Sentences with phrase «over the chicken so»

Pour the remaining sauce over the chicken so that it is covered by the sauce.

Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them.

Not exact matches

I happened to have some left over chicken, so used that instead of chick peas.

I had a lot of almond mix left over for 2.2 lbs chicken so I'll use 3/4 cup next time.

So, I imagine that over the last couple thousand years, other phrases like «Don't be a chicken» and «He's a chicken # @ $!»

Using tongs, flip chicken breasts over in sauce so that they have sauce on both sides.

I am very pleased with the list, especially since I have a variety of Paleo chicken breast recipes now so that I don't get tired of eating the same chicken recipes over and over.

Also, full disclosure, I was too hungry to wait for it to marinate so I cut up the chicken, added the spice blend & then juiced half a lime over it in the skillet.

The spices are mixed with olive oil and lime juice to tenderize the meat so its oh so juicy and then slathered all over your chicken.

After the initial browning, most other recipes called for braising the chicken over low heat and I wanted to avoid deep frying so I added those steps.

Inspired by the Fried Chicken Cake by Bree's Cakes that took over the internet a year or so ago, I tried my own hand at this savory cake and oh whoa has it changed my perspective on the definition of a * birthday cake *.

The sumac chicken and potato dish wasn't really enough for two servings, so I stretched it out by shredding the leftover chicken and making into a pasta dish to enjoy over a few lunches.

I know I've mentioned that I steer more towards turkey / fish / chicken over beef, so I am no stranger to a turkey burger.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

I made a big batch of it over the weekend and it was so good that it crossed my mind to share it here but I thought to myself, «who wants my chicken salad recipe when everyone has their own?»

I am going to miss all of the summer produce, so with that in mind I had to use fresh peaches that I picked up from the Farmers Market in todays» recipe; Peach Mango Grilled Chicken over Quinoa.

The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism).

One thing I didn't mention in the Paleo chicken salad recipe, is that if you have time, I prefer to put my chicken in the fridge for a half hour or so and let it cool down all the way, because if you put hot chicken on the greens and then put the dressing over it, it turns in to a wilty, soggy mess.

So messy, all the stick sauce all over your hands while you are chopping up the chicken.

She's bringing Southern BBQ Nachos for this round, so definitely check it out, but before you do — grab the recipe for my Buffalo Chicken Nachos below and then head over to my InstaStories and vote for me!

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I totally feel that you can make this recipe and impress everyone when you have family or friends over because a) looks so pretty on a dish, b) it's super flavourful since Parmesan, heavy cream and chicken are a match made in heaven and c) it's easy to follow step by step and you will have more time to spend with your guests.

If your New Year's resolution has you trimming fat from your diet, try the Cashew Chicken Salad over arugula instead of avocados (though note that avocados pack a lot of nutrients, so they shouldn't be vilified for their fat content!).

We prefer ground chicken over turkey so we started with that as our base.

I have celiac disease so I made sure to buy gluten free sausage and chicken broth and we prefer kale over spinach but it turned out great.

The cheese all melts out and the cheese is my favorite part — I want it all melty and tucked inside the chicken just waiting for me to cut into it so it can ooze out all over my plate.

So, I made this lighter version of Chicken Parm served over spaghetti squash instead of pasta.

So his chicken dinner for family and friends spoke to me, especially the part where the buerre blanc sauce gets drizzled over the top of everything.

I just ate this colorful creation while posting this, but I also have a ton left over so I know I'll use that as a side for dinner tonight because we have leftover Parmesan Encrusted Chicken but no.sides.

«We have cooked a ton or so of chicken in our kitchen over the years to help our customers find the best program parameters and menu variations on their cooking computerized controllers installed on each vat,» McNamara says.

Sprinkle half of the prepared spice blend over the chicken wings and coat them using a tong or shake the bowl so that the spices reach every nook and corner of the chicken.

I drizzled the sauce over the top of the chicken over a bed of rice, so it wouldn't get to soggy with the glazing.

pour the sauce over the chicken and stir so that it coats everything.

Allow to sit for a few minutes, then sprinkle both colors of sesame seeds over the chicken and toss so that the seeds stick to the chicken.

We go through eggs so much, I'd like to own my own chickens, though something tells me that wouldn't go over well in the Tribeca highrise where we live.

Top chicken mixture with bell pepper pieces (you need to leave the peppers on top so they don't over cook).

Drizzle half the sauce over the chicken and lightly toss them so that the chicken pieces are fully coated.

Rub the marinade well into the chicken so that the pieces are coated well all over.

Cook over medium heat for 15 - 20 minutes (depending on the thickness of your chicken breasts — mine are generally done at 15, so check one then) until chicken is cooked through.

I was crunched for time so just threw everything into a pot, added left over chicken fat from the night before, and a white sweet potato, but didn't have time to crush fresh garlic gloves, and didn't even think about making a dill oil to go with it!

In this recipe, you gently loosen the skin of the chicken so you can rub the honey glaze over the meat, so it stays remarkably tender and gets infused with extra flavor.

Simply roast the chicken and potatoes first (reserving some of the lemon - herb mixture) then add the green beans in the last 10 minutes or so, drizzling the remaining herb mixture over top.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

The result is a rich, warmly spiced stew that thickens beautifully over time, so that twenty minutes after the picture above was taken, my stew was... well, a lot more «stewy» looking, with a hearty gravy coating the vegetables and easing into all the little crevasses in the chicken.

If you do so, do turn the chicken over 20 minutes before you take it out of the oven.

As a bonus, the fat from the chicken skin and some of the glaze drips down over the vegetables so they are slathered in tasty goodness.

I actually had SO much leftover pesto that I ended up making a simple sauce with it using crushed tomatoes and a little salt / pepper while everything baked to spoon over the chicken.

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

So, the truth is that I have not had chicken in over 10 years.

Like I do a lot of times, I prepped the broccoli and chicken ahead of time so this meal came together in just over 10 minutes.