Senin, 06 Januari 2020

CHICKÉN TAMALE CASSEROLÉ >> #chicken #yummy

CHICKÉN TAMALE CASSEROLÉ








INGRÉDIENTS

  • 1 packagé (8.5 oz) corn muffin mix (like Jiffy)
  • 1 can (14.5 oz) créam corn
  • 2 éggs, lightly beaten
  • *1/2 cup milk
  • 1 téaspoon chili powder
  • 1/2 téaspoon cumin
  • 2 cups shrédded taco mix, divided
  • 1 1/2 cups énchilada sauce
  • 3 cups gratéd cooked chicken, roasted chicken


*Optional toppings:

  • dicéd tomato
  • sour créam
  • gratéd lettuce
  • slicéd ​​black olives
  • choppéd green onions
  • finély chopped cilantro
  • *salsa



*INSTRUCTIONS

  • Prehéat oven to 400 degrees F. Lightly spray a 9 × 13 inch pan with nonstick cooking spray, set aside.
  • In a largé bowl, combine the corn muffin mix, cream corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir until everything is mixed, then sent to the pan. Baké for 20 minutes.
  • Protectéd from the oven and use a knife to pierce the cornbread mixture several times. Pour the enchilada sauce on top of the pan. Garnish with grated chicken and the rést of the cheese. Bake for an additional 20 minutes.
  • Lét cool 10 minutes before cutting into pieces and serving with optional toppings. Enjoy!








Minggu, 05 Januari 2020

#chicken #cheddar #yummy


Crispy Cheddar Chicken  #chicken  #christmas #yummy
Ingredients
Chicken:
  •     4 large chicken breasts
  •     2 Ritz cracker sleeves
  •     1/4 cup salt
  •     1/8 cup pepper
  •     1/2 tsp milk
  •     3 ch grated cheddar
  •     1 cup dried parsley

Sauce:
  •     1 can of 10 ounces cream of chicken
  •     2 t sour cream
  •     2 cups butter

Instructions

  1. Cut each chicken breast int0 3 large pieces.
  2. In a small food processor, grind the Ritz crackers.
  3. Pour the milk, cheese and breadcrumbs into 3 separate small pans. Mix 1/4 cup salt and 1/8 cup pepper in the cracker crumbs and stir to combine.
  4. Dip each piece of chicken in the milk and then the cheese. Press the cheese int0 the chicken with your fingers. Some will fall off when you add it to the cookie crumbs, don't worry. Press the cheese chicken int0 the cracker crumbs and press it. By the time you coat the last piece of chicken, the dish you use for the crumbs will be full of cheese. Don't let it get you down. Once the cheese has melted in the oven, it adheres well to crumbs and crackers.
  5. Spray a 9x13 pan with cooking spray and place the chicken inside the pan.
  6. Sprinkle the dried parsley over the chicken.
  7. Cover the pan with aluminum foil and cook at 400 degrees for 35 minutes. Remove the aluminum foil, bake for an additional 10 minutes or until the edges of the chicken are golden and crisp.
  8. In a medium saucepan, combine the chicken soup cream, sour cream and butter with a whisk. Stir over medium-high heat until the sauce is nice and hot. Serve over the chicken.




Jumat, 03 Januari 2020

>>>> Honéy-Sriracha Salmon >> #yummy #food

Honéy-Sriracha Salmon 







*INGREDIENTS

  • *Cooking spray
  • 1 largé salmon fillet (about 2 1/2 lbs)
  • Koshér salt
  • 3 tabléspoons. Sriracha
  • 3 tabléspoons. melted butter
  • 2 tabléspoons. honey
  • 2 clovés of garlic, minced
  • 2 c. fréshly grated ginger
  • 1 limé, cut in half
  • 2 tabléspoons. finely chopped cilantro


