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quickhacked · 3 months

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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

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spooniechef · 10 months

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Roast Chicken, Squash, and Red Onion with Lemon and Rosemary (1 spoon)

First of all, happy Disability Pride Month! I honestly wish I could do something a little more festive for it - I’ll see what I can dig up for the month. Still, since I’ll have to fight fibro fog and the consequences of last night’s rather epic bout of insomnia, mostly I’ll be going through a bit more of my Rukmini Iyer cookbook “The Roasting Tin” this month. Well, that and tips on a marinade for a really good roast beef, and possibly cottage pie if I have the spoons. That or I’ll finally make use of the recipe I found for home-made gluten free condensed cream of mushroom soup and finally do the tuna noodle casserole I’ve been desperate to try.

But for now, back to Rukmini Iyer’s obsession with red onions, lemon, and rosemary in combination (it was steak last time, if I recall). This one’s a one-spoon, but that one spoon is a fairly large one because of the peeling, seeding, and chopping of a squash. Still, despite that and it not being all that great for batch cooking (it only realistically makes two meals), it’s still worth it, as it’s a really tasty dish and at least it’s one day’s worth of leftovers. It’s good for if you feel like doing something fancy but also need it to be low-effort.

Here’s what you’ll need:

500g (a little over a pound) chicken thighs and drumsticks (though I just used thighs)

300g (a little over 1/2 pound) squash of your choice, cut into wedges (I used butternut)

1 red onion, cut into eighths

1 lemon, cut into eighths

6 cloves garlic, bashed

4-5 sprigs fresh rosemary

2-3 tablespoons honey

Olive oil (though you could technically use whatever oil is available)

Salt and pepper to taste

Seriously, the only real work this involves is peeling a squash, which is never easy. I largely picked butternut squash because I like butternut squash, it’s easier to come by in the UK than acorn squash, and it’s a little easier to peel, if not by that much. I did manage to do this one during a particularly brutal pain day, though, so it’s probably not that bad.

Here’s what you do:

Preheat oven to 200 C / 180 C fan assist / gas mark 6 (395-ish F / 355-ish F fan assist)

Place chicken, squash, onion, lemon, garlic, and rosemary in a large roasting tin

Throw in a generous splash of olive oil, drizzle in the honey, and add salt and pepper to taste

Mix everything in the tin so it’s all evenly coated with the oil and honey, then roast for 1 hour until the skin on the chicken is brown and crispy

Overall, pretty simple. A couple of notes:

I cheated with this one. I didn’t actually have a lemon and was having too bad a pain day to go out for one. So I just put the oil, the honey, and some bottled lemon juice in a bowl, mixed well, and then poured that over the chicken and veggies. I probably used a bit too much lemon juice, and I imagine it would have been a subtler flavour had it just soaked out of the roasting lemons as intended, but it still worked fairly well. Probably easier than trying to evenly coat everything with honey, too, so if you do have a lemon, mixing the honey into the oil before coating the chicken and veggies would probably make things easier.

I served this with potatoes, but I have a feeling rice would have worked better. Though that could have been the “too much lemon” thing. Either way, it does probably want a little bit of something starchy to go with it. Or, if you’re cutting down on your carbs, something like broccoli or asparagus or something green might also be nice - there was just an awful lot of orange and yellow on that plate in general and while I’m not going to win any Instagram foodie contests for my plating, it’s nice to have some colour in the dish.

Like I said, there’s honestly not much to this one beyond having to peel a squash.

#The Spoonie Chef #recipes #meals

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eazy-group · 8 months

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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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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

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crazyblondelife · 9 months

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Roasted Za'atar Chicken with Rhus Za'atar Spice Mix

I love food with intense big flavor and that’s what you’ll find in this recipe for Roasted Za’atar Chicken! I was gifted Rhus Lebanese Za’atar Spice Mix by the daughter of a friend of mine! She created this Za’atar Spice blend from her Lebanese grandmothers recipe and named it after her! I know her grandmother and she is know in our town as a great lady and an amazing cook so of course I wanted to try it!

After looking at a few recipes for chicken with Za’atar, I came up with this recipe! The addition of potatoes makes it a really delicious and hearty one pan meal that everyone will love!

I used chicken thighs in my recipe but feel free to substitute bone-in or boneless chicken if that’s your preference. If you use boneless you will probably need to take the chicken off the pan and let the potatoes cook until brown and crispy…just add the chicken back and let it reheat. The delicious salad I made to accompany this chicken is made from cucumbers, garden fresh tomatoes, avocado, red onion, Kalamata olives, a squeeze of fresh lemon juice, olive oil, salt and pepper. I also sprinkled more Rhus Za’atar onto pita bread with olive oil and warmed in the oven. The combination is very delicious and I know you’ll love it!

{"image":"https://i.imgur.com/kfgXEQ9.png","name":"Za'atar Roasted Chicken","prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT1H5M","description":"This amazing chicken is full of flavor and so easy to make! It's perfect for guests or for Wednesday night dinner!","yield":"4 - 5","author":{"@type":"Person","name":"Suzanne Smith"},"recipeIngredient":["8 skin-on chicken thighs","1/4 cup olive oil","3 tablespoons lemon juice","3 tablespoons Za'atar","1 teaspoon garlic powder","Sea salt and freshly ground black pepper","16 ounces baby potatoes, halved","Fresh thyme"],"recipeInstructions":["Preheat your oven to 400 degrees. Combine the olive oil, lemon juice, 2 tablespoons za'atar seasoning, thyme and garlic powder in a Ziplock bag","Add the chicken pieces and the potatoes to the bag. Seal and give it a good shake to get the marinade everywhere. Let the chicken marinate for at least 20 minutes or overnight in the refrigerator.","Spread the chicken and potatoes onto a baking sheet. Sprinkle with more za'atar and fresh thyme.","Roast the chicken for 35 to 45 minutes or until done...the skin should be brown and crispy. Sprinkle with more fresh thyme and lemon slices.","I served my chicken with pita bread, drizzled with olive oil, and toasted with a little more za'atar, along with a tomato salad with olives, cucumbers, avocado, red onion, olive oil and a squeeze of lemon juice."],"@context":"http://schema.org","@type":"Recipe"}

Lebanese style za'atar, made with dried herbs, sesame, sumac, salt and zero fillers,.

