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Crispy Sweet Sticky Spicy Wings

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December 13, 2021

We had a few friends in last night for sips and nibbles and I was in the mood for something spicy, so I came up with this very simple sweet spicy glaze to toss with my crispy deep-fried wings. It was fantastic. Crispy, sticky and with great spicy heat; these were irresistable and I ate way too many of them. The heat comes from chinese fresh ground chili paste, so it is very easy to adjust the heat to suit your taste. I think this recipe will become an entertaining favorite at our house.

Ingredients

3 pounds chicken wings, washed, trimmed and cut in pieces

2 cups flour

2 teaspoons freshly grated nutmeg

1 teaspoon cayenne pepper

3 teaspoons chinese five spice powder

4 teaspoons sea salt

1 teaspoon freshly ground black pepper

3 tablespoons ground ginger

2 eggs

4 tablespoons milk

1 finely minced garlic clove

2 teaspoons olive oil

2/3 cup honey

2 teaspoons freshly ground chinese chili paste (or use chopped fresh chilis) (adjust to tast

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

Preparation

1. Crispy Sweet Sticky Spicy Wings

2. We had a few friends in last night for sips and nibbles and I was in the mood for something spicy, so I came up with this very simple sweet spicy glaze to toss with my crispy deep-fried wings. It was fantastic. Crispy, sticky and with great spicy heat; these were irresistable and I ate way too many of them. The heat comes from chinese fresh ground chili paste, so it is very easy to adjust the heat to suit your taste. I think this recipe will become an entertaining favorite at our house.

3. Pounds chicken wings, washed, trimmed and cut in pieces.

4. Mix together

5. Cups flour

6. Teaspoons freshly grated nutmeg

7. Tsp cayenne pepper

8. Tsp chinese five spice powder

9. Tsp sea salt

10. Tsp freshly ground black pepper

11. Tbsp ground ginger

12. Dip the chicken wings into an egg wash made from

13. Eggs

14. Tbsp milk

15. Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes depending upon the size of the wings until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

16. Sweet and Spicey Glaze

17. In a small saucepan add

18. Finely minced garlic clove

19. Tsp olive oil

20. Saute over medium heat until the garlic is softened but not browned. Add:

21. Cup honey

22. Tsp freshly ground chinese chili paste (or use chopped fresh chilis) (adjust to taste)

23. Tsp freshly ground black pepper

24. Tsp salt

25. Simmer for about 5-10 minutes. Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving. You can also just serve the glaze as a dipping sauce

Credit: Foodista

Crispy Southern Fried Chicken

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December 13, 2021

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Crispy and succulent, a classic and easy Southern Fried Chicken recipe

Ingredients

1.2kg / 2.6 lb. chicken legs and thighs. This weight usually gives me 4 legs and 4 thighs.

500ml / 1 pt. buttermilk

1 x tsp salt

150gr / 5 oz. plain flour

½ tsp salt

2 x heaped tsps of spicy smoked paprika powder (you can also use the mild version, but I like spice)

2 x tsps dried thyme

1 x tsp freshly ground black pepper

Vegetable oil to fry the chicken (I like to use rapeseed oil or sunflower oil)

OrganicGreek.com — Vitamin Bottles

Preparation

1.Pour the buttermilk into a tray or bowl add one teaspoon of salt, mix through and place the chicken pieces into the buttermilk. Depending on the size and shape of your bowl you may need a little bit more buttermilk in order that the chicken is covered. Cover with some cling film and place in the fridge for up to 8 hours. Remove before frying to give enough time to bring the meat up to room temperature.

2.In a dish or bowl combine the flour, half teaspoon of salt, smoked paprika, thyme and pepper. Combine with your fingers or a fork.

3.Remove the chicken from the buttermilk marinade and dispose of the marinade. Shake off most of the drips and then dredge the chicken in your flour mix making sure each piece is covered completely.

4.Heat about 1.5cm / 0.5 in. of oil in a heavy bottomed wide pan. While this is heating up you can get a wire rack ready to drain the chicken. I do this by placing kitchen paper over the rack.

5.The oil temperature should be about 170 °C / 340 °F for frying. I don’t check with a thermometer but by putting a piece of bread in the oil and it is ready when it fizzes and turns brown quickly. The time the oil takes to heat up will depend on the thickness of the metal of your pan, your stove top and the quantity of oil you have used.

