CHICKEN NUGGETS

CHICKEN NUGGETS is a chicken product made from ground chicken that breaded or battered, then deep-fried or baked. Fast food restaurants typically fry their nuggets in vegetable oil.

Chicken Nuggets

It’s safe to say chicken nuggets are a favorite of most North American kids. They are found in many restaurant’s “kids menu” and in nearly every freezer.

NUMBER OF SERVINGS: 4-6 persons

INGREDIENTS:

• 1/4 kilograms ground chicken
• 1/2 teaspoon paprika powder
• 1/2 onion powder
• 1/2 teaspoon garlic powder
• 1 egg large size
• 1/2 cup flour
• 1/3 teaspoon salt
• 1/4 msg or vetsin (optional)
• 1/4 teaspoon black pepper
• 3/4 cup breadcrumb

PROCEDURES:

• 1. In large bowl, combine ground chicken, paprika, garlic powder, onion powder, black ground pepper, egg, flour, salt and msg. Mix it well.
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• 2. Moisten hands to prevent sticking and form 1 tbsp of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
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• 3. Press nuggets into bread crumb and turn over, patting crumbs into surface to coat evenly.
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• 4. Fry the nuggets until it becomes golden brown. 

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Oven Baked Chicken Recipe

Oven Baked Chicken Recipe

This is one of the simplest Oven Baked Chicken Recipe that I tried.
The chicken has the right amount of flavor coming from the healthy ingredients. It is also juicy and tender. I developed this recipe by doing a lot of experimenting until I come-up with a nice tasting dish that my family approves.
At first, I am using unsalted butter for the rub, but decided to make use of extra virgin olive oil – after a while – to make the dish healthier and reduce its calorie content. This makes this Oven Baked Chicken Recipe lighter with less fat and cholesterol.














Ingredients :

1 whole dressed chicken
3 tablespoons extra virgin olive oil
1 cup chopped celery ribs
1/2 cup chopped yellow onions
1 piece lemon
1 teaspoon ground black pepper
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon dried thyme

Cooking Procedure :

1. Combine juice of 1 lemon, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper in a bowl. Mix well.
2. Pour 3/4 of the mixture in the chicken’s cavity, and rub the remaining on the outer part of the chicken. Place inside the fridge and marinate overnight.
3. Preheat oven to 400 degrees Fahrenheit.
4. Combine olive oil, remaining salt, remaining garlic powder, remaining pepper, and thyme.
5. Separate the skin from the meat by gently sliding your fingers between the chicken’s skin and meat starting either from the neck or the opposite side. Rub half of olive oil mixture between the skin and meat of the chicken. Rub the other half on the outer part of the chicken.
6. Arrange the celery ribs and onions in the cavity of the chicken.
7. Place the chicken on a roasting rack. Put inside the oven and bake for 30 minutes.
8. Reduce the temperature to 350 degrees Fahrenheit, and continue baking for another 15 to 30 minutes or until the internal temperature of the chicken is 170 degrees Fahrenheit. Note: If the chicken skin needs more browning, you may need to put your oven to roast and cook the chicken until the skin darkens.
9. Remove from the oven and place in a serving plate.
10. Serve with Potato and Green Bean Salad.

  Share and enjoy!

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White Chicken Chili Recipe

White Chicken Chili Recipe - Numerous individuals consider the customary red bean stew as their solace sustenance. Who wouldn't? Envision the essence of moderate cooked beans, red divine sauce, and meat playing together in impeccable congruity. Yet, – shouldn't something be said about white stew? That is the thing that this White Chicken Chili Recipe is about.

White Chicken Chili Recipe 

I figure you aren't that acquainted with White Chicken Chili, would you say you are? It may be prevalent in a few spots, however not as popular as its red partner. My first response when I saw this dish was nothing. C'mon, light hued sustenance is not that appealing and I was expecting the other sort stew. Be that as it may, I tried to go back on what was said directly after I attempted this White Chicken Chili Recipe. It is tasty as it would turn out, regardless of the possibility that it doesn't seem as though it. Truth be told, I loved it a great deal.

The pleasant thing about this white chicken bean stew formula is the means by which every one of the flavors teamed up to present a solitary amiable taste. For instance, the blend of moderate cooked chicken, beans, and green stew delivered a solitary scrumptious flavor. This plays well with the sharp cream and destroyed cheddar. The cilantro added some freshness to this dish which makes it more glorious.


White Chicken Chili Recipe 

Fixings

1 lb boneless chicken bosom, cubed

30 ounces (around 2 jars) cannellini beans, depleted

1 medium yellow onion, cleaved

1/2 teaspoons minced garlic

8 ounces diced green chiles (2 jars)

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground dark pepper

2 1/2 mugs chicken stock

1 container destroyed cheddar and/or monterey jack cheddar

1/2 container cleaved cilantro

2 mugs acrid cream

Cooking Procedure :

1. Organize the onion, green chile, chicken, beans, cumin, oregano, garlic,salt, and ground dark pepper in a moderate cooker.

