Italian Hot Chiles Chicken Recipe

Barbecuing is a good time to try a variety of different foods. It is very easy to socialize with others and have some great time outdoors. Meat is traditionally used for barbecuing, however there are many other type of food that can be used - seafood, poultry, vegetables.

Today we are making a rather spicy food - Italian Hot Chiles Chicken. To start with you will need 6 skinless, boneless chicken breasts, 2 garlic cloves, 2 chopped dried red chiles, 1/4 olive oil, juice and 1 lemon. Place chicken to a large bowl, add lemon juice, garlic and chiles after stirring it together to well blend. Season it with a bit of salt and pepper.

Next step is to use plastic wrap and cover the chicken breasts to get them marinated. The mixture of red chiles, garlic cloves, olive oil and lemon juice will need time to blend in, so place your large bowl with the ingredients in to the refrigerator for around 10 hours.

Finally we will use wooden skewers to thread the chicken on. Also make sure you save the marinade as you will use it later. Start you barbecue and heat it to over medium-hot coals. Use the marinade to brush the skewers with the chicken and allow up to 10 minutes to cook.

Serve immediately with tomato and onion salads. Also you can garnish it with scallions to make a special taste of this dish. Mashed potatoes can be used as well with the spicy Italian chicken.

Tom has been writing articles for many years now. Discussing a whole range of subjects such as affiliate marketing, pets, fitness and weight loss. You can also check out his latest website that discusses benefits of Olive Garden coupon and Olive Garden menu - food reviews and best places to look for an online coupons.

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Tortilla Mexican Soup Recipe - Chicken Tortilla Mexican Soup

This tortilla soup is a real treat if you like spicy soup.

6 tablespoons vegetable oil

8 (6-inch) corn tortillas, coarsely chopped

6 cloves garlic, minced

1/2 cup fresh cilantro, chopped

1 onion, chopped

1 (29 oz.) can diced tomatoes

2 tablespoons ground cumin

1 tablespoon chili powder

3 bay leaves

6 cups chicken broth

1 teaspoon salt

1/2 teaspoon ground cayenne pepper

5 boneless chicken breast halves, cooked

Directions

In a large stock pot, heat up the oil. Add the tortillas, garlic, cilantro and the onion. Saute for 2 to 3 minutes.

Stir in the tomatoes and bring to a boil. Add in the cumin, chili powder, bay leaves and the chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne.

Simmer for 30 minutes, remove bay leaves and stir in the chicken. Heat through and serve.

=> Tortilla Mexican Soup Recipe: Classic Tortilla Mexican Soup

Ravenously delicious. You can substitute ground turkey for the ground beef.

1/2 pound ground beef

2 teaspoons onions, chopped

6-2/3 cups chicken broth

1 (28 oz.) can crushed tomatoes

1-1/2 teaspoons ground cumin

1/2 clove garlic, minced

1/4 teaspoon cayenne pepper

1/4 teaspoon chili powder

Salt and pepper to taste

3 tablespoons cornstarch

1 cup cold water

2 (15 oz.) cans creamed corn

1-1/2 cups shredded American cheese

5 (6-inch) corn tortillas, cut into 1/2-inch strips

Directions

In a large skillet, combine the ground beef and onions over medium heat and sauté for 5 minutes, or until the beef is browned. Drain the excess fat and set the meat aside.

In a large pot, combine the broth, tomatoes, cumin and garlic; cook over high heat. Add the cayenne pepper, chili powder and salt and pepper to taste. Bring to a boil and reduce heat to medium low.

In a small bowl, combine the cornstarch with the water, stirring well until the cornstarch is dissolved. Add slowly to the soup, stirring constantly to thicken.

Add the reserved meat, corn and cheese to the soup and stir well. Finally, add the tortilla strips and allow to heat through.

=> Tortilla Mexican Soup Recipe: Tortilla and Bean Mexican Soup

This healthy tortilla soup features four kinds of beans, chicken and ranch dressing mix.

6 cups water

4 skinless, boneless chicken breasts

1 onion, chopped

1 (15 oz.) can kidney beans

1 (15 oz.) can ranch style beans

1 (15 oz.) can pinto beans

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can white hominy

2 (10 oz.) cans diced tomatoes with green chili peppers

1 (1.25 oz.) pkg. taco seasoning mix

1 (1 oz.) pkg. ranch dressing mix

Directions

In a large pot, combine the chicken and water over high heat. Cook for 30 minutes to 1 hour or until the chicken is done. Remove chicken from the pot, and cut into bite sized pieces.

Return the chicken to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low and simmer for 30 minutes or until completely heated through.

=> Tortilla Mexican Soup Recipe: Turkey Tortilla Mexican Soup

Here's a great way to use up your leftover turkey.

1-1/4 cups chicken broth

12 (6-inch) corn tortillas, cut into 1/2-inch strips

1-1/4 cups green enchilada sauce

1-1/4 cups red enchilada sauce

1 teaspoon ground cumin

2 cups cooked turkey, chopped

1 cup half and half

1 tomato, chopped

1 jalapeno pepper, seeded and minced

1 avocado, peeled, pitted and diced

1 cup shredded Cheddar cheese

Directions

In a large pot, combine the chicken stock and tortilla strips. Cook over medium heat until the strips and broth thickens slightly. Stir in the green and red enchilada sauces and the cumin.

Stir in the turkey and the half and half; heat through but do not boil.

Divide soup among four bowls and garnish with diced tomatoes, jalapeno, avocado and cheese.

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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Indian Style Chili Chicken

This preparation of chili chicken is an Indian Chinese dish that is very easy to make at your home for dinner. It is actually quicker than you think. It takes about 30mins to prepare this delicious, mouth watering chinese delicacy made in Indian style.

Shopping List

Boneless Chicken - 500gm
Soy Sauce
Tomato Ketchup
Cornflour
chili Sauce
Ginger Paste
Vinegar
2 Eggs
Lots of Green chilis
Onion
Capsicum
Ajeena-moto
Vegetable Oil
Salt

Preparation Time: 15mins

Cooking Time: 20mins

Serves: 4

Steps

1. Wash the boneless chicken (500gram) properly and cut it into small pieces (cubes).

2. Take a bowl put the chicken cubes into it, then add 3 tablespoon soy sauce, 1 tablespoon cornflour, 2 tablespoon tomato sauce (ketchup), 1 tablespoon chili sauce, 1 teaspoon ginger paste, 1/2 teaspoon vinegar, 1/2 teaspoon salt and 2 eggs (separately beaten in a bowl). Mix all the ingredients well and marinade for 1 hour. If you want extra-hot, you can add 5-6 green chilis split into halves in this mixture.

3. In a non-stick pan add 2-3 tablespoon of vegetable oil and heat for 2 mins.

4. Fry the marinated chicken till golden brown and keep aside. Ensure the mixture is thick enough to stay on the chicken pieces. If not, you can add more cornflour to thicken it. Keep the thick mixture for use in Step 6.

5. Take a non stick kadhai (deep bowl) and put 2 tablespoon of vegetable oil and heat for 4 mins then add 5-6 green chili split into halves and fry till the seeds pop. Add 1 big onion (chopped into medium size pieces) along 1 medium chopped capsicum and 1 teaspoon salt and fry till slightly brown and half cooked.

6. When the above mixture (step 5) becomes little tender then add the remaining marinaded liquid mixture (Step 4) and stir well. Close the lid of the kadhai for 2 mins to allow the ingredients to cook.

7. Open the lid and pour some water in the khadai so that the gravy does not become too thick and sticks at the bottom, hence stir often. Cook for few mins.

8. When the oil is released out of the gravy (which means the gravy is cooked now), then add the fried chicken (step 4) and mix them in the grave well. Cooked for 5 mins, stir occasionally otherwise it will get stuck to the bottom of the kadhai. Taste the gravy and add salt and/or green chili if required.

9. Finally put 1/2 teaspoon ajeena-moto into the gravy and cook for 1 min.

Caution: The amount of salt added (either during the marinade or during cooking) must be as per taste and controlled as the ketchup and other sauces do have salt in them as well.

This item can be served with fried rice, noodles or lachha paratha. To view the recipe photos, suggested main dishes and discussions, visit Chili Chicken Recipe on Best of Kanchan's blog.

About the author: Kanchan Shaw is an Indian housewife who loves to cook and share the recipes on her blog: Best of Kanchan.

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Tips For Cooking the Best Crockpot Chicken Meal

Get to know tips to cook a crockpot chicken dish.

Chicken, is one of the most popular poultry item, consumed in every household. You can cook this in a hassle free manner by using a crockpot. The moist interior of this slow cooker lets the meat cook thoroughly and retains all its delicious flavors. Crockpot is a good appliance when you are planning to cook a leisurely meal for your family. You can start your crockpot chicken recipe overnight or early in the morning as it takes a long time (between 6 to 10 hours) to make.

However if you want to simmer that perfect crockpot dish, you have to keep in mind few techniques and tips that are very important. Every appliance has its own characteristic and you need to understand this before using it. This will help your meals turn out to be exactly how you planned it. So, let us discuss these tips for cooking the best crockpot chicken.