6.You will probably have to cook in batches so as not to over load the pan. I start with the thighs which need a little bit more time than the legs. Place each one carefully in the pan and fry, covered, on a good strong simmer for anywhere between 8 to 12 minutes on each side. The heat needs to be high enough to give you a nice brown colour and a crisp finish. Remove and set on the rack to drain. Then do the same with the legs, giving them a couple of minutes less than the thighs.

Credit: Foodista

Crispy Juicy Oven Baked Whole Chicken

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December 11, 2021

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Certainly, there will be no exceptions to this rule. All of you will be seduced and delighted by a Crispy Juicy Oven Baked Whole Chicken. First of all, this recipe is amazingly simple but surprisingly delicious. As usual, there is a magic ingredient that add extra juiciness and crispiness to the bird. Of course, it is our homemade marinade. Learn this secret as soon as possible and share with your friends and relatives. They will definitely appreciate your culinary mastery and generosity. No doubt, a good chef is always proud of his yummy dish becoming more and more popular. Don’t keep this secret for yourself. Even more, life is too short to be selfish particularly with Oven Baked Whole Chicken.

No doubt, you already saw our motto many times and know that we share with you only the best recipes for busy families. Patience and desire to learn is an integral part of the culture in our kitchen. It all about massive action. Seems like, watching cooking shows is not enough, take an action and do it by yourself. Try to add your personal touch to every dish you make. It will make your dishes absolutely unforgettable both for you and your loved ones.

Ingredients

3 1/2 lb chicken

10 cups water

4 tbsp salt

1 tbsp honey

1/4 cup lemon juice

6 cloves garlic

few black peppercorns

1 tbsp ground turmeric

1 apple

sunflower oil to brush

Preparation

1. Let’s start with a homemade marinade. Bring water to boil and add salt, honey, a few peppercorns. Mix it well.

2. Cook it for 5 minutes and let the marinade cool down to room temperature. Add minced garlic and lemon juice.

3. Place a whole chicken into a large Casserole and pour the marinade over the chicken.

4. Let the bird soak for a few hours to absorb all spices. We let it rest for 4 hours. The longer you soak it, the tastier it becomes. So if you have time leave it in marinade overnight..

5. Now it’s time to remove extra moisture with paper towels. Dry it well, so turmeric will stick to it properly. Rub it with turmeric generously. Golden color and unforgettable taste are guaranteed.

6. Stuff the chicken with apple slices and tie the legs with a cooking string.

7. Wrap the wingtips with foil to prevent them from burning.

8. Place the chicken breast side up on the baking rack.

9. Pre-heat the oven to 350F.

10. The time of cooking depends on the size of your chicken. In our case it was for 1h and 20 minutes.

11. Before baking, brush your chicken with sunflower oil to make it glossy.

12. Now it’s ready. Look at this crispy and juicy beauty. Serve it immediately.

Credit: Foodista

Crispy Italian Cauliflower Poppers

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December 11, 2021

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Baked not fried! Crunchy panko & Parmesan cauliflower poppers. Served with marinara for dipping.

Ingredients

1 head of cauliflower, cut into bite-sized pieces (no larger that 1-inch)

4 T. olive oil, divided

2 c. panko bread crumbs

3/4 c. fresh grated Parmesan cheese

3/4 t. garlic powder

1/4 t. salt

1/8 t. fresh ground black pepper

2 eggs, well beaten

1 T. water

3/4 c. flour

nonstick cooking spray

14.5 oz. can diced tomatoes

1 clove of garlic, minced

pinch of crushed red pepper flakes

3-4 T. chopped fresh basil

Preparation

1. Preheat oven to 400 º f. Brush a large baking sheet with a tablespoon of the olive oil. In a large, shallow dish combine the breadcrumbs, Parmesan, garlic powder, salt, pepper and 2 tablespoons of the olive oil. Toss well with a fork until the oil is completely dispersed into the bread crumbs. Combine the eggs with 1 tablespoon of water in a medium bowl. Place the flour in a large resealable bag.

2. Add half of the cauliflower florets to the bag with the flour, seal and shake to coat well. Remove the cauliflower to a fine mesh strainer and shake to remove excess flour. Place the floured cauliflower on a plate. Repeat with the remaining cauliflower.

3. Working with a few pieces at a time. Add to the beaten egg. Using a fork, turn and toss the florets in the egg to completely coat. Transfer to the breadcrumb mixture and coat, pressing the crumbs into the florets, the help them adhere. Place on the oiled baking sheet, making sure you leave a little space between each florets so they crisp up really well. Repeat this step with the rest of the cauliflower. Spray the tops of the breaded florets lightly with cooking spray. Bake the cauliflower for 20 minutes, Flip the pieces over and continue baking for about 15 more minutes, until the cauliflower is crunchy on the outside and tender on the inside.

