Chicken Recipe Round-Up From Around the World

Chicken Recipe Round-Up From Around the World

Winner, winner, chicken dinner!!! Who doesn’t eat chicken, other than vegans? Even people who have allergies have eaten chicken. There are so many breeds of chicken.  In the Philippines we have our own famous breed called “NATIVE CHICKENS”.  They come from provinces across the country and are  famous for their flavor and reduced fat.

Chicken across the country; across the sea; and across the world; chicken is everywhere!  Today I’m going to give you a round-up of chicken recipes from around the world!

 

chicken

Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!

Boom! This chicken Filipino dish is fantastic, I love the sweetness of the coconut milk and the balance of all the flavors, you should try this, I’m sure you going to love this!

Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!

 

chicken

Easy Chicken Marsala

This Italian-American dish is mouth-watering, it smells really good and it taste really really good.

Easy Chicken Marsala

 

chicken

Chicken Milanese – Italian Fried Chicken

This is versatile homemade and a very delicious Italian dish you should totally try.

Chicken Milanese – Italian Fried Chicken

 

chicken

Chicken Pastel Filipino Recipe!!!

This is an Italian-Filipino dish which is creamy and tasty and I love it!

Chicken Pastel Filipino Recipe!!!

 

chicken

Margarita Chicken Tacos

Oh I really love taco! This Mexican dish for me is sent from heaven. Just don’t over cook the chicken please!

Margarita Chicken Tacos

 

chicken

Mochiko Chicken Fingers

This dish becomes an Island favorite, I love the crispiness and the spiciness of this dish, it makes you beg for more.

Mochiko Chicken Fingers

 

chicken

Sweet Sesame Seed Chicken Wings

Oh I love sesame, sesame oil and sesame seeds, I really love this Hawaiian chicken winged dish, you should try it.

Sweet Sesame Seed Chicken Wings

 

chicken

Pan Fried Herb Crusted Chicken Breasts

One of the very difficult part of the chicken to cook is the chicken breasts, you need to be careful not to under done or over cooked the breast, but if cook to perfection? Hallelujah!!!

Pan Fried Herb Crusted Chicken Breasts

 

chicken

Chicken Potato Salad (Filipino Style) Recipe!!!

Oh I also really love this dish, I love the taste of potatoes collide with chicken and its a little bit sour and creamy taste. LOVED IT!

Chicken Potato Salad (Filipino Style) Recipe!!!

 

chicken

Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

This is a Filipino signature dish that is unique and awesomely delicious; it is usually served during special celebrations like birthday’s, fiesta’s and more.

Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

 

chicken

Chicken Curry (Filipino Style) Recipe!!!

OMG! This is it, this is the dish what I’m waiting for, this is PERFECTLY HEAVEN!

Chicken Curry (Filipino Style) Recipe!!!

 

Sizzling Chicken Sisig Recipe!!!

Wow, this is sizzling hot and mouth-watering dish that is perfect appetizer and perfect pair for a glass of sizzling cold beer!

Sizzling Chicken Sisig Recipe!!!

 

Pinoy (Filipino Style) Chicken Noodle Soup

This dish is perfect for rainy days. Tasty and flavorful broth. Can make your feel warm and alive.

Pinoy (Filipino Style) Chicken Noodle Soup

 

Crispy Chicken Caprese

A crispy fried chicken and a flavorful tomato basil sauce topped with melted mozzarella for me is a perfect dinner.

Crispy Chicken Caprese

 

Baked Barbecue Chicken

I’m an avid fan of chicken barbecue, I always feel hungry when I smell it and will totally leave my diet a minute.

 

Baked Barbeque Chicken

 

 

 

Chicken Fettuccine Alfredo

This was invented by Alfredo Di Lelio 1908, I love the creaminess of the sauce and the texture of the pasta. When I taste this dish I felt like I’m in one of the famous restaurants in Rome!

 

Chicken Fettuccine Alfredo

 

Chicken Arroz Caldo – Filipino Comfort Food

This dish is perfect for rainy days too!

Chicken Arroz Caldo – Filipino Comfort Food

 

Chicken Afritada Recipe!!!

This is a fiesta dish that every Filipino love to serve and of-course to eat, I can eat 3 plates of steamed rice because of this dish and I’m sure you will love this.

Chicken Afritada Recipe!!!

 

Easy Chicken Salad

One of my favorite sandwiches to serve are chicken salad sandwiches! This is awesome!

