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Homemade Noodles with Ham Recipe

Serves 3–4 • Prep: 35 minutes + 30 minutes resting time

Ingredients for Homemade Noodles with Ham

For the dough:

1¼ cups semolina flour plus extra for rolling

2 room temperature eggs (medium size if using a pasta machine, large size if rolling by hand)

1 large pinch salt

For the filling:

9oz (250g) cooked ham

7oz (200g) cream or crème fraîche

½ bunch watercress or

1 small bunch parsley

2 tablespoons butter

freshly ground salt and pepper

How to make Homemade Noodles with Ham

1 For the dough, knead the flour, egg, and salt for 5 minutes until a smooth dough has formed. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2 In the meantime, prepare the sauce. Slice the cooked ham; mix the cream with salt and pepper. Coarsely chop the watercress (or pick the parsley leaves and chop).

3 Sprinkle the dough with flour and roll (with a pasta machine, use the second thinnest setting or as thin as possible with a rolling pin). Occasionally wait a moment so the dough can rest. Use a pastry roller to cut the dough into irregular squares. Boil in salted water for 3–4 minutes (5–6 if hand rolled) or until al dente. Remove with a slotted spoon and allow to drip-dry.

4 Melt the butter in a frying pan and heat the ham. Add the noodles and cream; cook for 2 minutes. Plate the noodles and sprinkle generously with watercress to serve.

Tip: Set some of the pasta water aside and use to thin the sauce if it becomes too thick during heating.

Variations: For Krautfleckerl cabbage noodles, replace the ham/cream mixture with 1lb 12oz white cabbage. Quarter the cabbage, remove the stalk, and cut in thick slices. Melt a bit of butter in a pan and sauté the cabbage. As soon as it is lightly browned, deglaze with 12⁄3 cups beef broth. Steam, covered, for 10 minutes. Mix with the cooked pasta and serve.

CHICKEN WITH FORTY CLOVES OF GARLIC

Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. Once you try it, you may end up adding even more garlic, because they are so delicious. This classic chicken recipe includes vegetables for a meal in one pot. Prep time for this dish is 20 minutes and cook time is 1 hour and 15 minutes, there’s also pre-soak time of 15 minutes, so total time is 1 hour and 50 minutes but it does yield 6 servings.

Ingredients for CHICKEN WITH FORTY CLOVES OF GARLIC:

2 Tablespoons olive oil

1/2 teaspoon dried rosemary leaves, crumbled

1/2 teaspoon dried thyme leaves 1/4 teaspoon crumbled dried sage leaves

2 Tablespoons fresh lemon juice

40 cloves garlic, whole, peeled (about 2 to 3 heads)

3 carrots, cut into 4-inch lengths, large ends halved lengthwise

6 baby new potatoes, scrubbed, skins on

1/2 pound pearl onions, blanched and peeled

1 whole large grain-fed chicken (4 to 4-1/2 pounds)

Sea salt and freshly ground black pepper

How to prepare CHICKEN WITH FORTY CLOVES OF GARLIC:

 Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in water for 30 minutes; drain.

 Line bottom and sides of cooker with parchment paper.

 Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine.  Add garlic cloves, carrots, potatoes, and pearl onions.

 Seal bag and turn until all vegetables are coated.

 Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center.

 Use the remaining marinade to coat the chicken, rubbing it into the skin. 91

 Place the chicken in the center of the clay cooker, breast-side up.

 Sprinkle chicken and vegetables generously with salt and pepper. Cover.

 Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.).

 Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours.

 Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.

 Carve chicken and drizzle with pot gravy.

 Serve with the whole garlic cloves and vegetables

CHICKEN CACCIATORE RECIPE

An Italian favorite, this version of cacciatore uses a quick homemade marinara sauce, mushrooms, garlic, and olives for a hearty chicken dish. Prep time of 15 minutes and cook time of 1 hour and 30 minutes for a grand total of 1 hour and 45 minutes to make this tasty dish. This recipe shall provide you with 4 servings.

