Cook That Chicken

By David Fishman
One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.

Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You'll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.

Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.

Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It's definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.

There are so many people barbequing today because everything taste better when cooked on an open flame.

About the Author: David Marc Fishman is the owner of tipsquad.com. Tipsquad is a new advice website. It gives tips by showing by video.

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Health by Chocolate: Why Dark Chocolate May Be Good For You

By Jason Flintstone

It's that time of year when giving and indulging in the sweetness of sweets (especially with your sweetie) is seen as perfectly acceptable.

But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.

According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.

The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), mil solids and sugar.

According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".

Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.

So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from "an apple a day" to "a chocolate bar a day"? The answer to this is probably a big "no". Nonetheless, knowing this little tidbit and what other discoveries it may lead to in the future sure won't inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.

About the Author: LIFamilies.com - Family community for Long Island, NY

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Chocolate Heaven: Discover the Hidden Treasures of Chocolate

By Pat Lock

Nowadays there are so many different types of chocolate on the market, that we are literally ‘spoilt for choice’.

With so much publicity on what we should and should not eat, many people are turning to plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of coca solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.

The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.

Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need to be melted with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.

Chocolate drops (or nibs, as they are sometimes called) are easy to melt. The can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.

Some firms sell chocolate for use in a current favorite ‘chocolate fountains’. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall – just ready for guests to dip marshmallows, strawberry’s and other small fruits, into the ‘fountain’. It is a good idea to have plenty napkins around to catch the drips!

Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.

Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps to give the flake its crumbly consistency

Some specialist shops sell blocks of cocoa butter. This can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.

Vermicelli is yet way another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!

A current fashion is to decorate a wedding cake with curls of chocolate like tall rods standing around the sides of the cake. They can be home made but it is a time-consuming job and not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when they will all be an equal length and thickness

Another type of coating which is bought by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating.

Alternatively, it can be left to firm and piped

Modelling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.

And finally, we come to a type of ‘so called chocolate’ which can cause confusion. Packaged under various headings it is often called Chocolate flavor cake covering, or chocolate flavoured coating. They all have one thing in common - although they contain cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.

The addition of vegetable fat makes the ‘chocolate’ easier to melt and work with. But it has a drawback – because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.

© Pat Lock 2007

About the Author: Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake-Decorating-Tips.com website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.

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Mexican Chicken Stew

From the Recipe Cove website.

2 cups reduced-sodium chicken broth
1 1/2 tsp. ground cumin
3/4 cup instant brown rice
3/4 lb. chicken tenderloins, cut into 1-inch chunks
1 (15.5 oz) can black beans, rinsed and drained
1 (11 oz) can Mexican-style corn, rinsed and drained
1 1/4 c. milk salsa
3 scallions, sliced
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped

Instructions:

1. Combine the broth and cumin in a Dutch oven and bring to a boil. Stir in the rice. Reduce the heat and simmer, covered, until the rice is partially cooked, about 3 minutes.

2. Stir in the chicken, beans, corn, salsa, and scallions; bring to a boil. Reduce the heat and cook, covered, stirring occasionally, until the rice and chicken are cooked through, 6-7 minutes. Sprinkle with the cilantro.

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Creamy Steak Dijon

From the Recipe Cove website.

3/4 lb. beef tenderloin, trimnmed and cut into 1 1/2-inch chunks
3/4 tsp. salt
1/4 tsp. black pepper
3 tsp. extra-virgin olive oil
1 (8 oz) package sliced fresh cremini mushrooms
2 large shallots, minced
1 1/2 cup reduced-sodium beef broth
1/3 cup fat-free sour cream
1 Tbsp. whole-grain Dijon mustard

Instructions:

1. Sprinkle the beef with 1/4 tsp of the salt and 1/8 tsp. of the pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook, stirring, until browned and cooked through, about 4 minutes. Transfer to a large plate.

2. Heat the remaining 1 tsp. of oil in the skillet over medium-high heat. Add the mushrooms and the remaining 1/2 tsp of salt and 1/8 tsp of pepper; cook, stirring occasionally until the mushrooms start to release their liquid, about 1 minute. Add the shallots and cook, stirring frequently, until the shallots are softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until reduced by one half, about 6 minutes.

3. Stir in the beef and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard.

www.recipecove.com

Savory Tomato Tart

From the Recipe Cove website.

8 (9x14 inch) frozen phyllo sheets, thawed
1/3 cup grated Parmesan cheese
3/4 cup shredded reduced-fat Italian four-cheese blend
1/2 red onion, thinly sliced
3/4 lb. cherry tomatoes, halved
1/2 tsp. salt-free garlic-herb seasoning
1/4 c. assorted chopped fresh herbs

Instructions:

1. Prehat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Work with 1 phyllo sheet at a time, keeping the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Place 1 phyllo sheet on the baking sheet. Sprinkle it with 2 tsp of the Parmesan. Repeat with the remaining phyllo and Parmesan to make 8 layers.
3. Layer the top with 1/2 cup of the cheese blend, the red onion, tomatoes, garlic-herb seasoning, and the remaining 1/4 cup of cheese blend. Bake until the tart is well browned at the edges and the tomatoes soften, 16-18 minutes. Sprinkle with the herbs and let cool slightly, about 5 minutes
4. Carefully slide the tart onto a large cutting board. With a long serrated knife, cut the tart into 8 pieces and serve at once.

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Double Tomato Risotto with Salmon

From the Recipe Cove website.

