Wednesday, December 14, 2011

Staying Power - The Mark of a Great Chef

Hello, My name is Scott and I have been a professional Chef for the last 20 years of my life. I have worked in a variety of places from truck-stops to world-class restaurants, and one thing that I have noticed as being the common denominator for any Chef, is "Staying Power". Staying Power is something that I believe is sorely lacking for a remarkably large number of cooks/chefs, and I think that it needs to change.
What Is Staying Power?
Loosely defined, Staying Power is the ability to last at a particular job in a particular kitchen under the normal or adverse conditions for longer than 6 months. It is the ability to take the daily pressures that we, as Chefs face every day and use them to our advantage. A lot of Chefs that I have encountered do have that ability, but there are an increasingly large amount of Chefs that seem to lack in that department. These are the people who get a job, work a 2 week pay period, then leave once the cheque is in there hot little hands. Or these are the people who, for various reasons, can't handle the constant pressures put upon them and then decide to leave at the least convenient time. For instance, in the middle of a busy holiday weekend, something that seems to happen on a regular basis in a resort town, or on a ski hill.
Why Does This Happen?
That is a very good question, and I think that there is no single answer to it. Various reasons have been cited as to why a cook/chef decides to cut and run before the magic 6 month period. The most common one is money. Although that is completely understandable,and this a notoriously low paying business, it shouldn't be your reason for leaving. In most place, the longer you stay, theoretically the more money you make. This may not hold true with a lot of places, but with the good ones, Staying Power is rewarded with better pay. Theoretically.
Another reason could be working conditions. Unfortunately, there are too many restaurants around that have positively deplorable working conditions. Whether it is a dirty, broken down kitchen, or the chef is at best a complete moron with a superiority complex. In these extenuating circumstances, it is understandable to leave. Hell, I wouldn't stick around.
How about another job? Well, if the job that you are going to is going to provide you with better opportunities for advancement, then it is most certainly in your best interest to leave. But if the job doesn't offer you that, then why go? Try sticking it out, maybe the place that you are in just takes a little longer to offer that. You just never know until you stick it out.
What Do I Do About It?
Well, there is really no easy answer to this. My suggestion would be to stick it out, go along for the ride and see where things end up. If you are having issues, don't be afraid to talk to your chef/manager about your issues. If you are a professional about things, your concerns will be heard and dealt with in a professional manner. But if you go about things like you own the place and this place owes you, then your concerns will fall on deaf ears. Most restauranteurs are professional business people who are in it to make money, and most know that the work is hard and that is the reason why people are hired, but they would drop employees like a bad habit if they feel that they are being disrespected. So be a professional, always be a professional.
So in conclusion, if you want to survive as a chef for any length of time this business, you need 3 important things:
1. Good Footwear
2. A good set of quality chef knives
3. And Staying Power.
If you possess these three important things, the skills follow, then the money. without good foot wear,quality chef knives or staying power, you won't survive 6 months. Happy Cooking!
A quality chef knife is a crucial element for any chef. It can mean the difference between a good prep day or a bad prep day. Get informed, and know what you are using, check out my Chef Knife blog for some experienced information today!

Sunday, December 4, 2011

Low Sodium Recipes - Baked Lemon Herb Chicken With Fresh Mushroom Stuffing Recipe

