bz.mpmn-digital.com
New recipes

Crispy Chicken Breasts with Chermoula and Escarole

Crispy Chicken Breasts with Chermoula and Escarole


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 large skin-on, bone-in chicken breasts, bones removed (1½–2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic finely chopped
  • 1 teaspoon coriander seeds, chopped
  • 1 teaspoon cumin seeds, chopped
  • ½ teaspoon hot smoked paprika
  • 1 medium shallot, sliced into rings
  • ½ cup fresh cilantro leaves with tender stems
  • 2 tablespoons (or more) fresh lemon juice
  • ½ head escarole, torn into pieces

Recipe Preparation

  • Heat 1 Tbsp. oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10–12 minutes. Turn and cook until cooked through, 5–8 minutes longer. Transfer to a plate; reserve skillet.

  • Wipe out skillet and heat remaining 3 Tbsp. oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper.

  • Combine cilantro, lemon juice, and 2 Tbsp. garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.

,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 290 Fat (g) 16 Saturated Fat (g) 2.5 Cholesterol (mg) 75 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 31 Sodium (mg) 220Reviews Section

How to Make the Best Seared Chicken Breast

Boneless chicken breasts are easy to find, low in fat, high in protein, and consistently tender, all factors that contribute to them being the most popular cut of poultry in the country. Yet despite the fact that we eat chicken breast all the time, it can be surprisingly hard to make just right. By its nature, the cut is unevenly shaped, which means it’s prone to being either slightly undercooked or grossly overcooked.

Thankfully, we’ve got a no-frills method for cooking chicken breast that’s free of measurements or complicated techniques. Feel free to store it in your memory and pull it out of your back pocket whenever you’d like.

Here’s what you’ll need:

  • A medium frying pan (preferably cast iron)
  • A metal spatula or tongs
  • A meat thermometer (optional)
  • Aluminum foil
  • A large plate or platter
  • Two boneless, skinless chicken breasts (if the thickness varies wildly at either end, consider putting them between two pieces of plastic wrap and pounding them into uniformity with a meat mallet, heavy can, or empty wine bottle)
  • Salt and pepper (poured into small bowls so you don’t have to touch the containers after you’ve touched the raw chicken)

How to cook the best seared chicken breast:

1. Pour enough olive oil into the frying pan to generously coat the bottom. Heat on the stovetop over medium heat until the oil shimmers, about three to four minutes.

2. While the oil heats up, generously season both sides of the chicken breasts with salt and pepper. (Before you start, put the salt and pepper in a small bowl so you don’t accidentally touch the original containers with raw chicken hands.)

3. Carefully place the chicken breasts in the pan starting with one end closest to you to avoid splattering hot oil on yourself. Don’t move the chicken around, because a nice golden-brown crust is forming. Resist the urge to lift it up and check on it. If you’re going with skin-on chicken breasts, place the skin side down first.

4. After about six to seven minutes, flip the chicken using the metal spatula or tongs. (If the chicken sticks to the pan, it’s not ready to be flipped yet. Wait about one more minute and then it should release, but don’t force it.) Cook the second side for about six to seven minutes more.

5. Check the thickest part of the breasts with the meat thermometer—the chicken is ready when the temperature has reached 160 to 165 degrees Fahrenheit. If you don’t have a meat thermometer, you can poke one of the breasts with a knife if the juices run clear, the chicken is ready. If it’s not ready, cook it one more minute on each side. (Larger breasts—for example, 10 ounces apiece—may take up to eight minutes per side.)

6. Remove the chicken to a plate, platter, or cutting board, tent it with foil, and let it rest for five minutes before serving.

Follow these steps, and you’ll wind up with a well-crusted, juicy piece of chicken breast every time. And if you’re hoping to step up your game a little bit, here are a few recipes that highlight the same technique of searing chicken breasts—sometimes in a skillet, sometimes in a grill pan, which is essentially the same thing but with ridges.

Lodge 10.5-Inch Square Cast Iron Grill Pan, $18.92 on Amazon

This ever-popular cast iron grill pan is a great value, and comes pre-seasoned so you can cook as soon as it arrives.

Seared Chicken Recipes

Put your newfound chicken-cooking skills to work for you. (And if you’re using a skillet, see how to clean cast iron so it stays in great shape.)

1. Buttermilk Chicken with Peach-Tomato Salsa

Because buttermilk acts as a tenderizer, placing the chicken breasts in a buttermilk, lemon, and olive oil marinade 12 to 24 hours ahead of time guarantees a succulent finished product, whether you sear these on a grill pan indoors or actually grill them over gas or charcoal. Get our Buttermilk Chicken with Peach-Tomato Salsa recipe.

2. Basic Chicken Fajitas

Marinated and pan-grilled boneless, skinless chicken breasts are the base for classic Tex-Mex chicken fajitas. Serve them with charred peppers, warm tortillas, guacamole, salsa, and sour cream. Get our Basic Chicken Fajitas recipe.

3. Crispy-Skin Chicken Breasts

This recipe for crackling-skinned chicken breasts starts with boneless chicken breasts that still have the skin on them. It follows the same searing method outlined above, but also calls for the use of a second skillet to press the chicken down, ensuring every bit of the skin browns. Get our Crispy-Skin Chicken Breasts recipe.

4. Easy Thai Grilled Chicken Breasts

To make our Thai-inspired grilled chicken, begin with boneless, skin-on chicken breasts, and flatten them slightly by pounding on them with a mallet to ensure even cooking. Marinate the chicken in a cilantro, garlic, brown sugar, fish sauce, and soy paste before cooking in a grill pan. Get our Easy Thai Grilled Chicken Breasts recipe.

