How To Easily Create A Personal Budget Within Minutes

Do you find yourself making a decent amount of money, but never really figure out where it all goes? Do you ever wonder exactly how much you spend on food or booze? During grim economic times, ignorance really isn't bliss. You can save a ton of cash making a personal budget and every month eliminate things that you don't even really think about. Here is how:
Firstly, you need to consider your base cost. These are things that are essential to survival, or things you simply will not budge on. A lot of savings advisers will tell you to drop your phone plan, high speed internet, and move into a cheaper apartment. Complete upheaval of your personal foundation isn't necessary whatsoever, but to create a decent personal budget, organization is.
Things to consider for your base costs:
Rent & Utilities
Phone Bill
Car Insurance
Credit Card Minimum
These are inflexible. Unless you're living in an apartment way beyond your means by yourself, or have a 150 dollar data plan, move on
Now come secondary costs. These things are essential but can be easily adjusted:
Food
Gas
Entertainment (including the bar, partying)
Clothing
Now, compare this total with your income. Be liberal in your estimate to account for the most spendy months. How does it shape up, and how can you change it?
Assuming you're reasonable with clothing and don't drink more than two-three nights a week, the biggest budget killer is food. Most either don't cook, or cook rarely. You may be surprised to find out what seem like three cheap fast food meals can equal three to five days of grocery.
Here are some staples that can create a massive variety of dishes, and can cost around 50 cents per meal:
Eggs (Scrambled, over-easy, ((either on toast)), poached, fried, etc)
Beans (In sauce, or with veggies, you can easily make a vegetarian chili)
Pasta (Unlimited possibilities to combine with various sauces, veggies, meats)
Chicken (Fried, pan-sauteed, poached, baked, thousands of possibilities and marinades)
Rice (As many, if not more possibilities than pasta. This is a staple across the whole world but an afterthought here. Obviously there are thousands of ways to prepare it)
Bread (to be combined with the above, obviously you can go the spread route or pile on chicken or cold-cuts to be taken with you for lunch)
And make sure to save the plastic grocery bags! They can be used for a variety of things, like trash liners, picking up after pets, lunch-bags, etc.
So many people spend between 15 to 30 dollars daily on food and things like coffee without realizing it. One trip to Starbucks can buy you a day and half of groceries. If you can wake up 15 minutes earlier to eat breakfast, and possibly pack your lunch, you can save enough to make a car payment, a rent payment, or at least take massive chunks out of credit card debt, all the while teaching oneself how to cook and live healthier. For dozens of other ways to save money immediately from clothes to fuel efficiency to fitness please visit http://gettingcheap.blogspot.com/2009/02/how-to-easily-create-personal-budget.html

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Beer-Can Chicken Indoors

The secret to a great roast chicken is keeping the breast meat moist. One modern approach steams the chicken from the inside out while it cooks. A can of beer boiling there it keeps the chicken moist. Beer, soft drinks, wine, whatever: whole books have been written about variations on the theme of beer can chicken. There are many good ones, some of the simplest are outstanding.

A beer-can chicken cooks standing up. The body cavity slides over a can of spiced beer or other liquid. The can and the chicken's two legs support the bird during cooking. Wire or ceramic stands are available for those of us who serve beer-can chicken often. You'll probably want to invest in one after trying this easy recipe.

Chicken Chili

Traditional beer-can chicken is smoked on a charcoal grill. The upright chicken is tall, and does not fit most grills. Even my big grill requires reconfiguration for beer-can chicken. Still it only does well for smaller birds. Besides, some days just aren't barbecuing weather. That's why I developed this recipe for the oven. It works for a conventional oven and is ideal for a convection oven. The skin comes out crisp and the meat comes out moist. It's not smoky when it's cooked indoors, but you can add a little liquid smoke to the beer if you like.

- 1 12-ounce can beer
- Dash cayenne pepper
- 1/2 tbsp paprika
- 1/4 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp brown sugar
- 1 3-lb chicken
- 2 green onions chopped
- 2 cloves garlic diced
- 1 tsp liquid smoke (optional)

Open the beer. Drink half. Preheat a conventional oven to 375°F, or a convection oven to 325°F. Combine the seasonings and the sugar in a small bowl and mix well. Set the rub aside. Remove the extra goodies from the body cavity and trim the excess fat out of the chicken. Rinse inside and out and pat dry. Sprinkle two teaspoons of the rub inside the bird. Rub another tablespoon of it over the skin.

Remove the pull-tab from the half-full beer, and open another large hole with a church key. Pour the rest of the rub into the can and add the onions and garlic. Add the liquid smoke if you are using it. Slide the beer can up into the chicken's body cavity. Keeping the can upright, pull the chicken's legs forward until it can stand on its own two feet (plus the can.)

Stand the chicken up on a broiler pan in the oven. Cook until brown and cooked through, about 1 hour in a convection oven at 325°F or 1 1/2 hours in a conventional oven at 375°F. Using an instant read meat thermometer, verify the legs and thighs have reached 165°F. Remove from the oven and let rest five minutes. Remember the beer is still scalding hot. Be careful sliding the chicken off the can.

Beer-Can Chicken Indoors

Woodrow Wilson is a Caltech PhD, a Toastmaster, a husband, a father, and a grandfather. Bringing his creativity out of the laboratory and into the kitchen, he produces great new taste sensations. The best are presented in his new book The Champagne Taste/Beer Budget Cookbook. Recipes simple enough they are a joy to cook, but delicious enough they are a joy to eat. Visit his web site http://www.woodrow-wilson.com to learn more about him.

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A Gastronomic Guide To Thailand

In Pattaya you will be bombarded with smells and tastes from a wide variety of cuisines.  Determining where you will dine for the day may be the biggest decision of the day.
I will list approximate prices in Thai Baht and the exchange rate as I write this is about 33 Baht to 1 US dollar.
Breakfast is cheap in Pattaya.  You can get basic fare for about 50 to 80 baht which consists of bacon and eggs, toast, juice and coffee.  A better deal is the hotel buffet.  The Lek Hotel, Apex and Diana Inn on Second Road all have buffets for about 110 Baht.  Lots of food but nothing really spectacular.
I prefer to have a big breakfast but one that also tastes good.  My favorite is at the Sportsman on Soi 13.  They have a full English breakfast for about 240 Baht.  This is served on a platter and comes with bacon, sausage, eggs, toast, beans, bubble and squeak, and fried tomatoes.  It is all you can do to finish it.
I usually don't eat lunch after having the big breakfast but for those who get hungry mid-day, there are many, many places to get something to eat.  Everything from fast food to street vendor dishes are all over the city.  You won't be able to walk ten feet without someone selling something to eat.
If I am hungry at lunchtime, I usually go to the Royal Garden Shopping Center upstairs to the food court.  There you buy a card similar to a credit card and put however much Baht on it as you want.  I usually add about 200 Baht and if I have money left over, I can get it refunded.
Then you just walk around to the many vendors and see what you like.  Most of the food is Thai and there is everything from soup, to rice dishes to noodles.  Beverages and dessert are also available.  Most of the meals are in the 30 - 40 Baht range.
For dinner, I usually stop at a street vendor and get some meat and rice.  There is a group of street vendors, or an outside food court on Soi Buakhao just north of Soi LK Metro.  The northernmost vendor is my favorite.  He has boiled chicken, fried pork, and cooked red pork.  All dishes come with rice and cost 25-30 Baht.  A bottle of water is an additional 10 Baht.
If you get hungry while out on the town in Pattaya, you will be able to get food no matter what time it is.  Stationary street vendors and vendors with motorized stalls are everywhere serving soup, bar-b-que, and rice and noodle dishes.  You can even get a sampling of Northern Thailand snacks - grasshoppers, silkworms, ants, and beetles.
Eating in Thailand is a way of life and you will find yourself eating 4 to 6 times per day.  The meals are small in size and huge in taste.  Some of the Thai dishes can be very spicy so be careful with the chili peppers.
And if you only eat pizza, burgers and fries, you can get those dishes all over the city too.
You can even find some of the best steaks and European cuisine in this former fishing village.  Seafood is also abundant and you can get lobster or crabs for a small fraction of what you pay at home
I can guarantee that you will not go hungry when you are in Pattaya.

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How to Make a Sweet and Sour Chicken Stew in the Crockpot

Chicken is easy to work with because it is so versatile. You can make really mild-flavored and delicate dishes or you can make bold ones with plenty of heat and fire. Chicken suits both of these flavors and everything in between.

This is why poultry features in so many Asian style recipes. It suits sweet flavors as well as savory ones and dishes like lemon chicken, which tend to be really sweet, are totally delicious. Not all meats suit a very sweet flavor but chicken is quite unique in that you can use pretty much any seasonings or sauce and it complements the flavor.

