Tex-mex Chicken Salad Perfect For Hot Summer Days

For a new twist on a chicken salad, try this Tex-Mex Chicken Salad. With a refreshing combination of salad greens, veggies, and grilled chicken tossed with your own home-made lime vinaigrette, it is perfect for hot summer days. But it is also a good choice for any time of the year. For a little south-of-the-border feel, hang a pinata, lay some mariachis on the table, bring out your colorful place mats and salad plates. Serve the salad with baked tortilla chips rather than bread or crackers. Put salsa and guacamole in colorful dishes to add to the scheme. A little salsa music in the background would help to set the mood. There you have it, a quick and simple patio meal.

BLACK BEAN CHICKEN SALAD WITH LIME VINAIGRETTE DRESSING

SALAD:

6 cups mixed salad greens

1 1/2 cups cubed grilled or sauteed chicken breast
1 can (15 oz) black beans, rinse well and drain

1 cup chopped fresh tomatoes

1 cup chopped green bell pepper

1/2 cup sliced, halved red onion

1/2 cup low-fat Mexican-blend shredded cheese

DRESSING:

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped tomato

1 tbsp vinegar (I prefer cider vinegar)

1 tbsp olive oil

1 tbsp lime juice

1/2 tsp lime zest

1 garlic clove, minced

dash of salt

1/4 tsp freshly ground black pepper

1/4 tsp chili powder

In a large salad bowl, combine the salad ingredients. In a food processor or blender, combine the dressing ingredients. Place lid on container and process until you have a smooth dressing. Pour dressing over salad and toss to coat.

Makes 4 servings. Each serving: 298 calories, 26 g carbs, 28 g protein

Note: I adapted this recipe from one I saw in a Light & Tasty magazine a few years ago.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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How to Grill the perfect Chicken Breast

It is quite a daunting task to try and effort to learn How to Grill the excellent Chicken Breast that is juicy and tender especially if you are still new to the kitchen. One of the most tasteless problems that citizen 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 excellent Chicken Breast, you must have a lot of patience because it takes a lot of practice. If you want to achieve the excellent equilibrium of succulent and tender, simply consequent these tips on How to Grill the excellent 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.

Chicken Chili

2. Soak them in olive oil and your option 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 anyone grill you're using is fully heated.

5. Place the chicken breasts on the grill. One of the most foremost tips on How to Grill the excellent 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 concentration 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 excellent Chicken Breast are pretty easy and once you have mastered the art of it, soon adequate you will be the one giving out your own tips on grilling like a seasoned chef.

How to Grill the perfect Chicken Breast

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The Perfect Diet Plan: 10 Servings of Fruit and Vegetables Will Speed Up Metabolism Naturally

Do you get the right servings of fruit and vegetables in daily? If you don't, you're not alone. Less than 10 percent of Americans get an adequate amount of fruit and vegetables in their daily menu. You may be one of those who dislikes these types of food. You may even be one who hates vegetables with a passion. But, did you know that getting enough fruit and vegetables into your daily menu provides you with a plethora of nutrients and antioxidants that you won't be able to find elsewhere? In fact, these foods help to fight off inflammation and disease as no other food can. Getting 10 servings of fruit and vegetables in per day will even speed up metabolism naturally, help you lose weight, and provide you with great health. Eating 10 servings of fruit and vegetables daily is not just good advice from your mother or grandmother, but it is the perfect diet plan.

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Tips For Perfect Chicken Chili

Chili has long been associated with beef as main ingredient; however, chicken proves to be equally if not more delicious. Regardless of the variation of ingredients used, there are a few important things to remember to make the perfect pot of chicken chili.

The first thing to remember when making chicken chili is to cook the meat correctly. Many people fry beef ahead of time to add to the chili. When experimenting with chicken chili, most peoples' first instinct is to boil the chicken. Avoid boiling it, as this will drain the flavor of the poultry into the water. Chicken should always be cut into bit-size pieces, coated and seared or fried in a pan before it stews in chili. The idea behind this is equal to the idea of keeping flavor in beef. Chicken is stringier than beef and loses flavor more quickly because of the lower fat content, which is why frying or searing before stewing is essential.

Chicken Chili

Another important thing to remember when making chili with poultry is to use breast meat for the best flavor. Any part of the chicken can be used, but the breast meat has the most flavor and will have the best consistency when cooked. Dark meat tends to take on a grainy texture when it is pan-seared and then stewed. The flavor in dark meat is not as savory because it is not as fine of a consistency. In conjunction with this idea, it is also important to avoid cooking the chili too long, otherwise the meat will lose its flavor. When cooked on low heat, the chili should cook for no more than 12 hours. Avoid using high heat if possible; if using high heat, cook for no more than 7 hours and do not expect as rich of a flavor.

