Tuesday, August 20, 2019

Nashville Hot Chicken



Nashville Hot Chicken | #Nashville #HotChicken #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Spicyfriedchicken #Dinnerrecipes #Cookingrecipes #Chickendishes #Nashvillehotchickenrecipe









Ingredients

  • 4-5 pounds bone in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
  • vegetable oil for frying
  • Buttermilk Marinade
  • 2 cups buttermilk
  • 1 1/2 tablespoons Spice Rub (in directions)
  • 2 McCormick® bay leaves
  • Spice Rub
  • 1 1/2 tablespoons McCormick® salt
  • 1 tablespoon McCormick® paprika
  • 1 tablespoon McCormick® onion powder
  • 1 tablespoon McCormick Garlic Powder
  • 1 tablespoon McCormick® chili powder
  • 2 teaspoons McCormick® pepper
  • 1 teaspoon McCormick® dried crushed oregano
  • 1 teaspoon McCormick® dried basil
  • 1 teaspoon McCormick® ground red cayenne pepper
  • Buttermilk Egg Wash
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup hot sauce
  • Flour Breading
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • Remaining Spice Rub (in directions)
  • Nashville Hot Sauce
  • 2 tablespoons hot sauce
  • 2 tablespoons butter, melted
  • 1 tablespoon McCormick® ground red cayenne pepper
  • 2 tablespoons brown sugar
  • 1 teaspoon Spice Rub (in directions)
  • 1/2 teaspoon McCormick® smoked paprika
  • 3/4 cup Vegetable oil






Instructions

  1. Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
  2. When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated – you will combine later).
  3. Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
  4. Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
  5. Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
  6. Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
  7. Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
  8. Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.



recipe adapted >>>>>  here




Rated 4.9/5 based on 672 customer reviews




CHERRY LIME MOJITO



CHERRY LIME MOJITO | #CHERRY #LIME #MOJITO #Cocktaildrinks #Fundrinks #Yummydrinks #Nonalcoholic #Mixeddrinks #Nonalcoholicdrinks #Cocktaildrinks #Yummydrinks #Fundrinks #Refreshingdrinks #Nonalcoholic #Partydrinks









Ingredients

  • (If you'd like to make your own simple syrup, this recipe makes around 1¾ cups)
  • 1 cup granulated sugar
  • 1 cup water
  • For The Cherry Lime Mojito:
  • 6 cherries — , stems removed, pitted
  • juice from 1 lime
  • 12 mint leaves
  • 2 oz white rum
  • 2 oz simple syrup
  • 1 cup crushed ice
  • 1/2 cup club soda
  • For Garnishing:
  • fresh cherry
  • lime wedges
  • mint leaves






Instructions

  1. For The Simple Syrup:
  2. Prepare simple syrup, by combining 1 cup sugar and 1 cup water and bringing it to a boil. Stir to let sugar dissolve and remove from heat. Let syrup cool.
  3. For The Cherry Mojito:
  4. In a sturdy glass, combine cherries, mint leaves, rum and simple syrup. Muddle to extract juices from mint leaves and cherries. Add ice and then top with soda water.
  5. Garnish with lime wedges, mint leaves and fresh cherry. Serve immediately.



recipe adapted >>>>>  here




Rated 5/5 based on 580 customer reviews




Wednesday, August 14, 2019

Crock Pot Tuscan Chicken




Crock Pot Tuscan Chicken | #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy









Ingredients

  • 1 Tablespoon butter
  • 4 boneless,skinless chicken breasts
  • 1/2 cup sun dried tomato strips, cut into thin strips
  • 1/4 cup Parmesan Cheese, grated
  • 1 Teaspoon Italian Seasoning
  • 1 cup fresh spinach, chopped
  • Homemade Alfredo Sauce
  • 1 stick butter
  • 2 cups Parmesan Cheese, grated
  • 1 cup heavy cream






Instructions

    • Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt. Add the chicken breasts. Cook each side about 3 - 5 minutes until browned, turning only once during cooking time. Place the breasts in a 4 quart crock pot. 
      In a medium bowl mix the Alfredo Sauce, sun dried tomatoes Parmesan Cheese and Italian seasoning until thoroughly combined. Pour the mixture over the chicken breasts in the crock pot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle. Stir in the fresh spinach and cook another five more minutes.  Remove from the crock pot and serve with pasta.

