This is a one-pan meal that is delicious and easy to make. I love to serve with mashed potatoes, but roasted potatoes and rice would work well. Be sure to use a high quality heavy bottom pan that can be transferred to the oven. This will ensure you get a great sear and give the chicken a beautiful golden crust. I love the flavor of the veggies as they braise the chicken in a little wine and lemon. Look for frozen artichokes for best results, but you could rinse the canned ones as a substitute. This is a nice make ahead option for a busy family.
- 6 bone in skin-on chicken thighs
- 1 large fennel bulb, thinly sliced
- 6 shallots, thinly sliced in rounds
- 12 oz frozen artichoke quarters, thawed
- 2 lemons, sliced
- 1/4 cup wine
- kosher salt and pepper
- 2 tablespoons olive oil
- 1 tablespoons unsalted…
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Have you heard of Bread
Pakoda? Bread Pakoda is a very famous Indian street food that is served during teatime
and at times during breakfast. There is just something divine about potato stuffed
bread coated in chickpea flour and fried in hot oil! A bite into these
delicious Pakodas are sure going to make your day super special! They are
paired amazingly well with hot cup of tea! They are not the healthiest snack to
binge on, but they are definitely worth having them once a while.
Pakodas in general are always
a hit in my house! We love to indulge in fried stuff once in a while especially
when it rains. I guarantee every house hold has their own unique recipe when it
comes to making this recipe, however mine is very easy and simple to follow! I
hope you all get to try this delicious recipe and serve…
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What do you do when your garden gives you an abundance of zucchinis? You make fritters! If you ever had potato fritters, than you will love these! This recipe is quick and easy to make. These fritters make a healthy appetizer, side dish, light meal or even snack. They also happen to be a delicious way to sneak veggies into anyone’s tummy! These are gluten free, grain free, low carb, and keto friendly. Zucchinis are the juiciest vegetables out there! To get the ultimate crispy fritters make sure to squeeze out all the excess water out of the zucchini. If you mess up this step, you will end up with soggy fritters. So, make sure you spend a good 15-20 minutes doing this!
If you bake them, they are around 50 calories per fritter, so you can eat them guilty free! If you are following a low carb or keto…
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Bourekas are a family
favorite and not just because they are uber delicious, with all the flaky
layers of butter dough. It is because they are so easy to make. Truth be told, this
recipe is extremely easy and quick because the pasty puff is store brought. It
would take me hours if I prepared the pasty puff dough at home. It is possible
but just very time consuming. This was perfect quick filling meal after work on
a weekday night!
If you didn’t know, Bourekas
are a middle eastern pastry dish. They are generally savory and filled with
meats, cheese and or vegetables, with either a thin pasty or puff pastry crust.
This particular recipe is vegetarian, although it is not vegan since it goes
contain cheese and eggs. I have been trying to add more leafy greens to our
diet, so thought let’s make spinach Bourekas. After experimenting…
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Dreaming about creamy, dreamy rich mushroom soup? I am pretty sure I have got your mushroom fantasies covered with this recipe! I don’t think there is anything better than a creamy mushroom soup to warm you from the inside out on a cold day! And nothing compares to homemade cream of mushroom soup, of course, because not only is it prepared with fresh, natural ingredients, but also with lots of love and nurture which makes each spoonful taste extra special and luxurious. You definitely can’t get all that out of a can! I encourage you to ditch the can of mushroom soup and try this homemade. Honestly, once you make this soup, I assure you that you will be going back to this recipe quite often!
This soup is perfect meal to enjoy during busy weekdays, cold weather or holidays. We love it because it is very creamy, rich and…
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Apparently on the post below this today (12/13/2019) I promised more than one Italian Fries recipe. I must have stated it all wrong. The first recipe has no pictures and is at the top, the second recipe, with pictures is polenta fries. And afterward there are other recipes.
So I offer some more Italian Fries, but the first recipe for Italian Fries was wonderful. It had no picture I could transfer to my page.