Firstly, you should not cook skinless portions of chicken in the crockpot. The skin will help retain the heat and juices inside the chicken while it is being cooked. If the skin is removed then the chicken will become dry and hard. Secondly, you should let the ingredients simmer in the pot for the required amount of time. Lifting off the lid time and again during the process will make the heat and moisture escape. This sets back the cooking time by about 20-30 minutes. Also, since the crockpot uses a low setting to cook, the loss in heat could spoil the dish.

The temperature that you keep the dish at is of utmost importance. The low temperature setting varies between 170 to 200 degrees F and the high setting around 300 degrees F. Whenever you are cooking a crockpot chicken make sure that the heating level goes at least up to 170 degrees, as at this point, any harmful bacteria that is there in the meat will be killed and the dish will be safe for you to eat.

It is ideal to use the leg and thigh portions for cooking a crockpot chicken recipe. These portions come cheap and are very low on any fat. It will serve best as the fat brings about an unpleasant texture in the whole thing. You also need to realize the importance of layering. The layering in a crockpot recipe is the pattern in which you add the ingredients to the pot. Since the vegetables take longer to cook than the chicken, they should be added first. This is to ensure that the vegetables are completely immersed in the liquid, which in turn helps it to cook better. So, when you are making French stew with chicken, add the vegetables first and then the meat pieces.

If you follow all the above tips while cooking your crockpot chicken meal, you will definitely have a finger licking audience for the same. These recipes are very good for your diet and can be combined with different varieties of side dishes like fish fry or grilled prawns, etc. If you want to make this for dinner, then add a rice course with some starters and sugar free dessert (incase anybody in your family has diabetes) to have a complete course!

Glinda Acre loves to make a delicious Crockpot Chicken recipes. Please visit my Low Fat Chicken Recipes site for latest update.

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Make Cheese Enchiladas at Home - Learn 4 Secrets From a Previous Restaurateur

Doesn't just about everyone love great enchiladas? Would you like to learn how restaurants make them? My family had a Mexican restaurant where I was the cook. I will explain to you how we did it and leave you with the best tips for delicious enchiladas.

I would venture to say that the most important part to making great enchiladas, whether they are beef, cheese, chicken or pork, is the sauce. If the ingredients are tasty but the sauce is mediocre then the overall end result is uneventful. In my view it's the sauce that makes a cheese enchilada recipe great.

Secret #1
Start with a great sauce. You have some options here.

1. Make your own (recipe below)
2. Buy some enchilada sauce from your favorite Mexican restaurant
3. Trader Joes has a respectable bottled enchilada sauce. It's not great but a little better than what you will find in most grocery stores.

Rockin Robin's Enchiladas Sauce

Ingredients:

2 cups chicken broth
4 Tbs. Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (no added salt)
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.)
1/3 tsp. sugar
5Tbs. cold water
4 Tbs. white flour

Directions:

In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).

Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3-4 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl. With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3-4 minutes of cooking the sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce.

Here you must whisk the sauce vigorously while adding the flour to avoid lumps. After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling. Let it boil for 3 or 4 minutes. Turn off the heat, this enchilada sauce is done.

You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

Now that you have options for making or acquiring enchilada sauce, you have secret number 1 out of the way.

Secret #2

Always dip the corn tortillas, one or two at a time in hot oil, to soften them. Many home cooks miss this important step and just put a little sauce on the tortillas, fill them with cheese and roll them up. Dipping the tortillas in hot oil really adds flavor to your enchiladas and makes rolling them much easier. Be careful when rolling the enchiladas as they are very hot.

Secret #3

After dipping the tortillas in hot oil, dip them in hot enchilada sauce and coat both sides of the tortillas. This will get that delicious enchilada sauce on the inside of your enchiladas as well and mix in and flavor your cheese or meat. No dry enchiladas here.

Secret #4

Make your enchiladas fresh. In other words make them and serve them the same day. They simply taste better and won't dry out. If you absolutely must make them the day before (you will compromise on flavor and texture), top them before heating with a fresh new layer of hot enchilada sauce and then cheese and onion.

Heat them well in a hot oven. In the restaurant business, our steam table kept all of our food hot. So when making up a plate the food was already pretty hot but we always put the plates in the oven to get them really hot. Mexican food just taste better that way.

So make sure you put your enchiladas in the oven and heat them until you see the sauce bubble up. This is especially important when making cheese enchiladas. You want to make sure that cheese melts on the inside.

So there you have it. If you follow those 4 secrets you will have delicious tasting enchiladas. I guarantee it!

Let's Make Some Great Cheese Enchiladas.

Ingredients:

1lb of mild cheddar cheese, grated
10-12 corn tortillas
1/4 - 1/3 cup finely chopped yellow onion
vegetable oil
24 ounces of enchilada sauce, heated
guacamole
sour cream

Directions:

Heat an inch or two of oil in a small frying pan over medium heat. Watch the oil so it doesn't smoke. Cover a tray with foil (for easy clean up) and grab some tongs. Use the tongs to dip two corn tortillas at a time in the hot oil. When they start to bubble, lift and dip the tortillas 3 times quickly in the oil.

Now either dip the tortillas into the hot enchilada sauce to coat and then lay them on the foil-covered tray you prepared.

Sometimes what happens with this technique is that the tortillas will tear due to the weight of the sauce. If that happens try placing the tortillas onto the foil tray before dipping in the sauce. Then ladle sauce onto the tortillas and turn them over to coat with sauce.

Now you are ready for the cheese. Add a layer of grated cheese right down the middle of the tortilla, then a sprinkle of onion. Be sure to add plenty of cheese as it will melt down when heated. Grab the end of the tortilla closest to you and bring it 3/4 of the way over to the other end. Tuck and roll the tortilla into a cylinder.

Pick up the cheese enchilada with your fore fingers on the bottom where the seam is. Let your pinky fingers cover the ends of the enchilada to keep the cheese from falling out while you move it to an oven proof dish. Continue with the rest of the enchiladas.

Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Remember, the sauce is what makes it? Sprinkle more cheese and onion over the top.

Place in a 400*F. oven until the cheese melts and the sauce is bubbling. It's important that these enchiladas are hot enough so that the cheese melts inside. It may take 10 to 15 minutes or more. Let your eyes be the judge.

Serve with guacamole and sour cream.

You can substitute beef, chicken or pork in this basic enchilada recipe.

Enjoy!

Robin Diaz-Gai is a previous Mexican restaurateur and the webmaster of http://www.cooking-mexican-recipes.com

If you enjoy Mexican food be sure to stop by to find more delicious Mexican recipes.

If you would like to try pork enchiladas visit: http://www.cooking-mexican-recipes.com/chalupa-recipe.html You can use this delicious crock pot pork recipe to make pork enchiladas that will tickle your taste buds.

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Pastry Appetizers - Savoury Mini Tartlets

A girlfriend of mine threw a party at the weekend so I made some appetizers in the form of savoury mini tartlets to go with the pre-dinner drinks. Tartlets are ideal 'blotting material' for soaking up alcohol and they look pretty too.

Tartlets are perfect for entertaining because both the filling and pastry can be made in advance and frozen if necessary (depending on the filling you use).

As a rule of thumb, two-bites-per-appetizer is all you need. I use those little muffin tins for the pastry cases and find a little filling goes a long way - one teaspoonful is roughly enough. Keep stress to a minimum by using easy to find ingredients and fillings you can make in advance. These are the fillings I made for her party:

Prawns with dill, crème fraiche & caviar
Chili chicken with mango, lime & coriander
Asparagus with lemon hollandaise
Chicken liver parfait drizzled with Cumberland sauce

In the main, I used what was already in the fridge. For example, a cooked chicken, some leftover hollandaise - (surprisingly nice cold) and the parfait, I'd already made for a cooking class. So not as impressive or complicated as it sounds. If you've made my chicken liver parfait you'll know it's easy to make anyway. The point I'm trying to get at here, is use what's in your fridge and let your imagination run wild.

Pastry is just as important as filling. I use Cookeen because it produces a very light, crisp pastry. For perfect results, follow these simple steps and you won't go wrong:

1) Refrigerate the pastry for 30 minutes before rolling - it stops shrinkage.
2) Roll the pastry out thinly - no thicker than a £1 coin.
3) Generously grease the patty tins with butter before lining with pastry.
4) Stamp out the pastry using a cutter larger than the moulds.
5) Line the cases with little tin foil pouches filled with dried pulses.
6) Bake in a hot oven 200C/Gas 6 on the top shelf for10 minutes.
7) Remove the foil pouches and return to the oven for 3-4 minutes.
8) Cool and store in airtight container or freezer until needed.

When everything's prepped, just put it together. TOP TIP: Use a homemade piping bag when filling the cases. Just take a regular polythene sandwich bag, stuff it into a mug, for easy filling, squeeze the mixture down into the bag, snip off the corner and Voila!

Finish off by decorating the top with a little mock caviar or a sprig of fresh herbs and your tartlets are ready to go.

