#with a fresh pan of lemon pepper wings

[cinamun]

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[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[angelmush]

hiii im going to be living w my aunt over the summer and therefore buying my own groceries. I am going to be busy w summer classes and working on the weekends but I do rlly want to try cooking at least once or twice a week. I can make an egg and pasta but that’s about it. What are some of your fave recipes that aren’t super complicated that I could start with if you have any? (I am open to a minor challenge but cooking can overwhelm me so I like a challenge but not too much of one lol). I am also vegetarian (not vegan) if that matters! If you don’t get to this that’s okay !!! I hope u are well 🩷🩷🩷

now it's been a little while for me since i've had to use this model due to moving back home w my family for a time but when buying groceries for one person i found it helpful to follow this sort of structure about once a week! when i do this it feels a lot easier to 'wing it' in the kitchen and mix and match my meal components. and to preface, this is what i find to be helpful and everyone is different and finds different things to work for them!!

1-3 protein sources - i like to center my meals around this because i've found it helps me feel the most nourished and full, i always think of it as things that can be the 'star' of your dishes. i eat meat so i usually do salmon, chicken thighs, and alternate pork + beef. but for u that could b things like tofu, eggs, beans/lentils, mushrooms maybe, vegetarian 'meat' fakes lol, peanut butter if u like any peanutty noodle dishes

3-4 veggies - i love to snack on veggies so i usually get snap peas, cucumbers, + bell pepper just for snacking, and then something like brussel sprouts for roasting as a side dish w a dinner, these can also be frozen

2-3 types of fruit - i am a smoothie enjoyer bigtime so i get a combo of frozen and fresh, almost always mango, and then whatever is seasonal that i can see myself being excited to eat throughout the week

2-3 grains - pastas, premade pizza crusts, bread, rice, etc!! these rly round out ur meals!! and imo they make it simpler to make a meal on the fly. i am a huge fan of microwave rice LOL

2-3 multipurpose dips/spreads/sauces/condiments/pantry items - now here is ur golden ticket for being able to reliably make well rounded and varied meals!!! slowly building up your collection over time is the most cost effective way imo. it's helpful to stock up your pantry w things like baking supplies (flours, sugars, leaveners), spices, shelf stable canned goods (canned tomatoes, beans, vinegars, oils, soy sauces, fish sauce, cartons of things like oak milk), and 'fridge pantry' items (parmesan, herbs, lemons for juice and zest, miso, gochujang, ketchup, mayo, hot sauce, jam, pickles, etc). you can use these to season your food as you cook!

2-3 snacks/frozens - any microwave meals or chips or desserts you might want!!

using this structure makes it easier to look at what you have and be like, i have xyz and they would go together well.

EX. i have rice, tofu, and bok choy, now i can cook the rice and pan fry the tofu and bok choy with my pantry ingredients (soy sauce, miso, sesame oil, chili oil) and create a filling meal!

some of my favorites that could be made vegetarian -

ground pork seared on the bottom of a dutch oven in patties (you could sub tofu or use a fake meat replacement), broken up into smaller chunks, eaten with linguine, sliced snap peas or celery, + a garlicky peanut butter sriracha sauce

pizza w a store bought crust!! super easy, done in like 10 minutes! i like to make mine in a cast iron following this protocol

i really love to dress up ramen w sliced veggies and eggs

i like to make pasta dishes and then form a sauce w parmesan cheese, butter, pasta water, lots of lemon zest and juice and sometimes chicken stock, then adding in peas and fresh herbs at the end

idk if this was helpful at all, but i also have a recipe + recovery tag on my blog w more of these if that is helpful to you! im also on Instagram (@clementineoliveoil) and like to post what i cook there sometimes too!! i wish u all the most beautiful meals in your future!!

[sheirukitriesfandom]

Spicy “Just wing it” chicken & champignons à la sheiruki

Read first please:

Fuck it, I wanna share my favourite recipe creation so far because I'm proud of it. All amounts are estimates (Hence, "just wing it"). Also, know that I'm literally just fucking around in my kitchen; I know jack shit about cooking besides "tastes good" and "doesn't taste good". I cooked this as dinner for myself without any side dishes so I'll view this as one portion. Can be split in 2 if served with something. I'd probably go with a type of flat bread...

