Looking for the best Nashville Hot Chicken Recipe? Look no further! This recipe is mouth-watering and crispy, and will have you coming back for more. We’ll walk you through all of the steps so you can make this delicious dish at home.
Who makes the best Nashville Hot Chicken
The best Nashville Hot Chicken is undoubtedly made by Hattie B’s. If you’re looking to get that same delicious flavor in your own kitchen, be sure to check out their recipe.
What makes nashville hot chicken so good?
There are a few things that make Nashville Hot Chicken so good. It’s spicy, crispy, and juicy – and it’s the perfect meal for a winter night. If you’re looking for a dish that will warm you up and satisfy your cravings, this is the recipe for you. Nashville Hot Chicken is also great because it’s easy to make and you don’t need any special equipment. You can use whatever spices you have in your pantry, so there’s no need to go out and buy anything new or expensive! Nashville Hot Chicken Recipe:
How to make Nashville Hot Chicken
If you’re looking to make Nashville Hot Chicken at home, follow these steps:
– Preheat your oven to 375 degrees.
– In a bowl, combine the chicken breasts, hot sauce, butter, and garlic powder.
– Place the chicken in a baking dish and bake for 25 minutes.
– Remove the chicken from the oven and brush with more hot sauce.
– Bake for an additional 20 minutes, or until crispy.
– Serve with your choice of dipping sauces and enjoy!
This Nashville Hot Chicken recipe is sure to please – so give it a try today!
Nashville Hot Chicken
Looking for the best Nashville Hot Chicken Recipe? Look no further! This recipe is mouth-watering and crispy, and will have you coming back for more.
Season the chicken with flour, salt, pepper and cayenne pepper. Heat olive oil or butter in a large skillet over medium-high heat, then cook the chicken until it’s golden brown on all sides and cooked through.
In a bowl, whisk together buttermilk and hot sauce. Dip each chicken piece in the buttermilk mixture, then roll it in bread crumbs mixed with parmesan cheese.
Place the coated chicken on a baking sheet and bake for 20 minutes at 400 degrees F., or until golden brown and crispy!
Enjoy your Nashville Hot Chicken!
Keyword Hot Chicken, Nashville, Nashville Hot Chicken
With thanksgiving coming up, many of us find ourselves unable to go home because of the dreaded Covid. For some of us cooking a turkey is going to be a first. It sounds intimidating but I have broken down a few simple steps any beginner chef can follow to make sure you have a nice juicy turkey for Thanksgiving.
Also I have a few tips that will make your Covid Thanksgiving turkey a little bit tastier.
How to make a turkey
Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy.
Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs.
Then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds).
Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F.
Tips to making a turkey
Pick the right size turkey – Buy a smaller turkey if you do not have days to thaw it.
Make sure to use a meat thermometer – It takes about 15 minutes per pound at 325 degrees to cook the turkey…. However, this is truly an estimate so make sure you have your handy dandy meat thermometer to make sure you get the perfect juicy bird..
Don’t forget to baste your turkey– I slather them up in an AMAZING butter and maple syrup recipe I found in a Cuisine at Home magazine.
Tent the top of your turkey – After the first 45 minutes of cooking, loosely tent the top of your turkey (the breast and legs) with a piece of aluminum foil, then cook for 15 minutes more. Adding the piece of aluminum foil protects the breast meat by deflecting the heat to avoid over cooking.
Make sure you let your turkey rest – Before carving, allow the turkey to rest and reabsorb all of the juices for at least 30 minutes to 1 hour.
How to Carve a turkey – When it comes to the centerpiece of Thanksgiving dinner, presentation is everything. Carving a turkey right calls for separating the light meat from the dark with little waste and less destruction.
Carving a turkey is a whole lot easier to do than you might think.
How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?
Smother your chicken in a quick sauce of sun-dried tomatoes, garlic, and a very soft Italian cheese with a fresh, milky, almost sweet flavor like Mascarpone. It adds a silky texture that adds an amazing creaminess to the sauce.
