Easter is a time of celebration, family gatherings, and delicious food. And what better way to celebrate this joyous occasion than with a classic Roast Lamb? This mouthwatering dish has been a favorite among families for generations and is the perfect centerpiece for your Easter dinner. Not only is it a traditional Easter food, but it’s also easy to make and requires only a handful of ingredients. So, if you’re looking for a delicious and impressive Easter meal, look no further than this Roast Lamb recipe. Get ready to wow your guests and make lasting memories with this old family recipe.
To make this Roast Lamb recipe, you’ll need:
Ingredients:
1 bone-in leg of lamb (around 4-5 lbs)
4 cloves garlic, minced
2 tbsp. fresh rosemary, chopped
2 tbsp. olive oil
1 tbsp. salt
1 tsp. black pepper
Instructions:
Preheat the oven to 350°F.
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper.
Rub the mixture all over the lamb leg, making sure to get into all the nooks and crannies.
Place the lamb leg on a roasting pan or a baking dish, and roast for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
Remove the lamb leg from the oven and let it rest for at least 10 minutes before slicing and serving.
This Roast Lamb recipe is perfect for Easter dinner and is sure to impress your guests. You can buy a bone-in leg of lamb from your local butcher or online grocery delivery services like ButcherBox, Amazon Fresh, or Instacart. Williams Sonoma is a great place to find roasting pans and other essential tools for making Roast Lamb. If you’re looking for more Easter meal ideas, Food Network, Martha Stewart, Allrecipes, Epicurious, Bon Appetit, and Taste of Home are great resources to explore.
This old family recipe is a classic dish that has been enjoyed for generations, making it the ideal way to celebrate the holiday with your loved ones. This traditional Easter food symbolizes the sacrifice of Jesus and is easy to make with only a handful of ingredients. Impress your guests and make lasting memories with this delicious and easy recipe that’s perfect for family gatherings. With a bone-in leg of lamb as the star of the show, this Roast Lamb recipe is sure to become a new family favorite for years to come.
Spaghetti pie is a dish made of spaghetti and cheese. The spaghetti is usually boiled and then mixed with eggs, cheese, and sometimes other ingredients before being put into a pie crust. The dish is popular in the United States, where it was first created in the early 1900s. There are many variations of spaghetti pie, but all involve boiled spaghetti mixed with eggs and cheese. In this blog post, we will discuss the history of spaghetti pie and provide a recipe on how to make it!
spaghetti pie was first created in the early 1900s in the United States. The dish gained popularity due to its simple ingredients and easy-to-follow recipe. spaghetti pie quickly became a popular dish among Americans, as it was easy to make and could be served for any meal. Today, spaghetti pie is still a popular dish in the United States and can be found in many restaurants. The dish has also gained popularity in other countries, such as Italy and Canada. spaghetti pie is a simple dish that can be made by anyone.
The dish is made of spaghetti, cheese, eggs, and sometimes other ingredients. The spaghetti is usually boiled and then mixed with the other ingredients before being put into a pie crust. spaghetti pie can be served for any meal, making it a versatile dish. spaghetti pie is a popular dish that has been around for over 100 years. The dish is made of simple ingredients and can be easily made by anyone. Whether you are looking for a quick and easy meal or something to impress your guests, spaghetti pie is the perfect dish! Thanks for reading and we hope you enjoy our blog post on the history of spaghetti pie and our recipe on how to make it. Bon appetit!
If you’re looking for other dishes like spaghetti pie, here are five similar recipes:
– Spaghetti carbonara: This dish is made with spaghetti, eggs, bacon, and cheese.
– spaghetti alla amatriciana: This dish is made with spaghetti, tomatoes, bacon, and onions.
– spaghetti alla puttanesca: This dish is made with spaghetti, tomatoes, olives, capers, and garlic.
– spaghetti alle vongole: This dish is made with spaghetti, clams, garlic, and olive oil.
– spaghetti with meat sauce: This dish is made with spaghetti, ground beef, tomatoes, and onions.
Spaghetti Pie Recipe
Ingredients:
– spaghetti
– eggs
– cheese
– butter
– salt
– pepper
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch pie dish.
2. Cook spaghetti in boiling water following the package directions. Drain spaghetti and rinse with cold water.
3. In a large bowl, mix spaghetti with eggs, cheese, and butter until well combined. Season with salt and pepper to taste. Pour mixture into the prepared pie dish.
