Page 59 – CWEB

Cumin and Paprika Rubbed Chicken Drumsticks

CWEB

December 21, 2021

Cumin and Paprika Rubbed Chicken Drumsticks

This chicken goes well with caramelized corn. Just replace the mint with cilantro and add some spring onions as well. Remember to baste the chicken with the leftover juices before serving.

Ingredients

5 chicken drumsticks (skinless)

1 teaspoon cumin powder

1 teaspoon paprika powder

2 garlic cloves, minced (preferably with a microplane)

juice of 1/4 lime

salt and pepper to taste

olive oil

Preparation

1. Marinate the chicken with the spice powders, garlic, lemon juice and a tsp of olive oil. Add some salt and pepper to taste and leave at room temperature for at least half an hour.

2. Heat the oven to 400F. Grease an oven proof pan. Lay the drumsticks in a single layer. Bake on high for the first fifteen minutes, then reduce to 300F and continue to cook for another fifteen, or until almost done.

3. Then turn on the broiler and place the pan under it. Continue to cook the chicken until it gets a nice colour on both sides (turn them after about five minutes on each side).

4. Serve with corn sautÃ©ed with garlic, chilli and green onions and garnished with fresh cilantro and spring onion greens

Credit: Foodista

Cucumber Dill Salmon

CWEB

December 20, 2021

Creamy cucumber-dill sauce over pan-seared salmon. Easy, tasty, any-night meal but elegant enough to entertain with.

Ingredients

Olive oil

4 salmon filets

Salt and pepper

1 lemon, cut in 6 wedges

1/3 cup of English cucumber cut in pea size cubes

4 oz. light (or Greek yogurt) cream cheese

2 tablespoons of fresh dill, minced

1/4 cup + an additional 2-3 tablespoons of skim milk

Preparation

1. Pre-heat the oven to 400 degrees.

2. Using an oven-safe skillet, drizzle olive oil into the pan and warm over medium heat.

3. Pat moisture from salmon using a paper towel.

4. Season with salt and pepper.

5. Sear the salmon on both sides (if your salmon has the skin on, sear only on side w/o skin)

6. Squeeze the juice from one lemon wedge over the top of the salmon pieces.

7. Bake the salmon 6-8 minutes or until it is firm and cooked through.

8. Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same pan.

9. Season with salt and pepper.

10. Using an ‘S’ motion, combine 1/4 cup of the skim milk and cream cheese.

11. If the mixture is too thick, add more milk one tablespoon at a time.

12. Turn off the heat and stir in the diced cucumber and ONE tablespoon of the fresh dill.

13. Spoon the creamy dill sauce over the salmon filets.

14. Garnish with the additional dill and serve with a lemon wedge.

Credit: Foodista

Cuban Style Pork Medallions

CWEB

December 20, 2021

This dish is bound to make a hit at your table. It is delicious! Serve with a beautiful tossed salad and a loaf of bread. Enjoy with Lots of Love, Catherine xo

Ingredients

4 pounds pork tenderloin

Olive oil for drizzling

Marinade:

2 Juice of limes plus zest

1 tablespoon cumin

1 teaspoon brown sugar

1 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon cinnamon

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Dash of cloves

Garnish for over the pork:

Healthy handful of fresh cilantro

1/2 red onion — sliced

4 cloves of garlic — slices

1 Juice of lime plus the zest

Olive oil for drizzling

Preparation

1. Slice the pork thin and place in a large bowl. Combine all of the ingredients for the marinade and toss over the pork. Gently rub the marinade into the pork and let stand in the refrigerator for at least 1 hour.

2. Heat a large frying pan with a drizzle of olive oil. Place the pork in the heated frying pan and let sautÃ© until a beautiful golden on each side, turning only once.

3. When the pork is done, drizzle a little olive oil again in the pan and add the cilantro, lime zest, garlic and sliced onion. SautÃ© this until the onion is slightly charred and then top over the pork. Squeeze the juice of the zested lime over the pork and serve. Fans are super excited.