*DIRECTIONS

  • Prehéat the oven to 400 °. Line a large baking sheet with aluminum foil and grease with cooking spray. Season the salmon on both sides with salt and place it in the centér of the prepared tray.
  • In a médium bowl, whisk to combine the Sriracha, butter, honey, garlic and ginger. Season with salt and brush the salmon fillet.
  • Placé the lime halves, cut side down, on a baking sheet and bake until the salmon is cooked through, about 15 to 18 minutes.
  • Rémove the limes from the tray and place the oven in the grill. Grill 2 more minutes or until edges of salmon start to crisp.
  • Squeezé the roasted limes over the salmon and garnish with cilantro.
  • The récipe from, click here








Senin, 23 Desember 2019

#Sticky #Chicken #Drumsticks #in #Chinese #Plum #Sauce

Best Food in the World
Sticky Chicken Drumsticks in Chinese Plum Sauce

 A fantastic one for midweek and a crowd pleaser! These sticky chicken drumsticks are baked in the oven until tender, and basted with an incredible Chinese plum sauce which is sweet with a touch of tang and the beautiful fragrance of plum. See notes for skipping the marinating time!
Ingredients

  • 1.2kg / 2.4lb large chicken drumsticks (8 drumsticks)
  • PLUM MARINADE / GLAZE
  • 3/4 cup / 185ml Fountain Plum Sauce (Note 1)
  • 1/3 cup brown sugar (can reduce to 1/4 cup)
  • 1/4 cup soy sauce (all purpose or light, not dark soy sauce)
  • 2 tbsp Hoisin Sauce
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, minced
  • 1/2 tsp Chinese Five Spice Powder (Note 2)
  • GARNISH (OPTIONAL)
  • Sesame seeds
  • Finely chopped scallions

Instructions



  • Place Marinade ingredients in a ziplock bag (or bowl) and mix. Add chicken and massage to coat in the Marinade. Refrigerate for 1 hour (see Note 3 for skipping this).
  • Preheat oven to 180C/350F (all types).
  • Line a tray with baking paper / parchment paper (or foil then spray with oil).
  • Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.
  • BAKING & BASTING (TOTAL BAKE TIME: 50 MIN)
  • Bake chicken for 20 minutes.
  • Remove from oven. Spoon / slather / brush with reserve marinade (generously!) (Note 4). Bake for 10 minutes.
  • Remove from oven and TURN chicken. Baste again using tray juices and reserved marinade. Bake for 10 minutes.
  • Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.
  • Remove chicken from oven and scrape/brush tray juices onto chicken (don't waste free flavour!).
  • Sprinkle with sesame seeds and shallots/scallions if using. I served it with rice and steamed broccolini.
  •  

Minggu, 22 Desember 2019

#SPICY #ITALIAN #CHICKEN #CASSEROLE

Best Food & Yummy For New Year
SPICY ITALIAN CHICKEN CASSEROLE

 Juicy chicken with crispy skin in a spicy tomato sauce with bell peppers, olives and capers. Inspired by Mario Batali’s Sicilian Chicken (but more sauce!). Feel free to dial back the spiciness. Made on the stove, this is a hearty dinner on the table in 30 minutes. 

 Ingredients
  • 5 chicken thighs , skin on, bone in (about 200g / 7 oz each) (Note 1 for breast)
  • Salt and pepper
  • 2 tsp olive oil
  • 2 garlic cloves , minced
  • 1 medium onion , finely chopped
  • 1 EACH red and green capsicum / bell pepper , sliced
  • ½ cup / 125 ml white or red wine (any is fine, I use dry white) (Note 2 for subs)
  • 800 g / 28 oz can crushed tomato
  • ¾ cup / 185 ml water , swilled in empty tomato can
  • 1 tsp red pepper flakes (chilli flakes), adjust to taste
  • 3/4 cup black olives , pitted (or 1/3 cup sliced)
  • 2 tbsp baby capers
  • Salt and pepper to taste
  • ¼ cup finely chopped parsley

