Preparation Time: 50 mins
Cook Time: 45 mins
Ready Time: 1 hr 45 mins
rinse the rice with cold water; drain; set aside. bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. pour in the seasoning liquid.
stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
heat the oil in a deep fryer or heavy skillet to 365 degrees f (185 degrees c).
in a bowl, beat together the egg and milk. in a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
in the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. drain on paper towels.
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
preheat the oven to 350 degrees f (175 degrees c).
in a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds. dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9x13 inch baking dish.
bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized.
heat oil in a large skillet; brown chicken; remove. add bacon and saute over medium heat for about 2 minutes.
add onions and mushrooms and continue to saute until onions are translucent. return chicken to skillet; sprinkle with parsley, basil, salt and pepper. add and tomatoes. cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. remove chicken from skillet and pour sauce over chicken.
1 skinless, boneless chicken breast, cut into small cubes
1 lime, cut into wedges (optional)
1/4 cup chopped fresh cilantro (optional)
1/4 cup sour cream (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
heat oil in large saucepan over medium-high heat. cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. add corn, chicken broth, and diced chicken.
bring the soup to a boil. reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. remove saucepan from heat and let soup cool.
pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed soup to the saucepan.
place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. garnish servings with lime wedges, cilantro, and sour cream.
1/2 pound skinless, boneless chicken breasts, cut into thin strips
1/2 pound peeled and deveined prawns
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons sweet soy sauce (indonesian kecap manis)
Recipe
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 3 hrs
bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. spread a baking sheet, and refrigerate 2 hours until cold.
heat a large nonstick skillet over medium heat. spray with nonstick cooking spray. pour eggs into hot skillet. cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. flip omelet in one piece and cook until fully set, about 30 seconds. slice omelet into 1/2 inch strips.
heat the vegetable oil in a wok or large frying pan over high heat. stir in the onion, leek, garlic, and chile peppers. cook, stirring, until onion is soft, 3 to 5 minutes. stir in the chicken, prawns, coriander, and cumin, mixing well. cook and stir for approximately 5 minutes.
mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
rinse chicken with cold water and pat dry with paper towels. cut into 1x1x1/2 inch pieces.
fill a deep fryer with corn oil, no more than 1/3 full. heat to medium heat.
place egg and water in a small bowl and mix well. add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
dip chicken pieces in batter and drain off any excess. add battered chicken, a few pieces at a time, to the hot oil. fry about 4 minutes or until golden brown and done (remove chicken from oil to test). drain on paper towels.
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
1/2 (10.75 ounce) can water, or as needed
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 20 mins
Ready Time: 1 hr 35 mins
preheat oven to 350 degrees f (175 degrees c). grease a 9x12 inch baking dish. place flour in a shallow dish. dredge steaks in the flour to coat evenly.
heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
place 3 fried cube steaks in the bottom of the prepared baking dish. sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. pour the soup mixture over the layered steaks.
cover and bake for 30 minutes in the preheated oven. reduce heat to 300 degrees f (150 degrees c) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
place chicken thighs and chicken breasts in a slow cooker. whisk red vinegar, green onions, lime juice, and garlic together in a bowl; pour over chicken.
cook on high for 4 hours.
blend sour cream, chipotle peppers in adobo sauce, and 1/4 teaspoon salt together in a food processor until sauce is smooth; refrigerate until ready to use.
place chicken on a work surface and shred into bite-size chunks; season with salt and pepper. measure 1/2 cup cooking liquid in slow cooker and discard the rest. return shredded chicken and 1/2 cup cooking liquid to slow cooker and add cilantro; cook and stir until chicken is heated through, about 5 minutes.
spoon chicken into tortillas and top with chipotle cream sauce.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 2 hrs 30 mins
whisk together the orange juice, lime juice, cumin, garlic, and jalapeno pepper in a bowl; pour into a resealable plastic bag. add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 2 to 4 hours.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source. remove the chicken from the marinade and shake off excess. discard the remaining marinade. place the chicken on a broiling pan.
