How to Make a Perfect Grilled Chicken

 by: Angelica Florin

Photo: tasteofbbq.com
 
Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.

Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.

Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.

Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:

For every kilo of chicken:

½ cup light soy sauce (available in the Asian section of grocery stores)

2-3 tablespoons of freshly squeezed lemon or lime juice

4 tablespoons brown sugar

1 medium stalk of lemon grass (pounded)

3 cloves crushed garlic

1 teaspoon sesame oil (optional)

Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.

You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.

Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.

About The Author
http://feelhungry.com/grilled-chicken

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Tasty Diabetic-Friendly Salad Recipes

By Linda Carol Wilson  

Photo: img.recipezaar.com
 
With the salad recipes in this article you can entertain family and friends without worrying about how any diabetics in the group will be affected. From a Mixed Salad With Homemade Poppy Seed Dressing to Marinated Onions and Mushrooms, everyone can enjoy these dishes whether or not they are diabetic. And the best part is that those who aren't diabetic won't even notice!
MIXED SALAD WITH HOMEMADE POPPY SEED DRESSING
2 heads butter lettuce
1 head red leaf lettuce
2 cans (8-oz each) mandarin oranges
1 cup flaked unsweetened coconut*
1 cup slivered almonds
Poppy Seed Dressing (recipe follows)
Wash and drain both types of lettuce; break into bite-sized pieces. Drain the oranges and rinse, drain again.
In a salad bowl combine the mandarin oranges with the lettuce pieces. Add the dressing and toss lightly. Sprinkle the coconut and almonds over the top.
*If unsweetened coconut is not available at your supermarket, check out natural food or health food shops.
POPPY SEED DRESSING
1/4 cup Splenda granulated
1 tsp dry mustard
1/2 tsp salt
1 tbsp poppy seed
1 small onion, chopped (I prefer red onion)
1/2 cup white wine vinegar
1 cup canola or olive oil
In a blender container combine the Splenda, dry mustard, salt, onion and poppy seed; process until smooth. Add the vinegar and oil gradually, processing constantly until smooth. Store in refrigerator in a jar with a tight-fitting lid. Shake before applying to salad.
Yield: 1 1/2 cups dressing
MARINATED ONIONS AND MUSHROOMS
1 lb button mushrooms, cleaned, washed, cut in half lengthwise
1 medium sweet onion, cut in half lengthwise, sliced thin
1/4 cup vinegar (I prefer white)
1/4 cup extra-virgin olive oil or canola oil
2 tbsp Splenda Granulated
1/2 tsp dried oregano
1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
Put the mushrooms in a medium saucepan and add enough water to cover. Bring to a boil over high heat, reduce heat to medium-low, simmer 20 minutes; drain and allow to cool to room temperature.
Into a glass bowl or other glass container that has a tight-fitting lid, combine the vinegar, oil, Splenda, oregano, salt and pepper; mix together well. Add the onion and mushrooms, stir to combine. Place lid on container and refrigerate for at least two hours up to a week.
Enjoy!

Find more of Linda's recipes at http://diabeticenjoyingfood.blogspot.com She also shares diabetic and other health information at http://grandmaskitchenmedicine.blogspot.com

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Unique Vegetable Soup

 By Artem Lebedev 

Photo: vegetariansrecipes.org
 
You are probably wondering about the perfect food that is quick and easy to prepare, has myriads of choices of ingredients, benefits you with better health, and is cost effective to make? Then, the answer to all your questions is vegetable soup.
Why is vegetable soup so important?
For starters, this soup is very easy to prepare. With just few easy steps, anyone can prepare it.
There are plenty of soups recipes available. You can try out different vegetables every time you prepare it.
Although for most recipes, the method of preparation remains the same, it may vary a little depending on the ingredients you choose.
You may not have adequate vegetables in your diet at the moment. For instance, most American diets have a lesser vegetable content. So, with vegetable soup, you can boost your vegetable intake to meet your five-a-day recommended portion.
Consuming this soup is advantageous to your health, as vegetables reduce the chances of heart disease, hypertension, Diabetes, it protects you against specific type of cancers, and, in general, it leads to an increase in the body's resistance against many diseases and aliments through improving the body's immune system.
If you are weight conscious, vegetable soup acts like a diet soup, which limits unwanted calories and fat build-up in your body unlike other foods. It can help you reduce and maintain the required weight.
If you are sick, vegetable soup acts like a healthy soup that improves your health by providing you with the necessary nutrients.
Here are some ingredients to prepare vegetable soup:
50 grams each of any two vegetables. They can be carrots, onions, potatoes, cauliflower, etc. They can be scraped and chopped depending on your choice.
200 grams of tomatoes.
20 grams of butter.
1 tablespoon of oats
2 teaspoons of ginger and garlic paste
50 milliliters of fresh skimmed milk
2 teaspoons of oil
1 tablespoon of flour (all purpose)
1 teaspoon of pepper powder
Salt as per your taste
1 - 2 green chilies
5 - 6 cups of water
5 - 6 neatly chopped Coriander leaves.
Method of preparation of vegetable soup:
You have to ignite or switch on your stove, and place a pan on it.
Put 5 - 10 grams of butter in the pan, and heat it. You have to let the butter span across the pan as it melts.
Put the ginger and garlic paste into the pan, and fry it for 2 - 3 minutes, stirring it so that it does not stick to the pan.
Put in the vegetables and tomatoes into the pan.
Put in 5 - 8 cups of water, and let it boil. Time is dependent on the flame intensity.
When you feel the vegetables are cooked, you can sprinkle some pepper powder upon it depending on your taste.
Now, you have to mix milk, flour, and oats in a jug, and then add the mixture to the pan.
Now, you can decrease the flame intensity to a simmer.
Fry oil with a mixture of the Coriander leaves and green chilies for about 1 - 2 minutes in another pan, and then transfer it to the vegetable soup pan. Take care to protect yourself from the oil if it spurts when you transfer it to the soup.
Simmer for 2 more minutes, and stir the contents well.
Now your vegetable soup is ready.