4. Bake in preheated oven for 25 minutes or until golden brown and cheese is melted. Serve immediately. Enjoy!
Thanks for reading! We hope you enjoy our blog post on the history of spaghetti pie and our recipe on how to make it. Bon appetit!
Getting ready for the winter months with a little chowder is a northeastern tradition. Tender, flaky cod simmers in a fragrant broth with potatoes, celery, and rich mascarpone and you have something special. Of course, no chowder is complete without oyster crackers bobbing on top. And since it’s done in just 25 minutes, you’ll be making this warming meal all year round!
Time to Prep ingredients
Like with many good meals it starts off with a lot of chopping. So lets start with trimming the ends off the celery, and then finely chop. Next we take 2 cloves of garlic and finely chop about 2 teaspoons.
Next it’s time to prepare the scallions. Take your scallions and thinly slice. Once you are done put them to the side for later.
Once you’re done with the scallions take the thyme pick and finely chop ¼ of the leaves, discarding stems; and save remaining sprigs for step 4.
Finally we scrub the potatoes, It’s always important to make sure you get all the grit and grime off. Take your potatoes and cut into ½-inch pieces.
It’s time to make some fragrances by Sautéing the aromatics
I prefer to use a large pot but you can also use a Dutch oven. Heat 1½ tablespoons oil over medium-high.
Now take you celery, garlic, ¾ of scallions, and 1 teaspoon salt and toss it in to the pot. Keep stirring, until the ingredients are softened and the smell is wonderful. Should take about 2–3 minutes. Stir in 1 tablespoon flour and cook for about 1 more minute. And you are ready to move onto the next step.
Add a little broth
Stir seafood broth concentrate and 2 cups of water into your pot of aromatics and bring to a boil over high heat.
Then we add the cut potatoes and half of the remaining thyme sprigs and bring to a boil. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.
You are almost done.
Take your Cook cod and make sure that it is defrosted, then cut cod into 2-inch pieces, then add to pot. Add a cover and let it simmer over low just until the cod is nice and flakes. Shouldn’t take more than 6–8 minutes. Gently stir in mascarpone cheese in and cook until heated through, about 2 minutes.
Finally steps are to remove and discard thyme sprigs. Season chowder with a little salt and pepper. Ladle into bowls, and serve chowder with oyster crackers.
Fish Chowder
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Getting ready for the winter months with a little chowder is a northeastern tradition. Tender, flaky cod simmers in a fragrant broth with potatoes, celery, and rich mascarpone and you have something special.
Ingredients
5 oz celery
garlic
1 oz scallions
2 Yukon gold potatoes
¼ oz fresh thyme
1 pkt seafood broth concentrate
10 oz pkg cod fillets
3 oz mascarpone cheese
1 oz oyster crackers
olive oil
kosher salt & ground pepper
all-purpose flour
Instructions
Prep ingredients: Trim celery, then finely chop. Finely chop 2 teaspoons garlic. Trim half of the scallions, then thinly slice (save rest for own use). Scrub potatoes, then cut into ½-inch pieces. Pick and finely chop ¼ of the thyme leaves, discarding stems; save remaining sprigs for step 4.
Sauté aromatics: Heat 1½ tablespoons oil in a medium Dutch oven or pot over medium-high. Add celery, garlic, ¾ of the sliced scallions, and 1 teaspoon salt. Cook, stirring, until softened, 2–3 minutes. Stir in 1 tablespoon flour and cook, stirring, about 1 minute.
Add broth: Stir seafood broth concentrate and 2 cups water into pot and bring to a boil over high heat.
Cook potatoes: Add potatoes and half of the remaining thyme sprigs (save rest for own use); bring to a boil. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.
Cook cod: Cut cod into 2-inch pieces, then add to pot. Cover and simmer over low just until cod easily flakes, 6–8 minutes. Gently stir in mascarpone and cook until heated through, about 2 minutes.
Finish & serve: Remove and discard thyme sprigs. Season chowder to taste with salt and pepper. Ladle into bowls, then garnish with chopped thyme and remaining sliced scallions. Serve chowder with oyster crackers.
Who doesn’t love a good fish taco? Fresh salsa adds a pop of flavor that’s too good not to put a smile on your face. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions. We combine that with a creamy cilantro-cabbage slaw and pan-seared cod and you have yourself an amazing family friendly dinner meal. Like I said in the beginning who doesn’t like a tasty fish taco.
Preparing your ingredients
Like any good meal it all starts off with preparing the ingredients. Take you fresh cilantro and chop the leaves and stems together. I like to use a large cutting board and just move the ingredients to the edges when i’m finished.
