I followed above recipe (aside from extra seasoning and crisping/frying longer 😉) and it turned out GOOD 😋 EASY chicken dinner. Another recipe like it at bottom … below.
Repeating this recipe again 😋❤ 🍤 🦞 🌽 🐖 🧈
A JUICY Baked Chicken Breast!
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).
- Mix Seasoning.
- 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.
Simple but DELICIOUS! Classic deviled eggs 🥚😋
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.
Stuffed chicken breasts wrapped in bacon 🥓😋😍🐔🧀
I had large breasts so I cup them in half lengthwise first (butterfly style, but all the way through), then pounded them to 1/4 inch thick between plastic wrap; seasoned both sides, put a scoop of cream cheese & chopped green onion mix in center, sprinkled extra pepper jack & cheddar on top of cream cheese…because more cheese is never a bad think 😉 & rolled it up, followed by wrapping 2 strips of bacon around it, placed seam side down in roasting pan; continued doing same to each piece of chicken. I did also season all of it with McCormick Sweet & Smoky seasoning; I like sweet, I like Smoky & I like the color 🤭 bake in 375° oven for 20 to 30 minutes or when thermometer reads 160°, then I carefully flipped them over, changed oven to broil, broiled for 3 minutes, flipped them back to original side for another 3 minutes.
They’re GOOD. A hit. Next time I am going to use my favorite…regular chicken stuffing 🤪 THEN…I’ll try my daughter’s favorite which is the cream cheese but with jalapeños 🌶
I served this with jalapeño & cheddar flavored creamy rice and creamed corn 🌽 😋
Spaghetti 🍝 and Meat Sauce Bolognese
↗️ Because I don’t measure 🤭😉🤣 🍅🧄🥫🧀
Jambalaya 😋 we REALLY like it. I’m wondering if anyone that glances at my blog knows (hence the title) that I am basically jotting down notes, for me & my family, for future reference on recipes or dishes 🤔 yup 😊
Anyway, on this one (Chef John Besh creole version recipe below pics) I went cajun, I brown chicken and sausage first in a couple tbsp of oil (bacon fat works good 🥓😜), transfer to plate & sauté onion, celery & bell pepper (I happened to have roasted red pepper so yeah…that went in; always good). Add seasoning (cajun & other favorites like garlic powder, Lawry’s all purpose, S&P), crushed red pepper flakes & some dashes of favorite hot sauce. Then add 1 1/2 cups of long grain white rice, stir to coat and add 3 cups of chicken broth ➡️ in that I use Knorr’s chicken bouillon, a dash of the tomato/chicken bouillon & a tsp of Better than Bouillon chicken base…bouillon varies depending on what I have; i like the vegetable bouillon base. Bring to boil, reduce to simmer, cover & let cook 20 – 25 minutes. Mine is just right at 20 minutes. If I have shrimp (cleaned) I add that for a few minutes at end..until done, pink. 🦐 Most of the time I do not have shrimp on hand. Chicken and Sausage Jambalaya is damn good by itself though 🤩 Garnish with chopped green onion.
Whatever kind of peppers you have; make it work 😉
Chef John Besh in New Orleans says he’s been eating jambalaya ever since he could chew. For this quick, simplified version of the Creole classic, he insists on high-quality, well-seasoned meat because the andouille and breakfast sausage provide the bulk of the flavor in the dish.
1 tablespoon canola oil
3/4 pound andouille sausage, sliced 1/4 inch thick 1/4 pound breakfast sausage, casings removed 1 large onion, diced 1/2 green bell pepper, diced 1 celery rib, diced 1 garlic clove, chopped 2 cups white rice 1 bay leaf 1/2 teaspoon dried thyme Salt Freshly ground pepper 1 quart chicken stock or canned low-sodium broth One 14 1/2-ounce can chopped tomatoes 3 scallions, chopped Tabasco or other hot sauce, for serving
How to Make It
Heat a large enameled cast-iron casserole until hot. Add the oil and both sausages and cook over moderate heat, stirring to break up the breakfast sausage, until the fat renders and the sausages brown, about 8 minutes.
Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the bell pepper, celery and garlic and cook, stirring occasionally, until the bell pepper and celery are crisp-tender, about 5 minutes. Stir in the rice, bay leaf and thyme, season with salt and pepper and cook, stirring, for 3 minutes.
Add the stock and tomatoes and bring to a boil over high heat. Reduce the heat to moderately low, cover and simmer until the rice is tender, about 20 minutes. Fold in the scallions and serve with Tabasco.
Or I like this ONE POT JAMBALAYA recipe here ⤵️