On a nice fall day there is nothing better than a low crab healthy tuscan chicken. You can make it in one pan so it’s easy to clean. And it’s just tasty. If you don’t mind a little extra carbs you can add it onto rice. Or you can just have chicken with spinach and sun-dried tomatoes and a nice creamy sauce.
How to Make Tuscan Chicken:
Step one Preparing the ingredients:
Preheat your broiler and make sure the rack is 6 inches away form the heat source. Add 1 tablespoon butter in a small bowl and set aside at room temperature to soften for later use. Finely chop 1 teaspoon garlic its about 2 pieces off a clove. Take your onion and cut into 1-inch pieces. Pat sun-dried tomatoes dry, and then coarsely chop.
Time to take care of the chicken
Pat your chicken dry, then pound to ½-inch thickness, if it is necessary. Take a small bowl, and combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a large pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it stick to the chicken.
Cooking your chicken:
In a medium skillet heat 1 tablespoon oil over medium–high. Add chicken and cook until lightly browned and cooked through, It should be about 3 to 4 minutes per side. Transfer to a plate.
Time to make the sauce:
Heat 1 tablespoon oil in the same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add your sun-dried tomatoes and ¾ teaspoon of the garlic. Cook, stirring, until fragrant, should take about 30 seconds. Stir in chicken broth concentrate and ⅔ cup water and bring to a simmer. Take a wooden spoon and, scrap up browned bits to add to the sauce. Cook until reduced by ⅓, about 3 minutes. Lastly stir in mascarpone to give it that creamy feel.
Add a little color in the form of spinach:
Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.
Adding a little carb to the meal making the garlic bread & serve:
Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes.
Storing Creamy Tuscan Chicken:
Leftovers with this dish is going to be unlikely. But if you have some, this is how you should save it. First let it cool completely, then, within the first 2 hours of cooking. Make sure you can store it in an airtight container. If you leave it in the refrigerator it’s good for 3 to 4 days If you freeze it it can last for up to 6 months.
Creamy Tuscan Chicken with Sun dried Tomatoes
How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?
Italian seasoninguse 1 tsp 12 oz pkg boneless, skinless chicken breasts
2ozsun-dried tomatoes
1medium onion
garlic
Instructions
Prep ingredients: Preheat broiler with top rack 6 inches from heat source. Place 1 tablespoon butter in a small bowl and set aside at room temperature to soften until step 6. Finely chop 1 teaspoon garlic. Cut onion into 1-inch pieces. Pat sun-dried tomatoes dry, then coarsely chop.
Season chicken: Pat chicken dry, then pound to ½-inch thickness, if necessary. In a small bowl, combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a generous pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it adhere.
Cook chicken: Heat 1 tablespoon oil in medium skillet over medium–high. Add chicken and cook until lightly browned and cooked through, 3–4 minutes per side. Transfer to a plate.
Build sauce: Heat 1 tablespoon oil in same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add sun-dried tomatoes and ¾ teaspoon of the garlic; cook, stirring, until fragrant, 30 seconds. Stir in chicken broth concentrate and ⅔ cup water. Bring to a simmer; cook, scraping up browned bits, until reduced by ⅓, 3 minutes. Stir in mascarpone.
Add spinach: Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.
Make garlic bread & serve: Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes (watch closely as broilers vary). Serve creamy Tuscan chicken with garlic bread alongside.
NUTRITION PER SERVING
Calories 880kcal, Fat 57.0g, Proteins 52.0g, Carbs 51.0g
ALLERGENS
Wheat, Soy and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Football food should be cheesy, delicious and fit for a crowd. But sometimes you want to mix in some healthy game day food that is delicious and budget friendly.
Here’s is list of my favorite foods for game day. They are all easy to make and under 30 minutes if you work fast and great for a crowd.
Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil which makes it a little healthier. But has just enough to get that same golden crispiness. We are going to top these bad boys with adobo-marinated shrimp and a refreshing bean salad.
Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.
Black Bean Chicken Nachos: These aren’t the nachos from your local watering-hole. Our version loaded with black bean and sweet potato chili making for a hearty, nacho you’ll actually feel good about eating for dinner, top toasted flour tortillas with melted cheddar cheese, cilantro, and sliced radishes for a fresh, peppery-crunch.