For 1 Portion you’ll need:

Chicken steaks/breasts (~400g)

Champignons (250g)

1 Onion

Harissa paste (hot paprika & spice paste found in many MENA dishes)

Tomato paste (concentrated)

Puréed tomatoes

A few pods of cardamom

Sweet paprika powder

Allspice

Sugar

Extra virgin olive oil

3 cloves of garlic

Salt

Pepper

Chili flakes to taste

Sesame seeds (garnish)

Spring onions (garnish)

Something lime or lemon-y (garnish)

1 flat and 1 deep/spacious frying pan

You could probably do everything in one pan but I used two because I first tried searing the chicken in all of the marinade and thus couldn't get that nice, roasted aroma.

Marinade:

Add a generous amount of olive oil to an airtight or at least well sealed container. Peel and press the 3 cloves of garlic (you want garlic purée) and add them to the oil. Add ~2 tablespoons of tomato paste & 1 Tablespoon of Harissa paste (guessing values here but you want more tomato than Harissa). Add ~ 1 tablespoon of sweet paprika powder and ~½ tablespoon of freshly ground allspice. Roast, Peel and add the cardamom (I think I used 3 pods) & maximum a piled tablespoon of sugar. Idk if honey would work here but the types of honey I have were too malty. You want a sweet touch. Mix it all well.

Prepare your chicken, put it in the marinade, close your container and give it a good shake. Put it in the fridge and let it rest for a day (shake in between). The olive oil will eventually congeal slightly but that doesn't matter; the moment you add it to the hot pan it’ll become liquid again. Your chicken may still look pale but don't be fooled.

Frying:

Always make sure you really heat up the marinade-oil to kill off potential bacteria carried by the chicken.

1. Dice your onion and put it aside

2. Quarter your champignons (unless you got the super small ones) and put them aside

3. Take a normal frying pan, add a bit of the marinade so you don't have to add extra oil unless absolutely necessary, and fry your chicken at high heat until it's nicely seared on the outside but not cooked through yet. “Extinguish” with a splash of puréed tomato (~100-200 ml, you don't want to make soup). Turn the heat to low and let it cook for a bit while you focus on the champignons.

4. Take a deep pan, add the rest of the marinade, wait until it's hot and add the onion. Sear at high heat until glassy. Add the champignons and sear the until they shrink and turn brown (taste to check if they're good. They shouldn't be too mushy).

5. Add the chicken-tomato mix, stir well, reduce the heat and let it all cook together.

6. Add salt, freshly ground pepper (black), chili flakes and potentially more harissa to taste. Stir.

7. Once everything has a nice brownish coating of sauce/marinade*, check if your chicken is juicy but completely white inside.

*There can be a bit of extra sauce but most of it should be coating. It mustn't swim in sauce.

8. Garnish with chopped spring onions, sesame seeds and something “fresh” (I used chopped lemon balm but something lime-ish would fit even better. Get creative.)

Enjoy 😋

[allwaysfull]

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

[ourrecipebook]

Easy, No-Fuss Turkey

Serving: 16

Ingredients

1 12-20 pound turkey

1 onion , peeled and quartered

1 lemon , quartered

1 apple (your favorite kind), quartered

0.75 ounce container fresh rosemary

0.75 ounce container fresh thyme

0.75 ounce container fresh sage

For the herb butter

1 cup unsalted butter, softened

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

6-8 cloves garlic , minced

fresh chopped herbs

Directions

If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.

Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.

Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325°F.

Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)

Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.

Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.

Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.

Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan.

Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.

Roast at 325°F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. 

(I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)

Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.

Allow turkey to rest for 20-30 minutes before carving. 

Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

Notes

Herbs: to substitute dried herbs, use 1 teaspoon dried herbs per 1 tablespoon fresh chopped herbs.

Tips for covering with tinfoil:  Start with the bird uncovered.  Once the skin gets golden brown, tent the bird with a large piece of tinfoil.  If you have a roasting pan, you can use the lid to the roasting pan instead.

For Disposable Roasting Pan: Place fresh chopped vegetables on the bottom of the pan to act as a rack to elevate the turkey.  Use 4-5 ribs of celery and 4 large carrots, roughly chopped. The veggies will add great flavor for your dripping to use for gravy however I don't recommend eating them or using them in gravy.

