Buffalo Wings Recipe | Healthy Chicken Recipe

Buffalo Wings Recipe 

Ingredients:
Marinade:

½ kilo Magnolia Chicken Station, Chicken Wings
1 tsp cayenne pepper
2 tbsp calamansi juice
1 tsp garlic, chopped
1 tsp salt
½ tsp paprika
½ tsp chili powder
1 tsp hot sauce
½ tsp ground black pepper
1 tbsp brown sugar
¼ cup Magnolia Gold Butter, unsalted
Magnolia Nutri-Oil for deep frying

Glaze:
2 tbsp Magnolia Gold Butter, unsalted
¼ cup prepared barbecue sauce
¼ cup hot sauce

Garlic Dip:
½ cup mayonnaise
½ cup Magnolia Fresh Milk
1 tbsp garlic, finely chopped
2 tbsp parsley, finely chopped
salt to taste
ground white pepper to taste

Procedures:
Make 2 pieces of chicken wing cutting through the joints. In a bowl, prepare the marinade by mixing all the spices and marinate the chicken for at least an hour. While marinating, heat the oil for frying. Fry chicken wings until golden and crisp. In a skillet over medium heat, combine butter, barbecue sauce and hot sauce. Glaze Mix well then toss in the chicken wings until thoroughly coated with enamel. To make the sauce, mix all ingredients in a bowl until well blended. Serve dip on the side along with wings.

Banana Chips Recipes | Healthy Banana Chips | How to make Banana Chips

BANANA CHIPS RECIPES

Ingredients
2 lbs raw bananas, peeled
3 to 4 cups cooking oil
1/2 teaspoon turmeric powder (Optional)
2 tablespoons water (Optional)
1 teaspoon salt (Optional)

Simple Syrup
1/2 cup water
1/2 cup white sugar


Procedures: 

• In a bowl, combine 2 tablespoons of water, turmeric powder and salt. Mix well.
• Pour the oil in a wide pot and heat.
• When the oil is hot, cut the bananas using a mandolin slicer and place a lot of bananas into slices in hot oil.
• Fry the plantains until almost crisp. When bananas are almost done, take a spoonful of the mixture of turmeric and gently add the oil. Note: Be careful. This is an optional step. Doing this can add a yellowing banana slices and make it sharper.
• Once the oil stops bubbling, remove bananas and drain excess oil. Set aside.
• Meanwhile, let's make simple syrup. Heat a pan and pour 1/2 cup water and 1/2 cup boiling sugar.Let.
• Gently stir the mixture and turn off the heat. Allow to cool.
• Quickly dip plantain chips in simple syrup. Drain excess liquid after immersion. Once the fluid dries up, banana chips placed in a container, or immediately used.

Experts

Experts:

Seek experts to mentor your child learn from the experiences and mistakes of others…

People who know their craft and have established their own business are invaluable resources. In the popular TV show the apprentice, American billionaire Donald Trump is view as the ultimate mentor and guru of aspiring businessmen.

            One of the biggest challenges that parents face is not knowing how to help their child. This is where mentors come in.

            Let me tell you about three of our youth entrepreneurs in MI high school and the lesson they have learned from mentors.

Maki Baka:

Filipino and Japanese rolled into one

Love for Japanese food and patriotism inspired this group of teens to come up with fusion cuisine on the run, classmate and teachers served as their test market. Proud of their fusion concept, they sought the mentorship of Ricky Laudico of Mr. Kurosawa. They had very good concepts, but did not have a strong culinary background and missed out on the most important aspect of a great maki rice.

           

Lesson from the mentor: never stop improving the quality of your product. This will help keep your customers loyal

Laila: life in Literature and Art

Raw talent was the capital for this business venture. Behind it is a group of naturally talented teens, whose love for manga and drawing inspired them to publish their own graphic novel. They loved what they did but did not know how to publish or to make money out of this hobby. Enter Budgett Tan, founder of Alamat and a creator of comic books. He pointed them in the right direction, which was knowing their market. Budget told them that their product had a niche market, and unless they knew the market well, they will not have readership.

Lesson from the mentor:

Know your customers; they are the lifeblood of your business.

Pulse Radio: Teen Radio

Armed with love for music and solid ideas for programming, a group of teenagers wanted to start a teen radio station. But the teeners had questions and the answer could not be found in books: what did it rally take to put together radio program? How do you get funding? Where do you get sponsors? Michael Halili, executive producer of NU 107, generously invited them to observe a radio program at work, guided them on the feasibility of their ideas and finally helped them set realistic goals.

Lesson from the mentor:

Set realistic goals, but don’t let go of your dream.