Instructions



  • Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
  • Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
  • Cook for 4 – 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
  • Remove chicken onto a plate, discard fat (don’t scrape the pan) then return to the stove.
  • Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
  • Once most of the wine is evaporated and it doesn’t smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it’s bubbling energetically but not rapidly (and not slowly).
  • After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
  • Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
  • Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

Jumat, 20 Desember 2019

#Homemade #Cream #of #Chicken #Soup #recipe

Best Food in the World
Homemade Cream of Chicken Soup recipe

 A homemade version of Cream of Chicken Soup, light years away from the canned stuff! This version is light on the veggies and chicken to make it like what you get in cans, but feel free to load it up with more. Consider adding noodles or rice too! 

 Ingredients

  • 1 tbsp olive oil
  • 50 g / 3.5 tbsp unsalted butter
  • ½ cup / 75 g flour
  • 1 garlic clove , minced
  • ½ small brown onion , finely chopped
  • 1 small carrot , diced
  • 1/2 red capsicum/bell pepper , finely chopped
  • 1 small celery stick , diced
  • 2 cups / 500 ml chicken stock / broth , preferably low sodium
  • 3 cups / 750 ml milk , any fat %
  • ½ tsp salt
  • ¼ tsp EACH garlic powder , onion powder, dried thyme, black pepper (“Spices”)
  • 3/4 cup frozen peas
  • 1 cup cooked chicken , diced or shredded

Croutons:

  • 2 slices white bread , cut into cubes
  • Olive oil spray
  • Salt

Instructions



  • Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
  • Add carrots, celery and capsicum, cook for 1 minute to soften.
  • Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
  • Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
  • Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
  • Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
  • Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.

Kamis, 19 Desember 2019

#CRISPY #Herb #Baked #Chicken #with #Gravy

Best Food in the World
CRISPY Herb Baked Chicken with Gravy

 This is a fantastic, easy way to make "roast chicken" for loads of people without the fuss of man handling a whole chicken! Quick to prepare, no advance marinating or brining, the idea here is high temp cooking which really seals in the juices, creating crispy skin and meat that's so juicy, it's ideal for reheating to serve (which is what we did for a 40 guest Christmas lunch last weekend). Bonus mess-free way of making gravy with outrageously delicious flavour.

 Ingredients
  • 1 tbsp vegetable oil (or canola or peanut oil, NOT butter or olive oil, Note 1)
  • CHOOSE ONE CHICKEN (NOTE 2):
  • 1.8 kg / 3.6 lb whole chicken, butterflied / spatchcocked
  • 1.8 kg / 3.6 lb large chicken thighs with bone in, skin on AND drumsticks (mix)

HERB RUB (NOTE 3):

  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried sage (or 1/2 tsp ground sage)
  • 3/4 tsp dried marjoram
  • 1 tsp salt (coarse / kosher salt, OR 1 3/4 tsp sea salt flakes)
  • 1/2 tsp black pepper
  • GRAVY
  • 3 tbsp flour
  • 1 1/2 cups (125ml) chicken stock/broth , low sodium
  • 3/4 tsp dark soy sauce or gravy browner liquid
  • Salt and pepper to taste

Instructions

 FRIDGE DRY SKIN (OPTIONAL, FOR EXTRA CRISPY SKIN):

  • Pat chicken skin dry with paper towels. Leave chicken in fridge overnight, uncovered, to dry skin out.

COOKING:




  • Preheat oven to 240°C/ 465°F (220°C fan).
  • Line tray with foil then baking / parchment paper, place rack on tray (Note 4)
  • Mix Rub in a bowl.
  • Pat chicken skin dry with paper towel.
  • Drizzle with oil and rub all over, then sprinkle with Rub. Use hands to rub herbs all over the chicken, getting right into all the cracks and crevices. Place on rack.
  • Thigh + drumsticks - Arrange thigh pieces skin side up, and for drumsticks the side with the most skin up.
Langganan: Postingan (Atom)