REDCHILI

KFC Style Popcorn Chicken.

2017-05-25T19:34:00.001+05:00

Ingredients (240 ml cup used)

^1/2 pound about 250 to 300 grams of boneless chicken fillet
2 tbsps. corn flour / corn starch
1 large egg
1 cup bread crumbs or crumbled corn flakes or coarsely crumbs Powdered oats or panko crumbs
Salt to taste
¹/4 tsp. Turmeric (optional, kills germs)
Oil for deep frying
1/2 tsp. Garlic powder (or ³/4 tsp ginger garlic paste)
¹/4 tsp. black pepper
1/2tsp. onion powder
Fat Pinch of rosemary /oregano/ thyme or garam masala.
¹/2 tsp. red chili powder or paprika or cayenne pepper

How to make the recipe

1. Cut meat to tiny bite sized pieces. Wash it under running water and drain off water completely.

2. Add paprika/red chili powder, pepper powder, ginger garlic or garlic powder, masala or dried herbs, salt and mix well.

3. Add the egg and corn flour. Mix everything everything well.

4. Pour the bread crumbs. Mix well and set these aside for about 5 minutes. You can also pick up each piece and roll in bread crumbs. Rest for 10 to15 mints for the bread to stick well.

5. Heat oil and deep fry evenly till golden. Keep stirring for even frying.

6. Drain popcorn chicken on a kitchen tissue and serve hot with ketchup.

KFC Fried Chicken Recipe

2017-05-25T19:20:00.002+05:00

Ingredients (240 ml cup used)

· 250 grams chicken drumsticks or fillets

· Oil for deep frying

· 1 large egg

· 3/4 tbsp. lemon juice

· ¹/4 tsp. Pepper powder

· Pinch of turmeric

· 1 tsp. Ginger garlic paste

· 1/2 tsp. Dried rosemary or garam masala powder for Indian version

· ¹/4 tsp. onion powder

· 1/4 tsp. garlic powder (optional)

· ¹/4 to 3/4 tsp. paprika or Kashmiri chili powder

· Salt as need

· 2 to 3 tbsp.cornflour

· Bread crumbs or powdered oats or cornflakes as needed

How to make the recipe

1. Beat an egg and set aside.

2. Wash chicken and remove off all excess water. you can use fillets or drumsticks

3. Marinate with lemon juice, pepper powder, ginger garlic paste, salt , garam masala or rosemary and red chilli powder.

4. Add corn flour and egg. Mix well. Set aside for at least 45 minutes in a refrigerator.

5. Pick up each of these pieces and roll them in the bread crumbs. or pour crumbs over the meat and mix. You could leave them in the crumbs for a while. If you do not have bread crumbs, pulse the oats coarsely in a mixer and use.

6. Add oil to a hot pan, preferably a heavy bottom pan. When the oil is hot enough, fry them on medium high heat till golden. If the flame is too high, meat gets browned without getting cooked inside. Serve hot.

KFC ZINGER BURGER.

2017-05-25T14:03:00.001+05:00

Ingredients.

· Chicken Breast 300 gm

· White Vinegar 2 - 3 tbsp

· Salt to taste

· Mustard Paste 2 - 3 tbsp

· Red Chili Powder 1 tsp

· Garlic Powder 1 tsp

· Rice Flour 1 cup

· Corn Flour 1 cup

· White Flour ½ cup

· Chicken Powder 2 tbsp

· Black Pepper Powder 1 tbsp

· White Pepper Powder 1 tbsp

· Baking Powder 1/3 tsp

· Eggs 2 - 3

· Oil for fry

· Mayonnaise as required

· Buns 4 - 6

· Ice burger as required

Cooking Directions.

1. For Chicken: Slice chicken breast in 6 layers.

2. Grease a plastic bag with oil and put it in it.

3. Spread it with a kitchen hammer.

4. Transfer them in a mixing bowl, add white vinegar, salt,2 tbsp mustard paste, red chilli powder and 1/2 tsp garlic powder, mix and leave for half hour to marinate.

