Hobbies and Interests Articles

Sweet & Sour Chicken

Sweet & Sour Chicken

Ingredients:

1 lb boneless, skinless chicken breast, cut into bite-sized chunks 1 tsp garlic powder 3 tbsp cornstarch

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp ground ginger

1 large egg, beaten

1/4 cup cornstarch (for dredging)

1/4 cup neutral oil (like canola or sunflower) for frying

1 green bell pepper, chopped

1 red bell pepper, chopped

1 cup pineapple chunks (in juice, drained)

1/2 yellow onion, chopped

For the Sweet & Sour Sauce:

1/2 cup ketchup

1/3 cup rice vinegar (halal-certified)

1/4 cup honey

1/4 cup pineapple juice (from the canned pineapple)

2 tbsp low-sodium soy sauce

1 tbsp cornstarch + 2 tbsp water (for slurry)

Directions:

In a mixing bowl, season the chicken with garlic powder, ginger, salt, and pepper. Add the beaten egg and mix until chicken is coated.

Dredge chicken pieces in cornstarch until fully coated. Set aside.

Heat oil in a pan over medium heat. Fry chicken in batches until golden and crispy. Remove and drain on paper towels.

In a separate pan, sauté onions and bell peppers for 3 minutes. Add pineapple chunks and stir for another 2 minutes.

In a bowl, whisk together ketchup, vinegar, honey, pineapple juice, and soy sauce. Pour sauce into the pan with veggies. Bring to a simmer. Add cornstarch slurry to thicken the sauce.

Toss fried chicken into the sauce and stir until well coated. Simmer for 2 minutes and serve hot!

Smothered Chicken and Rice

Smothered Chicken and Rice

Ingredients:

4 bone-in, skin-on halal chicken thighs

1 cup long grain white rice

2 tablespoons olive oil

1 yellow onion, finely chopped

3 garlic cloves, minced

1 green bell pepper, chopped

1 teaspoon smoked paprika

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1 teaspoon salt

2 cups low-sodium chicken broth

1/2 cup coconut cream or halal heavy cream

2 tablespoons chopped fresh parsley

Directions:

Season & Brown Chicken: Rub chicken thighs with paprika, thyme, salt, and pepper. In a large skillet over medium-high heat, heat olive oil and sear chicken thighs skin-side down until golden (about 4–5 minutes per side). Remove and set aside.

Sauté Veggies: In the same skillet, sauté chopped onions, garlic, and bell pepper until softened and fragrant, about 4 minutes.

Add Rice & Broth: Stir in uncooked rice, then pour in chicken broth and bring to a simmer.

Nestle Chicken In: Return chicken thighs to the skillet, skin side up. Reduce heat to low, cover, and simmer for 25–30 minutes or until rice is tender and chicken is cooked through.

Finish & Serve: Stir in coconut cream, simmer for 3 more minutes uncovered. Sprinkle with chopped parsley and serve hot.

Delicious Pasta Recipe

Delicious Pasta Recipe

Ingredient:
2 Cups of pasta
1 Cup of onion
1 Tbs garlic chopped
1 Tbs oil
1 Tbs butter
1 Cup red meat mince ( approximately 200 gram )
1/2 Tsp salt or to taste
1/2 Tsp pepper crush
1/2 Tsp red chili powder or to taste
1/2 Tsp paprika powder
1/2 tsp oregano mix herbs
Pasta water as needed
1/2 Cup of tomato chopped
1/3 Cup tomato paste (homemade or store brought 3 tbs )
1 Tsp chicken stock powder (optional)
2 Tbs parsley or / coriander leaves
Grated cheese according to your taste

SLOW COOKER APPLE BBQ MEATBALLS

SLOW COOKER APPLE BBQ MEATBALLS

1 cup unsweetened applesauce
1 cup BBQ sauce
1 large egg
1 Apple, skin on or off, grated
1 pound ground chuck
1/2 cup plain bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
Snipped parsley for garnish

Add applesauce and BBQ sauce to a 3-quart slow cooker, stir to combine. In the bowl of a stand mixer, add the egg, apple, ground chuck, bread crumbs, garlic powder, pepper, salt and crushed red pepper flakes. Mix for 30 seconds. Make meatballs just a bit smaller than a golf ball and add to the crockpot. Cover and cook on high for 2 1/2 hours. Cook for 4 1/2 hours on low. Stir and transfer to a serving platter. Garnish with snipped parsley. Serve. Store leftovers covered in the refrigerator. Serves 4.

Notes: You can easily double or triple this recipe for a larger crowd using a 6- or 8-quart slow cooker. You can also bake these meat balls in the oven in a 2-quart casserole dish covered with foil for 45 minutes at 375F. Uncover and bake an additional 8 minutes.

WINGS

WINGS

MARINATE
1 cup reduced sodium soy sauce
1/3 cup sugar
1/3 cup brown sugar
2 tsp minced garlic
2 tsp salt
1/2 tsp black pepper
3 pounds fresh chicken wings
BASTING SAUCE
2-3 tsp chili powder
3/4 tsp cayenne powder
2 tsp orange zest
1-2 tsp hot sauce

Preheat oven to 325. In a small bowl, combine the first six ingredients. Whisk to combine. Add the chicken wings to a large bowl and pour HALF the marinate over the wings. Toss to coat. Cover and chill for 1 hour. Reserve remaining marinate. After one hour, remove the wings from the marinate and transfer them to a 9x13 baking dish. Discard used marinate. Cover the pan with foil and pop into the oven for 90 minutes. Remove from oven and bump up the oven temp to 375.

Line a rimmed baking sheet with parchment paper. Using tongs, add wings to the prepared pan. Make the basting sauce:
To the reserved marinate, add chili powder, cayenne, orange zest and hot sauce. Drizzle over the wings and then use a basting brush to brush each wing evenly. Pop in the oven, uncovered and bake for 15-20 minutes, turning the wings half way through the bake time. Serve with my Blue Cheese Dressing .

BLUE CHEESE DRESSING

1 cup real Mayo
1/2 cup Blue Cheese Dressing
1/3 cup buttermilk
2 tsp. Good Seasons Dry Italian Dressing Mix

All all ingredients to a small bowl, whisk to combine. Serve with wings. Store leftovers in a jar with a lid in the refrigerator for up to 1 week. This dip can be made 3 days in advance of making the wings.

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

More Articles …