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.
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.
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.
I don’t know anyone who doesn’t like a sesame chicken. So here are 4 healthy sesame chicken , that with just a little effort anyone can make. Now you will normally find sesame chicken in Chinese restaurants throughout the United States.
This dish is delivering your favorite takeout dish, but we’ve made it even better. You’ll get the same great sesame chicken taste. But with none of the deep frying or overly thick or sweet sauce. And if you follow these 3 easy tips on frying chicken you will have the perfect meal. READ MORE
Sesame Chicken Wonton Stir-Fry
Chicken Wonton Stir-Fry with Sugar Snap Peas. This dish has fresh lasagna pasta sheets are cleverly cut into nice wonton-esque squares. Fresh crisp snap peas, cubed chicken thighs, and a sweet and savory sukiyaki sauce. Finish it off with a sprinkle of toasted sesame seeds. And fresh cilantro and you have yourself a great quick meal. READ MORE
Chicken Lo Mein
Chicken lo mein is a simple stir-fried noodle dish packed with protein and yummy vegetables. If you add meat it quickly cooks in a wok or deep pan. Add some snap peas, scallions and shredded cabbage. The chewy egg noodles are tossed in a savory sauce that ties this flavorful Chinese meal together. READ MORE
Hoisin Chicken Recipe with Buttery Soy Noodles
Hoisin sauce contains soy beans, ketchup, maple syrup, red chiles, garlic, vinegar, and Chinese five spice. It truly is a chameleon of condiments! and you can make so many different recipes with it. You have hoisin chicken wings, hoisin chicken noodles, hoisin chicken wraps, hoisin chicken drumsticks. Hoisin chicken stir fry broccoli and even hoisin chicken and rice. READ MORE
Southern Fried Chicken Tenders: There is nothing better than fried chicken, authentic, bone-in friedchicken like your grandma used to make. In this recipe we are talking boneless, skinless delicious chicken breasts into yummy chicken“tenders.”
This meal is to die for, and the best part is chicken tenders are quicker cooking, less of a mess, and universally amazing. We added creamy grits plus collard greens a, and the sweet, tangy apricotsauceis the icing on an already pretty perfect meal.
How to make the perfect fried chicken:
To help you make a the perfect friedchicken you should follow these 3 best practices. Frying Fridge-Cold Chicken, useOil with a high Smoke point and not letting your chicken dry on a paper towel. Fist lets talk about cold chicken. Don’t even start breeding your chicken if you just took it out of the fridge. Chicken straight from the fridge is not ready for frying.
Oil is key
The temperature of the oil will drop and your chicken won’t cook evenly and you you can forget about crispy skin if you fry cold chicken. Instead, let the meat sit at room temperature for 30 minutes. And then you can start the process of breading and frying.
One of the biggest mistakes people do is use a oil with a low smoke point for example Extra-virgin olive oil sure is tasty, but don’t use it on your friedchicken.
Not only is it a waste of money given the volume you’ll use, it’ll result in a bitter-tasting chicken due to its low smoke point. Go for a neutral oil with a high smoke point, like canola, vegetable, or peanut oil.
Finally do not usepaper towels for drying. This is a simple finish step everyone does that you shouldn’t do let the Chicken Cool on Paper Towels. Paper towels soak up excess fat, but they’re not your friend here. “Letting anything that’s been fried sit on paper towelwill make the bottom side soggy. Because it will start to steam, and take away the crispness”.
Instead, drain your chicken on a wire rack set over a baking sheet. They’ll cool, crisp, and dry off all at once. Let the chick rest, relax, have a beer or a glass of wine, plan for about 10 minutes; the crust may feel cool to the touch.
Wine pairing
Prosecco and southern fried chicken
It is generally believed that the sweet Italian sparkling white wines. Prosecco, should be paired with sweet dishes like dessert. A better idea is to pair this bubbly drink with the opposite flavor like a savory fried chicken.
American standards like fried chicken, provide the perfect complement to Prosecco’s crispy, citrusy sweetness. The savory flavor of battered coating is enhanced by the acidity and effervescence of this sweet wine.
Tips for cooking Chicken
Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home.
You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting. So the juices redistribute themselves back through the meat.
Southern Fried Chicken
Yield: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Southern Fried Chicken Tenders: There is nothing better than fried chicken, authentic, bone-in fried chicken like your grandma used to make. In this recipe we are talking boneless, skinless delicious chicken breasts into yummy chicken “tenders.”
Ingredients
6 oz collard greens
2 boneless (skinless chicken breasts )
¼ oz Cajun seasoning
3 oz quick-cooking grits
2 oz apricot preserves
kosher salt & ground pepper
1 Tbsp butter
2 large eggs
¾ cup all-purpose flour
neutral oil (such as vegetable)
apple cider vinegar (or red wine vinegar)
sugar
Instructions
Prep ingredients : In a small saucepan, combine 2 cups water and ½ teaspoon salt and bring to a boil. Trim ends from collard greens; thinly slice stems, crosswise, and cut leaves into bite-size pieces. Pat chicken dry and cut lengthwise into 1-inch wide strips (about 3 per breast). Sprinkle chicken all over with 1½ teaspoons of the Cajun seasoning and ½ teaspoon salt.
Cook grits: Return salted water to a boil and slowly stir in grits. Reduce heat to low and cook, stirring occasionally to prevent sticking, until grains are tender, about 7 minutes. Stir in 1 tablespoon butter, and season with salt and pepper. Remove from heat, and cover to keep warm.
Bread chicken: Beat 2 large eggs and ½ teaspoon salt in a medium bowl. Place ¾ cup flour in 2nd medium bowl and season with ½ teaspoon salt. Working in batches, coat chicken strips in flour first, then egg. Let excess egg drip back into the bowl, then repeat: dipping chicken in flour then egg, then finishing in flour.
Cook collard greens: Heat 1 tablespoon oil in a large skillet over medium-high. Add collard greens and stems and cook until wilted,1–2 minutes. Add 2 tablespoons water and season with ½ teaspoon salt and a few grinds pepper. Cook until greens are bright green and tender, and water is evaporated, 2–3 minutes. Transfer to a small bowl and cover to keep warm. Wipe out skillet.
Fry chicken: Heat 1 cup oil in same skillet over medium-high. When oil is hot (it should sizzle vigorously when a pinch of flour is added), add chicken and cook, turning occasionally, until golden and crisp (reduce heat if browning too quickly), about 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.
Make sauce & serve: In a small skillet, combine apricot preserves, 2 tablespoons vinegar, 1 teaspoon sugar, and 1 tablespoon water. Bring to a simmer over medium high heat, and cook, whisking, about 1 minute, or until sugar is dissolved. Serve grits topped with chicken and collards. Drizzle sauce all over the top. Enjoy
I am such a huge sucker for lettuce wraps. They are so low in carbs always a plus. Lettuce wrap are the easiest, quickest meal you could ever make. And if you have a little skill in the kitchen, you could even get this on the dinner table in less than 15 minutes. And finally what makes Lettuce wraps so amazing they are budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?
Korean Steak Lettuce Cups recipe
Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler. The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish.
Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.
Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad
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.
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!
How to make an amazing spicy turkey Wraps
Pickling your cucumbers
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?
Spicy Turkey Lettuce Wraps
Yield: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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.
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.
Notes
ALLERGENS
Soy and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