5. For Dry Mixture: In a big box, take rice flour, corn flour, white flour, chicken powder, black pepper powder, white pepper powder, baking powder, ½ tsp garlic powder and salt and mix them very well.

6. For Crispy Chicken: In a bowl beat eggs.

7. Coat the marinated chicken first with dry mixture and then dip them in eggs and again repeat this process.

8. Deep fry these pieces in oil.

9. For Sauce: In a bowl take ½ cup mayonnaise and 1 tbsp mustard paste and mix them well.

10. Final Touch: Spread sauce on the bun and put chicken piece on it.

11. Again put sauce on it and then put lettuce or iceberg over it and place the other half of the bun.

12. Ready to serve hot.

Boiled Prawn Wontons With Chili Dressing.

2016-09-27T15:35:00.002+05:00

INGREDIENTS.

225 g raw prawns, from sustainable sources
1 spring onion
1cm piece of ginger
1½ teaspoon shaoxing wine or dry sherry
3 tablespoons light soy sauce
½ teaspoon white sugar
½ teaspoon sesame oil
24 fresh wonton wrappers (about 7cm square)

SICHUAN SEASONING

1 tablespoon sichuan pepper
3 tablespoons sea salt

CHILLI DRESSING

1 teaspoon dried chilli flakes
40 ml vegetable oil
20 ml light soy sauce
20 ml rice wine vinegar
1 teaspoon white sugar
1 pinch of sichuan seasoning

Method.

First, make the Sichuan seasoning. Dry-roast the Sichuan pepper and 3 teaspoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder.
Next, make the chili dressing. Place the chili flakes in a heatproof bowl. Heat the oil in a small heavy-based frying pan until it shimmers slightly, and then carefully pours the oil over the chili to release the heat and flavor.
Stir, then let stand, uncovered, for 30 minutes. Strain the oil through a fine sieve over a bowl (discard the chili), and mix with remaining dressing ingredients.
For the wontons, peel, dice and place the prawn meat in a bowl. Trim and finely slice the spring onion, peel and finely slice the ginger, then add to the bowl with all the remaining ingredients, except the wonton wrappers, and mix until combined. Cover and refrigerate for 30 minutes.
For each wonton, place a rounded teaspoon of prawn filling in the centre of a wrapper. Dip your finger in some water and moisten the bottom edge of the wrapper, then fold it in half, towards you, to enclose the filling. Smoothing out any air, press to seal. Hold the wonton lengthways with the folded edge down. Fold in half lengthways and then lightly moisten one corner of the folded edge. Bring the two ends together with a twisting action and press lightly to seal, making a ring shape.
Bring a large pan of water to the boil. Carefully drop the wontons, in batches, into the water and cook for 2 minutes, or till just cooked through. To test if the wontons are ready, remove one using a slotted spoon and cut through it with a sharp knife. The prawns should be just cooked through. Remove the other wontons and drain in a colander.
To serve, arrange the wontons on a serving platter. Stir the chili dressing and then spoon it over the wontons. Serve immediately, sprinkled with Sichuan seasoning.

Crispy squid & prawns with homemade sweet chili sauce.

2016-09-27T15:14:00.002+05:00

INGREDIENTS.

vegetable oil , for deep frying
4 whole large squid , prepared, with tentacles
16 large prawn , shell off and butter flied (tail on)
2 limes
100 g plain flour , plus extra for dusting
sea salt
freshly ground black pepper
a few sprigs of fresh flat-leaf parsley
1 lemon , cut into wedges

FOR THE SAUCE (MAKES 500ML)

20 fresh chilies , (different colors)
4 garlic cloves
1 cup caster sugar
white wine vinegar

METHOD.