Chicken Chili

Adding an Asian Flavor to A Classic Crockpot Recipe

Stews and casseroles are crockpot classics but adding a sweet and sour flavor to a stew gives it a new, exciting dimension and will make a change from basic poultry stew recipes, which only feature the bird, vegetables, broth and perhaps some herbs. This vibrant sweet and sour stew will appeal to all ages, old and young, and is suitable to serve at any occasion.

The following recipe is simple to make and using a crockpot means the flavors will combine extra well. The bell peppers are added near the end so they come out crunchy rather than soggy. You can add chopped fresh asparagus instead of bell pepper if you like.

With the exception of dense vegetables like carrots and potatoes, vegetables do not need a lot of time to soften so a lot of crockpot recipes are made in two stages, with the dense vegetables and meat going in first and cooking in the sauce, and then the other vegetables being added later. This means everything will be done at the same time and nothing will be undercooked or overcooked.

Leave this recipe cooking all day while you are out at work and you will come home to a kitchen, which smells amazing, and a meal, which is nearly ready to eat. You just need to throw in the bell peppers and noodles for half an hour.

This recipe is great for feeding a hungry family and because it contains poultry, vegetables, a sauce and noodles, it is a one-pot meal and you do not need to serve anything with it.

What you will need:

18 oz jar sweet and sour sauce 1 1/2 lbs boneless, skinless chicken breasts 1 cup thin egg noodles 1 chopped yellow bell pepper 1 chopped red bell pepper 8 oz can pineapple tidbits 1 chopped onion 9 oz baby carrots 2 tablespoons cornstarch 1 tablespoon finely diced ginger root 13 oz can chicken broth

How to make it:

Cut the bird into one inch pieces, then add it to a four or five quart crockpot with the onion, carrots, water, broth, sweet and sour sauce and ginger. Cover the slow cooker and cook for seven or eight hours on low or until the chicken is cooked and the vegetables are tender.

Drain the pineapple tidbits and combine the juice with the cornstarch to get a smooth mixture. Stir this into the chicken mixture in the slow cooker. Stir in the bell peppers, noodles, and pineapple. Cover the crockpot and cook the stew for half an hour on high or until the vegetables are al dente and the noodles are cooked.

How to Make a Sweet and Sour Chicken Stew in the Crockpot

If you enjoy cooking with boneless, skinless chicken breasts, you might enjoy making a baked chicken rice recipe or any one of many different grilled chicken recipes, all of which are simple enough for beginner cooks to master.

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

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What Vegetables Shall We Eat For This Autumn?

Usually, the air of autumn is in dry condition and people are easy get some disease and get unbalanced eating diet in this season. According to the traditional medicine, it is better for people to eat some featured vegetables to enhance the activities of the spleen, making the relationship between liver and spleen become coordinate Experts point out that there are various food to enhance the function of liver, such as spinach, cauliflower, celery, etc.

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Classic Chili - Crockpot Style

If you have a crockpot or slow cooker that you haven't used lately, its time to pull it out, dust it off and put it to work. I really like using my crockpot because I don't dirty many dishes and I can start a meal before I leave for work and its ready when I get home. I love coming home to a house with great cooking aromas.

One of my favorite crockpot recipes is chili. I have several great chili recipes but I really like this tangy version.

Chicken Chili

CLASSIC CHILI - CROCKPOT STYLE

Ingredients

1 1/2 ground beef

1 1/2 cups chopped onion

1 cup chopped green bell pepper

2 cloves garlic, chopped

3 cans (15 oz. each) dark red kidney beans, rinsed and drained

2 cans (15 oz. each) tomato sauce

1 can (14 oz. diced tomatoes, undrained

2 to 3 teaspoons chili powder

1 to 2 teaspoons dry hot mustard

1/4 teaspoon dried basil

1/2 teaspoon black pepper

1 to 2 dried hot chili peppers (optional)]

Directions 

Cook ground beef, onion, bell pepper, and garlic in a large skillet until meat is browned and onion is tender. Stir occasionally. Drain fat and discard. Transfer mixture to a 5 quart crockpot.

Add beans, tomato sauce, tomatoes, chili powder, mustard, basil, black pepper, and chili peppers and mix well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Quick Tips

Spray crockpot with cooking spray for easy clean up.

Use pre-cut onions and peppers and minced garlic.

I like to cook this chili on low because it really give the flavors time to blend. My family prefers mild, not spicy, chili, so I use half of the recommended amounts of chili powder and hot mustard and I also omit the hot chili peppers.when I make this recipe for my family.

Classic Chili - Crockpot Style

Judy Scuderi is an Information Specialist in Florida. She loves to collect cookbooks and is always browsing bookstore and library shelves for new titles. Check out her blog at:
http://www.floridamuse.wordpress.com

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30 Easiest Ways to Cut Over 100 Calories a Day From Your Weight Lose Diets

Do you know that reaching your weight loss goal may be more easier than you think? If you want to lose a pound of fat a month, all you need to do is cut 100 calories a day from your diet. That is because a pound of body fat is equivalent to about 3,500 calories.
You may ask....a pound a month,is not that a little slow? Well, mounds of research indicate that you are more likely to keep weight off if you lose it slowly.
Here are 30 effortless ways to cut over 100 calories a day.
1. Replace 1 cup of sweetened applesauce with 1 cup of unsweetened applesauce.
2. Order your Quarter Ponder without cheese. 
3. At Jack in the Box, eat a regular taco instead of a super taco. 
4. Fix 1 cup of turkey chili with beans rather than regular chili with no beans. 
5. Use 1 cup of fat-free cottage cheese instead of regular cottage cheese. 
6. Order a sandwich with barbecued chicken instead of barbecued pork. 
7. Replace 1 cup of corn with 1 cup of carrots. 
8. Rather than spread 4 tablespoons of cream cheese on two slices of raisin bread, dip the bread in 1/2 cup nonfat apple-cinnamon yogurt. 
9. Munch on 1 cup of frozen grapes instead of an ice cream sandwich. 
10. Rather than drink a strawberry milkshake, make a smoothie of 2/3 cup of low-fat milk, 1/2 cup of strawberries and 1/2 a banana. 
11. Replace 2 brownies with 2 fig bars. 
12. Eat 2 meatballs instead of 4 with your spaghetti
13. Reduce your helping of turkey stuffing from 1 cup to 2/3 cup. 
14. Have a single scoop of ice cream instead of a double scoop. 
15. Replace 2 ounces of corn chips with 2 ounces of snack well wheat crackers. 
16. Eat 1 hot dog at the baseball game instead of 2. 
17. Shred 2 ounces of fat-free cheddar cheese on nachos instead of regular cheddar.
18. Spread 1 tablespoon of all-fruit jam on your toast rather than 1 1/2 tablespoons of butter. 
19. Replace 1 cup of whole milk with 1/2 cup of nonfat milk. 
20. Eat 2 poached eggs instead of 2 fried eggs. 
21. Replace 1/2 cup of granola with 2 cups of Cheerios. 
22. Instead of using whole milk and eggs to prepare 2 slices of French toast, use nonfat milk and egg whites. 
23. Snack on an orange and a banana instead of a Snickers candy bar. 
24. Munch on 35 pretzel sticks instead of 1 ounce of dry-roasted peanuts. 
25. On your lamb-and-vegetable kabob, replace 2 of the 4 chunks of meat with fresh whole mushrooms. 
26. Dip an artichoke in 1 tablespoon of low-fat mayonnaise instead of 1 1/2 tablespoons of regular mayonnaise. 
27. Drizzle 3 tablespoons of low-calorie French dressing on your salad instead of 2 tablespoons of blue cheese dressing. 
28. Replace 1 large flour tortilla with 1 six-inch corn tortilla. 
29. Eat a turkey sandwich instead of a chicken salad sandwich. 
30. Choose 4 1/2 ounces of tuna packed in water instead of 4 1/2 ounces of tuna packed in oil.

Paul Chukwukere is health expert that dedicated in helping people to lose weight faster. Read more of his Diets & Weight Loss FREE Tips, Solutions, Ideas, Secret and Resources On: www.yourweightlosssolution.blogspot.com

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Mexican Food Recipes - Mexican Chicken Taquitos

The smoky cheese and green salsa make this a savory winner. If you don't want to fry them, try brushing them with olive oil and baking them in the oven for 10 minutes on a baking sheet.

4 skinless, boneless chicken breast halves, cooked and shredded

Chicken Chili

1-1/2 cups shredded smoked Cheddar and Swiss cheese blend

1 (7 oz.) can green salsa

1 cup onion, chopped

20 (6-inch) corn tortillas

1 quart peanut oil for frying or as needed

1 cup sour cream (optional)

1 cup chunky salsa (optional)

1 cup guacamole (optional)

Directions

Heat oil in a deep fryer to 350 degrees.

In a medium bowl, mix together the shredded chicken, cheese, green salsa and onion.

Spoon about 1-1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1-inch wide. Filling should not come too close to the ends, or it will fall out. Secure rolls with toothpicks.

Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown.

Once they float, leave them in for another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

Mexican Pork Chops

This is a full meal that includes pork chops, beans, corn and white rice.

