There are so many recipes for fried chicken and so many ways to make it. Some people like to use a very basic batter recipe or simply dip their chicken in seasoned flour and fry it.

Chicken has a soft flavor which goes well with this type of coating. It also suits stronger flavors or spicy coatings. If you want to spice things up, why not use cayenne pepper and chili powder in the flour for a piquant kick?

Using Marinades Before Frying Chicken

Another way of spicing up your fried chicken is to marinate it overnight in a spicy marinade, perhaps using garlic, onion, chili, cumin, hot sauce and anything else you fancy. Marinating chicken tenderizes it as well as flavoring it.

You might even like to marinate your chicken and then use a spicy coating if you want a really fiery dinner. In that case, perhaps choose a creamy side dish to contrast with the spicy chicken recipe. Coleslaw would be ideal.

Recipe for Indonesian Style Fried Chicken

The following recipe makes enough spicy Indonesian fried chicken to serve eight people. Serve it with sesame noodles or rice. This recipe uses a very aromatic blend of spices so, rather than being fiery hot, the chicken is carefully spiced so it is full of flavor and really delicious.

If you want to oven fry the chicken instead of deep frying it, you can broil it for twenty minutes in an oven heated to 350 degrees F. If you cannot find fresh turmeric, you can use half a teaspoon of ground turmeric instead. Visit an Asian grocery store for the other spices.

You will need:

• 1 roasting chicken
• 2 bay leaves
• 2 inches fresh turmeric
• 2 inches fresh ginger
• 5 candle nuts or macadamia nuts
• 1 cup hot water
• 1 teaspoon coriander seeds
• 3 inches galangal
• 6 cloves garlic
• 1/4 teaspoon salt
• 1 lemongrass stem
• 1 teaspoon white pepper
• Canola oil, for frying

How to make it:

Cut the chicken into 8 pieces. Crush the white part only of the lemongrass stem. Combine the garlic, nuts, coriander, turmeric, white pepper, galangal and white pepper in a food processor and puree the mixture to a paste. Marinate the chicken pieces overnight in this mixture, in the refrigerator.

Transfer the chicken and marinade sauce into a pot over a low heat. Stir in the water, bay leaves, salt and lemon grass. Keep cooking until the water is absorbed. Take the pot off the stove and let the mixture cool down.

Heat enough canola oil in a deep pan for deep frying, then deep fry the chicken until it is golden brown and cooked through. Drain off excess oil on brown paper or paper towels.

There are hundreds of ways to make fried chicken so you can try different recipes to discover your favorite blend of seasonings and spices. You might prefer an aromatic spiced fried chicken recipe or a classic and traditional southern chicken recipe. Either way, fried chicken makes an enjoyable and satisfying meal every time.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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What is tapenade?

The origins of tapenade

Tapenade originates in southern France (Provence) on the Mediterranean about 150 miles from the Italian border and is a huge favorite in Italy. The name comes from the Provencal word tapeno meaning caper. It is sometimes referred to as an olive paste and many chefs consider it a gourmet condiment. It is always a hit at any social occasion I have. It goes best on Italian flat bread or crostini, but it can be eaten with or on pita bread. I have tried a lot of variations on the theme and finally arrived at my favorite mixture of these delicious ingredients. It is also a healthy dish and incredibly easy to whip up.

Ingredients (8 people):

• 4 garlic gloves peeled and diced
• 1/2 lemon juice from the lemon
• 1.5 tablespoons capers - drained (Bella is a good brand)
• 6 tablespoons extra virgin olive oil
• 1/2 pound parmesan cheese - imported is the best if you can afford it
• 6 anchovy filets from can
• 1 cup fresh basil
• 1 - 6 oz bottle Kalamata olives (Vigo is a good brand) - pour brine off and take pits out

Mixing

Just throw all the ingredients in a blender, chill and serve with flat bread, pita or crostini. If you want to live on the wild side and you know you will not be serving to children, add a small amount of cognac to see if you enjoy it more. If you want to experiment with other ingredients here are some suggestions: mustard (Dijon), red wine vinegar, brandy, artichokes, portabella mushrooms, sun dried tomatoes, or green olives. Tapenade can also be used as a stuffing in meat or fish, mixed with pasta, on a baked potato or in a sandwich.

Tapenade butter

You can make tapenade butter by mixing the above recipe with butter (start with 8 tablespoons and keep adding to get the consistency you want). Tapenade butter is fantastic under the skin of a chicken while roasting or as a meat garnish. You can also form the tapenade butter into a stick, by wrapping it in cellophane and chilling so that it can be cut into slices.