Tomatoes are an essential part of every chili recipe. When using them with beef, stewed tomatoes in a can complement the beef flavor well. However, chicken is better complimented by a grilled flavor instead of a stewed flavor. For best results, cut up fresh tomatoes and place them in a foil packet, then grill them for about 10 minutes. The fire-roasted flavor of the tomatoes will complement the chili much more than stewed, canned or plain fresh tomatoes will. With a fire-roasted flavor, much less salt will be needed to create flavor.

Chicken chili is a satisfying and delicious side dish or main entrée and can be made in the comfort of your own kitchen.

Tips For Perfect Chicken Chili

Soup is true comfort food. We have put together a collection of delicious soup recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect soup recipe from our growing selection of the world's finest soups.

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Chicken Biryani Recipe - Secrets of Making a Perfect Biryani

If I ask you, "which is your favorite Indian rice recipe"?, I am sure your topmost answer will be "a biryani". Even in biryanis the most liked of all is a chicken biryani.

So here is a recipe for you to make a perfect biryani.

Chicken Chili

Ingredients required

Ingredients for marinating the chicken

* 1 Kilo Chicken on the bone cut into 12-16 pieces
* 1 cup of curd
* 1/2 Teaspoon turmeric powder
* 1 Tablespoon of ginger garlic paste
* 1 Teaspoon of coriander powder
* a little salt

Mix all of the above ingredients and let the chicken marinate for 6-12 hours, more the better.

Herbs, spices and condiments used are as follows

* 8 cloves
* 1 Cinnamon stick
* 6 green Cardamoms
* 2 Bay leaves
* 1/2 Teaspoon shahi jeera (caraway seeds)
* a few pinches grated nutmeg and mace each
* 1 Teaspoon Coriander powder
* 1 Teaspoon red Chili powder (to taste)
* 5-6 Tablespoon of chopped fresh mint
* 2-3 chopped green Chilies
* 4-5 chopped Tomatoes
* a whole bunch of fresh coriander leaves

For fried onions

About 8-9 medium size onions

Other Ingredients
* 500 g good basmati rice
* Oil for deep frying and 3-4 tablespoon for cooking
* 1 Tablespoon of ginger garlic paste
* 1/2 cup of milk
* a few strands of Saffron (kesar)
* Desi ghee (clarified butter) about 6-7 Tablespoons
* Cashew nuts ( a few or as many as you want)
* Raisins and almonds are optional
* Salt to taste

Deep fry the onions
While the chicken is marinating, slice the onions very thin. You can use a food processor for this or a slicer. Now heat oil and fry these sliced onions in batches. The heat should be medium. Definitely not high, otherwise the onions will get burned.

Stir the onions continuously for uniform browning. When they become light brown, drain them on kitchen paper. Keep them aside. They will get nice crispy as they cool down.

Cook the Chicken

Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well. Keep aside.

Parboil the rice

Boiling rice is one of the most important part of cooking a biryani. The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of it gets cooked on dum (when we layer the chicken and rice, seal it and put on a very slow fire).

To boil the rice take a big deep wide mouth vessel, add lots of water (at least 10 times more than rice). Add ample salt (this is very important because the rice needs to be salty when cooked). Also add a cinnamon stick, a couple of green cardamoms, a few cloves and the rest of caraway seeds (shahi jeera), for flavoring the rice.

Now boil all this for a few minutes on a high flame (7 minutes or so). This is how to check if the rice is done. Without burning your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done.

Strain the rice and spread it on a clean surface ( a tray or something), so that it cools faster. If you want to pick out the whole spices which you added, you can do that now. Or else just let them be.

Keep all these ready

Now that the rice and chicken are cooked. Fried onions are ready. You just need to get a few more things organized, so that the layering can be done.

* Chop the coriander leaves
* Boil the milk and add crushed saffron in it. Give it a stir.
* In desi ghee, fry the cashew nuts till golden brown. Also the almonds and raisins, if using. Keep aside.
* Keep some melted desi ghee aside.

Layering the biryani

Take a heavy bottom pan with a lid (non stick is best).

Take some melted ghee and grease the bottom of the pan with it. Then

* Put a layer of rice,
* Then a layer of chicken
* followed by a layer of fried onions
* then a layer of chopped coriander.

Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts. Pour the saffron milk on top. Also pour some desi ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.

