#tarragon chicken with rice
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I’m cooking tarragon chicken right now and I’ve been meaning to share the recipe for ages so buckle up cause here it comes.
This is my friend’s family recipe (I think), and the first time I had it was when I was homeless and living in their spare room, and since then it’s become one of my top comfort foods - it’s great for winter but works in summer too, and depending on how many of you you’re cooking for can work for multiple day’s food.
you’ll need:
Skin on chicken thighs - I get them in packs of 7/8 and that will last my dad and I dinner for two nights, or dinner one night and next day’s lunch.
Prefered cooking oil - I recommend olive, but whatever you usually use would probably work
125ml white wine - that’s a 6th of a bottle for those of you who don’t drink. This is going to be used to deglaze the pan - you could probably get away with making some quick chicken stock with stock cubes and using those, but I promise the wine makes it good. It doesn’t need to be a great wine, but don’t go with the cheapest bottle, either (if you don’t drink, I recommend finding a friend/neighbour who does)
Juice of half a lemon
500g ripe cherry tomatoes
Fresh tarragon
salt and pepper - I personally like the chunky salt and freshly cracked black pepper, but anything will do in a pinch
Wild rice (or rice of your choice)
pak choy/carrots/green beens/whatever vegetables take your fancy
1. preheat oven to 190ºC/gas 5. Season the chicken with salt and pepper, heat the oil in a large frying pan or saute pan on a medium high heat and sear the chicken, turning the pieces several times until golden brown all over.
2. transfer the chicken, skin side up, into a casserole dish.
3. Deglaze the pan with the wine. That link there will teach you how to deglaze a pan - it’s super simple, and I promise it makes all the difference.
4. pour the liquid from the pan into the dish along with the chicken, add the lemon juice and a pinch of salt and pepper, then cover with foil and place in the oven for 30 minutes.
5. whilst it’s in the oven for the first time, prep any vegetables you’re serving with - I like to do grilled pak choy and buttered carrots, but it’s really up to you.
6. After 30 minutes remove from the oven and remove the foil - top tip, you can reuse that foil to line the tray you cook any vegetables on. Add the tomatoes, making sure not to cover the chicken - you want the oven to crisp it up a little - and replace in the oven without the foil for 25 minutes.
7. rinse the rice and cook (i’m not great at rice, so just cook it how you normally would)
8. cook the accompanying vegetables to your liking.
9. remove the casserole tray from the oven, add a couple of sprigs of tarragon and let rest for five minutes. Meanwhile rinse the rice again with boiling water.
10. Just before serving, add another handful of tarragon leaves to the dish.
11. Ta Da! you have a hearty meal! I recommend serving with.a spoonful or two of the liquid in the casserole dish - it moistens the rice and ties everything together.

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Shrimp, Asiago & Asparagus Risotto with Tarragon
A rich and creamy risotto with tender shrimp, asparagus, the sharpness of Asiago cheese and a bit of fresh tarragon. Be careful, this might become one of your signature dishes!
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#Arborio rice#asparagus#shrimp#chicken broth#white wine#salt and pepper#Asiago cheese#tarragon#chives#flat leaf parsley#garlic#onions#lunch#brunch#dinner#main course#side dish#seafood#butter
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tarragon u are so unloved you deserve better
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easy pan chicken! (soft, edible, tasty, not at all rubbery or chewy, you’ll wow your guests but also just like. Have some chicken, which is a cheap and easy and delicious protein)
this works best with about as much raw chicken as you can fit in the bottom of the pan you’re using. I really do cram it in there. If you’re only cooking for yourself, you can use a small pan, or just have leftovers, or just only put one piece of chicken in there, but I find it’s easier to burn it or make it too dry that way.
Also I like using boneless skinless thighs best, but it does work with any cut of chicken, bones or no bones. You can dice it before you start, stirring instead of flipping when you get there, but I find it easier to dice afterwards.
(your pan should be cast iron or enamelled or non stick. If you’re using one that isn’t, you will basically need to turn the chicken into a soup base to keep your pan from being a nightmare to wash.)
once you have obtained suitable chicken and a pan to put it in!:
Heat the pan over medium heat and put in enough butter to cover the bottom of the pan. Wait till the butter melts.
over the melted butter, put a layer of salt. You’re unlikely to do too much, meat needs a lot of salt.
add the chicken. You want it to sizzle when you put it in, but it’ll turn out fine if it doesn’t.
to each piece of chicken add a splash of vinegar. I like rice wine vinegar, but literally any works. So does vodka.
layer of seasoning. My favorite is a bottle of pre mixed “garlic butter and white wine” seasoning, but anything works. Chicken is not picky. Options include:
Paprika and garlic powder
Italian seasoning and garlic powder
tarragon, coriander, and garlic powder (noticing a theme here?)
curry powder
just garlic powder
garlic powder and parsley
whatever you feel like today
then put a lid on it. If you don’t have any lids that approximate your pan, a sheet of tinfoil works. Heck a plate works. Just cover the chickies loosely. then forget about them until they start to brown on the bottom. This takes like 5-10 min depending on how much chicken is in there and how thick your pan is. You’ll be able to smell it before it burns irreparably (it’s artistically blackened, thank you very much) and it’s fine if it fails to actually brown, so don’t worry too much about this step. Just leave the lid on for a little while while you do other stuff (boil noodles, make veggies, stuff like that.)