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Easy Linguine Recipe - Dandelion Feta Linguine

 By Virginia Brown Wright 

Photo: mealplanningmoms.files.wordpress.com
 
This is an easy pasta recipe to make that will wow your guests as you serve them linguine that is cooked al dente, with a common edible weed that adds a bit of a gourmet taste-- especially when topped with a generous portion of feta cheese! Dandelion greens, weeds that grow on lawns, are easy to fix, and you can make them as tasty as you wish-- it doesn't have to be a bitter, plain green, lying tasteless on a plate. These wild greens are definitely a powerhouse of antioxidants and a super nutritious food! So I got in the test kitchen and started experimenting with various ways to fix dandelions. The recipe below is our family's favorite dandelion green recipe. Enjoy!
Dandelion Feta Linguine Recipe
Ingredients:
4 cups of cooked dandelion greens
1/2 lb. of bacon, cut in 1-inch pieces, fried to crisp
1 lb. linguine, cooked "Al dente"
1/2 cup feta cheese, crumbled
Salt & Pepper, to taste
Instructions:
Gather a plastic shopping bag full of dandelion greens, wash in kitchen sink filled with water, then cook in a large pot; drain well. Do not overcook greens. The quick and easy way to cook greens is noted below, following these instructions. Once drained, a shopping bag will equal about 4-cups cooked down dandelion greens. Cut-up bacon in 1-inch pieces, fry to crisp. In a large pot cook linguine according to package directions, drain well. Lightly mix bacon and greens together; add to cooked linguine and toss.
I buy feta cheese in a solid piece, and I slice off the cheese and then break that up in pieces to put on top of the linguine and greens. I prefer that, over buying feta that is crumbled. For me, it always seems that the crumbled feta is dryer than the feta I purchase in solid chunks.
Once you have added the feta, salt and pepper to taste.
Fixing the greens Greek style with the feta cheese was definitely a surprise treat!
The quick and easy way to cook dandelion greens is to cut greens in small pieces, place in large pot, pour hot boiling water over the top, gently stir and let sit until cooked. No need to even turn on the burner. Once greens are cooked, drain well, serve with a drizzle of olive oil or a pat of butter and dash of salt & pepper. You can also sprinkle a dash of hot red pepper flakes on top, or fix the way I've suggested in this recipe with bacon and feta cheese.

Need help adapting your favorite recipe to a healthier version? Go to Recipe Submission at ( http://www.therecipeweekly.com/submission-guidelines ) and email it. Please include your full name, and what specifically you need help with. Your recipe will be evaluated, and suggestions on an adapted version will be emailed back to you
Have a writing question? Go to ( http://www.virginiawright.com/blog ) click on "Contact Me." Email me your question.
(c) Copyright - Virginia Brown Wright - All Rights Reserved Worldwide.

