Chicken popcorn

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Chicken popcorn
Nutrition Information
  • Serves: 4
  • Serving size: 200 grams
  • Calories: 596
  • Fat: 30 g
  • Saturated fat: 4 g
  • Unsaturated fat: 20 grams
  • Trans fat: 0 g
  • Carbohydrates: 45 g
  • Sugar: 2 g
  • Sodium: 1451 mg
  • Fiber: 5 g
  • Protein: 40 g
Recipe type: Chicken
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
A recipe for a dish that is almost certain to become a family favourite . Serve it with freshly fried hot chips and coleslaw. To add even more flavour have a bottle of Chilli infused vinegar on hand. Nothing beats chips that have had some Chilli vinegar splashed over them.
  • Chicken – 500 grams ( Fresh or leftover chicken )
  • Flour – 100 grams
  • Oil for frying
  • Panko breadcrumbs – 100 grams
  • Almonds - 100 grams
  • Onion salt – 2 teaspoons
  • Garlic salt – ½ teaspoon
  • Celery salt – 1 teaspoon
  • Black pepper – 1 teaspoon
  • Chilli powder – one teaspoon
  • Paprika- 1 tablespoon
  • Oregano – ½ teaspoon
  • Marjoram – ½ teaspoon
  • Thyme – ½ teaspoon
  • Lemon wedges to serve
Place the almonds in the grinder. Blitz to coarsely ground
  1. Mix the blitzed almonds with the Panko breadcrumbs together with other dry ingredients, except for the flour.
  2. If using fresh chicken. Pat dry with a paper kitchen towel.
  3. Cut the chicken into bite-size pieces
  4. Whisk the eggs and place in a shallow dish.
  5. Dust the chicken pieces with flour. Make sure they are well coated
  6. Dip the chicken pieces into the egg and then into the Panko crumb mix.
  7. Fry the coated pieces in oil ( heated to a medium temperature) until they are golden brown and crispy.
  8. Drain any excess oil on absorbent paper kitchen towel.
  9. Serve with Coleslaw and the lemon wedges
Keyword: Shredded crispy chicken

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Chicken with Chillies


Vegetarian Chili con carne

Vegetarian con carne
Nutrition Information
  • Serves: 5
  • Serving size: 350 g
  • Calories: 557
  • Fat: 33g
  • Saturated fat: 11 g
  • Carbohydrates: 35 grams
  • Sugar: 14.35g
  • Sodium: 8.75 g
  • Fiber: 11.2g
  • Protein: 35
Recipe type: Vegetarian
Cuisine: USA
Prep time: 
Cook time: 
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Chilli con carne is an iconical dish in Tex-Mex cooking that has been around for more than a while now. It has its origins in either Northern Mexico or Southern Texas, where it is loved by all. Chili con carne, literally means “ Chili with meat, which this dish definitely is not. Not many would know, though. The texturised soya protein (soya mince ) gives this dish all of the texture that a meat mince version would have. Flavour is taken care of by the fantastic spicy taste of the Chillies and the other ingredients.
  • Soya mince ( TVP) - 2 cups
  • Kidney beans - one can
  • Garlic – 2 cloves (finely chopped
  • Bell pepper – one large ( topped, seeds removed and chopped)
  • Fresh Chillies – three ( topped and chopped)
  • Olive oil - two tablespoons ( 30 ml)
  • Tinned tomatoes – one can
  • Vegetable stock – one cup
  • Soya sauce – one tablespoon
  • Tomato puree – 2 tablespoons
  • Cumin powder – one teaspoon
  • Chilli powder – two teaspoons
  • Paprika – one tablespoon
  • Marjoram – ¼ teaspoon
  • Sugar – one teaspoon
  • Soured cream – 150 ml
  • Salt to season
  1. Reconstitute Soya mince by soaking in hot water at a ratio of 1:1 for 15 minutes
  2. Heat oil in a deep-sided skillet
  3. Add the onions and fry until starting to change colour
  4. Add the bell peppers and chillies. Cook until beginning to soften
  5. Add the garlic. Stir for a minute
  6. Add the Chilli, cumin and paprika powders. Stir or a minute
  7. Add the soya mince and saute for two minutes
  8. Now add all the remaining ingredients except the beans and the soured cream
  9. Bring to the boil and then turn down the heat to a slow simmer. Cook uncovered for 20 minutes
  10. Add the beans and cook for a further 10 to 15 minutes
  11. Season to taste
  12. Serve topped with soured cream
Keywords; Vegetarian Chili con carne