5. Korean Grilled Chicken

For this version of Korean dak gui, start by pounding chicken breasts to a half-inch thickness. Flavor with a garlic, soy, sugar, and sesame sauce, then sear on a grill pan until nice grill marks develop. Get our Korean Grilled Chicken recipe.

6. Maple-Mustard BBQ Chicken

Our recipe for barbecued chicken utilizes an outdoor grill, but you can actually use a grill pan on the stovetop instead, and follow the technique outlined in the steps above. Serve the finished chicken with classic barbecue accompaniments, like baked beans and a side salad. It’s a great way to get grilled flavor without a grill. Get our Maple-Mustard BBQ Chicken recipe.


Recipes for 4/2/21 Basket

Slice each pepper in half lengthways, cutting right through the green stalk end and leaving it intact, it adds to the look of the dish, though it wont be eaten. Remove all the seeds. Place the pepper halves on a shallow baking sheet (swiss roll tin).

Drain the tomatoes (you don’t need the juice), divide the tomatoes into eight equal portions, placing each portion inside a pepper half.

Now pare off any brownish bits of fennel and cut the bulbs into quarters and then again into eighths, carefully keeping the layers attached to the root ends.

Put the fennel eighths into a saucepan with a little salt, pour boiling water on them and blanch them for 5 minutes. Then drain them in a colander and, as soon as they're cool enough, arrange two slices in each pepper half.

Sprinkle 1 dessertspoon olive oil over each pepper, using a brush to brush the oil round the edges and sides of the peppers.

Next lightly crush the pepper berries, coriander and fennel seeds and sprinkle these evenly all over the fennel and peppers and finish off with a grinding of rock salt.

Bake the peppers for 1 hour approx. on a high shelf in the oven until they are soft and the skin wrinkled and nicely tinged with brown.

After removing from the oven, sprinkle the lemon juice all over, cook and serve garnished with a little finely chopped spring onion or as they are.

Note: If you want to make the peppers ahead of time, cover with foil after cooling but don’t refrigerate them as this spoils the flavor.

Toasted Garlic Escarole

Serves 4 (serving size: about 2/3 cup)

1 1 1/2-pound escarole head

4 garlic cloves, thinly sliced

1 ½ tablespoons fresh lemon juice

¼ teaspoon freshly ground black pepper

Cut a escarole head crosswise into 1-inch strips place in a large bowl. Heat a small skillet over medium-high heat. Add olive oil swirl to coat. Add garlic to pan sauté 2 minutes or until golden. Remove pan from heat add fresh lemon juice, kosher salt, and freshly ground black pepper, stirring to combine. Drizzle garlic mixture over the ­escarole toss to coat.

80 calories fat 5.4g saturated fat 0.8g sodium 158mg.

Green & white roasted vegetables

Broccoli, cauliflower, turnips, garlic, shredded arugula and cabbage combine in this rustic Roasted Vegetable recipe. A blend of Dijon mustard and olive oil enhances their fresh-picked flavors, making these oven-roasted vegetables a perfect side dish for your favorite beef, pork or chicken recipes.

Nutrition facts: Per serving: 177 calories, 10 g fat, 20 g carbohydrates (7.2 g fiber), 7 g protein, 445 mg sodium

½ small head cauliflower, cut into small florets

1 lb. small turnips, peeled and cut into ½ inch wedges

12 large cloves garlic, peeled

1½ cups packed shredded arugula

½ small head cabbage, cut into chunks

Separate the broccoli into small florets and stalks. Cut the stalks into ⅓ inch slices. In a large bowl, combine the broccoli, cauliflower, turnips, garlic and arugula.

In a small bowl, whisk together the oil, mustard, ½ tsp. of the salt and the pepper. Spoon about 2 Tbsp. of the mixture into a large roasting pan. Place the cabbage on top of the oil.

Add the remaining oil mixture to the vegetables in the bowl and toss to coat evenly. Transfer to the roasting pan and place on top of the cabbage.

Cover the pan with foil and roast for 35 minutes. Uncover, stir gently, and roast for 20 minutes, stirring once halfway through, or until the vegetables are tender.

Tropical Haroset

An unusual haroset, in that it is cooked. If possible use Mexican cinnamon which has a completely different taste (available in many supermarkets and Latino markets). The color changes in cooking so don’t worry, just enjoy.

1 Bartlet pear, peeled, cored, diced 3 golden delicious apples, peeled, cored, chopped 3 bananas, peeled and mashed 1 lb. pitted dates 1/2 lb. blanched almonds 2 Tbsp ground Mexican cinnamon 1 cup sweet wine

Place everything in the food processor and puree. Transfer the mixture to a saucepan and simmer over low heat for 15 to 20 minutes, adding wine or water as needed.

Stir and mix well. Remove from heat and let cool. Cover and refrigerate for an hour or two to chill.

Stuffed Pears Poached in Red Wine with Warm Chocolate Sauce and Spicy Vanilla Sabayon)

Once the pears are poached, stuffed, and dipped with chocolate they are ready to go.

Serving the Spicy Vanilla Sabayon is optional if you don’t want to be bothered.

6 whole pears. DO NOT wash pears or put in lemon juice after coring 1 1/2 cups sugar 4 cups red wine like Merlot 1 vanilla bean, seeds and skin separated or vanilla bean paste 6-inch Mexican cinnamon bark 2 tsp anise seeds 2 Tbsp lemon zest 1 circle parchment or wax paper to fit over pears in the pot. Cut by folding parchment sheet in half, and in half again, etc. and cut in circle.

Peel and core pears from the bottom, leaving the stems on and scraping a little bigger opening once the pears were cored.

