Roasted Rosemary Chicken Breasts
Roasted Rosemary Chicken Breasts
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There is little better than a freshly roasted chicken and this combination of fresh rosemary, thyme, and marjoram adds a wonderful boost of flavor. Pick the bones clean, then save the remains for a big pot of flavorful stock. For a tip on preparing rosemary, take a look at the article to the left.
Chicken In Parchment With Potatoes, Leeks And Tarragon
Chicken In Parchment With Potatoes, Leeks And Tarragon
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Chicken In Parchment With Carrots, Tomatoes And Chickpeas
Chicken In Parchment With Carrots, Tomatoes And Chickpeas
This papillote is so hearty with the tomatoes and chickpeas. The cumin and cinnamon make that first whiff of steam when you slice open the parchment incredibly inviting.
Chicken In Parchment With Mushrooms, Zucchini And Carrots
Chicken In Parchment With Mushrooms, Zucchini And Carrots
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Chicken In Parchment With Chorizo, Carrots And Cabbage
Chicken In Parchment With Chorizo, Carrots And Cabbage
Chorizo is so delicious and smoky - it adds cupfulls of flavor with only a little extra meat. The cabbage helps fill out the dish.
A quick sear in a sauté pan gives these steaks a rich, brown crust. Then, put the steaks in the oven to finish cooking while you prepare the rest of your meal. Want to plan your dinner? Try our meal builder to the right.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Straight-up grilled steaks can be mouthwatering, as long as you're careful not to not over-cook them. Put your meat thermometer in easy reach and remove the steaks from the heat when they are slightly under temperature. They will finish cooking while you let the meat rest.
As tender as beef filet is, it really isn't as flavorful as more marbled cuts like the sirloin or strip. Grilling your filet is a great way to remedy that. Be sure not to overcook it though, as the ensuing toughness willl undo any gains in flavor you got by grilling. A good meat thermometer is your friend here.
This simplest of grilled steak recipes could be dolled up with any marinade (such as jerk, chimichurri or lime-soy), but why not just let the generously seasoned flank steak speak for itself? We like flank steak rare, but you could let it go to medium. Past that and you risk a tough piece of meat.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
