Roasted Garlic Basil Pepper Poppers Recipe

Roasted Garlic Basil Pepper Poppers Recipe

15 small cloves, or 8 large cloves of garlic
15 mini sweet peppers
15 small basil leaves
Extra virgin olive oil
Salt and pepper
Optional: Oregano, red chili pepper flakes, spices

  • Preheat oven to 425F. Line large rectangular baking dish with aluminum foil.
  • Use a small pairing knife or your thumb to remove tops of peppers. Cut any large garlic cloves in half. Place a garlic clove or half a clove inside each pepper. Stuff a basil leaf on top.
  • Place peppers in baking pan. Sprinkle with salt and pepper to season, and spices, if using. Drizzle with olive oil and toss to coat.
  • Bake 25-30 minutes, or until peppers are tender, and garlic feels soft.

Ceviche Mexican Style

Ceviche Mexican Style

1 cup white fish, cut into small pieces
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons onion, grated
1 tablespoon pickled jalapeno, chopped
1 tablespoon jalapeno vinegar (the liquid from the jalapeno jar)
2 tablespoons cilantro, chopped
1 orange, supremed
salt and pepper to taste

  • Mix the fish, lime juice, orange juice, jalapenos, jalapeno vinegar, cilantro and orange and let marinate until the fish turns from translucent to opaque, about 10 minutes.
  • Season with salt and pepper.

Citrus and Herb Turkey Tenderloin Healthy Recipe

Citrus and Herb Turkey Tenderloin Healthy Recipe
Citrus and Herb Turkey Tenderloin Healthy RecipeIngredients
2 tbsp olive oil
2 lbs boneless, skinless turkey tenderloins, cut lengthwise in half
4 garlic cloves, minced
3/4 cups chicken broth
1/2 cup julienne-cut sun-dried tomatoes with Italian herbs in oil, drained
1/4 cup fresh orange juice
2 tsp orange zest
1 tsp coarsely chopped fresh tarragon
1/2 tsp minced fresh rosemary leaves
1/2 tsp kosher salt
1/4 tsp ground black pepper

  • In large skillet, heat oil over medium heat until very hot. 
  • Add turkey and cook 4 minutes; turning once. Add garlic; cook 1 minute. 
  • Add broth, sun-dried tomatoes and orange juice. Cover and cook 4 to 6 minutes or until internal temperature of turkey reaches 165°. Stir in orange zest, tarragon, rosemary, salt and pepper.

Deep Fried Turkey Healthy Recipe

Deep Fried Turkey Healthy Recipe
Deep Fried Turkey Healthy RecipeIngredients:

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

  • In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  • Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  • Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
  • Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Slow Cooker Shredded Turkey Recipe

 Slow Cooker Shredded Turkey
Ingredients: Serves-16
Slow Cooker Shredded Turkey Recipe1 (12 oz.) can light beer
1 pkg. onion soup mix
1 tsp. white pepper
3 tsp. dried parsley
2 T. chicken bouillon base
8 – 10 lb. turkey breast
1 stick butter, cubed
2 – 3 T. cornstarch, optional

  • Pour beer into slow cooker and turn on low heat. Stir in soup mix, pepper, parsley, and soup base.
  • Place turkey breast in slow cooker. Cover and cook on low for 8 hours.
  • Remove turkey breast from slow cooker and take off skin. Separate meat from the bones, discarding bones. Add meat back to the slow cooker.
  • Add butter, cover, and continue to heat until butter is melted. Stir to blend butter with the sauce.
  • For a thicker broth, remove ½ c. broth and whisk with cornstarch. Add back to slow cooker and heat until broth is thickened.