1 tablespoon vegetable oil

4 boneless pork chops

2 (14.5 oz.) cans chopped stewed tomatoes, with juice

1 (8.75 oz.) can whole kernel corn, drained

1 (8 oz.) can red kidney beans, drained

1/2 cup uncooked long grain white rice

1 (4 oz.) can diced green chilies, drained

1/4 teaspoon salt

Directions

Preheat oven to 350 degrees.

Heat up oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.

Mix the tomatoes, corn, kidney beans, rice, chilies and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute until heated through.

Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.

Bake covered for 30 minutes. Uncover and continue baking 10 minutes until the rice is tender and the pork has reached an internal temperature of 160 degrees.

Mexican Mole Sauce

A delicious chocolate spiced mole sauce that's great with your favorite Mexican dishes.

2 teaspoons vegetable oil

1/4 cup onion, finely chopped

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon dried cilantro

1/8 tablespoon dried minced garlic

1 (10.75 oz.) can tomato soup

1 (4 oz.) can diced green chili peppers

Directions

Heat the oil in a medium saucepan. Cook the onion over medium heat until tender. Mix in the cocoa powder, cumin, cilantro and garlic.

Stir in the tomato soup and green chili peppers. Bring to a boil, reduce heat to low. Cover and simmer for 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

Mexican Food Recipes - Mexican Chicken Taquitos

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

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

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Slow Cooker Chicken Stock for Holiday Meals - Homemade Goodness

When I was a child Thanksgiving dinner was homemade from start to finish. My mother made her own stuffing (you may call it dressing) from stale brad, onions, celery, thyme and other seasonings. She made cranberry sauce and stock from the giblets. Consequently, the gravy tasted rich, homemade and delicious.

I could have eaten an entire dinner of dressing and gravy.

Chicken Chili

Usually I buy commercial chicken stock for holiday meals to cut down on preparation work. But this year I decided to make my own stock. Fortunately, my grocery store carries packages of chicken gizzards for this purpose. This product saved me preparation work, allowed me to control salt, and helped me get ready for Thanksgiving days ahead of time.

Using packaged gizzards instead of chicken necks and wings enabled me to reduce the fat content of the stock. In fact, there was no fat floating on top when the stock was done. I didn't have to skim any residue either, which also cut down on preparation time.

Buying pre-sliced carrots saved me even more time. Instead of shopping the celery, I cut the ribs into two large sections. Though I was tempted to add more Italian parsley, which I love, I didn't because it would have given the stock a green tinge. You may add more lemon pepper seasoning if you wish.

If you don't have a slow cooker you may make the stock in a soup kettle. I stored my stock in tall, plastic cartons with screw tops. You may freeze the stock, but remember to leave a gap at the top (about an inch and a half) for expansion. Frozen stock will retain its flavor for about three months. To prevent the stock from tasting like the freezer, put the cartons in large plastic zipper bags.

Use your delicious homemade stock for dressing, gravy, and turkey vegetable soup made with the last of the bird.

Ingredients

Two 15-ounce packages of chicken gizzards
1 medium-to-large onion, peeled and quartered
3/4 cup sliced carrots
1/4 cup Italian parsley leaves
3 ribs of celery with leaves, halved
1 teaspoon reduced sodium salt
1/2 teaspoon salt free lemon and pepper seasoning
8 cups of water

Method

Insert a slow cooker liner in the pot. Rinse the gizzards under running water and place on the bottom. Add vegetables, salt, lemon pepper and water. Cover and simmer on high for four hours. Remove vegetables and gizzards with a slotted spoon and discard. Strain broth through a fine sieve into a batter bowl or heatproof pitcher. Pour stock into food storage cartons and refrigerate until needed. Makes 2 quarts of stock.

Copyright 2010 by Harriet Hodgson

Slow Cooker Chicken Stock for Holiday Meals - Homemade Goodness

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. She is the author of hundreds of articles and 28 books. Centering Corporation is publishing her latest book, The Spiritual Woman: Quotes to Refresh and Sustain Your Soul, available shortly.

Hodgson has another new book out, 101 Affirmations to Ease Your Grief Journey, available from Amazon. Please visit her website and learn more about this busy author and grandmother.

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Spice Up Your Cooking

Does your cooking seem a little on the bland side? Many of us have a least one spice rack from last Christmas, but how often do you really use it? Creating a well-seasoned dish does take a bit of practice, but you have to be willing to work on the basis of trial and error. Read on for a few tips that you can use when venturing into the world of herbs and spices.

If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.

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Chicken Enchilada's

This is my quick and easy recipe for chicken enchilada's. It has took me years to perfect it. I hope you will enjoy it as much as I do. To make it a little quicker you can buy a rotisserie chicken to use instead of taking the time to cook your own.

Chicken Enchilada's

Chicken Chili

- 3c. Cooked Chicken
- 1c. Chopped onion
- 1/4c. Butter
- 1/4c. Flour
- 2c. Hot Water
- 3 cubes chicken bouillon
- 8oz. Sour Cream
- 2c. Cheddar Cheese
- 4oz. Chopped green chillies
- 1 can green chili Enchilada sauce
- 1 package tortillas

Preheat oven to 350 degrees. In a medium sauce pan saute onion in butter until tender, stir in flour, water, and bouillon; stir with wire wisk until thick and bouillon dissolves, remove from heat and add sour cream.

In a bowl mix chillies, chicken, cheese (reserve 1/2c. to put on top) and sauce mixture. Put in tortilla's, roll and place in a 9x13" greased pan. Put green chili sauce and the rest of the cheese on top. Cover with foil (spray foil with non stick spray to keep cheese from sticking to it) cook 45 minutes or until cheese on top has melted.

Options:

-You can fry tortilla's in oil before filling with chicken.
-Use red enchilada sauce instead of green.
-Add some hot sauce to chicken mixture.
-You can also freeze and use later.

If you do this be sure to thaw completely in the refrigerator and it will require 1 hour to 1 hour and 1/2 to cook since ingredients are cold. Can be served with a lettuce salad, beans, or rice.

Chicken Enchilada's

Leslie Patton
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Cooking Recipes For The Diabetic

Henry Ford said, "Whether you think you can, or you can't, you are usually right." If you really want to improve yourself, know that you can. You will not be dieting, you will be changing ingredients and you will give in to some changes without turning your nose up before trying. It took a long time to put that weight on, it will come off, but not in 6 weeks like the skinny models on your TV screen. Have patience! Don't have the mindset of a dieter. Remember, you are not starving. You are eating delicious, tasty food.
My husband was 241 lbs. and had a triple bypass six years ago. Today he weighs 178 lbs. and his cholesterol is 108. I never lied to him about his food; I just neglected to mention that I did things like replacing the ground beef in his chili with veggie protein crumbles (from the frozen food case) and the shredded cheddar was veggie cheese from the supermarket produce department. Believe it or not the shredded veggie cheddar tastes and melts so much better than the regular no-fat cheddar. He loves it! I finally had to tell him why he was losing so much weight. He was beginning to think there was something terribly wrong with him.
I bought a cook book with lots of creamy comfort foods that he always craved. None had the heavy cream, butter and cheese that comfort food usually has. I learned how to substitute fat-free half & half or evaporated skim milk for cream. I used margarine with no trans-fat and after a while, I didn't need a special cookbook. It was easy to convert any recipe to low fat, low calorie, low anything.
Here's a good example of a recipe conversion: Original recipe was made with veal not chicken. I used healthy olive oil and margarine, reduced both to 1 1/2 teaspoons. The half-and-half was replaced with the fat free kind.
Chicken in a Creamy Mustard Sauce:
2 chicken breasts (boned & skinned)
1 1/2 tablespoon flour
1/4 teaspoon each salt & pepper
1 1/2 teaspoons each olive oil & margarine
1/2 cup each diced onion & sliced mushrooms
1/4 cup fat-free half-and-half or evaporated skim milk
1 tablespoon each Dijon & fresh parsley
1 1/2 teaspoons lemon juice
Dredge chicken in flour, salt, & pepper. In a non-stick skillet heat oil over medium heat, add chicken and cook, turning once, until browned on both sides and cooked throughout (about 2 minutes per side). Remove chicken.
In same skillet heat margarine until bubbly; add onions & mushrooms. Sauté until lightly browned. Reduce heat, add half-and-half, mustard, parsley and lemon. Stir constantly until sauce comes to a boil and thickens. Serve over the chicken.
Learn this method of good eating; forget the fad diets and the pills. Stop killing your husband and the kids with what you think is kindness cooking. Serve more vegetables and salad. Get healthy and then look in the mirror and be proud of your accomplishment!

Find tips about preserving pears and pear nutrition at the Types Of Pears website.

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Healthy Slow Cooker Recipes - Chicken and Sweet Potato Stew

If you have not tried cooking with a slow cooker yet, then I have a question for you. What are you waiting for?