For An Electric Roasting Oven: directions stay the same!

Convection Oven: You can use the same method to cook the turkey in a convection oven, just check the temperature sooner (start checking after 2 hours) as it will cook faster.

(Source)

[acadiahouseprovisions]

Roasting a Whole Chicken in a Cast Iron Skillet

A whole chicken roasted in a cast iron skillet is such a comforting meal. This is a simple one-pan dinner that's perfect for a family night.

Before roasting, you need to coat the chicken in olive oil and salt. This will help the skin to turn a golden brown and crisp up.

How to Roast a Chicken in a Cast Iron Skillet

A cast iron skillet is an excellent tool for roasting whole chickens. This is because it retains heat well and helps to crisp the skin of the bird. Plus, it cooks quickly and evenly so you can enjoy a tasty, tender roasted chicken that’s perfect for Sunday or holiday dinners.

To start, preheat your oven to 425 degrees Fahrenheit. Pat the whole chicken extremely dry with paper towels and season it all over with salt and pepper. Tie the legs together with kitchen twine and flip the wings under the breast, if you’re using fresh herbs, to stuff them.

Read more: What Are the Best Cuts of Chicken Thigh?

Once the oven is hot, place the chicken in the skillet and carefully place it in the middle of the oven. Check the chicken for doneness once it has roasted for about an hour and a half, or until it reaches an internal temperature of 165 degrees F (74 degrees C).

If you’re looking to add some extra flavor to your roasted chicken, try adding some aromatics to the skillet. This can include things like onions, garlic, lemons and rosemary. The aromatics will infuse the meat with flavor while also creating a delicious pan gravy.

After the chicken has roasted, remove it from the oven and let it rest for about 10 minutes before carving. This will help to keep the meat moist and allow it to hold up better when carved.

Afterwards, the drippings from the chicken can be used to create a delicious pan gravy that you can use with your favorite side dishes. To make the gravy, simply whisk together flour with broth until it becomes thick and creamy.

To serve, spoon the pan gravy over the roasted chicken and enjoy! It’s a meal that will satisfy all your family members.

You can also make this recipe ahead of time, and store it in the freezer to reheat for future meals. The leftover chicken can be picked apart and used for sandwiches, salads or soups. If you’re planning to freeze the leftovers, it’s best to thaw them out overnight in the fridge before reheating.

Preparation

There are a few steps that must be taken before you can roast a whole chicken in a cast iron skillet. These steps are necessary to ensure that the chicken cooks evenly and is cooked through.

First, the chicken must be seasoned to ensure that it cooks properly. This includes rubbing the chicken with melted butter and using a generous amount of salt and pepper. You can also add a variety of other spices to the chicken. For example, some cooks add a dry rub marinade to the chicken before roasting it to help it to cook more evenly and taste delicious.

See more: https://acadiahouseprovisi.wixsite.com/acadiahouseprovision/

Another option is to make a chicken broth, which is very easy and adds flavor to the dish. To do this, simply place the bones and any bits and pieces of extra skin from the chicken into a large pot and simmer for an hour. You can use this broth to serve over the chicken or to cook rice or mashed potatoes.

Before you roast the chicken, be sure to trim and tie it up. This will help the chicken cook more evenly and prevent the tips of the wings from burning. You can also tuck the wings under the body of the chicken, if you like.

When you are ready to start cooking, preheat the oven to 425 degrees Fahrenheit. The chicken will take 1 hour and 30 minutes to cook, or until the chicken reaches an internal temperature of 165 degrees.

Once the chicken has finished cooking, remove it from the oven and transfer it to a cutting board with a well in the center. Let it rest for about 10 to 15 minutes so that the juices can recoup.

After the chicken has rested, the drippings from the pan can be used to make a rich and tasty gravy. This gravy is the perfect accompaniment to mashed potatoes or a side of Garlic Green Beans, which are quick and easy to prepare.

If you’re looking for a new way to roast a whole chicken, this recipe is worth trying. It’s juicy, flavourful and full of the perfect combination of spices.

Cooking Time

When it comes to a delicious and easy meal that can be ready in a snap, nothing is better than roasting a whole chicken. It’s a one-pot dish that makes dinner super simple and is always a huge hit with the family.