Bok Choy Adobo Recipe | Healthy Batchoy Recipe

Bok Choy Adobo Recipe | Healthy Batchoy Recipe

1 lb. bok choy, chopped
1 head garlic, crushed
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 teaspoon granulated white sugar
3 pieces dried bay leaves
salt and pepper to taste
2 tablespoons cooking oil

  • Heat the cooking oil in a frying pan.
  • Once the oil becomes hot, put-in the crushed garlic and dried bay leaves. Cook until the garlic turns light to medium brown.
  • Remove half of the garlic and then set them aside.
  • Add the chopped bok choy. Stir and cook for 3 minutes.
  • Pour-in the soy sauce and vinagar. Let boil. Stir, cover, and simmer for 5 to 8 minutes.
  • Add salt (if needed), pepper, and sugar.Stir and then cook for another minute more.
  • Tranfer to a serving plate. Top with fried garlic.
Bok Choy Adobo Recipe | Healthy Batchoy Recipe

Bok Choy Adobo Recipe | Healthy Batchoy Recipe

Watermelon Basil Salad with Kefalotyri Cheese Recipe | Healthy Salad Recipe

Watermelon Basil Salad with Kefalotyri Cheese Recipe | Healthy Salad RecipeIngredients
½ pound watermelon, cut into ½-inch thick slices
½ pound honeydew melon, cut into ½-inch thick slices
½ pound cantaloupe, cut into ½-inch thick slices
¾ cup chopped fresh basil
¼ cup lemon juice (or more, if you like your salad really tart)
1 tablespoon lemon zest
¼ teaspoon salt (optional)
¾ pound Kefalotyri, cut into ½-inch cubes
2 tablespoons grapeseed oil, or fruity olive oil

  • Using these vegetables cutters or your choice of other tiny cookie cutters, cut your melon slices into as many little shapes as you can get out of each slice.
  • In a large bowl toss together melon, basil, lemon juice, lemon zest, and salt. Add ketalotyri or the cheese of your choice, crumbling gently with your fingers. Using a wooden spoon, gently fold the salad while dribbling in the oil. Taste and add more salt, if you like. Serve chilled or at room temperature.
Watermelon Basil Salad with Kefalotyri Cheese Recipe | Healthy Salad Recipe

Frozen Black Forest Tart Recipe | Healthy Chocolate Recipe

Frozen Black Forest Tart Recipe | Healthy Chocolate RecipeIngredients:
8 oz chocolate wafer cookies (about 32 cookies)
1 tbsp granulated sugar
pinch salt
5 tbsp unsalted butter
1 tbsp semisweet chocolate chips
1 lb sweet cherries, pitted and halved
1 cup semisweet or dark chocolate chips
1 1/2 cup heavy cream, divided
2 tbsp kirsch (clear cherry brandy)
2 tbsp granulated sugar

  • To prepare crust, pulse cookies, sugar, and salt together in a food processor until finely ground and no large chunks remain. In a microwave safe container, warm butter and chocolate chips until melted and smooth. Drizzle over crumb mixture and pulse until evenly moistened. Press mixture into the bottom and up the sides of a lightly buttered 9-inch fluted tart pan with removable bottom. Tip: use a flat-bottomed glass or measuring cup to easily and firmly press the crumb mixture into the tart pan for nice, crisp edges.
  • Place tart pan on a baking sheet and freeze for at least 1 hour or until firm. Arrange halved cherries in a single layer in the bottom of the pan; return to freezer until ready to use. Reserve any leftover cherries for garnish.
  • To prepare filling, place chocolate chips and 1/4 cup cream in a microwave safe bowl. Microwave on medium heat, stirring every 15 to 20 seconds, until chocolate is just barely melted and smooth. Stir in kirsch and let cool to lukewarm.
  • In a metal mixing bowl or the bowl of a stand mixer, whip remaining heavy cream and granulated sugar until it forms soft peaks. Add 1/3 of whipped cream to melted chocolate to lighten; add remaining whipped cream and fold until just incorporated and no streaks remain.
  • Pour mousse into crust, spreading into crevices between cherries. Smooth top with a spatula. Return to freezer and and freeze for at least 1 hour or until completely firm. Let sit at room temperature for 15 minutes before slicing and serving, topped with additional whipped cream and cherries, if desired.
Frozen Black Forest Tart Recipe | Healthy Chocolate Recipe