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How to Make an Authentic Mexican Pozole Soup

 By Philip Albert Edmonds-Hunt 

Photo: urbanepicurious.com
 
A wonderful smell comes from the kitchen when Pozole is on the menu. It is a traditional Mexican dish that is cooked in three different styles, depending on which State of Mexico it comes from. White Pozole comes from the State of Guerrero, which can be found in the Southern part of Mexico, and is considered to be the most tasty of the three different styles.
Ingredients
1 Kilo of Boneless Chopped Pork
1/2 a Kilo of Pork on the Bone
3 Kilos of Fresh Large White Sweet Corn (Maize)
2 Large Onions
Garlic to taste
2 Large Avocados
1/2 a Lettuce
12 Large Radishes
6 Chiles (Serrano)
Oregano
Pork Scratchings
2-3 Packets of Corn Tortillas (Mexican Tostadas)
Salt to taste
Preparation for 12 Large Portions
Wash the maize, and put it into a large metal stock pot together with one onion, the squeezed garlic (to taste), and enough water to cover. Place the stock pot on a high gas flame for about one hour, checking so as not to allow the water to boil dry. Put both the boneless pork, and the pork on the bone into the stock pot (add more water if necessary). Continue cooking on a high flame for a further two hours, until the pork is completely cooked together with the maize. Half of an hour before the cooking time has finished, add three or four large pinches of salt (to taste).
The maize should be soft when it is chewed (pre-cooked tinned maize will cook a lot quicker, so the cooking time will need to be adjusted, if used).
Meanwhile the maize and pork are cooking, wash and finely chop the half lettuce together with one onion and 6 chiles. Wash the radishes and finely slice them.
Serving Instructions
Serve the Pozole into large soup bowls. Place two to three large pieces of sliced avocado into each soup bowl, together with a few small pieces of pork scratchings. Place the finely chopped lettuce on top, together with two to three teaspoons of chopped onion, a sliced radish, half of a chopped chile, and finish by sprinkling oregano over the top.
Eat served with the corn tortillas (tostadas).
Pozole can be prepared with chicken rather than pork if required, although the cooking time for the chicken will need to be reduced. Like wise, it may also be prepared without meat for a tasty vegetarian dish. Although Pozole can be eaten directly after it has been cooked, it is best left for 24 hours and thoroughly reheated the next day for a true authentic Mexican taste.
Pozole may be eaten for breakfast or throughout the day, usually with a cold drink.

Philip Albert Edmonds-Hunt is from the County of Oxfordshire in the United Kingdom. He has travelled most of Europe, and he has lived in Spain on more than one occasion. Philip has also travelled much of the USA and now lives and works as a Freelance Writer and English Teacher in Mexico. He is the owner of The Oxford Quill, a small but reliable business offering a range of services such as Professional Article Writing, Proofreading, and Website Design. If you would like to learn more about how to prepare traditional Mexican food, check out: https://sites.google.com/site/theoxfordquill/how-to-make-mexican-egg-tacos

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How to Make a Pizza - Step by Step

By Piotr Michalowski  

Photo: everydayhomemaking.com
 
Pizza bases are very easily available in the market these days, however if you want to make them at home, here is the recipe.
Preparation Time: 25 mins
Baking Time: 5 to 7 minutes.
Baking Temperature: 150ºC
Makes 2 bases
Ingredients
2 cups plain flour (maida)
2 tsp fresh yeast, crumbled
1 tsp sugar
1 tbsp olive oil or any other
1 tsp salt
Method
Combine all the ingredients except the olive oil in a bowl and knead into a soft and pliable dough using enough water.
Add the olive oil and knead again.
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air. Divide the dough into 2 equal parts.
Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness.
Prick each circle 4 to 5 times with a fork. If you wish to make your pizza in a pan on the gas, use at this stage.
Bake at 150ºc for about 5 to 7 minutes.
Tips
Fresh yeast can be easily purchased from your local bakery in small quantities.
You can also use half the quantity of dry yeast instead of fresh yeast for the above recipe and follow the instructions on the packet.
You can also use a ready pizza base for any pizza.
NOTE: This pizza base can be topped with your favourite toppings.
Ingredients (serves 4)
160ml (2/3 cup) passata (tomato pasta sauce)
2 x 225g pkts Boboli 97.2% fat-free pizza bases
2 zucchini
16 (about 450g) green prawns, peeled leaving tails intact, deveined
120g fresh low-fat ricotta, drained on paper towel
20 small fresh basil leaves
Preheat oven to 220°C. Place 2 baking trays in oven to heat. Spread the passata evenly over the pizza bases.
Use a vegetable peeler to slice the zucchini lengthways into long, thin ribbons. Place the zucchini on the pizza bases. Arrange the prawns among the zucchini. Crumble the ricotta into large pieces and scatter over the pizzas.
Remove the baking trays from oven. Place the pizzas on the baking trays and bake in oven, swapping trays halfway through cooking, for 15-20 minutes or until the prawns curl and change colour and the bases are crisp and light brown.
Scatter the basil over the pizzas and serve immediately.