1 (3/4-lb_ skinless salmon fillet
1 tsp. salt
2 1/2 cup reduced-sodium chicken broth
1 tsp. olive oil
1 onion, chopped
1 cup Arborio rice
1 large garlic clove, minced
1 zucchini, diced
1 c. shredded carrot
1 (3/4-lb) beefsteak tomato, diced
l/1 cup tomato-vegetable juice
1/4 tsp. black pepper
3 Tbsp. snipped fresh chives

Instructions:

1. Place the salmon on a microwavable plate and sprinkle with 1/4 tsp of the salt. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on medium just until opaque in the center, 7-8 minutes. Uncover and let cool. Break into large chunks.

2. Meanwhile, bring the broth to a boil in a small saucepan; reduce the heat and keep at a bare simmer.

3. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the rice, garlic, and the remaining 3/4 tsp of salt; cook, stirring constantly, until the outer shell of the rice grains is translucent, about 1 minute.

4. Add one third (generous 3/4 cup) of the hot broth and cook, stirring frequently, until absorbed, about 5 minutes. Repeat with another one third of the broth, stirring until absorved before adding more. Add the remaining broth, the zucchini, and carrot; cook, stirring frequently, until the broth has been absorbed. Add the tomato, tomato-vegetable juice, and pepper; cook, stirring freuqently, just until the rice and vegetables are tender, about 5 minutes. Gently stir in the salmon and chives. Remove the pan from the heat and let stand, covered, until the salmon is heated through, about 3 minutes. Serve at once.

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Harvest Chiffon Pie

From the Recipe Cove website.

1 2 1/2 lb. butternut squash, cut in half lengthwise and seeded
3/4 cup sugar
1 large egg
1 1/2 tsp. apple pie spice
1/4 tsp. salt
2 (1//4-oz) envelopes unflavored gelatin
1 (12-oz) can evaporated fat-free milk
1 cup thawed frozen fat-free whipped topping
1 (6-oz) prepared reduced-fat graham cracker crust
1 Tbsp. chopped pecans

Instructions:

1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray. Place the squash, cut side down, on the baking sheet. Bake until tender, about 40 minutes. Turn cut side up and let cool.

2. Scoop the flesh out of the squash and transfer to a medium bowl. Mash well with a potato masher until smooth (you should have about 1 3/4 cups). Add the sugar, egg, pie spice, and salt, beating with a whisk until blended.

3. Sprinkle the gelatin over the evaportated milk in a large saucepan; whisk and then let stand until softened; about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. Stir in the squash mixture and cook, stirring constantly, until the mixture just begins to boil, 5-6 minutes. Transfer to a large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour.

4. Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the whipped topping. Pour the mixture into the crust. Sprinkle with the pecans. Refrigerate until set and firm, at least 2 hours or up to overnight.

www.recipecove.com

Sicilian-Style Pork Chops

From the Recipe Cove website.

1 lb. Swiss chard, leaves sliced
1/2 small onion, finely chopped
1 garlic clove, minced
2 Tbsp. grated pecorino cheese
2 Tbsp., plain dried bread crumbs
2 Tbsp. golden raisins
1/2 tsp. salt
4 (4-oz) boneless center-cut pork chops, 1 inch thick, trimmed
1/2 tsp. fennel seeds, crushed
1/4 tsp. black pepper
3/4 c. reduced-sodium chicken broth
1 Tbsp. balsamic vinegar

Instructions:

1. To make the filling, put the chard with any water clinging to the leaves in a large skillet and set over medium heat. Cook until tender, about 5 minutes. Transfer to a bowl.

2. Spray the skillet with nonstick spray and set over medium-low heat. Add the onion and cook 4 minutes. Add the garlic and cook 1 minute. Add to the Swiss chard. Let cool. Stir in the cheese, bread crumbs, raisins, and 1/4 tsp of the salt.

3. Inset a small knife into one side of each pork chop and cut until a pocket has opened in the side. Fill each pocket with 1/3 cup of the filling. Press the pocket closed; secure the opening with toothpicks.

4. Sprinkle the chops with the fennel seeds, pepper, and the remaining salt. Spray the skillet with nonstick spray and set over medium-high heat. Add the chops and brown 1 minute per side. Add the broth and bring to a boil. Simmer until the chops are cooked through, 3 minutes per side.

5. Transfer the chops to a plate; keep warm. Add the vinegar to the pan and bring to a boil. Boil 1 minute. Remove the toothpicks from the chops; serve with the pan juices.

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Lebanese Chicken Patties

From the Recipe Cove website.

1 tomato, diced
2 Tbsp. chopped mint
3/4 c. plain fat-free yogurt
1/2 tsp. salt
1 cup water
1/2 c. bulgur
1 lb. ground chicken
1 large garlic clove, crused through a press
1 tsp. ground cumin
1/8 tsp. black pepper
6 cups baby salad greens
2 tsp. lemon juice
1 tsp. olive oil

Instructions:

1. Prehat oven to 375 degrees. Spray a baking sheet with nonstick spray. Mix the tomato, mint, 1/2 cup of the yogurt and 1/4 tsp of the salt. Bring the water to a boil in a small saucepan. Stir in the bulgur; remove from the heat. Cover and let stand until the water is absorbved, 25-30 minutes.

2. Transfer the bulgur to a large bowl. Stir in the chicken, garlic, cumin, pepper and the remaining yogurt and salt. Form into 8 patties. Bake on the baking sheet until cooked through, 25 minutes.

3. Toss the greens, lemon juice and oil, divide among 4 plates. Top each with 1 patty and 1/4 cup of the yogurt mixture. Chill the remaining p;atties up to 3 days.

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