One of my favorite sandwiches to serve are chicken salad sandwiches! This is awesome!

http://www.savvynana.com/recipe/easy-chicken-salad/

 

 

Easy Lime Cilantro Chicken Bake

I love baked chicken, this is one of my favorite kind of dinner.

Easy Lime Cilantro Chicken Bake

 

Easy Garlic Lemon Chicken

This one too!!! I like the kick of lemon in this dish, I really really love this dish too, I can eat 10 pieces of this.

Easy Garlic Lemon Chicken

 

Shish Taouk – Lebanese Chicken Kabobs

This kabob smells amazing and taste so good, its tender, juicy and flavorful.

Shish Taouk – Lebanese Chicken Kabobs

 

Easy Chicken Shawarma Sandwich

What else can I say? It’s a supper!

 

Easy Chicken Shawarma Sandwich

 

Stromboli – Chicken/Spinach/Broccoli

This is perfect for breakfast with coffee, jam, butter and toasted bread.

Stromboli – Chicken/Spinach/Broccoli

 

Mushroom Chicken

We all love mushrooms and it would be so perfect together with chicken.

Mushroom Chicken

 

Chicken Souvlaki with Tzatziki

One of our family traditions are Sunday night barbecues when family and friends drop by for dinner and a visit.  Everyone looks forward to this weekly event.

Chicken Souvlaki with Tzatziki

 

The Best Chicken Marsala Recipe

This is another one of my favorite dishes. I’ve tried many different recipes in my quest for the perfect one; tweaking each one until it was just right.

The Best Chicken Marsala Recipe

 

Authentic Filipino Recipe – Chicken Adobo

And last but not the least, a dish that every hear t of Filipinos desire! This is an all-time and a part of every Filipino’s lives dish. Simply heaven!

 

Authentic Filipino Recipe – Chicken Adobo


Round-Up Chicken Dishes – Filipino, Italian, American World Class Fusion Cousins!!!
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Round-Up Chicken Dishes – Filipino, Italian, American World Class Fusion Cousins!!!
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Vegan Mango Coconut Tapioca Pudding

Vegan Mango Coconut Tapioca Pudding

Vegan Mango Coconut Tapioca Pudding

I’ve recently been on a pudding making binge.  I’ve been making all sorts of puddings and mousses.  I recently made some Vegan Coconut Tapioca Pudding so that my grandson Jett can have some too.

I had some fresh mangoes in the fridge and decided to dress up the pudding with some fresh mangoes.  I poured them in half pint jelly jars and served them at one of our barbecues.  The guests and my family loved it!

This pudding is light and refreshing, best of all when portioned in jelly jars, wine goblets, or custard cups it’s good enough for company.  So if you’re looking for something for dessert next time you have guests impress them with this pudding, they’ll think you spent hours making it!

It makes a great ending to a Father’s Day lunch or dinner too!  Try it out!

Ingredients:

1 cup small pearl tapioca – not instant
2 cans coconut milk
1 cup sugar
1 tsp. clear vanilla extract
1 large fresh mango diced

Directions:

1.  Soak tapioca in a bowl of water overnight in the fridge.

2.  Drain tapioca and place in a large pot.

3.  Add coconut milk and sugar.

4.  Cook over medium high heat until it boils.  Stir constantly to dissolve the sugar and to keep the bottom from scorching.

5.  Once it starts to boil – it should be thickening and tapioca pearls should be translucent – reduce heat to low and cook another 5 minutes or until all the tapioca pearls are translucent.

6.  Remove from heat and stir in vanilla extract and mango.

7.  Pour into bowl and cover with plastic wrap.  Place in fridge until ready to serve.  If you will be portioning the pudding pour into jelly jars, custard cups, wine glasses, etc. and cover.

Vegan Mango Coconut Tapioca Pudding
Vegan Mango Coconut Tapioca Pudding
Vegan Mango Coconut Tapioca Pudding
Print Recipe
Servings Prep Time
6 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Vegan Mango Coconut Tapioca Pudding
Print Recipe
Servings Prep Time
6 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Ingredients
Servings: Servings
Instructions
  1. Soak tapioca in a bowl of water overnight in the fridge.
  2. Drain tapioca and place in a large pot.
  3. Add coconut milk and sugar.
  4. Cook over medium high heat until it boils. Stir constantly to dissolve the sugar and to keep the bottom from scorching.
  5. Once it starts to boil - it should be thickening and tapioca pearls should be translucent - reduce heat to low and cook another 5 minutes or until all the tapioca pearls are translucent.
  6. Remove from heat and stir in vanilla extract and mango.
  7. Pour into bowl and cover with plastic wrap. Place in fridge until ready to serve. If you will be portioning the pudding pour into jelly jars, custard cups, wine glasses, etc. and cover.
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Cauliflower Fritters – Em Shaat My Way

Cauliflower Fritters – Em Shaat My Way

Em Shaat is in my opinion a Middle Eastern comfort food.  It’s really a cauliflowecauliflowerr fritter made with boiled cauliflower that’s been battered and fried.