Za'atar is a versatile spice mix used throughout the Middle East, the contents ranges from region to region. In our Lebanese family, sumac is a predominate ingredient. Sumac is a dark red berry, with a bright and lemony flavor profile. So from Rhus (latin for sumac), you can expect a savory, nutty, and tart style za'atar. Our za'atar is a delightful addition to the pantry for a professional chef, a home cook and the friend that says, “I only know how to make eggs." It's the perfect host/hostess gift and we recommend using it often and with a heavy hand.

I love trying new recipes and this is one I’ll make often! There are so many other ways to cook with Za’atar and I’ll be sharing more soon! Thanks for reading today and have a great weekend!

#Za'atar #Easy recipes #Chicken Recipes #One Pan Dinners

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greekcookingmadeeasy · 10 months

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Oven baked lemony Pork Chops with Potato Wedges by Yiayia Maritsa

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Oven baked lemony Pork Chops with Potato Wedges by Yiayia Maritsa - Lemonates Brizoles Hirines me Patates Fournou tis Yiayias Maritsas BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

youtube

SERVES 🍴⃒ PREP. TIME 🕔⃒ 3 persons 10 min + 6-8 h. optionally

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒ 45+45 min Easy

For all the meat-lovers out there, this is an easy but super delicious recipe. Pork chops are ideal for the oven, since they have a very tender and fatty meat. This classic Greek dish was a specialty from my late Mother in law; she used to make it often at her home when we were visiting, for weekend family lunch. Check out her recipe if you want to succeed 100% to achieve fork tender, juicy chops, full of aromatic Greek flavors. Let's begin!

Other pork ideas? See all my Recipes HERE

INGREDIENTS: • 600 gr. / 1 lb 5.5 oz / 3 medium-large Pork chops (good quality), about 1 cm / 0.4 in thick • 1.5 kg. / 3 lb 5 oz Potatoes cut in wedges, suitable for baking (weighed unpeeled) • 2 Garlic cloves • 1/3 cup / 80 ml Olive Oil • 3/4 tbsp. dry Oregano • Lemon Juice from 1 large Lemon • 1/2 cup / 125 ml Water • Freshly ground Salt and Pepper

METHOD: A. Optional marinating of the pork chops for baking: 1. You could either marinade pork chops earlier or prepare them at the last minute. 2. For the 1st option, marinade the pork chops 6-8 hours before oven baking. 3. Place pat dried pork chops in a bowl, adding a dash olive oil, pepper and a pinch of oregano, turning the chops around a couple of times, so that the marinade will be absorbed. 4. DO NOT season the chops with salt now (they turn hard when baked)! 5. Cover the chops with plastic wrap and store them in the fridge. 6. One hour before baking, take the chops out of the fridge, and let them stand on the kitchen top, since it’s better to reach room temp. for best baking result.

B. Prepare potatoes and whole dish for baking: 7. Shed the water from the bowl with potatoes. Season them with ground Salt and Pepper, to taste. 8. Add half of the dry oregano, pressed between your palms to release its aromas. 9. Pour half of the Olive oil on top. 10. Chop both garlic cloves in thin slices and scatter then around the potatoes. 11. Squeeze half of the large lemon and pour the juice on top of the potatoes. 12. With your hands, mix all ingredients to blend them well with potatoes.

13. Pour the rest of olive oil on a large oven tray to prevent chops from sticking to it. Place the marinated chops on the tray, sprinkling on top the rest of the marinade from their bowl and oregano.

14. Scatter around them the potato wedges, placing on the side the other half lemon. 15. Pour the water all around the ingredients.

16. Cover the tray with 2 sheets of aluminium foil, placed the one on top of the other crosswise. 17. Ready for some succulent, slow baking.

C. Baking instructions: 18. Bake the covered dish in a preheated Oven FAN @180°C / 350°F first for about 45'. 19. After 45', open the oven, remove aluminium foil and flip the pork chops and potato wedges. 20. Raise oven temperature to 190℃/ 375℉ and return the dish uncovered for 45' more (depends on the oven). 21. After about 45', turn off the oven. 22. Remove tray from the oven immediately. 23. My wonderfully slowly-baked Pork chops with potato wedges are ready to be devoured, while still very hot!!

24. Come for dinner! Do I really need to say this twice? I don't think so!

D. Serving Suggestion: Season the chops with ground Salt now, just before serving.

Scrumptious, fork tender, lemony Pork chops with succulent. golden potato wedges, simply wow!!

I think it's needless to say much about these yummy potatoes, the pictures speak for themselves. This dish could be served simply with a refreshing Greek Lettuce Salad.

A year-round combination of tastes that will delight the whole family at a Sunday lunch.

Enjoy it as much as we did when my Mother in law used to prepare it for us; so many wonderful, warm family memories to cherish.

E. Storage Info: Baked Pork chops with potatoes can be stored in an airtight container, in the fridge for up to 1 week.

Check my YouTube Video: HERE

Λεμονάτες Μπριζόλες Χοιρινές με Πατάτες Φούρνου της Γιαγιάς Μαρίτσας BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒ 3 10 min + 6-8 h. προαιρετικά

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒ 45+45 min Εύκολο

Για όλους τους κρεατοφάγους, αυτή είναι μια εύκολη αλλά σούπερ νόστιμη συνταγή. Οι χοιρινές μπριζόλες είναι ιδανικές για τον φούρνο, αφού έχουν πολύ τρυφερό και λιπαρό κρέας. Αυτό το κλασικό Ελληνικό πιάτο ήταν μια σπεσιαλιτέ από την αείμνηστη πεθερά μου. Το έφτιαχνε τακτικά στο σπίτι της όταν πηγαίναμε για επίσκεψη, για οικογενειακό γεύμα το Σαββατοκύριακο. Δείτε τη συνταγή της αν θέλετε να πετύχετε 100% τρυφερές και ζουμερές μπριζόλες, γεμάτες αρώματα και γεύσεις. Ας ξεκινήσουμε!

