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2AM Chili - - StumbleUpon

2AM Chili - - StumbleUpon
Related:  Meat

Lime Chicken When supper absolutely positively must be on the table in 20 minutes, what do you turn to? Frozen pizza? Microwave dinners. Instead, this week turn to lime chicken, fast, tasty and healthful. ALANNA's TIPS After removing the zest, roll the lime on the counter, pressing down hard with the palm of your hand. Keep copies of favorite fast recipes in your car in case a grocery stop is needed before heading home. Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

Dubai 45 gigapixels Want to add this gigapan to your favorites? or now. now to add this Gigapan to a group gallery. now to add this Gigapan to a gallery. About This Gigapan Toggle Taken by Gerald Donovan Explore score Size 44.88 Gigapixels Views Date added May 02, 2010 Date taken Apr 23, 2010 Categories Galleries Favorite Cities, Dramatic Panorama, Gigantes, OCTAVIO MONTALVO, GigaPan King, unknown, Dubai, Architecture, Popular Gigapixel Images, JERRY'S GIGAPANS Competitions Tags Description Stitching fixed. Where in the World is this GigaPan? Toggle cashew-crusted chicken. | girl meets life. Lately, my dinners have consisted of something along the lines of cereal, the salad bar, or leftover pizza. All wonderful things. I guess it’s just not as easy for me to get creative with dinner as it is with, oh say, dessert. But sometimes we all long for a comforting, homemade meal, right? So last night I decided to make myself just that. adapted from Rachael Ray’s Pecan-Crusted Chicken ingredients: two (3 to 4 ounce) chicken breasts1/4 cup cashews1 tablespoon whole wheat flour1/8 teaspoon salt2-3 teaspoons olive oil directions: Preheat oven to 375 degrees. Rub each chicken breast with olive oil (just about a teaspoon for each), then coat with the cashew mixture**. **This recipe may be in need of a slight makeover, but only because the crust didn’t stick very well. Besides that, though, this chicken was ridic. I paired the chicken with a big pile of (once frozen) veggies. How often do you cook (I mean really cook) meals?

Wont you kiss the girl ? – Les illustrations de Nei Ruffino Wont you kiss the girl ? – Les illustrations de Nei Ruffino Une petite sélection des illustrations de Nei Ruffino, surtout connue pour être coloriste, notamment pour l’incroyable J.Scott Campbell. via winner winner [coconut] chicken dinner. | girl meets life. Ever since my nearly three month-long stint of dining out for every meal, I seem to have forgotten how this little thing called cooking works. So while I have been sticking to my Kick the Habit (which officially begins TODAY!) of eating at home as much as possible, I’ve found that I keep eating the same things over. And over. So in an attempt to regain my kitchen mojo, last night I whipped up a pretty rockin’ new dish…but also one simple enough that cooks and non-cooks alike will appreciate. The secret ingredient? This recipe/cooking method is actually one I got from my friend Rhema, who baked chicken in a mixture of coconut milk and curry paste a few months ago, and it was out of this world good. I kept things even more simple and just used: 2 chicken breasts1 small (5.41 oz) can of coconut milk1/2 teaspoon salt Directions: use scissors to cut chicken breast into strips and place in a casserole bowl. Does it get any easier? …but, baby steps, right?

An Epic Timeline of Real Sci-Fi Events What if everything from movies and TV shows that were set in the past and/or future actually happened? What if they all occurred within the same universe and were displayed on a real-world timeline? Well, you are in luck! The folks at blastr (a part of SyFy) have created a time-line showcasing 120 of the most memorable science fiction events from movies and TV shows in order. I can just imagine science fiction geeks all over the world drooling and waiting to print it out to put it over their walls. How many have you seen? Category: Cool Stuff, Film, Tech, TV Tags: blastr, infographic, science fiction, syfy, timeline Advertisements a meal from mom. | girl meets life. Like most moms I know, mine always asks what I want for dinner when I pay a visit back home. She’s trying to keep me here as long as possible, I just know it. Since I’m home for a few days to train for my new position, momma G made sure to make something delicious and comforting for my first night back in Pennsylvania. herb-rubbed pork loin roast. {adapted from Hatfield’s pork loin roast recipe} ingredients: one 3-pound boneless pork loin roast2 tablespoons black pepper2 teaspoons dried basil2 teaspoons dried rosemary2 teaspoons dried thyme1/4 teaspoon garlic powder1/4 teaspoon salt1 cup sliced mushrooms1 cup sliced onion2 cans of whole potatoes, drained directions: Preheat oven to 350 degrees. Serve with a vegetable and a grain, which in our case was sauteed broccoli rabe and brown rice. This is seriously some of the best pork I’ve ever had. What’s your favorite “welcome home” meal?

Coconut Crusted Chicken Tenders & Can You Stay for Dinner? I am over the moon with coconut. Head over heels, batting my eyelashes, can’t get enough, wish it would call me more often, think the sun rises and sets by…coconut. So, as you might imagine, toasted coconut takes my love to the tenth power, multiplied by infinity. Alarming levels of love and dependency are reached. The normally tender, chewy flakes become a bit crunchy…crumbly even. The sweetness turns richer, nuttier. Enter coconut crusted chicken tenders. There’s loveliness about traditional chicken tenders, chicken fingers, whatever you fondly call moist strips of chicken fried golden and crisp-crumbed. I’m so pleased with how well these turned out. Fellow coconut lovers, you’re welcome. Coconut Crusted Chicken Tenders I began with chicken breasts, and sliced them into long, one inch thick strips. I let them relax in a bath filled with two lightly beaten eggs. Then I tossed them in a pile of panko breadcrumbs mixed with sweetened, shredded coconut, a generous pinch of salt, and pepper.