Start by making the sweet chili sauce: finely chop the chilies, keeping some seeds intact, then peel and finely chop the garlic.
Place the sugar and 1 cup of cold water in a medium saucepan over a high heat. Bring to the boil and then reduce the heat to a simmer. Add the chilies, garlic, a good pinch of salt and a good splash of vinegar, then cook over a low heat for 10 to 15 minutes, or until it coats the back of a spoon. For a smooth syrupy texture, whiz the sauce in a food processor if you like, or leave it finely chopped, then put to one side.
Place a deep-fat fryer or a large, deep saucepan over a medium–high heat (roughly 180ºC). Fill three-quarters full with vegetable oil and leave to heat up.
Meanwhile, wash and pat dry the squid. Slice the tubes horizontally into rings or slice and open them out, then halve length-ways and cut a crisscross pattern onto the surface. Place the squid onto a large plate, along with the prawns, making sure any black bits have been removed. Finely grate over the zest of the limes and squeeze over most of the juice, then toss to coat.
Place the flour and a good pinch of salt and pepper into a large bowl, then add the squid and prawns and toss to coat (you’ll need to do this in batches).
To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right. Using a slotted spoon, carefully lower the prawns and squid into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through (you’ll need to do this in batches). Transfer the cooked prawns and squid to a double-layer of kitchen paper and then repeat with the remaining seafood.
When the last batch of seafood is almost done, squeeze a little lime juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
Serve the crispy squid and prawns straight away, with crispy lime-spiked parsley, lemon wedges for squeezing over and the sweet chili sauce on the side for dipping. Keep any leftover chili sauce in sterilized bottles and store for up to 2 months in a cool dry place.

South Asian chicken curry

2016-09-27T14:54:00.004+05:00

INGREDIENTS.

1 small onion

2 cloves garlic

1 6cm piece ginger

A few sprigs fresh coriander

2 peppers, mixed-color

100g cherry tomatoes

2 skinless, boneless chicken thighs, higher-welfare

Vegetable oil

2 heaped teaspoons curry powder

Half teaspoon turmeric

100ml light coconut milk

100ml organic chicken stock

160g basmati rice

1 lime

1 tablespoon mango chutney , (optional)

Method.

1.Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs into 3cm chunks.
Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper,then fry for around 10 minutes, or until softened.
Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next,add the curry powder and turmeric and cook for a further 2 to 3 minutes.
Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
Pour in the coconut milk and stock, bring to the boil and then reduce to a simmer for 12 to 15 minutes,or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
Squeeze half the lime juice into the curry; add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.

Chicken Meat Loaf

2012-08-24T00:38:00.002+05:00

Ingredients

3 chicken-breast halves, pounded to 1/4-inch thich
3 tablespoons olive oil
3 scallions, trimmed and thinly sliced
1 1-inch piece fresh ginger, peeled and thinly sliced
kosher salt
black pepper
1/2 lime
2 eggs
2 tablespoons Dijon mustard
1 tablespoon plus 2 teaspoons tomato paste
3 garlic cloves, peeled
1 small yellow onion, quartered
1 small carrot, peeled and cut into large pieces
1/2 Golden Delicious apple, peeled and grated
1 cup bread crumbs
1/3 cup shelled pistachios
3 tablespoons maple syrup

Directions

In a large bowl, combine the chicken, 2 tablespoons of the oil, 2 scallions, half of the ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Juice the lime over the top and toss to combine; set aside for 15 minutes.
Meanwhile, in a large saucepan, combine the rest of the ginger and the juiced lime half. Add an inch of water, place a large steamer basket (or large colander) in the pan, and bring to a boil. Remove the chicken from the marinade and place in the steamer in a single layer. Steam until cooked through, about 5 minutes, flipping once halfway through. Transfer to a cutting board and chop into 1/4-inch pieces.
Heat oven to 400º F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, mustard, 1 tablespoon of the tomato paste, remaining oil, and 1/4 teaspoon each salt and pepper. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl with the egg mixture. Add the chicken to the bowl along with the apple, breadcrumbs, and remaining scallions. Using your hands, mix to combine well. Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.
Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.