Flip the chickens over. Add butter or vinegar if the pan is for some reason completely dry, but this should not happen. Turn the heat down if it does. Cover it back up.
when you come back to it, again 5-10 minutes later, check if it’s done. Do this by cutting into the two biggest pieces and making sure the inside is white like cooked chicken and not at all pink like raw chicken. No pink is allowed. This is not burgers. Put the lid back on if there’s any thing that looks raw. If you’re paranoid about this and unsure, you can just like. Dice the chicken up in the pan. Or use a thermometer I guess.
your chicken is edible! If there’s seasoning stuck to the pan add a tablespoon of water or lemon juice or wine if you’re feeling fancy (do not use rice wine it caramelises. Which actually tastes ok) while it’s still hot and scrape the seasoning up. You can then mix it back into the chicken. This chicken can be served like this, or you can dice it up, or you can turn the heat down a little, cook it a little longer, and then shred it with a fork for shredded chicken.
tldr!:
medium heat
In order:
butter
salt
chicken
Splash vinegar
seasoning (whatever)
cover it
cool till brown, flip, cook till done.
voila, you can pan fry chicken! I have never yet made it inedible doing it this way, you really won’t mess it up.
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Hello! I wondered if you had any easy (and requiring few ingredients) recipes for a student? I tend to go through your food tag for inspiration but a lot of stuff seems to require more advanced cookware than the simple pan/oven or needs quite a few ingredients. Thought I'd ask!
#food and drink is a wide-ranging topic, so try #recipe / #recipes for more specific information.
IIRC a lot of them call for one or at most two pans and not many ingredients - scrambled eggs with herbs / snipped green onions and chopped bacon or sausage, for instance, needs just one pan.
Fry the meat first, take it out, add the eggs, and when they start to thicken return the meat along with herbs / onions, combine the lot, cook until the eggs are As You Like Them, then serve up on hot buttered toast with a sprinkle of Tabasco and maybe grated cheese if there's any in the fridge.
*****
You'll find various soups and stews - ours, and from other sources - which again need only some basic ingredients and then, unlike the speed of those scrambled eggs, another ingredient which you can't buy at the shop.
Time.
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I've mentioned more than once that even a jar of heat-and-stir-in pasta sauce is hugely improved by letting the heating be a half-hour on the stove rather than a minute in the microwave.
Pour it into a saucepan and heat to the very gentle simmer which in French is called mijouter (what I call "blip, not bloop").
Add your choice of black pepper / chilli flakes / garlic powder / dried herbs / a splash of Worcester sauce / balsamic vinegar / wine and stir well in. Any or all of those additions will elevate the end result well above what it was when the jar was opened.
Partly cover with a lid to contain any splats, set a timer for 30 minutes, then go do something else.
When the timer goes, return to the stove, stir the sauce, cook whatever pasta you fancy, drain it, combine with the sauce, plate up and get stuck in.
*****
If feeling more adventurous there's a recipe here...
...for simple pasta (or tomato) sauce from scratch.
NB, the recipe doesn't have salt as an ingredient. This is a personal preference and I've never missed it, but YMMV. Taste first, add salt second.
It's remarkably good and, though vaguely Italian, is non-specific enough that with appropriate tweaks of herb or spice it's been used as a cooking sauce for meat, meatballs or poultry.
Those tweaks have included lots of black pepper and / or a dollop of horseradish for beef, some dried tarragon and / or sour cream for chicken, thick slices of onion and green pepper for meatballs, and that was before I started thinking about what could be done with spice mixes like baharat, quatre-épices, garam masala or herbes de Provence...
*****
The basic sauce is vegetarian, maybe even vegan, so try using it for carrots peeled and split lengthwise or cut in thick slices, quartered potatoes, some sliced red and green peppers, maybe a drained tin of beans or chickpeas. If carnivorous, regard this as side veggies. If vegetarian, it's the main course.
(Hint: though it'll involve a second pan, frying the carrots and potatoes enough to brown their edges before going in the sauce is A Good Move.)
Check in 30 minutes, then again in 45. You'll know the carrots and spuds are done when a knife-point, fork or cocktail stick stabs in easily. Once they're done, everything else is also done. Taste again, and perhaps sprinkle with a tiny amount of vinegar or lemon juice to balance the carrot sweetness.