Next we take the tomatoes and chop them into small pieces and put that to the side. Here is a little video that shows a couple of ways to easily cut a tomato.
Now it’s time to prepare a little heat for this dish. Finely chop 2 tablespoons of the pickled jalapeños (add more depending on your heat preference).
Next we have to trim the ends of the scallions, then thinly slice them. If you are lazy you can also just chop them to keep it simple.
Finally take the cod, make sure it is defrosted and pat the cod dry, then cut into 1-inch pieces.
Time to make the slaw
For most tacos people just put some lettuce in there and call it a day. For this recipe lets take it up a notch and make a little slaw. Not only will it taste good but it will also act as a counter balance to the spicy fish and jalapeños.
In a large bowl, combine 4 tablespoons of sour cream. Then add 3 teaspoons vinegar, and ½ teaspoon sugar. Whisk together using a fork until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Don’t forget to taste before you move onto the next step. Add a little bit more of whatever you feel is lacking. This recipe is a base you can always tailor to your specific taste buds.
Add your chopped cilantro and the 4 cups of shredded cabbage. Make sure to mix well and again taste before moving on if it’s the way you like to then you are all good. But don’t be afraid to add more salt of vinegar to get your desired taste.
Time to make us some salsa
Next in a small bowl add your tomatoes, chopped pickled jalapeños, and scallions. Mix them together and season to taste with a little salt and pepper. If you like it really hot add more jalapenos or bust out the tabasco and add a few shakes in.
Giving it that restaurant feel
One of the things most people love about going out to there favorite mexican restaurant are the Warm tortillas. You don’t notice how important it is until its not there. You don’t want to bite into a cold flour tortilla. So let’s heat a medium nonstick skillet over medium-high.
Add tortillas to a skillet and toast on one side until warm, about 30 seconds. Watch carefully if you don’t want to burn it. Then transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
It’s time to make the cod
This is going to be the simplest part of the meal. In a medium bowl, add combine ½–1 teaspoon of taco seasoning (depending on heat preference) and season with salt. Now take the seasoning and sprinkle over the cod pieces.
Heat 2 tablespoons of oil in a large skillet over medium-high. Add seasoned cod, and cook until lightly browned, 2–3 minutes don’t forget to move the pieces around to prevent them from sticking. Transfer to a paper towel-lined plate and sprinkle with salt.
You are almost done making the perfect fish taco
Give the slaw and salsa one more seasoning of salt and pepper if needed.t. Add cod to warm tortillas with salsa and slaw alongside. And you are ready for dinner.
Spicy Fish Tacos with Fresh Salsa & Creamy Slaw
Yield: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Fresh salsa adds a burst of flavor that's too good not to call out. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions.
Ingredients
¼ oz fresh cilantro
2 plum tomatoes
2 oz pickled jalapeños
1 oz scallions
10 oz pkg cod fillets
4 tsp sour cream
6 (6-inch) flour tortillas
½ tsp taco seasoning
apple cider vinegar (or whitewine vinegar)
sugar
neutral oil
kosher salt & ground pepper
7 shredded cabbage blend (use 4 cups)
Instructions
Prep ingredients: Finely chop cilantro leaves and stems together. Finely chop tomatoes. Finely chop 2 tablespoons–¼ cup of the pickled jalapeños (depending on heat preference). Trim scallions, then thinly slice. Pat cod dry, then cut into 1-inch pieces.
Make slaw: In a medium bowl, combine all of the sour cream, 2 teaspoons vinegar, and ½ teaspoon sugar, whisking until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Add cilantro and 4 cups shredded cabbage, tossing to combine and gently squeezing with your hands to wilt the cabbage. Set aside until step 6.
Make salsa: In a small bowl, combine tomatoes, chopped pickled jalapeños, and scallions. Season to taste with salt and pepper.
Warm tortillas: Heat a medium nonstick skillet over medium-high. Working in batches, add tortillas to skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
Cook cod: In a small bowl, combine ½–1 teaspoon taco seasoning (depending on heat preference) and season with salt. Sprinkle seasoning all over cod. Heat 2 tablespoons oil in same skillet over medium-high. Working in batches, add cod, and cook until lightly browned, 2–3 minutes. Transfer to paper towel-lined plate and sprinkle with salt.
Finish & serve: Season both slaw and salsa to taste with salt and pepper. Serve cod on tortillas with salsa and slaw alongside.
