Authentic home and kitchen store. The best service around. The authority on home and kitchen store. It all comes back to Home

Search This Blog



Subscribe By Email

Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts

9 delicious chicken dishes from all over the world

The most difficult question for any person is probably, ’What to make for dinner tonight?’ Chicken-based dishes are very popular and easy, but we often don’t know how to make them more interesting.

1. Spicy Mexican salad with chicken and vegetables

INGREDIENTS
4 small chicken breasts
1/2 medium-sized red cabbage
1 bell pepper
10 cherry tomatoes
1/2 lemon
A small tuft of parsley and/or cilantro
4 tablespoons of olive oil
1/2 teaspoon of brown sugar
Spices, according to taste (you can use caraway, black pepper, paprika, salt)
Yogurt
Pita bread if desired

PREPARATION
1. Grease the chicken fillets with the olive oil and sprinkle them with the spices and sugar. To marinate the meat, put it in the fridge for at least 30 minutes (it’s better to marinate it for a whole night).

2. Cut the chicken into cubes and fry with oil over a medium heat. Then add the juice from half a lemon.

3. Chop the cabbage and greens and cut the bell pepper into cubes. Divide the cherry tomatoes into halves. Toss the vegetables together with the fried chicken. Pour on the yogurt and sprinkle the greens over. You can serve the salad either on a plate or with pita bread.

2. Indian chicken and avocado salad

INGREDIENTS
500 g of chicken fillets
1/2 iceberg lettuce
2 avocados
250 g of toasted bread
1/2 red onion
1 tablespoon of seed oil
3 teaspoons of caraway
1/2 tablespoon of lemon juice

PREPARATION
1. Heat up the seed oil in a large frying pan over a medium heat. Cut the chicken fillets into small cubes, sprinkle them with the caraway and fry until the meat is golden.

2. Chop the lettuce and onion. Cut the avocados into cubes. Crumble up the toasted bread. Combine all the ingredients in a bowl and pour on the lemon juice.

3. Chicken salad with corn and pineapple

INGREDIENTS
300 g of chicken fillets
2 eggs
1 can of corn
380 g of canned pineapple
2 cucumbers
Mayonnaise

PREPARATION
1. Boil the chicken fillets and cut them into cubes. Slice the cucumbers into strips. Cut the pineapple into cubes. Hard boil the eggs and finely chop them.

2. Place all the ingredients on a plate in layers, greasing each layer with the mayonnaise. Order the layers like this: chicken, pineapple, then cucumber.

3. Let the salad sit for 15 or 20 minutes to soak up the dressing.

4. Garnish the dish with the chopped eggs and corn.

4. Crunchy chicken nuggets

INGREDIENTS
500 g of chicken fillets without the skin
1 egg white
1.5 cup of corn flakes
50 g of hard cheese
Pepper, salt, paprika and spices, according to taste

PREPARATION
1. Preheat the oven to 200°С. Whisk the egg white together with a small amount of water. In another bowl, combine the corn flakes, finely grated cheese, spices, salt and pepper, and mix everything well.

2. Cut the chicken into strips. Drop them in the batter first and coat in the corn flakes. Lay the chicken nuggets on a baking sheet.

3. Bake the nuggets in the oven for 15 to 25 minutes until they’re done.

5. Puff pastry rolls with chicken

INGREDIENTS
2 chicken breasts
1/2 onion
350 g of puff pastry
A handful of parsley
1 egg
Salt and pepper

PREPARATION
1. Preheat the oven to 200 degrees C. Slice the onion into thin half-moons. Finely chop the parsley. Whisk the egg. Shred the chicken meat in a blender and mix it together with the onion and parsley. Salt and pepper the filling.

2. Divide the pastry sheet in two, lengthwise. Place the chicken filling on each one. Make the rolls; grease the edges with the egg and fix them.

3. Grease the tops of the rolls with the egg to make a golden crust. Cut them into small pieces. Bake the rolls for 20 minutes until the crust appears.

6. Chicken and sausages spaghetti

INGREDIENTS
350 g of chicken thighs
200 g of sausages
350 g of spaghetti
2 onions
3 cloves of garlic
A small can of tomato paste or puree
A handful of grated cheese
2 bay leaves
Salt, pepper and oregano, according to taste

PREPARATION
1. Cut the chicken and sausages, add salt and pepper to the pieces. Heat up the olive oil in a pan at high temperature. Fry the chicken and sausages for five minutes, then place them in a bowl.

2. Add the onion, garlic, bay leaves and tomato paste to the same pan. Turn the heat down to low and fry for six to eight minutes until the onion gets tender. If the onion starts burning, add some water.

3. Cook the spaghetti according to the package instructions. Add it to the onion and fry for six minutes until the pasta turns golden. Then add some water to cover the pasta by one cm.

