the_cooking_mom: (Default)
OMG It was AMAZING!

2 lbs chicken breast, cut into bite size pieces (See Note 1)
2 cups (16 oz) mango chunks, thawed if frozen

Marinade
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp sugar
2 garlic cloves, minced
1 tbsp ginger paste
2 tsp garam masala (See Note 2)
1 1/2 tsp ground cumin
1 tsp kosher salt
1 tsp cayenne pepper (See Note 3)
1 1/2 tsp turmeric powder

1 tbsp vegetable oil
1 cup coconut milk or cream

Garnish
Cilantro
1/2 cup chopped cashews or almonds (optional)


Instructions

Combine Marinade ingredients with the chicken in a bowl. Cover and refrigerate for an hour.

Using a blending wand or hand blender, puree the mango and set aside.

Heat the oil over high heat in a large fry pan. Add the marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.

Add the mango puree and coconut milk, stirring to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.

Season with salt if needed. Remove from heat. Serve over steamed jasmine, basmati or rice of choice. Garnish with cilantro leaves and chopped nuts.

Источник: https://www.youtube.com/watch?v=y9xbV3fAgSk&ab_channel=SilkRoadRecipes
the_cooking_mom: (Default)
Источник: https://www.youtube.com/watch?v=rhWRHWifezk&ab_channel=CookingwithNoorin%26Vlogs

В утятнице разогреваем оливковое масло и сливочное (оливковое первым, сливочное может подгореть) и добавляем порезанный перьями лук. Обжариваем. Добавляем измельченный чеснок и имбирь. Добавляем:

соль
black pepper – 1 ч.л.
кабса - 2 ч.л.
куркурма - 1/2 ч.л.
кюрри - 1/2 ч.л.
кумин - 1 ч.л.
кориандер - 1 ч.л.

Kabsa spice mix:

1 teaspoon turmeric
1 teaspoon coriander seed
1 teaspoon black peppercorns (1/2 tbs if you don't want it hot)
1 teaspoon black cardamom pod (I left this out, they are not to be substituted with green cardomom)
1 teaspoon ginger
1 teaspoon fennel seed

Добавляем кубик бульона и

3 dried lime
2 inch cinnamon stick
4–5 green cardamoms
4 cloves
10-12 peppercorns

1 мелко порезанный острый зеленый перец.

Все это обжариваем и добавляем 2 ст.л. томатной пасты. Перемешиваем и добавляем морковь (много. К целой курице 2 чашки моркови натертой на крупной терке).

Все хорошо перемешиваем и добавляем нарезанную пополам курицу. Готовим 5 минут при открытой крышке на медленном огне.

Переворачиваем и заливаем горячей водой (6 чашек). Добавляем порезаный помидор, накрываем крышкой и тушим 20 минут на огне меньше среднего.

Через 20 минут переворачиваем курицу и готовим еще 20 минут.

Через 20 минут достаем курицу. В небольшую миску наливаем 1/4 чашки бульона из под курицы, 1 ст. л. томатной пасты, 1/4 ч.л. соли и 1/4 ч.л. красного перца. Все перемешиваем и смазываем этой смесью кисточкой курицу. Ставим в разогретую до 400 Фдуховку на 25 минут.

В бульон добавляем 2 острых зеленых перца и промытый рис. Даем закипеть, накрываем крышкой и оставляем на 12-15 минут.
the_cooking_mom: (Default)
5 Thai chile peppers

6 garlic cloves

3 tablespoons neutral oil, such as vegetable or canola, divided

1 pound ground chicken

2 tablespoons oyster sauce

3 tablespoons fish sauce

2 tablespoons sugar

1/4 cup holy basil leaves

4 eggs

8 cups cooked jasmine rice


Roughly chop Thai chilies and garlic before adding them to a mortar and pestle. Smash using an up and down motion with a pestle until combined (mixture doesn't have to be ground into a paste), about 1 minute.