Crock pots are very convenient and easy to use. The meal preparation is also quick. The cooking will take long, but you do not need to be constantly involved as there is no risk of burning the food. The temperature is very low, so the meat will not burn.

Chicken Chili

But the best about a slow cooker is that you can prepare your meal early in the morning or the previous night, then go on about your day, go to work, or drive your kids around, and when you come home late in the afternoon or even early evening, supper will be already cooked for you. It is wonderful, it is like having a kitchen assistant, and you do not need to pay a salary.

I want to share a delicious and healthy recipe with you.

You will need 6 chicken thighs, skin removed. You will then need 1/2 pound of white mushroom, thinly sliced. You will also need 2 medium sweet potatoes and 2 medium potatoes peeled and cubed. You will then need 2 medium carrots, peeled and sliced and 6 large shallots, peeled and halved. You can also use 4 cloves garlic if you wish. YOU will also need 1 cup dry wine, or if you do not like cooking with wine use some white grape juice. To season you can sue 1/2 tsp of dried rosemary and salt and pepper to taste.

Combine all ingredients except the vinegar in the slow cooker. Cover and cook. Cooking time: 5 hours in low or until potatoes are tender. Before serving stir in vinegar.

Enjoy it!

Healthy Slow Cooker Recipes - Chicken and Sweet Potato Stew

When I did not have any children, cooking was not my priority, so I just got home from work and decided on what to eat for supper. Since having children, my days got shorter, and I am always looking for ways to simplify the cooking duties. I now enjoy cooking. My cooking time has been reduced and I can use my time more productively.

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A Trio of Unmissable Barbecue Chicken Wing Recipes

Cranberry Sauced Barbecue Chicken Wings
Ingredients
18 Chicken wings
1 can (8 ounce size) jellied cranberry sauce
1 1/2 teaspoon Packed brown sugar
1 teaspoon Prepared mustard
1 teaspoon Worcestershire sauce
Preparation
Place chicken wings in shallow glass dish. Mix remaining ingredients in 1-quart saucepan. Heat over low Heat over low heat, stirring constantly, until smooth; pour over chicken. Cover and refrigerate at least 1 hour.
Remove chicken from marinade; reserve marinade. Cover and grill chicken 5 to 6 inches from medium coals 20 to 35 minutes, turning and brushing 2 or 3 times with marinade, until done.

Hot Mustard and Chilli BBQ Chicken Wings
Ingredients
3 pounds chicken wings
1/3 cup honey
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
3 tablespoons ketchup
2 tablespoons butter
3 tablespoons lemon juice, or vinegar
2 tablespoons Worcestershire sauce
2 cloves garlic, finely minced
Preparation
Preheat oven to 325º. Prepare wings by removing tips and cutting wings in halves.
Combine sauce ingredients in medium saucepan.
Bring to boil and remove from heat. Dip wings in sauce, then lay them in a roasting pan. Cover with remaining sauce. Bake for 45 minutes, basting often. Turn wings over and bake another 15 to 20 minutes or until wings are well browned.

I run a BBQ restaurant in down town Chicago, and love the smell and taste of smokehouse flavor so much that I wanted to share some of my staffs favorite BBQ recipes so that you can enjoy some of the BBQ goodness that our restaurant is reknowned for. If you like BBQ recipes, or would like to find out more about Q'ing in your backyard, then visit our good friends over at Barbecue Party where you can Q 'til you drop!

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Love Chili's? Copycat Chili's Restaurant Recipes

Chili's is a very popular restaurant chain, specializing in Tex-Mex cuisine. As well as the chili, other popular dishes include the salsa, egg rolls, chicken and mushroom soup, buffalo wings and much more. Chili's has been running since 1975 and the menu includes meat, seafood, salads, fish and more.

If you like, the food at Chili's you might be interested in learning some copycat Chili's restaurant recipes. If you want to make this delicious Tex-Mex food yourself at home, it is possible to recreate the mouthwatering Mexican food recipes yourself - as long as you know the recipes of course. You can find copycat Chili's restaurant recipes online and on the best recipe websites.

Chicken Chili

What is Tex-Mex Food?

Tex-Mex food usually appeals to fans of authentic Mexican recipes, although this cuisine is influenced by both traditional Mexican cuisine and Southwestern cuisine in the United States. These dishes bear some resemblance to Mexican cuisine and some to southwestern cooking but as well as being a hybrid of these two cooking styles Tex-Mex cooking has its own feel and flavor. The food is vibrant, spicy, varied, and really popular.

Not all Tex-Mex food is spicy and not all of it would be recognizable to somebody from Mexico. If you have never tried, Tex-Mex recipes you might like to give some of them a try.

If you enjoy using fresh produce, the best cuts of meat, chilies and other exciting spices and typical Mexican ingredients, you are going to love Tex-Mex food, and especially copycat Chili's restaurant recipes.

How to Make Chili's Copycat Chicken Chili Recipe

This flavorful recipe has quite a lot of different ingredients but you probably already have most of these in your cupboards. For the authentic Chili's chicken chili experience, follow this recipe closely and you will love the results.

What you will need:

2 tablespoons diced, seeded jalapeno 1/4 cup vegetable oil 2 teaspoons lime juice 4 1/2 cups water 3 tablespoons minced garlic 2 1/2 tablespoons ground chili powder 3 tablespoons ground cumin 2 tablespoons white sugar 1/2 cup crushed canned tomatillos 2 teaspoons minced fresh cilantro 3 lbs diced, cooked chicken breast 4 oz can diced green chilies 1/2 teaspoon ground oregano 3 tablespoons cornstarch 1/2 cup diced onions 4 teaspoons ground paprika 1 1/3 cups diced green bell pepper 2 cans navy beans, 15 oz each 15 oz can red kidney beans 4 teaspoons dried basil 8 teaspoons chicken base 1 1/2 teaspoons ground red pepper Sour cream, for garnish (optional) Shredded cheese, for garnish (optional) Tortilla chips, to serve How to make it:

Heat the oil in a big pot over a moderate heat, then saute the garlic, onions, jalapeno and bell pepper until tender. Mix the chicken base, water, sugar, cornstarch, lime juice, and seasonings in a bowl, then add this to the garlic and onion mixture in the pot.

Drain the chilies and add them to the pot with the tomatillos. Bring the mixture to the boil. Drain the cans of beans and add them to the pot. Stir in the chicken and simmer the chili for ten minutes. Serve topped with sour cream and cheese, with some tortilla chips.

Love Chili's? Copycat Chili's Restaurant Recipes

Tex-Mex food is a delicious combination of traditional Mexican recipes and southwestern cuisine. If you enjoy making authentic Mexican food recipes you might like to have a go at some Tex-Mex copycat recipes too.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Austin Restaurant Profiles: Shady Grove

You have visitors in town, or your a visitor to Austin yourself, and you have no idea where to eat that isn't just one of the typical chain restaurants you can find anywhere. If you're looking for a so called Austin institution, Shady Grove is it. It is a restaurant that reflects the Austin lifestyle, simple, outdoors, good entertainment, great times, and relaxation.



Shady groves earned its name from its location. It is gently nestled under the shade of a tall pecan grove, which provides great shade from the sun and elements on a hot summer day. While there is seating inside, that's usually not where the Shady Grove clientele chooses to sit. Rather, they choose the expansive patio with a large number of tables, making it easy for anyone to sit outside.



The food is traditional American cuisine with a slight flare: tortilla fried catfish, chili burgers, chicken fried steak, and so much more. Everything is reasonably priced and affordable for college kids, large groups, or just a casual lunch or dinner.



In addition to great food and a relaxing atmosphere, Shady Grove also caters to the entertainment element that Austin is so well known for.



The restaurant features Starlight Theater, which shows films ranging from Hitchcock classics, to old westerns, sci-fi films, and beach movies. What's better than sitting down to a good meal on a great patio under the stars with a big screen playing an old classic film?



If classic movies aren't your thing, they also have the "Unplugged at the Grove" series. Every Thursday night in the Spring and Fall, they have Austin's best musicians out to put on a great live music show. This fits in nicely with Austin's "Live Music Capital of the World" nickname.



Shady Grove already offers so much that there couldn't possibly be more right? Wrong. Not only is there a great porch for you to enjoy, but your pets are also allowed. As long as they are on a leash you can tie them up right outside the fence. You can let them have a little fun while you enjoy a great meal.



Shady Grove is located in Barton Hills. So after you eat you can head over to Zilker Park to throw around a frisbee or play soccer. During Christmas when the Trail of Lights is held in Zilker you can see one of Austin's favorite seasonal attractions.



Shady Grove is not only a cool place to just hang out with friends watching an old flick or listening to great music, but it's also a great place to take visitors from out of town that want to experience a true Austin hangout. Its vibe is indicative of the Austin culture and will be so much fun for any guest you take there. Go enjoy what Austin has to offer. Shady Grove is on that list.

