Donna's Daily Dish
Inspiring people to create every day recipes
|
Inspiring people to create every day recipes
|
0 Comments
![]() While this recipe calls for using a slow-cooker, I used my pressure cooker aka InstaPot. I used split chicken breasts 1/2 cup of homemade chicken stock along and cooked under high pressure for 8 minutes. Slow-Cooker Hot-Honey Chicken Sandwiches
By Sarah Digregorio From The New York Times|”Here to Help” column July 19, 2022 Time: 4 to 5 hours and 20 minutes Servings: 4 Ingredients 2 pounds boneless, skinless chicken thighs 1 tablespoon vegetable oil 2 teaspoons red-pepper flakes, plus more to taste 1½ teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon ground sweet paprika ¼ teaspoon ground smoked paprika Kosher salt and black pepper ¼ cup honey ![]() Recently, I came across a tasty sounding recipe that was in The New York Times newspaper. The recipe, Grilled Chicken with Tomatoes and Corn, is from Ali Slagle. If you enjoy Jersey tomatoes, this recipe utilizes them along with fresh corn, boneless chicken thighs, extra-virgin olive oil, chili powder, kosher salt, red onion and fresh oregano leaves. The recipe comes together in 30 minutes. This recipe calls for uncooked corn kernels. After reading other readers comments, I decided to blanch my corn for a mere minute. I also used boneless, skinless, chicken breasts in lieu of thighs and seasoned them about an hour ahead of cooking. One suggestion from the comments I decided to follow was to do a quick pickle of the sliced red onions.
![]() Do you ever find yourself standing in front of the meat case at your local market waiting for inspiration to hit? Or do you open your freezer door thinking, “What can I make for supper?” I had that happen to me recently when I couldn’t think of what to cook on a hot, steamy night. We have a subscription to The New York Times and I subscribe to their newsletter NYT Cooking. The variety of contributors to the newsletter is quite diverse and the recipes reflect this. In Sunday’s July 17th newsletter, “What to Cook This Week,” there was a recipe by Ali Slagle for Chicken Parm Burger. Dinner decided!
![]() In the early days of network TV food shows, one of the first on the Food Network was “Cooking Live,” with host Sara Moulton, whom at the time was the executive chef at Gourmet Magazine. The show began on New Year’s Day 1997 and finished five years later on March 31, 2002. The show was actually done live and within a one-hour time frame, Sara prepared a meal and took phone in questions simultaneously. Currently, Sara has a show on public television called “Sara’s Weeknight Meals.” A natural teacher, she explains and demonstrates a recipe giving the viewer confidence to recreate the recipe at home. Recently when watching her show, she prepared a Broccoli and Goat Cheese Souffléed Omelet. The dish looked so inviting. For the recipe you’ll need ½ pound of broccoli (coarsely chopped and precooked), 3 ounces of goat cheese, kosher salt, freshly ground black pepper, vegetable oil, 5 large eggs (separated) and two tablespoons of all-purpose flour.
![]() When I was growing up in north Jersey, we lived very close to Willowbrook Mall. Back in the 70’s the mall had a cafeteria style restaurant call “Hot Shoppes.” One of the entrees on the menu was a delicious, crispy fried chicken called Pappy Parker Fried Chicken. The combination of spices intertwined with the coating made for a heavenly dish In my Instagram feed, my niece suggested I follow “Brunch with Babs.” If I recall, Babs got started on TikTok with videos she and her daughter created featuring family recipes; she now has a presence on Instagram. Recently, Babs posted her copycat recipe of KFC chicken inspired both from KFC and Cooks Country. Intrigued by this information, I decided to try her recipe. I read through her post which included the recipe and a video preparation. For the recipe you’ll need 3 pounds of chicken, flour, cornstarch, paprika, black pepper, granulated garlic, sage, thyme, oregano, celery seed, Lawry’s seasoned salt, dried mustard, buttermilk and Bab’s hack of avocado oil instead of vegetable or peanut oil. It’s a good thing I took a second look at the video while preparing my chicken, the ingredient list neglected to include cayenne pepper. I posted on her page as to how much cayenne is needed, but with 28,300 likes, my little question got lost in the 428 comments! I decided to start with a teaspoon. In lieu of purchasing Lawry’s Seasoned Salt, I found a copycat recipe online.
The other change on Bab’s recipe is to place a cast iron frying pan in a cold oven while preheating the oven to 450°. Once the pan and oven are hot, you add ½ cup of avocado oil for cooking the chicken. Instead of avocado oil, I used corn oil. The chicken cooks for approximately 30 minutes, or until the breasts register 160° and 170° for thighs and legs. The chicken did have a nice crust, but the flavor was missing something. Could it have been that I needed a tablespoon of cayenne instead of a teaspoon? Other copycat recipes mention the secret ingredient as being MSG (monosodium glutamate) or Accent, as it’s more commonly known. I’m not sure adding Accent would enhance the flavor, but perhaps a heavier hand with certain spices would do the trick. I still prefer the chicken I had at the now closed Redhead Tavern in Manhattan. ![]() After a beautiful Sunday, Monday’s weather went from sun to rain, back to sun then rain again. I was undecided as to what to make for supper; then I remembered Whole Foods had Bell&Evans bone-in chicken breasts on special for $3.49/lb. I dug into my recipe box and found a recipe for Jerk Chicken. I’ve had this recipe for many, many years and can’t recall where it’s from. The recipe calls for vegetable oil, white wine vinegar, lime juice, sugar, scallions, fresh garlic, a jalapeno pepper, dried thyme, allspice, salt, cinnamon, freshly ground black pepper, cayenne pepper and three pounds of chicken parts. The combination of spices and cooking method is what gives the chicken its name. Also, it can be either a dry rub or a wet marinade |
|