Yep, you are done. Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source.

Leave for one hour. When you open it, what you get is the magical, flavorsome and aromatic chicken biryani. Please dig in. Don't forget to prepare a riata while your biryani is cooking. Enjoy hot biryani with a cold raita.

Chicken Biryani Recipe - Secrets of Making a Perfect Biryani

Manila Williams is the owner of http://www.creative-cooking-corner.com/ where she shares her easy, healthy and free recipes and cooking tips. If you liked this Chicken Biryani 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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10 Simple Steps To A Perfect Chicken Biryani

This is one of the most famous Indian / Pakistani dish that I have had the pleasure to eat when I was on a vacation in India.

It is traditionally reserved for special occasions such as parties, weddings, holidays such as the Ramadan.

The preparation is quite lengthy but the outcome is simply amazing.

The secret of making an awesome chicken biryani is all in the spices...

I personally recommend using Basmati rice. It's thin and a fine grain rice which can be used for a variety of purposes.

Use Ghee instead of butter.

It's a very important ingredient if you want your biryani to have a more authentic taste.

So please, no substitution here! :-)

Also be sure that you have all the following ingredients in place in order to simplify the cooking process.

Ingredients:

1-1/2 kg chicken disjointed

1kg soaked basmati rice

2 cinnamon (powder)

6 cloves - whole

1/2 tsp cloves powder

5 cardamoms

1/2 tsp cardamom powder

1 tbsp whole cumin

1/2 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp nutmeg powder

2g oriental saffron

1 cup yogurt

2 tbsp ginger garlic paste

50g crushed onion

500g fried onion

500g fried potatoes (marinated in a pinch of yellow food coloring before frying)

1 cup oil

1/4 cup ghee

1 tbsp salt

50g fresh coriander leaves (finely chopped)

50g fresh mint leaves (finely chopped)

5 green chilies cut lengthwise

Ok, before doing anything else...

Take some flour (around 1/2 kg) and mix it with 1 - 2 cups of water. We are preparing a dough. Once done, keep it aside. We'll be using it later (see step 8).

Now follow the 10 simple steps:

(1) Marinate chicken in saffron, chili powder, turmeric, ginger-garlic paste and crushed onions.

(2) Add dry spices to yogurt and mix with chicken. Marinate for 1 hour.

(3) Add fried onions, fried potatoes, coriander, mint leaves, green chilies to the marinated chicken. Smear again.

(4) Gradually add oil, ghee and 2 cups of water to the marinated chicken. Keep aside for 30 minutes.

(5) Boil 1500 ml (1.5 L) of water with whole cumin, cardamom, cinnamon, cloves, salt and soaked rice. Boil until half done.

(6) Strain and place a layer of rice on chicken. Sprinkle with fried onions, a little ghee and saffron diluted in 1/2 cup of hot water.

(7) Top with remaining rice. Sprinkle again with fried onions, 1 tsp ghee and 1 tsp saffron.

(8) Seal the pot lid with the dough.

(9) Cook on high heat for 10 minutes, then reduce heat (or reduce heat when sizzling occurs). Simmer for 1 hour.

(10) Serve with spiced yogurt, thinly slice carrots and cucumber salad.

Yield 8 servings.

Tips: Use a heavy utensil when cooking the biryani. The dough can be replaced with a heavy lid for sealing. For crispy fried onions simply fry them in oil.

Hurry! Dinner is ready...

Bon Appetit! :-)

Copyright 2006. Jonathan Teng

Jonathan Is The Author Of A Best Selling Cookbook Titled America's TOP Secret Recipes [http://www.easy-recipes-secrets.com/copycat-recipes.html]. You Can Visit His Website Easy Recipes Secrets And Learn New Cooking Tips FREE!

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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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The Secret To Making Perfect Chili Fit For A King

Every autumn my thoughts turn to making chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.

There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.

By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.

There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that is perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.

To begin with, you will need at least a 16 quart pot. I use the same 20 quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.

5 lbs. of ground chuck

5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)

1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes

3 large bell peppers (washed, cored, and seeded) mixed colors preferred

3 medium to large oninions (about the size of an orange...peeled and washed)

2 to 4 TBS (tablespoons) Ground black pepper

1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper

1 to 2 TBS of salt

1/4 to 1/2 cup of chili powder

grated sharp cheddar cheese

sour cream

chopped chives (fresh or dried)

Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.

Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bowl and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.

Add the drained kidney beans to the pot.

Add 2 TBS (tablespoons) of Ground black pepper.

Add 1 1/2 tsp (teaspoons) of crushed red pepper.