Lesson from brother

Ben Chan: Chairman, Suyen Corporation *Beach

“Brother Carlos was instrumental in our venture into china. I consider him a visionary for having been able to successfully establish his business there. He started out early and was a head of everybody else when no one would take risks in a country that years later would become a major economic superpower. Today, his brand Oishi is an Established leader in snack foods, with a distribution and supply chain that covers the entire country.”

            Carlos was able to help me nurture my business instincts through his leadership and foresight. He led by example and made me realize the vast opportunities that lay a head. He made it easier for me to identify potential growth areas for Beach.

Barbecue Pork Chop with Mixed Veggies Recipe | Healthy Pork Chop Veggies Recipe

Barbecue Pork Chop with Mixed Veggies Recipe

Ingredients
2 lbs. lean pork chop
2 cups of hickory and brown sugar BBQ sauce
4 cups frozen mixed vegetables
3 tablespoons butter
Salt and pepper

Procedures:

• Season the pork chops with salt and pepper. Coat the pork chops with barbecue sauce. Let it stay for 3 hours. Meanwhile, melt the butter in a skillet.
• Add the vegetable mixture. Cook for 5 minutes. Sprinkle a little salt and pepper to taste. Set aside.
• Grill the pork chops over medium heat for about 10-12 minutes per side (depending on thickness). Suffice remaining BBQ sauce.
• Transfer to a serving dish. Serve with mixed vegetables and mashed potatoes.

Salmon Burgers with Tomato Chutney

Salmon Burgers with Tomato Chutney

Why this recipe works: we use the food processor to get the texture of the salmon pieces right, then we add a little mayonnaise to help bind the mixture. The sweet and sour tomato chutney is the perfect counterpoint to the rich salmon

Salmon Burger with Tomato chutney

Ingredients: serve 4

1 ¼ pounds skinless salmon, cut into 1 – inch pieces

½ cup panko (Japanese – style bread crumbs)

½ cup chopped fresh cilantro

2 tablespoons mayonnaise

8 scallions, minced

3 tablespoons lemon juice salt and pepper

2 tablespoons vegetable oil

1 tablespoons Asian sweet chili sauce

2 beefsteak tomatoes, cored, seeded, and chopped

4 hamburger buns, split

Procedures:

1. Adjust oven rack to upper third position and heat broiler. Pulse half of salmon in food processor until even mix of finely minced and coarsely chopped pieces appears, about 2 pulses. Transfer processed salmon to large bowl and repeat with remaining salmon. Mix processed salmon with panko, 6 tablespoons cilantro, mayonnaise, 3 tablespoons scallions, 1 tablespoon lemon juice, 1/2 teaspoon salt, and ¼ teaspoon pepper. Form mixture four 3 ½ inch patties. Refrigerate patties for 10 minutes.
2. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium – high heat until shimmering. Add ginger and remaining scallions and cook until fragrant, about 1 minutes. Add chili sauce, tomatoes, and remaining lemon juice and cook until very thick, about 6 minutes. Stir in remaining cilantro and season with salt and pepper. Transfer chutney to bowl and wipe out skillet.
3. heat remaining oil over medium heat until shimmering. Cook salmon burgers until browned on both sides and center is slightly undercooked, about 4 minutes per side. Meanwhile, lay buns cut side up on rimmed baking sheet and toast under broiler until lightly toasted, about 2 minutes. Arrange burgers on each roll and top with chutney. Serve.

Simple side Sugar snap pea and red pepper salad

Bring 6 cups water to boil in large saucepan. Add 1 teaspoon salt and 1 pound trimmed snap peas and cook until crisp – tender, 1 ½ to 2 minutes. Drain peas, then chill in ice water. Drain peas and dry with paper towels. Whisk together 1 tablespoon rice vinegar, ¹/₈ teaspoon red pepper flakes, and 2 tablespoons toasted sesame oil in large bowl. Toss dressing with peas and 1 thinly sliced red pepper. Season with salt and pepper. Serve 4

Tool nonstick skillets

In the 50 plus years since they were introduced, nonstick skillets have become must – have kitchen equipment. They make cooking sticky thins (like eggs) and tricky things (like fish) a breeze, but they aren’t everything. When fond is a necessity – in pan sauces, for example – stick to stainless steel. 