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Crock Pot Chili - Easy Recipes For The Best Chili

If you haven't used your crock pot recently, its time to pull it out of the cupboard. Crock pots are perfect for those busy weeknights. Here are 3 different chili recipes for a chilly evening.

Mom's Favorite Chili

1 pound ground beef ; browned, drained

1 can pork and beans

1 can chili beans

1 regular can tomato sauce

1 teaspoon cumin

1 teaspoon chili powder

Red pepper ; to taste

Salt ; to taste

Mix all ingredients in crock pot. Cook on LOW for 3 to 4 hours.

Navajo Beef And Chile Stew

3 pound lean beef stew meat ; cut 3/4 " cubes

1 large onion, chopped

2 garlic cloves, minced

1 can ready-cut tomatoes with juice - (14 1/2 oz)

1 can diced green chiles - (7 oz) drained

1 can whole-kernel corn - (8 1/2 oz) undrained

1 teaspoons dried oregano leaves, crushed

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon ground red pepper

2 tablespoon yellow cornmeal

Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.

20 Minutes before serving:

Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.

No-Bean Chili

2 pounds ground beef

(or cubed lean stew beef)

1 can tomato sauce - (8 oz)

1 can tomato paste - (6 oz)

1 can stewed tomatoes - (16 oz) ; (optional)

2 tablespoon chili powder

1 teaspoons salt

1 teaspoon hot pepper sauce ; or more

Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. (Add a can of your favorite beans if you wish, but then it wouldn't be No-Bean Chilli.)

This recipe yields 4 to 6 servings.

Do you need more easy crock pot recipe ideas? Sign up for our newsletter at Easy Crock Pot Recipes and get quick and healthy crock pot recipes delivered to your email regularly.

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Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

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Recipe For Crock Pot Yummies in 5 Minutes

One of the easiest ways to make a meal, and not be home to make it, is to go out and buy yourself a crock pot. Basically, all you have to do is find a great recipe, the ingredients, throw them in, and when you come back several hours later you will have a tasty treat waiting for you and your family. Cooking really is quick and easy if you know what to do. Here are a few tips to help you make your very own successful crock pot dinner.

Crock pot recipes are easy to find on the Internet. Simply type in "crock pot recipes" and a plethora of them will pop up. The funny thing is you really do not need a recipe and an entire gamut of exotic ingredients in order to make your dinner absolutely tasty. All you really need all are a variety of meats, vegetables, and perhaps a special sauce mix, and you're ready to go. You just dump the ingredients in, put the lid on, put the setting to low and you are done.

What is more amazing is when you come home it smells as if someone has been cooking all day. Well the truth of the matter is, someone has! Your crockpot has been doing all the work for you while you were at work or play. It is simply the easiest way for a busy person to make a really nice dinner on the fly.

A complement to a crockpot is a pressure cooker. If you have forgotten to put your ingredients into your crockpot, you can break out the pressure cooker and have your entire three-hour meal cooked in just a few minutes. The meat will be tasty and delicious just as if you had cooked it all day long. Pressure cookers will not create the same kinds of meals that crock pots will, but they are comparable and quick and easy to use.

So if you have a crockpot somewhere in your cubbard, get it out, find some absolutely wonderful recipes, break out your meat, vegetables, and start cooking one of the best meals that you will ever have. And the beauty of it is, it will only take you 15 minutes to create this lavish dinner. The recipe for crockpot success is only 15 minutes away. Go do it can make your family happy tonight.

To learn how to convert a recipe for crock pot stew into a gourmet meal, please visit: http://www.recipe-guide.com

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Recipes For Making the Best Chili

Are you a chili lover? If you are, then you are going to love to be able to have a lot of chili recipes for your taste buds.

Below are 3 chili recipes you can prepare at home:

1. "Los Venganza Del Almo" Chili

Yield: 4 Servings

Ingredients:

- 1 T oregano
- 2 T paprika
- 2 T msg (monosodium glutamate)
- 11 T gebhardt's chili powder
- 4 T cumin
- 4 T beef bouillon
- 1 (instant,crushed)
- 36 oz old milwaukee beer
- 2 lb pork,cubed (thick
- 1 butterfly pork chops)
- 2 lb chuck beef,cut into cubes
- 6 lb rump,Ground
- 4 large onions
- 1 finely,Chopped
- 10 cloves garlic
- 1 finely,Chopped
- 1/2 c wesson oil (or kidney suet)
- 1 t mole (powdered)
- 1 also called mole poblano
- 1 T sugar
- 2 t coriander seed (from chinese
- 1 parsley,cilantro)
- 1 t louisiana red hot sauce
- 1 (durkee's)
- 8 oz tomato sauce
- 1 T masa harina flour
- 1 salt,To Taste

Directions:

- In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

- In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.

- Drain and add to simmering spices. Continue until all meat is done.

- Saute chopped onion and garlic in 1 T. oil or suet.

- Add to spices and meat mixture.

- Add water as needed. Simmer 2 hours.

- Add mole, sugar, coriander seed, hot sauce and tomato sauce.

- Simmer 45 min.

- Dissolve masa harina flour in warm water to form a paste.

- Add to chili. Add salt to taste. Simmer for 30 minutes.

- Add additional Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

2."My Evil Twin" Habanero Salsa

Yield: 8 Servings

Ingredients:

- 2 T olive oil
- 1 md onion - Chopped
- 1 green bell pepper
- 1 chopped
- 1 red bell pepper - Chopped
- 1 anaheim chili pepper --
- 1 chopped
- 1/2 c chicken broth
- 4 chiles habanero - Minced
- 6 md tomatoes - skinned &
- 1 diced
- 2 cn tomatoes - Diced
- 2 T lime juice
- 2 T lemon juice
- 1 t coriander leaf, Dried
- 1 t oregano
- 1 T sugar (or honey -- optional)
- 1 salt and pepper - To Taste
- 1/4 c fresh parsley - Chopped

Directions:

- Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone.

- Add the habaneros (I roasted mine first), the diced tomatoes
(okay, I added the extra two cans to cut the heat down a bit, so if
you want it super hot you can eliminate the cans or a couple of the
habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper.

- Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.

3. "Puppy's Breath Chili"

Yield: 1 Servings

Ingredients:

- 3 lb tri-tip beef, or other
- 1 tough/tasty cut
- 1 in small pieces (or coarse)
- 1 ground
- 2 t oil
- 1 sm yellow onion
- 14 1/2 oz can beef broth
- 3 1/2 T cumin, Ground
- 1/2 t oregano
- 6 cl garlic,finely chopped
- 3 T gebhardt chili powder
- 1 T new mexico mild chili
- 1 powder
- 6 T california chili powder
- 8 oz tomato sauce
- 1 new mexico chili,Dried
- 1 pepper,boiled and pureed
- 3 california chili,Dried
- 1 peppers,boiled and pureed
- 14 1/2 oz can chicken broth
- 1 t tabasco pepper sauce
- 1 t brown sugar
- 1 lime, juice of 1 ds msg
- 1, salt to taste

Directions:

- Brown meat in oil over medium heat.
- Add onion and enough beef broth to cover meat.
- Bring to a boil and cook for 15 min.
- Add 1 Tb cumin and 1/2 ts oregano.
- Reduce heat to light boil and add 1/2 of the garlic.
- Add 1/2 of the chili powder and cook for 10 min.
- Add tomato sauce with the pulp from the dried peppers and remaining garlic.
- Add any remaining beef broth and chicken broth for desired consistency.
- Cook for 1 hr on medium heat stirring occasionally.
- Add remaining chili powders and cumin.
- Simmer for 25 min on medium-low, stirring occasionally.
- Turn up heat to medium and add remaining ingredients. Simmer until ready.

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Best Ever Weight Watcher Classic Crockpot Beef Chili and Skillet Cornbread

I am a real fan of chili and cornbread and I can eat this meal any of the year. Here is a Weight Watcher version of this spicy and delicious meal.

Weight Watcher Classic Crockpot Beef Chili

Estimated POINTS value per serving 2
Serves 6

Ingredients

1 lb. lean ground beef (10% or less)

2 garlic cloves, finely chopped

2 tbsp. chili powder

1 tsp. ground cumin

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) red kidney beans, rinsed and drained

1 sweet onion, chopped

1/4 cup canned diced chilies

2 tbsp. tomato paste

Oregano sprigs for garnish

Instructions

1. In a large nonstick skillet brown beef and garlic over medium heat, stirring occasionally to break up meat. Drain excess fat. Add chili powder and cumin and stir to combine.

2. Combine tomatoes, beans, onion, chilies, and tomato paste in crockpot. Stir in beef mixture. Cover and cook on High until flavors are blended, 4 - 5 hours. Serve garnished with oregano.

Best Ever Weight Watcher Skillet Cornbread

Estimated POINTS value per serving 2

Serves 12
 
Ingredients

1 cup whole wheat flour

4 tsp. baking powder

1 tsp. salt

1/2 cup yellow cornmeal

1/2 cup white cornmeal

1/4 cup unsweetened applesauce

2 tbsp. vegetable oil

1 cup buttermilk

1/4 cup honey

1/3 cup egg whites

2 tbs. fat free egg substitute

Instructions

Sift flour, baking powder, and salt.

