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https://www.nigella.com/recipes/chicken-in-a-pot-with-lemon-and-orzo

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https://youtu.be/l_D6aIEDPdE?si=vylsb3q9Q2aaSeVK

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Ein Freund aus Spanien brachte es mir bei. Das beste Abendessen, das ich je gegessen habe!

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Ein Freund aus Spanien brachte es mir bei. Das beste Abendessen, das ich je gegessen habe!

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Taiwanese Three Cup Chicken (San Bei Ji) - Marion's Kitchen

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Taiwanese Three Cup Chicken (San Bei Ji) - Marion's Kitchen

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46K Likes, 710 Comments. TikTok video from Chef Michael Symon (@chefsymon): "Chicken paprikash ala Pap... grew up witb this one... would be great over butter noodles (that's how we had it)... full recipe in #SimplySymonSuppers". Chicken Paprikash. original sound - Chef Michael Symon.

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Ok, what are you having for dinner tonight because I really think you should be making my Yanyana Tavası.

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as an amazon affiliate I earn from qualifying purchases Poolish Ingredients: Instructions for Poolish:

1. In a small bowl, combine the room temperature water, pinch of yeast, and bread flour.

2. Stir to combine and let it ferment at room temperature for at least 4 hours, but preferably 24 hours.

Dough Ingredients:

250 (1c) grams of warm water (approx 86F/30C)

2 grams (2/3 tsp) of instant yeast

300 grams of ripe poolish (see instructions below)

12 grams (2 1/2tsp) of salt

400 grams (3 1/3c) of bread flour

50 grams (1/2c) of whole wheat flour

Instructions for Dough:

1. In a medium bowl, mix together the warm water, instant yeast, and ripe poolish.

I use this stainless bowl for all of my bread mixing (and in this case, proofing). It's super durable and inexpensive.

2. Add the salt, bread flour, and whole wheat flour to the bowl.

3. Stir with a sturdy spoon until the ingredients are reasonably combined.

4. Then use a wet hand to squeeze and massage the dough until there are no longer any dry spots and everything is evenly combined.

5. Cover the bowl with a lid and let the dough ferment for 30 minutes.

6. Perform a strength building fold by pulling out a handful of the dough on one side and folding it over to the other side of the dough. Rotate the bowl slightly and repeat about 7 more times, rotating the bowl after each fold. See video @3:15.

7. After the folds, grab the ball of dough, around its side/bottom, picking up the ball, rounding and rotating it, then setting it back down to tension across the top and round it onto a ball. Do this several times. See video @4:15.

8. Cover and allow to ferment at room temperature again for another 30 minutes. After 30 minutes repeat steps 6 and 7.

9. Cover and allow the dough to ferment at room temperature for another 60 minutes. As this point you've fermented for 2 hours total. When you check back this time, the dough should have doubled in size.

If you'd like to use a stand mixer instead of stirring by hand, use a mixer with dough hook attachment on medium speed to replace steps 3 and 4 and mix for 4-5 minutes until dough has come together and is clearing the bowl.

Loaf 1: Simple Ciabatta-Style Loaf (Good)

1. Flour your work surface and gently flip the dough out onto it.

2. Flatten the dough slightly with a flat hand and pop any air bubbles.

3. Shape the dough into a rough square.

4. Cut the dough in half to create two equal rectangles.

5. Transfer each loaf onto a parchment-lined sheet tray to proof.

I like these pre-cut parchment sheets because they're flat and very easy to work with.

6. Cover with a sheet tray and let it proof for 60 minutes.

7. Preheat the oven to 480°F (250°C).

8. Bake the loaves for 20 minutes.

9. After baking, let the loaves cool slightly before slicing with a bread knife.

Loaf 2: Darker and Crustier Loaf (Better)

1. Flour your work surface and gently flip the dough out onto it.

2. Flatten the dough slightly with a flat hand and pop any air bubbles.

3. Shape the dough into a rough square.

4. Cut the dough in half and shape each half by pulling out the sides, folding them over each other, and gently degassing any large bubbles.

5. Flip the dough over onto the folded side and tidy up to ensure everything is nicely tucked up.

6. Transfer both shaped loaves onto a parchment-lined sheet tray.Cover with another sheet tray and let them proof for 60 minutes.

