#diced chicken breast

[rubys-kitchen]

Chicken Alfredo Pizza

Chef’s Note: Legit did all the stovetop cooking/prep while waiting for preheating. It’s that quick

Original recipes: link1, link2

Ingredients

12-inch pre-baked pizza crust

1/3 cup milk

2 ounces cream cheese

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 to 1/4 tsp crushed red pepper flakes

1/4 cup shredded parmesan cheese

4 slices bacon

3 cups fresh spinach (~3 oz)

1 cup cooked, diced boneless skinless chicken breast (~0.4 oz cooked)

1 cup shredded mozzarella cheese

Instructions

0. Preheat oven to 475°F.

1. Cook bacon on the stovetop until crispy. Remove bacon, but leave the fat.

2. In the pan with the bacon fat, add the spinach. Season with salt. Cook the spinach until it's wilted. Remove it from the heat to cool.

3. When the spinach is cool enough to handle, squeeze out the excess liquid.

4. In a small saucepan, add in the cream cheese, milk, garlic powder, onion powder, and crushed red pepper flakes. Whisk over medium heat until the cream cheese melts and the sauce is smooth.

5. Add in the parmesan cheese and season with salt and pepper. Whisk again until smooth and slightly thickened and then remove from the heat.

6. Spoon the sauce over the top of the pizza dough, leaving a small border around the crust.

7. Top the pizza with the spinach, half the mozzarella and the chicken.

8. Top with the remaining mozzarella and then bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.

9. Remove from the oven and let cool for several minutes before cutting into slices.

[chaskka]

Chicken Tikka Pita

Ingredients:

For the Chicken Tikka:

500g (1 lb) Boneless, Skinless Chicken Breast or Thighs, cut into bite-sized pieces

1 cup Plain Greek Yogurt

2 tbsp Lemon Juice

3 cloves Garlic, minced

1 tbsp Ginger, minced

1 tbsp Garam Masala

1 tbsp Ground Coriander

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Paprika

1/2 tsp Cayenne Pepper (adjust to taste)

1 tsp Salt

2 tbsp Olive Oil

For the Pita Assembly:

4-6 Pita Breads

1 cup Cucumber, thinly sliced or diced

1 cup Red Onion, thinly sliced

1 cup Cherry Tomatoes, halved

1 cup Lettuce or Arugula

1/2 cup Fresh Cilantro or Mint Leaves, chopped

1/2 cup Hummus or Tzatziki Sauce

[skeilig]

the homemade chipotle bowls i've been eating for lunches and dinners this week seriously taste just like chipotle, they even give me a tummy ache.. real authentic chipotle experience..

[ghostvalley2]

weekly grocery shopping is my favourite chore tbh. i love coming home and filling my fridge with fresh fruit and veg and meat i feel like i'm getting such a good grade in adult and also nutrience

[aqpippin]

did the dishes today, feeling so neurotypical 🫶🏼

[chockiesgroup-en]

L / Diced chicken breast fillet 500 gr - Chicken fillet dice are produced from chicken meat of Belgian origin ... The chicken fillet dices must be well cooked before being eaten ... https://belgicastore.com/gb/?s=15610 LDicedchickenbreastfillet

[wikipotorio]

Curried Chicken with Mango Rice Skinless chicken breasts are cooked atop a flavorful mango rice in this one dish meal. Ready in 45 minutes or less. 1/4 teaspoon black pepper, 4 skinless boneless chicken breast halves, 1/2 cup white wine, 1 teaspoon curry powder or to taste, 1 cup long-grain white rice, 1 cup chicken broth, 1 tablespoon dried parsley, 1 tablespoon brown sugar, 1/2 cup water, 1 cup diced mango, 1/2 teaspoon salt

[ultimatediy]

Curried Chicken with Mango Rice In this one-dish meal, skinless chicken breasts are prepared on top of flavorful mango rice. 45 minutes or less until ready.

[cabbagecrunt]

to ramble on a little more i think stuff like sausage and kielbasa is like. some magic meat that will make any leafy green taste good if cooked with it. my mom has been able to convert me to both a kale and a brussel sprout liker by cooking them up with sausage. what's next? asparagus?

