Oven Cooked BBQ Chicken Recipe

The challenge in making BBQ chicken is preventing the outside of the chicken from burning before the inside is cooked through. This is traditionally solved by painting the barbecue sauce on the chicken at the end of cooking. But this recipe uses a different method: an electric skillet. The result is a tender, tasty BBQ chicken through and through.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients:

•1 tsp. oil
•3 lbs. chicken pieces
•kosher salt and black pepper
•16 oz. barbecue sauce
•16 oz. orange soda

Preparation:

1.Preheat an electric skillet to 275 degrees F. Add oil.
2.Season chicken on both sides with salt and pepper. When oil is hot, add chicken to the skillet. Brown for 2 minutes on the first side. Flip.
3.Add the barbecue sauce and orange soda.
4.Cook, basting occasionally, 35-40 minutes until


From About.Com - Cooking for Kids (Stephanie Gallagher)

Greek Salad Sandwich with Creamy Lemon Dressing

This fresh and tasty Greek Salad Sandwich can be eaten with a pita or served open-face on naan.

Servings: Serves 4

Ingredients:

1 clove garlic
3 Tbsp. Hellmann's Lite Mayonnaise
2 tsp. grated lemon zest
1 fresh lemon , juiced
1 Tbsp. red wine vinegar
2 Tbsp. Greek extra-virgin olive oil
Salt and freshly ground black pepper
1/2 English cucumber , thinly sliced
1 cup grape tomatoes , sliced in half
1 small red onion , halved and thinly sliced
1/4 cup crumbled feta
1/4 head romaine lettuce , thinly sliced
3 Tbsp. finely chopped fresh flat leaf parsley
4 pita pockets or naan

Directions:

Combine garlic, mayonnaise, lemon zest, lemon juice, red wine vinegar, salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and season with salt and pepper.

Combine the cucumber, tomatoes, onion, feta, romaine and parsley in a bowl. Add some of the dressing and toss to coat, and season with salt and pepper.

Spread some of the dressing over the entire surface of the bread, and top with some of the salad. Roll and eat or serve open-face on a large plate.

From Oprah.Com (Bobby Flay)

Beef Wrap Sandwiches

These beef wrap sandwiches are perfect for busy weeknights or school lunches, because you can eat these beef wrap sandwiches hot or cold. For the beef in this tortilla sandwich wrap, I use Trader Joe's frozen carne asada. It's well-seasoned, fully-cooked, and you can use only as much as you need. But this is one of those tortilla wrap recipes that would work well with leftover ground beef, deli roast beef, leftover flank steak or pot roast. Any beef will do for these beef wrap sandwiches -- as long as it's cooked.

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 beef wrap sandwiches

Ingredients:

•2 Tbsp. mayonnaise
•1 tsp. rice vinegar
•1 tsp. honey
•1/2 cup cole slaw mix or shredded green cabbage
•2 Tbsp. teriyaki sauce
•2 9- or 10-inch flour tortillas
•1/2 cup cooked rice
•3/4 cup cooked beef, such as Trader Joe's frozen carne asada, leftover flank steak, brisket, pot roast or ground beef

Preparation:

1.Whisk together mayonnaise, rice vinegar and honey. Toss with cole slaw mix or cabbage.
2.Place each tortilla between two moist paper towels and microwave for 20 seconds. Spread 1 Tbsp. of teriyaki sauce on each tortilla
3.Place 1/4 cup of the cooked rice on the bottom third of each tortilla. Top with the beef and the cole slaw mix, dividing each equally among the two tortilla wraps.
4.With the filling-covered bottom of the tortilla closest to you, fold in the sides of the tortilla over the filling, then roll the wrap sandwich away from you.
5.Cut in half and serve immediately, or, if packing these beef wrap sandwiches for school lunches, wrap the sandwiches in plastic wrap or sandwich containers, and pack with an ice pack.

From About.Com - Cooking for Kids (Stephanie Gallagher)

Oprah's Love Sandwich

Servings: Serves 1



Ingredients:

•2 slices sourdough sandwich bread
•Olive oil for brushing
•1 teaspoon light mayonnaise
•3 ounces thinly sliced turkey
•2 ounces thinly sliced pepper jack cheese
•2 basil leaves

Directions:

Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.

