Pepped Up Chicken Recipes

PEPPER CHICKEN RECIPE

Steps:

• Marinate chicken with ingredients under marination. Keep it aside until needed.
• Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.
• Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
• Add onions and fry till they turn golden.
• Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
• Add red chili powder, garam masala and coarsely crushed pepper corn.
• Fry everything well till the mixture looses all the moisture.
• Add chicken and fry for about 3 to 4 minutes.
• Cover and cook on a low flame till the chicken turns tender.
• If the chicken doesn't let out enough moisture to cook, then add little water.
• Cover and cook until soft. If you want to have gravy,
• You can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.
• If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
• Serve pepper chicken hot with rice and Rasam. Squeeze in some lemon juice before serving.

PEPPED UP POPCORN

Steps:

• Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl. Drizzle oil over the popcorn, and toss the popcorn with your hands to coat. Add the cheese and toss again. Season, to taste, with salt. Cool. Transfer to a sealed container and tuck in a lunch box.
• Put the sugar, butter, and chili powder in a microwave-safe bowl; microwave on medium (50 percent power) until butter melts, about 1 minute. Stir to dissolve sugar. Drizzle over freshly popped popcorn; and toss to evenly coat. Cool. Transfer to a sealed container and tuck in a lunch box.
• Pop the popcorn according to package instructions. While it's still hot, carefully open and dump into a large bowl. Add the chips and marshmallows.
• Return popcorn to the microwave. Cook on high until the chips and marshmallows get gooey, about 1 minute. Add the peanuts, if desired, and toss with a spoon until all the popcorn is coated. Cool until chocolate hardens, about 20 minutes. Transfer to a sealed container and tuck in a lunch box.

PEPPED UP CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts and Italian dressing in a zip-top bag. Seal bag, and refrigerate for at least 1 hour.
• Remove chicken from marinade and place in a baking dish. Discard used marinade. Layer pepperoni slices evenly over chicken. Cover dish with foil, and bake in the preheated oven until the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• Remove chicken from the oven, uncover, and top each chicken breast with a slice of provolone cheese. Return to oven and bake until cheese is melted and bubbly, about 5 minutes.

PEPPED UP CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts and Italian dressing in a zip-top bag. Seal bag, and refrigerate for at least 1 hour.
• Remove chicken from marinade and place in a baking dish. Discard used marinade. Layer pepperoni slices evenly over chicken. Cover dish with foil, and bake in the preheated oven until the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• Remove chicken from the oven, uncover, and top each chicken breast with a slice of provolone cheese. Return to oven and bake until cheese is melted and bubbly, about 5 minutes.

PEPPED UP CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts and Italian dressing in a zip-top bag. Seal bag, and refrigerate for at least 1 hour.
• Remove chicken from marinade and place in a baking dish. Discard used marinade. Layer pepperoni slices evenly over chicken. Cover dish with foil, and bake in the preheated oven until the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• Remove chicken from the oven, uncover, and top each chicken breast with a slice of provolone cheese. Return to oven and bake until cheese is melted and bubbly, about 5 minutes.

PEPPED UP CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts and Italian dressing in a zip-top bag. Seal bag, and refrigerate for at least 1 hour.
• Remove chicken from marinade and place in a baking dish. Discard used marinade. Layer pepperoni slices evenly over chicken. Cover dish with foil, and bake in the preheated oven until the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• Remove chicken from the oven, uncover, and top each chicken breast with a slice of provolone cheese. Return to oven and bake until cheese is melted and bubbly, about 5 minutes.

PEPPED UP EGG SALAD

Steps:

• Peel cooled hard-boiled eggs and chop them. Place the chopped eggs in a large mixing bowl.
• Add all remaining ingredients to mixing bowl and stir well. Chill and serve in pitas/rolls or on beds of lettuce.

SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES

Steps:

• Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
• Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
• Transfer chicken to slow cooker.
• Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
• Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
• Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
• Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.

PEPPED UP CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts and Italian dressing in a zip-top bag. Seal bag, and refrigerate for at least 1 hour.
• Remove chicken from marinade and place in a baking dish. Discard used marinade. Layer pepperoni slices evenly over chicken. Cover dish with foil, and bake in the preheated oven until the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• Remove chicken from the oven, uncover, and top each chicken breast with a slice of provolone cheese. Return to oven and bake until cheese is melted and bubbly, about 5 minutes.