Home Style Cajun Chicken - No Matter Where You Live

Eating authentic cuisine from a certain place is definitely a sought-after experience, just like when eating Cajun chicken. However, one does not have to exert too much effort and travel all their way into the country just to be able to taste the delectable dish.

Cajun chicken tastes like most Southern dishes do. They are all made up of grains, usually rice, with a mixture of meat or seafood and vegetables and then added with spices, the most distinct flavor in any Southern meal.

If you want to your taste buds to be able to enjoy such a meal then you do not have to worry about travelling far down south, you can actually make Cajun chicken right at the comforts of your very own kitchen. It may not be near perfection as the original, but with your constant practice in making the dish, it should be next to the best.

In order to make a delicious Cajun chicken, you will need your chicken, of course. For the Cajun chicken recipe, you can use halved boneless chicken breasts that are pounded until its thickness is about a half inch. You will also need some vegetable oil, lemon pepper, as well as some seasoning, preferably the Cajun seasoning and some dried Italian-style seasoning, too.

Now that you have everything prepared, you are all ready to start making your Cajun chicken. First, you have to mix all of your seasonings, oil and lemon pepper in a bowl. You should also be adding in some garlic pepper according to your taste. This will serve as the marinade for your chicken. To make sure that your chicken tastes good to the bone, you should not only coat the chicken with the mixture but you also have to soak it in there and refrigerate it for at least half an hour.

Once that is all taken care of, prepare the in which you are to cook your Cajun chicken and preheat it. Oil the grill grates so that your chicken will not stick to it. Then, drain the chicken - you will not need the marinade anymore - and place it on the grill. Your chicken should be cooked for around 6 to 8 minutes on each side.

When you prepare your Cajun chicken for serving, you can style it up so it looks more presentable. Aside from serving over dinner and other formal gatherings, you can also slice up your Cajun chicken and make a sandwich out of it for your kids to eat at school.

Now, you and your family do not have to go so far to be able to eat Cajun chicken. You can cook and enjoy it straight from home and share a few laughs over dinner, too. Truly, it can make any meal a wonderful experience - you do not only get the chance to get your tummies full, you also have the chance to bond with your family and friends over dinner.

Grilled Cajun Chicken Wings

Ingredients

• For the Rub:
• 1 tablespoons baking powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 pounds chicken wings, cut into drumettes and flats
• For the Sauce
• 1/4 cup butter
• 1/4 cup Louisiana-style hot sauce
• 1 tablespoon Worcestershire sauce
• Type of fire:two-zone indirect
• Grill heat:medium-high

Procedures

1. 1
   
   In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne.
2. 2
   
   Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle seasoning mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
3. 3
   
   When ready to grill, melt butter in a small saucepan over medium heat. Stir in hot sauce and Worcestershire sauce. Set aside.
4. 4
   
   Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes.
5. 5
   
   Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer to a platter and serve immediately.

For more great Ready Cooked recipes, tips and free advice check out here.

You Can Make Italian Food at Home - Delicious Italian Recipes

Italian food is something that almost everyone enjoys. Sometimes it is hard to afford going out to eat. There is a solution! You can prepare easy to cook Italian foods in your own home!

If you want to make a full meal, the first step is salad. Check out your local produce department for all kinds of tasty, healthy options. You can choose from any kind of greens, vegetables, and dressings. If you are in a hurry, get a pre-made salad kit. Just like that your first easy to make Italian foods is finished!

Next, you will want to choose an entrée. There are several choices that are easy to prepare. Spaghetti and meat sauce is something you can prepare in just a few minutes. You can choose from several different kinds of pastas, sauces, and meats. If you want to make the dish healthier, use whole wheat pasta and ground turkey breast. Add vegetables to your sauce and give yourself a dose of healthy fiber.

If you have more time, you can prepare lasagna. Usually, you will need to brown meat and add sauce, just like when you make spaghetti. Then, you will layer the sauce, noodles, and cheese. Place the lasagna in the oven and bake according to the directions. Lasagna is delicious and it looks like you spent hours in the kitchen. However it is just another easy to make Italian foods!

All Italian food goes great with hot garlic bread! You can purchase frozen garlic bread that tastes homemade. Check out your grocery store's bakery section, as they may have great-tasting fresh garlic bread. Garlic bread can be prepared quickly in a bread machine, or you can simply add butter and garlic to packaged bread and toast it in the toaster oven.

