Posts Tagged ‘Black pepper’

Crispy Cheddar Chicken Tenders

Crispy Cheddar Chicken Tenders

We had this chicken for dinner last night and it was SOOOO delicious!  I was disappointed that I was only able to eat two chicken tenders – I wanted eat all of this.  The best thing about this chicken is the sauce.  Food snobs need to go ahead and look away now.  The sauce is made with cream of chicken soup and it is so tasty.  It reminded me of another one of my favorite dishes – Chicken Roll Ups.  Make this tonight – I promise you won’t be disappointed!!

Crispy Cheddar Chicken Tenders
inspired by JamieCooksItUp
(Printable Recipe)

2 lbs chicken tenders
1/2 sleeve Club crackers (or Ritz)
1 1/2 Cups shredded cheddar cheese
1 tsp Ranch dressing mix
dash pepper

2 eggs
2 Tbsp milk

1 can (10 3/4 oz) cream of chicken soup (I used Healthy Request)
2 Tbsp sour cream
1/4 cup milk
1 Tbsp butter
1/4 tsp pepper
1/2 tsp dried parsley

Preheat oven to 400.

In the bowl of a food processor, combine crackers, cheese, Ranch mix and pepper.  Pulse until you have fine crumbs.  Pour into shallow bowl.

In a shallow bowl, whisk together 2 eggs and 2 Tbsp milk.

Dip chicken tenders into egg mixture and then coat in cracker crumbs.  Place chicken on foil lined baking pan.  Repeat with remaining chicken tenders.

Bake for 12-15 minutes.

While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley.  Bring to a boil and simmer until chicken is done.  Spoon sauce over baked chicken.

 

RECIPE COURTESY OF:  PLAIN CHICKEN; http://www.plainchicken.com/2012/07/crispy-cheddar-chicken-tenders.html

Cuban Chicken Soup – Sopa de Pollo

Cuban Chicken Soup – Sopa de Pollo

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

Cuban chicken soup amped up with yuca and plantains.

INGREDIENTS:

3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper to taste
sliced red onion

Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.

Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.

Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.

Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.

Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.

Garnish with chopped cilantro and sliced mild red onion.

Recipe URLhttp://www.icuban.com/food/sopa_de_pollo.html

Cuban Mojo Marinade

How to Make the Best Mojo Sauce

(Cuban Marinade)

Prep time: 15 minutes
Total time: 28 minutes
Yield: Varies

The key to making mojo is in the proportions.

INGREDIENTS:

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil
The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture. If  using for a roasted pig it is better to omit the oil.
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.

Spot Prawns with Tomato Confit, Garlic and Chile

 

 

Spot prawns from British Columbia are on the Seafood Watch green “Best Choices” list. Their populations are healthy and abundant.

This vibrantly colored, full-flavored dish comes from Suzanne Goin’s award-winning cookbook, Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. “Serve the spot prawns with salt and lemon and a big hunk of crusty bread,” she advises. “This is a messy feast, so choose guests who will enjoy participating in a primal feeding frenzy.” If you can’t find spot prawns, use any sustainable fresh prawns or large shrimp sold in their shells.

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Ingredients

  • (Serves 6)
  • 24 large prawns* (about 4 ½ pounds)
  • 3/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 cups sliced shallots
  • 1 tablespoon thyme leaves
  • 1 tablespoon thinly sliced chile de árbol
  • 1/2 cup sliced garlic
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 pints cherry tomatoes, cut in half
  • Yellow tomato confit (recipe below)
  • 1/4 cup sliced flat-leaf parsley
  • 1 tablespoon chopped oregano
  • 2 tablespoons sliced green basil
  • 2 tablespoons sliced opal basil
  • 1 lemon, for juicing

Directions

Use kitchen scissors to cut the shells of the spot prawns down their backs, from the base of their heads to the tips of their tails. (Don’t remove the shells.) If the prawns are wet, dry them with paper towels.

Heat two heavy-bottomed sauté pans over high heat for 3 to 4 minutes. (You will need to cook the prawns in batches to avoid overcrowding them.) Swirl 2 tablespoons of olive oil into each pan, and carefully place the prawns in the pans, on their sides.

Season each batch of prawns with 1/2 teaspoon salt and some pepper. Pour another 2 tablespoons of oil into each pan, and cook about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side.

Turn the prawns over, drizzle another 2 tablespoons of oil into each pan, and season the second side of each batch with 1/2 teaspoon salt and some pepper. Cook another 3 minutes or so, until the prawns are just cooked. (You can peek inside the cut shell to see that the flesh is completely opaque.)

Remove the prawns to a platter and turn the heat under both pans down to medium-low. Divide the shallots, thyme, and sliced chiles between the two pans. Season each pan with 1/4 teaspoon salt and some pepper.

Cook 2 minutes, until the shallots are translucent, scraping the pan with a wooden spoon to release all the flavorful shrimp bits. Divide the garlic between the pans and cook 3 to 4 minutes, stirring often, until the shallots and garlic are soft and just starting to color.

Turn the heat back up to high and add half the cherry tomatoes, 1/2 teaspoon salt and lots of freshly ground black pepper to each pan. Taste for seasoning and cook a minute, stirring often.

Add half the prawns, sliced parsley, oregano and the two basils to each pan and roll the prawns in the cherry tomatoes to coat well. This final step really helps coat the prawns in the cherry tomato sauce.

