Serves 4

Ingredients

1 whole chicken (about 3 pounds)
1/2 cup Whole Ranch marinade, such as Thai peanut, honey ginger soy or rosemary mint
Salt and ground black pepper to taste
1 tablespoon 365 Everyday Value Extra Virgin Olive Oil

Method

Butterfly the chicken or cut in half lengthwise and arrange in a wide, shallow dish. Drizzle with marinade, season with salt and pepper, cover and chill 3 hours or overnight.

Oil grill and preheat to medium. Arrange chicken on grill, skin-side down. Rest a large sheet tray on top and weigh down with heatproof heavy objects such as bricks or cast iron skillets. Grill chicken until skin is golden brown and slightly charred in parts, about 15 minutes.

Carefully flip chicken, replace tray and weights and continue grilling until deep golden brown on the second side and a thermometer inserted in the thickest part of the thigh registers 170°F, about 15 minutes more. Set aside to let rest for 10 minutes then serve.

Nutrition

Per serving (about 6oz/181g-wt.): 440 calories (230 from fat), 26g total fat, 7g saturated fat, 140mg cholesterol, 590mg sodium, 3g total carbohydrate (0g dietary fiber, 3g sugar), 44g protein

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8 ounces good quality chocolate
8 ounces heavy whipping cream.
1 shot grand mariner or liqueur of choice.
Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate
and stir until chocolate is melted. Place dessert pot over a tea candle to
keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or
cookies. This si so tasty

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3 chicken breasts, boneless and skinless
1/2 cup onions, finely chopped
1 (8 oz.) whipped cream cheese
1/4 cup mayonaise
1/2 teaspoon paprika
1/4 cup sherry
1/2 teaspoon cayenne pepper
juice of 1 lemon

Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut
up chicken into cubes. In medium bowl combine all ingredients. Place mixture
into small jello mold or small loaf pan. Make sure to coat pan with oil so
mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with
crackers.

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1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced

Mix American cheese, milk, Worcestershire sauce, flour and mustard in a
3−quart saucepan. Cook over medium−low heat, stirring occasionally, until
cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke
hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm
over low flame. Serve with dippers.

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1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2″ round and 27″ long
1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and
refrigerated). Cut the baguette into 1″ slices. Butter one side. Arrange on
a cookie sheet, buttered side up. Divide the mixture among the slices and
spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

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8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over
medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble
bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese,
mayonnaise and basil. Separate biscuits into halves horizontally. Place each
half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until
golden brown.

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This has to be one of the New Zealand Food Recipes all time favourite Food Recipes. It does not fall under the Healthy Food Recipes guidlines but it is one you must try. You do not need to need to be able to Cook like in the Chef Food Videos but you need a little time effort and you will master this yummy desert.

You can obtain a how to make this New Zealand Food Recipe classic here >>

Prep time: 40 minutes
Cook time: 1 hour
Servings: 1 pavlov

Ingredients:
3 Egg Whites
1 cup caster sugar
1 teaspoon vinegar
1 tablespoon cornflour
1 teaspoon vanilla essence
Directions:
Beat egg whites until stiff (forms peaks). Add sugar – heaped tablespoon at a time – beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, cornflour and vanilla essense into mixture. Beat until blended.

Coat baking paper with water drops to allow baking paper to stick to sides of tin and pile pavlova mixture in 20cm circle.
Heat oven until 300°F (or 150°C). Put pav in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold. (Usually overnight). This makes a nice crust on outside of pav.

Before serving, cover pav in whipped cream and decorate with your favourite fruit.

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3 cups all−purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water

Combine the flour, baking powder, and salt. Either by hand or with a pastry
cutter, cut in the shortening till the mixture is crumbly. If the mixture
looks more floury than crumbly, be sure to add just one or two more
tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to
the mixture, or just enough to make the ingredients look moist. With your
hand or a large fork, knead the mixture making sure to rub the dough against
the sides of the large mixing bowl to gather any clinging dough. If the
dough still sticks to the side of the bowl, add a couple more tablespoons of
flour until the dough forms a soft round shape. The dough is ready to roll
out now, but it is best to let it rest. Cover it with a dish towel, and let
it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your
rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about
1 to 2 minutes on each side.

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1/4 Cup Cream Cheese, softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4 Flour Tortillas, 6−inch

In a small bowl, stir together the cream cheese and cheddar cheese with a
fork until the cheeser is incorporated. Stir in the salsa, green onion, and
chili powder. Spread the mixture evenly on the tortillas. Roll up and chill.
Slice into rounds.

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