[hellisnowlove]

Chicken - Chicken Murphy

[merry-death]

SOON

Farmer's market gazpacho time!!

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that can help promote healthy eyesight:

1. Salmon and Quinoa Salad:

- Cook quinoa according to package instructions and let cool.

- Season salmon fillets with olive oil, lemon juice, and herbs, then bake until cooked through.

- Combine quinoa, mixed greens, cherry tomatoes, cucumber, and avocado in a bowl.

- Top with flaked salmon and a drizzle of balsamic vinaigrette.

2. Roasted Vegetable and Chickpea Buddha Bowl:

- Toss chopped sweet potatoes, bell peppers, zucchini, and red onion with olive oil and seasonings.

- Roast in the oven until vegetables are tender and slightly crispy.

- Serve over cooked quinoa or brown rice, along with roasted chickpeas and a dollop of hummus.

3. Spinach and Feta Stuffed Bell Peppers:

- Cut bell peppers in half lengthwise and remove seeds and membranes.

- Saute spinach, diced tomatoes, garlic, and feta cheese in a skillet until wilted.

- Stuff the bell peppers with the spinach mixture and bake until peppers are tender.

4. Lentil and Vegetable Soup:

- Saute onions, carrots, celery, and garlic in a large pot until softened.

- Add lentils, diced tomatoes, vegetable broth, and seasonings.

- Simmer until lentils are cooked through, then stir in chopped kale or spinach before serving.

5. Greek Chicken Bowls:

- Marinate chicken breasts in olive oil, lemon juice, garlic, and oregano.

- Grill or bake chicken until cooked through, then slice into strips.

- Serve over a bed of cooked quinoa or brown rice, along with cucumber, cherry tomatoes, red onion, feta cheese, and a drizzle of tzatziki sauce.

These meal prep recipes are packed with nutrients that are beneficial for eye health, including vitamins A, C, E, and zinc, as well as omega-3 fatty acids and antioxidants.

[pomegranateandhoney]

Jewish recipes: Bakhsh

I often make this as a meal prep situation so I make a large dish and then we have it for lunches/dinner during the week. Or for Shabbat. This is a Bukharian Jewish dish called Bakhsh, which is a simple dish of rice that's cooked with tons of herbs, usually cilantro and dill, and with meat (most traditional is lamb iirc). I can't get kosher lamb easily where I live at all, so mine is always chicken and it's made in a glass baking dish in the oven. Bakhsh (green rice)

Ingredients:

2 cups rice (I always use short grain bc that is what we have on hand), washed/rinsed, uncooked

4 whole bunches fresh cilantro (or 3 + 1 fresh parsley -- can also add a bunch of fresh dill if desire), chopped

1 cup cubed meat of choice (I always use chicken breast), uncooked

1 diced yellow onion

1/2 c oil (I use avocado)

1/2 c water

1 tbsp salt

1 tbsp chicken consomme powder (I use the Osem brand)

Ground black pepper, cumin, turmeric, and coriander to taste

Instructions:

Line glass baking dish w/parchment paper.

Combine all ingredients in the dish, stir well. Cover with foil.

Bake covered at 400F for 45 minutes, then remove and stir well. Re-cover and bake for 45 more minutes.

Enjoy! The favorite part of this dish in my house is the brown crust that forms on bottom, similar to what we call 누룽지 (nurungji) in Korean (it's the scorched rice I guess that forms on the bottom of the stone pot) -- it's so tasty and crunchy!

[miss-tc-nova]

A Mistake - Jade Leech x Reader

It's okay anon, I too hate myself. This was a fun one. I don't typically write for Jade, but this one was actually really easy once I got the poll results. Speaking of...

I was NOT prepared for that result, but these were the two I thought Jade would confront but would stand up to him in their own ways. But Deuce was definitely a fun pick.

