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  • Grape Apple Coleslaw Recipe

    This is a lite and refreshing NO mayo coleslaw recipe. This has lots of flavor from the vanilla yogurt and a hint of flavor from the raisins. Crunch from the walnuts and sweetness from apples and grapes.Check it out Grape Apple Coleslaw recipe here:

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 large tart apple, chopped
    • 4 cups coleslaw mix
    • 1 cup miniature marshmallows
    • 1/2 cup halved green grapes
    • 1/2 cup raisins
    • 3/4 cup vanilla yogurt
    • 1/4 cup chopped walnuts

    [/tab] [tab]

    Yield: 6 servings

    Amount per serving.

    • Calories: 123
    • Fat:3 g (saturated fat: 1 g)
    • Cholesterol: 2 mg
    • Sodium: 26 mg
    • Carbohydrate: 23 g
    • Fiber: 2 g
    • Protein: 3 g

    . [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place coleslaw mix, marshmallows and raisins in a large bowl. Add yogurt; stir well. Stir in the apple, grapes and walnuts.

    Step 2

    Cover and refrigerate for 2 hours or until chill. Grape Apple Coleslaw is ready to serve. ENJOY!!

    [/tab] [tab]

    • You can serve this delicious Grape Apple Coleslaw with Crispy Lemon-Fried Chicken.

    [/tab] [/tabs]

  • Nutty Crunch Delight: Baked Chicken Fingers with a Twist!

    Tender, juicy chicken fingers coated in crunchy toasted Nuts. The flavor is amazing and they are faux-fried in the oven!

    Nutty Baked Chicken Fingers

    This Nutty Oven Fried Chicken recipe is truly wonderful and is low fat and low calories. Chicken is breaded with pecan-baking mix mixture then baked in butter in the oven. a quick and easy to prepare finger food or a snack.

    Include these chicken bites at your next buffet party or feature them as a main dish (enough for five main-dish servings). This recipe couldn’t be any easier or quicker…and, at 53 calories there is no guilt!”

    Super quick and easy to make, and these chicken fingers came out delicious. The aroma during the cooking made the whole house smell great

    Once these easy, cheesy tenders are on your dinner table, the next question to tackle is “What and how many dipping sauces should join the party?” I’m all for variety when it comes to dipping and dunking, and luckily these cheesy tenders pair well with a whole host of options, from ketchup and ranch to barbecue and marinara (hello, chicken parmesan tenders!). So preheat that oven and get ready to take poultry to a whole new level of healthy perfection.

    Nutty Baked Chicken Fingers recipe
    Photo: Nutty Baked Chicken Fingers
    Nutty Baked Chicken Fingers recipe
    Photo: Nutty Baked Chicken Fingers
    Photo: Nutty Baked Chicken Fingers
    Photo: Nutty Baked Chicken Fingers
    Nutty Baked Chicken Fingers recipe
    Photo: Nutty Baked Chicken Fingers

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 60  minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    • 1 broiler/fryer chicken (3 to 4 pounds), cut up
    • 1 cup biscuit/baking mix
    • 1/2 cup evaporated milk
    • 1/3 cup butter, melted
    • 1/3 cup finely chopped pecans
    • 2 tsp paprika
    • 1/2 tsp poultry seasoning
    • 1/2 tsp salt

    [/tab] [tab]

    Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place milk in a shallow bowl. Place biscuit mix, pecans and seasonings in another shallow bowl. Mix well

    Step 2

    Dip chicken pieces in milk. Then coat with pecan mixture. Place in a lightly greased 13×9-inch. baking dish. Drizzle with butter.

    Step 3

    Bake, uncovered, at 350 degree F, for 1 hour or until chicken is crispy and all juices run clear. Nutty Oven-Fried Chicken is ready to serve. ENJOY!!

     

    • You Can serve this crunchy Fried Chicken with Pineapple Coleslaw.

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  • Cocoa Coffee Milkshake Recipe

    Cocoa Coffee Milkshake – creamy treat you can make in just 2 minutes! Perfect drink for chocolate and coffee lovers to cool off on a hot day!

    A delightfully cold and creamy coffee-chocolate shake. Cool and refreshing summer treat. Try the easy recipe of Cocoa Coffee Milkshake shown below!!

    Tired of having same old and boring cold coffee every day? Then try This Cocoa Coffee Milkshake instead. Brewed coffee mixed with cold milk and vanilla ice creams makes an amazing concoction that will make your taste buds happy. The hot chocolate syrup adds nice chocolaty flare to its amazing coffee flavor.