Avgolemono (Greek Lemon-Egg Soup)

2012-08-24T00:36:00.000+05:00

Ingredients

6 cups low-sodium chicken broth
3/4 cup long-grain rice
2 cooked chicken-breast halves, skin discarded and meat shredded
2 large eggs, at room temperature
1/3 cup fresh lemon juice
1 lemon, thinly sliced

Directions

Place the broth and the rice in a large saucepan and bring to a boil.
Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
Add the chicken. Remove the soup from heat and cover.
Whisk the eggs and lemon juice in a medium bowl until frothy.
Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
Ladle soup into bowls. Serve immediately with a slice of lemon.

Chicken With Tarragon and Leeks

2012-08-24T00:30:00.002+05:00

Ingredients

1 1/2 pounds baby new potatoes (about 16)
8 small skinless chicken thighs (1 1/2 pounds)
3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
1 cup dry white wine
Kosher salt
1 10-ounce package frozen peas
1/3 cup heavy cream
1 tablespoon chopped fresh tarragon

Directions

Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Chicken Quesadilla Pie

2012-08-24T00:28:00.000+05:00

Ingredients

1 10-ounce can green or red enchilada sauce
1/4 cup heavy cream
4 8-inch flour tortillas
2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
1 3 1/2- to 4-pound rotisserie chicken, shredded
1/2 small red onion, finely chopped
1 zucchini, quartered lengthwise and thinly sliced
1 cup salsa
1 avocado, diced
1 cup fresh cilantro leaves

Directions

Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
Slice into wedges and serve with the salsa, avocado, and cilantro.

Chicken Parmesan

2012-08-24T00:13:00.002+05:00

Ingredients

6 tablespoons canola oil
1 pound chicken cutlets (about 4), 1/4-inch thick
kosher salt and pepper
1/2 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
1 cup jarred marinara sauce, warmed
1 cup (3 ounces) grated Parmesan
garlic bread (optional)

Directions

Heat broiler. Heat 3 tablespoons of the oil in a large skillet over medium heat.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.
Working in two batches (using the remaining 3 tablespoons oil for the second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Cut the cutlets in half crosswise. Place 4 halves on a baking sheet, spoon half the sauce over them, top with the remaining cutlets and sauce, and sprinkle with Parmesan.
Broil until the cheese melts, about 2 minutes. Divide among plates. Serve with the garlic bread (if desired

Turkey Sandwiches With Apple and Walnut Mayo

2012-08-23T23:05:00.000+05:00

Ingredients

1 tablespoon Dijon mustard
1/4 cup walnuts
1 tablespoon chopped fresh parsley
1/3 cup mayonnaise
8 slices wheat bread
sliced turkey
1 green apple, cored and thinly sliced

Directions

Mix the mustard, walnuts, and parsley into the mayonnaise. (For extra flavor, mix in a few drops of hot sauce.)
Spread it on the bread, then make sandwiches with the sliced turkey and apple.

Pot Sticker Pad Thai

2012-08-23T22:51:00.004+05:00

Ingredients

1 16-ounce bag frozen pot stickers
1 tablespoon olive oil
1 carrot, thinly sliced on the diagonal
1 small head Napa cabbage, thinly sliced
2 tablespoons soy sauce
1/4 cup salted peanuts

Directions

Cook the pot stickers according to the package directions; drain.
Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the carrot and cabbage and toss to coat. Add the soy sauce and cook for 2 to 3 minutes.
Transfer the vegetables to plates, top with the pot stickers, and sprinkle with the peanuts.