Add cornmeal and stir until blended.

Add remaining ingredients and stir until just mixed.

Pour into 9 inch cast iron skillet prepared with cooking spray.

Bake at 350 degrees for approximately 30 minutes or until golden brown.

Quick Tips 

Spray crockpot with cooking spray for easier cleanup.

This meal is very filling but if you aren't quite satisfied you can add a garden salad.  

Judy Scuderi is an Information Specialist in Florida. She is an an avid cookbook collector and lifetime member of Weight Watchers. Check out her blog at:

http://www.floridamuse.wordpress.com

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Slow Cooked Southwestern Style Chili

This is a great chili to start in the morning and enjoy in the evening. The slow cooking process allows the flavors to combine, creating a smooth and spicy chili that's certain to please. Southwestern style chili starts by combining sautéed lean ground beef, green bell pepper, chopped onion, pinto beans, black beans, tomatoes with green chilies, and water. Seasoned with chili powder, ground cumin, coarse salt, and fresh ground black pepper, and cooked slowly to completion. Chili is served hot as a one-pot meal or as a side to your favorite sandwich or Mexican entrée.

Cook's Notes:
Since the fat burns off you can choose a lean ground beef with any fat content. If you want, you could substitute with ground turkey, or lean ground sirloin.

Slow Cooked Southwestern Style Chili

Ingredients:

1/2 pound Lean Ground Beef
1 Green Bell Pepper, diced
1/2 cup chopped White or Yellow Onion
3 cups Cold Water
1 (16 ounces) can Pinto Beans, with liquid
1 (16 ounces) can Black Beans, with liquid
1 (10 ounces) Tomatoes with Green Chilies, reserve liquid
1-1/2 teaspoons Chili Powder
1/2 teaspoon Ground Cumin
1 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper

Preparation:

1. Sauté and crumble ground beef in heavy skillet over medium heat.

2. Drain off excess fat.

3. Add browned beef to slow cooker.

4. Stir in diced green bell pepper, chopped onion, pinto beans, black beans, tomatoes with green chilies, reserved tomato liquid, chili powder, ground cumin, salt, and pepper.

5. Cover slow cooker and cook on LOW for 8 hours.

6. Serve hot.

A local cooking class can teach you chili making skills, or head over to http://www.SimplySoups.com and select from hundreds of soup recipes, each taste-tested with clear instructions and tips for insuring incredible soups.

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How to Grill the Perfect Chicken Breast

It is quite a daunting task to try and attempt to learn How to Grill the Perfect Chicken Breast that is juicy and tender especially if you are still new to the kitchen. One of the most common problems that people encounter when grilling chicken breasts is ending up with a dried up piece of meat because there is no protective layer of skin and the thickness is inconsistent. But to learn the art of How to Grill the Perfect Chicken Breast, you must have a lot of patience because it takes a lot of practice. If you want to achieve the perfect balance of succulent and tender, simply follow these tips on How to Grill the Perfect Chicken Breast:

1. Wash the chicken breasts and trim the excess fat. Pierce them along the breast on both sides with a fork. This allows the liquid to seep into the meat and lock in the moisture.

2. Soak them in olive oil and your choice of seasoning or marinade. Olive oil adds a subtle flavor to your chicken and it prevents the meat from drying out quickly.

3. Marinate the chicken for about twenty minutes. Don't leave it soaking for more than an hour if you're using a vinegar-based marinade.

4. Prep the grill. Make sure that whatever grill you're using is completely heated.

5. Place the chicken breasts on the grill. One of the most important tips on How to Grill the Perfect Chicken Breast is to not let them cook for more than four minutes or else you will end up with a dried up piece of meat. Flip the meat only once and do not put on the lid of the grill. Make sure you pay close attention to the meat because it only takes a while to cook and you don't want to overcook it.

6. Remove the chicken breasts from the grill and serve them immediately. Enjoy!

These tips on How to Grill the Perfect Chicken Breast are pretty easy and once you have mastered the art of it, soon enough you will be the one giving out your own tips on grilling like a seasoned chef.

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Oscar Orillia is BBQ Grilling enthusiast, if you would like more great information on Grilling Chicken Breasts please visit http://www.GrillingTips.net/ Don't forget to claim your FREE eCourse!

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Homemade Chili Crockpot Recipe

Have you been searching for the perfect Chili Recipe for your family? Don't have the ability to watch over it as it cooks? Use your crockpot for this scrumptious recipe. This recipe is not intended to be hot and spicy. If you like it hot, by all means, add more chili powder, chili pepper flakes or some hot sauce. You can also substitute the mild salsa for medium or hot as well. This recipe is great all year round but especially on a chilly winter day.

Ingredients:

1-1.5 lbs of 90% Lean ground beef

15 oz. can diced tomatoes

½ cup-3/4 cup Pace Mild Salsa or your own brand

15 oz. can kidney beans rinsed and drained

1 onion diced

1 green pepper diced

1 celery stalk diced

1 tbsp chili powder

1 tsp cinnamon

2 cups of water

¼ tsp of salt (if other spices have it, don't use it)

1 tsp of garlic powder

1 tsp black pepper

1 tbsp of minced garlic from jar or one clove minced

¼ tsp oregano

¼ tsp thyme

¼ tsp basil

2 tbsp of fresh minced parsley/cilantro (put in 30 minutes before completely cooked)

Topping:

¼ cup Grated cheddar cheese (2 tbsp for each bowl)

4 tbsp Plain yogurt or sour cream (2 tbsp for each bowl)

2 tbsp cilantro (for topping each bowl)

* If you like black olives, you could use 2 cut up olives for each

Recipe Serves 4

Instructions:

Brown the lean ground beef and drain the fat. Add a dash of garlic powder as you cook it. Then add in the green pepper and onion after meat is done to sauté. When lightly brown add to the crockpot with all other ingredients. Cook on low for 8hrs or cook on high for 4hrs.

Serve into large bowls and sprinkle some cheddar cheese (2 tbsp)for each one then add the plain yogurt. Top with cilantro and a dash of ground black pepper.

***Double the recipe and it fits into a 5 quart Crockpot***

Karla Davis is a Certified Personal Trainer who has spent over 4 years focusing on Nutrition and Health. She also specializes in Staging and Organizing homes and office spaces as a Professional Organizer and is also a Public Speaker. Karla has over 10 years of experience and success within inside/outside Sales and Marketing, and is the wife of Author, Paul Davis. Karla too is now writing her own books as her life mission is to positively transform the homes and lives of everyone she meets.

Please contact Karla for your Home Staging, Interior Re-design, Professional Organizing or Nutritional needs at:

Karla Davis
Florida Home Staging & Redesign
Professional Home Stager
P.O. Box 684
Goldenrod, FL 32733
Tel: (407) 284-1705
Karla@FloridaHomeStager.com
http://www.FloridaHomeStager.com

Home Staging for the Serious Seller!

http://activerain.com/floridahomestager

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Chicken Kebab Recipe

These are the traditional kebabs from South Asian cuisine and are generally known as "Shami Kebabs". They are also made from beef and fish with the same method. These chicken kebabs take a little more time as compare to other kebabs but are very tasty and can be used in making burgers and sandwiches. You can make as much kebabs as you want and freeze it for months and fry whenever you want. You can easily prepare 30 chicken kebabs from this recipe in just 60 minutes.

Ingredients:

1 chicken breast
100 gm gram lentils (chana daal)
15-20 dry red chili
2 tbspn cumin seeds
1 tbspn coriander seeds
1 tbspn black pepper powder
1/2 cup coriander leaves chopped
1/2 cup mint leaves chopped
8-10 green chilies chopped
2 medium size onion finely chopped
1 egg
1 tbspn hot mix spice powder (garam masala)
Salt as required
Oil for shallow frying

Procedure:

1. In a deep sauce pan, boil gram lentils in water with red chili, cumin seeds, coriander leaves and salt. The quantity of water should enough to cover all the lentils. Boil the lentils for 20-30 minutes until they would become soft.

2. After that add chicken breast in the boiled lentils and add 1-2 cup of water if required (when all the previous water has been dried) and let it cook until chicken become tender and soft.

3. Now switch off the flame and let it cool for 5 minutes so that all the steam escape out, then in a chopper put the mixture and chop so that the chicken and lentils would mix together with the spices. Don't chop them too much otherwise you kebabs would break after frying.

4. Take out the chopped mixture in a wide mixing bowl, now its time to add the remaining herbs and spices i.e. coriander and mint leaves, green chilies, black pepper, hot mix spice and egg. Mix all of them together to make smooth dough of kebab.
5. Now take small piece from the mixture and first make a ball just like meat ball and then press it by using your palm and make flat circular kebab. Similarly, make rest of the kebabs.

6. Take a frying pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan and fry till they become brown in color from both sides. If the kebabs are too soft to handle while frying then coat them in egg before frying.

