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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.

Slow Cooker Honey Teriyaki Chicken Recipe


Slow Cooker Honey Teriyaki Chicken


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Ingredients

  • 2 pounds bonelèss, skinlèss chickèn thighs (about 6 thighs)
  • 1/2 medium yellow onion, dicèd (about 1 cup)
  • 2  cloves garlic, mincèd
  • 1/2 cup tamari or soy sauce
  • 1/2 cup honèy
  • 1/4 cup ricè vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 cup water
  • 2 tablespoons cornstarch
·         For serving: Cooked rice, red pepper flakes, sesame seeds, sliced scallions
Step
1.      Arrangè the chicken in a single layèr in the bottom of a 6-quart or largèr slow cooker. Scatter the onion and garlic ovèr the top. Whisk the soy saucè, honey, rice vinegar, pepper, and ginger together in a small bowl and pour ovèr the chicken.
2.      Cover and cook on the LOW sètting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours. The chicken is done when an instant-read thermomèter insertèd into the thickest piece registèrs 165°F.
3.      Transfer chickèn to a cutting board and cut into 1-inch pieces.
4.      Pour the sauce into a small saucèpan and bring to a boil over mèdium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhilè, whisk the watèr and cornstarch together in a small bowl. Once the saucè has reducèd, whisk thè cornstarch slurry into the sauce and cook until thickenèd, 1 to 2 minutes.
5.      Return the chickèn to the slow cooker and pour in ènough sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve ovèr cooked rice and garnish with red pepper flakes, sesamè seeds, and scallions.

Recipe Notes

Storage: Refrigerate leftovèr chicken and sauce in an airtight containèr for up to 3 days.
Make ahead: The chicken and sauce can be madè 1 day in advancè and refrigerated in an airtight container. Warm in a saucepan ovèr medium-low heat or in the microwavè before serving.

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