Page 34 – CWEB

Lemony Herbed Roasted Chicken

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April 16, 2022

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Lemony Herb Roasted Chicken is a simple, delicious idea for Sunday dinner or a family meal.

Ingredients

2 Roasting Chickens, 3 1/2 to 4 pounds each

1/3 Cup Butter, melted

1/2 Cup Lemon Juice

1/4 Cup Dry White Wine

2 Tablespoons Dried Oregano

1 Tablespoon Dried Rosemary

2 Teaspoons Dried Thyme

1 Teaspoon Black Pepper

1 Teaspoon Paprika

Preparation

1. Heat oven to 375 Degrees.

2. In a small bowl, combine melted butter, lemon juice and wine. Whisk well together and stir in oregano, rosemary, thyme, black pepper and paprika.

3. Rinse chickens and dry with paper towels inside and out. Place in large roasting pan and baste well with marinade

4. Bake for 2 hours, basting occasionally. Chicken is done when thermometer inserted in thickest part of bird registers 165 degrees.

5. Serve with baked potato or rice and a crisp green salad.

6. One chicken serves 4. Use leftovers for chicken salad, chicken enchiladas, sandwiches or anything else chicken! There is nothing like roasted chicken ready and waiting for dinner the next day!

Credit: Foodista

I can’t see how anyone can resist crunchy, crispy, juicy fried chicken for I simply cannot although it is normally very unhealthy. I eat a fair bit of junk (please don’t judge me), but as a consolation, I try to make them as healthy as possible. To reduce the sin level with fried chicken, I make sure they are only deep fried in clean olive oil, and heavily infused with herbs that are high in antioxidants, lowers cholesterol, and aids the digestion of fats.

This recipe uses lemon grass and curry leaves. I am not sure how available curry leaves would be around the world but they are really easy to grow and great with anything fried. You can even deep fry the leaves, crush it and sprinkle over pizza.

Ingredients

16 chicken mid-joint wings

3 tablespoons curry leaves

2 stalks lemon grass

1 big lime

1 cup plain flour

1 cup breadcrumbs

salt

black pepper

Olive oil for deep frying

Preparation

1. Chop lemon grass into small pieces and put into a blender with 2 tbsp of curry leaves, the zest and juice of 1 lime, salt and pepper.

2. Blend until it becomes a paste and rub it into chicken in a large bowl.

3. Cover bowl with plastic wrap and leave in fridge to marinate for at least 2 hours.

4. Drain any excess liquid off the chicken.

5. Combine flour and breadcrumbs.

6. Heat oil in deep fryer until hot. To know if oil is ready for deep frying, insert a wooden chopstick into the oil. If the oil bubbles vigorously around the chopstick, it is ready.

7. Throw in remaining 1 tbsp of curry leaves into the oil and they should be crisp in 10 seconds or until they stop hissing.

8. Lay them on paper towel and set aside.

9. Thoroughly coat chicken with flour mixture and deep fry until golden brown.

10. Drain off excess oil and toss in crispy curry leaves to serve.

Credit: Foodista

Lemon tarragon chicken

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April 14, 2022

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Flavorful meal in only half an hour.

Ingredients

1/3 cup butter, softened

1 tbs grated lemon rind

1 tbs dry tarragon, chopped

1 tbs brown sugar

1 tsp ground black pepper

½ tbs sea salt

4 chicken breast fillets

1 medium lemon, sliced

8 unpeeled garlic cloves

Preparation

1. Combine butter, rind, juice, tarragon, sugar, pepper and salt in a small bowl.

2. Make three diagonal cuts across each piece of the chicken fillet.

3. Press butter mixture into cuts, spread reminder all over chicken.

4. Place the fillets in a shallow baking dish, single layer, with lemon and garlic.

5. Bake, uncovered in an oven at 220ËšC for 20 minutes or until browned lightly and cooked through.

Credit: Foodista

Lemon Rosemary Garlic Chicken

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April 13, 2022

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Roasted chicken in a tangy marinade with a touch of rosemary.

Ingredients

1 whole chicken cut into six or eight pieces

2 cups of dry white wine

â…› cup olive oil

6 sprigs of rosemary

12 garlic cloves

Juice of four lemons (Don’t throw away the squeezed lemons. Cut them in half to add to the marinade.)

