Le Creuset Skillet

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These chicken thigh recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken thigh recipes:

>> Chicken Thighs Glazed With Orange-Thyme-Cumin Sauce

1/2 cup dry white wine

1/4 cup red wine vinegar

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

3 tablespoons soy sauce, low sodium

2 tablespoons fresh thyme leaves – minced

1 clove garlic – minced

1 tablespoon honey

1 teaspoon fresh ginger – minced

1 teaspoon ground cumin

1 chopped jalapeno pepper — seeded, optional

8 skinless chicken thighs

Remove the skin and the surface layer of fat from the thighs. Rinse. Towel dry. In a large nonstick skillet, combine the sauce ingredients, including the jalapeno. Over medium-high heat, bring the mixture to a boil, then add the chicken (bones up). Reduce the heat to low, cover and simmer for 15 minutes. Remove the cover, turn the chicken pieces over, raise the heat to medium and cook until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes. Adjust heat as necessary.

>> Chicken Thighs Marengo

6 x Chicken thighs (2 lb),skinned

1/2 ts Salt

1/4 ts Pepper

2 ts Olive oil

1 c Sliced fresh mushrooms

4 x Green onions, sliced

1 x Clove garlic, minced

1/2 c Dry white wine (or Chablis)

1/4 ts Dried whole thyme

2 x Med tomatoes, cut in wedges

1 tb Minced fresh parsley

Trim excess fat from chicken. Rinse chicken with cold water, pat dry.

Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot.

Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; sauté 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.

That’s it for today! If you want more chicken thigh recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

Author: Nathalie Sanders
Article Source: EzineArticles.com
Lowest Price Prototype PCB Assembly

This is a Kentucky fried chicken recipe. It is however not the Colonel Sanders Secret recipe. The recipe below is a Kentucky style fried chicken recipe but different from that one, but it still tastes extremely good.

You can use lard, crisco (shortening), or one of the vegetable oils for this Kentucky fried chicken recipe, butter ham or bacon can also be added to the oil. The frying pan and oil temperature are really crucial. Too hot and the chicken will be burned and undercooked. Too low and the chicken will be soggy.

The ideal temperature for the Kentucky fried chicken recipe is about 365 degrees F (185 C). Use a frying thermometer to determine this. You can also test the temperature by dropping 2″ square bread into the oil. It should turn golden brown in about 60 seconds.

Add the pieces one by one and do not crowd them. Do two or more batches, if you must.

Ingredients:

o 1 good chicken, cut into serving pieces, or use 8 to 10 leg pieces trimmed of excess fat.
o 1 tsp chopped tarragon
o 1 tsp chopped chervil
o 1 tsp chopped chives
o 1 tsp chopped parsley
o 1 – 2 cloves garlic, minced
o 1 tsp cayenne pepper (more or less to taste)
o 1 egg
o 1 cup flour
o Salt and pepper to taste
o Enough oil or lard to fill skillet to a depth of about 1/2″ – lard, lard and butter combined or vegetable oil:

Crisco shortening, corn, canola, peanut. The least flavor from Canola or corn oil imparts the most flavor lard the most. Crisco shortening result to the ‘crispest’ chicken. Canola is the healthiest.
Utensils needed: Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).

Mix chicken with spices, garlic, chili, egg, salt, pepper, and 2 tablespoons of water in a bowl. Mix thoroughly. Blend in flour. Keep mixing until the flour is blended with other ingredients and chicken is coated. Add more water or flour if mixture is too thin or too dry. It should be dry but not powdery and not too wet – it has to adhere to the chicken.

ADD enough fat/ oil to your skillet to a depth of about 1/2 inch. Turn heat to medium. If you mixed in butter, skim any foam that rises to the surface.

WHEN the oil is hot raise heat (fire) to high. Add chicken pieces slowly to skillet. Cover the skillet and reduce heat to medium. The oil should sizzle but not smoking. Cook for 7 minutes.

UNCOVER the skillet, turn chicken and continue to fry for another 7 minutes. No need to cover the skillet

Turn the chicken again and cook for 5 more minutes. Turn as necessary to ensure that both sides are golden brown. The chicken removed from skillet. Drain oils on paper towels placed. Serve chicken immediately for best taste.

Author: Zaini Abdul Rahim
Article Source: EzineArticles.com
Provided by: WordPress plugin Guest Blogger

There’s nothing worse than biting into a dry, unappetizing hamburger. You won’t have that problem with this great grilled hamburger recipe. Hamburgers come hot off the grill with a delectable juicy texture that makes each bite really enjoyable.

2 pounds ground beef

1 egg, beaten

3/4 cup bread crumbs, dry

3 tablespoons evaporated milk

2 tablespoons Worcestershire sauce

1/8 teaspoon cayenne pepper

2 cloves garlic, minced

Directions

Preheat the grill on high setting.