Taquitos are a traditional Mexican dish consisting of rolled-up tortillas filled with meat, cheese, or veggies. They are then fried until crunchy. Here, we fill flour tortillas with pulled pork and then oven-fry them to get that satisfying crunch in each bite. The Taquitos are served with tomatoey-taco spiced dipping sauce, sour cream, and fresh cilantro.
Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make.
Garlic Steak Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.
These crispy spinach curry rolls are India’s answer to burritos. A typically spicy Curry Rolls is rolled into roti, an Indian flatbread, and then fried until crisp. This version uses a heady combination of gingered, curried chickpeas and spinach as the filling acts as a stand in for paneer. An Indian cheese, and adds a bit of creamy, ooey gooey richness to the dish. On the side, there’s a sweet apricot chutney for dipping.
Salsa Verde Veggie Enchiladas recipe: This Salsa Verde Veggie Enchiladas recipe is a perfect healthy meal for the family. The green enchilada sauce uses just three ingredients chopped fresh tomatillos, vegetable broth, and corn tortillas.
This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.” It’s served with a cabbage slaw tossed in a sour cream and lime dressing.
What happens when you combine BBQ sauce, wild US gulf shrimp, and dough– you get an amazing transformation– BBQ Shrimp Pizza. We know it’s a combo you may not normally consider, but, man, it is good and you will love it.
I don’t know anyone who doesn’t like a sesame chicken. So here are 4 healthy sesame chicken , that with just a little effort anyone can make. Now you will normally find sesame chicken in Chinese restaurants throughout the United States.
This dish is delivering your favorite takeout dish, but we’ve made it even better. You’ll get the same great sesame chicken taste. But with none of the deep frying or overly thick or sweet sauce. And if you follow these 3 easy tips on frying chicken you will have the perfect meal. READ MORE
Sesame Chicken Wonton Stir-Fry
Chicken Wonton Stir-Fry with Sugar Snap Peas. This dish has fresh lasagna pasta sheets are cleverly cut into nice wonton-esque squares. Fresh crisp snap peas, cubed chicken thighs, and a sweet and savory sukiyaki sauce. Finish it off with a sprinkle of toasted sesame seeds. And fresh cilantro and you have yourself a great quick meal. READ MORE
Chicken Lo Mein
Chicken lo mein is a simple stir-fried noodle dish packed with protein and yummy vegetables. If you add meat it quickly cooks in a wok or deep pan. Add some snap peas, scallions and shredded cabbage. The chewy egg noodles are tossed in a savory sauce that ties this flavorful Chinese meal together. READ MORE
Hoisin Chicken Recipe with Buttery Soy Noodles
Hoisin sauce contains soy beans, ketchup, maple syrup, red chiles, garlic, vinegar, and Chinese five spice. It truly is a chameleon of condiments! and you can make so many different recipes with it. You have hoisin chicken wings, hoisin chicken noodles, hoisin chicken wraps, hoisin chicken drumsticks. Hoisin chicken stir fry broccoli and even hoisin chicken and rice. READ MORE
Southern Fried Chicken Tenders: There is nothing better than fried chicken, authentic, bone-in friedchicken like your grandma used to make. In this recipe we are talking boneless, skinless delicious chicken breasts into yummy chicken“tenders.”
This meal is to die for, and the best part is chicken tenders are quicker cooking, less of a mess, and universally amazing. We added creamy grits plus collard greens a, and the sweet, tangy apricotsauceis the icing on an already pretty perfect meal.
How to make the perfect fried chicken:
To help you make a the perfect friedchicken you should follow these 3 best practices. Frying Fridge-Cold Chicken, useOil with a high Smoke point and not letting your chicken dry on a paper towel. Fist lets talk about cold chicken. Don’t even start breeding your chicken if you just took it out of the fridge. Chicken straight from the fridge is not ready for frying.
Oil is key:
The temperature of the oil will drop and your chicken won’t cook evenly and you you can forget about crispy skin if you fry cold chicken. Instead, let the meat sit at room temperature for 30 minutes. And then you can start the process of breading and frying.
