#one pot lemon herb chicken and rice

[quickhacked]

What's something yummy you've cooked recently?! I'm out of ideas for dinner and looking for more!

HIII i've been cooking a lot of things lately yeas :^) here's some easy recipes i love a lot!!

chicken and rice

very basic and versatile recipe that you can't go wrong with :D i like making a little marinade for the chicken (diced chicken thighs or breasts, chicken breasts are easier to work with if you don't make chicken often), then cooking them until golden brown in a pan in some oil on medium-high. remove from the pan and use the same oil for some garlic (1 min), add in onion (4 mins) and bell pepper (2-3 mins) while on medium, add some more of the marinade you used and stir, then add the chicken back in and simmer on low for 1-3 mins

cook some rice in the meantime (use a rice cooker or microwave rice or boil some water, add a cube of vegetable stock and some salt, add rice in the pan, bring back to a boil then boil on low for 10 mins, drain instantly and stir regularly to keep it loose from the pot) then put the rice in a bowl with your chicken and veggies on top and some sesame seeds et voila, done :^) you can add more veggies if you'd like! i personally like adding some broccoli before tossing in the bell pepper

here's some of my favorite marinades, i don't really do precise measurements because i add it on vibes but the first ingredient is the one you add the most of!

olive oil, balsamic vinegar, red wine vinegar, brown sugar, lemon juice, italian herbs, salt and pepper to taste

soy sauce, honey, rice vinegar, lemon juice, chili flakes, salt and pepper to taste, optional sambal if you have any

chili sauce, soy sauce, honey, paprika, salt and pepper to taste

barbecue sauce, ketchup, soy sauce, chili powder, salt and pepper to taste, optional hot sauce

olive oil, honey, garlic, balsamic vinegar, oregano, salt and pepper to taste

when adding a mix of any of these as sauce to your veggies and chicken and you feel it's not thick enough for a sauce, you can add some cornstarch or flour to thicken it :)

butter shrimp

this recipe is very very good and i love it. so so much. i highly recommend using gouda instead of parmesan because it just tastes better in my honest opinion but then again that may just be because i'm dutch LMAO

you can eat it with pasta but i don't like pasta so i usually have it with bread instead! you can make some garlic bread or get some flatbread or pitas to go with it :D

greek chicken

cook some diced chicken on medium-high seasoned with honey, salt and pepper until golden; 1-2 chicken breasts/thighs should be enough

use the same pan for the veggies; 3-5 cloves of garlic, 1 onion and a generous sprinkle of oregano, cook for 3 mins on medium-high

add 100-200g of baby spinach (depending on how hungry you are and if you want leftovers), 100-200g cherry tomatoes (halved) and optional some mixed olives (as many as your heart desires), toss for 1-2 mins

add anywhere between 500 and 750g of tomato sauce (you can also use passata but that will make it a lot more sour!) 2 teaspoons of white sugar and salt and pepper to taste, bring it to a simmer and cook for 5 mins stirring occasionally

stir in a generous amount of greek yogurt and diced feta (as much or as little as your heart desires), put the chicken back in and cook for 1-2 mins then turn off the heat

serve with pitas or flatbread

udon shrimp stir fry

cook a pack of shrimp seasoned with some salt and pepper and a dash of soy sauce, remove from pan and set aside

cook mixed veggies (stir fry veggies of any kind) in the same pan following the instructions on the packaging

add teriyaki sauce and udon noodles, stir to combine and cook for 3-5 mins on medium

add shrimp back in the pan and heat them through for another 1-2 mins on medium-low

dutch pancakes

mix together 300g flour, a generous pinch of salt, 2 eggs, 500ml milk, some vanilla extract and some cinnamon (you can do this with an electric mixer or by hand, either works, just try to get all the flour lumps outta there)

heat some butter in a pan on medium and use a soup spoon to pour the batter in; if you're wanting bacon pancakes: instead of heating butter, put two strips of thin bacon in the pan and wait for them to start curling up a bit, then pour the batter on top

when the pancake is mostly solid on top (you'll be able to see the edges dry first and then slowly move toward the center, you'll want to flip when the center is still a bit moist but not active liquid anymore) flip it and cook for another 1-2 mins

repeat until you're out of batter :) these amounts should get you about 8 pancakes depending on how big you make them

potato salad

boil some water, season generously with salt, add baby potatoes and cook for 15-20 mins until you can easily stick a fork in them

in the meantime, cook diced bacon in a pan with onion and some garlic until the bacon is crispy, take out of the pan and set aside

use that same pan to make a little sauce out of apple cider vinegar, brown sugar, dijon mustard, honey and salt and pepper and simmer for 1 min

cut the drained and cooled baby potatoes in half and put them in a bowl, pour the sauce over it and toss to coat then add bacon and onion

add some parsley and chives and toss

optionally serve with pork chops: season generously with salt and pepper on both sides then put in a pan with some oil, get them golden brown on both sides, remove from pan, add some soy sauce and a generous amount of honey and some garlic in the pan and let it simmer for 1 min then add the pork chops back in on high and turn them a few times to properly coat them in the sauce

shrimp wraps

find some pre-seasoned shrimp (either chili or garlic flavor, both work, garlic will result in milder heat levels) and cook them following packaging instructions, remove from pan and set aside

use the same pan for 1 onion, 2 bell peppers and 1 diced jalapeno pepper (remove seeds if you want it less spicy)

mix in some chili sauce, lemon juice and honey; season with salt and pepper to taste

put shrimp back in the mix

serve in tortilla wraps

those recipes should be fairly easy to follow and mostly use the same kind of ingredients so you can buy a whole bag of bell peppers and use them for several different things :D also highly recommend investing in a veggie cutter to save yourself energy and time if you have little to spare, i personally cut everything myself but i totally understand others might not have the spoons for that

as for all the sauces and stuff, you really just gotta practice to gain confidence in making it because there's no way i can explain measurements to you SHGJFDHGFD i just do whatever nowadays. don't be afraid to season things generously and as a general rule go easy on the vinegar specifically because that can most easily ruin the taste of something, keep smelling stuff to see if the sauce you're making is balanced or not!

if you have any leftovers, you can put those in a tupperware box of any kind and store them safely in the fridge! don't forget to eat it within the next couple of days or you'll have to throw it out, reheat it in a pan and make sure that the meat you put in is heated through well! as for the pancakes, you can put those on a plate and wrap in foil and leave them in the fridge for a few days as well, you can also eat those cold if you like :D

#asks #anon #resources #hope this helps!! feel free to ask for clarification if anything doesn't make sense :) <3

[eusuntgratie]

tip/reminder for anyone stressed about their grocery budget and/or who just loves to eat good food - MAKE YOUR OWN STOCK.

keep a zip-lock bag in your freezer for veggie scraps (literally shit you'd throw away - the ends of carrots and onions, onion peels, celery ends, etc. you can google and/or play with which scraps to use vs. not but mine always has lots of onion and carrot). you can put herbs you like if you want and have them.

if you don't eat meat, when the bag is full, simmer the contents in water for a long time - hours. you can also do it in a crock pot or pressure cooker if you have one. throw in some scraggly veggies from your fridge. peppercorns, bay leafs, some garlic. half a lemon. whatever you want and have. almost-bad tomatoes are fine in there but will make it much darker. simmer until you have broth (a little thicker, a lot darker, smells delicious), strain it and freeze it. use it in soup, sub for water when you make plain rice to make it healthier and tastier. make pastina. add it to other dishes for a nutritional and taste boost.

if you eat chicken or beef (or other meats but thats what i usually use), throw in the bones and scraps too. don't skim the fat (unless you have a medical reason to avoid animal fat).

i keep chicken and beef stock in my freezer ALWAYS and get super pissed when i have to buy broth/stock because it's expensive and tastes like nothing compared to what i make.

i freeze mine in mason jars (leave room at the top so they don't explode in the freezer!) because i'm southern and have so many in my house it should be a crime, but you can use tupperware, freezer bags, whatever you've got.