In a large bowl, combine the ground beef, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper and the garlic; mix ingredients with your hands. Form into 8 individual patties.

Lightly oil the grill grate. Grill hamburger patties for 5 minutes on each side, until well done.

=> Ground Beef Hamburger Meat Recipe: Hamburger with Ketchup Gravy

If there’s one thing that we know goes great together, it’s hamburger and ketchup. Now here’s a tasty twist on using ketchup on a hamburger patty. This ground beef hamburger recipe will become one of your favorites. The meat marinates in the gravy while it cooks and is oh, so delicious.

1 pound ground beef

1/2 cup ketchup

1/2 cup bread crumbs

1 teaspoon onion powder

1/2 teaspoon steak seasoning, or to taste

Salt and pepper

2 teaspoons vegetable oil

1 large onion, cut up into chunks

1 cup ketchup

1/2 cup water, as needed

Directions

In a medium bowl, combine ground beef, 1/2 cup ketchup, bread crumbs, onion powder, steak sauce, salt and pepper to taste. Form hamburger into thick patties or meatballs.

Heat the vegetable oil in a heavy skillet on medium high heat. Cook patties until browned on both sides. Remove patties from skillet and place onto a paper towel lined plate. Drain grease from the skillet.

In the same skillet, slowly stir together the 1/2 cup ketchup and 1/2 cup water. You can add more water if the mixture is too thick, or, more ketchup if the mixture is too thin. Add in the onion and bring mixture to a boil. Reduce heat to medium low.

Add hamburger patties to the skillet and cover. Simmer for 30 minutes. After 30 minutes, stir gravy. If the gravy is too thin, continue to simmer with the lid off until it thickens to the desired consistency.

=> Best Hamburger Recipe: Bacon Wrapped Hamburger

This qualifies as a best hamburger recipe because it is packed with flavor. It features two kinds of cheeses, onion, ketchup, Worcestershire sauce and bacon. Wow. This recipe is a winner no matter how you serve it up.

1/2 cup cheddar cheese, shredded

1 tablespoon parmesan cheese, grated

1 small onion, chopped

1 egg

1 tablespoon ketchup

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/8 teaspoon pepper

1 pound ground beef

6 slices bacon

6 hamburger buns, split

Directions

Preheat skillet or grill on high heat.

In a large bowl, combine the cheddar cheese, parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble the ground beef into the bowl and mix thoroughly with your hands. Shape mixture into 6 patties. Wrap one slice of bacon around the edge of each one. Secure bacon to patties with toothpicks.

Place patties into skillet or onto the hot grill and cook for 5 minutes on each side,
or until well done. Remove the toothpicks before putting hamburgers onto buns.

=> Gourmet Hamburger Recipe: Spicy Blue Cheese Hamburger

If you’re a little adventurous, then you’ll just love this gourmet blue cheese burger with a spicy twist. The hot wing sauce is that extra special secret ingredient that will have people trying to guess what it is. Maybe you’ll tell them – maybe you won’t, either way, these burgers are fabulous.

1 pound lean ground beef

1/2 cup blue cheese, crumbled

1/2 cup onion, minced

1/2 cup hot wing sauce (normally used for chicken hot wings)

1 tablespoon Worcestershire sauce

1 teaspoon ground black pepper

1 teaspoon yellow mustard

4 hamburger buns, split

Directions

In a medium bowl, combine the ground beef, blue cheese and the onion. Add the Worcestershire sauce, mustard and pepper. Mix together well using your hands.

Make 6 patties and then place them on a plate. Cover patties with plastic wrap and refrigerate for 1 hour.

Preheat grill on high heat.

Take patties out of refrigerator. Pour hot wing sauce over patties until the tops (only) are well covered with sauce. Let patties sit there for 10 minutes.

Cook hamburgers for 5 minutes per side, until well done.

Easy to make – fun to drink

[http://www.1st-milkshake-n-smoothie-recipes.com]

Author: Donna Monday
Article Source: EzineArticles.com
Provided by: Guest blogger

Cornbread Recipe 1

Ingredients:

1 cup warm water

1 tablespoon yeast

4 tablespoons of sugar

1 cup yellow cornmeal

Half cup white flour

Half cup whole wheat flour

1 teaspoon salt

Mix water yeast and sugar, let it sit for a few minutes until it bubbles.
Stir in the rest of the ingredients, adding water until it is pourable
Bake in a greased 9×9 pan at 350°F for 25 minutes or until the edges turn golden brown

Cornbread Recipe 2

Ingredients:

3/4 cup cornmeal

1 1/4 cup mixture of milk and orange juice (can use however much orange juice as you’d like; 1/4 to 1/2 cup)

1 cup flour

1/3 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 egg

1/4 cup vegetable oil

Combine cornmeal and milk/orange juice, and let stand 10 minutes.
Combine dry ingredients.
Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
Bake at 400 degrees F for 15-20 minutes.

