Just for the record, I had buffalo chicken tacos on Tuesday... and I had buffalo
chicken over chopped kale last night.
Not exact matches
This way, we will eat the
chicken straight away in the stock with some vegetables (I often throw some
chopped veggies, sometimes from the freezer, into the pot for the last 20ish minutes) for an easy meal, then have a whole pot of meat stock left
over for more soups and for drinking from a mug, and sometimes we have
chicken left to put into other meals as well.
However, you will have some extra cherry filling left
over that you can cook down into a sauce for serving
over pork
chops,
chicken or of course, ice cream.
Once the
chicken is almost cooked sprinkle the
chopped chilli and ginger
over the top.
Transfer the
chicken to a serving platter and sprinkle
chopped nuts
over.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30
Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115
Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161
Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted
Chicken 228 Fried
Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb
over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
America's Favorite Pork
Chop Recipes - Move over chicken and beef, this collection of pork chop recipes is filled with delicious dishes that will make a regular appearance in your weekly dinner m
Chop Recipes - Move
over chicken and beef, this collection of pork
chop recipes is filled with delicious dishes that will make a regular appearance in your weekly dinner m
chop recipes is filled with delicious dishes that will make a regular appearance in your weekly dinner menu.
So messy, all the stick sauce all
over your hands while you are
chopping up the
chicken.
Add
chopped chicken (I used boneless skinless
chicken thighs and prefer to use them, but you can use
chopped chicken breast, as well), red pepper flakes, and salt
over all of the ingredients in the skillet, and cook on medium heat until
chicken is cooked through and no longer pink, about 5 minutes.
Dust
chopped peanuts
over Asian - style
chicken dishes for a yummy crunch.
Sprinkle the
chopped chicken pieces
over the top, followed by the mozzarella cheese.
Dinner — Truffle Salt Roast
Chicken with Lentils and Squash, Cashew Soba Noodles with Fried Shallots, Sea Bass Roasted
Over Citrus, and Apricot - Rosemary Glazed Lamb
Chops
This sauce infused with Mrs.Dash ® is perfect drizzled
over chicken breasts or pork
chops.
Directions for
chicken marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns / Process until finely
chopped / Add oyster sauce, soy sauce and oil / Process until combined / Place
chicken in shallow glass baking dish / Brush all
over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.
Also ideal drizzled
over lamb
chops or used for basting roast meats and
chicken.
Lemon - Pepper
over Garlicky Spinach One large, or two small
chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms, sliced 1 large shallot,
chopped 3 garlic cloves, thinly sliced 2 small tomatoes, seeded and
chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless
chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion,
chopped 4 large garlic cloves,
chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup
chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro,
chopped Preparation: Heat oil in Dutch oven
over medium heat.
A vibrant chutney like this is made for pork
chops, or really pork of any kind, but you could also serve it with grilled
chicken or spread
over goat cheese on toasted bread.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup
chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs
chopped green onions 2 cups cooked and shredded
chicken (boiled, roasted, left
over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
Make once serve multiple ways: a few ideas include 1) slice
chicken and serve
over a Cobb / Caesar salad 2)
chop chicken into bite size pieces add a touch of light mayo and
chopped celery to make a
chicken salad (stuff in an avocado, or wrap, or sandwich) 3) shred
chicken (with two forks) and serve in tacos with lettuce, tomatoes etc..
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic
chicken stock 1/4 cup cilantro (roughly
chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely
chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of
chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely
chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium
chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil,
chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan
over medium heat.
12 ounce dried cannellini beans, picked
over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and
chopped 4 cups vegetable stock (recommend Imagine No -
Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well
chopped (or use Eden brand diced tomatoes, which are already finely
chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons
chopped fresh basil (optional) 2 tablespoons
chopped flat - leaf parsley (optional)
Wrapped up in a crisp, crunchy lettuce leaf, or served
over a bed of
chopped greens, this
chicken will -LSB-...]
