➡ HAVE A GOOD SUNDAY GUYS!
These are handmade SOMBREROS, as the typical Mexican hat!🇲🇽 🔹
How would you eat them?
Tell me in comments⬇⬇⬇❗
We hope we’ve given you enough breakfast ideas for Xmas because we are now onto DESSERTS — arguably the most quintessential moment of the holiday. To kick it off the 9th day of Christmas we have Peppermint Crinkle Cookies from @bromabakery
that not only look festive AF but are addicting brownie cookies that are impossible to stop eating. #wanttherecipe
? Click the link in our bio then on this photo to get baking!
In a cuisine with a ton of great dishes, this simple, rustic one might be my Georgian favorite. Shkmeruli, chicken fried and then braised in a garlic, milk, and butter sauce, usually served boiling and with a ton of shoti, a sort of Georgian naan, to soak it all up. I find it best with an older country chicken, where the lean gaminess of the meat balances well with the intense richness of the sauce.
#food #georgian #batumi #chicken #cream #georgia #europe #travel #foodcoma
Spicy Chicken Lazone Pasta
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
1 tsp sea salt
2 tsp Creole seasoning (or Cajun seasoning)
2 tsp paprika powder
1 tsp onion powder
2 tsp garlic powder
1/3 cup all purpose flour
1 tbsp olive oil
1 tbsp butter
1 lb chicken tenders
4 tbsp butter
Remaining seasoning mixture
2 cups heavy cream
1 tsp paprika
8 oz. linguine
2 tbsp parsley chopped
In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.
Boil pasta in salty water, drain, but do not rinse. Add cooked pasta into the sauce and stir until fully coated.
Add chicken into the skillet with pasta to reheat.
Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.
#instarecipe #instarecipes #instacooking #instacook #instafood #recipe #recipes #cook #cooking #food #easy #instagood #instapic #yummy #yum #delicious #fresh #foodie #homemade #hungry #instagood #foodstagram #instayum #igfood #foodporn #foodpics #foodlove #goodeats #foodcoma #eatgood #pasta
Extra Crispy Oven-Fried Chicken Thighs
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting time: 5 minutes
Total Time: 35 minutes
Servings: 10 servings
10 bone-in, skin-on chicken thighs (about 3 lbs, trimmed)
1 Tbsp BAKING POWDER (do NOT use baking soda, it's NOT the same)
2 tsp kosher salt (plus more to taste)
2 tsp sweet paprika
1 tsp black pepper
3 Tbsp Buffalo wing sauce (plus more to taste; see notes)
Preheat oven to 450F
Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage.
Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.
Note: you can skip using a cooling rack, but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case, place the thighs on paper towels after baking to remove the grease.
Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional, or course, but makes cleaning much easier.
Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
Bake for 30 minutes for moderate crispiness and supreme juiciness.
Bake for 35 - 40 minutes for ultimate crispiness and fall-off-the bone tenderness, with perhaps a tiny bit reduced juiciness.
Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve. Alternatively, serve with a dipping sauce on the side.
While I instruct tossing the thighs with three tablespoons of Buffalo wing hot sauce, which is my favorite way to season these thighs, you have numerous options here. You can use a mix of hot and BBQ sauce, or just BBQ sauce, or serve a white dipping sauce on the side.
Лежу на кровати,жую мандарины и командую,где нужно установить ёлку. Божественно😂🥂
Crock-Pot Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes
6 – 8 skinless, bone-in chicken thighs
1 tablespoon olive oil or butter
6 cloves garlic, minced
1 cup heavy cream
1/3 cup (80ml) chicken broth
3/4 cup grated parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
Sea salt and fresh cracked black pepper
1/2 cup Sun-dried tomatoes (chopped)
2 cup Spinach (chopped, packed)
1. Heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.
2. Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.
3. Meanwhile, place the chicken at the bottom of your slow cooker. Season lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top with sun-dried tomatoes.
4. When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning if as needed.
5. Pour the cream sauce evenly over the chicken thighs in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
6. Cook for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove gently the chicken from the slow cooker and set aside.
7. Turn the slow cooker on HIGH, if it isn’t already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
8. Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken when serving. Serve the slow cooker Tuscan chicken over zucchini noodles or cauliflower rice for Keto and low carb diet, or rice, couscous, or pasta for non-Keto. Enjoy!
Spicy Dried Chilli Chicken Pot; 新球大盘鸡 (¥128) 🌶️🐔
de Noël 🎁✨
C'est pas Noël qui fait grossir, Noël c'est un jour à la base, qu'on ce le dise 😄🎄🎅mais c'est tout les repas de Noëls avec les amis collègues où autres organisé autour qui sont plus compliqué à gérer. 😅✌️
(et il n'y a pas tout sur la photo😆😱 il manque les omelletes les chocolats chaud.. 🙄) .
Bon sinon j'ai pris 4kilos et c'était bien bon !😋
🤭🙃 où pas je menfou je me penserai pas 🤫🤪
➡️ON a fait une superbe découverte en tout cas 👌🥐🍞🥑🥨🍵
➡️Ahhhh l'Alsace 🥨🎄 la période fatidique 🎅 on est trop bon vivant 😁🐷 les marchés de Noëls 🤩🥰 tout ça tout ça j'adore ! 💕😍
Bon dimanche ❤️
sur le canapé 🙄✌️😁
Dinner at #sagarrestaurant
in Covent Garden. All dishes are Veggie/Vegan #winning
📸 Rajdani Thali. This was delish and couldn't finish it all 😭 100% recommend and I'll be back!
Butter chicken isn’t just a dish, it’s a feeling🥘😍
And that’s exactly why our team has curated a list of our favourite spots in the city to savour this beauty!
So go ahead & bookmark this list (You can thank us later😉)
P.S. - Feel free to make additions in the comments :)
#ButterChicken #PFListicle #PuneList #BestofPune