Thick sweet and sour sauce for dipping
Ingredients
* ½ cup of chicken stock
* 4 tbsp of white vinegar
* 4 tbsp of brown sugar
* 2 tbsp of soy sauce
* 1 tbsp of tomato ketchup
* 1 tbsp of cornstarch mixed with 3 tbsp of water
Method
1. Mix the cornstarch together with the water until fully dissolved. Set aside.
2. Place the remaining ingredients into a saucepan.
3. Mix together and heat over a medium flame. Bring to the boil, stirring constantly.
4. Once the sauce begins to boil, reduce the heat and add the cornstarch mixture whilst stirring continuously.
5. Continue to simmer for several minutes until the sauce thickens.
6. Serve with deep-fried prawns, chicken or pork balls in batter.
Monday, May 9, 2011
GOAT CHEESE TURKEY BURGERS WITH AVOCADO MAYO
1 lb. ground turkey
1 garlic clove, finely chopped
1 large egg, beaten
1/4 c. bread crumbs
4 hamburger buns
1 cucumber, sliced thin
1 tomato, sliced thin
4 large lettuce leaves
8 oz. fresh goat cheese, crumbled
MAYO:
1/4 c. mayonnaise
1 avocado, skin removed
salt and pepper to taste
Preheat grill to 375*. Combine first 4 ingredients in a bowl. With cold water-dampened hands, shape into 4 patties. Place on tray. Cover and refrigerate until ready to grill. To make the avocado mayo, whip together the mayo with the avocado and add salt and pepper to taste. Lightly oil the grate and grill each burger 6 minutes per side or until evenly cooked through. Serve on a bun and garnish.
*Great to serve Sweet Potato French Fries on the side.
1 lb. ground turkey
1 garlic clove, finely chopped
1 large egg, beaten
1/4 c. bread crumbs
4 hamburger buns
1 cucumber, sliced thin
1 tomato, sliced thin
4 large lettuce leaves
8 oz. fresh goat cheese, crumbled
MAYO:
1/4 c. mayonnaise
1 avocado, skin removed
salt and pepper to taste
Preheat grill to 375*. Combine first 4 ingredients in a bowl. With cold water-dampened hands, shape into 4 patties. Place on tray. Cover and refrigerate until ready to grill. To make the avocado mayo, whip together the mayo with the avocado and add salt and pepper to taste. Lightly oil the grate and grill each burger 6 minutes per side or until evenly cooked through. Serve on a bun and garnish.
*Great to serve Sweet Potato French Fries on the side.
CITRUS GOAT CHEESECAKE WITH STRAWBERRY SAUCE
3 Tbsp. butter or margarine
1 1/2 c. graham cracker crumbs
1 1/2 lbs. cream cheese
2 c. sour cream
10 1/2 oz. fresh goat cheese
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 Tbsp. fresh lemon juice
1 tsp. orange zest finely grated or chopped
1 Tbsp. Grand Marnier
1 c. strawberry jam
Bring the cheese to room temperature. Preheat oven to 350*. Grease a 9 or 10 inch springform cake pan with butter or cooking spray. In a small bowl, blend cracker crumbs and butter, and press into the cake pan. Bake for 7-8 minutes to lightly brown crust. In a mixer, blend cream cheese only for 5 minutes. Add 1 c. of sour cream, goat cheese, and sugar, and continue beating for 5 minutes. Add eggs one at a time, lemon juice, vanilla and orange zest, and continue beating for 1 minute. Pour cheesecake batter into a cake pan and bake for 45 minutes, reduce heat to 300* and continue baking 30 minutes or until the cake is set. Remove and allow to totally cool before the next step. Mix the Grand Marnier with 1 c. of sour cream and spread evenly on top of the cake. Mix the strawberry jam with some water for sauce. Cut the cake into 14-16 slices and pour sauce over the center of each slice.