Tortellini Soup

2012-08-22T02:16:00.001+05:00

Ingredients

1 3 1/2- to 4-pound chicken, cut into 8 pieces
6 cups low-sodium chicken broth
2 carrots, cut into thin rounds
1/2 bunch Swiss chard, cut crosswise into 1-inch strips
1 8- to 9-ounce package tortellini, preferably vegetable
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated Parmesan

Directions

Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.
Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini's package directions.
When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

Turkey-Barley Vegetable Soup

2012-08-22T02:11:00.001+05:00

Ingredients

1 tablespoon olive oil
1/2 pound ground turkey
1 onion, chopped
1 carrot, sliced
1 stalk celery, chopped
6 cups chicken broth
1/2 cup pearl barley
kosher salt and black pepper
3 cups baby spinach, chopped

Directions

Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate.
Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
Return the turkey to the pan and add the broth and barley; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the barley is tender, 25 to 30 minutes. Stir in the spinach

Chicken Posole

2012-08-22T02:03:00.002+05:00

Ingredients

1 4 1/2- to 5-pound chicken
4 medium onions
1 celery stalk, cut into 2-inch chunks
4 to 6 sprigs parsley
1/2 teaspoon black pepper
2 fresh poblano chiles, seeded and chopped, or two 4 1/2-ounce cans
3 fresh jalapenos, seeded and chopped
4 large cloves garlic, minced
2 15-ounce cans hominy, drained
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground or dried oregano
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Directions

Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside.
Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalapeños, and garlic. Bring to a boil over medium-high heat. Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes.
Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.

Monte Cristo Sandwich

2012-08-22T01:54:00.001+05:00

Ingredients

3 tablespoons Dijon mustard
2 6-count boxes frozen French toast
1 9-ounce package thinly sliced ham
1 9-ounce package thinly sliced turkey
12 slices Swiss cheese
3 tablespoons mayonnaise (optional)
6 tablespoons butter, at room temperature

Directions

Heat oven to 400° F.
Spread the mustard on 6 pieces of the French toast. Divide the ham and turkey evenly among them and top each with 2 slices of the cheese.
Spread the remaining 6 pieces of French toast with the mayonnaise (if desired) and sandwich together.
Heat a large skillet over medium heat. Spread ½ tablespoon of the butter on the top and bottom of each sandwich.
Cook 3 sandwiches in the skillet until brown, 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining sandwiches.
Transfer to oven and bake until the cheese is melted and the toast is heated through, about 4 minutes.

Chicken Souvlaki

2012-08-22T01:49:00.000+05:00

Ingredients

4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill

Directions

Heat oven to 200° F. Wrap the bread in foil and place in oven.
In a medium bowl, combine the tomatoes, onion, Feta, and olives.
In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.
Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.

Barbecue Chicken Sandwiches

2012-08-22T01:37:00.002+05:00

Ingredients

1 3 1/2- to 4-pound rotisserie chicken, meat shredded (about 5 cups)
1 to 1 1/2 cups barbecue sauce
1/4 cup pickled jalapeños, roughly chopped (optional)
4 hamburger buns
potato chips (optional)

Directions

In a bowl, combine the chicken, barbecue sauce, and jalapeños (if using).
Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with the potato chips (if using).

Turkey Burgers With Spiced Tomato Chutney

2012-08-22T01:33:00.001+05:00

Ingredients

1 pint grape tomatoes, halved
2 tablespoons cider vinegar
1 tablespoon brown sugar
pinch of allspice
pinch of cinnamon
kosher salt and black pepper
vegetable oil for grill
1 1/4 pounds ground turkey (dark meat or 93 percent lean or less)
3/4 cup grated Gruyère or Swiss cheese (3 ounces)
2 cloves garlic, finely chopped
1/2 teaspoon chili powder
4 squares of focaccia, split

Directions

In a small saucepan, combine the tomatoes, vinegar, sugar, allspice, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
Simmer, stirring occasionally, until the mixture thickens, 8 to 10 minutes. Set aside. (The chutney can be served warm or at room temperature.)
Heat grill to medium-high; oil the grate. In a medium bowl, combine the turkey, Gruyère, and garlic. (Do not overwork the meat.)
Form the mixture into four ¾-inch-thick patties. Make a shallow well in the top of each (to prevent overplumping while cooking). Season with the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
Grill the patties, turning once (do not press or flatten), until an instant-read thermometer inserted in the center registers 160° F, 6 to 8 minutes per side.
Serve the burgers on the focaccia, topped with the chutney.

