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OCTOBER 6th is NATIONAL NOODLES DAY!!!!

Lillan celebrates National Noodles Day with some scrumptious 
BBQ Chicken and Smoked Gouda Macaroni and Cheese 

See recipe here!….

INGREDIENTS:
16 oz box dried pasta 
3 tbs butter
3 tbs flour
2 cups half and half
2 cups shredded smoked Gouda cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesann cheese

FOR THE CHICKEN LAYER: 
2 cooked chicken breasts; shredded (Get deboned breast at LL)
1 cup BBQ sauce

FOR THE TOPPING: 
6 slices crispy cooked bacon (Get Grace Streaky bacon at LL)
4 oz cheddar cheese cut into small cubes
4 oz cheddar cheese shredded 

METHOD:
Prepare dried pasta according to package directions.

In a medium sauce pan over medium heat, melt butter and whisk in flour until a paste forms. Whisk in half and half and bring up to a boil. Once boiling reduce heat to low and whisk in Gouda, 1 cup of cheddar and 1/2 cup of Parmesan cheeses. Once everything has melted and is smooth remove from heat and toss with pasta. Mix in cheddar cubes. Pour into a large casserole dish.

In a mix bowl toss chicken with BBQ sauce. Spread over the top of the macaroni and cheese. Top with remaining shredded cheese and crumbled bacon.

Bake at 350 for 20 minute or until the sides are bubbly. 
[recipe via: http://www.bakeaholicmama.com/2013/03/bbq-chicken-and-smoked-gouda-mac-n.html]

Yum yum!!!

#Lillanhasit #ShopLL #GraceBacon #BDdebonedbreast #nationalnoodlesday #oct6 

CHICKEN & PASTA CASSEROLE WITH MIXED VEG

Simple, Tasty Recipe here…..

INGREDIENTS:

1 Cup Dry Fusilli Pasta 

3 Tablespoons Olive Oil

6 Chicken Breast Fillet (Cut into chunks) [Get from LL]

1 Tablespoon Dried Minced Onion

Salt and Pepper to taste

Garlic Powder to taste

1 Tablespoon dried Basil

1 Tablespoon dried Parsley

1 Can condensed Cream of Chicken Soup

1 Can condensed Cream of Mushroom Soup

2 Cups Frozen Mixed Vegetable (Available at LL)

1 Cup Dry Bread Crumbs

2 Tablespoons Grated Parmesan Cheese

2 Tablespoons Butter, melted

DIRECTIONS:

Preheat oven to 400 degrees F. Lightly grease a medium baking dish.

Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. 

Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.

In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.

Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Enjoy this warm, hearty dish with friends and loved ones!

[Recipe Via: http://allrecipes.com/Recipe/Chicken-and-Pasta-Casserole-with-Mixed-Vegetables/Detail.aspx?evt19=1]

#ShopLL #Lillanhasit #MixedVegetables

RACK OF BABY BABCK RIBS!…Dripping in Spicy, Smokey BBQ Sauce!
**See Recipe:INGREDIENTS: 2 full racks (about 4 ½ pounds) baby back ribs (Available at LL)Kosher salt6 tablespoons Rub Number Nine, recipe follows1/2 cup orange juice (not fresh squeezed)1/2 cup margarita mix1/3 cup honey1/3 cup ketchup1 tablespoon Worcestershire sauce1 teaspoon espresso powder or instant coffee powder1/8 teaspoon cayenne pepperRub Number Nine:1 1/4 cups dark brown sugar3/4 cup chili powder1/4 cup garlic powder2 tablespoons ground thyme1 tablespoon cayenne pepper1 tablespoon allspiceDIRECTIONS:Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.The next day, heat the oven to 250 degrees F.Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.Rub Number Nine:Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.Yield: about 2 1/2 cupsRead more at: http://www.foodnetwork.com/recipes/alton-brown/backyard-baby-back-ribs-recipe.html?oc=linkbackBaby back ribs, available at Lillan Limited!Call to find out more! 960-4422
#LILLANHASIT #ShopLL #babyback #ribs #mmm

RACK OF BABY BABCK RIBS!…Dripping in Spicy, Smokey BBQ Sauce!

**See Recipe:

INGREDIENTS: 

2 full racks (about 4 ½ pounds) baby back ribs (Available at LL)
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee powder
1/8 teaspoon cayenne pepper

Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice

DIRECTIONS:

Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.

The next day, heat the oven to 250 degrees F.

Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.

The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.

Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.

Rub Number Nine:
Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.

Yield: about 2 1/2 cups

Read more at: http://www.foodnetwork.com/recipes/alton-brown/backyard-baby-back-ribs-recipe.html?oc=linkback

Baby back ribs, available at Lillan Limited!
Call to find out more! 960-4422

#LILLANHASIT #ShopLL #babyback #ribs #mmm