Spaghetti and Meatballs l Once Upon A Chef When it comes to making meatballs, most people wing it with a little bit of this and a little bit of that…sometimes they come out perfect and sometimes they don’t. I happen to like a sure thing, so I came up with an easy recipe that yields flavorful, tender yet hearty meatballs every time. You might be surprised to see what’s in them. For starters, the best meatballs contain not just ground beef, but ground veal and pork as well. The other secret ingredient (and here’s where you might be surprised) is water – a little bit added to the mixture makes for very tender meatballs. Next comes the seasoning…you can’t go wrong with lots of fresh herbs, garlic and Parmesan cheese. And finally, most recipes call for pan frying the meatballs before adding them to the sauce, but I found that baking them is a whole lot easier, not to mention neater (no oil splattering all over the kitchen, thank you very much) and so much healthier. If you have a homemade sauce that you like, by all means, use it.

Sticky Garlic Chicken Wings Sticky Garlic Chicken Wings My daughter have several favourite dishes that she always asks me to do when I start making my weekly menu and shopping list, dishes like calamares, sopas, sinigang, tortang talong and this one the Sticky Garlic Chicken wings will always be requested, though she is not fuzzy with other dishes she always keep on insisting any of those and if any of those. A sticky Garlic Chicken wing is a dish made out of chicken wings dressed in sticky sauce based on soy sauce, garlic and sugar. A really version which do not need baking all you need is a wok and 20 minutes of your time. Ingredients 15 pcs chicken wings 1/4 cup brown sugar 6 cloves garlic, minced 1 tsp ginger paste 1/4 cup regular soy sauce (Kikkoman or Philippine Soy Sauce) 2 tbsp dark soy sauce 2 cups water 1/2 tsp five spice powder oil Method 1. Like this: Like Loading... Related Chinese Five Spice Chicken Wings In "Free Style" Three Cups Chicken In "Chinese" Vegetable Manchurian

The 3 Rules of the Ultimate Meatball Making meatballs is easy. Making fork-tender, well-browned, deeply flavorful meatballs is hard. Luckily, there are only three rules you need to know to perfect these ambrosial orbs of protein, says Sergio Sigala, executive chef of Cecconi’s Miami Beach. Rule #1: Great meatballs start with great meat For the most well rounded meatball, use equal parts beef and pork. Rule #2: Add an adhesive If you’ve made meatballs and they fall apart during cooking, chances are you haven’t given them enough glue to stay compact under high heat. Rule #3: Create a crust with high heat A perfectly caramelized meatball will look beautiful, add another layer of texture, and keep the interior extra juicy. Oven-Baked Meatballs Recipe by Sergio Sigala, executive chef of Cecconi’s Miami Beach What you’ll need: 1 lb ground pork 1 lb ground beef 4 Tbsp grated Parmesan cheese 4 slices white bread soaked in milk and then squeezed of excess 1 lemon, zest only 1 egg 1 clove garlic, minced 1 tsp chopped rosemary 1 tsp chopped thyme

Creamy Balsamic Chicken My readers are some of the nicest people I know. They email me feedback on posts, congrats on events happening in my life, and even a gentle spelling correction when I didn’t proof read a post! They even share recipes. We both share a love of this dish at Kelsey’s restaurants here in Canada and after trying it, I’ve gotta say it’s a hit! Creamy Balsamic Chicken Creamy Balsamic Chicken (Kelsey’s Restaurant Style!) Ingredients -2 boneless skinless chicken breasts-2 red peppers, cut into strips-1/2 red onion, cut into strips-BasilCreamy Balsamic Sauce:- ½ cup balsamic vinaigrette dressing- ¼ cup mayonnaise- 2 tbsp Parmesan cheese- 2 tsp basil-1/4 tsp pepper Instructions Whisk dressing and mayonnaise. I served this with garlic mashed potatoes and a spring mix salad which was perfect.

Alpine Rabbit Stew Home >> Recipes Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues! Rabbit is often dry and boring. In my beloved Swiss canton of Ticino as in most Northern Italy, rabbit is stewed with herbs and tomatoes until the meat nearly falls off the bones. The rabbit should come with its head and guts. To make this dish a success you need a good rabbit. Even the finest rabbit needs a proper aromatic base to make an outstanding braisé. The herbs, thyme, marjoram or oregano and rosemary. Here is the mise en place (layout of the ingredient before you start cooking, known as the meeeeez in US kitchen jargon). Gently fry the finely diced bacon with a little butter for about 3-5 minutes or until soft (photo) Carefully lay the rabbit into the pot so that each piece of meat will lay on the pot bottom. Salt the rabbit and add a few dried herbs if you have them. Add the aromatic garnish to the bacon. Add the chopped rabbit liver and let it color.