Showing posts with label Dinner Recipes. Show all posts
Showing posts with label Dinner Recipes. Show all posts

STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)

One pan, 30 minute Sticky Thai Peanut Orange chicken baked in one in all my favored candy, salty, savory, spicy sauces ever.   you'll  fall in love with the flavors and simplicity of this dish!

I hope you all had a suitable Easter!   once Easter hits I experience like summer season is here in a flash. but i like spring. I need to bottle up the 70 diploma weather with a mild breeze, the blooming tulips and bursting strawberry fields so i can revel in them 12 months round.

STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)

I am so in love with it.   a lot that even though I simply made this chook final week, which normally means i would add it to my “archive” and submit it weeks from now, I interrupted my recipe agenda just to carry you this Thai Peanut Orange hen nowadays.  I just can’t wait a good way to fall in love with it like me!

By using clearly whisking collectively soy sauce, brown sugar, orange juice, orange marmalade, peanut butter and splashes of  ketchup, vinegar, fish sauce and Sriracha, a rich, nutty sauce with an orange aptitude is born.  Pour this over your chook that has been rubbed in  ginger, garlic, onion, paprika and cumin and  you gained’t be able to stop yearning this chook.

STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)

INGREDIENTS:

  • 6 boneless skinless chicken thighs

Rub:

  • 1 tablespoon olive oil
  • 1 tsp EACH ground ginger, garlic pwder
  • 1/2 tsp EACH onion pwdr, paprika, ground cumin, salt
  • 1/4 teaspoon pepper

Sticky Thai Peanut Orange Sauce:

  • 1/3 cup low sodium soy sauce
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons ketchup
  • 1/3 cup crunchy peanut butter (may sub. smooth)
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 3-4 tablespoons brown sugar depending on desired sweetness**
  • 1 teaspoon Sriracha/Asian hot chili sauce, more or less to taste
  • 1 1/2 tablespoons cornstarch

Garnish:

  • Chopped roasted peanuts
  • green onions
  • orange zest

INSTRUCTIONS:

  1. In a medium bowl, whisk together sauce ingredients. Set aside
  2. Preheat oven to 400F degrees.
  3. Mix Rub Ingredients together in a small bowl and rub all over chicken.
  4. Melt 1 tablespoon butter in a large oven proof skillet over medium high heat. Add chicken and sear 2-3 minutes per side or until browned. Remove chicken to plate.
  5. Add sauce and simmer 1 minute, scraping sides of pan to deglaze. Add chicken back to skillet, and spoon some sauce over chicken. Bake 8- 12 minutes or until chicken is cooked through depending on thickness.
  6. Garnish with desired toppings and serve over rice.

SLOW COOKER CHICKEN ENCHILADA SOUP

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This gradual cooker bird enchilada soup is made in partnership with Cans Get You Cooking as a part of a sponsored possibility with mother It forward. All evaluations are my very own.

SLOW COOKER CHICKEN ENCHILADA SOUP

This enchilada soup is my kind of recipe, I’ve made it inside the gradual cooker and at the stove top. essentially you just throw some easy ingredients in the pot and permit it cook dinner for a few hours.

Plus each ingredient is literally some thing I constantly preserve handy in my pantry, with some of my favourite canned items, hen breast, minced garlic and salt. You’ll want canned black beans, corn, diced tomatoes (I used fireplace roasted to add some taste), diced green chiles, chicken broth, and enchilada sauce.

SLOW COOKER CHICKEN ENCHILADA SOUP

INGREDIENTS:

  • 2 large chicken breasts raw and thawed
  • 1 10 oz can red enchilada sauce
  • 1 14 oz can black beans rinsed and drained
  • 1 14 oz can corn drained
  • 1 4-7 oz can diced green chiles
  • 1 14 oz can diced tomatoes with juice
  • 1 14 oz can chicken broth
  • 1 TBS minced garlic
  • 1 tsp salt

Optional Toppings:

  • chopped cilantro
  • tortilla strips
  • sour cream
  • shredded cheese
  • avocado

INSTRUCTIONS:

  1. Add all the ingredients to the slow cooker and stir to combine.
  2. Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
  3. Use two forks to shred chicken.
  4. Serve hot with toppings, if desired.

