Garlic Butter Meatballs
1 lb. ground chicken
5 garlic cloves, minced and divided
1 egg, beaten
1/2 c. grated Parmesan, plus more for garnish
2 tbsp. freshly chopped parsley
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 tbsp. butter
Juice of 1/2 a lemon
In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.
In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.
Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute.
Add cooked pasta (or zucchini noodles) to skillet and toss in garlic butter then squeeze in lemon juice.
Add meatballs back and heat just until warmed through. Garnish with Parmesan to serve.
Thanks to https://www.delish.com/cooking/a23029289/baked-chicken-thighs/
Showing posts with label Parsley. Show all posts
Showing posts with label Parsley. Show all posts
August 2, 2019
July 23, 2019
Beef Burgundy
Ingredients for Beef Burgundy (8 Servings)
1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
~12 pearl onions, optional
In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
~12 pearl onions, optional
In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
~Thanks to https://cafedelites.com/beef-bourguignon/
March 11, 2013
Honey-Beer Chicken
2 tsp oil
1 & 1/2 pounds of boneless, skinless chicken
1/4 black pepper
1/8 tsp salt
3 Tbsp finely sliced shallots
1/2 cup beer
2 Tbsp Soy Sauce
1 Tbsp Dijon Mustard
1 Tbsp Honey
2 Tbsp fresh Parsley leaves
Heat a large skillet over medium high heat. add oil and coat bottom of pan bottom. Salt & Pepper Chicken. Saute chicken in pan 6 minutes per side or until done. Remove chicken from pan, put in warm oven. Cook Shallot in pan for a minute. combine beer, soy sauce, dijon mustard and honey in a small bowl with a whisk. Add beer mixture to the pan, bring to a boil. Scrape pan to loosen brown bits. cook about 3 minutes, reducing the sauce. Return chicken to pan and turn to coat with sauce. Sprinkle with parsley just before serving.
1 & 1/2 pounds of boneless, skinless chicken
1/4 black pepper
1/8 tsp salt
3 Tbsp finely sliced shallots
1/2 cup beer
2 Tbsp Soy Sauce
1 Tbsp Dijon Mustard
1 Tbsp Honey
2 Tbsp fresh Parsley leaves
Heat a large skillet over medium high heat. add oil and coat bottom of pan bottom. Salt & Pepper Chicken. Saute chicken in pan 6 minutes per side or until done. Remove chicken from pan, put in warm oven. Cook Shallot in pan for a minute. combine beer, soy sauce, dijon mustard and honey in a small bowl with a whisk. Add beer mixture to the pan, bring to a boil. Scrape pan to loosen brown bits. cook about 3 minutes, reducing the sauce. Return chicken to pan and turn to coat with sauce. Sprinkle with parsley just before serving.
July 11, 2012
Curried Basmati Rice
In large saucepan over medium heat, saute 1/2 cup onion, finely chopped and 2 minced cloves of garlic in 2 tablespoons for 5 minutes. Add 1 and 1/2 cup uncooked basmati rice and 1 teaspoon curry powder, cooking for one minute, stirring constantly. Add 1/2 teaspoon salt, 2 10 ounce cans of chicken broth and 1/2 cup of water. Bring to a boil, then cover and reduce heat. Simmer for
minutes or until liquid is absorbed. Remove from heat and add 1/c sup fresh parsley, 1/4 tsp lemon zest and 1 tablespoon lemon juice. Let stand for 10 minutes. Fluff with a fork and serve. 6 servings.
minutes or until liquid is absorbed. Remove from heat and add 1/c sup fresh parsley, 1/4 tsp lemon zest and 1 tablespoon lemon juice. Let stand for 10 minutes. Fluff with a fork and serve. 6 servings.
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