Using a small, short pot, dissolve the sugar in the wine and 4 cups of water (so wine/water covers most of the pears) over medium heat.

Add, vanilla and break in cinnamon stick. Add seeds and zest and mix well.

Add the pears. Place the parchment circle directly over the pears to keep them submerged in the liquid (it also serves to hold the steam closer to the food).

Bring liquid to a light simmer and cook the pears until just tender–about 10 to 12 minutes.

Remove pears from the liquid and chill.

2 Tbsp margarine or butter 1/2 cup chopped pecans 1/2 cup chopped dried apricots, or peaches, cranberries, raisins 1 Tbsp brown sugar

Melt the butter or margarine in a sauté pan over medium-low heat.

Add the pecans and toast lightly. Be careful not to burn them.

Stir in the chopped apricots and sugar. Mix well, stirring constantly until light bubbly/foamy syrup develops. Remove from the heat and cool.

Take the chilled pears and stuff the mixture into the hollowed bottoms. Place back in the refrigerator to chill again.

4 large egg yolks 4 Tbsp sugar 1 tsp non-alcoholic vanilla (for Passover) or regular 1/2 cup white wine, optional 1/4 tsp red chile powder, optional

Place the yolks, sugar, vanilla, wine and chile powder (if using) into a small mixing bowl. Whisk over a double boiler over simmering water until the yolks become light and frothy and all the sugar is dissolved (about three to four minutes). Sauce should coat a wooden spoon thickly. You can cool (and refrigerate) it but serving warm is better.

To serve, spoon sabayon onto plates. Set a pear in the center, sprinkle a little of the stuffing around if desired. Serves 6.

Meal #2

Crispy Chicken Breasts with Chermoula and Escarole

4 tablespoons olive oil, divided

2 large skin-on, bone-in chicken breasts, bones removed (1 1/2–2 pounds)

Kosher salt, freshly ground pepper

2 garlic cloves, finely chopped

1 teaspoon coriander seeds, chopped

1 teaspoon cumin seeds, chopped

1/2 teaspoon hot smoked paprika

1 medium shallot, sliced into rings

1/2 cup fresh cilantro leaves with tender stems

2 tablespoons (or more) fresh lemon juice

1/2 head escarole, torn into pieces

Heat 1 tablespoon oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10–12 minutes. Turn and cook until cooked through, 5–8 minutes longer. Transfer to a plate reserve skillet.

Wipe out skillet and heat remaining 3 tablespoons oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat season with salt and pepper.

Combine cilantro, lemon juice, and 2 tablespoons garlic-shallot mixture in a large bowl season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.

Mexican Tomato Soup

Mexican Tomato Soup is warm, spicy and packed with great Mexican spices! The fun is in the toppings and the options are endless! Add shredded cabbage, shredded chicken, queso fresco, avocado, sour cream and chopped cilantro to take this comforting bowl of goodness straight over the top!

4 medium vine ripened tomatoes

1 stalk celery peeled or strings removed

¼ red, yellow or orange bell pepper

1 fresh jalapeno, halved, deveined and seeded

1 cup chicken broth (for vegan or vegetarian use Vegetable broth or stock)

1 Tbsp. olive oil (additional for drizzling veggies)

Preheat oven to 400 degrees and line a sheet pan with parchment. Place tomatoes, celery, onion, bell pepper and jalapeno on the sheet pan drizzle with olive oil and roast in the oven for 20-25 minutes, until skins begin to char and split.

Place all the veggies in a blender. Just a note. if you are worried about the soup being too spicy, add only 1/4 to 1/2 of the jalapeno to begin. You can always add more to increase the heat! Add the granulated garlic and next 7 ingredients. For a smooth soup, blend on high for 5-10 seconds. You can also use an immersion blender to puree the soup. Place all ingredients in a large bowl or sauce pan and blend till desired consistency…this will make a soup with a little more texture. Top with desired toppings and enjoy!

Nutrition Facts to not include toppings, these will have to be tracked/added in addition to the soup.

This recipe yields about 4 cups so 1 cup per serving.

Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Sodium: 952mg | Potassium: 390mg | Fiber: 2g | Sugar: 4g | Calcium: 23mg | Iron: 0.8mg


Bone In Chicken Breast Air Fryer

I have to tell you that I have been absolutely loving my air fryer as of late. My newest favorite kitchen toy and cooking chicken breasts just became fun again!

Alright, maybe &ldquofun&rdquo is the wrong word. How about interesting? Cooking chicken breasts just became interesting again!

New toy, new method, and of course new experiments to try!

It turns out that air fryers make cooking bone in, skin on chicken breasts easier and, in some ways, tastier.

For those of you that follow my blog, you know I absolutely LOVE crispy chicken skin. The only problem is that I am always trying to reduce the amount of fat in my diet.

As of late, I have been cooking chicken breasts with the skin on, until the chicken is basically cooked all the way through.

I look at the skin as sort of a shield that protects the white breast meat from drying out while being cooked.

Then, I remove the skin quickly, so I don&rsquot change my mind, and throw it in the garbage.

After that I place the chicken back inside the air fryer for about five more minutes.

I urge you to do the same. The outside of the chicken breast turns out beautifully.

True, it&rsquos not the same experience as eating chicken with the skin on but I&rsquom finding I just don&rsquot miss the skin as much anymore.

I didn&rsquot even think that was possible.

Just making a suggestion so you are aware that the option exists.


Brock Shinen, Esq.

It's my soft spot for foods from that neck of the woods.