One of the biggest mistakes people do is use a oil with a low smoke point for example Extra-virgin olive oil sure is tasty, but don’t use it on your friedchicken.
Not only is it a waste of money given the volume you’ll use, it’ll result in a bitter-tasting chicken due to its low smoke point. Go for a neutral oil with a high smoke point, like canola, vegetable, or peanut oil.
Finally do not usepaper towels for drying. This is a simple finish step everyone does that you shouldn’t do let the Chicken Cool on Paper Towels. Paper towels soak up excess fat, but they’re not your friend here. “Letting anything that’s been fried sit on paper towelwill make the bottom side soggy. Because it will start to steam, and take away the crispness”.
Instead, drain your chicken on a wire rack set over a baking sheet. They’ll cool, crisp, and dry off all at once. Let the chick rest, relax, have a beer or a glass of wine, plan for about 10 minutes; the crust may feel cool to the touch.
Wine pairing
Prosecco and southern fried chicken
It is generally believed that the sweet Italian sparkling white wines. Prosecco, should be paired with sweet dishes like dessert. A better idea is to pair this bubbly drink with the opposite flavor like a savory fried chicken.
American standards like fried chicken, provide the perfect complement to Prosecco’s crispy, citrusy sweetness. The savory flavor of battered coating is enhanced by the acidity and effervescence of this sweet wine.
Tips for cooking Chicken:
Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home.
You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting. So the juices redistribute themselves back through the meat.
Southern Fried Chicken Tenders with Creamy Grits & Collard Greens
We took the idea of luscious, authentic, bone-in fried chicken and made it more convenient and weeknight friendly by turning boneless, skinless chicken breasts into chicken “tenders.” They’re quicker cooking, less of a mess, and universally appealing! The creamy grits and collard greens are classic accompaniments, and the sweet, tangy apricot sauce is the icing on an already pretty perfect plate. Cook, relax, and enjoy!
Prep ingredients : In a small saucepan, combine 2 cups water and ½ teaspoon salt and bring to a boil. Trim ends from collard greens; thinly slice stems, crosswise, and cut leaves into bite-size pieces. Pat chicken dry and cut lengthwise into 1-inch wide strips (about 3 per breast). Sprinkle chicken all over with 1½ teaspoons of the Cajun seasoning and ½ teaspoon salt.
Cook grits: Return salted water to a boil and slowly stir in grits. Reduce heat to low and cook, stirring occasionally to prevent sticking, until grains are tender, about 7 minutes. Stir in 1 tablespoon butter, and season with salt and pepper. Remove from heat, and cover to keep warm.
Bread chicken: Beat 2 large eggs and ½ teaspoon salt in a medium bowl. Place ¾ cup flour in 2nd medium bowl and season with ½ teaspoon salt. Working in batches, coat chicken strips in flour first, then egg. Let excess egg drip back into the bowl, then repeat: dipping chicken in flour then egg, then finishing in flour.
Cook collard greens: Heat 1 tablespoon oil in a large skillet over medium-high. Add collard greens and stems and cook until wilted,1–2 minutes. Add 2 tablespoons water and season with ½ teaspoon salt and a few grinds pepper. Cook until greens are bright green and tender, and water is evaporated, 2–3 minutes. Transfer to a small bowl and cover to keep warm. Wipe out skillet.
Fry chicken: Heat 1 cup oil in same skillet over medium-high. When oil is hot (it should sizzle vigorously when a pinch of flour is added), add chicken and cook, turning occasionally, until golden and crisp (reduce heat if browning too quickly), about 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.
Make sauce & serve: In a small skillet, combine apricot preserves, 2 tablespoons vinegar, 1 teaspoon sugar, and 1 tablespoon water. Bring to a simmer over medium high heat, and cook, whisking, about 1 minute, or until sugar is dissolved. Serve grits topped with chicken and collards. Drizzle sauce all over the top. Enjoy
Notes
Allergens:
May contain traces of allergenic ingredients. Packaged in a facility that packages Gluten containing products. Nutrition per serving Calories 1066kcal, Fat 55.8g, Proteins 49.8g, Carbs 93.6g
I am such a huge sucker for lettuce wraps. They are so low in carbs always a plus. Lettuce wrap are the easiest, quickest meal you could ever make.
