Mini Chicken sandwiches ideal for parties, Picnics and Tea time chit chats. Easy to make and yummy to eat……
- 2 chicken breasts (cut into cubes)
- 2 tbspns soy sauce
- 1 chicken cube
- 1 cup water
- Salt and pepper
- Splash of Any hot sauce
- ½ cup sour cream
- 2 scallions (green part, shopped)
- ½ cup mayonnaise
- Some salt
- ½ tspn garlic powder
- Some black pepper
- Some white pepper
- 2 loaves of white sandwich bread
- Some fancy lettuce
-For chicken put everything in a saucepan, cover it with the lid and boil the chicken until all the juices are dry.
-Take out the chicken on a plate and let it cool down for a bit. Now with hands or forks, shred the chicken but please don’t use the food processor as we want shredded chicken not ground chicken. Ground chicken tastes weird plus gives a weird texture to the sandwiches.
-Add all the ingredients given for spread to this shredded chicken and mix. Now you have got chicken spread.
-Divide the bread into sets of two slices. Spread this spread on one bread slice; put a piece of lettuce on it and then the other slice of bread on top. Cut the whole sandwich into 4 triangles. Do the same with other sets of bread.
-Arrange them onto a tray cover it with the plastic wrap and enjoy with your family and friends at the picnic spot.
Very easy finger food…. Ideal for any kinda party or game night….. If you can handle the heat you will love it or go with some mild dip and it will taste fantastic. Try and fall in Love 🙂
- 1 kilo chicken wingettes
- Some salt
- Some chicken salt
- 4 tbspns soy sauce
- 2 tbspns hot sauce
- ½ tspn crushed red chillies
- A pinch of cracked black pepper
- 1 tbspn lemon juice
-Mix everything in a bowl except chicken wings. Stir until the salt is dissolved.
-Wash and dry the chicken wings and place them in a deep mixing bowl.
-Pour over the marinade and mix until each wing is covered. Now cover the bowl with cling film and refrigerate for 30 minutes.
-Heat the BBQ grill and place the wings on the hot plate or naked flame grill. Each side about 6 – 7 minutes on medium flame.
-Take them out on your serving plate and serve with ranch sauce/ aioli dip or just with grilled veggies.
Party in a cup cake!
- 1-1/2 Cup of All Purpose Flour
- 1-1/2 tsp of Baking Powder
- 1/8 tsp of Salt
- 1/4 Cup of Granulated Sugar
- 1/4 cup of Brown Sugar
- 1/2 to 2/3 Cup of Crushed Pineapple
- 4 Tbsp of Unsalted Butter, softened at room temperature
- 2 Eggs
- 1 tsp of Vanilla Extract
FOR COCONUT BUTTERCREAM
- 3/4 cup of Unsalted Butter, at room temperature
- 2 cups of Powdered Sugar
- 1/4 tsp of Coconut Extract
- 2 Tbsp of Milk
- Small Pinch of Salt, about 1/8 of a tsp
- Shredded Sweetened coconut
-Preheat your oven to 175 degrees C. Spray a cupcake pan with non-stick spray and set aside.
-In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and both kinds of sugar, add the eggs and vanilla and mix until smooth.
-Add the flour, baking powder and salt along with the crushed pineapple. Mix just until everything is mixed thoroughly, fill your muffin tin using an ice cream scoop and bake the cupcakes for about 20 minutes or until fully cooked through.
-Allow the cupcakes to cool completely otherwise butter frosting will melt.
-In the bowl of a standing mixer fitted with a paddle attachment, add the butter and coconut extract and mix for a few seconds to get the butter started. Add the confectioner sugar, salt and milk and mix on medium speed until the frosting becomes thick and fluffy.