Garlic Chicken in 15 Minutes!

Ingredients for Garlic Chicken

4 boneless chicken breasts halves
4 tbsp. of flour
Salt and Pepper as per taste
½ cup chicken soup
1 tbsp. of crushed garlic
2 tbsp. of lemon juice
1 tbsp. of butter

How to Cook Garlic Chicken

1. Crush chicken breasts a little.
2. Dust it with flour, Salt and pepper.
3. Fry in hot oil for 5 minutes each side. Now remove chicken from pan.
4. To pan add soup, garlic, lemon juice and butter.
5. Cook 2 minutes. Pour over chicken.

Author Bio: Matthew Anton is a professional online marketer offering search engine optimization services through BackLinksVault.

Tips for Including the Right Cut of Beef For Your Dish

Many people are unaware of the best meat to choose for a prepared dish. Knowing the best cut, grade and breed for a dish will make a difference in the flavor. We have some tips that may help you select the best grade of beef for each dish you prepare. Take a look to ensure cooking success.

1. Cooking a Romantic Dinner? Try Prime Rib, Top Sirloin, Porterhouse, Chateaubriand or Filet Mignon

Prime and Select are the two best grades of meat available. Prime beef is typically found in the nicest restaurants but can be purchased by those diligent enough to perform the research at home. Select meat is one of the best grades sold in stores. Prime meat is coveted because it has more marbling. This makes the meat juicier, more flavorful and more succulent than a person would buy in the grocery store. Select meat has less fat and calories but is less flavorful and juicy.

If the steak is intended to stand-alone in the meal without any sauce, the flavor of the steak is important. Marbling provides flavor, and thus, the rib eye and porterhouse. For a more delicate flavor and tender texture, filet mignon may be selected. Both top sirloin and Chateaubriand are also excellent choices to be served with a starch and vegetable for a complete and delectable dinner.

2. Want to Cook on the Grill? Try Loin and Rib Cuts

Tougher cuts of beef will only get tougher on the grill. Novice grillers will face severe disappointment with rounds and chuck cooked on the grill. Aside from the good ‘ole American hamburger, the best choices of beef for grilling are loin and rib primal cuts. Rib eye, Porterhouse, sirloin and filet mignon are all recommended for grilling. Some tougher cuts, such as the T-Bone steak and New York Strip, are also recommended for grilling. Flank steaks, flat iron steaks and hangar steaks are also tougher cuts of meat that are recommended.

Steaks may be prepared with rubs and cooked until the internal temperature reaches 130 to 135 degrees Fahrenheit for medium rare or 140 to 145 for medium. This is likely to require five to six minutes on each side.

3. Cooking Pot Roast or Stew? Try Round, Brisket, Flank, Chuck or Plate

Because of the toughness of the meat, round and chuck are recommended for pot roasts. Many people use the round steak, eye roast or standing rump for pot roasts. To prepare a pot roast, the beef is boiled in a slow cooker or pot on the stove. When cooked in a slow cooker or a pot, some of the tougher meats can achieve greater tenderness than if cooked by other methods. Briskets are often prepared with spice rubs and roasted in the oven or slow cooker.

Select Properly for the Best Results

People who make the proper selections of beef will be more pleased with their outcome. Use the tips to create the proper cut of beef and make your dinner party a huge success.

Anthony is a chef at Dedes Restaurant in Sydney, Australia. Anthony has been working with different cuts of meat and beef for over 6 years and knows that choosing the best possible cut can turn a good recipe into a fantastic one. For more information visit:

Types Of Wines In The Market

Market is full of different types of wine like fortified wine, vino senza solfiti, red wine, etc. They are classified basically by the type of grapes, which are used in the manufacturing process. The reign where the grapes are grown also adds to the type, there are many different varieties of wine. Basically there are two types, red and white which are very much popular and known among people. There are many other types which can be classified on the type of their taste and texture like:

• Tannin
• Dry
• Sweet
• Velvety
• Acidic

Other than these, some popular wine types are:

Red wines

They are made by using the red grapes; the natural color is the extract of the grape skin. The intensity of color of the red wines depends on the soaking time and differs from one wine to other. The taste and the texture varies, people like them a lot as they taste perfect.

• Cabernet Sauvignon
• Merlot
• Rioja
• Pinot Noir
• Barolo
• Zinfandel

White wines

They are colorless as they are made by using different varieties of white grapes. Their texture varies from dry to sweet and is very popular all over the world. They are classy and are best for every type of occasion; there are many popular names like:

• Chardonnay
• Semillon
• Riesling
• Sauvignon Blanc
• Moscato
• Gewurztraminer

Fortified Wines

These wines are made by using small quantity of grape spirit, with time many different types have emerged in the market. They are sweet and dry in nature and are very much popular among wine lovers. Some of the popular fortified wines are:

• Port wine
• Madeira
• Sherry
• Marsala wine

Sparkling Wines

They are fizzy; carbon dioxide creates the frothiness in their nature which looks great and is very much liked by people. In many reigns, they are used for every occasion; here are some of the popular names:

• Rose Champagne
• Prosecco
• Sparkling Red Wine

Rose wines

They are also known as blush wines; they have the reddish tinge and look pink like rose. They are made by using different varieties of grapes; Zinfandel is the popular name in this type of wine.