broil the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
1 large skinless, boneless chicken breast half - cut into cubes
2 tablespoons lemon juice
2 tablespoons capers
1 bunch asparagus, trimmed and cut into 1 inch pieces
2 cups broccoli florets
1 (3 ounce) can sliced mushrooms, drained
1/4 cup water
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
fill a large pot with lightly salted water, and bring to a rolling boil over high heat. cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well.
meanwhile, heat the olive oil in a large skillet over medium-high heat. add the chicken breast, and cook until browned on all sides, 3 to 5 minutes. stir in lemon juice and capers, and continue cooking until chicken is no longer pink in the center, about 5 minutes longer. remove chicken from pan.
using the same pan, add asparagus, broccoli, mushrooms, and water to the juices remaining in the pan. cover, and simmer until the broccoli and asparagus are tender. layer pasta, chicken, and vegetables in a large platter or bowl to serve.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 8 hrs 30 mins
combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. add chicken, and marinate for 8 hours.
prepare barbecue, medium heat. cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.
warm oil in a large skillet over medium heat. stir in onions, and cook until soft, about 10 minutes. stir in salt and sugar. reduce heat to medium low, cover, and cook 20 minutes. stir in flour, then add broth. stir well. cover, leaving the lid slightly ajar, and cook 30 minutes.
meanwhile, prepare oven broiler.
place sausages on a broiling pan; place under the broiler, and cook, turning occasionally, until the skin is dark brown and the sausages are cooked through, about 20 minutes. pour onion sauce over sausages.
1 pound flank steak, thinly sliced (see cook's note)
2 tablespoons peanut oil
2 tablespoons chopped garlic
1 bunch swiss chard - rinsed, stems removed and cut into 1/2 inch slices
2 green onions, cut into thin slivers about 2 inches long
1 teaspoon salt
1/4 teaspoon black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 2 hrs
whisk the chicken stock and cornstarch in a freezer safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, , sugar, soy sauce, and crushed red pepper flakes. place the beef into the sauce, stir to coat well. cover and freeze until frozen, about 1 hour. remove from the freezer and allow to defrost, about 30 minutes.
heat a wok over high heat until very hot, and pour in the peanut oil. immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. mix in the swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.
2 tablespoons browning sauce (such as kitchen bouquet®)
1 tablespoon olive oil
salt to taste
2 teaspoons paprika, or to taste
8 yellow onions, thinly sliced and separated into rings
Recipe
Preparation Time: 30 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 30 mins
preheat oven to 300 degrees f (150 degrees c).
place chicken breast halves, drumsticks, and thighs in a large bowl (see cook's note). add browning sauce and olive oil, tossing to coat. season with salt and paprika to taste.
arrange chicken pieces in one layer on the bottom of a roasting pan. top with sliced onions. cover and bake for 5 hours, basting with pan juices every hour. the onions will release some liquid; if mixture looks dried out, add a small amount of water.
transfer chicken and onions to a platter and serve with extra pan juices as gravy.
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
rinse and pat dry the chicken wings. whisk together the sugar, soy sauce, rice , chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
heat a lightly oiled skillet over medium heat. stir in the chicken wings, sauce, and water. cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.
Preparation Time: 45 mins
Cook Time: 6 mins
Ready Time: 51 mins
trim fat from lamb, cut into 1 inch pieces. combine flour and lamb in a resealable bag, seal and shake well.
heat 1 tablespoon oil in a large skillet over medium high heat. add lamb, cook 3 minutes or until browned. remove from pan and keep warm.
heat remaining tablespoon oil in pan. add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. in a bowl combine chicken broth, soy sauce, cornstarch, and ginger. stir well with a whisk. combine lamb and broth mixture in skillet, cook 1 minute or until thick.