And if you have a little skill in the kitchen, you could even get this on the dinner table in less than 15 minutes. And finally what makes Lettuce wraps so amazing they are budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?
Korean Steak Lettuce Cups recipe
Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler. The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish.
Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.
Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad
Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.
Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.
This mix creates a deep savory notes. Bibb lettuce makes a perfect base for the stir-fried chicken. Finish off with fresh mint leaves, crunchy garlic, pickled cucumbers, and a squeeze of lime juice and you have a flavorful dish.
Asian Lettuce Wraps! Who doesn’t love the fresh and tasty handheld wraps from Asian restaurants? This homemade version tastes like PF Chang’s Lettuce Wraps (and Pei Wei’s), and they are so easy to make. They can be ready in 20 minutes!
Halve cucumber you can peel it if you want to but that’s a little extra work so I skipped it. Take you cucumber and thinly slice crosswise into half-moons. Take your mint leave and pick and coarsely chop, discarding stems. In a medium bowl, toss together your cucumbers, with half of the chopped mint. Add 1 tablespoon of vinegar and a pinch each of salt and sugar. Let marinate until you are ready to serve.
Prepping your ingredients
Finely chop 1 teaspoon garlic. Next rinse and gently pat dry 6 large lettuce leaves; wrap in a damp towel until step 6 to get rid of the moisture. Finely chop half of a onion. And finish it off by chopping 1 teaspoon of the serrano pepper.
Prepping your sauce
In a small bowl, whisk together tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for later on.
Sauté turkey
Take one 1 tablespoon oil and medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.
Finish turkey
Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.
Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.
My Go-To Healthy Lettuce Wraps Recipe
There’s just something so satisfying about finger food, as in no forks or chopsticks required. Turkey Lettuce Wraps allows you to just pick it up and dive in! None of that chopping it up and eating it slowly, just shove it in your face because you are hungry, right?
Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad
This dish summons all the very best best that Thai takeout has to offer. Ground turkey is sautéed with onions, garlic, serrano chili, and a drizzle of tamari, to create deep savory notes.
Pickle cucumbers: Halve cucumber (peel, if desired), then thinly slice crosswise into half-moons. Pick and coarsely chop mint leaves, discarding stems. In a medium bowl, toss to combine cucumbers, half of the chopped mint, 1 tablespoon vinegar and a pinch each of salt and sugar. Let marinate until ready to serve.
Prep ingredients: Finely chop 1 teaspoon garlic. Rinse and gently pat dry 6 lettuce leaves; wrap in a damp towel until step 6. Finely chop half of the onion (save rest for own use). Finely chop 1 teaspoon of the serrano pepper (save rest).
Prep sauce: In a small bowl, whisk to combine tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for step 5.
Sauté turkey: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.
Finish turkey: Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.
Assemble & serve: Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.
Notes
NUTRITION PER SERVING
Calories 340kcal, Fat 18.0g, Proteins 31.0g, Carbs 16.0gALLERGENS
Soy and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Lemon-Dijon Chicken with Rice and Roasted Zucchini: This Lemon Dijon Chicken recipe is a quick meal everyone can enjoy. Chicken cooks in a skillet and veggies get a head-start in the oven.
Preheat your broiler with the top rack 6 inches from heat source. Make sure to rinse rice under water until water runs clear. Transfer to a small saucepan, add 11⁄4 cups water and a pinch salt, and bring to a boil. Make sure to reduce heat to low, cover, and let cook until rice is tender, about 17 minutes. Keep covered until ready to use.
Next we prepare the ingredients:
Trim ends from onion, halve, peel, and thinly slice. Next trim the ends from zucchini and cut into 1⁄2-inch thick rounds. Halve lemon, and cut one half into wedges. Finally pick and chop leaves from half of the thyme stems and peel and finely chop 2 large cloves garlic .
