Rice cooker recipes

 2 c rice with water

MANDU rice

2 T soy

1 T sesame

s+p

clove crushed garlic

green onion or regular onion .25c?

10 frozen mandu

Salmon

150g salmon (< .5 lb)

1/2 onion

1 carrot

maybe greens?

2 t miso

2 t maple syrup

2 t rice vinegar

Beef curry

0.5 lb ground beef or small beef cubes

4 blocks curry chopped

potato

carrot

onion

spicy chicken

cut spicy marinated thighs into pieces

greens- bok choi, pea, whatever

onion

Carla Lalli Daddy pasta

Anyone can be a daddy, and everyone likes pasta. RECIPE Daddy Pasta 4 Servings 1 pound pasta, any shape Kosher salt; freshly ground pepper 1 cup finely grated Parmigiano, plus more for serving 3 large egg yolks ¼ cup extra-virgin olive oil ¼ cup (2 ounces) unsalted butter, at room temperature Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than the time indicated on the package. While the pasta is cooking, whisk together 1 cup Parm and the egg yolks in a medium bowl; season generously with salt and pepper. When the pasta is about halfway done, slowly whisk about 1 cup of pasta cooking liquid into the egg and cheese mixture. Reserve an additional 2 cups pasta cooking liquid; drain pasta (reserve pot). Return the pasta to the pot and add olive oil and butter; stir until butter is melted. Continue stirring and tossing constantly while gradually adding cheese mixture to pasta. Stir, more pasta cooking liquid as needed, until sauce is thickened and emulsified and blankets noodles completely. You may not need all the pasta water, but use enough to make things super saucy.  

Serve pasta topped with pepper and more cheese. 

baked chicken breast

 

Juicy Oven Baked Chicken Breast

Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake the juiciest Chicken Breast in the Oven. Oven-baked chicken breast also keeps really well, making it perfect for meal prep.*

Author: Natalya Drozhzhin

Servings: 6 servings

Calories: 217

Prep Time: 5minutes mins

Cook Time: 20minutes mins

Total Time: 25minutes mins

Ingredients 

• 2 lb chicken breast, (about 4-6 pieces)
• 1 tsp paprika
• 1 Tbsp garlic parsley salt, *
• 1 tsp black pepper, or added to taste
• 2 Tbsp olive oil, avocado oil, or melted butter

Instructions

• Preheat the oven to 400°F. Place the chicken breast on a parchment- lined baking sheet, leaving a little space between them for the air to circulate.
• Pat the chicken breasts with paper towels before adding the seasoning. This will help it stick better. Brush the chicken breasts on all sides with oil (or melted butter), then sprinkle on paprika, garlic-parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

Notes

*Variations: Here are some of our favorite seasonings to swap or add to the chicken breasts:

• Garlic powder, Onion powder, Cumin, Chili powder, or Cajun seasoning
• Taco seasoning - perfect for Chicken Tacos!
• Italian seasonings: oregano, thyme, basil, or parsley

*Make-Ahead Tips:

• To Store in the Refrigerator: Transfer cooked chicken to an airtight container and refrigerate for 3-4 days.
  
• To Freeze: Transfer the chicken to freezer-safe containers or airtight packaging and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
  
• Reheat in the oven: Set the chicken breasts in a baking dish or casserole dish, add 3 Tbsp water to the dish, cover with foil, and bake at 350°F for about 20-25 min until the internal temp reaches 165˚F.
  
• Reheat in the air fryer: You can also reheat the chicken breast in the air fryer at 350˚F. Brush both sides with olive oil and air fry for about 6 min per side, or until it reaches 165˚F.

Copyright © 2024 Natasha's Kitch

baked chicken thighs

 

Easy Baked Boneless Skinless Chicken Thighs

Servings: 4 servings

Prep Time: 5minutes mins

Cook Time: 30minutes mins

Total Time: 35minutes mins

Ingredients 

• 4-6 Chicken Thighs, boneless, skinless
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Smoked Paprika
• 1/4 teaspoon Ground Mustard
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Italian Seasoning
• 1 Red Onion, small, sliced thin

Instructions

• Heat oven to 475 degrees.
• Rub the chicken with a little olive oil, front and back.
  2 Tablespoons Olive Oil,4-6 Chicken Thighs
• Drizzle a teaspoon of oil in an 8x8" baking dish. Sprinkle half of the onions into the baking pan.
  1 Red Onion
• In a small bowl, mix the seasonings together and then rub all over the chicken. Place in the pan and top with the remaining onions.
  1 teaspoon Kosher Salt,1 teaspoon Smoked Paprika,1/4 teaspoon Ground Mustard,1 teaspoon Garlic Powder,1 teaspoon Onion Powder,1/2 teaspoon Ground Cumin,1/2 teaspoon Italian Seasoning
• Add a tiny drizzle of oil and slide the pan into the oven.
• Heat for 5 minutes then turn down to 350 for 20-25 minutes. Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
• Remove from the oven for 5 minutes, tented with foil. Serve with onions and juices.
• 
  