Ingredients for CHICKEN CACCIATORE:

Marinara Sauce:

1/4 cup olive oil

8 cloves garlic, chopped

1 teaspoon chopped fresh parsley

2 Tablespoons chopped fresh basil

1/2 teaspoon crushed red pepper flakes

2 (28-ounce) cans whole Italian tomatoes

Chicken:

1 whole 3- to 4-pound grain-fed chicken

Salt and black pepper to taste

1/4 cup olive oil (do not use extra-virgin olive oil)

1 medium onion, thinly sliced

3 cloves garlic, sliced

1/3 cup dry sherry 2 to 4 cups

Marinara Sauce from above

1/2 to 3/4 pound sliced fresh mushrooms

15 to 20 pitted gaeta olives (substitute kalamata olives if gaeta are unavailable)

4 fresh basil leaves, chopped

How to prepare CHICKEN CACCIATORE:

To make sauce:

 Heat the oil in a large saucepan over medium heat.

 Add the garlic and cook until soft.

 Add the parsley, basil, and red pepper flakes and heat to release flavors, about 10 seconds.

 Drain the liquid from the canned tomatoes and reserve.

 Crush the tomatoes with your hands and add to the garlic mixture.

 Add the reserved juice and bring to a simmer.

 Simmer gently for 30 to 40 minutes, but do not let the sauce reduce or overcook.

 Refrigerate until needed. Makes 6 cups.

To make chicken:

 Cut the chicken into 8 pieces and season with salt and pepper.

 Over medium-high heat, heat the olive oil in a skillet large enough to hold the chicken pieces without crowding.

 When the oil is hot, carefully add the chicken pieces, being careful as it will splatter.

 Brown the chicken on both sides and remove from the pan.

 Add the onion and cook for 1 to 2 minutes, or until soft.

 Add the garlic and cook for 1 minute more.

 Drain off the oil and add the chicken back to the pan.

 Add the sherry and cook over high heat, scraping any browned bits from the bottom of the pan, until reduced by half.

 Add 2 cups of the Marinara Sauce.

 Use 4 cups if needing extra sauce for a side dish of pasta. (Freeze any remaining sauce.)

 Reduce heat and gently simmer for about 30 minutes, turning chicken pieces once or twice.

 Add the mushrooms, olives, and basil.

 Continue simmering for 15 minutes more.

 Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste and adjust seasoning. Serve hot.

CHICKEN BREASTS ROASTED WITH HONEY, PINE NUTS AND THYME

CHICKEN BREASTS WITH HONEY, PINE NUTS AND THYME

Honey, thyme, and pine nuts make chicken breasts shine in this dish. The breasts are browned in a heavy skillet and finished in the oven for a moist and flavorful result. Take care not to overcook the chicken or it will become dry and chewy. Your prep time for this dish is only 15 minutes and only 30 minutes to cook it for a total of 45 minutes of your time. This dish makes 6 servings.

Ingredients for CHICKEN BREASTS ROASTED WITH HONEY, PINE NUTS AND THYME:

3 Tablespoons honey
4-1/2 Tablespoons olive oil
2 Tablespoons freshly squeezed lemon juice
3/4 teaspoon Worcestershire sauce
3/4 teaspoon dried thyme
3/4 dried oregano
1/4 teaspoon ground mace
4-1/2 Tablespoons pine nuts, somewhat finely chopped Salt and freshly ground pepper
6 split grain-fed chicken breasts on the bone, each about
3/4 pound (4-1/2 pounds total), excess skin trimmed
1/2 cup dry vermouth or dry white wine

How to prepare CHICKEN BREASTS ROASTED WITH HONEY, PINE NUTS AND THYME:

 Preheat the oven to 400 degrees with the rack in the center and a heavy roasting pan large enough to hold all the chicken pieces with plenty of room around each piece.
 Mix the honey, 3-1/2 tablespoons of the olive oil, the lemon juice, Worcestershire sauce, thyme, oregano, and mace in a medium bowl until smoothly combined.
 Stir in the pine nuts, season with salt and pepper, to taste.
 Dry the chicken breasts with paper towels and season them generously with salt and pepper.
 Set a large, heavy skillet over medium-high heat with the remaining 1 tablespoon olive oil.
 When it's hot, brown the breasts in batches, skin side down, adding more oil if needed, until they are golden and the fat from the skin is rendered, 3 to 5 minutes per batch.
 When all the breasts are browned, transfer them to the roasting pan, skin side up, and coat each with the honey mixture, spreading it with the back of a spoon (some will drip in the pan).
 Pour the vermouth around the breasts and place the pan in the oven.
 Roast until the chicken is just cooked through, 15 to 18 minutes (to check, make a cut in the thickest part of one breast to see if it's white in the center).
 If at any time the juices threaten to evaporate and burn, add a little more wine or water.
 Transfer the chicken to a warm platter or plates and reserve the roasting pan.
 Set the pan directly over low heat (or transfer the juices to a small saucepan) and cook the juices down with any accumulated platter juices, stirring, until it becomes a flavorful, light syrup.
 Season with more salt and pepper if you like, spoon the juices over the breasts, and serve hot.