7. Preheat the oven to 480°F (250°C) with a dutch oven or lodge combo cooker inside for 30 minutes

For reference, the dutch oven I'm using for this recipe is 5.5qt

8. Slice the parchment in half and carefully lower 1 loaf into the pre-heated dutch oven using the parchment paper

9. Cover with the lid, and bake for 20-22 minutes. You can bake both loaves at the same time if you have 2 dutch ovens.

10. Remove the lid and continue baking uncovered for another 10-12 minutes until the loaf is deeply golden brown.

11. Repeat the process for the second loaf.

Loaf 3: The Big Dog Boule (Best)

1. Flour your work surface and gently flip the dough out onto it.

2. Pop any large bubbles and shape the dough.

3. To shape the dough, grab a corner/side piece of the dough and pull it across to the other side of the dough, about 60% of the way across the other side of the dough. Grab another side/corner of the dough next to the first, and fold it across, about 60% of the way to the other side. Repeat all the way around the dough. You'll do this between 7-9 times in total, popping any big bubbles that form along the way.

4. Flip the dough ball over so that the seam side you is against the work surface. With your hands on either side of the dough, roll the dough on its seam side to seal it and create tension across the top of the dough. See video @11:55.

5. Grab a medium sized bowl that's just bigger than the dough you just made (i use the same medium stainless bowl that i mixed the dough in). Line the bowl with a thin kitchen towel and dust the towel with a mix of wheat and all purpose flour. Transfer the dough ball to the floured towel-bowl, seam side up, tucking the seam once again to better seal.

6. Fold the towel over the dough and let it proof at room temperature for 45-80 minutes (depending on the temperature of your house) until it has doubled in size. When you poke the dough, it should indent then slowly spring back.

7. Preheat the oven to 480°F (250°C) with a dutch oven inside for 30 minutes

8. Place a generous dusting of semolina flour or fine cornmeal in the dutch oven to prevent sticking.

9. Carefully flip the shaped loaf into the dutch oven (seam side will now be DOWN) and score the top with a few cuts or slices.

10. Cover the dutch oven with the lid and bake for 18 minutes.

11. Remove the lid and continue baking for another 20-25 minutes, reducing the oven temp to 465F/240C.

12. Once baked, transfer the loaf to a wire rack to cool.

as an amazon affiliate I earn from qualifying purchases Poolish Ingredients: Instructions for Poolish:

1. In a small bowl, combine the room temperature water, pinch of yeast, and bread flour.

2. Stir to combine and let it ferment at room temperature for at least 4 hours, but preferably 24 hours.

Dough Ingredients:

250 (1c) grams of warm water (approx 86F/30C)

2 grams (2/3 tsp) of instant yeast

300 grams of ripe poolish (see instructions below)

12 grams (2 1/2tsp) of salt

400 grams (3 1/3c) of bread flour

50 grams (1/2c) of whole wheat flour

Instructions for Dough:

1. In a medium bowl, mix together the warm water, instant yeast, and ripe poolish.

I use this stainless bowl for all of my bread mixing (and in this case, proofing). It's super durable and inexpensive.

2. Add the salt, bread flour, and whole wheat flour to the bowl.

3. Stir with a sturdy spoon until the ingredients are reasonably combined.

4. Then use a wet hand to squeeze and massage the dough until there are no longer any dry spots and everything is evenly combined.

5. Cover the bowl with a lid and let the dough ferment for 30 minutes.

6. Perform a strength building fold by pulling out a handful of the dough on one side and folding it over to the other side of the dough. Rotate the bowl slightly and repeat about 7 more times, rotating the bowl after each fold. See video @3:15.

7. After the folds, grab the ball of dough, around its side/bottom, picking up the ball, rounding and rotating it, then setting it back down to tension across the top and round it onto a ball. Do this several times. See video @4:15.

8. Cover and allow to ferment at room temperature again for another 30 minutes. After 30 minutes repeat steps 6 and 7.

9. Cover and allow the dough to ferment at room temperature for another 60 minutes. As this point you've fermented for 2 hours total. When you check back this time, the dough should have doubled in size.

If you'd like to use a stand mixer instead of stirring by hand, use a mixer with dough hook attachment on medium speed to replace steps 3 and 4 and mix for 4-5 minutes until dough has come together and is clearing the bowl.

Loaf 1: Simple Ciabatta-Style Loaf (Good)

1. Flour your work surface and gently flip the dough out onto it.

2. Flatten the dough slightly with a flat hand and pop any air bubbles.

3. Shape the dough into a rough square.

4. Cut the dough in half to create two equal rectangles.

5. Transfer each loaf onto a parchment-lined sheet tray to proof.

I like these pre-cut parchment sheets because they're flat and very easy to work with.