Escapeso realty is a small brokerage assisting clients in the Austin Texas real estate market. They provide a graphical search of the Austin MLS and updated statistics on their blog covering Austin real estate news and events.

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All Beef, No Fuss, No Beans Chili - A Slow Cooker Recipe

Americans love chili and we have hundreds of recipes for it. For some, this national dish is a thin soup. For others, it is a thick stew. White chili is made with chicken or pork. Mole chili, which originated in Mexico, contains unsweetened cocoa. Every home cook has his or her twist on the recipe.

Chili is not the same as chile. The word that ends with the letter e signifies a vegetable, whereas the word that ends with the letter i signifies a recipe.

Chicken Chili

"Southwest Cooking," a Betty Crocker cookbook, says these versatile peppers add flavor to many dishes. "No other vegetable has had a greater effect on a way of cooking--or a way of life--then the chiles of the Southwest," the cookbook notes.

Chili is the state dish of Texas and many think the original recipe came from San Antonio. Legend credits the invention to an Englishman who lived there in the early 19th century, according to Sylvia Windle Humphrey, author of "A Matter of Taste." As she writes, "When the supply of curry ingredients he had brought with him ran out, the ingenious chap devised an American equivalent of curry powder."

I love chili, but the beans don't love me. When I eat them I have severe abdominal pain. So I leave out the beans and add other vegetables. The powder you buy in the grocery store is a combination of chili pepper, oregano, cumin, garlic, and salt. Sometimes I add extra cumin to this powder.

Though fall was delayed this year, it finally came to Minnesota. The leaves changed color, turned brown, and fell from the trees. Night temperatures dropped into the 30s and in the morning there was frost on the ground. Suddenly, I felt like making chili. To avoid another trip to the grocery store, I used available ingredients, and created my own recipe.

There was no crying when I chopped the onions because I used dehydrated onions. I didn't have smelly hands from chopping garlic because I used powdered garlic. I added carrots for sweetness and coffee for an undercurrent of flavor. It was one of the best batches of chili I have ever made. I served it with corn muffins. You may serve it with muffins, too,or crackers. Kids will like this recipe because it isn't too hot.

Ingredients

1 1/4 pounds 93% lean hamburger

28-ounce can crushed tomatoes

1 1/2 cups water (I rinsed out the tomato can.)

1/4 cup fresh coffee

1 green or red pepper, chopped

1 cup petite carrots

2 tablespoons dehydrated onions

24.5 can diced green chiles, drained (I used 1/4 of a cup. You can buy a smaller can.)

2 tablespoons chili powder

1/2 teaspoon garlic powder

1 tablespoon sugar

Method

Put a liner in the slow cooker. Saute meat in a nonstick or cast iron skillet until it turns brown. Transfer meat to slow cooker and add remaining ingredients. Mix well with a rubber scraper. Put on the lid, set the dial on low, and cook for 6 hours. Top with shredded Mexican cheese and fat -ree sour cream. Makes 8 generous servings.

Copyright 2010 by Harriet Hodgson

All Beef, No Fuss, No Beans Chili - A Slow Cooker Recipe

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jumpstarts. It is also publishing her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," which will be available shortly.

Harriet has another new book, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words of Hope," also available on Amazon. Please visit her website and learn more about this busy author and grandmother.

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Pairing Beer with Food – A Brief How To Guide

Wine and food pairings are nothing new. There are hundreds of years' worth of study behind these pairings. However, beer shouldn't be left out of the meal planning. In fact, you'll find that there are tons of different dishes that pair well with different brews. The secret lies in knowing what types of foods different brews pair best with. Here are some simple guidelines to get you started pairing brews with meals.

Dustin Canestorp is the Founder and General of the Beer Army. Join the ranks of the Beer Army at BeerArmy.com. Take a stand and let the world know your position. If you are going to drink, drink BEER!

 

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Authentic Mexican Recipes for Green Chili - Green Chili Casserole

A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef

Chicken Chili

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Authentic Mexican Recipes for Green Chili - Green Chili Casserole

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

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

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Pre Wedding Diet

There is no bride that I know of that doesn't want to look great for her big day! The only problem with some of it is that we tend to get so desperate with the time crunch that we sacrifice our health and well-being to get into that wedding dress. I'll let you in on a big secret, the weight loss companies are counting on your desperation and want you to do anything to lose that weight. I wouldn't buy into it if I were you. I know what I'm talking about. I've spent endless dollars and endless hours on starving myself and eventually failing at every diet I've been on. Don't step into that trap. Let me give you a pre wedding diet you can live with.

Fay Maxson is the author of several articles on weight loss. She resides in Honolulu Hawaii

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Spicy Chili Recipes - Tuna Chili Curry

This is for all of you out there who love spicy chili recipes. I created this Mouth-watering recipe by chance, due to the fact that I'd been ill and had not been shopping and therefore was practically out of food.

I had a quick look through my kitchen cupboards and found the ingredients that I have put together to create this magnificent spicy and delicious chili recipe, which I am now sharing with you.

Chicken Chili

One of the chief benefits, aside from being totally healthy and easy and quick to cook is the fact that it is really as cheap as chips to make.

If you like any kind of spicy chili food, then you are going to love this - I promise you.

So get your chili taste buds ready for this one. I'll be very surprised if you don't make this one of you spicy favorites. If you like it hot, like I do, then simply add more chillies or chili powder.

I call it Spicy Chili Tuna Curry and it is ideal for anyone, but especially for students and the like who are living on a small budget.

Spicy Chili Tuna Curry.

Ingredients:

One Large Onion (peeled and roughly chopped)
1 Inch of fresh ginger (peeled and finely chopped)
1 flat teaspoon of garlic granules (use fresh garlic if you prefer)
1 large green pepper (roughly chopped)
1 large red pepper (roughly chopped)
3 - 6 table spoons olive oil
1 tin of chopped tomatoes (400 gram)
1 tin of tuna in spring water (200 gram) drained
2 tablespoons of tomato puree
3 tablespoons of dark soy sauce
2 tablespoons of sugar (Optional)
2 heaped tablespoons of Patak madras curry paste
4 - 6 tablespoons of vinegar
2 flat tablespoons of salt Fresh ground black pepper Juice from 1/2 a lemon
2 teaspoons of extra hot chili powder (Use less if you prefer)
Rice cooked

Method:

Fry the onions until medium to dark brown. Add garlic and ginger. Add peppers and stir-fry on high heat for 5 minutes. Stir in curry paste. Fork in your Tuna and mix well. Add tinned tomatoes and tomato puree. Add salt, pepper, chili powder, vinegar, soy sauce, sugar and lemon juice and stir well. Reduce heat and simmer for about 10 to 15 minutes once it's boiling.

Dish up on a bed of rice.

This meal serves four to six good helpings!

I kid you not, this is one of the best tasty and yet inexpensive spicy chili recipes.

Spicy Chili Recipes - Tuna Chili Curry

Anthony Marquis has been a keen cooking enthusiast since watching his Maltese grand parents cook in their restaurant as a young boy. You can now get all his Spicy Chili Recipes in one place by visiting his website. For a limited time only, you will be able to grab 4 free recipes cook books as well from his website. Why not go grab these tasty Mouth-watering recipe books NOW? You can visit his website by clicking here: spicy chili recipes

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Mexican Hispanic Cuisine: A Regional Background

Mexican foods are based mostly in ancient traditions while Hispanic foods differ depending on the region or town. Hispanic cuisines are introduced by Spanish colonists but are greatly influenced by Europeans. Although each region has its own cuisine variations, some people tend to add a mixture of Hispanic Mexican food so as to provide a great tasting recipe.

Mexican cuisine is known for its varied and intense flavor, color and variety of spices. Authentic Hispanic food is indescribable because food is prepared in many ways, having certain preferences. Hispanics in each region utilizes food techniques and prepares the food in terms of sweetness, spiciness and bitterness.

Historically, when Spaniards first arrived in Mexico City, they found out that corn-based dishes, along with spices and herbs, are the main diet of the people there. The conquistadores incorporate their diet with pork, chicken, wine, fruits and spices, as well as other native foods in Mexico.

The result was simple but delicious in the north region. Specialties of seafood in the coastal region, sauces for central region and in Mexico City and lastly, in the south were all Maya-influenced creations.

Most of the Mexican foods today are based on the ancient traditions of the Aztecs and Maya. Foods became colorful because of the vegetable and meat varieties. Aside from this, exotic dishes known as "comida prehi" are made via the Aztec and Mayan style of cooking.

Below are some of the favorite cuisines of each region:
Northern Region (Nuevo Leon, Chihuahua, Tampico, Sonora, Baja California, Coahuila, Baja California Sur)

Cabrito al pastor - A baby goat is cooked over glowing coals in order to obtain crispiness. It is served with guacamole, salsa, roasted onions and tortilla chips.

Carne machaca - This type of food was developed by Tlazcaltecas which is a specialty of Nuevo Leon. It is a sun-dried beef prepared with garlic, tomato and chili. Another variation is the machaca con huevo, having tomatoes, onions and diced egg. Machaca can be shredded with lime juice as an appetizer.

