This slow cooker chicken is by far one of my best chicken recipes, which I perfected over years. I could climb mountains for this chicken. People always ask for seconds and rarely there are any leftovers. What I personally like the most about this chicken is the clean, subtle flavors of caramelized garlic, onion and ginger, complemented by a touch of sweetness coming from the onions. These simple flavors go a long way to reveal the natural flavor of the chicken....
This pan-fried chicken breast recipe is the most used recipe in our family. It’s simple, easy and crazy quick to make. And it’s delicious! Really, all you need is 4 minutes of prep time and 6 minutes of cooking time. The recipe is so easy that even a child can successfully make it. In fact, this was the first ‘meat’ recipe that my daughter mastered when she was just starting to learn to cook....
These air fryer chicken thighs are easily the best chicken thighs I’ve ever made or tried. The flavoring sauce on them is pure delight. It’s slightly sweet and tangy, with a little bit of savory coming from soy and Worcestershire sauces and garlic. The maple syrup in the sauce, combined with high heat air frying, makes the skin beautifully caramelized and very tasty. Even addictive. Trust me, you will be running for seconds....
I used to make this Italian dressing chicken a lot as a student and people raved about it. They must have thought I had mad cooking skills. I let them believe that. To marinate or not to marinate, that is the question. I think chicken and especially chicken breasts definitely benefit from some marination. If all you have is 30 minutes, then marinate for 30 minutes. If you can marinate overnight, that’s even better....
Bone-in vs. boneless skin-on lemon garlic chicken You can use both skin-on, bone-in and skinless, boneless chicken in this recipe. I find that bones protect the meat from drying out just as much as the skin does. Chicken breasts are especially good for this recipe. Skin-on chicken breasts are normally sold as split breasts, with rib bones attached. So, leave them on. I know, it’s easier to eat a boneless breast but I’ll a pick juicer meat over convenience any time....
My new favorite marinade for grilled chicken is this Thai inspired marinade that is quick to prepare, very tasty and relatively healthy. I think it rivals my all-time favorite Killer Chicken Thigh Marinade. It’s that good! It has just the right amount of sweet, savory and spicy and appeals to a wide audience, adults and children alike. This marinade is grill-friendly and won’t burn very quickly, but since there is a little bit of sugar in it I suggest that you keep an eye on the chicken while grilling and flip the meat or move it to a less hot area of the grill as soon as the surface starts to get too dark....
Goulash has so many variations that the lines that distinguish one kind from another are often blurred. American goulash is heavy on tomatoes and often uses ground beef. German goulash, on the other hand, is predominantly all about big chunks of meat, cut about 1 ½ inches big, and uses just a little bit of tomatoes in the form of tomato paste. A typical German goulash uses roughly a one to one ratio of beef and chopped onions....
This meatloaf recipe is a loose adaption of the Dinosaur BBQ restaurant’s fantastic meatloaf recipe published in their Dinosaur Bar-B-Que: An American Roadhouse book. I modified the recipe and scaled it down to fit in the Instant Pot cooker. The original meatloaf recipe was for oven cooking, but after a couple of tries, I made it work in my Instant Pot. This meatloaf is succulent, juicy, moist, and full of savory, beefy and porky flavors....
This zippy oven-baked chicken breast gets me super excited every time I make it. It’s very easy to prepare and I like its lightness and summery brightness. This chicken is made using my tried-and-true, super easy baking method for bone-in, skin-on chicken – 375F oven temperature and about a 1/3 to 1/2 a cup of chicken broth at the bottom of the baking dish. It works like magic: chicken always comes out tender, juicy and succulent....
This sambusa recipe is in the top 3 recipes in my recipe book. I could make this sambusa every day if I had the time, and no one in my family would object. It’s that good. Flaky shells are crisp on the outside and soft on the inside. The meat filling is nicely textured, juicy and flavorful. Make sure to make the full batch – these puppies have a tendency to magically vanish in the blink of an eye....