Premise: Jade regrets his breakup

Words: 1,472

~~~~~

               Useful tool: a knife.

               Every decent chef knows a few tricks and it’s nigh invaluable in the kitchen. Dicing carrots, trimming fat, mincing meat, flaying flesh. Removing skin. Cutting. Slicing. Chopping. Stabbing. And stabbing. And stabbing!

               “Jade.”

               The young man snaps to. Upon the cutting board lies a cut of meat, absolutely ruined as a servable chicken breast. It seems his inner monologue has gotten the best of him.

               His housewarden sighs, approaching to examine his work. “What did you do? We can’t serve this, even if Floyd could find a decent method of cooking it.”

               “My apologies. It seems I forgot to grab a new one when I was done.”

               Azul eyes his fellow second-year. “It’s unusual for you to waste Lounge resources. You’re not ill, are you?”

               “No. I assure you I’m perfectly healthy.”

               “Well whatever it is on your mind, perhaps it’s best for you to take the rest of the day off, lest you ruin more of my product.”

               Jade would prefer not to, but graciously bows out of the kitchen.

               It’s been perhaps three months since Jade’s unfortunate error. As rare as these mistakes are, this one has been particularly punishing.

               His partner was perfect. Life had never been so lovely. His love could preempt his every need and solved all his problems with ease. Every morning began with a kiss and ended with at least a dozen more. Together, they indulged in his hobbies, his partner soaking up every bit of information he offered as if it were gospel. There were few disagreements and even fewer arguments. Even Floyd liked the human.

               Yet somehow the serenity of their relationship felt wrong. It was comfortable, effortless—it was boring.

               Or so he thought.

               Jade made the fatal decision to end the relationship. He’d deluded himself so strongly that this relation was now worthless that he felt nothing, even as the pitiful human standing before him began to tear up. There were emotions and questions and confusion, none of which belonged to Jade.

               So that was it. As weeks passed, Jade went about school life as he used to, though he found holes in his routine. The helpful hand he’d grown accustomed to was absent, his forays into the mountains were now solo trips, and he found it more difficult to wake up and fall asleep on his own. The eel chalked it up to the change being so fresh, hoping to adjust to life without soon enough.

               But he didn’t.

               Jade never could shake the feeling that he’d opened a hole in his life that he couldn’t repair on his own. He tried to bury himself in hobbies, tried to pick up more shifts at the Lounge, tried to spend more time with other people, but still he felt something missing.

               Then, one day, as Jade was crossing school grounds on his way to work, he spotted the prefect. Rarely have the two crossed paths since, but there’s no denying the flutter in his chest at the sight. And Jade knows now why his life has been so grey: he made a mistake.

               Always quick to act in correcting issues he finds, Jade took a step. Then froze.

               Those eyes were set alight with excitement and joy—as if Jade had never scarred that precious heart. A smile played on those beautiful lips, adding a heavenly glow to an already angelic face. Yet neither of these pleasantries were for Jade, but for someone else—Deuce Spade.

               Jade quickly took to uncovering the events that transpired after he and his darling parted ways that cursed day. Apparently, it was Deuce who provided support after the breakup. He was the one that helped erase the tears and help bring back that smile again. Now it’s Deuce who benefits from the radiance of the prefect.

               The sight of that happiness is still burned into his mind, igniting the flame that boils his blood. Yes, he messed up, but he can no longer see his life without his beloved. He needs that person in his life again; he needs that light to grace him once again. He has to do something.

               Banished from his Lounge duties, Jade attempts to steal away to the solemn wilderness. This is when he spots the thief. Instinctive hatred floods his system, cooled by the rationality that an assault will only cause more trouble. However, before he’s fully convinced of that idea, he finds himself approaching the younger student.

               “Decue.”

               The Heartslabyul boy lifts his head, full of sweet innocence as the eels closes the gap.