Serve with rice, couscous, or just some crusty farmhouse bread to mop with.
Hope This Helps! :->
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Tarragon and Porcini Mushroom Chicken Fricassée

Hearty and deliciously creamy, this Tarragon and Porcini Mushroom Chicken Fricassée is just one of those perfectly indulgent dishes for a cold Autumn day. Happy Tuesday!
Ingredients (serves 2):
1/4 cup dried porcini mushrooms
1 cup boiling water
2 tablespoons olive oil
2 beautiful legs (preferably free-range) chicken
1 small onion
2 very fluffy sprigs Garden Tarragon
1 small garlic clove, minced
2 tablespoons apple cider vinegar
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
3/4 cup crème fraîche or sour cream
1 tablespoon demerara sugar
Spoon dried porcini mushrooms in a bowl. Cover with boiling water. Cover with cling film, and set aside, one hour, until plumped up.
Heat olive oil in a large, deep skillet over medium-high heat.
Once hot, add chicken legs, and fry until browned on all sides, about 3 minutes on each side.
Remove chicken legs from the skillet and transfer to a plate; set aside.
Drain plumped up porcini mushrooms, keeping their soaking liquid.
Peel and finely chop onion, and stir into the skillet. Fry, a couple of minutes.
Finely chop half of the Garden Tarragon, and stir into the skillet. Cook, 1 minute more.
Add minced garlic, and cook, another minute.
Roughly chop porcini mushrooms, and stir into the skillet. Cook, a couple of minutes.
Deglaze with apple cider vinegar, and cook out, 1 minute.
Return chicken legs to the skillet, along with their resting juices. Season them on both sides, with fleur de sel and black pepper.
Stir in reserved mushroom liquor, and bring to a slow boil. Reduce heat to medium low, cover with a lid, and simmer, about 20 to 25 minutes, until chicken is cooked.
Remove chicken legs once more from the skillet; keep them warm.
Stir in crème fraîche into the skillet. Add demerara sugar and increase heat back to high. Allow to reduce, a couple of minutes.
Finely chop remaining Tarragon, and stir into the skillet. Add a bit of water to loosen the sauce slightly, if necessary.
Finally, return chicken legs to the pot, cover with the lid, and cook, a last couple of minutes.
Serve Tarragon and Porcini Mushroom Chicken Fricassée hot, onto fluffy white rice, wheat berry or.
#Recipe#Food#Tarragon and Porcini Mushroom Chicken Fricassée#Tarragon and Porcini Mushroom Chicken Fricassée recipe#Chicken Fricassée#Chicken Fricassée recipe#Fricassée#Fricassée recipe#Chicken Legs#Chicken#Chicken and Poultry#Porcini Mushrooms#Dried Porcini Mushrooms#Mushrooms#Olive Oil#Onion#Tarragon#Garden Tarragon#Fresh Tarragon#Garlic#Apple Cider Vinegar#Crème Fraîche#Creme Fraiche#Sour Cream#Demerara Sugar#Brown Sugar#Autumn#Autumn Warmers#Autumn recipe
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Tarragon
Alpha! Shouta x Omega! reader Winter Rut.
(I do not own My Hero Academia or the characters within. Anything associated with that fandom belongs to Horikoshi Kohei. This story belongs to my 2023 Spice-tober collection. I hope you enjoy. If this story isn’t your cup of tea, blend of spices, or brew of coffee move on. Reader discretion is advised.)
TW: Omegaverse shenanigans, sex scene.
WC: 844
You were wrapped up in a fluffy blanket front of a window in your log cabin, watching the snow fall outside, with a fire crackling away in the fireplace. You had your face pressed up against the glass as you could smell the cold, crisp scent of the snow outside. Your head turned to the front door when it opened, showing that your Alpha had returned home from a grocery trip. You ran over and gave him a hug before he could even take his shoes off.
“Missed me, didn’t you?” He asked as he hugged you and guided you out of the entry way so he could close the door and begin putting the groceries away with your help. As you put the bread and eggs away into the fridge, he checked the crock pot that he had prepared that morning with some white and red onions on the bottom, sliced up chicken that was previously frozen, a whole head of cabbage that had been chopped up, along with granulated garlic, paprika, bay leaf and tarragon that made the cabin smell amazing. He stirred the contents in the crockpot before putting some rice he bought from the store that day into the rice cooker along with some water and setting the machine to cook while he arranged the freezer for the new packages of meat that he purchased earlier in the day.
You sat in your chair and rested your head on the table as you watched your Alpha finish putting the groceries away and plating what he made for dinner. He walked over, setting plates of food in front of you and him, sitting down to finally eat. The two of you enjoyed the meal as you talked about your day.
