[Guest Post] Slow Cooker Chicken Taco Soup by Laura Cyra

Slow Cooker Chicken Taco Soup | Real Momma

Recipe type: Dinner - Author: Real Momma - Prep time: 10 mins - Cook time: 5 hours - Total time: 5 hours 10 mins - Serves: 6

Ingredients

• 1 onion, chopped
• 1 (16 oz) can chili beans (regular size can)
• 1 (15 oz) can black bean (regular size can)
• 1 (15 oz) can whole kernel corn, drained
• 1 (8 oz) can tomato paste
• 1 (12 fl oz) can or bottle of beer – or you can use chicken broth, water, pop whatever you’ve got
• 2 (10 oz) cans diced tomatoes with green chilies, undrained (I use 1 large can of whatever diced tomatoes I have usually Italian)
• 1 (1.25 oz) pkg taco seasoning
• 2 whole skinless chicken breasts – you know what works best for your family, I usually use 1 big one instead of 2
• Topping for after:
• grated cheddar cheese
• sour cream
• crushed tortilla chips

Instructions

1. Place the onion, chili beans, corn, tomato paste, beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the ingredients. Set slow cooker for low heat, cover, and cook 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled, shred the chicken. Stir shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a few dollops of sour cream, and crushed tortilla chips.

Stir-fry Snow Peas Bean (Chinese Bean) with Sliced Meat

Stir-fry Snow Peas Bean (Chinese Beans) with Sliced Meat

Ingredients (Does not include Preparation Sauce) (Serve 2 to 3 pax)

1. 1 pkt of Snow Peas Beans
2. Approx 70g of Lean Pork or Chicken Breast (Slice thinly)
3. 1/2 tablespoon of Garlic
4. 1/2 tablespoon of Oyster Sauce
5. 1/2 tablespoon of Light Soya Sauce
6. 1 tablespoon of Cooking Oil
7. 2 tablespoon of Hot Water

Preparation

1. Marinate Sliced Pork / Chicken with 1/2 tablespoon of Soya Sauce and 1/4 teaspoon of Light White Pepper for 15 minutes

Steps

1. Add Cooking Oil into hot pan
2. Add Garlic and stir-fry until fragrant (before garlic turn brown)
3. Add Sliced Pork / Chicken and stir-fry until 80% cooked (approx 3 minutes)
4. Add Snow Peas Beans and stir-fry for approx 1 minute
5. Add Oyster and Light Soya Sauce and stir to mix well
6. Add Hot Water and stir-fry for approx 2 minutes
7. Once Snow Peas is cooked to the crunchiness that you prefer, turn off the heat and serve

Serve while Hot!

Good to go with a bowl of rice, 2 to 3 more Chinese Dishes with a bowl of Soup.

[Guest Post] Carribbean Style Baked Chicken Wings by Sharon Hunter

Caribbean Style Baked Chicken Wings

If you nurture a special corner for spicy food, Caribbean cuisine is bound to intrigue your taste buds. This tropical cuisine is dominated by an appealing mishmash of sweet and spicy flavours acquired from elements related to the islands.

Caribbean cuisine marks the confluence of several cultures prevailing in the Caribbean islands; so you enjoy a slice of global cuisine with every bite of Caribbean food. Let’s begin your journey into the world of Latin cooking.

The Caribs love fruits and use them in their cooking whenever they get a chance. So don’t be surprised if you taste few chunks of pineapple or oranges along with the chicken. The sweet fruity flavours strike the right chord with the spicy zest and give a whole new dimension to the dish.

If you are planning to tuck in Caribbean style baked chicken wings, then get ready for some fiery zing. You might not find it too spicy at first shot but as the jalapeno peppers slowly starts spreading its heat, it will definitely blow away your mind and palate alike.

Ingredients:

•                     3 lb chicken wings, skinned

•                     8 oz pineapple chunks along with the juice

•                     1 onion, sliced into thin strips

•                     ½ tsp ground coriander

•                     4 jalapeno peppers, finely chopped

•                     2 tbsp fresh cilantro leaves, finely chopped

•                     ½ cup chicken broth

•                     Juice of ½ lime

•                     Salt and freshly ground black pepper to taste

Instructions:

1.                  Line a baking dish with aluminium foil and arrange the chicken wings side by side.

2.                  Add a splash of lemon juice over them along with a dash of seasonings and coriander.

3.                  Top it up with a layer of pineapple chunks, followed by onion strips and empty the chicken broth over them.

4.                  Cover the dish with another foil and put it in an oven, preheated at 350 F.

5.                  Bake the chicken for half an hour before flipping it over and cooking it, covered, for another 20 minutes.

6.                  Baste the chicken with the pineapple juice and bake it for about 10 minutes.

7.                  Once the chicken wings are glazed and golden brown, place them in a serving bowl and scatter the onion and pineapples over it.