This is a very moist and flavorful baked lemon herb chicken recipe. The mushrooms help keep the stuffing moist and the flavorful green onions (scallions), celery, fresh lemon juice, lemon zest and olive oil, make this recipe very flavorful. No salt is added. A salt free lemon herb seasoning is used, so this would be a more heart healthy, chicken recipe especially good for a low sodium diet. Using fresh lemon is a low sodium tip that helps food taste more salty. If you like chicken and the flavors of fresh lemon and fresh mushrooms, you will enjoy this healthy chicken recipe.
Lemon-Herb Chicken With Fresh Mushroom Stuffing
1 whole chicken 3 to 3 1/2 pounds (broiler-fryer size)
2 Tablespoons olive oil, divided
1/4 cup finely chopped green onion
1/2 cup finely chopped celery
1/2 pound (8 ounces) fresh mushrooms, cleaned and thinly sliced
1 Tablespoon Lemon-Herb seasoning, (preferably a salt-free seasoning), divided
1 teaspoon fresh lemon zest (lemon rind, yellow part only), finely grated
1/4 cup fresh lemon juice, divided
1 cup soft or fresh bread crumbs
Remove giblets and neck from inside chicken. Rinse chicken inside and out with cold water, pat dry with paper towels and set aside. In large non-stick skillet, heat 1 Tablespoon of the olive oil over medium low heat. Add green onion and celery and gently cook until softened, then add mushrooms, and cook until tender. Stir in 2 teaspoons of salt free lemon herb seasoning, lemon zest, 2 Tablespoons of the lemon juice (1/2 of it), and the bread crumbs. Stir well to combine but don't make a mush. Turn off the heat and let stuffing cool a bit.
Place chicken on a rack in a roasting pan. Stuff with the mushroom stuffing. Don't pack it in, just lightly spoon it into the bird. Truss the chicken, (this will make a nicer presentation), but not absolutely necessary. In a small bowl, combine the remaining olive oil, lemon juice, and lemon-herb seasoning. Brush this mixture all over the chicken. Bake at 350 F for 1 1/2 to 2 hours or until done. Serves 4 - 6.
Note: You can double the stuffing recipe and bake half of it or all of it in a dish, covered with foil or a lid along side the chicken for about 45 minutes, remove the cover and bake another 15 minutes or until lightly browned on top.
Pan drippings for a sauce: Skim off the excess fat. Add some water (up to a cup) or dry white wine or even add more fresh lemon juice with some water to the pan and bring the drippings to a simmer with a little more lemon-herb seasoning and perhaps some freshly ground white or black pepper. Scrape up the fond (browned bits at the bottom of the pan) and let the liquid reduce to intensify the flavors. Serve on the side.
Serving suggestions: Slice the chicken and serve with some of the stuffing and some of the sauce. Serve with rice, or pasta like orzo, with minced fresh parsley, sprinkled over all. A fresh green salad would also go well with this chicken recipe. Fresh lemon wedges, (optional), served on the side.
And now for more low sodium tips, recipes and information I invite you to sign up for our FREE Season It Newsletter when you visit Benson's Gourmet Seasonings at
Get more free information about low sodium, including a low sodium diet, low sodium cooking tips, salt free seasonings, salt substitutes and low sodium recipes. You'll learn how you can use seasonings, fresh herbs, fresh fruits & vegetables, olive oil, nuts, vinegars, wine and different cooking techniques to flavor your food without adding salt and sugar. You'll find out how to get more flavor than you ever thought possible.
From Debbie Benson owner of Benson's Gourmet Seasonings with over 30 years experience promoting salt free seasonings. Loving to cook and being salt free most of my life by choice, I have learned a lot of tips and tricks to create flavor without salt and sugar that seems to be in everything these days.