Seared Pork & Sweet Potatoes with Creamy Mustard Sauce: Meat and potatoes, a classic American dinner time staple. But this recipe takes it to the next level by Seared Pork tenderloin medallions until crusty and golden, then topping them with a creamy Dijon mustard sauce. Served alongside mashed sweet potatoes and topped with a peppery arugula salad.
The reason why I love this dish is its simplicity of flavors. Cooking the pork tenderloin to perfection is key. First you have to pat pork dry before we start working with it. We want to get rid of the moisture in the meat. Slice, tenderloin crosswise, into 1⁄2-inch thick medallions (about 6). Season all over with 1⁄2 teaspoon sea salt and several grinds of pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add pork and cook until well browned and slightly pink in the center, 2–3 minutes per side. Let the meat rest before you cut into it.
While the meat is resting lets Make the tasty sauce that goes over the pork. Add shallots and 1 teaspoon oil to skillet and cook until shallots are softened and browned. About 1 minute watch closely. Add broth mixture into the skillet. Bring to a simmer, then cook until thickened and reduced to about 1⁄4 cup, 3–4 minutes. Remove from heat and stir in half of the sour cream. Season to taste with salt and pepper.
History and Importance of the Sweet Potato:
Sweet potato history can be traced back to Central and South America. In Central America, domesticated sweet potatoes were present at least 5,000 years ago. They think the first sweet potatoes were grown possibly between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela.
The sweet potato was most likely spread by local people to the Caribbean and South America by 2500 B.C.E.
And the sweet potato was brought to central Polynesia around 700 C.E., possibly by Polynesians who had traveled to South America and back, and spread from there across Polynesia to Hawaii and New Zealand.
Finally the sweet potato became a major player in the world food supply in response to a major crop failure, in Fujian province of China in about 1594.
The sweet potato was also introduced to Okinawa, Japan, in the early 1600s. It became a staple in Japan because they were important in preventing famine when rice harvests were poor.
The sweet potato arrived in Europe during the 15th and 16th centuries as a result of Christopher Columbus travels and colonial antics otherwise known as the Columbian exchange. It is mentioned in Elinor Fettiplace’s Receipt Book, a cookbook compiled in England in 1604.
Tips for cooking pork
Dry meat off with a paper towel before trimming to prevent it from slipping around while cutting. Make a cut at one inch intervals through the fat on the edges of steaks and chops to prevent curling during cooking.
Tips for Checking Doneness with Seared Pork:
When pricked, the juices should run clear or have just a very faint pink tint.
Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.
To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).
Seared Pork & Sweet Potatoes with Creamy Mustard Sauce: Meat and potatoes, a classic American dinner time staple.
Ingredients
2 medium sweet potatoes
3 oz shallot
1 pkt beef broth concentrate
1 ⁄2 oz whole grain mustard
10 oz pork tenderloin
2 oz sour cream
3 oz baby arugula
kosher salt & ground pepper
olive oil
apple cider vinegar (or white wine vinegar)
Instructions
Make sweet potatoes: Peel sweet potatoes. Slice lengthwise, then cut into 1-inch pieces. Place in a medium saucepan and cover by 1-inch with salted water. Cover and bring to a boil. Simmer sweet potatoes, uncovered, until potatoes are tender, about 13 minutes. Drain, then return to saucepan. Cover to keep warm.
Prep vinaigrette: Halve shallot, then peel and finely chop. In a liquid measuring cup, whisk together 1⁄2 cup water, beef broth concentrate, and mustard.
Marinate shallots: In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a pinch each salt and pepper. Stir 2 tablespoons shallots into vinaigrette (save rest for step 5) and set aside to marinate.
Cook pork tenderloin: Pat pork dry. Slice, crosswise, into 1⁄2-inch thick medallions (about 6). Season all over with 1⁄2 teaspoon salt and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add pork and cook until well browned and slightly pink in the center, 2–3 minutes per side. Transfer to a plate and cover to keep warm.
Make sauce: Add remaining shallots and 1 teaspoon oil to skillet and cook until shallots are softened and browned, about 1 minute. Stir broth mixture, then add to skillet. Bring to a simmer, then cook until thickened and reduced to about 1⁄4 cup, 3–4 minutes. Remove from heat and stir in half of the sour cream. Season to taste with salt and pepper.
Finish & serve: Return sweet potatoes to medium heat. Add remaining sour cream and 2 tablespoons oil, then mash with a fork or potato masher until creamy. Season to taste with salt and pepper. Toss arugula with vinaigrette. Serve pork, with sauce spooned over top, alongside salad and mashed sweet potatoes.
