Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! RSS Feed for Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! 2018-07-20T16:31:28+01:00 text/html 2009-06-08T00:40:39+01:00 Garlic-Parmesan Asparagus <ul><li>1. Cut the bottom harder part of the asparagus spears off, rinse and blanch them in salty water for 2-3 min. Immediately remove from the hot water and plunge them in ice-water. Drain and set aside.</li><li>2. In a non-stick wok, heat the butter till melted and fragrant.<br /></li><li>3. Add the&#8230;<div><img src="" alt="" /></div> text/html 2009-06-01T15:40:53+01:00 Island Style Fruity Rice <ul><li>1. Chop the fruits and veggies, set aside.</li><li>2. In a wok, heat the oil, add the chopped onions and jalapeno. Saute for couple of minutes.</li><li>3. Add the lemon pepper and salt, stir to combine. Add the rice. Saute on high heat for 3-5 min, till the rice has absorbed the&#8230;<div><img src="" alt="" /></div> text/html 2009-04-27T16:24:54+01:00 Beef & Cheddar Bread Sandwich <ul><li>1. In a bowl, mix in all the ingredients for the burgers. Work the meat with your hands quite roughly so that the meat sticks to your hand. Form them into 1 cm thick flat disks. The recipe yields 4 patties.<br /></li><li>2. On a baking/cookie sheet spray some oil. Place&#8230;<div><img src="" alt="" /></div> text/html 2009-04-24T20:08:36+01:00 Fettuccine with Ricotta-Parmesan Sauce <ul><li>1. Steam the broccoli florets with a pinch of salt and black pepper. Cover with a plastic wrap, set aside.</li><li>2. In a large non-stick pan, heat 2 tbsp of olive oil, add the garlic and the capers. Saute for a min to infuse the oil with the garlic. Be careful&#8230;<div><img src="" alt="" /></div> text/html 2009-04-20T15:10:11+01:00 Caramelized Onion Frittata <ul><li>1. In a bowl, beat in the eggs with salt, pepper and milk. Set aside.<br /></li><li>2. In a medium sized, non-stick pan, heat 3 tbsp of oil. Add the onions, salt, pepper. Saute for few min till they are caramelized.<br /></li><li>3. Add the tomatoes, jalapeno, cumin and the Italian seasoning.&#8230;<div><img src="" alt="" /></div> text/html 2009-04-19T17:29:40+01:00 Cottage Chicken <br /><ul><li>1. In a sealable bowl, mix in all the ingredients for the marinade. Marinate the thigh strips, overnight, refrigerated. </li><li>2. Prepare the vegetables and set aside.</li><li>3. In a non-stick wok, heat 2 tbsp of oil, add the onions, carrots and cauliflower florets. Season with salt and pepper. Saute on&#8230;<div><img src="" alt="" /></div> text/html 2009-04-01T22:06:10+01:00 Pollock in Egg Wrap <ul><li>1. In a tray mix in the lemon pepper, salt, chili powder, paprika powder and cumin powder. Rub the Pollock fillets with the spice rub generously. Let it marinade for at least half hour.</li><li>2. In non-stick pan heat 1 tbsp of olive oil till smoking hot. Sear the Pollock fillets,&#8230;<div><img src="" alt="" /></div> text/html 2009-03-27T16:30:43+01:00 Tandoori Chicken <ul><li>1. Clean the chickens thoroughly. Wipe up any moisture with a paper towel. Set aside</li><li>2. In sealable bowl, mix in all the ingredients (except the butter) for the marinade. Rub the marinade thoroughly all over the chickens. Make sure to stuff some of the marinade inside the cavities and underneath&#8230;<div><img src="" alt="" /></div> text/html 2009-03-17T17:28:26+01:00 Stir-fried Okra <ul><li>1. Heat 3 tbsp of oil in a non-stick wok.<br /></li><li>2. Add the chili peppers, saute to infuse the oil. Add the onions and salt. Saute till the onions are translucent.</li><li>3. Add the cut okra, saute on high heat for 6-9 min stirring continuously, or till cooked through. Saute until&#8230;<div><img src="" alt="" /></div> text/html 2009-03-11T23:28:12+01:00 Crispy Fish Kebab <ul><li>1. In a non-stick pot, heat 1 tbsp of oil. Add the garlic and the onions. Saute for 2-3 min till the onions are translucent.