4. Simmer it, stirring, for ten minutes over a low heat until the pasta is al dente, and the sauce thickens. Add salt and pepper to the pasta and then add the fried meat. Before serving, sprinkle the dish with the grated cheese.

7. Funchoza with chicken and vegetables

INGREDIENTS
500 g of chicken fillets
200 g of funchoza (or rice noodles)
400 g of asparagus beans
2 onions
1 carrot
1 bell pepper
1 clove of garlic
50 ml of soy sauce
50 ml of rice vinegar if desired
Salt and pepper, according to taste

PREPARATION
1. Slice the fillets into long thin strips. Add the spices and stir-fry at a high temperature. Then add the sliced onion and stir-fry all over.

2. Cook the funchoza according to the package instructions: keep it in boiling water for five to seven minutes, then rinse it in cold water.

3. Cut the bell pepper into strips. Grate the carrot using a large-hole grater. Cook the asparagus beans. Fry all the vegetables together with the chopped or pressed garlic and spices until they’re done.

4. Combine the chicken, funchoza and vegetables. Dress the dish with the rice vinegar and soy sauce. It’s tasty both cold and hot.

8. Grilled chicken with honey and ginger

INGREDIENTS
1 kg of chicken legs
3 cloves of garlic
60 ml of soy sauce
1 tablespoon of grated ginger
2 teaspoons of honey
1 onion
1 leek or shallot
Roasted sesame seeds

PREPARATION
1. Place the chicken legs in a plastic bag. Add the soy sauce, garlic, ginger and honey, and mix everything well. Close the bag tight and marinate the chicken for four hours in the fridge.

2. Heat up the grill. Grill each side for three minutes until the chicken is done. Place the meat on a plate and let it sit for five minutes.

3. Grill the onion for one minute.

4. Add the onion to the chicken and mix. Garnish the dish with the shallot or leek and the sesame seeds.

9. Chicken risotto

INGREDIENTS
1/2 big chicken
500 g of frozen mixed vegetables
400 g of risotto rice
1 onion
150 g of cheese
2 tablespoons of olive oil
125 ml of cream

PREPARATION
1. Cook the chicken. Take the chicken out, peel the meat away from the bones and chop it.

2. Heat up the olive oil in a large saucepan. Chop the onion and stew it until it becomes tender.

3. Place the rice in the saucepan and mix it together with the onion. Pour in half of the stock and add the vegetables. Cover it with the lid, turn the heat down to low and cook until the rice is soft. Carry on adding the stock if you need, but in the end there shouldn’t be any water.

4. When the rice is done, add the grated cheese, chicken and cream.

5. Turn off the stove. Cover the rice and let it sit for ten minutes.

6. Risotto tastes better when served hot.

AMISH CARAMEL CORN

I made this as Christmas gifts for the staff at work one year. I needed to make something that would give me a high yield and be terrific. This was the perfect recipe!  I’m not kidding when I tell you that this stuff is absolutely addicting!! I couldn’t keep my hands off of it when I was making it. The kitchen manager at work told me I should bag and sell it, it’s just that good! Dry roasted peanuts along with perfectly coated caramel popcorn would make a great snack for football season! 


This isn’t a hard recipe to make , it’s just going to take a little time.  After the corn is popped and the caramel is made, put the popped corn on a large greased pan with sides.  I used a cookie sheet, if you have a roasting pan that would work well.  Pour the caramel over the popcorn and mix  as best you can.  Put it in the oven for 15 minutes , remove from the oven and turn the popcorn.  In the span of  45 minutes you will take the popcorn out of the oven and turn it to coat 3 times. The warm oven keeps the caramel soft.  Every time you turn it, it’ll get easier and more popcorn will get coated.   After the last turn have a piece of waxed paper ready on a flat surface and take the caramel corn off the baking sheet to cool.  I can tell you now, it’s not going to last long.  You’ll be making Amish Caramel Corn again!  Enjoy!

INGREDIENTS
4 quarts popped popcorn, about 1/2 cup corn kernels like Jolly Time popped.
2 cups dry roasted peanuts, other nuts like walnuts or pecans work well too.
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter
1/2 teaspoon baking soda
2 teaspoon vanilla extract

PREPARATION
1. Place the popped popcorn onto a large greased baking pan with sides like a cookie sheet or roasting pan. Add the peanuts to the popped corn if using. Set aside.

2. Preheat the oven to 200 degrees. Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry about the popcorn not being coated at this point.

4. Bake for 45 minutes, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

CORN SNACK NUT MIX

There are occasions that present themselves all year round where a snack recipe like this would be perfect.  With summer on it’s way, this would be a great snack for BBQ’s, graduation parties, wedding receptions or just plain old summertime fun.  