    Thick, creamy, and delicious – these are the three words that best explain this drink that is mostly served in the breakfast in addition to being served in different parties. Add a bit of honey if the chocolate and coffee mixture is a bit bitter for you. You may go for skimmed milk instead of whole milk.

    Prep Time: 5 minutes

    Cook Time: 0 minutes

    Servings: 1

    • 2 cups vanilla ice cream
    • 1 cup milk
    • 1 tbsp instant hot chocolate mix
    • 1 tbsp instant coffee granules
    • 1 tsp vanilla extract

     

    Yield: 1 servings

    Amount per serving.

    • Calories:703
    • Total Fat: 34.2g
    • Cholesterol:136mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place ice cream, milk, vanilla, hot chocolate mix and instant coffee in a blender. Process until smooth and creamy.

    Step 2

    Pour into a glass. Cocoa Coffee Milkshake is ready to serve.
    [/tab] [tab]

    • Serve with Chewy Brownie Cookies.

    Tips and Variations:

    Make it as strong or light as you like it by using the strong or light brewed coffee.
    For strong coffee flavor, use coffee ice cream instead of vanilla ice cream.

    Serving Ideas:

    Coffee ice cream milkshake is a perfect beverage to serve as an afternoon drink or as a light dessert.

    ]

  • Cold Tuna Macaroni Salad Recipe

    This is great way to making pasta salad is sure to give you a great option for lunch or dinner during the peak summer months. Check it out Cold Tuna Macaroni Salad recipe here:

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (12 ounce) package macaroni
    • 1 (12 ounce) can tuna
    • 3 tomatoes – peeled, seeded and diced
    • 3 stalks celery, chopped
    • 1-1/2 cups light mayonnaise
    • 1 tbsp Italian-style salad dressing
    • 1 tbsp white sugar
    • 1 pinch ground black pepper

    [/tab] [tab]

    Yield: 6 servings
    Amount per serving.

    • Calories: 305
    • Total Fat: 2.2g
    • Cholesterol:17 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8-10 minutes or until al dente. Rinse under cold water and drain.

    Step 2

    Place pasta, tomatoes, celery and tuna in a large bowl. Stir in mayonnaise, salad dressing, sugar and pepper. Cover and refrigerate for 1 hour or until chill. Cold Tuna Macaroni Salad is ready to serve. Enjoy!!
    [/tab] [tab]

    • Serve with  fresh muffins on the side.

    [/tab] [/tabs]

  • Cajun Country Fried Chicken Recipe

    This Cajun fried chicken recipe is a classic in many Cajun families on Sunday night.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 10

    [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 boneless skinless chicken thighs (about 1 pound), halved
    • 8 boneless skinless chicken breast halves
    • 2 cups milk
    • 1-1/4 cups all purpose flour
    • 2 tbsp Cajun seasoning, divided
    • 1/2 tsp lemon-pepper seasoning
    • 1/2 tsp garlic salt
    • Oil for deep-fat frying

    [/tab] [tab]

    Yield: 10 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, mix together the milk and 1 tablespoon Cajun seasoning. Add chicken. Cover and refrigerate for at least 2 hours.
    Step 2

    In a large resealable plastic bag, combine the flour, lemon-pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture.
    Place chicken in flour mixture. Shake to coat.
    Step 3

    Heat oil in a large skillet over medium heat. Fry chicken for 7-8 minutes or until chicken golden brown. Cajun Country Fried Chicken is ready to serve. ENJOY

    [/tab] [tab]

    • Serve with roasted potatoes and any dipping sauce.

    [/tab] [/tabs]

  • A Feast for the Eyes & Taste Buds: Make Colorful Chicken Pasta!

    A simple, easy-to-make Chicken pasta dish with plenty of flavor.Check it out Colorful Chicken Pasta recipe here:

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    • 1-1/2 pounds boneless skinless chicken breasts, cut into 3-inch strips
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1 package (16 ounces) frozen California-blend vegetables
    • 1 package (16 ounces) angel hair pasta
    • 1/2 cup chopped onion
    • 2 tbsp olive oil
    • 1 tsp lemon-pepper seasoning
    • 1 tsp dried basil
    • 1/2 tsp onion powder
    • Shredded Parmesan cheese

    [/tab] [tab]

    Yield: 5 servings

    Amount per serving.

