Archives for kosher salt

Minced Onion and Garlic Crusted Chicken

 

Minced Onion and Garlic Crusted Chicken

This quick and delicious Minced Onion and Garlic Crusted Chicken makes a great main dish for dinner. Make extras and use throughout the week for lunches in salads, wraps, and more. Full of flavor without the need for heavy sugar-laden sauces or marinades, this chicken is a guilt-free option for any meal.

Minced Onion and Garlic Crusted Chicken

Minced Onion and Garlic Crusted Chicken - Boneless Skinless Chicken Breast rubbed with a mixture of tasty spices, then sautéed or grilled to perfection.
- Boneless, Skinless Chicken Breast, Minced Garlic, Dried Minced Onion, Chili Powder, Paprika, Cayenne ((optional)), Extra Virgin Olive Oil, Kosher Salt, Fresh Cracked Black Pepper, Combine all dried ingredients together in a bowl; set to the side. ; Once you have trimmed and divided the chicken, pat it dry using a paper towel. Then sprinkle the top of each piece lightly with salt and pepper.; Using a basting brush or the back of a spoon spread ½ tsp. of minced garlic over the top side of each chicken breast piece.; Sprinkle about ½ dried mixture evenly across the top of the breast pieces.; Heat ½ Tbsp. olive oil in a pan over medium high heat (or preheat a grill to medium high if you are going to grill the chicken.) ; Once the oil is heated place the chicken breast pieces rubbed-side down in the pan and allow to cook about 2 minutes.; While the first side of the chicken is cooking, repeat the steps above using the remainder of the ingredients to fully coat the breast pieces in flavor. ; Once the first side of the chicken is seared and has a nice brown color, use tongs or a spatula to flip the chicken over and sear the other side, about 2 minutes. ; Once browned, turn the heat down to medium low and allow the
chicken to continue cooking until heated through, about 4-6 minutes more. (Cook times will vary based on the thickness of your pieces, as well as how hot and how long you brown each side for. To make sure that your chicken is done, use a meat thermometer. The internal temperature should reach 165° to ensure food safety). If you do not have a food thermometer, than pierce the chicken with a fork or knife to check that the juices run clear.
; - <strong>Ma</strong><strong>kes 3 Servings (per serving): </strong>170 Calories, 27 g Protein, 5 g Fat, 4 g Carbs

Slow Roasted Pork Carnitas

 

Slow Roasted Pork Carnitas

These delicious slow roasted pork carnitas are great wrapped in a warm tortilla with fresh guacamole. Slow roasting makes the pork super tender and then braising at the end under high temps achieves the crispy browned texture of authentic pork carnitas. Serve with fresh salsa, cilantro, onion, and ripe tomatoes to round out this Mexican dish.

pork carnitas

Slow Roasted Pork Carnitas - Slow roasted instead of fried, this Pork Carnitas recipe is a delicious, healthier take to a traditional Mexican dish. - Pork Shoulder Roast, Coarse Salt (Kosher or Sea Salt), Heat the oven to 375 degrees. ; Cut each slab of pork in half and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). ; Liberally sprinkle with salt (about 1 teaspoon) on all sides. ; Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour. ; Raise the oven temperature to 450 degrees. ; Uncover the meat and using a turkey baster or spoon, pour the liquid over the top of the meat. ; Continue to cook until the liquid has completely reduced and only the rendered fat remains, about 20-30 minutes. ; Now, roast, carefully turning the meat every 7 or 8 minutes, until lightly browned, about 20 minutes longer. ; Break the meat into large pieces and serve on a warm platter, sprinkled with salt.; - <strong>Calories (per serving):</strong> 336 Cal Protein: 44 g Carbs: 0 g Fat: 16 g

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