Tips to Make Easy Citrus Chicken

Chicken is one of those entrees that can get boring quickly. How many chicken rice and mushroom casseroles can you eat anyway?
The advantages of chicken include it's relatively cheap, tastes good, and cooks quickly. Here's a recipe that is adaptable for any season. The tang of the citrus brings out the best in the chicken. The herbs add a fresh note and more flavor. If you don't like garlic, use scallions instead. Change the citrus and herbs and it's a brand new dish. Here are tips to make easy citrus chicken.
4 Chicken breasts, 8 thighs or 8 drumsticks
1 orange
2 lemons
2 limes
1 pink grapefruit
4 slices of citrus fruit
1/2 cup chopped herbs, sage, cilantro, parsley or tarragon
3 cloves chopped garlic
salt and pepper to taste
This dish includes all four citrus fruits. However, you could use only one fruit and herb, such as lemon and tarragon for a French dish, limes and cilantro for Southwest flavor -- add a 1/2 teaspoon of crushed red pepper flakes, or Orange and sage.
Zest the fruit, leaving the white pith. That's bitter and won't add any flavor. Squeeze the citrus fruit until you have at least 1 cup of juice. Add the zest, garlic and chopped herbs. Reserve 1/2 cup of the marinade.
Pull the skin away from the chicken but don't remove it. You want the marinade to bath the chicken meat. Add the marinade. Push some of the herbs, zest and garlic under the skin. Refrigerate for a minimum of four hours up to overnight.
Now you have your choice of cooking methods. Pull the skin back over the chicken meat. The skin keeps the meat moist. Brown in a skillet with a tablespoon of olive oil over high heat. Lower the heat and let simmer for 30 to 45 minutes until the chicken is cooked through, the juices run clear and the meat is no longer opaque. Or brown the chicken then transfer to a slow-cooker with the marinade. Add enough chicken broth to cover the meat. Cook for four to eight hours depending on your slow-cooker.
Or put the chicken straight from the fridge into a baking pan. Add the marinade. Bake for 45 to 60 minutes until the chicken is cooked through.
Serve with couscous or rice. Add the reserved marinade to the rice or couscous during the last five minutes of cooking. Actually with the couscous add the boiling water, stir then immediately add the marinade. Cover for five minutes then fluff with a fork.
Plate the chicken adding a slice of the citrus fruit on top as a garnish. This dish is good with peas, fresh string beans or asparagus.
Make a double batch. Use the leftovers for chicken salad adding 1/4 cup of the citrus juice you used for the marinade, 1/4 cup of mayonnaise, 1/4 cup dried cranberries, 1/2 cup of chopped celery and one small can of mandarin oranges.
Now you know how to make easy citrus chicken.

Article Source: http://EzineArticles.com/7338223

Picnic Recipes: Easy, Healthy and Fresh

Making a picnic memorable is about having a great time with friends and loved ones. It is about playing, laughing and enjoying l'art de vivre! What a better time than a picnic to enjoy your favorite food and drinks?
I have been enjoying picnics for a long time with fiends and family. I have tried everything from sandwiches to grilled chicken and Indian food in a variety of places. The best picnics are always those in which I made the cooking part of the picnic experience.
Because a successful picnic starts with the right menu, in this article, I will show you four easy recipes that will increase your choices beyond the typical sandwich, cheese and bread. All you need is your ingredients in your picnic basket, the recipe, and you are ready to go! No need to keep anything warm. You will be able to prepare a healthy and fresh meal wherever you go.
Here there are four easy recipes:
Fresh Guacamole
Ingredients:
2 avocados
1 medium size tomato
¼ of a small onion
¼ cup of cilantro
1 teaspoon of lemon juice
Salt
Preparation:
Chop the tomato, onion and cilantro in small pieces. Cut the avocado in half, remove fruit by running a spoon next to the skin. Smash the avocados in a bowl. Add all the ingredients and mix them well.
Egg-Potato Salad
Ingredients:
3 big potatoes
4 eggs
3 branches of celery
¼ cup of mayonnaise
¼ cup of sour cream
Preparation:
Boil the eggs and the potatoes. Cut the potatoes in pieces (medium size). Chop the celery branches. Cut the eggs in half. Mix all the ingredients in a bowl.
Cheese Guacamole
Ingredients:
2 avocados
1 cup of shredded mozzarella cheese
¼ of a small onion
Salt
Preparation:
Chop the onion in small pieces. Cut the avocado in half, remove fruit by running a spoon next to the skin. Smash the avocado in a bowl. Add the onion, cheese and salt to the bowl. Mix all the ingredients.
Tuna Pasta Salad
Ingredients:
10 oz of Farfalle pasta
10 oz of tuna fish (in can)
4 oz of mozzarella cheese
2 large carrots
2 branches of celery
¼ cup of mayonnaise
¼ cup of sour cream
Preparation:
Boil the pasta. Cut the carrots, the celery's branches and the mozzarella cheese in small pieces. Add all the ingredients in a bowl and mix them well.
I hope that you will enjoy these recipes sharing with your friends and loved ones in your next picnic experience.