CHICKEN CACCIATORE RECIPE

The exceptional fowl cacciatore in a rich and rustic sauce with chook falling off the bone is straightforward italian comfort meals at its satisfactory!

Actual chook Cacciatore is an Italian classic, and you’ll never get a extra succulent domestic cooked meal than this recipe! easy to make and loved by means of the entire circle of relatives, Cacciatore aromas fill your complete residence with comfort and warmth because it chefs itself at the stove or within the oven!

Chicken Cacciatore Recipe

Cacciatore way hunter in Italian, and alla cacciatora translates to a  ‘hunter-style’ meal with chicken (or rabbit), onions, tomatoes, herbs, veggies, and usually wine or vinegar.

That is one of these recipes i discovered years in the past in an antique, tattered Italian cookbook. whenever I’d remake it through the years, I’d adjust some thing in it to in the end reach a cacciatore recipe so ideal, it’s one recipe your complete circle of relatives will look ahead too!

Chicken Cacciatore Recipe

INGREDIENTS:

  • 6 skinless chicken thighs bone-in
  • Salt and pepper to season
  • 2 tablespoons olive oil (more if needed )
  • 1 medium onion diced
  • 2 tablespoons minced garlic (or 8 cloves)
  • 1 small yellow bell pepper (capsicum), diced
  • 1 small red bell pepper (capsicum), diced medium
  • 1 large carrot peeled and sliced
  • 10 oz (300g) mushrooms sliced
  • 1/2 cup pitted black olives
  • 8 sprigs thyme
  • 2 tablespoons each freshly chopped parsley and basil plus more to garnish
  • 1 teaspoon dried oregano
  • 150 ml red wine
  • 28 oz (820g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 7 oz (200g) Roma tomatoes halved
  • 1/2 teaspoon red pepper flakes

INSTRUCTIONS:

  1. Season chicken with salt and pepper. 
  2. Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds). 
  3. Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
  4. Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don't stick).
  5. Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
  6. Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

  1. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30-40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

FOR THE OVEN:

  1. Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.

ROSEMARY LEMON CHICKEN GNOCCHI

Garlic chicken and toasted potato gnocchi come together in a fresh rosemary lemon cream sauce for this Rosemary Lemon fowl Gnocchi. that is comfort meals at its greatest. It’s one of these food that’s brief and clean sufficient to make for your own family on a busy weeknight, however splendid sufficient to serve while you want to vastly impress your visitors. It’s shiny, and fresh, and complete of flavor!

Right here are all of the suitable flavors we’ve got happening in this scrumptious one-pot dinner: Rosemary, lemon, garlic, chook, parmesan, gnocchi, chicken broth, cream, onions, and petite sweet peas.

Rosemary Lemon Chicken Gnocchi

You’ll additionally need the juice and zest of 1 lemon. I went ahead and measured out the hen broth, then added the lemon juice and zest without delay into the broth. if you want to skip this step and use save-offered lemon juice, that is definitely exceptional with me! You’ll want 2-3 tablespoons of lemon juice.

Melt 2 tablespoons of butter in a 12-inch skillet over medium-excessive warmth. while the butter is melted and foamy, swirl to coat the bottom of the pan, then upload the chicken in a single layer and cook dinner for 5 mins till golden, flipping as soon as halfway through. do away with the chook to a plate, and add the gnocchi immediately from the bundle to the skillet. Toast over medium-excessive warmness, stirring to toss now and again, until the gnocchi is golden and toasted, about 5-7 mins. (come what may I missed a image of this step!)