Prepare chicken & veggies:
Take your baking sheet and toss onion, zucchini, lemon wedges, and half the chopped thyme with 1 tablespoon oil, 1 teaspoon salt, and several grinds pepper; spread in an even layer. Its always important to pat your chicken dry and pound to an even thickness if necessary. Rub with oil and season with 1⁄2 teaspoon salt and a few grinds pepper.
Broil your vegetables:
Broil vegetables on top rack until browned, stirring halfway through, 10–12 minutes (watch closely). Whisk together 1 tablespoon of the mustard (save rest for own use) and 2 tablespoons water in a small bowl.
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook until golden, 3 minutes per side. Remove chicken from skillet; take skillet off heat. Add garlic, butter, and 1 tablespoon oil; cook, stirring, until golden, 2 minutes. Add Dijon mixture to skillet and whisk quickly to combine, scraping up any brown bits in the pan.
Finish & serve:
Pour garlic–Dijon sauce over chicken and veggies, and sprinkle with the remaining chopped thyme. Gently toss together on baking sheet to combine; season to taste with salt and pepper. Divide rice between plates and serve chicken and veggies over top with any pan sauce. Enjoy!
The true super star of this meal is tangy garlic Dijon sauce —be sure to let the garlic cool slightly before quickly whisking in the mustard. Drizzle the sauce over the whole sheet pan and toss for saucy perfection.
Today’s Quote is by Warren Edward Buffett. He is an American business magnate, investor, speaker and philanthropist who serves as the chairman and CEO of Berkshire Hathaway.
This Recipe is from Marley Spoon a great home delivery services.
Lemon-Dijon Chicken with Rice and Roasted Zucchini
This Lemon-Dijon Chicken recipe is a quick meal everyone can enjoy. Chicken cooks in a skillet and veggies get a head-start in the oven.
Cook rice: Preheat broiler with top rack 6 inches from heat source. Rinse rice under running water until water runs clear. Transfer to a small saucepan, add 11⁄4 cups water and a pinch salt, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to use.
Prep ingredients: Meanwhile, trim ends from onion, then halve, peel, and slice. Trim ends from zucchini and cut into 1⁄2-inch thick rounds. Halve lemon lengthwise, and cut one half into wedges (save rest for own use). Pick and chop leaves from half of the thyme stems (save rest for own use). Peel and finely chop 2 large cloves garlic .
Prep chicken & veggies: On baking sheet, toss onion, zucchini, lemon wedges, and half the chopped thyme with 1 tablespoon oil, 1 teaspoon salt, and several grinds pepper; spread in an even layer. Pat chicken dry and pound to an even thickness if necessary. Rub with oil and season with 1⁄2 teaspoon salt and a few grinds pepper.
Broil vegetables: Broil vegetables on top rack until browned, stirring halfway through, 10–12 minutes (watch closely). Whisk together 1 tablespoon of the mustard (save rest for own use) and 2 tablespoons water in a small bowl.
Cook chicken & make sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook until golden, 3 minutes per side. Remove chicken from skillet; take skillet off heat. Add garlic, butter, and 1 tablespoon oil; cook, stirring, until golden, 2 minutes. Add Dijon mixture to skillet and whisk quickly to combine, scraping up any brown bits in the pan.
Finish & serve: Pour garlic–Dijon sauce over chicken and veggies, and sprinkle with the remaining chopped thyme. Gently toss together on baking sheet to combine; season to taste with salt and pepper. Divide rice between plates and serve chicken and veggies over top with any pan sauce. Enjoy!
Parmesan Chicken: Boneless, skinless chicken breasts are pounded thin and then coated in panko, topped with Parmesan cheese. If you looking for a Parmesan chicken recipe that is keto friendly, than you have come to the right place. The chicken breast are seared in a skillet and then finished in the oven for a browned, crisp topping.
This is a great mix between a crispy parmesan chicken recipe and a creamy parmesan chicken recipe. Elegant roasted broccolini is served alongside, and a creamy, lemony sauce brings it all together.