Serving:

Delicious chicken kebab is ready to serve with paratha or you can also use in bun to make burger.

For more recipes Visit : Quick and Easy recipes Blog
The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including vegetable recipes, beef, snacks, chicken, BBQ & grill, desserts, cakes, drinks, salads etc. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies.
Copyright 2009 RecipeDose.com. You are allowed to use this article provided that no changes are made to the article, author name is not removed and all links to our site remain active and click able.

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Beef Chili Recipe - Easy Dinner Recipes

This beef chili recipe is delicious - even my finicky son loves it. I put in extra vegetables to make it healthier. It can easily be made with ground chicken or turkey instead of ground beef. It is a perfect winter warm up recipe and an easy dinner the family will love.

Easy Beef Chili Recipe

1 kg or 2 pounds of lean ground beef. You can use ground chicken or turkey instead.
3 onions, chopped fine
4 cloves of garlic, minced
1 large can of diced tomatoes (28 oz)
5 large carrots, cut in cubes (cut up smaller if you need to hide the vegetables from your kids)
4 stalks of celery, diced
1/2 cup beef broth (You can use chicken or vegetable broth instead - especially with ground chicken)
1 small can of tomato paste (approx 5.5 oz)
1/2 cup ketchup
1/3 cup chili powder
1/4 cup mild paprika
1 tsp cayenne pepper - more if you like spicy
1 can of red kidney beans (approx 19 oz)
Grated cheddar cheese to top (optional)

Step 1: Put the ground beef and onions in a skillet. Brown the ground beef over medium heat and drain any fat.

Step 2: Add in the garlic, carrots, celery, tomatoes and beef broth. Cook over medium heat for 5-10 minutes, until the vegetables are softer. Add in the rest of the ingredients, except for the kidney beans.

Step 3: Cook over low heat for an hour. (If you are in a rush, you can cook over medium-low heat for about 20 minutes.) You can also put it in a slow cooker at this point and leave it cook on low for hours.

Step 4: Add in the kidney beans for the last 10 minutes. Serve the chili in a bread bowl, over rice or pasta, or just on its own.

This recipe makes a great family dinner, especially on cold nights. Leftovers can be reheated and put in a thermos for great school or work lunches. Kids love to help in the kitchen and learn to cook. Let them help put the ingredients in (good for math) and stir it together. They will be proud they made something so delicious!

Barb Francis, aka Cooking Queen, is an author and kitchen expert. More ideas, tips and supplies can be found on her blog at http://www.cookingqueen.wordpress.com.

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Best Chili Recipes - 12 Hot Chili Pepper Facts That Are Really Cool!

This article will look at 12 chili pepper facts that are of interest to people who like to cook chili. This article is for general information and only makes the reader more informed about the main component of the recipes they cook, the chili pepper.

1. Chili can kill bacteria in general and can also kill bacteria on other foods

2. The element known as capsaicin is what makes a chilie hot to the taste and in some cases the touch.

3. Capsaicin is also used in making pepper spray for civilian and law enforcement.

4. I bet you did not know that there are over 140 varieties of chilies out there did you? Guess what? They are grown in Mexico! 140 varieties in Mexico alone! Staggering!

5. If you have eaten a chili pepper that is too hot for you, do not intake water, instead try using milk or yogurt. Capsaicin does not mix with water as it is an oily element of the chilie.

6. In many instances ailments such as high blood pressure, high cholesterol, ulcers, colds, certain cancers, and pain management capsaicin has had a correlation with cures related to these ailments and more.

7. Chilies are chock full of vitamins A and C and have a thermogenic (fat burning) ability when used in fat fighting diets and has been used in many dietary supplements for general health and weight loss. Chili peppers can increase your metabolism.

8. Ok, all you Romeo's out there, here is one for you! Chilies have been known to have a somewhat aphrodisiac effect on people. Hot!

9. Certain hot sauces can supply a whole days supply of vitamin A in one teaspoon.

10. Here is one for you! Have you ever eaten a hot fruit? Have you ever heard of a hot fruit? You have now. Chili peppers are not a vegetable, they are a fruit and they are hot!

11. Chili peppers have been know to reduce the appetite for foods with lots of fat and has been known to curb cravings for sweets.

12. Chili peppers of members of a variety of fruits and vegetables known as "nightshades." Other nightshades include tomatoes, potatoes, and eggplants.

In this article we have looked at some really cool facts regarding the chili pepper. These facts will not necessarily help you make your best chili recipes, but is just good old fun information to know. If you enjoyed these facts and would like to how to make different kinds of chili recipes then please visit: http://www.bestchilirecipes.net.

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Seven Tips for Successful Crockpot Creations

Crockpot Creations are terrific comfort foods. Crockpot meals are easy to prepare, can usually be cooked all day while you are at work and for the most part are "set it and forget it" meals. If you are anything like me, you will love coming home to the aroma of a crockpot meal. It always reminds me of the way the house smelled when I was a kid.

Everyone today is so busy, with two worker households and the kids involved in numerous extra-curricular activities, many people are turning to "slow cookers" or crockpots to prepare nutritious and delicious family dinners. I actually have four slow cookers but only one is actually a Crockpot. I should explain that a "Crockpot" is actually the name of a slow cooker that is sold by the Rival Company and made famous sometime in the 1970s. It was such a success that crockpot became a household word and is used interchangeably with slow cooker.

Crockpots come in various sizes and are usable for preparing meats such as beef, chicken and fish in the larger sizes and side dishes, soups and desserts in the smaller ones.

Before you start to cook with a crockpot, there are quite a few tips that will make your experience easy and rewarding. Here are some of the more important ones:

Tip 1: Lightly greasing the inside of your crockpot or using a non-stick cooking spray will help to make cleanup a breeze and will keep food from sticking to the sides of your crockpot.

Tip 2: If you haven't already purchased your crockpot or received one as a gift, try to choose one that has a removable "crock" for easier cleanup and serving. I still have the Farberware crockpot that I received 30 years ago as a wedding present. In those days the crock was not removable, but it's still my favorite!

Tip 3: Once you have added all of the ingredients, don't lift the lid to check on the progress of your meal. Remember this is a "slow" cooker, it's going to take quite a while. Have faith in the recipe and leave that lid on. You may need to add up to 20 minutes of additional cooking time for each time you lift that lid and let the heat and steam out.

Tip 4: Follow the recipe exactly when it comes to layering instructions. Items such as potatoes and vegetables take more time to get tender in a crockpot and the recipes will instruct you to place these on the bottom with any meats and/or sauces layered on top.

Tip 5: I don't usually use regular milk in my crockpot recipes. I have found that due to the extremely long cooking time that regular milk tends to want to curdle. I will recommend that you use evaporated milk, scalded milk or half and half and that you only add milk during the last 30 minutes of cooking time. This rule is not chipped in stone and you are certainly welcome to experiment for yourself.

Tip 6: Remember, if you leave the lid on the crockpot, very little of the liquid will be able to boil away. Some recipes will add a thickening agent such as flour or arrowroot powder to the recipe to thicken the liquid while it cooks, but I generally recommend just taking some of the liquid and thickening it in a sauce pan with some cornstarch right before serving.

Tip 7: Choose the correct sized crockpot for the quantity of food that you are preparing. As a general rule of thumb, try to assure that your crockpot is filled at least halfway to the top. This will help to prevent over-cooking or under-cooking and will give you room to stir and serve without fear of spilling.

These 7 tips should give you a good start toward enjoying your own fabulous Crockpot Creations and the many thanks for scrumptious meals that your family will give you. There are thousands of recipes available for every occasion, try a few each week and you will soon develop your own favorites.

Tom's recipes have won him constant requests for potlucks and dinners and has earned him the dubious honor of hosting most of the Holiday meals for family and friends. You can find more great recipes at http://www.crockpot-recipes.instantlydelivered.com

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Easy Teriyaki Chicken Recipe

Tangy, sweet flavorful chicken is so easy to make and it goes great with rice.

1 ( 3 pound) whole chicken, cut in half
3/4 cup granulated sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced

Directions

Rinse chicken halves, and pat dry with paper towels. Place chicken, cut side down, in a 9x13-inch baking dish. In a medium bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well. Pour mixture over chicken. Cover and refrigerate for at least 3 hours.

Preheat oven to 350 degrees.

Bake chicken, uncovered, for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Jamaican Jerk Chicken

You don't have to take a trip to the islands in order to enjoy this spicy Jamaican treat. This recipe features jalapeno peppers, fresh ginger and soy sauce.

1/2 green onion, minced
1/4 cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 ( 2 to 3 pound) whole chicken, cut into pieces

Directions

In a bowl, combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours.

Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.

Savory Chicken Marsala

The addition of Marsala wine makes this chicken extra special.

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves , pounded 1/4-inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry.

Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Delicious Recipes for your busy lifestyle - make awesome meals!

