Cowboy Steak

INGREDIENTS:

2 Bone-in Rib Eye Steak
4 tablespoon kosher salt
2 tablespoon black pepper
3 tablespoons unsalted butter
1 tablespoons canola oil
4 tablespoon finely sliced shallots

INSTRUCTIONS:

1. Preparation: Let steak sit at room temperature for 30 minutes to ensure even cooking.
2. Season steak with salt and pepper (steak will nearly be white from salt).
3. Heat a large heavy-bottom skillet over medium-high heat until butter sizzles. Add shallots and cook until translucent. Remove from pan and set aside.
4. Add in steaks. Cook until steaks turn deep brown 5-7 minutes for medium rare. Rotate steaks and cook until other side turns deep brown, about another 5-7minutes.
5. Remove from heat and layer with cooked shallots and buttery pan juices.


Source: http://www.bakersroyale.com/
Couscous Crusted Chicken Tenders with Corn & Tomato Salad

INGREDIENTS:

6-8 Boneless Chicken Tenders (About 8 Oz. Total)
1/4 C. Plain Couscous
1/4 C. Boiling Water
1/4 C. Sargento® Off the Block 4 Cheese Mexican
2 Tbsp. Salsa
12 Grape Tomatoes, Halved or Quartered
1/2 C. Corn, Frozen & Thawed or Cooked & Cooled
1 Lime, Juiced
1 Green Onion, Chopped
Salt & Pepper to Taste
Optional Toppings: Avocado, Guacamole, Hot Sauce, Chives, Etc.

INSTRUCTIONS:

1. Preheat oven to 425 degrees F. Line an oven tray with foil or parchment paper and place a heat safe baking rack over the top for a more even cook. (If using a rack, lightly coat it with non-stick cooking spray.)
2. Place the couscous in a medium bowl and pour the boiling water over the couscous. Cover and set aside for 5 minutes.
3. Once done, use a fork to fluff the couscous. Set aside to cool slightly.
4. Add the cheese to the couscous and toss to combine. Season with salt and pepper to taste.
5. Press the chicken tenders into the couscous mixture to coat. Place the tenders onto the prepared baking sheet.
6. Bake, turning occasionally, for about 30 minutes or until the edges are turning golden brown and the chicken is cooked through.
7. Meanwhile, combine the tomatoes, corn, lime juice, and green onions in a medium bowl and season with salt and pepper.
8. When done, remove the chicken from the oven.
9. Place 3-4 tenders on each plate; divide the tomato salad evenly among dishes.
10. Top the chicken with salsa (or serve on the side for dipping) and serve immediately.


Source: http://www.theskinnyfork.com/
Buttermilk Roasted Chicken

INGREDIENTS:

Chicken Breast Halves, Bone In - 6
Buttermilk, Well Shaken - 3 Cups
Vegetable Oil - 3/4 Cup-Divided
Garlic Cloves, Crushed - 4
Salt - 1 1/2 Tablespoons
Black Pepper - 1 Teaspoon
Fresh Rosemary, Chopped - 2 Tablespoons
Honey - 2 Tablespoons
Fresh Parsley, Chopped (Optional) - 3 Tablespoons

INSTRUCTIONS:

1. In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary and honey until salt is dissolved.
2. Divide the chicken pieces into 2- 1 gallon ziplock bags. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate overnight or preferably for 2 days. Flip bag halfway through marinating time.
3. Heat oven to 400 degrees. Take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast chicken at 400 degrees for 45 minutes, then turn off the oven, and allow chicken to continue to cook (just in the remaining heat-don't open the door) for 7-10 minutes more or until chicken is done.
4. Allow chicken to rest for about 7-10 minutes then serve.


Source: http://www.gonnawantseconds.com/
Coconut Chicken Adobo

INGREDIENTS:

8 – 9 pieces Chicken thighs
1/2 cup Kikkoman Soy sauce
1 (13 1/2-ounce) can Coconut milk
3/4 cup Cider vinegar
1 tsp. Garlic powder
2 tsp. Onion powder
2 teaspoons Black pepper
1/2 – 1 tsp. Salt, to your taste
1 tsp. Accent seasoning
4 Bay leaves
1/2 cup Green onions, sliced thin

INSTRUCTIONS:

1. Wash the chicken pieces well and start trimming off the fat and excess skin.
2. Place the chicken pieces in a bowl and add the soy sauce. Mix to combine and coat the chicken well. cover and allow the chicken to sit for about 30 minutes to an hour.
3. Using a large non-stick fry pan, remove the chicken pieces from the bowl of soy sauce and allow the soy sauce to drain off well. DO NOT discard this soy sauce! Place the chicken into the fry pan, in a single layer, skin side down.
4. On MEDIUM HIGH heat, place the fry pan and start to cook the chicken. This is a different technique, cold chicken in a cold pot; but doing it this way will allow the fat to render off the chicken skin. Allow the chicken pieces to cook, skin side down, until the chicken skin has turned to a golden color and the fat has melted from the chicken. No need to turn the chicken at this point, since we’re just rendering the fat. REMOVE the chicken pieces from the pan and set aside. Look at all that extra fat that you don’t need. DISCARD this fat from the pan but do not wash the pan. We want to keep all that yummy flavor at the bottom of it. Return the chicken pieces back to the pan. Set this aside.
5. In the bowl, with the soy sauce, that the chicken was marinating in, add ALL of the remaining ingredients, except for the green onions. Stir this together to combine well. Pour this over the chicken in the fry pan.
6. Return the fry pan to the stove top and on MEDIUM HIGH heat, bring this mixture to a boil. Now reduce heat to medium, but DO NOT COVER! Allow the thighs to cook skin side down for about 20 minutes, stirring often.
7. After the 20 minutes, turn the pieces of chicken to the other side. Taste for flavor and adjust accordingly. Reduce the heat to MEDIUM LOW and cook for about 10 minutes longer, allowing the mixture to reduce and thicken slightly. Make sure to stir often.
8. Once the desired flavor is reached, sprinkle with the green onions. Remove from heat and serve with steamed white rice and your favorite sides.