BBQ pizza recipe

BBQ pizza. In most cases chicken is easy and addictive. This bbq pizza recipe uses the oven, but you can easilyuse a bbq grill. Also, this barbecue pizza uses a fresh dough as seen in the pictures below, but if you don't have timeor you are just that lazy, use a pre-packaged pizza shell like Boboli, or foccacia.

If you use a pre-packaged shell, this recipe can be done in as little as 15 minutes. No matter which dough you choose, you will still have that kitchen pizza smell thatwill get the kids running.

Plus, this bbq pizza uses a secret ingredient- a creamy garlic sauce that blends with the bbq sauce- really, really, good.

**If you do not have one, I highly recommend a pizza stone - they really improve the finished product.

Recipe: Pizza Dough (skip down if using a pre-done shell)

8 oz. warm water (100 degrees)

1 package yeast

1 tsp kosher salt

1 Tbs. olive oil

1 tsp sugar or honey

3 cups flour

Mix yeast and water ans sugar together until dissolved. Let the mixture sit for about 10 minutes until a froth forms.

Put the rest of the ingredients in a food processor bowl. Process while pouring in the water.The mixture should form a sticky ball that pull away from the sides- this should take about 30 seconds. Remove the dough to an oiled bowl and let rest in a warm place for 30-45 minutes.

Remove and cut the dough into to equal pieces. Work the dough in your hands to form a ball. Set balls again to rest for 20 minutes.

Preheat oven to 500 degrees. If your oven goes higher, do it! The pizza below was cooked at 550 degrees.

On a floured surface roll the balls into approximately 12" discs, or ovals, or amoebas. Who cares? It's your pizza..

Now let's top the bbq pizza:

Barbecue Pizza toppings:

1.5 cups cooked bbq chicken or any leftover cooked chicken, mixed with approximately 1/2 cup of your favorite bbq sauce

Sliced red onions (very thin)

2 cups mozzarella or jack cheese

BBQ sauce ( approx 2/3 cup)

Garlic Sauce (optional)

(For garlic sauce, mix 3 cloves crushed garlic with about 1 cup mayonnaise. Thin out with about 2-3Tb. water)

As seen above, put about 2/3 cup of bbq sauce on the shell and follow with about 1/3 cup of the garlic sauce. I use squeeze bottles as they make it easier, but you can use a spoon or your fingers. It should look like a Jackson Pollack painting.

Next lay down the cheese, sprinkle the chicken on top and finish with the onions. The onions will cook and not be very sharp, but put as much as you'd like. Slide your pizza into the oven and bake.

For raw dough: Bake 12 minutes at 550 degrees.

For a pre-cooked shell, Bake about 8 minutes.

It's your pie, so let it go as long as you'd like.

Remove and sprinkle on cilantro!

Mangia, mangia!

Turkey Hoagies Recipe

Turkey Hoagies

Whether you call them hoagies, subs or grinders, these hot sandwiches are just right for a quick meal when you want something warm and yummy without a lot of work.

* 1 Tbsp olive oil

* 1 large onion, sliced

* 1 large green pepper, sliced

* 1 cup chopped cooked turkey

* 1/8 cup Italian salad dressing

* 4 hoagie rolls, split

* 1 cup mozzarella cheese

Saute onions and green pepper in pan with olive oil until they begin to soften. Add turkey and Italian salad dressing to the onion and pepper mixture and heat through. Divide onion, pepper and turkey mixture between the hoagie rolls and top each with the mozzarella cheese.

This year, give your family an extra reason to be thankful by cooking something new with your Thanksgiving turkey leftovers.