Heat 1 tablespoon of the oil in wok over high heat until shimmering. Add chile mixture and stir-fry until fragrant, about 30 seconds.

Add ground chicken to wok, and stir-fry until meat turns opaque, about 5 minutes.

Stir in oyster sauce, fish sauce, and sugar and cook until liquids evaporate.

Turn off heat, transfer chicken mixture to a large bowl and immediately stir in basil leaves.

In the same wok, heat remaining 2 tablespoons of oil over medium-high heat until shimmering. Crack an egg into wok. As egg cooks, spoon oil over yolk. Cook egg until edges are crispy and whites are cooked through but yolk is still runny, about 1 minute.

Repeat with remaining eggs. Divide rice and chicken mixture between 4 bowls. Top each with an egg and serve immediately.


Источник: https://www.foodandwine.com/pad-krapow-basil-stir-fry-7485308?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=16994154-20250325&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=032525&utm_term=recipe-of-the-day&lctg=87feb1daf8cc0eb211f3d513294f9f8812324104&lr_input=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632
the_cooking_mom: (Default)
Получилось вкусно, хоть я и осттупила от рецепта добавив сердцевины зуккини в фарш. Это была ошибка, поскольку фарш получился водянистый и мясо совсем не чувствовалось. В следующий раз делать строго по рецепту. Соус получился прекрасный, ела без сметаны.

Serves: 2 (makes 8 squash)

1/8 cup/30g/1ozs. raw short grain rice, soaked for 30-45 minutes (or overnight)(японский)
125g/4ozs. beef mince
1/2 onion, peeled and finely diced
2 cloves garlic, peeled and finely diced
1/4 cup parsley, dill and coriander, finely chopped
1.5 teaspoons baharat*
1/2 teaspoon salt
450g/1lb Lebanese zucchini (around 8 or so)(у меня было 3)
2 cherry tomatoes, quartered

For Sauce

1/2 onion, peeled and finely diced
3 cloves garlic, peeled and finely diced
400g/14ozs. tin diced tomatoes
1.5 cups/375mls/12.7flozs. beef stock
3 tablespoons tomato paste
1 teaspoon sugar
3/4-1 teaspoon salt
1/2 teaspoon black pepepr
Juice of 1/2 a lemon

If you don't have baharat please use 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon white pepper and 1/4 teaspoon black pepper.

Mix the soaked and drained rice, beef mince, onion, garlic, herbs, baharat and salt together in a bowl. Use a manakra to hollow out the zucchini (see instructions above). Try to hollow them out as much as possible without breaking the sides as they'll be tastier with more filling. Fill the zucchini with the rice and meat filling making sure to push down on it so that it's compact. Fill the zucchini 3/4 of the way and then stuff a quarter cherry tomato in the end to stop the filling from spilling out. Repeat with the remaining zucchini.

Then make the sauce. Fry the onion in the oil until softened. Add the garlic and fry for a minute. Then add the tomatoes, beef stock, tomato paste and sugar, salt and pepper. Taste for seasoning adding more if needed. Place the zucchini in the pan and cover with a plate (to weigh them down, we want them cooking in the sauce). Place the lid on and cook on medium heat (4 out of 10) for 1 hour. Drizzle with lemon juice and serve.

Источник: https://www.notquitenigella.com/2021/11/26/stuffed-zucchini-lebanese/
the_cooking_mom: (Default)
1 tablespoon olive oil

4 skinless, boneless chicken thighs (about 1 pound), cut into 2-inch pieces

Salt

Freshly ground pepper

1 andouille sausage (about 3 ounces), sliced 1/2 inch thick

1 medium onion, chopped

1 small red bell pepper, chopped

2 garlic cloves, minced

1 teaspoon adobo seasoning

1/4 teaspoon chipotle chile powder

1 cup long-grain rice

2 cups chicken stock or low-sodium broth

1/2 cup canned black beans, drained and rinsed

In a large, deep skillet, heat the oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 3 minutes. Transfer to a plate. Add the sausage to the skillet and cook until lightly browned on both sides, about 2 minutes. Add the sausage to the plate with the chicken.

