Chicken Barbecue for Diabetic

This recipe is intended for diabetic patients. Ordinary chicken barbecue could increase the blood sugar level of a person due to the sauce that is usually saturated with high levels of table sugar.

Ingredients for the sauce:

• 1 10 3/4-ounce (301 g) can tomato puree
• 1/2 onion, 3 ounces (90 g) chopped fine
• 3 tablespoons (45 ml) French style whole-grain mustard
• 3 tablespoons (45 ml) fresh lemon juice
• sugar substitute equivalent of 2 tablespoons sugar, or to taste
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 to 2 tablespoons (15 to 30 ml) hot sauce (optional)
• 1/4 teaspoon (1.25 ml) ground allspice
• 1/4 teaspoon (1.25 ml) ground ginger
• 1/3 cup (160 ml) water
• freshly ground pepper
• olive oil cooking spray
• 6 chicken breasts, 6 ounces, (180 g) each, bone in, fat and skin removed

Cooking Procedure:

1. Prepare the coals in the barbecue or light the grill.
2. To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.
3. When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife.
4. To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.

Per serving (with 2 tablespoons sauce):

170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium

Source: http://www.diabetic-recipes.com

Fruit Salad - Filipino Style

Fruit salad is very popular in the Philippines especially during summer because of the very hot weather. You can see vendors selling fruit salad placed in an ice candy wrapper and this is "selling like hot cake" to the streets in every place in the country.

Due to this phenomenon, even the big fast food chains are having their own recipes for fruit salad. I have here a fruit salad recipe I found in the net and I want to share it here. It is very easy to make and you will surely like it.

Ingredients:

• 1 1/2 cups heavy cream
• 1 (8 ounce) package cream cheese
• 3 (14 ounce) cans fruit cocktail, drained
• 1 (14 ounce) can pineapple chunks, drained
• 1 (14 ounce) can lychees, drained
• 1 cup coconut
• 1 (8 ounce) package unsalted chopped almonds (optional)
• 1 1/2 cups cubed apples (optional)

Procedure:

1. Mix heavy cream and cream cheese together to a smooth sauce like consistency.
2. Combine with other ingredients and blend well, chill overnight.

This specification can make up to 6 servings.

Source: http://www.food.com/recipe/filipino-style-fruit-salad-37628

Orange Herb Roasted Chicken

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Ingredients

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
1/2 cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
1/2 cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.

2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Source: allrecipes.com

Crab Cakes

For those who loves to bake, here is one cool recipe for you. Crab cakes! Yes, crab cakes are becoming popular especially for the seafood and cake lovers. Here is a crab cake recipe I stumbled upon from the net:

Ingradients:
1 pound fresh lump crabmeat, picked over for cartilage
1 egg
1/4 cup chopped red bell pepper (optional)
1/2 cup chopped scallion (optional)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
2 tablespoons bread crumbs, preferably fresh, or cracker crumbs, or as needed
About 1 cup all-purpose flour for dredging
Curry powder (optional)
2 tablespoons peanut, extra virgin olive, or vegetable oil
2 tablespoons butter or more oil
Lemon wedges and/or Tartar Sauce

Procedure:
1. Mix together the crabmeat, egg, bell pepper, scallion, mayonnaise, mustard, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons and use more if you need it.

2. Refrigerate the mixture until you're ready to cook (it will be easier to shape if you refrigerate it for 30 minutes or more, but it's ready to go when you finish mixing).

3. Season the flour with salt and pepper and add some curry powder if you like. Heat a large skillet, preferably cast-iron, over medium-high heat for 2 or 3 minutes. Add the oil and butter and heat until the butter foam subsides. Shape the crabmeat mixture into 1- inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. Serve with lemon wedges and/or tartar sauce.

From http://www.howtocookeverything.tv/recipe.php%3Fnid=29.html

Home Made Barbecue Sauce

Your barbecue tastes better if you baste it with barbecue sauce. There are a lot of commercial barbecue sauce in the market but if you want to make at home, here is a sample recipe for delicious barbecue sauce.

Ingredients:

• 3 tablespoons margarine
• 4 tablespoons flour
• 1 cup water
• 2 tablespoons soy sauce
• dash of pepper

Procedure:

1. Melt margarine in skillet.
2. Blend in flour.
3. Add water, soy sauce and pepper.
4. Cook until mixture is thick, stirring constantly.