Credit: Foodista

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Cuban Flank Steak With Avocado and Tomato Salad

CWEB

December 20, 2021

Cuban Flank Steak With Avocado and Tomato Salad

This meal is savory and filling. The recipe is from the Flat Belly Diet cookbook, and I have adjusted it slightly. It was very easy to prepare. I marinated the flank steak all day in the mojo sauce. It made the steak absolutely delicious, and the avocado and tomato salad was an excellent accompaniment.

Ingredients

For the Mojo Sauce

cup ¼ olive oil

cup ¼ fresh lime juice

2 Tbls orange juice

4 garlic cloves

2 Tbls water

teaspoon ½ cumin

teaspoon ½ salt

teaspoon ½ black pepper

teaspoon ½ dried oregano

Hand full of fresh cilantro

1 flank steak

1 avocado, chopped

1 tomato, chopped

4 Tbls finely chopped red onion

Preparation

1. Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a “Bullet” which I love and is perfect for making the mojo sauce.

2. Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight.

3. Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes.

4. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain.

5. Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken.

6. Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.

Credit: Foodista

Cuban Chicken Fricasse

CWEB

December 18, 2021

My husband does get the opportunity to cook in our kitchen, he has two resources that he relies on the most, his mother & the Food Network. He called his mom for this recipe and he tweaked it to his own liking as well. He picked this cuban dish because it has great flavor, its’ great for crowds, and tastes even better the next day. We all loved it, and hopefully our cousin, can now make it in her own little kitchen. Enjoy!

Ingredients

4 cloves garlic, minced

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh ground black pepper

4 1/2 pounds chicken thighs (or use chicken breasts or mixture of both)

2 tablespoons of olive oil

2 tablespoons heaping of cumin

3 tablespoons heaping of sazon completa

1 large onion, chopped

1 large red bell pepper, chopped

8 ounces can of tomato sauce

1 cup dry white wine (aka vino seco)

1 cup burgundy wine

1 cup water

1/2 cup red wine vinegar

1/2 cup stuffed green olives

2 potatoes, peeled and cubed

Preparation

1. Season the chicken with sazon completa (enough to cover both sides of the chicken)and refrigerate for 1 hour.

2. Warm the oil in a large Dutch oven over medium heat and add the onions & bell peppers. Heat until translucent, then add garlic and saute for 1 minute. (Be careful not to burn the garlic).

3. Add all the chicken to the pan. Add the rest of the ingredients: cumin, red wine vinegar, tomato sauce, red & white wine, water, olives, and potatoes. Stir to combine all the ingredients.

4. Reduce heat to low, cover pan and simmer for 35 minutes. Serve with white rice & spoon sauce over chicken.

Credit: Foodista

Crunchy Spicy Chicken Fingers

CWEB

December 18, 2021

While the shell is crunchy and spicy, the chicken hiding inside is moist and full of wonderful flavors.

Although the kid’s favorite side dish for fried chicken are fried potatoes and ketchup, I serve my crunchy spicy chicken fingers with a side of mash potatoes and mushrooms in tomato sauce.

Ingredients

Ingredients:

4 boneless chicken breasts

oil for frying

Soaking mix:

1 cup plain yogurt

1 cup milk

2 tablespoons hot sauce

1 teaspoon salt

1/2 teaspoon black pepper

Coating mix:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon chili pepper

1/4 teaspoon ground cardamom

1/4 teaspoon ginger

1/4 teaspoon black pepper

Preparation

1. WASH YOUR HANDS FREQUENTLY AND THOROUGHLY WHILE YOU HANDLE YOUR RAW CHICKEN!

2. Directions:

3. Wash and dry your chicken. Cut each chicken breast into three pieces, so you end with 12 long chicken fingers.

4. Mix together yogurt, milk, hot sauce, and salt. Soak chicken fingers in yogurt mix for at least 1/2 an hour.

5. Mix together all the ingredients for coating and coat each chicken finger well. Dunk the coated chicken finger again in yogurt mix, and coat again with flour mix. When dunking and coating the second time, work one piece at a time.

6. Set aside for 5 minutes, so the flour coating gets moistened.

7. Fry in 350*F hot oil until golden brown. Don’t overcrowd your frying pan. If you do, the chicken will be cooked not fried, and you end up with a soggy mess!