Ψάχνετε κι άλλες ιδέες για χοιρινό? Δείτε όλες τις Συνταγές μου ΕΔΩ

ΥΛΙΚΑ: • 600 γρ. / 1 lb 5,5 oz / 3 μεσαίες-μεγάλες Χοιρινές Μπριζόλες (καλής ποιότητας), περίπου πάχος 1 cm / 0,4 in • 1,5 κιλό / 3 lb 5 oz Πατάτες κομμένες κυδωνάτες, κατάλληλες για ψήσιμο (ζυγισμένες ακαθάριστες) • 2 σκελίδες Σκόρδο • 1/3 φλ. / 80 ml Ελαιόλαδο • 3/4 κ.σ. ξερή Ρίγανη • Χυμός λεμονιού από 1 μεγάλο Λεμόνι • 1/2 φλ. / 125 ml Νερό • Φρεσκοτριμμένο Αλάτι και Πιπέρι

ΜΕΘΟΔΟΣ: Α. Προαιρετικό μαρινάρισμα του κρέατος πριν το ψήσιμο: 1. Μπορείτε είτε να μαρινάρετε τις μπριζόλες νωρίτερα ή να τις ετοιμάσετε την τελευταία στιγμή. 2. Για την 1η επιλογή, μαρινάρετε τις χοιρινές μπριζόλες 6-8 ώρες πριν τις ψήσετε στο φούρνο. 3. Βάλτε τις ταμποναρισμένες χοιρινές μπριζόλες σε ένα μπολ, προσθέτοντας λίγο ελαιόλαδο, πιπέρι και μια πρέζα ρίγανη, γυρνώντας τις μπριζόλες μια-δυο φορές, ώστε να απορροφηθεί η μαρινάδα. 4. ΜΗΝ αλατίσετε τώρα τις μπριζόλες (σκληραίνουν όταν ψηθούν)! 5. Καλύψτε τις μπριζόλες με πλαστική μεμβράνη και φυλάξτε τις στο ψυγείο. 6. Μία ώρα πριν το ψήσιμο, βγάλτε τις μπριζόλες από το ψυγείο και αφήστε να σταθούν στο πάγκο της κουζίνας, γιατί είναι καλύτερα να φτάσουν σε θερμοκρασία δωματίου για καλύτερο ψήσιμο.

Β. Ετοιμάστε τις πατάτες και όλο το φαγητό για ψήσιμο: 7. Χύστε το νερό από το μπολ με τις πατάτες. Αλατοπιπερώστε τις κατά βούληση. 8. Προσθέστε τη μισή ξερή ρίγανη, πιεσμένη ανάμεσα στις παλάμες σας για να βγάλει τα αρώματά της. 9. Περιχύστε τις με το μισό από το ελαιόλαδο. 10. Κόψτε και τις δύο σκελίδες σκόρδο σε λεπτές φέτες και σκορπίστε τις γύρω από τις πατάτες. 11. Στύψτε το μισό από το μεγάλο λεμόνι και περιχύστε το χυμό πάνω από τις πατάτες. 12. Με τα χέρια σας ανακατέψτε όλα τα υλικά για να ενωθούν καλά με τις πατάτες.

13. Ρίξτε το υπόλοιπο ελαιόλαδο σε ένα μεγάλο ταψί φούρνου για να μην σας κολλήσουν οι μπριζόλες. Τοποθετήστε τις μαριναρισμένες μπριζόλες στο ταψί, πασπαλίζοντας από πάνω την υπόλοιπη μαρινάδα από το μπολ τους και τη ρίγανη.

14. Σκορπίστε γύρω τους τις πατάτες, βάζοντας στο πλάι το άλλο μισό λεμόνι. 15. Περιχύστε το νερό γύρω από τα υλικά.

16. Σκεπάστε το ταψί σας με 2 φύλλα αλουμινόχαρτο, τοποθετώντας το ένα πάνω από το άλλο σταυρωτά. 17. Έτοιμα για αργό ψήσιμο-λουκούμι.

Γ. Οδηγίες ψησίματος: 18. Ψήστε πρώτα το σκεπασμένο ταψί σε προθερμασμένο φούρνο στον αέρα @180°C / 350°F για περίπου 45'. 19. Μετά από 45' ανοίξτε το φούρνο, αφαιρέστε τα αλουμινόχαρτα και αναποδογυρίστε τις χοιρινές μπριζόλες και τις πατάτες. 20. Ανεβάστε τη θερμοκρασία του φούρνου στους 190℃/375℉ και επιστρέψτε το ταψί ξεσκέπαστο στο φούρνο για 45' ακόμη (εξαρτάται από τον φούρνο). 21. Μετά από περίπου 45' σβήστε το φούρνο. 22. Αφαιρέστε αμέσως το ταψί από το φούρνο. 23. Οι λαχταριστές, σιγοψημένες χοιρινές μπριζόλες με τις πατάτες είναι έτοιμες να καταβροχθισθούν, όσο είναι ακόμα καυτές!!

24. Ελάτε για δείπνο! Χρειάζεται πραγματικά να το φωνάξω δύο φορές; Δεν νομίζω!

Δ. Πρόταση σερβιρίσματος: Αλατίστε τώρα τις μπριζόλες με φρεσκοαλεσμένο αλάτι, λίγο πριν τις σερβίρετε.

Πεντανόστιμες, τρυφερές στο πιρούνι, λεμονάτες Χοιρινές μπριζόλες με ζουμερές, χρυσαφιές πατάτες, απλά ουάου!!

Νομίζω ότι είναι περιττό να σας πω πολλά για αυτές τις λαχταριστές πατάτες, οι εικόνες μιλούν από μόνες τους. Αυτό το πιάτο θα μπορούσε να σερβιριστεί απλά με μια δροσιστική Mαρουλοσαλάτα.

Ένας συνδυασμός γεύσεων που θα ενθουσιάσει όλη την οικογένεια σε ένα Κυριακάτικο μεσημεριανό γεύμα κάθε εποχή του χρόνου.

Απολαύστε το όπως κάναμε κι εμείς όταν μας το ετοίμαζε η πεθερά μου. Τόσες πολλές υπέροχες, ζεστές οικογενειακές αναμνήσεις που κρατάμε στη καρδιά μας.

