Sentences with phrase «like about chicken»

Not exact matches

Jerk Chicken is everywhere and whenever I am envisioning a recipe to cook let alone blog about on Kitchen Belleicious I like to keep it new and fresh and do something that most people wouldn't think about.

And I hope there are many others like you out there who feel exactly the same about chicken recipes, because I have a few more coming up still!

How's about I eat the chicken wings when you send them to me, Sound fair hahaha!!!! They all look so so delicious, I don't like spicy but I'd eat your spicy chicken wings that's how good they look!!!

* I like to put my chicken in the crock pot with about 1 cup of water or homemade chicken broth and a little salt and pepper.

You also might know that I have an 18 - month - old toddler who, like most toddlers, is all about the chicken fingers and tater tots and has a sixth sense for vegetables.

My kids will eat as many as I will give them in a sitting and my husband raves about them - and he has NEVER liked chicken on the bone!

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.

I don't know about you, but I feel like this summer had me running round like a chicken with it's head cut off.

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

Season your chicken with salt and pepper (or whatever you like to season with) and add it to the skillet skin side down until the skin browns, about 5 minutes.

Fall off the bone tender, juicy Chicken Wings in about 30 minutes, barbecue or Buffalo style - you can use any seasoning combination you like.

I like to use chicken in meatloaf and have never thought about a «Chicken Parmesan&raquchicken in meatloaf and have never thought about a «Chicken Parmesan&raquChicken Parmesan» one.

I did that because of the ease of letting it cook while I go about my day, also because I used all chicken breasts since I don't like bone in chicken, but chicken breasts can be dry as a bone... so the slow cooker infused the juices into the chicken breasts.

What I didn't like about The Colonel's chicken (or anyone's chicken for that matter) was the chicken skin.

So, first secret: boneless chicken wings are actually — usually — made from boneless, skinless chicken breasts that are cut crosswise into wing - like shapes, about 1 - inch - by 2 - inch.

My 4 year old son who never likes anything I make (unless it comes from the freezer and goes in the microwave) won't stop talking about mommy's honey chicken.

Oven fried chicken — rinse chicken thighs, shake them in a bag of seasoned flour (we use salt, pepper, cumin, paprika, garlic powder, but you can use what you like), put them on an oiled, foil - lined baking sheet and bake for about 35 - 40 minutes at 450, flipping once.

The idea came about last year when I went to a press event at Mohawk Bend up in LA and they had bbq chicken that had a hint of coffee flavor to it and I was like wait what's going on why have I never put coffee in my BBQ sauce.

For the chicken, I like to get 2 larger chicken breasts (about 12 oz each) and cut them in half, opening them into 2 thinner breast pieces.

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)

Started with Thanksgiving shredded turkey leftovers and some smoked chicken (marinated together in about 1/4 c of bbq sauce while prepping other ingredients), used fire - roasted diced tomatoes and also peas — like your version (and no chiles, limas, or corn — didn't have them on hand).

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Coming back to these spicy honey garlic chicken, if you are chicken lover like us, I do not need to convince you much about this.

Like another reviewer here commented (Petra) there was nothing quick about this 22 minute chicken masala... By the time I was finished washing, slicing, cutting and cooking everything I was in about 3 hours... I doubled this recipe... It came out very good looking just like the photo at the top... Some people here commented that the recipe was bland so I added a 3/4 teaspoon of both cumin and coriander powder to the sauce... Nothing bland about this... It was on the spicy side... Not marinading the chicken in yogurt didn't make much of a difference... I used chicken tenders... When are they ever tough or chewy anywaLike another reviewer here commented (Petra) there was nothing quick about this 22 minute chicken masala... By the time I was finished washing, slicing, cutting and cooking everything I was in about 3 hours... I doubled this recipe... It came out very good looking just like the photo at the top... Some people here commented that the recipe was bland so I added a 3/4 teaspoon of both cumin and coriander powder to the sauce... Nothing bland about this... It was on the spicy side... Not marinading the chicken in yogurt didn't make much of a difference... I used chicken tenders... When are they ever tough or chewy anywalike the photo at the top... Some people here commented that the recipe was bland so I added a 3/4 teaspoon of both cumin and coriander powder to the sauce... Nothing bland about this... It was on the spicy side... Not marinading the chicken in yogurt didn't make much of a difference... I used chicken tenders... When are they ever tough or chewy anyway...

I also often have cooked chicken in the fridge, so if you're like me feel free to skip the first step of the recipe and just use about a pound of your pre-cooked chicken.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

I personally think it's insanely easy to overcook chicken breast and have really dry chicken, but maybe you don't care about dry chicken (my husband likes it dry).

The cooking times were about half of what I used since I don't like to eat raw chicken.

Why I always forget about chicken fajitas I can't tell you because they are something everyone including my lil» jalapeno will actually eat and as I like to cement everyone's love for me by feeding them what they want, we've got ourselves is a win - win situation.

A tip: there is nothing magical about quinoa - you can make as much as you want well in advance - just use1 part quinoa to 2 parts liquid (I like to use chicken stock).

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.

Only used half the ketchup and brown sugar and proceeded with recommended measurements for remaining sauce ingredients, but added about a 1/3 to 1/2 cup of the broth from the chicken (depending on how thin or thick you like your sauce).

It seems like every time Dana mentions «Chicken Chips» in any blog entry or post on Facebook, someone will ask, «What are chicken chips???» (The other common question is about fat - fChicken Chips» in any blog entry or post on Facebook, someone will ask, «What are chicken chips???» (The other common question is about fat - fchicken chips???» (The other common question is about fat - fasting.

Comments About This Recipe You can add more chicken if you like.

I «m thinking about cooking it just like you would chicken but it looks nothing like chicken.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

For more savoury couscous salads you can think about adding items like cheese, chicken and other meats, spices and spice pastes and you can also add in a few fruits for that little extra sweetness.

The Best Chicken Enchiladas Sorry about how ugly the lime is Everyday at 5 pm PST / 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook If you like this recipe then PIN IT on Pinterest Tomato and Zucchini Frittata Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.

That's what I love about this rice bowl idea, it includes a mixture of home - cooked ingredients like charred peppers and freshly steamed grains with high - quality store bought ingredients like Tyson Applewood Smoked Chicken Strips and Wish - Bone EVOO Garlic and Basil salad dressing.

The great thing about making them at home is you can customize them to your whim... adding more or less chicken, cheese, olives, onions, as you like.

Without knowing anything about the recipe I used, my husband said this tasted like a vegetarian white chicken chili.

There's a great documentary you might want to check out if you like food movies — it's about the history of General Tso's chicken and it's called The Search For General Tso.

One of the best parts about eating spicy and savory foods like this harissa roasted chicken, is that it's lighter on the waistline but doesn't compromise on flavor.

It only takes about 15 minutes to whip up a delicious chicken - like salad using mashed garbanzo beans, chopped celery, diced onion and red peppers, egg - free mayonnaise and a little mustard, Italian dressing, garlic, salt and pepper.

2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk

What I love about serving up whole birds is everyone gets something they like, I prefer white meat and my husband prefers dark and our kids will eat anything so long as it's not spicy, so whole chickens (or game hens) get completely demolished around here.

I know it's winter, but something about the new year makes me crave bright, fresh Spring flavors like the ones in this Chicken Pesto Parmesan Pasta Skillet.

Otherwise, it will just taste like plain chicken and I don't know about you, but I don't like plain chicken.

It takes about 20 minutes from start to finish, and it's the perfect vehicle for leftover roast chicken, or you can do like I did and use a store - bought bird.