Monday, November 7, 2011

How To Make Chicken Gumbo

If you've never made gumbo before, or you'd simply like to get better at it, let me share a few tips with you. But before I teach you how to make chicken gumbo, let me explain what gumbo is, for those of you who aren't familiar with the food.
The word gumbo originates from the word for "okra" in some African languages, Bantu possibly being one of them. Although gumbo originally consisted of a large quantity of okra, now some gumbo recipes don't even call for okra.
Gumbo is basically a thick (or not so thick, depending on your preference) soup, which is poured on top of, or mixed with, rice. The success of the gumbo depends on the quality of the roux, the veggies and seasonings used, and the meat that is added to the soup.
First, make sure you prepare ingredients that need to be cooked ahead of time, such as the meat, okra, and other vegetables. Once the roux is ready, you'll need to move quickly.
Roux has a huge impact on the flavor of gumbo. Roux is simply flour and oil or fat mixed and cooked together until it turns tan or dark brown. If it's your first time making roux, combine an even ratio (one to one) of flour and oil or fat. Vegetable oils, lard, or other animal fats tend to work best.
As you become more experienced, try using a bit more flour than oil in order to create a richer taste. The tricky part about using more flour is that the mixture can burn more quickly, and burnt roux can't be used in soup.
Cook the mixture over medium to high heat (higher heat once you know how to make chicken gumbo and have more experience), and keep stirring it. Focus on stirring so that the mixture doesn't burn, and you will notice it turning tan and progressively turning darker and darker. If you intend to store the roux in the fridge for a later time, it is important to remove it from the stove before it reaches the desired darkness. Then keep stirring it till it cools off, and it will turn even darker.
When you're ready to use the roux to make gumbo, remove it from the fridge and pour off the oil that rose to the top, or simply let the mixture change to room temperature and mix it up again. But if you intend to use the roux immediately, let it darken to the shade you desire, and then mix in veggies, herbs, and spices, as the recipe directs.
Be sure to heat up liquids, such as broth or water, before adding them to the mix. Or simply add it gradually. Otherwise, the roux will have trouble mixing with the liquid, and it may separate and rise to the top.
Finally, add chicken to the mix, preferably chicken that has been well-cooked ahead of time. If you like seafood, you can also add shrimp, crab, or other meats to boost the flavor.
After all ingredients have been added, the gumbo will have to simmer for quite a while. Some recipes require one or two hours, others require even more time. Longer cooking time equates to a richer flavor, so it's well worth the time and effort!
Now that you know how to make chicken gumbo, make your way over to the kitchen and give it a whirl. The more you practice, the better you'll get at making chicken gumbo. And your family will thank you!
Still hungry? Check out this delicious chicken gumbo recipe that's quick and easy to make.

Monday, October 17, 2011

How to Make Your Own Sushi - Great Basic Sushi Recipe

The most basic sushi recipe is not only easy but it is also fun and quick to make. It consists of raw fish like tuna or salmon, sushi rice, seaweed and wasabi. Even though many restaurants pride themselves on making the best sushi or having the best sushi chefs, it should not deter you from making sushi at home. In making your own sushi, you will save money, have fun and add another craft to your list of accomplishments.
Things you will need for sushi:
2 cups of white sushi rice
¼ lb. raw blue fin tuna, salmon or any saltwater fish
Soy Sauce
Seaweed (optional)
Pickled Ginger (optional)
Things you need for sushi rice:
½ cup white rice vinegar
¼ cup of sugar
2 teaspoons of salt
Konbu Seaweed (as much as desired)
2 large boiling pots
Measuring cup
Sushi Preparation instructions:
Begin with preparing the sushi rice. Take the two cups of rice and pour it into a strainer. Run water over the rice and rinse thoroughly. After rinsing the rice, take the rice and place it into one large boiling pot. Fill the pot with the strained rice and water. The water should completely cover the rice. Soak the rice for at least 20 minutes. After 20 minutes elapses, drain the water from the pot. Place the rice back into the strainer. Rinse the pot. Run cold water over the strainer again to rinse the rice thoroughly until the water runs clear. Next, place the rice back into the same boiling pot. Take 2 ¼ cups of cold water and put the water into the pot with the rice. Heat the water and rice to a boil. Once boiling begins, reduce heat to simmer and cover the pot for 20 minutes.
While the rice is cooking, take the ½ cup of white rice vinegar, ¼ cup of sugar, and two teaspoons of salt and place into a separate boiling pot. Let the sugar and salt dissolve in the white rice vinegar first. Place the seaweed into the pot. Heat the components on medium heat for at least two minutes or until seaweed is tender. After the components are ready, remove from heat and set aside.
After the rice has cooked for 20 minutes, there should be little to no water in the pot with the rice. Remove from heat and let cool for 20 minutes. Once cooled, remove the rice from the boiling pot and place inside a large bowl. Remove the seaweed from the sugar, sale and vinegar mixture and set aside. Take the sugar, salt, and vinegar mixture and pour over the rice. Thoroughly mix all the components together thoroughly with a large spoon. Now you can begin to assemble the sushi.
Now that the rice is ready, you can begin on cutting the fish. Most traditional sushi recipes call for saltwater fish like salmon or tuna. Whole, raw blue fin tuna is best suited for this recipe. Take the tuna and slice thin slices. The slices should be no larger than two inches long and ¼ of an inch in thickness. Slice all the tuna you need and put the remaining tuna in a freezer.
Take the wasabi and place a small amount into the center of the tuna slice. You can also add a small strip of seaweed on top of the wasabi. However, this is optional.
Next, take one small spoonful of sushi rice and fill the tuna with the rice. Shape the rice and tuna so that the rice does not fall apart. Don't be afraid to press the rice into the tuna. You can also wrap the tuna slice around the rice if you'd like.
Prepare all the tuna with rice, wasabi and seaweed until you are finished with every piece of tuna. Garnish with soy sauce or pickled ginger to your liking. You may also eat the remaining rice as a side dish. Enjoy.
Important sushi health considerations:
Remember, always keep your fish frozen or on ice while not in use. Fish that remains in room temperature or humid conditions is more susceptible to parasites, bacteria and viruses. Also, sushi should be consumed in moderation. Due to its high mercury content, it is not ideal to eat sushi daily. Consume in moderation for the best health benefits.
Lewis Avalon is a sushi aficionado living in Las Vegas, Nevada. Lewis writes regularly about all things sushi related including career advice, recipes, and restaurant news. Check out Lewis' favorite Las Vegas sushi bar and watch for upcoming articles.

