Cheddar-Thyme Potato Knishes. Butter Roasted Chicken. I’ve roasted many a chicken in my time. Many. First because it’s one of the most delicious meals you can serve your family. And you can change the seasonings to suit your and your family’s tastes. Second because it’s just so easy. I had really never thought that there might be a better method for roasting a chicken until I saw one being done this way on a recent episode of French Food at Home on The Cooking Channel. For this recipe, you want a chicken that’s about 4 pounds. Now take your fresh herbs and stick them…well, you know where they go… And push those lemon wedges in there, too.
Now place the chicken on its left leg in a roasting pan or an large cast iron skillet. Enjoy! A succulent roasted chicken scented with lemon and fresh herbs and basted with butter. Ingredients 1 whole chicken, about 4 pounds Salt and pepper Fresh herbs – my favorite combination is tarragon, thyme, rosemary and sage 1 lemon, quartered ¼ cup butter (1/2 stick) Instructions Preheat the oven to 400 degrees. How to Cook a Steak Perfectly Every Time. I don’t consider myself much of a “steak and potato” guy. If I were in a situation where I was forced at gunpoint to self-identify using only pairings of disparate foods, I would describe myself as more of a “chorizo and cheese” kind of fella. I would also have to reconsider the life choices that led to me having to negotiate my way out of a gunfight using descriptive language about meat.
But that’s neither here, nor there. You see, it’s not often that I get the urge to throw a charred piece of meat on a plate, growling and grunting, eating the meat with my bare paws. That craving may not strike often, but when it does, sweet mercy, I want it to be perfect. I want my meat simply prepared, cooked perfectly, with a seasoned brown crust on the outside, and a warm pink middle.
I don’t want to muck around too much with technique, I don’t want to poke at my steak with a meat thermometer to check for doneness, and I don’t want to mask the flavor of my steak with fancy pan sauces. Got it? Making Miniature Stuffed Pizzas in Springforms. Stuffed pizzas are a Chicagoan delicacy consisting of layers of cheese and fillings above– and below– a thin pizza crust.
One of the best ways to bake them is in a springform pan, so that the sides come out in perfect cylinders and come out easily. Taken to the small extreme, individual-sized stuffed pizzas are the ideal portable food to take to work for lunch. Made in miniature springform pans, they are compact, cute, tasty, filling, and are almost guaranteed to make your co-workers jealous. Read on and we’ll show you how to make your own springform stuffed pizza, in any size you like. The common wisdom on making stuffed pizza is that it should be made in a “deep dish pizza pan,” which is nothing more than an overgrown (wide) cylindrical cake pan. You can find these both with true cylindrical sides as well as with angled sides, like an overgrown pie pan. However, you’ve got a problem in either case. Once your dough is happy, you can begin rolling out the crusts. Bacon Cheeseburger Chicken. Bacon Cheeseburger Chicken is definitely in the Top 3 Favorite Meals Ever according to Kevin. :) I like it too, because it’s easy way to amp up boring chicken breasts into an exciting, mouth-watering meal.
:D Intrigued? Let’s get started. :) First, let’s start by making our own bacon bits. Yes, you can use store bought bacon bits, but I just love making my own because real bacon adds such an amazing flavor that you just cannot buy in a bottle. Now, let me be honest with you. Let me pass along her words of wisdom. Arrange the bacon in a single layer in a large skillet over LOW to medium-low heat. Okay! In the skillet you used to fry the bacon, you have some bacon grease. Preheat your oven to 350, and spray a 9×13 or 8×8 baking dish with Pam (depending on how much chicken you have, if you use more than 2 breasts, go with the 9×13). Take a few boneless, skinless chicken breasts and cut them in half, right down the middle, and put them in the skillet. Now it’s time to make our bacon bits! Fry Bread Tacos: Eating America. Navajo fry bread tacos are typically made by topping fry bread with ground beef, shredded lettuce and cheddar cheese. In this recipe I’ve topped fry bread with Sonoran-style shredded beef, shredded cabbage, cheddar cheese and a simple tomato salsa, which is a little atypical but all components are prepared traditionally (Sonora is a northwestern state in Mexico and shares its border with Arizona and New Mexico, parts of which belong to the Navajo Nation).
