I’ve had a 10 lb brisket sitting in a fridge, vacuum sealed, for over a week, hoping to smoke it but just could not carve out enough time from my busy schedule for that. Instead, I trimmed the brisket, ending up with a uniformly thick, 5-pound piece of meat, marinated it in my favorite mustard sauce and roasted in the oven at 275F. It only took about 5 hours to fully cook this oven brisket and the meat turned out just as juicy and succulent as I get on a smoker....
It’s almost Thanksgiving, but not quite. It doesn’t matter. This cranberry glazed turkey breast recipe is so good that I make it several times a year, Thanksgiving or not. I’ve perfected this recipe to the point where a turkey breast comes out of the oven so juicy, so moist that it’s hard to believe that super lean turkey breast meat can be like that. It’s a must try recipe if you like turkey breast meat....
In case you wonder, Mongolian Beef has nothing to do with Mongolia. The dish is as much Mongolian as French Dressing is French. The true origins of Mongolian Beef are not clear. Some believe that this dish originated from China, where naming restaurants or dishes after Mongolia is appealing to the local population. Mongolia’s harsh continental climate has greatly influenced its traditional diet, which primarily consists of dairy products, meat, and animal fats, with a noticeable shortage of vegetables and spices....
The flavor profile of this chicken breast is very similar to the original recipe, and the cooking process is practically the same. However, there are some significant differences. Unlike the original recipe, this chicken recipe is: a one pan recipe. All cooking, both on the stove and inside the oven, is done in the same pan. Less mess, less washing to do later it’s healthier and more economical as it uses less oil it’s way faster to prepare....
Ribeye steak is known under many names: beauty steak, market steak, Delmonico steak, Spencer steak, scotch filet, or entrecôte. The reason for these various names is that the steaks they identify come from the same longissimus dorsi muscle, but differ in how they are butchered or simply because of geographic location. Boned, the steak becomes a rib eye, also known as Spencer steak (largely in the West). A Delmonico cut ribeye steak consists of two heart cuts of ribeye tied together with butcher’s twine....
This oven-baked chicken breast recipe makes a succulent and deliciously flavorful baked chicken breast. It’s our favorite and most frequently made chicken breast in our home. The challenge with cooking chicken breasts Chicken breasts seem to be the thing nowadays. They are lean, healthy and affordable. Everybody wants to include them in their diet, from bodybuilders to those who want to drop a few, to those who just want to eat healthy....
Having spoken to three Argentinians (yes, they claim the invention right) about how an authentic, traditional chimichurri is made I realized that there is no single chimichurriu recipe like that in existence. As is the case with just about any recipe, every family, every chef has own chimichurri recipe that they like and use. With that said, here is my favorite cilantro chimichurri recipe that I consider traditional but that will likely not be identical or even very close to another chimicurri recipe....
The best way to cook brats, in my humble opinion, is to grill them on a charcoal grill which lends the sausages that awesome smoky flavor that no other cooking method can provide. I like using my trusty Weber Charcoal Grill for cooking fresh sausages like bratwurst as it heats up quickly and is easy to control and clean after cooking. Lately I’ve also been using my Big Green Egg to grill brats and I love the results....
For best results I suggest using the freshest ingredients, especially the paprika. Good quality, fresh paprika adds so much flavor and aroma to this dish. The recipe for Hungarian sauteed potatoes was adapted from Professional Cooking book. I cut the amount of the ingredients in half to make the output more in line with a home kitchen. Looking for more potato side dish recipes? Check these out: Crispy Roasted Potatoes Roasted Baby Potatoes Homemade Truffle Fries
The key to this salad is to get mangoes that are still green. Green, not fully ripened mangoes have a firm texture and a tart taste with a hint of sweetness. When mangoes ripen, their flesh quickly becomes soft and sweet. They don’t make a good salad. The good news is that, normally, you can find at least a few not fully ripened mangoes at any fruit market. And if you have a mango tree in your backyard, like some lucky Floridians, finding green mangoes during the mango season will be a piece of cake....