Ε. Πληροφορίες φύλαξης: Οι χοιρινές μπριζόλες με πατάτες μπορούν να διατηρηθούν σε αεροστεγές δοχείο, στο ψυγείο για έως και 1 εβδομάδα.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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thedisneychef · 11 months

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What To Do With Chicken Tenders Recipe

If you're looking for a delicious and easy-to-make recipe to use with chicken tenders, then you've come to the right place! Chicken tenders are an incredibly versatile ingredient that can be used in all kinds of ways. In this article, I'm going to give you some great tips on how to make the most out of your chicken tender recipes. From adding different flavors to changing up cooking methods, there's something here for everyone. So let's get started and find out what we can do with these tasty little morsels! Making Delicious Marinades I love chicken tenders, and they're so versatile. You can fry them up in a skillet or bake them in the oven, but my favorite way to cook them is on the grill. Grilling adds a smoky flavor that enhances their deliciousness! Plus, you can make some amazing marinades for your chicken tenders that will really take things up a notch. One of my favorites is the grilled kabob marinade – it's got all kinds of bold flavors like garlic, onion, lemon juice, and olive oil. I let the chicken sit in this marinade overnight before cooking it over an open flame for about 10 minutes per side. The result is juicy and fragrant with just enough char from the fire. Another great option for adding complexity to your chicken tenders is herb rubs. A blend of smoked paprika, cumin powder, oregano, thyme leaves, and black pepper make for an aromatic combination that pairs perfectly with poultry. Simply combine the ingredients together then rub onto both sides of the tenderloins before grilling or baking – you won't regret it! All in all these two methods are surefire ways to add depth to your chicken tenders recipes without breaking a sweat - just be careful not to overcook! Effective Breading Techniques I'm sure we all agree that chicken tenders are a delicious treat. But knowing the right technique for breading them is key to getting the perfect crunch and flavor! To help you out, I've put together some tenderizing tips and breading basics so you can master this recipe in no time. When it comes to tenderizing your chicken tenders, there are a few ways to do it. You could use an acidic marinade such as buttermilk or yogurt which will help break down tough fibers in the meat, making it more tender when cooked. Alternatively, you can pound the cutlets with a mallet until they're about 1/4 inch thick before coating them in flour and seasoning. This helps ensure even cooking throughout each piece of chicken. Next up is breading - start by combining equal parts flour, salt, pepper and other seasonings of your choice into one bowl. In another separate bowl beat two eggs with a splash of water or milk to create an egg wash. Then dip each cutlet first into the egg wash followed by dredging through the seasoned flour mixture until it's evenly coated on both sides. Finally add oil to a hot skillet over medium-high heat and cook chicken tenders for 3 minutes per side (or until golden brown). And there you have it – perfectly crispy yet juicy chicken tenders ready to enjoy! Savory Sauces And Dressings I'm sure you can already taste the deliciousness waiting for you with these chicken tenders. Let's explore some of the savory sauces and dressings that'll make your meal even more enjoyable! When it comes to flavor combinations, there are endless possibilities when deciding how to serve up your chicken tenders. Whether you're looking for a classic ranch dip or something a bit spicier like buffalo sauce, there is something here for everyone. If you want to get creative, try adding in different types of herbs and spices along with your favorite condiments. The sky is the limit when it comes to serving suggestions - just use your imagination! No matter what flavor combination you choose, all that matters is that it makes your mouth water as soon as it hits the plate. So go ahead and have fun while experimenting with new tastes and ingredients - I know you won't regret it! Different Cooking Methods I'm always looking for new ways to cook chicken tenders, so I was excited when I found out there were two different cooking methods: grilling and oven baking. Grilling is a great way to get the flavor of outdoor barbecues no matter what time of year it is. It's also quick and easy; just preheat your grill and place the tenders on the hot rack until they're golden brown. For those who want their tenders extra crispy, try using indirect heat or adding some wood chips for an added smokey taste. Oven baking is another simple but effective method that yields tasty results. Start by lightly coating each tender with olive oil, then season as desired with any combination of herbs and spices you like. Bake in preheated oven at 375°F for approximately 18-20 minutes or until internal temperature reaches 165°F. Be sure to turn them over halfway through cooking time for even cooking throughout. No matter which method you choose, make sure to enjoy your freshly cooked chicken tenders with all your favorite sides! From salads to fries and everything in between, this delicious dish can be enjoyed in many different ways – it all just depends on how creative you’re feeling! Creative Recipe Ideas I've shown you some great ways to cook chicken tenders, but now let's talk about how to get even more creative with them! Grilled kabobs are a great way to make use of chicken tenders. Not only does it bring out their flavor, but you can add vegetables and other ingredients for extra depth in your dish. It'll be sure to impress any guests or family members. Stuffed peppers is another way that you could use up those chicken tenders. You can stuff the peppers with cooked chicken tenders, diced tomatoes, onions, garlic, and cheese for a delicious meal. This recipe will definitely become one of your weeknight go-tos! You don't have to limit yourself just to these recipes either; there are tons of other ideas out there on how to use up your chicken tenders. So why not give some of them a try? You never know what amazing dish you might come up with! Frequently Asked Questions What Temperature Should The Chicken Tenders Be Cooked To? When it comes to cooking chicken tenders, the temperature you want to aim for is 165°F. This can be achieved by either deep frying or oven baking the tenders. If you are deep frying them, make sure that the oil reaches a high enough temperature so that your chicken reaches this safe internal temperature. For oven baking, preheat your oven to 375°F and cook until an instant-read thermometer inserted into the thickest part of a tender reads at least 165°F. That's all there is to it! How Long Should The Chicken Tenders Marinate? When it comes to marinating chicken tenders, the options and cooking times are completely up to you. If you want a light flavor, then aim for 30 minutes of marinade time. However if you're looking for a stronger taste, opt for 2-4 hours of marinating. You can also choose different types of marinades like teriyaki or lemon pepper - just make sure that whatever type you use is safe to eat! What Type Of Oil Is Best For Cooking Chicken Tenders? When cooking chicken tenders, the type of oil you use is important. Depending on your preference, you can either deep fry or pan fry them. For deep frying, it’s best to use a high smoke-point oil like vegetable oil, peanut oil, grapeseed oil, safflower oil, sunflower seed oil and avocado oil. If you prefer to pan fry your chicken tenders then any good quality vegetable oil will work. Make sure the heat isn't too hot when using these oils so that they don’t burn! How Long Should The Chicken Tenders Be Cooked For? Cooking chicken tenders for the perfect crunchy texture requires precise timing. To get it just right, you should bake your chicken tenders in a preheated oven at 400 degrees Fahrenheit for around 20 minutes. If you want to make sure they are cooked through, use a cooking thermometer and check that the internal temperature has reached 165 degrees Fahrenheit before serving. How Can I Make The Chicken Tenders Healthier? If you're looking to make your chicken tenders healthier, reducing fat and adding more fiber are two great ways to do it. You can reduce the fat content by using a leaner cut of meat or baking instead of frying. To add more fiber, try substituting half the breadcrumbs with whole wheat ones for extra nutrition. Alternatively, serve your tenders over a bed of spinach or other leafy greens for an additional boost in vitamins and minerals! Conclusion The key to making delicious chicken tenders is all in the preparation. If you take the time to marinate them and get the oil temperature just right, your chicken tenders will be a hit! I suggest using an oil with a high smoke point for cooking so that you don’t end up burning your chicken tenders. You can even try adding some healthier ingredients like whole wheat breadcrumbs or oats to make them more nutritious. With this recipe, you should have no problem creating tasty and healthy chicken tenders every single time! Read the full article