Sunday, October 9, 2011

Szechuan Chicken Recipe

Let me introduce to you one of my favorite recipes -- Szechwan chicken -- a sharp flavoured dish. It is chicken stir-fried and covered in a dark soy-based sauce with ginger and hot peppers. The meal is very beautiful when served, and even more impressive to watch while being made. Here is a bonus hint for  you: use this to its fullest advantage by making the meal on dates or other events in which being impressive could be considered advantageous.

It is best to serve Szechuan Chicken with rice, or another mild dish to offset the spicy heat of the stir-fry. Vegetables are also a nice touch, and along with rice will serve to round out the meal to match anything you would find at an expensive restaurant. The sauce from the stir-fry can also be used to fry a number of vegetables to accompany the meal. Recycling the sauce you used with the chicken is a quick and easy way to get the most out of your preparation time!

This dish is best served with a sweet beverage, like white win, cola or other soda, or mixed drinksThe heat from the peppers mixes well with any Mexican beverage.

Overall this is a very special dish, which does require some extra time to cookbut once you are ready you'll be happy with the result... and as I said the preparation process itself is very unique and interesting by itself. So enjoy cooking it!


1 lb. boneless chicken breast, cubed
4-6 carrots, sliced into 1/4" pieces
1 can bamboo shoots
12-15 dried hot peppers
Olive oil

Sauce: (Thoroughly mix all ingredients before preparation)
6 tbsp. soy sauce + 3 tbsp. water (or 9 tbsp. of low-sodium soy sauce)
2-3 tbsp. cornstarch
Chopped fresh ginger or powdered dry ginger (to taste, usually 3 tbsp.)
3 tbsp. Sherry


1. Place the peppers and 1 tbsp. of cooking oil in a wok. 
2. Brown the peppers under medium-high heat, then remove them to a plate. 
3. Place the cubed chicken in the wok and cook until pink color disappears (2-5 min). 
4. Remove the chicken from the wok. 
5. Add 1 tbsp. of oil to the wok, and add the carrots. 
6. Stir-fry until carrots begin to soften. (If you prefer soft vegetables, you can add several tablespoons of water to the carrots and steam them for 5 min.
7. Add the bamboo shoots and stir-fry 1-2 minutes. 
8. Add the (browned) peppers, chicken, and the sauce to the wok. 
9. Stir under medium heat until the sauce thickens.

