Chicken Tacos Recipe

Chicken Tacos Recipe - Allrecipes.com:

Ingredients

* 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
* 1 cup lemonade
* 2 tablespoons olive oil
* 1 tablespoon lime juice
* 1 1/2 teaspoons Worcestershire sauce
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1 bay leaf
*
* 1 (12 ounce) package corn tortillas
* 1 head lettuce, shredded
* 2 large tomatoes, chopped
* 1 (8 ounce) package shredded sharp Cheddar cheese
* 1 (8 ounce) jar salsa
* 1 (8 ounce) container sour cream

Directions

1. In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
2. Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

Easy Shepherd's Pie Recipe | Simply Recipes

Easy Shepherd's Pie Recipe | Simply Recipes: "

Ingredients

* 1 1/2 lbs ground round beef
* 1 onion chopped
* 1-2 cups vegetables - chopped carrots, corn, peas
* 1 1/2 - 2 lbs potatoes (3 big ones)
* 8 tablespoons butter (1 stick)
* 1/2 cup beef broth
* 1 teaspoon Worcestershire sauce
* Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

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South Indian Baby Eggplant Curry

South Indian Baby Eggplant Curry:

10 small egg-shaped eggplant
2 tablespoons canola oil
1 tablespoon sambar powder
1 tablespoon chickpea flour
1/8 teaspoon turmeric powder
Dash of asafetida
3 tablespoons unsweetened shredded coconut*
1 teaspoon salt, plus more to taste
1 teaspoon tamarind paste

* I use frozen shredded coconut, which is available at Indian grocery stores.

***************

Wipe the eggplants clean and cut off the stems. Starting at the rounded end, cut the eggplants lengthwise into quarters, but do not go all the way through to the stem end – leave about ½” – 1” intact.

In a small bowl, mix together the oil, sambar powder, chickpea flour, asafetida, and turmeric. Heat on high power for 1 ½ minutes, stirring halfway through.

Add the coconut to another small bowl and heat on high power for 1 ½ minutes, stirring halfway through. Add the coconut, salt, and tamarind to the bowl containing the spice mixture.

Spread the spice mixture inside each eggplant and then put them into a microwave-safe dish. Partially cover the dish and heat on high power for 5 minutes. Cook on high power for another 2-3 minutes. If they seem to be halfway done, 2 minutes should be enough, otherwise cook them for 3 minutes.

Remove the lid from the dish, gently stir the eggplants, and add more salt and sambar powder if necessary. Return the dish to the microwave, uncovered, for another 3-4 minutes.

Serve with basmati or jasmine rice and yogurt.

Grilled Vietnamese Pork

Grilled Pork with Vermicelli Noodles:
Yields: Enough for 4

For the pork:
2 lbs. of pork shoulder, thinly sliced
8 cloves of garlic, minced
4 tbsn. sugar
5 tbsn. fish sauce
1/2 tsp ground black pepper

Mix the thinly sliced pork with the rest of the ingredients. Let it marinate for a minimum of 30 minutes. If you let it marinate for longer than 1 hour, set the meat in the refrigerator. Before cooking the meat, allow it to come to room temperature. When ready, heat up your grill to medium-high and place the meat on it. Cook until the pork is cooked through and charred well on both sides, about 5 - 10 minutes.

Dry Rub

Cumin

Oregano

Onion

Garlic

Brown Sugar ++

Salt

Paprika ++

Black Pepper

++ indicates that you need to put more

Honey-Mustard Baked Chicken Recipe - CHOW

Honey-Mustard Baked Chicken Recipe - CHOW:

TIME/SERVINGS

Makes: 6 to 8 servings
Honey-Mustard Baked ChickenSee More in the Gallery

Adapted from Rachel Harkham

We partnered with the blog The Jew & The Carrot for some High Holidays recipes. This crowd-pleasing honey-mustard chicken by Rachel Harkham is as versatile as it is easy to make. Serve it alongside a simple salad and some boiled potatoes and you’ll make lots and lots of friends.

This dish was featured as part of our Hanukkah Recipes photo gallery.
INGREDIENTS

* 2 (3- to 3-1/2-pound) broiler chicken, cut into 8 pieces (ask your butcher to do this)
* 1/2 cup Dijon mustard
* 1/2 cup honey
* 1/4 cup olive oil
* 1 tablespoon kosher salt
* 1 teaspoon garlic powder or 2 minced garlic cloves
* 1 teaspoon dried parsley or 2 tablespoons minced fresh Italian parsley

INSTRUCTIONS

1. Preheat oven to 350°F and arrange a rack in the middle. Place Dijon mustard, honey, oil, salt, garlic powder, and parsley flakes in a medium bowl and whisk until evenly mixed. Pour over chicken and turn pieces to evenly coat.
2. Place chicken skin-side down in a large casserole or 13-by-9-inch baking dish. Bake chicken, turning occasionally, until cooked through, about 1.5-2 hours.

Chicken Parmigiana | The Pioneer Woman Cooks | Ree Drummond

Chicken Parmigiana | The Pioneer Woman Cooks | Ree Drummond:

Ingredients

* 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
* ½ cups All-purpose Flour
* Salt And Pepper, to taste
* ½ cups Olive Oil
* 2 Tablespoons Butter
* 1 whole Medium Onion, Chopped
* 4 cloves Garlic, Minced
* ¾ cups Wine (white Or Red Is Fine)
* 3 cans (14.5 Oz.) Crushed Tomatoes
* 2 Tablespoons Sugar
* ¼ cubes Chopped Fresh Parsley
* 1 cup Freshly Grated Parmesan Cheese
* 1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.