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Easy Crock Pot Chicken Recipes

With the temptation of fast food, processed meals, and eating out, it's difficult to spend time to prepare good, healthy, home-cooked meals. If you're like many, the last thing you want to do after coming home from work is prepare a gourmet dinner. By using your crock pot and spending 5-10 minutes each morning, you can come home to delicious home-cooked meals without hours of preparation right before dinnertime. Below are three quick and easy chicken crock pot recipes you're sure to enjoy, and each with 7 ingredients or less!

Salsa Chicken

Ingredients:

6 boneless skinless chicken breasts

1 ½ cups salsa

1 tsp ground cumin

3 tbsp lime juice

Spray crock pot with non-stick cooking spray. Place chicken in slow cooker, pour salsa over chicken. Cover and cook on low 6-7 hours or high 3 hours, until chicken is tender and no longer pink. Stir in cumin and lime juice, cover and cook an additional 15 minutes.

Note: For an extra spicy kick, add a pinch of ground red chili powder with the cumin and lime juice.

Lemon Chicken

Ingredients:

4 boneless skinless chicken breasts

¼ lemon juice

1/3 cup water

2 cloves minced garlic

1 tsp thyme

Spray crock pot with non-stick cooking spray. Place chicken in crock pot. Combine juice, water, garlic, and thyme in a small bowl, pour over chicken. Cover and cook on low 8 hours or high 4 hours.

Ranch Chicken

Ingredients:

6 boneless skinless chicken breasts

1 can condensed cream of chicken soup

1 envelope ranch dressing mix

½ cup water

½ cup sour cream

2 tbsp ranch dressing

2 tbsp flour

Spray crock pot with non-stick cooking spray. Place chicken breasts in crock pot. In a small bowl, combine soup, ranch dressing mix, and water; pour over chicken. Cover and cook on low 8 hours or high 4 hours. Remove chicken from crock pot. Stir in sour cream, ranch dressing, and flour; replace chicken. Cover and cook on high 20 minutes.

Note: Ranch chicken leftovers are perfect for sandwiches, chicken tortilla wraps, or a tasty chicken casserole.

Visit Natalie's Recipes for more quick and easy chicken crock pot recipes.

Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.

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Finding That Award Winning Chili Recipe

If you love chili as half as much as I do, you have probably wondered what goes into an award winning chili recipe. Since then International Chili Society is the one that decides the highest award, I figured they would be the best criteria to examine:

1) Consistency: The chili should be a smooth combination of meat (or meats) and gravy. It certainly should not be lumpy or have big chunks of vegetables or meat. Smooth is the key here.

2) Aroma: Right off the bat, the chili should smell appealing. Of course some smell stronger then others, which is okay as long as the smell itself is something that would invite one to come over and taste it. Now don't get me wrong, I personally have eaten chili that smelled bad and was delicious, I'm just sharing with you what the judges look at.

3) Red Color: Yep, that's right. The "official" judges look for chili to have a red color. No gray chili here folks!

4) Taste: In my opinion the most important aspect of chili Judges compare the taste against the four typical taste sensations which include sweet, sour, salty, and bitter.

5) Aftertaste: Does the chili leave a pleasant taste in the mouth, or a potential "kick" that has smoke coming out your ears? This is also an important aspect of judging chili

So remember to keep these basic principles in mind the next time you sit down to work on your next bowl of award winning chili One final suggestion, make sure you document EVERYTHING you do. I can't tell you how often I've added a pinch of something and enhanced flavor, only to forget exactly what I did.

Have fun!

How would you like to recreate the most famous popular recipes at home? This famous cookbook exposes all of the most famous and most delicious secret recipes on the planet including restaurants such as Applebee's and The Outback. You can learn more about it here.

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Winning Chili Recipes - Easy & Quick To Prepare!

These winning chili recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some winning chili recipes:

>> $20,000 Prize Winning Chili

1 cn budweiser beer (12 oz.)

1 c finely chopped onion

1 c water

1 lb lean ground pork

1 ts flour

1 ts cornmeal

1 tb warm water

1 ts unsweetened cocoa

1/2 ts ground coriander

1/2 ts louisiana hot sauce, to taste

2 1/2 lb lean ground chuck

2 ts sugar

2 ts oregano leaves

2 tb ground cumin

2 tb wyler's beef flavor instant bouillon (or 6 cubes)

2 ts paprika

3 tb chili powder

4 garlic cloves; finely chopped.

8 oz hunt's tomato sauce

In large saucepan or dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.

Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts.

>> Fred Drexel's 1981 Winning Chili Recipe

1 1/4 cups water

1 beef bouillon cube

1 large chopped onion

1 pound ground lean pork

1 pinch oregano

1/8 teaspoon brown sugar

1/8 teaspoon dry mustard

12 ounces beer

2 1/2 tablespoons ground cumin

2 1/2 pounds beef brisket cut into 1inch cubes

2 tablespoons diced green chilies

2 tablespoons wesson oil salt to taste pepper to taste

3 minced garlic cloves

4 tablespoons chili powder

8 ounces tomato sauce

In a large kettle or dutch oven, brown the beef, pork and onions in hot wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.

That's it for today! If you want more winning chili recipes, be sure to visit us today at:

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Chili's Recipe - Asian Lettuce Wraps - Chili's Recipe Variation With Peanut Sauce

This simple variation of a popular Chili's recipe, will wow your guests every time. It makes a delicious first course and can be served with the peanut sauce or any sauce of your choice.

Quick Lettuce Wraps

8 ounces boneless lean pork or chicken
1/2 cup drained sliced bamboo shoots
6 green onions
1/2 cup drained water chestnuts
1 can (6 1/2 ounce) crab meat
1/2 cup chopped mushrooms
1 tablespoon vegetable oil
2 tablespoons dry sherry
2 teaspoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
9 Iceberg lettuce leaves

Chop (finely) the pork (or chicken), mushrooms, bamboo shoots, water chestnuts and onions. Drain and flake the crab meat.

Heat the vegetable oil in a wok over high heat. Stir fry the pork in the oil (6 to 8 minutes) until golden brown. Add mushrooms, bamboo shoots, water chestnuts, onions and crab meat. Stir fry 1 minute.

Combine sherry, sesame oil, oyster sauce and soy sauce. Stir into the pork mixture. Remove from heat.

Place about 1/3 cup of the pork mixture onto the center of each lettuce leaf. Fold ends and sides of the lettuce leaves over the filling and roll up. Transfer to a serving plate. If preferred, the pork mixture and the lettuce leaves may be served separately and rolled up at the table.

Makes 9 rolls (note: the popular Chili's recipe is served with a sauce similar to this peanut sauce).

Peanut Sauce: Stir together; 1/4 cup soy sauce, 1/4 cup regular strength chicken or beef broth, 2 tablespoons creamy peanut butter, 2 tablespoons hoisin sauce (or tart jam), and 2 teaspoons sugar.

Author: Pam Myers

You can now gain access to the popular Asian Lettuce Wraps Chili's recipe and hundreds of other popular restaurant recipes (as seen on TV)! All of your favorite restaurant recipes are here in one place!

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Chicken Thigh Recipes - Easy & Quick To Prepare!

These chicken thigh recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken thigh recipes:

>> Chicken Thighs Glazed With Orange-Thyme-Cumin Sauce

1/2 cup dry white wine

1/4 cup red wine vinegar

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

3 tablespoons soy sauce, low sodium

2 tablespoons fresh thyme leaves - minced

1 clove garlic - minced

1 tablespoon honey

1 teaspoon fresh ginger - minced

1 teaspoon ground cumin

1 chopped jalapeno pepper -- seeded, optional

8 skinless chicken thighs

Remove the skin and the surface layer of fat from the thighs. Rinse. Towel dry. In a large nonstick skillet, combine the sauce ingredients, including the jalapeno. Over medium-high heat, bring the mixture to a boil, then add the chicken (bones up). Reduce the heat to low, cover and simmer for 15 minutes. Remove the cover, turn the chicken pieces over, raise the heat to medium and cook until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes. Adjust heat as necessary.

>> Chicken Thighs Marengo

6 x Chicken thighs (2 lb),skinned

1/2 ts Salt

1/4 ts Pepper

2 ts Olive oil

1 c Sliced fresh mushrooms

4 x Green onions, sliced

1 x Clove garlic, minced

1/2 c Dry white wine (or Chablis)

1/4 ts Dried whole thyme

2 x Med tomatoes, cut in wedges

1 tb Minced fresh parsley

Trim excess fat from chicken. Rinse chicken with cold water, pat dry.

Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot.

Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; sauté 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.

That's it for today! If you want more chicken thigh recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

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Healthy Dinner Recipes

There's nothing quite like a hot bowl of chili to take the chill off your bones. When it's cold outside, you need something good and hearty to warm you up inside. But that doesn't mean you can' find a healthy dinner recipe to prepare this favorite family treat. The one I'm going to share with you, takes a little time, but prepares enough for 10. It's great for serving to a small crowd but I make it for my family of five and we can easily eat on it for two days.

