Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts

These oven-baked buttermilk chicken strips are a healthier alternative to fast food or frozen chicken nuggets for the kids!Ingredients


  • 3 lb. chicken tenders
  • 2½ cups Italian bread crumbs/panko bread crumbs
  • Salt and pepper to taste
  • Olive oil spray
  • Marinade:
  • 2 cups buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon maple syrup
  • Salt and pepper to taste

Directions

  1. Combine the marinade ingredients
  2. Marinate the chicken tenders in the fridge for 30 minutes
  3. Over medium high heat, toast the bread crumbs for 5 minutes until golden brown. Stir constantly. Once brown, remove from heat and season with salt and pepper to taste or any other seasonings you prefer (garlic powder, onion powder, smoked paprika, sage, Italian seasoning etc)
  4. Using tongs, shake any excess marinade from chicken tenders and dredge through bread crumbs. Pat in any excess bread crumbs
  5. Grease two baking sheets and start lining up your chicken, spacing them evenly
  6. Spray your chicken tenders with olive oil spray
  7. Bake at 375 degrees F for 15 minutes or until chicken is cooked through
  8. Let it sit for awhile until breading has settled
By thecookingjar.com
Beef, cheese & broad bean quesadillas


Ingredients


  • 140g frozen broad bean, podded if you want
  • 2 sirloin or rump steak, weighing about 450g/1lb in total
  • 1 tbsp olive oil, for brushing
  • 200g medium cheddar, grated
  • 8 flour tortilla
  • 1 jalapeƱo pepper, chopped
  • 1 large tomato, chopped
  • 2 tbsp chopped coriander
  • salsa, to serve (optional)

Directions

Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.

Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.

Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeƱos, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.

Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.



Ingredients


  • 2eggs
  • 3⁄4cup milk
  • 1⁄2cup fine dry breadcrumb
  • 1⁄4cup finely chopped onion
  • 2teaspoons parsley
  • 1teaspoon salt
  • 1⁄8teaspoon ground pepper
  • 1⁄2teaspoon ground sage
  • 1teaspoon Worcestershire sauce
  • 1teaspoon chili powder
  • 2teaspoons garlic powder
  • 1 1⁄2lbs lean ground beef
  • 1⁄4cup catsup
  • 2teaspoons brown sugar
  • 1teaspoon dry mustard or 1 teaspoon prepared mustard

Directions

Combine eggs, milk, and Worcestershire.
Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.
Chicken and Cashews Recipes

Ingredients

Chicken:
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil
Dressing:
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.

While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.
Chicken with Sun-Dried Tomato Cream Sauce - Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!

Ingredients


  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade

Instructions

Preheat oven to 400 degrees F.

Season chicken thighs with salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately, garnished with basil, if desired.

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 4 bone-in skin-on chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tbsp. butter
  • 1/4 c. dry white wine
  • Juice of 1 lemon
  • 2 tbsp. capers
  • 1 lemon, sliced
  • Chopped fresh parsley, for garnish

Directions

In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.
To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.
By Dish

Ingredients

  • 4 skinless boneless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
  • 1/4 cup finely chopped onion
  • 1 Tablespoon chopped cilantro
  • 1/2 teaspoon red pepper flakes1
  • 3 Tablespoons heavy cream2
  • 2 Tablespoons unsalted butter, cubed
  • optional: lime wedges and more cilantro for garnish, steamed asparagus for serving

Directions

Preheat oven to 375°F (190°C).

If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.

In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.

Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.

Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Recipe for salt-and-pepper chicken with spring quinoa pilaf.

Ingredients

  • 1/4 c. olive oil, divided
  • 8 small bone-in, skin-on chicken this (weighing about 1 1/2 pounds total)
  • Kosher salt
  • Freshly ground pepper
  • 1 c. quinoa, rinsed
  • 2 tbsp. unseasoned rice wine vinegar
  • 4 scallions, sliced
  • 3 radishes, halved and thinly sliced
  • 1/4 c. Fresh basil leaves, torn

Directions

Preheat oven to 450 degrees F.

Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down, in batches, until the skin is golden and crispy, 5 to 7 minutes. Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven. Roast until the internal temperature of chicken reaches 165 degrees F, 18 to 22 minutes.

Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, and quinoa and toss to combine.

Serve chicken over quinoa pilaf.