Wrapped up in a crisp, crunchy lettuce leaf, or served
over a bed of
chopped greens, this
chicken will definitely be a new favourite in your house; it makes a scrumptious sweet - savoury pairing.
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery,
chopped 1 large onion,
chopped 2 quarts faux
chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a large stockpot
over medium heat.
Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup
chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium
chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan
over medium - high heat.
Sprinkle the cashews,
chopped chiles, and green onions
over the
chicken.
Pretty much any lamb - based dish is wonderful here, but the «big plate
chicken» — a whole
chicken, roughly
chopped and grilled before being simmered in a tangy, cumin - heavy sauce and served
over chewy hand - pulled noodles — may steal the show.
oil
over and pulse until
chicken is very finely
chopped.
WEDNESDAY (4/25) B: Broccoli and Cheese Mini Egg Omelets (1) with 1 orange (0) L: LEFTOVER Instant Pot Pork Carnitas (3)
over 2 cups
chopped lettuce (0), 1 ounce avocado (1) and Creamy Cilantro Tomatillo Dressing (1) D: Sheet Pan Italian
Chicken and Veggie Dinner (8) Totals: Freestyle Points 14, Calories 920 **
Drizzle dressing
over chunks of
chicken, halved green grapes, toasted walnuts, and
chopped fresh tarragon; toss to coat.
about 200 g of left
over chicken meat 1 liter of
chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander,
chopped
Pumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air - dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can
chopped tomatoes 2 cups (500 ml)
chicken stock 500g Japanese pumpkin, peeled and
chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan
over medium heat.
Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion, chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over mediu
Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion,
chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres
chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over mediu
chicken stock 2 x 200g
chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over mediu
chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and
chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup
chopped flat - leaf parsley leaves Heat a large saucepan
over medium heat.
Add asparagus (ends trimmed, cut in half),
chopped chicken (I used boneless skinless
chicken thighs and prefer to use them, but you can use
chopped chicken breast, as well) to the same skillet, sprinkle red pepper flakes and salt
over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the
chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.
In this video, we made homemade vegetarian chili, grilled veggies,
chicken and waffles, grilled pork
chops, and black beans
over brown rice with sweet cornbread on the side.
One great meal idea for small plastic containers is to
chop up left
over chicken breasts, add
chopped grapes and a little bit of mayonnaise to create a wonderful
chicken salad to make any teen jealous.
It is fantastic
over broiled salmon or scrambled eggs, with fried
chicken, pan fried pork
chops, and pan fried potatoes, eggs and white fish.
Serve
chicken mixture
over noodles; top with dollops of the remaining sour cream and
chopped tomato.
To serve, load a bowl with the veggie mixture,
chop the
chicken into bite - sized pieces and arrange
over top — drizzle with the dressing.
6 tablespoons
chicken fat, coconut oil, olive oil or lard 3 onions,
chopped 8 carrots,
chopped 6 stalks celery,
chopped Other fresh vegetables (pea pods, bok choy, cabbage, etc.) Meat from 4 - 5 cooked
chickens (left
over from making stock),
chopped 4 cups
chicken stock 8 tablespoons arrowroot powder 1 tablespoon sea salt or to taste
Bake for 45 minutes or until a meat thermometer reads 175 degrees F. Sprinkle the remaining
chopped basil
over the top of the
chicken before serving.
Serve
chicken and sauce
over rice and top with a dollop of yogurt and
chopped fresh mint leaves if desired.
Ingredients 4 slices (4 ounces) bacon, cut into 1 / 2 - inch pieces 1/2 cup
chopped onion 1/2 cup diced celery 1 pound red - skin potatoes, scrubbed but not peeled, cut into 1 / 2 - inch dice 1 tablespoon minced garlic 2 cups
chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose flour 2 tablespoons
chopped fresh chives for garnish Sauté bacon in a large, heavy pot set
over medium heat until browned and crisp, for 3 to 4 minutes.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups
chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely
chopped carrots 1/2 cup coarsely
chopped celery 2 small Granny Smith apples, peeled, cored, and
chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups
chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set
over medium - high heat.