Heart Healthy Chicken Chili
11 ounces dried white beans (pinto, navy, Great Northern)
3 sprigs fresh thyme
8 fresh parsley stems
1 bay leaf
1 tsp. salt
2 2/3 cups water
2 tbsp. olive oil
1 cup onions, chopped
5 cloves garlic, minced
2 ½ lbs. boneless, skinless chicken breast, (cut into small pieces)
1 cup dry white wine (optional)
8oz. fresh mushrooms, sliced
1 ½ cups frozen corn (no-salt added)
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
½ tsp hot pepper sauce
1 ½ tsp. dried oregano
1 tsp. black pepper
½ cup parsley, chopped

Directions:
1. Put pinto beans in a microwave safe 1 ½ quart casserole.
2. Bind parsley stems, bay leaf and thyme together with a string.
3. Add bound seasonings to beans along with ½ tsp of the salt and the water.
4. Cover beans and microwave on high for 30 minutes.
5. Continue cooking on medium for one hour, stirring every thirty minutes (add water as needed).
6. In a large stockpot, sauté onions and garlic in olive oil.
7. Add chicken, wine and mushrooms.
8. Cover and cook over medium heat for 5 minutes.
9. When beans are cooked, stir half into the pot with chicken.
10. Mash the remaining beans and add them to the pot.
11. Add corn, peppers, hot pepper sauce, oregano, salt and pepper.
12. Simmer for 20 minutes. Stir in chopped fresh parsley.

Serves approximately 10

Health Benefits: An excellent source of protein, chicken is low in fat and easy to digest. Beans are rich in fiber and protein and low in fat and cholesterol. The fresh herbs add flavor so you can hold the salt to a minimum to keep sodium levels low.

Karen Ficarelli is the founder and CEO of Fitness4Her.com, a diet, exercise program and women's fitness blog, developed especially for women. A sports nutritionist and personal fitness trainer, Karen has a treasure chest full of healthy dinner recipes to help you stay healthy and lean as well as exercise routines for women of all fitness levels.

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Butter Chicken Recipe - India's Most Popular Chicken Recipe, With Two Different Variations

The famous butter chicken recipe originated in northern India in the state of Punjab. There is something so special about this recipe, that once you have eaten it you become a fan. The flavors, the color and aroma is absolutely fantastic. If you too want to make this recipe at home then please read on.

Butter chicken, as the name suggests is chicken cooked in butter and served with butter on top. So yes, a lot of butter is used in the making. Traditionally it is made from a tandoori chicken. Boneless pieces are torn from a tandoori chicken and then cooked in a tomato gravy.

The following recipe is made from boneless chicken which is baked in a oven (won't take long), to give a similar taste. If you follow the link at the bottom of this page, it will lead you to another butter chicken, which is made by chicken pieces on the bone. I use onion in that to make more gravy. You can try even that recipe for a change. You will also find how to give a smoky aroma to your gravy, without actually baking the chicken. So first this recipe, with boneless chicken.

Ingredients

* 300 g boneless chicken (cut into slivers)
* 500 g tomatoes (pureed, if they are too tangy, then take less)
* 100 g thick yogurt
* 1 Tbsp lime juice
* 1 Tbsp of Ginger paste
* 1 Tbsp Garlic paste
* 1 Tsp Turmeric powder
* 1 Tsp Garam masala
* 2 Tsp Tandoori Masala Powder (easily available at any Indian grocery store)
* 1 Tsp red chili powder
* 2 cloves
* 1 green cardamom
* 1 inch stick of cinnamon
* 1 Tsp coriander powder
* 3 Tbsp butter
* 2 Tbsp oil
* 1/2 Tsp Kasoori methi (dried fenugreek leaves)
* a few Cashew nuts
* salt to taste
* A Pinch/drop of red color or kashmiri chili for color.
* 5 Tbsp fresh cream
* Fresh coriander leaves to garnish

Method

Marinate the chicken pieces in yogurt, 1/2 Tbsp each of ginger and garlic paste. Add a teaspoon of tandoori masala, half a teaspoon of turmeric powder, a tablespoon of oil, red color and a tablespoon of lime juice. Keep aside for at least 2 hours.

Then roast it in the oven till chicken pieces are nearly done. Brush with oil and place under the grill for 3-4 minutes, so that the pieces get charred.

In case you don't want oven roast the chicken, you can also place the pieces on a tawa or a cast iron griddle and cook on a high flame, till done.

For the gravy, melt the butter and leftover oil in a pan. Add the cloves, cardamom and cinnamon in that and let them crackle. Then pour the tomato gravy, coriander powder, chili powder and cook on a high flame till it reduces to almost dry.

At this stage you will be able to see little fat globules oozing from the side of the gravy.

Add the cooked chicken and mix. Now add a little hot water, just enough to make a thick gravy. Add the salt, 1 tsp of tandoori masala and garam masala. Also crush the kasoori methi leaves and sprinkle. Mix and cook for a minute or two more, so that the flavors get mixed nicely. Garnish with cream, cashew nuts and coriander leaves. Serve hot with naan or tandoori roti.

Manila Williams is a home cook. She loves to share her passion for cooking, with the world through her website http://www.creative-cooking-corner.com/ where you will find her easy, healthy and free recipes and cooking tips. If you liked this Butter chicken recipe, then please visit her website to find out more tasty recipes. You will find many secrets of healthy cooking in store for you.

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Mexican Salad Recipe - Mexican Corn Salad

Great served as a side dish to Mexican meals or with tortilla chips.

3 tablespoons butter

2 cups whole corn kernels, cooked

1 red bell pepper, diced

1 cup zucchini, chopped

2 green onions, chopped

1 jalapeno pepper, seeded and minced

1/2 cup salsa

2 tablespoons fresh cilantro, chopped

Directions

In a large, heavy skillet, melt the butter over high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until the vegetables are tender, about 6 minutes. Remove from heat and refrigerate the vegetables until chilled.

Add the salsa and the chopped cilantro to the vegetable mixture. Stir and season with salt and pepper to taste.

=> Mexican Salad Recipe: Taco Salad with Ranch Dressing

If you love ranch dressing, then this is the taco salad for you.

1 pound skinless, boneless chicken breast, cut into strips

1 teaspoon chili powder

1 pound lettuce, chopped

3/4 jar medium salsa

1 (8 oz.) bottle Ranch salad dressing

1 cup shredded Cheddar cheese

1/4 cup shredded Monterey Jack cheese

1/4 cup black olives, chopped

1 cup tortilla chips, crushed

Directions

In a medium sized skillet, sauté the chicken strips over medium high heat for 12 to 16 minutes, or until the chicken is cooked through and the juices run clear. Let cool slightly then slice into strips.

In a large bowl, mix together the chicken, chili powder, lettuce, salsa, dressing, cheddar cheese, Monterey Jack cheese, olives and the tortilla chips until evenly coated. Chill until ready to serve.

=> Mexican Salad Recipe: Taco Pasta Salad

A delicious blending of textures and flavors.

2 cups uncooked spiral pasta

1 pound ground beef

1 (1.25 oz.) pkg. taco seasoning

3 cups lettuce, shredded

2 cups cherry tomatoes, halved

1 cup shredded Cheddar cheese

1/2 cup onion, chopped

1/2 green pepper, chopped

1/2 cup Catalina salad dressing

Tortilla chips

Directions

Cook the pasta according to package directions.

In a skillet, cook the beef over medium heat until brown; drain. Stir in the taco seasoning; cool.

Drain pasta and rinse in cold water. Stir pasta into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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Superbowl Recipes - No Fuss Chicken Wings

Finger lickin good chicken wings that will fall off the bone.

25 whole chicken wings

1 (12 oz.) bottle chili sauce

1/4 cup lemon juice

1/4 cup molasses

2 tablespoons Worcestershire sauce

6 garlic cloves, minced

1 tablespoon chili powder

1 tablespoon salsa

1 teaspoon garlic salt

3 drops hot pepper sauce

Directions

Cut chicken wings into three sections; discard wing tips. Place the wings into a 5-quart slow cooker.

In a bowl, combine the remaining ingredients and pour over the chicken. Stir to coat completely. Cover and cook on low for 8 hours or until the chicken is tender.

=> Superbowl Recipes: Game Time Nachos

These cheesey nacho chips are really easy to make and will be a big hit!

1 (6 oz.) pkg. processed cheese product, cubed

1/4 cup shredded Cheddar cheese

3 tablespoons milk

1-1/2 teaspoons taco seasoning mix

1-1/2 cups Roma tomatoes, finely chopped

Fresh cilantro, chopped

Tortilla chips

Directions

In a medium saucepan, cook the cubed cheese product, Cheddar cheese, milk and the taco seasoing mix over medium low heat; stirring frequently. Cook until the cheeses are melted and a smooth consistency.

Meanwhile, arrange the tortilla chips on a large serving platter.

Pour the warm cheese mixture over the chips. Top with tomatoes and cilantro. Serve immediately.

=> Superbowl Recipes: Popular Party Mix

This version is made in a slow cooker, which allows the spices, cheese and butter to mingle together into a savory snack.