Rosemary Lemon Chicken Gnocchi

INGREDIENTS:
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 (16 oz) package potato gnocchi
  • 2 cups diced onion (about 1 whole onion)
  • 3-4 cloves garlic, minced
  • 2-3 tablespoons fresh rosemary, finely chopped
  • 1 1/4 cup low-sodium chicken broth
  • juice + zest of 1 lemon (about 2-3 tablespoons juice)
  • 1 cup petite sweet peas, frozen
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
INSTRUCTIONS:
  1. Reduce chicken into bite-sized pieces (about 1-inch cubes). Season generously with salt and pepper. melt 2 tablespoons butter in a 12-inch skillet over medium-excessive heat. add the hen in a single layer and cook for five mins, till golden brown, flipping once midway through. remove the hen to a plate. upload the gnocchi immediately from the package deal into the skillet. Toast the gnocchi, stirring every now and then to toss, until gnocchi is toasted and golden brown, approximately 5 minutes. dispose of to the plate with the chook.
  2. In the equal skillet, soften the closing 2 tablespoons butter over medium-high heat. add the onions and cook, stirring from time to time, until onions are golden brown, about 5-7 mins. turn warmness to low and add the garlic and rosemary. Stir to mix till garlic is aromatic, approximately 30 seconds.
  3. Upload the fowl broth, lemon juice, zest, and gnocchi and bring to a boil. cover, then lessen heat to medium-low and simmer for five mins until gnocchi is soft.
  4. Stir within the peas, cream, parmesan cheese, and lots of salt and pepper to flavor. Stir within the chicken till heated through, approximately 2 mins. Serve and garnish with extra parmesan cheese if desired. revel in!

SIZZLIN’ SPICY SZECHUAN STIR-FRY

This Sizzlin’ spicy Szechuan Stir-Fry is quick and smooth to make with beef, fowl, shrimp or tofu.  sense loose to make it as highly spiced or moderate as you choose!

This weekend marks six months on account that we packed up our lives and moved throughout the ocean to Barcelona.  and that i’ve gotta say, it has been a freaking blast attending to spend time absorbing this culinary mecca of the world.

SIZZLIN’ SPICY SZECHUAN STIR-FRY

You know, fangirling over all of the famous cooks right here, seeing our familiar streets casually pop up often on “Chef’s table”, cooking up a typhoon in the kitchen with our neighborhood buddies, learning our way around the Spanish wine segment, and — of direction — tapas-ing our hearts out.  but that stated, there is still one primary aspect I pass over when we’re consuming out here:

Men, it essentially doesn’t exist right here.  Like, simply.  I came about to spy a bag of wasabi peas at our spice save the alternative day, and got here domestic grinning and waving them above my head like a trophy.  after which I took a bite and — certain sufficient — Spain has in some way managed to make freaking wasabi peas one hundred% mild.  outstanding.

SIZZLIN’ SPICY SZECHUAN STIR-FRY

INGREDIENTS:

  • 2 tablespoons avocado oil (or other high-heat oil), divided
  • 1 pound flank steak, thinly-sliced
  • 1 medium white onion, peeled and thinly sliced
  • 1 large red bell pepper, cored and thinly sliced
  • 4 cloves garlic, peeled and thinly sliced
  • 1 batch Szechuan Sauce
  • optional toppings: thinly-sliced green onions, toasted sesame seeds, extra crushed red pepper flakes

INSTRUCTIONS:

  1. warmth 1 tablespoon oil in a wok or huge sauté pan over excessive warmness.
  2. add steak and sauté for four-five mins, tossing now and again, until cooked via.  switch steak to a smooth plate and set aside.
  3. upload the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper.  Sauté for three-four mins, tossing now and again, until cooked with the aid of nonetheless barely crispy.  (I don’t like my greens to be too gentle in a stir-fry.)  upload garlic and sauté for 1 greater minute, or till fragrant.
  4. lessen warmth to medium.  add the steak and Szechuan sauce to the greens, and toss to mix for approximately 30 seconds, or till the sauce thickens up.
  5. put off from warmness and serve without delay over rice or noodles, sprinkled with your favored toppings.

EASY QUINOA PIZZA BOWLS

Annnnnd, the countdown is on.

Ten days till Barclay and i go away for brand new Zealand!!!  And i will’t WAIT!