    • Calories:484
    • Fat:8 g
    • Cholesterol:63 mg
    • Sodium: 251 mg
    • Carbohydrate: 65 g
    • Fiber: 5 g
    • Protein:35 g

    Step 1

    Heat oil in a large skillet over medium heat. Saute chicken in oil for 5 minutes or until lightly browned. Season with the lemon-pepper, basil and onion powder.

    Step 2

    Add tomatoes, frozen vegetables, onion. Bring to a boil then reduce heat to low. Cover the skillet and simmer for 8 minutes or until chicken juices run clear and vegetables are tender.

    Step 3

    Meanwhile, cook pasta according to package directions. Rinse with cold water and drain. Place pasta in a large serving dish.

    Step 4

    Place chicken and vegetable mixture over it. Top with Parmesan cheese. Colorful Chicken Pasta is ready to serve. ENJOY!
    [/tab] [tab]

    • You Can serve this colorful pasta with Garlic Cheese Bread Slices.

    [/tab] [/tabs]

  • Crunchy Apple Coleslaw Recipe

    Crunchy Apple Coleslaw Recipe

    Crunchy Coleslaw with diced apples, raisins, carrots, and roasted sunflower seeds. This simple and delicious coleslaw recipe has a wonderful combination of sweet crisp apples and crunchy cabbage. Check it out Crunchy Apple Coleslaw recipe here:

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/4 lbs fresh shredded cabbage
    • 4 ounces seedless raisins
    • 1 medium apple
    • 1 carrot
    • 1/4 cup unsalted sunflower kernels
    • 3/4 cup mayonnaise

    [/tab] [tab]

    Yield: 8 servings

    Amount per serving.

    • Calories:218
    • Fat:18 g (saturated fat:3 g)
    • Sodium:134 mg
    • Carbohydrate:12 g
    • Protein:2 g

    Diabetic Exchanges:

    • 3-1/2 fat
    • 1 vegetable
    • 1/4 fruit.

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Peel carrot and cut into 1/2-inch pieces. Core and dice apple.

    Step 2

    Place cabbage, carrots, apples, raisins, and sunflower seeds in a large salad bowl. Toss well. Stir in mayonnaise. Toss to coat evenly. Cover and chill for 2 hours before serving. Crunchy Apple Coleslaw is ready to eat. ENJOY!!

    [/tab] [tab]

    • You can serve this crunchy apple coleslaw with Fried Chicken.

    [/tab] [/tabs]

  • Crunchy Coleslaw Recipe

    Crunchy Coleslaw Recipe

    This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds.This is nothing like the mayonnaise based coleslaw that most people think of. It gets its nutty flavor from almonds.
    Check it out Crunchy Coleslaw recipe here:

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 package (16 ounces) shredded coleslaw mix
    • 1 package (3 ounces) beef ramen noodles
    • 1 package (5 ounces) sliced almonds
    • 1/3 cup canola oil
    • 1/2 tsp garlic salt

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available.

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a small saucepan over medium heat. Stir in contents of noodle seasoning packet and garlic salt. Cook for 3 minutes or until well blended.

    Step 2

    Meanwhile, crush the noodles. Place noodles in a large salad bowl. Add coleslaw mix. Stir in almonds. Drizzle with oil mixture. Toss to coat. Crunchy Coleslaw is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with Baked Chicken.

    [/tab] [/tabs]

  • Avocado Egg Salad Recipe

    This tasty spin on egg salad features a lot of avocado accented with red onion and paprika. Check it out the Avocado Egg Salad recipe here.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 avocados, peeled – pitted, and cubed
    • 5 hard-cooked eggs, chopped
    • 3 hard-cooked eggs, sliced
    • 1/2 red onion, minced
    • 1/2 cup light mayonnaise
    • 1 tbsp milk
    • 1 tsp fresh lemon juice
    • 1/2 tsp paprika

    [/tab] [tab]Yield: 12 servings

    Amount Per Serving

    • Calories: 244
    • Total Fat: 21.4g
    • Cholesterol: 145 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place avocado cubes in a large bowl. Drizzle with lemon juice. Toss well. Stir in chopped eggs and onion.
    Step 2

    In a small bowl, whisk together the mayonnaise and milk. Pour dressing over the avocado mixture.
    Step 3

    Gently mix then arrange the remaining eggs sliced top the salad. Sprinkle with paprika. Avocado Egg Salad is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve chilled on buns or toast.

