Recipes - Main Dishes And Entrees - Meat

LTS3

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Indian-Spiced Chicken Skewers



Serves 4.
Ingredients
The chicken and marinade:
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • About 1/8 to 1/4 teaspoon chile powder
  • 1 tablespoon olive or vegetable oil
  • 1 cup full fat coconut milk
  • ½ cup plain full-fat yogurt
  • Salt and freshly ground black pepper
  • 1 pound boneless chicken thighs, cut into 1 ½ inch pieces
The vegetables:
  • 1 large zucchini, cut into very thin round
  • 1 yellow summer squash, cut into very thin rounds
  • 1 cup cherry tomatoes
Instructions
  1. Mix the spices in a large bowl. If you don’t like a lot of heat, use 1/8 teaspoon chile powder; if you like it spicier, use ¼ teaspoon. Add the oil, coconut milk, yogurt and a generous pinch of salt and pepper. Add the chicken pieces and mix to thoroughly coat. Cover and refrigerate overnight.
  2. If using wooden skewers, be sure to soak them in cold water for at least an hour and up to several hours to prevent them from burning.
  3. Using 4 long metal skewers or 8 smaller wooden skewers, arrange the chicken, squash slices and tomatoes on the skewers alternating ingredients. Season liberally with salt and pepper.
  4. Preheat a charcoal or gas grill to 400 degrees. Clean off the grates thoroughly. Use a pastry brush or a kitchen spoon to spread any remaining marinade on top of the chicken and vegetables. Grill the skewers for 8 minutes on one side. Gently flip the skewers over and grill another 6 to 8 minutes, or until golden brown and the chicken is cooked through and the squash is tender.
 

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This one is a good alternative to a typical Thanksgiving Dinner.


Cranberry Chicken Recipe
Serves 2 to 4
Prep time 10 minutes
Cook time 30 minutes to 35 minutes

Ingredients
  • 2 medium yellow onions (about 7 ounces each)
  • 1 small orange
  • 4 skin-on, bone-in chicken thighs (6 to 8 ounces each)
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 to 2 tablespoons olive oil, divided
  • 3 to 4 tablespoons packed light or dark brown sugar, divided
  • 2 cups frozen cranberries (about 6 ounces)
  • 1 cup dry white wine
  • 1/2 cup water
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon red pepper flakes
  • 3 large sprigs fresh basil, divided

Instructions
  1. Arrange a rack in the middle of the oven and heat the oven to 375℉.
  2. Halve and thinly slice 2 medium yellow onions (about 4 cups). Finely grate the zest of 1 small orange until you have 1 teaspoon zest, then juice the orange until you have 2 tablespoons.
  3. Pat dry 4 skin-on, bone-in chicken thighs with a paper towel, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Heat 1 tablespoon of the olive oil in a large cast-iron or ovenproof skillet over medium-high heat until shimmering. Add the chicken skin-side down and sear until golden brown on both sides, 3 to 5 minutes per side. Transfer to a plate.
  4. If not a lot of fat has rendered from the chicken thighs, add the remaining 1 tablespoon olive oil to the pan. Add the onions and cook, scraping any browned bits from the bottom of the pan, for 2 minutes. Add 2 packed tablespoons of the brown sugar, 1/2 teaspoon of the kosher salt, and the remaining 1/4 teaspoon black pepper. Reduce the heat to medium and cook, stirring often, until the onions are softened and slightly caramelized, about 6 minutes more.
  5. Add 2 cups frozen cranberries, 1 cup dry white wine, 1/2 cup water, 1 packed tablespoon of the brown sugar, 1 tablespoon balsamic vinegar, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, and 1 large fresh basil sprig. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until cranberries soften and liquid thickens, about 5 minutes. Return the seared chicken and any accumulated juices to the skillet, setting the chicken on top of the cranberry and caramelized onion sauce.
  6. Bake until the chicken reaches an internal temperature of 165°F, 12 to 20 minutes.
  7. Remove and discard the basil sprig. Add the orange zest and 1 tablespoon the orange juice, and stir into the sauce around the chicken pieces. Taste and season with up to 1 tablespoon orange juice and packed 1 tablespoon brown sugar if the sauce is too tart. If the sauce is too thin, transfer the chicken to a clean plate, then simmer the sauce over medium heat until reduced and thickened to your liking, 5 to 10 minutes.
  8. Pick the small leaves from the remaining 2 fresh basil sprigs until you have 1/4 cup. (Alternatively, tear the larger leaves into smaller pieces.) Sprinkle over the chicken before serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
 

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Honey-Citrus Chicken

Yield: 4 to 6 servings


For the chicken
Ingredients
  • 8 boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into 1-inch-thick wedges
  • 1–2 poblano peppers, seeded and sliced crosswise into ½-inch-thick rounds
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
Preheat your oven to 425° and set a rack to the top position. Combine the chicken, olive oil, onion, peppers, salt, and black pepper in a large bowl. Set aside.