<br /></li><li>2. Add the canned fish, salt, all the dry spices and 1/2 cup of water. Simmer on med heat, till all the water has evaporated&#8230;<div><img src="" alt="" /></div> text/html 2009-03-10T02:37:17+01:00 Chips Crusted Chicken Cutlet <ul><li>1. Slice each chicken fillet in half lengthwise, to make two flatter disks.</li><li>2. Place a plastic wrap on the cutting board, place the fillets on the wrap and with a meat tenderizer, flatten the chicken fillets into 1/2 cm thick fillets. If you do not have a meat tenderizer you&#8230;<div><img src="" alt="" /></div> text/html 2009-03-07T19:52:41+01:00 Sesame Coated Chicken Broccoli Stir-fry <span style="font-weight:bold;">Few months ago I had this sudden urge to make some hummus and thus had bought this huge bag of sesame seeds... Yes, you guessed right.... I never got around to making it.... Few days ago I opened my cupboard and there it is, the bag of sesame seeds...&#8230;<div><img src="" alt="" /></div> text/html 2009-02-26T16:00:38+01:00 Spinach Pumpkin Stir-fry <ul><li>1. In a non-stick pan, heat 3 tbsp of oil. Add the dried chili peppers and the garlic, saute to infuse the oil.<br /></li><li>2. Add the onions and salt. Saute till they are translucent.<br /></li><li>3. Add the frozen spinach and stir to combine. The heat will defrost the spinach as&#8230;<div><img src="" alt="" /></div> text/html 2009-02-24T19:09:18+01:00 Kebab Fingers in Sweet Pepper Sauce <ul><li>1. In a bowl, mix in all the ingredients for the kebabs. Do not over work the meat as that will create a hard kebab, rather mix in the ingredients with a fork.<br /></li><li>2. Form the mince into finger long kebab. The recipe yields about 20- 22 kebabs. Chill for&#8230;<div><img src="" alt="" /></div> text/html 2009-02-22T18:16:37+01:00 Chicken Tikka BBQ <ul><li>1. Wash and pat-dry the chicken pieces with a paper towel.</li><li>2. Mix in all the ingredients for the marinade and marinate chicken in the mixture for minimum of 2 hours to up to 24 hours, in the refrigerator.</li><li>3. On the day of the grilling, take the chicken out of the&#8230;<div><img src="" alt="" /></div> text/html 2009-02-21T16:41:44+01:00 Hot & Spicy Catfish Sauté <ul><li>1. Coat the fish cube generously with the spice rub. Use your hand to rub it in thoroughly but gently, as the flesh of the fish will be very delicate when raw. Let it marinate for 1/2 hour.</li><li>2. Meanwhile, prepare the vegetables.<br /></li><li>3. In a non-stick pan, heat 3 tbsp&#8230;<div><img src="" alt="" /></div> text/html 2009-02-19T16:47:54+01:00 Pasta Shells in Roasted Garlic Sauce <ul><li>1. In a baking sheet, arrange the chopped tomatoes and onions. Drizzle some olive oil on them and season with salt and pepper. </li><li>2. Put the whole bulb of the garlic, skin-on, in a piece of foil, drizzle with olive oil, salt and pepper. Loosely fold the foil and place&#8230;<div><img src="" alt="" /></div> text/html 2009-02-18T17:07:26+01:00 Meatball Rezala <ul><li>1.  In a food processor, blend 3 chilies, garlic, ginger to form a rough mince. In a bowl, mix in the ground beef with 1 tsp salt, pepper, hot spice powder, cumin, coriander powder and the minced aromatics. Form tennis ball size meatballs and refrigerate for minimum of 1/2 hour&#8230;<div><img src="" alt="" /></div> text/html 2009-02-18T00:49:37+01:00 Kebab Pockets <ul><li>1. In a bowl mix in all the ingredients for the kebabs. Cover and chill for 1 hour.</li><li>2. Chop the avocado, tomato, onions and the lettuce. Divide into 8 equal portions, set aside. </li><li>3. Heat your griddle to smoking hot. If you do not have a stove-top or electric griddle,&#8230;<div><img src="" alt="" /></div> text/html 2009-02-17T02:13:01+01:00 Beef Stew with Panch Foron <span style="font-weight:bold;font-style:italic;">Panch Foron is a mix of five different whole spices. It comprises of Cumin (jeera), Nigella (kalojeera), Mustard seeds (shorshe dana), Ajwain/caraway seeds (radhuni), and Fanugreek (methi). Usually panch foron is used for adding a distinct aroma and taste to vegetable dishes and pickles (mango pickle etc). Some also&#8230;<div><img src="" alt="" /></div>