One of my Palestinian friends taught me how to make this yummy cauliflower fritter years ago.  She used all purpose flour to make her batter, it was good, but a bit heavy and not very crisp.  I suppose fritters weren’t meant to be crispy.

But I like things crispy so I added my own twist to this traditional Middle Eastern recipe.  The secret is Mochiko (sweet rice flour).   Mochiko batter is lighter and when fried turns into a crispy delight.

The recipe calls for cumin and turmeric.  Both  spices are used in many Middle Eastern dishes.  They compliment the cauliflower nicely giving it a mild exotic flavor.

I suppose you could say that I’ve created a Fusion dish; Med meets Asia!   But really, my Middle Eastern husband loves my version!

I usually serve cauliflower dish as a main course, it’s a nice (not so healthy) alternative to a meat course.  But it can be served as an appetizer, snack, or side dish as well.  It’s usually served warm, but it’s pretty darn good cold too!

Ingredients:

1 Medium Cauliflower – remove the leaves but keep whole

2 Cloves Garlic – finely minced

2 Large Eggs

1/2 Cup Mochiko Sweet Rice Flour

1/2 Cup Water

1/2 Tsp. Cumin

1/2 Tsp. Turmeric

1 Tsp. Salt

1 Tsp. Ground Black Pepper

1/4 Cup Parsley – finely chopped

Oil for frying

Directions:

Boil Cauliflower until tender – about 20 minutes

Whisk all ingredients except cauliflower and oil together in a large mixing bowl – batter will be thin

Drain and Break up the cauliflower and stir into batter

Heat about 1 1/2″ of oil in a pan

Drop cauliflower mixture into oil and fry each side until golden brown

Serve hot or cold

It goes great with a plain yogurt dipping sauce!

 

 

Cauliflower Fritters
Print Recipe
Servings
6 Fritters
Servings
6 Fritters
Cauliflower Fritters
Print Recipe
Servings
6 Fritters
Servings
6 Fritters
Ingredients
Servings: Fritters
Instructions
  1. Boil Cauliflower until tender - about 20 minutes
  2. Whisk all ingredients except cauliflower and oil together in a large mixing bowl - batter will be thin
  3. Drain and Break up the cauliflower and stir into batter
  4. Heat about 1 1/2" of oil in a pan
  5. Drop cauliflower mixture into oil and fry each side until golden brown
  6. Serve hot or cold It goes great with a plain yogurt dipping sauce!
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Lamb Kabobs

Lamb Kabobs

Lamb kabobsLamb is a type of red meat from young sheep (under a year old).  Depending on the cut lamb can have more calories than beef or pork, but this can be offset if you trim off the fat.  Lamb has less marbling so once the fat is trimmed it is much leaner form of protein.  Not only is it a rich source of high-quality protein, it is also a freat source of many vitamins and minerals, including iron, zinc, and vitamin B12.This.  This makes lamb a very healthy choice.

Lamb is a popular choice in many Middle Eastern and European countries.  One of the most popular way to prepare is are these grilled Lamb Kabobs.

I’ve heard many people say that lamb has a strong gamey taste.  I agree!  But first of all you need to make sure you’re actually cooking lamb, not mutton.  Lamb is the meat of sheep that are less than a year old.  Adult sheep meat is called mutton.  Mutton has a much stronger taste and smell.

But even lamb can have a mild gamey taste and smell.  Whenever I prepare it at home I always marinate it first in lemon juice, it cuts the gamey taste and smell.  Then I marinate the lamb in seasonings before grilling.  This makes the Lamb Kabobs tasty and tender.  My family loves them!  Served with rice pilaf or roasted potatoes they make a delicious meal for our Sunday barbecues.

Here’s my recipe!

Ingredients:

Makes 8 Kabobs

2 – 3 Lbs.  Boneless Leg of Lamb

1 Lemon

1 Cup Olive Oil

1 Tbs. Minced Garlic

1 Tsp. Rosemary

Pinch of Salt & Pepper

1 Green Pepper

1 Onion

1 Pkg. Mushrooms

Directions:

Wash lamb, trim fat, cut into 1″ cubes

Lamb KabobsPlace cubes in large ziplock bag and squeeze lemon juice over all.