Once the meal had been eaten, Shouta set the dishes in the sink to soak before he picked you up from your chair and carried you to his den in the living room where he laid you down on the thick, warm blanket and kissed you gently. You nuzzled into his neck and you could smell the scent of pine trees after a heavy rainstorm and hot coffee coming from his neck and filling your nostrils, making your brain go fuzzy with the underlying pheromones coming from his rut scent. “Alpha’s in rut. Do you need help?” “Would I have you in my den if I wanted to take this rut on alone? Of course I’d love to have your help.” He told you and kissed your neck, gently dragging his teeth along your sensitive flesh as it was exposed to slight draft of cold air. You gasped and gripped onto his shirt as a shiver was sent down your spine.
“I-I’ll help you. Just get me warm. Your den has a draft and I don’t like it.” You told him. He kissed you and fixed the wall of his den to not let any cold air in before he went back to leaving several bite marks all over your neck and shoulders. He worked his way down, easing you out of your blanket, letting you wrap your limbs around his torso, burying your face into his neck as he slid your sweatpants off along with your underwear, and he pushed them away from where you were laying. He looked back at you and kissed you gently, supporting himself up on his arms and sliding his erection into you and making quick work of thrusting in and out of you at a rapid pace, making you moan into his neck and grip onto his shirt as he rutted into you. You could smell the faint scent of the tarragon from the dinner on his skin which helped you relax more and let him thrust deeper into you, growling deeply into your ear. You came long before he did, making him smirk and keep thrusting into you until he released deep into your womb along with you cumming for a second time.
He waited a few minutes before he kissed you deeply and pulled out of you, laying next to you, and watching you come down from your high at your own pace. He pulled you close to his chest and you snuggled right into him. “You’re warm, Alpha.” You told him and he smiled. You looked out a window in his den at the snow falling outside calmly and in a peaceful manner with the fireplace crackling in the background. You felt your eyelids grow heavy and Shouta encouraged you to fall asleep as you were safe in his arms. You did so and he fell asleep soon after you did.
The End.
#bnha#admin writes#mha#bnha aizawa#bnha omegaverse#mha aizawa#mha eraserhead#bnha eraserhead#shouta smut#aizawa shota#aizawa shouta#aizawa shouta x reader#shota aizawa#shouta aizawa#kinktober 2023#mha kinktober#bnha kinktober#spicetober 2023#spice tober 2023
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i'm super bad at cooking and never know where to start because every recipe out there asks for ingredients i simply don't have at home so do you perhaps know what basic ones would be good to stock up on? like eggs and stuff...especially when it comes to spices i have no idea what is okay to use
Haii o/ very honored that you sent me an ask, and ofc I’ll do my best to help! This reply got a bit out of hand so. Long text under the cut. Behold. Feel free to reach out in asks or dms or whatever with any future questions (@ everyone tbh).
Food is, of course, very subjective, so my idea of a perfect list of foods to keep a stock of will not be universal, but I hope this will, at least, give you some ideas if anything.
First of all, I usually mentally break down my typical weekday recipe into vaguely carbs source - protein source - veggies, buy a couple of options for each category and just switch them around for variety. My standard set is
rice / pasta (usually spaghetti re:shapes) / glass noodles
eggs / chicken / tofu / bacon
random pack of frozen vegetables, bell peppers, eggplants, tomatoes, cucumbers, leafy greens. garlic and onions too
I have an option of making egg fried rice with chopped up bacon and added frozen vegetables one day, then blending the leftover vegetables with bell peppers and tomatoes to use as pasta sauce with chicken and spaghetti the next day, then branching out and making eggplant tofu stir fry with glass noodles, then using whatever eggplant tofu stir fry i had left as rice balls filling and making myself a quick vegetable salad on the side… And all those things are easy to make and don’t need much fussing around.
Other options to consider would be potatoes (you can roast them with whatever, boil, fry, etc), buckwheat (my wife doesn’t like it otherwise I’d use it more often), kidney beans and chickpeas for your carbs*; fish and meat for your proteins (those are. a bit too expensive for me usually); carrots, cabbage, leeks etc.
The list looks long, but, again, you just need to pick out a couple of things from each group and throw shit in a pan so to speak. And a lot of them are easily soup-able (boiling water chicken potatoes carrots rice? boom soup. etc), which is another easy base recipe to exploit.
Now to the matter of spices. Salt and pepper are obvious enough, but a good thing to look for are, especially if you are just getting into cooking, spice blends. Something something French Herbs™ something something Taco Seasoning™ something something Seven Spice™ something something Garam Masala™. There’s a lot of different ones, but they are, essentially, a formed flavor profile in themselves, so you don’t need to worry about mixing spices and herbs that might not go well together, and by paying attention to contents you can learn for yourself what individual seasonings are commonly used together.
