, turning occasionally, or until the chicken is cooked and slightly charred at the edges. Slide the chicken off the skewers and serve in warm pitta breads with slices of cucumber and radish.

For lemon chicken pittas:
Make a lemon mint dressing by mixing together 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon finely grated lemon rind and 1 tablespoon chopped mint.

Warm 4 pitta breads and fill with sliced ready-cooked chicken, sliced cucumber and sliced radish. Top with the lemon mint dressing. Total cooking time 10 minutes.

lemon, mint and chicken skewers

fennel, chicken and tomato pizza

How to make fennel, chicken and tomato pizza recipe

Serves 2, Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
1 small onion, sliced
1 garlic clove, crushed
1 small head of fennel, thinly sliced
3 tomatoes, chopped
pinch of sugar
1 tablespoon tomato purée
145 g (4½ oz) pizza base mix
125 g (4 oz) ready-cooked chicken, chopped
8 cherry tomatoes, halved
150 g (5 oz) mozzarella cheese, sliced
salt and pepper

Method:
Heat the olive oil in a frying pan, add the onion, garlic and fennel and cook for 3 minutes. Add the tomatoes, sugar and tomato purée and simmer for 5 minutes until the mixture is soft and pulpy. Season with salt and pepper.

Meanwhile, make the pizza base according to the packet instructions. Knead lightly until smooth, shape into a ball and roll out thinly to a circle about 30 cm (12 inches) across. Place on a baking sheet.

Spread the tomato and fennel sauce over the pizza base and scatter over the chicken and cherry tomatoes. Arrange the mozzarella on top and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until crisp and golden.

For fennel, chicken & tomato pasta:
Heat 2 tablespoons olive oil in a pan, add 1 chopped onion, 1 crushed garlic clove, 250 g (8 oz) chopped ready-cooked chicken and 1 chopped small head of fennel.

Cook for 3 minutes, then add 3 chopped tomatoes and 150 ml (¼ pint) passata and simmer for 5 minutes. Season with salt and pepper and stir in a handful of pitted black olives. Serve with freshly cooked pasta. Total cooking time 20 minutes.

fennel, chicken and tomato pizza