Cheese Burger- This inside-out, grass-fed cheeseburger has a goat cheese surprise in the middle. Add a little caramelized shallots and get a hearty Mediterranean-inspired dish when we add an orzo salad with, spinach, dill, roasted red peppers, and crumbled goat cheese, bursting with flavor to round out the meal.
History of the Hamburger:
The hamburger could be the most popular food in American history. Multi-billion dollar companies are made from this one product. ( I see you McDonald and Burger King)
Nearly 50 billion burgers were eaten last year in the U.S. alone. McDonald’s sells more than 75 hamburgers every second. Burgers account for 40 percent of all sandwiches sold in the U.S.
So, what are the origins of this American wonder Cheese Burger?
The hamburger, as we think of it today, first appeared in the 19th or early 20th century. There is considerable evidence that USA was the first country to sell two slices of bread and a ground beef steak were combined into a “hamburger”.
Among food historians, there is some controversy over the origin of the hamburger because its two basic ingredients, bread and beef, had been prepared and consumed separately for centuries. For example, in Europe, the precursor to the hamburger was first recorded in The Apicius Cookbook, a collection of ancient Roman recipes that may date back to the early 4th century. There is a recipe where beef called isicia omentata is served as a baked beef patty. The beef is mixed with pine kernels, black and green peppercorns, and white wine.
In Asia, Genghis Khan’s grandson, Kublai Khan (1215–1294) and his warriors, invaded Moscow and introduced minced horsemeat to the Muscovites. This was later called steak tartare. The city states, of what is now Germany, took this ground meat product and made it their own by adding capers, onions, and even caviar to the blend and selling it on the streets.
The Modern Hamburger:
The industrial use of mechanical meat shredding was the key to making hamburger possible for the average man. The first meat grinder was invented in the early 19th century by the German engineer, Karl Drais. The machine made it possible for minced meat to be sold at markets in large quantities at reasonable prices. Most American historians believe that it was invented by a cook who placed a hamburg steak between two slices of bread in a small town in Texas. But others credit the founder of White Castle “Americans first fast food chain” for developing the “Hamburger Sandwich.” In the final analysis, the exact origin of the hamburger is unknown. The one thing we know for sure is that all claims for the invention of the hamburger occurred between 1885 and 1904.
Cheese Burger- This inside-out, grass-fed cheeseburger has a goat cheese surprise in the middle. Add a little caramelized shallots and get a hearty Mediterranean-inspired dish
Ingredients
1 shallot
use 1 large clove
12 oz grass-fed ground beef
3 oz of orzo
1⁄4 oz fresh dill
2 oz roasted red peppers
1 3⁄4 oz goat cheese
3 oz baby spinach
kosher salt & ground pepper
red wine vinegar (or white wine vinegar)
olive oil
Instructions
Prep ingredients: Bring a medium saucepan of salted water to a boil. Halve shallot, then peel, and thinly slice lengthwise. Finely chop 1⁄4 cup of the sliced shallots (leave the rest sliced). Peel and grate 1 large garlic clove. In a medium bowl, combine beef with 2 tablespoons chopped shallot, 1 teaspoon garlic, 1⁄2 teaspoon salt, and a few grinds pepper.
Cook orzo: Add orzo to boiling water and cook until al dente, 6–8 minutes. Drain and rinse under cold water, and drain well again. Transfer orzo to a large bowl.
Make dressing: Pick dill fronds from stems and roughly chop fronds. Thinly slice roasted red peppers. Crumble half of the goat cheese. In a small bowl, combine 2 tablespoons vinegar with half of the dill, 2 tablespoons oil, 1⁄4 teaspoon salt, and a few grinds pepper.
Make burgers: Divide beef into 2 equal portions, then flatten into large, thin patties (about 5- inches wide). Using your thumb, make an indentation in the middle of each patty and divide remaining goat cheese between them. Press the meat over the cheese to make flat, round 4-inch patties. Season all over with 1⁄4 teaspoon salt and a few grinds pepper.
Cook burgers: Heat 2 teaspoons oil in a medium nonstick skillet over medium-high. Add burgers to skillet; scatter sliced shallots around the burgers. Cook burgers until lightly browned, about 3 minutes, stirring shallots occasionally. Flip burgers, continue to cook for 3 minutes more. Remove shallots from skillet once they are dark golden brown; season lightly with salt.
Finish salad & serve: To the orzo, add roasted red peppers, crumbled goat cheese, spinach, remaining chopped shallots and dill , and half of the dressing, and toss to combine; season to taste with salt and pepper. Serve burgers topped with caramelized shallots and along with the orzo salad. Drizzle burgers with remaining dressing.
