My Personal Tips For Preparing Chicken

Speaking of recipes, here is one nice little chicken recipe I’ve stumbled upon some time ago, while searching on some beer brands. It is recipe for chicken with beer and it is meant as main course. This is very known specialty of European-Austrian kitchen The measurement in recipe is for 2 persons. Ingredients: chicken 500 ml beer 1 onion head 1 leek wisp of parsley 1 carrot salt I pepper Description: First you need to season the chicken with a pinch salt and pepper. Then place the chicken in a cassarole dish with a half cup of chopped onions, three cut up carrots, a teaspoon of parsley flakes and leek.

Ensure that the chicken is submerged in beer, as per the recipe’s direction to pour the beer over the chicken. The chicken needs to be cooked for a minimum of 30 minutes on each side at boiling temperature. Serve as wished. There, one chicken recipe for you, and it is not save for driving. Cheers. One of the most delicious salads is chicken-salad. I had a chance to go to a dinner party on the marriage of one of my friends. He was very meticulous, and made certain that the ideal menu items were fixed. Despite having to shell out a memorable amount of money, he managed to hire the best caterer in town.

The caterer claimed that his specialty was ‘mutton roganjosh’, which is a Kashmiri dish that includes chicken salad. I asked him to get the recipe for me as I found it really tasty. It had a special tangy flavor. I took three helpings of the salad and in fact I ate it as one of the main dishes instead of just as a salad. The chicken provided by the caterer was tender, moist and presented in a very appetizing way. I think the appeal of grill-chicken is mostly psychological. I can’t detect any contrast between chicken I fix in the oven and the kind I grill.

Just cover it with barbecue sauce and roast it until it is slightly burned and you will duplicate what most people produce when they grill chicken. Marinate it with a dry or wet marinade and bake it and try to tell the difference. Just thinking you can is not enough, you will not know untill you try it, unfortunately, most people are not going to put forth the effort to try it. They will just continue to fool themselves. Ignorance is bliss they say, and it is true apparently. With the variations between grilling and baking chicken we can both get what we want. The same is true for steak and seafood, as well as those exotic grilled veggies, and just about anything you can think of for grilling.

Grilled Chicken Breasts and Grilled Potato Medley

By Dale Klessig

This is a great summer chicken recipe for the grill. It can be served with a variety of side dishes or other summer fare. We are serving it with our favorite medley of potatoes and vegetables.

Boneless skinless chicken breast halves, fresh or thawed
salt
1 tbsp onion powder
1/4 cup grated parmesan cheese
3 cloves garlic, minced
2 tablespoons chopped fresh chives
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil

Dip each chicken breast into cold water and place between two sheets of plastic wrap. Using a flat meat pounder, gently pound the chicken breast into a flat sheet about 1/4-inch thick. Season each piece on both sides with salt and pepper. Place the chicken into a gallon size ziplock bag.

Combine the minced garlic, parmesan cheese, fresh chives, lime juice and olive oil. Pour into the ziplock bag over the chicken and seal the bag. Let the chicken remain in the marinade for at least 1 hour. Refrigerate the chicken until 15 minutes before grilling.

Prepare your gas or charcoal grill for cooking. Grill each chicken breast until firm to the touch, 1 to 2 minutes per side. (It is important to pound the chicken breast to maintain a uniform thickness through the whole chicken breast. This will ensure that the entire breast is done at the same time.)

Grilled Potatoes and Vegetables

6 medium Red Potatoes
1 whole onions cut into thin wedges
Red Peppers
Banana Peppers
Garlic Salt
Pepper
Zucchini slices (optional)
1 to 2 tbsp Vegetable oil

Cut clean, washed red potatoes into cubes about 1/2 inch thick. Cut onions into wedges. Cut red and banana peppers into strips. Toss all the ingredients together in light vegetable oil. Sprinkle with garlic salt and pepper.

Place your grilling basket on the hot grill. Add the potato and vegetable mixture. Be careful of flare-ups from the vegetable oil. Begin tossing the vegetable medley immediately and as needed throughout the grilling process. The vegetables can be tossed like you would a salad or a stir fry, using one or two metal utensils. Do not let the vegetables stick to the grilling basket or they will burn. The vegetables are finished when the potatoes are tender.