Also, everyone, hold your judgement real quick and trust me with this, but ooh I always save leftover flavor packets from instant ramen and reuse them in other dishes. Egg fried rice just doesn’t taste right without suspicious red powder courtesy of shin ramen… It’s probably MSG my beloved or something…
While I’m at it, bouillon cubes are handy to have, you can use them for soups, crumble them up in other recipes. Adding one to the water you’re cooking rice in is a great hack at making it more flavourful.
In general, while I do actually have way too much spices (and keep buying more… very excited about my newly acquired dried tarragon…), the ones I’d advise to have for an average person would be:
Salt (ideally both coarse grain and fine grain, but fine grain only serves you just right)
black pepper (both in a mill/grinder and peppercorns), red pepper flakes
paprika, garlic powder, ginger powder
bay leaves, dried oregano, basil, thyme, dill, cinnamon, coriander, cardamon, cumin, turmeric, sumak....
I really got a bit carried away by the end, but. You don't actually need to buy all of them and at the same time, just start with whatever couple of things you'd need for whatever you are cooking and let your collection build up over time, since spices aren't something you need to buy often anyway 👍
Other things I think it’s nice to have in stock in your kitchen would be flour and baking powder, vinegar (distilled vinegar, rice vinegar… I like to have balsamic vinegar too but it’s so expensive it’s ridiculous ngl), soy sauce, cooking oil of your choice (I use sunflower oil, olive oil and sesame oil), panko or breadcrumbs, starch (i have potato starch, cornstarch and tapioka starch, I would suggest just getting cornstarch at first).
* going to clarify here that while beans are often brought up as a source of protein, most are rich in complex carbs, excluding edamame and green beans for example. And since I mostly often cook beans with meat, they check out my daily carbs in my head.
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i want to eat okra and pickled vegetables and mapo tofu and brisket and spicy noodles and raw tuna and mackerel and artichoke and beets and hot and sour soup and cabbage rolls and sourdough bread and meat pie and hamburger and beef wellington and butter chicken and fried mushrooms and onion soup and pasta carbonara and feta pastry and falafel and stew and fried rice and crepes and honey cake and apple cake and plum cake and strawbebby cake and cranbebby muffins and bluebebby muffins and rhubarb pie and i want to drink green tea and black tea and kvass and tarragon soda and coffee and herbal fruits teas and kombucha and beer and wine and soju and sake and hot chocolate and also every other food and drink forever
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OMG! Delicious homemade chicken soup I made entirely from leftovers! Chicken was leftover store-cooked chicken, leftover rice, leftover 7-grains I had, even old carrots! Cooked in broth with egg noodles, onions, green onions, parsley, and tarragon - AMAZING. The white fluffy thing is a 'snow white fungus' from the Asian store. I cooked it separately and added it last - next time I will add it right to the soup to re-hydrate since it thickened the water I had it in. It's. All. Good.
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Margaritaville | Carlo Sernaglia and Julia Turshen
Breakfast
Pineapple and Coconut Milk Smoothie
Key Lime Yogurt with Graham Cracker Granola
Baked Boatmeal Squares with Blueberries and Coconut
Huevos Rancheros
Key West Omlet
Key Lime Hollandaise
South Florida Eggs Benedict
Spicy Breakfast Quesadillas
Triple B (Buttermilk, Blueberry and Banana) Pancakes
Best-Ever French Toast
Our Breakfast Potatoes
Appetizers
Volcano Nachos
Warm Asiago Crab Dip
Grilled Oysters with Tarragon Butter
