Page 44 – CWEB

Grilled Chicken Kabobs

CWEB

-

February 22, 2022

0

Chicken kabobs with marinated chicken, bell pepper, pineapple, mushroom and cherry tomatoes.

Ingredients

1/2 cup pineapple juice

1/2 cup coconut aminos

1/4 cup avocado oil

1 teaspoon garlic powder

2 teaspoons ground ginger

1 teaspoon dry mustard

1/4 teaspoon ground black pepper

1.5 pounds chicken breast, cut into 1-inch cubes

1 large green bell pepper, cut into 1-inch pieces

1 (20-oz) can pineapple chunks in 100% pineapple juice

4 ounces medium button mushrooms

Half pint of cherry tomatoes

Preparation

1. Place the chicken marinade ingredients in a medium saucepan and bring to a boil. Once the mixture starts boiling, turn down the heat and simmer for 5 minutes. Remove heat and let cool.

2. Place prepared chicken cubes in the saucepan with the marinade. Mix well and refrigerate for 1-2 hours.

3. Meanwhile, prepare vegetables and soak 15 wooden skewers in water for 30 minutes.

4. When ready to cook, preheat grill to medium-high heat. Thread bell pepper, mushroom, pineapple, chicken and tomatoes on the skewers, leaving the chicken marinade in the saucepan.

5. Bring the marinade to a boil.

6. Grill the chicken kabobs for 12-15 minutes until the chicken is completely cooked through, turning and brushing with the remaining marinade occasionally.

Credit: Foodista

Grilled Chicken Cubes With Cilantro

CWEB

-

February 22, 2022

0

What an easy and delightful meal. I hope you like it. Love and keep a smile in your heart, Catherine

Ingredients

2 pounds boneless chicken breast — cut into cubes

Marinade:

1 Juice of lemon

2 tablespoons of balsamic vinegar

1/2 bunch of fresh cilantro — chopped

Dashes of black pepper

Dashes of cumin

Dashes of paprika

Dashes of cayenne

Dashes of curry

Dash of nutmeg

Handful of grape tomatoes — halved

1 tablespoon — of Capers — plus a tablespoon of caper juice

1/4 cup of olive oil

Sour Cream Topping:

16 ounces of Sour Cream

1/2 Juice of Lemon

Dash of Nutmeg

Preparation

1. Combine all of the ingredients for the marinade and place the cubes of chicken in the marinade. Marinade the chicken for ½ an hour to overnight.

2. Place the chicken with the marinade on a heated griddle. Depending on how thick you cut the chicken, it should take about 3-4 minutes on each side. The chicken cubes should be a healthy golden color.

3. Combine the ingredients for the sour cream topping and mix well.

4. Plate the chicken and top with the sour cream.

Credit: Foodista

Grilled Chicken & Corn Red Potato Salad With Jalapeno Vinaigrette

CWEB

-

February 22, 2022

0

Grilled Chicken & Corn Red Potato Salad With Jalapeno Vinaigrette

When I think of potato salad, I think of eggs and lots of mayonnaise, ick! Sorry guys, do not get me wrong, I love potatoes and all things potatoes. However, I do not like potato salad that’s been over-killed with mayo. I simply cannot stomach all of that. Instead why not turn to a simple dressing such as jalapeno vinaigrette. Jalapeno vinaigrette??? Is that supposed to be spicy?? Nope, not at all! Red wine vinegar helps counteract the spiciness by mellowing out the, “Ahhh it’s hot, spicy! I need water, stat!” factor. Instead, red wine vinegar infuses a unique flavor in the dressing along with the Dijon mustard. Say good bye to the traditional mayo infested potato salad and say hello to this red potato salad that has been kicked up a notch. It will definitely make you think twice the next time you want to use mayonnaise! Grilled Chicken & Corn Red Potato Salad is quite simple and gets right to the flavor. You could serve it at a Labor Day barbecue, have it as a quick lunch on a hot day, heck even take it with you on a picnic! Unlike mayo it will not spoil too quickly outside of the fridge.