When you are roasting a whole chicken in a cast iron skillet it’s important to keep it at a low temperature in order to cook the meat well and ensure it’s juicy and tender. This is also very important to prevent the chicken from drying out too quickly before it’s cooked all the way through.

Once the chicken is in the oven you will want to cook it until it reaches an internal temperature of 165 degrees. This is done by using a meat thermometer that can be inserted into the thickest part of the thigh and doesn’t touch the bone. Once this has been reached you will want to loosely tent the chicken with foil and rest it for about 15 minutes before removing it from the oven.

If you have a cast iron pan, then it’s very easy to roast a whole chicken in this way. However, if you don’t have a cast iron skillet, you can also use a regular oven safe pan large enough to fit the chicken. You will just need to adjust the cooking time and temperature accordingly in order for it to cook all the way through.

You will want to make sure to season the chicken generously as this is what helps the chicken to come to temperature and cook all the way through without over cooking it. Salt and pepper not only help render the fat, but they also add extra flavor to the chicken!

To season the chicken, you can use a variety of different spices. I like to use garlic and onion powder, as well as smoked paprika for extra flavor!

Before you start putting the chicken in the oven, make sure to cut the backbone of the bird down. This will allow it to lay flat in the oven and help with even cooking.

Serving

If you are looking for a delicious and simple whole chicken recipe that your family is sure to love, look no further than this cast iron skillet roasted chicken. It is super tender, moist and juicy on the inside, with crisp skin, and a rich pan gravy to serve on top!

This simple whole chicken recipe is quick, easy and perfect for any meal. It requires very little prep, and is ready in 30 minutes. It is also paleo, gluten-free and dairy-free!

Start by patting the chicken dry. This will help ensure the skin is extra crisp and the meat is more tender.

Season the chicken with a sprinkle of salt and pepper. Then stuff the cavity with lemon halves, a garlic head, and a few herbs.

Place the chicken in a well-seasoned cast iron skillet or oven safe frying pan. Rub the chicken with a bit of olive oil, and season with more salt and pepper.

When the chicken is finished cooking, remove from the oven and let it cool for a few minutes before transferring to a cutting board. You can carve the chicken if desired, but you can also serve it in chunks.

If you want to make a side dish with the chicken, sliced potatoes are a great choice. You can even add vegetables like asparagus or broccoli. Just be sure to place them around the bird to keep the vegetables from getting too browned on the bottom!

You can also use a small amount of white wine in the recipe for more flavor. You can even mix a slurry of cornstarch with water to thicken the gravy.

In addition to the savory and rich flavors of this simple cast iron skillet roasted chicken, it is incredibly easy to make! It only takes about 20 minutes to roast, plus you can use the pan drippings to make your own luscious pan gravy.

The serving size of this chicken will depend on the size of your bird, so it is best to double or triple the recipe if you are expecting more than 6 people. You can also freeze the leftovers for a later date!

[elven-cook-apprentice]

Alias: Sister Spy - Luau

The Waikiki Princess was new, but its Saturday night luau already featured prominently in tourist guides everywhere. The chef spared no expense, serving up everything from an array of fresh local seafood to hand-pounded poi on banana leaves...

The food was served in course upon course, traditional Hawaiian dishes, such as roast pork, sweet potatoes, poi, and leaf-wrapped bundles of fish, mixed with mainland favorites like chewy sourdough rolls, grilled shrimp, and creme brulee.

---------------------

A feast! My husband used to live in Hawai'i but it was his college days, so we were winging it a little bit. A major oops I made is that there are two fish called 'butterfish', and I got the wrong one. It has a lot more bones than the right one!

For fresh local seafood, I made:

Swordfish with lemon and garlic. It's a pretty dense fish, I don't recall having it before.

Ahi tuna in Hawai'ian marinade, using this recipe from Low Carbing Asian. I’ve had ahi tuna a few ways before, and this was good but I think I generally prefer letting restaurants handle it. There was a lot of smoke!

Mahi-mahi in a marinade of olive oil, lime, ginger, rice wine vinegar, honey, salt, and pepper.

Broiled butterfish - not very good, but as I said I got the wrong kind (shown top right)

Whole pan-fried smelt in tempura - these were fun and delicious, shown lower left.