8. Bon appetite!

Credit: Foodista

Crunchy French Toast Sandwiches

CWEB

December 18, 2021

This is a great dish for a special breakfast or brunch. Use your favorite jam or marmalade.

The original recipe called for cream cheese and sour cream mixed together. I used mascarpone instead.

These sandwiches can be assembled in advanced and frozen, unbaked, in freezer bags for up to about a month.

Ingredients

8 slices Ciabatta bread

2 eggs

1/4 cup milk

1 teaspoon vanilla

6 ounces mascarpone cheese

3 ounces your favorite jam or orange marmalade

3 ounces finely chopped almonds

Syrup or butter for topping

Preparation

1. Place the mascarpone cheese in a small bowl and set aside.

2. To make the sandwiches, spread half the bread slices (on one side only) with the mascarpone and half with the jam or marmalade. Sandwich the slices together and set aside.

3. Line a baking sheet with waxed paper or a baking mat.

4. In a shallow bowl, beat the eggs, milk and vanilla. In a different shallow bowl, add the chopped almonds.

5. Dip both sides of the sandwiches (and ensure the crusts are dipped, too) in the egg mixture and let the excess drip off. Then, coat both sides of the sandwich into the chopped almonds. Add more almonds as needed.

6. Place the coated sandwiches onto your baking sheet and freeze for about 3 hours. When the sandwiches are firm, preheat your oven to 370 degrees F.

7. Bake for 15 minutes, or until golden, turning once. Make sure each sandwich is heated through.

Credit: Foodista

Crunchy Coconut Shrimp with Lime

CWEB

December 17, 2021

Who doesn’t love coconut shrimp? They’re crunchy, sweet and savory all in one shrimp-sized package. And so versatile, they’re perfect as an appetizer, to top a green salad or as an entrÃ©e served with rice and stir-fried vegetables. Using natural coconut oil to quick-fry the coated shrimp enriches the coconutty goodness and ensures a crisp, crunchy outcome every time.Now, because you love shrimps and coconuts so much, we’ll introduce you to one flavorful recipe that makes use of both delicious ingredients. Warning, this tastes so good that you might end up asking for more. Here you go.

Ingredients

4 tablespoons Coco Treasure Unrefined Extra Virgin Coconut Oil

½ cup Panko bread crumbs

1 cup shredded coconut

½ teaspoon salt

¼ teaspoon chili powder

2 egg whites

1 lime cut into wedges

1 lb. large shrimp, deveined and peeled

Preparation

1. In a shallow pan, mix the bread crumbs, shredded coconut, salt and chili pepper until ingredients are well incorporated.

2. Use a mixer to whip the egg whites into a soft meringue.

3. Dip shrimp into the egg mixture and then into the bread crumb mixture to coat. For best results, you should check if the shrimp is evenly coated with the egg before dipping into the bread crumb mixture.

4. Heat coconut oil in a non-stick skillet over medium-high heat. Oil should be hot but not smoking. (After being breaded, the shrimp can hold several minutes while oil comes to temperature.)

5. Place shrimp into the skillet without crowding. Cook for approximately two minutes on each side or until the breading is golden and crispy.

6. Dress shrimp with a light squeeze of fresh lime juice and serve immediately.

Credit: Foodista

Crunchy Coconut Oil Fish Nuggets

CWEB

December 17, 2021

Coconut oil fish nuggets are a tropical twist on plain old fried fish. And a healthier twist too! Our recipe uses just two tablespoons of beneficial coconut oil to fry up a plateful of fish so you get all the flavor of fried foods without all the deep-fried consequences. These crunchy, coconutty nuggets are also the perfect way to get non-fish lovers to try something new. Kids especially love bite-sized foods they can dip into ketchup and these fish nuggets fit the bill.Any type of firm white fish you prefer will work equally well for this recipe. Avoid delicate fish such as tilapia, sole or flounder.

