Baked Garlic Chicken

 
Ingredients:

• 3 to 4 pound whole roasting chicken
• salt and pepper
• 40 cloves garlic, peeled
• 2 tablespoons of olive oil
• 1/2 cup chicken stock

Directions:

• Preheat the oven to 350 F°.
• Sprinkle the inside of the chicken with salt and pepper. Stuff garlic cloves into the cavity. Tie legs together. Tuck wing tips behind chicken’s back.
• Place chicken, breast side up, on a greased wire rack in a roasting pan. Brush chicken with oil. Pour stock into pan.
• Roast chicken at 350 F° for 25 minutes per pound (1 1/4 to 1 3/4 hours for an average bird), basting often with juices and stock from the pan.
• Transfer chicken to a serving platter. Discard string. Remove garlic cloves and mash.
• Garlic cloves can be spread on the chicken or on toasted rounds of French or Italian bread for an extra treat.

Chicken and Shrimp Jambalaya

Ingredients:

• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 pound medium shrimp, peeled and deveined
• 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
• 2 bags boil-in-bag long-grain rice
• 2 garlic cloves, minced
• 2 cans diced tomatoes with onion and green peppers, undrained
• 1 can fat-free, lower-sodium chicken broth
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 tbsps chopped fresh flat-leaf parsley
• 2 tsps salt-free Cajun seasoning
• 1 tbsp hot sauce
• 1 tbsp canola oil
• 1/2 tsp dried thyme
• 1/4 tsp Spanish smoked paprika (optional)
• Fresh parsley leaves (optional)

 How To Make Chicken and Shrimp Jambalaya:

1. Heat a large skillet over high heat. Add oil.
2. Add chicken and cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.
3. Add onion, bell pepper, celery, and garlic to pan and sauté 4 minutes or until tender.
4. Add onion mixture, turkey kielbasa, Cajun seasoning, dried thyme, smoked paprika, 2 cans diced tomatoes with onion and green peppers, and chicken broth into slow cooker. Cover and cook on LOW for 5 hours
5. Cook rice according to package directions.
6. Add cooked rice and remaining ingredients except parsley garnish to slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done.
7. Garnish with parsley leaves, if desired.

Fried Rice

Ingredients:

• 4 cups cooked rice
• 1 thinly sliced medium onion
• 1 clove garlic, crushed
• 2 medium eggs
• 1 tsp shrimp paste or belachan
• 1 tsp chili powder
• 1 Tbsp light soy sauce
• 3 Tbsps oil
• Salt to taste
• Cucumber, tomato and cilantro for garnishing
• Prawn crackers (optional)

Preparation:

1. Cooked rice – Day old rice is ideal for fried rice as it is drier, which prevents it from sticking to the bottom of the saucepan or the wok. The rice cannot be cooked with too much water which makes it too gooey. It needs to be cooked al-dente, with a small degree of plus and minus in the texture for personal preferences.
2. Chili paste – Use only pure chili powder. Add 1 tsp of water and mix together. Let it stand for about half an hour. li]Heat up 1 Tbsp of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.
3. Add another Tbsp of oil and add the garlic and onions. Fry until golden brown, and the fragrance of the garlic and onions are released.
4. Add the chili paste followed by the rice. Fry on high heat.
5. Fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
6. Add the soy sauce and stir until the soy sauce is evenly distributed.
7. Add 2 Tbsp of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
8. Separately, using a tablespoon of oil in a frying pan, fry the eggs sunny side up.
9. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with some cilantro, and an egg for each serving.

Green healthy Juice

500 gr. fresh Spinach leaves
1 handful fresh Parsley leaves
1 Granny Smith apple
1 / 2 lemon
ice
little bit water

Method:
Thoroughly wash the Spinach leaves and parsley. Chop the apple.
Peel the lemon well.
Add all the three plus ice ,water and ingredients to a blender and juice.
Serve immediately

Shepherd Pie

Ingredients:
2 tablespoons of Olive Oil
700 grams of minced meat minced mutton or beef
1 carrot (grated)
1 onion (grated)
Rosemary
Thyme
4 minced garlic
salt
pepper
1 tsp Worcestershire Sauce or English ketchup
2 tablespoons tomato paste
Red Wine (a few glugs)
1/4 cup chicken broth
Parmesan cheese

Mashed potato:
800 grams of Golden Potato, loose skin
¼ cup cream
4 tablespoons unsalted butter
Salt & Pepper

How to Make:
1. Cook until cooked lamb with oil, salt and pepper provide
2. Grate the onion, carrot, garlic cook until wilted
3. Put soy sauce and tomato paste and English wine, add thyme and rosemary, wine and let it disappear, and dries alcohol
4. Put chicken broth, cook for 3 to 5 minutes until the mix thickens and slightly dry meat
5. Grate the potato skins, cut kecil2, cook up for tender
6. Mashed potato with riser, add salt pepper butter and cream, stirring until smooth and do not stir too long in
7. Then groom shepherd pie, add grated cheese, skewer with a fork so that Crispi and bake 10 to 20 minutes

Orange Glazed Chicken

Ingredients:
8 chicken legs boneles
pepper and salt
1 cup orange juice conetrate
1 cup tomato sauce
2 tbsp brown sugar
4 teaspoons white-wine vinegar
4 tsp Worcestershire sauce
2 tsp chilli sauce

How to make:
1. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
2. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

Gyudon (Japanese Beef Rice Bowl)

ingredients:
200g meat shabu-shabu
1/2 Onion
5g ginger
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water
1/2 tsp granulated Dashi
steamed Rice
 

How to Make:
1. Cook the meat in boiling water then drain (to remove the smell of meat)
2. Make the sauce mix sake, soy sauce, mirin and sugar, and cook until thick
3. Put the meat and stir until smooth, then remove and set aside
4. Add water, dashi, ginger and garlic, cover and cook until onion ago
5. Put the meat back
6. Eat with rice in a bowl, then sprinkle scallions