Seared kanpachi in sesame oil - this was AMAZING, shown center. I was shocked at how delicious this was cooked, even better than the raw kanpachi I’ve had at sushi restaurants. Definitely want to get that again!

Roast pork is char siu pork - we used the recipe from here. Really delicious, definitely recommend.

Purple sweet potatoes are hard to get where I live, but we managed to get some and tried them boiled. They are thick and sweet, very good. The water turned a very amusing color of blue.

Poi is also near impossible to get in our part of the world. We got some powdered poi that had relatively good reviews, but it’s definitely a far cry from the real thing.

Leaf-wrapped bundles of fish are almost certainly lau-lau. We made some with butterfish (the wrong kind) and some with pork, but I’d like to try it again if I can get the right kind of fish for it.

Nothing fancy for the sourdough rolls - they are store bought because I couldn’t count on the timing of all my fish and potatoes to line up correctly and budget time to make them from scratch.

Grilled shrimp kept simple - lemon, garlic, grill.

Creme brulee recipe was from Binging with Babish - they came out perfectly and I highly recommend them.

I’m certain chocolate mousse was mentioned somewhere in these scenes, but my recipe for that also failed so we got some last-minute from the store.

If I had to pick a winner, the kanpachi and the creme brulee are neck and neck. So good.

[edey63]

Rosemary Lemon Roasted Chicken Ingredients: 4-5 pound whole chicken 8-10 sprigs, fresh rosemary 4 lemons, quartered 10 garlic cloves, peeled & smashed 2 tbsp. pepper 2 tsp. salt 1 tbsp. butter 8 carrots, peeled and chopped into large pieces 2 onions, sliced 2 tbsp. olive oil Instructions: 1.Preheat oven to 425° - great in the crockpot too! 2.Remove neck & gizzards from inside the chicken 3.Rinse the inside and outside of the chicken with cold water, very well 4.Pat dry with paper towels 5.In a small bowl combine pepper & salt 6.Season inside of the chicken and outside (on both sides) with salt and pepper 7.Separate the skin on the breast gently with your fingers, being careful to not tear the skin 8.Stuff 2 sprigs of rosemary under the skin of each breast 9.Place 2 garlic cloves under the skin of each breast 10.Place remaining rosemary sprigs, garlic cloves and quartered lemons into the cavity of the chicken 11.In a large roasting pan melt the butter 12.Place carrot pieces and onions into the bottom of the roasting pan 13.Place chicken, breast side up, into the roasting pan 14.Drizzle olive oil over the entire chicken, making sure to coat the wings, legs & breasts 15.Roast for 1 hour 30 minutes or until chicken reaches 165 degrees on the thigh with an instant read thermometer 16.Remove from oven and let rest for 10 minutes 17.Serve & Enjoy! https://www.instagram.com/p/CURZoELr-MX/?utm_medium=tumblr

[ronniefein]

Chicken Wings with Korean Gochujang Sauce

My husband doesn’t conform to the Hollywood version of the Father’s Day grill master. I do the cooking, including anything made on the outdoor BBQ grill.

He eats.

Fortunately, he eats whatever I serve and loves whatever I cook.

He does have favorites, of course: any kind of Chinese food is in first place. Followed by specialties of several other Asian cuisines such as Korean and Indian. He also loves Jewish deli and Texas Brisket.

So this weekend he’s getting these wings, Korean in origin, made with Gochujang sauce. If you keep a kosher kitchen, check out @koreankosher (Koko brand), which manufactures several kosher Korean ingredients, including a really delicious Gochujang sauce.

I usually bake these but they come out just fine on the grill also, so take your choice.

CHICKEN WINGS WITH KOREAN GOCHUJANG SAUCE

3 pounds chicken wings

1/3 cup gochujang sauce

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons rice wine vinegar

1 tablespoon sesame seed oil

2 teaspoons chopped fresh ginger

2 large cloves garlic, chopped

1 large scallion, chopped, for garnish

white sesame seeds for garnish

Preheat the oven to 425 degrees. Place the chicken in a roasting pan. In a small bowl, mix the orange marmalade, lemon juice and curry powder together and spoon over the chicken. Season with salt and pepper to taste. Place the chicken in the oven. Roast for 10 minutes. Baste the chicken and turn the heat down to 350 degrees. Roast for another 25-30 minutes, basting occasionally, or until the chicken is cooked through and the skin is crispy.

