Beer Brined Paprika Chicken with IPA Roasted Red Pepper Cream Sauce + Giveaway
Crispy on the outside, juicy on the inside totally describes this fried chicken dish if done right. The buttermilk coating gives it that softness and
Hearty, simple, & satisfying, chicken paprika and fried chicken are one of US best-known dishes. Praised by many chefs as “one of the world’s great
Deviled eggs is a classic recipe and a perfect option for easter appetizers, summer holiday picnic and other get-togethers. It is ridiculously easy to make, quick and a fuss-free recipe. This deviled eggs recipe classic is the combination of hard-boiled eggs, mayonnaise, dijon mustard, lemon juice, salt and pepper. A little bit of sprinkle of paprika and herb on the top adds extra flavour to the dish. It is a perfect side with any main or can be served as an appetizer. I always make sure to add this healthy divine to my Easter & Thanksgiving dinner table.
This crispy chicken sandwich is my go-to recipe every time I’m craving a chicken sandwich. The chicken cutlet is slightly spicy, juicy on the inside, and crispy on the outside. the chicken burger is then served with creamy mango sauce, gourmet sesame bun, and red cabbage coleslaw. To make the spicy crispy fried chicken first you need to brine the boneless chicken breast or thighs with hot sauce and spices and let it chill in a fridge overnight. The next morning grab your chicken and dredge it in a dry batter, then dip it in ice-cold water. Repeat the process once more and set aside for 5 minutes then fry the chicken until golden brown. Crispy Chicken Sandwich Ingredients 2 chicken thighs 1 egg white 1 tsp garlic powder hot sauce Salt & black pepper Dredge 1 cup all-purpose flour 1 tsp salt 1/2 tbsp garlic powder 1/2 tbsp smoked paprika 1/2 tbsp black pepper Creamy mango sauce 1/2 cup plain Greek yogurt 1/4 cup mayonnaise 1 mango, roughly chopped 1 red chili Juice of 1 lime Salt and pepper to taste Coleslaw 1 cup shredded red cabbage 1 carrot, peeled and sliced chopped cilantro, optional 1 tbsp apple cider …
This simple 10-minute recipe is the perfect way to repurpose a slightly stale baguette into a tasty snack or appetizer.
Jump to recipeI love the Autumn season. The colors, the change in flavors, the hint of crisp air and everything else about Fall is just perfect! Making this nourish bowl with a hint of Fall flavors was fun. I decided to roast the veggies with oregano and smoked paprika for some warmth in the taste.… Continue reading →
Jump to recipeI feel like almost every culture has their version of beans and rice. There’s the Latin style with adobo seasoning, the African style flavored with smoked paprika and garlic, Creoles use the “holy trinity” for theirs, Jamaican red beans and rice have coconut milk and scotch bonnet peppers, the Japanese use Adzuki beans… Continue reading →
I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too. I initially started them with a basic salt, pepper, olive oil and paprika seasoning. We love the basic and use them not only for snacking, but… Continue reading →
Kimchi is a Korean dish usually made with fermented vegetables and various seasonings. It is eaten with nearly everything, acting as a compliment to rice and other dishes, or used to make kimchi stew, soup, and fried rice. My version is slightly different from the traditional recipe because it is not fermented and does not have chili peppers. 1 head napa cabbage 2 Tbsp salt 1 small daikon radish sliced (optional) 6 green onions chopped 6 garlic minced 1 carrot shredded 1inch ginger grated 1 tsp paprika extra sea salt to taste 1 tsp turbinado sugar, maple syrup or agave...
How to make Moroccan Slow Cooker Chicken Thighs. Ingredients: Serves 4-6 For Marinating the Chicken: 6 chicken thighs1 teaspoons salt¼ teaspoon minced ginger½ teaspoon minced garlic½ teaspoon cumin spice½ teaspoon smoked paprika Other Ingredients: 2 Tablespoons olive oil1 teaspoon ground coriander3
Mexican Street Corn is like the “adult” version of corn on the cob. It’s tangy, rolled in lime and garlic infused sour cream and it’s a bit smoky and spicy, dusted with smoked paprika and harissa powder.
If you are looking for the best paprika substitute, look no further because I've comprised a list of quick and easy replacements! From common spices to some unique alternatives, there are several options capable of substituting the smokey, earthy flavor of paprika!