Add the onion, pepper and garlic to the skillet and cook, stirring frequently, until lightly browned, about 6 minutes. Add the adobo seasoning and chile powder and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until well coated and just beginning to brown, about 1 minute. Stir in the stock, black beans, chicken and sausage and bring to a boil over moderately high heat. Cover and cook over moderately low heat until the rice is tender and the chicken is cooked through, about 15 minutes. Let rest for 5 minutes, then fluff the rice with a fork and serve.

Источник: https://www.foodandwine.com/recipes/healthy-chicken-jambalaya
the_cooking_mom: (Default)
Очень вкусные котлетки, вот только длинная паста к ним не подходит. Надо брать орзо со шпинатом и в конце чуть потушить их с котлетами в соусе.

500 g (1lb) ground chicken / chicken mince
1 egg
¾ cup breadcrumbs (panko/gluten-free/fresh)
¼ cup Parmesan cheese
2 tbsp chopped parsley
½ tsp dried oregano
½ tsp dried thyme
1 tsp lemon zest
½ tsp garlic powder
1 tsp salt
½ tsp black pepper

For the sauce

1 tbsp butter
2 garlic cloves crushed
1 cup chicken stock (alternatively ½ cup white white wine + ½ cup stock)
2 tbsp capers
1 tbsp parsley
1-2 tsp lemon juice
salt and pepper to taste

Instructions

To make the meatballs, combine all the ingredients in a mixing bowl. With a wooden spoon, mix well.
With wet hands, form meatballs the size of golf balls.
Heat a large pan or skillet over high heat and add a few tablespoons of olive oil. Cook the meatballs until golden brown on all sides. Remove and set aside.
To make the sauce, melt the butter in the pan and add the garlic. Cook for 30 seconds.
Add the stock (and wine, if using), capers, parsley and lemon juice. Allow to come to a simmer.
Add the meatballs and cook for another 7-10 minutes, coating the meatballs in the sauce, until the meatballs are cooked through.
Season to taste and serve.

Источник: https://simply-delicious-food.com/lemon-chicken-piccata-meatballs/
the_cooking_mom: (Default)
Очень вкусные котлеты!

Поскольку у меня был готовый фарш, то я измельчила лук и обжарила его в сливочном масле до золотистого цвета. Он сам делал фарш из кусков индейки или курицы, поэтому лук порезал крупно, в большом количестве сливочного масла его обжарил, а после измельчил вместе с мясом в кухонном комбайне. Посолил, поперчил, намочив руки теплой водой разделил фарш на котлеты, обвалял их в крупных хлебных крошках и с помощью ножа придал им форму. Затем обжарил.

Источник: https://www.youtube.com/watch?v=Wg66-VNBdAg&list=PLD1Z9Ndo-DlwZJ_gomQ-Lu2v7-vSPMUK-&index=35&t=428s

Я подавала с пюре: картошка и шпинат, half & half, сливочное масло и немного тертой моцареллы. Очень вкусно!
the_cooking_mom: (Default)
Очень вкусно! Одно из моих самых любимых домашних блюд.

For Chicken etc.

1 ½ cup medium grain rice washed
4 bone-in skin-on chicken thighs
4 chicken drumsticks
Olive oil
6 oz bulk Chorizo sausage no casings
1 large green bell pepper cored, chopped
1 medium red onion peeled, chopped
2 garlic cloves peeled, crushed
1 large ripe tomato chopped
3 tbsp tomato paste
3 cups chicken broth

For Spice Rub

1 tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper more or less to your liking (optional)

Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
Make the spice rub. In a small bowl, mix the spices, salt and pepper.
Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Источник: https://www.themediterraneandish.com/spanish-chicken-rice-recipe-chorizo/#wprm-recipe-container-10722
the_cooking_mom: (Default)
Очень вкусно! Вадим ел без сыра, а мне с сыром понравилось.

