CHICKEN MEATLOAF

• 2 lbs ground chicken
• 1/2 cup chopped basil
• 1/2 cup chopped cilantro (or parsley)
• 1/4 cup chopped sage (or 1 tbsp rubbed sage)
• 1 tbsp dried thyme
• 1 tbsp garlic powder
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 egg
• 1 1/2 cups dried oats
• salt
• pepper

Found the video, wanted to give you the recipe.

Mixed Grill – Lamb, Tuna, Shrimp

Those that know me know that I love blending different spices from various cultures. This dish is a little East meets West meets Central.

Quick and Easy Grill with some stuff from the Fridge and Salad.

The ingredients needed are simple. You probably have them in your cabinet and fridge.

Lamb Chops
Tuna
Shrimps
Salad (I like buying the already washed from the grocery store)
Cucumbers
Carrots
Soy
Rice Wine Vinegar
Balsamic Vinegar
Ginger
Salt and Pepper
Fresh Herb – Chives, Marjoram, Oregano, Chervil
Olive Oil
Wally’s Sofrito (Checked the site – my blog on how to make it)

Rub the Lamb Chops with Sofrito. (Let marinate as long as possible.)

Start your fire 15-20 minutes prior to cooking – I use Wood Charcoal. I happen to like the taste, plus I think it is from my time in South America. It is used in most of the Rodizios and Churrascarias.

Place the marinated lamb on the grill. Slice Carrots, rub them with Balsamic Vinegar and Olive Oil slice length wise and place on the grill. Now mix in a zip lock back Soy, Rice Wine Vinegar, Ginger, Salt, Pepper and Olive Oil – add Tuna and Shrimp – (can stay in for an hour at the most).

Flip the Lamb Chops and add the Tuna and Shrimp.

Let’s make the salad – your favorite lettuce, sliced cucumbers, feta cheese (if you have it also goes well), Dress them lightly with Olive Oil and Vinegar.

Your food should be almost ready.

Turn over the Tuna Steaks, Shrimps. You want them to be medium rare to rare.

When the shrimps are opaque, everything should be ready. Remove from the fire. Slice the Tuna and Lamb. Place over a bed of the salad. Cut the Fresh Herbs and sprinkle on top.

You are ready to eat.

Should have published this blog earlier!!!!!!!!

Found the video, wanted to give you the recipe.

Mediterranean Grilled Chicken Salad with Pita.

Okay, at the end of the day, some of the best food you can eat is found on the streets of cities like New York.

I happen to be a big fan of Shawarma, Hummus and Falafel.

Hence, I love making this dish. I could eat it almost everyday. Well, if you follow my blog, you already know I love Chicken. If it was not for beer, cheese and some other good things, like Cuban Meia-Noche sandwiches, I would be a slim, cute guy!!!!!!!

The ingredients needed are simple. You probably have them in your cabinet and fridge.

Chicken Breast
Salad (I like buying the already washed from the grocery store)
Vegetables
Onions
Green / Red Peppers
Paprika
Onion Salt
Cinnamon
Garlic Powder (or Paste)
Thyme
Lemon
Balsamic Vinegar
Smirnoff Vodka (Citrus, something Fruity)
Soy
Olive Oil

Make a wet rub with the Paprika, Onion Salt, Cinnamon, Garlic, Thyme, Salt and Pepper. Rub it over the Chicken Breast and let sit for at least a couple of hours.

Start your fire 15-20 minutes prior to cooking – I use Wood Charcoal. I happen to like the taste, plus I think it is from my time in South America. It is used in most of the Rodizios and Churrascarias.

Placed the marinated Chicken on the grill. Now slice your vegetables, take them coat them with Soy, Olive Oil, Black Pepper and Vinegar. Place them on the grill with the Lemons.

In the same pan that you marinated the Chicken, you want to add Balsamic Vinegar, Olive Oil, Vodka, Vinegar, Soy and Salt / Pepper. Take your Chicken Breast off the fire and dip in the solution.

After about 5 minutes, take the Lemons off the Grill and squeeze them into solution. Dip the chicken again. They are almost done. This solution will keep adding flavor while maintaining a moist Chicken Breast as they can easily dry out since we are not cooking with the bone or skin.

Now for the last 5 minutes of cooking, place the grilled vegetables into the solution, place the pan onto the grill. Cover and let sit. I would say 5 -10 minutes. This will do two things, create almost like a steam bath inside the grill, while allowing the sugars in the sauce to thicken it (it will be salad dressing).