8.                  Finish it off with the cilantro leaves on top and serve.

Recipe written by Sharon Hunter, for more baked chicken recipes visit OvenBakedChicken.org

Steamed Drunken Chicken with Mushroom



Steamed Drunken Chicken with Mushroom

This is a light and appetizing dish and it goes very well with its gravy on plain rice.

It is a very simple dish that requires very little preparation and the best part is, there is no need to touch on the pan, it is a steam dish! You can simply stack this into the rice cooker while cooking the rice, and there you go, another dish on the dining table.

Ingredients

1. 1/4 Chicken (Deskin, Cut into small pieces)
2. 3 Chinese Mushroom (Washed and immerse into Hot Water until soften. Then slice it)
3. 3 to 4 Sliced of Peeled Ginger
4. 3 to 4 Cloves of Garlic (Slightly smashed without skin)
5. 200 to 250ml Harvey Bristol Cream (enough to cover the chicken in the steamed-proof container, preferably a bowl)

Preparations

1. Add all ingredients into a container (steamed proof), leave it for approx 10 minutes

Steps

1. Put into steamer or rice cooker for approx 15 minutes

Serve while Hot!

Good to go with Plain Rice with a 2 to 3 more Chinese Dishes.

[Guest Post] Chilly Beef and Beef Meat Balls by Mark Barry

Beef is a popular and delicious meat with a rich protein, vitamins and minerals content. Although beef is considered to be a bad food because it is a red meat, its health benefits are undeniable. It is good for bones and teeth, It boosts the immunity of the body and it prevents the damage of blood vessels. If consumed moderately and if cooked rightly, it improves the cardiovascular health and reduces the risk of cancer. Buying beef is easier because you can buy beef online. You can cook various delicious recipes using beef. A few of them are given below.

Chilly beef

Ingredients:
Beef - Half kilogram
Onions - 2
Green chillies - 8
Turmeric powder - 1 teaspoon
Minced ginger - 1 tablespoon
Minced garlic - 1 tablespoon
Corn flour - 2 tablespoons
Vinegar - 2 tablespoons
Soya sauce - 2 tablespoons
Oil - Quarter cup
Salt to taste

Method:
1. Cut beef into small pieces.
2. Pour water in a pot or pan and cook the beef in it adding turmeric and salt. Turmeric powder is a natural antiseptic, anti-inflammatory and an antibacterial agent. It should be used while cooking all types of non vegetarian foods.
3. Cook till it becomes tender. Pressure cooking is a better option because it saves time and energy. Overcooking will make beef hard. Undercooking is not good for health.
4. When the beef is cooked, remove the pieces and set them aside.
5. Slice the onions. Mince garlic and ginger. Slit chillies.
6. Now add oil in a pan.
7. Add onions, garlic, ginger and chillies and fry them for a few minutes till the onions turn golden brown. Garlic and ginger have a lot of health benefits. They are good for digestion.
8. Add the beef pieces to it.
9. Add vinegar and soya sauce.
10. Dissolve corn flour in little water and add this.
11. Switch the stove off when corn flour coats the pieces.
12. Garnish with finely chopped coriander leaves and serve hot.

Beef balls

Ingredients:
Beef - Half a kilogram
Cinnamon sticks - 2
Cloves - 2
Cardamom - 2
Coconut scrapings - Two tablespoons
Minced onion - Quarter cup
Cashews - 7-10
Green chillies - 6
Mashed potato - Quarter cup
Turmeric powder - Half a teaspoon
Oil for frying
Salt to taste

Method:
1. Grind beef well or buy finely ground beef.
2. Cook it adding salt and turmeric powder.
3. Grind chillies, cinnamon, cloves, cardamom and coconut to a fine paste. All these spices have a lot of medical benefits. They help in digestion, treating many diseases and detoxifying the body.
4. Remove beef when it becomes dry.
5. Chop the cashews into small pieces.
6. Boil a potato, remove skin and mash it finely.
7. Take a large onion and mince it finely.
8. Take a wide bowl. Add beef, ground paste, chopped onions, mashed potato and minced cashews. Mix them all together. If it is watery add a little corn flour to it.
9. Roll them into small balls.
10. Heat oil and deep fry them.
11. Serve it hot with tomato sauce.

Beef is very nutritious and delicious. Make sure that you buy the best beef. Lean meat is better from health point of view. There are different types of cuts and you can choose the cuts to suit your recipes. There are three grades called prime, choice and select. Prime is the top grade and expensive. The second grade is choice and select grade is good for stewing and braising. Make sure that beef looks bright red. Buy beef online to save time and money.

[Guest Post] Kanakuk Coffee Cake by Jay Holden

Kanakuk Kamps are summer sports camps located in Branson, Missouri. Each year, the camps serve over 10,000 children, and their favorite treat each summer is Kanakuk Coffee Cake. Campers dream about it, Tweet about it, and crave it all year, but now you can make it any time you want!

