Tons of Information on Recipes,alternative health treatments, alternative healthcare systems and healthy cooking recipes » baked recipe

The Many Ways to Cook Boneless Skinless Chicken Breast

My Health — Tue, 10 Nov 2009 15:41:56 +0000

Ralph Serpe asked:

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: “What is wrong with that? That makes them healthy right?” Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil
2 Tablespoons of Freshly Squeezed Lemon Juice
2 Tablespoons of Freshly Squeezed Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup of Freshly Chopped Basil
1 Clove of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

10 – 15 Kalamata Olives Pitted and Chopped
8 – 10 Sun Dried Tomatoes Cut Into Thin Strips
4 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Freshly Chopped Basil
2 Tablespoons of Freshly Chopped Parsley Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

Create a video blog

Post from: My Health HQ

The Many Ways to Cook Boneless Skinless Chicken Breast

Making Knead Bread – baked recipe

My Health — Wed, 30 Sep 2009 14:09:22 +0000

Mark Bittman, aka The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work. … Dining Bittman New York Times bread dough recipe

Post from: My Health HQ

Making Knead Bread – baked recipe

Moist Banana Bread – baked recipe

My Health — Wed, 16 Sep 2009 14:18:21 +0000

Jason Hill of Chef Tips shows you how to make a moist banana bread recipe that is sure to please your entire family! This easy banana bread recipe makes a very moist banana bread. You can turn it into a banana nut bread recipe by simply adding about a cup of gourmet black walnuts, which make the tastiest addition over traditional walnuts. This recipe came from a bed and breakfast in the California mountains, and the secret to its moistness comes from sour cream! It’s an old fashioned banana …

Post from: My Health HQ

Moist Banana Bread – baked recipe

Easy All Day Apple Butter Recipe that sure mealts on bread! – baked recipe

My Health — Fri, 11 Sep 2009 17:04:58 +0000

This tasty apple butter is a real slow cooker, but well worth the wait. Depending on the sweetness of the apples used, the amount of sugar may be adjusted to taste.

5 1/2 pounds apples – peeled, cored and Finely chopped
4 cups white sugar2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

1.Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

2.Cover and cook on high 1 hour.

3.Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

4.Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

5.Spoon the mixture into sterile containers, cover and refrigerate or freeze

Post from: My Health HQ

Easy All Day Apple Butter Recipe that sure mealts on bread! – baked recipe

Crispy Chicken Eggplant & Mushroom Skewers (Kushi-age) – Baked Recipe

My Health — Thu, 03 Sep 2009 15:44:40 +0000

4 chicken thighs, skinned, boned and cut into 1-inch cubes
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon minced gingerroot
2 squeezed garlic cloves
2 Japanese eggplants, cut into small wedges
8 small whole round mushrooms
6 cups peanut oil
2 cups Japanese-style bread crumbs (panko)

Batter:
1/3 cup cake flour or tempurako
1/3 cup potato starch or cornstarch
1/2 teaspoon curry powder (optional)
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup plus 2 tablespoons sparkling water or tap water
1 teaspoon vegetable oil

In a large bowl, combine chicken, mirin, soy sauce, garlic and gingerroot. Marinate 30 minutes; drain well. Lace pieces of chicken, eggplant and mushrooms alternately on 6-inch skewers. Prepare Curry-Flavored Batter; pour into shallow pan. In a wok or shallow pan, heat oil to 360F (180C). Dip chicken skewers into batter; coat with bread crumbs. Fry 2 or 3 at a time 3 minutes. Turn often, until crisp and golden brown. Drain on wire rack. Serve with dipping sauce of choice. Curry Flavored Batter: Whisk all ingredients together in a medium-size bowl.
(Makes about 1 cup).

Post from: My Health HQ

Crispy Chicken Eggplant & Mushroom Skewers (Kushi-age) – Baked Recipe

German Wienerschnitzel Recipe – baked recipe

My Health — Mon, 13 Jul 2009 15:03:22 +0000

1 1/2 pounds veal cutlets
1/2 cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Post from: My Health HQ

German Wienerschnitzel Recipe – baked recipe

BREAD MACHINE BREAD baked recipe

My Health — Thu, 09 Jul 2009 16:34:01 +0000

Luisa Perkins of Cold Spring, New York, has supplied us with the following soaked recipe for a bread machine. She uses a Zojirushi bread machine (available from the King Arthur flour company), which has a “homemade” cycle.

