Here’s a yummy one for you!!!

CHICKEN ADOBO (FILIPINO VERSION)

1 whole chicken (cut into eighths)
1 whole garlic (chopped)
olive oil or vegetable/corn oil
1 tsp ground black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
**7up/sprite
**1 whole lemon (cut into 4)

Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well.
Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and saute until the chicken is beginning to tenderize.

Add ground black pepper, whole black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins or until chicken is done.

Make sure to add more vinegar or soy sauce until it suits your taste (should be a bit tangy). When chicken is tender, add some 7 up if you want a sweeter taste, and let simmer for 5 more mins.

Serve over rice.

I would suggest checking out AllRecipes for some platform ideas, and then changing them as you wish to create your own dish. Food and Wine has some excellent dishes as well.

Here is a household favorite of mine:

INGREDIENTS

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).

2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

4. Pour tomato sauce into a lightly greased 9×13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

ENJOY!!

Hey Nicole, try this. I have a few times and its really good. It has lots of chili but its not too hot at all otherwise i wouldnt eat it haha..

Chili Jam Beef Stir Fry – Donna Hay

Ingredients (SERVES 4)
6 long, mild, red chilies, seeds removed
1 tbsp chopped fresh ginger
1 onion, quartered
1/3 cup brown sugar
2 tbsp vegetable oil
650 g beef strips
4 green onions, sliced
7 oz green beans, trimmed

Instructions
In a food processor process first 6 ingredients until finely chopped.
Heat a large non-stick skillet over high heat and add chili mixture. Cook, stirring, for 5-7 minutes or until mixture thickens. Add beef to pan and cook for 3 minutes.
Add green onions and beans, cover and cook for 3 minutes or until vegetables are tender.

I serve with Rice.. its great
Gem x

Amazing traditional moroccan friday sabbath dinner starter at my place! Also can be a main with some rice and salad. Love a good Moroccan fish and SO EASY!!! Your gang will LOVE IT!!

Ingredients

* 2 lbs fish fillets, firm (salmon or halibut)
* 2 red bell peppers
* 5 garlic cloves
* 1 1/2 cups water
* 1 teaspoon paprika
* 1/4 cup fresh cilantro, chopped
* 8 ounces fava beans, fresh (about 1 cup)
* 2 tablespoons olive oil
* salt and pepper
* 1 lemon, cut into wedges
* 1 bunch parsley, to garnish (optional)

1 Cut off top and bottom of peppers, remove seeds and cut into eighths (8 slices).

2 Peel and thinly slice garlic.

3 Cut fish fillets into 2 1/2 inch wide pieces, wash and blot dry and set aside.

4 Place water in a shallow, but large enough skillet for all ingredients eventually, and bring to a boil. Add peppers, garlic, a little salt, half the amount of paprika, olive oil and fava beans, and cook until peppers are nearly soft, about 10 minutes. If necessary, add more water to retain sufficient liquid.

5 Add fish, remaining paprika, a little more salt and black pepper. Return to a boil and simmer on low heat for about 10-15 minutes; frequently basting fish with the liquid stock.

6 Add the chopped cilantro during the last 3 minutes of cooking, and then remove pan from heat and let stand about 10 minutes.

7 To serve, remove fish from the skillet to an appropriate platter and pour remaining ingredients over it. Sprinkle with a little fresh parsley and serve with lemon wedges.

I suggest going to smittenkitchen.com she has a fabulous blog and I have made many of her things…my favorite and famous meatballs are the following

Meatballs and Spaghetti
Adapted liberally from Ina Garten

[Update 10/19/08: In hindsight and in response to several of your comments, I should forewarn that the amount of sauce below is a bit low by US standards, where we more heavily sauce our pastas. I'd suggest even doubling it if you'd like a saucier experience--I suspect I will too next time. Thanks to all who have suggested it! I only wish I had updated this sooner.]

Serves 6

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 1/4 cups fresh white bread crumbs (about 5 slices, crusts removed)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, or more to taste
1 teaspoon onion powder
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
Pinch of red pepper flakes
1/2 cup good red wine
1 (14-ounce) can pureed tomatoes
1 (14-ounce) can chopped or diced tomatoes
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Make the meatballs: Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. (Or perhaps 24, which is what I ended up with. I’m sorry I cannot give you a more precise measure; I am sure your amount will fall somewhere in the middle.)