Source: http://chamoritamommaskitchen.com/
Burong Mangga


INGREDIENTS:

6 pieces of green mangoes (hilaw na mangga) with very firm flesh
half cup of white rock salt
2 cups of water

INSTRUCTIONS:

1. Wash the mangoes thoroughly in running tap water.
2. Peel and cut each mango into three flat pieces -- the middle piece would be the large, flat seed. 
3. Shave the flesh off the side of the seed (if you do this skillfully, you'll end up with two long, fat slivers off each mango's seed).
4. Slice up the remaining flesh into long, fat slivers. 
5. Arrange the fat slivers upright in a large jar.
6. Meanwhile, prepare the brine solution by boiling the water and the salt for five minutes. Let cool.
7. Pour the brine mixture into the jar. 
8. Cover the jar loosely and let it ferment.
9. After three days, tighten the cap and place the jar in the refrigerator.


Source: http://tagaloglang.com/
Corned Beef McMuffin

INGREDIENTS:

1 tsp canola oil
1 English muffin, split and toasted
1 slice of American cheese
1/2 cup of chopped and cooked corned beef, seared
1 egg, cooked over easy or sunny side up

INSTRUCTIONS:

1. Start by heating a sauté pan on medium heat. Add the canola oil, and let it come to temperature.
2. Add in the chopped corned beef, and cook until you get some nice crispy edges. Remove to a small bowl, and set to the side.
3. Next, crack the egg, and cook until your desired doneness. During this time, toast your English muffin.
4. Once toasted, lay down the American cheese on the bottom muffin, top with the cooked egg, and carefully place the crisped corned beef on top. Top with the top muffin, and get ready to go.


Source: http://www.simplecomfortfood.com/
Buffalo Popcorn Chicken

INGREDIENTS:

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons hot sauce of choice, use more or less depending on heat preference
½ cup flour mixed with 2 teaspoons cornstarch
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
½ teaspoon sugar
¾ teaspoon garlic powder
½ teaspoon onion powder
½ cup buttermilk
½ cup water
4 tablespoons hot sauce of choice, use more or less depending on heat preference
2 teaspoons white vinegar
Blue cheese dressing
Celery sticks

INSTRUCTIONS:

1. Place the chicken pieces and 2 tablespoons hot sauce in a bowl and stir to thoroughly combine. Set aside.
2. Place the ½ cup flour/cornstarch mixture in a shallow bowl and set aside.
3. Combine the 2 cups of flour, baking powder, salt, sugar, garlic powder and onion powder in a large mixing bowl and whisk in the buttermilk and water until no lumps remain. Add the 4 tablespoons of hot sauce and stir to combine.
4. Pour some oil into a small skillet to at least ½ inch depth. Using a candy thermometer, heat the oil to 365ºF.
5. Dredge the chicken pieces into the ½ cup of flour/cornstarch, shake off the excess, then dip the pieces into the wet batter. Immediately place the chicken pieces carefully into the hot oil and fry on all sides until golden brown and cooked through, about 2 minutes on each side. Work in batches and be careful not to overcrowd the pan. Use a slotted spoon to transfer the chicken pieces to a plate lined with paper towels to drain for 1 minute.
6. Serve immediately with blue cheese dressing and celery sticks.


Source: http://www.daringgourmet.com/
Citrus Shrimp with Jasmine Rice

INGREDIENTS:

1 lb shrimp, shells removed
1 cup jasmine rice, cooked according to package directions
½ cup fresh squeezed lemon juice
¾ cup fresh squeezed orange juice
¼ cup fresh squeezed lime juice
1 tablespoon lemon zest
1 jalapeño, chopped
1 cup frozen peas
½ cup cilantro, chopped

INSTRUCTIONS:

1. Cook rice according to package directions.
2. Zest one of your lemons until you have one tablespoon of zest.
3. Squeeze lemons, oranges, and limes. You can use two of each. Combine juice.
4. Chop jalapeño.
5. Add chopped jalapeño and zest to juice.
6. Add shrimp and let marinate while rice is cooking.
7. When rice is a few minutes away from being done, add the shrimp and marinade to a saucepan and bring to a boil. Cook shrimp for 2-3 minutes.
8. With one minute left on shrimp, add cup of frozen peas.
9. Remove from heat.
10. Add chopped cilantro.
11. Spoon over jasmine rice.


Source: http://www.adishofdailylife.com/