Article Source: http://EzineArticles.com/7333127

Paleo Chili Is a Great Staple

If you're like me, one of the most challenging aspects of changing to a Paleo lifestyle was having reliable staple foods that 1) I wanted to eat, 2) were easy to prepare, and 3) would generally last a workweek. One of the greatest dishes I was lucky to catch onto early in my Paleo experience was CHILI. Chili is delicious. I love chili and most other people do as well. It's easy to prepare and will keep well in the fridge for three or four days fresh. It even gets better the next day. What more could you ask for! If you are really prepared you can even make a huge batch and portion it off and freeze the individual portions for defrosting and reheating whenever you are ready for it.
Traditional Texas Chili is just meat and chili sauce anyway usually a slurry of stewed peppers, chili powders and tomato sauce. The meat can be anything from ground beef to barbequed brisket. This meal is Paleo-ready from the word GO!
The essential ingredients to any great chili:
Protein: This can be any meat and the more Paleo the better. Meat with lots of connective tissue are less expensive than the leaner cuts, have more fat, which is great for Paleo, and benefit from the long slow slimmer type of cooking that chilis require. A short list of some of my favorite red meats are: ground beef or bison(no less than 20% fat), chuck round roast, chuck blade roast, brisket, flank, or short ribs. You really want meat with connective tissue in it as this turns to gelatin as it is heated over a long slow period of time and this naturally thickens the chili and gives it the umami every great chili offers.
Alternative meats include ground turkey, chicken, fish or crustaceans. All of these make wonderful chilis however if you go with a seafood for the protein I find these are better eaten right away as opposed to frozen to be eaten later.
Vegetables: Any vegetable that lasts up to a nice long cook is valuable in this recipe. Of course, it should be Paleo-friendly so beans and potatoes are not included (although recent studies have shown that some potato varieties are fine for Paleo). My go-to veggies are onion, tomatoes, green peppers, and carrot. Yes, I know carrot is not what most people think of when they think of "chili". That's OK, carrot adds a natural sweetness to the chili and cant stand up to a long cook, plus they freeze well. Plus, I like it, and I'm the one eating it.
The Chili "Broth": This is really where you can stand out. For me, a great chili broth is a combination of heat and sweetness with the taste of beef to balance it out. A good broth requires quality chili powder. You can buy good chili powder at a variety of places. I personally like Penzey's Chili Powder if I use a store brand. Without a doubt, the best chili powder is one you make at home using dried chilis. You can buy an assortment of chilis from vendors throughout the Southwest and have them shipped to you. Once at home, they usually require another slow drying in an low oven (around 200 degrees) for an hour or so until they are very brittle and will powderize in a food processor. Once they are this dry you can buzz them into powder combine with other dry spices.
The spices found in most chili powders: dried chilis (Guajillo, Chipotle, Arbol), Paprika, Coriander seed, Cumin seed, Cinnamon, Mexican Oregano, Garlic Powder, Onion Powder, and Peppercorns. Here is a basic chili powder for ratios of each. However, you must experiment with the taste as you make it as the raw ingredients will vary in quality, freshness, etc and you must adjust so that it tastes good. Most people never taste their Chili until its been cooking for hours, I say start with tasting the chili powder with a dab on your finger and go from there.
Black Fly Chili Powder
5 dried Guajillo Chiles
3 dried Chipotle Chiles
3 dried Arbol Chiles
1 Tbs Paprika (Spanish)
1 Tbs Coriander (toast in a low dry skillet watching and stirring so it doesn't burn about two to three minutes)
1 Tbs Cumin (toast, see above)
1 Cinnamon Stick
2 tsp Mexican Oregano
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp black Peppercorns.
Black Fly Paleo Chili
Get a big pot, enough to make at least eight servings. I use a clay pot my Sister gave me, but use what you have. Brown off the protein and remove to a plate. Leave the fat and bits in the pot. Add the onions, green peppers and carrots and cook until they are nearly soft on low to low-medium heat. Now for the liquid. I add a large can 23 oz of stewed tomatoes (not the kind with basil), a 14 oz can of beef broth and the chili powder. Bring this to a boil. Once this is boiling, return the meat to the pot and simmer for 1 - 2 hours. You can skim fat if you must, but this is Paleo so why should you? If it is not sweet enough, you can add a touch of agave to sweeten. Not too much now. This doesn't have to be sweet. If it is not hot enough for you, float a raw jalapeno in it during cooking and remove at the end. How much vegetables? 1 Chopped Large Yellow Onion, 1-2 Chopped Green Peppers, 2 Peeled Diced Carrots. That's it. It's easy, healthy and delicious. Enjoy the Chili! I hope your Paleo experience is as great as mine.

