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Caramelized Chicken with Jalapeno Cream

Caramelized Chicken with Jalapeno Cream
Want to know how to make one heck of a delicious chicken dish? Good. Because I was going to tell you anyway. First up. Chop up some jalapenos and other good stuff. Saute them in a little butter. Caramelize some chicken. Then that whole jalapeno saute thing? Dump that sauce all over the CARAMELIZED chicken. Mmmm. Comfort food at it’s finest! Isn’t that what life is all about? And don’t worry about this meal being super spicy because frankly – it’s not. Caramelized Chicken with Jalapeno Cream serves 4 4 boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon pepper 2 tablespoons canola oil 2 jalapenos, seeded and chopped 1 shallot, sliced 2 garlic cloves, minced 2 tablespoons butter 1 tablespoon flour (any kind will do, I used whole wheat) 1/4 cup low-fat or skim milk 1 12-ounce can fat-free evaporated milk 2 tablespoons finely grated parmesan cheese Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Related:  Recepty

Mushroom Melts with Mustard Aioli What if I told you that this was the best thing I’ve eaten in weeks? I mean, I know I’m dramatic and all and according to some people, use the term “the best” way too loosely. And I’ve eaten many things over the course of the last few weeks, including but not limited to my fair share of burgers, multiple sushi rolls, pizzas upon pizzas and wine. I think I had wine for dinner one night, actually. It happens. But yeah. This is my absolute new favorite spread. It has pretty much changed my life. These are slightly similar to those red wine roasted mushroom and goat cheese toasts I shared a few weeks ago, except, um… they are totally different. Can you tell I’m in love? I know some of you may not be down with eating a raw egg yolk, so if you’re young or old or with child or just not thrilled with that idea, Bobby Flay has one without. In the meantime, you might want to try this for breakfast or lunch or dinner or a snack. Or e). all of the above. Print Mushroom Melts with Mustard Aioli Ingredients:

The Crepes of Wrath - StumbleUpon Chicken with Apple Cider Sauce Today the temperatures really dropped and it was finally light jacket weather. Fall is on it’s way! Even though I’m having a hard time letting go of summer, I do love fall. Our Sunset Maples are turning the most gorgeous apricot color and leaves are starting to cover our pastures. And I am sooooo looking forward to Halloween this year! Since I’m in such a fall mood this week for Tyler Florence Fridays I made Chicken with Apple Cider Sauce served over a bed of lightly Sauteed Fresh Apples. I made this dish exactly as written except I cut down the vinegar to 1 tsp. Chicken with Apple Cider SauceRecipe adapted from Tyler Florence 2 TBL vegetable oil 4 boneless, skinless chicken breast halves **See NOTE 2 tsp kosher salt Freshly ground black pepper 3 TBL unsalted butter 1 TBL apple cider vinegar (I used 1 tsp vinegar) 3/4 c apple cider 1/2 c low-sodium chicken broth 1 TBL fresh lemon juice 1 tsp fresh thyme leaves Pour off any fat remaining in the skillet.

Restaurant Style Southern White Gravy Recipe (Note: if you’re looking for traditional, made with bacon grease southern Gravy, then check out this post for real-deal, Southern White Gravy made with bacon grease, as it was intended to be made.) White gravy is a staple of Southern cooking. In the South and Southwest we use it to top everything from biscuits to French-Fries. Then of course, there’s the stuff you get in restaurants across the country. Some companies have obviously noted that this foul mix needs more attention. It doesn’t help, it’s still awful and there’s no getting away from that. So restaurant owners, listen up and let me tell you how to do it right! You may wonder why I call this restaurant style gravy. If you’re from the North or Northwest, try this first, it will get you prepared for the real goodness of home style gravy that is to come. This version is based on the classic béchamel, but with distinct differences, so pay attention class! Restaurant Style Southern White Gravy Recipe Instructions Notes Enjoy.

