- Sliced white onions - at least 2 large
- white vinegar
- water
- Oregano
- Salt & Pepper
- Boneless chicken thighs - large package
Tuesday 17 October 2017
https://www.americastestkitchen.com/videos/3407-roasted-bone-in-chicken-breasts
- Chicken breasts with bones and skin
- Salt
- vegetable oil
- Gravy ingredients:::
- Shallot
- flour
- - 1 cup chicken broth
- heavy cream
- butter
- S&P
Sunday, 15 October 2017 Delicious!!!
Serve with Foolproof Brown Rice, and Steamed Cauliflower
Permalink at: https://cooking.nytimes.com/recipes/1018763-grilled-soy-basted-chicken-thighs-with-spicy-cashews
Sam Sifton says: Here’s a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It’s terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.
Nutritional analysis per serving (4 servings)
957 calories; 70 grams fat; 16 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 16 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 56 grams protein; 278 milligrams cholesterol; 2964 milligrams sodium
- peeled and minced ginger
- cracked black pepper
- hoisin sauce
- soy sauce
- toasted sesame oil
- smoked paprika
- unsalted cashews
- Sriracha sauce
- Vegetable oil
- uncooked rice
- tomato puree
- chicken broth
- frozen peas
- chopped grape tomatoes
- Salt & pepper
- chili powder
- ground cumin
- oregano
- all-purpose flour
- eggs lightly beaten
- generous glugs of olive oil
PermaLink at: http://blog.kitchenaid.com/grilled-chicken-nicoise-salad/
- INGREDIENTS
- For the chicken
- kosher salt
- sugar
- water
- For the dressing
- Finely grated zest from 1 medium lemon
- fresh lemon juice
- anchovy paste
- Dijon mustard
- sugar
- salt
- extra virgin olive oil
- For the salad
- Parmesan
- Freshly ground black pepper
- angel hair
- butter
- Zest of 1 lemon
- crushed red pepper flakes
- baby spinach
- kosher salt
- extra-virgin olive oil
Permalink at: http://www.twopeasandtheirpod.com/slow-cooker-mexican-chicken/
It only takes 10 minutes to prepare this Slow Cooker Mexican Chicken. Serve with rice, quinoa, or make burritos, tacos, salads, or nachos!
yield: SERVES 8 prep time: 10 MINUTES cook time: 4-6 HOURS OR 6-8 HOURS
- boneless skinless chicken breast
- ground cumin
- fresh lime juice
- chopped cilantro
- INGREDIENTS:
I used an Applewood Smoked Rotisserie Chicken
- chipotles in adobo sauce
- Rotel Diced Tomatoes with Green Chilies Mild or Original
- LS Chicken Broth
- PACIFIC Organic Tortilla Soup Base
- Cilantro stems
- Garnishes:
- Sliced avocado
- Tortilla strips
- Sour Cream
- Cilantro leaves
http://www.jennsblahblahblog.com/yummy-chicken-avocado-quesadillas/?fm_custom_kvs=cid%3D99775
- whole rotisserie chicken
- Rotel diced tomatoes and green chilies
- Tortillas
- Quick squeeze lemon or lime
- Daisy Squeeze Sour Cream
- garlic powder
- Salt & pepper to taste