Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! RSS Feed for Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! 2018-03-21T12:36:32+01:00 text/html 2008-07-22T16:28:35+01:00 Arugula & Grilled Prawn Salad <p>For the dressing, whisk together all ingredients and then toss with onion. Set aside until ready to serve.<br /></p> <p>For the prawns, I like to season them with salt, pepper and paprika and then toss them with a bit of olive oil and minced garlic before throwing them on the&#8230;<div><img src="" alt="" /></div> text/html 2008-05-15T12:20:04+01:00 Grilled Lamb Chops Rub some fine sea salt, freshly cracked black pepper, ground cumin and oregano flakes onto lamb chops and brush with olive oil before throwing them on a hot grill. I served these chops with a Turkish bulgur salad.<br /><div><img src="" alt="" /></div> text/html 2008-05-01T15:05:48+01:00 Asparagus Soup <p>***This recipe was inspired by Yongfook's asparagus soup.</p><p><br /></p><p>Slice asparagus thinly and reserve several tips for garnishing.<br /></p><p>Bring a pot of salted water (about 5 cups) to a boil and throw in asparagus. Cook for about 4 minutes or until asparagus is bright green and just cooked through. Drain asparagus&#8230;<div><img src="" alt="" /></div> text/html 2008-04-08T18:34:46+01:00 Baba Ghanoush Roast/grill eggplant and scoop the silky flesh out. Set aside. Throw garlic and sea salt into a mortar or bowl and pound to a pulp. Add paprika, cumin and some roasted eggplant and continue to pound. Gradually add more eggplant flesh and finish pounding to desired texture. Mix in the&#8230;<div><img src="" alt="" /></div> text/html 2008-04-01T15:47:38+01:00 Hummus Throw garlic and sea salt into a mortar or bowl and pound to a pulp.<br /><br />Add dry ingredients and a handful of chickpeas and continue to pound.<br /><br />Finish pounding the chickpeas to the desired texture and then mix with wet ingredients. <br /><br />Adjust seasoning and plate. Garnish&#8230;<div><img src="" alt="" /></div> text/html 2008-03-22T13:10:45+01:00 Wonton Soup This is such a simple dish that I never measure. Just eyeball everything according to your taste.<br /><br />For the broth, put all ingredients in soup pot except for yu choy and scallion. Simmer for an hour and strain.<br /><br />Once you've wrapped up your wontons, bring a pot of&#8230;<div><img src="" alt="" /></div> text/html 2008-03-15T14:56:24+01:00 Green Jackfruit & Lotus Rootlet Salad The jackfruit and lotus roots retain a lot of water, so it’s important that you wash and drain them ahead of time in order to get as much of the excess liquid out as possible. Blotting them with a towel helps to get whatever remaining liquid is left. Halve the&#8230;<div><img src="" alt="" /></div> text/html 2008-02-23T19:29:01+01:00 Vietnamese Opo Squash Soup <p>It’s best to use prawns with heads because the prawn fat not only gives the broth a beautiful color but also makes it much more flavorful. When peeling prawns, carefully extract the fat into a bowl and discard heads, shells and veins. Slice prawns on bias or crush into chunky&#8230;<div><img src="" alt="" /></div> text/html 2008-02-11T14:20:25+01:00 Fried Rice <p>You can marinate the seafood and egg in separate little bowls prior to cooking, or if you’re lazy, you can just wait until the end and season everything.</p> <p>Heat up wok with a bit of oil to fry the scallops until almost done and transfer to plate. Put wok back&#8230;<div><img src="" alt="" /></div> text/html 2008-01-29T03:17:05+01:00 Spicy Clams Soak clams in cold salt water for an hour in the fridge to remove sand. Drain and keep in fridge until ready to cook. Heat oil and butter in a large saucepan and fry the onions until slightly golden. Add chili, pepper flakes and garlic and toss until fragrant. Add&#8230;<div><img src="" alt="" /></div> text/html 2008-01-29T03:15:49+01:00 Vietnamese Salad Rolls I don’t think I can go for longer than a month without fish sauce. I was browsing food photos on the web today and realized that I haven’t had my nuoc cham in almost a month. That’s just way too long! So, naturally, I decided to make a dish that&#8230;<div><img src="" alt="" /></div> text/html 2007-12-02T16:21:06+01:00 Vietnamese Chicken Congee To make stock, put first set of ingredients into a 6-qt stock pot and fill up with cold water. Bring to a boil and immediately lower heat to let stock gently simmer. Allow chicken to poach for about 25 minutes or until cooked through. Remove chicken and cool. Carefully take&#8230;<div><img src="" alt="" /></div> text/html 2007-11-22T21:13:23+01:00 Vietnamese Sizzling Crêpes Pour crêpe mix along with coconut milk, water and scallions into a bowl and stir well. Set aside. Place a skillet on high heat and drizzle with oil. Throw in shallots and toss until fragrant. Add mushrooms and sauté for a minute and then add shrimp and pork sausage. Season&#8230;<div><img src="" alt="" /></div> text/html 2007-11-22T02:32:50+01:00 Green Papaya Salad Boil shrimp, drain and halve lengthwise. For the dressing, dissolve sugar in the boiling water. When sugar is dissolved completely, pour this simple syrup into a small bowl to cool. Once cool, add the lime juice, garlic, chili peppers and fish sauce and stir together. Combine ingredients in a bowl&#8230;<div><img src="" alt="" /></div> text/html 2007-11-18T20:14:30+01:00 Eggplant Curry Cut eggplant into 1-inch cubes, sprinkle with salt and set aside while you prep other ingredients. When ready to cook, rinse eggplant and pat dry. I like to pan-grill the eggplant before adding to the curry sauce in order to get a nice smoky flavor, but you can just throw&#8230;<div><img src="" alt="" /></div> text/html 2007-11-17T02:22:28+01:00 Spanish Shrimp Marinate shrimp in ¼ cup of oil, paprika, oregano, salt and pepper for at least 30 minutes. Place skillet over high heat and drizzle ¼ cup of olive oil along with a pat of butter. When hot, throw in the chili peppers and let it infuse the oil. Throw in&#8230;<div><img src="" alt="" /></div> text/html 2007-11-02T02:30:03+01:00 Vietnamese Spring Rolls <p>Put first set of ingredients except skins and oil in a large bowl and mix well. Place a heaped tablespoon of mixture on a sheet of skin, roll over once, and fold in sides. Moisten the last corner with water and roll over once more and tuck in firmly. Finish&#8230;<div><img src="" alt="" /></div> text/html 2007-10-16T02:34:12+01:00 Grilled Prawn Noodle Salad Toss prawns in a bowl with garlic, olive oil, paprika, salt and pepper and refrigerate for 30 minutes. Heat 3 tbsp of olive oil in a small pan and fry shallots until slightly golden. Remove shallots and set aside for garnish. Reserve this oil to toss with cooked noodles. Soak&#8230;<div><img src="" alt="" /></div> text/html 2007-10-09T01:25:34+01:00 Grilled Eggplant Salad Preheat oven to 450F. Make ten ½-inch slits into eggplant and insert a garlic wedge in each. Drizzle a bit of olive oil and sprinkle some salt and pepper on top. Put on roasting sheet and roast for about 40 minutes, remembering to turn every 10 minutes or so. Eggplant&#8230;<div><img src="" alt="" /></div> text/html 2007-10-07T22:33:44+01:00 Guacamole Roughly mash avocado in a bowl with lime juice. Fold in all the other ingredients and serve with chips. <div><img src="" alt="" /></div>