    [/tab] [/tabs]

  • Oven-fried Parmesan Chicken Recipe

    Lots of garlic butter and Parmesan guarantee intense flavor in this baked chicken. The chicken come out very moist. Everyone will call you a gourmet cook when you serve this tasty chicken. Don’t tell them how easy it is to prepare. Check it out Oven-fried Parmesan Chicken recipe here:

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 broiler/fryer chicken (3 to 4 pounds), cut up
    • 6 tbsp butter, melted
    • 5 tbsp dry bread crumbs
    • 3 tbsp grated Parmesan cheese
    • 3 tbsp cornmeal
    • 3/4 tsp salt
    • 3/4 tsp dried oregano
    • 1/4 tsp garlic powder

    [/tab] [tab]

    Yield: 4 servings

    Amount per serving.

    • Calories:595
    • Fat:40 g
    • Cholesterol:180 mg
    • Sodium:872 mg
    • Carbohydrate:12 g
    • Fiber:1 g
    • Protein:45 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place bread crumbs, cheese, cornmeal, salt, oregano and garlic powder in a shallow bowl.

    Step 2

    Place butter in another shallow bowl. Dip chicken in butter then coat with crumb mixture.Place in a greased 15-in. x 10-in. x 1-in. baking pan.

    Step 3

    Bake, uncovered, at 375 degree F, for 45 minutes or until chicken is golden brown and all juices run clear. Oven-Fried Parmesan Chicken is ready to serve. Enjoy!!

    [/tab] [tab]

    [/tab] [/tabs]

  • Weeknight Dinner Fix: The Easy and Delicious Chinese Lemon Chicken!

    On busy weeknights when I’m tempted to order in, this is the recipe I’ve been turning to again and again. Inspired by a takeout favorite, this weeknight recipe features chicken thighs that’s cooked until the edges are nice and crispy, quick stir-fried , and an irresistible sticky sauce. You’ll definitely want plenty of rice to soak up the extra sauce.

    A sweet and tangy Chinese recipe made with chicken thighs, oyster sauce, lemon juice, sesame oil, sesame seeds, salt, pepper and lemon pudding mix. The tart flavor of lemon works well with chicken. Serve with jasmine rice. Check it out Chinese Lemon Chicken recipe here

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time:20 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 skinless, boneless chicken thighs
    • 1 (3.4 ounce) package instant lemon pudding mix
    • 1 egg, beaten
    • 1/8 cup cornflour
    • 1/2 cup water
    • 3 tbsp oyster sauce
    • 3 tbsp sugar
    • 2 tbsp toasted sesame seeds
    • 2 tbsp lemon juice
    • 1 tsp sesame oil
    • 1 tsp white sugar
    • 1/2 tsp black pepper
    • salt to taste

    [/tab] [tab]

    Yield: 4 servings

    Amount per serving.

    • Calories: 279
    • Total Fat:8.5g
    • Cholesterol:88mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Marinate Chicken:

    Cut chicken thighs into 1 inch pieces. Place chicken in a glass dish or bowl. Add sesame oil, oyster sauce, sugar, egg, salt and pepper. Mix well. Cover and marinate for 1 hour.
    Step 2

    To Make Lemon Chicken:

    After 1 hour,dip marinated chicken in cornflour. Saute in a large skillet for 10 minutes or until chicken is tender andd all juices run clear. Keep warm.
    Step 3

    To Make Sauce:

    Pour 1/2 cup water in a small saucepan. Bring to a boil then add sugar. Stir until sugar is dissolved. Stir in lemon juice and pudding mix until sauce is thickened.
    Step 4

    To Proceed:

    Pour sauce over all the fried chicken. Toss well. Top with toasted sesame seeds.Chinese Lemon Chicken is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve with steamed or boiled rice.

    [/tab] [/tabs]

  • Chinese Noodle Chicken Recipe

    Chinese Noodle Chicken

    This Chinese Noodle Chicken is a quick, easy and healthy meal. In this delicious recipe, Chicken and vegetables are tossed with Chinese noodles and teriyaki sauce. Its makes a great lunch, supper or late night snack. Must try it!!