Peel-and-Eat Shrimp
Mustard Sauce
Drunken Shrimp Skillet
Lava Lava Shrimp
Conch Fritters with Calypso Sauce
Spanish Octopus Salad
JWB Crab and Quinoa Cakes with Curry Kale Slaw
Crispy Calamari with Peppadews and Lemon Aioli
Fried Oysters with Creamed Spinach
Lionfish Carpaccio
A Day on a Boat
Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita
Veracruz Seafood Cocktail
Tuna Poke with Plantain Chips
Paradise Ceviche
Belizean Shrimp Ceviche
Pimiento Cheese Hushpuppies
Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers
Fried Baby Artichokes with Remoulade
Tostones with Mojo Sauce
Hollywood Burrata with Grated Tomato Dressing
Jalapeño Deviled Eggs with Pickled Mustard Seeds
Cajun Chicken Quesadilla (Blackening Seasoning)
Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing
Sweet Chile Chicken Wings
Salads and Soups
JWB Caesar Salad with Sourdough Croutons
JWB House Salad with Cashew Dressing
Little Gem Wedge Salad
Avocado and Papaya Salad with Spicy Lime Dressing
Quinoa and Mango Salad with Seared Tuna
Fried Green Tomato Salad with Salsa Verde and Quesp Fresco
Andalusian Gazpacho
Luxurious Lobster Bisque (Lobster Stock)
Bahamian Conch Chowder
Chicken and Corn Chupe
Burgers, Sandwiches and Hot Dogs
Cheeseburgers in Paradise with Paradise Island Dressing
Black-and-Blue Burgers
Turkey Burgers with Cheddar and Barbecue Aioli
JWB Surf’n’Turf Burgers
Ultimate Veggie Burgers
Grilled Flank Steak Sandwiches with Horseradish Sauce
Cuban Meat Loaf Survival Sandwiches
A Day on The Beach
Tailgate Muffuletta for a Crowd
Beach Club Sandwich
New Orleans Fried Oyster Po’Boys
Delta Fried Catfish Reubens
Blackened Fish Sandwiches (Jalapeño Tarter Sauce)
JWB Lobster Rolls
Aloha Hot Dogs
Own-Damn-Fault Hot Dogs
Blackened Chili Dogs
Main Dishes
Best-Every Chili (alt: vegan version)
Margaritaville Family Recipe Cuban Meat Loaf
Veal Saltimbocca Pockets
Prime Sirloin Oscar
Steak au Poivre
Summer Grill Surf’n’Turf
Grilled Skirt Steaks with Carlo’s Chimichurri
Slow Cooker Pork Should with LandShark and Cola
Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce
Chicken Tinga
Jerk Chicken
Buttermilk Fried Chicken with Country Gravy
Shrimp Mofongo al Ajillo
Spear Fishing with Carlo
Outside-Optional Cajun Clambake
Sardinian Seafood Stew
Pan-Seared Halibut with Artichoke Ragout
Seared Grouper with Fresh Mango Salsa
Crispy Sicilian-Style Pounded Tuna Steaks
Coho Salmon in Lemongrass-Miso Broth
Salt-Crusted Whole Snapper
LandShark Beer-Battered Fish
Seafood Mac and Cheese
Lobster Pasta
Paella del Mar
Jimmy’s Jammin’Jambalaya
Baby Back Ribs with Guava Barbecue Sauce
Pizza à la Minute
Side Dishes
Pico de Gallo
Guacamole
Cilantro-Lime Coleslaw
Crispy Brussels Sprouts
Yukon Gold Loaded Mashed Potatoes
Spicy Red Onion Rings
Livin’ Floridays
Lobster Hash Browns with Jalapeño Cheese
JWB Creamed Spinach
Oven Fries
Fajita Black Beans
Island Rice Pilaf
Creamy Spinach and Cheese Grits
Skillet Cornbread with Honey Butter
Grilled Corn with Lime Butter
Pickled Jalapeño Mac and Cheese
Dessert
Baked Florida
Key Lime Pie
Banana Cream Pie with Caramel Rum Sauce
Coconut Tres Leches Cake
Island Rum Cake
Strawberry Sponge Cake Shortcake
Frozen Mango Cheesecake
Crispy Bananarama
Chocolate-Bourbon Croissant Bread Pudding
S’mores Nachos with Warm Chocolate Sauce
Drinks
Brunch Rum Punch
Perfect Bloody Marias
LandShark Micheladas
Incommunicado
Jimmy’s Perfect Margarita
Frozen Paradise Palomas
5 o’Clock Somewhere
Red Wine and Cherry Sangria
Cucumber and Mint Coolers
Watermelon Pink Lemonade
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Aug 29 - cleaned the toilet (excitement). For supper I stewed chicken with onions, salt, pepper, tarragon, bay leaf, and carrots. Made dill rice (white rice cooked with dill weed and lemon juice) to have with it, and chopped up the last of some green onions to sprinkle on top.
