Wednesday, January 25, 2012

Honey Garlic Crispy Chicken

Honey Garlic Crispy Chicken | #Wwchickenrecipes #Italianchickenrecipes #Weightwatcherschickenscampi #Weightwatchersmealsdinner #Weightwatcherspasta #Italianchickenscampi #Crispychickenrecipes #Chinesefriedchicken #Cookingrecipes #Chinesefood #Yummyfood #Easychineserecipes


Ingredients

  • Fried chicken
  • 10 ounces boneless skinless chicken thighs cut into cubes
  • 1 whole egg
  • 1/3 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tbsp low-sodium soy sauce
  • 1/2 tsp black pepper
  • Honey garlic sauce
  • 1 tbsp canola oil
  • 3 cloves garlic finely chopped
  • 1 tbsp ginger finely chopped
  • 5 tbsp honey
  • 2 tbsp brown sugar
  • 1/2 cup soy sauce
  • 1/2 tsp sesame oil
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1 tsp sesame seeds optional
  • 1 tbsp green onions optional

Instructions

  1. In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch, and soy sauce. Mix well and set aside.
  2. To make the sauce, combine the soy sauce, water, honey, and brown sugar in a bowl and mix well. In a pan, heat the canola oil at medium high heat and cook ginger and garlic until fragrant and soft. Pour the soy sauce mixture and let cook by stirring occasionally. While the sauce is slowly cooking, mix cornstarch and water in a small bowl to make a slurry. Slowly add the cornstarch slurry into the pan while constantly stirring the pan. Cook over medium heat until sauce thickens. Add sesame oil and mix well.
  3. To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. Combine well. Heat about 2 inches of frying oil at 375 degrees Fahrenheit and fry the chicken in batches. Fry for about 3 minutes and remove from oil. Place chicken on drying rack for about 5 minutes. Fry the chicken another time for another 2 minutes or until golden brown and crispy. Remove from oil and drain off excess oil.
  4. Add the fried chicken into the pan with the cooked sauce and mix well. Top with sesame seeds and green onions.

recipe adapted >>>>>  here

Sunday, January 22, 2012

Low Carb Chicken Parmesan Meatballs

Low Carb Chicken Parmesan Meatballs | #LowCarb #Chicken #Parmesan #Meatballs #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketorecipeseasy #Ketogenicdiet #Lowcarbketorecipes #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketorecipes #Lowcarbeating #Ketogenicdiet

Ingredients

  • 1 pound ground chicken
  • 1/2 cup Three Cheese Garlic Marinara Sauce
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 350°F. Lightly grease a large baking dish.
  2. In a large mixing bowl, combine ground chicken, 2 tablespoons of the Three Cheese Garlic Marinara Sauce,Parmesan cheese, parsley, garlic, Italian seasoning, onion powder, salt, and pepper
  3. Form the mixture into 12 equal meatballs. Place the meatballs in the prepared baking dish, leaving space between each meatball. Bake for 25 minutes on the middle rack.
  4. Remove the baking dish from the oven, and spoon the remaining sauce over the top of each meatball. Then top each meatball with mozzarella cheese.
  5. Increase the oven heat to broil and transfer the meatballs back to the oven until cheese is melted and golden brown – About 2-3 minutes.

recipe adapted >>>>>  here

Wednesday, January 18, 2012

Avocado Salmon Rice Bowl Recipe

Avocado Salmon Rice Bowl Recipe | #Healthydinnerrecipes #Healthyeating #Healthymealprep #Healthylunchideas #Healthychickenrecipes #Healthysnacks #Squashandonionssauteed #Avocadosalmonricebowl #Sauteedyellowsquashrecipes #Avocadochickenrecipes #Cilantrochicken #Cookingsquash


Ingredients

Rice
  • 1 cup jasmine rice
  • 1 1/2 cups water
  • Salt
  • 1/2 lime, juice only
  • 2 Tbsp minced fresh cilantro
  • 1 Tbsp honey
  • 3 Tbsp chicken or vegetable stock
Salmon:
  • 1 lb salmon fillets skin on
  • 1 Tbsp lime juice
  • 1 Tbsp honey
  • 2 Tbsp minced fresh cilantro
  • Salt to taste
Avocado Topping:
  • 1 ripe avocado
  • 1 tbsp lime juice
  • 1 tbsp minced fresh cilantro
  • 1/4 tsp chili powder less for milder topping
  • Salt to taste

Instructions

  1. Rice:
  2. Cook rice in salted water per package instructions. Take off heat when it's just done.
  3. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.
  4. Salmon:
  5. Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
  6. Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
  7. Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.)
  8. Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.
  9. Avocado:
  10. Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
  11. To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

recipe adapted >>>>>  here

Wednesday, January 4, 2012

Honey Mustard Chicken Salad With Bacon & Avocado

Honey Mustard Chicken Salad With Bacon & Avocado |  #Ethnicrecipes #Yummyfood #Healtyfood #Stuffedpeppers #Delicioussalads #Lunchsalads #Honeymustarddressing #Honeymustardchickenavocadosalad #Saladrecipesfordinnerchicken #Grilledchickensalad #Honeymustardchickenbaconandavocado #Honeymustardchickensaladwithbacon

Ingredients

  • Dressing / Marinade:
  • 1/3 cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts
  • For Salad:
  • 1/4 cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • 1/4 cup corn kernels
  • 1/4 of a red onion, sliced

Instructions

  1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
  5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

recipe adapted  >>>>>  here