Corn Snack Nut Mix combines warm spices with orange juice and zest to give you a delicious flavor.  Cinnamon, allspice and ginger pair very well with the orange in the recipe.  It also has plenty of crunch going on with the addition of mixed nuts together with the corn snack.  

INGREDIENTS
Corn Snack Nut Mix
1 package Corn Snacks, 7.5 ounce (like Bugles)
2 cups mixed nuts
2 Tablespoons orange juice
2 egg whites
1 1/3 cups white sugar
1 Tablespoon orange zest, ( 1 navel orange gave me the zest and orange juice for this recipe)
2 Teaspoons cinnamon
1 Teaspoon allspice
1 Teaspoon ground ginger

PREPARATION
1. Preheat oven to 275 degrees.  Grease a cookie sheet with shortening.

2. Mix the corn snack and mixed nuts in a large bowl.  In a medium size bowl, using a whisk, whisk the egg whites and orange juice together until foamy.  Whisk in the remaining ingredients.  Pour over the corn snack and nuts, stir to combine, and coat well.  Spread the mixture onto the prepared cookie sheet.  Bake for a total of 45 minutes, stirring the mixture every 15 minutes until light brown and crispy.  Remove from the cookie sheet to a strip of foil to cool completely.  Store in an air tight container.

Labels

Almond Apple Apricots Arancini Asian Asparagus beans Avocado Baked bakery Balls Banana Bar barbecue Bars Basket Bean Bed Bedroom Beef Beef Stock Belgian Bell Pepper Berry Biscuits Bites Black Friday Blackberry Blancmange Blueberry Boiled Bolognese Bowl Box Cake Braid Brandy Bread breakfast Broccoli Brownies Bruschetta Brussels sprouts Bunny Buns Burrito Butter Buttermilk Cake Cake Mix Candy Caramel Carbonara Carrot Casserole Cheddar Cheese Cheese Pastry Cheese Snack Cheeseburger Cheesecake Cherry Cherry Tomatoes Chia chicken Chicken Legs Chicken Stock Chips Chocolate Chocolate Chip Chocolate Dipped Christmas Cinnamon clay flowers cocktail Coconut Coffee Collection 2018 Cookies Corn Cottage cheese Cracker Cracker Snacks Crackers Crackling Cranberry Cream Cream Cheese Creme Brulee Crisp Crispy Croutons Crunchy Crust Cucumber Cupcake Custard Dark Chocolate desert Dinner Dinnerware Dip Ditalini Dough drinks Easter Egg Egg Noodles Egg-battered Eggplant Energy Espresso Machine Farfalle Fashion Fettuccine Fillet fish food Frappe French French Sandwich Frittata Frosting Fruit fruits Fudge Funchoza Furniture Galettes Ginger Gingerbread Glaze Gluten Goat Cheese Gourmet Granola Granola Bars Grapes Green Peas Greens Grilled Chicken Ham Healthy Home Home and Kitchen Store Honey Horseradish horseradish cream Hot Dog Ice Iced Italian jam Kitchen lasagna Latte Laundry Lachine Lemon Lime Living room Maple Marshmallow Marzipan Mascarpone Mashed Potato Meat Meatballs Microwave Mint Molten Lava Mousse Mozzarella Muffins Mug Mushroom Mustard Napa Cabbage Nice 'n' Soft Sugar Cookies No-bake No-Cook Noodles Nuggets Nut Nutella Oat Conundrum Oatmeal Oats Olive Omelet Onion Orange Oreo Pan-fried apple Pancakes Panforte Panini Parmesan Pasta Pastry Cups Patties Peach Peanut Pear Penne Peppermint Peppermint Stick Cookies Pepperoni Pesto Pie Pineapple Pistachio Pistachio Nuts Pita Pita Bread Pita Chips pizza Popcorn Popsicles pork Potato Profiteroles Prosciutto Pudding Puff Pastry Pumpkin Quesadilla Raisins Raspberries Recipe Red Wine Refrigerators rice Ricotta Rigate Rigatoni Risotto Roast Roast Potato Roasted Rocky Roll Cookies Roll ups Rolls Rosemary Sage sallad Salmon Salted Caramel Saltimbocca sandwich Sauce Sausages Scones Seafood Seed Shrimp Simnel Skewers Slush Smoothie snacks Snickerdoodles Snowballs Soba Sorbet Souffle soup Sour Spaghetti Spicy Spinach Spring Onion Squash st Steel-Cut Sticks Strawberries Stuffing Tart tea coffe Terrine thai Thumbprints Tiramisu Toast Tomato-wine Tomatoes Topping Tortilla Tortilla Chips Trifle Tropical Trout Tuna Turkey Vacuum Cleaner vegan Vegetable Veggie Waffle Walnut Watermelon Wrap Yogurt Yule log Zucchini

Most Popular Items on Sale

My Blog List

My Blog List