This recipe for tropical chicken polenta cakes is one you can mostly prepare days in advance, making it a convenient mid-week meal. Simply boil the chicken breasts and prepare the polenta, put both in their own sealed containers, and bring them out when you want to make this dish. If you end up with extra polenta cakes, use them to make "grilled cheese sandwiches." Seriously, they're awesome. On to the recipe:
- 3 chicken breasts, shredded (see prep)
- 1/2 pineapple (2 cups), blended into a puree
- 2 Tablespoons balsamic vinegar
- 1 teaspoon lime juice
- 1/4 teaspoon sea salt
- 1.5 cups chicken or vegetable stock
- 1 cups polenta (coarsely ground yellow cornmeal)
- 1 tablespoon olive oil
- Optional: 1/4 cup grated Parmesan
Chicken is a great meat because it holds the flavor of spices really well, while maintaining the original flavor of the chicken itself on the inside. This makes it a great base for recipes like this Pineapple Lime Chicken, where we are using a couple of different fruit acids, along with a few spices, with the end result being a nice, island-y dish. To make this one a little easier come preparation time, you can cut up the pineapple days in advance and keep it inside of a sealed container in the fridge.
- 1/2 pineapple, chopped into chunks
- 2 limes (or 1/2 cup lime juice)
- 2 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 4 chicken breasts, bone in with skin
- 2 Tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper (freshly ground)
Even the secret KFC recipe for making delicious fried chicken isn't safe from the perils of the Internet, and we've got the recipe here to prove it. Here are the 11 herbs and spices that make KFC "finger-lickin' good." Wait, do they still say that? In any event, the recipe is as follows, and the chicken should be cooked in a pressure fryer:
- 1 tsp ground oregano
- 1 tsp chili powder
- 1 tsp ground sage
- 1 tsp dried basil
- 1 tsp dried marjoram
- 1 tsp pepper
- 2 tsp salt
- 2 Tbsp paprika
- 1 tsp onion salt
- 1 tsp garlic powder
- 2 Tbsp Accent (MSG seasoning)
Anyone gonna give it a shot?
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Yeah, if you thought you knew how to consume a chicken wing correctly, you may in fact be sadly mistaken. Chef John from Food Wishes put together the video above that shows how to eat the flat part of the chicken wing for maximum meat and deliciousness consumption. Give it a look, and enjoy your new knowledge.
At home one night with plenty of nicely marinated chicken but no pita to be found, I had an epiphany - if souvlaki is basically an undressed Greek salad with chicken on a pita, why couldn’t I eat it as a DRESSED Greek salad with chicken without a pita? And thus my new summer standby meal was born - the chicken souvlaki salad. This recipe will feed two very well and leave four wanting more (I suggest getting some baklava for dessert).
- 1/2 cup plus 2 Tablespoons olive oil
- 5 Tablespoons red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 teaspoon black pepper
- 2 boneless skinless chicken breasts
- 1 head of Romaine lettuce or 2 hearts of Romaine
- 2 tomatoes, diced
- 1 small red onion, diced
- 1 large cucumber, peeled and de-seeded
- 2 Tablespoons crumbled Feta cheese
Mix the marinade. Reserve half to dress the salad, and combine the other half in a zipper bag with the chicken. Marinate the chicken for 4 to 24 hours.
Grill (or saute) the marinated chicken breasts. Slice thinly. Prepare the salad vegetables. Top with the chicken and cheese, then the reserved vinaigrette. If you’re feeling really saucy, you can use tzaziki as a dressing instead of the reserved half of the vinaigrette. Or you could just use both.
How’s the weather, everyone? Summer made its debut in my neighborhood over the weekend, which means one thing: GRILLING. And lots of it. And one of the very best condiments for a nicely grilled piece of meat is definitely chimichurri. Originating in Argentina, chimichurri is a vibrantly hued sauce that is packed full of flavor, and as a bonus in the warm weather, it doesn’t require an iota of heat to make!
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1 cup (packed) fresh Italian (flat leaf) parsley
- 1/4 cup (packed) fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
In a food processor, chop the garlic. Add the red pepper, parsley and cilantro and process until the herbs are finely chopped. Add the cumin, salt, olive oil and vinegar. Pulse until the mixture has emulsified and the sauce is bright green. Serve immediately on whatever you just took off the grill.
Just leave it to Diddy, hip-hop star, fashion mogul, and leader of Bad Boy Records, to bring such a scientific experiment into the forefront of our minds. Why the final word between KFC’s fried chicken and that of Popeye’s has taken so long to be settled is beyond me, but we need to thank the heavens above that Diddy was able to bring this important issue into light.
Now we won’t ruin the results, but we will say that we have to agree with his assessment that says KFC mashed potatoes and gravy beat Popeye’s version, while Popeye’s beans destroy those of KFC. But really, this is all about the chicken, is it not? Hit the video above for the results - we’ve kept you waiting long enough.
Beans and rice, rice and beans. Endorsed by scores of nations worldwide, beans and rice provides a balance of protein and carbs that can hardly be beat (not to mention the combination creates a very thrifty meal). Add some chicken for an extra protein bump and some salsa for flavor, and you have a dinner that’s quick, healthy and delish.
This recipe came to me via the print edition of Clean Eating magazine, which I highly endorse.
I love Chinese food. If I had my way, I’d have it at least once a day, every day. I’m lucky enough to have four Chinese delivery options in my neighborhood, and you can bet I know exactly which one to call depending on what I have a taste for that day. But when I came across this recipe on the Internet one day, I had to try it. I think that I am safe in saying that my calls to delivery joints might become a little less frequent.
1 lb Bacon, fried
1 onion, chopped
5 cloves garlic, minced
2 Tbsp olive oil
1 pint of heavy cream
1 lb Chicken sauteed until done
2 cups Parmesan or Romano cheese, shredded
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