1 (15.5 ounce) can canned chili starter (such as bush's chili magic®)
2 tablespoons dried oregano
2 cups chicken broth
1/2 sweet onion (such as vidalia®), chopped
1 green bell pepper, chopped
1 jalapeno pepper, minced
2 teaspoons ground cumin
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons chili powder
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 1/4 pounds ground lean turkey
1 pound lean ground lamb
1 (28 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
1 (14.5 ounce) can diced tomatoes with green peppers and onions
Recipe
Preparation Time: 15 mins
Cook Time: 3 hrs 50 mins
Ready Time: 4 hrs 5 mins
coat a large saucepan with cooking spray and cook 1 chopped sweet onion over medium heat until tender, about 5 minutes. add chili starter, oregano, and chicken broth; increase heat to medium-high and simmer for 20 minutes.
coat a large stock pot with cooking spay and cook remaining 1/2 chopped sweet onion, green bell pepper, and jalapeno pepper over medium heat until tender, 5 to 8 minutes. add ground cumin, cocoa powder, chili powder, garlic salt, paprika, and cayenne pepper; cook 2 minutes. mix in ground turkey and lamb; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 more minutes. drain and discard any excess grease.
stir diced tomatoes with green chiles, fire-roasted tomatoes, and diced tomatoes with green peppers and onions into chili; simmer for about 3 hours.
place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
heat olive oil in a large skillet with a cover over medium heat. pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. remove the chicken and set aside.
place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. pour the white and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed.
place the chicken breasts back into the skillet; cover with the sauce, cover the skillet, and simmer for about 1 hour, until the sauce is thickened. serve chicken with sauce spooned over the top.
4 (3 ounce) skinless, boneless chicken breast halves
1 bunch green onions, chopped
1 1/2 cups chopped tomatoes
1 teaspoon garlic salt
1/4 cup water
2 teaspoons garam masala, divided
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
heat the olive oil in a large skillet over medium-high heat. place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. flip the chicken and add the onions; cook another 2 minutes. add the tomatoes, garlic salt, and water to the chicken; stir. season with 1 1/2 teaspoon garam masala. bring the mixture to a boil. reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
stir the remaining 1/2 teaspoon garam masala through the mixture. raise heat to medium and bring mixture to a boil. cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
4 cups crispy rice cereal squares (such as rice chex®)
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1 egg
1 1/2 cups milk
4 skinless, boneless chicken breast halves
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
preheat an oven to 375 degrees f (190 degrees c); grease a 9x12 inch baking dish.
place the cereal in a large plastic zipper bag and crush the cereal into crumbs. add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. pour the cereal crumb mixture out into a shallow bowl.
in another shallow bowl, beat the egg with the milk. dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. place the coated chicken breasts into the prepared baking dish.
bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 4 hrs 55 mins
place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. place chicken thighs in the bag, and squeeze to coat. press out most of the air, and seal the bag. marinate in the refrigerator for 4 to 5 hours.
preheat the oven to 400 degrees f (200 degrees c). remove the chicken from the marinade, and discard the marinade. place chicken on a broiling pan or baking sheet. season with kosher salt and freshly ground black pepper.
roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.
3/4 pound skinless, boneless chicken breasts, cut into strips
5 tablespoons fish sauce
2 tablespoons white sugar
1 cup coconut milk
1/2 cup lime juice
1 teaspoon red curry paste
1/4 cup coarsely chopped cilantro
15 green thai chiles, crushed
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. stir in the chicken, fish sauce, and sugar. reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
divide the lime juice and curry paste into 4 bowls. pour soup into bowls, and garnish with cilantro and thai chiles.
Preparation Time: 20 mins
Cook Time: 3 hrs 15 mins
Ready Time: 3 hrs 55 mins
fill a large pot partially with lightly salted water, and place the chicken in the pot. bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. reserve the chicken broth. after the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
while the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
as soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.
remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. add 1 teaspoon salt, and bring to a boil over high heat. reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender.
mix the flour with a dash of salt in a bowl. with your fingers, make a depression in the top of the flour and drop in the eggs. add the oil, and stir the eggs into the flour to make a stiff dough. knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes.
cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it's about 1/8 of an inch thick. sprinkle the dough sheet with flour, and roll it up into a loose cylinder. with a sharp knife, cut 1/2 inch wide noodles from the roll. unroll the noodles, and sprinkle with flour to prevent them from sticking together.
remove the chicken from the broth and let cool about 10 to 15 minutes, until it's cool enough to handle. remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 4 hrs 55 mins
pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. squeeze out excess air, and seal the bag. marinate in the refrigerator for at least 4 hours, or overnight.
prepare the grill for indirect heat, and lightly oil the grate.
remove chicken from marinade. discard marinade. grill chicken over indirect heat, skin side down, for 20 minutes. turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.
prepare a dutch oven or large pot with cooking spray. heat 1 tablespoon olive oil in dutch oven over medium heat. cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. remove onion mixture to a bowl.
heat remaining olive oil in the pot again over medium heat. cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
pour over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.