Topping (prepare day ahead and refrigerate)

3/4 cup brown sugar
1/3 cup flour
1 tbsp. cinnamon
2 oz. butter

Instructions:

Combine brown sugar, flour and cinnamon and mix well. Cut butter into small pieces and work into dry ingredients with hands. Refrigerate overnight.

Cake

3 cups flour
11/2 cup sugar
2 1/2 tbsp. baking powder
11/2 tsp. salt
2 eggs
1 tsp. vanilla
1/3 cup margarine
1/3 cups water
2 cup evaporated milk

Instructions:

In a medium bowl, combine flour, sugar, baking powder and salt and mix well. Set aside. (Note: Dry ingredients may be mixed the day before, covered and left at room temperature.) Spray 9x13-inch pan with pan spray. Beat eggs in a large mixing bowl until fluffy. Add vanilla and evaporated milk. Combine margarine with water, then pour slowly into batter and mix on low speed. Turn mixer off. Add small amount of dry ingredients and turn mixer on low to combine. Mix well. Scrape bowl and repeat until all dry ingredients have been incorporated. Beat until batter is smooth. Pour batter into prepared pan. Sprinkle topping (prepared before) on top of cake batter, covering well. Place in oven and bake at 350 degrees for 30 minutes. Cool and cut into 3x6-inch pieces to serve.

Stir-fry / Pan-fry Sliced White Mushroom with Tempura Sauce and Garlic

Stir-fry Sliced White Mushroom with Tempura Sauce and Garlic

I learned this recipe from an uncle who was promoting Mushroom at Fairprice (a supermarket in Singapore). Everytime when he cooked and provide sampling, you will see crowds gathering around him, asking for recipes. =)

I am one of them, among the crowds on a Saturday afternoon when I am totally lost. I have no idea what's new to cook for the upcoming week to post on Shan's Recipes.

This is something new from the mushroom recipes that I have posted before. And it tastes delicious!

Thanks Uncle for your recipe!

Ingredients

1. 1 pkt (200 to 250g) of Fresh White Button Mushroom (Sliced)
2. 3/4 tablespoon of Minced Garlic
3. 3 tablespoon of Tempura Sauce
4. Coarse Black Pepper
5. 1 tablespoon of Cooking Oil

Steps

1. Add Cooking Oil in hot pan
2. Add Garlic and stir-fry/ pan-fry until fragrant (before it turns brown)
3. Add Mushroom and stir-fry/ pan-fry for approx 2 to 3 minutes
4. Add Tempura Sauce and stir to mix well
5. Sprinkle Black Pepper and stir-fry/ pan-fry until mushroom is cooked.

Serve while Hot!

Good to go with Rice, a few more Chinese Dishes and a bowl of Chinese Soup.

Stir-fry Prawns in Tomato Sauce

Stir-fry Prawns in Tomato Sauce

Sometimes, I feel that we are so fortunate to live in this century where pre-made sauce can be conveniently purchased. It makes cooking much more easier. This dish is a very simple stir-fry dish that I believe it will be well liked by ketchup (tomato sauce) lovers and kids.

Ingredients

1. 12 Tiger Prawns (Deshelled and Deveined)
2. 1 Big Yellow Onion (Cut into slices)
3. 1 tablespoon of Garlic
4. 1 Tomato (Cut into cubes)
5. 5 tablespoon of Tomato Sauce
6. 2 tablespoon of Cooking Oil

Steps

1. Add Cooking Oil in hot pan
2. Add Onion and fry until fragrant
3. Add Garlic and fry until fragrant
4. Add Prawns and fry until 80% cooked
5. Add Tomato and fry for approx 1 minutes
6. Add Tomato Sauce and stir to mix well with prawns

Serve while Hot!

Good to go with Rice, a bowl of Chinese Soup and 2 more Chinese Dishes.

Stir-fry Xiao Bai Cai (Vegetables) with Garlic and Oyster Sauce

Stir-fry Xiao Bai Cai (Vegetables) with Garlic and Oyster Sauce

Another simple stir-fry vegetable for sharing

Ingredients

1. 1 Pkt of Xiao Bai Cai (Washed)
2. 1/2 Tablespoon of Chopped Garlic
3. 1/2 Tablespoon of Light Soya Sauce
4. 1/2 Tablespoon of Oyster Sauce
5. 1 Tablespoon of Water
6. 2 Tablespoon of Cooking Oil

Steps

1. Add Oil on hot pan
2. Add Garlic and stir-fry until fragrant (before it turned brown)
3. Add Xiao Bai Cai and stir-fry until 70% cooked
4. Add Oyster Sauce, Light Soya Sauce and Water and stir-fry until Xiao Bai Cai is cooked and mixed well with sauce

Serve while Hot!

Good to go with Rice, a bowl of Chinese Soup and 2 more Chinese Dishes.

Tips and Comments:

• Stir-fry vegetables on high heat so that it will cook fast and the nutrients will not reduce too much.