Check, the breast should be done. Take them off. Let sit! Began slicing the vegetables. Plate the salad. Drizzle some of the sauce on top. Add sliced Chicken and Vegetables with a Pita.

You are ready to eat!!!

Let’s look at the ingredients:

- Red Wine Vinegar (used to marinate the Chicken Breast – at least a couple of hours).
- Salt and Pepper
- One Apple
- Cilantro
- Poblano Pepper
- Olive Oil
- Green Onion
- Spices / Herb
o Oregano
o Cayenne Pepper
o Onion Powder
- Garlic
- Scallions
- Ricotta Cheese

In the Food Processor, place the chopped apples, garlic, cilantro, pepper, green onion and spices into a food processor. Adding the Olive Oil, create into a pesto consistency.

In a separate bowl, mix cheddar cheese (handful) and about 4 tablespoons of Ricotta Cheese. Add the Cilantro Mixture.

Take the Chicken Breast – slice in a pocket. Stuff it with the Ricotta Mixture. Place in a preheated oven – 325 degrees (Fahrenheit) for about 30 minutes. Take it out. Drizzle with a little Olive Oil – Cover with the remainder of the stuffing. 15-20 minutes longer.

You are now ready to eat.

Hello Guys……this is one easy dish to make…but tastes so good….I love it.

Ingredients:

- Whole Chicken;
- Garlic;
- Olive Oil;
- Salt;
- Black Pepper;
- Onions;
- Alecrin.

Preparation:

Ok…let’s go, first you get the chicken and cut in pieces. The Onions and Garlic chop into very small pieces then add them into a pan or pot and fry it for a little bit with the olive oil and the Alecrin…..add the chicken, let it fry as well a little bit and then start adding water little by little till the chicken is well fried and cooked, let the water vaporized. Ready to Serve!!!

Enjoy it….it’s very good…the Alecrin gives a special taste to it!!!
You can serve along with white rice, salad…etc…..use your imagination!!!!!

See you next time!!!!

So, I pull how two chicken breast – with the skin on.

Let’s see! Got Potatoes, frozen peas and carrots.

Also, I am a fan of one pan cooking if you can. Keeps the woman of the house from screaming about the dishes!!!

Grab my infamous oven-friendly frying pan, heat it up. Also turn the oven to 350 – need to preheat it.

This is fast so hold on!!!!

Grab some seasoning. Got Sesame Seeds, Dried Rosemary and Cumin. Place that in a pan over high heat. Let them toast up!!!!! Meanwhile, clean the chicken breast, place them in a bowl. Make a dry rub!

Got Old Bay Seasoning, Salt, and Pepper (don’t need a lot of salt – Old Bay has a lot). Onion and Garlic powder.

Grab the potatoes cut them up. Also found some plum tomatoes. Cut them up also. Grab the peas and carrots. Rinse them off in a strainer with some warm water. Put them (everything) in a bowl, a little seasoning – salt, pepper, garlic.

Take the toasted items put them in a coffee grinder if you have one (if not does not matter) grind add to the chicken. Make sure your chicken is fully covered with the rub.

Same pan, add some olive oil. Place breast skin side down. Let them sear up (get brown – I like them to smoke actually – not burn but definitely brown)!!

Flip, add the Potatoes Mixture to the pan. Cover. Place it in the oven –45-60 minutes or until
brown! Don’t really need to watch it, flip it or anything.

Uncover – turn the heat up to broil (500). Make sure the chicken breasts are skin side up!!

Depending on the heat of your broiler / oven – you only need 5 -10 minutes.

Now you are ready to eat.

Plate and enjoy. Your meal is completely ready.

I promise, I will make something else beside Chicken (well I like Chicken) !!!!!!!

I am feeling a little Caribbean, a little Latin based on all the videos on the site – www.everydayguy.tv. Need to make something to eat. Let’s see – What’s in the Fridge?

Chicken Breast – Skinless
Carrots (2 or 3)
Apples (2 or 3)
Ginger (1 tablespoon sliced)

Beautiful.

I also grab some Basil, Thyme and Chives from the garden.

One Spanish Onion – Chop save ¼ for the string beans.
Garlic (happens to be paste)
Salt
Pepper
Nutmeg
Two Slightly (Maduro) Yellow Plantains (Platanos).

One pack of French Cut String Beans.

Heat a Frying Pan that you can cover and place in the oven. Happen to have one available. Preheat Oven to 350.

Add Olive Oil. Chop Onion, Apples, Carrots and Plantains (Platanos)
Season Chicken Breast with salt, pepper. Place in pan on high heat. Let them begin to brown. After 2-4 minutes. Add the Onions, Apples, Carrots, Ginger, Platanos and Ginger. You can also add the herbs at this point (chop them slightly first).