i ran out of chicken broth last week so i bought a whole chicken for $10 (they used to be $5 wtf) and roasted that in the oven with some veggies which was 2.5 meals for my family of 3 and then put the carcass and leftover bones and scraps in a pot with my freezer bag of random scraps and simmered it forever and the resulting broth smells so good it's making me hungry even though i just ate. i've got a quart jar and 6 pints of goodness going in my freezer and i made it all with stuff that otherwise would've gone in the trash.

good stock is my religion feel free to ask questions <3

#feeling god in this chilis (my kitchen) tonight #i'm not religious but the closest i get is the power of good food #making something delicious and nourishing out of barely anything is an art form and an act of love #food is my love language #food #i don't know wtf to tag this i was just feeling passionate about homemade stock tonight #also if you have friends who cook meat with bones but don't make stock steal the bones! #i drove a turkey carcass three hours home one time bc my mil wasn't planning to make stock with it #i was like ma'am #i don't know how you grew up but we do not THROW AWAY poultry bones in my house #this bad boy is coming home with me #she was equal parts horrified and impressed #but whatever i got tons of free stock out of it :)

[wispstalk]

mudcrab jambalaya

When traveling the roads of Tamriel, you don't want to be dealing with a pile of dishes. One-pot meals are essential, but stew can get repetitive, so here is a recipe that makes use of those ubiquitous nasty little creatures that are preventing you from fast-traveling.

Ingredients:

2 Tbsp olive oil

1 large onion, diced

5 - 6 cloves (i am not fuckin around) of garlic, minced

2 green bell peppers, seeded and diced

1 lb spicy sausage, such as andouille

1 cup lump crab meat. If, for some reason, mudcrabs do not assault you everywhere you go, imitation is fine.

2 Tbsp Ye Olde Tony Chachere's Lore-Friendly Cajun Seasoning

2 Tbsp fresh or dried thyme

1 tsp salt

1 can diced tomatoes

2 cans chicken or vegetable broth

1.5 cups uncooked white rice

1 lemon

Instructions:

Heat the oil in a large pot or dutch oven on medium high heat or coals.

Add onion, garlic, and bell pepper and cook for about 5 mins until onion is soft and translucent

Add sausage, seasoning, herbs, and salt and stir to combine, cook for about a minute

Add tomatoes, broth, and rice, then bring the mixture to a simmer. Reduce heat to low (or rake out a few of the coals) cover, and cook for about 30 minutes until the rice is tender.

Add the crab meat and cook for about 3 minutes until cooked through. (note: sometimes you can find lump crab canned or pre-cooked, and that can just be stirred in right before serving. imitation crab also does not need to be cooked.)

Squeeze in lemon juice, stir, and serve!

#i do actually make this when i camp and it's a hit every time #food #ray cooks

[camillasgirl]

‘I could fill a book with my cooking disasters’ - My life in food by HRH The Duchess of Cornwall

I grew up in a very happy home, with good food at its heart. I still just about remember rationing, but we grew everything from tomatoes and melons to peas, beans, carrots and new potatoes. One of my earliest memories is podding those peas and beans with my mother, an accomplished cook.

We always had to finish what was on our plate before we ate pudding. That wasn’t such a problem when it was rice pudding as I hated the stuff.

At my first school, Dumbrells in Ditchling, East Sussex, the food was, surprisingly, excellent. Lots of steamed puddings and we were allowed to help the cook once a week in getting lunch ready. I still dream of their potato and cheese cake.

Every year, we went on holiday to the island of Ischia, just off Naples. There were endless lunches of vitello al limone [veal escalope with lemon], fried zucchini, lots of fresh fish and pasta. It instilled a lifelong passion for Italian food.

On Friday nights, at home, we were allowed to choose our dinner. I always went for Findus frozen chicken pie, much to my mother’s despair. Food at my grandmother’s house was more formal French, which was very much the smart thing in those days. What I remembered most there, though, was the brown bread ice cream.

When it came to restaurants, there wasn’t as much choice in 60s London as there is now. But at the time, we didn’t know any better. I always preferred the food at home anyway. But I remember how excited I was when I first ate prawn and avocado, at Alexander’s in Chelsea. The combination seemed impossibly exotic. I’d eaten avocados at home and hated them at first. But I now eat them most days. Daphne’s was another favourite, along with La Poule au Pot in Pimlico, which is still about. Best of all was The Causerie at Claridge’s, where there was a great round table with the most incredible buffet. Everyone dressed up and it seemed very glamorous.

I always cooked for the children growing up, and they were good eaters, but I was never the most adventurous of cooks. I was sent on a cooking course in Sussex when I was young but, really, I learnt from my mother. I’ve never followed a recipe in my life.

My cooking is about good ingredients. Nothing too mucked about, or fussy or fiddly. Lots of tarragon chicken, scrambled eggs and bacon, and chicken casserole. There were always roasts on Sunday – pork and lamb chops, roast chicken. The children ate a lot of cheese on toast. We had a kitchen garden and lots of chickens, for the eggs, so we ate seasonally before it became en vogue. Because that’s just what you did in the country back then. We used Love & Sons, the butchers, in Chippenham, Wiltshire. There was also a very good fishmonger but that’s long gone, which is sad. Britain has so much incredible produce, and our farmers do a magnificent job. We should always support them.

When Sainsbury’s opened in Chippenham at the start of the 80s, it was rather exciting. So much choice. We ate a lot of chicken kievs.

I could fill a book with all my cooking disasters. I’m not a natural baker, to say the least. As for baked potatoes… many a poor, incinerated specimen has been found in the bottom of the Aga, put in, then forgotten about.

I do still cook for myself when at home. Simple things like fish en papillote with butter and herbs. And vegetables from the garden: kale, purple sprouting broccoli, carrots, courgettes, and lots of peas and beans because they freeze so well. I love the vegetable garden, and summer in particular. I’m very proud of my white peaches. My husband is an excellent gardener, and we’re quite competitive about our fruit and vegetables.

These days, restaurants are a way to see my children. They pick the restaurants, I pay the bill. I don’t like too much noise but we tend to go to the same places.

One of my favourite foods is baked beans on toast. Always Heinz. And freshly cooked fish and chips, wrapped in paper. That smell. You cannot beat proper fish and chips.I can’t bear peppers, raw or cooked. I’m not a fan of offal either, aside from very good liver. And I avoid chilli and garlic too, unlike my son.My last supper would probably involve my own asparagus, with lots of butter. Angela Hartnett’s risotto. I love her cooking. Dover sole meunière, with ratte potatoes and fresh broad beans and peas from the garden. Some bitter chocolate ice cream. Plus strawberries and raspberries and lots of clotted cream. Along with a really good glass of red claret. And, seeing it’s my last supper, probably two.

#this is everthing really #duchess of cornwall #food #my life in food #quote #article #remember wehen Camilla wore the Heinz bag

[beautyandlifestyleblog86]

Quick And Easy Dinner Recipes

After a long day at work or school, the last thing you want to do is spend hours in the kitchen preparing dinner. We all crave a tasty and satisfying meal, but sometimes, it feels like there’s not enough time to make it happen. Fear not! We’ve got you covered with some easy dinner recipes that are quick to make and incredibly delicious. So, please put on your apron, and let’s get cooking!

1. One-Pot Pasta Primavera:

Ingredients:

– 8 oz spaghetti

– 1 cup broccoli florets

– 1 cup sliced bell peppers

– 1 cup sliced carrots

– 1 cup cherry tomatoes, halved

– 2 cloves garlic, minced

– 2 tablespoons olive oil

– 1 cup vegetable broth

– 1/2 cup grated Parmesan cheese

– Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant.

2. Add the spaghetti, broccoli, bell peppers, carrots, cherry tomatoes, and vegetable broth to the pot. Stir well to combine.

3. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 10-12 minutes or until the pasta is cooked and the vegetables are tender.

4. Remove from heat and stir in the grated Parmesan cheese—season with salt and pepper to taste.

5. Serve hot and enjoy!

2. Baked Lemon Herb Chicken:

Ingredients:

– 4 boneless, skinless chicken breasts

– 2 tablespoons olive oil

– 2 tablespoons lemon juice

– 2 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Whisk together olive oil, lemon juice, minced garlic, dried thyme, rosemary, salt, and pepper in a small bowl.