Ingredients

Jalapeno Vinaigrette

1/2 cup plus 1 tablespoon extra-virgin olive oil

6 tablespoons red wine vinegar

1 1/2 teaspoons Dijon mustard

1/4 teaspoon pepper

a pinch of salt

3/4 cup finely chopped red onion

2 jalapeno chiles, seeded and finely chopped

Grilled Chicken & Corn Red Potato Salad

2 cups Grilled Chicken, chopped and diced

1 tablespoon extra virgin olive oil for drizzling on corn

7 red potatoes

1 fresh ear corn, with husked removed

Preparation

1. Put the onions and jalapeno in a bowl

2. Add olive oil, vinegar, Dijon mustard, salt, and pepper.

3. Then whisk until the vinaigrette becomes a smooth dressing

4. In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes

5. Drain the potatoes and set aside to cool

6. Then cut into bite-size pieces

7. Grill the corn and keep turning until almost all sides have char marks, which should take about 10 minutes or less

8. Slice the kernels off the cobs

9. Add the corn to the potatoes

10. Then add the grilled chicken

11. Add the vinaigrette

12. The toss to combine all of the ingredients

Credit: Foodista

Green Chile Pork Stew

CWEB

-

February 21, 2022

0

My second ever post on the red or green? blog included my recipe for red chile sauce and, over on my other blog
napa farmhouse 1885, I shared my Stacked Cheese Enchiladas recipe. So it was a bit of a shock for me to realize I had yet to write about green chile sauce and, the king of all green chile dishes, Green Chile Pork Stew. This stew is kind of like red pasta sauce, or fried chicken, or apple pie in that versions are tweaked, changed and perfected in families throughout generations. When I am in Taos I tend to ask everyone I meet for tips as to the best stew. I have been told to flour the meat…do not flour the meat, add potatoes…no way potatoes, carrots, or not…add the chile at the beginning…wait till after the meat is tender, cilantro…skip it. You get the idea. My plan is to keep testing, tasting and trying to get my own “perfect” version to pass down. Right now one of my nephews is addicted to this stew. He asks for it every time I am in California. He wants enough to freeze for later and I simply cannot make it too hot for him. He, like his auntie, likes it hot. Maybe he will continue our new family tradition and learn to make it too. Chris…game on!

Ingredients

extra virgin olive oil

3 tbsp flour

1 lb pork stew meat (like pork butt or shoulder) cut in 1 1/2 inch cubes

1 cup white onion, diced

2 green onions, chopped, white & green parts

4 cloves garlic, minced

1 tsp freshly ground coriander seed

3 cups chicken broth

1/2 lb small red potatoes, quartered

2 cups fresh green New Mexican chiles, roasted, peeled, seeded and chopped*

1/4 cup fresh cilantro, chopped, divided

sea salt

freshly ground black pepper

2 tbsp chives, chopped

Preparation

1. Add flour to rimmed plate. (like a pie plate). Season with 1 tsp each salt and pepper. Roll pork cubes in flour mixture until all sides are coated. Heat large skillet over medium high heat until hot. Add 2 tbsp olive oil and pork shaking off excess flour before adding to pan. (Note: do not crowd meat. Cubes should not be touching so do this in batches if necessary.) Saute the meat until golden brown on all sides. Remove from pan with slotted spoon and place in rimmed plate. Set aside

2. Add 2 tbsp olive oil to skillet along with the white and green onion. Saute over medium high heat until the onions are soft and translucent (about 4 minutes). Add garlic and coriander and saute an additional minute.

3. Add chicken broth, potatoes, 1 tsp each salt & pepper and the pork (including any accumulated juice in the plate). Bring to a boil, reduce heat and cook for 11/2 hours or until meat is very tender and potatoes can be pierced easily with a knife. Add the green chiles and 1/8 cup cilantro and simmer for 25 minutes. Taste and adjust seasonings if needed. Serve with cilantro and chives sprinkled over top. Stew can be served as a main dish with hot corn or flour tortillas and a green salad or spooned over any of the dishes mentioned in the first paragraph.