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fittrrmy · 1 year

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Lamb Chops with Spiced Yogurt Marinade

Lamb Chops have become one of our spring must have proteins. We have tried so many different ways of making lamb and have loved them all!!! So, trying a yogurt marinated lamb was a fun experience. The lamb was so tender after marinating for 3 hours we didn't even need a knife to cut the finished product. In fact, I was asked to leave the kitchen because I ate one of the lamb chops while Amy was trying to take pictures for the blog. I mean, she did ask me to pick one up for a picture and, of course, my natural instinct was to take a bite. So, in my world you don't even need a knife or fork! Key steps for making the lamb chops This is one of those dishes that everyone is going to think you spent hours making. Plus, we found the lamb chops can be cooked rare, medium rare, or well done and they come out tender and full of flavor, so everyone will be happy! The spices and lemon juice mix right in the yogurt to make a quick marinade. We added habanero, which gave a nice spicy zip to the lamb chop recipe, but peppers are totally optional. If you don't want it spicy, just leave out the habanero or add more if you want it super spicy. We think the addition of the habanero gives a nice sweet and spicy flavor to every bite and it works well with the other seasoning, but doesn't necessarily make the entire dish. How do I cut a rack of lamb? Don't be intimated by a rack of lamb. I used to think there is no way I can cut a rack of lamb to make lamb chops. Boy, was I wrong!!! This is so easy. Just stand the rack on its bottom and cut in between the bones. A sharp knife helps make this really easy but, just so you know, my knives are super dull and they worked just fine. 😀 Squeeze lemon juice on the lamb chops than sprinkle salt, pepper, and granulated garlic on both sides. Place the lamb chops in a container that can be placed in the refrigerator. Coat the lamb chops in the spiced yogurt. Marinate for at least 30 minutes to overnight. We marinate ours for about 3 hours and it works great. This helps break down the meat and makes it soooooo tender. About 30 minutes before you're ready to cook, remove the lamb chops from the fridge and remove/scrape off the majority of the marinade. I used a table knife but a paper towel can also be used to remove the marinade. This is to keep the yogurt mixture from burning in the pan while the chops are cooking. You want to get a nice sear and if there is too much marinade on the lamb it can burn before the chops have cooked all the way through. Cooking the lamb chops Heat olive oil in a large saute pan. We used 2 Tablespoons of Olive Oil to cut some calories. It is ok to use a little more olive oil if you want. Cook the lamb chops 2 - 3 minutes on each side for a medium. We use a meat thermometer to get the preferred temperature. TIP: Place them in a 200 degree oven to keep warm while cooking the rest of the chops. Temperatures for Lamb Rare - 115 - 120F Medium rare - 125F Medium - 130F Medium well - 145F Well done - 150F How to serve Serve with rice, risotto or your favorite potatoes. Sprinkle chopped cilantro over the lamb chops. If you don't like cilantro use parsley, green onions or chives. A Tzatziki sauce would be very nice with the lamb chops. Lamb Chops with Spiced Yogurt Marinade Lamb Chops marinate in lemon, yogurt, & a variety of easy to find spices. After pan searing the lamb is ultra tender and infused with flavor. #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #ffffff; } Print Pin Course: Brunch, Dinner Cuisine: American Keyword: Lamb, Lamb Chops, yogurt Prep Time: 10 minutes Cook Time: 12 minutes3 hours Total Time: 3 hours 22 minutes Servings: 4 Calories: 507kcal Author: Belly Laugh Living IngredientsLamb Chop2 Pounds Lamb Chops1 teaspoon Salt1 teaspoon Black pepper1 teaspoon Minced garlic or garlic powder1/2 Lemon2 Tablespoons Olive Oil1 Cup Cilantro ChoppedSpiced Yogurt1 1/2 Cups Plain Non Fat Greek Yogurt1 teaspoon Cumin1 teaspoon Turmeric1 teaspoon Garam Masala1 teaspoon Curry Powder1 teaspoon Minced Garlic or Garlic Powder1/2 teaspoon Cinnamon1 teaspoon Paprika1/2 Tablespoon Habanero Chopped (Optional) Only add if you want it spicy 1/2 Lemon InstructionsSpiced Yogurt MarinadeMix together yogurt, 1/2 lemon, and spices. Set aside1 1/2 Cups Plain Non Fat Greek Yogurt, 1 teaspoon Cumin, 1 teaspoon Turmeric, 1 teaspoon Garam Masala, 1 teaspoon Curry Powder, 1 teaspoon Minced Garlic or Garlic Powder, 1/2 teaspoon Cinnamon, 1 teaspoon Paprika, 1/2 Tablespoon Habanero, 1/2 Lemon LambCut rack of lamb into individual chops2 Pounds Lamb Chops Squeeze the juice from a half lemon onto the lamb chops.1/2 Lemon Sprinkle on the salt, black pepper and 1 tsp garlic powder (we like the granulated garlic) onto the lamb chops1 teaspoon Salt, 1 teaspoon Black pepper, 1 teaspoon Minced garlic or garlic powder Marinate LambSpread the spiced yogurt over the lamb chops and place in a dish or Ziploc storage bag. Cover and place the lamb in the refrigerator to marinate for 30 minutes to overnight. Using a knife or paper towel remove/scrape off the majority of the marinade. No need to remove it all. Heat olive oil in a saute pan and place the lamb chops in the pan. Cook on each side until the lamb reaches desired doneness. We cooked them 3 minutes on each side. You can use a meat thermometer to check the internal temp of the chops to make sure they are done to your preference.2 Tablespoons Olive Oil When done remove from heat Top with chopped cilantro or parsley1 Cup Cilantro Enjoy with rice or potatoes NutritionCalories: 507kcal | Carbohydrates: 7g | Protein: 64g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 175mg | Sodium: 746mg | Potassium: 933mg | Fiber: 2g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 18mg | Calcium: 134mg | Iron: 6mg Tried this recipe? We'd love to hear from you!Mention @bellylaughliving or tag #bellylaughliving! Pin Recipe The post Lamb Chops with Spiced Yogurt Marinade appeared first on Belly Laugh Living. Read the full article