4. While the cauliflower is baking, prepare the marinara. Pulse the undrained tomatoes in a food processor a few times until mostly broken down. Heat 1 tablespoon of the oil with the garlic and pepper flakes in a medium saucepan over medium heat until just sizzling. Add the tomatoes and simmer for about 10 minutes until the marinara thickens slightly and the flavors develop. Add 2 tablespoons of the fresh basil, season with salt and pepper if needed.

5. When the cauliflower is done baking, transfer to a serving dish and sprinkle with the remaining basil. Serve with the marinara.

Credit: Foodista

Crispy Indian Spiced Chicken Balls

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December 11, 2021

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Crispy chicken balls are a good and delicious taste.

Ingredients

450g boneless chicken

1/2tsp garlic, minced

1 green chili

1/4 cup onion, finely diced

1tsp red-chili powder

1/2tsp turmeric powder

1/2tsp pepper powder

1/4tsp coriander powder

1tsp ginger-garlic paste

1 egg, whites only

1tsp corn flour

1/2tsp cumin seeds

2tsp all purpose flour/maida

1/2tsp kesari color/red color (optional)

Fresh coriander leaves

oil-for frying

salt-to taste

Preparation

1. First, finely chop the chicken and mash well.

2. Next, add the remaining ingredients and mix well.

3. Divide the chicken into 10 or 15 small balls.

4. Heat oil until sizzling hot (ready when small drops of water pop) and deep fry until golden brown.

5. Garnish with fresh coriander leaves and serve hot.

Credit: Foodista

Crispy Chinese Black Pepper Chicken Wings

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December 10, 2021

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Crispy Chinese Black Pepper Chicken Wings

A twist on the classic Chinese black pepper chicken dish. Crispy wings with a black pepper sauce.

Ingredients

Marinade:

20 chicken wing durmettes (this are small chicken wings already cut)

â…“ cup soy sauce

¼ cup rice vinegar

2 teaspoons black pepper

½ onion roughly chopped

5 garlic cloves roughly chopped

Sauce:

2 teaspoons oyster sauce

1 teaspoon onion powder

2 teaspoons garlic powder

4 tablespoons rice vinegar

2 to 3 teaspoons black pepper

8 tablespoons soy sauce

1 and ½ teaspoon cornstarch

Cooking:

Cooking oil or baking spray

Preparation

1. Place all of your marinade ingredients into a Ziploc bag (this is a plastic food storage bag) or covered dish that you use for marinading meats.

2. Make sure that all of the marinade ingredients are blended well together. Then, add the chicken to the marinade.

3. Let the chicken marinade for 12 hours or longer in the refrigerator (the longer the wings marinade, the more flavorful the chicken wings will be).

4. When ready to cook the wings, remove the wings from the refrigerator and let them sit for 15 minutes before cooking (This helps to create a more even cooking process. Plus if you are frying the wings, it prevents the cooking oil temperature from dropping, which then prevents slowing down the cooking time).

5. While you bring the chicken to room temperature for 15 minutes, preheat your oven to 415 degrees or heat your cooking oil to 350 degrees in your deep fryer.

6. For baking the wings – When ready to cook the chicken, line the baking pan with foil, and spray the covered pan with baking spray. Place the wings on this greased pan, and bake the wings uncovered for 35 to 45 minutes or until wings are crispy. Make sure to flip/turn the wings every 15 minutes during the cooking time. Note: When wings are done, place them on a baking rack to rest for a few minutes. This allows the wings to retain their moisture when they rest after cooking, and the rack keeps the chicken crispy, and prevents the chicken from becoming soggy.

7. For frying the wings – Place the wings in the hot cooking grease. Cook wings for six to seven minutes (or until golden brown, crispy, and internal temperature of the chicken has reached 165 degrees). Make sure not to overcrowd the deep fryer with too many wings during the cooking process. This decreases the temperature of the oil, which slows down the cooking time. Note: When wings are done, place them on a baking rack to rest for a few minutes. This allows the wings to retain their moisture when they rest after cooking, and the rack keeps the chicken crispy, and prevents the chicken from becoming soggy.

8. While the wings are cooking, mix all of your sauce ingredients together, making sure that all the ingredients are blended well together in a small sauce pot. Note: If you mix the cornstarch with water first, before adding everything else, it helps the cornstarch to blend well without leaving any lumps. Once all of the sauce ingredients are mixed together, bring the sauce to a slight boil. Once the sauce comes to a slight boil, turn the heat down to low and let the sauce cook for about 5 minutes. Make sure to stir the sauce while it cooks. Note: Adjust the black pepper to your heat preference. Three teaspoons gives the sauce a medium spice level to me. Adjust according to your heat preference.