½ of an onion roughly quartered

Zest of one whole lemon

Salt

Fresh Ground Black Pepper

Preparation

1. Season the chicken pieces with salt and pepper.

2. Place the wine, olive oil, rosemary leaves, garlic cloves, and lemon juice into a blender. Blend the ingredients for about 30 seconds to a minute until ingredients are blended into a smooth liquid or until the solid ingredients are roughly chopped (your preference, because it doesn’t matter).

3. After this sauce is blended, divide the sauce in half. One half of the sauce will be used for marinade and the other half of the sauce will be used as a cooking source and drizzle after cooking.

4. Place the chicken, lemon zest, juiced lemons, onions, and half of the sauce into a covered container.

5. Place the chicken in the refrigerator. Let the chicken marinate for at least six to eight hours (I marinate my chicken overnight).

6. Once you are ready to cook the chicken, preheat the oven at 375 degrees.

7. While the oven is preheating, heat a few tablespoons of olive oil in an oven safe skillet on the stove top.

8. Once the olive oil is hot, remove the chicken from the marinade (discard the marinade), and add the chicken to the pan (once I add the chicken to the pan I like to sprinkle a little more salt and pepper on the chicken).

9. Brown the chicken on both sides using medium high heat (This will help sear the meat and lock in the juices to keep the chicken tender. With this high heat, make sure to turn the chicken frequently to prevent burning the chicken.)

10. After the chicken has browned, remove the chicken from the pan and deglaze the pan with ¼ of the remaining sauce that was set aside.

11. After deglazing the pan, add the chicken back to the pan.

12. Place the chicken into the oven.

13. Bake the chicken uncovered for 30 minutes or until the internal temperature has reached 165 degrees.

14. While the chicken is cooking, place the remaining sauce in a small saucepan.

15. Cook the sauce for about 3 to 5 minutes.

16. After the chicken has cooked, drizzle the chicken with the remaining cooked sauce or serve the sauce on the side as a dipping sauce for the chicken.

17. This chicken is also great on the grill. Basting the chicken with extra marinade while cooking will help keep the chicken moist and flavorful.

Credit: Foodista

Lemon Pepper Turkey Breast and Thighs With Brown Stew Gravy

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April 12, 2022

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Lemon Pepper Turkey Breast and Thighs With Brown Stew Gravy

The turkey I prepared was to me, characteristic of all-American Thanksgiving cuisine, simply seasoned with lemon, butter, salt, pepper, and slow-cooked in a crock pot — a U.S. invention.

Ingredients

Turkey

1 small turkey breast (4 — 5 lbs.)

2 pounds small turkey thighs (about ¾ each)

1 stick unsalted butter

1 1/2 cups of chicken stock

1 teaspoon lemon zest (about ½ lemon)

1 inch lemon (cut half)

salt and black pepper, to taste

Gravy

1 cup drippings from the turkey

1 clove of garlic (smashed)

1 teaspoon sliced onion

1 tbs. olive oil

2 tbs. molasses

2 tbs. Worcestershire sauce

2 tbs. brown sugar

2 tbs. nondairy or soy creamer *

2 tbs. flour

salt and black pepper, to taste

Preparation

1. Pat turkey breast dry.

2. Mash and mix the lemon zest into the butter.

3. Rub the butter over and under the turkey’s skin.

4. Salt and pepper the turkey.

5. Place in crock pot with cut lemon inserted in the cavity of the breast.

6. Pour in stock, cover crock pot and cook on low for 5 — 7 hours.

7. Remove turkey carefully from pot and place in an oven ready dish, in an oven preheated to broil.

8. Cook until skin is crisp, about 15 minutes.

9. Allow to cool for at least 15 minutes before slicing the meat.

10. Gravy

11. Heat oil over medium-high heat.

12. Add garlic and onion, allow onion to sweat.

13. Add drippings, Worcestershire sauce, brown sugar, and molasses.

14. Whisk flour and creamer separately.

15. Add to drippings mixture and whisk constantly.

16. Strain and serve immediately.

17. Feel free to use cream if you’d like.

Credit: Foodista

Lemon Harissa Chicken

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April 11, 2022

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Lemon Harissa Chicken – Amazing Moroccan chicken with red harissa, smoked hot chili peppers, tomatoes, garlic, cumin, coriander, caraway, & lemon.

