Grapefruitandhoneymarinadeforporkorchicken Recipes

Steps:

• Combine all ingredients in a bowl.
• Stir until well blended.

Steps:

• Place the chicken thighs in an even layer in the slow cooker.
• Whisk together the honey, soy sauce, crushed red pepper, garlic, ginger, vinegar, brown sugar, sesame oil and a few good grinds of black pepper in a large glass measuring cup or a medium bowl until combined. Pour the mixture over the chicken. Cover and cook on low until the chicken is cooked through and fork-tender, 6 to 8 hours. (Alternatively, cook the chicken on high for 4 hours.)
• Turn the slow cooker up to high. Whisk together the cornstarch and 2 tablespoons cold water in a small bowl to make a slurry, then mix the slurry into the sauce until combined. Submerging the sauce in the sauce as much as possible. Cover and cook on high until the sauce is thickened to the consistency of a glaze, about 30 minutes.
• Transfer the chicken and sauce to a platter. Sprinkle with the scallions and toasted sesame seeds and serve with white rice.

Steps:

• To make pastry: Combine butter and lard with 2 cups flour and 1/2 teaspoon salt. Add in water and form dough into a ball. Rest in a cool place for 1/2 hour. Roll pastry to 1-inch larger than pie plate: flip pie plate over onto pastry and cut a circle 1-inch wider than the lip. Also cut a 1-inch wide band of pastry to match the size of the overhang. Chill until ready to use.
• Preheat oven to 400 degrees F. Remove wings from chicken and cut into 4 pieces, removing backbone and breast bones. Pat chicken pieces dry with towel.
• Fry bacon in large pan. Transfer to a dish to cool, then cut into 1-inch dice. Brown both sides of chicken pieces in bacon fat over high heat. Season with salt, pepper, allspice, and paprika. Transfer chicken to pie pan.
• Add 1 tablespoon flour to bacon fat to form a roux and then add dry and sweet sherry, stirring until smooth. Pour this over chicken. Place 1/2 sage leaf on each chicken piece. Surround with grapes and sprinkle grapes with brown sugar. Cover chicken with bacon.
• Dampen edge of pie plate with water and attach band of pastry, pressing down with fingers, so it sticks out from the edge. Dampen the surface of the pastry band with water and attach pastry circle to it, crimping to seal. Cut a steam vent in top of pastry. Brush crust with egg yolk and bake for 30 minutes.

Steps:

• Combine all salad ingredients in bowl and mix well.
• This works great with rotisserie chicken from the deli counter!

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
• Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Steps:

• Melt butter in a skillet. Add chicken and brown.
• Season with salt and pepper.
• Transfer chicken to casserole.
• Add scallions to the skillet and cook until browned.
• Add wine and heat. Pour over the chicken.
• Cover.
• Bake at 350 degrees for 30 minutes. Remove cover.
• Add grapes and bake an additional 5 minutes.
• Sprinkle with paprika.

Steps:

• Preheat oven to 350*.
• Remove neck and the rest of the organ"prize package" from the inside of the bird.
• Discard or save for a later use (like stock).
• Rinse bird.
• Pat dry.
• Rub olive oil all over bird.
• Salt and pepper to taste.
• Place onion slices in a roasting pan and place bird on slices.
• Cut grapefruit in half.
• Squeeze one half over bird.
• Place used half of grapefruit in the cavity of the bird and tie legs together.
• You can also fold the bird's wings back at this point if you want to.
• Cook bird for about an hour and 15 minutes to an hour and a half or until leg joint is loose and juices run clear.
• While bird is cooking use the other half of the grapefruit to"baste" the chicken.
• If the chicken begins to get too dark (this can happen because of all the natural sugar in the grapefruit) cover loosely with foil.
• When finished cooking.
• Let it sit and rest for five minutes.
• Then carve away!

Steps:

• Set oven to 450 degrees.
• Set oven rack to center position.
• Butter a baking dish (large enough to hold casserole).
• For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
• Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
• Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
• Blend in grated cheese and green onions, stir until blended.
• Set sauce aside.
• In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
• Top with carrots and green beans.
• Cover with half of potato slices.
• Then pour half of the remaining cheese sauce over the carrots and beans.
• Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
• Sprinkle top with grated cheddar cheese.
• Bake in the center of oven for 40-45 mins.

Steps:

• Combine flour and pepper in a ziplock bag.
• Cut chicken into bite sized pieces and add to flour mixture.
• After all chicken is in the bag, close bag and shake to coat chicken pieces.
• Melt butter in a large skillet over medium low heat.
• Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
• Remove chicken and set aside in a baking dish.
• Cook onion in same pan until soft (if using onion powder, skip this step).
• Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
• Mix well.
• Pour water and flour mixture slowly into the pan.
• Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
• Return browned chicken pieces to the pan.
• Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
• Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
• Cover and bake at 375 for 30 minutes.
• Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

Steps:

• Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

Steps:

• Reserve ½ cup of the broth.
• Bring the remainder of the broth and the lemon pepper to a boil.
• Place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes.
• Meanwhile, gently flatten chicken to uniform thickness.
• In a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side) and then remove the chicken.
• Combine reserved ½ cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch.
• Pour the mixture into skillet and cook, stirring constantly, until thickened.
• Return the chicken to the skillet and add the grapes.
• Heat.
• Fluff couscous with a fork.
• Serve chicken over couscous, and garnish with almonds.

Steps:

• Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
• Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
• Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.

Steps:

• Mix flour, salt and pepper in a plate or shallow dish.
• Dredge pork chops in seasoned flour (reserve unused flour).
• Heat 4 tablespoons of oil in a large skillet.
• When hot, add the flour coated pork chops and brown on medium-high.
• Turn and brown on the other side.
• Add 1/4 cup water.
• Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
• Remove cover, increase the heat and recrisp the chops.
• Remove chops to a paper towel lined plate.
• Stir up any flour "crispies" to loosen.
• Add more oil if needed to make about 3 tablespoons.
• Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
• Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
• If the gravy is too thick, add some water.
• Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
• Season with salt and pepper.
• Serve pork chops with cream gravy.