Sloppy Joes in Soft Corn Tortillas

2012-08-22T01:27:00.000+05:00

Ingredients

4 white corn tortillas
1 pound ground beef or ground turkey
1 can can Sloppy Joe sauce (such as Hunt’s) or 1 package Sloppy Joe seasoning (such as McCormick’s, which also calls for one 6-ounce can of tomato paste and 1 1/2 cups water)
1 cup shredded sharp Cheddar

Directions

Heat oven to 300° F. Wrap the tortillas tightly together in foil and place in oven for 5 minutes.
In a medium skillet, brown the meat. Add the Sloppy Joe sauce (or seasoning, tomato paste, and water, according to the label directions).
Place each tortilla on a plate. Spoon some Sloppy Joe mixture onto each and top with Cheddar. Fold over the tortillas and serve.

Chicken Sandwiches With Melted Cheese

2012-08-22T01:17:00.004+05:00

Ingredients

3 tablespoons unsalted butter, at room temperature
8 slices white or whole wheat bread
1/2 rotisserie chicken, meat shredded (2 cups)
4 ounces blue cheese
1 Granny Smith apple, cored and thinly sliced

Directions

Heat oven to 350º F.
Spread the butter on one side of each slice of bread. Lay 4 slices on an ungreased baking sheet, butter-side down.
Divide the chicken among the 4 slices and top with some of the cheese and apple slices.
Place the remaining bread slices on top, butter-side up. Bake for 10 minutes.
Turn and bake until crispy and golden, about 10 minutes more.
Cut in half and serve immediately.

Turkey Taco Salad

2012-08-22T01:13:00.003+05:00

Ingredients

1 tablespoon olive oil
1 pound ground turkey
kosher salt and pepper
1 16-ounce container store-bought refigerated fresh salsa
2 tablespoons sour cream
1 head romaine lettuce, cut into pieces (about 8 cups)
1/2 9-ounce bag tortilla chips
1 15.5-ounce can pinto beans, rinsed
1 avocado, diced
1 cup grated Cheddar
1 6-ounce can sliced black olives (optional)

Directions

Heat the oil in a medium skillet over medium-high heat.
Add the turkey and ½ teaspoon each salt and pepper. Cook, breaking the meat up with a spoon, until no longer pink, 5 to 6 minutes.
Pour off any excess liquid. Stir in half the salsa and cook until heated through, about 1 minute.
In a small bowl, combine the sour cream and remaining salsa.
Divide the lettuce, chips, turkey mixture, beans, avocado, Cheddar, and olives (if desired) among bowls. Serve with the dressing.

Southwestern Chicken Soup

2012-08-22T01:06:00.000+05:00

Ingredients

1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)

Directions

Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Southern Indian Chicken Curry

2012-08-22T00:58:00.002+05:00

Ingredients

4 tablespoons corn oil
2 medium red onions, thinly sliced
2 small jalapenos, halved lengthwise and seeded
2 to 3 cloves garlic, finely chopped
1 2-inch piece fresh ginger, thinly sliced
4 to 5 tablespoons fresh lemon juice (from 2 lemons)
1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon mustard seeds
1 teaspoon kosher salt
2 ripe yellow peaches, roughly chopped
1/2 cup canned unsweetened coconut milk
1/4 cup plain yogurt (optional)
Indian flat bread or pitas (optional)

Directions

Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes. Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more. Transfer the mixture to a plate.
Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes.
Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes. Taste and add the remaining lemon juice, if necessary. Serve with the yogurt or flat bread, or both, if desired.