cooking conversions Heart Mind & Seoul | Korean Recipes & Everything Else Dinner Recipe: Braised French Onion Chicken with Gruyère There are four basic steps in this recipe: Caramelize the onions, then deglaze the pan with a bit of broth. Next, brown the chicken thighs and deglaze that pan as well, with a little more broth. Combine the onions and the chicken, with their respective sauces, and bake in a slow oven for half an hour. Then take off the lid, and broil with Gruyère. Eat with some good bread and a salad! The chicken turns out succulent and tender, and it's nestled into a bed of rich, aromatic onions, spiked with tangy mustard. It pretty much goes without saying that this dish makes fantastic lunch leftovers, too. Braised French Onion Chicken with Gruyère serves 4 to 6 Melt the butter in a deep 10-inch sauté pan over medium heat. When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently. Take the onions off the heat and pour them into a 3-quart oven-safe dish with a lid.
Chicken Fingers With sweet, spicy chipotle-honey, these fingers are a unique and delicious twist on an old favorite Whether shaped like nuggets, stars, crowns, or fingers, deep-fried chicken bites do a major disservice to one of the planet's best sources of protein. Let the restaurant coat it in one of their special sauces and you could be downing nearly a full day's worth of calories on a food designed for children. You'll Need: 1 lb boneless, skinless chicken tenders Salt and black pepper to taste 3 egg whites, lightly beaten 2 cups panko bread crumbs 2 Tbsp Dijon mustard 1 tsp chipotle pepper puree 1 Tbsp honey How to Make It: * Preheat the oven to 450°F. Makes 4 servings Cost per serving: $2.00 250 calories 1.5 g fat (0 g saturated) 350 mg sodium SECRET WEAPON Panko bread crumbs Most oven-fried foods lack the satisfying crunch that comes with a long soak in bubbling fat.
Crash Hot Potatoes Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. That’s it!
Tried and True Tender Cornbread Remember that slow cooked sweet potato chili? Goodness, I hope so. Well, bake this yellow number to go alongside it. Salty winking at sweet. Nooked, crannied, and unabashedly crumbly. She’s buttery all on her own, but trust me, even lovelier glazed with honey. 1 cup cornmeal 1 cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder½ teaspoon baking soda 3/4 teaspoon salt ¼ cup butter (½ stick), melted2 eggs 1 cup buttermilk Preheat the oven to 400 degrees F. Tagged as: baking, cornbread, cornmeal Stuffed Chicken The cheesy restaurant chicken dish (one likely to involve bacon and ranch dressing as well) will ruin any shot you have at a good day of eating. Apply those same appealing flavors at home to crispy stuffed chicken, though, and you'll escape unscathed. You'll Need: 2 Tbsp olive oil 2 oz prosciutto, thinly sliced 4 cups baby spinach 1/4 cup roasted red peppers 2 Tbsp pine nuts Salt and black pepper to taste 4 boneless, skinless chicken breasts (6 oz each), pounded to 1/2" thickness (many markets sell chicken cutlets already pounded) 1/2 cup shredded fontina or mozzarella cheese 2 eggs, lightly beaten 2 cups bread crumbs, preferably panko How to Make It: * Heat 1/2 tablespoon olive oil in a saute pan or cast-iron skillet over medium heat. Makes 4 servings Cost per serving: $4.00 500 calories 19 g fat (4.5 g saturated) 790 mg sodium Step-by-Step: Stuffing Chicken Why waste cash on overpriced prestuffed chicken at the supermarket when you can do better in minutes at home?
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need… 2 pounds thick cut bacon 2 pounds Italian sausage 1 bottle of Burnt Finger BBQ sauce 1 shaker of Burnt Finger BBQ rub To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. The next step is to add some BBQ Seasoning on top of your bacon weave. Now that you’re pork is well seasoned, it’s time to add more pork. Next up is bacon layer number two. Since this is a BBQ recipe, we need to add another layer of BBQ flavor. Now comes the fun part. At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors.
how to poach an egg, smitten kitchen-style I am tortured by two opposing forces in my life: the fact that I love poached eggs–on anything and everything, from asparagus to slow-roasted slices of tomato, crisped cups of Canadian bacon, black bread, I could keep going… — and the fact that I’m terrible at making them. And this is why it is so ridiculous amusing that I am giving you–or at least the eleven of you that said you were afraid of poaching eggs–a poached egg tutorial today. And by “today” I mean two days because it took me two tries to even get one worth photographing (though in my defense, holding the camera in your right hand while lowering an egg into a pot with your left does have a certain inevitability of disaster). Obviously, this makes me some sort of expert, so let’s get started! How to Poach an Egg First, heat a pot with a few inches of water in it. Put a splash of vinegar in the water. Now here is the first of the two Very Most Important Things I Will Tell You About Poaching Eggs: You don’t want boiling water.
Honey-Mustard Salmon This easy-to-cook salmon will save you hundreds of calories over your typical restaurant fare Many Americans view fresh fish as restaurant fare, food best left to professionals to skillfully prepare. But when you leave the fish cooking to "professionals" at places like Outback, Friday's, and Applebee's, your hopes of a healthy dinner may be sunk. Why blow the cash and the heavy caloric toll on a meal you can prepare at home in less time than it takes to order out? Plus, if you ever hope to get a kid to eat fish, this 3-minute sauce (which goes great on shrimp, scallops, and chicken, as well) is the key. You'll Need: 1 Tbsp butter 1 Tbsp brown sugar 2 Tbsp Dijon mustard 1 Tbsp soy sauce 1/2 Tbsp olive oil Salt and black pepper to taste 4 salmon fillets (6 oz each) Roasted Parmesan Asparagus How to Make It: *Preheat the oven to 400F.
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