I couldn’t get a picture on this. It was too crazy a good recipe to miss. The picture on the blog is perfect too! Serving suggestions, is most definitely at least a 1/3 pound to 1/2 pound lean homemade cheeseburger with your choice of favorite lettuce and pickle or lettuce and tomato or the works! Maybe a little green pepper and cucumber and fried onions. Too much? Okay, pickle spears on the side, just the green pepper, cucumber, fried onions, tomato and iceberg lettuce.
So I included a second french fry recipe. (I find it hard to live without french fries, I should confess.)
Now polenta fries, you might need to be reminded, so I will, are made of cornmeal, like regular polenta, but the polenta is fried into shaped sticks and so it tastes like delicious fried greasy polenta. (You can also make these a little bigger, like 3 times the size and stuff a small stick of mozzerella in the middle that will melt and call them polenta dumplings — I will try to find a recipe for it and put it at the bottom of this.)
Polenta fries really are something for a regular dinner entree plate, like maybe a regular slice of beef, not a burger, but definitely also a large salad.
I couldn’t find a recipe for that. So, I will just add a turkey chili recipe I think should be delicious with these polenta fries. (The mozzarella addition is probably a huge mess to fry in; I’m seriously not an expert cook and I would hate for anyone to ruin their pan or anything. So withdraw the suggestion, please, but all the same — it’s a delicious thing. Maybe I can find the simpler polenta and cheese recipe I like to refer to always on Facebook. I will try that another time.)
I really don’t know how to explain recipes if I can struggle through with the few I know by myself. Right now, my health doesn’t allow me to do much cooking. (I’m alright ordinarily but cooking is just added work and I don’t like to cook. I eat prepared food or carry out or else someone cooks for me sometimes at some point; that’s about it.)
I can’t stand sending people to heck with a recipe I don’t know how to explain well. And my cooking is too simplistic to be interesting besides.
Generally, after you make the polenta. I have to bring you out to there on your own, because that would be an entire paper I would have to research again and I’m very wary of telling people to cook polenta. (You should know it pops and is as hot as boiling oil and you have to stir it while it’s popping. No one should tell anyone to cook polenta! But they do. But I’m not one of those people.)
You have to firm up the polenta (soup) from the bake up in the fridge a little bit so it can be fried and used up easier. And take about what looks like a good dumpling size of it with a spoon onto a working ceramic bowl and a cut piece of mozzarella from a cheese round, or else, sliced mozzarella is good but cut in sticks and plated on top of each other to fit inside the polenta dumpling.
So you have about a 2 x 3 inch dumpling maybe or maybe that’s too large, something under that size, whatever works best for you. Place the mozzarella strips onto the flat side of the open polenta, put up another slice of open polenta on top and form it into a dumpling of that size or what you’ve chosen.
Have the pan full of maybe no more than about what? 1/4 inch of vegetable oil — I prefer to work with vegetable or peanut oil because I’ve been through every other kind of oil and I am tired of them, especially EVOO. But use what oil you like to taste best, because this will be soaked in it and taste like it and I prefer to taste less oil in my polenta. Some people love the taste of olive oil in their fried polenta, I do not prefer that taste too much.
Then begin by putting in one or two, if you’re expert, three of four, no more, dumplings into the frying pan when it’s warm oil to get started and turn them from side to side with a spatter screen available to save your arms from getting spattered on. You have to be sort of athletic at this point. That’s why I hate giving this dish out. When the polenta looks like it’s browning it’s done. Or it will taste burnt if you get it too brown. The mozzarella should be pretty well melted by then too.
If you have some tomato sauce that you like, especially; or salsa; then use that as a dipping sauce.
This is a nice appetizer dish that goes with all sorts of things — chicken wings, actually, also, chicken nuggets, tapanede, guacamole (if you like that kind of thing, I do), nachos (actually) if you can take all that maize (I can), also, chili; veggie pizza. It’s up to you. Not everyone will like this.