Moroccan Chicken & Apricot Stew:

3 - 5 chicken breasts, chopped into 1 inch cubes
1 onion, chopped
5 cloves garlic, chopped
20 - 40 dried apricots, chopped
1 small can diced tomatoes
2 small cans of chicken broth
2 - 4 TSP spices**
Olive oil
1-3 bay leaves

Season chicken with salt and pepper. Heat a couple glugs of oil in heavy casserole. Add onion and cook 5 minutes. Remove to bowl. Add chicken to pot and brown 5 minutes. Add garlic and toss 1 minute. Pour onions and juices back in pot. Add tomatoes and broth. Bring to a boil, then reduce heat to medium. Add spice. Stir occasionally and simmer for about 1 hour or more.

**I've experimented with varieties of this spice mixture and you can too. Here's what I did this time (I'm using ratios instead of amounts. I prefer plenty of spice, but others don't. Use at your discretion):


1 dry-toasted cumin
1 dry-toasted coriander seed
1 garlic powder
1 1/2 paprika
1 cinnamon
1/2 tumeric
1/2 salt
1/2 pepper
1 sugar

Grind into a fine powder and use.

For the Israeli Couscous, I used a Trader Joe's Brand and followed the instructions to cook. I added it to my stew - amazing touch.


The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less

I highly recommend getting the "The South Beach Diet" book and read that thoroughly, but I do recommend THIS cookbook to use in conjunction with it. Some recipes I prefer over others, but all are tried & tested.

Since Phase 1 is the most difficult of the 3 Phases, I will only list Phase 1 recipes to help you determine if this is the Cookbook for you.

Cookbook has Phase 2 & Phase 3 recipes as well, but these are ALL Phase 1 recipes

Breakfast
Breakfast Turkey Stack
Swiss Cheese & Vegetable Omelet
Spicy Tomatillo Scramble
Almond Energy Blast
Egg, Bacon & Tomato "Sandwiches" (the tomato is the "bread"

more like a stack in my opinion)
Southwest Style Chicken Frittata

Soups / Snacks
Thai Shrimp Soup w Lime & Cilantro
Asparagus Soup w Parmesan Sprinkle
Chicken & Mushroom Soup
Creamy Cauliflower Soup
Mexican Chicken Soup
Rustic Tomato Soup
Chilled Cucumber & Mint Soup
Curried Zucchini Soup
Shrimp Gazpacho
Vegetable & Bean Soup
Cilantro Pesto Dip
Soy Chai Tea

Two Ways
Southwest Pepita & Pecan Mix

Salads
Warm Spinach Salad w Mushrooms
Jicama, Tomato & Black Bean Salad
Eggless Caesar Salad

eggs are allowed, but this is nice for those who don't like eggs
Ribbon Salad
Crispy Tempeh Salad
Feta, Cucumber & Radish Salad
Simple Arugula Salad
Tricolor Salad
Turkey Antipasto Salad
Shrimp & Celery Salad
Cannellini Bean Salad
Cajun Chicken Salad

Fish / Shellfish
Spanish Monkfish
Balsamic Glazed Salmon
Spiced Grouper w Mild Chile Puree
Ginger Steamed Red Snapper
Baked Sea Bass w Chermoula
Mahi Mahi w Citrus
Halibut w Tapenade in Parchment
Seared Salmon w Zucchini
Sardines w Lemon & Hot Sauce
Grilled Pepper Tuna
Shrimp Scampi
Warm Salmon & Asparagus Salad
Cod w Artichokes & Basil
Baked Mackerel Fillets
Crispy Trout w Lemon Caper Sauce
Steamed Halibut w Bell Pepper & Summer Squash
Shrimp Stir Fry
Barbecued Salmon
Crab & Avocado Salad
Salmon Cakes
Baked Catfish w Lemon Aioli

Poultry
Turkey Parmesan
Indian Chicken
Ginger Chicken w Snow Pea Salad
Chinese Style Steamed Chicken
Tomato Saffron Stewed Chicken
Turkey Sausage w Kale & Chickpeas
Chicken Piri Piri
Grilled Chicken w Garlic, Olive & Tomato Salsa
Chicken Breasts Stuffed w Spinach & Goat Cheese
Turkey Swedish Meatballs
Curried Chicken Salad
Turkey & White Bean Chili
Baked Pesto Chicken
Chicken Green Curry
Baked Barbecue Chicken w South Beach Barbecue Sauce

Beef / Pork / Lamb
South Beach Classic Burger (no bun)
Thai Grilled Beef w String Beans
Mini Greek Meatballs
Yogurt Marinated Lamb Kebabs
Mustard Crusted Steak
Grilled Stuffed Veal Chops
Sirloin Steak w Artichokes, Tomatoes & Olives
Vietnamese Pork rolls
Grilled Ancho Rubbed Flank Steak
T Bone Steak w Gremolata
Beef & Been Chili
Warm Beef Salad
Lamb Chops w Chimichurri Sauce
Peppery Steak w Horseradish Cream
Beef w Asparagus & Mushrooms
Pork Chops w Fennel & Lemon
Stuffed Pork Burger (no bun)
Pork Satay
Pork Scaloppine w Herbs

Vegetarian
Gingered Tofu Salad
Portobella Burgers (no bun)
Italian Style Tofu Bake
Quick Bean Chili
Lentil & Kale Stew

Sides
Stuffed Baked Tomatoes
Roasted Spicy Cauliflower
Sesame Green Beans
Chinese Style Broccoli
Green Beans w Mushrooms & Balsamic
Sauteed Mushrooms w Thyme
Lemony Sauteed escarole
Broccoli Rabe w Olives
Roasted Eggplant w Lemon & Olive Oil
Indian Spiced Lentils
Classic Ratatouille
Spinach w Garlic & Pine Nuts

Desserts
Sadly None are Phase 1

but I will say that Sugar Free Jello & Sugar Free Cool Whip are really quite addictive once you give them a chance.