3 Tbsp. butter or margarine
1 1/2 c. graham cracker crumbs
1 1/2 lbs. cream cheese
2 c. sour cream
10 1/2 oz. fresh goat cheese
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 Tbsp. fresh lemon juice
1 tsp. orange zest finely grated or chopped
1 Tbsp. Grand Marnier
1 c. strawberry jam
Bring the cheese to room temperature. Preheat oven to 350*. Grease a 9 or 10 inch springform cake pan with butter or cooking spray. In a small bowl, blend cracker crumbs and butter, and press into the cake pan. Bake for 7-8 minutes to lightly brown crust. In a mixer, blend cream cheese only for 5 minutes. Add 1 c. of sour cream, goat cheese, and sugar, and continue beating for 5 minutes. Add eggs one at a time, lemon juice, vanilla and orange zest, and continue beating for 1 minute. Pour cheesecake batter into a cake pan and bake for 45 minutes, reduce heat to 300* and continue baking 30 minutes or until the cake is set. Remove and allow to totally cool before the next step. Mix the Grand Marnier with 1 c. of sour cream and spread evenly on top of the cake. Mix the strawberry jam with some water for sauce. Cut the cake into 14-16 slices and pour sauce over the center of each slice.
GRILLED GOAT CHEESE PIZZA
1 12-inch whole-wheat pizza crust
2 tsp. olive oil
1/2 c. zesty pizza sauce
1 fresh tomato
10 1/2 oz. fresh goat cheese, sliced into medallions 1/8 inch thick
2 Tbsp. fresh basil, cut into thin slices
1 tsp. fresh parsley, torn into small pieces
Preheat grill to 425*. The easiest method for grilling pizza is to partially bake the crust. Grill one side just long enough to firm up the crust so you can move it easily about 3 minutes. Take the crust off the heat and flip it over to arrange the toppings on the baked side. First, spread the olive oil over the entire pizza crust to the edges, then add desired amount of the sauce in the middle, leaving a half inch for the crust. Add tomato slices and the goat cheese, followed by the basil and parsley. Return to the grill and cook for 6-8 minutes on medium or until the crust is golden brown and the goat cheese medallions begin to melt. As an option, grill for 5 minutes then broil for 2 more minutes to brown the goat cheese. Serves 4-6.
1 12-inch whole-wheat pizza crust
2 tsp. olive oil
1/2 c. zesty pizza sauce
1 fresh tomato
10 1/2 oz. fresh goat cheese, sliced into medallions 1/8 inch thick
2 Tbsp. fresh basil, cut into thin slices
1 tsp. fresh parsley, torn into small pieces
Preheat grill to 425*. The easiest method for grilling pizza is to partially bake the crust. Grill one side just long enough to firm up the crust so you can move it easily about 3 minutes. Take the crust off the heat and flip it over to arrange the toppings on the baked side. First, spread the olive oil over the entire pizza crust to the edges, then add desired amount of the sauce in the middle, leaving a half inch for the crust. Add tomato slices and the goat cheese, followed by the basil and parsley. Return to the grill and cook for 6-8 minutes on medium or until the crust is golden brown and the goat cheese medallions begin to melt. As an option, grill for 5 minutes then broil for 2 more minutes to brown the goat cheese. Serves 4-6.
BBQ CHICKEN WRAPS
2 lbs. boneless, skinless chicken thighs
salt and pepper to taste
2 medium yellow onions- cut hprizontally into 1/2-inch thick slices
3/4 c. KC Masterpiece Barbecue Sauce
8 6-inch flour tortillas, wrapped in foil
2 medium ripe tomatoes, stems removed, seeded and coarsely chopped
2 cups shredded lettuce
Season the chicken with salt and pepper. Grill over charcoal together with the onion slices over medium heat on all sides for about 5-7 minutes on each side. Brush the chicken and onions generously with sauce and finish grilling until onions are crispy and chicken has reached internal temperature of 165*. Remove the chicken and onions from the grill and cover with foil and allow cooling. When cool enough to handle, shred the chicken and separate the onions into rings. Warm the tortillas over the grill for 2-3 minutes. When warm, fill tortillas with chicken and onions. Top with some of the chopped tomato and lettuce, and roll into a snug wrap. Serve immediately. Makes 8.