    Chinese Noodle Chicken Recipe
    Photo: Chinese Noodle Chicken Recipe

    Check it out Chinese Noodle Chicken recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 skinless, boneless chicken breasts
    • 4 cups dry Chinese noodles
    • 2 cups snow peas
    • 2 cups carrots, julienned
    • 1/2 cup green bell pepper, thinly sliced
    • 1/2 cup onion, thinly sliced
    • 1/4 cup teriyaki sauce
    • 1 tbsp vegetable oil
    • 2 boiled eggs, sliced

    [/tab] [tab]

    Yield: 4 servings

    Amount per serving.

    • Calories:531
    • Total Fat: 7.3 g
    • Cholesterol:68 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut chicken into bite-size pieces.

    Step 2

    Heat oil in a large skillet over medium high heat.

    Step 3

    Cook chicken for 5-8 minutes or until chicken is no longer pink and all juices run clear.

    Step 4

    Add snow peas, onion,carrots and green pepper. Cover the skillet and steam for 2-3 minutes or until vegetables turn soft.

    Step 5

    Stir in chinese noodles and teriyaki sauce.

    Step 6 

    Stir fry for 2 minutes or until heated thorough. Top with boiled eggs. Chinese Noodle Chicken is ready to serve.

    [/tab] [tab]

    • Serve warm.

    [/tab] [/tabs]

    If you like Chinese Noodle Chicken Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Chinese Noodle Chicken, do share with us and we would be glad to give it a try.

  • Chicken Fried Rice Recipe

    Chicken Fried Rice Recipe

    A quick and easy recipe for chicken fried rice made with soy sauce, mushrooms, chicken, green pepper and egg. Delicious. Check it out Chicken Fried Rice recipe here

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/2 cups cold cooked long grain rice
    • 3/4 cup cubed cooked chicken
    • 1/4 cup chopped fresh mushrooms
    • 1 egg, lightly beaten
    • 1 green onion, sliced
    • 2 tbsp reduced-sodium soy sauce
    • 1 tbsp canola oil
    • 1/4 tsp pepper
    • salt to taste

    [/tab] [tab]

    Yield: 2 servings

    Amount per serving.

    • Calories:368
    • Fat:14 g (saturated fat:2 g)
    • Cholesterol:153 mg
    • Sodium:684 mg
    • Carbohydrate:36 g
    • Fiber:1 g
    • Protein:23 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a large skillet or wok over medium-high heat. stir-fry mushrooms in oil for 2-3 minutes or until tender. Stir in the rice, chicken and soy sauce. Cover and cook over low heat for 8-10 minutes, stirring occasionally.

    Step 2

    Add egg. Cook and stir for 1-2 minutes or until egg is set.Season with salt and pepper. Sprinkle with green onions. Cover and cook for 2 minutes or until heated thorough. Chicken Fried Rice is ready now.Serve hot.

    [/tab] [tab]

    • Serve with Manchurian.

    [/tab] [/tabs]

  • Chicken Salsa Pizza Recipe

    Chicken Salsa Pizza Recipe

     This zippy Chicken Pizza is sure to become the most-requested version in the house. Cooked chicken and a pre-baked crust make it quick, easy and oh-so-good. Check it Out Chicken Salsa Pizza recipe Here:

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups shredded cheddar cheese, divided
    • 1-1/3 cups salsa
    • 1 cup cubed cooked chicken
    • 1 prebaked 12-inch pizza crust

    [/tab] [tab]

    Yield: 4 servings

    Amount per serving.

    • Calories: 555
    • Fat: 24 g (Saturated fat: 13 g)
    • Cholesterol: 91 mg
    • Sodium: 1,258
    • Carbohydrate: 48 g
    • Fiber: 3 g
    • Protein: 33 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place pizza crust on an ungreased 12-inch. pizza pan. Sprinkle with 3/4 cup of cheese.Top with the chicken, salsa and remaining cheese.

    Step 2

    Bake at 450 degree f, for 8-10 minutes or until cheese is melted and bubbly.

    Step 3

    Remove from the oven. Cut into wedges. Chicken Salsa Pizza is ready to serve. ENJOY!!
    [/tab] [tab]

    • Serve with any dipping sauce.