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Learn How To Cook Quinoa With Some Very Easy-To-Follow Quinoa Recipes

 By Brian Leigh 

Photo: 1.bp.blogspot.com
 
Quinoa is fast becoming very popular in both the health and weight-loss worlds, so we thought we would suggest a few very easy-to-follow quinoa recipes that make your meal times that little bit tastier than simply boiling the rice grain. Cooking quinoa is very easy, hope you enjoy these and they at least give you some inspiration as to what you can do with this new super food and how to cook quinoa properly.
Quinoa recipes: No.1: Breakfast porridge.
Ingredients:
2 cups quinoa, ½ pint water (or milk), a handful of sliced or crushed almonds, honey or jam.
Instructions:
The first things you need to do are wash and rinse the quinoa grain to remove all debris and coating on the seed. Place in a pan of water (can also try boiling it in milk for extra flavour) and bring to the boil, turn down the heat and gently simmer for 20-30 minutes stirring occasionally. Transfer to a serving dish and add a few almonds (either crushed or sliced) and serve with honey or jam.
Quinoa recipes No. 2: Quinoa Paella.
Ingredients: For 2-4 servings
2 cups of quinoa, one red onion (chopped), two (crushed) garlic cloves, 1-2 teaspoons of Saffron (preferably pre-soaked in warm water), 3 cups vegetable broth, one (chopped or sliced) red and green peppers, 1 cup green peas, 1 lime, salt and pepper and finally olive oil.
Instructions:
Warm through some olive oil in an average size pan and throw in both the chopped onions and the crushed garlic. Add both green and red chopped peppers and continue to stir. When these ingredients start to soften then add the quinoa rice and fry for a couple of minutes. Next add the green peas and the soaked saffron to the mix, and finally the vegetable broth. Bring to the boil then turn down the heat and gently simmer for approx 15 minutes. Transfer onto serving bowls and serve with a wedge of lime.
Quinoa recipes No. 3: Quinoa veggie soup.
Ingredients:
1 cup quinoa, vegetable broth 5 cups, 3 cups water, 5-10 sliced mushrooms, 2 large plum tomatoes (chopped), 1 carrot (diced), 1 stick of celery (diced), 1 finely chopped onion, 2 crushed garlic cloves, 1 green pepper (chopped and seeded), small head of cabbage (chopped), vegetable oil, small bunch parsley, salt and pepper.
Instructions:
Warm through the vegetable oil in a medium-sized pot, add the following contents: quinoa, diced celery, mushrooms, diced carrot, chopped onions, chopped peppers and crushed garlic. Fry for a couple of minutes until they begin to soften, then add the vegetable broth, chopped tomatoes, chopped cabbage head and water. Bring all the ingredients to the boil and then turn down the heat and simmer for approx 15 minutes. Add a pinch of salt and pepper for flavour and then serve. Garnish with parsley for visual effect. Serves 2-4 persons.
Quinoa recipes No. 4: Vegetarian Quinoa Recipe.
Ingredients:
2 cups of water, 1 teaspoon of sesame oil (preferably un-toasted) if not then you can simply use olive oil, 1 cup quinoa grain (please use a dry measure of grain after you have been through the wash and rinse process) a pinch of sea salt, 5 medium-sized mushrooms (sliced ), 1 large yellow pepper (diced ), 4 chopped bok choy leaves, 1 clove of crushed ginger,1 teaspoon toasted sesame oil, 1 lime (zest and juiced) 2 Tablespoons tamari (or soy sauce)
Instructions:
Add the 2 cups of water to the dried quinoa grain and a pinch of sea salt, bring to the boil and then simmer for 20-30 minutes. Whilst you're cooking quinoa there is no need to stir it. You will know when it is cooked correctly as you will visibly see the translucent centre of the grain as well as the swirl pattern on the grain itself. Heat another medium-sized pan and pour in the sesame oil (un-toasted) and the sliced mushrooms, cook until soft. Next add the diced yellow pepper and stir together with the mushrooms and again cook until they become softer. Add the bok choy leaves to the mix and cook further until the green parts of the leaves begin to wilt, then add the lime zest together with the crushed ginger and a pinch of sea salt to flavour and stir all contents taking care not to make everything mushy. Finally, transfer the cooked quinoa from the first pan into the cooked vegetables and add the tamari, lime juice and sesame oil continuing to stir ingredients.
There are many different types of meals you can do with quinoa, it is great for breakfast recipes, snacks, lunch meals and main dinners, it really is that versatile and can be mixed with almost any other ingredient that you would associate with a normal rice dish.
Please enjoy these four lovely quinoa recipes and feel free to experiment with cooking quinoa and other ingredients; you will be surprised just how versatile quinoa actually is.

I have always been a fitness enthusiast and found it difficult to diet properly; until I finally discovered quinoa rice and the incredible nutritional value it has. Now I find it easy to stick with my diet, so I have put together many delicious quinoa recipes for you to try out for yourselves on my website. There is a wealth of other information on cooking quinoa that you will find very interesting.

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