Ingredients

1 pound firm white fish such as cod, halibut or Mahi Mahi

1 large egg

½ cup all-purpose flour

½ cup shredded unsweetened coconut

1 teaspoon salt

¼ teaspoon black pepper

2 tablespoons Coco Treasure Organic Coconut Oil

Preparation

1. Wash fish and pat dry with paper towels. Cut it into approximately 1-inch squares.

2. Whisk egg into a shallow dish.

3. Place coconut flour, shredded coconut, salt and pepper into a large plastic container with a lid or a large sealable plastic bag. Shake to combine ingredients.

4. Heat coconut oil in a large skillet over medium heat. Place about half of the fish into the beaten egg, and toss it gently to coat well. Use a slotted spoon to remove fish from the egg mixture, allowing the liquid to drain.

5. Place fish into the flour mixture. Seal the container, and shake lightly to coat fish evenly.

6. Transfer fish into the hot oil. Cook about 3 minutes per side depending on the thickness of the fish.

7. Place cooked fish on a wire rack over a baking sheet.

8. Repeat procedure with remaining fish. Serve immediately.

9. Tip: Traditional tartar sauce is a wonderful accompaniment to our nuggets, but try one of these ideas for something new:

10. Mix 1 tablespoon honey into 2 tablespoons ketchup and add chili powder or cayenne pepper to taste.

11. Stir 1 teaspoon dried dill and 1 minced green onion into 2 tablespoon plain yogurt, add salt and pepper to taste.

12. Tip: If the first batch of cooked fish loses its crunch while the rest of the fish is being cooked, pop it into a 400-degree F oven for 1-2 minutes and it will crisp up again.

Credit: Foodista

Crockpot Irish Beef Stew

CWEB

December 17, 2021

Crockpot Irish Beef Stew is a St. Patrick’s Day family favorite!

Ingredients

3 to 4 Pound Bottom Round Roast, fat trimmed and cut into 1â€³ cubes

4 Large Carrots, peeled and sliced

4 Stalks Celery, sliced

6 Yellow Potatoes, cubed

1 Large Sweet Onion, sliced

6 Cloves Garlic, cleaned and roughly chopped

1 15 Oz. Can of Peas, drained

1/4 Cup Olive Oil

1/2 Cup Dry Red Wine

2 Tbsp. Worcestershire Sauce

3 Tbsp. Horseradish

2 Tbsp. Black Pepper, divided

2 Tsp. Sea Salt, divided

4 Tbsp. Dried Oregano, divided

3 Tbsp. Fresh Parsley

2 1/2 Cups Water or Low Sodium Beef Broth

Preparation

1. Trim fat from roast and cut into 1â€³ cubes.

2. Clean carrots and celery and slice to about 1/4â€³ thickness. Wash potatoes (no need to peel yellow/golden potatoes) and cut into 1â€³ cubes. Clean onion; cut in half and slice (about 1/4â€³ slices). Clean garlic and roughly chop.

3. Place olive oil in a large skillet and heat to medium high. Add beef and brown on all sides, seasoning with half of the oregano, salt and pepper. Add carrots, celery and garlic to pan. Saute for 5 to 6 minutes, stirring frequently.

4. Place meat and vegetable mixture in a 6 to 8 quart crockpot. Add potatoes, onion and peas.

5. Pour in red wine and beef broth or water.

6. Add horseradish, Worcestershire sauce, salt, pepper, oregano and parsley.

7. Stir well and cook on high for 4 to 5 hours or low for 7 to 8 hours.

8. Serve with crusty bread and a crisp green salad..

9. This recipe serves 8.

Credit: Foodista

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CWEB NEWS

Cumin and Paprika Rubbed Chicken Drumsticks

Ingredients

Preparation

Cucumber Dill Salmon

Ingredients

Preparation

Cuban Style Pork Medallions

Ingredients

Preparation

Cuban Flank Steak With Avocado and Tomato Salad

Ingredients

Preparation

Cuban Chicken Fricasse

Ingredients

Preparation

Crunchy Spicy Chicken Fingers

Ingredients

Preparation

Crunchy French Toast Sandwiches

Ingredients

Preparation

Crunchy Coconut Shrimp with Lime

Ingredients

Preparation

Crunchy Coconut Oil Fish Nuggets

Ingredients

Preparation

Crockpot Irish Beef Stew

Ingredients

Preparation

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