Chicken Salad Sandwich

Who cannot resist Chicken Salad Sandwich?  This recipe helps you to enjoy a fun sandwich.

Makes 4 sandwiches

Prep Time: 15 min

Ingredients:

•    1  cup cooked chicken breast, diced
• 1/2  cup celery, diced
• 1/2  onion, diced
• 1/2  cup salad dressing (or mayonnaise)
• 1/2  teaspoon oregano
• 1/4  teaspoon salt
• 1/8  teaspoon pepper
•    1  hard-cooked egg, peeled
•    1  tomato, 8 slices
•    4  lettuce leaves
•    8  slices of bread (your choice of bread)

Cooking Directions:

1. YOU want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor.
2. PULSATE food processor about 4 times.
3. YOU want ingredients well mixed; however, only coarsely chopped.
4. WITH a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.

Lemon Chicken Recipe

Overheard at the market, "I'm a breast girl." "Really? I'm definitely a thigh girl," pause..."dark meat, so much more flavor." Had to laugh, I'm so so so much a thigh girl myself. Here is the secret to fabulous lemon chicken - use bone-in, skin-on chicken thighs (or legs, but thighs are easier to eat). Lemon is acidic and greatly benefits from the balance of the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. You don't have to eat the skin (my father doesn't, he gives them to me, score!), but cook with them on for the flavor.

What we most love about this recipe is that it is a classic American lemon chicken recipe without being too lemony. In other words, it doesn't make your lips pucker, it has just the right amount of lemon flavor to it.

Cook time: 55 minutes

INGREDIENTS

• 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

• 2 Tbsp lemon zest
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
• 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
• 1 teaspoons salt
• 1 teaspoon black pepper

• 2-3 Tbsp melted butter
• Lemon slices for garnish

METHOD

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serve alone or with steamed rice.

Yield: Serves 4-6.

Chicken Binakol

Chicken Binakol Recipe, in Batangas they used the famous Batangas native chicken for their Chicken binakol and was cooked in a bamboo tube to seal in the juices. In the Visayas Region their version of Chicken Binakol is to simmer the chicken with tanglad in the coconut shell itself.

Estimated preparation and cooking time: 1 hour and 40 minutes

Chicken Binakol Ingredients:

• 1 tablespoon canola oil
• 3 cloves garlic, chopped
• 1 medium onion, finely chopped
• thumb-sized ginger, chopped then squashed
• 4 pcs chicken legs, cut into chunks
• 3 pcs young coconut (juice & meat)
• 200 gms fresh oyster mushrooms, sliced
• peppercorns & salt to taste
• 1 tablespoon fish sauce (patis)
• a bunch of fresh spinach or malunggay leaves

Chicken Binakol Cooking Instructions:

• Beat canola oil then saute garlic, onion and ginger.
• Be careful not to burn ‘em, or you will have a burnt flavour soup.
• Toss in all the chicken pieces then pour a tablespoon of fish sauce.
• Saute until the chicken meat releases its own juice without adding water. stir often.
• Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
• Scrape the young coconut meat and mix it with the chicken.
• Drop about 7 to 10 pieces of peppercorns.
• Simmer for another 10 minutes.
• Put the sliced fresh oyster mushrooms into the simmering soup.
• Let boil for another 3 minutes.
• Add in the spinach leaves, and continue to simmer for another minute.
• Season with salt to taste.

Tips: Do not add water into the soup. Use only fresh young coconut juice as soup. Chicken binakol MUST be served warm to enjoy its goodness Fancy using the coconut shells as Chicken Binakol’s serving bowls. Tp the soup with chopped fresh red chilli if you prefer the soup with a bit of spicy bite.

Igado

Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart. This is definitely one of the best Filipino foods around – in my opinion. However, some might still need to acquire a taste for it.

I’m not sure where the name “Igado” was derived from. Higado is a Spanish word for liver, it might be possible that this dish was named after it; don’t you think?

Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are clean. I usually clean the liver and kidney with running water before slicing; this washes away the impurities (but do not overdo it or you’ll lose the taste). As for the kidneys, I soak it in water with salt for 10 minutes after slicing in order to reduce the odor.

How do you cook your Igado? Do you have other tips to share?

Ingredients:

2 lbs pork tenderloin, sliced into 2 inch strips

½ lb pig’s liver

½ lb pig’s kidney

1 ½ cups green pea

1 medium-sized carrot, cut into strips

1 tablespoon garlic, minced

1 medium-sized onion, diced

1 large red bell pepper, cut into strips

3 pieces dried bay leaves

Salt and pepper to taste

6 tablespoons soy sauce

5 tablespoons vinegar

1 ¼ cup water

2 tablespoons cooking oil

Cooking procedure:

1. Heat the cooking pot and pour-in the cooking oil

2. When the oil is hot enough, sauté the garlic and onions

3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown

4. Pour-in the soy sauce and water then simmer until the pork is tender

5. Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.

6. Add the pig’s liver and vinegar then simmer for another 10 minutes.

7. Put-in the carrots and simmer for 3 minutes.

8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.

9. Transfer to a serving plate then serve.

10. Share and Enjoy!

Chocolate Marvel Cake

Ingredients

• 1 cup strong brewed coffee
• 1 cup fat-free milk
• 2 (4 ounce) jars pureed prunes baby food
• 4 egg whites
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• FROSTING:
• 6 tablespoons margarine, softened
• 2 2/3 cups confectioners' sugar
• 1/4 cup baking cocoa
• 2 tablespoons fat-free milk
• 2 tablespoons strong brewed coffee
• 1 teaspoon vanilla extract

Directions

1. In a mixing bowl, combine coffee, milk, baby food, egg whites and vanilla; beat until well blended. Combine flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). Pour into two 9-in. round cake pans that have been coated with nonstick cooking spray and lightly floured. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely.
2. For frosting, in a mixing bowl, cream margarine, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and top and sides of cake.

Black Magic Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Margarita

• 1 tablespoon salt
• 1 lime, cut into 4 wedges
• 1/4 cup tequila
• 1/2 cup lime juice
• 1 small mango, diced
• crushed ice

Directions:

1. Sprinkle the salt onto a side plate. Rub the rim of the margarita glasses with one of the lime wedges and dip the rims into the salt.
2. Mix all ingredients (except the salt and remaining lime wedges) in a blender until smooth.
3. Pour into the glasses and garnish with a fresh lime wedge.

Read more: http://mexican.food.com/recipe/frozen-mango-margarita-234474#ixzz1WtxMVnIT