BBQ Chicken Meal Recipe - Ready. Chef. Go!
Ready. Chef. Go!’s BBQ Chicken Meal can please any crowd! This simple BBQ chicken recipe is not only delicious, but convenient and hassle-free with the help of our Microwave/Oven Box. For the full recipe, please visit
Attractively arrange the BBQ chicken, mashed potatoes (a scoop makes for an appealing presentation), and marinated vegetables into the box, making sure all three ingredients can be clearly seen through the window. Top with the window lid.
COOKING INSTRUCTIONS: Microwave the BBQ Chicken on high for 3 minutes. Let rest for 1 minute before opening the box to finish steaming the dish.
Garnish with fresh minced herbs like parsley, basil, thyme, marjoram, etc.
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Recipe: Culinary Herbs
Parsley, Sage, Rosemary, Thyme, Mint, Basil and Chives – is a nice beginning to a culinary herb education. I’ll probably only get around to demonstrating a few of these recipes, but it’s a good arsenal to begin with.
The Mint Syrup has a base of simple syrup: ½ sugar and ½ water with a fistful of mint steeped in it, then drained off. We have it in our iced tea.
Ingredients:
1 cup pitted kalamata olives --
drained
2 cloves garlic -- chopped, (about
2 tsp.)
1/4 tsp. ground black pepper 1 cup salted butter -- (2 sticks)
Directions:
Process olives, walnuts, garlic, sage and pepper in food processor until finely chopped.
Add butter and pulse until combined. Chill 1/2 hour, or until firm enough to shape into a
log.
Place butter mixture on sheet of plastic wrap. Shape into log, and roll up in plastic. Twist ends to seal.
Chill until firm. This herb butter will keep in refrigerator up to 2 weeks or in freezer for 6 months.
If you think buttered corn on the cob is a little taste of heaven, just wait till you spread those steamed, grilled or roasted ears with flavored butter. Also try it as a bread spread, a pasta sauce or a garnish for vegetables and potatoes. Today, we’re going to use it on
twisted bread.
This recipe is originally by Abra Bennett, another personal chef. It’s a fabulous pick-up for hot pool parties and chilly holidays. It makes a lot of savory nuts – about 5 cups - and thank goodness, they can be frozen.
Mix 4 cups mixed nuts: almonds, walnuts, pecan halves, with 1/2 cup maple syrup, 1/4 tsp (to taste) cayenne, chopped fresh herbs (today we’re using thyme and rosemary), olive oil and coarse sea salt. . Bake at 300 degrees, stirring occasionally, until the liquid evaporates and nuts are toasty – around 1 hour.
You can experiment with a bunch of herby combinations; add oregano, dill, marjoram – yum. Use dried herbs instead of fresh – just use less of the dried as it is more intense.
Recipe courtesy of America’s test Kitchen with modifications for Food City
Ingredients
Chicken:
½ cup yellow cornmeal 1 tablespoon cornstarch
4- 10 oz boneless, skinless chicken thighs Salt & pepper
2 tablespoons canola oil
Lemon-Herb Sauce
1 teaspoon canola oil 1 clove garlic, minced
1 teaspoon all-purpose flour ¾ cup low-sodium chicken broth
1 tablespoon fresh lemon juice 1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced 1 tablespoon unsalted butter, chilled
Salt & pepper
Directions:
1. For the chicken: adjust an oven rack to the lower position and heat the oven to 450 degrees. Whisk the cornmeal and cornstarch together in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Press the meaty side of the chicken into the cornmeal mixture to coat.
Heat the oil in a 12-inch ovenproof skillet over medium-high heat until just smoking.
Brown the chicken will on both sides, 8 to 10 minute.
Flip the chicken bone-side down. Transfer the skillet to the oven and cook until the chicken registers 160 to 165 degrees on a thermometer – 15 to 18 minutes.
Using potholders, remove the skillet from the oven. Transfer the chicken to a platter, tent loosely with aluminum foil, and let rest for 5 minutes.
For the sauce: Meanwhile, het the oil in a small saucepan over medium heat until shimmering. Add the garlic and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Whisk in the broth and any accumulated chicken juice and simmer until slightly thickened and has reduced to ½ cup, 2 to 3 minutes.
Off the heat, stir in the lemon juice, parsley, chives and butter and season with salt and pepper to taste. Spoon the sauce over the chicken and serve.
Sauté chopped zucchini, yellow squash, and green onions in olive oil. Toss with cooked orzo, pesto (basil), lemon juice, salt and pepper. Add shavings of Parmesan cheese if you want to.
There. I think that about covers them! A full class of the basics: Parsley, sage, rosemary, thyme, mint, basil and chives.
May they infuse you all with earthy goodness!
Til next time – keep on cooking!!
Beth
Food Production - German Cuisine
In this video we will learn about history of German Cuisine, Regional Cuisines of Germany, special equipment and staple ingredients used in German cuisine, popular and classical German dishes like appetizers, soup main course and desserts.