Grilled Chicken and Corn Recipe | Healthy Chicken Recipe

4 chicken leg quarters
1/2 cup soy sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Rind of 1 lemon
4 pieces sweet corn
1/4 cup butter, melted

  • Combine the soy sauce, sesame oil, grated ginger, lemon rind, sugar, ground black pepper, and salt in a bowl. Mix well.
  • Arrange the chicken leg quarters in a resealable plastic bag. Pour-in the soy sauce mixture. Let the air out of the bag and seal. Marinate for at least 6 hours.
  • Heat-up the grill. Grill one side in low heat for 15 minutes. Flip the chicken. Baste using the leftover marinade. Continue to grill the other side for another 15 minutes. You can also grill the corn at this time and brush it with butter.
  • Increase the heat to medium. Flip the chicken once more and then grill each side for 5 to 8 minutes while basting. Use a meat thermometer to ensure that the chicken is cooked. You know that its done if the internal temp reaches 165F.
  • Remove the chicken and corn from the grill. Transfer to a serving plate.
Grilled Chicken and Corn Recipe | Healthy Chicken Recipe

Grilled Chicken and Corn Recipe | Healthy Chicken Recipe

Perfect Healthy Fried Chicken Recipe

Perfect Healthy Fried Chicken Recipe

For brining the chicken:
1 gallon water
2 cups sugar
1/2 cup salt
4 bay leaves
5 cloves garlic, smashed
1/4 cup paprika
1 gallon ice water
One 3 1/2-pound chicken, back bone removed and cut into 8 pieces

For marinating the chicken in the buttermilk batter:
2 cups all-purpose flour
2 cups fine cornmeal
2 teaspoons dried thyme
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons cayenne
4 cups buttermilk
Dash of hot sauce

For frying the chicken:
6 cups all-purpose flour
1/4 cup baking powder
3 tablespoons black pepper
2 tablespoons fine sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne
Peanut oil, for frying

For brining the chicken:
  • The day before frying the chicken, prepare the brine. Using a large stock pot, heat 1 gallon of water to a boil and add in the sugar, salt, bay leaves, garlic, and paprika. Simmer for 5 minutes then remove from heat. Add in the ice water and cool down to 40 degrees. Add the chicken pieces and brine overnight.
  • For marinating the chicken in the buttermilk batter:
  • Remove the chicken from the brine and pat completely dry using paper towels.
  • Prepare the buttermilk batter by combining the flour, corn meal, salt, spices, and herbs in a large bowl. Slowly whisk in the buttermilk and the hot sauce. Place the chicken pieces into the buttermilk batter, cover, and refrigerate for ½ hour.
For Frying Chicken:
  • Remove the marinating chicken from the refrigerator 30 minutes prior to frying.
  • Combine the all-purpose flour, baking powder, and spices in a large bowl. Sift the ingredients into a brown paper bag, if using, or into another large bowl.
  • In a cast-iron skillet, heat 3 inches of canola oil over medium-high heat to 300 degrees. Remove the chicken from the buttermilk batter and let excess batter drip off. Place the chicken pieces into the brown bag, seal the bag, and shake for about 4 seconds to ensure each piece is well coated. If using a large bowl instead of a brown bag, coat the chicken pieces in batches to avoid making a mess. Place the chicken into the hot oil and fry until just golden brown, about 5 minutes, then remove them from the pan and place on a paper towel-lined plate to drain. Once all of the chicken pieces have been fried at 300 degrees for 5 minutes, heat the oil to 350 degrees, and fry the chicken until cooked through and golden brown, another 5 minutes.
  • Remove and place on a baking sheet lined with paper towels to absorb excess grease before serving.
Servings: 8
Cuisine: American