Why are lemons great for cooking?
Lemons are a great way to cut down on the amount of salt used on your food. Adding lemon instead of extra salt will enhance the flavor of your food. If you want fluffier rice, add lemon juice to the cooking water. Never add fresh lemon juice to a still-cooking sauce. Just-squeezed lemon juice does wonders for a pan sauce. However, if added it to a sauce too early, you will get a funky taste.
You will avoid discoloration and a bitter flavor by only adding the juice after you remove the sauce from the heat. If you want a great lemon flavor to your dish, then add lemon juice towards the end of the cooking process.
If you only want the lemon juice for its acidic properties, then you don’t have to wait to add the lemon juice, since the acids will continue to work throughout the entire process. But if you want to enhance the lemon taste, adding your lemon juice at the end of the cooking time will prevent a loss of flavor.
Crispy Lemon-Parmesan Chicken with Roasted Broccolini
Boneless, skinless chicken breasts are pounded thin and then coated in panko, topped with Parmesan cheese.
Prep ingredients: Preheat oven to 400 degrees. Zest lemon and squeeze 1 teaspoon juice; cut remaining lemon into wedges. Finely chop shallot and keep half (save rest for own use). Grate Parmesan. Pat chicken dry; place between 2 sheets of plastic wrap. Using a meat mallet or heavy skillet, pound to an even 1⁄2-inch thickness.
Roast broccolini: Trim broccolini stem than halve or quarter spears lengthwise if large. On a baking sheet, mix broccolini with 2 tablespoons olive oil and season with salt and pepper. Roast in oven until well browned and crisp-tender, 10–12 minutes.
Sear chicken: Meanwhile, season chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in a medium skillet over medium-high. When butter foam subsides, add chicken and sear until golden brown on one side, 3–4 minutes (chicken will not be cooked through). Transfer chicken to a plate.
Make sauce: Immediately add chopped shallots to same skillet and cook until softened and browned, 1–2 minutes, scraping up any browned bits. Add 1⁄4 cup water, chicken broth concentrate, and lemon zest. Bring to a simmer. Remove skillet from heat, then stir in all of the sour cream.
Bake chicken: Carefully pour any chicken juices from plate into skillet, then whisk to combine. Transfer chicken to skillet, browned side- up. Sprinkle chicken (not sauce) with panko, then top with Parmesan. Drizzle topping generously with oil. Bake in upper third of oven until sauce is bubbling and chicken is cooked through, about 8 minutes.
Broil chicken & serve: Switch oven to broil. Broil chicken until topping is golden and crisp, 2–3 minutes (watch closely). Reheat broccolini on lower oven rack, if desired, 1–2 minutes. Transfer chicken to plates. Whisk lemon juice into sauce. Spoon sauce onto plates alongside chicken. Serve with broccolini and lemon wedges over squeezing over top, if desired.
Skillet Chicken Pot Pie with Black Pepper-Thyme Biscuits: This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie. This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken. Topped with fluffy black pepper-thyme biscuits, and you have yourself an amazing meal.
Brief History of Chicken Pot Pie:
A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry.
Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas.
The Romans took this recipe and added a top to the pastry crust, making it a fully enclosed meat pie.
Skillet Chicken Pot Pie with Black Pepper-Thyme Biscuits
This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie. This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken.
Prep ingredients: Preheat oven to 450°F with a rack in upper 1⁄3. Peel and finely chop onion. Trim ends from carrots and celery; thinly slice. Tie remaining thyme leaves into a bundle using one of the thyme stems as twine.
Brown chicken: Pat chicken dry, trim any fat, and cut into 1-inch pieces. Season chicken with 1⁄2 teaspoon salt, and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken in a single layer and cook, without stirring, until well browned, about 3 minutes. Flip and brown on other side, about 2 minutes. Transfer chicken to a plate.
Cook vegetables: Add 1 tablespoon oil to same skillet over medium-high. Add carrot, onion, celery, thyme sprigs, and 1⁄2 teaspoon salt. Cook, covered, until vegetables are softened, about 3 minutes. Uncover and cook until vegetables are tender and browned, 2-3 minutes more. Add 2 tablespoons of the flour (save rest for step 5) and cook, stirring, about 1 minute.