Corn Bread Recipe 3 Sweet Cornbread

Sweet Cornbread is a variation of the Skillet Cornbread made throughout the Southern United States. Sweet Cornbread is common in central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake.

Ingredients:

1 cup of cornmeal

2 cups of flour

1 1/2 teaspoons of baking powder

1/2 cup of maple syrup

1/2 cup of brown sugar

1/2 cup of butter

1 teaspoon of salt

2 eggs

In a large bowl beat eggs lightly to break the yolks as you would for scrambled eggs, then mix in the butter (Soften the butter first by heating it a little).

The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.

Mix the cornmeal and baking powder, then blend them into the liquids.

Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spool and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.

Pour into a greased pan and put into an oven heated to 400°F and let bake for between 15-25 minutes.

Notes:

When mixing the batter, be sure it is soft enough for a typical cake; you do not want it too moist or dry. Use milk to fill in liquid you need and a half-and-half mix of flour and cornmeal if it is too moist.

Keep a close eye on the cornbread while it bakes: it will become hard fast if you do not take it out in time.

If you want to make a crisper crust take a 3 part mix of equal amounts of flour, cornmeal and brown sugar, mix well. Add to the top of the cake half way into the baking process, but do this very quickly: leaving the door open too long will make your cornbread very hard. The amount required varies based on the pan you use, so use your eyes for what you need (less than a cup total). Despite the call for opening it halfway through baking, adding it at the beginning should work fine as well.

You can substitute honey for the maple syrup, or plain sugar. Maple is used for its flavouring as much as its sweetness.

Margarine or vegetable oil will do as well as butter for this. Butter was used traditionally and is thus listed.
This dish is usually made for after meals and outside them rather than with them, which is how its cousin Skillet Cornbread is used. However, when having Maple Beans and Ham, Sweet Cornbread is often served with it.

Corn Bread Recipe 4 Skillet Cornbread

Skillet Cornbread is commonly found in the Southern United States, this delicious and easy to make dish is often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.

Ingredients:

3/4 cup white all-purpose flour

2 1/2 teaspoons baking powder

1 to 2 tablespoons white sugar

3/4 teaspoons salt

1 1/4 cups yellow or white corn meal

1 egg

2 to 3 tablespoons melted butter or pan drippings

1 cup milk or buttermilk.

Preheat the oven to 425°F
Grease the skillet with bacon drippings (ideal) or oil. Butter isn’t recommended, since it can burn when you preheat the skillet.
Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.
In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.
In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.
Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.
Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out “dry” when inserted in the bread.
Notes:

Ideally, all ingredients should be at room temperature (about 75°F) for this recipe. However, a good result can still be had if this is not the case.

Yellow corn meal is preferable to white corn meal, but this can vary according to locality and personal taste.
Optionally, 1/4 to 1/2 cup of diced cooked ham or crumbled bacon can be added to the batter before pouring into the skillet. This may add a few minutes to the baking time.

Ideally, skillet cornbread should be baked in a cast-iron skillet.

Recipe contributed by Tasha Slone. For more recipes that you can use at home or publish on your own website, ezine, newsletter or blog visit [http://www.goodcookrecipes.com]. If you are looking for a new recipe to try out browse through the recipes or select the category that’s right for you. Good cooks love trying out new recipes and sharing their recipes with others. If you would like to share some of your own recipes then why not sign up for a free account and submit your recipes? For more cooking resources visit Advantage Content Cooking and Recipes.

Author: Tasha Slone
Article Source: EzineArticles.com

This is a great old fashioned pineapple upside down cake recipe that has probably been used for generations! This recipe is made in an old fashioned cast iron skillet. An added benefit is that cooking in cast iron skillets can actually add significant amounts of iron to your food and into your body! This was proven by researchers in and published in the July 1986 issue of the Journal of the American Dietetic Association Journal. Acidic foods that have a higher moisture content absorb the most iron, making pineapples a great food to use. So have fun, enjoy the cake & maybe get a little healthier!!

Topping Ingredients:

1/2 cup butter

1 cup firmly packed brown sugar

1 can (20 oz) pineapple slices, well drained

Maraschino Cherries drained & halved

Walnut halves

CAKE Ingredients:

1 pkg yellow cake mix

1 pkg (4 serving size) instant vanilla pudding & pie filling mix

4 eggs

1 cup water

1/2 cup oil

HOW TO:

1. Preheat Oven to 350 degrees
2. For topping, melt butter over low heat in 12″ cast iron skillet. Arrange pineapple slices, cherries and walnut halves in skillet
3. 3. For cake combine cake mix, pudding mix,eggs,water & oil in large mixing bowl. Mix at med speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for about 1 hour or until toothpick inserted into center comes out clean. Invert onto a serving plate. Serve to guests & ENJOY!

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Author: Luanne Oda
Article Source: EzineArticles.com