CRISPY ONION PECAN CRUSTED CHICKEN w/ ORANGE MARMALADE
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This is a fantastic fall chicken dish for the whole family to enjoy ! It’s easy , quick and delicious. Serve with a side of steamed broccoli and rice and you are good to go . Happy Autumn my friends ...
Crispy Onion & Pecan Crusted Chicken Cutlets | w/ Orange Marmalade Sauce ...
1 pound thin sliced chicken cutlets
1 cup plain panko bread crumbs
1/2 cup chopped pecans
1 pkg Lipton onion soup mix
1/2 stick melted butter
1/2 cup mayonnaise
Parsley for garnish
Orange Marmalade for dipping
Instructions :
In a medium size bowl add the panko bread crumbs , pecans and onion soup and mix well till combined .
Preheat oven to 425 degrees and line a 9 x 13 pan with aluminum foil ..
And pour the melted butter onto the pan to coat ..
meanwhile in a shallow dish, brush both sides of the chicken cutlets with mayonnaise, then press them into the onion/ breadcrumb mixture , making sure to coat the chicken completely and place onto to pan !
Cook for 20 minutes and then turn the chicken over to cook for another 10 minutes, until brown and crispy .
When done garnish with fresh parsley and serve with orange marmalade for dipping !
Enjoy ????
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This recipe provides the challenge of bringing different elements of the dish together towards the end of cooking. However, each step s documented really clearly in the method. Even so, it will be no trouble to you. We all need a challenge every now and again, and the best thing about cooking something challenging, is the feeling you get when you pull it off! For recipe and method visit tastyribbons.com
Top Chef - Chicken with Potato Noodles and Spiced Onion Jam
his is my budget friendly recipe is from Top Chef, season 7, episode 1, Chef Angelo Sosa. It’s a really fun way to make basic ingredients a bit more fancy and tasty. So if your strapped for cash and want to impress someone with your cooking this will be perfect! The Spiced onion jam really adds a bit of flare to the chicken and potatoes and it compliments each other so well. Full recipe click on my blog -
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I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
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I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
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Caramelize Onions
#caramelized #onions #recipe #cooking #foodie #for #you #sugar #and #soul
Ingredients
Several medium or large onions, yellow, white, or red
Extra virgin olive oil
Butter, optional
Kosher salt
Sugar, optional
Balsamic vinegar, optional
Method
1. Cut the onions root to tip:
Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.
Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.
The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.
2. Heat the olive oil and add the onion:
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter, if using (about 1 teaspoon per onion).
Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
3. Stir the onions every few minutes:
Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
Grilled Chicken with Oven Roasted Tomato and Onion Compote
Cook along with Emily Richards as she makes a delicious Tomato Grilled Chicken with Oven Roasted Tomato and Onion Compote. Cooking tomatoes in different ways adds a twist to this dish and adds a kick to grilled chicken.
Recipe Link:
Timeline:
0:00 Introduction
0:10 Recipe ingredient: Chicken thighs
0:29 Chicken facts
0:42 Preparing tomato marmalade
1:01 Recipe ingredient: Rice vinegar
1:11 Cooking instructions
1:23 Add fresh herbs
1:34 Stir, reduce heat and allow to simmer
1:54 Preparing onion and tomato compote
2:00 Preheated oven and baking sheet
2:06 Prepared onion and tomato
2:15 Add canola oil, fresh herbs and garlic
2:50 Stir
2:59 Spread tomato and onion on baking sheet
3:30 Roast
3:36 Prepare chicken with canola oil and parsley
4:05 Chicken fact
4:13 Stir to coat chicken
4:36 Stir compote
4:51 Ready to grill
4:55 Pour tomato marmalade into bowl
5:11 Add 3 Tbsp marmalade to chicken and toss
5:38 Prepared grill
5:53 Place chicken on grill
6:13 Close lid
6:27 Tomato and onions are ready
6:35 Food safety tip
6:43 Check chicken with meat thermometer
7:06 Remove chicken from grill
7:32 Plate chicken
8:16 Serve and enjoy!
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Best Braised Stuffed Chicken with Pomegranate Onion Jam Recipe | Tasty Tech
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