You may want to prepare an Italian desert as well. Here things get a little tricky. If you are looking to save time, your local bakery may be the best place to look. You might find some tiramisu, which is a delicious Italian desert. If not, you can always pick up a cheesecake, which is often served in Italian restaurants.

Do not forget to serve the right wine with your easy to make Italian foods. A quick search of the Internet should yield some tips to help you choose a great wine. If not, most stores have displays that tell you what wine goes best with certain foods. Even though you will not be going out for dinner, you will still enjoy a great Italian meal. Get out the good dishes, put a nice tablecloth on the table, and light some candles. Enjoy your easy to make, but still delicious, Italian dinner! You will be glad you stayed home.

Italian Food and Quality

he main reason for the popularity of Italian food is probably its taste that pleases all cultures. Another one could be the quality of its ingredients. A good Italian dish depends directly on the freshness and genuinity of its ingredients. During the present times, it is important to preserve quality standards to avoid a quality loss while looking for convenience in international markets.

Quality Brands

To protect the originality of some typical products and processes, the European Union created the quality brands PDO (Protected designation of origin) and PGI (Protected Geographical Indication). The PDO protects both the origin of the raw material and the typical production process. The PGI protects the typical process, allowing the raw material to come from other parts.

The weak ring is the low knowledge people have about these brands. They are created to foster the typical products, benefiting the customers, as they distinguish the real typical products from the common ones that are maybe sold as an equal quality product. Some researches showed that the number of people who knows about these brands is still a minor part of the customers.

The most known example regards the parmesan cheese. Most of the customers know parmesan as a type of Italian cheese. How many of these customers know about the sentence from European Union stating that Parmesan is the cheese produced in a determined region of Italy, under the rules of Parmigiano Reggiano consortium? Only this cheese can be called Parmigiano or parmesan. The other ones, produced all around the world (this sentence regarded a German cheese) cannot use this name. If they do so, they are doing it unproperly.

Typical food quality and Tourism

This example shows the importance of preserving the food culture. Otherwise, in a few years, in this globalization environment, we were going to eat the same things everywhere, losing this important culture factor that is made of typical processes and products.

When we travel, we do not go visiting museums or monuments only... each place carries its culture also concerning food.

Studies show that the number of tourists that consider the food as an important factor while choosing a destination is growing. A relevant number wants to experience it visiting wineries, agritourist sites and "touching with hand" the process of producing typical products. Often also buying local products to take home part of that experience lived in that specific territory.

Hunger and quality

Quality is for comfortable people. It should not be like this, but it is. People is able to look for quality when is not hungry. Talk about quality brands and typical products has sense when people is already replete, and have the possibilities to choose. This fact doesn't mean quality shoudn't be present in every product, but it means that look for a special extra virgin olive oil has sense for someone who already uses and know what an extra virgin olive oil is.

This may be a risk for poor civilizations that may loose their typical process while looking for cheaper food. They may buy from the outside more convenient food rather than evaluating their own typical processes, that may cost more and give less harvest.

Quantity x quality

The process of obtaining smaller harvests began with a huge production of butter in the 70's, that was storaged in European warehouses. In a world where there is still people who die for hunger, such economic measure to avoid the prices decrease isn't correct. So, what should be done to avoid this inconvenient problem (too much food stored)? Produce less! The biologic products were born then to fulfill this need: smaller harvests using less chemical fertilizers and pesticides.

The process continued and people began to notice that "less is better". Typical products with small outputs began to be considered specialties. If a kind of olive tree gives less harvest, their product is a niche product.

But how a common customer can notice this difference? Through the quality brands. It's a powerful tool for quality food lovers. A unique product has no need of a quality brand. Some special brands of balsamic vinegar are sold by more than 2000 US dollars per litre. These are unique products by themselves, as a Ferrari is between machines. But regarding the good products that can be confused with similar in appearance, the quality brand is necessary and allows the gourmets to buy and enjoy special food that continue to be produced as they used to be, respecting the local traditions and allowing us to live in a global world that preserve the differences cultures need to keep the history alive.

Does Classic Italian Food Mean Pizza?

There is no doubt about it, for most people Italian food means pizza. Well, sometimes it means spaghetti, but nine times out of ten, people are thinking of pizza when they say they want to go out for Italian.

And while it is true, there is pizza I Italy, most times, the pizza you will get there bears little resemblance to the pizza most Americans are used to eating. Because some people think the type of pizza you find in Italy is more authentic, they say once you have it you never want regular American pizza again. But the truth is, as far as food goes (pizza included) the delight is in the taste of the beholder. Perhaps you have read some of the more modern wine courses which teach the theory that any wine is good wine, as long as you like it. Well, taste in food is the same.