I’ve adapted the recipe I found in the book, Foods of the Americas: Native Recipes and Traditions. Check it out if you’re looking for some great recipes and a very interesting read. Fry Bread - 3 cups of all-purpose flour, plus extra for dusting - 1 tablespoon of baking powder - 1 teaspoon of kosher salt - 1 1/4 cup of warm water - corn, vegetable or canola oil for frying In a bowl or on a clean work surface combine the flour, baking powder and salt. Cut into 6-8 pieces depending on how large you want your fry bread. Simple Tomato Salsa. Key West Chicken Recipe. Potato Pancakes. Baked Garlic Parmesan Chicken Recipe. Marinade For Grilled Pork Chops. Chicken Enchilada Pockets | Dashing Dish. Spaghetti and Meatball Pot Pie. Remember those meatballs I made for a “special idea” on Friday? Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too.
This isn't as much a recipe as it is a process. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Then I put in a mix of white and mild cheddar cheese. Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese. For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles.
I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down. About 15 minutes in, they started to brown. Make-your-own-pizza party - hollywood housewife. When we have the whole extended family at the lake each July, we each take a night to provide dinner, because otherwise trying to coordinate dinner for 25 people every evening is too arduous.
This year my sister-in-law did a make-your-own-pizza dinner and it was so genius that I blatantly stole the idea and had one of my own over the weekend. It's so easy, and great for groups. Here's how I did it: After rolling out a big 'ole sheet of butcher paper onto my kitchen island, I plunked all the ingredients right on top and wrote the instructions on the paper. We grilled the pizzas instead of baking them, saving tons of time and mess.
Guests were instructed to coat their naan with olive oil to avoid burning on the grill. Then, toppings! There was pizza sauce, obviously (I just used Ragu pizza sauce - shhhhhh, don't tell) and loads of cheese. Throw 'em on the grill for as long as it takes for the the ingredients to melt together in a yummy fashion (about six minutes, we found) and then eat! Quick Chicken and Gravy — Our Life In The Kitchen. It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan.
Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth.
And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes.
Martha Stewart's Macaroni and Cheese - Blog - food52 - food community, recipe search and cookbook contests. Every week, Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The key to perfectly creamy baked macaroni and cheese, courtesy of Martha Stewart. - Kristen No matter how haggard we may feel about our the state of our country -- we, as a nation, will always have macaroni and cheese. It's a French mother sauce wrapped around an Italian dried noodle, shot through with cheese. And, according to legend, it was all magically brought together for the first time by Thomas Jefferson. In other words, could there be anything more American? Ever since Jefferson got his macaroni machine, and possibly even before that, American home cooks have been on a quest to get it right -- we want the bouncy noodles, the creamy cheese sauce, and the crunchy cap.
If you find yourself on this quest, just listen to Martha Stewart. Among the cardinal Rules of Macaroni and Cheese, Stewart is clear on this: You've got to have a béchamel. Martha Stewart's Macaroni and Cheese. Pierogi Recipe. October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi.
I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.
Ad Hoc Buttermilk Fried Chicken Recipe. March 2, 2010 nothing beats fried chicken and waffles! My love for fried chicken, much like my love for noodles, is not very discerning. I can definitely tell the difference between good and bad noodles and chicken, but my love is so all-encompassing that I can forgive faults easily. With so many kinds of fried chicken in the world, how would I be able to tell good from bad if I didn’t try them all? Chang’s Fried Chicken in Octo Vinaigrette is pretty damn tasty, but one fried chicken recipe in the whole book just leaves me wanting more. Salt, flat leaf parsley, lemon, honey, garlic, bay leaves, peppercorns, thyme for brine Even if they were in the book, knowing Chang, the recipes would be multi-day, multi-step processes. People on the internet have long been singing the praises of Keller’s fried chicken so I couldn’t wait to try it.