Preparation Time: 5 mins
Cook Time: 40 mins
Ready Time: 45 mins
preheat oven to 325 degrees f (165 degrees c).
place chicken in a 9x13 inch baking dish. bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
while the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. bring to a boil, and cook until liquid is reduced by half. stir in , and continue to cook until reduced and slightly thickened.
add the mushrooms and artichokes to the chicken stock mixture. reduce heat, and simmer until mushrooms are tender. stir in the heavy cream, and cook, stirring occasionally, until thickened. season with salt and pepper, and serve over the baked chicken.
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
2 limes, zested and juiced
2 tablespoons grated fresh ginger root
1 3/4 cups coconut milk
1/2 teaspoon white sugar
1 cup jasmine rice
1 tablespoon sesame oil
1 tablespoon honey
1/4 cup sweetened flaked coconut
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 1 hr
in a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. let marinate for about 20 minutes.
in a medium saucepan, combine the coconut milk and sugar over medium-high heat. bring to a simmer. stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. remove from the heat and fluff rice with a fork; cover, and keep warm.
in a large skillet or wok, heat the sesame oil over medium-high heat. add chicken and marinade. stir fry until the chicken is nicely browned, about 3 minutes. drizzle the honey the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. remove from the heat and sprinkle with coconut.
season lamb and chicken with salt and pepper and place in a stock pot. rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). cover, and marinate in the refrigerator for 8 hours, or overnight.
bring meat and marinating liquid to a boil. reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. if necessary, add a small amount of water to prevent drying out.
strain liquid from meat. return to the stock pot and bring to a simmer. in a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. add meats to cooking liquid, and continue simmering until slightly thickened. serve hot.
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. sprinkle with seasoned salt.
bake chicken thigh in the oven set at 350 degrees f (175 degrees c) until no longer pink at the bone and the juices run clear, about 50 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Recipe
preheat the oven to 450 degrees f. ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
finely zest the orange and set the zest aside. cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. then, using a paring knife, remove each section of orange from the membrane. set the orange sections aside.
in a shallow bowl, whisk the egg whites until slightly frothy. in a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. put the flour on a large plate.
remove the pre-heated baking sheet from the oven and spray with cooking spray.
dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. spray the top of the chicken with cooking spray. bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
while the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. in a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. pour the dressing over the salad and toss to coat.
to serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
1 (6 ounce) box long grain white rice and wild rice, fast cooking
2 cups cooked turkey, chopped
2 (14.5 ounce) cans red gold® petite diced tomatoes
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
in a large soup kettle. combine broth, water, rosemary, and black pepper. bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
return to boiling; reduce heat. cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. stir in turkey and tomatoes; heat through. stir in black pepper.
preheat grill for medium heat and lightly oil the grate.
rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. pour liquid smoke flavoring into the can of and add the garlic clove. set the chicken upright in a grill pan with the can inserted into the cavity. season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. secure the skin to the potato with a toothpick.
place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees f (75 degrees c).
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
bring broth to a boil in a saucepan; add zucchini, potato, and onion. reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. pour the egg mixture into the broth in the saucepan. increase heat to medium; cook, stirring constantly, for 1 minute. remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
place loquats into a saucepan and stir in water, orange juice, and brown sugar until sugar has dissolved. bring the mixture to a boil and stir in ground ginger, cinnamon, lemon pepper, and smoked paprika. reduce heat to low and simmer until loquats are soft and starting to break apart, about 20 minutes, occasionally whisking vigorously to help break up the fruit. when sauce is thick, stir in vinegar and simmer 3 more minutes. remove from heat.
heat grapeseed oil in a skillet over medium heat and pan-fry chicken breasts until golden brown and no longer pink in the center, 5 to 8 minutes per side. remove chicken breasts and cut into bite-size pieces, return to skillet, and stir in 1/4 the loquat sauce, scraping and dissolving any browned bits of food into the sauce. serve with remaining loquat sauce on the side.