Preheat the oven to 400 degrees. Wash the wings and separate the parts (discard the tips or use them for stock or bake them along with the other parts). In a large bowl, combine the ketchup, Sriracha, soy sauce, honey, sesame seed oil, ginger, garlic and scallion. Mix the ingredients to blend them thoroughly. Add the wings and coat them completely. Place the wings in a single layer on a foil-lined baking sheet. Bake for 15 minutes. Turn the wings over and bake for another 15 minutes or until the wings are crispy.

Makes 24 pieces, 6-8 servings for hors d’oeuvre

[voz4you]

Basic Thanksgiving Turkey

If it's your first time making a turkey for Thanksgiving, then you should try this. It's juicy and packed with flavor, just like what a turkey should be. Prep Time: 3 hours 50 minutes Serving Size: 16 servings Ingredients: 1 cup unsalted butter, softened 8 garlic cloves, minced 1 tbsp. + 1 tsp. salt, divided 1/2 tbsp. + 1/2 tsp. ground black pepper, divided 1/4 tbsp. dried rosemary 1/2 tbsp. dried thyme 1 tbsp. dried sage 15 pounds whole turkey 1 medium red onion, quartered 1 lemon, quartered

1 medium apple, quartered 12 sprigs fresh rosemary 12 sprigs fresh thyme 12 sprigs fresh sage

Directions: 1. Preheat the oven to 325 degrees Fahrenheit. 2. In a bowl, combine the butter, garlic, a tsp. of salt, half a tsp. pepper, dried rosemary, thyme, and sage. 3. Remove the turkey's neck and giblets. 4. Wash and pat dry the entire turkey using paper towels. 5. Sprinkle the remaining salt and pepper in the cavity of the turkey. 6. Stuff the turkey with the onion, lemon, apple, fresh rosemary, thyme, and sage in alternating order. 7. Next, truss the turkey. 8. Separate the skin above the breast using a rubber spatula or the back of a spoon then spread the herb butter underneath the skin of the breast, or you can use your hands. 9. Set the turkey on the roasting pan. 10. Massage the remaining butter on the outer parts of the turkey. 11. Be sure to tuck the wings underneath the turkey and wrap the drumsticks with foil so that they won't burn. 12. Then, roast the turkey for 3 hours and 25 minutes. 13. Remove from the oven and let it rest for 25 minutes before carving.

[elaboratelysimple]

(Yes that’s dog hair... WELCOME TO HAVING A GERMAN SHEPHERD) 🤦🏻‍♂️

Have any of y’all ever had

Grilled & Smoked Shrimp Scampi, with smoked sausage and Rapini?

Neither had I... let’s do it!

I originally bought stuff to make yet another shrimp boil. But decided to go off the rails a bit and try something new.

Fired up the smoker grill to 500*f to start. Two pounds of shell-on deveined shrimp (which tends to be a few bucks cheaper) were defrosted in clean cold water.

Once defrosted and patted dry, a couple heavy glugs of olive oil went into the prep bowl, with granulated garlic, lemon juice, Italian parsley, red pepper flake, black pepper, cayenne, smoked paprika and Beau Monde seasoning (basically a savory, no red pepper Old Bay type mix. It has a fair amount of ground celery seed similar to Old Bay).

The shrimp went into the grill basket, had to make a kabob because I ran outta room in the basket device. Everything went down on the grill until smokey and crispy burnt edges. A few mins a side. High heat was necessary here to crisp the outside of the shrimp quickly and not over penetrate with the heat. Shrimp don’t like to be over cooked, they get all rubbery and gross.

Back inside, a stick of unsalted butter went into the cast iron, super low just to get it melted while the shrimp and sausage were on the grill.

Off to the side, about half a head of garlic cloves were sliced ultra thin, and some spare parsley & red pepper flake were waiting. Also in the wings, some white wine, tonight I had some icy cold Chardonnay ready; and by ready, I mean I opened it first and drank from the bottle as I cooked.

In the cast iron the heat went up to medium and the fresh garlic went in. That bubbled away for about a minute until very fragrant. The grilled shrimp went in on top of that, with maybe about a glass worth of the wine right behind it, and a squeeze of lemon. More parsley on top, with more Beau Monde and red pepper flake too.

