16 MIN-ESTRONE
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Add water and salt to a pot for pasta and bring to a boil. Add the stock to a pot and heat over medium-high heat until hot.
- Put a large pot over medium heat and add the olive oil. Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
- Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken. Add the red pepper flakes and season with salt and pepper. Cook until the vegetables begin to soften, 2 to 3 minutes. Add the tomatoes, beans, basil, oregano and hot stock. Bring to a boil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper.
- Drain the pasta and add it to the soup. Stir in the chopped parsley. Serve with a dollop of pesto and a sprinkling of Parmesan.
SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
CORIANDER AND CUMIN CHICKEN PITA WITH CUCUMBER SALAD AND WHITE SAUCE
As a native New Yorker, I grew up eating food from the halal carts that are on every corner in the city. This summery coriander and cumin chicken pita with cucumber salad is inspired by the flavors from these carts, using a few techniques that make it easy for an outdoor get-together. Everything can be prepared beforehand, with the marinated chicken, cucumber salad and white sauce coming together quickly the day of for a flavorful dish minus all the hassle.
Provided by Food Network
Categories main-dish
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours.
- For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside.
- For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined.
- Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick.
- Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top.
BBQ'D SPICE RUBBED CHICKEN BREAST
You can have fun with this one! Create and personalize your own spice blends. Try other ingredients such as cocoa powder, cayenne pepper, jerk seasonings, mustard powder,orange zest.... the list goes on. I found this recipe in a pamplet from Foster Farms. Hope you enjoy it also.
Provided by Barb G.
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spice Mix: Blend all dry ingredients,* Coriander and bay leaf can be ground in a spice or coffee grinder.
- Chicken: rinse chicken in cold water and pat dry, season chicken liberally with spice rub.
- To cook: Start gas grill or charcoal bbq; if using gas grill, turn one side down to a low heat while keeping the other side on med/high, If using charcoal grill push coals to one side.
- Place chicken breast on the grill( away from the fire) skin side up; cover and cook for 20-25 minutes(Check to make sure there is no flare ups if using a gas grill).
- Turn chicken over onto direct heat, cover and cook for 5 minutes more or until chicken is well browned, and cooked through, enjoy.
SPICY CHICKEN TOMATO PITAS
I'm not sure if this is a Mediterranean dish with a southwestern flair or the other way around. All I know is that it's ideal for a summer dinner. The tomato relish is yummy as an appetizer with tortilla chips, so you may want to double it. -Cori Cooper, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving., Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., Cut chicken into slices. Serve in pita halves with relish.
Nutrition Facts : Calories 383 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 9g fiber), Protein 32g protein.
SPICE-RUBBED CHICKEN BREASTS
From a cookbook of mine entitled Seriously Simple....and yes, all the great recipes from the book are seriously simple, and seriously good! You can use any leftover chicken for a salad the next day!
Provided by carmenskitchen
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all spice rub ingredients and mix well.
- Place chicken breasts in shallow glass dish. Squeeze juice of 1 1/2 of the limes over chicken. Sprinkle spice mixture over chicken and rub in on both sides.
- Cover and refrigerate for up to 2 hours.
- Heat outdoor grill to med-high heat and grill breasts 3-5 minutes per side, depending on thickness.
- Cut remaining limes into wedges. Put chicken breasts on platter and garnish with limes.
Nutrition Facts : Calories 158.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 370.5, Carbohydrate 7.9, Fiber 1.5, Sugar 3.9, Protein 27.7
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