Fried spicy chicken bites.Marinated chicken with spicy homemade sauce.Yummy!
Makes 4 servings

Ingredients:

• 3 chicken breasts,boned and skinned,cut into bite pieces
• 1 cup (250 g) plain yogurt
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons freshly ground cumin
• 1 teaspoon freshly ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon freshly ground ginger
• 3 teaspoons salt

For Spicy Sauce:

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 jalapeno pepper,finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons salt
• 8 oz (240 g) can tomato sauce
• 1 cup (250 g) heavy (double) cream

1.  Place chicken bites in a large zip lock  bag.Set aside.
2. In a mixing bowl,combine yogurt,lemon juice,cumin,cinnamon,cayenne pepper,black pepper,ginger and salt.Mix well.
3. Pour mixture into zip lock with chicken bites. Seal tightly and toss well.Refrigerate for 1 hour.
4. Place marinated chicken bites (together with marinade) in a large frying pan.
5. Fry over medium-high heat heat until chicken  is done and cooked through.
6. Place fried  chicken bites in a strainer.Drain marinade and set chicken aside.
7. In a large sauce pan,melt butter.Add jalapeno and garlic and saute,stirring,for 1 minute.
8. Add cumin,paprika and salt.Stir well.
9. Add tomato sauce and heavy (double) cream.Stir well to combine.
10. When sauce sauce started to bubble,reduce heat to low and simmer until thickened (for about 20 minutes).
11. Stir in fried chicken bites and simmer for additional couple minutes.
12. Serve hot.

Ingredients:

• 6 boneless pork chops
• 3/4 cup (180 g) chopped onions
• 3 tablespoons ketchup
• 10 3/4 oz (330 ml) can low-fat cream of celery soup
• 2 teaspoons low-sodium soy sauce

Cooking Method: 

1. Grease large nonstick skillet with cooking spray.
2. Add pork chops and cook over medium heat until browned on both sides.
3. Remove fried pork chops from the heat.
4. Place pork chops in bottom of slow cooker.
5. In a mixing bowl,combine remaining ingredients.Stir well and pour mixture over pork chops.
6.  Cover slow cooker and cook on low-heat setting for 4-5 hours.
7. Serve slow cooker creamy pork chops over mashed potatoes.

Potato and carrot soup. Very delicious vegetarian soup recipe.It looks hearty and refreshing!

 

Ingredients:

• 1 large leek, chopped
• 1 1/2 tablespoons unsalted butter
• 1 cup (250 g) sweet onion,chopped
• 2 cups (500 g) carrot,peeled and chopped
• 4 cups (1 kg) sweet potatoes,peeled and chopped
• 5 cups (1.25 L) low-sodium vegetable broth
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon salt
• freshly squeezed juice of 1 lemon
• dash of cayenne pepper
• sea salt and freshly ground black pepper,to taste

Cooking Method:

1. Place chopped leeks into the bowl filled with water.
2. Stir leeks to break apart and to remove dirt.
3. Drain and set aside.
4. Heat butter in a large soup pot. Add chopped onions,leeks and carrots.
5. Cook,stirring occasionally for 5 minutes.
6. Add chopped potatoes and cook for a further 1 minute.Stir in vegetable broth and grated ginger.
7. Season with salt and black pepper,to taste.
8. Bring mixture to a boil,then cover , reduce heat to low and simmer for 20 minutes or until potatoes are cooked through.
9. Pour mixture into a blender and blend until smooth.
10. Add lemon juice,cayenne pepper ,black pepper and sea salt to taste.
11. Serve potato and carrot soup hot.

Grilled cheese sandwich. This easy and delicious recipe belongs to Italian cuisine.
Makes 2 servings.

Ingredients:

• 2 ciabatta rolls,halved lengthwise
•  6 oz (180 g) Burrata
•  6 oz (180 g) Balsamic Bellavitano
• 6 oz (180 g) roasted red tomatoes
• 1 oz (30 g) softened butter

Cooking Method:

1. Heat a large nonstick skillet over medium heat.
2. Spread softened butter on one half of bread.
3. Place buttered side down into preheated skillet.Cook for 3-5 minutes until golden.
4.  Flip bread, place cheese and roasted red tomatoes onto bread and cook for a further 3-5 minutes.
5.  Close sandwich and set aside for 2-3 minutes before serving.

Mango and blackberry smoothie.Very healthy nonalcoholic mixed drink. This cocktail recipe adapted from http://lecremedelacrumb.com
Makes 2-4 servings

Ingredients:

• 2 cups (500 g) fresh blackberries
• 2 large ripe mangoes,peeled,pitted and diced
• 2-4 tablespoons granulated sugar
• cubed ice

Cooking Method:

Slow cooker creamy broccoli soup. Delicious broccoli soup with cream cheese and cheddar cheese cooked in slow cooker.Yummy recipe!

Ingredients:

• 4 tablespoons melted unsalted butter
• 5 tablespoons all-purpose flour
• 3 cups (750 ml) milk
• 3 cups low-sodium chicken broth
• 1/2 onion,peeled and diced
• 3-4 cups (750-1000g) chopped broccoli florets (just the bushy tops - discard the stem.)
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 2 oz (60 g) cream cheese
• 2 cups (500 g) shredded cheddar  cheese
• salt and freshly ground black pepper to taste
• extra cheese for topping

Cooking Method:

1. In a large sauce pan,combine melted butter and all-purpose flour.
2. Stir until mixture clumps up.
3. Very carefully whisk in the milk until all milk has been added and a thick white sauce forms.Set sauce aside.
4.  In a slow cooker,combine chopped onions,broccoli,garlic,Italian seasoning and cream cheese.
5. Add reserved sauce and chicken broth.Stir well.
6. Cover slow cooker and cook on low-heat setting for 4-6 hours.
7. Uncover soup and add the sharp cheddar cheese.Season to taste with salt and black pepper.
8. Stir until the cheese melts into the soup.
9. Top with extra cheese and serve!

Ingredients:

• 1 pound (480 g) peeled and cooked shrimp
• 4 tablespoons mayonnaise
• 1 tablespoon creamed horseradish sauce
• 1 tablespoon ketchup
• 2 cups (500 g) shredded Romaine lettuce
• 1 lime,cut into quarters
• 4 large cooked shrimps shelled and tail on

Cooking Method: 

1. In a mixing bowl,combine 1 pound of cooked shrimp,mayonnaise,horseradish sauce and ketchup. Stir well,making sure all shrimp coated in a sauce.
2. Divide shredded Romaine lettuce between a large wine glasses.
3.  Top with the shrimp and sauce.
4. Garnish with wedge of lime and large shrimp.
5. Refrigerate glasses for about 20 minutes.
6. Serve shrimp cocktail cold.