El Bajío Region (Aguascalientes, Querétaro, Michoacán, Guanajuato, San Luis Potosí, and Zacatecas)

Blanco de Pátzcuar - This is a tender white fish from Lake Patzcuaro. It is marinated, flour coated with egg and fried. It is often served with olive oil, also having minced garlic and a side salad.

Enchiladas de plaza - A Morella specialty of cheese enchiladas having chicken (poached and fried), potatoes, onions, chilies and carrots.
Mexico City and central region (Hidalgo, Toluca, Tlaxcala, Morelos)

Chiles en nogada - This is a largely mild poblano chilies recipe having ground meat, nuts, fruits and spices. It is covered with silky cream sauces, walnuts and cheese garnished with pomegranate seeds. The nation's flag is being represented through its white, red and green colors.

Mole poblano - This is Mexico's most famous dish having 35 ingredients being used in making its sauce. Ingredients include the following:
• Herbs
• Spices
• Chile
• Sesame seeds
• Chocolates
• And nuts

It is fried, toasted and combined into paste. Later on, it is cooked again in lard. Lastly, it is thinned with broth and made into a multilayered sauce.

Pacific Coast Region (Guerrero, Sinaloa, Jalisco, Nayarit, Colima, Oaxaca, Chiapas)

Birria - This is a regional barbacoa lamb made in Guadalajara. It is wrapped in aloe leaves, smoked, steamed and cooked in a fire pit. Then, it is simmered in broth with coriander and onion.

Camarones rellenos - This is Sinaloa's stuffed shrimp and is wrapped in bacon strips. It is fried and covered with garlic, chili and sour cream.
Mole negro - Oaxaca's black mole with chilhuacle negro chili.
Gulf Coast Region ( Tabasco, Veracruz)

Huachinango a la Veracruzana - This is a fresh red snapper that is marinated, boiled and bathed in tomato sauce, capers, onion, olives and spices.

Yucatán Peninsula Region (Campeche, Yucatán and Quintana Roo)
Cochinita pibíl - This is a baby pig that is marinated overnight and cooked for long hours inside a pit. It is wrapped in banana leaves having onions prior to having it baked or grilled.

Sopa de lima - This is a type of lime soup that is made with shredded chicken, turkey broth, chili, tomatoes, coriander and limes. Sizzling tortilla chips are also being added to complete the meal.

The regional background of Hispanic food has its own preferences of menu items. It was indeed turned as the most liked food by Americans and other countries nowadays. Mexican Hispanic foods is not just as simple as it is, food techniques and ingredients play a crucial role in making it known for its aromatic taste throughout the world.



For more information on Mexican Hispanic Cuisines and skimmersplease visit our website.

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Add Color To Your Crockpot White Chicken Chili

While you are cooking your crockpot white chicken chili, you might be concerned by the final dish. It tends to lack color and in some cases, it might not be visually appealing. However, there are some little things you can do to spark flavor and color into this dish. In no time, you will have a dish that your entire family will not only love eating, but they will also find that they might come up with some impressive ways to spruce up this dish as well.

One of the first things you can do is add yellow kernel corn. What you will find is that during the slow cooking process most of the colors in the dish will dull. If you wait until the last 10 minutes before you serve you can mix in this fresh corn and soon your crockpot white chicken chili will have a little bit of color blended in that will make it more visually appealing.

Chicken Chili

Another thing you can do will also add some flavor to the dish as well. You will want to grab some cilantro and then chop it fine. Then take it and sprinkle it lightly over the top of the dishes you are serving. This classic and spicy method will deepen the flavor of your dish and your family will certainly enjoy the overall kick that it gives you.

You can of course top your crockpot white chicken chili with other items as well. Each will create a unique coloring that should be impressive. For example, you might find that tomatoes or guacamole will add a little color that appeals to those eating. Some will even get tortilla chips in a number of different colors and crumble them up over the top to add a unique color scheme to the dish that they are serving.

Just because the dish comes in a very bland color, does not mean it needs to stay that way. Use your creativity to come up with some brilliant arrangements that are not only delicious but filling at the same time. By doing all this, you can be certain that your family ends up asking for more and you can feed them without too much of a hassle with this delicious and healthy dish.

Crockpot white chicken chili is one of the best dishes that a person can enjoy. Take some time to explore all the flavor options that you have and see what you can do to make the most of this delicious dish you have created. In fact, consider sitting down with your family and have each person make a unique and colorful bowl full of food that might inspire you as well.

Add Color To Your Crockpot White Chicken Chili

Crockpot white chicken chili is just one of the many different recipes that are listed on our website. Take some time to look at our crockpot recipes and review some of the different tips we have for creating the perfect dish as well.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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cooking spice &amp; Paste By Khasiyat Herbs and Spices

India is the origin of curry, a name widely recognized all over the world. Because of varied physical form, aroma and flavour an individual spice does not produce the preferred flavour. Indian curry powder is the answer to it. Known as 'curry powder' to the Indians, or simply as 'curry' to the international consumer, the product is a careful blend of selected spices to add pep, flavour and aroma to a wide range of exotic dishes.

Khasiyat herbs & Spices An ISO 22000:2005 certified company 60, shreenathji estate, Rakhial, Ahmedabad 380023 Gujarat, India Phone: - +91-79-22743454 Fax: - +91-79-22745062 E mail:- admin@currypowders.org & info@masalapaste.com Websites:- http://www.currypowders.org http://www.masalapaste.com

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Chicken Enchilada Soup

Ingredients:

1-tablespoon Vegetable oil

Chicken Chili

1-pound Chicken breast filets

1-cup Onion, finely chopped

8-ounces Green chilies or chipotle peppers, chopped

16-ounces Chicken broth

1-cup Masa harina

3-cups Water

1-cup Enchilada sauce

16-ounces Velveeta® cheese

1-teaspoon Salt

1-teaspoon Garlic powder

1-teaspoon Chili powder

1-cup Cheddar cheese, shredded

3-cups Tortilla chips, crumbled

1-cup Sour cream

Instructions:

Add 1 tablespoon of oil to large pot over medium heat. Brown chicken 5 minutes per side and set aside. Add onions and peppers; sauté over medium heat for about 2 minutes. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and mix until blended. Add masa mixture to pot with onions and broth. Add remaining water, enchilada sauce, Velveeta® cheese and spices to pot; bring to boil. Shred or cut the chicken into small pieces and add to pot. Reduce heat; simmer for 30 to 40 minutes.

Serve soup and garnish with shredded cheddar cheese, crumbled tortilla chips and sour cream.

Serves 6

Note: To make it really spicy just add 1 to 2 teaspoons of crushed red pepper.

Find this recipe and many more at Cristie's Cookin. Want a new and exciting spice that you can't find in any of the stores? Check out Cristie's spices, Bling It, Zing It, and Ring It. Be sure to submit your favorite recipe to win a free "Gotcha Covered" apron.

Chicken Enchilada Soup

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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You Better Know How Natural Aphrodisiacs May Turn Your Sex Life Around

People have used various elements in their trial to improve their sex life. Among the number one sex tips in the world today include natural aphrodisiacs. If the element is something outside the sexual field you consider it as an aphrodisiac. An aphrodisiac can be a drug, food, drink, scent or any device which is said to enhance or improve sexual performance in a being. The marketers of these aphrodisiac products also claim that they increase or trigger sexual desire. Natural aphrodisiacs are economic since they are things which are always in your home. To appreciate the natural aphrodisiacs you have to agree that the brain is the greatest sex organ. Food, drinks and scents pleases our senses and so do they please the brain.





Some of the natural aphrodisiacs we have are spices such as chili and curry. They cause excitement to the body since they increase the heart beat and results to perspiration. If you are anticipating for great foreplay, prepare some chicken curry for both of you and you will love every bit of the sex pleasure you will share afterwards. Add oysters to the list. They have been said to aid sex life for a long period of time. Oysters add some reasonable amount of zinc to the body leading to improved sex drive and lasting marriages too. Do not stop eating oysters until you sense your sex life moving to the right direction. Japanese have a little secret to reveal about the horseradish (the green thing) which comes with Sushi has an aphrodisiac effect. It is known as Wasabi and has a great sexual effect in the body. It makes your sex organ ready for the act. Give them to your girl and show her some adventure.





Among the most amazing natural aphrodisiacs is caviar. These are fish eggs which actually contain tremendous beneficial body vitamins. They nourish the nerve cells by the phosphorus rich in them. To reap the real benefits, reinforce the aphrodisiac's power by a glass of vodka. This will give the perfect shape for the active night. Have you ever heard of "ginseng"? It is a natural aphrodisiac that means the "man root". It is a divine drug used to enhance sexuality. Just like caffeine, it stimulates the body making it ready for sex. It is also said to resemble the male organ. No wonder its purpose. It is the nerve centers in the spinal code that control erection in a man. To stimulate the nerve centers, yohimbine is used. This natural aphrodisiac known as yohimbine is gotten from the bark of a certain African tree.