This got stirred well until all incorporated and pulled from the heat. You’re not looking to cook the shrimp really, just to bring the flavors together.

Plated with a mound of rapini on one side and some smoked sausage on the other, a pile of the grilled shrimp goes down center stage. Spooned a bit of the scampi pan-sauce over everything because the the F not, right?

A quick spicy cocktail sauce was made from no sugar added keto ketchup, horseradish, smoked paprika, cayenne, some of the buttery pan sauce and some lemon juice. The plate was dotted with some 5 pepper hot oil I made a while back too.

Hope y’all enjoy!

[ediblegardenspointloma]

In My San Diego Garden & Kitchen 4-8-19

I harvested the red cabbage this week, making ready for the summer garden. The three heads were smaller than other years which seems odd given the good rains and cool weather. So instead of being overwhelmed with red cabbage I’m enjoying using it with my favorite recipes.

‘Red Acre’ cabbage

The Pork and Red Cabbage Skillet is hands down, my favorite use of the red cabbage. Red onions tossed in apple cider vinegar and salt are added at the end to the wilted cabbage with a splash more vinegar and a handful of pepitas. Medallions of pork tenderloin added flavor to the pan before the cabbage went in.

The nastiest of the outer cabbage leaves were favorites of the tortoises that live across the street. One is over fifty years old. Wonder if he’s ever chomped on homegrown cabbage. 

Checking my records, I noted the spinach harvest has persisted for two months and I expect a few weeks more. Once again, our cool spring extends the harvest of many of the winter crops.

This is Chickpea and Spinach Orecchiette with Crispy Lemon Bread Crumbs (before the bread crumbs and with cannellini and jarred fire-roasted peppers). It was fabulous with the very fresh spinach.

Themed garden salads continue as a current obsession. After the photo, I added goat cheese, nuts and a cinnnamon-pear balsamic and olive oil dressing.

Lettuce season is ending and some of the heads are beginning to bolt. I’ve noted that the romaine lettuce persists longer without bolting. Another fifteen heads of lettuce still remain in the garden so I ‘m giving them away with abandon before warm weather takes the crop. I have summer lettuce seedlings waiting in the wings for the shadier areas of the garden.

I harvested the last of the kumquats but decided to eat them for snacks and in salads instead of making more marmalade. The longer they stayed on the tree, the sweeter they became. After the harvest, I moved the tree to a larger pot on the patio so I’m hoping for even more kumquats next year. 

I made another batch of the Sweetened Oven Dried Orange Slices as our orange crop wanes.

And then there are the California poppies growing in my native plant garden.

See what other garden bloggers harvested last week in their gardens at Harvest Monday hosted by Dave at Our Happy Acres.

[dwadiekrom]

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled. INGREDIENTS Glaze: 3 tablespoons butter 3 tablespoons chopped fresh cilantro 2 garlic cloves, minced 2 tablespoons piri-piri sauce or other hot pepper sauce 2 tablespoons fresh lemon juice Chicken: 1/4 cup chopped fresh cilantro 1 2-inch piece fresh ginger, peeled, thinly sliced 1 large shallot, peeled, quartered 3 garlic cloves, peeled 1/2 cup piri-piri sauce or other hot pepper sauce 1/4 cup extra-virgin olive oil plus additional for brushing 1/4 cup fresh lemon juice 1 teaspoon coarse kosher salt 1 teaspoon freshly ground black pepper 1 3 1/2- to 4-pound chicken, backbone removed, opened flat 1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips) PREPARATION For glaze: Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using. For chicken: Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend. Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally. Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. courtesy:epicurious (at Periperi) https://www.instagram.com/p/B6zrOPrlxgI/?igshid=drgkyu8hm4bd

[burger-bae-official-blog]

Homeburg Recipe - no name yet...name it for me homies!