Chipotle Chicken Bowl Recipe: It’s hard to improve upon a chipotle burrito bowl—unless you’re making the chipotle chicken bowl at home, which is exactly what we do here! The crunchy flour tortilla holds a refreshing salad comprised of lettuce, radishes, and fresh cilantro.
Sweet corn and golden-brown chicken breast are added on top, along with a drizzle of smoky chipotle mayo as the finishing touch. So get ready to make a great Chipotle Chicken Bowl Recipe.
The History Of The Taco Bowl
The earliest version of taco salads were called Ta-Cups. Made of “ground beef, beans, sour cream and cheese served in a small bowl made entirely of Fritos.” The creator was none other than the founder of Fritos himself, Elmer Doolin. Doolin had a habit of inventing all sorts of Frito based foodstuffs: Frito sauce for meat, Frito Jello pie, Frito dressing for salad, and eventually his Ta-Cup.
Doolin’s Fritos brand ran a restaurant at Disneyland called Casa de Fritos. Which was very influential in introducing Americans to “Mexican” food. Elmer Doolin added the Ta-Cup to the menu at the restaurant in 1955, and they became extremely popular. Over the years the dish grew in size. Like the American waistline into the taco bowl we know today (although it would be cool if taco bowls were still made out of giant Fritos).
Also worth noting is the Morales family, who ran Casa de Fritos. They invented another well-known snack food at the restaurant “Doritos”.
Wine Pairing
Moscato wine is low in alcohol, sweet and a little bit fizzy. It is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish.
Tips for cooking chicken
Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking. DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.
Chipotle Low Carb Chicken Bowl
Yield: 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
It’s hard to improve upon a taco bowl—unless you’re making the crispy taco bowl at home, which is exactly what we do here!
Ingredients
1 lime
garlic use 1 large clove
2 boneless skinless chicken
breasts
2 10-inch flour tortillas
1⁄4 oz fresh cilantro
1 head green leaf lettuce
use half
2 red radishes
3 1⁄2 oz pkts chipotle mayo
1 cup of fresh or frozen corn
kosher salt & ground pepper
neutral oil such as vegetable
Instructions
Prep ingredients: Preheat oven to 425°F with a rack in the upper third. Squeeze 1 tablespoon lime juice, then cut remaining lime into wedges. Peel and finely chop 1 large garlic clove. Pound chicken to an even 1⁄2-inch thickness, if necessary. Season chicken with a pinch each salt and pepper. Generously brush tortillas with oil, then season on both sides with salt and pepper.
Bake taco bowls: Use 2 (14-inch) sheets aluminum foil. Form each sheet into a loose 4-inch ball. Place foil balls on rimmed baking sheet, then top with tortillas, pressing edges down around the balls. Bake until lightly browned and just crisp, about 5 minutes. Carefully flip tortilla bowls; discard foil. Return to oven until lightly brown in spots, about 1 minute.
Make lime-garlic sauce: In large bowl, combine 1 teaspoon each lime juice and oil, 1⁄2 teaspoon salt, 1⁄2 teaspoon garlic, and a few grinds pepper.
Prep salad: Reserve a few whole cilantro leaves for garnish, then finely chop remaining cilantro leaves and stems. Halve lettuce lengthwise, then thinly slice one half crosswise, discarding stem (save rest for own use). Thinly slice radishes. In a small bowl, whisk chipotle mayo with 1–2 teaspoons water to make a spoonable sauce.
Cook chicken & corn: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken, cook until golden-brown, 2–3 minutes. Flip chicken; add corn, remaining garlic, and 1⁄4 cup water. Cover; cook chicken, 2–3 minutes, or until cooked through. Transfer chicken to lime-garlic sauce, turning to coat. Cook corn until water evaporates, 1–2 minutes. Season with salt and pepper.
Assemble salad & serve: In a large bowl, toss lettuce, radishes, and half the cilantro with remaining lime juice and 2 tablespoons oil. Season to taste with salt and pepper. Serve salad in tortilla bowls. Top with chicken lime-garlic sauce, corn, then a drizzle of the chipotle mayo and garnish with whole cilantro leaves. Serve remaining mayo and lime wedges on the side. Enjoy!
Skillet Chicken Pot Pie with Black Pepper-Thyme Biscuits: This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie.
This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken. Topped with fluffy black pepper-thyme biscuits, and you have yourself an amazing meal.