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Friday, August 19, 2011

Easy Crock Pot Recipes for Chicken

There are hundreds of ways to prepare chicken. In this article you'll find recipes for; garlic chicken, mushroom chicken and lemon chicken, 3 very different flavors.
I personally always use chicken breasts, however chicken thighs can almost always be substituted if your preference is dark meat. Since chicken thighs are smaller than chicken breasts increase the number of chicken pieces in any given recipe.
I also prefer the taste of kosher chicken and so never use salt in my recipes as kosher chickens are salted during the processing period. I also always thoroughly wash the chicken and then pat dry prior to beginning the seasoning process.
Garlic Flavored Chicken
4 chicken breasts (you can use either skin on, or skin off chicken pieces)
¼ cup grated parmesan cheese
¼ cup dry bread crumbs
¼ cup olive oil
2 teaspoons crushed garlic
In a sauce pan, combine the garlic and oil. Heat over very low heat so that flavors mix. Combine the bread crumbs and parmesan cheese in a dish that you can roll the chicken pieces in. Generously dip the chicken in the garlic and oil mixture, then roll in the cheese and bread crumb mixture. Bake as you would normally bake chicken, about an hour at 350 degrees.
Note: if you use an oil or bread crumbs that are garlic flavored, your chicken will have additional garlic flavor.
Mushroom Flavored Chicken
4 chicken breasts
1 can cream of chicken soup
2 cans cream of mushroom soup
1 soup can of milk
1/2 tsp. pepper
1/2 tsp. salt
Pour one can of the cream of mushroom soup into a baggie and marinate chicken several hours. Cook chicken about 35 minutes in a 350 degree oven. While chicken is cooking, prepare the sauce. Combine the salt, pepper, milk, cream of chicken soup and the other can of cream of mushroom soup. Mix well. Remove chicken from oven and pour the sauce over the chicken and bake for at least 20 more minutes or until chicken is done.
Note: You can also add cut up mushrooms to the baking pan for additional flavor.
Lemon Chicken
4 chicken breasts
1/3 cup lemon juice
½ cup butter or margarine
½ cup flour
1 clove of garlic, chopped
1 tablespoon minced onion
salt and pepper to taste
Lightly dust chicken with flour. Melt butter and then coat chicken with butter. Put remaining butter in baking dish. Cook for 30 minutes in a 375 degree oven. During cooking, brush chicken with butter a few times.
While the chicken is cooking, prepare the sauce. Mix together the lemon juice, onion, garlic, salt and pepper. Remove chicken from oven and baste with sauce. Cook an additional 25-30 minutes, basting with the sauce a few times during cooking.
I hope you enjoy these 3 different flavors of chicken.
Bon Appetite!!
Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at

Saturday, August 13, 2011

Recipes For Chicken - What is One Idea?

Many different recipes for chicken can be employed. This article gives one suggestion that you could try. The recipe shared here is for teriyaki chicken. Between cooking and preparation time, it can take a little over an hour, so be sure that you have a decent amount of time available. As described below, this recipe serves four people.
2 c. soy sauce 
1/2 cup sugar 
1 tbsp. cornstarch 
1 tsp. black peppercorns, ground (pre-ground will work if you don't have a pepper mill and peppercorns) 
1 can, 20 oz., chunks of pineapple in juice, drained (keep juice for the recipe) 
2 garlic cloves, minced 
1 medium onion, chopped 
1 medium piece ginger root (fresh), peeled, chopped 
4 chicken drumsticks 
4 chicken thighs 
4 chicken wings 
Additional black pepper, and salt, as preferred

