Another sizzling hot recipe for chicken tenders. I personally like chicken tenderloin part for grilling when asked for lean poultry because I think chicken breast can be really dry sometimes, but you can use chicken breast for the same recipe, just pound it a bit with the meat hammer before grilling 🙂
8 Chicken tenderloins
A little bit of salt
2 tbspns lemon juice
1 cup peri peri sauce (I personally like Nandos Trio Bell Pepper)
1 can chickpeas
¼ cup chopped coriander
1 tbspn tamarind and date sauce
Some chaat masala
1 potato (boiled and diced)
1 medum red onion chopped
1 medium tomato chopped
2 tbspns lemon juice
Massage chicken tenders with salt and lemon and keep aside for 30 mins.
Heat the grill pan and place all the tenders on the hot plate and wait for 1- 2 mins until the chicken begins to sizzle and change the colour on the sides.
Flip the side and brush the peri peri sauce of your choice to the cooked side and let the chicken grill for 3 mins.
Take the tenders off the plate and prepare the salad.
The best way to make your guests wonder how much effort you put in but honestly, its just marination and baking and the result is perfect. This dish goes best with Mattar Pulao or Channa Pulao and everyone on the table will love it. It is oil free and fat free. #healthy ❤
8 chicken marylands (joint piece of leg and thigh) (skinless)
2 tbspns ginger and garlic paste
1 tbspn crushed green chillies
½ cup lemon juice
2 – 3 tspns salt
1 tspn red chilli powder
1 tspn red chilli flakes
1 tspn carom seeds
1 tspn black pepper (cracked)
1 tbspn coriander powder
1 tspn ground garam masala
1 tbspn cumin seeds
1 tspn cumin powder
1 tbspn chaat masala
Few drops of yellow color
1 tspn dried fenugreek leaves
1 cup yogurt
Wash and dry marylands. Make deep cuts into leg and thigh pieces. Massage with some lemon juice, salt, ginger garlic and green chillies for 5 minutes in the cuts and on the meat.
Mix all the spices together and add it to the chicken. Massage again and keep aside for 10 minutes.
Now add yogurt and mix the marination well and leave it overnight.
Preheat oven to 200 degrees Celsius. Place the chicken pieces on to the wire rack in a roasting dish and bake on one side for 1 hour. Take out, change the side and bake for 30 more minutes.
Take out and serve hot with mint sauce and tamarind chutney.
I am not a big fan of mayonnaise based salad but this one is my favorite, I add a little amount of mayo and more sour cream which makes it lite and delicious. I made it today and everyone on the table loved it. The best thing about this salad is it can be used as salad or as a filling to your baguette or bagel or any bread. So try this salad and let me know how you go with it 🙂
1 apple, diced
¼ cup chopped celery
1 cup diced crimson grapes
1 cup pan roasted chopped walnuts/ pecans
1 chicken breast, boiled and diced
2 tspns mayo
½ cup sour cream
Salt and pepper
Wash and cut all the fruits as instructed. Boil the chicken and dice it after cooling it.
In a mixing bowl, combine may and sour cream and season with some salt and pepper.
Add chicken and all the fruits and nuts and mix well.
Serve on your favorite salad platter or use it as a filling for your sandwich.
Are you on diet? Looking for a substitute for Mayo? Craving for some snack? Wanna plan a tea party? Want some easy idea for Birthday party? A side for BBQ party?
Yes, This is the recipe you are looking for. Healthy and natural, without any heavy sauces or butter.
Most people dont like avocados because of its bland taste, but hey! its not a fruit. It is good for your health and rich in healthy fats and omega 3 and a perfect substitute for Mayo and butter, so why not switch to it?
1 chicken breast (boiled/ roasted/ grilled) (shredded)
1 ripe avocado
4 tbspns chopped red bell pepper
4 tbspns chopped tomato (without seeds)
4 tbspns chopped red onion
2 tbspns chopped jalapenos
1 tbspn chopped coriander
A splash of lemon juice
1 tbspn sour cream
Some salt and cracked black pepper
6 multigrain/ light rye or white sandwich bread slices
Mash avocado in a mixing bowl and add all the ingredients in it to make spread.
Lightly toast the bread pieces and spread 3 tbspns of chicken mixture in one sandwich. Be generous with your filling.
Cut the sandwich neatly with a sharp sandwich knife and serve.
My TOP favorite dinner…. it is so moist and juicy and the glaze is just awesome! ❤
2 kilos of ground beef
1 tbspn of Olive Oil
1 Onion, finely choppes
3 Cloves of Garlic, minced
2 bread slices
¼ cup of Milk
¼ cup of Chopped Parsley
1 cup of Parmesan cheese
Dash of Worcesteshire Sauce
Salt and Pepper, to taste
¾ cup of Ketchup
2 tbspns of Tomato Paste
¼ cup of Brown Sugar
1 tsp of Dried Mustard
1 tsp of Paprika
1 tsp of Granulated Garlic
1 tsp of Granulated Onion
Preheat the oven to 180 degrees C.
In a sauté pan over medium heat, cook the onion and garlic in the olive oil for about 6 to 8 minutes or until soft and translucent, allow to cool completely.
In a small bowl, put the slices of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
In a large bowl, combine the beef, the milk soaked bread, cooked onion and garlic, parsley, parmiggiano, worchesteshire sauce, eggs, salt and pepper. Mix until everything is well combined but don’t over mix and compact the mixture too much otherwise your meatloaf will be tough.
Place a cooling rack over a baking sheet (or use a broiler pan) and place the meat mixture onto it and form it into a loaf, set aside.
In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.
Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 15 minutes.