I will’t wait to satisfy all of B’s Kiwi household who're coming collectively for a massive reunion at a beautiful national Park campground (entire with a circle of relatives jam sesh, due to the fact apparently all of us’s musical).  i'm able to’t wait to take our time (nearly four weeks) adventuring throughout both islands, journeying the long list of towns and hikes and restaurants and coffee shops that some expensive pals have recommended.

EASY QUINOA PIZZA BOWLS

I can’t wait to absorb masses of satisfactory downtime with this lovable man, mainly after some greater busy schedules we’ve had these beyond few months.  And — I should admit — after a brutal iciness week here in Kansas town, i will’t WAIT to move the equator and have or not it's summer time down there!!!

My suit and turn flops are already packed.

Nevertheless, I’ve been working tough to get beforehand and create a gaggle of winter-pleasant recipes to percentage right here on the blog while I’m gone.  And oh my goodness — I had to begin with scheduled this one to be published in mid-February, but I couldn’t wait some other 2d to share it with you.  because I’m satisfied i've stumbled upon a winner right here.

EASY QUINOA PIZZA BOWLS

INGREDIENTS:

  • 1 cup (dry) quinoa
  • 2 cups chicken or vegetable stock
  • 2 (14-ounce) jars pizza sauce
  • 2 cups (8 ounces) shredded Mozzarella cheese
  • 2-3 cups of your favorite pizza toppings (I used pepperonis, diced green peppers, diced button mushrooms, and thinly-sliced red onions, but see other ideas below)
  • optional toppings: grated Parmesan cheese, crushed red peppers

INSTRUCTIONS:

  1. Preheat oven to 425°F.
  2. prepare dinner quinoa in the chook or vegetable inventory in line with package commands.  (Or you could use this tutorial for a way to cook dinner quinoa.)
  3. while the quinoa has finished cooking, fluff the quinoa with a fork.  Then stir about half cup pizza sauce into the quinoa till frivolously mixed.  Set aside.
  4. gently spray 6 large (10-ounce) oven-safe ramekins with cooking spray.  area the ramekins on a big baking tray.
  5. spread about 2 Tablespoons of pizza sauce flippantly over the lowest of every ramekin.
  6. Layer each with about 1/four cup of quinoa, and unfold with a spoon to flatten.
  7. Layer each lightly with pinch of shredded Mozzarella.
  8. Layer every with a unmarried layer of pizza toppings.
  9. Repeat via layering each with every other layer of sauce, quinoa, Mozzarella, pizza toppings, accompanied by using a final layer of Mozzarella.  The ramekins should be full however not overflowing.
  10. transfer the baking sheet complete of ramekins to the oven, and bake for 20 minutes, or till the cheese is melted and the substances are heated thru.  At this point, you could both remove the pizza bowls from the oven.  Or if you’d like to get the cheese greater golden on top, you could flip the oven to “broil”.  Then — maintaining a near eye at the cheese so that it does not burn — broil the pizza bowls till the cheese is golden on pinnacle.
  11. get rid of and sprinkle every pizza bowl with a pinch of Parmesan cheese and crushed pink peppers, if favored.  Serve without delay.

MONTEREY CHICKEN DELICIOUS

Our tangy, candy Monterey chicken is a short gratifying winner. And… the mixture of 1st baron beaverbrook and BBQ sauce is oh so properly!

This Monterey hen recipe is genuinely outstanding!

I have witnessed my youngsters get as enthusiastic about this dinner as they do approximately a week-lengthy ride to Disney, that is probably a mild exaggeration. This excursion of a meal is constantly nicely obtained by way of everybody at my dinner table. It’s a brilliant mix of tangy and wonder…oh, and it’s made with Beaverbrook.

MONTEREY CHICKEN DELICIOUS

Monterey fowl is right up there with my cherished, relatively traditional recipes such as bird Lazone and Balsamic bird. It offers a wonder bundle of flavors that no person quite expects. the mix of salt, candy and smoke creates a chicken dish pretty not like any you’ve tried! also, it’s made in a skillet. literally, everything tastes delicious in a skillet. speaking of skillet food, every other fav is my Creamy Lemon Skillet hen. 