Article Source: http://EzineArticles.com/7347974

Halloween Recipe - Kooky Kakeball Spiders

Halloween, my favorite holiday, is going to be here in a couple of weeks. Every year I make up a few recipes to celebrate this fun night and bake with my kids. This year I came up with several Halloween treats using cakeball mixture. Cakeballs are easy to make and so are my "Kooky Kakeball Spiders".
Making Halloween "Kooky Kakeball Spiders" is also a fun way to help your children learn how to read and follow step-by-step directions. The ability to read sequential directions is required in nearly every aspect of our children's lives.
Here's What You'll Need:
Ingredients:
1 -Chocolate Cake Mix
1 -Tub of Pre-made Chocolate Frosting
1 -36 ounces of. Chocolate Chips
1 -Jar of Decorative Chocolate Sprinkles
1 -Small Bag of Black Licorice
1- Small Bag of Red-Hot Candy
1 - Small Box of Toothpicks
Additional Supplies:
A Double Boiler
Wax Paper
Cookie Sheets
Step-by-Step Directions
Making the Spider's Body
1. Prepare and bake cake according to baking directions in any size baking pan you choose.
2. Cool chocolate cake then drop it into a large mixing bowl.
3. Crumble cake apart into bite- size pieces, with a fork,
4. Open tub of pre-made chocolate frosting. Whip it with a spatula to make it creamy.
5. Fold creamy chocolate frosting into crumbled cake until mixed well.
6. Place cakeball mixture into the refrigerator to cool for about thirty minutes.
7. After cooling, take cooled cakeball mixture and mold into balls with your hands. This mixture will make approximately 18 medium size cakeballs.
8. Place cakeballs on cookies sheets lined with waxed paper.
9. Place cakeballs in freezer and freeze till firm, about two hours.
10.While cakeballs are freezing slowly melt the 36oz. of chocolate chips over a double boiler. Stir occasionally.
Making the Spider's Legs
1. Open the bag of black licorice and separate the licorice sticks. Cut each licorice stick lengthwise with kitchen scissors.
2. Next, cut each licorice piece in half. You will need 108 legs for eighteen spiders
3. To secure the licorice legs to each spider pierce a toothpick into each one end of each licorice leg.
4. Snip the toothpicks off about 2" with a pair of wire-cutters. This keeps the long toothpick from sticking out the other side of the cakeball spider, when inserted.
5. Poor bag of red-hot candies into a bowl. Ready for decorating the cakeball spiders. One bag should be enough for eighteen spiders, if the kids don't eat them.
Putting the Spiders Together
1. Line three cookie sheets with wax paper.
2. Remove cakeballs from freezer, Freezing the helps the melted chocolate grab onto cakeballs.
3. Take a fork and pierce a cakeball of the cookie sheet,
4. Immerse the cakeball into the melted chocolate. Let excess drip off.
5. Take decorative chocolate sprinkles and sprinkle on top of cakeball.
6. Insert six licorice spider legs on each side of the
7. Pop on two red-hot candies for the spider's eyes, and you've made a "Kooky Kakeball Spider".
"Kooky Kakeball Spiders" are fairly big treats. You'll need to make room in your kitchen to assemble each spider, and allow them to dry. Also, each spider needs to be made one at a time so the chocolate sprinkles, eyes and legs can be attached, while the chocolate is still warm. To see a picture of this Halloween dessert stop by my website.
ENJOY! Have a Happy Halloween Have fun getting into the Halloween spirit at the same time.