1 lb medium pasta shells
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, finely diced
6 cloves garlic, roughly chopped
1 pound ground chicken (dark meat preferred)
1 jar Marinara Sauce
Kosher salt and freshly cracked black pepper to taste
1 cup heavy cream
1/4 cup grated parmesan cheese, plus more as needed
4 ounces fresh burrata
fresh basil to garnish

Instructions


Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.

Heat butter and oil over medium heat. Add onions and sauté for a 3-5 minutes until translucent. Add the garlic and cook for an additional 1 minute. Add the ground chicken and cook for 8-10 minutes until fully cooked. Pour in the Rao’s Homemade Sauce and add salt and pepper to taste. Stir and cook over low heat for 10 minutes, stirring occasionally to make sure nothing sticks.

Turn off the heat and stir in cream. Add the parmesan to taste, and season to taste. If the sauce is still quite thick, add a few tablespoons of the reserved pasta water to thin to out.

Stir the cooked shells into the pasta sauce and garnish with basil and torn burrata and serve immediately.

Источник: https://whatsgabycooking.com/creamy-tomato-burrata-pasta/#recipeJump
the_cooking_mom: (Default)
С утра 1 чашку йогурта смешала с несколькими зубчиками чеснока. Посолила, поперчила курицу и обмазала этой смесью. Оставила мариноваться в холодильнике до вечера. Достала. В утятнице на масле ги обжарила лук и болгарский перец, добавила 200 грамм (в другой раз можно взять 250) промытого булгура. Залила водой, посолила, поперчила, добавила 1/2 ч.л. кумина и 1/2 корицы, 2 звездочки аниса. Положила курицу грудкой вниз. Запекала час при 425 Ф. Через час перевернула и запекала еще 20 минут грудкой вверх. Очень вкусная и курица и каша получились! Овощей можно больше, можно и кураги и/или изюма и орехов добавить. Специй тоже можно больше.

Маринивала в кефире с луком, чесноком и морокканскими специами. В булгур хорошо добавить что-то сладкое (я добавляла абрикосы) и еще специй. Очень вкусно!
the_cooking_mom: (Default)
Делала с куриными грудками без хамона. Получилось вкусно!

6-8 chicken thighs Season with salt and pepper. You can substitute drumsticks or other parts as you prefer. Use about 1/2 lb (250g) of chicken per person.
▢ 4 cloves of garlic peeled and thinly sliced
▢ 1.75 oz Serrano ham (50g), diced. You can substitute any other cured ham, such as prosciutto.
▢ 1 onion diced
▢ 1 red bell pepper cut into thin strips. You can sub green or yellow bell pepper if you prefer.
▢ 2 juicy tomatoes medium sized. You can sub 1/2 cup (120 g) of canned diced tomato or passata.
▢ 1 bay leaf
▢ 1 tsp sweet Spanish paprika
▢ 1/2 cup white wine (120 ml).
▢ 4 tbsp olive oil
соль и перец

Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.

Источник: https://spanishsabores.com/chicken-chilindron-recipe/
the_cooking_mom: (Default)
Очень быстро и очень вкусно! Вся квартира в аромате индусских специй и муж доволен.


6 chicken thighs, boneless and skinless, diced into 1 inch chunks
4 garlic cloves, peeled and chopped
1 green chilli, deseeded and chopped
2 tbsp of ginger, chopped
2 onions, diced
1 tsp turmeric powder
2 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
5 tomatoes, chopped
1/2 tsp lemon juice
1 tbsp of coriander, chopped
3 tbsp of vegetable oil
salt

Heat the oil in a large, deep frying pan (or wok) and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes

3 tbsp of vegetable oil
4 garlic cloves, peeled and chopped
1 green chilli, deseeded and chopped
2 tbsp of ginger, chopped
2 onions, diced