2 lbs. boneless, skinless chicken thighs
salt and pepper to taste
2 medium yellow onions- cut hprizontally into 1/2-inch thick slices
3/4 c. KC Masterpiece Barbecue Sauce
8 6-inch flour tortillas, wrapped in foil
2 medium ripe tomatoes, stems removed, seeded and coarsely chopped
2 cups shredded lettuce
Season the chicken with salt and pepper. Grill over charcoal together with the onion slices over medium heat on all sides for about 5-7 minutes on each side. Brush the chicken and onions generously with sauce and finish grilling until onions are crispy and chicken has reached internal temperature of 165*. Remove the chicken and onions from the grill and cover with foil and allow cooling. When cool enough to handle, shred the chicken and separate the onions into rings. Warm the tortillas over the grill for 2-3 minutes. When warm, fill tortillas with chicken and onions. Top with some of the chopped tomato and lettuce, and roll into a snug wrap. Serve immediately. Makes 8.
Friday, April 1, 2011
Chicken Enchilada Casserole
1.5 lbs. Fresh boneless skinless chicken breasts
1 10.75 can cream of mushroom soup
1 10.75 can cream of chicken soup
1 7oz diced green chilies
8 oz. shredded cheddar cheese
1 medium onion finely diced
1 32 oz corn tortillas
1 16 oz sour cream
Place chicken in large saucepan and cover with water. Add oregano, garlic powder and 2 Tbsp. oregano, 1 Tbsp. garlic, and 1 tsp. salt. Boil about 20 minutes. Remove chicken from broth and shred. Mix soups, sour cream, and chilies in large pan. Simmer on LOW 15 minutes. Add shredded chicken and diced onion. In casserole dish, arrange 6 tortillas flat across bottom. Spoon in 1/2 the chicken and sauce, sprinkle 1/2 the cheese. Repeat with another layer of tortillas, sauce and cheese. Bake at 350* in the oven for 20 minutes.
1.5 lbs. Fresh boneless skinless chicken breasts
1 10.75 can cream of mushroom soup
1 10.75 can cream of chicken soup
1 7oz diced green chilies
8 oz. shredded cheddar cheese
1 medium onion finely diced
1 32 oz corn tortillas
1 16 oz sour cream
Place chicken in large saucepan and cover with water. Add oregano, garlic powder and 2 Tbsp. oregano, 1 Tbsp. garlic, and 1 tsp. salt. Boil about 20 minutes. Remove chicken from broth and shred. Mix soups, sour cream, and chilies in large pan. Simmer on LOW 15 minutes. Add shredded chicken and diced onion. In casserole dish, arrange 6 tortillas flat across bottom. Spoon in 1/2 the chicken and sauce, sprinkle 1/2 the cheese. Repeat with another layer of tortillas, sauce and cheese. Bake at 350* in the oven for 20 minutes.
Tuscan Beef Stew
1 10.75 oz Tomato soup
1 10.75 oz beef broth
1 14.5 oz diced Italian tomatoes
1 1lb baby carrots
2 lbs. stewing beef
2 15 oz white beans
1 tsp. Italian seasoning
1/2 c. water
1/2 tsp. garlic powder
Stir in crock pot. 1 can soup, beef broth, 1/2 c. water and 1 c. diced tomatoes. Add 1 tsp. Italian seasoning, 1/2 tsp. garlic powder, baby carrots and stew meat. Cover and cook on LOW 8-9 hours or HIGH 4-5 hours until beef is tender. Drain and rinse beans. Stir in the pot. Increase heat to HIGH. Cook for 10-15 minutes longer.
1 10.75 oz Tomato soup
1 10.75 oz beef broth
1 14.5 oz diced Italian tomatoes
1 1lb baby carrots
2 lbs. stewing beef
2 15 oz white beans
1 tsp. Italian seasoning
1/2 c. water
1/2 tsp. garlic powder
Stir in crock pot. 1 can soup, beef broth, 1/2 c. water and 1 c. diced tomatoes. Add 1 tsp. Italian seasoning, 1/2 tsp. garlic powder, baby carrots and stew meat. Cover and cook on LOW 8-9 hours or HIGH 4-5 hours until beef is tender. Drain and rinse beans. Stir in the pot. Increase heat to HIGH. Cook for 10-15 minutes longer.
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