The Angry Chefs Garlicky Lemon-Pepper Chicken. A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. (As a bonus, you’ll surely be safe from vampires for the evening.) The instructions below are one part recipe, one part technique. Basically, the chicken breast is dredged in flour, then shallow fried in a bath of bubbling golden olive oil. Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. Enjoy this chicken with any sort of hot, spicy rice (I have yet to get the recipe for the Demon Saffron Rice that he made around Halloween), some warm, buttered noodles, or grilled asparagus sprinkled with Parmesan.
Chipotle Salsa with Pan-Roasted Tomatillos - Cook Like a Champion. There are some recipes that, for whatever reason, never make it to the blog.
Bacon-wrapped Jalapeno Chicken Bites. 610K+Add bacon to anything and it will fly off the table.
That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender.
Be sure to wear plastic gloves when handling fresh jalapenos. Simple recipe for making homemade marinara sauce from scratch using fresh... There are as many recipes for tomato pasta sauce as there are Italian grandmothers.
My Sicilian grandmother used to make her sauce every year from the tomatoes in her garden. Much of the time the sauce had meat in it but I don’t think it was ever exactly the same twice. A child of the depression, my grandmother would throw into the pot whatever she had on hand; scraps of a roast, pieces of cooked pork, sausages, rinds of parmesan cheese. You never knew what you’d find in the sauce, but it was always good. This is really a base pasta sauce recipe, meant to adapt to whatever you want it to be. While the photo shows the sauce in a jar, I didn’t can this sauce. *******If you’ve found my blog via Google or Stumbleupon, welcome!
To print, use the green print button below In a large soup pot, heat up the olive oil. *Dried herbs hold their flavor much longer than fresh herbs so when slow cooking. **Start with 4-5 lbs of fresh, ripe, tomatoes. Yields about 2.5 quarts The New Food Lover’s Companion. Barbecue Chicken Rolls.
You are cordially invited: Who: You, Dr. Drew, and his team of addiction medicine specialists. Crustless Quiche in a Cup. Crustless Quiche in a Cup by Rebecca Jun 3rd, 2010 // Breakfast, Most Popular, Picky Busters, Recipes I have found another way to combat pickiness.
It’s all about size. Ok, I admit I didn’t discover this. There are lots of food products packaged and sold in kid friendly sizes, I just never thought to apply it to a recipe. The best part about this breakfast is that it is chock full of veggies. Crustless Quiche in a Cup Recipe Prep Time: 10 mins Cooking Time: 30 to 40 mins Ingredients: 4 eggs 4 egg whites 1/2 cup lowfat milk 1/2 cup shredded part skim mozzarella cheese 1/2 cup shredded cheddar cheese 2 cups fresh broccoli florets fresh pepper & sea salt Preheat oven to 350 degrees. Feed your eyes. Top Recipes of Year Two & A Giveaway. The winner of the Shun knife is Rachel of Baked by Rachel (comment 281).
Congratulations! I hope you enjoy your Shun knife. When I first started cataloging my recipes on this blog, it was merely for my own amusement. It was also rather convenient to be able to tell friends and family members, “Look it up. It’s on the blog” when asked for a recipe. As I was planning this post, I looked back on the post I wrote at the end of year one. “The more I became immersed in the world of food blogging, the more opportunities I had to meet and befriend those who share this interest.
Even though this blog has become an important part of my life, it is simply a sliver of what is valuable to me. Last year I was able to narrow down my favorite recipes of the year to my top eleven. Appetizers: Most favorited all-time - page 2.