3. Place the chicken breasts in a baking dish and pour the marinade over them. Make sure each breast is coated evenly.

4. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and no longer pink in the center.

5. Remove from the oven and let it rest for a few minutes before serving.

6. Serve with your favorite side dishes and enjoy!

3. Quick and Easy Stir-Fried Beef with Vegetables:

Ingredients:

– 1 lb beef sirloin, thinly sliced

– 2 tablespoons soy sauce

– 1 tablespoon oyster sauce

– 1 tablespoon cornstarch

– 2 tablespoons vegetable oil

– 1 onion, sliced

– 1 bell pepper, sliced

– 1 cup broccoli florets

– 2 cloves garlic, minced

– Salt and pepper to taste

Instructions:

1. Combine soy sauce, oyster sauce, and cornstarch in a bowl. Add the sliced beef and toss until well-coated. Let it marinate for about 10 minutes.

2. Heat vegetable oil in a large skillet or wok over high heat. Add minced garlic and sauté for a minute until fragrant.

3. Add the marinated beef to the skillet and stir-fry for about 3-4 minutes or until browned.

4. Add the sliced onion, bell pepper, and broccoli florets to the skillet. Stir-fry for another 3-4 minutes or until the vegetables are tender-crisp.

5. Season with salt and pepper to taste.

6. Serve hot over steamed rice or noodles, and enjoy!

These easy dinner recipes are perfect for those busy days when time is of the essence. You can quickly whip up a delicious and satisfying meal with just a few simple ingredients and minimal effort. So, say goodbye to takeout and hello to homemade goodness. Happy cooking!

#foodie #healthy food #foodpics #food #comfort food #foodlover #foodblogger #food mention #foodphotography #food log #food diary #japanese food #fast food #lunches #office lunch #sunday lunch #lunch #lunchbox #lunchtime #lunchbreak #lydia lunch #lunchbag #healthy lunch #school lunch #low cal lunch #dinner #healthy salad recipes #healthy living #healthy #healthy lunch ideas

[old-archivist]

Foods of Thedas: Raw Ingredients

These are all the canonically mentioned raw ingredients. By that I mean Ingredients that don't require processing like caramel, dried or salted meats, or jam. But the ingredients that go into making such things. As with the previous posts, I didn’t include any of the potential items that could be used, just to prevent confusion should you go looking for the source of any of the items on this list.

For Additional Food Posts

Dishes, Sauces, and Sides

Drinks

Prepared Ingredients

Cannonically Possible Foods and Drinks

Master Post

Fruits, Mushrooms, Nuts, and Vegetables

Edible Plants

Fern Fiddlehead

Lichen

Moss

Pungent Leaves - Unspecified leaves used in Avvar cooking of baked fish.

Rose

Rose Petals

Rosehips

Stripweed

Sugar Cane (Tevinter, Rivain)

Wildflowers

Borage

Chicory

Dandelion

Honeysuckle

Violet

Fruits and Nuts

Apple

Applewood Apples (Orlais)

Golden Apples (Orlais)

Green Apples

Le Pomme Vie et Morte - Apples that grow by the gallows in Val Royeaux.

Red Apples

Windfall Apples

Apricot

Banana

Par Vollen Banana

Rivain Banana

Berry

Blueberry

Cranberry

Elderberry

Raspberry

Strawberry

Caper (Antiva)

Cherry

Cocoa/Chocolate (Donarks)

Coconut

Coffee (Antiva)

Currant

Black Currant

Date - A purple and red fruit with a pit, it has a sweetness and tangy taste. (Tevinter)

Fig

Grape

Lemon

Lime

Nuts

Almond

Chestnut

Pine Nut

Olive

Antivan Olive

Orange (Orlais, Antiva)

Passion Fruit

Peach

Pear

Plum

Pomegranate

Pomegranate Seeds

Grain

Barley

Pot Barley

Oats

Rolled Oats

Rice

Ryott

Ryott Flour

Wheat

Wheat Flour

Whole Grains

Whole Grain Flour

Mushrooms

Deep Mushroom

Field Mushroom

Unspecified Fungus - Used to brew Dwarven ale.

Truffle

Unnamed Glowing Fungus

Wild Mushroom

Vegetables

Beans

Bush Beans

Green Beans

Pale Beans

White Beans

Cabbage

Carrot

Purple Carrot

White Carrot

Celery

Chive

Corn

Checkered Corn

Golden Corn

Yellow Corn

Cucumber

Eggplant

Fennel

Lettuce

Mustard

Onion

Red Onion

Sweet Onion

White Onion

Pea

Pepper

Antivan Pepper

Green Pepper

Hot Pepper

Hot Red Pepper

Red Bell Pepper

Sweet Pepper

Potato

Radish

Spinach

Squash

Marrow Squash

Pumpkin

String Squash

Tomato

Turnip - aka navet

Turnip Greens

Wild Greens

Animal Products

Dairy

Butter

Cow Butter

Goat Butter

Halla Butter

Herbed Butter

Nug Butter

Cheese

Ativan Smoked Cheese

Blue-veined Cheese (Orlesian)

Brie Cheese

Brined Goat Cheese

“Dalish” Cheese - An ill described item as it is unclear if it is actually cheese. One thing is for sure it isn’t Dalish.

Feisty Cheese

Goat Cheese

Halla Cheese

Pecorino Romano (Antivan)

Ram Cheese

Cream

Spiced Cream

Thickened Cream

Whipped Cream

Milk

Cow Milk

Goat Milk

Halla Milk

Ram Milk

Soured Milk

Eggs

Caviar

Chicken Egg

Egg Whites

Egg Yolk

Fish

Carp

Cod

Eel

Krone

Lamprey

Mackerel

Mussel

Oyster

River Herring

Sunfish

Trout

Whitebait

Insects

Cave Beetle (Dwarven)

Giant Spider (Dwarven)

Scorpion

Snail (Avvar)

Wood-burrowing beetle larvae (Dalish)

Meats

Beef

Ox

Ox-tongue

Rump Roast - A cut of meat from the hindquarters

Veal

Boar

Bronto

Cat

Deepstalker (Dwarven)

Dog

Dragon

Druffalo

Goat

Gurgut

Gurn

Halla

Hare

Hart

Horse

Liver - General name given, animal isn’t specified.

Lurker (Avvar)

Nug

Phoenix

Pork

Pig's Feet

Pork Hocks

Pork Saddle

Quillback

Rabbit

Ram

Rat

Sheep

Lamb

Mutton

Varghest

Venison

Wandering Hills (Anderfels)

Wyvern

Poultry

Bunting

Chicken

Dove

Duck

Partridge

Pheasant

Pigeon

Quail

Swan

Turkey

Misc.

