BLACKENED CHICKEN RECIPE: HOW TO MAKE IT
This spicy blackened chicken packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce, and there's plenty of extra sauce left over for dipping. —Stephanie Kenney, Falkville, Alabama
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar, and the remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 704 calories, FatContent 62g fat (9g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 1465mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 27g protein.
BLACKENED HALIBUT RECIPE: HOW TO MAKE IT
Try serving this spicy halibut recipe with garlic mashed potatoes, hot, crusty bread and a crisp salad to lure in your crew. After trying a few halibut recipes, this one is my family's favorite. —Brenda Williams, Santa Maria, California
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine the first 8 ingredients. Add fillets, 2 at a time, and turn to coat., In a large cast-iron skillet, cook fillets in butter over medium heat until fish flakes easily with a fork, 3-4 minutes on each side.
Nutrition Facts : Calories 189 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 758mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat
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Total Time 15 minutes
Category appetizers, main dish, meat
- Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings. Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!
SHEET PAN FLANK STEAK FAJITAS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 30 minutes
Calories 320 per serving
- Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with remaining ingredients.
GOLDEN PANEER | JAMIE OLIVER RECIPES
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 168 calories per serving
- GET AHEAD You can make this on the day, if you prefer. Peel the onion, garlic and ginger. Finely slice the onion, 1 clove of garlic, half the ginger and 1 chilli. Place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Fry for 5 minutes, stirring regularly, then stir in the garam masala and mango chutney, followed by the spinach. Let it wilt, then tip the contents of the pan into a blender. Add 2 tablespoons of yoghurt, blitz until smooth, then season to perfection, tasting and tweaking. Cool, cover and refrigerate overnight. Meanwhile, chop the paneer into 2cm chunks and place in a bowl with the turmeric and ½ a tablespoon of oil. Finely grate over the remaining garlic and ginger and toss gently to coat. Cover and marinate in the fridge overnight. TO SERVE Fry the paneer in a non-stick frying pan, turning with tongs until golden all over. Prick the remaining chilli and blacken alongside, then remove. Pour in the spinach sauce and simmer for 5 minutes, loosening with splashes of water, if needed. Ripple through the remaining 2 tablespoons of yoghurt, then serve with the blackened chilli and an extra sprinkling of turmeric, if you like.
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