Spoon the hot yellow tomato confit onto a large warm platter.

Arrange the prawns on the platter and squeeze a generous amount of lemon juice over them. Spoon the remaining cherry tomato sauce over the top.

Serve with lots of crusty bread for sopping up the sauce and juices.

* Other sustainable shrimp or prawns may be substituted.

YELLOW TOMATO CONFIT RECIPE

  • (Serves 6)
  • 1/2 cup sliced red onion
  • 2 dried chiles de árbol broken in half with your hands
  • 1 tablespoon sliced garlic
  • 2 sprigs basil
  • 2 sprigs oregano
  • 1 1/2 pounds yellow tomatoes
  • 1 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
Yellow Tomato Confit Directions

Preheat the oven to 400º F.

Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish. Core the yellow tomatoes and place them, stem side down, on top of the onions. Sprinkle with 2 teaspoons salt and pour the olive oil and 1 cup water over the tomatoes.

Note: The tomatoes should fit snugly in the baking dish in one even layer. If there is too much room in the pan, the sauce will be thin and lose some of its intensity.

Cook the tomatoes in the oven for about 50 minutes, until they soften and blister. Remove the pan from the oven and let cool 10 minutes.

Strain the tomatoes and onions over a bowl, saving the juice. Discard the herbs and half the chiles.

 

Hints from the Chef

  • The spot prawns should be cleaned right before they’re cooked and not any earlier.
  • Get in there and eat with your hands—peel open those shrimps and suck on them!
  • The prawns would also be great with steamed rice or over pasta.

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/recipes/spotprawn_goin.aspx

Whole Striped Bass with Avocado Salsa Verde

Sustainable Seafood Recipe

Avocado, green onions, fresh cilantro, tangy lime juice and extra-virgin olive oil make a splendid sauce for this light fish. Accompany with roasted fennel, red onion and sweet potato wedges. End the meal with pecan cookies and orange slices sprinkled with sugar and cinnamon.

Both farmed and wild-caught striped bass from the United States are on the Seafood Watch green “Best Choices” list.

Ingredients
  • (Serves 4)
  • 10 tablespoons extra-virgin olive oil
  • 1 bunch green onions, chopped (about 2/3 cup)
  • 1/3 cup chopped fresh cilantro plus 4 sprigs
  • 2 tablespoons fresh lime juice
  • 1 serrano chile, seeded and minced
  • Coarse kosher salt and freshly ground pepper
  • 1 large avocado, pitted, peeled, cut into 1/3-inch pieces
  • 1 lime, thinly sliced
  • 2, 1 1/2-pound whole striped bass, cleaned, scales removed

 

Directions

Mix the oil, green onions, chopped cilantro, lime juice and chile in a medium bowl. Season to taste with salt and pepper. Transfer 2 tablespoons of the sauce to a small bowl and gently fold the avocado into the remaining sauce.

Arrange a rack 6 inches below the broiler and preheat the broiler. Line a rimmed baking sheet with foil. Make 4 diagonal slices on each side of the fish, cutting to the bone, and place the fish on the foil. Sprinkle inside and out with salt and pepper. Place the cilantro sprigs and lime slices in the cavity. Spread the 2 tablespoons of sauce in the small bowl over both sides of the fish, rubbing into the cuts.

Broil the fish, turning once, until the skin is crisp and the flesh is opaque when cut into with a small knife, about 4 minutes per side. Remove the top fillet from each fish by cutting along the top edge of the backbone and along the belly. Carefully slide a spatula between the bone and the fillets and invert onto plates. Starting from the tail, gently pull out the backbone and discard. Transfer the bottom fillets to plates. Spoon the sauce over and serve.

 

Recipe by:  http://casunshine.visibli.com/share/XADGEw

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Pasta Soup with Potatoes, Pancetta and Leeks

Active time: 25 minutes | Total time: 45 minutes

Pasta Soup with Potatoes, Pancetta and Leeks Recipe

Ingredients

| metric conversion

  • 6 tablespoons olive oil
  • 1 large leek, washed and finely chopped
  • 9 ounces pancetta, diced
  • 1 large carrot, peeled and cut into 1/4-inch dice
  • 14 ounces (2 small potatoes or 1 very large one) mealy potatoes, such as russets, peeled and cut into 1/2-inch dice
  • 2 quarts (8 cups) hot vegetable stock (or substitute chicken, beef or duck stock)
  • 3 tablespoons canned chopped tomatoes, drained, or more to taste
  • Salt and freshly ground black pepper, to taste
  • 2 1/4 cups (9 ounces) farfalline or another soup pasta (or even spaghetti, broken into bits)
  • 2/3 cup freshly grated Parmesan cheese

Directions

  • 1. In a large saucepan, heat the olive oil over medium heat. Sauté the leek and pancetta for about 3 minutes. Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 2 minutes.
  • 2. Pour in the stock, lower the heat, and simmer gently, uncovered, for 20 minutes.
  • 3. Add the chopped tomatoes and season to taste with salt and pepper. Stir in the pasta and continue to cook over low heat, uncovered, stirring every 2 minutes, until the pasta is al dente, about 6 minutes.
  • 4. When the pasta is cooked to your liking, remove the pan of soup from the heat and stir in the Parmesan cheese. Immediately ladle the soup into bowls.

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