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.

- Sent using Google Toolbar"

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.

Arroz a la Cubana

Market Manila - Arroz a la Cubana - General

Heat up a pan and add some vegetable oil, add finely chopped onion and garlic and saute for a minute or two. Add some chopped tomatoes or a bit of tomato paste. Next add some ground lean beef and pork and cook until the liquid evaporates. Add several tablespoons of Kikkoman and 1/2 or 1/3 the amount of Worcestershire sauce. Some salt to taste if necessary and ground black pepper. In the version I photographed here I added chopped some golden raisins and some green peas. Serve with white rice, fried saba bananas and fried eggs.

How to Stock a Bar

How to Stock a Bar:

Vodka-Grey Goose/Ketel One
Bourbon–the one and only Jack Daniels
Tequila–Patron Silver
Rum–Captain Morgan Private Stock and Malibu (not for me, I hate coconut)
Gin–Bombay Sapphire
Amaretto–definitely the Disaronno
Shooters–Jaegermeister, Goldschlager, Romano Sambuca (for espresso of course)
Misc–Kahlua, Martini & Rossi Extra Dry Vermouth, Cointreau, Chambord

Key West Chicken Recipe

Key West Chicken Recipe - Allrecipes.com:

Ingredients

* 3 tablespoons soy sauce
* 1 tablespoon honey
* 1 tablespoon vegetable oil
* 1 teaspoon lime juice
* 1 teaspoon chopped garlic
* 4 skinless, boneless chicken breast halves

Directions

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Grilled yellow Squash

Ingredients
* 4 medium yellow squash
* 1/2 cup extra virgin olive oil
* 2 cloves garlic, crushed
* salt and pepper to taste
Directions
1. Preheat the grill for medium heat.
2. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that
you have nice long strips that won't fall through the grill.
3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat
until the garlic starts to sizzle and become fragrant. Brush the slices of
squash with the garlic oil, and season with salt and pepper.
4. Grill squash slices for 5 to 10 minutes per side, until they reach the
desired tenderness. Brush with additional garlic oil, and turn occasionally to
prevent sticking or burning.

Sweet Tea

These are the tea proportions I used for Jacob's party. Tea was a hit!

2 Large Tea Bags
6 Cups Water
1/2 Cup Sugar
Ice

So just multiply if you need to make more:

4 Large Tea Bags
12 Cups Water
1 Cup Sugar

The tea goes fast, so best if I can make more ahead of time. Or make tea concentrate and just add water when needed.

Skillet Yellow Squash and Onions - Recipe for Summer Squash and Onions from Janet

Skillet Yellow Squash and Onions - Recipe for Summer Squash and Onions from Janet:

Ingredients:

• 6 large yellow squash sliced
• 1 medium onion chopped
• 1 tablespoon bacon grease (I use extra virgin olive oil now)
• salt and pepper to taste

Preparation:

Slice squash in medium slices. In large iron skillet melt bacon grease or olive oil; when melted add the squash and onions in layers, sprinkling salt and pepper between layers. Cover and cook over low heat. When squash starts to become tender, mix gently and chop the squash a bit as you mix, but not a lot. Cook until squash is tender, about 20 minutes or so.

Alternative:

I put the onions in first, then the squash on top and cover – and I cook for longer than suggested (until brown and well done – more like an hour)

Filipino Pork Sisig Recipe by PinoyRecipe.Net - Sent using Google Toolbar

Filipino Pork Sisig Recipe by PinoyRecipe.Net

Originally, sisig was made from chopped parts of a pig's head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

sweet tea - The Secret Recipe Forum

sweet tea - The Secret Recipe Forum

8-10 tea bags, any kind you like (although I highly recommend Luzianne or Lipton Iced Tea Brew)
Small pot of water, with a lid that fits well

1 cup of sugar (We use Splenda for sugar-free tea, it's delicious!)

1 gallon-sized pitcher (or a big pickle jar)

Directions:

Add sugar to water and bring to a boil over medium-high heat.

It doesn't matter how much water you boil; just make sure it gets really hot and bubbly. If you remembered to put the sugar in already, you're doing great. Now get your tea bags ready so that when the water comes to a boil you can just toss them in.

As soon as you get the tea bags in, the water may act like it's about to boil over. I usually just add the tea bags in with one hand, and then take the pot off the stove with the other. That way the hot bubbles have a chance to stir the tea up a bit, getting them off to a good brewing start.

Cover the pot and let the tea steep for as long as possible. It will be good in 20 minutes, but even better in an hour or two. Then pour the tea syrup (that's what it's actually called when made this way) into your gallon-sized pitcher and fill with water, making sure to gently squeeze the tea bags to get as much tea as possible into the water.

Well that's it, your Southern Sweet Tea is ready! Just pour into a glass (pretty canning jars are a southern favorite) filled with ice and serve. Some people will keep this in the fridge for several days, but unlike unsweetened tea, it's really only good for about 2 days. After that, it's time to make a fresh batch!