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Life in Iran as a Villager and Traditional Foods Life of a Village in Iran: Nature, Tradition, and SimplicityIranians, like many peoples, adore small mountain villages that are surrounded by beautiful views — mountain scene, desert or lush green , depending on the region. These rural places have calm lives with a sense of community and independence. Crop farming , raising livestock and handicrafts are part of everyday life, and the traditions of their ancestors are kept alive. Agro-based livelihoods unite people around seasonal events and social gatherings . Munkirs — Eastern Java's Popular Food: AuthenticapanThe climate and availability of ingredients have given our Iranian villages a rich culinary tradition . Here are some of the most popular and traditional village recipes: Dizi (Abgoosht) – A hearty stew of lamb , chickpeas, potatoes , and tomatoes , slow-cooked in clay pots and served with flatbread . Kashk-e Bademjan — Savory eggplant prepared with kashk (fermented whey), garlic and mint . Ash Reshteh: A cold-weather and holiday special thick noodle soup with herbs , beans, and kashk. Kalle Pacheh – A popular breakfast food made with boiled sheep's head and feet, flavored with spices . Baghali Polo — A herby rice dish (with dill and broad beans), often served with lamb or chicken . Sabzi Khordan – A platter of fresh herbs viz. mint, basil and tarragon, traditionally served with cheese and bread . Lavashak – dried purees of fruit, better known as the traditional fruit leather Noon Sangak – A whole wheat flatbread baked on hot stones and quite common in the villages. Torshi – A selection of pickled vegetables, prepared in vinegar and spices, often included with meals. Gheymeh – A delicious stew that can include split peas, lamb, dried lime and tomato sauce served over rice .Served at Gen-gen, Lalla's crack team of home chefs , using fresh local veggies, inspired by the generational passing down of Iranian village cuisine social life . You experience the villagers’ warm hospitality through their food — it’s a cherished tradition in Iranian culture to serve guests generously. Youtube Channel: "Village Life Ziste" https://www.youtube.com/@ziste
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Welcome to Besuretocook!In this video, we’re making a delicious baked tilapia with bernaise sauce and wild rice. This easy and healthy recipe is perfect for a quick weeknight dinner or a fancy weekend meal. Watch as we guide you step-by-step to create this flavorful dish that’s sure to impress. Don't forget to like, subscribe, and hit the notification bell for more tasty recipes! 🐟🍚 #BakedTilapia #BernaiseSauce #WildRice⏱️ Video Chapters ⏱️:00:00:00 - Introduction00:02:12 - Preparing Baked Fish with Wild Rice and Light Cream Sauce00:03:36 - Cooking Wild Rice and Making a Creamy Sauce00:05:23 - Seasoning and Preparing Tilapia for Baking00:06:55 - Adding Butter and Seasonings to the Tilapia00:08:44 - Baking the Tilapia and Preparing the Sauce00:10:16 - Serving Baked Tilapia with Wild RiceIngredients:For the Baked Tilapia:🐟 4 tilapia fillets🫒 2 tablespoons olive oil🧄 1 teaspoon garlic powder🌶️ 1 teaspoon paprika🌿 1 teaspoon Mrs. Dash seasoning blend🍋 1 teaspoon lemon pepper🧂 Salt and pepper to taste🍋 Lemon slices for garnishFor the Bernaise Sauce:🍷 1/4 cup white wine vinegar🍷 1/4 cup dry white wine🧅 1 tablespoon minced shallots🌿 1 tablespoon chopped fresh tarragon🥚 3 egg yolks🧈 1/2 cup unsalted butter, melted🧂 Salt and pepper to tasteAlternative:1 package of Knorr Bernaise Sauce Mix (Prepare according to package instructions)For the Wild Rice:🍚 1 cup wild rice💧 2 cups water or chicken broth🧈 1 tablespoon butter🫒 1 tablespoon olive oil🧄 1 teaspoon garlic powder🌿 1 teaspoon Mrs. Dash seasoning blend🧂 1 tablespoon Better Than Bouillon🧂 Salt to tasteInstructions:Baked Tilapia:Preheat your oven to 375°F (190°C).Place the tilapia fillets on a baking sheet lined with parchment paper.Drizzle the fillets with olive oil and sprinkle with garlic powder, paprika, Mrs. Dash, lemon pepper, salt, and pepper.Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.Garnish with lemon slices and set aside.Bernaise Sauce:In a small saucepan, combine the white wine vinegar, white wine, minced shallots, and chopped tarragon. Bring to a boil and reduce the mixture to about 2 tablespoons.Strain the reduction and set aside.In a heatproof bowl, whisk the egg yolks until frothy.Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.Gradually whisk in the melted butter until the sauce thickens.Stir in the reduced vinegar mixture and season with salt and pepper.Keep the sauce warm until ready to serve.Alternative:Follow the package instructions on the Knorr Bernaise Sauce Mix for a quicker option.Wild Rice:In a medium saucepan, bring the water or chicken broth to a boil.Add the wild rice, butter, olive oil, garlic powder, Mrs. Dash seasoning blend, Better Than Bouillon, and salt. Stir well.Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.Fluff the rice with a fork and set aside.Assembly:Serve the baked tilapia fillets over a bed of wild rice.Drizzle the bernaise sauce over the tilapia.Garnish with additional fresh tarragon if desired.Enjoy your delicious baked tilapia with bernaise sauce and wild rice! 🐟🍽️By following these steps, you’ll create a mouthwatering dish that’s perfect for any occasion. Be sure to try it out and let us know how it turned out in the comments below! Don't forget to subscribe to Besuretocook for more delicious recipes.Stay Connected and Follow Us:👉 Facebook: https://www.facebook.com/besuretoook👉 Instagram: https://www.instagram.com/besuretocook👉 Twitter: https://twitter.com/besuretocook_👉 TikTok: https://www.tiktok.com/@besuretocook?lang=en👉 Website: http://besuretocook.com/Watch More of Our Videos:👉 SHORT VIDEOS: https://www.youtube.com/watch?v=XTgfMojBDSs&list=PLkNNoNtswK8vum0tKvqDTUXU7MJuokrFL&pp=iAQB👉 SEASON 1: https://www.youtube.com/watch?v=x6NWDyOyyr8&list=PLkNNoNtswK8vcBgVLJIBz6DF8___nbzyH&pp=iAQB⚠️ Disclaimer:We do not accept any liability for any loss or damage incurred from you acting or not acting based on the information provided.
