This is my last post for 2013. To welcome the New Year, I am sharing this family favorite: ‘4 Spices’ Dry Rub Skillet Chicken recipe. Juicy and tender, the secret to this easy recipe is the ‘4 spices’ dry rub.
Start by adding salt and pepper to uncooked chicken. Ingredients for the dry rub are generous amounts of: 1) Whole cumin seeds, 2) coriander seeds, 3) ginger and 4) paprika. Mix and rub on the uncooked chicken with olive oil (to help spread the dry rub.) Cover and marinade for 30 minutes in the fridge. If you have time for prep work, let it marinade for 2-4 hours in the fridge. Either way, I have made this recipe following a 30 minute marinade and the chicken turned out moist, juicy and flavorful.
Cook on medium heat on a pan until chicken pieces have browned on all sides.
Cover and simmer. Mix the remaining dry rub with 1/2 cup of water and add to the pan. Follow this last step only if all liquids at the base of the pan have evaporated. Turn the chicken halfway through the process, and remove from the pan when all pieces have cooked completely.
This recipe also works well with boneless chicken thighs.
Serving suggestions: Serve with mashed or boiled potatoes and broccoli, or with a simple green salad and french bread.
The ‘4 Spices’ Dry Rub Skillet Chicken is a great way to unwind welcoming the first of 2014! 🙂
Beef with Coca-Cola sauce is one my favorite recipes. Some pictures and a recipe suffice to explain why..
Ingredients: Tip roast, canola oil, coca-cola, salt and pepper.
Start with a tip roast, and do not season it. Add 1 tablespoon of canola oil to a hot skillet at medium heat. Sear the meat on hot skillet 3 minutes on each side. After each side has seared turn the meat and season with salt and pepper. Repeat for the opposite side. Add 8-16 ounces of coca-cola to the skillet and cover. Aim to cover the bottom of the skillet completely with the liquid. Lower heat to medium low and let it cook until the beef is medium rare or well done (depending on your preference.) For best results, let the meat rest before cutting it.
Serving suggestion: Serve with white rice (topped with parsley) and grilled corn.
Or… Serve with a fresh piece of french bread.. Or.. Enjoy it by itself!
If you have leftovers you can refrigerate and slice the next day for awesome beef sandwiches.
Do you feel intimidated by the thought of cooking Thanksgiving dinner? You are not alone. For many years, cooking was very far from my mind and baking a turkey was the farthest! Cooking techniques and ingredients were foreign concepts. Growing up there was always someone else thinking about cooking. Years went by, married life happened. Our family grew and so did our memories around our kitchen and our dinner table. Thanksgiving holidays came, and although fearful at first, I daringly cooked, again and again… until I came to terms with my turkey recipe, “Citrus and Herbs Stuffed Turkey”, a family favorite today.
Citrus and Herbs Stuffed Turkey recipe:
Thaw one 10-12 lb. turkey the night before. Remove giblets. In a bowl, mix butter, soy sauce, Worcestershire sauce, [good] red cooking wine, salt and pepper. Mix well. Rub the bird with this mix making sure to cover all the turkey skin. Stuff the bird with oranges cut in halves, tangerines cut in halves and one lemon cut in 4 pieces. Tie some rosemary, thyme and sage sprigs together to form a bundle. Insert the bundle in the cavity with the oranges, tangerines and lemon.
Preheat oven at 400 degrees F. I use a baking bag and follow the package instructions for baking time. The stuffing in this recipe gives the turkey an exquisite delicate flavor.
I hope this recipe helps attenuate the intimidating factor (if any), as it is quite simple to make. Happy Thanksgiving!