Jack Botticelli

You can see the article images and read more Italian recipes here

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During the summer months we enjoy entertaining our friends and family with backyard barbecues and family picnics. Every time we get together, we make some baked beans to serve along with various other picnic-style foods.

The following 2 recipes are similar in nature so here are my personal recommendations. If you like a little more ‘tang’ to your dish, then I would use the first recipe. If children are going to be eating the baked beans, then I would make recipe number two. You can easily double the recipes if you are cooking for a large group, just make sure you have 2 casserole dishes available.

Molasses Baked Beans Recipe

2 cans (16 ounce) pork and beans in sauce

1/2 cup catsup

1/2 cup onion, finely chopped

1/2 cup packed brown sugar

1 teaspoon dry mustard

1-2 tablespoons Worcestershire sauce

1/2 teaspoon of red pepper sauce

1 teaspoon salt

1 teaspoon black pepper

6 slices of bacon, cut into thirds

1 tablespoon brown sugar

Preheat oven to 350 degrees. In a large mixing bowl, combine together all of the above ingredients except for the bacon and 1 tablespoon of brown sugar. Pour the mixture into a large 2 quart casserole dish. Place slices of bacon on top and sprinkle 1 tablespoon brown sugar on top of that. Bake in a 350 degree oven for 1 hour or until done.

Classic Baked Beans With Hot Dogs Recipe

2 cans (12 ounce) pork and beans with sauce

5 strips of bacon

2 tablespoons bacon grease

1 cup packed brown sugar

1/2 cup catsup

2 teaspoons molasses

4 cooked pork hot dogs

Preheat oven to 350 degrees. In a medium-sized saucepan, fry your bacon until done. Drain grease except for 2 tablespoons of grease that you need to set aside. Cook your hot dogs in the microwave or in boiling water on the stove top until done, drain water. Chop hot dogs up into 1″ pieces. In a large 2 quart casserole dish, combine all of the above ingredients. Bake in a 350 degree oven for 40-45 minutes or until done.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys baking and cooking for her family and friends. You can visit Shelly online at http://www.workathomebusinessoptions.com or Shelly’s recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

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Chicken stir fry is a classic chicken dish and you can make a Chinese stir fry, a Japanese stir fry or even a Thai style chicken recipes. The ingredients for each of these would be different, of course.

If you are making a Chinese chicken stir-fry recipe you might like to use a readymade Chinese sauce. A lot of these can be added to your stir fried chicken strips and vegetables when everything is done, then just heated up for a minute or so.

Different Types of Stir Fry Recipes

Japanese stir fries tend to be more savory and less sweet and sticky than their Chinese counterparts and Thai stir fries often feature aromatic herbs like cilantro or basil and strong flavors such as fish sauce, coconut, chilies or lime.

Chicken is a wonderful meat to stir fry. Not only does it come out soft and delicious but you can tell when it is done because it goes white rather than pink and chicken is so soft flavored that you can combine it with any other ingredients you want to make the perfect meal.

There are many stir-fry recipes and you can even create your own. Chop some vegetables into similar sized pieces and stir fry them until they are tender. Add some fish or meat and cook it until it is done, then add a ready made stir fry sauce or make your own.

You can use soy sauce, teriyaki sauce, lime juice, green Thai chili paste and coconut milk or any other combination of flavors to make the perfect sauce for your homemade stir fry. Be bold and creative and you might come up with a brand new recipe for chicken stir fry.

Recipe for Japanese Donburi

This recipe serves four people. The chicken combines beautifully with the spinach, ginger, onion, broth and other flavors and this tasty Japanese chicken recipe is a nice dish to make for either an appetizer or an entree. Serve it with rice or noodles, as you like.

You will need:

• 1/2 lb boneless, skinless chicken breast
• 1 onion, sliced thinly
• 2 teaspoons vegetable oil
• 3 eggs
• 6 oz spinach leaves
• 4 teaspoons white sugar
• 1 cup chicken broth
• 2 tablespoons minced fresh ginger
• 1/4 cup soy sauce

How to make it:

Rinse the chicken breast and cut it in to 1/4 inch strips. Stir the ginger, onion and oil together in a skillet over a medium heat for a couple of minutes or until the onion is golden brown. Add the sugar, soy sauce and chicken broth and then the chicken strips. Bring the mixture to a boil.

Add the spinach and then cover the skillet. Cook until the spinach wilts. This will only take a minute. Beat the eggs in a small bowl. Turn the heat down to low then add the eggs to the skillet. Cover and cook for a couple of minutes or until the eggs are done. Serve the Japanese chicken stir fry with rice or noodles.