Sweet Wine or Dessert Wines

They are made by using residual sugar, which gives that extra sweetness to the wine. They are mostly used to serve with the desserts; the texture varies from dry to sticky sweet wines. Some of the popular names are:

• Botrytis
• Ice Wine
• Raisin wine
• Late Harvest Wines

All these types of wines are very popular and are easily available in the market. People can buy them as per the choice and need and can enjoy the drinks with the loved one.

Author Bio: Anna is a person with a passion for writing. She has written many articles on various topics as vino senza solfiti, for more information you can check her other blogs.

3 Unique Cocktails from Around the World

Ah the glory of sitting down after a long day of work to enjoy a cocktail, or heading into a bar and ordering your favorite concoction to begin a night of revelry. It’s a sophisticated option to simply ordering a beer and because there are so many variations of cocktails from across the world to choose from, you can use your knowledge to impress those around you and even teach a bartender a thing or two.

The original definition of a cocktail was any mixed drink that included any kind of spirits mixed with water, sugar, and most importantly some kind of bitters. An “Old Fashioned” has those ingredients and was named because it is made in the old fashioned way, whereas modern cocktails can include just about anything.

The Martini

The Martini: the king of cocktails. It is the drink of choice of James Bond, while satirist H.L. Mencken said of the martini “it is the only American invention as perfect as the sonnet”. This cocktail is as versatile as it is delicious. The traditional preparation can be done with either vodka or gin, and the amount of vermouth used varies greatly from one taste to the next. Generally a ratio of five to one is accepted as standard, but those who prefer a drier martini have been known to suggest otherwise. Winston Churchill was said to merely whisper the word ‘vermouth’ to a glass of gin, while Sir Noel Coward was quoted as saying one should “fill a glass with gin then wave it in the general direction of Italy.” There’s just so much to enjoy about a martini, it’s easy to see how it earned its crown.

The Margarita

From an American classic to a traditional Mexican beverage, let us now consider the margarita. Like most great cocktails, it combines simple ingredients and has a myriad of variations that make it a cocktail that can be tailored to the specific tastes of the preparer. There are a lot of commonalities between the margarita and the martini, in that the origin of the drink is unknown and greatly disputed, there is a traditional recipe and a cornucopia of offshoots, they have their own glassware, and the garnishes are nearly as important to the enjoyment of the drink as the ingredients themselves.

The G and T

Finally, let’s focus on a traditionally English drink, the G and T, or gin and tonic. This one has a history that started as a medicinal remedy. In areas where Malaria was a way of life, it was discovered that quinine was an effective treatment, but as the tonic was so hard to get down, it was commonly mixed with gin to help ease the passage down the palate. It too has a good number of variations, though it’s not as prolific as the previous two cocktails, unless you believe Douglas Adams “Hitchhikers Guide to the Galaxy” which states that about 85 percent of all cultures have a drink called the gin and tonic.

Whatever your cocktail of choice, anywhere in the world you’ll be able to find one being mixed up. As the saying goes, “it’s five o’clock somewhere!”

Todd is a bar tender at Flying Fish Restaurant in Sydney, Australia. Todd loves end of year party season, because it gives him the chance to try out some of the cocktail recipes he has been working on all year long. Todd also loves putting a modern spin on some of the cocktail classics.

How to Cook a Steak

Some consider cooking a steak to be a work of art, because a steak (if not specified otherwise refers to a beefsteak) can be cooked in a number of different ways. Anglo-Saxon cuisine (British and American) recognizes 7 distinct ways to cook a steak: raw, very rare, rare, medium rare, medium, medium well-done and well-done. The best way to cook a steak is relative, because it really depends on the preference and taste of your guest or the person who you are preparing it for. Some people enjoy raw steaks, some medium rare, while others want their steaks well-done.

Before cooking a steak, first you have to decide which way you are going to cook it. Once you establish that, you can get to work. Cooking a steak to a desirable degree is not always easy (especially if you are doing it for the first time) and requires some skills and hands-on experience. The more steaks you cook – the better you will get at cooking one perfectly. The end result of your cooking effort depends on two important factors: timing and heat. For a perfect steak, you have to master your timing and adjusting the heat on your cooker or a grill to the right level.

