Buffalo Chicken Sliders

Ingredients

    * 1 tablespoon vegetable oil
    * 2 pounds boneless, chicken
    * Salt and black pepper
    * 1 tablespoon dark brown sugar
    * 2 teaspoons paprika
    * 1/4 teaspoon cayenne
    * 1 cup hot sauce
    * 12 small rolls, buttered
    * Ranch dressing, for serving
    * 1 cup blue cheese crumbles
    * Tomato slices, for serving
    * Green leaf lettuce, for serving

Method

Preheat the oven to 400 degrees F.Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.

Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve.

Crispy Baked 'Fried' Chicken

Ingredients

    * 8 chicken pieces (2 breasts,
       2 thighs, 2 legs and 2 wings)
    * 1/2 cup all-purpose flour
    * Salt and freshly ground pepper
    * 4 cups cornflakes
    * 2/3 cup buttermilk
    * 2 tablespoons dijon mustard
    * 1/4 teaspoon cayenne pepper
    * 1 1/2 teaspoons paprika
    * 3/4 teaspoon ground sage

Method

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Old-Fashioned Spaghetti and Meatballs

Ingredients

    * 1 slice sandwich bread
    * 8 ounces ground sirloin
    * 1 medium onion, chopped
    * 1 portobello mushroom
    * 4 garlic cloves, chopped
    * 1/4 cup fresh parsley leaves
    * 1 large egg white
    * Salt and black pepper
    * Freshly grated nutmeg
    * 2 tablespoons olive oil
    * 1 (28-ounce)tomatoes juice,
        crushed by hand
    * 1/2 cup low-sodium beef broth
    * 1 small bunch fresh basil
    * 3 sprigs fresh thyme
    * 8 ounces whole-wheat spaghetti
    * Parmesan, for serving, optional

Method

Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.

In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.Nutritional analysis per serving (analysis without optional Parmesan)Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mg

Roman-style Chicken

Ingredients

    * 4 skinless chicken breast halves
    * 2 skinless chicken thighs
    * 1/2 teaspoon salt
    * 1/2 teaspoon freshly black pepper
    * 1/4 cup olive oil
    * 1 red bell pepper, sliced
    * 1 yellow bell pepper, sliced
    * 3 ounces prosciutto, chopped
    * 2 cloves garlic, chopped
    * 1 (15-ounce) can diced tomatoes
    * 1/2 cup white wine
    * 1 tablespoon fresh thyme leaves
    * 1 teaspoon fresh oregano leaves
    * 1/2 cup chicken stock
    * 2 tablespoons capers
    * 1/4 cup chopped fresh flat-leaf parsley leaves

Method

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SERVES 6; Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Apple and avocado smoothie

Ingredients

1 Granny Smith apple, cored, skin on
½ ripe Hass avocado
½ apple juice
100g ice
3 sprigs mint leaves
1 tsp freshly squeezed lime juice


Method

Apple and avocado smoothie. Combine all ingredients together in a blender and pulse until ice is incorporated. Then puree until smooth.

Smashed Sausage and Pepper Burgers

Ingredients

    * hot Italian bulk sausage
    * 1 tablespoon vegetable oil
    * Sweet Peppers, recipe follows
    * 8 slices whole-milk mozzarella
    * 8 bakery hamburger buns
    * Your favorite red sauce

Method

Form the Italian sausage in 4-ounce patties a little bit wider than the buns you are using. Heat the oil in a cast-iron skillet over medium heat. In batches, cook each side of the patties until crisp and golden and no longer pink in the center, about 8 minutes a side.Line the cooked sausage patties on a parchment-lined baking sheet. Place some Sweet Peppers on top, then a slice of cheese. Broil in the oven until the cheese is melty and golden brown. Place on the griddled buns and serve with red sauce.
Sweet Peppers:

    * 4 green bell peppers, seeded and cut into strips
    * 1/4 cup olive oil
    * 1 teaspoon granulated garlic
    * Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees F.

Toss the pepper strips with the oil, garlic and some salt and pepper, and place in a 9-by-14-inch baking dish. Bake, stirring halfway through, until the peppers become lighter in color and soft, about 20 minutes.

Spicy Zinger Burger

Ingredients

    * Mince meat 300 gm
    * Onions 1 (chopped)
    * Green chilli 2
    * Red chilli powder 1 tsp
    * Black pepper 1 tsp
    * Mustard Paste 1 tbsp
    * Egg 1
    * Plain flour 2 tsp
    * Salt 1/2 tsp
    * Soya sauce 1 tbsp
    * Chilli sauce 1 tbsp
    * Bun 4
    * Tomatoes 2 (sliced)
    * Salad leaves as required
    * Cucumber 1 (sliced)
    * Oil for frying
    * For Sauce:
    * Mayonnaise 2 tbsp
    * Tomato ketchup 4 tbsp
    * Vinegar 1 tbsp
    * Chilli garlic sauce 2 tbsp
    * Salt a pinch
    * Red chilli 1/2 tsp (crushed)

Method

For Sauce: Mix tomato ketchup, mayonnaise, chilli garlic sauce, red chilli crushed, vinegar and salt in a bowl.Put the minced meat, green chillies, and chopped onions in a chopper and mix well.Now add plain flour and blend again.Now add red chilli powder, black pepper, mustard paste, salt, soya sauce, chilli sauce, and eggs.Mix all the ingredients well.Shape the chicken into kebab shape and fry in oil.Now take a bun and cut in centre and pour sauce.Then add salad leaves, kebab, tomato slice, cucumber and little sauce on first bun and then top the other bun on upside.