               “Jade? What’s up? Need something?”

               It takes considerable restraint not to wrap his hands around the boy’s throat.

               “I have a proposition for you.”

               “Proposition? If this is another one of Azul’s contracts, I think I’m good.”

               You wish.

               “No, this has nothing to do with my housewarden. The subject of concern happens to be that partner of yours.”

               It appears to take Deuce a moment to get the meaning and now he’s somewhat apprehensive.

               “What do you mean?”

               Jade puts on his best sales smile. “I would be happy to ensure you receive a copy of Azul’s study guides for every test until your graduation, including personal tutoring at any convenient hour.”

               That is certainly an offer on Jade’s part, and Deuce seems to appreciate that.

               “Seriously? But what do you want in return?”

               “It’s very simple.” The smile nearly slips. “I will grant you these generous study aids simply for the cessation of your relationship with the prefect.”

               “Cessation of my—what?” Hands raise. “I don’t think making deals about other people is a good idea.”

               Jade has some few backups. “Mmm, I wondered if that might not be enough. Very well. I would be more than happy to personally fulfill your scholarly duties, should you choose to accept my offer.”

               “Sorry, but this is a bad idea.”

               “I will personally comp your meals at the Monstro Lounge.”

               “No, that’s not—”

               Jade takes a step forward, looming over the man he wants to obliterate.

               Pure hatred grates in his voice. “If you don’t break up with the prefect, I will show you first hand that Floyd is not the scary one.”

               “Jade?”

               His heart seizes. Instantly recovering his smile, Jade faces his darling. “Hello, my dear. It’s been a while. How have you been?”

               “What are you doing here?”

               “I was—”

               He was a fool to think Deuce would keep his mouth shut.

               “I was just asking him about some homework stuff I’m struggling with.”

               That, he did not expect.

               Brows furrow, not entirely convinced of Deuce’s statement. Never before had Jade been subject to the scrutiny of that gaze, but it lashes into his heart. Still, there’s no question of the validity of the lie.

               “Oh…”

               Deuce pulls the prefect’s gaze with such ease, as if Jade doesn’t even exist.

               “Hey, I think I lost my phone. I’m gonna check the potions class; will you check the cafeteria for me?”

               “Sure. Meet up at Ramshackle in fifteen?”

               “Yep. Thanks.”

               In a simple, sweet parting gesture, Deuce leans forward to place a kiss against the prefect’s forehead. Steel claws clamp down on Jade’s windpipe. He wants nothing more than to tear that filthy, incompetent freshman away from his beloved. But if he acts too rashly, the rift he’s torn open will only grow.

               The lovely couple spare smiles and the subject of the previous conversation begins to wander away. Yet as Deuce turns back, so too does the prefect.

               Horror freezes Jade’s veins at the look of sheer loathing and distrust that’s aimed his way. Perhaps there is no repairing this mistake. Then it’s gone and Deuce regains his attention.

               “I’m glad you regret what you did.”

               The utter audacity of this first year. Even though Jade’s pleasant expression fades to a snarl, Deuce does not back down.

               “You caused a lot of damage and it took a long time to start healing. I spent so many sleepless nights in Ramshackle trying to fix what you did. And trying to take care of someone who’s practically given up. All because you were ‘bored.’”

               The merman’s sneer falters.

               “You probably didn’t even think once about all that suffering until you started suffering too. You had it real good—someone who genuinely loved you. But that wasn’t enough for you.”

               Jade’s voice quivers. “I made a mistake.”

               “I know. And I don’t plan on making the same one.”

               With that, Deuce walks away, pulling the phone from his pocket to send a message.

               For a while, Jade simply stands there, lamenting in the fact that he’s powerless to fix what he’s broken. Every word Deuce cut him with was right. Jade’s life would never be the same and it was all his fault.

               All because he was bored.