220g beef patty, double hi-melt american cheese, triple maple beef bacon, homemade zucchini pickles, spicy peanut sauce, on a brioche. •INGREDIENTS•

for Burger~

- fresh chuck mince from the butcher (fatty)

- hi melt american cheese

- streaky beef bacon

- maple syrup

- brioche bun

for Peanut Sauce~

- crunchy peanut butter

- warm water

- sesame oil

- sriracha sauce

- lemon juice

- garlic

- white vinegar

- soy sauce

- minced garlic

- chilli powder

- hot sauce

for Zucchini Pickles~

- zucchini

- onion

- salt

- sugar

- apple cider vinegar

- turmeric

- ground yellow mustard - seeded mustard. •METHOD•

Zucchini Pickles~ i made these a couple of days ago and just followed this recipe. http://allrecipes.com/recipe/228678/zucchini-pickles/ except i didn't add celery seeds and i used seeded mustard instead of mustard seeds.

Peanut Sauce~ this is easy. i used about a cup of the peanut butter and added about 3/4 a cup of warm water. i then added all the rest of the ingredients but just a little of each. tasting constantly in between and changing how much added to suit my taste. use only a tiny bit of lemon juice. this came out so good, and i'm gonna keep making for future use.

Maple Bacon~ again super easy. i just lathered the bacon in maple syrup and chucked in the oven at about 180C. flip once and take out when it hits your desired crispiness.

Beef Patty~ fresh mince formed lightly into ball then squashed out into a disc shape slightly large than the bun. salt and pepper one side just before cooking, place into med/high pan seasoned side down. season the other side with salt n pepper. once you think that side is done flip, and cook for a little bit, then add both slices of cheese and cover with bowl. not sure how long this took, didn't time it.

Bun~ toast face down in a pan with butter until they are golden brown and lightly toasted.

finally, time to assemble. bun, beef patty with cheese first, maple bacon next, pickles, sauce and then top bun... aaaaand you're done!

#burgers #food #burger #foodporn #foodie #instafood #fries #foodgasm #delicious #yummy #fastfood #foodies #beer #hamburger #cheeseburger #wings #instagood #burgerporn #pizza #foodstagram #dinner #foodlover #foodpics #bar #foodphotography #burgersandfries #frenchfries #happyhour #bacon #beef

[allwayshungry]

Greek Chicken

We found inspiration for this super flavorful Greek chicken at Johnny’s Restaurant in Homewood, Alabama, where the menu reflects the chef’s Greek heritage and Alabama upbringing. The chicken there is tender and juicy, marinated and roasted to perfection and flavored with tons of herbs and lemon. To re-create this simple yet complex-tasting dish for the home cook, we first tested our way to the perfect marinade: a blend of olive oil, fresh and dried herbs and spices, and lemon. To make sure the marinade penetrated past the surface of the chicken, we cut ½-inch-deep slashes in each piece. To achieve the lovely browning we remembered from the chicken at Johnny’s, we roasted our chicken at a relatively hot 425 degrees and gave it a blast of heat from the broiler at the end of cooking.

Ingredients

¼ cup extra-virgin olive oil

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

5 garlic cloves, chopped

6 (3-inch) strips lemon zest, chopped, plus 1 tablespoon juice

1 tablespoon kosher salt

1½ teaspoons dried oregano

1  teaspoon ground coriander

½ teaspoon red pepper flakes

½ teaspoon pepper

3 lbs bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings, wing tips discarded)

Instructions

Use a vegetable peeler to remove six strips of zest from the lemon. If you have a rasp-style grater and prefer to use it to zest the lemon, you will need about 1 tablespoon of zest. Make sure to use kosher salt here; we developed this recipe using Diamond Crystal Kosher Salt.

1. Combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in a large bowl. Cut three ½-inch-deep slits in the skin side of each chicken breast, two ½-inch-deep slits in the skin side of each thigh, and two ½-inch-deep slits in each drumstick; leave wings whole. Transfer chicken to bowl with marinade and turn to thoroughly coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 2 hours.

2. Adjust oven rack 6 inches from broiler element and heat oven to 425 degrees. Place chicken, skin side up, in 12-inch oven-safe skillet. Using a rubber spatula, scrape any remaining marinade from the bowl over the chicken. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 35 minutes.

3. Remove skillet from oven and spoon pan juices over top of the chicken to wet skin. Heat broiler. Broil chicken until skin is lightly browned, about 3minutes, rotating skillet as necessary for even browning. Let chicken rest in skillet for 10 minutes. Transfer chicken to shallow platter. Stir lemon juice into pan juices, then spoon over chicken. Serve.