Use at your own risk and do your research.Copyright Notice:This video and our YouTube channel contain dialogue, music, and images that are the property of Besuretocook. You may share or embed this video as long as you provide a link back to our YouTube channel.© BesuretocookHashtags:#BakedTilapia #BernaiseSauce #WildRice #besuretocook #HealthyDinner #EasyRecipes #SeafoodRecipes #DinnerIdeas #WeeknightMeals #CookingAtHome https://besuretocook.org/baked-tilapia-with-bearnaise-sauce-wild-rice-easy-and-delicious-recipe/?feed_id=217&_unique_id=66f75f0d74e01 #Besuretocook #Foodie #CookingRecipes #EasyRecipes #HomeCooking #Delicious #Tasty #QuickMeals #RecipeIdeas #Yummy #FoodLovers #FoodBlog #FoodInspiration #Culinary #MealPrep
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Chicken and Rice Soup 2 c. uncooked long grain brown rice or white rice 1/2 c. chicken bouillon granules 4 tsp. dried tarragon 1 tsp. white pepper 3 c. water 1 tbls. butter or margarine
To prepare soup: In a saucepan, bring water, butter, and 2/3 c. of the soup mix to a boil. Reduce heat; cover and simmer for 30-35 mintues or until the rice is tender.
Yield: 6 servings
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Some people also identify the stinky stuff as having a strong garlic odour, rather than sulpheric (depends on which particular additive was used, which includes tetrahydrothiophene, dimethyl sulfide, and various mercaptans).
Which tangentially leads to amusing anecdote time; there's a dish called poulet a l'ail (garlic chicken) that my Dad decided to make for a winter cross country skiing and potluck thing he and a bunch of his friends were holding at the lake cottage of one of them. It involves two chickens and 40 cloves of garlic, some minimal other seasonings and liquid, and long cooking in a sealed dutch oven. So he prepared it, sealed on the lid with flour and water paste, tied it shut for travel and took it along in a big canvas hunting pack he had, and we all skied off to the camp.
...I bet from my mentioning a strong garlic odour you can probably already guess where this is going.
Back then (the 70s) there wasn't any services run to the camps on that lake, so appliances ran off of big propane tanks that you had to cart back and forth across the lake to the nearest retailer for refills. Propane is mostly scented with ethyl mercaptan, which smells pretty garlic-y. So that afternoon while his dish was baking away and people were socializing (and drinking, and getting anywhere from mildly tipsy to very drunk) different people at different times would notice the garlic smell. Which eventually led to some confused drunken searching for the supposed leak, until my dad realized what the problem was and let people know it was just the fumes from his 40 clove chicken as it baked.
The chicken was eaten some time later, and the story remained on frequent repeat for years afterwards, including just a few years ago at our hostess's memorial service.
Recipe under the cut, downsized to a mere 1 chicken and 20 cloves. It's still a family favourite. Smells like leaking propane, tastes amazing.
At least if you like garlic.
Poulet a L'Ail
1/3 cup olive oil
2 stalks celery, thinly sliced
1/2 tablespoon tarragon
sprigs of parsley
1 chicken, cut in pieces
Salt
Pepper
Nutmeg
20 cloves of garlic, peeled
1/4 cup Cognac, Brandy, or White Wine
Combine the oil, celery, tarragon, and parsley in a casserole, dutch oven, or good-sized pot, with a close-fitting lid.
Salt and pepper the chicken pieces, lightly sprinkle with nutmeg. Turn the pieces in the oil mixture to coat. Arrange the pieces in an even layer.
Scatter the garlic cloves over top of the chicken and add the Cognac.
Make a small amount of thick (not runny) flour and water paste, and use it to seal the lid onto the dish. I find it easiest to use a spoon to run a line of the paste along the outer edge of the inverted lid, before swiftly turning it right way up and placing it on the pot. Wipe away any drips of paste.
Bake, covered, in a 350°F over for 2 hours.
Serve with rice, a vegetable, and toast to spread the roasted garlic cloves onto.
Enjoy!
I’m sorry to hear about your furnace and all the new ways your house is trying to kill you. What does a natural gas leak smell like anyway?
Natural gas doesn’t have scent, but they add the sulfur/rotten egg smell to it to make it detectable.
If you’ve ever lit a gas burner and it’s not sparked right away, that’s what gas smells like.
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