Ingredients

For The Chicken And Marinade

3 tablespoons extra virgin olive oil

4 â€¨garlic cloves, minced

1 fresh lemon, juiced

2 â€¨tablespoons finely chopped fresh rosemary

2 â€¨tablespoons paprika

2 â€¨tablespoon harissa

1 â€¨teaspoon salt

1 â€¨teaspoon fresh ground black pepper

4 â€¨boneless skinless chicken breasts cut up into 11/2 inch cubes.

¾ cup plain Greek yogurt

Parsley, finely chopped for garnish

Sliced green and black olives for garnish (optional)

Capers for garnish (optional)

For The Roasted Vegetables:

2 tablespoons olive oil

1 yellow pepper

1 red pepper

1 red onion

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

Preparation

1. For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.

2. Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.

3. Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.

4. While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.

5. Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers.

Credit: Foodista

Leftover Thanksgiving Turkey Enchiladas

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April 9, 2022

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This dish is great during the holidays after everyone is tired of turkey and dressing. Cooked chicken also works great. This recipe reheats well and tastes even better as a leftover!

Ingredients

Leftover cooked turkey (white or dark meat pieces)

2 cans cream of celery soup or cream of chicken, 1 can diced green chilies

1 reg. size pkg. plain tortilla chips, crumbled

1 (8 oz.) pkg. Cheddar cheese, grated

1 (8 oz.) pkg. Monterey Jack cheese, grated

1 sm. onion, chopped

1 jar jalapenos (optional)

Preparation

1. Saute onions in butter in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated.

2. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Add jalapenos, if desired. Sprinkle with 1/3 of both grated cheeses.

3. Repeat chips, turkey, and soup mixture; top with grated cheese. Quantity is determined by the amount of turkey available. For larger amounts, simply continue to layer ingredients.

4. Conventional Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly.

5. Microwave Oven: Heat at medium high power until thoroughly heated and cheese is bubbly.

Credit: Foodista

Lasagna with Ricotta Cheese on Cabbage shells

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April 8, 2022

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Lasagna with Ricotta Cheese on Cabbage shells

I love to make well known, classic recipes even healthier. Like for example everyone’s favorite dish, lasagna. In this recipe, I have substituted the pasta with a very Nordic ingredient, cabbage. And it is actually surprisingly good! I use ricotta instead of bechamel sauce to make the lasagna more firm, because the cabbage will make the lasagna a bit more watery than a normal lasagna.

Ingredients

14 oz. minced beef

1 onion

1 stalk celery

2 garlic cloves

¾ cup diced tomatoes

1 small dash tomato concentrate

¾ cup water

1 tbsp . oregano

1 tbsp . thyme

1 tbsp . balsamic vinegar

1 tbsp . apple cider vinegar

1 tsp. sugar

1 tsp. salt

½ red chilli, finely chopped

16 oz ricotta

Nutmeg

Black Pepper to taste

5 oz grated mozzarella

1 cabbage

Preparation

1. Preheat oven to 375 °F

2. Take out the bottom of the core of the cabbage. Place the whole cabbage into a large pot of simmering water. Every 45 to a minute, the leaves will start to separate from the whole cabbage. Go through the leaves and pick out the best ones to us, should be around 15 leaves. Transfer them to paper towel to drain. Let cool.

3. Put olive oil in a pan, a swirl or two around the pan is good. Add the onion, celery and garlic (Hint, do not burn the garlic, it will add a very bitter taste to the dish) and sautÃ© slowing until transparent in colour.

4. Add the minced beef and brown well. Add chopped tomatoes, tomato concentrate and a little water. Add the dried spices, finely chopped chilli and let simmer for 5-10 minutes.

5. Season to taste with apple cider vinegar, balsamic vinegar, salt and sugar and simmer until cooked through.

6. Meanwhile mix the ricotta with fresh grated nutmeg and black pepper. Layer the ingredients in this pattern. Layer the meat sauce in the bottom of an ovenproof dish. Add a layer of cabbage leaves. Add a layer of ricotta. Another layer of meat sauce, etc.. Continue the same procedure until you finish off with a layer of meat sauce.

7. Bake lasagna in the oven for approx. 35 minutes. After 20 minutes, remove the lasagna and sprinkle with grated mozarella cheese. Put the lasagna back in the oven and bake for approximately 15 minutes more. Take lasagna out and let stand for approx. 10 minutes. Serve with a sprig of fresh oregano, pea sprouts and top it off with a few drops of good olive oil. Yield 4 Servings.