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

Make the sauce: Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and red pepper flakes, and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. (The good news is that if, say, you’re still waiting for your pot of water to boil for the spaghetti when the meatballs are ready, it’s hard to overcook these. I ended up simmering ours a whole extra 20 to 30 minutes, and they were not in the least dried out. Heaven!)

Serve hot on cooked spaghetti and pass the grated Parmesan.

Hey Nicole!
Here is an easy chicken recipe that I’m sure you will enjoy! My mum cooks it for me all the time at home and now that I’m living on my own, I cook it at least once a week! Its from the Barefoot Contessa, I highly suggest you purchase her cookbooks, they’re fabulous!

What you need.
1 Whole Roasting Chicken- giblets removed
1 Lemon, halved
1 bunch of Thyme
1 Spanish Onion, thickly sliced
1 clove of garlic, use all of it!
Kosher Salt
Black Pepper
Butter (doesn’t matter what kind)

How to make it!

Step 1: Pre-Heat ovan to 475. Take the chicken and tie back its legs and wings with kitchen string, if already tied up with string then leave it.

Step 2: Wash the chicken with luke warm water, was the skin on the outside as well as rinsing it on the inside, I suggest holding the neck up to the tap and just letting the water pass through also, sprinkle kosher salt inside the chicken

Step 3: Place the chicken in a non stick roasting pan, make sure to grease it up with some butter! Then, take some butter in your hands and rub butter all over the outside of the chicken

Step 4: Stuff the lemon, thyme and garlic inside the chicken, try to put the lemon on either side of the chicken with the thyme in the middle and the garlic spread evenly throughout.

Step 5: Take the spanish onion that has been thickly sliced and place around the chicken, closely to it.

Step 6: Sprinkle lots of kosher salt and black pepper on the outside of the chicken!

Let it cook for about an hour and a half, or until the juice in the leg runs clear.
As a side, we normally do roasted potatoes or mashed potatoes.

Hope you enjoy it as much as I do!

Katie

thankkk

a french recipe for you !!
http://www.beyond.fr/food/ratatouille.html

It might be delicious i think! As soon as i can, i try to do this. Thanks for recipe Nicole, you’re the best! Tonight i’ll try to find a recipes for you, interesting recipes! xoxo

Hiya …
I know this isn’t a savoury dish, but trust me… Welsh Cakes are gorgeous! This receipe is from the visitwales.co.uk website, as I don’t have my Grandma’s…

Welsh Cakes
Ingredients
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
½tsp baking powder
¼tsp mixed spice
1 egg
A pinch salt
A little milk to bind

Method
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.

As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.

My tip is you could also try them without the fruit, then once cooled, cut them in half and fill with jam (jelly for you guys in the states)…YUM!!

Easiest Chili Con Carne EVA!

500g mince beef
1/2 can water
1 can tomato puree
1 can red kidney beans
1 large onion (diced)
1/2 teaspoon dried hot chili powder
(you can add diced capsicum too)

Brown mince and onion;
Add all remaining ingredients;
Bring to the boil;
Once boiling reduce heat to medium;
Simmer for 30 minutes or until a good thickness.

Serve with steamed basmati rice.
Top with grated cheese.

ENJOY!!
funkejodes xo

Hey Nicole, just wanted to let you know i cooked your Caramalised chicken last night and OMG soo good. definatly cooking again soon. thanks for posting it

Hi Nicole, I’m so happy that all your fans can chek out all about you in this site. I’m a huge fan of you love you so much.

Wish you the best

Love the blog Nicole- you are beautiful

There are too many great recipes out there! Here are some really great recipes : http://www.keepitsimplefoods.com!

I have a definate crowd-pleaser if you are having friends in, or required to bring a tasty treat to a party… it’s rich, but always a hit!

1 medium-sized onion
1 cup shredded old cheddar cheese
1 cup Helman’s Mayo

Sautee the onion in a bit of oil until opaque.
Mix the onion, cheese and mayo in a large bowl.
Transfer to a smaller, oven-safe dish – tend to use an onion-soup bowl or something similar in size.
Bake, uncovered, at 350 degrees celcius until the cheese on top is golden and bubbling.
Serve with your favourite crackers, nacho chips, etc. Multi-grain wheat thins are an excellent choice.

You can make this dip in advance and refridgerate it until you intend to cook it. This makes it easier to transport to a friend’s place and toss it in the oven when you arrive. In this case, it will likely take closer to 30 minutes to heat properly.

You won’t regret trying this great dip!