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mytinyblackheart · 1 year

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Sauces and Condiments - Kerry's Really Easy Lemon-Pepper Marinade

#Just three simple ingredients is all it takes to prepare this savory lemon-pepper marinade that brings flavor to a variety of meats before t #kerry #family #chicken breasts #ribeye steaks #sauces and condiments

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queen-susans-revenge · 4 years

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So hey Tumblr here’s what I had for dinner, easy sheetpan dinner for a big family or a bunch of friends:

Lamb with onions and cabbage. Two pounds of lamb cubes marinaded for a couple hours in olive oil (like 1/2 cup), the juice and zest of a lemon, three cloves of pressed garlic and some salt, and the whole sheetpan given an additional drizzle of oil, sprinkle of salt and hearty grind of pepper before going in a preheated oven to roast at 450 for half an hour.

Cook some rice while the sheetpan’s in the oven and boom. Comes out really fragrant and nice. If you happen to have fresh rosemary or mint on hand it would be good in the marinade too

#recipes #sheetpan dinner #lamb

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deesdinner · 3 years

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Dinner 8 - Rainbow Chicken Teriyaki

March 25th, 2021. 5:51 pm.

Teriyaki chicken breast with cauliflower rice, broccoli, rainbow carrots, and red bell pepper

Tastiness: 3/5

Convenience: 3/5

Cook Time: 4/5

Servings Made: 3

Tastiness

Let’s break this down.

Wegman teriyaki chicken - came out moist, flavor was there, nothing superrrr good but perfectly passbale. the breasts were kind of thick and the insides really didnt taste like anything tho

Cauliflower rice - not a huge fan. had that weird caluiflower taste and was just eh. only used it to get it out of the freezer, no need for it again.

the teriyaki sauce - HT brand, delicious.

Overall, due to execution issues, it wasn’t the greatest meal ever. the chicken was nice and juicy, but the vegetables weren’t as cooked as i would’ve liked, and the cauliflower rice didn’t help the experience. perfectly edible but not a star by any means.

Convenience

The only thing I had to chop was the bell pepper, which was fine. it is one of my favorite vegetables to chop actually, and the whole thing was cooked together (see below). However, the cook-time gods did not align here. I went for about 25 mins at 350, and the chicken was juicy and fine, but the brocooli and carrots were way underdone. i had to separate them and leave them in for another 10 mins and even then they weren’t quite there but me hungy so i ate them anyways.

tldr had to cook chicken and veg separate for a bit. was not the easy sheetpan dinner i dreamed of note i did have to cut the chicken into chunks myself, which i was fine with today but just a note.

Cook Time

Nothing crazy, microwaved the rice for 5 mins, let chicken+veg in oven for ~25 then veg alone for ~10.

Ingredients/Instructions

2 pre-marinaded wegmans chicken breasts (2 come in a pack), 1 bag of pre-chopped broccoli, 2/3 bag of carrot chips (was too many vegetables:chicken ratio so i took some away), 1 red bell pepper, 1 bag frozen cauli rice

pre-heat oven to 350

chop bell pepper

dump vegetables onto tray, add oil / salt / teriyaki sauce and mix with gloved hands, leave space in center for chicken

place down chickne and cook for 25 mins

microwave the cauli rice per instructions (4.5 mins)

extract chicken and cut into chunks, cook veg for another 10 mins

combine, add more teri sauce if desired

Final Notes

This one was kind of a flop, needs some execution changes to be better next time. i liked the vegetable variety, but there’s honestly too much for 3 portions even, i wanted 2 servings for the chicken, but there was too much vegetables to make that work. so we had like barely any chicken per bowl :/

Either:

- cook twice as much chicken and have 4 servings (use whole bag of carrot chips)

- use half the amt of vegetables, use the others in a different recipe

This could be cooked at same time for 2-4 day meal prep, just slap more chicken on the pan, or non-prep just in a completely different meal a day or two later. If using a different flavor of chickne, with a little extra work could just make it so left half of pan is teri seasoned veges other half is plain or greek or lemon etc.

Also:

Adjust cook time. maybe similar og timeframe (25 mins) but hotter?

And just use normal rice. The HT teriyaki sauce was really yummy though, will definitely buy it again to use for a similar purpose.

Aesthetically, if I was in a better mood this would be really pleasing. colorful and could easily be bento-box-style arranged to be cute and fun

#1 #2 #3 #4 #5 #dailydinner #dinner8 #chicken #sheetpan #wegmans #march2021 #rice

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elizpaige · 4 years

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Greek Chicken Pitas

I love, love, love a good chicken gyro - from a cart, at a fair, at a restaurant - you name it. In the absence of being able to cook a legit gyro, this Greek chicken pita was a reasonable alternative. Light, easy to make and more of a souvlaki style, I really loved this dish! I adapted the recipe from Zero Points Given’s Instagram!