2
Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute

1 tsp garam masala
1 tsp turmeric powder
2 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander

3
Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick

5 tomatoes, chopped
salt

4
Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce
Stir in the lemon juice to add a little zing and garnish with coriander to serve

1 tbsp of coriander, chopped
1/2 tsp lemon juice

Источник: https://www.greatbritishchefs.com/recipes/chicken-bhuna-recipe?utm_campaign=1745016_14-05Lockdown&utm_medium=email&utm_source=GreatBritishChefs
the_cooking_mom: (Default)
Очень вкусное блюдо, точно как я себе и представляла на вкус. И мне и Вадиму понравилось. В орзо я добавила размороженную кейл и болгарский перец из банки. С соусами не заморачивалась, и без них замечательно. В фарш добавила риккоту. Повторять!

1 pound ground chicken
1 small shallot, finely chopped
2 cloves garlic, minced or grated
1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
1 teaspoon smoked paprika
kosher salt and black pepper
1 pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 lemon, sliced, plus 3-4 tbs lemon juice
2 tablespoons salted butter
1 cup dry orzo pasta
1/2 cup pitted green olives
2 tablespoons chopped fresh dill, plus more for serving
1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
2 tablespoons balsamic vinegar
arugula and fresh herbs, for serving

Whipped Feta

8 ounces feta cheese
1/4 cup plain greek yogurt
2 tablespoons extra virgin olive oil

US Customary - Metric
Instructions

1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).

2. Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.

4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.

5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.

6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs.

Источник: https://www.halfbakedharvest.com/one-skillet-greek-meatballs-and-lemon-butter-orzo/
the_cooking_mom: (Default)
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 tablespoons unsalted butter
1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 eggs, beaten until frothy
2 pinches of freshly grated or ground nutmeg
1 lemon
1/2 cup dry white wine (a couple of glugs)
2 tablespoons capers, coarsely chopped
3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread

Preparation

Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

Источник: https://www.epicurious.com/recipes/food/views/veal-chicken-or-fish-francese-with-lemon-and-wine-374531
the_cooking_mom: (Default)
Очень просто и очень вкусно! Мужу тоже понравилось. Быстрый, вкусный, простой и сытный ужин. С картошкой и курицей запекала красные перцы, подавала с тзадзики: греческий иогурт, чеснок, огурец и сок лимона.

Ingredients

2 garlic cloves
3 tablespoons vegetable oil, divided
2 tablespoons fresh lemon juice, divided
8 chicken thighs with skin (брала темное мясо без костей и кожи)
2 tablespoons unsalted butter, divided (не брала)
1/2 cup reduced-sodium chicken broth (не брала)
1 teaspoon dried oregano
Accompaniment: lemon wedges

Preparation

Preheat oven to 450°F with rack in middle.
Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.
Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.
Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.

Serve with:
orzo; asparagus with horseradish butter

Источник: https://www.epicurious.com/recipes/food/views/lemon-oregano-chicken-352309
the_cooking_mom: (Default)
Сделала вчера на ужин, нам обоим понравилось.

Yield
4–6 servings
Active Time
25 minutes
Total Time
25 minutes

Ingredients

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Preparation

Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

Источник: https://www.epicurious.com/recipes/food/views/cheesy-chicken-enchilada-skillet?mbid=nl_cookthisnow&mbid=nl_10112018_Daily_CTN_FromEpi%20(1)&CNDID=27160599&spMailingID=14402611&spUserID=MTI5MTQwMjgxMjQ4S0&spJobID=1500726772&spReportId=MTUwMDcyNjc3MgS2
the_cooking_mom: (Default)
Мой муж очень любит тайскую кухню и все блюда такого плана. Листьев лайма и базилика у меня не было, поэтому добавила цедру лайма, а мелко порезанную куриную грудку превдарительно замореновала в авокадовом масле с добавлением итальянских сухих трав, острого перца, черного, соли и чеснока. Вместо болгарских перцев делала с брокколи.

