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#garlic black pepper chicken
fieriframes · 22 days ago
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[The spice mix has got everything under the sun. Allspice, fennel, cayenne, oregano, paprika, black pepper, garlic powder.]
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buffetlicious · 3 months ago
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Dinner is some leftover braised pig’s trotter and a freshly bought Black Pepper Roasted Chicken (S$4.90) from NTUC. It’s so much cheaper to just buy the roasted chicken than to cook one yourself here in Singapore.
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simplydeliciouscookbook · 3 months ago
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3-6: Minestrone
Minestrone soup has a few specific memories for me: I remember there always being cans of it in our pantry when I was a kid, and all of my favorite Italian restaurants growing up still have it on the menu. My dad was a big minestrone fan–both of those memories are tied pretty closely to him. 3-6: Minestrone comes from the new book, and it’s not surprising that Simply Delicious had a recipe for…
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askwhatsforlunch · 3 months ago
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Port Turkey and Mushroom Pasta
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These hearty and creamy Port Turkey and Mushroom Pasta may be easy to prepare; they make a notheless tasty lunch on a busy weekday. Happy Thursday!
Ingredients (serves 4):
450 grams/1 pound whole-wheat farfalle (or penne, or both!)
1 tablespoon olive oil
300 grams/10.5 ounces turkey breast
1 ½ tablespoon unsalted butter
½ tablespoon olive oil
450 grams, one pound large chestnut mushrooms, dusted
1/2 small onion
1 garlic clove
1 teaspoon dried rosemary
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1 tablespoon plain flour
2 tablespoons good quality White Port
1/2 cup semi-skimmed milk
1/2 tablespoon demerara sugar
In a large pot of salted boiling water, cook farfalle according to package’s directions, about 9 to 11 minutes until al dente.
In the meantime, heat olive oil in a large, deep skillet, over medium-high heat.
Cut turkey breast into small chunks, and add to the skillet. Cook, over medium-high heat until well browned. Transfer to a plate; set aside.
Return skillet over mdeium-high heat, and melt butter with olive oil in it.
Cut chestnut mushrooms into thick slices. Once the butter is foaming, add mushrooms to the skillet, and sauté, a couple of minutes.
Peel and chop onion and stir into the skillet, cook one minute more. Mince in garlic. Stir dried rosemary into the mushrooms. Season with fleur de sel and cracked black pepper. Reduce heat to medium. Cook, a couple of minutes more, then, sprinkle with flour. Cook out, 1 minute, and deglaze with White Port. Stir in milk, gradually, until sauce thickens. Stir in demerara sugar.
Once the pasta is cooked, drain, saving about 1/4 cup of its starchy water, and add both to the skillet. Stir well to combine and coat in sauce. 
Serve Port Turkey and Mushroom Pasta hot.
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unwritrecipes · a year ago
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Chicken Meatball Soup (Gluten-Free)
I’m not exactly thrilled that the weather has turned colder, especially with all the indoor restrictions this year, but I am pumped that Soup Season is in full swing!! Particularly when there are such yummy ones out there like this Chicken Meatball Soup which is not only quick and easy to prepare but also gluten-free. If you’re looking for a delicious and healthy way to warm yourself up, you need to get a pot of this bubbling away on your stove, pronto!
Guys, this is total comfort food, but without any guilt! Not only is it chock full of veggies (and you could feel free to add even more variety) but the meatballs themselves are made without any breadcrumbs. And they are absolutely delicious! If you’re following a gluten-free diet for health reasons or just trying to cut down on your carbs, I promise you won’t miss out on anything here ‘cause they are loaded with flavor and have a lovely dense-sort of consistency that balances out the light brothiness of the soup.
I also love that this recipe makes a nice big pot so you’ll very likely have leftovers which reheat amazingly well and make the perfect light take-to-work or stay-at-home lunch.
Every spoonful is loaded with flavor and down-to-your-toes warmth! Stay warm, my friends!!
Chicken Meatball Soup
Makes about 10 servings
Prep Time: About 1 hour (much of this is hands-free)
Ingredients
For the meatballs
2 pounds ground white meat chicken
1 small onion, minced
2 large eggs, beaten
3 garlic cloves, minced
Large handful of fresh parsley, minced
Large pinch or two of kosher salt and black pepper
For the soup
1 tablespoon olive oil
1 medium onion, chopped finely
2 garlic cloves, minced
4-5 carrots, peeled and cut into rounds
2 potatoes, peeled and cut into small chunks
8 cups (64 ounces) chicken stock or broth, you may find you need more, especially for reheating purposes
Pinch or two of kosher salt
5 ounces baby spinach, roughly chopped
Freshly grated Parmesan for serving (optional)
The Recipe
1. Mix all of the meatball ingredients together in a large bowl and set aside.
2. Add the olive oil to a large pot and heat over medium heat. Cook the onion for about 5 minutes, until softened, stirring every now and then. Add in the garlic and stir for about 30 seconds. Then add in the carrots, potatoes, chicken stock and salt and bring to a low boil.
3. Wet your hands and form the meatball mixture into balls and carefully drop them into the pot. You can make them any size you like--, rewet your hands if the mixture becomes too sticky.
4. Let the soup cook, simmering for about 30 minutes and then check to see if the meatballs are cooked through. If not, cook for a little longer. If they are, stir in the spinach and cook for a few minutes until it has wilted. Ladle into bowls and serve.
5. Bring any leftovers to room temperature and store in an airtight container in the fridge for 4-5 days.
Enjoy!
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