celebrity wedding cakes | Royal Wedding Cake|Kate Middleton & Prince William’s Wedding Cake

Kate and William wowed their royal wedding guests with a magnificent creation by the renowned Fiona Cairns – 17 individual fruit cakes decorated in elegant scroll work and piping!


The eight-tier fruitcake, which was made by Fiona Cairns, was covered in white frosting and had ornate rose detailing. It’s beautiful and I’m sure it tasted delicious!

Royal wedding cake

This wedding cake decorated in cream, white icing and 900 delicate sugar-paste flowers, was a stunning centerpiece to the Buckingham Palace 650-guest reception hosted by William’s grandmother Queen Elizabeth II.

Royal Wedding cake Designer – Fiona Cairns

Kate Middleton and Prince William’s spectacular wedding cake took Fiona Cairns five weeks to design – and Kate had definite ideas on what she wanted for her historic day!

celebrity wedding cakes | Royal Wedding Cake|Kate Middleton & Prince William’s Wedding Cake

weeding cakes | weding cakes 2011 | cake ideas

weeding cakes | weding cakes 2011 | cake ideas

The beautiful and luxurious wedding is the dream of any woman in the world. That’s why, it is not surprising, that each bride wants to get as much information as possible not only about  the latest trends in wedding gowns, accessories and hairstyles, but also to know what… wedding cakes are in favor right now. Sure, wedding cakes must be fashionable too!
And now we are going to tell you about the wedding cakes, which will
be popular in 2011.
So, wedding cakes, decorated with flowers are on the top. The flowers can be made from cream, chocolate and other sweets. Natural flowers, such as roses, orchids, gerberas, also can be used as original and unique decoration.

gâteaux de mariage | gâteaux de mariage 2011 | idées gâteau

pasteles de boda | pasteles de boda 2011 | ideas pastel

The next place in 2011 goes to the wedding cakes with the monograms of the groom and the bride. Especially fashionable are the monograms decorated with crystals. They look amazing! That’s unusual decorating idea indeed!

Hochzeitstorten | Hochzeitstorten 2011 | Kuchen Ideen

Funny wedding cakes of various shapes are going to be very trendy too.

weeding cakes | weding cakes 2011 | cake ideas


And what about the traditional wedding cake in the shape of a big heart? Of course, it will never be out of fashion!

cakes wedding cakes


The last fashionable trend of wedding cakes in 2011 is the cakes having the dramatically unusual shapes. For example, it can be even gift box, made of some dozens of small cakes and truffles.

weddingcakes

weeding cakes | weding cakes 2011 | cake ideas

how to make Chicken Parmesan Recipe

how to make Chicken Parmesan Recipe | recipes chicken

how to make Chicken Parmesan Recipe | recipes chicken

photos of how to make Chicken Parmesan Recipe | recipes chicken
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Parmesan Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Parmesan.

Total Time: 1 hr 5 min
Prep 25 min
Cook 40 min

Yield: 4 servings
Level: Intermediate

Ingredients

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti

Recipe courtesy Tyler Florence
Show: Food 911 Episode: Raiding the Pantry

 

 

how to make Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe

how to make Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe  | recipes chicken

how to make Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe  | recipes chicken

photos of how to make Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe  | recipes chicken
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Muffuletta with Spicy Olive Relish Mayonnaise Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Muffuletta with Spicy Olive Relish Mayonnaise.

Yield: 8 servings

Ingredients

Spicy Olive Relish Mayonnaise:
2 roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann's mayonnaise
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons red or white wine vinegar

Muffuletta:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
16 1/4-inch thick slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Spicy olive relish
Spicy Olive Relish Mayonnaise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans.

Directions

Spicy Olive Relish Mayonnaise:

Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

Muffuletta:

1. Heat the grill to high or the grill pan over high heat.

2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.

3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.

4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

Courtesy of Bobby Flay for Hellmann's® and Best Foods®

how to make Garlic Roast Chicken with Rosemary and Lemon Recipe | recipes chicken

Garlic Roast Chicken with Rosemary and Lemon Recipe | recipes chicken

how to make Garlic Roast Chicken with Rosemary and Lemon Recipe | recipes chicken

photos of how to make Garlic Roast Chicken with Rosemary and Lemon Recipe | recipes chicken
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Garlic Roast Chicken with Rosemary and Lemon Recipe. Enjoy our collection of quick & easy recipes and learn how to make Garlic Roast Chicken with Rosemary and Lemon.