Dragon Blood (Nevarran)

Druffalo Dung

Honey

Honeycomb

Miscellaneous Ingredients

Baking Ingredients

Ash

Elfroot Ash

Hardwood Ash (Dalish)

Baking Powder

Yeast Cake

Salts

Fine-ground Salt

Rock Salt

Salt

Sea Salt

Others

Brine

Clay (Avvar)

Pine Pitch (Alamarri)

Herbs and Spices

Herbs

Basil

Dried Basil

Bay Leaf

Catsbane

Elfroot

Elfroot Leaves

Royal Elfroot

Lavender (Orlesian)

Mint

Anderfels’s Mint

Foxmint

Peppermint

Oregano

Dried Oregano

Parsley

Prophet's Laurel

Rosemary

Spindleweed

Verdant Spindleweed

Thyme

Spices

Allspice

Anise

Antivan Cord-seed

Cardamom

Cinnamon (Seheron)

Clove

Cumin

Cumin Seed

Deep Mushroom Powder (Orlesian and Dwarven)

Dill

Dill Seeds

Dragon Blood Powder (Nevarran)

Eastern Spice - Unnamed

Fennel Seeds

Garlic

Ginger

Dried Ginger

Hot Pepper Powder

Hot Red Pepper, Crushed

Juniper

Licorice

Mace

Mustard

Mustard Powder

Mustard Seeds

Nutmeg (Seheron)

Grated Nutmeg

Pepper

Black Pepper

Peppercorn

Black Peppercorn

Poppyseed

Saffron

Spice Ball - A variety of mixed spices wrapped in a cheesecloth

Star Anise

Vanilla (Rivain)

Sources: ( If you want to find direct links or page numbers check out the wiki’s Food and Ingredients page.) Dragon Age: Origins (Base and DLCs) Dragon Age: Awakening Dragon Age 2 (Base and DLCs) Dragon Age: The Last Court Dragon Age: Inquisition (Base, DLCs + Multiplayer) Dragon Age Tabletop RPG Core Rulebook Dragon Age Tabletop RPG: Blood in Ferelden Dragon Age Tabletop RPG: Game Master's Kit: Buried Past

World of Thedas Vol. 1 World of Thedas Vol. 2 Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Last Flight Dragon Age: Tevinter Nights Short Story: Paper and Steel Short Story: Paying the Ferryman

DAO Codex Entry: Feast Day Fish Codex Entry: History of Soldier’s Peak: Chapter 3 Codex Entry: In Praise of the Humble Nug

Codex Entry: A Tattered Shopping List

Item: Abyssal Peach Item: Brandy Item: Carnal, 8:69 Blessed Item: Mosswine Item: Rare Antivan Brandy (Gift) Item: Sugar Cake Item: Sun Blonde Vint-1 Item: Wedge of Destiny Item: West Hill Brandy

DAII Item: Dragon’s Blood

DAI Codex Entry: On Avvar Cuisine Codex Entry: Bottles of Thedas Codex Entry: The City of Starkhaven Codex Entry: La Pomme Vie et More Codex Entry: Mad Emperor Reville Codex Entry: Plant vs. Corpses Codex Entry: Ram Codex Entry: A Scholar's Journal Codex Entry: Spindleweed Codex Entry: Surviving the Western Approach Codex Entry: Waterlogged Diary Note: Betta's Travel Journal Note: The Gilded Horn's Drink List Note: Knight-Captain's Orders Note: A Note from the Skyhold Kitchen Note: The Rusted Horn's Menu Note: Scribbled Note Wartable Mission: Inspire Wartable Mission: Plant Crystal in Venatori Headquarters

Last Court Cards Atop the Tower of Lights The Elegant Abbess Flames of Freedom The Glassblowers' Anger Go Hunting Good Neighbor The Next Course The Purveyors of Tea Thieves! An Unofficial Meeting The Wyvern is Cornered

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#dragon age #dragon age meta #food meta #Foods of The Dragon Age Setting #food of thedas #ingredients #ingredients of thedads #ingredients of The Dragon Age Setting #food lore #Anderfel Cuisine #Antivan Cuisine #Avvar Cuisine #Dalish Cuisine #Ferelden Cuisine #Free Marcher Cuisine #Kirkwall Cuisine #Nevarran Cuisine #Orlesian Cuisine #Orzammar Cuisine #Qunari Cuisine #Seheron Cuisine #Starkhaven Cuisine #Tevinter Cuisine #Dwarf Cuisine #Elf Cuisine #Human Cuisine #long post #my meta #Archi is Archiving #Thedosian foods

[reasoningdaily]

Chicken and rice is a combination that spans cultures and cuisines, and has won hearts across the world. It's a comforting, flavorful, and often economical pairing which takes two commonly available ingredients and makes them greater than they would have been alone. In fact, chicken and rice are such an amazing duo that they're featured heavily in Starch Madness 2023, Serious Eats' yearly event which has 64 rice dishes competing to see which reigns (starchly) supreme.

Below, we've put together a list of our favorite chicken with rice recipes, suitable for cooking any time of year. Your dinner table has never looked better!

Halal Cart-Style Chicken and Rice With White Sauce Diana Chistruga The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever. Halal Cart-Style Chicken and Rice With White Sauce

Hainanese Chicken Rice Set Serious Eats / Fred Hardy This dish is a Singaporean staple made up of moist chicken, aromatic rice, and tender bok choy, finished with chile garlic sauce and kecap manis, a type of Indonesian sweetened soy sauce. Hainanese Chicken Rice Set

Dak Juk (Korean Chicken and Rice Porridge) Serious Eats / Vicky Wasik Warm, comforting, and deeply satisfying, this Korean rice porridge is perfect for when you're sick (and when you're not). Dak Juk (Korean Chicken and Rice Porridge)

Samgyetang (Korean Rice-Stuffed Chicken Soup) Vicky Wasik Instead of shreds of chicken and vegetables, this classic Korean chicken soup offers up whole small birds stuffed with sticky rice and aromatic goodies. Samgyetang (Korean Rice-Stuffed Chicken Soup) Continue to 5 of 16 below.https://c968be6d6f3b4812fbd25f78ea31ffac.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html

Galinhada Mineira (Brazilian Chicken and Rice From Minas Gerais) Serious Eats / Amanda Suarez This deeply comforting, one-pot meal consists of chicken and rice and is chock full of peas and carrots with plenty of garlic and onion. Galinhada Mineira (Brazilian Chicken and Rice From Minas Gerais)

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Vicky Wasik This New Orleans classic is loaded with meat, seafood, and tomatoes. Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Serious Eats / Fred Hardy Katsudon is a Japanese comfort food classic that smothers fried cutlets with seasoned dashi and lightly cooked egg. Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl)

Nicaraguan Arroz con Pollo Serious Eats / Qi Ai This deeply savory version of chicken and rice gets studded with smoked sausage, ham, olives, capers, carrots, and peas. Nicaraguan Arroz con Pollo Continue to 9 of 16 below.https://c968be6d6f3b4812fbd25f78ea31ffac.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html

Grilled Paella Mixta (Mixed Paella With Chicken and Seafood) Vicky Wasik This famed seafood-and-meat paella may not be traditional, but it's a favorite for good reason, as is our chicken and pork version. Grilled Paella Mixta (Mixed Paella With Chicken and Seafood)

Oyakodon (Japanese Chicken and Egg Rice Bowl) Serious Eats / Qi Ai Quick and simple, this popular restaurant dish is easy to make at home. Oyakodon (Japanese Chicken and Egg Rice Bowl)

Bengali Rice Porridge With Lentils and Chicken Vicky Wasik This chicken-potato-red lentil porridge is bright with turmeric and seasoned with ginger, a pungent hit of mustard oil, and a garnish of spicy green chutney. Bengali Rice Porridge With Lentils and Chicken

Hashweh (Palestinian Spiced Rice and Meat) Serious Eats / Mai Kakish Spices bloomed in ghee add complexity to this celebratory Palestinian dish. Hashweh (Palestinian Spiced Rice and Meat) Continue to 13 of 16 below.

Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice) Serious Eats / Mai Kakish Maqlubeh features layers of meat, fried vegetables, and spiced rice flipped over to reveal a complete and festive meal. Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice)

Classic Chicken and Rice Soup Tim Chin The beauty of this comforting classic is all in the details. Classic Chicken and Rice Soup

Arroz Caldo (Filipino Chicken and Rice Soup) Melissa Hom A hearty, congee-like chicken soup topped with eggs and crunchy fried garlic. Arroz Caldo (Filipino Chicken and Rice Soup)

Chicken Donburi (Japanese Rice Bowl) With Spinach Vicky Wasik This well-seasoned rice bowl is topped with crisp-skinned strips of chicken and sautéed spinach, along with shredded nori and fried garlic nubs which provide interesting texture and flavor. Chicken Donburi (Japanese Rice Bowl) With Spinach

#chicken #chicken and rice #recipes #easy dinners #chicken dinners #comfort food #16 Chicken With Rice Recipes for a Comforting Meal

[foodiesga]

Quick and Delicious Weeknight Meal Recipes

One-Pot Pasta Primavera

Ingredients: Pasta, assorted vegetables (such as bell peppers, cherry tomatoes, zucchini, and broccoli), garlic, olive oil, vegetable broth, Parmesan cheese, salt, and pepper.

