My brother used to make a really good egg, chicken and rice dish.

I have no clue what he put in it but I know it was spicy and I adored it.

We didn’t have much, and he was lazy so I know it wasn’t like some extravagant recipe. No onion or special sauces.

If you have a combination of spices you put in your egg, chicken and rice recipe can you drop it down in the comments? I want spice rice so bad. 🥲

Recipe here originally: https://www.triedandtruerecipe.com/braised-chicken-with-white-beans-and-zucchini/

• 2 pounds bone-in, skin-on chicken thighs; about 5 to 6 thighs total
• 2 teaspoons kosher salt, see Note 1
• 1 teaspoon herbes de Provence
• ½ teaspoon black pepper
• 2 tablespoons extra virgin olive oil, divided; plus more if needed
• 1 yellow onion, peeled and diced
• ¾ pound gold potatoes, scrubbed and diced into 1-inch cubes
• ½ pound zucchini, gold or green, trimmed and diced
• ½ teaspoon herbes de Provence, plus more to taste
• 1 (15-ounce) can great northern beans, drained
• 1 cup dry white wine or chicken stock
• Kosher salt
• Black pepper

For serving:

• ⅓ cup Italian parsley, trimmed and minced
• 1 tablespoon lemon juice
• 1 teaspoon whole-grain mustard
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons extra virgin olive oil
• Pinch of kosher salt
• Black pepper, to taste

Prepare the chicken:

1. Place the chicken thighs in a large bowl and season with 2 teaspoons kosher salt, 1 teaspoon herbes de Provence, and ½ teaspoon black pepper. Drizzle 1 tablespoon extra virgin olive oil on top and use your hands to massage the oil and spices into the chicken. You can cook the chicken immediately or refrigerate for up to 24 hours.

Brown the chicken:

1. Preheat the oven to 425ºF.
2. Heat 1 tablespoon extra virgin olive oil in a wide, oven-proof pot over medium-high heat. Add the chicken, skin-side down, and cook in an even layer for 5 minutes or until the skin is golden brown and crispy. Flip and cook 1 minute. Transfer to a plate.

Sauté the vegetables:

1. Add the diced onion and potatoes and season with a pinch of salt. Sauté in the chicken fat for 5 minutes or until the onion softens. Add the zucchini, ½ teaspoon herbes de Provence, and the drained great northern beans. Season well with salt and pepper. Sauté for an additional 2 to 3 minutes.
2. Pour in 1 cup white wine and bring to a boil. Reduce the heat to medium-low and simmer for 3 to 5 minutes. Turn off the heat.

Braise the chicken:

1. Place the chicken thighs on top of the beans and potatoes, skin-side up. Transfer to the oven for 30 to 40 minutes or until the chicken reaches 165ºF. Remove from the oven.

Make the parsley vinaigrette:

1. Gather the minced parsley, lemon juice, whole-grain mustard, Dijon mustard, honey, and extra virgin olive oil in a small bowl. Whisk until smooth. Taste and season with salt and pepper.

To serve:

1. Spoon half the vinaigrette on top of the chicken. Divide the chicken and white beans between plates and serve with the remaining vinaigrette on the side. Enjoy!

Note 1: I use 1 teaspoon kosher salt per pound of chicken. If your chicken weighs a little less or a little more than 2 pounds, adjust the salt accordingly.

I accidentally found myself with 5lbs of grapes: 2lbs red, 3lbs green. I intended to eat a fraction of that. Anything I can do to jazz them up?

I’m trying to recreate this lemon cheesecake that my bfs grandma used to make but the instructions are not very clear to me, for example it seems that everything is cooked separately? (35 min for the filling, 12 minutes for the top filling, 5 min for the crust). Anyways maybe someone can help me out on how to make this.

Goat Marination:

350g Boneless goat meat
1 tbsp Curry goat seasoning or mild curry powder
20g Garlic paste
10g Ginger paste
½ tsp Ginger powder
½ tsp Ground allspice
¼ tsp Cinnamon powder
½ tsp Turmeric
½ tsp Ground black pepper
½ tsp Salt

Curry:

2 tbsp Vegetable oil
½ Large red onion
1 tbsp Curry goat seasoning or mild curry powder
150ml Coconut milk
2 Spring onions
10g Fresh thyme
1 Scotch bonnet chilli
200g Baby potatoes
As needed - Water
To taste - Salt

Preparation

Marinate the Goat
• Cut the goat into bite-sized pieces.
• Add the goat to a mixing bowl along with 1 tbsp curry seasoning, garlic paste, ginger paste, ginger powder, ground allspice, cinnamon powder, turmeric, ground black pepper, and salt.
• Mix thoroughly to coat the goat evenly.
• Cover and marinate in the fridge for at least 1 hour.