6. Cover with a sheet tray and let it proof for 60 minutes.

7. Preheat the oven to 480°F (250°C).

8. Bake the loaves for 20 minutes.

9. After baking, let the loaves cool slightly before slicing with a bread knife.

Loaf 2: Darker and Crustier Loaf (Better)

1. Flour your work surface and gently flip the dough out onto it.

2. Flatten the dough slightly with a flat hand and pop any air bubbles.

3. Shape the dough into a rough square.

4. Cut the dough in half and shape each half by pulling out the sides, folding them over each other, and gently degassing any large bubbles.

5. Flip the dough over onto the folded side and tidy up to ensure everything is nicely tucked up.

6. Transfer both shaped loaves onto a parchment-lined sheet tray.Cover with another sheet tray and let them proof for 60 minutes.

7. Preheat the oven to 480°F (250°C) with a dutch oven or lodge combo cooker inside for 30 minutes

For reference, the dutch oven I'm using for this recipe is 5.5qt

8. Slice the parchment in half and carefully lower 1 loaf into the pre-heated dutch oven using the parchment paper

9. Cover with the lid, and bake for 20-22 minutes. You can bake both loaves at the same time if you have 2 dutch ovens.

10. Remove the lid and continue baking uncovered for another 10-12 minutes until the loaf is deeply golden brown.

11. Repeat the process for the second loaf.

Loaf 3: The Big Dog Boule (Best)

1. Flour your work surface and gently flip the dough out onto it.

2. Pop any large bubbles and shape the dough.

3. To shape the dough, grab a corner/side piece of the dough and pull it across to the other side of the dough, about 60% of the way across the other side of the dough. Grab another side/corner of the dough next to the first, and fold it across, about 60% of the way to the other side. Repeat all the way around the dough. You'll do this between 7-9 times in total, popping any big bubbles that form along the way.

4. Flip the dough ball over so that the seam side you is against the work surface. With your hands on either side of the dough, roll the dough on its seam side to seal it and create tension across the top of the dough. See video @11:55.

5. Grab a medium sized bowl that's just bigger than the dough you just made (i use the same medium stainless bowl that i mixed the dough in). Line the bowl with a thin kitchen towel and dust the towel with a mix of wheat and all purpose flour. Transfer the dough ball to the floured towel-bowl, seam side up, tucking the seam once again to better seal.

6. Fold the towel over the dough and let it proof at room temperature for 45-80 minutes (depending on the temperature of your house) until it has doubled in size. When you poke the dough, it should indent then slowly spring back.

7. Preheat the oven to 480°F (250°C) with a dutch oven inside for 30 minutes

8. Place a generous dusting of semolina flour or fine cornmeal in the dutch oven to prevent sticking.

9. Carefully flip the shaped loaf into the dutch oven (seam side will now be DOWN) and score the top with a few cuts or slices.

10. Cover the dutch oven with the lid and bake for 18 minutes.

11. Remove the lid and continue baking for another 20-25 minutes, reducing the oven temp to 465F/240C.

12. Once baked, transfer the loaf to a wire rack to cool.

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The Easiest Actually Good Bread (1 Dough 3 Loaves) - Brian Lagerstrom

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This is an updated and much easier to execute version of my original 1 dough 3 loaves recipe. It focuses on one beginner bread dough that can be used to make three different loaves of bread of increasing (but still simple) complexity.

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This incredibly flavorful, West African-style skewer started out as a geographically appropriate main course to pair with a batch of Jollof rice, but quickly turned into my new favorite marinade for beef.

How to Make Suya

The detailed suya recipe is below, but here are some chef's notes:

Peanut butter is key: The key to the whole operation is peanut butter, which isn't the first ingredient when you think of classic marinades for meat, but it really works wonders here.

Perfect caramelization: The first time I tried it, I was a little bit skeptical, since I thought the peanut butter would burn on the hot grill, and if you've ever eaten burned nuts, you know it's not a very pleasant flavor. But, somehow it doesn't burn, and instead caramelizes and browns beautifully. Yes, I very much loved how this came out visually, but the taste and texture were even more impressive.

Crowd-pleasing flavor: I'd describe the flavor as unusual, but at the same time, familiar and comforting. As I touched on in the video, this reminds me of some of my favorite foods, from some of my favorite places, and I will be grilling this again soon.

I'd also like to try the more authentic method, using ground peanuts instead of peanut butter. But, in the meantime, I absolutely loved this version. I really hope you give it a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

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This is my take on Suya, grilled beef skewers from West Africa. Beef is marinated in a quick and easy marinade that is extremely delicious and perfect for cooking on the grill.

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225.6K Likes, 1.3K Comments. TikTok video from Simya (@simya_midnight): "bulgogi Pasta🍝 #tiktokfood #cooking". bulgogi pasta. In the Mood - Glenn Miller.

