It is important to have the best protein diet for building healthy muscles.
Category Archives: Uncategorized
Chicken can be used in all types of salads, such as pasta or a green salad. This page contains healthy chicken recipes.
Basil and Parmesan Chicken Salad
- 1 cup cooked chicken, diced
- 1/2 cup mayonnaise
- 1/2 cup chopped fresh basil
- 1/2 tsp. minced garlic, or more to taste
- 2 stalks celery, chopped
- 1/3 cup grated Parmesan cheese
- salt and pepper to taste, if desired
Puree the mayonnaise, basil and garlic in a blender or food processor.
Toss chicken, celery, pureed mixture and Parmesan in a bowl. Season with salt and pepper to taste. Refrigerate, covered, until serving.
Cajun Spiced Chicken Salad
This is yummy to use for butter lettuce or flour tortilla wraps!
- 1 lb. skinless, boneless chicken thighs
- 1/2 cup mayonnaise, or more to taste
- 2 Tbsp. prepared mustard
- 1 Tbsp. apple cider vinegar
- 2 tsp. paprika
- 1 tsp. chili powder
- 2 hard boiled eggs, chopped
- 1 cup celery, chopped
- 1/4 cup red onion, chopped
- Tabasco sauce to taste
- salt to taste
Bring water to a boil in a pot, add chicken, reduce heat to low and poach until no longer pink in the center, about 15 to 20 minutes, remove from water, let cool and then dice.
Mix the mayonnaise, mustard, vinegar, paprika, and chili powder in a large bowl, gently stir in the eggs, celery, onion, and diced chicken.
Season with hot sauce and salt to taste, cover and chill for at least one hour to allow flavors meld.
Ice-cream recipes is a frozen dessert. It is made from dairy products like milk, cream etc. It is available in different flavors. Fruits and other ingredients are added for making flavors. Custard is the main ingredient used for making ice cream. In the early days, before the development of modern refrigeration system, ice was cut from lakes and ponds in winters and stored in holes in the ground, or in wooden frame or brick ice houses, insulated by straw. Ice was cut and stored in winter for the use in summer. It was preserved for special occasions. It also contains more amount of calcium which helps in loosing weight.
Ice cream is liked by all age group weather kids or adults. It is a popular dessert available ready to eat at grocery stores, ice cream parlors etc. It is available in different flavors like vanilla, strawberry, black current, butter scotch, chocolate etc. It is a sweet, frozen dessert. The invention of refrigerators during mid 20th century meant perishable goods could be kept for long period. There are various types of ice creams available around the world, some of them are,
Gelato– Gelato is the Italian form of frozen dessert. This soft, frozen Italian dessert is a lot more dense and flavorful than other types of ice cream, because it has less air than normal one.
Mochi– It is also a form comes from Japan. This dessert comes in the form of sphere with ice cream in the middle and a shell that is similar to dough in texture.
Kulfi– It is the Indian form of frozen dessert. It is unique from other ones in that it is not whipped, making it much more dense and rich than other ice creams.
Sorbets– Sorbets is the Philippines form of frozen dessert. It is generally sold by man paddling a cart. It is normally served in cones but it is also eaten as filling bread buns like an ice cream sandwich.
It also comes in various forms like brick family pack, cone, cup, sandwich, sundae, candy etc. Other popular ice cream desserts are ice cream sodas made by adding a serving spoon or two of ice cream and flavored syrup to sparkling water, Ice cream novelties such as ice cream bars, sandwiches and ice creams on stick, ice cream sundaes. Ice cream is also used as topping for a warm dish for making it more delicious like adding vanilla ice cream to warm apple pie is a sure dessert hit.
Chicken recipes for appetizers are more than just useful – chicken is a well-liked source of protein and is affordable. It is a very versatile meat product. You can have it with or without the bones, pounded or cut, dark or white in color. You can cook your chicken appetizer with different spices, and dip it in any of various sauces. It is indeed a treat to feast on hot, succulent or crispy chicken. Chicken easy appetizers are a great food item to serve to your party guests.
You Can Also Check out the Vegetarian Appetizers
Chicken lovers will surely enjoy trying out the chicken recipes for appetizers. If you don’t like chicken but still want a nice, tasty appetizer, you can check out the recipes for vegetarian appetizers featured on the website. Then, there are also appetizers with cheese.
4 large skinless, boneless chicken breasts (about 12 ounces each)
Fine sea salt and freshly ground black pepper
1 teaspoon chopped thyme
8 ounces (about ½ large loaf) day-old Italian bread or country bread, crusts removed
1 large egg white
Canola or peanut oil for deep-frying
1 teaspoon whole milk, or as needed
1 teaspoon curry powder
1. Pull the small chicken tender from the underside of each chicken breast. With a paring knife, remove and discard the piece of sinew that runs the length of the tender. Set the tenders aside. Cut the thin pointed end off each breast and add that meat to the tenders. The tenders and trimmings will be used as the binder. Trim the breasts and thighs of any excess fat or sinew and discard.
2. Season both sides of the chicken breasts with salt, pepper, and about half the thyme.
3. To roll the chicken breasts into a log: Lightly moisten the work surface, to anchor the plastic, and lay out a 2-foot-long piece of plastic wrap, with a short end toward you. Place the breasts end to end down the center of the plastic, starting about 4 inches from the bottom edge, and with the thinner ends overlapping. Pull the plastic wrap from the bottom up over the chicken pressing it against the surface of the meat. Slowly roll up the chicken in the plastic wraps, being careful not to catch the wrap in the chicken and pinching in the sides from time to time to compact the roll. Twist both ends of the roll and tie with kitchen twine, forming a compact log. Trim the ends of the plastic.
4. To cook the chicken, fill a large pot with water and clip a thermometer to the side of the pot. Using a large pot of water makes it easier to maintain the temperature once the chicken is added. Heat the water to 155 F. It is important that the water temperature remain between 155 F and 160 F as the chicken cooks. Keep a bowl of ice cubes next to the stove, and if the temperature climbs, add a few ice cubes to lower the temperature quickly.
5. Poach the breast, still wrapped in plastic, in the water for 30 minutes, checking the water temperature often. If the chicken doesn’t remain under the surface of the water, wedge a wooden spoon in the pot to keep it submerged. 6. Fill a large bowl with cold water. Remove the chicken from the poaching water and place in the colds water. Once they are cold, remove the logs from the water, wipe dry, and place in the fridge overnight.
7. Remove the silver skin from the chicken tenders with a knife, and place in a food processor. Add the egg white, and puree until smooth. Add salt, pepper and madras curry. Transfer to a bowl. Whisk in a generous pinch each of salt and pepper. Cover with plastic and refrigerate until ready to use, or for up to a day.
8. Remove the crust of the bread. Cut the bread into 1″ cubes and place in the food processor. Pulse to process into irregular lumps. The bread needs to be soft not dry, we are creating bread lumps not bread crumbs. The largest crumbs should be no more than ¼ inch, but do not over process. You should have about 2 ¼ cups. Transfer to a large plate and cover with plastic film till ready to use.
9. Heat the frying oil to 325 F in a deep fryer or deep heavy pot.
10. Pre heat the oven to 325 F.
11. Remove the chicken puree from the refrigerator, and whisk it. It should have the consistency of mayonnaise; if it is too thick, add enough milk to make it spreadable.
12. Remove the plastic from the chicken breasts and dry them in a towel. Using your hands or a brush, coat each piece generously with the chicken puree, then place in the bread lumps and roll to coat, pressing the crumbs so they adhere.
13. Fry the breasts, for 2 minutes, or until light brown and crispy.