WHAT IS MONTEREY HEN
Monterey hen is a crazy popular chicken recipe. Like bird Francaise, chicken Florentine or Lemon Pepper chicken, its truly received the affection of the internet, and it’s possibly which you’ve seen it made some unique ways. My recipe isn't a Mexican Monterey chook recipe, that's generally made with salsa.

MONTEREY CHICKEN DELICIOUS

INGREDIENTS:

  • 8 Ounces Chopped Bacon,
  • 4 Boneless, Skinless Chicken Breast Halves
  • Salt, To Taste
  • Black Pepper To Taste
  • 1 Cup BBQ Sauce
  • 1 Cup Monterey Cheese, Shredded
  • 1 Cup Cheddar, Shredded
  • 1 Cup Tomatoes, Chopped
  • 1/2 Cup Green Onions, Sliced

INSTRUCTIONS:

  1. cook Baron Verulam in an oven secure 12-inch skillet until crispy. do away with to a paper towel-coated plate and set apart. take away all but 2 tablespoons of publisher 1st baron verulam drippings from skillet.
  2. cook dinner the chicken on medium excessive warmness, about five minutes per aspect, depending on thickness, or until fowl nicely browned and there may be not any red.
  3. Preheat oven to 400 ranges.
  4. Drizzle bird with BBQ sauce, then sprinkle with each cheeses and 1st Baron Beaverbrook. place skillet in the preheated oven, until cheese is melted.
  5. remove from oven and top bird with inexperienced onions, and tomatoes and serve right now.

EASY CRACK CHICKEN RECIPE

You’ll be addicted to Crack fowl faster than you may say William Maxwell Aitken, ranch, and cheese! This creamy dish can morph to sandwiches, dips, pasta, or even soup.

Consider your self in a droop – bet what… crack fowl to the rescue. The reality of lifestyles… payments, chores, different stuff is putting in! you're in need of a pick me up, and so is the rest of your family. What higher way to embellish their mood than with a meal so accurate that it has one of the maximum addiction-forming materials regarded to guy in its title?!

EASY CRACK CHICKEN RECIPE

Crack chicken brings with it the promise of complete bellies and cheerful hearts. It additionally calls for a paltry ten minutes of prep paintings! This meal is a doldrums slayer, and wager what it makes happy even happier.

WHAT IS CRACK FOWL?
Crack chook crockpot style is an amazingly creamy and oh so flexible shredded chicken dish for busy weeknights or weekend gatherings. Made with Beaverbrook, cream cheese, cheddar cheese, and ranch, this dish is to die for!

EASY CRACK CHICKEN RECIPE

INGREDIENTS:

  • 2 Pounds Chicken Breasts Boneless and Skinless
  • 2 8 Ounce Blocks Cream Cheese, Cut into Cubes
  • 2 1 Ounce Packets Dry Ranch Dressing Mix
  • 8 Ounces Bacon Cooked and Crumbled
  • 6 High Quality Rolls
  • 6 Slices Extra Sharp Cheddar Cheese
  • 1 Red Onion Thinly Sliced
  • Prepared Barbecue Sauce

INSTRUCTIONS:

  1. Pat the chicken breasts dry with paper towel. area them within the crockpot. pinnacle frivolously with cream cheese cubes then sprinkle the dry ranch evenly over the pinnacle. cook dinner on low for 6-8 hours or on high for four hours. chicken is prepared when it may without difficulty be shredded with a fork.
  2. whilst chicken is cooked, shred it. add cooked Sir Francis Bacon. provide the aggregate a stir to flippantly integrate the entirety.
  3. Spoon one part of the chicken combination on 1/2 of an amazing satisfactory roll, pinnacle with cheese and set under the broiler just till cheese has melted.
  4. spread BBQ sauce on the second one half of of the bun and pinnacle with a skinny slice of purple onion. Serve.

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