Add 1 TBS of salt.

Add 1/4 cup of chili powder.

Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.)

From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom.

Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the gound chuck, onions and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces. Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm. Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot. Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.

Now, everything is in the pot, and it is the perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it more spicy, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor, and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.

Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.

There you have it. Perfect chili. Just the way YOU like it.

The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet.

With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.

1 20 oz. can of pineapple chunks.

1 29 oz. can of peach halves (heavy syrup preferred)

1 29 oz. can of pear halves (heavy syrup preferred)

1 6 oz. jar of red maraschino cherries

1 6 oz. jar of green maraschino cherries

1 samll jar of spiced crabapple rings

crisp cold lettuce

jalapeno pepper-jack cheese

Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).

Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese.

Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!

Perfect chili can be more than just stick-to-your ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".

Bon appetit!

Copyright 2004 by John Foutz All Rights Reserved

John Foutz has been marketing quality internet products since 1999. His latest offering "Cat Head Biscuits and Garlic Fried Chicken" represents Southern cooking at it's finest. 180 mouth-watering dishes that are family tried and tested. Authentic heirloom recipes from the heart of the Blue Ridge Mountains. For more information, visit www.BlueRidgeGourmet.com

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Perfect Gravy

I have often wondered why so many people have a plate of Nice, then you have a good excuse for the sauce to go with him.

I'm not a snob, but the food, gravy boat if you look like in the past ', and notice is fat floating on top, chances That will come in your plate!

Unfortunately, this often happens when using traditional recipes with gravy sauce, and not all the fat is skimmed off. Does not add flavor, too fat and Justseems disgusting.

Gravy made the old way is full of flavor, if done correctly, but there is an alternative, and yet full of flavor, it is equally delicious, fat-free, and it does not mean that you have boiled carrots or celery or other for achieve a good reserve.

This is very simple and fast to get a rich and creamy, with fewer calories.
Steam your vegetables and use hot water for the base of the sauce, so you get the goodnessvegetables and water ready for use.

Suppose we pour about half a liter of water and vegetables in a pan, keep on low heat.
Crumble a good beef stock cube in water and mix with vegetables.
Writing a good half cup of skim milk (which is a nice creamy texture)
Now add a pinch or two of Worcestershire sauce.
Do the same with a bit 'of Tabasco sauce.
Add a bit 'of Marmite or Vegemite well.
Add a pinch of granulated garlic.
Finally, add agood dose of freshly ground black pepper.
Light the fire and sprinkle a few grains to thicken the sauce.
Use a balloon whisk, stir, when it comes to a boil, reduce heat and simmer for a few minutes, stirring occasionally. And 'now that all the flavors blend.

Bon Appetit!

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The perfect grilled meat

There are several options for grilled meats. It 's the standard fare of hot dogs, grilled sausages, hamburgers and chicken breasts. There are more creative ways, such as steak, chops and grilled chicken. Then there are all the creative possibilities the world has seen, but no one thinks of can do at home. This list is a whole chicken, rack of ribs, filet of beef and pork.

Although many think they have much to learn from fantasyTechniques for making really good food on the grill, we believe that the best way to improve a great barbecue, you already know how to grill. To do this, we must ensure that you, something very simple but important during cooking.

Wort
It 'important seasonal food, whatever it is. Many people think that the spices all dried herbs and spices you put the food on it, but refer to mind cooks seasonSalt. The only thing you can do is make sure that most of the foods that are well seasoned and salty (good). Salt, if the right amount is used, does the same taste. And 'natural that always the right amount of salt in the diet is essential. My favorite is to use kosher salt, the flakes are large and easy to control, and do not have that "taste" chemical that seems to have a common table salt.

The addition of ingredients
If you make hamburgers, yousimply with salt, pepper and ground beef? If so, you have many ways to kick burgers unique. For a "Chili Burger, just add a chopped jalapeno pepper powder and little else. Mexican hamburger, try a little 'chopped chipotle pepper and cumin. Burgers are flexible and forgiving, so just choose a theme, then a couple of ingredients that really embody this theme. Chop the ingredients and add to your mix of Patty.

Spices
The choice of lawLiners to your diet is important. For fish or grilled chicken, we can easily do better in a sauce of mango and pineapple. For grilled hamburgers, why not try some grilled onions, grilled onions, or Swiss cheese and mushrooms. What the ketchup and mustard, thinking that it should serve as a spice for your food.

As you can see, there is no need to impress on a rack of ribs grilled to your family friends. Instead, as Emeril says "kickNotch things you already know how to cook.

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