New recipes, November 9, 2013

Still in Mexico, and both are from Rick Bayless: Stewed Mushrooms with Onions and Garlic, from Authentic Mexican (served as a soft taco filling), and Mushroom Ceviche from Fiesta at Rick's. Both are quite tasty. The ceviche looks traditional, and the mushrooms (we used gorgeous fresh tree ear mushrooms) were perfect in texture. The stew is also delicious. We give both 5s ( depending on your taste, you might want to cut back on the serranos--both dishes are spicy.

Wine: Caleo Montepuciano D'Abruzzo 2012


The shape of time.

…ignorance is the natural state of mind for a research scientist. People who believe they are ignorant of nothing have neither looked for, nor stumbled upon, the boundary between what is known and unknown in the universe.

What we do know, and what we can assert without further hesitation, is that the universe had a beginning. The universe continues to evolve. And yes, every one of our body’s atoms is traceable to the big bang and to the thermonuclear furnaces within high-mass stars that exploded more than five billion years ago.

We are stardust brought to life, then empowered by the universe to figure itself out – and we have only just begun.

Neil deGrasse Tyson, Astrophysics for People in a Hurry

Some afternoons the clouds gather densely on the Mississippi Delta horizon, appearing for all the world like a mountain range – distant but in clear enough view to make my heart leap and butterfly in a funny way that’s hard to explain. “It looks like a mountain day,” my son will say, reminding me that we are small, and the world large all around us.

Like me, and like his father, and like my father, my son is a mountain person, drawn at a visceral level to rocky peaks, where things are crisp and clear, grounded and stable.

I crave the mountains. Right up until the minute I set foot on a beach.

The beach, where the world seems slow, suspended, where the landscape is constantly being rearranged by wind and water and looks entirely different from one day to the next. Where we plant our aluminum chairs atop what used to be part of the Appalachian peaks, eons ago, and is now a deposit as bright and fine as spun sugar.

The mountains are the spine, the beach a trillion dendrites.

What better place than the beach to watch the miracle of how bodies move and birds dive, to sift through wet sand in search of nothing more (or less) than a shell, to let the mind wander and seek, to be still.

To marvel equally at a pristine sunset and raging tropical storm.

To walk, laugh, cook, sleep, investigate, drink coffee, draw, and jump in the waves, no two of them ever just alike.

A launch pad from which to escape first to Tofino then to Maine, later stumbling into Constructed Worlds, which had been waiting since January for discovery. Then, the pièce de résistance, Astrophysics for People in a Hurry, a lovely gift best opened when one isn’t in the least bit of hurry – say, sitting peacefully under an umbrella, on the beach.

Where one day things are sharp-edged and high contrast, the next all foggy and shrouded in mist.


South Beach Diet Quick and Easy Cookbook,200 Delicious Recipes Ready in 30 Minutes or Less, 2005 publication Hardcover

I highly recommend getting the "The South Beach Diet" book and read that thoroughly, but I do recommend THIS cookbook to use in conjunction with it. Some recipes I prefer over others, but all are tried & tested.

Since Phase 1 is the most difficult of the 3 Phases, I will only list Phase 1 recipes to help you determine if this is the Cookbook for you.

Cookbook has Phase 2 & Phase 3 recipes as well, but these are ALL Phase 1 recipes

Breakfast
Breakfast Turkey Stack
Swiss Cheese & Vegetable Omelet
Spicy Tomatillo Scramble
Almond Energy Blast
Egg, Bacon & Tomato "Sandwiches" (the tomato is the "bread"

more like a stack in my opinion)
Southwest Style Chicken Frittata

Soups / Snacks
Thai Shrimp Soup w Lime & Cilantro
Asparagus Soup w Parmesan Sprinkle
Chicken & Mushroom Soup
Creamy Cauliflower Soup
Mexican Chicken Soup
Rustic Tomato Soup
Chilled Cucumber & Mint Soup
Curried Zucchini Soup
Shrimp Gazpacho
Vegetable & Bean Soup
Cilantro Pesto Dip
Soy Chai Tea

Two Ways
Southwest Pepita & Pecan Mix

Salads
Warm Spinach Salad w Mushrooms
Jicama, Tomato & Black Bean Salad
Eggless Caesar Salad

eggs are allowed, but this is nice for those who don't like eggs
Ribbon Salad
Crispy Tempeh Salad
Feta, Cucumber & Radish Salad
Simple Arugula Salad
Tricolor Salad
Turkey Antipasto Salad
Shrimp & Celery Salad
Cannellini Bean Salad
Cajun Chicken Salad

Fish / Shellfish
Spanish Monkfish
Balsamic Glazed Salmon
Spiced Grouper w Mild Chile Puree
Ginger Steamed Red Snapper
Baked Sea Bass w Chermoula
Mahi Mahi w Citrus
Halibut w Tapenade in Parchment
Seared Salmon w Zucchini
Sardines w Lemon & Hot Sauce
Grilled Pepper Tuna
Shrimp Scampi
Warm Salmon & Asparagus Salad
Cod w Artichokes & Basil
Baked Mackerel Fillets
Crispy Trout w Lemon Caper Sauce
Steamed Halibut w Bell Pepper & Summer Squash
Shrimp Stir Fry
Barbecued Salmon
Crab & Avocado Salad
Salmon Cakes
Baked Catfish w Lemon Aioli

