#salt & pepper chicken

[morethansalad]

Tacos Vegan aux Émincés de « Poulet » et Sauce Ranch / Vegan Spicy « Chicken » Tacos and Cilantro Ranch

[brunchbinch]

Chinese Salt & Pepper Chicken (x)

[littlealienproducts]

Ceramic Hens Salt And Pepper Shakers Golden from TheAmethystHeart

[littlefleamart]

(source)

[cheftulips]

My boyfriend’s family have goats and chickens on their property. They also grow a ton of herbs like mint, basil, rosemary, dill, and cilantro in pots surrounding their patio. In the garden grows a variety of hot and sweet peppers, hundreds of tomatoes, and a recent addition are the fruit trees.

Every time we visit they give us dozens of eggs. I make a lot egg sandwiches or bake them in my sweets.

The best way to eat them though, is plain, accompanied with salt and pepper, or with sauce guts (which are these hot sauce remnants that have been baked and turned into a flakey topping or snackie.)

[brandonaguja]

But one day you will have to stop and find out what they wanted

[autoneurotic]

tomato soup and shepards pie tonight fwm fwm fwmmmmm

[streetdream]

i swear this makes me so happy

[fearoffun]

i think talon would be more of a spicy chicken sandwich (as opposed to a burger) kind of guy

[bulliness]

White people pad thai here i come baby 🤤

[swaglet]

being a chicken farmer is awesome because if you want to give somebody a present for the holidays/their birthday you can make a cupcake using your chickens' eggs and write a note along with it that says "made with love by [your name] and some help from [chickens' names]" and give them a dozen or half a dozen carton of eggs with little polaroid portraits of all your laying hens on there :')

[morethansalad]

Baked Korean Glazed "Chicken" Tenders (Vegan & Gluten-Free)

[onlinesaltandpeppershakermuseum]

Set # 2,177

[pendraegon]

i love u salads i love u leafy greens i love u balsamic vinegar + olive oil 🥗

[unsafe-chikku]

These veggies gonna FUCK

[askwhatsforlunch]

Pepper and Capon Quiche

Today begins the VE Long Weekend, thus making it a Very Long Weekend this year, and Mum, Jules and I are taking a holiday in the Loire Valley. We --Mum and Jules, that is-- are driving there and shall stop on the road, hopefully finding a scenic spot to lunch. This Pepper and Capon Quiche makes an excellent and tasty picnic! Happy Wednesday!

Ingredients (serves 4)

4 to 5 small red and yellow Bell Peppers  

1 1/2 tablespoon olive oil

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

375 grams/13 ounces Pepper and Chilli Pastry

4 large eggs

¾ cup double cream

¼ cup semi-skimmed milk

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

leftover Roast Capon (a wing or half a breast; roast chicken or turkey works well, too)

Thoroughly rinse Bell Peppers under cold water.

Heat olive oil in a nonstick skillet over medium-high heat. Cut Bell Peppers into thin slices, and add them to the skillet. Cook, shaking the pan often, about 5 minutes, until Bell Peppers start browning. Sprinkle with Piment d'Espelette, tossing well to coat. Cook, 1 minute more. Remove from heat, and let cool completely.

Preheat oven to 200°C/395°F.

Roll Pepper and Chilli Pastry out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pepper and Chilli Pastry and fill with dried beans or rice. Blind bake the Pepper and Chilli Pastry crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with double cream. Whisk in milk, salt and black pepper.

Arrange cooled Bell Peppers onto the tart crust. Cut Roast Capon into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Pepper and Capon Quiche warm or cold, with dressed lettuce.