If you taste both authentic Italian pizza and American pizza, and you decide that you like the American version better than the original. Then there is no reason that you should have to eat anything else. After all, it's your tongue and stomach, not that of somebody else.

People can be real snobs when it comes to eating, and with Italian food, this happens often. People get all wrapped up in what is the real flavor of the country and neglect the flavors that have been their favorites for years. This is not how meals are supposed to be. Meals are supposed to be fun.

Take pizza, for instance, rumor has it that pizza in Italy actually started in the Middle East where pieces of flatbread were used to hold toppings or seasoned oil and eaten without the benefits of plates or tableware. It is actually a pretty innovative idea, to be able to eat your plate when you are done with your meal. Originally, the flatbread was often unleavened like matzos, but when people found that it was relatively to control the leavening process, they began to make all kinds of breads to eat and enjoy.

One really excellent invention that helped make pizza into the dish we know and love today was the production of mozzarella cheese. The best kind of this cheese is made from the milk of water buffaloes and is from Campania. The cheese itself is eaten in many ways but on pizza, the low moisture style of the cheese is preferred.

When you combine baking the pizza in a traditional wood fire oven, and add a selection of toppings which these days can even include jalapeno peppers, you have a treat that may not be traditional, sure tastes great. Food traditions can certainly evolve and change from country to country but as long as eating remains a fun activity, I think that change is good. And why not, because the most important rule about eating is that good food is meant to be good fun.

Know more about Traditional Italian Food.

10 Reasons to Cook Italian Food Instead of Chinese Food Tonight

First of all, let me just say this. I love both Chinese food and Italian food.  Don't get all excited and start thinking I am bashing on any particular culture. I am not; in fact I am attempting to take a man's view on cooking Italian.   Both styles are mega delicious and should be consumed in great quantities.

1.    Italian wine: Need I say more? Ever hear of a good Chinese wine? I think not.  Maybe a Saki, but as far as I am concerned, it's an acquired taste.

2.    Complexity: Husbands who don't venture into the kitchen much tend to feel more comfortable with something not as complex. Spaghetti and meatballs is really not too tough.

3.    Lots of variations: You can start with any kind of pasta, dump anything on top of it, and you have transformed the ordinary into the extraordinary. Anything in your pantry or refrigerator is fair game.

4.    Tomatoes: Tomatoes are beautiful. They come in so many varieties, and can be spiced in so many ways. How can you not like them?

5.    Simple ingredients: We have very good Chinese friends who invited us to dinner once. She asked me to grab something out of the refrigerator for her while she was creating our culinary delight. Upon opening the refrigerator, I saw items that I have never seen in my refrigerator before. There was funky plant life and animal parts that I did not think you could buy much less eat. This was one well stocked unit but I would have to imagine it would take a while to buy all those ingredients. Italian refrigerators seem a little simpler. Besides, gizzards and chicken feet just don't work for me.

6.    Neater noodles: Italian noodles are just more fun to me. You get all kinds of noodles in all sorts of shapes and sizes. You can buy them in boxes and bags or make them yourself. Chinese noodles, while delicious, seem to have less variety.

7.    Easy to make: For some reason I just can't get my white Anglo Saxon attempt at Chinese food to taste authentic. I never seem to have the one ingredient that creates the magic touch. In Italian cooking, I have  everything I need,( which is the fab four: olive oil, onions garlic and basil), and it is usually just comes down to adding more of "this" or "that'

8.    Impersonations: I just don't do a good imitation of an Asian, but I can get you going with my rendition of  Vieto ala beanie. Everyone can do a good Italian imitation. This is the part where cooking is becomes fun. (its easier to make fun of your own) I love to entertain my children with my cheesy attempts at cultural   impressions. It's better received to kiss your fingertips in appreciation than to muster up a large belch.

9.    Italian food tastes better the next day: My grandmother would make sauce, but we were never allowed to  eat it until the next day. That's because all the flavors came together while it sat overnight in the refrigerator after assembly. What I once thought was a cruel thing to do to a boy, turned out to be a rewarding exercise in patience. (check out our pasta fagioli, most excellent the next day)

And the number one reason....(Actually #10)

Garlic: As far as I am concerned, garlic is the center of the universe. I can't get enough of it. I love the smell of it, I like it on my hands, I like the way it smells in the kitchen, I like it on bread, in sauce, on pizza or in pesto.  Heck if I could get away with garlic sheets on the bed. (you get the idea)  Italians love to cook with it and its versatility is certainly bound to make it the signature of any dish. Sauté' some with some onions and olive oil, it can make a grown man cry.