Shake bag to cover the meat.

Refrigerate about 1 hour.

After 1 hour remove lamb cubes from lemon juice and rinse.

Place in a clean ziplock bag and add olive oil and spices.

Shake to cover meat.

Marinate in refrigerator  for at least 3 hours.

Cut green pepper and onion into 1″ pieces.

Lamb KabobsSkewer meat, peppers, mushrooms, and onion on metal or bamboo skewers.  Alternate meat and veggies.

Grill to desired doneness or about 5 -7 minutes.  Do not over cook.  Meat should be pinkish in the middle.

Serve hot.

Lamb Kabobs
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Servings
8 Kabobs
Servings
8 Kabobs
Lamb Kabobs
Print Recipe
Servings
8 Kabobs
Servings
8 Kabobs
Ingredients
Servings: Kabobs
Instructions
Lemon Marinade
  1. Wash lamb, trim fat, cut into 1" cubes
  2. Place cubes in large ziplock bag and squeeze lemon juice over all.
  3. Shake bag to cover the meat.
  4. Refrigerate about 1 hour.
Seasoned Marinade
  1. After 1 hour remove lamb cubes from lemon juice and rinse.
  2. Place in a clean ziplock bag and add olive oil and spices.
  3. Shake to cover meat.
  4. Marinate in refrigerator for at least 3 hours.
  5. Cut green pepper and onion into 1" pieces.
Grilling
  1. Skewer meat, peppers, mushrooms, and onion on metal or bamboo skewers. Alternate meat and veggies.
  2. Grill to desired doneness or about 5 -7 minutes. Do not over cook. Meat should be pinkish in the middle.
  3. Serve hot.
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Arabic Salad With “Kishk”

Arabic Salad With “Kishk”

Arabic SaladMany of us are familiar with Tabbouleh Salad, the Middle Eastern salad usually made with tomatoes, cucumbers, parsley, and cracked bulgar wheat.  It’s become a staple offered at many Vegetarian, Health Food, and Middle Eastern restaurants.  At home we make it too, but really my husband much prefers the Arabic Salad with Kishk.

Kishk or Kashk is basically dried yogurt or curdled milk that can be formed into balls or chunks and later ground into a powder.  It is used in local cuisine from Iran to Mongolia and is known by different names and prepared in slightly different ways.

Arabic SaladIn our house we use the Lebanese, Syrian, or Palestinian Kishk which is made by mixing powdery bulgar cereal with yogurt.  The mixture is usually formed into balls and dried.

We use it to make mensaf (a lamb stew simmered in a liquid form of Kishk), Arabic Salad, and Kafta (ground meat balls) among other things.

I usually get the balls from my sister-in-law who makes them at home, but I’ve also bought jars of powdered Kishk in Middle Eastern markets.

Arabic Salad is quite tasty and very simple to make.  It’s a great starter, side dish or even a light meal.  My kids love to mix it in with a dish of Macluba (and upside down dish of meat and rice) and my husband likes to eat it drizzled with olive oil and pita bread for scooping.

If you don’t have Kishk, no worries, substitute finely grated fresh parmesan cheese!


Sur La Table Healthy Eating_468x60

Ingredients:

1 Large Tomato

1 Medium Cucumber

1 Small Onion

1 Tbls. Finely Minced Garlic

1/4 Cup Finely Chopped Parsley

3 Large Radishes, peeled and finely diced

1 Large Jalapeno, seeds removed and finely dices

1/4 – 1/2 Cup Kishk or Parmesan Cheese, finely grated

Ground Sea Salt to taste

Extra Virgin Olive Oil

Pita Bread

Directions:

Finely dice all the veggies.

Place in a bowl and mix well.

Add desired amount of Kishk or Parmesan Cheese to taste.

Add Sea Salt to taste.

Place on salad plates or shallow bowls for serving.

Drizzle with olive oil and serve.

You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.

Store leftovers in the fridge in a tightly sealed container.  Salad does not keep more than 2 days, and that’s pushing it!


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Arabic Salad
Arabic Salad
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Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Arabic Salad
Arabic Salad
Print Recipe
Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Instructions
  1. Finely dice all the veggies.
  2. Place in a bowl and mix well.
  3. Add desired amount of Kishk or Parmesan Cheese to taste.
  4. Add Sea Salt to taste.
  5. Place on salad plates or shallow bowls for serving.
  6. Drizzle with olive oil and serve.
  7. You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.
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