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Pumpkin And Chicken Curry

by Foodie on October 21, 2014

pumpkin-chicken-curryAs a lifestyle diet we are huge fans of the Paleo  diet.  Its a modern slant on an old age diet, So here’s a very easy to make Chicken curry dish.  Easy to do in a fry pan, but also fantastic in a Slow Cooker.

Ingredients

2 chicken breasts, sliced
5 cups pumpkin, diced
2tbs olive oil
1 onion, diced
2 garlic cloves, finely chopped
2tbs ground ginger
1tbs ground turmeric
2tbs ground coriander
2tbs ground cumin
1 ½ cups vegetable stock
1 bunch fresh coriander, chopped
Salt [click to continue…]

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One-Pot Turkey Chilli

by Foodie on October 21, 2014

One pot Turkey chilliSome times we get busy, and just want to throw every thing into a pot for cooking.  Try thing fantastic turkey chilli, recipe, its a great recipe that’s east to make, all you really need to do is throw it all in one pot.

Ingredients

1 onion, chopped
1 clove garlic
200 g turkey mince
1 can copped tomatoes
1/2 can kidney beans
1 teaspoon chilli powder
1 fresh chilli, chopped
1 small capsicum, chopped
Large dollop low-fat sour cream. [click to continue…]

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Spice Dusted Grilled Prawns With Cocktail Sauce

by Foodie on October 21, 2014

Spice Dusted Grilled Prawns with Cocktail SauceIf there’s a healthier way to start a meal, we haven’t found it. Prawns derive about 80 per cent of their kilojoules from protein, making them on of the leanest sources of that belly-filling, metabolism-revving macro -nutrient. And by cooking them in their shells, you protect them from direct heat, yielding some of the juicest morsels you’ll ever eat. A dusting of spices, a fiery homemade cocktail sauce, a few grilled lemon halves and cold beers all round make for a nice start to a killer barbecue.

Ingredients

2 cups water
1/4 cup salt
1/4 cup sugar
24 medium prawns (un-shelled)
Salt and pepper to taste
1/2 cup tomato sauce
Juice from half a lemon, plus halved lemons for grilling.
1 tbsp shop-bought horseradish sauce
1 tsp Asian chilli sauce
2 tsp mixed spices (1 tsp smoked paprika, 1/4 tsp black pepper, 1/4 tsp ground ginger, 1/4 tsp cayenne pepper. 1/4 tsp mustard powder) [click to continue…]

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Chilli Scallops

by Foodie on October 21, 2014

Chilli ScallopsAny Seafood is one of our favourite dishes, this is a great scallop recipe that can be used as a entree for just about any meal, or as a main if you like.

We used scallops with roe in this recipe; the roe can be removed from the scallops, if you prefer. You will need a piece of ginger about 5cm long for this recipe.

Ingredients

1 tablespoon peanut oil
32 small scallops
4 cloves garlic, sliced thinly
50 g fresh ginger, peeled, sliced thinly
2 fresh red thai chillies, seeded, chopped finely
3 green onions, sliced thinly
1/3 cup (80ml) sweet chilli sauce
1 teaspoon fish sauce
2 teaspoons brown sugar
1/2 cup (125ml) chicken stock
1/4 cup chopped fresh coriander [click to continue…]

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Chicken, Lemon And Artichoke Skewers

by Foodie on October 21, 2014

Chicken, Lemon And Artichoke SkewersYou just can’t beat meat on a stick.  This is a very tasty Chicken recipe that can be quickly put together with Lemon and Artichokes on a skewers.

Ingredients

3 medium lemons (420g)
1/4 cup (60ml) olive oil
600g chicken breast fillets, chopped
2 x 400 cans artichoke hearts, drained, halved
24 button mushrooms [click to continue…]

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How To Crumb Anything

by Foodie on October 21, 2014

CrumbingCrumbing is a fantastic thing to do int he kitchen. But its something that so many people get wrong. We wanted to help you by givign you 3 simple tips to crumbing anything.

1. Dust - If using chicken, pound between pieces of plastic food wrap. Dust in flour, one by one to coat both sides. Shake off any excess flour.

2. Dip - Pieces into egg, one by one, to coat completely. Allow any excess to drip off.

3. Press - Both sides into crumb mixture. Place on a plate. Cover with plastic food wrap: chill for 10 minutes.

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How To Make Veggies Last

by Foodie on October 21, 2014

Making veggies lastIts a well know fact, that the healthy recommendation is five serves of veggies a day, when your fridge is full of healthy fresh product its easy. But the question is how do you keep it that way.  We give you some handy storage tips that might help:

Asparagus

Last longest when you stand the spears upright in a glass containing 1-2 cms of water. Cover the tips of the spears with a plastic bag. Can be stored in the fridge for up to five days.

Broccoli

Will keep in a sealed plastic bag in a fridge for up to three days. [click to continue…]

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Jerk Chicken

October 21, 2014

Chicken is a versatile meat to cook with, this chicken has a great Caribbean flavour to it.  Very tasty and healthy as well, very good with a salad or a vegetables, its a dish that the whole family can enjoy. Ingredients 6 Chicken Thighs 1 onion, chopped 2 chillies, chopped 2 sprigs of fresh thyme, more »

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Butterflied Leg of Lamb

October 20, 2014

Lamb is a very versatile meat, and you just can’t beat a lamb roast, A Butterflied leg of lamb is a nice twist on a old classic, this is a great piece of meat to cook on a Bar-b-cue. Ingredients Leg of lamb, butterflied (ask your butcher to help) 1 glass of red wine 1 more »

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What Is A Paleo Diet?

October 20, 2014

The “Proof is in the Pudding” All over the world, people are asking the question: What is a Paleo Diet? According to the historical archives, during the Stone Age, cavemen existed on a diet of plants, berries and wild animals. Some experts believe that because of our genetic programming, modern-day humans we should eat a more »

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