Prior to beginning, preheat the oven to 350 degrees.
Mix together the first four ingredients, along with the kept pineapple juice. Once the sugar has dissolved, also mix in the garlic, onion, and ginger. Allow it to reach a boil and then continue for roughly 5 minutes, until this new teriyaki sauce has become thick.
Rinse the chicken well and then pat (with something such as paper towels) it to get it dry. Place the chicken in a baking dish so that it fits well. Add pepper, salt, and any other spices of preference.
When the oven has preheated to 350, bake the chicken teriyaki for 15 minutes. After this first stage of cooking, take out the dish and place the chunks of pineapple where they fit well between or around the chicken. Cover the chicken well with the teriyaki sauce using a brush, but save some. Then, allow the meal to bake for an additional 30 minutes. Once or twice during the final 30 minutes, take the chicken out and brush more sauce onto the chicken.
To read more ideas about recipes for chicken, visit

Wednesday, August 10, 2011

Top 5 Healthy Simple Chicken Recipes That You've Never Heard of Before

Chicken recipes are easy and perfect for any occasion. Sometimes though, chicken can be bland. Mix up your simple chicken recipes with these easy chicken recipes that you've never heard of before. Chicken dishes don't have to be blah.
The phrase "tastes like chicken" will take on a whole new meaning with these simple chicken recipes. Instead of making the same old chicken recipes, mix it up with these unusual, funky recipes. Chances are, you've never had the flavor combinations in these recipes. From sweet and spicy to tangy and crunchy, these easy chicken recipes up the flavor ante. Chicken does not have to be bland and boring. Best of all, these five recipes are good for you too. These simple recipes are the best ways to cook boneless skinless chicken breast.
Best Ways To Cook Boneless Skinless Chicken Breast:
Guatemalan Chicken Mole - Everybody loves chocolate, but how many of those chocoholics eat it with chicken? Mole is a traditional savory sauce made out of chocolate. Dark chocolate is a great source of cancer-fighting antioxidants. Between the chicken and the pumpkin seeds, this recipe for boneless chicken has plenty of protein. With red pepper flakes and two different types of chilies, this chicken dish packs a spicy punch. Try something new for dinner tonight and combine chicken with chocolate with this recipe.
Lemon Yogurt Chicken - This recipe for boneless chicken is originally from Afghanistan, a country not typically known for its cuisine. The bright lemon citrus flavor and the creamy yogurt make this chicken dish a lot lighter than traditional American chicken recipes. Plus, the recipe requires whole garlic cloves mashed to a pulp, an instruction not found in the typical chicken recipe. This Middle Eastern recipe is one of the best ways to cook boneless skinless chicken breast.
Healthy Chicken Jerky - Walk into any grocery store or gas station and you're bound to see a bag of beef jerky somewhere. The concept of jerky, smoked meat, is common with beef but not with chicken. expand your jerky horizons with this recipe for boneless chicken. Make chicken a snacking favorite with this recipe. Lean and tasty, healthy chicken jerky is a snack all can get behind.
Avocado Chicken - The avocado is relatively common, seen in almost any supermarket. However, the only dish the avocado ever gets used for is guacamole. The avocado never gets used in cooking, which makes this recipe one of the more unique simple chicken recipes. Easy chicken recipes that combine a multitude of textures are great. Combine crunchy almonds with smooth avocado to get a recipe for boneless chicken full of protein and omega-3 fatty acids.
Crispy Baked Chicken - This recipe for boneless chicken is so unique because it replicates the flavor of fried chicken using an oven, a healthier version of fried chicken. Classic chicken recipes like fried chicken are delicious but full of calories. This unique chicken dish replicates the fried flavor in the oven for a healthier version.
For more great recipe ideas, go to 

Sunday, June 19, 2011

New Year Cooking Recipes

There are plenty of cooking recipes and dishes of diverse societies and countries however nothing is further distinctive and spirited.

There are plenty of cooking recipes and dishes of diverse societies and countries however nothing is further distinctive and spirited than Moroccan cooking in any way for the reason that it absorbs miscellaneous recipes and cooking which can create a center of attention to your eyes further than your mind's eye.

The variety of Moroccan cuisines is that they are combination of more than a few cultures and nations over the centuries such as Moorish, Berber, Arab and Mediterranean. This is the reason that Moroccan cooking does contain the powers of numerous people and civilizations, tempting your hearts further than your thoughts.At the moment, Moroccan cooking has come forward as one of the most expanded cuisines due to its recognition of all over the world. Moroccan cooking is really acknowledged as the most exclusive cuisine due to its varied ingredients.