Gochujang onion biscuits

 400 deg

360g + 2T flour

4 t baking powder

1 T salt

1 T sugar

1/4 t baking soda

1 c butter frozen then grated

1.25 c buttermilk with 2T gochujang dropped in

sliced scallions

1. Toss all dry to mix (including onion)

2. Add butter and toss to coat butter with dry mix

3. Add buttermilk and mix/press to start dough

4. Dump on surface and shape to 2" tall square. Cut into quarters and stack (add crumbles into stacks)

5. Roll/press to a 1.5" tall square. Cut into quarters and stack

6. Roll/press to 1" tall square. Cut in half and wrap in saran to chill in fridge at least 30min (can freeze)

7. Cut into 1" squares. Brush with buttermilk, sprinkle scallions and flaky salt

8. Bake 23-25 min

flank steak

 375 deg oven

s and p steak

in oven safe pan on high heat

sear 2 min each side

transfer over 12-15 min

pan fried chicken thighs

 Pan-fried Chicken Thighs (煎雞扒) 

https://www.madewithlau.com/recipes/pan-fried-chicken-thighs

Master this easy chicken recipe for a quick, satisfying meal any time of day!

• Prep Time: 25 min
• Total Time: 40 min
• Yield: 4 servings

Ingredients

Main Ingredients

• 17 oz chicken thigh
• 0.50 red onion or any vegetable
• 0.50 white onion
• 3 clove garlic
• 3 tbsp cornstarch
• 2 tbsp oil

Marinade

• 1 tbsp Kikkoman® Oyster Sauce (

  Amazon​

  )
• 1 tbsp Kikkoman® Soy Sauce (

  Amazon

  )
• 1 tbsp cooking wine (

  Shaoxing or any other kind of cooking wine

  )
• 1 tsp salt
• 1 tsp sugar
• 0.50 tsp white pepper
• 2 tbsp cornstarch
• 0.50 oz ginger

Miscellaneous

• 1 tbsp cooking wine
• 0.50 tsp garlic salt

Step 1 - Prepare marinade

Combine oyster sauce (1 tbsp), light soy sauce (1 tbsp), cooking wine (1 tbsp), salt (1 tsp), sugar (1 tsp), white pepper (0.50 tsp), and cornstarch (2 tbsp) in a small bowl.

Mince the ginger (0.50 oz) and add it to the bowl. Stir to combine.

Step 2 - Cut aromatics

Cut the white onion (0.50 ) and the red onion (0.50 ) into slices.

Mince the garlic (3 clove).

Step 3 - Debone & trim chicken

Optionally, debone the chicken (17 oz), and trim the skin and excess fat. To remove the bone, angle your knife towards it and slice down both sides. When the bone is more exposed, pull it up vertically and slice around it to release it from the flesh.

Slice through the thicker parts of the flesh for even cooking.

Step 4 - Marinate chicken

Dry each piece of chicken with a paper towel, then place them into the bowl of marinade. Coat each piece thoroughly, then set aside for about 10 minutes.

When they’ve finished marinating, spread an even layer of cornstarch (3 tbsp) on a plate, and thoroughly coat the thighs with a thin layer of cornstarch. Gently shake off excess cornstarch.

Step 5 - Pan-fry chicken

Heat a skillet or flat-bottomed wok on high heat. Once it’s hot, add oil (2 tbsp).

When the oil’s shimmering, turn the heat to medium-low, and place each piece of the chicken skin-side down. Cook until golden brown, or about 2-3 minutes.

Flip the chicken over and cook the other side until it’s also golden brown, or about 5-6 minutes.

When both sides are beautifully golden brown, flip all the pieces back to the skin side and cook for another 1-2 minutes to make it crispy.

Step 6 - Add aromatics & final seasoning

Make some room by pushing the chicken to the sides of the pan. Add the minced garlic to the now-vacated middle of the pan, and cook until fragrant, or 10 seconds.

Add the sliced onion and spread it out in the pan as you cook until that’s also fragrant, or 20 seconds.

Pour cooking wine (1 tbsp) into the pan and immediately cover with the lid.

Turn the heat to high to reduce the sauce down. Cook covered like this for 30-40 seconds.

Uncover the pan and sprinkle garlic salt (0.50 tsp) over the chicken for a final touch of seasoning. Give everything a quick mix to distribute. Plate and enjoy!