    [/tab] [/tabs]

  • Chicken Tikka Boti Recipe

     Chicken Tikka Boti

    Make delicious Chicken Tikka Boti at home with this simple and easy recipe and charm the taste buds of your family and friends. Check it out the Chicken Tikka Boti recipe here.

    chicken-tikka-recipe
    Chicken Tikka Boti

    [one_third] Prep Time: 5 minutes + marination[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm boneless chicken
    • 2/3 cup yogurt
    • 4 tbsp lemon juice
    • 1 tbsp fresh coriander, chopped
    • 2 tsp ginger garlic paste
    • 1 tsp red chilli powder
    • 1/2 tsp turmeric powder
    • 1/4 tsp ground cumin
    • 1/4 tsp black pepper
    • salt to taste
    • Oil as required

    For Garnishing:

    • Lettuce leaves
    • onion rings
    • lemon wedges

    [/tab] [tab]

    Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, mix together the ginger garlic paste, 1 tablespoon oil, turmeric powder, red chilli powder, ground cumin, salt and black pepper. Stir in yogurt and lemon juice. Mix until well combined.

    Step 2

    Stir in the chopped fresh coriander. Place chicken into the bowl. Toss to coat evenly. Cover and marinate for 2 hours.

    Step 3

    Preheat oven to 180 degree C. Bake in the preheated oven for 20 minutes or until chicken is tender and charred from the edges.

    Step 4

    Transfer into a lettuce lined dish. Garnish with onions, lemon wedges. Chicken Tikka Boti is ready to serve. ENJOY!!

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    •  Serve hot with naan and raita.

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  • Impress Your Guests: Authentic Chicken Biryani Recipe!

    Impress Your Guests: Authentic Chicken Biryani Recipe!

    Chicken Biryani is by far the most popular Pakistani/Indian rice recipe around the globe. This delicious dish is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. Check it out Chicken biryani recipe here:

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    For Chicken Biryani Masala:

    • 3 pounds boneless chicken, cut into chunks
    • 4 potatoes, peeled and cut into half
    • 2 onions, finely chopped
    • 2 tomatoes, peeled and finely chopped
    • 2 cloves garlic, minced
    • 4 tbsp vegetable oil
    • 2 tbsp plain yogurt
    • 2 tbsp chopped fresh mint leaves
    • 1 tbsp minced fresh ginger root
    • 1 tsp salt
    • 1 tsp cumin powder
    • 1/2 tsp red chili powder
    • 1/2 tsp black pepper
    • 1/2 tsp turmeric powder
    • 1/2 tsp cardamom powder
    • 1 (about 2-in) piece cinnamon stick

    For Rice:

    • 1 pound basmati rice
    • 4 cups chicken stock
    • 2-1/2 tbsp vegetable oil
    • 5 pods cardamom
    • 3 whole cloves
    • 1 large onion, diced
    • 1 ( about 1-in) piece cinnamon stick
    • 1 pinch powdered saffron
    • 1-1/2 tsp salt
    • 1/2 tsp ground ginger

    [/tab] [tab]Yield: 8  servings

    Amount per serving.

    • Calories: 824
    • Carbohydrates: 78.3 g
    • Cholesterol: 131 mg
    • Fat: 34.9 g
    • Fiber: 5.1 g
    • Protein:47.2 g
    • Sodium:973 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make Chicken Masala:

    Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add potatoes and fry until lightly browned. Take it out in a plate and keep aside.
    Step 2

    Heat remaining oil over high heat. Add onion, garlic and ginger. Cook and stir for 3-4 minutes or until onions turn golden. Season with red chili, pepper, turmeric, cumin, salt. Stir in the tomatoes.

    Step 3

    Cover and simmer for 5 minutes or until tomatoes are soft. Add yogurt, cardamom and cinnamon stick. Cover and simmer for 15 minutes or until all water dries up.

    Step 4

    Place chicken into the skillet. Stir chicken to coat evenly with the spice mixture. Cover and cook for 35 minutes or until the chicken is tender. Remove the lid, and cook on high heat for 3-4 minutes or until gravy is thickened.

    Step 5

    To Make Rice

    Wash rice with few changes of water and soak for 30 minutes. Drain. Heat the chicken stock and salt in a medium-size pot. Meanwhile, heat ghee in a large skillet over medium heat. Add onions and fry until golden brown. Add saffron, ginger, cardamom and cloves. Stir in rice and cinnamon stick. Stir until the rice is coated with the spices.
    Step 6

    Pour hot stock-mixture over the rice. Stir well. Bring to boil. Cover and simmer for 15 minutes. Then add chicken mixture and potatoes. Gently stir them into the rice. Turn heat to low and cook 10 minutes longer or until rice are fluffy.

    Step 7

    Do not lift lid and stir while cooking. Transfer into a serving dish. Chicken Biryani is ready to serve. ENJOY!!

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    • Serve with salad or raita.

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