Category: Main Courses

Mango and Macadamia Chicken

500g chicken thigh, thinly sliced
2 tbsp dry white wine
1 clove garlic, crushed
1 sm fresh red chili, seeded and finely chopped
1 tbsp fresh basil, finely chopped
2 tbsp olive oil
2 med red onions (340g), thinly sliced
2 med yellow bell peppers, thinly sliced
1 med red bell pepper, thinly sliced
2 med mangoes (860g), thinly sliced
1⁄4 cup macadamias, toasted and chopped
240g rocket

Combine chicken, wine, garlic, chili, basil and half of the oil in a medium bowl. Cover; refrigerate 3 hours or overnight. Heat half of the remaining oil in wok or large frying pan. Stir- fry chicken mixture, in batches, until chicken is browned; remove from wok. Heat remaining oil in wok; stir-fry onion and bell peppers. Return chicken mixture to wok; add mango and nuts. Remove from heat; add rocket and serve.

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Kalua Pig

imagepicnic shoulder pork roast sea salt
Mrs. Dash Original Blend
water
green onion
mesquite liquid smoke

Rub entire roast with sea salt and sprinkle all sides with Mrs. Dash. Place in crock pot; add a small amount of water. Cook for several hours (time depending on size of roast). During the last hour of cooking, add green onions to taste and liquid smoke (1 tbsp for small roast, 1⁄2 bottle for large).

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Chili Lamb with Peanut Coconut Sauce

500g trim lamb (or pork) strips
2 sm fresh red chilies, finely chopped
2 cloves garlic, crushed
4 whole cloves
1⁄2 tsp sesame oil
2 tbsp teriyaki sauce
10 baby new potatoes (400g), halved
2 tbsp vegetable oil
1 med white onion (150g), thickly sliced
1⁄2 tsp ground turmeric
11⁄2 cups coconut milk
1⁄2 cup unsalted peanuts
3 green onions, roughly chopped

Combine lamb (or pork), chili, garlic, gloves, sesame oil and sauce in a large bowl. Cover; refrigerate overnight. The following day, boil, steam or microwave potato until just tender; drain. Heat half of the vegetable oil in wok. Stir-fry combined potato, white onion and turmeric, in batches, until onion is soft; remove from wok. Heat remaining vegetable oil in wok; stir-fry lamb mixture, in batches, until lamb is browned. Return lamb and potato mixture to wok with coconut milk, peanuts and green onion; stir-fry until hot.

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Permanent link to this article: http://huggins.me/recipes/archives/133

Cranberry Chicken

6 chicken breasts, boned & skinned
2 tbsp butter
2⁄3 cup orange juice concentrate
1⁄2 cup water
2 tbsp orange zest
1⁄2 bag (6 oz) cranberries
1⁄2 cup honey
2 tbsp corn starch
1⁄8 tsp ground cloves

In a large frying pan, melt butter; add chicken breasts. Cook about 10 minutes, or until juices run clear. In a medium saucepan combine remaining ingredients. Cook over medium heat, stirring occasionally until thickened. Spoon sauce over chicken.

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Permanent link to this article: http://huggins.me/recipes/archives/119

Country-style Chicken

6 lg chicken breast, pounded to 3⁄4”
1 egg
1 tbsp water
1 pkg Lipton onion soup mix
3⁄4 cup Italian bread crumbs
3⁄4 cup grated parmesan cheese
1⁄4 cup butter

Combine cheese, soup mix and bread crumbs. In a separate bowl, combine egg and water. Dredge breasts in egg mixture and then coat with dry mixture. Place breasts in a greased 9×13 pan and sprinkle with remaining dry mixture. Drizzle with melted butter. Bake, uncovered at 350º for 25-30 minutes, or until juices run clear.

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Breaded Salmon

4 salmon fillets (+/- 6 oz. each), skinned
2 tbsp flour
1 egg, slightly beaten
3 tbsp prepared horseradish, divided in half
2 cups seasoned dry breadcrumbs (croutons or stuffing crumbs work)
1⁄4 cup olive oil
1⁄3 cup light sour cream
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tsp lemon pepper
juice from 1⁄4 of a large lemon

Lightly coat salmon fillets in flour. Place the egg, 1 tbsp of horseradish and +/-1 tbsp water in a shallow bowl. Beat together. Dip salmon fillets into mixture. Coat fillets evenly in breadcrumbs. Heat oil in large frying pan. Cook filets for 3 minutes on each side, or until just tender and golden brown.

Combine remaining horseradish, sour cream, herbs, lemon pepper and lemon juice in a bowl. Serve over salmon.

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Permanent link to this article: http://huggins.me/recipes/archives/115

Braised Baby Back Ribs

Main Ingredients
2 baby back rib slabs
8 parts light brown sugar 3 parts kosher salt
1 part chili powder
1 part spice mixture

Spice Mixture
1 part ground black pepper
1 part cayenne pepper
1 part jalapeño seasoning
1 part old bay
1 part dried thyme
1 part onion powder

Combine ingredients for rub. Place each slab on a large piece of heavy duty aluminum foil with the shiny side down. Pat rub liberally on each side. Fold top down and sides in and place in refrigerator for a minimum of 1 hour (over night better).

Braising Liquid
1 cup white wine
2 tbsp white wine vinegar
2 tbsp Worcestershire sauce
1 tbsp honey
2 cloves garlic, smashed and chopped

Combine in a microwaveable bowl and cook for 1 minute. Remove ribs from refrigerator and open one end of each slab. Divide liquid equally into the foil of each slab; crimp ends and distribute liquid. Bake at 225º for 21⁄2 hours. Check for doneness. If done, pour juices from slabs into a skillet and reduce to a thick sauce by cooking over high heat for 5 to 10 minutes. Baste the convex side of the meat with a thin layer of the glaze and brown under the broiler until the sugar in the glaze begins to caramelize (burns easily). Serve with remaining glaze.

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Beefy Onion Burgers

1 packet beefy onion soup mix
2 lbs ground beef
1⁄2 cup water

Combine ingredients. Place in refrigerator for 30 minutes to allow flavors to meld and onion to hydrate. Form into patties; barbecue.

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Thai Chicken Noodle Stir Fry

INGREDIENTS
180g dried rice noodles
700g chicken breast, thinly sliced
2 tbsp fresh ginger, grated
2 tbsp peanut oil
11⁄2 cups (120g) bean sprouts
300g baby bok choy, coarsely chopped
1⁄3 cup (80ml) lime juice
1⁄4 cup (60ml) sweet chili sauce
2 tsp fish sauce
11⁄2 tbsp sugar
2 tbsp cilantro, chopped
1⁄3 cup mint leaves, torn
4 green onions, thinly sliced


DIRECTIONS
Place noodles in a large heatproof bowl; cover with boiling water. Let stand for 5 minutes or until noodles are tender; drain. Meanwhile, combine chicken and ginger in a medium bowl. Heat oil in wok; stir-fry chicken mixture, in bunches, until thoroughly cooked. Return chicken to wok with sprouts, bok choy and lime juice, chili sauce, fish sauce, sugar, cilantro and mint; stir until hot. Add onion and noodles. Stir-fry until hot.

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