3 spring onions (sliced)
1 chili (red fresh, or 1 tsp. chili sauce add more or less according to your preference)
6-8 Makrut lime leaves (cut into strips with scissors (available frozen in Asian/Chinese food stores)
4 garlic cloves (minced)
2 tbsp. fish sauce
2 tbsp. lime juice
1/2 cup basil (fresh)
2 tbsp. coconut (canola, or other vegetable oil)
2 tbsp. soy sauce (regular)
1 tsp. dark soy sauce (or 1/2 tbsp. regular soy sauce)
1-2 tsp. sugar (brown)
For the Chicken:
3 chicken breasts, or 5-6 thighs, cut into strips or bite-size pieces
2 bell peppers (1 red, 1 green, chopped into bite-size pieces)
1 onion (small chopped or cut into thin wedges)
1 handful basil (fresh)
2 tbsp. vegetable oil

Steps to Make It

For a step-by-step version of this recipe, see: How to Make Chicken Stir-Fry with Bell Peppers, Lime Leaf, and Basil.

First, make the sauce by placing all sauce ingredients in a food processor or mini-chopper. When cutting the lime leaves, be sure to discard any inedible stems.

Process well to form a thick sauce or paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.

Place 2 Tbsp. oil in a wok or large frying pan and set over medium-high heat.

Add the onions and chicken.

Stir-fry 6-8 minutes, or until chicken is well cooked. When stir-frying, add a little white wine (1 tbsp. at a time) whenever the wok/pan becomes too dry. This will keep the ingredients cooking nicely without having to add more oil (and fat/calories).

Add the bell peppers, and stir-fry another 2-3 minutes, or until the bell pepper pieces have softened slightly and are bright in color.

Turn heat down to medium. Now add the sauce, stirring well to incorporate. Tip: Try not to fry or over-heat this sauce, or you'll lose all the great flavor and health benefits.

Do a taste-test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili (or chili sauce) if not spicy enough. If you prefer a "saucier" stir-fry, you can add a few tbsp. of chicken stock, coconut milk, or cream.

Tilt onto a serving dish, or portion out onto individual plates. Add a generous topping of fresh basil, and serve with either white or brown rice, or Thai coconut rice.

Источник: https://www.thespruceeats.com/thai-lime-chicken-stir-fry-p2-3217452
the_cooking_mom: (Default)
Прежде чем готовить этот рецепт, я прочла и другие, a их всего два или три с куриной грудкой в моей книги о корейской кухне, и все же выбрала этот, потому что там везде требовался сок лимона, а у меня его не было. Получильс очень вкусно! И мне и мужу понравилось. Маринад сделала почти в точности, как указано, только использовала ложку сахара, а не три. Две грудки порезала кусочками на один укус и оставила про комнатной температуре мариноваться на час. Затем обжарила в ложке авокадового масла. Добавила кунжут, кабачок и перец, когда все было готово, то добавила отваренный рис и остатки маринада. На тарелке посыпала зеленым луком.

Требуемые ингредиенты

• соевый соус – 4 ст.л.
• сахар – 3 ст.л. (1)
• чеснок – 3 зуб.
• красный перец – щепотка
• соль
• лук – 1 шт.
• грудка – 500 г
• зеленый лук – 1 пучок
• кунжутное масло – 2 ст.л.

Источник: https://laura-mz.livejournal.com/1599708.html
the_cooking_mom: (Default)
Вчера сделала на ужин, нам с мужем понравилось.