9. When ready to serve the wings, toss the wings in the sauce or use the sauce as a dipping sauce.

Credit: Foodista

Crisp Tofu and Thai Cucumber Raita

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December 10, 2021

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If there’s any dish you should be eating RAITA now, it’s this one. Tofu is a powerhouse for protein and all 9 of our body’s essential amino acids. As if the taste isn’t enough, tofu also provides an overwhelming amount of minerals and nutrients, such as calcium which promotes bone health, iron that helps with our metabolism and haemoglobin formation, and magnesium which can help with high blood pressure, reduces your risk of heart attacks and lowers anxiety too. The olive oil in this raita is also full of healthy monounsaturated fats! Cultures throughout times have shown that those with diets containing this elixir of the gods, have a higher life expectancy and also a much lower risk for heart disease! So, not only is this dish pleasing to the eye and taste, but also does wonders for your heart, keeping it happy and healthy!

Ingredients

100g/3.5oz cucumber, cut into thin strips

50g/1.75oz red bell pepper, cut into thin strips

50g/1.75oz red onion, thinly sliced

150g/5.25oz firm tofu

30ml/1fl oz olive oil

For the Dressing:

30ml/1fl oz lime juice

15ml/0.5fl oz fish sauce, or gluten-free soy sauce for Vegan

1 tbsp. coconut sugar

3 cloves garlic, finely chopped

1/2 tsp. Thai red chillis, finely chopped

10g/0.33oz Thai basil, chopped

Preparation

1. Pan fry tofu in olive oil for 2 minutes per side. Cut into half-inch cubes.

2. Whisk all ingredients for the dressing in a bowl until sugar is dissolved.

3. Toss in cucumber, bell pepper, and onions.

4. Transfer to a serving platter and top with crisp tofu pieces.

Credit: Foodista

Crisp Tofu & Leek Salad

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December 10, 2021

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This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed — creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it’s nutrients.

Ingredients

1kg/2.2lb firm tofu

100g/3.5oz leeks, thinly sliced

30ml/1fl oz sesame oil

30ml/1fl oz fresh lime juice

30ml/1fl oz gluten-free soy sauce

30ml/1fl oz honey/maple syrup

2 pieces chilli, finely chopped

20g/0.75oz garlic, finely chopped

20g/0.75oz ginger, finely chopped

100ml/3.33fl oz vegetable oil for frying

Preparation

1. Cut tofu into 1 inch cubes.

2. Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.

3. In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.

4. Toss tofu and leeks in the prepared vinaigrette.

Credit: Foodista

Crisp Coconut Chicken Patties

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December 9, 2021

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We’ve been cooking these Crisp Coconut Chicken Patties for a few days in a row. Everybody in the family is loving it! They are so much better than pizza, or okay, maybe they’re equal.

Ingredients

¼ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon ground pepper

¼ teaspoon sea salt

½ cup Coco Treasure Organics Extra Virgin Coconut Oil

½ cup shredded coconut unsweetened

½ cup + 1/3 cup almond flour

1 pc. egg yolk

1 teaspoon onion powder

1 lb. ground chicken

Salt and pepper to taste

Preparation

1. Preheat the oven to 375 degrees.

2. In a mixing bowl, combine the coconut, almond flour, and salt and pepper.

3. In another bowl, combine the 1/3 cup almond flour, garlic powder, onion powder, sea salt, paprika, pepper, egg yolk, and ground chicken. Mix together until the ingredients combine.

4. Melt coconut oil in a pan over medium heat.

5. Take about 2 tbsps. of the chicken mixture. Roll it into a ball and coat it with the almond flour and coconut mixture. After which, flatten to form a patty.

6. Repeat the process with the rest of the chicken. There should be enough to make 12 patties.

7. Cook the patties in the melted coconut oil, 3 minutes per side.

8. Next, line a baking sheet with parchment paper. Place all the fried patties in it.

9. Cook in the oven for at least 5 minutes.

10. Serve!

Credit: Foodista

Crespelle with Mozzarella, Parma Ham and Tomato Sauce

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December 9, 2021

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Crespelle with Mozzarella, Parma Ham and Tomato Sauce

Imagine how excited I got when I realised that I could take my love pancakes and lasagne, combine them and take it to a whole new level!
Crespelle are thin crÃªpe style pancakes. In this traditional recipe, they are layered with tasty tomato sauce and then baked off in the oven for a crispy, melting finish.