Now – I held back – the secret a cup of dark rum and one cup of water (or I used apple juice). Had some Captain Morgan’s available.

You can turn your chicken breast and scrape the pan to help loosen up some of the good stuff (caramelized seasoning).

Cover – place in the oven 30-45 minutes.

Don’t touch. After 30 minutes. The bottom should be golden brown, everything almost done. Flip the breast again. Spoon the liquid (broth) over the chicken. Turn up oven to broil – 500! Add two – three pads of butter (yeah butter). We will want to keep basting the chicken for about 5-10 minutes.

Okay now the beans, I use a regular frying skillet – fill it with water. And bring it to a boil (with one bay leaf). Unpack the green beans. Place in the boiling water. Add salt, pepper, tablespoon of garlic paste. Let cook in the boiling water for 3 minutes.

Now take the beans off the heat / strain. (Don’t forget to baste the chicken). Place pan back on high heat – add olive oil. Now sliced remaining onions, let them get translucent.
Add beans back to the pan. Toss for 3-5 minutes. (Alternating while basting the chicken).

I found a tomato (sliced it).

Now I am ready to plate.

Hungry.

I am dedicating myself to documenting everything that I eat daily. Hence, like many of use, we get tired of eating the same thing all the time. For me, it is Chicken and Seafood.

In the Fridge today, I found:

- Chicken Breast grilled 2 days ago. (Shredded using a food processor – one of the best gifts ever).
- Hamburger patty – mixture (ground lamb, turkey, bison)
- Onion – Diced
- Carrot – Diced
- Lettuce – Romain, but any cabbage works, actually good old fashion Boston is what is traditionally used.
- Rice Wine Vinegar
- Hoisin Sauce

Let’s makes some wraps.

In a small pan, heat it, add peanut oil (if you have it) canola or olive works as well.

Place the patty in let begin to cook. After is has browned on one side, flip, begin to break it into piecies.

You are about 50% there!

As you already know, always have herbs. Grab some basil and chives from the garden. Add this.
A teaspoon of “Wally’s” sofrito (see the recipe on www.everydayguy.tv).

Wash you lettuce leaves. Place one entire leaf on a plate.

To the mixture cooking, add the some shredded chicken, herbs, hoisin sauce, rice wine vinegar.

let it “COMBINATE” for about 3 minutes.

Grab a tablespoon.

Take a tablespoon of the mixture place it on your leaf wrap, top it with the diced onion and carrots.

Fold it, Open your mouth, Bite down and ENJOY!!!!!!!!

This quick and easy dish satisfy your hunger, light on the stomach and pocketbook. Have two or three if you want – I DID!!!!!!!

Find more videos like this on Everydayguy.TV

Here is one of my favorite recipes.

Chicken Meat – we used two chicken breast
1 medium Serrano Pepper
Cabbage – I love the purple but had leftover from last night.
White Onion
Mushrooms – Had Shitake available.
Red Peppers
Herbs – I have the garden so we are blessed.
Salt, Pepper, Garlic
Hoisin Sauce (but Soy will work)
2 Lemons (or Lemons Juice, or Oranges or Orange Juice)
Lettuce (I use the store bought

Since mostly everything in this dish is almost done, this meal is pretty simple.

Slice your chicken in to strips. If it is dark meat, you can actually just pull it off the bone with your fingers. It just needs to be shredded or cut so that you can pick it up with a fork.

Let’s heat up a pan. Take one Lemon and slice it in circles. Place the lemon circles in the pan with some olive oil. Let them cook in the olive oil for about 3-5 minutes on medium heat. After this remove them once you have sliced all your items below.

Now, slice your onions, red and serrano peppers and mushrooms similar to the chicken. (Don’t forget – take the lemon slices out!) Place them in a pan with olive oil and garlic (preferably fresh or at least chopped from the bottle!!!). Let the sautee on medium heat until for about 2 minutes, add the chicken and cabbage, salt, pepper and squeeze the other lemon, make sure to cup your hand for the seeds.

This meal should go fairly quickly!

Stir, mix, flop, whatever you want to call it to get all of your ingredients intermingled (very cozy).Add the hoisin sauce, -
Place your lettuce on the plate – don’t need any dressing or anything. Now your done – place the chicken and cabbage on top of the vegetables – I like a lot!!!!

GRAB A FORK!!!!!!!!!!! YOUR FAVORITE REFRESHMENT AND YO U ARE READY TO EAT!!!!!!