Article Source: http://EzineArticles.com/7334374

Chicken Curry Recipe - Flavoursome Without The Bite

I love curries as they are often naturally wheat and gluten free. For a cold summer's day, this makes a lovely homemade authentic chicken curry experience. This is a very simple chicken curry recipe. It really is one of the easiest chicken curry recipes out there, without the compromise on taste.
I say easy, because the only slight objection that you may have when preparing Sri Lankan food is accessing the ingredients. If you don't live near an area that caters well for spices, then simply head to Waitrose who stock a broad range of spices. Yes spices are pricier at Waitrose, but you will leave the store with a more manageable amount of spices (instead of the bulky bags of spices that you may end up purchasing from local Indian shops).
If you struggle to find fresh curry leaves, I was ecstatic to find these in Tesco. They do make a world of difference to the final dish.
You can also manipulate the ingredients so that this turns into a mild chicken curry recipe. For example, you can skip the cayenne pepper and choose 'mild' curry powder from your local supermarket.
When you give this recipe a go, you'll soon appreciate that this is one of the easiest and definitely the best chicken curry recipe. Who would ever complain about throwing a bunch of ingredients in to a pot with dinner served approximately 40 minutes later! And it's full of flavour and spice without the bite.
This definitely is my all time favourite curry recipe!
Ingredients
900g chicken thigh or breast pieces
Marinade
6 large garlic cloves, crushed
4 cardamom pods, crushed
2 teaspoons curry powder
1 heaped tablespoon tomato paste
½ teaspoon garlic puree
½ teaspoon lemon juice
1 tablespoon rapeseed oil
1 red onion, sliced
3 garlic cloves, crushed
¼ teaspoon cloves
¼ teaspoon mustard seeds
3 large tomatoes, diced
¼ teaspoon fenugreek seeds
½ teaspoon ground cumin
½ teaspoon fennel seeds
½ thumb sized ginger, chopped
¼ teaspoon tamarind paste
¼ teaspoon of cayenne pepper
¼ teaspoon ground cinnamon
5 stalks of curry leaves
150ml coconut milk
Salt to taste
Preparing the marinade
Trim all visible fat off the chicken thighs. This is the only time consuming aspect of the recipe. It's worth it to have a good go with a pair of kitchen scissors when you realise that nearly half the chicken is fat! In a bowl, add chicken, crushed garlic, curry powder, tomato paste, garlic puree and the lemon juice. Mix well. Allow to marinade for at least 30 minutes.
Methods
1. Add oil to a large saucepan. Add sliced red onions and fry for a couple of minutes. I would add salt at this stage as onions absorb salt well.
2. Next add in the crushed garlic, cloves, mustard seeds and tomatoes. Stir for a few seconds then add fenugreek seeds. Cook until the tomatoes create a paste like texture.
3. Tip in the chicken, stir well and add 1-2 cups of water (or enough water to completely immerse the chicken). Cook on high for 5 minutes.
4. Add cumin powder, fennel seeds, ginger, tamarind paste, cayenne pepper and cinnamon powder.
5. Cover and cook on medium heat for 10-15 minutes.
6. Uncover and add curry leaves.
7. Simmer partly covered for a further 20 minutes or until the chicken is well cooked through.
8. Stir in the coconut milk and serve with rice and a salad.