1 pound fresh shrimp, shelled and deveined without tails
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can peeled and diced tomatoes with juice
4 saffron threads
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
in a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. stir in 2 cups of the cooked rice and reduce heat to low. cook for an additional 5 minutes.
8 mussels, cleaned and debearded, or more to taste
Recipe
Preparation Time: 25 mins
Cook Time: 30 mins
Ready Time: 55 mins
heat oil in a large saucepan over medium-high heat. saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. transfer mixture to a large stockpot.
stir tomatoes, chicken broth, white , tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
stir shrimp and cod chunks into the tomato mixture. arrange clams and mussels in the liquid so they are partially submerged. cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.
in 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat until hot. add chicken; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
add broccoli and roasted peppers. reduce heat to medium; cover and cook 4 to 5 minutes or until crisp-tender. add pasta and cooking sauce. cook and toss about 1 minute or until hot. stir in vinegar and basil.
in a large heavy skillet, cook ground beef until evenly brown; drain well.
in a slow cooker, combine onion, bell pepper, celery, condensed gumbo soup, tomato paste and brown sugar. stir in lemon juice, mustard, ketchup, barbeque sauce and vinegar. season with worcestershire sauce, liquid smoke, parsley, black pepper and salt. stir in browned beef.
cover, and cook on low for 4 to 6 hours, stirring occasionally. skim off excess fat.
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. season soup with salt and pepper.
combine onions, garlic, apple vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. season with black pepper. place chicken thighs atop mixture. sprinkle paprika over chicken thighs.
cover and cook on low for 8 hours.
switch slow cooker to high. add bok choy to chicken mixture; cook another 5 minutes. garnish with green onion.
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
1/2 cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
3/4 cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
1/2 teaspoon thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 50 mins
bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
heat a large skillet over medium-high heat. cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer turkey to a 5-quart pot.
mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. transfer soup to serving bowls and top with tortilla chips.
3 skinless, boneless chicken breast halves - cut into strips
2 stalks celery, chopped
2 zucchini, quartered and sliced
10 mushrooms, sliced
2 cups chopped spinach
1 (3 ounce) package ramen noodle pasta with flavor packet
1 cup uncooked long-grain rice
1 tablespoon cornstarch
1/4 cup cold water
1 teaspoon vegetable oil
1/4 cup soy sauce
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
heat oil in a large skillet or wok and saute chicken until cooked through (no longer pink).
stir in celery and zucchini and stir fry for 3 minutes; then add mushrooms and spinach and stir fry another 2 minutes. reduce heat to low and allow to simmer.
meanwhile, bring salted water to a boil in a medium saucepan. add rice, reduce heat, cover and simmer for 20 minutes. prepare ramen noodles according to package directions, then stir ramen into prepared rice and set aside.
in a small bowl, combine the cornstarch, water, oil and soy sauce. mix well and stir mixture into chicken and vegetables, then stir in rice and noodles. mix all together and simmer for another 5 minutes. serve hot.
place the sectioned chicken parts in a shallow, nonporous dish so that the pieces fit snugly.
in a separate, nonporous small bowl, combine the lemon juice, salt, paprika, ground black pepper, garlic and thousand island dressing. mix well, pour over the chicken and add water to cover.
cover and refrigerate, allowing the chicken to marinate for 8 hours.
prepare an outdoor grill for indirect heat and lightly oil grate.
grill chicken over indirect heat for about 50 minutes, or until temperature reaches 180 degrees f (80 degrees c). discard any excess marinade.
preheat the oven to 350 degrees f (175 degrees c).
slice the potatoes into thick strips like steak fries, and layer them in the bottom of a 9x13 inch pan. drizzle with 2 tablespoons olive oil, and dust with 1 tablespoons of the adobo seasoning. arrange the chicken pieces on top of the potatoes. drizzle the remaining olive oil the chicken, and sprinkle the rest of the adobo seasoning. sprinkle the sliced garlic around the chicken.
bake, uncovered for 1 hour, or until the chicken is no longer pink, and the juices run clear. if using a meat thermometer, the internal temperature should be 175 degrees f (79 degrees c). if the chicken becomes too dark before it has finished cooking, cover the dish with aluminum foil.