4. If fresh chiles are out of season you can use frozen roasted chiles. Defrost and drain liquids (discard) before adding to stew. Suggested brands are located in the Resources section.

Credit: Foodista

Greek Yogurt Chicken Salad

CWEB

-

February 21, 2022

0

Greek Yogurt Chicken Salad. A lightened up version of a favorite! No mayo!

Ingredients

1 pound chicken breasts, cooked and cubed into bite sized pieces

½ cup nonfat plain Greek yogurt

2 teaspoon Dijon mustard

â…“ cup craisins (raisins work, too)

½ cup cashews, roughly chopped

salt and garlic powder, to taste

Preparation

1. Start by cooking some chicken breasts. I like boiling them in chicken broth or stock, but feel free to boil in water, too. Boiling the chicken in broth, however, will give it significantly more flavor. Bring the chicken broth/stock to a boil and put in whole chicken breasts. Cook until no pink remains. Depending on the size of the chicken breasts, this could take anywhere from 15 – 20 minutes.

2. While the chicken is boiling, put together your sauce. Whisk together greek yogurt, dijon mustard, and garlic powder together until well mixed. Add in salt and pepper, to taste.

3. Next, stir in dried cranberries or raisins and cashews. If you’re worried about the cashews getting too soft, you could add them right before serving!

4. After the chicken is done boiling, I like to let it rest for about 5 minutes. This ensures that the juice stays in the chicken instead of spilling out when you cut it!

5. Dice up the chicken and mix it into the sauce. You can either serve this immediately, or place in the refrigerator for up to 4 days!

Credit: Foodista

Greek Style Chicken

CWEB

-

February 21, 2022

0

This is easy and so delicious. Enjoy with Love, Catherine

Ingredients

3 pounds boneless — skinless chicken breast

Marinade:

Juice of one lemon

1/4 cup vinegar

1/4 cup olive oil

4 cloves of garlic — crushed

1 tablespoon dried oregano

1/2 teaspoon black pepper

Preparation

1. Combine all of the marinade ingredients and place chicken breast in the marinade. Refrigerate the chicken for one hour or up to overnight.

2. Place chicken breast in a heated frying pan and sautÃ© with the marinade. SautÃ© the chicken for about 6-8 minutes on each side.

3. Place the chicken on a heated griddle for about 4-5 minutes on each side so that each side of the chicken will become golden. While the chicken is on the griddle continue to simmer the marinade on LOW. Place the chicken back into the marinade and serve.

Credit: Foodista

Godeungeo Kimchi Jorim ê³ ë“±ì–´ ê¹€ì¹˜ ì¡°ë¦¼ (Braised Mackerel w Kimchi)

CWEB

-

February 20, 2022

0

Godeungeo Kimchi Jorim ê³ ë“±ì–´ ê¹€ì¹˜ ì¡°ë¦¼ (Braised Mackerel w Kimchi)

Godeungeo (mackerel) has a very special place in my heart, having eaten it every which way imaginable–pan-fried, grilled, braised, canned, smoked, you name it. But during my days in Seoul, there was this kogi jjip (barbecue restaurant) near my home that would serve this awesome dish for lunch for only $5 bucks. Needless to say, I was a regular customer and could never get tired of this, that is until I returned to the States. With my mom recently cooking up mackerel dishes, nostalgia set in and I had to make this for myself. This dish can be quite complicated for those unfamiliar or just squirmish dealing with whole fish, but most markets have frozen, de-gutted mackerel (although fresh would be ideal) that can be cooked upon thawing. Sadly for me, I got to get my hands dirty by gutting and cleaning the fish thoroughly under running water. The mackerel is cooked with cubed Asian radish (moo) and the usual red chili peppers (gochugaru & gochujang) for a spicy but yet addicting sauce. For those who have tried this dish, the combination of fish, radish, savory sauce, and rice is truly a one-of-a-kind taste. You can also wrap the ingredients with lettuce varieties like perilla leaves (gaednip) and red leaf lettuce (sangchu). Thankfully, it turned out the way I remembered it (hooray!) and plenty more leftovers for later. Now if I could only have access to fresh fish as I did in Korea, I would probably make this every week