The heat required to cook a steak to a desirable degree is inversely proportional to the level of doneness. This means that if you want your steak to be at the bottom of the 1-7 doneness scale (1 is raw, 7 is well-done), for example rare, you need to cook it for a short period of time using intense heat. Accordingly, if you want to cook a well-done steak, you need to cook it for a longer period of time using low heat. So, the question is, how to know the exact cooking times and heat levels? Well, one of the simplest ways is to purchase a meat thermometer and consult the following table:

Degree of doneness: very rare
Cooking time: 1-2 minutes each side
Core temperature: 115 F
Description: Deep red color and barely warm
Touch test: soft and juicy
Resting time: 9 minutes

Degree of doneness: rare
Cooking time: 2-3 minutes each side
Core temperature: 120 F
Description: bright red center turning pink on the outside
Touch test: soft to touch
Resting time: 8 minutes

Degree of doneness: medium rare
Cooking time: 3-4 minutes each side
Core temperature: 130 F
Description: pink center, brownish towards exterior, a bit hot
Touch test: almost compact and firm
Resting time: 7 minutes

Degree of doneness: medium
Cooking time: 4-5 minutes each side
Core temperature: 140 F
Description: center light pink, brown outer layers, hot
Touch test: almost compact and firm
Resting time: 6 minutes

Degree of doneness: medium well-done
Cooking time: 5-6 minutes each side
Core temperature: 150 F
Description: pink turns to dark brown from the inside out
Touch test: compact yet juicy
Resting time: 5 minutes

Degree of doneness: well-done
Cooking time: 6-7 minutes each side
Core temperature: 165 F
Description: brown trough and trough
Touch test: firm to touch
Resting time: 4 minutes

While cooking, measure the core temperature of the steak with a meat thermometer to get a temperature reading, and set the heat accordingly. If the steak core temperature deviates from the values in the table, adjust the heat and then your steak will be ready to eat.

Guest author is a blogger who talks about all things food for

Reasons Why Everyone Should Be Able To Cook

Nowadays a lot of people think of heating a tin of soup up as cooking or microwaving a ready meal and technically they’re right, they are ‘cooking’ the food; however, go back a few years and they could never get away with it, for starters, everything was made freshly and ready meals didn’t exist.

Many people don’t see the importance of cooking fresh and healthy food but if they looked at the labels on processed food packets they may realize why. You should always know what you’re eating and where your food has come from; also, healthy food is essential for good health and ultimately survival.

You know what’s in your food

When you use fresh ingredients to make a meal you know exactly what’s in it. If you make a fresh spaghetti Bolognese then you know that you’ve used garlic, an onion, minced beef, tinned tomatoes, pepper and a few herbs; there’s nothing wrong with that. However, if you bought a ready-made spaghetti Bolognese from a supermarket, it will contain all sorts of chemicals and E numbers that are unrecognizable. You can also tailor your food to your own preferences and dietary needs; ultimately, you control exactly what you eat.


When you know what’s in your food it’s inevitable that it’s going to be healthier. It’s easy for food companies to through a few preservatives into a dish to make it taste exactly how it should but it’s not so easy for us to get our hands on them so we are forced to use 100% fresh ingredients. This is mainly because the food that is made for your own consumption doesn’t have to be preserved for any reason unlike food that has to sit on the shelves in a supermarket. Eating healthier also means that you can be a bit naughty a bit more often. If, overall, you are making food that is much healthier then it’s ok for you to bake a huge cake every now and again that’s full of strawberries and cream.

Saving you money

Fresh ingredients are a much cheaper alternative to buying ready-made food. If you buy fresh ingredients you can feed a family of four with a hearty cottage pie for around £5. Buying four separate cottage pie ready-meals will cost you around double this. So, eating healthily is not only great for your well-being but it is also great for your pocket, and let’s face it, everyone could do with a bit of extra cash to spend every week.

Homemade cooking is not just about the savory snacks so for the perfect sweet treat, author Jenna Tunns recommends a cream charger for the perfect whipped cream.


Ingredients for Sisig

2 Kg of Pork’s head
2 tbsp of cooking oil
2 tbsp of chopped garlic
1/2 cup of chopped onions
1/4 cup of chopped chili
1/4 cup of chopped pork liver
fish sauce for taste
1 cup of white vinegar
1 tbsp of liquid seasoning
1/2 pc of beef bouillon cube
1 tbsp of crashed pepper
1 cup of water
additional chopped chili for more spice

How to Cook Sisig

1. Grill the head of the pork to remove skin.
2. Put the head of the pork in a pot and let it boil to make the meat tender.
3. Slice squarely the pork after boiling.
4. In a pan, heat the cooking oil and sauté the garlic, onions, chili, pork, and pork liver.
5. Add fish sauce, white vinegar, liquid seasoning, bouillon, and pepper.
6. Pour water or pork broth.
7. Let it boil to make the meat tenderer.
8. Place on a heated sizzling plate.
9. Add egg on top for more flavor.