~~~~~

Nova’s Twisted Wonderland Masterlist

[callmearcturus]

Recipe: Garlic Cream Chicken

this is like mostly for my reference bc my mother just told me "I don't care what you have to do, put this recipe down somewhere so you remember" so that is what I am doing

ingredients:

chicken (breasts for ease, thighs for flavor, doesn't matter)

fresh thyme

lotta garlic

garlic Better Than Bullion

white rice

green beans

regular whipping cream

what to do:

Throw rice into rice cooker, set it and forget it.

Season the chicken with seasoning salt and garlic powder. Oil the saute pan and put it on medium-high, put the chicken in, leave it the fuck alone until that side gets that maynard reaction going on. Flip the chicken, turn the heat down to medium.

Dice up a lot of garlic cloves. Looking for probably around 3 aggressive teaspoonfuls.

Once the chicken is maynard-y on the other side, remove from pan and put aside to rest.

Add some oil to the pan, scrape up the fond, add in the garlic and cook for like 2 or 3 minutes, don't let the fucking garlic burn, nothing is worst.

Add like a teaspoon of garlic BTB and like a cup of water. Toss in some sticks of thyme, let that simmer down.

Prep the green beans to your liking, either by doing a steam or just nuking them in the microwave for a bit, don't overcomplicate it.

Once the stuff in the pan tastes super good, add in the whipping cream at the edge of the pan to avoid curdling. I had the tall narrow carton, I added like a third to a half of that. Sauce shouldn't be too pale, it'll lose the flavor. Better to taste test then add more cream if the sauce is too aggressive than to add too much at the start and ruin the sauce.

TAKE OUT THE THYME STICKS DO NOT FORGETTTTTT

Slice the chicken. Add the chicken and all the juices from it sitting into the pan, leave it on medium-low. Let everything warm up in the sauce. Add some parm if you feel like it but not too much or the sauce will break.

Plate up, cheers.

[prettyboykatsuki]

Hey, I've been trying to make butter chicken for a really long time and no matter what I do the food cart in my city makes it better. I was wondering if you have a recipe that you would like to share since you said you're really good at making butter chicken. Totally okay if you want to keep it private or just not respond to this ask. Also, I love your writing. Long time fan.

HI!!

i was supposed to answer this last night but i took my melatonin super early and fell asleep on accident. i do have a recipe to share and i saw a few people were interested. im not very good with writing down like... formal recipes i cook by heart so to speak so i hope thats alright

but also thank u!! i see u in my notifs a lot so i was happy to see your ask

FANGS BUTTER CHICKEN RECIPE:

a couple of things to know prior, making a really good curry usually takes a long time. im not one to be super picky on authenticity but if you're wanting to eat something super delicious it will take you upwards of an hour ++ some, start to finish.

ingredients for chicken

chicken breast / chicken thighs (i normally use a little less than two pounds of chicken thighs, boneless and cubed)

yogurt for marinade, about a half to three quarters cup

a tablespoon of premade ginger-garlic paste or equal parts of fresh ginger and garlic

about two teaspoons of garam masala, and one teaspoon of cumin, coriander, chili powder, tumeric and salt

FOR THE CHICKEN: it's up to preference what cut of meat you want to use for butter chicken, but i personally used cubed chicken thighs that i manually clean the fat off of.

in my opinion, the biggest difference this will make is in the marinading process. if you are using chicken breast, i would recommend marinating for up to twenty four hours. if you're using chicken thighs, you can get away with less time. but you need to marinade your chicken up to at 30 minutes.

mix everything together and set aside until ready.

ingredients for the sauce:

one large onion, medium diced (about a cup and a half)

half a head or garlic, finely chopped (i use a lot but you can use less)

some freshly chopped ginger or a tablespoon of garlic-ginger paste. about a tablepoon.

tomatoes (roughly two cups)

for the tomatoes, there are various substitutions you're welcome to make. most restaurants used crushed, canned tomatoes but if you're wanting the smooth texture without blending - used jarred tomato sauce as your base.

with whatever type of tomato you use, you will have to adjust for acidity and sweetness. i use a mix of fresh tomatos and tomato paste for depth and adjust for acid with sugar.

if you are using jarred tomato sauce or canned tomatos, you will need about a cup and 3 quarters or 14ozs of liquid over all.

if you are using a fresh tomato and paste combo like me - i recommend about a cup and a half of diced tomatoes and a 3 tablespoons of tomato paste.

spices including, 2 teaspoons of garam masala, 2 teaspoons of cumin, 1 teaspoon of coriander, chili powder to taste and a table spoon of pre-packaged butter chicken spice mix.

you will also need kasoor methi powder or fenugreek powder which imo is not optional

NO MORE than a half-teaspoon of fenugreek

salt to taste

sugar to taste (i use about a tablespoon)

for seasoning: while i use the teaspoon measurement here - it's more important you understand the ratios. im much more heavy handed with my spice mixture because i make it according to my own tastes and i like strong flavors.

