chicken
steamed chicken dumplings
The humble dumpling has been around for centuries and was considered the perfect way to stretch a small amount of meat to feed more people. Many cuisines worldwide include dumplings in some form be they stuffed, boiled, or steamed. Filled dumplings have been around in China for more than 1,800 years! While some recipes call…
Read Morefried chicken
According to Wikipedia, the origin of fried chicken in the southern United States can be traced to Scottish and West African cuisine. Scottish fried chicken was cooked in fat, but unseasoned. West African fried chicken was seasoned, battered, and cooked in palm oil. TweetFacebookLinkedInTumblrStumbleDiggDelicious
Read Morespicy chicken rice bowl (sans the rice)
For the love of carbs! Rice is my comfort food…yep, not potatoes. The thing is, though, I am more conscious of carbohydrates than I was years ago. My recipe does away with rice and piles on more veggies. The spices help steer you away from any carbohydrate cravings. When we lived in Asia (the early…
Read MoreMediterranean-style Chicken Salad
Mr. S and I have been away and we returned to a heatwave; thank goodness for central airconditioning! We like eating lighter meals when it’s hot out and tend to stick to the cuisine of the Mediterranean – think fresh, full of veggies, fruit, and low on meat. When it’s hot out, the last thing…
Read Morepakoras and chicken tandoori – a taste of India
Mr. S recently came back from India and while he was there, he taunted me with photos of the food he was eating. He’s been to India numerous times for work and I have yet to go. His trip was the inspiration for pakoras and chicken tandoori skewers. TweetFacebookLinkedInTumblrStumbleDiggDelicious
Read Morebraised chicken wings – happy Chinese new year!
With Chinese New Year one week away, this celebration always gets me in the mood for Chinese cuisine. Our time spent in Asia saw us with a keen curiosity for local food and traditions surrounding holidays and events. While I have tried a variety of Chinese food, some came with much distaste (chicken feet, innards…
Read Morechicken noodle salad cups – entertain with ease
Salad cups are one of my favourite ways to serve as an appetizer. You can take pretty much any salad recipe and instead of serving it on a plate, shrink the portion to fit onto lettuce, endive spears, Tostitos scoops, mini fillo shells, wonton cups and so on; you get the picture. December is a…
Read Morechicken stew with olives
Four weeks ago today we were cruising the Bosphorus River, listening to the historical commentary about Turkey and how this river has influenced its shores. As I sit here reminiscing of our trip, it feels as though it was eons ago. All the planning, research, initial deposit to final payment, and the excitement leading up…
Read MoreChicken Shawarma -easy to make
This chicken shawarma dish isn’t as time consuming as the real MacCoy. A traditional shawarma, originating in southern Turkey, is cooked with stacked, spice-marinated lamb on an upright spit. The shawarma turns and cooks on the spit for hours, basting in its own juices. When ready to eat, the meat is shaved off the stack…
Read MoreChicken, Peach and Quinoa Salad
As much as I like cooking a whole chicken, I can’t seem pass by a grocery store rotisserie chicken without stopping to inhale its amazing aromas. And, how is it they’re cheaper than buying a raw one? I bought a 4 lb. rotisserie chicken for $7.99 whereas an uncooked 4 lb. one was nearly $11.00. …
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