The most normally used meats of Moroccan are: mutton, lamb, beef, chicken, camel, rabbit and seafood. As for as the tastes of Moroccan cooking are concerned, they typically involve: lemon pickle, cold pressed, unrefined olive oil, dried fruits. As far as the spices are concerned, they are consisted of cinnamon, ginger, pepper, paprika, turmeric, cumin, coriander, parsley, sesame seeds, anise, saffron, and mint. A normal meal is consisted of a lamb or chicken. Above and beyond, they eat plenty of hot and cold salads along with the meals. When we talk about the dishes, there are quite a few types of well-liked Moroccan recipes which are known as Moroccan Couscous, Moroccan Lamb, Moroccan Pastilla, Moroccan Tagine, Moroccan Harira, Moroccan Soup, and Moroccan Tanjia. As for as salads are concerned they mostly include eggplant, tomato mixture, and finally taktouka. One most remarkable characteristic about the Moroccan cooking is the usage of desserts.

There are plenty of Moroccan desserts but the most frequently used desserts are known as Gazelle's Horns, Halwa Shebakia, and Coconut Fudge Cakes. Moreover, Moroccans eat many snacks and fast foods too.  Lastly the most well-liked drink of Moroccan civilization is called as Green Tea with Mint. In a nutshellComputer Technology Articles, it can be said that Moroccans cooking have today made their value well-known due to their spread food patterns and recipes all over the globe.

Further Moroccan cooking does have the impacts of more than a few cultures and cultures over the centuries. Thus Moroccan cooking has turned out to be the most recent fashion due to its spread character in the world these days. Amazingly online cooking shop offers you a wide range of cooking recipes on the arrival of happy New Year. 
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Here you will learn the Baking Recipes and Cooking Recipes for more information vist here

Thursday, June 16, 2011

Yoshida's Chicken

Are you tired of all the monotonous food on your table? Do you want to eat something that is simple, quick and cheap to cook? Well then this one is your perfect recipe -- a chicken boiled in Yoshida's marinade -- an easy and delicious dinner. The meal tastes quite wonderful with rice and vegetables, or on its own. Anyone who needs a meal that doesn't take too much effort will really appreciate this chicken recipe. The whole meal costs under $15, which is another big plus for many people.

All it really takes is about an hour to cook the chicken, and after that it can remain on the stove for any amount of time you like. The real advantage to cooking this type of chicken is that you can have it on the stove and ready to eat throughout the evening. Families with busy schedules, or parties where one person may be hungry while another is not, are both examples of times when the slow-cooked nature of Yoshida's chicken really stands out.

The chicken in this recipe is boiled in an Asian style marinade, so soy sauce is the base ingredient. The chicken is given a very sweet, very salty flavour, which may differ slightly depending on the type of marinade used. Bland side dishes like white rice are great with this meal, because they absorb the sauce and tone down the rich flavour. Serving the chicken directly on top of a bed of steamed rice will create an instant family favourite!

Keep to basic drinks, like water, for this meal. Simplicity is the key. Serving alcoholic beverages or mixed drinks would be silly. Yoshida's chicken is a basic, simple meal, so over doing it in any other area, especially the drinks, wouldn't work to your benefit at all.

To recap everything -- this is a very basic meal for all kinds of day-to-day occasions, it is pretty cheap to cook and its main advantage is that you can have it through the whole evening.

4 Chicken Breasts.
6 c. Yoshida's marinade (You can use any marinade, but Yoshida's is made specifically with this use in mind).

1- Heat the marinade on medium-high heat in a large pan.
2- Place the chicken into the marinade.
3- Cover the chicken with the pan's lid.
4- Allow the chicken to simmer in the marinade for at least an hour.
5- Serve the chicken immediately, or allow it to simmer so that people can serve themselves directly from the pan at their convenience.

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