i used pre-packaged spice mixes to add flavor but if i dont have it i wont use it and use about a teaspoon more each of the plain spices.

the one thing you shouldn't skip imo is the kasoor methi aka fenugreek powder. this is probably the thing most people are missing butter chicken at home. it's savory and mildly bitter, a bit like fennel and its what gives it a very classic indian flavor

3/4 cup of cream + 1/2 cup of milk (you are welcome to use one cup of cream if you like a thicker gravy, but i prefer a thinner one. you can also replace the milk with half and half)

a little oil to coat the bottom of my pan (a teaspoon or two)

3 tablespoons of ghee (or 2 tbps of butter + 1 tbsp oil)

cilantro to taste (optional)

if you can find ghee or make it at home, i would highly reccomend using it over butter and oil. ghee makes a huge difference to the flavor profile.

while i say 3tbsps, i would say be heavy handed and use enough to cover the pan. this is a fat heavy dish as is.

ONTO THE COOKING PROCESS:

first: you will want to grill / char your chicken. you can pick what method you use for this. i use a searing hot pan (i use a dutch oven for this entire recipe) and little oil to get the best cook.

fry the chicken on high heat until charred and take it off once all sides are cooked. DO NOT OVERCROWD YOUR PAN. it will released too much water.

set aside the charred pieces. the chicken will finish cooking in the sauce.

NEXT, THE SAUCE

after you've cooked off the chicken, turn your heat down to medium, drop your ghee and your onions and cook until totally soft

this will take roughly 15 minutes of stirring and watching.

once the onions are translucent and halved in size, drop in your garlic and ginger

cook until fragrant. i like to go a little under ten minutes

add in your spices here (EXCEPT THE KASOORI METHI). this step is crucial

the key to good desi curry is understanding the process of bhuna, which is essentially frying your spices together for optimum flavor. you will want enough oil in your pan to fry / cook the seasoning which is why i say you might want to be heavy handed.

stir your spice mix with your onions, garlic and ginger - making sure it doesn't stick and burn in the process. let it cook until very fragant.

i let it go for a few minutes but if you don't cook often, a minute or less will be okay. too long and the spices will burn.

(i also like to add a pre-emptive amount of salt at this stage but you can salt afterwards)

next, add your tomatoes. if you are using tomato paste, add it before you add your other tomatoes and let it fry for about a minute to soften and cook down the taste

if you are are using jarred sauce or canned tomatoes feel free to toss it all in at once.

THIS IS IMPORTANT BUT LET THE LIQUID COOK OFF YOUR TOMATOES AS MUCH AS YOU CAN

i would recommend up to twenty minutes if possible, being careful it doesn't burn on the sides. the sauce will change color as a result, turning a deep brown / red and that's when you know it's ready. the pan should feel almost dry.

if you like a blended sauce - now is the time for you to take out from the pan and blend with a little water *

i do not like a completely blended sauce, so i will instead use the back of my spoon to crush up my tomato and onion mixture as much as possible once cooked soft enough.

THIS IS NOT TRADITIONAL OR COMMON. but i prefer a bit of texture in my sauce and once soft enough i find the sauce still turns out silky smooth.

after you sauce is blended / smooth, add in your cream mixture, your sugar, and fenugreek powder, and cook your chicken for another few minutes

usually a little under 10 minutes for thighs and around 8 minutes for breasts if you're picky about timing.

turn your heat off and wait for the curry to stop boiling before adding in chopped cilantro

AND YOU'RE DONE YIPEEEEEE. serve with white basmati rice or naan/paratha of course 🫡

OTHER GENERAL TIPS:

the seasonings i list are intentionally light handed but i honestly use about double of everything above, so if you find that the taste is too light for you after cooking - fry more seasoning in oil in a separate pan and add it afterwards.

depending on your preference, you might like a thicker or thinner gravy. if you prefer it thinner, add more liquid (preferably water or milk) and if you prefer it thicker, feel free to just use one or the other.

be careful during the spice frying process and watch like a hawk if you dont anywhere else, because the burning will make it bitter.

PLEASE FEEL FREE TO SEND ME ASKS IF YOU WANT TO TROUBLE SHOOT!!!