Pork Carnitas Recipe - Mexican Food

Pork Carnitas Recipe - Mexican Food

Quick, Simple, Full-Flavored Iced Tea Recipe

Quick, Simple, Full-Flavored Iced Tea Recipe

Arroz Caldo - Filipino Congee Recipe

Arroz Caldo - Filipino Congee Recipe

Ingredients

• 4 chicken thighs (or drumsticks)
• 2 cups of sticky rice (uncooked)
• 1 qt of chicken stock (fat free, sodium free)
• 2 knobs of ginger (peeled, chopped 1/4 inches)
• 4 cloves of garlic (chopped roughly)
• 1 onion or 2 shallots
• green onions
• 2 tablespoons patis (fish sauce)
• salt and pepper

Total comfort food and perfect for a loved one with a cold.

Arroz Caldo literally translates to "hot rice" and this was one of my favorite dishes growing up in the Philippines.

1. Get a big pot hot and add some olive oil, and brown the chicken. This means don't move it until it has sufficiently browned on one side. Salt and pepper.

2. When you flip over the chicken, add the chopped onion or shallots and let it sautee until the other side of the chicken browns.

3. Add garlic, give a quick toss and add uncooked rice.

4. Mix around the rice and add the patis (vietnamese fish sauce works well too). Add ginger. Mix around and add chicken stock.

5. Cover and bring to simmer.

6. When simmer, bring heat to medium and continue to stir. Making sure rice doesn't stick to the bottom of the pot.

7. Continue to check the tenderness of the rice (much like risotto). If mixture is getting too thick, loosen with tepid water.

8. When rice is cooked just right, serve with chicken in a bowl and garnish with green onions and/or deep fried shallots and garlic and a grind of black pepper (white pepper works well too).

Halway through eating a bowl, squeeze a bit of lemon juice (or calamansi) on top of the hot rice to jazz things up again.

Also, this tastes much better with those big chinese soup spoons.

Oven Baked Pork Chops With Italian Dressing Recipe

Oven Baked Pork Chops With Italian Dressing Recipe:
1. Preheat oven to 400 degrees F.
2. Wash and pat dry pork chops.
3. Spray a standard cookie sheet with non-stick cooking spray, and lay pork chops on sheet.
4. Spread Italian dressing over the tops of the pork chops.
5. Cover sheet with aluminum foil.
6. Bake 25 minutes or until pork chops have an internal temperature of 150 deg."
7. Let pork chops rest for 10 minutes before serving.

Fridge-Clearing Cooking Without a Recipe | Apartment Therapy The Kitchn

Fridge-Clearing Cooking Without a Recipe | Apartment Therapy The Kitchn

The 2-second non-recipe recipe for fridge-clearing soup/stew:

In a pot large enough to fit your soup fry up in butter or olive oil some chopped onions, garlic, carrots and/or celery. If you have some rice/risotto and want a grainy touch to the soup, add that and cook for a minute or two. Add seasonings like ground pepper or sprigs of fresh (and wilting) herbs now, but wait on the salt. If there's meat involved, throw it in. (Break down whole chickens into parts, but keep bones. Stew meat like shoulder should be cubed.) Brown on all sides, then add liquid (broth, water, or a combination) depending on how soupy you want your dish to be. Bring to a boil then lower to a simmer and cover. Pop in a bay leaf if there's one handy. Cook, stirring and skimming away the foam occasionally, until the meat is fork-tender. Pull meat apart if needed. If not dealing with meat but you have some potatoes, cube those and toss them in. Same thing: boil then lower to simmer and cover, cooking until fork-tender. Season to taste with salt, more pepper, shaved hard cheese like Parmesan, and a drizzle of nice oil.

Chicken Breast - 8 minutes per side

--
mark dy-ragos

Braised Chicken | NoTakeOut

Braised Chicken | NoTakeOut

NoTakeOut » Fancy Chicken Breasts with Mushrooms & Sweet Potatoes » Print

NoTakeOut » Fancy Chicken Breasts with Mushrooms & Sweet Potatoes » Print

How to make chicken stock

http://simplyrecipes.com/recipes/how_to_make_chicken_stock/

Method 2. Chicken backs, wings, and legs.

4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.
1 large yellow onion, chopped.
Olive oil
2 quarts of boiling water
2 teaspoons of salt
2 bay leaves

1 Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl.

2 Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.

4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, then cover and barely simmer for about 20 minutes.

5 Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for several months.

Arroz con pollo

Arroz Con Pollo

1 whole chicken, cut in serving pieces
salt and fresh ground black pepper to taste
2 tbsp olive oil
1 onion, diced
1 tbsp cumin
2 tbsp smoked paprika
4 cloves garlic, sliced thin
1/3 cup sliced green olives
2 tbsp capers
1 tsp dried oregano
1/4 tsp cayenne pepper
1 red bell pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 tsp sugar
2 tsp kosher salt (or 1 1/2 tsp fine table salt)
1/4 cup tomato paste
2 cups white long grain rice
4 cups chicken broth
Sausage (optional)

1. Cut up chicken and season with Salt and Pepper
2. Brown Chicken in a skillet. Once all pieces are browned, turn off heat and add half a cup of water to deglaze the pan
3. In pot, saute onions until slightly clear.
4. Add all remaining ingredients except rice, broth and sausage
5. Add the rice and make sure that the kernels are evenly coated by all the spices
6. Add the broth
7. Place chicken and sausage on top of rice
8. Add deglazed sauce from the skillet
9. Bring to a simmer
10. Place in oven at 350 and bake for 30 minutes or until rice is fully cooked