    For the Homemade Alfredo Sauce:

    • Melt the butter in a medium size saucepan. Add the cream and simmer about 5 minutes until it begins to thicken.  Add the Parmesan Cheese , stir until it's melted, remove from the heat. 



recipe adapted >>>>>  here




Rated 4.8/5 based on 251 customer reviews




Oven Baked Chicken and Rice



Oven Baked Chicken and Rice | #OvenBaked #Chicken and #Rice #Chickendishes #Cookingrecipes #Fooddishes #Poultryrecipes #Yummydinners #Ricerecipes #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Bakedchickenrecipes #Bakedchickenthighs









Ingredients

  • 5 chicken thigh fillets , bone in, skin OFF (Note 1)
  • 1 onion , chopped (brown, white or yellow)
  • 2 cloves garlic (large) , minced
  • 2 tbsp/ 30 g butter (or olive oil)
  • 1 1/2 cups / 270 g long grain white rice (Note 3)
  • 1 1/2 cups / 375 ml chicken broth/stock
  • 1 1/4 cups / 312 ml water, hot (tap is fine)
  • CHICKEN RUB (NOTE 2):
  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • Black pepper
  • OPTIONAL GARNISH:
  • Fresh thyme leaves or finely chopped parsley






Instructions

  1. Preheat oven to 180C/350F.
  2. Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  4. Remove baking dish from the oven. Add rice then mix.
  5. Place chicken on rice. Then pour chicken broth and water around the chicken.
  6. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.
  7. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

recipe adapted >>>>>  here




Rated 4.8/5 based on 215 customer reviews




Slow Cooker Jerk Chicken Recipe



Slow Cooker Jerk Chicken Recipe | #slowcooker #slowcookerrecipes #chickenfoodrecipes #lunch #Jerkchickenrecipecrockpot #Slowcookerjerkchicken #Crockpotjerkchickenrecipe #Jamaicanjerkchickencrockpot #Healthycrockpotrecipes #Jerkchickenmarinade #Crockpotdinner #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Crockpotdishes #Easycrockpot









Ingredients

  • 1 lime or lemon
  • 6-7 chicken thighs or 3 -3 1/2 pound chicken cut up
  • 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
  • 1 or more Scotch Bonnet Pepper (Habaneros)
  • 6 garlic cloves , chopped
  • ½ tablespoon cinnamon powder
  • ½ tablespoon allspice coarsely ground
  • ½ teaspoon coarsely ground white pepper
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons dark brown sugar
  • 1 medium onion , coarsely chopped
  • 3 green onions or scallions , chopped
  • 1 sprig of fresh thyme
  • 1 tablespoon fresh ginger , chopped
  • 1 tablespoon Soy Sauce
  • ½ cup pineapple juice or pineapple
  • 1 tablespoon bouillon powder (optional)
  • Salt and pepper to season






Instructions

  1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
  2. In a food processor or blender, combine the cinnamon, garlic, ginger, thyme, green onions/scallions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice, white pepper and pineapple juice or chunks. Pulse for about 30 seconds until blended
  3. Drench the chicken with 3/4 of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3 hours or more
  4. After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
  5. While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken



recipe adapted >>>>>  here




Rated 4.9/5 based on 252 customer reviews




CREAMY LEMON CHICKEN PICCATA



CREAMY LEMON CHICKEN PICCATA | Latte Intero #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Yummydinners #Yummyfood #Cookingrecipes #Chickendishes #Chickendinner #Garlicchicken #Fooddishes #Chickenbreast









Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • salt and pepper to taste
  • ¼ cup all purpose flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 cup chicken broth
  • 2 whole Lemons
  • ¾ Cup Heavy Cream
  • ¼ cup capers
  • Chopped parsley, for garnish
  • 1 pound Angel Hair Pasta






Instructions

  1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  2. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  3. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.



recipe adapted >>>>>  here




Rated 4.7/5 based on 632 customer reviews




HUMMUS-CRUSTED CHICKEN



HUMMUS-CRUSTED CHICKEN | #HUMMUS-CRUSTED #CHICKEN #Cookingrecipes #Yummyfood #Chickendinner #Fooddishes #Yummydinners #Maindishrecipes #Cookingrecipes #Yummyfood #Chickenrecipes #Dinnerrecipes #Chickendishes #Fooddishes









Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 medium onion, chopped
  • 1 cup hummus, homemade or storebought
  • 1 Tbsp. olive oil
  • 2 lemons
  • 1 tsp. smoked paprika or sumac






Instructions

  1. Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
  2. Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
  3. If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
  4. **If using two pans, use one for the chicken and one for the vegetables.**
  5. Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.



recipe adapted >>>>>  here




Rated 4.8/5 based on 448 customer reviews