Remember WHAT’S IN THE FRIDGE!!!!!!!!!!!! AT WWW.EVERYDAYGUY.TV

How can she make these requirements on me? I have to cook, but her way for her.

Disclaimer – like salt, but no crazy, food should never taste like salt, nor should it miss it!

So what should I make for Mom for Mother’s Day!

Another secret, I slept late! It is already 11:00am and Mom is will be home from church soon. Got to get going. I know just bought a small roast from the store (Pathmark) got some fresh herbs growing out back already and potatoes. Will had a salad and we should be set.

Okay, let’s cook!

Ingredients

- Small Whole Chicken – this one is about 4lbs. Try to but the ones for Roast, but a Fryer will work for two persons, just don’t tell anyone!

- From the Refrigerator

o Fresh Pineapple chopped – need about 4-6 blocks.

o 1 Serrano Pepper

o ½ Red Onion – you will use the other one later.

o Mushrooms (these are baby portabellas, but regular bell will work).

- From the Garden

o I like to make a blend of herbs and keep it stored in the Fridge. It is somewhere between a Spanish Sofrito and Italian Pesto.

§ In the garden already growing, we have some herbs. Want to cut equal parts of them to make my “Wally’s Blend”.

· Basil, Cilantro, Chives (I cut both Garlic and Common), Thyme (cut both Lemon and Thyme). Marjoram, Oregano (cut Greek and Cuban), Recao (I don’t know how to say it English – sorry)

· If the Rosemary was ready, I would grab it also.

· The most important – Basil, Cilantro, Chives, Oregano and Thyme.

· Use a Blender or Food Processor (the latter is better – you need less oil to blend)

· Place all the ingredients inside. Blend, add Olive Oil until you get to a paste consistency. Need a pinch of ground pepper, salt, cumin and allspice (if you have).

· Now you have “Wally’s Blend” Can store it a container – I like to use it as a base of a sauce but not to offer power the sauce.

- Heat a large “oven-friendly” pan that can be covered (or Aluminum foil will work also) – Keep it on medium – I like to have a hot pan for searing the chicken.

- Take the Chicken, because we don’t have a lot of time we want to slice it open down the breast bone on a cutting board.

- Keeping it one its belly, pull the skin back and rub in some Wally’s Blend. Be careful not to detach the skin. Season the top, with pepper, a little salt, nutmeg and paprika (sweet).

- Flip over do the same thing.

- Take 2 -3 Red Potatoes, 1 Red Onion and 3-4 Carrots, Slice the way you like it. They are going in the roast. I sliced everything length-wise.

- Preheat Oven to 425.

- Place Chicken in the pan skin side down.

- Let it brown. You can turn the heat up a little higher. Don’t want to burn. The browning (searing) will give the bird a crispier Skin and help the cooking process.

- Once browned, take out; sit while you add the potatoes, onions and carrots. This will be come your base for the roast. Place the chicken on top. Place it in the oven.

- Time to make a little sauce.

o In a blender or food processor

§ ¼ cup of balsamic vinegar

§ ¼ cup of marsala

§ Soy sauce – not a lot – just using it for salt.

§ 2 apples

§ Pineapples.

§ 4 cloves of Garlic

§ Cumin

§ Pepper

o Blend

- After 10 minutes, pull the bird out – add the sauce and cover. Turn the oven down to 325 – Cover! Will need about 30-45 minutes.

- The bird is almost done. Turn the heat back to 425. Remove the cover. Need 30-40 minutes constantly basting.

Need to fix the Salad

- As you already know, I love to take “What’s in the Fridge”.

o Lettuce (Romaine)

o Red Onions

o Scallions (Green Onions)

o Tomato

o Feta Cheese

o Cucumber

o Apples

o Tangerines

o Olives

o Onions.

- Let’s slice ½ onion, 3 – 4 stalks of scallions, 3-4 tomatoes (plum), 2 cucumbers, 1 apple.

- Take 2 Tangerines peel and separate.

- Make the sauce. In a Salad Bowl

o I like light sauce so measure accordingly.

§ Balsamic Vinegar

§ Sesame Oil

§ Mustard (got to be Dijon or Brown)

§ Salt, Pepper, Garlic Powder

§ Take some fresh oregano and chives from the garden.

o Mix

o Add Salad ingredients about 10 minutes prior to serving.

- Bird is ready – pull out. Let the bird sit on a serving plate for at least 5 – 10 minutes.

- Time to Plate and eat. Take your favorite cut – Mom likes a little breast and drumstick.