World Food Cuisines | Trending Food Recipes 2017

Ingredients:2 tablespoons vegetable oil 1 skinless, boneless chicken breast half 2 tablespoons minced green onion 2 tablespoons minced red bell pepper 1/3 cup frozen corn kernels 1/4 cup black beans, rinsed and drained 2 tablespoons frozen chopped spinach, thawed and drained 2 tablespoons diced jalapeno peppers 1/2 tablespoon minced fresh parsley 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/3 teaspoon salt 1 pinch ground cayenne pepper 3/4 cup shredded Monterey Jack cheese 5 (6 inch) flour tortillas 1 quart oil for deep frying Spiced Lamb & Feta Gozleme With Special Tomato Sauce - World Food Cuisines Directions:Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until …

Ingredients: 1/3 cup soy sauce1/2 cup olive oil1/3 cup fresh lemon juice1/4 cup Worcestershire sauce1 1/2 tablespoons garlic powder3 tablespoons dried basil1 1/2 tablespoons dried parsley flakes1 teaspoon ground white pepper1/4 teaspoon hot pepper sauce (optional)1 teaspoon dried minced garlic (optional)
Directions: Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Recipe by: Kookie

Ingredients: Lemon Blueberry Bread1/3 cup melted butter 1 cup white sugar 3 tablespoons lemon juice 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup milk 2 tablespoons grated lemon zest 1/2 cup chopped walnuts 1 cup fresh or frozen blueberries 2 tablespoons lemon juice 1/4 cup white sugarDirections: Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 to 15 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.Recipe by: ChezSpice

Get maximum flavor by marinating the chicken in this spicy, low-fat yogurt mix.
Equipment: You will need kebab skewers to make this recipe on the barbecue.
Ingredients: 3 tbsp low-fat natural yogurt1 tsp garam masala or curry powder1 tsp chilli powder2 tsp lime or lemon juice2 tsp fresh chopped coriander, optional1 fresh red chilli, finely chopped (optional)4 x 150g/5½ chicken breasts, cubed

To Serve:
Green saladPita bread

Method:
Mix together the yogurt, garam masala, chili powder, lime juice, coriander and red chili.Marinate the chicken in the yogurt mixture for 5 minutes.Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill.Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through.Serve with salad and pita bread.

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day. Chicken Pot Pie Ingredients:1 cup potato, diced1 cup onion, diced1 cup celery, diced1 cup carrot, diced1⁄3 cup melted margarine1⁄2 cup all-purpose flour2 cups chicken broth1 cup half-and-half1 teaspoon salt1⁄4 teaspoon pepper4 cups chicken, cooked and chopped2 pie crusts (either store bought or your own recipe) Chicken Pot Pie Directions:Preheat oven to 400°F.Saute onion, celery, carrots and potatoes in margarine for 10 minutes.Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.Combine broth and half and half.Gradually stir into vegetable mixture.Cook over medium heat stirring constantly until thickened and bubbly.Stir in salt and pepper; add chicken and stir well.Pour into shallow 2 quart casserole dish and top with pie shells.Cut slits to allow steam to escape.Bake for 40-50 minutes or until pastry is golden…