Easiest Turkey Pot-Pie Recipe

This pot-pie is very easy and results in a dinner the whole family will love. My family is partial to this recipe because they prefer the pie crust to the biscuit topping that is commonly used in pot-pies. If you don't have frozen soup vegetables, regular mixed vegetables are fine as a substitution.

* 2 cups chopped cooked turkey

* 1 16-oz pkg frozen soup vegetables

* 1 12-oz jar turkey gravy

* 1/4 cup water

* 2 refrigerated pie crusts

Preheat oven to 400 degrees.

Combine turkey, vegetables, gravy and water in a mixing bowl. Set aside.

Place one of the pie crusts in a 9-inch pie pan. Add the turkey mixture. Place the remaining pie crust on top. Seal the edges of the pie crusts. Cut slits in the top pie crust to vent.

Bake in the oven for 1 hour, until crust is golden and filling is bubbly.

CHICKEN CUTLETS KIEV RECIPE GUIDE

Rich and Russian (White Russian, obviously!), these are deep-fried buttery chicken breasts.

2 whole chicken breasts, split bread crumbs in half hot frying fat

4 T very cold sweet butter 4 wooden skewers

2 beaten eggs bling drumsticks)

Remove skin from chicken and take the meat from the bone. Flatten severely with the flat side of a meat cleaver.

Place a tablespoon of very cold butter at one end of the chicken fillet and roll slightly; insert a skewer and continue rolling to the end of the slice, securing firmly with thread.

Heat the frying fat to 370.

Slightly beat eggs, and dilute with 1 scant T water; dip the rolled cutlet in egg and in bread crumbs. Fry in the hot fat.

Unless the chicken cutlet is very thick, 5 minutes should be sufficient cooking time.

Fry chicken strips in olive oil over high heat, stirring constantly for 5 minutes.

Add everything else but cornstarch mixture, cover the pan and steam over medium heat for 5 minutes.

Stir in the cornstarch-water paste, using high heat and stirring vigorously and constantly to thicken the dish. Cook for 5 minutes. Serve at once with plenty of boiled rice.

Chicken Soup Recipe

Nutritious, Easy Homemade Chicken Soup by just some handful ingredients but taste so great.

If you want to have a soup simple but tasting, this will definitely an easy- to- follow homemade Chicken soup to serve in freezing cold days. What could be more comforting!

Ingredients:

Original recipe makes 10 servings

4 carrots, halved

4 stalks celery, halved

1 large onion, halved

water to cover

salt and pepper to taste

1 teaspoon chicken bouillon granules (optional)

Directions:

1. In a large pot, put the chicken, carrots, celery and onion. Cover with cold water, bring to a boil then simmer over low heat for ½ to 1 hours, uncovered until the chicken meat is tender and falls off of the bones.

2. Carefully take everything out of the pot. Strain the broth. Discard the meat and bones. Chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together over low heat, and serve.

Easy Chicken Parmesan Recipe

This is a perfect recipe for the most amazing chicken Parmesan you ever had.

That’s wonderful. I’m a fan of Italian food. I love the recipes you are sharing. It would be great to show some of your Italy photos in your kitchen as well.

Ingredients:

6 Tbsp Extra Virgin Olive Oil, divided

4 Garlic Cloves, thinly sliced

2 28oz Cans of Crushed Italian Tomatoes

2 Tbsp Fresh Chopped Basil

2 Tbsp Fresh Chopped Parsley

1 Cup White Wine

½ Cup Kalamata Olives, pitted and roughly chopped

4 Boneless Skinless Thin Chicken Breast, (there are usually called chicken cutlets, or you can get 6 ounce pieces of chicken breast and pound them thinly with a meal mallet) about ½ pounds in total

1 ½ cup Plain Bread Crumbs

2 Tbsp Granulated Garlic Powder

½ cup All Purpose Flour

3 Eggs

1 Tbsp of Milk

1 8oz Ball of Fresh Mozzarella Thinly Sliced

8 Slices of Provolone Cheese

Fresh Parmiggiano Cheese, about ¾ cup

1 Pound Box of Spaghetti

Salt and Pepper, to taste

½ tsp Hot Pepper Flakes

Process:

1) Preheat oven to 425 degrees.