Total Time: 30 min
Prep 5 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Turbo Classics

how to make Mexican Lasagna Recipe

how to make Mexican Lasagna Recipe | recipes chicken

 

 

 

how to make Mexican Lasagna Recipe | recipes chicken

photos of how to make Mexican Lasagna Recipe | recipes chicken
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions Recipe. Enjoy our collection of quick & easy recipes and learn how to make Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions.

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

how to make grilled steak and pepper fajitas - recipes mexican

how to make grilled steak and pepper fajitas - recipes mexican

photos of how to make grilled steak and pepper fajitas

Ingredients List :

Serves 6 to 8 ;

¼ cup olive oil
½ cup red wine vinegar
¼ cup sugar
�juice of 2 limes
1 teaspoon oregano
1 teaspoon cumin
4 cloves of garlic, minced
salt and fresh coarse ground black pepper to taste
1 to 1 � kg of lean boneless steak like entrecote
2 onions, cut into thin rings
½ each, red, green and golden sweet bell pepper, seeded and cut into julienne
1 teaspoon Fajita seasoning, or to taste
juice of 1 lime
salt and coarse ground black pepper to taste
warm soft flour tortillas
� Serve with black beans relish, Pico de Gallo, sour cream & Guacamole

Method :


PREPARATION:

1.Put the first 8 ingredients in a zip lock bag large enough to hold them and the steak. Mix well. Season to taste with pepper and add the steak. Zip closed and sort of massage the package to work the marinade well into the steak. Allow to sit for about an hour. Then grill or broil the steak to desired degree of doneness. I think it is much better if it is on the rare side. When steak is done allow to set for about five minutes before slicing. Season to taste with salt.

2.Meanwhile, heat a bit of oil in a heavy skillet and gently saut� the onion rings until soft and just beginning to turn golden around the edges. Add the peppers and continue to saut� until they are done to desired degree of doneness. Better to be a bit under done than over done. Then add the next 2 ingredients and toss gently to distribute evenly. Season to taste with salt, and pepper. Cook all gently for 2 to 3 more minutes. Then toss gently and remove from the heat.

3.Slice the steak very thinly and arrange on a serving platter. Arrange the saut�ed peppers and onions next to the meat. Garnish with wedges of fresh lemon and sprigs of fresh cilantro. Accompany with warm soft tortillas and salsa of choice.

Each diner will use pieces of the soft tortillas to wrap around bits of the meat, onion and pepper

how to make grilled steak and pepper fajitas - recipes mexican

how to guacamole

how to make guacamole

photos of how to make guacamole

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Recipe courtesy Alton Brown

how to make lime chicken and shrimp kabobs

how to make lime chicken and shrimp kabobs | recipes chicken

photos of how to make lime chicken and shrimp kabobs

Ingredients

2/3 cup vegetable oil
3 limes, juiced
2 tablespoons vinegar
1 tablespoon sugar
1/4 teaspoon crushed red pepper
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces
6 boneless, skinless, chicken breasts cut into 1-inch pieces
1/2 pound large fresh shrimp, peeled and de-veined

Directions

Special Equipment: skewers

In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.

In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.

Heat grill to 350 to 400 degrees F.

Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken; 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.

Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.

Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.

Remove skewers from grill and serve immediately.

Recipe courtesy Paula Deen

how to make pat's spicy fried wings

how to make pat's spicy fried wings | recipes chicken

photos of how to make pat's spicy fried wings
Ingredients
Spicy Chicken Seasoning Ingredients:

1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon-pepper
12 whole chicken wings, cut in 1/2 at the joint

Spicy Chicken Batter:

2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
Vegetable oil, to fry
Dipping Sauce, recipe follows

Directions

In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.

Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.

Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.

In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.

Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.

Serve with dipping sauce.

Spicy Dipping Sauce:

1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper

Mix all the ingredients together in a small bowl

Recipe courtesy The Neelys

how to make tandoori spiced chicken breast with grilled tomato jam

how to make tandoori spiced chicken breast with grilled tomato jam and herbed yogurt sauce

photos of how to make tandoori spiced chicken breast with grilled tomato jam and herbed yogurt sauce

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne
1 tablespoon ground turmeric
1 tablespoon ground white pepper
1 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows

Directions

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
Grilled Tomato Jam:

5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron

Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
Herbed Yogurt:

1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

Recipe courtesy Bobby Flay

how to make the ultimate barbecued chicken

how to make the ultimate barbecued chicken | recipes chicken

photos of how to make the ultimate barbecued chickene

Ingredients
Brine:

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Recipe courtesy Tyler Florence

how to make chicken empanadas

how to make chicken empanadas | recipes chicken

photos of how to make chicken empanadas recipe

Ingredients

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Recipe courtesy Paula Deen