Chilli con carne – USA

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Chilli con carne

Chilli con carne
Nutrition Information
  • Serves: 5
  • Serving size: 350g incl. of cream
  • Calories: 361
  • Fat: 25 g
  • Saturated fat: 9 g
  • Carbohydrates: 16 g
  • Sugar: 7 g
  • Sodium: 1353 mg
  • Fiber: 4 g
  • Protein: 19 g
  • Cholesterol: 64 mg
Recipe type: Main
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
Chili con carne. it seems, originated in Northern Mexico or Southern Texas. Its name comes from Spanish and literally means Chilli meat. Starting way before the 2nd world war many small Chili establishments could be found throughout Texas, where it was ( and still is ) very popular. It is so popular in fact that became recognised as the national dish of the State. This popularity has spread throughout the world and it is now a firm favourite in many other parts of the world.
  • Minced beef – 500 grams
  • Onion – one large (finely diced)
  • Olive oil - 2 tablespoons
  • Garlic – 2 cloves
  • Pepper – One large (red)
  • Chilli powder – 2 teaspoons
  • Kidney beans – one can (drained)
  • Tinned tomatoes – One can
  • Paprika – one teaspoon
  • Beef stock – one cup
  • Tomato puree – 2 tablespoons
  • Cumin powder – one teaspoon
  • Marjoram – ½ teaspoon
  • Sugar – one teaspoon
  • Salt – to personal taste
  • Soured cream - 150ml
  1. Remove the top from the pepper. Cut in half. Remove the white pith and seeds. Chop the flesh into 12 mm square pieces
  2. Peel the onion and finely dice
  3. Drain the water from the kidney beans
  4. Peel and finely slice the garlic
  1. Heat the oil in a skillet until medium heat.
  2. Add the onions and cook until translucent.
  3. Add the peppers and cook for a further five minutes. Stir continuously
  4. Add the garlic, cumin, chilli powder and paprika. Fry for two minutes
  5. Add the mince. Cook until all pinkness has disappeared and is starting to brown (about 1o minutes)
  6. Now add the stock, tinned tomatoes, tomato puree, sugar and marjoram.
  7. Cook for thirty minutes on a low heat until tender
  8. Turn up the heat and add the Kidney beans. Stir and allow to reach a steady simmer
  9. One the beans have been heated through (about ten minutes) season to taste.
  10. Remove from the heat.
  11. Serve with sour cream.
This recipe yields of 5 portions of about 350 grams. Can be served with white rice

Keywords: Chilli con carne


Jalapeno poppers – USA

Jalapeno poppers
Nutrition Information
  • Serves: six
  • Serving size: 85 g
  • Calories: 247
  • Fat: 20 g
  • Saturated fat: 7 grams
  • Unsaturated fat: 1 g
  • Trans fat: 0 grams
  • Carbohydrates: 2 grams
  • Sugar: 2 grams
  • Sodium: 180 mg
  • Fiber: 0 grams
  • Protein: 4 grams
  • Cholesterol: 8 mg
Recipe type: Appetizers
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
Easy to make appetizer that is always a hit. Whilst normally done with Jalapenos, other chillies (that are spicier ) can also be used. Just remember to scoop out the seeds and pith. For more heat, add some chilli powder to the cream cheese or add chopped chillies ( canned) to it. To make more than this recipe caters for, simply, pro rata the ingredients to meet the increased quantity
  • Jalapeno chillies - 6 large
  • Cream cheese – 226 grams
  • Cheese - 50 grams (grated) Cheddar or Cheshire
  • Bacon – six slices ( preferably streaky bacon)
  1. Preheat your oven to 200 degrees Celsius
  2. Wash the Jalapenos and dry with a paper towel
  3. Slice them in half lengthwise. Don't remove the stem but slice through it. (This provides a nice little handle to hold the poppers when they are being eaten)
  4. Scoop out the seeds and white pith.
  5. Mix the cream cheese with the other cheese being used. Ensure that the cheeses are well combined
  6. Spoon equal quantities of the cheese mixture into each Jalapeno half. The halves should be overstuffed to about a centimetre higher than the filled cavity
  7. Wrap the bacon around the filled Jalapenos, starting at one end, in a spiral, until the bacon fully envelops the chilli
  8. Place on a foil-lined baking tray and place in the oven
  9. Cook for 25 to 3o minutes or to the level of crispiness that you prefer
  10. Serve
This recipe yields six portions