Instructions: Sauté garlic and vegetables in olive oil until tender. Add uncooked pasta and vegetable broth to the pot. Simmer until pasta is cooked and most of the liquid is absorbed. Stir in Parmesan cheese, salt, and pepper to taste. Serve hot.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Ingredients: Chicken breasts, potatoes, carrots, green beans, lemon, garlic, olive oil, rosemary, thyme, salt, and pepper.

Instructions: Marinate chicken breasts with lemon juice, minced garlic, olive oil, and herbs. Arrange chicken and chopped vegetables on a sheet pan. Drizzle with olive oil, recipes for weeknight dinners sprinkle with salt and pepper, and roast until chicken is cooked through and vegetables are tender.

Stir-Fried Tofu with Mixed Vegetables

Ingredients: Firm tofu, mixed vegetables (such as bell peppers, snap peas, carrots, and mushrooms), soy sauce, garlic, ginger, sesame oil, cornstarch, and rice.

Instructions: Press tofu to remove excess water, then cut into cubes. Sauté tofu in sesame oil until golden brown. Add minced garlic and ginger, followed by mixed vegetables. Stir in soy sauce and a cornstarch slurry to thicken the sauce. Serve over cooked rice.

Quinoa Taco Bowls

Ingredients: Quinoa, ground beef or turkey (or substitute with black beans for a vegetarian option), taco seasoning, black beans, corn, avocado, salsa, shredded cheese, and cilantro.

Instructions: Cook quinoa according to package instructions. In a separate pan, brown ground meat with taco seasoning. Assemble bowls with cooked quinoa, taco meat (or black beans), corn, black beans, avocado, salsa, shredded cheese, and cilantro.

Salmon with Roasted Asparagus and Lemon-Dill Sauce

Ingredients: Salmon fillets, asparagus, lemon, dill, garlic, olive oil, salt, and pepper.

Instructions: Season salmon fillets with minced garlic, dill, lemon juice, olive oil, salt, and pepper. Roast in the oven until salmon is cooked through. Toss asparagus with olive oil, salt, and pepper, and roast alongside the salmon. Serve with a drizzle of lemon-dill sauce.

These weeknight meal recipes are not only easy to make but also packed with flavor and nutrients. Whether you're craving pasta, protein-packed dishes, or vibrant vegetables, there's something here for everyone. With minimal prep and cook time, you can enjoy delicious homemade meals any night of the week without the stress.

[jheelrestaurant]

Quick and Flavourful Indian Chicken Dishes for Weeknight Dinners

Indian cuisine is celebrated worldwide for its rich flavours, vibrant spices, and aromatic herbs. When it comes to weeknight dinners, the desire for something both quick and satisfying is often paramount. Fortunately, Indian chicken dishes offer a plethora of options that are perfect for busy evenings. Here are some delectable choices to consider:

Butter Chicken

A Classic Favourite:

Butter Chicken, also known as "Murgh Makhani," is a beloved dish that delights taste buds with its creamy tomato-based sauce. Tender chicken pieces are marinated in yoghourt and a blend of spices, then cooked to perfection. This dish is often enjoyed with naan or steamed rice, making it a comforting and fulfilling meal after a long day.

Chicken Tikka Masala

Tantalising and Tangy:

Chicken Tikka Masala is a dish that has gained immense popularity globally. Marinated chicken is grilled and then simmered in a creamy, tomato-based sauce infused with a medley of spices. The result is a dish that is both tangy and rich, perfect for sopping up with naan or pairing with fragrant basmati rice.

Chicken Korma

A Creamy Delight:

For those seeking a milder yet deeply flavourful option, Chicken Korma fits the bill perfectly. This dish features tender chicken cooked in a luxurious sauce made from cashews, cream, and a delicate blend of spices. The creamy texture and subtle flavours make it an ideal choice for a comforting weeknight dinner.

Chicken Curry

Versatile and Satisfying:

Chicken Curry is a versatile dish that comes in countless variations across India. Whether you prefer a spicy Madras curry or a milder, coconut-based Kerala curry, there is a chicken curry to suit every palate. The tender chicken absorbs the flavours of the spices and aromatics, creating a hearty and satisfying meal.

Tandoori Chicken

A Charred Sensation:

For those craving a smoky, charred flavour, Tandoori Chicken is a must-try. Chicken pieces are marinated in yoghourt and a blend of spices, then cooked in a tandoor (clay oven) to perfection. The result is tender, flavourful chicken with a tantalising charred exterior. Pair it with mint chutney and freshly squeezed lemon for a burst of freshness.

Chicken Biryani

Aromatic and Wholesome:

Chicken Biryani is a one-pot wonder that combines fragrant basmati rice with marinated chicken and a symphony of spices. The layers of flavours, from the tender chicken to the aromatic rice, make this dish a favourite among many. Garnished with fried onions, fresh coriander, and a squeeze of lemon, Chicken Biryani is a complete meal in itself.

When seeking these delightful Indian chicken dishes without the fuss of cooking, exploring the best Indian restaurants Dural is a fantastic option. These restaurants often offer authentic preparations, allowing you to savour the true flavours of India without leaving your neighbourhood.

Dural boasts a selection of Indian restaurants known for their impeccable dishes and warm hospitality. From the rich and creamy Butter Chicken to the aromatic and wholesome Chicken Biryani, these restaurants offer a culinary journey through India's diverse flavours.

Whether you prefer dining in or taking out to enjoy these Indian chicken delights in the comfort of your home, the best Indian restaurants in Dural are sure to leave you satisfied. So, next time you're craving a delicious and convenient weeknight meal, consider these flavourful Indian chicken dishes for a delightful dining experience.

#best Indian restaurants Dural

[kamran9]

10 Easy and Nutritious Recipes to Help You Lose Weight

Introduction:

In the quest for weight loss, finding the right balance between delicious meals and healthy choices can be challenging. However, with a little creativity and planning, you can enjoy flavorful dishes while shedding those extra pounds. Here are 10 simple and nutritious recipes tailored to support your weight loss journey.

1. Grilled Chicken Salad with Balsamic Vinaigrette:

Start your weight loss journey with a burst of flavor and protein. Grill some chicken breast seasoned with herbs and spices, then slice it and toss it over a bed of fresh mixed greens. Drizzle with a tangy balsamic vinaigrette made with olive oil, balsamic vinegar, and a hint of Dijon mustard.

2. Quinoa and Vegetable Stir-Fry:

Quinoa is a nutrient-packed whole grain that's rich in protein and fiber, making it an ideal choice for weight loss. Cook quinoa according to package instructions, then stir-fry it with an assortment of colorful vegetables like bell peppers, broccoli, and snap peas. Season with soy sauce, garlic, and ginger for a satisfying meal.

3. Zucchini Noodles with Pesto:

Swap out traditional pasta for zucchini noodles to slash calories and boost your veggie intake. Spiralize fresh zucchini into noodles, then toss them with homemade pesto made from basil, pine nuts, garlic, and Parmesan cheese. Top with cherry tomatoes and a sprinkle of extra Parmesan for a light yet satisfying dish.

4. Baked Salmon with Roasted Vegetables:

Salmon is a powerhouse of omega-3 fatty acids and protein, making it a great choice for weight loss. Season a salmon fillet with lemon, garlic, and dill, then bake until flaky. Serve alongside roasted vegetables like carrots, Brussels sprouts, and cauliflower for a colorful and nutritious meal.

5. Turkey and Black Bean Chili:

Warm up with a hearty bowl of turkey and black bean chili that's packed with protein and fiber. Brown ground turkey in a pot with onions, garlic, and chili powder, then add in canned black beans, diced tomatoes, and low-sodium chicken broth. Simmer until flavors meld together, and serve with a dollop of Greek yogurt and a sprinkle of fresh cilantro.