4 cups Wheat Chex

4 cups Cheerios

3 cups pretzel sticks

1 (12 oz.) can salted peanuts

1/4 cup butter

2 to 3 tablespoons grated Parmesan cheese

1 teaspoon celery salt

1/2 to 3/4 teasoon seasoned salt

Directions

In a 5-quart slow cooker, combine the Wheat Chex, Cheerios, pretzels and the peanuts.

In a bowl, combine the butter, Parmesan cheese, celery salt and seasoned salt; mix well. Drizzle over the cereal mixture and mix thoroughly. Cover and cook on low heat for up to 3 hours; stirring every 30 minutes.

Serve warm or at room temperature.

When you need to make a quick meal, there's nothing like a hot, bubbly homemade casserole to make mouths water and have 'em lining up for seconds. Go here for instant free recipes => [http://www.best-casserole-recipes.com]

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Chicken Chilli Recipes - Easy & Quick To Prepare!

These chicken chilli recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken chilli recipes

>> Chilli Chicken

1 c coconut cream

1 kg chicken pieces (2.2 lb) thigh fillets

1 t black pepper

1 t cloves

1 t chilli powder

1 t salt

1 tb cinnamon

1 tb finely chopped ginger

1/4 ts saffron

125 g butter or ghee (1/8 lb)

2 c plain yoghurt

2 ts cardamom

3 cl garlic crushed

3 tb slivered roasted almonds

4 onions finely sliced

Fry cinnamon, cardamom, pepper and cloves. Add garlic and ginger and cook for 5-8 minutes, stirring to prevent burning. Toss through the chicken, and cook a further 5 minutes. Combine chilli, yoghurt, salt, and saffron and add to the chicken. Cook until tender. Add coconut cream and almonds, and cook further 5 minutes to allow sauce to reduce.

>> Chicken Mole

1 c peeled seeded tomatoes (canned)

1 tb cocoa powder

1/2 ts cinnamon

1/2 ts ground cloves

1/4 lb assorted mexican chillies such as pasilla, guajillo and mulata stems and seeds removed

1/4 c shelled almonds

2 1/2 lb chicken pieces

2 c chicken broth

2 tb epazote or oregano

2 tb minced garlic

3 tb oil

3/4 c diced onion

Heat the oil in a large, lidded skillet and brown the chicken pieces on all sides. Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes. Remove the chicken to a platter and set aside.

Place the cooking liquid in a blender or food processor and blend until as smooth as possible. Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes. Serve with tortillas, rice, beans and tamales.

That's it for today! If you want more chicken chilli recipes, be sure to visit us today at:

http://www.easy-recipes-secrets.com is the world's favorite cooking newsletter.

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Pizza the World Over

Pizza is an extremely popular and delicious food which started in Naples but is now served the world over. Although its production in Naples, Italy is still very tightly controlled and old-fashioned, pizza has developed a variety of different flavors and styles as it has travelled around the globe.

Frequently, pizza comes into a region along with a group of Italian immigrants. Although the pizza at first remains within the community of Italians who brought it into that region, as the Italians become more integrated into the community, so does their food. Generally pizza acquired within the core of Italian immigrants is still nearly traditional, but the pizza that starts to spread into the rest of the country acquires special flavors and topping which reflect the established cuisine of the culture. Here are some examples:

In the United States, pizza has developed many different regional forms, owing mostly to the wide and continuing impact of Greek and Italian immigrants in American culture. Some of these variations are so different as to be only vaguely resembling the original Neapolitan dish. Anyone who has travelled much in American will be familiar with "New York Style" pizza, as opposed to "Chicago Style," deep-dish, thin-crust, or other varieties. Frequently American foods such as bacon double cheeseburgers, BBQ chicken, chili cheese dogs, or other foods will find their way onto a pizza in the state.

One surprising locale where pizza has really taken root is in Pakistan. It was introduced there as recently as 1993 by Mr. Manzar Riaz, who opened the country's first pizza place. Pizza Hut also moved into Pakistan in the same year, perhaps sensing the same burgeoning desire for pizza consumption that tipped off Mr. Riaz. The impact of pizza in Pakistan has not been as great as in India, though; it is a popular and well-known dish in provinces like Kashmir, Sindh, and Punjab, but it basically impossible to find in Baluchistan and the creatively-named North-West Frontier Province. Despite its inability to crack into those coveted other regions, Pakistan's pizza sales are second in volume only to sales in the Unites States. In fact, Pakistan is home to the world's largest Pizza Hut which as seating for more than five thousands people, if you can imagine such a thing.

Despite the enormous volume of pizza sales in Pakistan, and the thousands of Pakistanis who apparently sit down to eat pizza in even one restaurant, Sao Paulo, Brazil still has the stones to call itself the "Pizza Capital of the World." This isn't too a crazy a claim, considering that 1.4 million pizzas are consumed in there every single day. As is common when Italians immigrants introduce pizza, the dish was not available in Brazil outside of Italian communities until the 1950s. As it has spread out and developed its own new Brazilian flair, pizza has become increasingly popular throughout the country. Generally, though, pizza there is still pretty close to the traditional Neapolitan fare, with a thicker, more substantial dough, and frequently having no tomato sauce at all.

One of the most heart-warming pizza success-stories is playing out even as we speak in Australia. You may not have known this, but a significant portion of the Australian population is descended from Italy, so I guess you could say they have pizza in their veins, although not literally of course as this would cause an extremely painful and deadly condition. Because the Australians have so much in common with those of Italian descent, the classic, traditional varieties are available in Australia, but there is also an Aussie style pizza which has bacon and egg on it and sometimes also prawns. A couple of decades ago the "gourmet pizzas" began to be popular in Australia, with smoked salmon, dill, kangaroo meat, and other goofy Australian thins on top of them, but probably not boomerangs, let's be honest.

Pizza is just one of many foodstuffs with a long and storied history which has spread across the world and changed as it went, but it is a very interesting case. It shows how a variety of different people are able to take the same concept and adapt it to their own unique preferences.

Don is a pizza connoisseur who loves Gainesville pizza. He has eaten pizza in many places all over the world, but loves most of all to eat pizza in a Gainesville restaurant.

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Crockpot Cooking Ideas For Cold Weather - Plan A Week Of Hearty Meals To Stay Cozy And Warm

If getting from your car to your door seems like a march through the tundra during cold winter days, a trip to the grocery store may be excruciating to think about. You may be entertaining thoughts of staying in your nice warm car and driving through a fast food place for dinner instead. But, that sort of impulse can really defeat a grocery budget, even though the nice warm car is tempting.

How can you feed your family a nice hot meal without suffering those icy cold trips? By planning one shopping day with one goal in mind - creating enough crockpot meals for a week. Let's see how this can be accomplished.

Start by gathering together your favorite crockpot recipes, picking a variety of dishes so your family doesn't get tired of the same old food. Make a grocery list that includes everything you need for the week based on the recipes you've chosen. Check your pantry for the standard supplies, too. Now do all your shopping for the week.

When you get home, carefully wrap and freeze the meat for the meals later in the week, chop up all your veggies for each meal and seal in containers. You are well on your way to a week of cozy meals without having to venture out in the cold. Here we go.

Sunday - Begin the week with a wonderfully aromatic Rotisserie Chicken. Your crockpot will produce a nice, crispy and juicy chicken just like a deli rotisserie. Make it a Sunday dinner by including your garlic mashed potatoes and steamed broccoli.

Monday - A Crockpot French Dip Roast is an easy way to serve a hot and satisfying sandwich for dinner. It may be just a sandwich, but it sure seems more like a meal when you use a good, hearty hard roll and add mozzarella cheese on top.

Tuesday - Time to spice things up a bit with a hearty White Chicken Chili. You control the spice, so this meal will satisfy everyone's tastes. Serve with a nice crusty bread and no one walks away hungry. You may have enough leftover chicken from Sunday for this dish.

Wednesday - This is your night to go meatless with a fabulously rich Minestrone Soup. You could replace the beef broth with chicken broth if you choose, but, as is, this is a frugal meal that will please even your staunchest meat eater.

Thursday - Time to surprise your family with Homemade Calico Beans for dinner. This dish is wonderfully satisfying and relatively inexpensive to make using dried cooked beans and ground beef. Save the leftovers for next week's lunches.

Friday - It's Smorgasbord time! One day of the week is always busier than the rest. You'll be glad to have a refrigerator full of leftovers for that day. You can use your creative nature to re-invent some of the leftovers into new dishes or you can simply arrange your leftovers on the counter with plates, bowls, and silverware, and have your family dig in.

Saturday - The races are on TV and we're not budging. So, when it comes time to eat, putting a platter of Pulled Pork Sandwiches on the table and having everyone help themselves, is a great way to enjoy the races and fill our tummies without missing a moment of the action.

Stocking up and preparing for a week's worth of meals ensures that you have a house full of food for your family. But, equally as important, when your family finally gets home in out of the cold, they will walk into a house fragrant with the savory aromas of a delicious dinner ready to enjoy. Give this plan a try for one week and I guarantee you won't miss those stops at the drive-thru for a moment!

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