Spaghetti bolognese, traditional italian food

RECIPE: The perfect bolognese

Serves four people

Ingredients:

2 tbsp olive oil

6 rashers of streaky 'pancetta' bacon, chopped

2 large onions, chopped

3 garlic cloves, crushed

2 carrots, chopped

Stick of celery

1kg/2¼lb lean minced beef

2 large glasses of red wine

2x400g cans chopped tomatoes

2 fresh or dried bay leaves

salt and freshly ground black pepper

800g-1kg/1¾-2¼lb dried tagliatelle

freshly grated parmesan cheese, to serve

1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes and celery.

2. Cover with a lid and simmer over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.

3. Cook the tagliatelle in plenty of boiling salted water. Drain and divide between plates. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and a twist of black pepper. 

Best Italian Dishes - Caprese Salad with Pesto Sauce & Panzenella

A four course meal served with a variety of 400 types of cheese, every bite of Italian food speaks of its origins from the 4th century BC. It's a favorite with everyone, from the first bread till the last tiramisu!

Italians are known to take their food very seriously. The lunch hour is the most important meal of the day. It starts with antipasti (before the meal) bites like cheese, olives, salad etc. The main course mostly comprises of pasta or risotto. Did you know that there are more than 600 shapes of pasta produced across the world? Finally, comes the dessert and espresso coffee.
Best Italian Dishes which we think are a must try.

Caprese Salad with Pesto Sauce

A great antipasto bite to start your meal with. Juicy tomatoes and mozzarella cheese salad topped with freshly made pesto sauce.

Recipe Servings	:	2
Recipe Cook Time	:	20 Minutes

Ingredients

• For Salad:
  
  2 Tomatoes
  
  Handful of Tulsi
  
  1 packet Buffalo Mozzarella
  
  
  For Pesto Sauce:
  
  Handful of  Basil
  
  1 cup Pine nuts
  
  1 cup grated Parmesan Cheese
  
  1/2 cup extra virgin olive oil
  
  Juice of half a Lemon

Method

Salad Recipe:

Cut 2 juicy tomatoes in thick rounds and dress them with a little bit of extra virgin olive oil, some salt and pepper.

Break Mozzarella into chunks.

On a serving platter, arrange the tomato slices along with the mozzarella chunks.

Garnish with tulsi and pesto sauce.

Pesto Sauce:

Blend the basil with pine nuts, Parmesan cheese with  extra virgin olive oil, until it forms a paste.

Squeeze in the lemon juice.

If the paste is too thick, add in more extra virgin olive oil to reach the desired consistency.

Key Ingredients: tomato, tulsi, basil, pine nuts, parmesan cheese, olive oil, lemon juice, mozzarella cheese

Panzenella

Panzenella is a Tuscan bread salad, ideal for summer. It does not follow a particular recipe. but the two ingredients that do not change are tomatoes and bread. This salad is great with a chilled glass of Prosecco and lots of sunshine!

Ingredients

• 1 kg large fresh juicy tomatoes
  
  1 medium cucumber
  
  100 gm small mild olives
  
  1 medium onion, sliced
  
  100 gm sun dried tomatoes and their oil
  
  1 handful oregano, chopped
  
  1 handful parsley, chopped
  
  2 cloves garlic, finely chopped
  
  2 tbsp good balsamic vinegar
  
  1 pinch sugar
  
  Salt and pepper
  
  1 loaf Italian cibatta or French baguette, torn into pieces

Method

Chop the tomatoes and cucumber roughly into 1 cm cubes, and place in a large bowl.

Stir in all the remaining ingredients except the bread, and taste for seasoning.

Add some lemon juice if you want a more tart salad.

Put the salad in the fridge and leave, covered, overnight until you are ready to eat. The flavor will melt into something magical.

Immediately before serving, tear the bread into small pieces and stir into the salad.

Words from the chef
Sometimes I toast the bread lightly and also add some red and yellow bell peppers. The key to this salad is that the tomatoes have to be juicy. If they aren't, just add a few spoons of tomato juice to the salad.

 Ingredients: tomato, cucumber, bread, olives, onion,

oregano, parsley, garlic, balsamic vinegar, sugar, salt, pepper