Important Tips:
Place charcoal on only one side of your grill. This will give you an area to move your chicken or cooking basket if the grill gets too hot.
Cut the potatoes into small enough pieces so that they will cook quickly. You may want to add the other vegetables after you have cooked the potatoes for 3 to 4 minutes. This will prevent the onions and peppers from overcooking.

If you have a small grill, cook the potatoes first, remove from the grill and prepare the chicken. Then place the grilling basket back on the grill and add the vegetable to the potatoes and cook a few more minutes. If you have a larger grill, you may be able to keep the potatoes warm in the basket, while you cook the chicken.

Lean Budget Tips

After pounding the chicken, you may want to cut the fillets in half or in pieces. This will control the portion size of the chicken and make it easier to grill.

The vegetable medley is quite economical and can be altered with other of your favorite vegetables.

If red peppers are not in season, sprinkle red pepper flakes on the medley for a nice kick to the potatoes.

Lean and Healthy Tips

Grilled boneless and skinless chicken as prepared in this recipe offers an excellent meal that is low in calories as compared to other main dishes.

This chicken is also great served over a lettuce salad either hot or cold. The parmesan flavor to the chicken makes it quite delicious served either way.

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Two Fantastic Dishes You Can Cook Using Beef

So many times we only think of turkey, chicken and pork when we are trying to make low cost and nutritious meals, but if we are honest, most of us still crave the flavour that beef provides.

Many of us seem to get stumped on how to cook the beef, we rarely stray from the normal things, meat loaf, burgers, roast beef, tacos and burritos.

But wait, have you ever thought about making a salad with beef? There are a surprising number of wonderful recipes available that you can do with beef.

Here are a couple that have been created recently that your whole family are sure to enjoy.

Spring Beef Salad

You will need:
1 pound of ground beef
1 head of leaf green lettuce
1 head of red leaf lettuce
1/4 pound of fresh spinach
1-3 green onions
1-2 carrots
1-2 stalks of celery
1 tablespoon of fish oil
1/2 teaspoon of ginger
1/2 teaspoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup rice wine vinegar
1/4 cup water
1 teaspoon parsely
1 teaspoon tarragon
1 teaspoon of reserved green onion

To do: In a pan, brown your ground beef, while you are browning the beef add in, fish oil, ginger, soy sauce, garlic powder, salt and pepper.

In a large bowl, rip up your lettuce leaves and spinach. Chop up carrots and celery to your size liking. Then chop up the green onions into small pieces reserving 1 teaspoon for your dressing.

In a small bowl, mix together rice wine vinegar, water, tarragon, parsely and reserved green onion, set in the fridge to chill for approximately 15 minutes.

When the ground beef is done, drain off any fat that may have come out of the beef, now put into the bowl with your salad greens. Mix together. Take the dressing you created and pour all over the top of your salad, toss some more.

Your salad is ready to serve. This is a great spring or summer salad.

Beef vegetable soup with barley

This is a nice hearty soup that is great to eat any time. You could even set this up to cook in your slow cooker for the day.

You will need:
1 pound of ground beef
1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
1 cup peas
1 cup corn
1 cup lima beans
1 cup chopped potatoes
1 1/2 cup barley
2 cups beef stock
4-6 cups water
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper

To do:
In a large pan, begin by browning your ground beef, sprinkle a small amount of salt and pepper while meat is cooking. When the meat is browning, add in the onion, let cook for a minute or two, this will allow some of the oils to sweat from the onion and provide additional flavor to the beef and the soup. Now toss in remaining vegetables, allow to good mixing constantly for about 10 minutes, this will help the softening process on the vegetables and also release additional flavors for your soup. Add in the stock, water and spices, cover with a lid let cook on medium heat for about an hour, checking occasionally to make sure it doesn’t boil over. Then lower to simmer for about 30-40 minutes. Your soup is ready to serve.

If you prefer not to use ground beef for these recipes you can used chopped up beef of your liking. Just remember to to brown the meat before any of the other steps.

Remember, there are a large number of different cuts of beef - also premium types of beef, such as Aberdeen Angus - so if you are unsure of which cuts of beef to use, ask your butcher, they are usually all to happy to offer you advice. You can find loads of yummy beef recipes by searching on the internet - there are many recipe collection sites on the net, almost all of which will have a section for beef recipes. If they don’t have a specialist beef recipe section, you will most likely find beef recipes in the meat recipes section.

Enjoy!