Ingredients (serves 3)

CHICKEN:

1 lb. boneless, skinless chicken breast or chicken breast tenders, cubed

2 T. olive oil

1 T. red wine vinegar

juice from half a lemon

2 T. nonfat plain greek yogurt

healthy pinches of: salt, pepper, garlic powder, basil, oregano, garlic powder, onion powder

WRAP:

3 pita wraps of your choice (I used Joseph’s flax & oat)

1/2 c. tzatziki sauce (you can make your own or purchase - I used Cedars!)

1/4 red onion, finely diced

1/4 cup english cucumber, finely diced

1 roma tomato, finely diced

6-12 kalamata olives, sliced

Directions:

1. In a bowl, whisk together the olive oil, vinegar, lemon juice, yogurt and seasonings.

2. Cube chicken breasts/tenders in evenly-sized ~1″ pieces and place in the marinade. Stir together so the chicken is well-coated and set aside for 30-90 minutes.

3. Heat 1 T olive oil in a skillet and once hot, add the chicken cubes. Cook approximately 4 minutes per side.

4. Once chicken is done cooling, prep wraps: one pita, spread a generous layer of tzatziki, a pile of chicken down the center and then sprinkle all your colorful veggies to top it off.

Enjoy!

#recipe #recipes #greek food #souvlaki #pita #chicken

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nagdabbit · 4 years

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lamp-bright rind Food Masterlist

Hello! I am Daggs! I write things and stuff!

Currently, I write a fic over on Ao3 called lamp-bright rind where everything is soft and I work out my feelings on an unsuspecting Billy Hargrove, because that’s just what’s happening while I’m stuck at home.

I thought it might be fun (and because I reeeeeaaallllllyy need something else to take up time, I’m going bonkers here) to like make a master list of all the recipe/food references in the fic? Because it’s a lot. My roommates can’t get out to get ingredients to feed me and I’m going through withdrawal. And, also, I really fucking love food. I can’t cook for shit, but I can eat like a mother fucker.

So with each chapter I’m gonna update this with where I got the recipes and link to them if they’re online or if my roommates let me give out their recipes that I have stolen (with permission, of course!). I’ll put a link at the top of each chapter, too. So. Here we go!

Chapter 1

This is a recipe from one of my roommates--henceforth known as Roommate Senior--and it is the most comfort food ass shit, y’all. I DO NOT have permission to give out the entire recipe for the sauce, only the ingredients that are included in the chapter. There are a few bits that I had to leave out, but not including them won’t actually ruin the dish, or so she says. Senior also does something else to her trofie because she’s just Like That. But, homemade trofie is my favourite pasta, y’all.

Here is a recipe from Italian Food Forever if you wanna give it a go. If you don’t feel like making your own pasta, because that shit takes time, The Chef recommends getting gnocchi. Something soft and starchy, basically. She also recommends: Delallo Roasted Red Peppers in Olive Oil. It’s a pretty common brand, apparently.

Chapter 2

1. This is my grandma’s Chicken Noodle Soup. So this is what we always had at Christmas time because it makes A Whole Ass Lot. And looking back, I think I definitely underestimated the amount of water/broth needed. This is one of three (3) things I can actually, competently cook IRL. Which explains why I work out as much as I do, because Reames noodles, y’all.

2. Jasmine Tea Panna Cotta from Madeline Effect. Never had it but, 1) Shiiiit is it pretty; 2) I love jasmine tea; and, 3) I fucking love plums, y’all.

3. Popcorn Ice Cream with Caramelized Popcorn and Black Pepper from page 263-5 of the NOPI cookbook by Yotam Ottolenghi and Ramael Scully. My other roommate--henceforth known as Roommate Junior--made this once and I just. I don’t even like popcorn, and I still think about that. The recipe itself isn’t online anywhere that I can find in full, but here is an Eat You Books link for the basic ingredients.

4. Raspberry Tart. This is a lesson in bookmarks. I SWEAR TO GOD, this came from Felicity Spector’s instagram, probably very far back. You’re gonna see her name pop up a lot on this list because I just love her instagram. So anyway. I have a very vivid memory of seeing a small little raspberry tart with pillowy clouds of whipped lemon verbena ganache. I know I saw it SOMEWHERE, but now I cannot find it. Learn from me. Bookmark your shit when you find it.

Chapter 3

A lot of the food I’m gonna mention is in reference to my favourite restaurant. It’s called Bourbon & Baker and my aunt takes me every time I visit. I don’t even care how long the drive there is, I’m there for the foooooooood (and her puppy, but that’s not the point). Funnily enough, the used to have a sister location in Chicago! Anyway, this is kind of what I’m basing Billy & Robin’s restaurant off of.

Currently, because of the You Know What, the menu on their site is pared down for To Go orders only, but I’m gonna use an old one I still have on my phone to give you an idea of the kind of food they serve, but also because I’m going through withdrawal.

1. Brussel sprouts. This, for the reason mentioned in the fic (blight), was removed from their menu before the last time I went, so this is gonna be mostly from memory: Roasted brussel sprouts (they were chopped p small and roasted til crispy), with toasted pecans, with a maple, brown sugar and balsamic vinegar glaze, and topped with shaved parm. Christ I miss those. Senior does a pretty good remix, but I think about those all the time.

2. Lamb Belly Tacos. So fucking goooooood. For size reference, it’s two street-style sized tacos. From the menu: Poblano chimichurri, crispy lamb belly, flour tortillas, Cojita cheese, pickled red onion, sunflower shoots, lime-mint tzatziki, cashew crumble.

3. Duck Tacos. This is a go-to for me. Like, if they take it off the menu, I will riot. From the menu: Citrus chile marinade, chargrilled, flour tortillas, Manchego cheese, spicy green-onion hoisin sauce, arugula, heirloom tomato relish.

4. Smoked Salmon. Here’s the trick. Get the salmon, keep 1-2 of the toasted breadsticks and use them to sop up the last of the Duck Taco juice. That’s the money. From the menu: Dill cream cheese, fried avocado, caper-red onion relish, lemon balsamic, arugula, toasted baguette.