If you are looking for an easy but flavorful chicken breast recipe? You might like to consider making something like a chicken stir fry for your family. Not only are stir fries healthy because they contain a variety of vegetables but they are rich in flavor and very satisfying to eat.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.

Serves 6

6 cuts Salmon (5-6oz fillet cut)

Crab stuffing

Lobster sauce

Cut a pocket in the side of the salmon large enough for the crab stuffing. Gently place the crab stuffing in the pocket evenly.

Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperature is 140° F. Place on plates or serving tray. Ladle lobster sauce over the top.

Crab Stuffing

• 4 oz. Dungeness crab
• 3 Tbsp Butter
• ¼ c. Onion
• ¼ c. Bell pepper
• 1 ea. Egg
• 1 tsp. Dijon mustard
• dash Worcestershire
• pinch Pepper
• pinch Salt
• ½ c. Bread crumbs

Sauté peppers and onions over medium high heat in the butter until tender. Then cool

Whip the egg then add mustard, Worcestershire, salt, pepper, bread crumb and sauté vegetables. Mix in crab until well combined and refrigerate until ready to stuff the salmon.

Lobster Sauce

• 2 Tbsp. Butter
• 1/3 c. Onion, yellow - minced
• 1/2 c. Clam juice
• 2 tsp. Lobster base (you can find this in gourmet or specialty stores in the soup section)
• 3 c. Heavy cream
• 1/4 tsp. White pepper

Melt butter in sauce pot, over medium heat. Add onions and cook until translucent. Add clam juice, lobster base, cream and white pepper. Bring to a boil. Reduce heat and simmer to a medium sauce consistency.

About The Author

Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at [http://www.csrecipes.com]

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Slow roasted chicken is combined with red delicious apple and fresh watercress. The chicken salad mixture is paired with Cappellini pasta and tossed with an apple and honey mustard vinaigrette. The dish is similar in style to a Waldorf salad. Pasta salad is summer salad, but this recipe is perfect year round. The chicken pasta salad is a perfect starter, side dish or entree. A pretty salad, it can be elegantly served on individual leaf lettuce.

Rotisserie chicken has become a very popular item in grocery stores and specialty food stores. The chicken is slow cooked over low heat until it is tender and juicy. Individually packaged, the roasted birds can be purchased warm from the oven, or chilled for heating up later. Pre-cooked chicken is a real time saver. An oven or barbecue roasted whole chicken is a perfect substitute, as is your favorite type of red or green apple.

Rotisserie Chicken Pasta Salad with Red Apple and Fresh Watercress

Ingredients:

1 Rotisserie Chicken

1 Red Delicious Apple, peeled if desired, and diced

1 bunch Fresh Watercress

8 ounces Cappellini Pasta, broken into thirds

Dressing:

1/3 cup Apple Cider Vinegar

2 tablespoons Fresh Honey

1 tablespoon Honey Dijon Mustard

1 teaspoon chopped Fresh Thyme

1/8 teaspoon Coarse Salt

1/8 teaspoon Fresh Ground Black Pepper

2/3 cup Extra Virgin Olive Oil

Garnish:

3/4 cup Glazed Sesame Walnuts

Preparation:

Dressing:

1. Add apple cider vinegar, fresh honey, honey Dijon mustard, chopped fresh thyme, coarse salt and fresh ground black pepper to small mixing bowl.

2. Gradually whisk in extra virgin olive oil. Set aside.

Pasta Salad:

1. Shred the rotisserie chicken into a large serving bowl.

2. Add the diced red apple and fresh watercress. Toss to combine.

3. Cook pasta al dente. Drain pasta into colander, rinse with cold water.

4. Add pasta to chicken mixture.

5. Add glazed sesame walnuts to pasta salad.

6. Toss salad with dressing.

The best, taste tested pasta salad recipes in the world are available at http://www.GourmetPastaSalad.com. Select from dozens of the best recipes for pasta salad, and create something new and delicious in the comfort of your own kitchen.

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Fun loving pasta eaters, rejoice! The fennel, garlic and broccoli go very well with sliced sauteed sausage and freshly grated parmesan cheese along with the crumbled goat cheese - ciao bella! Quick and easy meal to help sneak in some veggies to unsuspecting teenagers and hubbys everywhere!

