Chicken thighs seared, then simmered with brown rice until tender and so flavorful. I threw this together one night and have been making it every since.
The recipe will have less fat and fewer calories than listed if you remove the extra fat as in the directions.
The nutritional information has many more calories and fat than the actual recipe, since the chicken skin and most of the fat are removed before cooking.
"Tourist Thai", but very tasty - and not a skewer in sight! The prep time includes the minutes the chicken has spent swimming in the marinade. I found this in a 1980's Harrowsmith Cookbook, and do it on occasion with chicken breasts.
This is a slightly altered version of Chicken Fried Steak that I got out of a cookbook. It is a really good recipe for the cheaper cuts of steak, because if the steak is a little on the tough side, you can return it back to the gravy and simmer until tender.
An easy, stove top dish for the busy cook; it's flavorful and rich. Serve this as a busy weeknight dinner or fancy it up for dinner guests and serve with a vegetable, salad, bread and some wine. Please note: you must use butter, no substitutions. This recipe is courtesy of Southern Living magazine.
A yummy filling of chicken, mushrooms, spinach, bacon and cheeses, layered between buttery-crisp sheets of phyllo. This recipe will make one 15 x 9 inch pan, which will serve 10-12 happy people, or two 8 x 8 inch pans, so you can bake one, and freeze the other (unbaked) to enjoy at a later date when time is short and good food is a must! All your meat and veg in one tasty packet. Developed for RSC #6.
Just like the state fair or renaissance festival! Make these for now, or heat them up later. you can use a gas, electric, or charcoal Smoker, or a conventional grill if you use indirect heat.
You can actually use this same recipe for a 12-15 lb whole turkey or chicken as well, just keep it in the smoker for a full 12 hrs.
This is a "no-fail" recipe for people who have trouble making good fried chicken. It averts the problem of the coating falling off, it's very tender, and it's big on flavor. There are three "tricks" here that make this recipe so successful: "dusting" the chicken ahead of time, using Crisco, and not "crowding" the chicken in the skillet. If there are certain herbs or spices that suit you better than the ones listed, go ahead and make changes but remember that not all of it gets on the chicken as you dredge it so you'll usually add more (about twice as much) than if you were putting it directly on the chicken as it cooks. Good luck and good eats!
I first made these when trying to follow a dairy-free, gluten-free diet. The shells are corn (no wheat) and the avocado is meant to replace the cheese on traditional tostadas, but I still love these even now that I'm back to a "normal" diet because they taste so good. The flavor comes mostly from the base foods, so some people might find this bland and you may need to find a way to spice it up a bit, perhaps some hot taco sauce or some jalapeno slices. Also, I always cook for one, so that's what the recipe calls for (easily multiplied, however). These are great for lunch with a side of fresh, ripe fruit. P.S. Measurements are approximate, I'm an "eyeballer."