Chicken Thighs with Mediterranean Spices and Yogurt Dill Sauce | Amy Roloff's Little Kitchen
I’m finding myself amazed at why I haven’t cooked with chicken thighs more. They are so flavorful, good for you and generally easy to prepare. I’m going to try and come up with more interesting and flavorful recipes using chicken thighs. In this recipe I wanted to find a good combination of Mediterranean warm spices that would go well with chicken thigh meat and the spices in this recipe work perfect.
I paired the meat with rice, quinoa and lemon. I love cooking with lemon and it seems to be used a lot in Mediterranean cooking as well. Of course any side dish you like will go well with this dish.
Ingredients:
4-6 Boneless / Skinless Chicken Thighs (or regular skin-bone in thighs work great too)
3 tsp Salt
½ tsp Pepper
3 tsp Garlic Powder
1 tsp Coriander
1 ½ tsp dried Oregano
1 tsp Cumin
2 tsp Sweet Paprika
½ tsp Allspice
¼ ½ tsp Nutmeg, grated
1 tsp basil
Olive Oil
1 small Lemon, zested and juiced
Garnished - Parsley chopped
Yogurt Dill Sauce
1 cup of Greek Yogurt
¼- 1/3 cup Fresh Dill, chopped or
2 Tbsp dried Dill
2-3 Garlic cloves, minced
½ Lemon juice and zest
Salt to taste
Dash of Hot Paprika
Garnish – Parsley chopped
Directions:
* If needed, preheat oven 350 degrees
* As the meat is cooking, in a small bowl mix together the yogurt, dill, garlic, lemon juice and zest and salt and paprika til all combined. Cover and refrigerate until ready to use.
* Add all of the spices in a small bowl and mix together. Rub each of the thighs thoroughly with the spice rub. Drizzle with olive oil and the zest and juice of one small lemon. Cover and refrigerate for about 30 minutes.
* In a sauté pan, on medium high heat, add olive oil. Place the thighs, as many as you can without crowding the meat in the pan, along with any juice and cook for about 10 minutes on each side. Cook in batches if needed. Once all of the thighs are cooked add them back into the pan. If not cook all the way through, place the oven proof sauté pan in the oven for about another 10 minutes until the meat is cook all the way through.
* Serve the chicken thighs on a platter with the yogurt sauce on the side and sprinkle parsley over the meat.
Enjoy
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Betty's Jazzed-Up Grilled Pimiento Cheese Sandwiches
Betty demonstrates how to make Jazzed-Up Grilled Pimiento Cheese Sandwiches. The filling is sharp Cheddar cheese, blended with mayonnaise, sour cream, pimientos, green onions and a touch of ground red pepper. It is spread on hearty white bread, topped with tomato slices, and then grilled in butter for a gorgeous and delicious sandwich.
Jazzed-Up Grilled Pimiento Cheese Sandwiches
(Makes 2 sandwiches; you may have some filling left over.)
2-oz. jar diced pimiento, drained
¼ cup mayonnaise
¼ cup sour cream
green tops of 1 green onion, finely chopped
1/8 teaspoon ground red pepper, or less, to taste
8-oz. extra-sharp white cheddar cheese, shredded
4 white or wheat bread slices
1 medium tomato, thinly sliced
2 tablespoons butter, softened
In a large bowl, stir together 2-oz. diced pimientos, ¼ cup mayonnaise, ¼ cup sour cream, finely chopped tops of 1 green onion, and 1/8 teaspooon (or less) ground red pepper. Stir in 8-oz. shredded extra sharp white cheddar cheese. Spread one side of each of two bread slices with softened butter, and place them, buttered side down, in a large skillet or on a griddle. Spread about 1/3 cup of pimiento cheese mixture on top of each slice of bread. Place 2 thin slices of tomato on top of the pimiento cheese, and cap each sandwich with another slice of bread. Butter the top of the bread with softened butter. Place the skillet over medium heat, and then reduce to low, grilling the sandwiches slowly to allow flavors to mingle and cheese to melt. When brown on the bottom side, turn the two sandwiches over and brown the other side. When both sides are brown, remove from skillet and immediately place on a serving plate. I served mine with Kentucky Caviar and Raspberry Tea, both of which you will find in Betty's Kitchen. I hope you enjoy the sandwiches! --Betty
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BBQ Spareribs with Apple Butter Sauce!
