How To make Chicken Kaleidoscope
12 Chicken breasts; skin, bone
2 cn Pineapple chunks w/juice*
Drain/save juice/20 oz each 1/2 c Lime juice
1 lg Green bell pepper; sliced
1 lg Red bell pepper; sliced
1 lg Yellow bell pepper; sliced
1 Vidalia onion; sliced
1 lb Whole mushrooms; trim stem
-ends 6 oz Pitted sm black oliv
-es;drain well lb Fresh snow peas; trim ends 2 oz Butter; shave
Salt 14 oz Natural instant brown rice
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*You will need pineapple chunks from only 1 can for this recipe. Freeze excess pineapple in an ice cube tray covered with orange juice. Use cubes in glasses of iced tea. Line bottom of slow cooker set on HIGH with chicken. Add pineapple juice and lime juice; cook for 4 to 6 hours or until tender, but not falling apart. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in slow cooker in order given. Top with butter. Cook for 1-1-1/2 hours more, or until veggies are tender, but not mushy. Remove chicken and veggies from broth; set aside on a warmed utility platter, covered, in a 200~ oven to keep hot. Broth should measure approximately 1 quart; add salt and brown rice. Following package directions, cover and cook on HIGH until done. When rice is cooked, place in center of large, warmed presentation platter. Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them. Source Recipe Digest.
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How To make Chicken Kaleidoscope's Videos
Day 21 Kaleidoscope soup
KALEIDOSCOPE SOUP
2 parts stock or liquid
1 part vegetables
Oil/butter/coconut oil
Onion/garlic
Seasoning: herbs/spices, salt and pepper
Protein: bacon/beans/chicken/meat
Garnish: Cream/croutons/cheese/fresh herbs
1. Heat oil. Add onion and garlic and fry until just golden.
2. Add spices if using.
3. Add kaleidoscope of veg, protein and stock.
4. Cook until everything is soft.
5. Check seasoning and add more stock if it's too thick.
6. Puree or serve as is.
7. Garnish with croutons if you wish.
Cabbage curry - বাধাকপির তরকারি - Badhakopir torkari-Authentic Bengali Recipe-Krishna's Kaleidoscope
#krishnaskaleidoscope #cabbagecurry #badhakopirtorkari
Sheet-Pan Bibimbap With Eric Kim | NYT Cooking
Eric Kim is back, and this time he’s making Sheet-Pan Bibimbap! This recipe is proof that everything can be sheet-panned, and this Korean rice dish is no exception.
Here’s the full recipe:
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Lunch thali | Bengali lunch thali | Mutton curry | chicken curry | Krishna's Kaleidoscope
Lunch thali | Bengali lunch thali | Mutton curry | chicken curry | Krishna's Kaleidoscope
Sunday lunch ????
In frame :
Steamed rice
Salad
Aloo bhaja
Sabji diye Shim bhijer daal
Chicken curry
Mutton curry
Raita
Kuler Chutney
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Instagram: @krishnac_08
Check out all the detailed recipes on my YouTube channel Krishna's Kaleidoscope
#muttoncurry #homemade #chickencurry #bengalicuisine #bengalifood #instafood #lunch
#bengalilunch #krishnaskaleidoscope
Eric Wareheim's Perfect Roast Chicken & Frites | In The Kitchen With
We’re welcoming actor and winemaker, Eric Wareheim to our kitchen to make a recipe from his new cookbook, #Foodheim. Eric brings the laughs as he makes a roasted chicken inspired by his favorite bistro in Paris. Paired with french fries and a luxurious mushroom sauce, this dish will transport you to France right at your dinner table. GET THE RECIPE ►►
Also featured in this video
GreenPan Reserve Nonstick Roasting Pan with Rack:
2020 Chenin Blanc:
PREP TIME: 15 minutes
COOK TIME: 1 hour 30 minutes
SERVES: 4
INGREDIENTS
Chicken & Mushrooms
1 (3- to 4-pound) whole chicken
Kosher salt
Extra-virgin olive oil, for drizzling
1 handful mixed fresh herbs (thyme, rosemary, marjoram, or tarragon), tied together with butcher’s twine
7 garlic cloves; 4 smashed, 3 thinly sliced
1 cup white wine
1 tablespoon unsalted butter
1 shallot, finely chopped
8 cremini mushrooms, thinly sliced
Freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup heavy cream
French Fries
2 1/2 pounds scrubbed but not peeled
Neutral oil, for frying
Kosher salt
Reprinted with permission from Foodheim: A Culinary Adventure by Eric Wareheim with Emily Timberlake copyright © 2021 Photographs copyright © 2021 by Julia Stotz. Art copyright © 2021 by Duke Aber. Published by Ten Speed Press, an imprint of Penguin Random House.
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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How to Make Jerk Sauce with Kelis
Make Kelis' jerk sauce at home:
Kelis knows a thing or two about sauces. In fact, in addition to being one of the most famous singers in the world, it turns out she’s also a Cordon Bleu-trained saucier, so she invited MUNCHIES into the kitchen to teach us how to make her signature jerk sauce. You know how men buy cars? She buys blenders.
How To Make Fig and Onion Glaze with Kelis:
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