Keywords: Jalapeno poppers


Spicy devilled eggs – USA

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Spicy devilled eggs

Spicy devilled eggs
Nutrition Information
  • Serves: 24
  • Serving size: 42 g
  • Calories: 87
  • Fat: 6 grams
  • Saturated fat: 2 grams
  • Unsaturated fat: 2 grams
  • Carbohydrates: 0 grams
  • Sugar: 1 grams
  • Sodium: 138 mg
  • Fiber: 0 grams
  • Protein: 5 grams
  • Cholesterol: 187 mg
Recipe type: Appetizers
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
Devilled eggs have been popular in USA and many other parts of the world for some time now. . They are so popular , in fact , there was a period when it was unthought of not to have them at cocktail parties and at picnics. That may have changed , but nevertheless, this is a dish that has stood the test of time. In this recipe we have taken them to to a new level of by adding chillies and chilli powder to make them nice and spicy.
  • Eggs – 12 large
  • Dijon mustard – 2 teaspoons
  • Chives – 1 teaspoon finely chopped
  • Green chillies - 4 finely chopped ( use canned chillies)
  • Miracle whip mayonnaise - 8 tablespoons
  • Lime juice - 2 teaspoons
  • Chilli powder – one teaspoon
  • Salt – to personal taste
  1. Hard boil the eggs ( 10 minutes) Allow cooling.
  2. Remove the shells and cut in half lengthwise.
  3. Scoop out the set yolks into a bowl
  4. Add mayonnaise, mustard, lime juice, salt, chillies and chives.
  5. Mash the eggs with the ingredients above until a smooth paste is achieved
  6. Scoop the paste into a piping bag and pipe in equal quantities into the egg white cavities
  7. Sprinkle with chilli powder
  8. Refrigerate for at least 30 minutes
  9. Serve
This recipe yields 24 portions

Keywords: Deviled eggs

Image credit : Cayobo /CC By 2.0 / via Flckr

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Shakshuka – Israel


Spicy prawn dip with chillies

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Spicy prawn dip with chillies
Nutrition Information
  • Serving size: 100g
  • Calories: 195 kcal
  • Fat: 16 grams
  • Saturated fat: 6.9 grams
  • Carbohydrates: 1.3 grams
  • Sugar: 1.3 grams
  • Sodium: ,64 grams
  • Fiber: <0.5 grams
  • Protein: 13 grams
Recipe type: Dips
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
Great tasting seafood and cheese dip with just a hint of Chilli. Can be served as an appetizer before a meal or as part of a table of snacks or buffet. Wow your friends at your next party or social event. Very yummy!
  • Prawns – 500g ( fresh, deveined and peeled)
  • Butter – one tablespoon
  • Spring onions – 3 ( green and white parts sliced)
  • Garlic – one clove minced
  • Cream cheese – 1 cup
  • Parmesan cheese – ⅓ cup ( freshly grated)
  • Mozzarella cheese – 1 ½ cups ( shredded)
  • Mayonnaise – 1 third of a cup
  • Lemon juice – 10 ml
  • Worchester sauce – 1 teaspoon
  • Bell pepper - ½ cup ( preferably red)
  • Red Chilies – 3 sliced ( Serrano, Birds-eye or similar) - see note *
  • Chilli flakes – 1 teaspoon ( see note)
  • Ground Pepper – ¼ teaspoon
  1. Cut the prawns into bite-size pieces. Pat dry
  2. Preheat oven to 180 degrees Celsius
  3. Heat butter in a pan until foaming.
  4. Add spring onions. Stir fry a for one minute
  5. Add Bell peppers. Allow to fry for a minute
  6. Add Chillies and garlic. Cook for another minute
  7. Add prawns and Chilli flakes and cook until the prawns are just starting change colour. ( The prawns should be slightly under-done at this point)
  8. Remove pan from the stove and allow to cool slightly
  9. In a mixing bowl, add mayonnaise, lemon juice, Worchester sauce, black pepper and cream cheese. Blend until well mixed
  10. Add cooled prawn mixture and remaining cheeses to the bowl and mix until all ingredients are well combined
  11. Transfer to a baking dish and place in the oven
  12. Cook for 15 – 20 minutes
  13. Serve with sliced French bread, pittas or tortilla chips
* May be substituted by one teaspoon of red Chilli powder

For those who like it spicier - add more Chilli flakes

Keywords: Spicy prawn dip with cheese and chillies

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