Portobello, Eggplant, and Roasted Red Pepper Panini Recipe

Prep Time: 40 Min

 Cook Time: 20 Min

 Ready In:9 Hrs 
 Ingredients

 2 red bell peppers

 4 portobello mushroom caps
 1 cup fat-free balsamic vinaigrette
 
 4 (1/2 inch thick) slices eggplant, peeled
 1 teaspoon garlic powder
 1 teaspoon onion powder
 2 teaspoons grated Parmesan cheese
 
 8 slices focaccia bread
 1/4 cup fat free ranch dressing
 4 thin slices Swiss cheese
 4 thin slices Asiago cheese

 Directions

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

 
2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet.

3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Refrigerate overnight.

4. Place the portobello mushroom caps into a resealable plastic bag,

and pour in the balsamic vinaigrette. Squeeze out excess air, and seal.

Marinate overnight in the refrigerator.

5. The following day, preheat an electric double sided grill according to manufacturers' directions. Sprinkle the eggplant slices with garlic powder and onion powder.
 
6. Remove the portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender 4 to 5 minutes. Cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.

7. To assemble the sandwiches, spread each slice of focaccia with ranch dressing. Place a slice of cheese on each piece of bread. Place the eggplant slices, roasted peppers, and a portobello mushroom onto four of the slices of bread. Top with the remaining bread.

8. Spray the double sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

Orange Glazed Chicken Wings Recipe

Ingredients 1 tablespoon vegetable oil
 18 chicken wings, tips removed and wings cut in half at joint
 1/2 cup orange marmalade
 1/4 cup Dijon mustard
 2 tablespoons soy sauce

 Directions1. Heat the oil in a large skillet over medium-high heat.
Add the wing pieces, and fry until golden brown on all sides,
about 6 to 10 minutes.

2. Spoon off any excess fat, and add the orange marmalade, mustard,
and soy sauce to the skillet, stirring to blend the ingredients
and coat the wing pieces. Simmer on medium heat 8 to 10 minutes,
 until the sauce thickens and glazes the wings.
 Serve hot.

 

Nutritional Information

Amount Per Serving  Calories: 150 | Total Fat: 7.9g | Cholesterol: 29mg.

 

Kobete Chicken Reciepe

Ingredients
 3 cups all-purpose flour
 1/2 teaspoon salt
 1 cup warm water
 1 (2 to 3 pound) whole chicken
 water to cover
 1 teaspoon salt
 1 onion, peeled
 2 tablespoons butter
 3 cups uncooked white rice
 1/2 teaspoon salt
 6 cups water
 freshly ground black pepper
 1 egg, beaten
 1 (10 inch) unbaked pie crust
 Directions
1. To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe.
 
Divide the dough into two pieces, cover with a wet cloth and set aside.
2. Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender.
Remove chicken from pot, remove bones and cut chicken meat into small pieces.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Melt 2 tablespoons butter/margarine in pot over medium heat.
Add rice, turn heat to high and cook rice, stirring, for about 2 minutes.
 Add 1/2 teaspoon salt and 6 cups water. Cover pot.
Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
5. Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish.
 
Lay one round of dough in the lightly greased pie dish.
Spoon in the rice mixture and season with fresh ground black pepper.
Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed,
trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes.
Kobete is ready when the top is a nice yellowish brown.
 
Nutritional Information
Amount Per Serving  Calories: 735 | Total Fat: 28g | Cholesterol: 112mg

Chicken Shish Kebab Recipe

The "Chicken shish kebab" is a delicious Pakistani cousin.

But now it's very popular kebab all around the world, specially in south Asia

( Bangladeshi, India and Pakistan).

 Its very testy chicken kebab food item. Its method almost similar like beef shish kebab.

 Just follow this recipe and try it your home now. Its easy to cook....

Ingredients for Chicken Shish Kebab:

2-3 large chicken breasts
3 Shallots
1 large smoked hot dog
2 heaped table spoon tomato puree
4-5 regular sized mushrooms
3 large smoked garlic cloves
1/2 a courgette
1/4 of an aubergine
1/2 red pepper
1/2 green pepper
4 table spoon lemon juice
4 table spoon Worcester sauce
4-5 table spoon soy sauce
1 table spoon olive oil
2 table spoon honey
1 heaped tea spoon sugar
Salt to taste
Wooden skewers

Method of Preparation :

01. First mix finely all the marinade ingredients in a large container.
02. Cut the Chicken into equal bite size pieces. It’s important that they are of equal size
so that they cook evenly.
03.  Add the Chicken to the marinade and mix finely, cover the container
and place in the fridge for 24 hours.
04. Cut all the vegetables into roughly equal size pieces (a similar size to the Chicken),
make sure they are large enough to stay on the skewers.
05. Place in a bowl and drizzle a little Olive Oil over them,
then season with some garlic salt and black pepper. Mix so that all the vegetables are
covered in a light coating of oil.
06. Thread chicken and veritable evenly onto 6 (12-inch) wooden skewers.
07. Place the kebabs into the pan and baste with the remaining marinade.
 This ensures that they get a brilliant shiny glaze on when cooked.
08. Cook the kebabs for 20 minutes turning onto all four sizes for even heat distribution

Kebab Massalam

Recipes for Ramadan

This is one of the most popular Recipes for Ramadan.
The ingredients needed for 5 servings of Kebab Massalam
are mentioned below.

 

Ingredients:•1 pound ground lamb
 •2 chopped green Thai chili peppers
 •1 chopped onion
 •2 cloves minced garlic
 •2 tablespoons plain yogurt
 •1 tablespoon lemon juice
 •Salt as per requirements
•1/2 teaspoon ground turmeric
 •2 tablespoons crushed coriander seeds
 •6 inches bamboo skewers (5 in number) soaked in water
for 15-20 minutes
•2 red bell peppers cut into 2-inch pieces

Method: Heres the procedure to help you prepare Kebab Massalam.

 

•Position the oven rack 6 inches away from the source of heat.
 •Preheat the ovens broiler.
•Apply grease on a broiling pan.
•Mix the lamb, chilli peppers, coriander, and yogurt.
 •Add garlic, onion, lemon juice, and turmeric to the above mixture.
•Create around 15 meatballs with the mixture.
•Keep away the pieces of red bell pepper.
 •Wrap the meatballs around each skewer.
 •Add the meatballs onto the baking pan.
•Boil for 5 minutes prior to turning the skewers over.
•Continue boiling till the pink color of the meat fades.

This is how you can prepare a tasty Kebab Massalam recipe.