Moroccan-style Chicken Tagine with Olives and Preserved Lemon
Moroccan-style Chicken Tagine with Olives and Preserved Lemon Poultry Dishes This fragrant and flavorful Moroccan chicken tagine features tender chicken thighs cooked in a rich and aromatic sauce of tomatoes, spices, olives, and preserved lemon. Served with couscous or crusty bread, it’s a comforting and satisfying meal that’s perfect for a cozy dinner party or a family gathering. Ingredients 8 chicken thighs, skin on 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 can (14.5 oz) diced tomatoes, undrained 1 cup chicken broth 1/2 cup pitted green olives 1/2 preserved lemon, rinsed and finely chopped Fresh cilantro, chopped, for garnish Couscous or crusty bread, for serving Instructions Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and brown on all sides, about 5-7 minutes per side. Remove from the pot and set aside. Add the onion and garlic to the pot and cook until softened, about 5 minutes. Add the cumin, coriander, paprika, cinnamon, and cayenne pepper and cook for 1-2 minutes, stirring constantly. Add the tomatoes and chicken broth to the pot and bring to a boil. Reduce the heat to low and return the chicken to the pot. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir in the olives and preserved lemon and cook for an additional 5 minutes. Season with salt and pepper to taste. Serve the chicken tagine over couscous or with crusty bread. Garnish with fresh cilantro. Transport your taste buds to Morocco with this delicious and aromatic chicken tagine featuring olives and preserved lemon. MORE TO DISCOVER Slow-Cooked Beef Ragu with Polenta Delectable Stuffed Mushroom Caps Moroccan-style Chicken Tagine with Olives and Preserved Lemon Korean-style Beef Bulgogi Grilled Chicken Caesar Salad with Homemade Dressing
Korean-style Beef Bulgogi
Korean-style Beef Bulgogi Beef Dishes Thinly sliced beef is marinated in a sweet and savory mixture of soy sauce, sesame oil, garlic, and other aromatics, then stir-fried until tender and caramelized. Served over rice, this classic Korean dish is perfect for a quick and satisfying weeknight dinner. Ingredients 1 pound beef sirloin or rib eye, thinly sliced 1/4 cup soy sauce 2 tablespoons brown sugar 2 tablespoons sesame oil 4 cloves garlic, minced 1 tablespoon grated fresh ginger 1/4 teaspoon black pepper 2 green onions, thinly sliced 1 tablespoon sesame seeds, for garnish Cooked rice, for serving Instructions In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Add the beef to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for best results. Heat a large skillet or wok over high heat. Add the beef and marinade, and stir-fry for 5-7 minutes, or until the beef is cooked through and caramelized. Sprinkle with green onions and sesame seeds, and serve over rice. Satisfy your cravings for Korean cuisine with this flavorful and easy-to-make beef bulgogi dish. MORE TO DISCOVER Slow-Cooked Beef Ragu with Polenta Delectable Stuffed Mushroom Caps Grilled Chicken Caesar Salad with Homemade Dressing Korean-style Beef Bulgogi
Grilled Chicken Caesar Salad with Homemade Dressing
Grilled Chicken Caesar Salad with Homemade Dressing Salads This classic Caesar salad gets a delicious twist with grilled chicken and homemade dressing made with anchovy paste, garlic, and Parmesan cheese. The result is a fresh, flavorful, and satisfying salad that’s perfect for any occasion. Ingredients 2 boneless, skinless chicken breasts 1 head of romaine lettuce, chopped 1/2 cup croutons 1/4 cup grated Parmesan cheese 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon anchovy paste 2 garlic cloves, minced Salt and pepper, to taste Instructions Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper and grill for 6-7 minutes per side, or until cooked through. Allow the chicken to rest for 5 minutes before slicing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, garlic, and Parmesan cheese to make the dressing. In a large bowl, toss together the chopped romaine lettuce and croutons with the dressing. Divide the salad among four plates and top each with sliced grilled chicken. Serve immediately. Enjoy a fresh and flavorful Grilled Chicken Caesar Salad with Homemade Dressing that’s perfect for lunch or dinner! MORE TO DISCOVER Slow-Cooked Beef Ragu with Polenta Grilled Chicken Caesar Salad with Homemade Dressing Delectable Stuffed Mushroom Caps
Slow-Cooked Beef Ragu with Polenta
Slow-Cooked Beef Ragu with Polenta Beef Dishes This Slow-Cooked Beef Ragu with Polenta is a sumptuous, comforting dish that showcases tender, shredded beef in a rich tomato sauce, served over creamy, warm polenta. The perfect meal for a cozy night in. Ingredients 2 pounds beef chuck roast, trimmed and cut into large chunks Salt and pepper, to taste 2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, minced 1/2 cup red wine 28-ounce can crushed tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1 bay leaf 1 cup polenta (cornmeal) 4 cups water 2 tablespoons butter 1/2 cup grated Parmesan cheese Instructions Season the beef chunks with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Brown the beef on all sides, then transfer to a slow cooker. In the same skillet, add the onion and garlic, cooking until softened. Add the red wine and cook for 2 minutes, scraping up any browned bits. Pour the mixture over the beef in the slow cooker. Add the crushed tomatoes, tomato paste, oregano, basil, and bay leaf to the slow cooker, stirring to combine. Cook on low for 6-8 hours, or until the beef is very tender and can be easily shredded with a fork. Before serving, prepare the polenta. Bring 4 cups of water to a boil in a saucepan. Gradually whisk in the polenta and reduce the heat to low, stirring constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in the butter and Parmesan cheese. To serve, spoon the polenta onto plates, and top with the beef ragu. Optionally, garnish with additional Parmesan cheese and fresh basil. Succulent beef ragu served over creamy polenta, a comforting and delicious meal. MORE TO DISCOVER Slow-Cooked Beef Ragu with Polenta Delectable Stuffed Mushroom Caps
Delectable Stuffed Mushroom Caps
Delectable Stuffed Mushroom Caps Appetizers & Starters These Delectable Stuffed Mushroom Caps make a perfect appetizer for any gathering. Enjoy the savory combination of cream cheese, garlic, and herbs, nestled inside tender mushroom caps and baked to golden perfection. Ingredients 24 large white button mushrooms, cleaned and stems removed 8 ounces cream cheese, softened 1/4 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 cup chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup Italian-style breadcrumbs 2 tablespoons olive oil Instructions Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium-sized bowl, mix together the cream cheese, Parmesan cheese, garlic, parsley, salt, and pepper until well combined. Stuff each mushroom cap with a generous amount of the cream cheese mixture, mounding it slightly. In a shallow dish, place the breadcrumbs. Gently press the stuffed side of each mushroom into the breadcrumbs, coating the filling. Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown. Let cool slightly before serving. Golden, mouthwatering stuffed mushroom caps, perfect for your next appetizer spread. MORE TO DISCOVER Example #1 Delectable Stuffed Mushroom Caps