6. Veggie-Packed Egg Muffins:

Start your day right with portable and protein-packed egg muffins loaded with vegetables. Whisk together eggs, diced bell peppers, spinach, and diced tomatoes, then pour the mixture into muffin tins. Bake until set, and enjoy these tasty muffins for breakfast or as a satisfying snack throughout the day.

7. Cauliflower Fried Rice:

Indulge in the flavors of fried rice without the guilt by using cauliflower rice instead of traditional rice. Sauté cauliflower rice with diced carrots, peas, and green onions in a skillet with a touch of sesame oil and soy sauce. Push the rice to one side of the skillet and scramble an egg on the other side before mixing everything together for a delicious and low-carb meal.

8. Greek Yogurt Parfait with Berries:

Satisfy your sweet tooth with a healthy and refreshing Greek yogurt parfait layered with fresh berries. Alternate spoonfuls of Greek yogurt with layers of berries like strawberries, blueberries, and raspberries in a glass or bowl. Top with a sprinkle of granola for added crunch and enjoy this guilt-free treat any time of day.

9. Stuffed Bell Peppers with Lean Ground Beef:

Fill colorful bell peppers with a flavorful mixture of lean ground beef, cooked quinoa, diced tomatoes, and spices for a satisfying meal that's low in calories but high in flavor. Bake until the peppers are tender and the filling is bubbly, then garnish with fresh herbs like parsley or cilantro for a finishing touch.

10. Baked Sweet Potato with Cottage Cheese and Avocado:

End your day with a nutritious and filling baked sweet potato topped with creamy cottage cheese and sliced avocado. Simply bake a sweet potato until tender, then split it open and top with cottage cheese and avocado slices. Sprinkle with a dash of black pepper and sea salt for a savory yet sweet treat that's sure to satisfy.

Losing weight doesn't mean sacrificing flavor or satisfaction. With these 10 simple and nutritious recipes, you can nourish your body while reaching your weight loss goals. Experiment with different ingredients and flavors to find what works best for you, and remember to enjoy the journey to a healthier you.

Weight loss diet

Healthy cooking

Clean eating

Fitness recipes

Low-carb meals

Meal prep ideas

Balanced nutrition

Cooking for wellness

Slimming recipes

Wholesome eating

#Weight loss dietHealthy cookingClean eatingFitness recipesLow-carb mealsMeal prep ideasBalanced nutritionCooking for wellness

[eazy-group]

Moroccan Spiced Rice: How To Make Simple Moroccan Style Rice

New Post has been published on https://eazycamping.net/moroccan-spiced-rice-how-to-make-simple-moroccan-style-rice/

Moroccan Spiced Rice: How To Make Simple Moroccan Style Rice

This Moroccan Spiced Rice is a basic recipe that can be totally adapted to the rest of your meal with a variety of add-ins. It’s one of the most versatile camping side dishes you can have on your menu!

Moroccan Spiced Rice by CampingForFoodies

Psst we’re compensated…see our disclosures.

Methods & Equipment

If you are making this as one of our easy campfire recipes, you’ll need a heavy cast iron pot or skillet with a tight-fitting lid.

This works really well as one of our camp stove recipes because you are just going to boil a liquid, cook the rice and stir in additional ingredients.

Recipe Steps

Step 1. Prepare your ingredients, heat source and equipment as directed. You’ll need a pot for cooking the rice. Then, a big bowl for tossing everything together. You can simmer the rice over any heat source including a camp fire, camp stove or RV stovetop.

Step 2. Make the rice according to the package directions. You can use almost any type of rice you like, try:

brown rice

white rice

basmati rice

long grain rice

If you want to substitute a flavorful cooking liquid for the water, you may want to try:

vegetable stock (great if you’re making vegetarian camping recipes)

chicken broth (perfect if your main dish is a chicken, fish or pork dinner)

beef broth (wonderful for beef main dishes)

Step 3. Heat the vegetables in a pan. You’re just defrosting the veggies and giving them a little warmth.

Step 4. Make the dressing with the fresh herbs and spices. I like doing this in a big bowl so I can just add the rice and vegetables to the dressing to mix everything together.

Step 5. Assemble the rice veggies and dressing. Serve immediately.

Variations & Pairings

I really like using basic recipes that I can modify based on the rest of the meal. I like serving this rice with my Dutch oven Middle Eastern Chicken which has tons of flavor that comes from a simple marinade that features garlic cloves, ground ginger, ground cumin, paprika, turmeric, cinnamon and salt. Then I add dried apricots, dates and kalamata olives. So, I want the rice to act as a subtle backdrop for this meal.

When I serve this rice with a simple grilled protein, I add more flavors to the rice to give it interesting tastes and textures. Here are some of my favorite add-ins:

Fresh vegetables: sliced green onions, tomatoes etc.

Dried fruit: raisins, ​cranberries, currants etc.

Crunchy nuts: almonds, pecans, pine nuts etc.

A bolder rice (with the stronger flavored add-ins) works really well with these main dishes:

Leftovers

You can refrigerate leftovers in an air-tight container. The rice can be easily reheated or re-invented. I like using it as a base in a raw veggie wrap for lunch with a slice of lean lunchmeat like turkey or chicken.

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Print This Recipe

Moroccan Spiced Rice

Kim Hanna

Camping For Foodies Sides Camping Recipes: Adapt this basic recipe with a variety of add-ins to compliment your main dish.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Sides Camping Recipes

Cuisine Moroccan

Servings 6

Calories 183 kcal

4 cups cooked rice (see * Note)

1 cup mixed frozen veggies (with carrots, peas and green beans)

Dressing Ingredients

1/4 cup fresh parsley chopped

2 tablespoons fresh cilantro chopped

1 tablespoon extra virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons paprika

1 teaspoon ground cumin

1/4 teaspoon salt

1/2 teaspoon black pepper

Optional Add-Ins (see ** Note)

Cook ModePrevent your screen from going dark

*NOTE: Brown or white rice, basmati rice or long grain rice all work well here. Instead of cooking the rice with water, use a liquid that adds additional flavor, like vegetable stock, beef or chicken broth. **NOTE: There is so much flavor in our Middle Eastern Chicken dish so we like milder flavors in the rice pilaf. Depending on what you are serving with this Moroccan rice, you can add additional flavors to the pot by stirring in additional ingredients. Here are some suggestions for optional add-ins:

Fresh vegetables like sliced green onions and tomatoes.

Dried fruit like raisins, ​cranberries and currants.

Crunchy nuts like almonds, pecans and pine nuts.

Serving: 1gCalories: 183kcalCarbohydrates: 35gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 115mgPotassium: 144mgFiber: 2gSugar: 0.3gVitamin A: 2094IUVitamin C: 8mgCalcium: 27mgIron: 1mg

Source

#camper

[allwaysfull]

Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

#half-baked harvest #tieghan #gerard #tieghan gerard

[cookingupcomfort]

Soulful Chicken Biryani

Welcome to my recipe blog, where I share delicious dishes from around the world! We aim to bring you comfort and good vibes, one recipe at a time. 🤍

Today I'm excited to introduce you to one of my favorite South Asian dishes: Chicken Biryani.

Imagine perfectly seasoned rice and tender chicken, cooked separately and then combined with fragrant spices, herbs, and other delightful ingredients. With a mix of cumin, coriander, turmeric, and cinnamon, along with fresh mint and cilantro, each bite of this flavorful dish is a symphony of tastes and aromas.

Ingredients:

1 lb boneless or bone-in, skinless chicken thighs, cut into bite-sized pieces

2 cups basmati rice, rinsed and drained

1 large onion, chopped

3 cloves garlic, minced

1 inch piece of ginger, peeled and grated

1 small tomato, chopped

1/2 cup plain yogurt

2 tbsp vegetable oil

1 tbsp ghee or clarified butter

1 cinnamon stick

2 bay leaves

4 whole cloves

4 green cardamom pods

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chili powder

Salt, to taste

2 cups water

Fresh cilantro and mint, chopped, for garnish

Lemon wedges, for serving

Instructions:

In a large pot or Dutch oven, heat the oil and ghee over medium-high heat. Add the cinnamon stick, bay leaves, cloves, cardamom pods, and cumin seeds. Fry until fragrant, about 1 minute.