Ingredients

Prep time: 20 minutes

Cook time: 45-60 minutes

Ingredients: Serves 4 people

2, 3 mackerel, degutted & cleaned

1 Korean radish, cut into 1/2 inch thick semi-circular pieces

2 cups kimchi (1/2 cup kimchi juice)

2 tbsp gochugaru (Korean red pepper flakes)

1 tbsp gochujang (Korean red pepper paste)

2 tbsp Mirin (or cooking wine)

2 tbsp soy sauce

2 tbsp brown sugar

5 garlic cloves, minced

1/2 tsp ginger, minced

2 green onions

2, 3 cups of water

2 hot pepper (red and green each; optional)

4 anchovies (optional; broth)

Preparation

1. Cut the radish into semi-circular pieces about a half-inch thick. Prepare sauce ingredients and combine in a mixing bowl, set aside.

2. In a large pot, add 2 cups of water, sliced radish, and kimchi. Bring water to a slight boil on medium heat, cooking for about 15 minutes.

3. After degutting, cleaning, and rinsing the mackerel under cold water, cut mackerel into 3-inch pieces. Add on top of the kimchi.

4. Pour the sauce on top of the mackerel. Boil until the soup has reduced to half, 15-20 minutes. Do not stir the mixture, but coat the sauce over the top of the mackerel carefully. Keep lid semi-closed allowing the sauce to thicken over time.

5. After simmering another 10 minutes, add the scallions.

6. Serve with rice and other side dishes.

7. In case you can’t get fresh or frozen mackerel, you can substitute with canned mackerel from your local Asian or Korean market. And as usual with most Korean stews and soups, be sure to taste as you cook so you can adjust the flavors accordingly.

Credit: Foodista

Goatgaetang (Spicy Korean Crab Soup)

CWEB

-

February 20, 2022

0

Goatgaetang is something I remember (giyuk) vividly while visiting the west coast (seohaeahn) seaside when I lived in Korea (hanguk). My friend (chingu) would often take me there to get out of the city (baramsae) and enjoy the ocean smell and gorge ourselves with seafood (haemuhl) and spirits (sool). The funny thing about it is the
endless lines of restaurants (shikdang) specializing in grilling various kinds of shellfish (jogae) with elaborately decorated ornaments and elderly Korean women (ajummas) literally forcing themselves on customers’ cars to get them to come inside. This experience (gyunghum) really cannot be put into words, but all Koreans (and foreigners alike) know how fun it is to visit the seaside. Luckily, I was to pull some pictures from the Internet about these types of restaurants.

Ingredients

4 medium-sized crabs (preferrably blue crab)

6,7 cups water

¼ small radish

1 small strip of dashima (sea kelp)

1 medium diced zucchini

1 small diced onion

6 green and red chili peppers

2 stems green onion

5 cloves of minced garlic

2 tbsp gochugaru (red chili pepper flakes)

1 tbsp gochujang (red chili pepper paste)

1 tbsp soy sauce

1 tbsp roasted sesame seeds

salt and black pepper (to taste)

chrysanthemum leaves (optional)

shrimps and scallops (optional)

Preparation

1. To make a broth, add sea kelp, radish and soy sauce in six cups of water in a large pot.

2. After cleaning and rinsing crabs thoroughly, cut crab into desired pieces.

3. When the stock boils, add gochugaru, gochujang, and minced garlic.

4. Add the crabs and cook for approx. 10 minutes.

5. Add zucchini and onion, and cook for an additional 10 minutes.

6. When all shells turn bright orange, add green onion, green and red chili peppers, sesame seeds and black pepper. Cook for another 5 minutes.