Credit: Foodista

Larang Recipe (Parrot Fish in Tausi)

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April 7, 2022

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Larang is an old Philippine recipe, however not everyone knows of it. Parrot fish (molmol in some parts of the Philippines) is the perfect fish for the recipe, although you may use some fish like tuna or even salmon. Tausi simply means fermented black beans. In the Philippines, it always comes with its own sauce/water.

Ingredients

2 T olive oil (or any cooking oil

2 slices (about ¼ lb each) parrot fish

seasoned salt to taste

7 garlic cloves, crushed

1 c coconut milk (we used fresh)

½ c red onion, sliced

½ red onion, sliced

¼ c diced tomato

2 T salted black beans, undrained

Preparation

1. Season both sides of fish with seasoned salt.

2. Heat oil in pan over medium heat. When ready (oil is hot but no smoking hot), fry fish with both sides lightly browned. Set aside.

4. Add in onions and tomatoes. Sautee until onions are translucent.

5. Add in fish and coconut milk. Let cook until coconut milk boils. Season with seasoned salt only if you so desire.

6. Serve over warm over steamed rice.

Credit: Foodista

Lamb Stew With Israeli Couscous

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April 6, 2022

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A hearty, flavorful dish for winter; lamb stew with Israeli couscous.

Ingredients

For the Lamb Stew:

1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch cubes

2 tablespoons Extra Virgin olive oil

salt, to taste

pepper, to taste

2 carrots, peeled and small dice

1/2 cup yellow onion, small dice

2 cloves garlic, minced

1 teaspoon cumin

1/4 teaspoon cayenne pepper

11/2 teaspoons fresh ginger, peeled and minced

1 cup pomegranate juice

1 cup red wine

pinch of saffron

1 teaspoon fresh thyme, stems removed, minced

5 cups good quality chicken stock/broth

1 tablespoon molasses

pomegranate seeds, for garnish

1/4 cup fresh parsley, finely chopped

For the Pearl Couscous:

1 1/2 cup chicken stock/broth

3/4 teaspoon salt

1 teaspoon saffron

2 teaspoons Extra Virgin olive oil

1 cup Israeli/pearl couscous

Preparation

1. For the Lamb Stew: Season the lamb generously with salt and pepper. Place a Dutch oven over medium-high heat and add 1 tablespoon of oil. When hot but not smoking, working in batches so the meat is not over crowded, add the lamb and sear for about 8 minutes until brown on all sides. Transfer to a plate and reserve.

2. Add the second tablespoon of oil and the carrots, sautÃ© till tender, about 3 minutes. Add the onions, garlic, cumin, cayenne, and ginger and sautÃ© for an additional 2 minutes. Add the pomegranate juice, wine and saffron and increase the heat to high. Continue cooking until the liquid has reduced to 1/2 cup, about 15 minutes.

3. Return the seared lamb to the pot including any juices that accumulated on the plate. Add the chicken stock and bring to a boil. Reduce the heat the heat and allow to simmer, covered for 30 minutes. Uncover the stew and cook for 1 hour, skimming the top as needed until the lamb is tender and the liquid has reduced and thickened. Stir in the molasses and season to taste with salt and pepper. Keep warm.

4. For the Israeli Couscous: In a medium saucepan add the chicken stock, salt, saffron and olive oil and bring to a boil. Add the couscous, reduce the heat to low and cook until all the liquid has absorbed, about 8-10 minutes.

5. To serve, place a generous scoop of couscous in a serving bowl. Top with lamb stew. Garnish with pomegranate seeds and chopped parsley.

Credit: Foodista

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Lemony Herbed Roasted Chicken

Ingredients

Preparation

Lemongrass Fried Chicken

Ingredients

Preparation

Lemon tarragon chicken

Ingredients

Preparation

Lemon Rosemary Garlic Chicken

Ingredients

Preparation

Lemon Pepper Turkey Breast and Thighs With Brown Stew Gravy

Ingredients

Preparation

Lemon Harissa Chicken

Ingredients

Preparation

Leftover Thanksgiving Turkey Enchiladas

Ingredients

Preparation

Lasagna with Ricotta Cheese on Cabbage shells

Ingredients

Preparation

Larang Recipe (Parrot Fish in Tausi)

Ingredients

Preparation

Lamb Stew With Israeli Couscous

Ingredients

Preparation

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