For the sauce
Ingredients
  • 1 cup freshly squeezed orange juice (about 3 oranges)
  • ¼ cup freshly squeezed lime juice (about 3 limes)
  • 1 orange, zested and sliced into½-inch-thick rounds
  • ½ cup honey
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha (optional)
Instructions
Now, make the sauce: In a large oven-safe skillet, whisk together the orange juice, lime juice, orange zest, honey, soy sauce, and sriracha (if using) over medium-high heat and bring to a boil. Continue to cook, whisking frequently, until the sauce has reduced and thickened, 7 to 10 minutes.

Add the chicken and vegetables to the sauce, then top with the orange slices. Spoon the sauce evenly over the top. Transfer the skillet to the oven and bake, occasionally spooning the sauce over the chicken and vegetables, until the meat is cooked through, 20 to 25 minutes. Set the oven to broil and cook, watching carefully, until the sauce begins to bubble and the edges of the chicken have darkened and become crisp, 1 to 3 minutes.

For the garnish
Ingredients
  • Chopped cilantro
  • Sliced scallions
  • Sesame seeds
  • Lime wedges
Instructions
Remove the skillet from the oven and sprinkle with cilantro, scallions, and sesame seeds. Squeeze lime juice over all, and season with salt and pepper to taste. Serve hot.
 

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ritz cracker breaded boneless porkcops
crush a pack or more in big zip lock bag season to taste with whatever salts spices,pepper etc, you like depending on the flavor of the crackers then bread up your defrosted chops let sit about 15 minutes or so and bread again right before cookingcook time varies upon thickness of the chops..

stir fried thick cut pork belly boil about 6 or more strips (i think it boils out most of the the grease and fat this way)
after fully cooked cut into about inch long chunks put into a mixing bowl add a spoon full of black bean garlic sauce (its a chinese sauce not sure where to buy it other than chinese market)mix it all with the cooked pork add a spoonful of crushed pepper prep what ever veggies you want to use in the stir fry(i use zuchinnis, bell peppers if i have em )then fry veggies up in a wok once veggies are nearly done add the pork fry it all up together until things have mixed together sauce etc. side note i cook only for gf and i so you will need to factor in the number of people you cook for in regards to meat,veggies etc.
my version of cashew chicken
4 boneless chicken thighs cut into lil chunks add to a mixing bowl squeeze a good amount of hoisin sauce enough to coat up all the chicken good (its available at some walmarts i have been to)let it sit around 20 minutes or so while chicken is marinading you can cut up onions, bell peppers if you like those. heat up your wok add spoon or two of oil(i just pour never measure) once wok is heated add your veggies once they are nearly cooked toss in handful of cashews and add the chicken cook until done i usually let it brown up good. :lol: i like my veggies well cooked so i always start cooking the veggies first can be in any order though since a wok stir fry things get all mixed up anyways.
 
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LTS3

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add a spoon ful of black bean garlic sauce (its a chinese sauce not sure where to buy it other than chinese market)

Many places online these days: Amazon, grocery delivery web sites, Asian specific online grocery stores, etc. Even a brick and mortar supermarket may have it in the ethnic food aisle. Lots of brands out there but Lee Kum Kee is the most commonly found and widely available brand.




The flavor is quite strong so add a small spoonful to start, taste, and add more if needed.
 

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Many places online these days: Amazon, grocery delivery web sites, Asian specific online grocery stores, etc. Even a brick and mortar supermarket may have it in the ethnic food aisle. Lots of brands out there but Lee Kum Kee is the most commonly found and widely available brand.




