This recipe omits the seafood but still is loaded with flavor. I had to use up my striped bell pepper! I didn’t “feel like” acing knife cuts. 😜 And I went in different order, also coated rice before adding broth. Just little differences but same flavors.
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 tablespoon Cajun seasoning 1 tablespoon oil 8 ounces cooked spicy sausage 2 medium yellow, green and or orange bell peppers, cut into bite-sized chunks 1 small red onion, chopped 1 stalk celery, chopped 1 tablespoon chopped garlic 2 14.5-ounce cans no-salt-added stewed tomatoes, undrained 1 cup chicken broth 2 bay leaves 1 cup uncooked rice 1 teaspoon hot sauce or more to taste
Coarsely snipped fresh Italian parsley, optional
In bowl, combine chicken and Cajun seasoning; toss to coat.
Heat oil in an extra-large cast-iron skillet over medium-high heat. Add chicken and sausage; cook 3 to 4 minutes or until chicken begins to brown, stirring frequently. Add sweet peppers, onion, celery and garlic; cook 2 more minutes.
Add tomatoes, breaking up large pieces of tomatoes with a spoon. Stir in chicken broth. Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes. Remove the bay leaves, stir in hot sauce and serve sprinkled with parsley, if desired.
Adapted from “Better Homes and Gardens Skillet Meals”
#garlicparmesanwings 😋 delicious & easy 😍 Cut wings & save tips for stock. Drizzle with olive oil, season w/salt, pepper (❗😉) & garlic powder, toss so evenly coated…with your best tools in the kitchen 👐 your hands. Place skin side (?) up on baking sheet with rack. Bake at 400° for 55 minutes. Toss wings in bowl of 1 stick of melted butter, 4 cloves of minced garlic, chopped parsley & about 3/4 to 1 cup of grated Parmesan cheese 🧀 I serve with extra parm of course 😉 a little parsley. More specifics below NOTE – do not add grated parm to hot butter. I melt butter before putting wings in oven; that way it has almost an hour to cool, then I stir in parm before tossing wings; otherwise you could end up with a big glob of cheese 🧀😱 the other ingredients can go in melted butter from start 😉
Step 1 Preheat oven to 400°F. Set a wire rack inside 2 rimmed baking sheets.
Step 2 Toss together wings, oil, salt, and 1/2 teaspoon of the black pepper in a large bowl to coat. Divide wings between baking sheets, and place in a single layer. Bake in preheated oven until browned and crispy, about 50 minutes, turning halfway through.
Step 3 When wings are almost finished cooking, heat butter, garlic, crushed red pepper, and remaining 1/4 teaspoon black pepper in a small saucepan over medium-low until fragrant, 2 to 3 minutes. Remove from heat, and stir in 3/4 cup of the Parmesan.
Step 4 Remove wings from oven, and immediately transfer to a large bowl. Add garlic butter mixture; toss to coat. Sprinkle with remaining 1/4 cup Parmesan.
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 🤣