Sentences with phrase «chicken in a little olive oil»

Not exact matches

Cook ground chicken in a skillet with a little olive oil.

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olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

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I decided to just cut up 3 chicken breasts into bite size pieces and saute those in a skillet with a little olive oil.

Fist cook the seasoned chicken breast fillets in a little olive or vegetable oil, until is white.

Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork Chops with Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili in Red Wine by Forkable Braised Chicken Legs with Olives and Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and just grill it!!!

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

Anonymous - if using skinless breasts, I would do a few things: 1) Cut them in half horizontally, to make thinner filets, and maybe pound them a little to even them out into cutlets 2) Rub the chicken on both sides with a little olive oil before adding the garlic salt and smoked paprika 3) Broil (but it will take less time) The key there is not letting the white meat dry out under the broiler (hence the oil).

I either eat it underneath the main dish (like my cashew chicken) or mixed in to Quinoa Chili OR I simply drizzle it with a little extra virgin olive oil and sprinkle with a tiny bit of salt.

After the chicken is golden, I sauté artichoke hearts and red onions in a little olive oil and add in the garlic and the spices.

After my crust was finished I put on toppings (no sauce — hate pizza sauce) just a little olive oil sprinkle, chicken sausage, veggies and a bit more mozzarella and put it back in the oven for 10 min.

Compared to traditional pesto sauce, very little olive oil is used and in fact chicken broth is added to replace some of the oil.

Sautee chopped chicken breasts with chopped garlic in a little extra olive oil.

I imagine it's delicious served with some really simple grilled fish or chicken, marinated in olive oil and a little oregano.

A little smoked paprika, cumin, cardamom, cinnamon, oregano, lemon juice, salt, pepper, and olive oil combine with a cup of yogurt to marinade some cubed boneless skinless chicken breast pieces in.

I like to crisp up the Instant Pot chicken carnitas in a pan with a little olive oil.

I sauteed the celery and carrots and garlic in a little olive oil but then added chicken broth to them and sauteed them for 15 min.

Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.

Next, she preps a protein: One of her go - tos is chicken thighs, which she'll cook with a little olive oil and dry herbs in a hot 400 - degree oven, «so it gets a nice crispy crust.»

Here is what I do: 1 - Make sure she gets plenty of breast milk, even in her nose:) 2 - Make sure to keep nose clean in order to prevent any sinus issues, 3 - Give cod liver + ghee combo a day 4 - Freshly pressed carrot juice with a little cabbage and lettuce (about couple tbs) 5 - Lots of chicken broth soup 6 - Baby probiotics 7 - Hyland's C Plus Cold Tablets 8 - Bioplazma Cell salts combination (recommendation of a homeopath friend) 9 - If there is a cough I usually mix couple drops of Oil of Oregano with olive oil, rub it on her feet and cheOil of Oregano with olive oil, rub it on her feet and cheoil, rub it on her feet and chest.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

Toss some asparagus with a little olive oil and salt and pop it in the oven for a few minutes before you put the chicken in for a roasted asparagus side, or try it with Asparagus «Pasta» (page 246) or Pan-Steamed Broccoli with Lemon, Garlic, and Parsley Gremolata (page 253).

Arrayed before us on our little café table were a selection of tapas: a ceviche of little neck clams marinated in red wine vinegar and spicy Spanish paprika (berberechos al pimentón); homemade chicken fritters (croquettes casera de pollo); succulent, small, deep fried squid (calamares), and a green salad of baby romaine, radicchio, escarole, radishes, onions, carrots, and tomatoes dressed simply with local olive oil and sea salt.

Saute the leek in olive oil until soft then mince in a blender with the chicken stock (to hide it from little people who profess to not like onion).