Ingredients

Pancake Preparation and cook time: 20 minutes

Sauce making, assembly and baking time: 35 to 45 minutes

You will need a non-stick frying pan of diameter 28cm and a cake tin of 25cm diameter.

Ingredients for 4 to 6 Servings

For the Pancakes

500ml / 17 fl. oz. half fat milk

170gr / 6 oz. plain flour

4 x large eggs

¼ tsp of salt

40gr / 1.5 oz. (roughly) of butter to cook the pancakes

For the Tomato Sauce

2 x tbsp olive oil

2 x tins of chopped tomatoes (800gr / 1.7 lb.)

4 x large garlic cloves chopped finely

2 x shallots chopped finely

A large handful of fresh basil leaves chopped or torn roughly (keep a few leaves to sprinkle over the top)

Salt and pepper to taste

Other fillings

375gr / 13 oz. mozzarella di bufala (this is about 5 x small cheeses) chopped into bite-sized pieces.

100gr / 3.5 oz. parma ham, torn into strips

150gr / 5 oz. finely grated parmesan cheese (hold a little bit back to sprinkle over the top)

A little unsalted butter to grease your baking tin.

Preparation

1. Method for making the Pancakes

2. Place the ingredients (except the butter) in a bowl and usng a metal whisk, bring everything together and whisk until the batter becomes smooth.

3. Lightly smear your pan with a little butter. I like to use the paper that the butter is wrapped in to wipe around the pan. Or you can use some greaseproof paper to do this. Put your pan on a medium high heat and wait for it to get hot.

4. Taking a ladle (about 75ml / 2.5 fl. oz.) full of the batter, pour it into the middle of your pan and swirl it around and using the back of the ladle to spread it thinly over the pan base, making sure you cover the total surface area of the bottom of your pan. The idea is to get thin pancakes.

5. You will see the batter start to set in the pan, you can lift one side gently with a spatula to check if the underside is golden brown. It normally takes a few minutes to get to this stage. Try to resist messing around with your pancake too soon as this will cause it to stick. An indication that the pancake is ready is that little air pockets will start to appear.

6. You can either flip your pancake with a spatula or toss it in the pan. Cook on the other side for a few minutes until golden brown. If you are like me, your first pancake may not be the best, but they will improve as you go along.

7. Slide your pancake out onto a clean plate, put some greaseproof paper on it and move on to the next one. I tend to use some butter every two or three pancakes. If you use it each time, it can get a little greasy, but try it out for yourself.

8. Carry on making pancakes, layering them up with paper until your batter is finished.

9. Method for making the Tomato Sauce

10. Heat the oil in a non-stick frying pan on a medium high heat, add the shallots and garlic. Allow them to cook for a couple of minutes, just to soften.

11. Add the tomatoes and stir through. Cook on a gentle simmer for 7 minutes, add the basil (remember to keep some back for the top of your dish), stir through and cook for another 3 to 5 minutes. Check for seasoning.

12. To assemble your Crespelle

13. Pre-heat your oven to 200 °C / 400 °F.

14. Smear your baking tin with butter.

15. Place the biggest of your pancakes in the tin. Cover it with a layer of sauce, some pieces of mozzarella, ham and a sprinkle of parmesan. Bear in mind that you will need to repeat this for as many pancakes as you have made. Carry on until your cake tin is full and/or your mix is finished. The top layer is sauce, cheeses and ham with a sprinkling of fresh basil leaves.

16. If your sauce and pancakes are still warm/hot, then baking will only take about 10 to 15 minutes in the oven.

17. If your ingredients are cold, then you can cover the tin with some aluminium foil, bake for about 10 minutes and then a further 10 minutes with the foil removed to give a crispy, melting top.

18. Remove from the oven and allow to rest for a couple of minutes. Release from your baking tin and serve in slices.

19. Tips and Variations Serve with a simple green salad. You can serve hot or at room temperature. You can get creative with your tomato sauce, using different herbs and cheeses. I love to incorporate some tallegio cheese. You can also use bolognese sauce giving a more lasagne twist. You can make the pancakes in advance. I like to make them a day or two before, they keep well in the fridge. Of course if you have your own recipe for making thin, plain pancakes you can use it in this recipe. These quantities give about 15 pancakes, but don’t worry if you get a little more or less. For my first pancake I measure the amount into the ladle, after that I do it roughly

Credit: Foodista

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Crespelle with Mozzarella, Parma Ham and Tomato Sauce

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