Ingredients:

• 2 or 3 each hot and sweet sausage links, semi-frozen
• 2 small crowns of fresh broccoli
• 3-6 cloves of fresh garlic
• 1/2 cup crumbled goat cheese
• 1 or 2 bulbs fennel with their fawns
• Olive Oil
• Large pot of boiling water for pasta - try rotitini or penne
• One large deep skillet, enough that when after cooking sausages and veggies, you can also throw pasta in.
• 1/2 cup freshly grated parmesan
• A couple shakes of dried red pepper flakes
• Freshly cracked pepper
• Salt

Directions:

1. Put pot on to boil for pasta
2. Take out sausage from freezer, and slice links into 1/3 inch slices
3. Put skillet onto stove, add small drizzle of olive oil and put sliced sausages in.
4. Add red chili flakes and fresh cracked pepper - the heat from the skillet opens up their flavors.
5. While the sausage cooks, mince up garlic and set aside.
6. Rinse and break apart broccoli into small bite size pieces and set aside.
7. Cut off frawns from fennel, and with the remaining bulb, slice thin and break apart to resemble onion slices. Set aside frawns for now.
8. Once water has started to boil, add good amount of salt to water and a bit of olive oil.
9. To cooking sausage slices, add sliced fennel and broccoli to skillet.
10. Continue cooking broccoli, sausages and fennel allowing the fennel to caramelize along with sliced sausages.
11. Mince up two tablespoons fawns from the fennel and grate up your cheese.
12. Drain pasta when just al dente, but try and reserve up to 1 cup of pasta water.
13. Add drained cooked pasta to deep skillet and add freshly minced garlic to the mix.
14. Add 1/2 of the cheese and up to 1/2 cup pasta water and stir till all are combined. Continue cooking for one to 4 minutes. Add crumbled goat cheese.
15. Serve up on plates, sprinkle a little of the minced fennel frawns and extra grated cheese. Ciao Bella! Mangia Mangia pronto!

This is one of those great tasting easy dishes, and the goat cheese once is melts creates a similar feel in your mouth to alfredo sauce but without a lot of the naughty added fat.

Leah Quinn, a multi-media artist and writer whose work specializes on food, health, feng shui, and self-improvement. http://leahquinn.com

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Flounder is among one of the most popular saltwater fish in North America. It is very low in fat and calories and high in vitamin B12, vitaminB6, phosphorus, and selenium. Special care should be taken in cooking flounder because of its delicate flesh. It can be cooked either whole or as fillets and lends itself perfectly to most cooking methods:poaching, steaming, broiling, and baking. The following recipe is perfect for a quick, light summer lunch.

Yield:6 Servings

Ingredients:

1 1/2 lbs. flounder fillets

2 garlic cloves, minced, divided

1/2 tsp. salt, divided

1/2 tsp. fresh ground pepper, divided

1/3 c fresh lime juice, divided

For the Avocado Poblano Salsa

2 poblano peppers, seeded, cut in half, seared over an open flame

1 pint cherry or grape tomatoes, quartered

1 large ripe Hass avocado, seed removed, cut into pieces

1/4 c fresh cilantro, chopped

12 corn or flour tortillas

1. Rinse the fish and pat dry. Rub fillets allover with half the garlic. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Drizzle flounder fillets with 2 Tbsp. of the lime juice.

2. To make the poblano salsa, in a medium bowl, combine the peppers, tomatoes, avocado, cilantro, remaining lime juice, remaining garlic, and salt and pepper and mix thoroughly.

3. For the fish, coat an electric grill rack with non-stick spray and grill the fish for about 4-6 minutes on each side or until fish begins to flake easily.

4. Remove fish from grill and serve immediately in warmed tortillas topped with poblano salsa.

Per Serving: 322 calories, 33g carbohydrates, 32g protein, 8g fat, 6g fiber, 77mg cholesterol, 405mg sodium.

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Grilling gives pizza that smoky flavor common with pizza baked in brick or wood fired ovens. There mild and hot varieties of Italian sausage, as well as those that are sweeter in flavor. Choose the variety that suits you and your diners’ tastes. The direct grill method is called for in this recipe for both the Italian sausage and the pizza. Direct grilling means to grill directly over the heat source, whether gas, charcoal or wood, as opposed the indirect method where the food is place on an area of the grill rack not directly over the heat.

You could certainly use a homemade pizza dough recipe for this recipe. Once the dough has risen and been shaped into pizza rounds, place the individual rounds directly over the heat for up to 3 minutes, allowing the bottom of the dough to firm and crisp. Remove the rounds from the heat, and flip so the side that has been grilled is facing up. Brush the top with olive oil, and proceed with topping the pizza. Return to the grill for 3-5 minutes, until ingredients are heated through and dough has firmed and crisped on the bottom.

