Step by step, browned well seasoned pork chops, set aside, in same skillet sautéed onions & mushrooms, made a roux, added cream & broth (to desired consistency) to make a onion mushroom gravy…to pour over sliced potatoes (par boiled) 😉🥔 & drizzled over pork chops that top the potatoes. Ready to go in oven. Since that’s done ahead.. I’m thinking corn 🌽 on the cob too 🤔 One greasy mess 😄 yes, I love sautéed onions & mushrooms 🍄😋🧅🥩
Below I added pics of when I made this again with sweet potatoes, dates & olives 🫒😋 this seasoning works deliciously with sweet potatoes 😉
#shawerma seasoned #chicken 😋 YUMM! I cut slits in chicken, rubbed with olive oil, then rubbed a generous amount of seasoning, put in plastic bag, added orange juice (it was there 🤷♀️ had to use it; evidently my family doesn’t like Tropicana; now I know 😉 I usually use fresh oranges off tree), lime juice, garlic, onion slices, peppercorns & put in fridge till dinner time. Turned oven to 475° , put chicken skin side up on a bed of carrots (works like a rack for chicken) in roasting pan, brushed on Turmeric & smoked paprika, sprinkled with Portuguese Sea Salt & baked for 55 minutes. This chicken was so damn delicious! 😋 Served with rice pilaf.
Kosher salt and freshly ground black pepper, to taste
FOR THE GRAVY
1/4 cup unsalted butter
1/3 cup all-purpose flour
4 cups beef broth
3/4 cup sour cream
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.
I do want to add that, although good as is, next time I can do even better…by adding more seasoning right before putting it under broiler 😉 I had a slide off or runoff if you will 🤣🤭 still… it was tasty, tender and juicy! Yumm 😋 Even my picky granddaughter liked it, going back for more when she’s trying to not eat before going out with friends for sushi 😜 it was good. Reminds me of the popular honey garlic chicken; but brown sugar instead & less garlic. Also, I did marinate my chicken over night, in a mixture of yogurt, buttermilk (to thin it out), and seasonings. Before cooking I rinsed & patted dry with paper towel. Jus’ sayin’
4 chicken breasts
2 tsp olive oil
1 1/2 tbsp brown sugar
1 tsp paprika
1 tsp dried oregano or thyme , or other herb of choice
1/4 tsp garlic powder
1/2 tsp each salt and pepper
Finely chopped parsley
Preheat oven to 425°F/220°C (200°C fan).
Pound chicken to 1.5cm / 0.6″ at the thickest part – using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
Remove from oven and immediately transfer chicken to serving plates.
Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired.
Not that I follow a recipe, but just in case 🤭 Ninja Foodi version below regular recipe 😉 ⤵️
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Ninja Foodi – 1-2 cups water in pressure cooker pot, desired amount of eggs, pressure cook for 5 minutes, let countdown for 5 minutes, then put eggs in ice water for 5 minutes (5-5-5). That’s direction for instant pot aka pressure cooker, but we stop the Ninja Foodi countdown time to 4 minutes. We found they got a little too done at 5; with that green color around yolks) & it’s much better.
I thought about making these picture pretty…on a nice rectangular white plate & all…BUT that lasted a hot second..then I just started eating 🤣
Slow cooker AND cast iron skillet version 😉🍳🐖🍊🍈🧅🧄🌮🥑🍅
Season WELL pork roast; I drizzle olive oil on roast & rub in seasonings like McCormick Sweet & Smokey, salt, pepper, Goya adobo seasoning with bitter orange, garlic powder, cumin, oregano, chili powders, smoke powder, liquid smoke, orange blossom honey; sear first in bacon fat, then put in slow cooker; add orange juice, lime juice; I throw the remaining orange into slow cooker, chopped or halved onion, peppercorns & minced garlic. Cook on high 4-5 hours or on low for 6-8 hours…depending on size of roast; you’ll know it’s done when it falls apart easily with tongs. Remove to platter, shred with 2 forks; using same skillet seared in…fry batches of shredded pork with added fat &/or juices from slow cooker just enough to get “some” crispy edges. We use street taco size flour tortillas…with favorite toppings. My favorite with pork is fruity salsas, like mango, peach, etc..Granddaughter likes avocados & very spicy salsa &/or hot sauce. Daughter likes all of the above with jalapeños added.. Pickled red onions we all like 🥰
A little cotija cheese 😍 y PICO 😉
Add pickled red onions! Tangy & sweet, they’re the best way to give almost any dish a bright pop of flavor! Pickled red onions have been an indispensable ingredient in my kitchen; tangy, sweet, and a little crunchy; a “bright pop of flavor” 🥰 Try making a batch of quick pickled red onions & you’ll see what I mean 😋 You only need a few minutes and 5 ingredients or LESS to make this pickled onion recipe, so give them a try – you’ll add them to everything! As long as you have the vinegar, sugar, water & salt down … other ingredients are optional. I use a Portuguese sea salt & multicolored peppercorns; some use bay leaves or other herbs, garlic; or a spicy kick..with jalapeños or red pepper flakes Thinly slice the onions. Then, heat the vinegar, water, cane sugar, and salt over medium heat, and stir until the sugar and salt dissolve. Let the brine cool slightly, and pour it over the sliced onions. Allow the jars to cool to room temperature before covering them and transferring them to the fridge. Your onions will be ready to eat when they are bright pink and tender. This could take anywhere from 1 hour to overnight, depending on the thickness of your onions. I like the wine or apple cider vinegars. Your quick pickled onions will be delicious even if you stick to the basic recipe!
Like with french fries, it works better than any other option; I mean aside from deep frying…which is not healthy. What I tried NEW was making fish & chips together. I put the fries in basket first & fish on top of fries. It worked! Halfway through I flipped the fillets & stirred the fries. Both came out crispy. By the way, the new Bud Battered fillets by Seapak are GOOD 👍👌😋 Easy! About 15 to 20 minutes, when crispy & golden brown.
BAMM‼️ Darn good when you don’t feel like cooking. 😉
By the way, no tartar sauce? Mix mayo or Miracle Whip with a little sweet pickle relish
Also called Deviled Ham Salad, or Ham Salad Spread, this recipe is made with ground or chopped ham with sweet pickle relish and mayo (or Miracle Whip) and is amazing on sandwiches or crackers. The beauty of this recipe is that you can add in any ingredients that you prefer in your ham salad; celery, roasted red peppers, onion, etc..
I have always made this using The Honeybaked Ham Company’s ham. AND a meat grinder. However, if using the more common/available appliance…a food processor…be careful not to pulse/chop ham too much or you’ll end up with mush. Me and my family have always liked this, even though I don’t make it often anymore; 🤷♀️ Actually I think it makes us like it more.
3 1/2 – 4 cups chopped ham
1/2 cup mayonnaise
1/3 cup sweet pickle relish
Combine all ingredients and stir well. Add more mayo and/or relish to your liking.