Article Source: http://EzineArticles.com/7112580

How to Make A Healthier Pizza

With careful manipulation of the ingredients a tasty and healthy Pizza can be made.
Amazingly the calorie content of a large Pizza Margarita in one of the International Pizza chains reaches a staggering 2072 calories, with a total fat content of 87.2 g and a salt level of 7.8 g. The figures for a Pizza Double Pepperoni are even higher at 2208 calories, 104 g of fat and salt at 9.12 g.
The total days calorie intake for an average male is 2400 calories, and for a female 1800 calories, with a recommended daily intake of around 6 g of salt and 65 g of oils. When consumed in excessive amounts these ingredients lead to obesity, heart disease and cancer. So with one plate of food the Recommended Daily Intake of calories, oils and salt has been met, and this excludes any drinks served with the meal such as cola or alcohol. It is not surprising that health problems related to eating and drinking are on the increase throughout the world.
So how can a healthy option be achieved?
Tip 1. Reduce the size.
Reducing the size from 12 inch to 8 inch diameter will cut the above figures by 54%, to around 1000 calories, 47 g of fat and 4.2 g of salt for the Margarita version. This is still high for a single plate of food when other meals taken in the day are considered. There are further options.
Tip 2. Eliminate some ingredients.
Cheese and meats such as Salami, Pepperoni and Meat Balls are high in saturated fats, calories and salt. The reduction in the use of Mozzarella and the partial replacement by a cheese such as Parmesan will reduce the saturated fat and salt levels but retain flavour. But care since a similar weight of Parmesan has 50 % more calories than Mozzarella. The total elimination of the cured meats, such as Salami, Pepperoni and meat balls will also significantly reduce salt, calorie and fat levels. The use of olive oil has benefits and dangers. Olive oil is known as a healthy source of fat, with very low levels of the saturated type, however the danger is the calorie content. A mere 15 ml, a tablespoon, holds 119 calories and 13.5 g of fat. If olive oil were used more liberally baking and eating then 250 ml will give 1909 calories! So use it sparingly, both when baking, eating and with any salad accompaniments.
Tip 3. Add some healthier ingredients.
A home-made tomato sauce made with a mix of 50 % ripe tomatoes and red peppers, red onions, courgette, fennel and garlic lightly sprinkled with olive oil will add freshness, vitamins and minerals to the dish, without salt. Extra fresh vegetables such as mushrooms, peppers, chillies, pickled olives, capers and artichokes will add flavour without salt, saturated fats and high levels of calories. Fish and shellfish, such as strips of white fish, mussels and prawns provides further healthier options.
Tip 4. Couple the dish with another menu item.
Serve it with a small mixed salad without a dressing. This will give extra vitamins and minerals without the addition of many calories, and provide more variety and interest to the meal.
With the reduction in size of the Pizza and some of the hazardous products the levels of saturated fats, calories and salt will be reduced, whilst still providing a satisfactory meal. More vegetables and seafood enhance the flavour of the dish and add vital vitamins and minerals, with low levels of salt, oils and calories. You will then have produced a healthy with plentiful amounts of the essentials to lead a healthy life.

Article Source: http://EzineArticles.com/7155439

Diabetic-Friendly Pork Chop Recipes That Are Delicious For All

Pork, known as the other white meat, is a good choice for diabetics and is healthy for all. The recipes in this article offer a variety of way to prepare chops that are not only tasty but suitable for everyone including diabetics.
PORK CHOPS WITH BLACK BEAN SALSA SKILLET MEAL
4 lean boneless pork chops
1 garlic clove, minced
1/4 tsp salt
pinch freshly ground black pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
pinch red pepper flakes
1 tbsp canola oil
1 can (19-oz) black beans, drained, rinsed
1 cup chunky salsa
3/4 cup frozen whole kernel corn, thawed
1/4 cup chopped cilantro
In a small bowl combine the garlic, salt, pepper, chili powder, cumin, oregano, and pepper flakes to make a rub. Rub this mixture all over the pork chops.
Heat the oil in a large heavy skillet over medium-high heat and add the chops. Cook the pork chops 5 minutes per side, lowering heat if necessary. Remove the chops to a plate. Remove fat and bits from the pan and return the chops with any juices on the plate.
Add the beans, salsa, and corn to the skillet. Bring mixture to a boil, reduce heat, simmer 10 to 15 minutes until sauce is hot and chops are cooked through. Remove to serving platter and sprinkle with the chopped cilantro.
ROSEMARY-SOY CHOPS
These pork chops are also good grilled.
1/2 cup reduced-sodium soy sauce
1/4 cup water
3 tbsp brown sugar*
1 tbsp dried rosemary
4 boneless pork loin chops (about 1 1/2 lbs total)
In a gallon-size resealable plastic bag combine the soy sauce, water, brown sugar, and rosemary. Add the pork chops to the marinade mixture and seal bag. Turn bag over a couple of times to coat well; refrigerate 3 hours.
Drain the marinade and discard. Place the pork chops in a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, for 30 to 35 minutes at 350 degrees. Chops are not done until juices run clear!
*Use 1 tbsp + 1 tsp of Splenda Brown Sugar Blend if you are afraid of the brown sugar.
ORANGE-SOY PORK CHOPS
5 loin pork chops
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
flour for dredging chops
2 tbsp canola oil
1 cup chopped onion
1/2 tsp grated ginger
3/4 cup sugar-free orange marmalade
2 tbsp soy sauce
Rinse chops and pat dry with paper towels; sprinkle with the garlic powder and pepper. Dredge the seasoned chops through the flour to coat.
In a large nonstick skillet heat the canola oil over medium-high heat. Add the chops to the hot oil and cook until browned on both sides. Remove the chops and place on a heated platter; save drippings in skillet.
Add the onion to the skillet and sprinkle with the ginger; cook, stirring until tender. Stir in the marmalade and soy sauce. Return the pork chops to the skillet and spoon sauce over the chops to coat. Cover skillet and simmer chops in the sauce for 10 minutes or until cooked through.
Enjoy!

Article Source: http://EzineArticles.com/7176889