Traditionally, smothered chicken is made of whole chicken broken into pieces. That’s the biggest challenge. You can’t have perfectly cooked white and dark chicken meat in one pot. To get that perfection you need to hover over the pan like a hawk and pull the breasts out first, letting the drumsticks and thighs cook longer. That’s too much fuss for a weekday dinner. I solved this challenge by using just chicken drumsticks and thighs that I cook to 185F internal temperature....
For the past several weeks I’ve been on an air fryer roll, trying to air fry just about everything. My new big hit is an air fryer steak. Seriously, who would have thought that air fried steaks would taste this good? And don’t even get me started on the convenience of cooking a steak in an air fryer. No other method comes close in the speed and convenience department. Surely, an air fried steak misses smoky flavor, grill marks and caramelization....
This recipe uses butter, which does magic to baked chicken wings. It adds a ton of flavor, and makes them brown very nicely. You won’t get the same level of browning using cooking oil, or no oil at all, unless you bake chicken wings with convection. There is no flour or bread crumbs here, these chicken wings a completely gluten-free. Baking chicken wings I like to bake chicken wings at 400F-425F, though in this recipe I start baking at 400F and finish at 350F....
Delicious and healthy foods are often not the same in our modern world, but let me tell about one of my favorite dishes that is exactly that – delicious and healthy. It’s loaded with vitamins and is low sugar, low carb, paleo friendly, gluten free, and so on and so forth. It’s a miracle dish. It’s my adaptation of the Georgian dish that goes by a simple name of Beef Tenderloin with Eggplants....
Similar to Hunan beef, hunan shrimp rely on use of hot chili peppers. Except in this recipe we will be using hot chili oil along with the red pepper flakes used to make it, instead of the chiles themselves. This reminds me of the Szechuan Chicken which also uses hot chile oil. The chefs of Hunan love using hot oils and do it very skillfully. Hot oils and hot peppers not only provide heat, but also season, balance, and complement the dish....
Cauliflower is always best served cooked rather than raw, and my favorite has been roasted cauliflower. I normally roast it with some olive oil, salt, pepper, garlic and Parmesan cheese but when visiting a local Middle Eastern restaurant I was inspired by their version of cauliflower served with tahini sauce and sprinkled with ruby red pomegranate seeds and pomegranate molasses. Their cauliflower dish tasted very different from what I was accustomed to, yet so delicious that I got determined to recreate it at home....
What’s really special about this salmon piccata is the buttery-soft texture of the fish. It’s so tender, so soft that you immediately fall in love with it. Searing fish in butter and oil helps achieve that kind of texture. But so does the temperature to which you cook your salmon. I seared on one side for about 2 minutes, until the internal temperature reached about 115F-120F, then flipped and seared for another minute....
If you are familiar with Georgian cuisine you know it often uses walnuts in various kinds of meat stuffing, sauces and desserts. I like the subtle nutty flavor walnuts add to a dish and thought they would be a great addition to a beef tenderloin roast recipe, along with spinach, to make the dish satisfying and balanced enough so that you don’t even need a side dish. This recipe makes the answer to the question what to serve with beef tenderloin very easy – a light salad is all you need....
These boneless chicken thighs are crazy popular in our family, especially with the kids. It’s one of my wife’s signature chicken recipes. She came up with it a long time ago, and has since perfected it. So, my wife will be the chef today and I will be the photographer. The recipe is simple and very quick to execute, yet it makes a surprisingly flavorful and delicious dish. As these boneless chicken thighs are being cooked, the smell of sesame oil and garlic makes you so hungry that you just can’t wait till they are ready....
What makes them special is: To stay true to Italian cuisine, use fresh mozzarella or bocconcini (small, bite sized fresh mozzarella balls). Fresh mozzarella tends to be stretchy and stringy when melted. And soooooo good! If you use fresh mozzarella you want to serve the dish as hot as possible, before the cheese starts to harden. You may want to keep a pair of kitchen scissors handy, just in case....