5. The Waffle Thing. Okay. This is another thing they took off the menu before my last visit and I nearly DID riot. It sounds like there wasn’t nearly enough demand for it, which is a shame because it’s hecking incredible. From memory: a stack of orange zest waffles (1/4 wedges, so it was just one small/medium waffle divided and stacked) with sweet mascarpone, crispy prosciutto, maple syrup and a gooey ball of dates and pistachios.

6. “shrimp--” This was gonna be Shrimp & Grits. From the menu: Andouille grits, spinach collard greens, gulf chrimp, Cajun BBQ cashew cream.

ALSO on the menu this chapter, GRILLED CHEESES.

1. THE SOUP. I based it on this Smoky Tomato Soup from two peas & their pod.

2. Red Rock Cheddar & Gruyere. This is kinda based on the grilled cheese from B&B, except I just really like sourdough more than brioche. But that’s me. Red Rock Cheddar is a very specific kind of cheddar. It’s SUPER orange and also a blue cheese? It’s great. Creamy cheddar-like taste, but a hint of blue. Here’s a little thing about it if you’re curious.

3. Pumpernickel, ham, cheese. It’s basically this recipe from Finlandia Cheese, only Junior made it with pumpernickel once and it fucked me up. So good.

4. Onion, Mayo, Gouda. This is a Senior recipe. The closest IRL I can find is this from redbook mag. She, because she is just Like That, does something extra to her onions, but she confirmed that this recipe would be close enough to taste p good. Just switch in gouda for the cheese and put mayo INSIDE the sammich. I saw that some people put in on the outside instead of butter, and y’all need jesus. *shudder*

5. Toad in the hole. A midwest staple, but here is a recipe from Taste of Home if your family isn’t into dying early from a heart attack. In my head, Billy cooked the egg over hard, or at least NOT gooey, but that’s just for the mess. Obv it would be over easy/sunny in the restaurant. Obvs.

And there we have it! All the food from the first three chapters. Join me next time for more Daggs Loves Food and Really Misses Fresh Veggies, JFC.

Now, how should I tag this.

#stranger things fanfiction #billy/steve #fic: lamp-bright rind #lamp-bright rind #lamp bright rind

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docholligay · 4 years

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HLF: cooking chicken 101? My roommate hates ground beef, but that, skillet burgers, and baked fish are pretty much the only things I know how to do beyond 'prepackaged with baking directions'.

Chicken is super easy and really flexible! If your roommate hates ground beef, the first thing to figure out is what the fuck is wrong with your roommate what sort of things you’re looking to substitute for! “How to cook chicken” is a super broad topic.

Do you use ground beef to make tacos? Chicken is a fine sub for this, from throwing a chunky salsa, a drained can of black beans, seasoning, and boneless skinless chicken thighs into a crockpot for an exceptionally easy late night meal, all the way up to making chicken tinga with your own sauce.

If all you know how to do are those three things I somehow doubt you’re making your own meatballs, but if you are, there’s both ground chicken and ground turkey to your rescue! Make sure not to overcook, and I often use Worcestershire sauce to give a taste of meatiness, but it’s a perfectly acceptable way to spice up a tomato sauce or make meatballs.

Chicken breast can be thrown into most pasta or rice dishes, usually what I do is cut them into cubes, marinade with something that seems to go with my dish (Like teriyaki marinade for a pineapple rice or wine and garlic for a pasta dish) and then just really quickly cook the cubes in a pan until they’re finished and have nice caramelization on the outside. Toss em into anything! They’re great in salads!

Baked chicken legs is a go to I’ve had forever! Recipe below:

You need:

Chicken drumsticks (this recipe is for about 5-6, but it works on any amount)

1/2 cup flour

1 tablespoon baking powder

Sauce (I have included some recipes/ideas below but you can use anything you like on chicken! Jill is very fond of Sweet Baby Ray's, so, butch approved)

Preheat the oven to 400 degrees and put the flour and baking powder in a bag (depending on how salty the sauce I'm going to use is, I will put alpine touch or salt in there, too) . Two or so at a time, shake the drumsticks to coat them.

Put the drumsticks on a foil covered baking sheet, skin side up, with just a light light light spray of canola oil (You can omit this, too, but I get frustrated when/if they stick).

Cook the drumsticks for about 40-50 minutes, depending on your oven. USE A MEAT THERMOMETER CHICKEN GETS OVERCOOKED EASILY. It should be at 140 when you pull it out of the oven.

When you pull them, change the oven to broil on high.

When it's out of your oven, use a basting, pastry, or paint brush if that's all you got to brush the sauce of your choosing onto the chicken. Make sure to brush all sides. Put it under the broiler for about four minutes, turn, and do the the other side for about four minutes, until it's got some nice color and crispiness, to your liking.

Serve! I make these whenever I don't feel "like cooking."

Sauce ideas:

Recipes:

Lemon pepper: 1/4 cup olive oil, 1/4 cup lemon juice, about a tablespoon of diced lemon peel if you've got it or just the zest of a lemon if you don't, 2 minced gloves of garlic, and lots of cracked black pepper. You can add a little bit of cornstarch for thickness if you want.

Beautiful lazy as fuck ranch sauce: 1/4 cup olive oil, packet of ranch seasoning, 1 tablespoon of apple cider or red wine vinegar.

Maple bourbon sauce: 1/3 cup orange juice, 1/3 cup maple syrup, 3 tablespoons bourbon. Cook this one down a little in a saucepan until it gets thicker and more, well, saucelike.

balsamic chicken: 1/4 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons soy sauce, two minced garlic cloves. Cook this one down a little, too.

Pineapple soy: 1/4 cup pineapple juice, 3 tablespoons soy sauce, a few hearty shakes of cracked red pepper, and, if you have it, a touch of fish sauce. cook down a little.

To buy:

Any of the McCormick spice blends will work if you lightly brush with olive oil and then sprinkle the spice blend over the skin

Soy Vay has a bunch of delicious sauces of the soy-based variety, if you're looking for that sort of flavor.

Jill loves all the varieties of Sweet Baby Ray's.

As always, let me know if you try this!

#Anonymous #Holligay loves food

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