In southern Europe there are natural aphrodisiacs known as cantharides but commonly referred to as Spanish fly. It is a greenish blister beetle which gives immense sex drive to the body. The sexual excitement starts off as a slight irritation to the genital and urinary tracts and eventually causes the blood to rush to the sex organs. It is dangerous since the sexual urge heightens to uncontrollable levels. Vanilla flavor is also a natural aphrodisiac which is worth of mention. It certainly combats sexual debilitation in a great way.

Francis K. Githinji Is A Online Dating Expert. His Latest Project Natural Aphrodisiacs Shows How The Power Of Online Dating Can Be Harnessed Internationally and With Great Success, Or You Could Post Your Valued Comments On His Blog At Natural Aphrodisiacs.

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Hearty Stovetop Chicken Chili With Beans

A steaming hot bowl of chili is a welcome sight whether it's a cold winter evening, or on a picnic or a camping trip. This chicken chili recipe was designed for stovetop but could be made very easily in a black iron pot over a campfire. It takes a while because of the simmering time but my experience with this recipe has been that it is well worth the wait.

If you are a beef lover you could easily substitute a pound of ground chuck roast or stew meat for this recipe.

Chicken Chili

This chili recipe makes a hearty one and it keeps well in the refrigerator for a few days.
Like many casserole dishes, stews and other dishes with lots of ingredients, they usually taste even better the next day. The refrigeration I think allows some of the flavors to come together.

Ingredients

1 tablespoon + 1 teaspoon olive oil
2 cups chopped onions
1 cup chopped celery
3 cloves garlic, minced
1 pound skinless, boneless chicken breast cut into bite size pieces
2 cups chopped tomatoes
2 cups tomato sauce
1 (24 ounce) can pinto or kidney beans
2 tablespoons brown sugar
3 bay leaves
3 allspice berries
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper

Instructions

1 - Cook the onions, celery, and garlic in a skillet until softened.
2 - Remove and set aside.
3 - Sauté chicken breast pieces until cooked (2 - 3 minutes)
4 - Add back the onions, celery and garlic.
5 - Add the remainder of the ingredients and simmer for 1 hour.

Hearty Stovetop Chicken Chili With Beans

My name is Frank Ernhart. I am a retired engineering, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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Dining in Chengdu, a treat for the taste buds

Chengdu in recent times has consolidated its status as an attraction for tourists, with numerous attractions that make the city a pleasure to explore. The city has also made a name for itself with its varied culinary delicacies. Dining in Chengdu can be divided into three main styles: Sichuan cuisine, hotpot and snack items.

Pushpitha Wijesinghe is an experienced independent freelance writer. He specializes in providing a wide variety of content and articles related to the travel hospitality industry.

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Ivory Coast Fried Plantains in Chile and Red Palm Oil Sauce - Spicy Favorite of West African Cooking

In small roadside restaurants in the Ivory Coast of West Africa, a dish called aloco is very popular. Plantains are fried in a hot pan of red palm oil and seasoned with onions, tomatoes, and hot chiles. It is usually then served with grilled fish.

Try to find red palm oil (either in an international grocery or market, or online) for this fried plantains recipe. Red palm oil is what makes West Africa food taste West African. But if that is not possible, you can use peanut oil. It will not have the authentic flavor or color, but will still be very tasty.

Chicken Chili

The plantains needed for this recipe must be ripe, with their skins being nearly black in color. You can buy unripe plantains and leave them out. They will be black in about a week, so plan ahead when cooking this dish.

Ingredients:

1 cup red palm oil (or 1 cup peanut oil mixed with red paprika)

3 ripe plantains, peeled and sliced 1/2-inch thick

Salt to taste

2 large ripe tomatoes (about 1 pound), peeled, seeded, and chopped

1 medium onion, chopped

3 fresh red cherry chiles, or 2 habanero chiles, chopped fine

1 tablespoon white vinegar

Directions:

In a large skillet, heat the red palm oil over medium-high heat until almost smoking. Salt the plantain slices and fry in 2 or 3 batches (do not overcrowd the pan) until a golden brown color on both sides (about 4 to 5 minutes total per batch). Remove from the oil and place on paper towels for draining.

Add the tomatoes, onion, and chile peppers to the skillet with the oil you used to cook the plantains, and bring to a gentle boil. Reduce the heat to low and simmer until the sauce is thick and chunky, or about 50 minutes, stirring frequently. Stir in the vinegar.

Arrange the fried plantains on a serving platter and pour the sauce over them. Serve immediately. This plantains recipe makes 4 to 6 servings.

Ivory Coast Fried Plantains in Chile and Red Palm Oil Sauce - Spicy Favorite of West African Cooking

Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate... Guaranteed.

Spicy Cooking

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Prawn Recipe from Thailand

Everyone loves shrimp! Shrimp contains high levels of calcium, protein, and iodine but are low in food energy. They are delicious and packed with nutrients that are good for one's health. Shrimp can be cooked in several different ways and taste delicious. Most popular is probably Pad Thai with Shrimp, but you also should try this mouth watering Thai shrimp recipe that is not only budget friendly but is easy to prepare as well.

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Chicken Chili Recipes - 5 Tips to Making Great Chicken Chili

In this article we are going to look at five simple, yet effective tips to making great chicken chili recipes. These tips apply to making chicken chili or any chili recipe and will greatly enhance the experience of the dish. So when preparing your chili recipe take these tips into account.

Tip 1. Plan on cooking your chili at least one day ahead of time as this give all the ingredients time to marry or meld together. This works especially well if you allow the chili to cool until you can handle it safely before refrigerating it.

Chicken Chili

Tip 2. Decide how much of all your ingredients you will need as to how many people you will be serving and then take an estimate of how many servings each person can eat.

Tip 3. You can use any part of the chicken that you want, but whole or split breasts are the best as they are lean and have the best flavor. Make sure that you take the skin off if you have bought them with the skin on as we do not want all of that excess fat in our chicken chili recipe as we want this dish to be filling and healthy!

Tip 4. You can save the chicken skin if you bought chicken breast or leg quarters for this recipe. Just peel of the skin and put in a zip lock bag for other uses down the line. ( I know what you are thinking. Trust me on this one. Chicken skin can come in handy for many other recipes so keep them!)

Tip 5. If using a tomato based chili recipe, many recipes call for using canned whole peeled tomatoes in puree'. That is fine, but in the interest of adding some fine dining panache to the dish I suggest learning how to par boil fresh tomatoes and then peeling them for use in this or any recipe that calls for either whole or peeled or diced/cubed tomatoes. You may even want to learn how to fire roast fresh tomatoes on your grill and this adds wonderful flavor to the tomatoes and any dish you use them in! Either way, learning how to par boil and/or fire roast your tomatoes is a good kitchen skill to have and the fresher the ingredients the better the food!

Chicken Chili Recipes - 5 Tips to Making Great Chicken Chili

In this article we have looked at five simple tips to making great chicken chili recipes and these tips are good to use in any chili recipe or any dish that you need to prepare! I hope you enjoyed this article and found it informative. If you would like to learn more about chili recipes then please visit: http://bestchilirecipes.net/

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Best Melbourne Restaurants – Arda Turkish Cuisine, Marmara Restaurant, and Pinarbasi Restaurant

When you find the best Melbourne restaurants, you want to return time and time again. It becomes your "home away from home." You know the food and you love it. These are some of the reasons why Arda Turkish Cuisine at 619 Glenhuntly Road Caulfield , Marmara Restaurant at 68 Chapel Street Windsor, or Pinarbasi Restaurant at 279 Sydney Road Coburg are listed as the best Middle Eastern Restaurants in Melbourne.
Middle Eastern cuisine or more specifically, Turkish cuisine is usually a pleasant surprise for the visitor. With high quality ingredients, innovative and exciting spices and seasoning combinations, and a wonderful variety on the menu, Arda Turkish Cuisine is certainly one of the three best Melbourne restaurants. We believe that the food speaks for itself, with vibrant flavors that truly enhance the high quality ingredients and traditional cooking methods. Some of the favorite entrees at Arda include Doner Kebab, Chicken or Lamb Shish Skewers, and the Grilled Kofte. Served with pilav rice and a beautiful salad, you certainly will not leave hungry.
As one of the best Middle Eastern restaurants, you must try Pide, which is a Turkish pizza. We offer it as a side or a entrée, but many people enjoying sharing this delectable dish. We have the traditional toppings for our pide, including samsun, which is seasoned lean lamb, and sujuklu, which a Turkish style pepperoni. Peynirili is a wonderful taste sensation, made with grated feta cheese and topped with parsley. Annem's Special is one of the most popular pides we offer. Featuring sliced capsicum, red onions, mushrooms, sujuk, and hot chili, a slice of this pide is guaranteed to leave you wanting more! Be sure to request the HOT chili!
The best Melbourne restaurants, such as Arda Turkish Cuisine, wouldn't be the same without a fantastic selection of desserts and home made sweets. Each day, the desserts and sweets are prepared from scratch. Baklava, Turkish Delight, halva, and sutlac are some of the sweets Arda is famous for. Take the time to enjoy these confections and desserts with a cup of your favorite Turkish coffee or tea.
The restaurants listed above are some of the best Middle Eastern restaurants you will find in Melbourne. Stop in to enjoy lunch or dinner. The service is fantastic, but the food will simply delight you. The variety of dishes and ingredients, coupled with old world cooking methods, combine to bring you the most authentic Turkish cuisine you find in Melbourne. Eat in or take away and we offer catering, as well. With our wonderful selection of bbq meats, vegetarian dishes, salads, pides, and desserts, there is certainly something here for everyone's tastes. The portions are perfectly sized and the prices are very affordable. As some of the best restaurants in Melbourne, you are certain to be pleased with the food, service, and atmosphere at Arda Turkish Cuisine, Marmara Restaurant, or Pinarbasi Restaurant. You can even enjoy belly dancers on Friday and Saturday nights! Come see why we are the best Middle Eastern restaurants in Melbourne.