How to make Deviled Potatoes. Ingredients: Serves 4 6 small potatoes1/4 cup hummus1 tsp Dijon mustard1/4 tsp garlic powder1/4 tsp onion powderpinch black saltpinch turmericpinch chilli flakessmoked paprika Method: Boil the potatoes until fork-tender, then let cool down completely.Meanwhile, mix humm
This delicious crispy jackfruit with curry sauce is a good alternative for fried chicken. The stringy texture of young jackfruit is good for emulating chicken recipes. In this one, jackfruit infused with spices and fried to perfection. Enjoy this fried jackfruit with coconut curry sauce, or your favorite mayonnaise. This time I use fresh young jackfruit, I boiled the jackfruit with vegetable bouillon and spices to infuse it with flavor. Crispy Jackfruit with Curry Sauce Ingredients crispy jackfruit 500g young unripe jackfruit 1 vegetable bouillon 1/2 tablespoon ground coriander 1 tablespoon garlic powder 2 tablespoons of sea salt 1 tablespoon sugar 1/2 tablespoon freshly ground white pepper for frying 185g all-purpose flour 2 tablespoons corn starch 1/2 teaspoon baking powder 1 teaspoon garlic powder 1 teaspoon ground coriander 1 teaspoon smoked paprika 2 large eggs vegetable oil for frying curry sauce 1 tablespoon vegetable oil 2 cloves garlic 1-inch ginger, minced 2 teaspoons chili sauce 1 teaspoon ground coriander 1/2 teaspoon cumin powder 397g coconut milk salt and freshly ground blackpepper Direction Wash and cut the jackfruit into bite-size pieces. Remove the seeds and the hard centerpieces. Combine water with the bouillon cube, garlic powder, coriander, salt, and sugar in …
Got creative today with a vegan-friendly vegetable platter full of local & seasonal vegetables. I served my vegetables with delicious and creamy avocado sauce. My creamy avocado sauce includes avocados, plain yogurt, extra virgin olive oil, cilantro (or other herbs), lime juice, salt, and pepper. It’s similar in flavor to guacamole but creamier and lighter. You can store this avocado sauce for up to 3 days in the fridge. If you make this Vegetable Platter with Creamy Avocado Sauce, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: One Pot Spicy Tomato Pasta Ingredients Creamy avocado sauce 1 ripe avocado 1/4 cup plain yogurt 1 lime, juiced 1/4 extra virgin olive oil 1 clove garlic, minced a handful of cilantro salt and pepper, to taste Sweet potato fries & jackfruit seeds 500g jackfruit seeds 500g white sweet potatoes 2 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon paprika 1/4 teaspoon turmeric powder 1 teaspoon salt assemble the platter English cucumber, sliced in quarters potato chips baked pita chips variety of cherry tomatoes curly endives, shredded pomegranate seeds Directions …
This cauliflower and ground beef sloppy joe is so easy to make and healthier than the regular sloppy joes. If you make this Cauliflower and Ground Beef Sloppy Joe, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Mediterranean Salmon and Cauliflower Rice Bowl Cauliflower and Ground Beef Sloppy Joe Ingredients 200g ground beef 300g grated cauliflower 1/2 onion, diced 2 cloves garlic, minced 1 cup ketchup 1/2 teaspoon smoked paprika 1 teaspoon worcestershire sauce 2 teaspoons brown sugar 1/2 cup water salt and freshly ground black pepper Direction In a medium skillet over medium-high heat, brown the ground beef. Drain off the fat. Add in the onion and garlic, cook until the onion fragrant, 3 to 5 minutes. Stir in cauliflower, ketchup, smoked paprika, brown sugar, worcestershire sauce, water, salt, and pepper to taste. Stir in to combine, then cover and let it simmer over medium-low heat for 15 to 20 minutes. To serve, spread the buns with the butter and brown them in a skillet. Spoon a good amount of the cauliflower-meat mixture onto the bottom of the buns, add sliced …
Tempeh has a meaty texture but it is plain that’s why you need to season it generously. Serves these skewer with basmati rice, a dollop of cilantro-yogurt sauce and crispy papadum on top If you make this Grilled Tempeh Skewers, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Orange Grilled Tempe Buddha Bowl Grilled Tempeh Skewers Ingredients Tempeh skewers 200g tempeh 10 cherry tomato 1 bell pepper 1 green onion Marinade 3/4 cup coconut yogurt 1/2 tsp turmeric powder 1 tbsp pureed garlic 1/2 tsp garam masala 1 tsp coriander seeds 1/2 tsp smoked paprika 2 tbsp lemon juice salt and freshly ground black pepper Direction Pour the yogurt into a medium-size bowl. Whisk the spices into the yogurt, then mix in garlic, lemon juice, salt, and pepper. Add the tempeh to the bowl, coat the tempeh with marinade, cover and chill for at least 30 minutes (preferably 1 hour). Soak wooden skewers in water. Shake off the excess marinade and thread the chicken pieces onto the skewers