Chef Nyobuki Recipes

Chef Nyobuki Recipes Looking for dinner inspiration that fits your busy schedule? Need a show- stopping dessert for your friend's party? Look no further than Chef Nyobuki's Recipes!
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Planning a memorable barbeque or crafting the perfect holiday menu?

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06/05/2024

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Crunchy Lemonade DrumsticksINGREDIENTS • 2 tablespoons grated lemon zest • 1/2 cup fresh lemon juice ...
05/15/2024

Crunchy Lemonade Drumsticks

INGREDIENTS

• 2 tablespoons grated lemon zest

• 1/2 cup fresh lemon juice

• 3 tablespoons packed light brown sugar

• 1/3 cup buttermilk

• 12 skin-on chicken drumsticks (3 1/2 to 4 1/4 pounds)

• Kosher salt and freshly ground black pepper

• 2 cups panko (Japanese breadcrumbs)

• 1 tablespoon chopped fresh thyme

• Pinch of cayenne pepper

• 1/4 cup mayonnaise

• Olive-oil cooking spray

INSTRUCTIONS

1. Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight.

2. Preheat the oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray.

3. Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.

4. Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container.

Chicken Drumsticks 🍤 🥁 Ingredients • 1 tablespoon chili powder • 1 tablespoon paprika • 2 tea...
04/30/2024

Chicken Drumsticks 🍤 🥁

Ingredients


• 1 tablespoon chili powder

• 1 tablespoon paprika

• 2 teaspoons ground cumin

• 4 1/2 pounds small chicken drumsticks (about 18)

• Salt and freshly ground pepper

• 1 cup ketchup

• 1/3 cup apple cider vinegar

• 1/4 cup packed light brown sugar

• 1/4 cup fresh orange juice

• 2 cloves garlic, grated

• 2 tablespoons hoisin sauce

• Vegetable oil, for brushing

Directions

• Make the chicken: Combine the chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.

• Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)

• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.

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04/25/2024

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Mini MeatloavesIngredients • 8 ounces deli-sliced corned beef • 1 slice rye bread, cut into cubes •...
04/24/2024

Mini Meatloaves

Ingredients

• 8 ounces deli-sliced corned beef

• 1 slice rye bread, cut into cubes

• 1 pound ground beef

• 1 large egg

• 1/4 cup milk

• 1/2 onion, grated on the large holes of a box grater

• 1 1/4 cups shredded Swiss cheese (about 5 ounces)

• Kosher salt and freshly ground pepper

• 1 cup drained sauerkraut

• Russian or Thousand Island dressing, for topping

• Chopped fresh parsley, for topping

• Potato chips and pickles, for serving

Directions

1. Preheat the oven to 450 degrees F. Put the corned beef in a food processor and pulse until finely ground; remove to a medium bowl. Add the bread to the food processor and pulse until fine; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup cheese, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four 3/4-inch-thick oval patties.

2. Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into the centres should register 160 degrees F), 20 to 23 minutes. Evenly top the meatloaves with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes.

3. Transfer the meatloaves to plates and top with Russian dressing and parsley. Serve with potato chips and pickles.

Country French Omelet • Prep: 10 min • Cook: 25 min • Yield: 2 servingsIngredients • 1 tablespoon good olive...
04/23/2024

Country French Omelet

• Prep: 10 min
• Cook: 25 min
• Yield: 2 servings

Ingredients

• 1 tablespoon good olive oil

• 3 slices thick-cut bacon, cut into 1-inch pieces

• 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes

• Kosher salt and freshly ground black pepper

• 5 extra-large eggs

• 3 tablespoons milk

• 1 tablespoon unsalted butter

• 1 tablespoon fresh chopped chives

Directions

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

• Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.

• Slide onto a plate, divide in half, and serve hot.

The Best Easy Pasta SaladINGREDIENTSPasta Salad Essentials: • 1 pound uncooked pasta • 3 cups cherry tomatoes, cut...
04/18/2024

The Best Easy Pasta Salad

INGREDIENTS

Pasta Salad Essentials:
• 1 pound uncooked pasta
• 3 cups cherry tomatoes, cut in half
• 8 ounces fresh mozzarella cheese balls, cut in half
• 1 lb. salami or summer sausage, cut into cubes
• 3/4 cup kalamata olives, sliced
• 3/4 cup pepperoncini (optional, but do it)
• 1/2 cup sliced red onion
• 1/2 cup fresh parsley, chopped

Italian Pasta Salad Dressing:
• 1/2 cup olive oil
• 1/4 cup white vinegar (white vinegar or red wine vinegar work)
• 1/4 cup water
• 1–2 tablespoons coarse sea salt (yes, tablespoons – see notes section!)
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon sugar
• 2 teaspoons each dry oregano and dry basil
• black pepper to taste
• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

INSTRUCTIONS
• Cook pasta according to package directions, in salted water for more flavour. Allow to cool slightly and toss with a little oil to prevent sticking.
• Blend up the dressing, or shake together in a jar.
• Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.
• Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

