Sentences with phrase «chicken in a teaspoon»

You can have a few slices of bacon, or bake your chicken in a teaspoon of butter, if you keep it away from sugars and carbs.

Not exact matches

4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil

2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut in quarters (leave skin on)

In a large cast iron dutch oven, heat 1 teaspoon of olive oil and sear the chicken pieces until all sides have a brown, crisp sear.

3 - 4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds

In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper.

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

In a large bowl or dish add the chicken breasts, 1/4 cup olive oil, lemon juice, garlic, honey, Italian herb seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.

1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese

* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste).

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.

PREPARE THE CHICKEN AND SALAD Whisk together lime juice, honey, red pepper flakes and 3/4 teaspoon salt in a large bowl.

1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced

Prep Time: 10 mins Total Time: 35 mins Serves 8 1 tablespoon ground cinnamon 1 tablespoon ground cumin 2 teaspoons dried parsley 2 teaspoons Lawry's Seasoned Salt 1 teaspoon ground black pepper 2 tablespoons olive oil 8 bone - in chicken thighs

Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.

My usual method is to pour 2 cups of water and 2 cups chicken or vegetable broth in a pot (or 4 cups water and 2 teaspoons bouillon powder to save time and $).

4 Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper.

55 grams of couscous was 5 points, I sauteed the zucchini and mushrooms in 1 teaspoon of oil for a point, and just did a quick Pam fry on the sliced chicken to warm it up.

COZY CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue reCHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue rechicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue rechicken broth 1/2 cup heavy cream... Continue reading →

Place in baking dish; add chicken stock and remaining 1/2 teaspoon each parsley and tarragon.

For the fried chicken: In a re-sealable plastic bag, mix together the cornstarch, celery salt, garlic powder, baking powder, 1 1/4 teaspoons pepper and 1 1/4 teaspoons salt.

1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped, about 1 cup 2 garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine

Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan.

Ingredients 2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions Heat whipping cream in a heavy saucepan over high heat.

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut in pieces 1 large onion, chopped 1 stalk of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

1/2 cup pigeon peas 1/4 pound salt pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2 cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the fat.

To marinate chicken: Combine 2 teaspoons tamari (or soy sauce), 2 teaspoons rice wine (or sherry), 2 teaspoons honey and 1/2 teaspoon sesame oil in a medium bowl.

3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water

Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and pepper and place in the hot pan skin side down and let sear for 3 - 4 minutes and then remove the chicken from the pan and onto a plate.

Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.

ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (toCHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (tochicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)

4 bone - in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream

2 bone - in chicken breast halves 1 small onion, halved, 1 clove garlic, cut in half The tops of the celery stalk that will be used in the salad 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups water

Place chicken in a large pot and add water to cover; add 1 teaspoon of salt.

In a separate bowl, combine cream of chicken soup, reserved spinach broth, milk, green chilies, sour cream, 1 teaspoon salt, and 1 1/2 cups of the shredded Monterey Jack cheese.

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)

FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bayCHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried baychicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay leaves

Stir in chicken, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.

Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)

1/2 cup balsamic vinegar 1/4 cup low sodium soy sauce 1/2 cup honey 2 Tablespoons olive oil 4 garlic cloves, minced 2 teaspoons minced fresh ginger 2 Tablespoons chopped scallions 1/2 teaspoon salt 6 large bone - in, skin - on chicken thighs (about 2 1/4 pounds) 1 Tablespoon cornstarch

Combine 1 teaspoon salt, black pepper and cajun seasoning in small bowl; rub over all sides of chicken.