This pesto chicken was inspired by the Chicken Piccata Pasta that I shared here on my blog a short while ago and incorporated the full-bodied, velvety sauce that I used in making my Salmon Piccata. I wanted to come up with a chicken dish that was just as simple to make as a piccata, but with a slightly different flavor profile. As much as I now like chicken piccata, it gets old after a while and you want something new....
Roasted red potatoes anyone? I used to roast them on a baking sheet but my recent cast iron pan addiction led me to substituting a baking sheet for a cast iron workhorse. Let me tell you, that made a big difference. I got better crispiness, better caramelization and better flavor overall. But wait, it gets better. You can heat the pan on the stove before putting it in the oven, cutting down on roasting time by about a quarter....
You can make BBQ chicken thighs by slow cooking it in a store-bought BBQ sauce or a homemade BBQ sauce. I like many commercially made BBQ sauces but inevitably come back to this tried-and-true, easy to make and delicious sauce made with a few simple ingredients. This recipe should satisfy most palates but you are welcome to tweak it to suit your taste. To give BBQ chicken the most flavor I always pick skin-on chicken thighs and pan-sear them until the skin is golden brown....
These jalapeno poppers are very special. The ingredients I chose are coarsely ground chuck, salt, pepper, bacon bits and loads of cheddar cheese. What does the filling remind you of? That’s right, cheeseburgers. You could throw a couple of them on a bun and have yourself a nice burger. I love these poppers! Air frying does magic to food. The flavor that you get is insane. I like my baked jalapeno poppers but, seriously, can they even compare to these little flavor bombs?...
Why this cherry tomato salad? What makes it so good you may ask? I will tell you. It’s the combination of my special vinaigrette, summer cherry tomatoes and feta cheese. This sounds quite simple but I’ve never had or made cherry tomato salad like this before. Somehow all these ingredients magically come together so well that the salad becomes irresistible. The special vinaigrette that I’ve been making for years is bright, tangy and slightly sweet, and so are the cherry tomatoes....
To make this soup you will need chicken or vegetable broth, red lentils, potatoes, onion, garlic, tomatoes, salt, pepper and, obviously, chicken. I’ve tried chunks of chicken and ground chicken and have always come back to ground chicken. I just love the texture of ground chicken in this soup. If you are going to grind your own chicken, you have the option of using dark or white chicken meat. White chicken meat is leaner and healthier but dark chicken meat definitely makes the soup tastier....
Mojo marinade is a marinade widely used in Cuba to prepare a variety of meat, poultry and seafood dishes. Mojo marinade is also sometimes called mojito marinade, a diminutive version of the name. However, the name mojito in reference to the marinade has absolutely no relationship to the mojito cocktail. Hence, no rum or muddled mint leaves in it, folks. Mojo marinade variations There are many mojo marinade variations. Likely every household in Cuba has own mojo family recipe that features own unique spin on it....
This pork loin roast is coated with a fresh herb seasoning mixture then roasted in the oven until crispy golden brown on top and perfectly tender and juicy inside. To make it taste even better, serve this pork loin roast with a delicious mushroom sauce. It’s a hit every time! This pork loin recipe is easy enough even for a novice cook, and it makes a dish that is good for both Sunday dinners and special occasions....
I just discovered another favorite recipe to make in my beloved air fryer – pork meatballs. With the COVID-19 quarantine in full effect, I am exploring new dishes and flavors with just the ingredients I have on hand. For this recipe, all I used was a pound of defrosted ground pork shoulder, a small onion, and a few spices I had in my pantry. I did not expect much from these pork meatballs....
I’ve been asked a number of times about the best way to reheat my chicken wings (I have quite a few wing recipes on my blog as I love them), so I decided to write a post to which I can refer my readers. If you do some googling, you will notice that there is no clear consensus on what the best way to reheat chicken wings is and everyone has own method....