The flavor is quite strong so add a small spoonful to start, taste, and add more if needed.
yeah i like my foods on the salty side but yep thats the stuff:)
 

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One-Pot Coconut-Cilantro Rice with Chicken

Serves 4
Prep time 20 minutes
Cook time 20 minutes

Ingredients
  • 1 cup basmati or other long-grain rice
  • 1 cup water
  • 1 (about 13-ounce) can lite or full-fat coconut milk
  • Kosher salt
  • 2 cups snow peas
  • 1 1/2 to 2 cups shredded, cooked chicken (from 1/2 rotisserie chicken)
  • 1/2 cup fresh cilantro leaves and tender stems
  • Lime wedges, for serving (optional)
Instructions
  1. Place 1 cup basmati rice, 1 cup water, and 1 can lite coconut milk in a large saucepan over high heat, season with kosher salt, and stir to combine. Bring to a boil over high heat. Reduce the heat to maintain an active simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes. Stir occasionally to make sure nothing is sticking to the bottom and make sure to keep the heat low so the rice doesn’t burn. Meanwhile, trim 2 cups snow peas and shred 1 1/2 to 2 cups cooked chicken if needed.
  2. During the last few minutes of cooking, stir in the snow peas. When the rice is ready, stir in the chicken and cook uncovered until warmed through, about 2 minutes more. Divide between plates and top with 1/2 cup torn fresh cilantro leaves and tender stems. Serve with lime wedges, if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
 

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This is a good easy recipe:


Ingredients
  • 2 pounds bone-in, skin-on chicken thighs (4 to 6)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 1/2 large lemons, divided
  • 1 pound baby yellow potatoes or small, golf-ball size Yukon Gold potatoes (8 to 10)
  • 1/2 cup low-sodium chicken or vegetable broth, or water
  • 2 teaspoons Dijon mustard
  • 2 teaspoons low-sodium soy sauce or tamari
  • 4 sprigs fresh parsley
  • Crusty bread, for serving
Instructions
  1. Pat 2 pounds chicken thighs dry with paper towels. Trim off any excess skin and fat with kitchen shears. Season all over with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Season the skin of the chicken with 2 teaspoons dried oregano and 1/4 teaspoon red pepper flakes and gently press to adhere.
  2. Heat 2 tablespoons olive oil in a 12-inch cast-iron or high-sided skillet over medium-high heat until shimmering, tilting the pan to evenly coat it with oil. Add the chicken skin-side down in a single layer (it’s OK if they are snug) and cook undisturbed until browned and easily released from the pan, 6 to 10 minutes. Meanwhile, cut 1/2 large lemon into wedges and set aside for serving. Halve the remaining 1 large lemon, then thinly slice one half and remove any seeds (reserve the remaining half for later). Quarter 1 pound baby potatoes, then cut each quarter in half so that they are about 1/2-inch each.
  3. Flip the chicken over with tongs and cook until golden brown on the bottom, 4 to 7 minutes, reducing the heat to medium if excessively splattering. Transfer the chicken to a large plate.
  4. Add the potatoes and arrange into an even layer, making sure they have contact with the pan. Place the lemon slices on top of the potatoes or tuck in on the sides of the pan. Cook until the potatoes are browned on two sides, stirring halfway through, 8 to 10 minutes total. Meanwhile, place 1/2 cup low-sodium chicken broth or water in a measuring cup or small bowl. Squeeze 1 tablespoon juice from the remaining lemon half and add to the broth. Add 2 teaspoons Dijon mustard and 2 teaspoons low-sodium soy sauce, and stir until smooth.
  5. Use the tongs or a wooden spoon to stir the potatoes and lemons around. Arrange the chicken to rest on top of them and pour in any accumulated juices on the plate. Carefully and slowly pour in the lemon juice mixture. Reduce the heat to low to maintain a gentle simmer with small bubbles forming across the surface of the liquid.
  6. Partially cover and cook until the chicken is tender and registers at least 165ºF in the thickest part and the potatoes are easily pierced with a fork, sliding a wooden spoon under the potatoes and chicken to stir them around halfway through, 15 to 20 minutes total. Meanwhile, pick the leaves from 4 fresh parsley sprigs until you have 1/4 cup and coarsely chop.
  7. If you’d like to crisp the skin of the chicken more, place the pan under the broiler about 6 inches away from the heating element and broil until desired crispness, 1 to 2 minutes. Garnish with the parsley and serve with crusty bread and the lemon wedges.
Recipe Notes
Make ahead: The chicken can be seasoned with salt, pepper, and the spices ahead of time, covered, and refrigerated overnight.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
 
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