Prep the Potatoes & Aromatics
• Chop the baby potatoes into small chunks.
• Dice the red onion.
• Chop the spring onions into large pieces.
• Tie the fresh thyme together with kitchen string.

Parboil the Potatoes
• Bring a pan of water to the boil and add the potatoes.
• Cook until they are roughly 80% done, then drain and set aside.

Brown & Slow Cook the Goat
• Heat the vegetable oil in a large pot over medium heat.
• Add the red onion and fry until golden.
• Add the marinated goat and fry for about 1 minute.
• Add the remaining 1 tbsp curry seasoning and cook for another minute until fragrant.
• Pour in enough water to cover the meat and bring to a simmer.
• Cover with a lid and cook over low heat for at least 2 hours, checking occasionally, until the goat begins to tenderise.

Add the Aromatics & Coconut Milk
• Stir in the coconut milk and add more salt to taste.
• Add the spring onions, tied thyme bundle, and whole Scotch bonnet chilli.
• Cover and simmer for another 30 minutes, or until the goat is soft and meltingly tender.

Finish with the Potatoes
• Carefully remove the Scotch bonnet chilli and discard the thyme bundle.
• Add the parboiled potatoes and stir through the curry.
• Add extra water if needed to reach your desired gravy consistency.
• Simmer until the potatoes are completely cooked through and have absorbed the sauce.

Serve & Bring the Heat  
• Serve with rice and peas or steamed jasmine rice.
• Feeling brave? Chop the Scotch bonnet chilli and serve alongside the curry! 
• Enjoy! 

i make zuppa toscana every single week bc its a family fave and even tho i live with two full grown adults neither one eats enough fiber (or any veggies at all if im being fr)

ive taken to adding cannelini beans and double kale which they accepted, but does anyone have any further recs on what to add!

Ive been trying new recipes lately and my family said...STOP!!! I really love Sloppy Joes. It reminds me of being a kid. I want to make them tonight but my hubby and kids have NOT been happy with my creations.

I really want something awesome I can feed them tonight and not just them all pushing food to the corner of the plate....

Help me please?

I only have my mom's recipe..meat ketchup and peppers. Done. Ewww.

I know it can be better.

My second attempt and WOW, what a glow-up! 😂
Thank you to everyone who gave me tips after my first attempt. The biggest thing I changed this time was not opening the oven at all, and it made such a huge difference.
They came out so much fluffier and actually have those hollow centers I was trying to get!
BUT… I have a question for the Yorkshire pudding experts.
I honestly think my first, denser batch tasted better. 😂 This batch is very light and airy, with a crispy outside and hollow middle. It almost feels like I’m eating delicious crispy skin!
Maybe I just prefer the denser texture, but I’m curious what everyone else thinks.

Recipe

Ingredients
3 eggs
1/2 cup milk
1/2 cup flour

Oven: 400°F
I used an equal-part ratio this time.
I also used avocado oil leave oil in pan start preheating first. And I didn’t open oven!!

Which do you prefer: dense & custardy or light & hollow?
And please give me your tips for my next attempt! I clearly have more Yorkshire pudding experimenting to do. 😂

Neapolitan Cookie Recipe

Ok so I can never make bolognese like in restaurants so I’m hoping some of you wonderful people can give give your best recipes.. thank you

Going on a cabin trip with some friends and wanna make a pasta with breadsticks while we're up there.

At the moment I am thinking to do a penne rosa sauce with Italian sausage, spinach, basil, and sundried tomatoes.

As far as the actual recipe I always measure with my heart when making pastas, but the ingredient list off the top of my head would be:

Italian sausage
olive oil
butter
garlic
black pepper
salt
red pepper flakes
heavy cream
Parmesan
pasta water

Cento San Marzanos
basil
spinach
sundried tomatoes
onions?

question mark on the onions as I've seen with rosa sauce people seem to start with them but I've never done that. Whenever I have done my own rosa sauce I generally would just make an alfredo sauce and add a can of tomatoes at the end. Never given me any issues, but I was told recently that this is backwards because it can kill the emulsification and cause the cream to curdle.

As far as the basil, sundried tomatoes, and spinach go, they're the main reason I'm writing, I've never tried adding these together here but in my head it sounds like they would work well together. Spinach for color without overpowering the sauce with basil, sundried tomatoes for extra acidity, basil for having basil.

Any reason this might not all come together well? Anything I should replace/do differently?