Brief History of Chicken Pot Pie
A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry.
Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas.
The Romans took this recipe and added a top to the pastry crust, making it a fully enclosed meat pie.
Chicken Pot Pie
Yield: 2
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie. This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken.
Ingredients
1 medium yellow onion
2 carrots
2 celery
1⁄4 oz fresh thyme
1 lb boneless skinless chicken thighs
3.2 oz self-rising flour 1
1 pkt chicken broth
concentrate
2 oz peas
kosher salt & ground pepper
milk
olive oil
Instructions
Prep ingredients: Preheat oven to 450°F with a rack in upper 1⁄3. Peel and finely chop onion. Trim ends from carrots and celery; thinly slice. Tie remaining thyme leaves into a bundle using one of the thyme stems as twine.
Brown chicken: Pat chicken dry, trim any fat, and cut into 1-inch pieces. Season chicken with 1⁄2 teaspoon salt, and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken in a single layer and cook, without stirring, until well browned, about 3 minutes. Flip and brown on other side, about 2 minutes. Transfer chicken to a plate.
Cook vegetables: Add 1 tablespoon oil to same skillet over medium-high. Add carrot, onion, celery, thyme sprigs, and 1⁄2 teaspoon salt. Cook, covered, until vegetables are softened, about 3 minutes. Uncover and cook until vegetables are tender and browned, 2-3 minutes more. Add 2 tablespoons of the flour (save rest for step 5) and cook, stirring, about 1 minute.
Simmer stew: Return chicken and any accumulated juices to skillet along with 1⁄2 cup milk, chicken broth concentrate, and 1 cup water, scraping browned bits from bottom of skillet. Bring to a simmer. then remove skillet from heat, remove thyme sprigs, then stir in peas.
Make biscuits: In a medium bowl, combine 1⁄3 cup milk, 2 tablespoons oil, chopped thyme, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon salt.Add remaining flour to bowl and stir just until evenly combined. Do not over mix.
Cook biscuits & serve: Dollop 10-12 level tablespoons of dough over stew. Transfer skillet to the upper oven rack and bake until lightly browned, 10-12 minutes. Let cool 5 minutes before serving.
Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.
This mix creates a deep savory notes. Bibb lettuce makes a perfect base for the stir-fried chicken. Finish off with fresh mint leaves, crunchy garlic, pickled cucumbers, and a squeeze of lime juice and you have a flavorful dish.
Asian Lettuce Wraps! Who doesn’t love the fresh and tasty handheld wraps from Asian restaurants? This homemade version tastes like PF Chang’s Lettuce Wraps (and Pei Wei’s), and they are so easy to make. They can be ready in 20 minutes!
Halve cucumber you can peel it if you want to but that’s a little extra work so I skipped it. Take you cucumber and thinly slice crosswise into half-moons. Take your mint leave and pick and coarsely chop, discarding stems. In a medium bowl, toss together your cucumbers, with half of the chopped mint. Add 1 tablespoon of vinegar and a pinch each of salt and sugar. Let marinate until you are ready to serve.
Prepping your ingredients
Finely chop 1 teaspoon garlic. Next rinse and gently pat dry 6 large lettuce leaves; wrap in a damp towel until step 6 to get rid of the moisture. Finely chop half of a onion. And finish it off by chopping 1 teaspoon of the serrano pepper.
Prepping your sauce
In a small bowl, whisk together tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for later on.
Sauté turkey
Take one 1 tablespoon oil and medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.
Finish turkey
Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.
Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.
My Go-To Healthy Lettuce Wraps Recipe
There’s just something so satisfying about finger food, as in no forks or chopsticks required. Turkey Lettuce Wraps allows you to just pick it up and dive in! None of that chopping it up and eating it slowly, just shove it in your face because you are hungry, right?
Lettuce wraps
Yield: 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
This dish summons all the very best best that Thai takeout has to offer. Ground turkey is sautéed with onions, garlic, serrano chili, and a drizzle of tamari, to create deep savory notes.
Ingredients
1 lime
10 oz pkg ground turkey
½ oz tamari
1 serrano chile
1 medium yellow onion use half
1 head bibb lettuce
garlic use 1 large clove
¼ oz fresh mint
1 cucumber
kosher salt & ground pepper
neutral oil
sugar
white wine vinegar or redwine vinegar
Instructions
Pickle cucumbers: Halve cucumber (peel, if desired), then thinly slice crosswise into half-moons. Pick and coarsely chop mint leaves, discarding stems. In a medium bowl, toss to combine cucumbers, half of the chopped mint, 1 tablespoon vinegar and a pinch each of salt and sugar. Let marinate until ready to serve.