Poultry
Turkey Parmesan
Indian Chicken
Ginger Chicken w Snow Pea Salad
Chinese Style Steamed Chicken
Tomato Saffron Stewed Chicken
Turkey Sausage w Kale & Chickpeas
Chicken Piri Piri
Grilled Chicken w Garlic, Olive & Tomato Salsa
Chicken Breasts Stuffed w Spinach & Goat Cheese
Turkey Swedish Meatballs
Curried Chicken Salad
Turkey & White Bean Chili
Baked Pesto Chicken
Chicken Green Curry
Baked Barbecue Chicken w South Beach Barbecue Sauce

Beef / Pork / Lamb
South Beach Classic Burger (no bun)
Thai Grilled Beef w String Beans
Mini Greek Meatballs
Yogurt Marinated Lamb Kebabs
Mustard Crusted Steak
Grilled Stuffed Veal Chops
Sirloin Steak w Artichokes, Tomatoes & Olives
Vietnamese Pork rolls
Grilled Ancho Rubbed Flank Steak
T Bone Steak w Gremolata
Beef & Been Chili
Warm Beef Salad
Lamb Chops w Chimichurri Sauce
Peppery Steak w Horseradish Cream
Beef w Asparagus & Mushrooms
Pork Chops w Fennel & Lemon
Stuffed Pork Burger (no bun)
Pork Satay
Pork Scaloppine w Herbs

Vegetarian
Gingered Tofu Salad
Portobella Burgers (no bun)
Italian Style Tofu Bake
Quick Bean Chili
Lentil & Kale Stew

Sides
Stuffed Baked Tomatoes
Roasted Spicy Cauliflower
Sesame Green Beans
Chinese Style Broccoli
Green Beans w Mushrooms & Balsamic
Sauteed Mushrooms w Thyme
Lemony Sauteed escarole
Broccoli Rabe w Olives
Roasted Eggplant w Lemon & Olive Oil
Indian Spiced Lentils
Classic Ratatouille
Spinach w Garlic & Pine Nuts

Desserts
Sadly None are Phase 1

but I will say that Sugar Free Jello & Sugar Free Cool Whip are really quite addictive once you give them a chance.


Bon Appetit Dry Brine Turkey Breast

Posted: (11 days ago) Apr 23, 2020 · Every Wednesday, Bon Appétit . was that you don’t get a craving for a sandwich and then blithely accept the fact that the first step will be dry-brining an entire boneless turkey breast …

Dry-Brined Turkey Recipe | Bon Appétit

Posted: (9 days ago) Oct 15, 2013 · Rinse turkey under cold water pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, …

Dry-Brined Roast Turkey Recipe | Bon Appétit

Posted: (12 days ago) Oct 17, 2017 · Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas …

Dry Brine Turkey Breast • How To Dry Brine Turkey Video .

Posted: (8 days ago) Nov 17, 2018 · Pat the turkeyr breast dry vey well. Prepare the brine and sprinkle it over the turkey and under the turkey breast skin over the flesh. Place the turkey in the fridge for 1-3 days maximum. When it’s time to roast the turkey, preheat the oven …

Dry-Rubbed Turkey Breast Recipe | Bon Appétit

Posted: (7 days ago) Oct 16, 2018 · Sprinkle dry brine all over both sides of turkey breast, patting to adhere. You won’t need all of the dry brine, but it’s good to have extra since some of it will end …

Almost Bon Appetit's Dry Rubbed Turkey - Frugal Hausfrau

Posted: (12 days ago) Dec 08, 2018 · Cooking Almost Bon Appetit’s Dry Rubbed Turkey: The directions for timing and testing are a bit vague. 30 minutes at high temperature (450 degrees F.) then 65 to 85 minutes at the low temperature (300 degrees F) for the exact size turkey, 12 -14 pounds, or until a thermometer in the breast …

Brined Roast Turkey Breast with Confit Legs - Bon Appetit

Posted: (7 days ago) Oct 15, 2012 · Stir until salt and sugar dissolve. Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles, and cloves. Add 3 quarts very cold water and stir to combine. Place turkey breast …

Spiced and Glazed Roast Turkey Recipe | Bon Appétit

Posted: (7 days ago) Oct 15, 2019 · Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey …

How to Dry Brine a Turkey | Allrecipes

Posted: (6 days ago) Oct 04, 2019 · And it does exactly what wet-brining does, only without the bother of finding a large enough container to submerge the turkey. Also, fans of dry-brining swear by the taste of a dry-brined turkey because the flavor is not diluted by water. For best results, you'll need to dry-brine …

Dry Brined Turkey Breast - Super Safeway

Posted: (10 days ago) Nov 25, 2020 · Serve a tender and juicy turkey breast with crisp, golden skin when you dry-brine it first with simple ingredients like salt, pepper, and dried herbs. Dry brining also enhances the flavor of the turkey …

Top Sites About bon appetit dry brine turkey breast

Posted: (8 days ago) Cider-Brined Turkey with Star Anise and . - Bon Appetit. Posted: (4 days ago) Oct 18, 2011 · Remove turkey from brine and pat dry with paper towels discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a …

How to Dry Brine a Turkey - Smoked BBQ Source

Posted: (8 days ago) Jul 29, 2019 · 1. Pat the turkey dry. Basically, the salting process should be done 3 days prior to cooking. Let the turkey thaw first if it was frozen. Yes, dry brining can be done on a frozen turkey, but it won’t be that effective. To get that perfect seasoning, you have to let the turkey …

Dry Brine for Turkey recipe | Epicurious.com

Posted: (6 days ago) Oct 01, 2013 · Dry brining involves sprinkling salt over the entire surface of a turkey and letting it sit for at least 12 hours and up to 2 days. It may look like a lot of salt, but keep in mind that the salt.

Very Classic Dry-Brined Roast Turkey recipe | Epicurious.com

Posted: (8 days ago) Nov 01, 2017 · Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and.