Simmer stew: Return chicken and any accumulated juices to skillet along with 1⁄2 cup milk, chicken broth concentrate, and 1 cup water, scraping browned bits from bottom of skillet. Bring to a simmer. then remove skillet from heat, remove thyme sprigs, then stir in peas.
Make biscuits: In a medium bowl, combine 1⁄3 cup milk, 2 tablespoons oil, chopped thyme, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon salt.Add remaining flour to bowl and stir just until evenly combined. Do not over mix.
Cook biscuits & serve: Dollop 10-12 level tablespoons of dough over stew. Transfer skillet to the upper oven rack and bake until lightly browned, 10-12 minutes. Let cool 5 minutes before serving.
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Keyword dinner, fitfood, food, foodie, healthy, healthymeal, pot pie
Black Bean Chicken Nachos: These aren’t the nachos from your local watering-hole. Our version loaded with black bean and sweet potato chili making for a hearty, nacho you’ll actually feel good about eating for dinner, top toasted flour tortillas with melted cheddar cheese, cilantro, and sliced radishes for a fresh, peppery-crunch.
History of Nachos
Nachos first appeared in 1943 in Piedras Negras, a small Mexican city very close to the U.S. military base Fort Duncan, in Texas. A group of about a dozen U.S. military wives had spent a day shopping in Eagle Pass when they decided to stop for some dinner. All nearby restaurants were closed.
The maître d’hôtel at the old Victory Club in Piedras Negras, Ignacio “Nacho” Anaya felt sorry for the women. He decided to create a new snack for them. With what little he had available in the kitchen, tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese. Added sliced pickled jalapeño peppers and put the concoction in the oven for a couple of minutes.
He then served the inventive snack to the ladies, naming it after himself—Ignacio, or rather the nickname Nacho. Hence, ‘Nachos Especiales. As word of the dish traveled, the apostrophe was lost, and Nacho’s “specials” became “special nachos”
Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho.
DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.
Wine Pairing
Moscato wine is low in alcohol, sweet and a little bit fizzy. It is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish.
Our version is loaded with black bean and sweet potato chili making for a hearty, nacho you’ll actually feel good about eating for dinner, top toasted flour tortillas with melted cheddar cheese, cilantro, and sliced radishes for a fresh, peppery-crunch.
Prep ingredients: Preheat oven 400°F with a rack in the upper third. Peel sweet potatoes, then cut into ½-inch cubes. Halve onion, then peel and finely chop. Coarsely grate cheddar using the large holes of a box grater.
Start chili: Heat 2 tablespoons oil in a large skillet over medium-high. Add sweet potatoes and onions, and cook, stirring occasionally, until browned in spots and starting to soften slightly, about 5 minutes. Add all of the Tam-pico de gallo spice blend and cook 1 minute more.
Simmer chili: Add beans and their liquid and 1½ cups water. Bring to a simmer, then reduce heat to medium and cook until sweet potatoes are completely soft and chili is thickened, 10-12 minutes. Season to taste with salt and pepper.
Bake tortillas: While chili is simmering, stack tortillas and cut into 8 wedges. On a rimmed baking sheet, toss tortillas with 1 tablespoon oil, ¼ teaspoon salt, and a few grinds pepper. Spread into an even layer. Bake in the upper third of oven until chips are golden brown and crisp, 7-10 minutes (watch closely).
Prep garnish: While tortillas bake, trim ends from radishes, then thinly slice into half moons. Roughly chop cilantro leaves and stems. In a small bowl, thin sour cream by adding 1 teaspoon of water at a time, to make a spoonable sauce. Season to taste with salt and pepper.
Bake nachos & serve: Using a large spoon, evenly distribute chili over chips, trying to cover them as much as possible. Top with grated cheddar. Return to oven, and bake just until cheese is melted, about 2 minutes. Remove from oven, then drizzle with sour cream and garnish with radishes and cilantro. Enjoy!