2) Bring a large pot of salted water to a boil for the spaghetti.

3) Preheat a medium non stick sauté pan over medium high heat. Add 3 Tbsp of extra virgin olive oil then add in the garlic. Sauté for a couple minutes until lightly golden. Add hot pepper flakes and cook for a few seconds. Add wine and cook about 4 to 5 minutes to let the alcohol cook out and the wine reduce by half. Add the tomatoes then season with salt and pepper to taste, stir for a seconds (but not too much salt because the olives itself are very salty.) Place a lid on the pan over medium heat and cook for more 25 minutes.

4) While the sauce cooks, get the ingredients together for the chicken so you have a little assembly line. Season the flour by salt and pepper in a shallow platter; use a fork to mix well. In a wide bowl, put the milk with the eggs and season with salt and pepper, beat until nice combine. On a plate, put in the bread crumbs and add the garlic powder and also season with salt and pepper.

5) Dredge lightly both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.

6) In a large non stick skillet, heat 3 tablespoons of olive oil over medium-high flame in a large non stick skillet. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty.

7) When the sauce has cooked for 25 minutes, add the chopped olives, parsley and basil. Ladle 1 cup of sauce in a 9 by 9 non stick baking dish and place the chicken cutlets on top. Ladle some of the sauce (reserve a good amount of sauce for the spaghetti) over the chicken breast and top them with 2 slices of provolone each, a couple slices of the fresh mozzarella and a equal amount of fresh parmiggiano cheese.

8) Bake in the preheated oven until golden brown and bubbly, the chicken breasts are no longer pink in the center, about 10 to 15 minutes.

9) While the chicken bakes cook the spaghetti according to package directions. Drain and toss with some of the sauce and a good amount of cheese.

10) Serve the chicken along side the hot spaghetti. Serve immediately!

Once you make this dish you will be instantly addicted, Forget about that boring piece of chicken with tasteless marinara sauce. This is absolutely the most amazing chicken parm you will ever have! The sauce is spicy, full of wonderful flavors and the chicken is crispy and juicy and the 3 different cheeses are total perfection!

Seafood Gumbo Recipe

Learn how to cook seafood gumbo with chicken wings good recipe for seafood gumbo that contains shrimps, craps, chicken. This is an excellent gumbo recipe! A little time consuming but well worth it!

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

1 lb of chicken wings

4 beef smoked sausage links

2 cups of cut okra

1 lb of jumbo peeled shrimp

1 lb crab( legs and shoulders)

1 1/2 cup of canola oil

1 1/2 cup of all purpose flour

1 bell pepper- chopped

1 medium sized yellow onion- chopped

15 oz can Fire Roasted Diced Tomatoes (optional)

1 tbsp of minced garlic

1 tsp of onion powder

1 tsp of garlic powder

1 1/2 tsp of seasoning salt

15 oz of chicken broth

4 cups of water

2 tsp of gumbo file

Instructions:

1. Over medium heat, pour your oil into a large pot, swirl to coat.

2. Add flour in the pot and stir constantly to make sure not to make any burning at the bottom of the pot.

3. Cook the flour mixture until it turns brown, then turn the heat down to medium low. Add in green onions, bell peppers, smoked sausage, keep stirring, then put in chicken.

4. Add in rest of your seasons, garlic, red pepper and Roasted Diced Tomatoes, chicken broth and a little water. Continue stirring and let it simmer for 40 minutes.

5. Add in your okra and put in the crabs one by one . Simmer for about 20 minutes.

6. Add in your peeled shrimp. Stir and cover. Cook over low heat for 5 more minutes until everything’s just tender.

7. Add in the gumbo file, and serve hot with white rice!

How To Make Gumbo

Spanish Rice Recipe

Easy Spanish Rice Recipe

This is such an awesome easy-to-do Spanish rice recipe. It tastes great, and is a perfect accompaniment for a Mexican dinner. Learn to cook it with us!

Ingredients:

2 Tbsp oil

¼ Of a medium onion Fine chopped

11/2 Cups Rice

3 Cloves finely chopped garlic

2 ½ Cups Chicken Broth

1 Cup Plain tomato sauce

1 Bullion Chicken base

Process:

1. In a large saucepan, cook some oil over medium heat, add in fresh onion. Sautéed for 1 -2 minutes until soften.

2. Pour dry rice into the hot oil, cook with onions and stir constantly till rice becomes golden brown. Add in the garlic and sauté for some more minutes.

