The perfect Dip - Guacamole

Ingredients

3 Ripe Avocados

1 teaspoon black pepper

1 tomato, finely chopped

half teaspoon salt

half onion, finely chopped

2 teaspoons, freshly squeezed lime juice

1 teaspoon cayenne pepper

Directions

Cut Avocado in half and remove the stone/seed. Scoop out avocado from the peel, put in a mixing bowl, then mash into a chunky paste, leaving some pieces intact. Add the chopped onion, black pepper, lime juice, salt and Cayenne pepper and mash some more. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Learnt that the hard way.

Keep the tomatoes separate until ready to serve. Cover with plastic wrap or cling film directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, add the chopped tomato to the guacamole and mix.

  

 I LOVE this dip. Its best when served with tortilla chips.

 Perfect for entertaining guests at a party because it is easy to make, delicious and healthy.

GRILLED CHICKEN BREASTS WITH ONION RINGS

GRILLED CHICKEN BREASTS WITH ONION RINGS

Ingredients

Chicken Breasts

2 tablespoons Cayenne pepper

2 tablespoons black pepper

1 tablespoon Paprika

1 tablespoon Oregano (love this spice)

1 cup of orange juice

Honey Mustard

Jack Daniel's Barbeque sauce

For Onion rings

2 large onions

1/2 cup flour

3/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon baking powder

1 egg, well beaten

1/2 cup milk

cooking oil for deep frying

Directions

Rinse the chicken breasts under cold running water and then blot dry with paper towels. Get an air tight Ziploc bag and pour in the Cayenne pepper, black pepper, Paprika, Oregano and Orange juice. stir this mixture. Add the chicken breast into the bag and let it marinate in the fridge for about 24 hours.

Place the Skillet on direct heat and leave it on for about 2 minutes. Make sure you clean the grates before they get too hot. It wouldn’t be a bad idea to oil your grates either, you can do this with a brush, tongs and some cooking oil.

Place the breast on the hottest part of the grill and don’t touch them for 2 minutes.  As shown in the photo below, you can actually tell that the chicken breast is cooking through, they will get more and more opaque as they cook. Make sure to keep coating the breasts with oil, this can be done with a brush, to keep it from burning.

Using tongs, lift each breast, rotate 45 degrees and then place them back on the grill. Presentation is half the battle and this will create some impressive grill marks!

After 2 to 4 minutes, lift the chicken breasts with tongs and flip them over. Continue grilling for another 2 to 4 minutes and you should be done! Remove the chicken breasts from the grill and place on a plate. This was served with onion rings and honey mustard dip

 To make the onion rings, Wash and peel 2 large onions, cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl, combine flour and baking powder. In another bowl, whisk together egg and milk. Add milk mixture to dry ingredients, blending well. Dip onion rings into batter, then drip into oil at about 365°.

Fry until golden brown, turning to brown both sides. Remove to paper towels to drain thoroughly. Sprinkle with a little salt before serving.

FINALLY............

Enjoy and keep visiting............

Meynerd

Food is the very essence of life. This page is committed to exploring new and different ways to approach food. Whether you enjoy cooking meals at home, trying international cuisine, or need easy tips to quickly get meals on the table, food by Meynerd has compelling and relevant contents for you.

Meynerd ( A.K.A Tunji) is a food enthusiast who loves experimenting with spices, herbs and the culinary arts. I have had the opportunity to taste some of his creations and i must say, they are delicious. I sat down with him as he spoke passionately about his food to find out what makes him tick.

how did Meynerd come to exist?

When i was 12, i was watching a programe "Ready Steady Cook" with the marvelous Chef Ainsley Harriott, and i got inspired by his passion for food, creativity in the kitchen and his culinary skills. From then on the rest is history.

Besides cooking, what are your other interests?

I love Graphic designing, mixing colors and also drawing. I'm also a video game freak.

Who inspires you?

I draw inspiration from my idols - Ainsley Hariott, Guy Fieri, Bobby Chin and Jamie Oliver. I'm also inspired by different spices and herbs.

What does the future hold for Meynerd?

I'm studying Law in the University currently but planning to go to Culinary school when i'm done. By God's grace Meynerd will be a household name.

Did you Know?

The word "Meynerd" means a male given name, loool.

Meynerd was kind enough to offer some of his recipes to us at Fashionwithlove1990, believe me they will leave your mouths watering and your hands itching to try them.In his words -  Be sure that you'll be hearing a lot from me so keep visiting.........

RED WINE RISOTTO  

Ingredients

4 cups low-sodium chicken broth

5 table spoons unsalted butter

1 onion, finely chopped

2 cups basmati (long grain) rice 

1 teaspoon thyme

1 cup dry red wine

kosher salt

1 cup finely grated Parmigiano-Reggiano cheese 

 freshly ground pepper

1 teaspoon Oregano

1 cup fresh pepper, finely chopped

1 teaspoon parsely

10 garlic cloves, finely chopped

 Finely chopped Scallions

Directions 

Bring the broth  and 4 cups of water to a simmer in a sauce pan; keep warm.

Melt 4 tablespoons of unsalted butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about half cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. continue until the rice is just tender, 20 to 25 minutes.

Stir in the parmigiano cheese, half teaspoon kosher salt, Oregano and finely chopped pepper to taste. Stir in the garlic, Scallions and parsely. Serve in a bowl.

Yield: 4 servings

cook: 40 minutes

level: Easy