Brush one side of the bread slices with olive oil. Lay the slices, oiled side down, on a clean work surface and brush the tops of each slice with 1 teaspoon light mayonnaise. Place 1 1/2 oz. turkey and 1 oz. cheese and basil leaves on one of the slices of bread. Top the remaining turkey and cheese onto the other slice of bread.

Place the sandwich on the preheated panini press and cook according to the manufacturers instructions until crispy and dark golden brown, 3 to 5 minutes. Transfer the sandwich onto a cutting board.

From Oprah.Com

Grilled Ham and Gouda Cheese Sandwich with Caramelized Onions

This elegant sandwich is perfect for parties.

Servings: Serves 4

Ingredients:

Caramelized Onions:
•1 Tbsp. unsalted butter
•1 Tbsp. olive oil
•1 Spanish or sweet Vidalia onion , halved and thinly sliced
•Salt and freshly ground black pepper

Roasted Tomato Mayonnaise:
•1 plum tomato , halved and seeded or 2 sun-dried tomatoes , drained and patted dry
•1 Tbsp. canola oil (if roasting tomato)
•Salt and freshly ground black pepper
•1/2 cup Hellmann's mayonnaise
•2 cloves garlic , chopped
•2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme

Sandwich:
•6 slices high-quality white bread (Pullman loaf) cut into 1/4-inch-thick slices
•1 1/2 cups grated Gouda cheese
•Caramelized onions
•8 slices prosciutto , sliced about 1/8 inch thick
•8 Tbsp. unsalted butter , at room temperature

Directions:

For the Caramelized Onions: Heat the butter and oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.

For the Roasted Tomato Mayonnaise: Preheat the oven to 375°F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.

Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.

For the Sandwich: Place 4 slices of the bread on a flat surface. Divide half the cheese among the slices. Top the cheese with 2 slices of prosciutto, then top the prosciutto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half the butter.

Preheat a cast-iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

From Oprah.com

Johor Laksa

Ingredients:

Ingredients A:

125 ml / 4 fl oz Vegetable Oil
2 litres / 64 fl oz Coconut Milk (Santan Cair)
500 g / 1 pound 1 ½ oz fresh Prawns
300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked
1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked
100 g / 3 ½ oz Salted Fish (Ikan Masin)
2 small packets Meat Curry Powder – mixed with water to a paste
1 cup roasted, pounded desiccated Coconut (Kerisik)
1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
5 Mint Leaves (Daun Pudina), finely chopped
Salt and sugar to taste

Seafood Stock

Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain.

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled
2 cm / 1 inch fresh Ginger, peeled
8 Lemongrass (Serai), sliced
5 Garlic cloves
½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained
3 cm / 1 ½ fresh Turmeric (Kunyit), peeled
30 dried Chilies, soaked in boiling water and well drained
125 ml / 4 fl oz roasted Shrimp Paste (Belacan)
25 Shallots (Red Onion), peeled
1 cup water

Ingredients B (optional):

2 packets Spaghetti, boiled until cooked
2 Cucumbers, peeled, discard seeds and slice into thin narrow strips
250 g / 9 oz Bean Sprout (Tauge)
200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly
15 Basil Leaves, finely chopped
10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved
1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)



Method:

Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant.

Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface.

Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste.

Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.


Johor Laksa By: Chef Wan (Asian Food Channel)

Baked Sea Scallops Recipe

Cooking scallops is fast and easy, which is why this baked sea scallops recipe is a standard in our house. Just toss the scallops with butter and seasonings, top with bread crumbs and bake. This baked scallops recipe tastes great with pasta.

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 4 servings, baked scallops

Ingredients:
•1 lb. frozen sea scallops, thawed according to package directions
•1/4 cup butter, melted
•4 Tbsp. minced garlic
•zest of 1 lemon
•kosher salt and freshly-ground black pepper, to taste
•1/2 cup Panko bread crumbs
•1 Tbsp. olive oil

Preparation:

1.Preheat oven to 425 degrees F.
2.In a large bowl, toss scallops with melted butter, garlic, lemon zest, salt and pepper. Spread out in a 2-quart baking dish in an even layer.
3.Mix Panko with olive oil. Sprinkle over scallops.
4.Bake scallops 10-14 minutes, until cooked through.