Cayenne, paprika, garlic powder, onion powder, salt, pepper, flour for coating flour coating all ready to fry seriously good! Ingredients Brine Directions. Alison And Simon Holst Recipe: American Pieburgers. Last updated 05:00 23/05/2012 Lindsay Keats AS EASY AS PIE: Pieburgers are a Holst family classic. Alison has been making these for the family for years – probably from the late 1960s, when the family spent some time living in the United States. This helps makes sense of the recipe name, which puzzles some people – in the US, minced beef was often referred to as hamburger. Over the years we have experimented with several different versions, including using bought, pre-rolled pastry sheets to simplify the process. When it comes down to it, however, these really aren't quite as nice as those made using homemade pastry (this version has cheese mixed in the dough and really is delicious).
Once you've tried it a couple of times, short pastry really is quick and easy to make, particularly if you have a food processor, and costs much less than bought pastry, so we think it is well worth learning how to prepare it. For four to six servings: - © Fairfax NZ News Ratings & Reviews. Pepperoni 'n Cheese Crescents Recipe from Pillsbury. Exquisite Pizza Sauce Recipe. Nature / 10 pounds potatoes, peeled and sliced 1 large onion, diced 16 slices thick cut bacon, uncooked and diced 4 cups shredded taco blend cheese 1 28 oz can cream of chicken soup ~Place half of the sliced potatoes in the bottom of crock. ~Top with half. Braided Spaghetti Bread » The official blog of America's favorite frozen dough. We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it.
This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough.
Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic! Beer Can Chicken Recipe. Grilling Magic: Rubs, Butters, Marinades, Sauces, and Salsas for Easy Gourmet Meals. All Photos: Kelly Rossiter I have to admit that I have come to grilling fairly late, because I always had my husband do it. I fell for the cliche that the grill was the domain of the man, but in fact, my husband doesn't really cook.
After one too many of what a friend of mine calls "burnt offerings" from the grill, I put on my grilling apron and took over. Now I actually think about recipes for grilling instead of just tossing something onto the barbie. 1. It doesn't get any easier than using a spice rub to make your chicken, steak or pork tenderloin fantastic. Cajun Spice Mix: 3 tbsp dried thyme; 2 tbsp each paprika and packed brown sugar; 1 tbsp each ground cumin, dry mustard and hot pepper flakes; 1 tsp salt. Bombay Spice Mix: 3 tbsp each ground coriander and turmeric; 2 tsp ground cumin; 1 tsp salt; 1/2 tsp each cayenne pepper and dry mustard.
Mediterranean Spice Mix: 3 tbsp dried rosemary; 2 tbsp each ground cumin and coriander; 1 tbsp dried oregano; 2 tsp cinnamon; 1/2 tsp salt. 2. Crockpot BBQ Beer Chicken. What is up with beer and me lately? I can’t get enough of the stuff. If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it. I do like to drink it on occasion, but it’s not always my beverage of choice. However, when it comes to cooking with it? Best flavor ever. Basically, I love replacing water with alcohol. And now… a peek into what a mess my kitchen appliances really are. You don’t even want to see my stand mixer. Look at that bun. I don’t think it’s a stretch to say that this is the best chicken I have ever made in the crockpot. People… I live with a man who seriously eats chicken at least five days a week for lunch and dinner. So, I’m convinced it’s a combination of the perfect marriage between beer, spices (I freakishly love onion powder and smoked paprika together… give it a whirl) and sauce (Bone Suckin‘ is the best) that makes this so amazing.
Or is that just me? Crockpot BBQ Beer Chicken serves about 8-10 1 tablespoon onion powder 1/2 teaspoon salt. Irish Beef Stew (Slow Cooker) Breaded Garlic Chicken in Lemon-Butter Sauce. Must Try Chicken and Dumplings. Slow-Cooker Shredded Beef Tacos Recipe. Baked Garlic Parmesan Chicken Recipe. What's That Buzz: Pepperoni Bread. The Angry Chef's Garlicky Lemon-Pepper Chicken.
Italian. American.