Add the chopped onion and fry until golden brown, about 5-7 minutes.

Add the minced garlic and grated ginger and fry for 1-2 minutes, until fragrant.

Add the chopped tomato and fry until it breaks down and forms a thick sauce, about 5 minutes.

Add the chicken pieces and fry until lightly browned on all sides, about 5-7 minutes.

In a small bowl, mix together the yogurt, coriander powder, turmeric powder, red chili powder, and salt. Pour this mixture over the chicken and stir to coat.

Add the rinsed and drained rice to the pot and stir to combine.

Add 2 cups of water to the pot and stir to combine. Bring the mixture to a boil.

Reduce the heat to low and cover the pot with a tight-fitting lid. Let the biryani simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.

Remove the pot from the heat and let it sit, covered, for 5-10 minutes to allow the flavors to meld together.

Garnish the biryani with chopped cilantro and mint, and serve with lemon wedges on the side.

Enjoy this flavorful and easy one-pot chicken biryani any night of the week!

#dinner #food #delicious #chickenbiryani #onepotmeal

[acadiahouseprovisions]

Roasting a Whole Chicken in a Cast Iron Skillet

A whole chicken roasted in a cast iron skillet is such a comforting meal. This is a simple one-pan dinner that's perfect for a family night.

Before roasting, you need to coat the chicken in olive oil and salt. This will help the skin to turn a golden brown and crisp up.

How to Roast a Chicken in a Cast Iron Skillet

A cast iron skillet is an excellent tool for roasting whole chickens. This is because it retains heat well and helps to crisp the skin of the bird. Plus, it cooks quickly and evenly so you can enjoy a tasty, tender roasted chicken that’s perfect for Sunday or holiday dinners.

To start, preheat your oven to 425 degrees Fahrenheit. Pat the whole chicken extremely dry with paper towels and season it all over with salt and pepper. Tie the legs together with kitchen twine and flip the wings under the breast, if you’re using fresh herbs, to stuff them.

Read more: What Are the Best Cuts of Chicken Thigh?

Once the oven is hot, place the chicken in the skillet and carefully place it in the middle of the oven. Check the chicken for doneness once it has roasted for about an hour and a half, or until it reaches an internal temperature of 165 degrees F (74 degrees C).

If you’re looking to add some extra flavor to your roasted chicken, try adding some aromatics to the skillet. This can include things like onions, garlic, lemons and rosemary. The aromatics will infuse the meat with flavor while also creating a delicious pan gravy.

After the chicken has roasted, remove it from the oven and let it rest for about 10 minutes before carving. This will help to keep the meat moist and allow it to hold up better when carved.

Afterwards, the drippings from the chicken can be used to create a delicious pan gravy that you can use with your favorite side dishes. To make the gravy, simply whisk together flour with broth until it becomes thick and creamy.

To serve, spoon the pan gravy over the roasted chicken and enjoy! It’s a meal that will satisfy all your family members.

You can also make this recipe ahead of time, and store it in the freezer to reheat for future meals. The leftover chicken can be picked apart and used for sandwiches, salads or soups. If you’re planning to freeze the leftovers, it’s best to thaw them out overnight in the fridge before reheating.

Preparation

There are a few steps that must be taken before you can roast a whole chicken in a cast iron skillet. These steps are necessary to ensure that the chicken cooks evenly and is cooked through.

First, the chicken must be seasoned to ensure that it cooks properly. This includes rubbing the chicken with melted butter and using a generous amount of salt and pepper. You can also add a variety of other spices to the chicken. For example, some cooks add a dry rub marinade to the chicken before roasting it to help it to cook more evenly and taste delicious.

See more: https://acadiahouseprovisi.wixsite.com/acadiahouseprovision/

Another option is to make a chicken broth, which is very easy and adds flavor to the dish. To do this, simply place the bones and any bits and pieces of extra skin from the chicken into a large pot and simmer for an hour. You can use this broth to serve over the chicken or to cook rice or mashed potatoes.

Before you roast the chicken, be sure to trim and tie it up. This will help the chicken cook more evenly and prevent the tips of the wings from burning. You can also tuck the wings under the body of the chicken, if you like.

When you are ready to start cooking, preheat the oven to 425 degrees Fahrenheit. The chicken will take 1 hour and 30 minutes to cook, or until the chicken reaches an internal temperature of 165 degrees.

Once the chicken has finished cooking, remove it from the oven and transfer it to a cutting board with a well in the center. Let it rest for about 10 to 15 minutes so that the juices can recoup.

After the chicken has rested, the drippings from the pan can be used to make a rich and tasty gravy. This gravy is the perfect accompaniment to mashed potatoes or a side of Garlic Green Beans, which are quick and easy to prepare.

If you’re looking for a new way to roast a whole chicken, this recipe is worth trying. It’s juicy, flavourful and full of the perfect combination of spices.

Cooking Time

When it comes to a delicious and easy meal that can be ready in a snap, nothing is better than roasting a whole chicken. It’s a one-pot dish that makes dinner super simple and is always a huge hit with the family.

When you are roasting a whole chicken in a cast iron skillet it’s important to keep it at a low temperature in order to cook the meat well and ensure it’s juicy and tender. This is also very important to prevent the chicken from drying out too quickly before it’s cooked all the way through.

Once the chicken is in the oven you will want to cook it until it reaches an internal temperature of 165 degrees. This is done by using a meat thermometer that can be inserted into the thickest part of the thigh and doesn’t touch the bone. Once this has been reached you will want to loosely tent the chicken with foil and rest it for about 15 minutes before removing it from the oven.

If you have a cast iron pan, then it’s very easy to roast a whole chicken in this way. However, if you don’t have a cast iron skillet, you can also use a regular oven safe pan large enough to fit the chicken. You will just need to adjust the cooking time and temperature accordingly in order for it to cook all the way through.

You will want to make sure to season the chicken generously as this is what helps the chicken to come to temperature and cook all the way through without over cooking it. Salt and pepper not only help render the fat, but they also add extra flavor to the chicken!

To season the chicken, you can use a variety of different spices. I like to use garlic and onion powder, as well as smoked paprika for extra flavor!

Before you start putting the chicken in the oven, make sure to cut the backbone of the bird down. This will allow it to lay flat in the oven and help with even cooking.

Serving

If you are looking for a delicious and simple whole chicken recipe that your family is sure to love, look no further than this cast iron skillet roasted chicken. It is super tender, moist and juicy on the inside, with crisp skin, and a rich pan gravy to serve on top!

This simple whole chicken recipe is quick, easy and perfect for any meal. It requires very little prep, and is ready in 30 minutes. It is also paleo, gluten-free and dairy-free!

Start by patting the chicken dry. This will help ensure the skin is extra crisp and the meat is more tender.

Season the chicken with a sprinkle of salt and pepper. Then stuff the cavity with lemon halves, a garlic head, and a few herbs.

Place the chicken in a well-seasoned cast iron skillet or oven safe frying pan. Rub the chicken with a bit of olive oil, and season with more salt and pepper.

When the chicken is finished cooking, remove from the oven and let it cool for a few minutes before transferring to a cutting board. You can carve the chicken if desired, but you can also serve it in chunks.

If you want to make a side dish with the chicken, sliced potatoes are a great choice. You can even add vegetables like asparagus or broccoli. Just be sure to place them around the bird to keep the vegetables from getting too browned on the bottom!

You can also use a small amount of white wine in the recipe for more flavor. You can even mix a slurry of cornstarch with water to thicken the gravy.

In addition to the savory and rich flavors of this simple cast iron skillet roasted chicken, it is incredibly easy to make! It only takes about 20 minutes to roast, plus you can use the pan drippings to make your own luscious pan gravy.

The serving size of this chicken will depend on the size of your bird, so it is best to double or triple the recipe if you are expecting more than 6 people. You can also freeze the leftovers for a later date!