1 cup purified water
3/4 cup homemade whey
5 cups freshly ground hard wheat flour, preferably white wheat, not red
3 tablespoons Rapadura or Sucanat
4 tablespoons lard or butter
2 teaspoons sea salt
2 teaspoons yeast (SAF brand recommended)

Put the water, whey and flour into the bread machine loaf pan. Set the homemade cycle to the maximum time allowed on preheat and rise cycles—this should be at least 6 hours. The baking time should be set to zero. After preheating and kneading, the dough has about 6 hours at about 100 degrees. Add the remaining ingredients and set the machine to the wheat cycle, which should be another 3 hours at least. The two
cycles together give the dough more than seven hours for the whey to do its work. The bread comes out nicely browned, risen to the top of the loaf pan and flat on top. It has a good, even structure and texture. If you start in the morning, the bread is finished by early evening and will be cooled off and ready to eat the following morning.
Makes a 2-pound loaf.

Post from: My Health HQ

BREAD MACHINE BREAD baked recipe

easted Kefir (or buttermilk) Sandwich Bread baked recipe

My Health — Fri, 26 Jun 2009 19:05:27 +0000

6 cups freshly ground whole wheat bread flour
2 ¼ cups Kefir or buttermilk

¾ cups butter or combination of butter, oil etc.
melted
6T. warm water
3 t. yeast (or less, see note)
3 T honey
1 ½ t. sea salt (slightly heaped)
¾ t. baking soda
1 ½ c. white flour or pastry wheat flour or
combination

Mix first two ingredients in plastic, ceramic or glass bowl and soak, covered tightly 12-24 hours. We usually just soak it around 12 hours. Any longer and it does get sour. (You end up using your fingers, it seems really dry.)

Add remaining ingredients and mix well. Knead. Cover and rise 1-2 hours, until doubled. Punch down well, knead a bit and shape into loaves. Makes 2 – 2 pound loaves. Place in greased 9 X 5 loaf pans, cover with towel, let rise 1 to 2 hours until almost doubled. Bake in a 350 degree oven. Cover with foil after 15 or so minutes and bake at least another 20 to 25 more minutes until tests done. 190 or so degrees with an instant thermometer. Since the oven temp is low and the loaves are big, it takes longer than you would think to bake them. Sandwich rolls (about 4 ounces of dough each)cook in about 13-15 mins.

Notes:
We’ve never tried it with buttermilk, the kefir adds it’s yeast and that’s why we cut the baking yeast by almost half. We actually double this recipe and make 4 loaves and only use 3-4 teaspoons of yeast. We use equal parts butter, expeller pressed coconut oil and rice bran oil. We have a mixer, we don’t knead this by hand, except for the initial mixing of the flour and kefir. We’ve never tried making it in the food processor like NT directs. We use instant yeast and don’t proof it first like NT does.

I think that’s all, I’ve used it to make cinnamon rolls and raisin bread too. It’s a great all purpose dough recipe.

Post from: My Health HQ

easted Kefir (or buttermilk) Sandwich Bread baked recipe

Sourdough Bread -baked recipe

My Health — Tue, 16 Jun 2009 14:24:59 +0000

The yeast in a sourdough starter can replace dry yeast. But, the starter yeast works much slower and is typically a three-step method, taking from 6-24 hours for the dough to rise. Our method uses the starter for flavor and adds dry yeast to speed up the process

Add all ingredients to Bread Pan in the order given. 1st measurement is for 1 1/2 lb loaf. Measurements in () are for 2 lb.

1/2 (2/3) cup sourdough starter
3/4 (1) cup warm spring water
1 (1) tsp. salt
2 tsp. (1 TBL) honey (optional)
1 (1) TBL oil (optional)
3 (4) cups all purpose flour, or bread flour
1 1/2 (2) tsp yeast

Post from: My Health HQ

Sourdough Bread -baked recipe

Kefir Cornbread Recipe – baked recipe

My Health — Sat, 30 May 2009 15:57:16 +0000

This is not a yeast bread so it will take at the most about 45 min to make. I use kefir instead of the buttermilk.

Ingredients
2 cups corn meal
1/2 cup wheat germ
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon brown sugar (or Rapadura)
1 large beaten egg
1 tablespoon oil (Olive, Coconut, etc)
2 cups kefir (or buttermilk or yogurt)

Oven at 220ºC or 425º F

In a large bowl mix together all the dry ingredients. You can do this in advance to save time. Combine the wet ingredients in a separate bowl and add to the dry ones; if you like, it can even take a bit more beaten egg or oil thus making it more nutritious. In any case it will be fairly runny. Turn into an oiled baking dish put it on the top shelf of the preheated oven. It will take about 20 minutes and will look nicely puffed and golden. If you test it with skewer it will come dry when ready. Serve while hot and traditionally it is cut into squares.

Freshly baked corned bread is very good indeed. It goes very well with baked beans and also some roasted meats like chicken. Any left overs are delicious toasted and buttered.

You can bake this mixture directly on top of baked beans or any juicy casserole.

Post from: My Health HQ

Kefir Cornbread Recipe – baked recipe