7. Serve hot with white rice and side dishes.

Credit: Foodista

Goan Prawns Curry

CWEB

-

February 20, 2022

0

Goan prawns curry is a mildly sweet, spicy and tangy curry, flavoured with coconut, curry leaves and tamarind. It is easy to make and tastes delicious. Plump prawns cooked in a fragrant coconut curry and served with hot fluffy rice makes a Perfect hearty and comforting weeknight meal!

Ingredients

250 gm prawns, de-veined

50 grams of tiny shrimps

11/2 cup thick Coconut milk

2 medium Onions, chopped

10-12 Curry leaves

2-3 Tbsp oil

2-3 green chillies

1/2 cup water

1 tsp turmeric

Salt to taste

To make a curry paste:

1/2 cup grated coconut (you can also use desiccated coconut)

4-5 whole red chillies

1inch ginger

2-3 Cloves garlic

1 tsp Coriander seeds

1 tsp Cumin seeds

6-8 Black pepper

2 tablespoon Tamarind paste or 3-4 tbsp tamarind water (use 2-3 tbsp of vinegar if you cant get hold of tamarind)

Preparation

1. For the curry paste: Put all the ingredients listed under curry paste in a grinder and blend together until you get a smooth paste.

2. For the prawns curry: Marinate the prawns and shrimps with 1/2 tsp of turmeric and little salt and keep it aside.

3. Heat oil in a pan. When hot toss in the chopped onions and saute on medium heat until the onions are light golden brown.

4. Add in the ground masala paste and curry leaves. Continue frying for 2-3 minutes.

5. Now add the marinated prawns and shrimps and continue frying until the prawns have changed the colour to light pink..

6. Add the coconut milk and water and salt and bring to a boil. Toss in some slit green chillies.

7. Check the seasoning. Add more tamarind or vinegar if required (according to your taste).

8. Simmer for 5-6 minutes.

9. Garnish it with coriander leaves and Serve it with Steamed rice.

Credit: Foodista

Gnocchi With Mushrooms

CWEB

-

February 19, 2022

0

Gnocchi in creamy, delicate mushroom sauce

Ingredients

600 grams mushrooms of various kinds, cut into slices

2 tablespoons olive oil

1 onion, chopped

100 milliliters white wine

200 milliliters cream

200 grams Gorgonzola, cubed

50 grams Parmesan cheese or Grana Padano, grated

Handful fresh thyme, chopped

Pepper

600 grams potato gnocchi, fresh or thawed

Preparation

2. Add mushrooms, stir and simmer briefly until they lose some water.

4. Stir in cream.

5. Add the cheeses and simmer over low heat, whisking constantly, until cheese is melted.

6. Sprinkle the sauce with thyme and pepper, mix well.

7. Cook gnocchi according to manufacturer’s instructions, drain.

8. Pour mushroom sauce over gnocchi, serve with green salad and a glass of white wine.

Credit: Foodista

CWEB

CWEB

CWEB Inc.

Grilled Chicken Kabobs

Ingredients

Preparation

Grilled Chicken Cubes With Cilantro

Ingredients

Preparation

Grilled Chicken & Corn Red Potato Salad With Jalapeno Vinaigrette

Ingredients

Preparation

Green Chile Pork Stew

Ingredients

Preparation

Greek Yogurt Chicken Salad

Ingredients

Preparation

Greek Style Chicken

Ingredients

Preparation

Godeungeo Kimchi Jorim ê³ ë“±ì–´ ê¹€ì¹˜ ì¡°ë¦¼ (Braised Mackerel w Kimchi)

Ingredients

Preparation

Goatgaetang (Spicy Korean Crab Soup)

Ingredients

Preparation

Goan Prawns Curry

Ingredients

Preparation

Gnocchi With Mushrooms

Ingredients

Preparation

About us

Company

Account

Subscribe to get Latest News Updates