Best Middle Eastern Restaurants:For Best Melbourne Restaurants, it's time to visit Glen Eira - Arda Turkish Cuisine at 619 Glenhuntly Road Caulfield , Stonnington - Marmara Restaurant at 68 Chapel Street Windsor, or Hume  - Pinarbasi Restaurant at 279 Sydney Road Coburg for lunch or dinner. With some of the top restaurant reviews Melbourne has, these three restaurants are sure to delight you!

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Savory Crescent Chicken Squares

This is one of my family's favorite dishes, and it has been passed down to me by my husband's family. The idea of mixing chicken and cream cheese may seem odd to some, but the end result is a mild cheesy flavor that is irresistible!

There are two ways to prepare this recipe. One is the traditional individual chicken squares, and the other, which makes prep work a little easier and less messy, uses one pan and layers the mixture and dough. I'll present both of them at the end.

Chicken Chili

Cooking equipment required: You'll need a medium mixing bowl, mixing spoon, pastry brush, and either a cake pan or a cookie sheet for this recipe.

Ingredients:

3 oz cream cheese softened (for a creamier sauce, use more cream cheese)

2 cups cooked chicken, or canned chicken

1/8 tsp pepper

8 oz crescent rolls or similar pastry

3 tbsp melted butter, divided

1/4 tsp salt

2 tbsp milk

¾ cup crushed seasoned croutons or breadcrumbs (optional)

Optional herbs: sage, chives, green onion.

Preheat oven to 350 degrees.

Blend softened cream cheese and 2 tbsp butter in a medium bowl until smooth. Add cooked or canned chicken, salt, pepper and milk (and also any optional herbs you may wish to season). Mix well. Set aside.

Preparation Method #1 - Traditional Individual Chicken Squares - Separate dough into 4 rectangles. Spoon ½ cup of cheesy meat mixture into center. Fold four corners of dough over top of meat. Twist and seal. Brush top with 1 tbsp of melted butter and dip into crushed croutons. Bake on ungreased cookie sheet for 20 to 25 minutes.

Preparation Method #2 - One Pan Dish - This prep idea is a little easier to prepare than the traditional individual chicken squares. Spread cheesy meat mixture into bottom of an ungreased cake pan. Spread dough out into a layer on top of meat mixture. Brush top with 1 tbsp of melted butter and sprinkle crushed croutons on top. Bake for 20 to 25 minutes or until dough is golden brown.

For a lighter version of this recipe, try a low fat cream cheese and crescent rolls. To double the recipe in preparation method #2, you don't need to double the crescent rolls, unless you use a layer of dough on the bottom as well as the top.

Experiment on your own with this one and find the best way to prepare it for yourself and your family!

Nutritional Information:

Total dish:

Calories:1510

Fat: 109

Saturated Fat: 56

Cholesterol: 216

Sodium: 2980

Carbohydrates: 94

Sugars: 20

Protein: 24

Makes 4 servings

One serving:

Calories: 3775

Fat: 27

Saturated Fat: 14

Cholesterol: 54

Sodium: 745

Carbohydrates: 23.5

Sugars: 5

Protein: 6

Savory Crescent Chicken Squares

Tonia Jordan is an author on http://www.Writing.Com/ which is a site for Writers.

Her portfolio can be found at http://www.Writing.Com/authors/spidergirl so stop by and read for a while.

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Addicted To The Leftover Halloween Candy? Tips To Reduce That Sweet Tooth

The candy bowls are everywhere. Full of sweets, chocolates, cookies - the whole nine yards. And to make it worse, people bring in their extra candy to work. You take one piece, and then two pieces and then three...and it all goes downhill from there. The next thing you know you are having three pieces of bread at lunch, craving more caffeine and munching away on the pretzels and chips. The holiday season binge has begun.

Monica Shah founded Ideal Balance in 2006 to help busy professionals lose all the weight they want and keep it off forever. The IB approach is balanced, holistic and simple to implement for even the busiest people. Her clients are able to find peace and balance in their lives through sustained weight loss and healthy eating. She conducts nutrition and health coaching, live workshops and various events in New York City and San Francisco. Please go to www.idealbalanceinc.com/tips to get your free "Managing Overwhelm" kit and weekly tips.

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Easy Crock Pot Recipes for Chicken

Chicken crock pot recipes are very popular. There are many great recipes to choose from, but with all of the options which ones do you fix for your family?

Some of the easiest crock pot recipes for chicken are of course the old standards such as chicken noodle soup or chicken stew. You can jazz your menu selection up a bit however by searching online for chicken recipes.

Chicken Chili

Once you start searching, you're going to discover that there are crock pot recipes for just about every food that can be imagined. Lasagna, pot pies, cake, breakfast, candy, pizza, Mexican...you name it, there's probably a recipe for it.

Here are some of our favorite easy recipes for chicken.' We know you're going to love them:

Barbecue Chicken Recipe

1 frying chicken, cut up or quartered

1 can condensed tomato soup

3/4 cup chopped onion

1/4 cup vinegar

3 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon sweet basil

1/4 teaspoon thyme

Put chicken in pot. Combine all other ingredients and pour over chicken. Cover and cook on low setting for 6 to 8 hours. Serves 4.

Chicken Pot Pie Slow Cooker Recipe

3-4 boneless skinless chicken breasts

2-3 cans of cream of chicken soup

1 cup of milk

4 medium potatoes

1 bag or box of frozen peas and carrots

1 small onion diced

sage, oregano, basil, parsley, paprika, ground pepper

2 packages Crescent rolls

Put Chicken breast, soup, milk, potatoes, onion and all spices into slow cooker. Cook on low for 4-6 hrs stir in a bag of carrots and peas; cook for 10-15 minutes. Put onto a pie plate. Unroll Crescent rolls and place on top of the pie. Cover the top with dough. Cook for 10-15 minutes in the oven according to crescent roll package.

Easy Crock Pot Recipes for Chicken

Find more easy crock pot recipes for chicken.

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Wow … Sesame Chicken Recipes!

These are a delicious sesame chicken recipes that is sure to please. Enjoy with your favorite sesame chicken sides.





Sesame Chicken Recipe #1:





Ingredients (serving for 5):


8 ounces uncooked linguine


1 cup matchstick-cut carrots


2/3 cup organic vegetable broth (such as Swanson's Certified Organic)


1/2 cup reduced-fat peanut butter


2 tablespoons rice vinegar


2 tablespoons low-sodium soy sauce


1 tablespoon bottled ground fresh ginger (such as Spice World)


2 teaspoons Smirch (hot chili sauce)


2 cups chopped cooked chicken breast


1 cup thinly sliced green onions


2 tablespoons sesame seeds, toasted





Preparation:





Cook pasta according to package directions, omitting salt and fat.


Add carrots to pasta during the last 3 minutes of cooking. Drain well.


Combine broth and next 5 ingredients (through Smirch) in a food processor; process until smooth.


Combine pasta mixture, chicken, and onions in a large bowl.


Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.








Sesame Chicken Recipe #2:





Ingredients (serving for 4):


1 tablespoon lemon juice


1 tablespoon Gravy Master


2 tablespoons vegetable oil


1/3 teaspoon poultry seasoning


Salt and pepper to taste


1/3 cup sesame seeds


1 (2 1/2 to 3 pound) frying chicken, cut up





Preparation:





Arrange chicken pieces in baking pan in single layer.


Combine lemon juice, Gravy Master, oil and poultry seasoning. Brush over chicken pieces.


Sprinkle with salt and pepper and sesame seeds.


Cover and bake at 400 [degree symbol] F. for one hour.


Uncover and bake 15 to 20 minutes longer.

To discover more information about other chicken recipes besides the sesame chicken recipes, please visit to 300 Chicken Recipes

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