Ingredients
Sofrito Sauce

1 green bell pepper , seeded and chopped
1 red bell pepper , seeded and chopped
1 cubanelle , seeded and chopped (see notes for substitute)(не добавляла)
1 1/2 cups cilantro leaves , chopped
1 1/2 culantro leaves , chopped (не добавляла)
9-10 cloves of garlic , whole
1 large white onion , chopped
3-4 green onions , chopped (не добавляла)
2 plum tomatoes , cut into slices or chunks (не добавляла)
2 tablespoons fresh oregano (не добавляла)

Sofrito Chicken Stew

¼ cup or more cooking oil (olive oil, canola ) , divided (авокадовое масло)
6-7 chicken (thigh and drumstick)
2 tablespoons extra-virgin olive oil
1 large onion , thinly sliced
2 teaspoons minced garlic
3 tablespoons sofrito
1 14.5-ounce can diced tomatoes or 2-3 tomatoes diced (томатный соус 1/3 банки)
1 teaspoons ground cumin
1 teaspoon paprika
1 packet sazon (не добавляла)
1 large bell pepper (green and/or red pepper)
3-4 cups chicken broth

Instructions
Sofrito

Add all ingredients to food processor. If desired, add enough water or oil enough to blend. (I don’t add liquid when using a food processor). Blend to desired texture.

Store in an airtight glass jar in the refrigerator or freeze in ice cubes.

Sofrito Chicken Stew

Wash chicken thighs and legs wipe with a paper towel. Pat chicken dry and season with salt and sazon. Season with salt. If desired, rub both sides with generous amount of sofrito blend and sazon. Or just use your favorite spice mix. Let it sit at room temperature at least 15 minutes and up to 1 hour ahead. You may refrigerate until ready to use .

Heat up a dutch oven or skillet over medium high heat. Pour about 2 tablespoon oil. Place chicken skin side up, let it sear for about 2 minutes before turning chicken around. Cook for about 4-5 minutes on each side until brown . Transfer chicken to a plate, leaving drippings behind.

Add about 2 tablespoons oil or more followed by onions, garlic, and sofrito. Sauté until soft but not golden, about 2-3 minutes. Then add tomatoes, cook for about 5 minutes.

Next, add paprika, sazon, cumin, bell pepper and chicken broth. Return chicken back to the pot and bring to a boil and then lower temperature.

Cook for about 30- 35 minutes or until chicken is fully cooked, add more stock/water as needed. Adjust seasoning to taste .

Turn stove off and serve warm.

Источник: https://www.africanbites.com/sofrito-recipe/
the_cooking_mom: (Default)
Это было очень вкусно! Делала с куриной грудкой. В оба соуса донавила по ложке крахмала, но в другой раз уже не буду. Куплю муку.

Требуемые ингредиенты для мяса

• курица – 1 – 1,5 кг
• вино – 3 ст.л.
• молотый перец
• растительное масло
• натертый имбирь
• кукурузная мука – 1 ст.
• соль

Ингредиенты для соуса

• соевый соус – 5 ст.л.
• сахар – 5 ст.л.
• луковица небольшая
• кукурузная мука – 1 ст.л.
• вода – 50 мл
• чеснок – 3 зуб.

Способ приготовления

Если Вы выбрали целую тушку, то ее следует разделить на порционные куски. Мясо хорошенько промываем и в глубокой миске заправляем вином, солью, имбирем и перцем. Оставляем все это на 30 минут, пусть мясо впитает компоненты.

Для соуса следует смешать перечисленные ингредиенты в кастрюле, поставить все это на медленный огонь и кипятить около 25 минут. Крышку кастрюли не закрываем. Далее снимаем соус с огня и процеживаем.

Мясо замариновалось. В глубокой сковороде нагреваем растительное масло, оно должно полностью покрывать куски курицы. Перед жаркой мясо следует перемешать с мукой, она должна покрыть поверхность курицы. Осталось обжарить курочку в масле, не более 15 минут. Выкладываем мясо на полотенце, что позволит удалить лишний жир.

Обжаренное мясо перемешиваем в соусе и подаем на стол, пока все члены семьи по одному не слопали вкусное и сочное мясо.



Источник: https://laura-mz.livejournal.com/1599708.html

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