2. Pour-in chicken stock and set the moderate cooker to high. Moderate cook for 5 to 6 hours.

3. Delicately mix and after that exchange to individual serving dishes. Trim with slashed cilantro.

4. Include a liberal measure of sharp cream and destroyed cheddar on top.

5. Serve. share and appreciate!

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Adobong Atay at Balun-balunan (Chicken Liver and Gizzard Adobo)

 Chicken Liver and Gizzard Adobo is known locally in the Philippines as Adobong Atay at Balun-balunan. This is a traditional Filipino dish cooked inadobo style. This is a simple and budget friendly Filipino recipe that is worth trying.

Ingredients :

1 lb. chicken gizzard
1 lb. chicken liver
1/2 cup all-purpose flour
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon garlic powder
4 to 6 pieces dried bay leaves
1 teaspoon whole peppercorn
4 to 5 cloves crushed garlic
3/4 cup water
Salt to taste
2 tablespoons chopped green onion
4 tablespoons cooking oil

Procedure :

1. Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
2. Sprinkle 1 teaspoon garlic powder and 1/4 teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
3. Heat the cooking oil in a frying pan.
4. Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
5. On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
6. Put-in the gizzard and pan-fried liver. Stir.
7. Add the soy sauce and water. Let boil.
8. Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
9. Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
10. Turn the heat off. Transfer to a serving plate.

11. Serve. Share and enjoy!

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Ube Biko

Ube Biko is a tasty Filipino kakanin that is by all accounts a hybrid between the customary Filipino biko and ube halaya. I sensed that I needed to eat ube halaya and biko in the meantime, however since I was excessively lethargic, making it impossible to make 2 dishes independently – I chose to do a hybrid dish, in this way ube biko is here.

This is my first time making ube biko. A week prior to, my wife and myself walked the Asian isle of our nearby market (as we generally do) to search for fascinating fixings. We have the propensity to get fixings from the racks regardless of the possibility that we don't have any arrangement on it yet. There will dependably be that "Aha!" minute that will lead us to make something fascinating. The powdered ube was one of those fixings – and there were more dishes that I had the capacity make with powdered ube, which I will share soon.

As every one of you know, ube without anyone else's input won't give you the "ube like" flavor. I generally utilize a fixing called ube flavor (or enhancing) from mccormick; this gives all the ube flavor that I require. It likewise helps upgrade the shading turning it more purple.

Ube Biko

Ingredients :

1 1/2 cups glutinous rice or sweet rice (malagkit)
1 1/4 cups granulated white sugar
1 3/4 cups water
1/2 cup ube powder (powdered dehydrated purple yam) or freshly grated purple yam
1/4 teaspoon salt.
1/2 teaspoon ube flavoring
4 cups coconut milk

Instructions :

1. Combine rice and water in a cooking pot. Cover the pot and turn on the heat .
2. Adjust the heat to a simmer once the water starts to boil. continue to cook the rice until the water is completely absorbed. Note: try to stir the rice once in a while to prevent it from sticking to the cooking pot.
3. Meanwhile, pour the coconut milk in another cooking pot . Let boil.
4. Gradually add the sugar while stirring. Put-in the ube powder and stir. Cook for 5 to 7 minutes in low to medium heat while stirring.
5. Add salt and ube flavoring. Continue to cook for 3 minutes or until the texture becomes thick.
6. Once the rice absorbs the water, combine the coconut milk mixture to the glutinous rice. Mix well and continue to cook while stirring until the rice is completely cooked and the desired texture is achieved.
7. Transfer to a serving tray lined with banana leaves.
8. Top with toasted grated coconut.
9. Serve. Share and enjoy!

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Buttered Puto

Buttered Puto

Buttered Puto is a variety of the well known steamed rice cake, Puto. This steamed little cakes are generally eaten as sweet yet most want to make them dur breakfast (with hot espresso or chocolate) or mid-evening nibble (normally eaten with dinuguan or blood stew). In the event that you are searching for a simple puto formula that you can take after, this is the one for you.





Ingredients :
4 cups flour, sifted
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/8 teaspoon Pandan essence
1/2 cup butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)
Instructions :
1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non - quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove from the mold and arrange in a serving plate
Serve either hot or cold.Share and Enjoy!

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Stuffed Eggplant

Stuffed Eggplant

Ingredients :
2 pieces Chinese eggplants
4 pieces assorted red and yellow sweet peppers (or bell peppers)
1/2 cup chopped scallions
3 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup cooking oil
Instructions
1. Grill the eggplants until the insides are soft and the skin gets burnt. Peel the skin. Arrange the eggplants in a flat surface and press with a fork. Set aside.
2. Combine the beaten eggs, salt, and ground black pepper. Whisk to mix well.
Heat the oil in a frying pan.
3. Dip the eggplant in the egg mixture then lay flat on the pan. Fry for 1 minute.
4. While frying one side, arrange the chopped sweet peppers and scallions on top of the eggplant. Scoop a tablespoon or two of the egg mixture and pour over the eggplant.
5. Turn the eggplant over using a wide spatula. Fry the opposite side for 3 to 5 minutes in low to medium heat.
6. Top the other half with sweet peppers and scallions, then pour some beaten egg mixture over.
7. Flip the eggplant so that the opposite side gets cooked. Fry for 2 to 3 minutes.
8. Transfer to a serving plate. Serve.
Share and enjoy!

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