Oregano
Onion
Garlic
Brown Sugar ++
Salt
Paprika ++
Black Pepper
++ indicates that you need to put more
Friday, September 24, 2010
Friday, September 17, 2010
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.
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.
Tuesday, September 14, 2010
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.
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.
Monday, September 13, 2010
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.
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.
Thursday, September 9, 2010
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
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
Wednesday, September 8, 2010
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.
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.