Preparation Time: 15 mins
Cook Time: 6 hrs 35 mins
Ready Time: 6 hrs 50 mins
stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
cook on low until potatoes are tender, about 6 hours.
stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. cook on high until slightly thickened, 35 to 45 minutes. season with salt.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. season with lemon zest and salt.
stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. remove from heat; stir in tarragon.
using a sharp knife, remove all chicken meat from bones. cut into 1/8 inch thick, 2 inch square slices. put chicken in a medium bowl and add soy sauce.
in an iron skillet heat sesame seeds until they begin to swell up and pop. put the seeds in the bottom of a wooden bowl along with the salt. using the back of a large spoon, crush the seeds as finely as possible. add the pepper, onion, garlic, oil, sugar and monosodium glutamate. mix together. stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
put chicken mixture in previously used skillet. cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. cook the chicken breast until no longer pink in the center. transfer cooked chicken to a plate. meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. set aside.
using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. stir in the chicken stock mixture and the cooked chicken breast. cook until the sauce has thickened. drop mango in and cook until the mango is heated through.
1 whole chicken, cut into 8 pieces, washed and patted dry
4 large potatoes - peeled and halved lengthwise
Recipe
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 1 hr 5 mins
preheat oven to 300 degrees f (150 degrees c).
in a bowl, stir together the thousand island salad dressing, pineapple-apricot preserves, grated onion, dry onion soup mix, and cinnamon until well blended. place chicken in a large, oiled baking dish. arrange potato halves around the edges of the pan, fitting chicken and potatoes tightly together in a single layer. brush sauce over chicken, coating completely. cover with aluminum foil.
bake in the preheated oven for 40 minutes. increase oven temperature to 375 degrees f (190 degrees c) and remove foil. continue baking 15 minutes more, or until potatoes are fork-tender and chicken is no longer pink in center. both should have a beautiful golden brown glaze.
place the turkey legs into a large soup pot, and pour in chicken stock. bring to a boil, reduce heat to medium-low, then simmer until the turkey meat begins to fall from the bones, 30 to 45 minutes. remove the turkey legs, then drain and reserve the broth. separate the turkey meat from the bones and tendons, and set aside.
place the bacon into the soup pot over medium heat, and cook, stirring occasionally, until the bacon is crisp and browned, about 10 minutes. remove the bacon pieces and drain on paper towels; set the bacon aside. reserve about 2 tablespoons of bacon drippings in the pot. cook and stir the leeks in the bacon drippings over medium heat until soft and wilted but not brown, about 5 minutes, then add the potato cubes, thyme, salt, black pepper, and reserved broth. reduce heat, then simmer the mixture until the potatoes are soft, about 20 minutes.
pour the leek and potato mixture into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
mix in the cream, then stir in the reserved turkey meat. heat over medium-low heat until the soup is hot; garnish each serving with a few pieces of bacon.
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
season chicken breasts and thighs with adobo seasoning and pepper.
place the seasoned chicken and 1 cup water in a large saucepan over medium heat. turning frequently, cook until water has been reduced. mix in remaining water, onion, green bell pepper, and celery. cover, reduce heat to low, and continue cooking about 20 minutes, until vegetables are tender and chicken is no longer pink and juices run clear.
stir orange marmalade into the saucepan, coating each piece of chicken. cover, and continue cooking about 10 minutes.
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 5 hrs 25 mins
place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. pour in mix, lime juice, orange juice, tequila, triple sec, and honey. puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. refrigerate for 5 hours.
preheat an outdoor grill for medium-high heat and lightly oil grate.
remove chicken from the marinade, shake off excess, and discard remaining marinade. grill the chicken until tender and juices run clear, approximately 7 minutes per side.