Spareribs smoked on the Primo over hickory then finished with a homemade apple butter sauce!
Sauce Recipe:
1 1/2 cup apple butter
1/2 cup ketchup
1/2 cup apple juice
1 tbs yellow mustard
1 tbs apple cider vinegar
1 tbs pickling spice
1 tbs onion flakes
1 tsp Worcestershire sauce
1/2 tsp dehydrated garlic
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
Obie-Cue's Sweet Rub:
Obie-Cue's Sweet N' Heat Rub:
Baked or Smoked Pork Tenderloin with Raspberry Chipotle sauce and Instant pot parmesan risotto
This pork tenderloin recipe is super easy to make and is full of flavor. The raspberry chipotle sauce is divine and the instant pot makes amazing risotto.
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I love the flavor the rosemary and thyme bring out in the pork loin but the real winner here is the raspberry chipotle sauce. A copycat version of the Fischer and Wieser sauce you can get at Costco, it's easy to make and tastes amazing.
Want to catch more Live recipe videos? Check out my Live Streamed Videos playlist here
PORK TENDERLOIN RECIPE
2 pork tenderloins
2 tsp fresh rosemary
1 1/2 tsp fresh thyme
1 tsp Salt
1/2 tsp pepper
1 Tbsp oil
Wash pork in cool water and pat dry.
Cut off excess fat and silverback.
Mince rosemary and thyme and combine with the salt and pepper
rub over pork and let stand 10 mins.
to Bake
preheat oven to 350
Heat oil in an ovenproof skillet (I like cast iron).
Sear both sides of each tenderloin 2 1/2 mins.
Then place in oven and cook until your meat thermometer reads 145 (about 30 mins).
to smoke
set the temperature of smoker to 225℉ and preheat, lid closed for at least 15 minutes.
Place the pork loin directly on the grill grate and smoke until the internal temperature registers an internal temperature of 145℉, about 2 1/2 to 3 hours.
Let rest 5 minutes before slicing.
RASPBERRY CHIPOTLE SAUCE
2 Tbsp olive oil
1 Tbsp garlic minced
2 serrano peppers minced
2 tsp adobo sauce
2 pints raspberries
1/2 cup apple cider vinegar
1/2 tsp salt
2/3 cup light brown sugar packed
while the meat is cooking heat the oil in a medium saucepan and add garlic and pepper and saute for about 2 mins
add the adobo sauce and stir
bring to a simmer and add the raspberries
stir until the raspberries break down and turn into a sauce
add the apple cider vinegar, salt, and sugar and bring back to a boil
optional - puree some or all of the sauce and strain out the raspberry seeds (I like to do half so there is still some texture but not too much)
INSTANT POT PARMESAN RISOTTO RECIPE
6 Tbsp butter
1 onion chopped
2 cloves garlic minced
2 tsp salt
1/2 tsp pepper
2 C aborio rice or other risotto rice
4 C chicken broth
4 Tbsp butter softened
3/4 C freshly grated parmesan cheese
Press saute on the instant pot
Add the butter, onion and garlic – stir and cook until the onion is transparent
add the salt and pepper and rice and stir – cook until the rice is mostly clear with a small white center in each grain
add 1/2 C broth and deglaze the inner pot
When the bottom of the pot is clean and smooth add the rest of the broth, give it a quick stir and add the lid
clear the saute function and pressure cook on high for 5 mins
Quick release, open the lid and break up the rice
Add the rest of the butter and the parmesan and stir – serve right away while it's still creamy.
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
From spicy meats to bright veggies, Ree makes a variety of party-pleasing mini wraps!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pinwheels 3 Ways
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 12 to 16 servings
Ingredients
Base Spread and Tortillas:
Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
Veggie Pinwheels:
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
Meaty Pinwheels:
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
Spicy Pinwheels:
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers
Directions
For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
Gordon Ramsay How to Make a Classic Vinaigrette YouTube