3. Slowly add in tomato sauce and broth, stir it and bring to a boil. Reduce heat to low when it starts boiling. Cover and let it simmer for more 15- 20 minutes until rice has absorbed all the liquid. Adjust seasonings as needed.

Perfect Ceviche Recipe

Scallop Ceviche Recipe

Find simplest and perfect ceviche recipe for a delicious meal! To have a best quality, you should make it with the freshest ingredients you can find.

Ingredients

– Original recipe makes 4 to 6 servings

– 1 pound bay scallops

– 8 limes, juiced

– 2 tomatoes, diced

– 5 green onions, minced

– 2 stalks celery, sliced

– 1/2 green bell pepper, minced

– 1/2 cup chopped fresh parsley

– 1 freshly ground black pepper

– 1/2 tablespoons olive oil

– 1/8 cup chopped fresh cilantro

PREP: 20 mins

READY IN: 8 hrs 20 mins

Directions

1. Rinse scallops under cold running water, dry and place them in a medium bowl. Squeeze the juice of limes over the scallops. The scallops should be completely immersed in the lime juice. Cover the bowl with plastic wrap and chill the lime juice and scallops all day or overnight until scallops are opaque.

2. Bring about 1/2 of the lime juice from the bowl of scallops. Add tomatoes, green onions, green bell pepper, celery, parsley, black pepper, olive oil, and cilantro to the scallop mixture to taste. Stir the scallop mixture gently. Serve this dish in fancy glasses. For effect, hang a slice of lime over the rim on each glass.

Asian-Glazed Chicken Thighs Recipe

This Asian-Glazed Chicken Thighs Recipe is an Asian-inspired tasty glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they’re roasted without skin. Garnish with fresh cilantro and sliced green onions, if desired.

Prepare time: 15 min

Cook time: 20 min

Servings: 6

Ingredients: 9

– 1/3 cup rice vinegar

– 1/4 cup lower-sodium soy sauce

– 3 tablespoons honey

– 2 tablespoons dark sesame oil

– 1 1/2 tablespoons chile paste (such sambal oelek)

– 10 garlic cloves, minced

– 12 bone-in chicken thighs, skinned

– Cooking spray

– 1/2 teaspoon salt

Steps:

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Spicy Honey-Brushed Chicken Thighs Recipe

Spicy Honey-Brushed Chicken Thighs Recipe

The flavor in this Spicy Honey-Brushed Chicken Thighs recipe is unparalleled with just the right amount of heat and sweet. Serve with rice and grilled vegetables to cool the plate down.

Prepare time: 10 min

Cook time: 15 min

Servings: 4

Ingredients: 10

– 2 teaspoons garlic powder

– 2 teaspoons chili powder

– 3/4 teaspoon salt

– 1 teaspoon ground cumin

– 1 teaspoon paprika

– 1/2 teaspoon ground red pepper

– 8 skinless, boneless chicken thighs

– Cooking spray

– 6 tablespoons honey

– 2 teaspoons cider vinegar

Steps:

1. Preheat broiler.

2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Chicken Thighs with Olives and Tomato Sauce

The Chicken Thighs Olives and Tomato Sauce is a delicious dish with beautiful color and easy to make. Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense.

Prepare time: 15 min

Cook time: 10 min

Servings: 6

Ingredients: 11

– 12 chicken thighs (about 4 pounds), skinned

– 1 teaspoon kosher salt, divided

– 1/4 teaspoon freshly ground black pepper, divided

– 1 teaspoon olive oil

– 1 1/2 tablespoons minced garlic

– 1/4 cup dry white wine

– 3 tablespoons tomato paste

– 2 to 3 teaspoons crushed red pepper

– 1 (28-ounce) can diced tomatoes, drained

– 1/4 cup sliced pitted kalamata olives

– 2 tablespoons chopped fresh flat-leaf parsley

Steps:

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper.

2. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned.

3. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker.

4. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.

Jamaican-Spiced Chicken Thighs Recipe

Complete the menu with Jamaican-Spiced Chicken Thighs Recipe! This recipe is a tasty dish with mashed sweet potatoes and a mixed green salad. For more heat, leave the seeds in the jalapeño.