Gingerbread Cookies

Gingerbread Cookies

Recipe by Tina Conception Diaz

Ingredients: serve 8 to 10 Gingerbreads

3 ²_/3 cups all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

2 teaspoons ground ginger

1 cup butter, softened

2 teaspoon ground ginger

¾ cup brown sugar, packed

1 egg

½ cup dark vanilla syrup or molasses

Royal icing

3 ½ cups powdered sugar, sifted

3 egg whites

Food colors, for tinting

Procedures:

Preheat oven to 325 ^oF

In a medium size bowl, combine flour, baking soda, salt, cinnamon and ginger. Whisk well with a wire whip. Set aside.

In a mixing bowl, cream butter and sugar on medium speed. Add egg and vanilla syrup or molasses and continue beating until well incorporated. Add flour mixture and mix on low speed just until combined.

Gather dough into a ball. Divide into two, flattening each ball into disks. Wrap in plastic wrap and chill for 30 minutes of until firm.

Using a floured rolling pin, roll dough on floured surface to ¼ inch thickness. Lift dough once in a while and rotate to keep it from sticking to the surface. Dust surface and rolling pin with flour as needed or when dough starts to stick. Dip cookie cutters in flour and use to cut cookie shape. Reroll scraps of  dough until all dough is used up. To keep from stretching the cut out dough, use a pancake turner to transfer the dough onto an ungreased cookie sheet.

Bake in preheated oven for 10 to 12 minutes. Using a pancake turner, carefully transfer cookies to a flat surface and cool.

While cookies are cooling work on the frosting by placing powdered sugar in a mixing bowl. Add egg whites and beat at medium speed until soft and fluffy. Tint icing using desired colors. Place frosting in icing bag with desired decorating tip and decorate baked cookies. Let frosting dry for several hours before handling cookies.

Note: if you do not have cookie cutters, cut out a pattern from a cardboard. Place over rolled cookie dough and cut using a knife.

Glazed Grilled Chicken Skewers with all recipes

Glazed Grilled Chicken Skewers

Why this recipe works: we love the way the sweetness of the kecap manis, or sweet soy sauce, turns this marinade into a delicious sweet and savory glaze. You can make your own sweet soy sauce if kecap manis is not available. Simply bring ½ cup sugar, ¼ cup soy sauce, and ¼ cup water to a boil in a small saucepan, turn the heat down to low, and simmer the mixture until it is thick and syrupy, about five minutes. Be sure to select plums that are ripe yet still firm; if they’re overly ripe, they’ll be too soft to effectively skewer. Plus, the plums look nicer in the salad when they’re not mushy. When choosing sesame seeds, buy them already toasted. If you need to toast them yourself, put them in a dry pan over medium – low heat until they turn slightly golden and have a toasted aroma, about five minutes.

Ingredients: 4 serving

¼ cup honey

2 tablespoons sweet soy sauce

3 tablespoons lime juice

2 teaspoons toasted sesame oil

4 boneless, skinless chicken breasts (about 1½ pounds), cut into 1½ inch chunks

6 plums, stones removed, 4 plums sliced into quarters, 2 plums sliced into ¼ inch wedges

   Salt and pepper

2 tablespoons toasted sesame seeds

2 tablespoons vegetable oil

2 bunches watercress, trimmed

Procedure:

1. whisk honey, soy sauce, 2 tablespoons lime juice, and sesame oil in large bowl. Transfer half of glaze to small bowl and set aside. Toss chicken and plum quarters with glaze remaining in large bowl. Thread four 14 – inch metal skewers with marinated chicken and plums, reserving glaze. Transfer skewers to plate and season with salt and pepper.
2. Grill skewers over hot fire until chicken is just cooked through, about 8 minutes, brushing frequently with reserved glaze from large bowl. Transfer skewers to platter. Sprinkle skewers with sesame seeds and tent with foil.
3. whisk remaining lime juice and vegetable oil into reserved small bowl of glaze and season with salt and pepper. Toss watercress and remaining plums in dressing. Season with salt and pepper. Serve with chicken and plum skewers.

Smart Shopping: Sesame Seeds

Sesame sees are considered to be the world’s first recorded seasoning, mentioned in Assyrian records from 300 B.C. The seeds were brought to America by African slaves, and they subsequently became popular in Southern Cooking. Sesame seeds come in a variety of colors, from creamy white to black, through the creamy white ones, and the toasted versions of them, are more common in our supermarkets. When they are used whole in cooking, their high oil content contributes a rich, nutty flavor; they are also sometimes ground into a paste, such as tahini. Sesame seeds also yield sesame oil commonly used in Asian cuisines. When used whole, they can be baked into or onto foods, such as hamburger buns, or sprinkled on top as a garnish. Because of their high oil content, sesame seeds turn rancid relatively quickly. They can stored in an airtight in a cool, dark place for up to three months, refrigerated for up to six months, or frozen for up to a year.