Sentences with phrase «with juicy meat»

Store - bought rotisserie chicken, with its juicy meat, makes a great topping for a fast pizza.

Your patience will be rewarded with juicy meat every time.

Of all the burger recipes F&W has run (more than 100), and of the six from chef Bobby Flay, this one is the over-the-top best, with juicy meat, gooey cheese, salsa and tortilla chips.

Not exact matches

This will end up with crispy on the outside and beautiful and juicy meat on the inside.

This fried chicken from chef Shaun Doty of Bantam + Biddy in Atlanta is a no - fail, no - fuss version of classic fried chicken with a perfectly crunchy seasoned crust (the trick is the cornstarch) and juicy meat.

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.

This recipe for Slow Cooker Beef Black Bean Chili uses beef stew meat, which becomes tender and juicy from slow cooking with the tomatoes and other vegetables.

They make all meat dishes look so juicy and tender yet with hours and hours of prep work!

Juicy, tender meat that you can cut with a fork.

Place cut lemon and lime on grill along with the chicken and grill until there are some grill marks ~ grilling the citrus halves warms up the fruit and makes it super juicy to squeeze and serve with grilled meat.

Brushing your steaks with mustard - based marinade will make your meat perfectly soft and juicy from the inside, while the grill will give you the crispiness you love!

Cook a hamburger and it changes from being mushy and soft to having a wide variety of textures, with an interior that clings together in springy, juicy clumps, interspersed with pockets of rendered fat and juicy meat.

Tortilla chips loaded up with juicy taco meat, refried beans, melty cheese and all your favorite toppings!

The crispy, crackling skin and juicy, flavorful meat on these chicken thighs is paired with salty olives and creamy pine nuts in this easy main dish.

I made a little gravy with the minimal pan juices (instructions found here) but the meat was so juicy that you didn't even need it!

This juicy peach salsa tastes great with grilled chicken and you can also serve it with meat and fish.

Yet perfectly grilled chicken — with crisp, browned skin and juicy, succulent meat — is relatively simple if you learn to manipulate the heat.

The Fried Chicken Sandwich, served with Tamari aioli, rice wine pickles, cabbage and fries, also impressed as the perfectly seasoned and crisped batter maintained an impossibly moist and juicy cut of meat within.

The latest innovation from Beyond Meat delivers on the juicy, satisfying taste and texture of pork sausage, but with more protein, 43 percent less total fat, 38 percent less saturated fat, 27 percent less calories and 26 percent less sodium than traditional pork sausage.

Pulled Pork is an American classic recipe, where pork meat usually pork shoulder or pork shoulder butt is slow cooked for several hours to low temperature, resulting in a delicious tender and juicy meat that can be easily shredded with simply some forks.

All three flavors deliver on the juicy, satisfying taste and texture of pork sausage but with added health benefits of plant - based meat, including:

Took out when my meat thermometer reached ~ 145 degrees which was just right, more on the really juicy side with pink middle.

The dominant flavor is Italian — think pesto, goat cheese, prosciutto, tomatoes — all wrapped up in juicy chicken meat, and smothered in creamy garlicky sauce, then topped with Mozzarella for a nice, cheesy, bubbly crust!

I was just curious if the pressure cooker did a good job with making the meat tender and juicy?

The point I want to make here is that do not hold on to make this due to unavailability of Panko; regular breadcrumbs will also make a super crispy and crunchy outer coating with juicy and melting meat inside.

When the meat is not tightly packed you will experience a juicier burger with a more delicious texture.

Because nothing says burger greater than a big slab of juicy meat grilled or sizzled on the stove - top with a toppling - over presentation, right?!

This way I got a crispy and sticky skin while the meat falls right off the bones with your first bite and is super juicy!

Marinating the meat in seasoned buttermilk (in my case, 1 % milk soured with a bit of white vinegar) for 24 hours goes a long way in making sure the chicken tastes well seasoned and comes out juicy and delicious.

It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant - based meal.

The wine reduction and seasonings in the burger meat make it so tender and juicy and then pair that with the gooey pimento cheese oozing out of the middle and the chewy pretzel bun and ~ cue music ~ it's heaven on a bun!!

But wait, it does get better because this one is juicy, gluten free, meat free and with this basically guilt - free!

Fruity and juicy with balance and tannin, it can stand up to meat dishes and cut through fat providing a perfect balance of flavors.

They cook low at first to not dry out the meat and they come out super juicy on the inside with that awesome crispy skin that's full of flavor!

This may seem strange — adding fat to fatty meat — but unless you grind it yourself, it's actually difficult to get meat with enough fat content in it to make a juicy burger.

The bell peppers get all tender and juicy in the oven, and it's a perfect pairing with the meat and grain filling.

After tweaking the spice levels and experimenting with patty sizes, he came up with this juicy burger, lightly scented with cumin so as not to overpower the meat (ground coriander and a pinch of cinnamon would work well, too).

Slow cooking this stew as a slow braise, using a pork shoulder with plenty of fat allows the meat to remain incredibly juicy.

Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.

The principle here is basic... you're going to protect the meat and keep it very juicy by sealing the meat with a glaze.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn't stop you from putting them on soft Italian bread, either.

Learning how to brown meat the right way will leave you with a crispier, juicier, more interesting protein.

Of course when cooking with leaner, boneless / skinless cuts, such as chicken breast, modifications are required in order to achieve tender and juicy meat.

In theory, chicken under a brick is a brilliant idea: Put a whole spatchcocked bird flat on the grill, weigh the whole thing down with a couple of foil - wrapped bricks for speedy cooking and maximum surface area for crisping, then grill until the skin is crackling and the meat is juicy.

At the same time the internal meat should be cooking and rendering the fat so it results in the tender and juicy inside meat that when combined with the bark makes a product that can only be created in a barbecue pit.

When the chicken comes out of the oven — with shatteringly crisp skin and juicy meat — I'll be the first one to twist off a wing and eat it, standing at the kitchen counter (this is called a Scooby snack and it's the cook's right and privilege).

The brunch routine is easy: one Bloody Mary and one arepa — a palm - size knife - and - fork sandwich of crisped, golden masa patties filled with juicy, flavorful meats (such as sliced chorizo or slow - roasted pork) served with zippy chimichurri sauce and accompanied by creamy yucca fries.

We were having a blast with heirloom tomatoes, juicy stone fruits, and all the grilled meat, but we'll have to wait a whole year for our Danny and Sandy-esque reunion with grilled pizza (pictured above in all its glory) and rosé cocktails.

While the skewers are cooking over the coals, you paint them with the reduced marinade to build up flavor and color, and by the end, you have a supremely juicy, beautifully - colored nuggets of dark meat with just the right about of peppery heat balanced by sweet molasses and punchy ginger.

We like ours with 80 percent meat and 20 percent fat, which yields a juicy burger that won't cause flare - ups on the grill when excess grease hits the coals.