THE BEST TURKEY BREAST recipe | Epicurious.com

Posted: (9 days ago) Nov 24, 2016 · I dry brine even when the breast is free range. To save time buy a kosher turkey breast (available at some supermarkets) and skip the dry brining. If you can t find one large turkey breast …

Dry-Rubbed Turkey Breast recipe | Epicurious.com

Posted: (10 days ago) Nov 01, 2018 · Sprinkle dry brine all over both sides of turkey breast, patting to adhere. You won’t need all of the dry brine, but it’s good to have extra since some of it will end …

Dry-Brined Turkey | Food Network - YouTube

Posted: (6 days ago) A dry brine is a good choice if you're short on fridge space.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3esusyGWelcome to Food .

Dry-Brined Turkey recipe | Epicurious.com

Posted: (7 days ago) Nov 01, 2013 · Used a 25lb fresh, local turkey, doubled the suggested Fennel, Chile and Maple Dry Brine found in Bon Appetit Nov 2013. Just loved the aroma from the anise and fennel combination.

Top Sites About bon appetit dry turkey brine

Posted: (10 days ago) Dry-Brined Roast Turkey Recipe | Bon Appétit Posted: (7 days ago) Oct 17, 2017 · Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and …

Top 10 Turkey Dry Brine Recipes - The Spruce Eats

Posted: (12 days ago) Savory Dry Turkey Brine. 3 tablespoons/45 mL table salt (1/4 cup/60 mL kosher salt) 1 … Orange-Thyme Dry Turkey Brine. 3 tablespoons/45 mL table salt (1/4 cup/60 mL kosher salt) 2 … Holiday Dry Turkey Brine. 3 tablespoons/45 mL table salt (1/4 cup/60 mL kosher salt) 2 … Chile-Lime Turkey Dry Brine. 1/4 cup/60 mL table salt (5 tablespoons/75 mL kosher salt) Zest of … Mushroom Salt Turkey Dry Brine. 1/4 cup/60 mL kosher salt. 1 dried morel mushroom. 1 … Sage and Garlic Dry Brine. 1/4 cup/60 mL table salt (5 tablespoons/75 mL kosher salt) 3 cloves … Smoked Turkey Dry Brine. 3 tablespoons/45 mL table salt (4 tablespoons/60 mL kosher salt) 2 … Smoked Salt Turkey Dry Brine. 1/4 tablespoon/60 mL smoked salt. 2 cloves garlic. 1 tablespoon/15 … Apple Spice Turkey Brine. 3 tablespoons/45 mL table salt (4 tablespoons/60 mL kosher salt) 4 … Lemon and Rosemary Dry Turkey Brine. 3 tablespoons/45 mL table salt (4 tablespoons/60 mL … See full list on thespruceeats.com

Dry-Cured Rosemary Turkey Recipe - Sunset Magazine

Posted: (8 days ago) Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey …

Brined and Roasted Turkey Breast Recipe

Posted: (12 days ago) Place the turkey breast in the refrigerator for up to 24 hours. The Spruce. Heat the oven to 400 F. Remove the turkey from the brine and rinse it thoroughly with cold water pat the breast dry with paper towels. The Spruce. Place the turkey breast on a rack, breast side up, in a large roasting pan. Discard the brine.

Herb and Salt-Rubbed Dry Brine Turkey - Skinnytaste

Posted: (10 days ago) Nov 20, 2020 · 4-Day Dry Brine: (4) Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast…

Citrus and Peppercorn Dry Brine recipe | Epicurious.com

Posted: (9 days ago) Nov 01, 2013 · Toast black, pink, and white peppercorns and bay leaves in a skillet until fragrant. Let cool, then crush in a bag using a rolling pin or heavy skillet. Mix with salt, …

Brined Roast Turkey Breast with Confit Legs recipe .

Posted: (6 days ago) Nov 01, 2012 · Add salt, sugar, and 2 cups hot water to pot with spices. Stir until salt and sugar dissolve. Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles, …

How to Dry Brine and Roast a Turkey Perfectly - Chef Dennis

Posted: (9 days ago) Nov 13, 2019 · Rule #1 of Dry Brining – The larger the piece of meat, the more time is needed for the brine to be effective. A dry brine, also called pre-salting involves rubbing the salt, seasonings, and/or …

Recipe: Expertly Spiced and Glazed Roast Turkey - CBS News

Posted: (10 days ago) Nov 19, 2019 · Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts.

The Absolute Best Way to Cook a Turkey Breast, According .

Posted: (9 days ago) Oct 28, 2020 · Let cool, and add 1 1/2 quarts of cold water. Add 1 turkey breast and refrigerate between 12 and 24 hours. Heat the oven to 375°F for the glaze: Toss 4 garlic heads (lightly smashed) with 2 .

Herb & Brown Sugar Dry-Brined Turkey - Once Upon a Chef

Posted: (7 days ago) Nov 11, 2020 · Place the turkey on the rack of the prepared baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Preheat the oven to 375°F and set an oven rack in the lower third of the oven. Using damp paper towels, brush the dry brine off the turkey.

Dry Brine Turkey Recipe | Allrecipes

Posted: (11 days ago) Season turkey with black pepper and place onion and celery in the cavity. Step 5. Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan. Step 6. Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast …

Herb Buttermilk Marinated Turkey Breast - Sips, Nibbles .