Prepare time: 15 min
Cook time: 10 min
Servings: 4

Ingredients: 12
– 1/4 cup minced red onion
– 1 tablespoon sugar
– 1 tablespoon finely chopped seeded jalapeño pepper
– 2 teaspoons cider vinegar
– 2 teaspoons low-sodium soy sauce
– 1/2 teaspoon salt
– 1/2 teaspoon ground allspice
– 1/2 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground red pepper
– 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
– Cooking spray

Steps:
1. Combine first 10 ingredients in a large bowl; add chicken, tossing to coat.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
3. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.

Healthy Cilantro Lime Chicken Salsa Recipe

Keep your heart healthy with this main-dish chicken recipe. Cilantro-Lime Chicken with Avocado Salsa Recipe is low-fat, low-sodium, and low-cholesterol, but high in convenience and flavor.

A three-minute dip into a pungent, low-fat, low-sodium cilantro-lime marinade is all that’s needed to deliver big flavor to chicken breasts.

Prepare time: 10 min

Cook time: 15 min

Servings: 4

Ingredients: 12

Chicken:

– 2 tablespoons minced fresh cilantro

– 2 1/2 tablespoons fresh lime juice

– 1 1/2 tablespoons olive oil

– 4 (6-ounce) skinless, boneless chicken breast halves

– 1/4 teaspoon salt

– Cooking spray

Salsa:

– 1 cup chopped plum tomato (about 2)

– 2 tablespoons finely chopped onion

– 2 teaspoons fresh lime juice

– 1/4 teaspoon salt

– 1/8 teaspoon freshly ground black pepper

– 1 avocado, peeled and finely chopped

Steps: 2

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

How To Cook Cilantro Lime Chicken Salsa

Pork Chops Recipe with Simple Garlic Sauce

Pork Chops With Simple Garlic Sauce

10 mins Serves 2 Ingredients: 150 grams Pork chops, 2 tablespoons Olive oil, 5 grams Salt, 3 grams Freshly ground pepper, 2 Garlic cloves; finely minced 1 teaspoon “all purpose” flour 1/4 cup Water 3 grams Fresh parsley; chopped

This is very simple meal. It is similar to some other Croatian recipes but you can do it just in a frying pan. The sauce has not very garlic taste and should not have.

Prepare time: 10 min

Cook time: 35 min

Servings: 2

Ingredients: 8

– 150 grams Pork chops

– 2 tablespoons Olive oil

– 5 grams Salt

– 3 grams Freshly ground pepper

– 2 Garlic cloves; finely minced

– 1 teaspoon “all purpose” flour

– 1/4 cup Water

– 3 grams Fresh parsley; chopped

Steps: 7

1. Hit the pork chop with a bat to make it thinner.

2. Season it with salt and pepper.

3. Pour over pork chop olive oil and add sliced garlic.

4. Leave it in refrigerator at least 45 minutes.

5. Heat the frying pan (preferably Teflon one) and then put pork chop in. Then fry until one side is done, than turn to the other side. When done remove pork chop to a plate.

6. Add into pan garlic, some olive oil and flour. Fry for 30 seconds and add some water and parsley leaves. When you get creamy sauce it is done.

7. Pour sauce over pork chops and serve. The sauce must not be too thick, so experience will tell you exactly the proper measures.

Vietnamese Pork Chops Recipe

Vietnamese Pork Chops Recipe – For those with sweet tongue, this is a perfect dish!

Go light on the salt when seasoning these chops, the marinade is fairly salty, especially after it reduces.

Prepare time: 30 min

Cook time: 20 min

Servings: 4

Ingredients: 9

– 1 small shallot, finely chopped

– 1/3 cup (packed) light brown sugar

– 1/4 cup fish sauce (nuoc nam)

– 2 tablespoons unseasoned rice vinegar

– 1 teaspoon freshly ground black pepper

– 4 1″ thick-cut bone-in pork chops (about 2 1/2 pounds total)

– 1 tablespoon vegetable oil

– Kosher salt

– Lime halves (for serving)

Steps: 4

1. Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.

2. Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.

3. Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade and lime halves.

4. DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally

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