Prep ingredients: Finely chop 1 teaspoon garlic. Rinse and gently pat dry 6 lettuce leaves; wrap in a damp towel until step 6. Finely chop half of the onion (save rest for own use). Finely chop 1 teaspoon of the serrano pepper (save rest).
Prep sauce: In a small bowl, whisk to combine tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for step 5.
Sauté turkey: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.
Finish turkey: Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.
Assemble & serve: Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.
Smother your chicken in a quick sauce of sun-dried tomatoes, garlic, and a very soft Italian cheese with a fresh, milky, almost sweet flavor like Mascarpone. It adds a silky texture that adds an amazing creaminess to the sauce.
On a nice fall day there is nothing better than a low crab healthy tuscan chicken. You can make it in one pan so it’s easy to clean. And it’s just tasty. If you don’t mind a little extra carbs you can add it onto rice. Or you can just have chicken with spinach and sun-dried tomatoes and a nice creamy sauce.
How to Make Tuscan Chicken:
Step one Preparing the ingredients:
Preheat your broiler and make sure the rack is 6 inches away form the heat source. Add 1 tablespoon butter in a small bowl and set aside at room temperature to soften for later use. Finely chop 1 teaspoon garlic its about 2 pieces off a clove. Take your onion and cut into 1-inch pieces. Pat sun-dried tomatoes dry, and then coarsely chop.
Time to take care of the chicken
Pat your chicken dry, then pound to ½-inch thickness, if it is necessary. Take a small bowl, and combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a large pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it stick to the chicken.
Cooking your chicken:
In a medium skillet heat 1 tablespoon oil over medium–high. Add chicken and cook until lightly browned and cooked through, It should be about 3 to 4 minutes per side. Transfer to a plate.
Time to make the sauce:
Heat 1 tablespoon oil in the same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add your sun-dried tomatoes and ¾ teaspoon of the garlic. Cook, stirring, until fragrant, should take about 30 seconds. Stir in chicken broth concentrate and ⅔ cup water and bring to a simmer. Take a wooden spoon and, scrap up browned bits to add to the sauce. Cook until reduced by ⅓, about 3 minutes. Lastly stir in mascarpone to give it that creamy feel.
Add a little color in the form of spinach:
Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.
Adding a little carb to the meal making the garlic bread & serve:
Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes.
Storing Creamy Tuscan Chicken:
Leftovers with this dish is going to be unlikely. But if you have some, this is how you should save it. First let it cool completely, then, within the first 2 hours of cooking. Make sure you can store it in an airtight container. If you leave it in the refrigerator it’s good for 3 to 4 days If you freeze it it can last for up to 6 months.
Creamy Tuscan Chicken with Sun dried Tomatoes
How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?
olive oil
kosher salt & ground pepper
butter
all-purpose flour
1 ciabatta roll
5 oz baby spinach
3 oz mascarpone cheese
1 pkt chicken broth concentrate
Italian seasoning (use 1 tsp 12 oz pkg boneless, skinless chicken breasts)
2 oz sun-dried tomatoes
1 medium onion
garlic
Prep ingredients: Preheat broiler with top rack 6 inches from heat source. Place 1 tablespoon butter in a small bowl and set aside at room temperature to soften until step 6. Finely chop 1 teaspoon garlic. Cut onion into 1-inch pieces. Pat sun-dried tomatoes dry, then coarsely chop.
Season chicken: Pat chicken dry, then pound to ½-inch thickness, if necessary. In a small bowl, combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a generous pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it adhere.
Cook chicken: Heat 1 tablespoon oil in medium skillet over medium–high. Add chicken and cook until lightly browned and cooked through, 3–4 minutes per side. Transfer to a plate.
Build sauce: Heat 1 tablespoon oil in same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add sun-dried tomatoes and ¾ teaspoon of the garlic; cook, stirring, until fragrant, 30 seconds. Stir in chicken broth concentrate and ⅔ cup water. Bring to a simmer; cook, scraping up browned bits, until reduced by ⅓, 3 minutes. Stir in mascarpone.
Add spinach: Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.
Make garlic bread & serve: Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes (watch closely as broilers vary). Serve creamy Tuscan chicken with garlic bread alongside.
NUTRITION PER SERVING
Calories 880kcal, Fat 57.0g, Proteins 52.0g, Carbs 51.0g
ALLERGENS
Wheat, Soy and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