Cooks Notes: If you are using a meat thermometer look for an internal temperature that reaches 165 degrees F.

Grilled Mediterranean-Style Pizza with Sausage, Tomato, and Feta Cheese

Ingredients:

1 (16 ounces) package Italian Sausage

1 (14 ounce) Pre-Baked Pizza Crust

2 tablespoons Garlic Flavored Extra Virgin Olive Oil

2/3 cup Pizza Sauce

1 cup shredded Italian Cheese Blend

1/2 cup crumbled Feta Cheese

1 Vine-Ripened Tomato, sliced very thin

1-1/2 teaspoons Dried Oregano

1 cup Fresh Basil, chopped

Preparations:

1. Preheat gas or charcoal grill to medium high heat.

2. Place Italian sausages on an oiled grill rack set 4 to 5 inches over the heat.

3. Grill, using the direct grill method, turning individual sausages occasionally with tongs.

4. Continue cooking the sausages until well browned and cooked through, about 7 to 9 minutes.

5. Cool slightly and cut into 1/4 to 1/2-inch thick slices.

6. Brush both sides of the ready-made pizza crust with olive oil.

7. Gently place the ready-made crust, top-side down on grill rack.

8. Grill for 2 to 3 minutes over direct heat until crust is warm. Flip crust.

9. Quickly spread pizza sauce on over topside of pizza crust.

10. Arrange sliced sausage and tomato slices on top of crust. Sprinkle with crumbled with Italian Blend and Feta cheeses, and dried oregano.

11. Grill over direct medium-high heat. Close or cover grill with lid.

12. Grill 5 to 10 minutes or until toppings are warm and cheese has melted.

13. Remove from grill and garnish with fresh basil.

Head over to http://www.PizzaRecipes.com and try one of our delicious authentic pizza recipes, or choose a contemporary or international pizza recipe from our constantly growing selection of the best pizzas that can be made at home.

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If your garden is over-run with summer squash, try these easy main dish recipes your family is sure to enjoy. Zucchini can also be substituted for the summer squash. Enjoy!

Summer Squash Casserole

6 c. yellow or zucchini squash, chopped

1/4 c. onion, chopped

1 can cream of chicken soup

1 c. sour cream

1 c. shredded carrot

1 8-oz. pkg. herb stuffing mix

1/2 c. melted shortening

Cook squash and onion about 5 minutes, drain. Combine soup, sour cream, and carrots, fold in drained squash and onion. Combine stuffing mix and shortening, spread half of mix into 12×8x2-inch pan. Spoon vegetable mix over top, cover with rest of stuffing mix. Bake at 350 degrees for 30 minutes. Note: this recipe can be served as a main dish or side dish.

Midwestern Stir-Fry

1/2 c. Miracle Whip Salad Dressing or mayonnaise

2 tbsp. milk

1/2 tsp. mustard

1/2 lb. smoked sausage, cut into 1/4-in. slices, halved

3/4 c. yellow squash slices, halved

1/2 c. green or red pepper strips

1/2 c. green onions, cut into 1-in. pieces

Hot cooked rice

Combine salad dressing, milk, and mustard, mixing until well blended; set aside. Stir-fry sausage in large skillet or wok over high heat until thoroughly heated. Remove sausage from skillet; drain, reserving 1 tbsp. fat. Return reserved fat to skillet. Add squash and peppers. Stir-fry 3 minutes. Return sausage to skillet with onions; stir-fry 1 minute. Remove from heat. Add salad dressing mixture; mix lightly. Serve over hot cooked rice.

Summer Squash Pork Bake

1 lb. ground pork

1/2 tsp. garlic salt

1/4 c. fine dry bread crumbs

3 tbsp. Parmesan cheese, grated

6 oz. mozzarella cheese, sliced

1/2 pint sour cream

6 summer squash, each about 5 inches long

Salt and pepper

Fry pork until meat loses its pinkness. Drain fat, then stir in garlic salt, crumbs, 2 tbsp. Parmesan cheese and sour cream. Set aside. Cut squash in thin lengthwise slices. Sprinkle lightly with salt and pepper. In a greased shallow 2-quart baking dish, arrange about half of the squash slices; spoon pork mixture evenly over top and cover with remaining squash slices. Bake, covered, 350 degrees for 35 minutes. Uncover, arrange mozzarella cheese over top and sprinkle with remaining Parmesan cheese. Bake uncovered 10 minutes or until cheese is golden.

Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

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