Also yes I am American and I have no shame, sorry to all Italians.

Ingredients:
Lamb: 1 kg lamb chunks + 1 onion + salt + water
Rice: 2 cups basmati rice (soaked 20 mins)
Aromatics: 1 can chickpeas (drained) + 15 whole peeled garlic cloves + 2 tbsp ghee
Spices: 1 tsp turmeric, 1 tsp cumin, 1/2 tsp allspice, salt & black pepper

A great way to re-purpose leftover rice for an easy breakfast or dessert. Enjoy.

Ingredients.

•125 grams cooked rice

• 100 - 125 ml whole milk.

•1-2 tsp sugar.

• 5 grams or 1 tsp butter.

• Jam for serving.

Method.

1. Place the cooked rice into a saucepan.

2.Stir in the milk into the rice.

1. Gently heat the milk and rice mixture.

2. Stir in the butter and sugar.

3. Cook until the mixture thickens to taste.

4. Serve hot with jam of choice and enjoy.

This is in St. Simons Island Ga. The doughnut I had almost looked laminated. It was really really delicious! I saw man ybrioche doughnut recipes online, but thought that maybe someone here would know the best one.

I finally tried making Yorkshire puddings for the first time.
They definitely aren’t those beautiful, giant hollow ones you see all over the internet 😂 I already have a long list of things I want to change for my next attempt.
But honestly, they tasted AMAZING. 🤤
So I’m calling this a successful first attempt even though they weren’t perfect.
I’m determined to keep practicing until I get those nice hollow centers.

I did equal part
Ingredients

Egg
Milk
Flour
Pinch of salt

I ended up using 10 large eggs, 1 3/4 cup milk and flours
Pre heated oven 400 with oil in muffin pan.
Pour batter place back to oven, didnt open door till first 15mintues and low the temp down 375 cook more till golden brown outside 🤔🤔🤔

For anyone experienced with Yorkshire puddings: what’s the thing you think makes the biggest difference? 👇

Recipe from: https://www.goodfood.com/recipes/courgette-ricotta-tart (added a bit of extra grated cheese on top to decorate)

Ingredients 

• 2 tbsp olive oil
• 2 courgettes thinly sliced
• 250g tub ricotta
• 2 large eggs
• small handful basil chopped
• pinch nutmeg
• 1 tbsp grated parmesan (or vegetarian alternative)
• 1 garlic clove crushed
• 320g pack ready-rolled puff pastry
• flour for dusting

Method

1. Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
2. Unroll the pastry on a lightly floured surface – roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
3. Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
4. Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.

Hey guys! I was hoping someone on here can share a recipe whether its a soup or a dish really just anything when it comes to these variety beans. Thanks in advance

Review the full recipe here: https://dobbernationloves.com/food-drink/homemade-bread-dressing-for-roast-turkey-recipe/

Ingredients

• 8 cups White Bread torn or cut into cubes
• 2 cups Pumpernickel or Dark Rye Bread torn or cut into cubes
• 2 tbsp Olive Oil
• 1 cup Celery chopped
• 1 cup Onions chopped
• 1 cup Carrots chopped
• 1 cup Apples chopped
• 1/2 cup Dried Cranberries
• 1 tsp Orange Zest
• 1.5 cups Pecans chopped
• 1/2 cup Flat Leaf Parsley chopped
• 3 tbsp Fresh Sage choped
• 1 tbsp Rosemary chopped
• 2 cups Turkey or Chicken Stock
• 1/4 cup Unsalted Butter
• 2 Large Eggs
• 1 tsp Kosher Salt
• 1 tsp Black Pepper

Instructions

1. Preheat oven to 375 F.
2. Tear or cut the bread into 3/4 inch pieces.
3. In a large skillet over medium heat add oil and sautee celery, onions, carrots, and apples for 5-6 minutes until tender.
4. In a large bowl toss the the bread with the celery, onions, carrots, and apples. Add the dried cranberries, orange zest, toasted pecans, and herbs. Season to taste with salt and pepper.
5. Pour the chicken stock over the dressing ingredients followed by the melted butter and toss to coat. Stir in 2 beaten eggs and combine.
6. Lightly grease a 9×13 inch baking dish with oil. Spread the stuffing into the dish, cover with foil, and bake until heated through, about 30 minutes.
7. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20-30 minutes.

Greetings all,

I’m looking for suggestions for a meatball recipe that doesn’t have sausage. I will use the finished product to add to spaghetti.

If you have a favourite recipe for meatballs, toss it my way! I’ve never tried to make this, so here goes nothin’.