Posted: (10 days ago) Nov 17, 2019 · Turkey Beast with crispy skin & juicy meat. My herb buttermilk marinade recipe produces a Roast Turkey Breast with extra crispy skin and tender, juicy meat. The perfect blend of herbs and spices makes this Herb Buttermilk Marinated Turkey Breast a mouthwatering family favorite. Oddly enough no one in my family likes the dark meat on turkey…

Dry Brined Whole Roasted Turkey | Canadian Turkey

Posted: (12 days ago) Let the turkey come to room temperature before placing it in the oven. Preheat the oven to 425 degrees. Place the turkey breast side down in a roasting pan with a cup of water in the bottom. Roast for 30 minutes. Remove turkey from oven, flip turkey so it is breast …

33 Thanksgiving Turkey Recipes - MSN

Posted: (12 days ago) Oct 23, 2020 · The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor and less hassle. As one reviewer writes, “had zero regrets.” See recipe.

Juicy Buttermilk Brined Roast Turkey - queenslee appetit

Posted: (8 days ago) Nov 19, 2019 · Turn the oven down to 325°F and continue to roast the turkey for another hour. Add the minced garlic, chopped fresh oregano, fresh basil and fresh thyme to the butter mixture and stir to combine. After 1 hour: Remove the apple and orange from the cavity. Brush the entire turkey …

Turkey Brine Recipe - NYT Cooking

Posted: (9 days ago) Preparation. In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.

Top Sites About dry brine chicken bon appetit

Posted: (12 days ago) Aug 28, 2020 · Posted: (1 days ago) How To Restore Over Brined Chicken / Spiced And Glazed Roast Turkey Recipe Bon Appetit / Take the brined turkey out of the brining bag or pot (or whatever vessel you set it in for brining), then discard the brine and set the turkey in a clean sink.. As barbecue season draws near, racks of ribs are also begging for a briny .

Recipe: Glazed and Lacquered Roast Turkey - CBS News

Posted: (7 days ago) Roast turkey until breast is golden brown and skin is crisp, 35-45 minutes. Bon Appetit Remove turkey from oven and brush all over with glaze.

Chicken & Other Birds — Alison Roman

Posted: (7 days ago) Grilled Oregano Chicken. BON APPETIT. Vinegar-Marinated Chicken with Buttered Greens and Radishes. BON APPETIT. Duck Breast with Mustard Greens, Turnips, and Radishes. BON APPETIT. Slow-Cooker Indian Spiced Chicken with Tomato and Cream. BON APPETIT. Roast Ducks with Potatoes, Figs, and Rosemary.

Dry-Brined Spatchcocked Turkey Recipe | Food & Wine

Posted: (11 days ago) Oct 17, 2019 · Uncover turkey, and place, breast side up, on rack in prepared baking sheet pat dry with paper towels. Refrigerate, uncovered, at least 6 hours or up to 12 hours. Remove turkey from …

Top Sites About bon appetit perfect turkey

Posted: (9 days ago) Almost Bon Appetit's Dry Rubbed Turkey - Frugal Hausfrau. Posted: (1 days ago) Dec 08, 2018 · Cooking Almost Bon Appetit’s Dry Rubbed Turkey: The directions for timing and testing are a bit vague. 30 minutes at high temperature (450 degrees F.) then 65 to 85 minutes at the low temperature (300 degrees F) for the exact size turkey, 12 …

Herb Garlic Butter Roasted Turkey - Aberdeen's Kitchen

Posted: (12 days ago) Nov 05, 2019 · Remove turkey from packaging and place on a cutting board. Remove neck and giblets. Discard or save for another use. Pat the turkey dry using paper towels. Tuck the tips of the wings underneath the breast, back behind the neck area or truss as desired. Liberally sprinkle the brine mixture all over the turkey, including a little bit in side the .

Dry-Brined Turkey Breast with Gravy Recipe - BettyCrocker.com

Posted: (11 days ago) Aug 09, 2018 · Place turkey breast, skin side up, on rack in pan. 2. In small bowl, mix thyme, garlic, salt and pepper. Rub turkey breast all over with salt mixture. Cover with plastic wrap refrigerate 2 hours. Remove plastic wrap refrigerate uncovered at least 1 hour longer but …

Recipe: Grilled Vinegar Turkey With Chiles and Rosemary

Posted: (11 days ago) Nov 19, 2020 · Arrange turkey halves, breast side up, on a rimmed baking sheet and chill, uncovered, at least 12 hours and up to 3 days. Sauce and assembly: Step 2: Let turkey …

8 Simple Steps To Dry Brine A Good Turkey & Other Meat .

Posted: (10 days ago) Mar 07, 2021 · Mix the salt with herbs, garlic, lemon, and olive oil for a delicious savory rub to dry brine turkey or chicken. Use orange rinds and allspice to dry brine poultry for a richer flavor. Add sugar to the salt when making a brine for fish for added flavor. The suggested ratio is half the amount of sugar as salt.

Dry-Brined Smoked Turkey On The Traeger | The Peasant's .

Posted: (8 days ago) Nov 19, 2020 · Transfer the salted turkey to either a wire rack or plate lined with a clean tea towel (or paper towel) and refrigerate uncovered for 24 hours or loosely covered if dry-brining for 48 hours or …

Glazed and Lacquered Roast Turkey | The Splendid Table

Posted: (11 days ago) Nov 13, 2015 · Place turkey, breast side down, on a V-shape roasting rack set inside a large roasting pan. Roast until back side of turkey is golden brown, 50–60 minutes. Remove turkey from oven and transfer to a clean rimmed baking sheet with oven mitts or 2 pairs of tongs. Turn bird breast side up and transfer back to rack in roasting pan discard foil.


Watch the video: Chicken Steak ala King, SIMPOL!


Comments:

  1. Nijas

    is there another way out?

  2. Correy

    So far everything is fine.

  3. Lonell

    It is very welcome.

  4. Kazrazilkree

    And anyway I need to go

  5. Faugore

    I know one more solution



Write a message