Cumin-Fried Chicken
 
Ingredients
1  cup buttermilk
1  tablespoon ground cumin
1/4  teaspoon cayenne pepper
1  pound boneless, skinless chicken breast halves, cut into 2-1/2 x
1/2-inch strips
1/2  cup all-purpose flour
1  teaspoon salt
1/4  cup vegetable oil
2  teaspoons fresh lime juice

Directions
1. Combine buttermilk, 1-1/2 teaspoons cumin and 1/8 teaspoon cayenne in
heavy-duty plastic food-storage bag; shake gently to blend. Add chicken;
seal; toss to coat. Refrigerate at least 1 hour or up to 6 hours. 

2. Combine flour, remaining 1-1/2 teaspoons cumin and 1/8 teaspoon
cayenne and the salt on waxed paper. 

3. Drain chicken; blot dry with paper toweling. Coat chicken pieces
evenly with flour mixture. 

4. Heat oil in large nonstick skillet over medium-high heat. Working in
batches if necessary to avoid crowding skillet, add chicken to hot oil;
cook 6 to 8 minutes per batch or until golden and crisp, turning pieces
over halfway through cooking. Remove with slotted spoon to paper
toweling to drain. Then arrange on platter. Drizzle with lime juice.
Makes 4 servings.

Chicken Recipes Cumin-Fried Chicken Recipe

Fresh Vegetable Chicken Salad

Ingredients
6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing

Directions
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
serving plates.
Makes 4 servings, 3-1/2 cups each.

Carnival of the Recipes #151 – Special Diet Edition

The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.

Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.

To learn more about future recipes carnivals visit here.

A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.

Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.

Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.

Famous Recipes cooks up Low-Fat Roasted Cauliflower

Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot

Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.

Roasted Corn And Green Chile Soup. 

Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.

Chicken with Sun-Dried Tomatoes and Capers – 7g Carbs, 1g Fiber

4 boneless, skinless chicken breasts, about 4 to 6 oz each
1 1/2 Tbsp olive oil
Salt to taste
Freshly ground black pepper
Flour for dredging
1/2 cup low-sodium chicken broth
2 Tbsp lemon juice
1/2 cup sun-dried tomatoes, rehydrated and chopped
2 Tbsp capers
2 Tbsp chopped parsley

1. Lay the chicken between two pieces of waxed paper and flatten
each cutlet with the flat end of a mallet until thin.

2. Heat the olive oil in a large, non-stick skillet until hot. While
the oil is heating, season the chicken with salt and pepper and
dredge it in flour.

3. Sauté the chicken over high heat, about 3 minute on each side.
Remove to a warm platter and keep warm.

4. Quickly add the chicken broth to the pan and stir with a wooden
spoon to release any caramelized bits that may be stuck to the pan.

5. Add the tomatoes and cook until the broth has reduced by half.
Add the lemon juice and capers.

6. Pour the sauce over the chicken, sprinkle with parsley and serve.

Serving size: 1 chicken breast
Nutrition Facts:
231 Calories, 7g Total Fat, 1g Saturated Fat, 34g Protein,
7g Total Carbs, 1g Dietary Fiber, 271mg Sodium,
27% Calories from Fat, 61% Calories from Protein,
12% Calories from Carbs

 Crock Pot Chicken Marsala

4 half chicken breasts, cut into cubes
1 stick butter, melted
1 pkg. (8 oz.) cream cheese, cubed
2/3 cup Marsala wine
2 cans cream of mushroom or cream of chicken soup, undiluted
3/4 cup water
1/4 tsp. dried oregano
1/4 tsp. basil
1/2 tsp. garlic salt
Salt and pepper, to taste
Cut chicken breasts into cubes. Place chicken, butter, water and
spices in crock pot/slow cooker. Mix cream cheese, wine and mushroom
soup until combined and pour over chicken.
 

10000 Birds has the The Meatless Edition of the Carnival of the Recipes posted today.

Some of the special features include Gingerbread Pancakes from Pancake Recipe

Grits and Cheese Chile Pie from Diabetic Recipes

World Famous Recipes shared this delicious treat – White Chocolate Cinnamon Triangles.

Slow cooker Recipes provided a recipe for CrockPot Hot Chocolate

Gold Coat Autumn Salad with California Figs Tofu Cream Dressing by Famous Recipes

Chocolate Meringue Cookies Muffins That Taste Like Donuts Mexican Silk Chocolate Pie

Thai Chicken Soup
  Ingredients 3/4 cup jasmine rice
olive or canola oil spray
1 tsp green curry paste
1 litre MAGGI Real Chicken Stock
200ml CARNATION Light & Creamy Evaporated Milk
1 tsp coconut essence
1-2 red chillies, deseeded and finely chopped
2 stems lemongrass, outer leaves removed, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp minced ginger
500g chicken breast fillets, cut into thin strips
200g green beans, cut into 3cm lengths
1 red capsicum, deseeded and cut into thin strips
2 tsp honey
4 large or 6 small bread rolls
   Serves: 4 – 6

Method:

Cook rice according to packet instructions. Spray a non-stick saucepan with
oil and cook curry paste over medium heat for 3 minutes, stirring
occasionally. Add the stock, milk, coconut essence, chillies, lemongrass,
lime leaves and ginger. Bring to the boil, then reduce heat to low, add
chicken and simmer for a further 5-10 minutes or until chicken is cooked
through. Add beans, capsicum, rice and honey and simmer for a further 5
minutes or until vegetables are tender. Serve with bread rolls, if desired.

Peruvian Chicken with Plums
Not your ordinary chicken!

Serves 8

Ingredients:

3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice

Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.

Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.

Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.

Serve with extra plum wedges, if desired.

Carnival of the Recipes – Happy New Year Edition

Carnival of the Recipes

 To begin with, we’ve got Chicken Recipes‘ Chicken Prosciutto With Mushroom Sauce.

Cue the drool.