04/12/2024

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SWEET FRITTER BALLSINGREDIENTSDough:➡400g (3 cups) flour➡2g (1/2 tsp) salt➡10g (1 tbsp) sugar➡50g (4 tbsp) Corn starch➡4...
04/12/2024

SWEET FRITTER BALLS

INGREDIENTS
Dough:
➡400g (3 cups) flour
➡2g (1/2 tsp) salt
➡10g (1 tbsp) sugar
➡50g (4 tbsp) Corn starch
➡40g (2 tbsp) powdered milk
➡8g (1 tbsp) baking powder
➡15g (1 tbsp) dry yeast
➡40ml (3 tbsp) oil
➡420ml (2 cups) water

Syrup:
➡600g (3 cups) sugar
➡300ml (1 1/2 cup) water
➡Lemon juice

METHOD
➡For the dough: In a small bowl pour some water and add dry yeast and sugar. Let it sit for a while. In a bigger bowl add flour, baking powder, salt, starch and powdered milk. Mix it and add yeast mixture. Mix it well, add oil and pour the rest of the water. Mix it and cover it for 40 minutes.
➡For the syrup: In a pot put the sugar and add water and lemon juice. Cook it for 20 minutes.
➡Place the dough mixture into a bottle and make a hole on the cap. In a pan with hot oil make little balls and fry them. Pour the syrup on the balls and serve.

Carrot Cake ❣️
04/12/2024

Carrot Cake ❣️

Southern Fried Sweet Onion Rings 🧅💥🍴These Southern Fried Sweet Onion Rings are a delightful treat that combines the swee...
04/11/2024

Southern Fried Sweet Onion Rings 🧅💥🍴

These Southern Fried Sweet Onion Rings are a delightful treat that combines the sweetness of onions with a savory, crunchy coating. Perfect for gatherings, game day snacks, or simply when you're in the mood for something deliciously crispy.

Ingredients:
2 large sweet onions, peeled and sliced into 1/4-inch rings
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk
2 eggs
2 cups panko breadcrumbs
Oil for frying

Directions:
Prepare the Coating: In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper. In another shallow dish, whisk the buttermilk and eggs until well combined. Place the panko breadcrumbs in a third shallow dish.
Coat the Onion Rings: Dip each onion ring first into the flour mixture, shaking off any excess. Then, dip it into the buttermilk mixture, allowing the excess to drip off. Finally, coat the ring in panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Fry the Onion Rings: Heat oil in a large frying pan over medium-high heat. Fry the onion rings in batches to avoid overcrowding the pan. Cook for 2-3 minutes on each side, or until they are golden brown and crispy.
Drain and Serve: Once fried, transfer the onion rings to a plate lined with paper towels to drain any excess oil. Serve the onion rings immediately while they're hot and crispy.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 4 | Kcal: 290 kcal per serving

WHITE-LINE DOUGHNUTS RECIPEINGREDIENTS:- 3 cups of flour - ½ cup sugar - 1 tbsp of instant dry yeast - 4 tbsp of margari...
04/03/2024

WHITE-LINE DOUGHNUTS RECIPE

INGREDIENTS:

- 3 cups of flour
- ½ cup sugar
- 1 tbsp of instant dry yeast
- 4 tbsp of margarine
- 1 large egg (optional)
- ½ tbsp vanilla flavour (optional)
- ½ cup of warm water
- Oil for frying (just enough to let the dough float).

PROCEDURE:

* Mix the flour and yeast together into a bowl. Ensure to sift them first.

* Sift other dry ingredients into the bowl and mix thoroughly.

* Add margarine and mix.

* Mix egg and flavour to form crumbs.

* Make a well at the center and start adding warm water gradually until it's soft and pliable.

* Transfer to your table, sprinkle some flour and begin to knead to form a dough for about 20-25minutes. (Don't overwork your dough).

(It should have become stretchy after 25minutes of kneading).

* Form a ball with it, place in a bowl and allow to rise for 40 minutes or until doubled in size.

* After it doubles, punch it down and start forming your balls with your dough.

(You can use scale to measure so that you have equal sizes).

* Place each ball on a separate paper,

(This will make it easy for you to drop in oil without deflating the dough).

* Allow these to rise to until doubled in size.

* Heat your oil until it is just hot enough to cook your dough.

(To test for heat, just drop a small dough into the oil, If it floats immediately, your oil is good to go, if it sits back in the oil, it's too cold for your dough).

* Pick one dough, using the paper, drop carefully into the oil, you should see just tiny bubbles and not large ones.

(Slow fry it, to ensure that it gets well cooked inside).

* Flip the dough once it's golden brown.

* Place on kitchen towel to remove excess oil, allow to cool

(You may desire to fill with jam or any filling of your choice).

TO FILL WITH JAM:

* Use a round nozzle and a piping bag to fill the jam.

* Make a hole, insert the nozzle and squeezed the jam in it.

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