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The Angry Chef's 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. The Angry Chef’s Garlicky Lemon-Pepper Chicken: A note on ingredients The Angry Chef’s Garlicky Lemon-Pepper Chicken Serves 6-8 as a main course. Grab your chicken.

Slow Cooker Pulled Pork Paninis with Caramelized Onions and Homemade BBQ Sauce Today we have an awesome guest post from my friend, Jaymee. She recently started a beautiful food blog called E is for Eat. She is cooking up a storm and has a wide variety of recipes. Check it out! This recipe looks absolutely amazing. Thanks, Jaymee!

Beef & Beer Stew with Cheese Dumplings aka The Marriage Maker @Not Quite Nigella ![Beef & Beer Stew with Cheese Dumplings ( It doesn't take much to figure out men. Lime Chicken Tacos Recipe There are so many different ways to make tacos but lime chicken tacos are some of the best. These tacos are a delicious and light meal, great for summertime. The flavors of lime and various seasonings blend perfectly with the chicken. You can cook the chicken just in the pan or leave it whole, grill it, slice it and then transfer it into the pan for a few minutes.

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.

Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. Garlicky Baked Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart.

Beef Bourguignon with Creamed Semolina @Not Quite Nigella I've wanted to make this dish not for the longest time, but for the most urgent time. If you can't already tell form the tone of my recipes, I'm well and truly preparing to hibernate for Winter. We've got just over 5 weeks to go and I'm looking forward to the end of it. Chinese Appetizer Recipe Week: Fried Dumplings SLIDESHOW: Chinese Appetizer Recipe Week: Fried Dumplings [Photographs: J. Kenji Lopez-Alt] Who doesn't love classic Chinese and Chinese-American appetizers? 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.

Southwest Ground Beef Casserole I’m always looking for great recipes using ground beef. We usually order a quarter or side of beef, so much of that is turned into ground meat. While we love hamburgers, tacos, and chili, there’s only so many times you want to serve that each month, so new ground beef recipes are always welcome in my kitchen. Finding one that everyone likes is another story though. When I first saw this recipe over at my friend Mags’ blog, The Other Side of Fifty, I knew I wanted to try it. It just really looked good and I loved everything on the ingredient list.

Rosemary Truffle Burgers « Our Life in Food Inspiration: I think Brandon could eat truffles/truffle salt/truffle oil at every meal and never tire of it. He just loves it (…and I certainly won’t turn it away, either). We bought a nice little bottle about a year ago that has lasted us a good long time, and it’s always fun experimenting and trying to come up with new uses for it. We love to cook fries or sweet potato fries in goose/duck fat, and then sprinkle them with plenty of Kosher salt and drizzle them with truffle oil. That’s our absolute favorite use of the truffle oil for sure. But it sure is great in a lot of different applications – it adds such a super flavorful and fancy flair to so many dishes.

Recipe: quinoa, black bean & sweet potato croquettes with pumpkin seed chipotle cream - Dreena Burton - Vegan Soccer Mom Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream I recently asked my blog followers which of my recipes they’d like posted. I’ve been working my way through new recipes for my fourth cookbook. A few months ago, I posted a photo for these Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream. This photo has teased you long enough… here it is, folks! These gluten-free patties are somewhat delicate and fragile, and so should be eaten with a fork as a patty or croquette, rather than on a bun as a burger.

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