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[itzabouthealth]

Healthy Chicken Recipes

1. Simmer In Soup

Cook a chicken breast thoroughly by simmering it in low-sodium chicken stock from a box. Chicken should be taken out, shredded, and put aside. While the stock is still simmering on low heat, lightly beat an egg, then whisk it into the soup while stirring to produce pleasing strands of cooked egg that are tender and flavorful (similar to egg drop soup). After serving, add a squeeze of lemon juice and put the chicken back in the saucepan.

2. Mediterranean Chicken Wraps

I’m not going to call this Mediterranean chicken dish gyros because it’s not quite authentic. It has a tonne of flavour, is quite good, and is packed with fresh vegetables, herbs, and garlic. However, it takes a little longer to prepare than the other meals on the list. About 30 to 40 minutes pass. However, it also yields 4 servings, making it excellent for meal preparation. Each serving has 488 calories and 58 grammes of protein.

3. Chicken Noodle Soup

This recipe is a genuine game-changer since it allows you to make the homemade sweetness your family deserves without having to simmer it on the stove for hours. The store-bought rotisserie chicken that takes the place of preparing a chicken from scratch in this quick and simple recipe is the secret. In less than 30 minutes, your family may have a large bowl of homemade chicken soup with all the flavour and nutrients of the traditional kind by just adding chicken stock, fresh vegetables, some dried herbs, and egg noodles.

4. Air-Fried Chicken Tenders

Fried chicken pieces, whether they are referred to as chicken tenders, fingers, or nuggets, are always delectable but rarely low in calories. We therefore took the well-known fast-food staple and transformed it into a simple, healthy chicken recipe that contains only 12 grammes of fat while packing 29 grammes of protein. The secret is in the method — air-frying the well-seasoned, breadcrumb-coated tenders. For a supper that is equally suited for a diet and a family, serve with a vegetable side dish.

5. Crispy Chicken Salad

One of the best recipes for baked chicken breast that is both quick and healthful is this one. All you have to do is bread the raw chicken pieces, bake them in the oven till golden, and that’s it. While you’re at it, combine the cheeses, cream, olive oil, and other acidic ingredients in a bowl. To season your mixed greens, cherry tomatoes, and red onions, use this bright, creamy dressing. To serve, top the salad with the chicken.

6. Chicken With Mushrooms

Wild mushrooms with a meaty flavour, like trumpet, cremini, and shiitake, should be sautéed until they are tender and deep brown. Stir add a little amount of melted low-fat cream cheese, cooked chicken breast cubes, and a splash of water to loosen and release any tasty brown bits on the bottom of the pan for a warm casserole-like delight.

7. Chicken With Sauerkraut

Although this straightforward dish may seem somewhat strange, it is one of my favourite warming dinners, especially in the winter. Additionally, it is rather healthy. In a large pot or deep pan, you just combine sauerkraut, chicken thighs, and some bulgur or rice and cook for a bit with some basic spices. Transfer the cooked rice and chicken to a baking sheet and bake for about 10 minutes. Although it takes longer than the other dishes in this roundup, this sauerkraut and chicken recipe yields a large quantity and is ideal for meal preparation.

8. Parmesan-Crusted Chicken Breast

There are only two ingredients in this chicken breast recipe — parmesan cheese and pepper — and they work together to create a crunchy, crispy coating. For a supper that is ready in just 27 minutes, add a tomato-basil topping and a side of potatoes!

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[dritataylor]

Giada chessy corn fritters

Giada chessy corn fritters series#

Sunny Anderson - Host of Cooking For Real co-host of The Kitchen.Ted Allen - Food and wine connoisseur host of Chopped.8 Switch to The Cooking Channel and Season 7.It consists of chefs picking out favorite dishes they've eaten in places throughout the United States, in specific categories. After being cancelled by The Food Network, it was brought back on the Cooking Channel in 2018. The program originally aired as a one-time special in late 2008.

Giada chessy corn fritters series#

The Best Thing I Ever Ate is a television series that originally aired on Food Network, debuting on J(after a preview on June 20). ( Learn how and when to remove this template message) ( July 2018) ( Learn how and when to remove this template message) Please help by editing the article to make improvements to the overall structure. Visit her at Related Posts: Cook to Thrive by Natalie Coughlin Dinner For Everyone by Mark Bittman Lucky in Love by Eleni N.This article may be in need of reorganization to comply with Wikipedia's layout guidelines. Born in Rome, Giada grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. GIADA DE LAURENTIIS is the star of Food Network’s Everyday Italian and Giada at Home, a judge on Food Network Star, a contributing correspondent for NBC’s Today show, and the author of five New York Times bestselling cookbooks. Providing an intimate sneak peek into Giada’s day-to-day family life with Todd and Jade, and chock-full of gorgeous color photographs, WEEKNIGHTS WITH GIADA will be a new favorite for longtime fans-and a new kind of handbook for home cooks everywhere. –DESSERTS: Oatmeal, Cranberry, and Chocolate Chunk Cookies Mini Pumpkin Cupcakes with Chocolate Frosting Chocolate Mascarpone Pound Cake Apricot Oat Bars Gingerbread Affogato –BREAKFAST FOR DINNER: Breakfast Tart with Pancetta and Green Onions Almond Pancakes Peach and Cherry Frittata Fig and Brie Panini Crepes with Peanut Butter and Jam Crispy Breakfast Pita Savory Polenta with Sausage and Dried Cranberries Smoked Salmon Crostata –CHANGE OF PACE: Sweet and Spicy Greek Meatballs Thai Turkey Lettuce Wraps Asian Quinoa with Salmon Black Forbidden Rice with Shrimp, Peaches, and Snap Peas Chicken with Peruvian Chile Sauce Tofu with Miso Vinaigrette, Mushrooms, and Edamame Tilapia Fish Tacos with Arugula –MEAT, POULTRY & FISH: Grilled Sirloin Steaks with Pepper and Caper Salsa Herbed Lamb Chops with Homemade BBQ Sauce Crispy Chicken with Rosemary-Lemon Salt Turkey and Pancetta Pot Pies Salmon Cakes with Lemon-Caper Yogurt Sauce Broiled Tilapia with Mustard-Chive Sauce –PASTA & GRAINS: Farfalle Pasta Salad with Broccoli and Pearl Onions Whole Wheat Linguine with Basil, Bacon, and Shrimp Risotto with Currants, Pine Nuts, and Feta Cheese Sweet Corn and Basil Lasagna Wagon Wheel Pasta with Pancetta and Peas Orzo with Smoky Tomato Vinaigrette –BRUSCHETTAS, SANDWICHES & PIZZAS: Bruschetta with Lamb, Fontina, and Greens Mini Meatball Sandwiches Ham, Gruyère, and Apple Panini Mediterranean Halibut Sandwiches Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza Antipasto Calzone Burgers à la Pizzaiola –SOUPS & SALADS: Creamy Sweet Potato and Rosemary Soup Shrimp and Sausage Cioppino Jalapeño and Cherry Tomato Gazpacho Couscous with Watermelon, Watercress, and Feta Cheese Lemony White Bean, Tuna, and Arugula Salad Roasted Salmon, Snap Pea, and Cucumber Salad Some featured recipes in WEEKNIGHTS WITH GIADA include: All of the soups, sandwiches, pizzas, pastas, and meat and fish dishes come together quickly, most in half an hour or less. As she says in the dedication, WEEKNIGHTS WITH GIADA is “for everyone who comes home after a long day and wonders what to cook for dinner.” Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. Here is Giada at her most inventive-and at her most laid-back. Now, for the first time, in WEEKNIGHTS WITH GIADA: Quick and Simple Recipes to Revamp Dinner (Clarkson Potter on sale March 27, 2012), Giada tackles weeknight cooking in her vibrant signature style.Īs Jade grows up and schedules get busier, Giada has developed fantastic go-to recipes to get a delicious meal on the table in a flash. Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike. I hope these recipes inspire you and your family to gather around the table (or picnic blanket!) for some fantastic dinners-and, most important, a whole lot of fun. Weeknights with Giada Giada De LaurentiisĢ1 is what weeknights look like in my house.

#Giada chessy corn fritters