By Stephanie Gallagher (About.com - Cooking for Kids)

Scallop And Grilled Shrimp Ravioli Kabobs

Ingredients:

3 tablespoons olive oil(45ml)
10 large scallops debarred
12 shrimp21/25peeled and devained
1 red onion sliced into even wedges
15 button mushrooms cleaned
2 lemons
¼ cup mixed fresh herbs (basil, thyme, oregano) (60ml)
salt and pepper to taste
1 pound of pasta blanched spinach ravioli
10 sheets of Prosciutto sliced 1/16
Wooden skewers soaked in water for at least 1 hour


Method:

Prepare the grill for direct grilling. Preheat barbecue to high heat. Skewer shrimp (2 per) Drizzle with olive oil and salt and pepper and place them to a well oiled grill. Cook for 1.5 minutes per side or until bright pink. When you flip, sprinkle with lemon juice and herbs.

Skewer scallops (2 per) season with salt and pepper and drizzle with olive oil. Add to well oiled grill and cook for 1 minute per side.

Skewer mushrooms and onions alternating between the two until you have 3 mushrooms and finish with one piece of onion. Season with salt and pepper and drizzle with olive oil. This will make 5 skewers. Place them on well oiled grill for 2-3 minutes per side, or until slightly caramelized and soft.

Wrap pasta in ½ sheet thin Prosciutto ham. Season with salt and pepper and drizzle with olive oil. Skewer and grill on a well oiled grill for one minute per side or until crispy and golden brown.

By: Robert Rainford (Asian Food Channel)

Wrapped Shrimp

Ingredients:

24 large shrimp peeled and deveined 2 pounds of 8/12 shrimp per pound
1 tablespoon garlic minced fine (15ml)
2 teaspoons lemon zest chopped fine (10ml)
2 tablespoons dill weed chopped fine (30ml)
2 tablespoons fresh tarragon leaves chopped fine (30ml)
12 sheets Parma prosciutto, sliced paper-thin cut in half lengthwise
2 tablespoons olive oil (30ml)
pepper to taste


Method:

In a medium bowl place shrimp, zest, garlic, dill, and tarragon; toss to coat and add pepper. Cut the prosciutto slices in half lengthwise. Wrap each shrimp in a half-slice of prosciutto. Brush liberally with the olive oil. Place in the refrigerator for 20 minutes.

Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill well. Place shrimp on the grill and cook for approximately 2 - 3 minutes per side. The prosciutto should be golden brown and crispy and shrimp will have lost their opaque color.

By: Robert Rainford (Asian Food Channel)

Grilled Garlic Bread

Ingredients:

12 tablespoons (1 ½ sticks) salted butter, at room temperature (180 ml)
4 cloves garlic, minced
¾ cup freshly grated Parmesan cheese (190ml)
5 tablespoons finely chopped fresh chives (75 ml)
Salt to taste
Freshly ground black pepper to taste
1 loaf French bread


Method:

In a medium bowl combine room temperature butter and minced garlic. Add Parmesan cheese, chopped chives and season with salt and pepper. Mix well and set aside.

Using a serrated knife, cut the loaf of bread in half, like a book.

Sit the loaf on a large sheet of aluminium foil. Using a spatula, smear the butter mixture on both sides of each bread slice. Sprinkle with cheese. Wrap the bread tightly in the aluminium foil and let sit at room temperature for 30 minutes allowing the garlic butter to sink into the bread.

Prepare the barbecue for indirect grilling. Heat one side of the barbecue to medium heat- 300°F/150°C. Oil the grill. Place the garlic bread on the side of the barbecue that is turned off. Let warm on the grill for 10 minutes.

Serve the garlic bread hot off the grill. The bread should be warm and the cheese melted.

By: Robert Rainford (Asian Food Channel)