Sentences with phrase «just little chickens»

Not exact matches

But when the person who holds some doctrinal position diametrically opposed to my own is sitting across the table from me eating chicken wings while we watch football, laughing at the joke I just made, it becomes a little harder to start a flame war with him online.

These spaghetti squash chicken boats are not super spicy, but for my little family they are just right as I have young kids, so feel free to increase the amount of hot sauce to suite your taste.

I'm not sure if I had too much chicken or not enough sauce, but I think when I cook it next I'll make a little extra sauce just in case.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.

Just let chicken marinate little longer for good flavor.

And, just like the curry cashew chicken sheet pan dinner, I am late to the party in the sense that this is the first toast recipe EVAH on our little space of internet - friendship and food - love.

Just before the chicken marsala is done I toss in a few cherry tomatoes and a little cornstarch to thicken the sauce.

Just as with my chipotle ranch dip, this avocado ranch is good for basically anything — burgers, topping a taco salad, chicken, roasted veggies, raw veggies, and really whatever else your little heart desires.

After making these healthy Open - Face Thai Chicken Burgers and finding that a burger is just as satisfying without a bun, I decided to experiment a little with flavours and made these Chipotle Chicken Burgers with Fresh Peach Salsa.

I normally default to Pesto Chicken Stuffed Peppers or Buffalo Chicken, but sometimes you just need something a little different.

This recipe is super easy — just ground chicken, Frank's hot sauce, some crumbled blue cheese and a little cornstarch to bind everything together.

The most common way I prepare it is to make it into a pilaf, sauteing just a little onion & garlic in the beginning, cooking it in chicken broth, and topping it with toasted pine nuts or slivered almonds.

The chicken pieces should be just touching each other, if the bacon paste didn't completely coat the chicken, just place little bits of it in between the chicken on the skewers.

I didn't add much seasoning to the chicken, just a little bit of olive oil and pepper.

Whether it's just a little sweat from the brown sugar releasing the moisture, or the rub itself drawing out moisture from the chicken, the tacky look and feel was not appetizing.

It's the perfect ingredient for summery desserts but woks just as great in recipes that are a little more sophisticated, like orange chicken drums or orange pork chops.»

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.

1 to 2 cups diced Chicken (I used leftover cooked, but you can use fresh, just stir fry it a little longer)

I had a little of this problem too — but I think it was because my salt flakes were just too big — and I was too chicken to keep the caramel hot enough to dissolve the salt.

However, when not in mood to bread and fry chicken, I often saute it in little oil and seasonings until it is crisp, caramelized and fully cooked... then just mix in sauce.

Gently pull the knife almost out of the chicken and where the initial incision is, cut just a little more to create a larger whole.

Whether you have a craving for the fast (food) lane or you just need a quick and easy way to make chicken a little more fun, Crunchy Oven Baked Chicken Nuggets with Honey Mustard Sauce has you cchicken a little more fun, Crunchy Oven Baked Chicken Nuggets with Honey Mustard Sauce has you cChicken Nuggets with Honey Mustard Sauce has you covered.

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

I did change it a little: I used much more chilli powder and fried a bit of onion with the chicken, salted the avocado, made my own roasted pepper (just put a whole red bell pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!

I think it's really important to season your meat or chicken — even if it's just with a little salt and pepper — before cooking it — especially in the slow cooker.

Our other go - to weeknight meal at my house is to saute some chicken thighs — mostly just with olive oil, salt, and pepper — warm some corn tortillas directly on another burner, smash some fresh avocado onto the tortillas, squeeze a little fresh lime juice over the avocado, and top with the chicken, for the easiest, basic - est chicken avocado tacos.

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!!!

Marinate chicken in all the ingredients for at least 2 hours or overnight (longer is better) Preheat oven to 350F Bake for 30 - 35 minutes and if you like it charred you can leave it under the broiler for 5 - 10 minutes Serve on skewers for fun presentation if you desire (no need to bake on skewers — the skewers just make the chicken little fingers friendly)

It was just a little saltier than I would have liked (Lisa didn't add a pinch, that should tell you something), but other than that it was a nice way to use up the chicken for a quick lunch.

I also just put a little water and oil in a sauce pan and cook the chicken on, the stove.....

My friend Jim says, «Give me a side that I can make on Monday, but have enough leftover for lunch or dinner; I just want to grill a little fish or chicken each night.»

It's not really a chili at all, but rather a soup that just happens to taste a little like a chili might if you made it with chicken.

After baking the crust, I added caramelized red onions, then bbq sauce, chopped cilantro, then shredded chicken breasts I'd baked and shredded, topped with just a little cheddar.

Just a tip I use to make all of my shredded / cooked chicken, but I put it in the slowcooker with a little broth and a few hours later it's falling apart and easy to shred / chop, I HATE cooking chicken so this works for me.

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

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.

In this recipe, we marinate the chicken with honey, minced jalapeños and lime zest for a sticky wing that has the perfect kick of spice with just a little bit of sweetness.

Rather than using her mashed potato recipe, I will just make a lighter version eliminating the butter and subbing in a little chicken broth and skim milk.

I had just a little bit of leftover shredded rotisserie chicken in the fridge along with half a can of pineapple, and three spinach wraps.

To save a little time, I just got a rotisserie chicken and shredded it with some BBQ sauce.

I promise that if you just let the magic happen (and have a little faith in meeeee), your chicken will be perfect.

I tried this week's Butternut Squash soup with some killer chicken - broth I'd just made earlier in the week, but all I had was an acorn squash — just so you know, it was fabulous (I had to modify quantities a little since it's just me and hubby).

I forgot to add - we didn't want to dirty the blender, so we just minced the garlic and ginger together and let it saute for a little before adding the chicken.

I like to toss the chicken in a little more sauce just before adding it to the salad to brighten it up and of course get more of that sauce.

A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it.

I uually add a little chili powder and cumin to the chicken mixture, and that seems to add just the right amount of spice.

My guests did that wonderful thing where you begin with knives and forks and then gradually just rip off a piece of the nan and make little mouthfuls with yogurt, cilantro, a bit of chicken, a tomato, an onion....

The higher temp can be nice if you're cooking chicken or trying to cook a little faster but if you're just cooking low and slow BBQ it won't matter.

Stirring caramelized onions into chicken noodle soup brings a deep flavor that turns broth slightly darker and makes the chicken a little more interesting, but it works just as well in hearty beans and greens or tomato and bean soup.

Them chickens should be all nice and tender, and almost like BBQ... more tender than just cooking them without the agave / soy mix, and the majority of the agave / soy mix stays in the skillet with very little on the chicken.