Bourbon Sweet Potato Bisque with Brown Butter Cinnamon Sugar Croutons Hi hi. How are things? How was your weekend? What did you do? Where did you go? How annoying is that? Here are some things I did that you probably don’t care about but I will force feed you anyway. I watched the Beyonce HBO special, which I’ve only been waiting to watch for, oh, like the entire three months they’ve been advertising it. Also, I totally drove around blasting the Josh Groban CD and singing along, only realizing once I was pulling into my driveway that “singing along” meant I was belting some slow music with a weird opera-like face because when you sing along to Josh Groban and you don’t have a Josh Groban voice, you look like a cartoon character or a cast member of an SNL skit. Yesterday I spent 35 minutes fishtail braiding my hair, which is epically pointless because my hair has about five thousand layers. Oh and I single-handedly consumed a whole wedge of humboldt fog chèvre and decided it might be an every weekend splurge. This soup can be in real life though. So do you.

Crispy Smashed Potatoes | Crepes of Wrath - StumbleUpon Mid-terms are upon us! Can you feel it in the air? I sure as hell can! This is my first attempt at what I’m sure will be a regular side-dish in my house as soon as I perfect it. Your ingredients. Put your potatoes in a pot and fill with enough water to cover. Remove the potatoes from the water when they’re ready and place on a greased and/or lined baking sheet. Top with cheddar cheese, sour cream, bacon…whatever you like! Enjoy! Crispy Smashed Potatoes 6 medium red potatoes6 teaspoons olive oil3 teaspoons kosher salt + another 1½ teaspoons kosher salt6 pinches ground black pepper6 pinches dried thyme6 pinches dried rosemarycheddar cheese, sour cream, bacon, etc. Scrub your potatoes well.

Chicken Fried Rice Our recipe turns fried rice on its head, relying on a ton of fresh produce, considerably less rice, and a bit of oil for crisping it up The name says it all: One of the most nutritionally dubious staples (white rice) combined with the most treacherous technique (frying). The calorie counts are predictably stratospheric; even a small scoop used as a base for a stir-fry will run around 500 calories. More important, it contains little to no true nutrition. Our recipe turns fried rice on its head, relying on a ton of fresh produce, considerably less rice, and a bit of oil for crisping it up. How to Make It: *In a wok or a large nonstick skillet, heat the oil over medium-high heat. *Stir in the rice and soy sauce and cook for another 5 minutes, allowing the rice to get crispy on the bottom.

Dak Bulgogi (Korean Bbq Chicken) I seem to be cooking a lot of chicken dishes lately, probably because I find that chicken is such a versatile ingredient that can be prepared in so many ways and rather quickly too. Also, I don't tend to get tired of eating chicken as much as I do other meats like beef, lamb or pork. In today's post, I am sharing with you a recipe for Dak Bulgogi by Hyosun of Eating and Living fame. The marinade for the chicken is predominantly soy, ginger and honey, so it's quite similar to the Chinese version of honey soy chicken, except that this one has quite a punch from the ginger as well as some zing from the lemon juice. Dak Bulgogi Ingredients: 500g (or 1 pound) boneless chicken thigh fillets Marinade: 3 tablespoons soy sauce 1 tablespoon lemon juice 1 tablespoon brown sugar 1 tablespoon honey (or 1-1/3 more tablespoons brown sugar) 1 tablespoon rice wine (or mirin) 1 tablespoon minced garlic 1 teaspoon grated ginger 1 tablespoon sesame oil pinch black pepper 1 teaspoon sesame seeds To serve:

A Cozy Kitchen Recipes from Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat. Until slightly blackened. Add a few cloves minced garlic and a pinch of red pepper flakes for flavor. Then add the honey mustard sauce and veggies to the pan.

Baked Egg Boat recipe Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Restaurant Style Orange Chicken Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant. I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is. You won’t be able to stop eating it, and it heats up great in the microwave as leftovers the next day. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. In one more bowl, zest your orange.

A Man Obsessed with Food, Drink, and Everything Inbetween -