Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Mild harissa paste or sauce
|
4 tablespoons |
| 2. | Honey | 2 tablespoons |
| 3. |
Lemon, juiced
|
½ |
| 4. |
Boneless, skinless chicken breasts, cut into 1-inch cubes
|
4 |
| 5. |
Yellow squash, thickly sliced
|
2 |
| 6. |
Green zucchini, thickly sliced
|
2 |
| 7. |
Red onion, thickly sliced
|
1 |
| 8. |
Thickly sliced button mushrooms
|
2 cups |
| 9. | Olive oil | 3 tablespoons |
| 10. | Ground cumin | 1 tablespoon |
| 11. |
Salt and pepper
|
½ teaspoon |
| 12. |
Reynolds Wrap® Aluminum Foil
|
½ teaspoon |
Cooking
1 . Stage
Preheat the oven to 425 degrees F.
2 . Stage
Whisk together the harissa, honey and lemon juice in a bowl. Add chicken and mix until coated.
3 . Stage
Skewer the chicken evenly among 8 wooden skewers and set aside.
4 . Stage
Mix together the squash, zucchini, onion, mushrooms, olive oil, cumin and salt and pepper until completely combined.
5 . Stage
Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the vegetables in the center of the foil. Place 2 chicken skewers on top of the vegetables. Fold up the ends and then the outside of the foil to create a foil packet.
6 . Stage
Repeat the process 3 more times and place the foil packets on a cookie sheet.
7 . Stage
Bake in the oven at 425 degrees F for 20 minutes and then open the foil packets and cook for a further 15 minutes or until the chicken is lightly browned and cooked throughout.
8 . Stage
Optional Serving: Serve the individual foil packets alongside warm pita.
1 . Combine olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
2 . Pour chicken and marinade into a frying pan over medium-high heat. Cook until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3 . Stuff each half of pita pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.
1 . Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2 . Whisk buttermilk and eggs together in a shallow dish. Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in another shallow dish.
3 . Dip zucchini sticks into egg mixture; roll in bread crumbs to coat. Dip in egg mixture again; roll again in bread crumbs.
4 . Fry breaded zucchini sticks in batches in the hot oil until golden brown, about 3 minutes per batch. Drain on a large plate lined with paper towels.
1 . Blend all ingredients in a blender until smooth, stopping to scrape down sides as needed, 2 to 3 minutes. Serve.
1 . Coarsely chop the crab sticks.
2 . Cut the tomato into strips, the excess liquid can be drained.
3 . Grate the cheese on a coarse grater.
4 . Squeeze the garlic.
5 . Mix all. Season with mayonnaise and decorate.
1 . Whisk water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger together in a large glass or ceramic bowl until sugar has dissolved. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2 . Preheat the oven to 350 degrees F (175 degrees C). Grease baking dishes and set them aside.
3 . Remove chicken wings from marinade; shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade.
4 . Bake chicken wings in the preheated oven until chicken is cooked through and glaze is evenly browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 . In a bowl, stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano. Store in an airtight container.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
3 . Drain potatoes and transfer to a large bowl. Add butter and milk, and mash to combine. Add cream cheese and onion; beat with an electric mixer until smooth.
4 . Whisk egg in a small bowl. Add one spoonful hot potatoes, whisking quickly to avoid scrambling the egg. Pour mixture back into the bowl and stir to combine with remaining potatoes. Season with salt and pepper. Transfer to the prepared casserole dish.
5 . Bake in the preheated oven until puffy and golden brown, about 1 hour.
1 . Preheat oven to 275 degrees F (135 degrees C).
2 . Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
3 . Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.
1 . Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
2 . Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
3 . Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
4 . Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.
1 . Combine pumpkin puree, apple juice, and pumpkin spice in a bowl or pitcher.
2 . Stir or shake (depending on container) the mixture to thoroughly combine all ingredients.
3 . Pour over ice to serve.
1 . Melt butter in a saucepan over medium heat. Add garlic, salt, and pepper; cook and stir until fragrant, about 5 minutes. Stir in milk and half-and-half; transfer to the top of a double boiler. If you do not have a double boiler, set the pan of soup over a pan of simmering water.
2 . When soup is hot, add oysters and heat just until oysters are opaque. Season with fresh parsley, cayenne pepper, and sherry to taste.
1 . In a large stock pot, heat olive oil over medium heat. Add Italian sausage, beef chunks, sausage links, onion, and garlic: cook and stir until meat is thoroughly done. Stir in tomato paste, crushed tomatoes, bay leaves, and cinnamon. Season with salt and pepper to taste. Simmer sauce over low heat for 1 hour.
2 . In a large bowl, combine the ground chuck beef, eggs, bread, Romano cheese, salt and pepper, and a pinch of parsley flakes. Shape into golf ball size meatballs.
3 . Pour vegetable oil into a large skillet. Add meatballs, and cook over medium heat until lightly browned. Place meatballs in spaghetti sauce, and simmer for 1 1/2 to 2 hours.
4 . Cook pasta in boiling, salted water until al dente. Drain well, and transfer to a large bowl. Stir 1 cup sauce into the noodles to help prevent sticking.
5 . Serve sauce with meatballs over pasta.