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This chicken and gnocchi soup should actually be named "marry me soup" because it is THAT GOOD. We've got a creamy soup with sun-dried tomatoes, chicken, and pillowy soft gnocchi. It is the perfect cozy meal and also makes the best leftovers.

Okay I wasn't kidding about calling this "marry me soup." If you've ever heard of "marry me chicken," this soup has very similar elements: chicken, sun-dried tomatoes, spinach, heavy cream. The flavors are similar in the BEST of ways.

ingredients needed for chicken and gnocchi soup

1 tbsp olive oil

1 large yellow onion

3 stalks of celery

1/2 cup sun-dried tomatoes

4 cloves of garlic

1/2 lb chicken thighs (boneless and skinless)

1 tsp paprika

1/2 tsp italian seasoning

salt and pepper, to taste

2 tbsp flour

2 tbsp tomato paste

4 cups chicken broth

2 cups water

1 cup heavy cream (or whole milk)

2 cups spinach

1 16oz package gnocchi

1 cup parmesan cheese

1/4 cup basil pesto (optional)

other recipes you will love

Add olive oil to a pot over medium heat. Dice onion and celery. Cut sun-dried tomatoes into smaller pieces. Mince garlic.

Add diced onion, celery, and sun-dried tomato to the pot. Stir and cook for 4-5 minutes until onion is mostly cooked through. Add garlic and cook for 1 additional minute.

While the vegetables are cooking, cut the chicken thighs into 1 inch, bite-sized pieces. Add the chicken to the pot and stir. Add paprika, italian seasoning, salt, and pepper. Cook for 3-4 minutes while the chicken browns.

Add flour and tomato paste to the pot and stir while it cooks for 2-3 minutes. Add chicken broth and water and cover the pot. Turn the heat to low and simmer for 15-20 minutes, until the chicken cooks through.

With the heat still on low, add heavy cream, spinach, and gnocchi. Stir and let it cook for 2-3 minutes until the gnocchi is soft. Turn off the heat and add parmesan cheese and basil, and stir until the cheese is melted.

Transfer the soup to bowls and top with fresh basil (optional) and extra cheese (also optional). Enjoy!

Keep any leftover soup in an air tight container in the fridge. Eat within 4-5 days.

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chicken and gnocchi soup - the palatable life

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This chicken and gnocchi soup is the perfect fall dinner. It's a creamy soup and all comes together in one pot!

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12.6K Likes, 28 Comments. TikTok video from Carmen.Rose (@carmen.roose): "IG: CARMEN.ROSE ❤️". Sofia The First - Main Theme - Geek Music.

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Slow-Roasted Lamb Shoulder ❤️ This is what I made for dinner tonight Method: for a 1.5kg shoulder of lamb - brush with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper then lay on a trivet of onions, garlic, fresh

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Torta piu amata in Italia 🤩 La farai ogni settimana 🍋🍋🍋

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72K Likes, 263 Comments. TikTok video from Hailee Catalano (@haileecatalano): "leeky twice baked potatoes". twice baked potato. Wes Anderson-esque Cute Acoustic - Kenji Ueda.

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232.5K Likes, 1.7K Comments. TikTok video from receitas variadas (@comidasvariadas1): "#berinjela #legumes berinjela recheada". Cooking Food Videos. som original - receitas variadas.

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40.7K Likes, 185 Comments. TikTok video from Stella Drivas (@hungryhappens): "Easy Vegetable Bake (full recipe is on: HungryHappens.Net)". hungryhappens. original sound - Stella Drivas.

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https://www.sipandfeast.com/spinach-stuffed-flounder/?fbclid=IwAR2XU6tn5E7YiGcB8RK-DZnbQMyVeqhnGKlhYkPQd7noFIDH-vGBunCHMGw

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Kenji’s Secrets for the Crispiest Roast Potatoes | NYT Cooking

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Kenji’s Secrets for the Crispiest Roast Potatoes | NYT Cooking

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Sheet-Pan Chicken with Sourdough and Bacon Recipe

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This supereasy sheet-pan chicken gets great flavor from bacon, red onion and crisp, fat–basted croutons. Get the recipe at Food & Wine.

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Poulet Mafé | F&W Cooks | Food & Wine | Peanut butter brings richness to the aromatic, spicy sauce in chef Pierre Thiam's Poulet Mafé recipe. This warm, savory stew with chicken and root... | By Food & WineFacebook

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Poulet Mafé | F&W Cooks | Food & Wine | Peanut butter brings richness to the aromatic, spicy sauce in chef Pierre Thiam's Poulet Mafé recipe. This warm, savory stew with chicken and root... | By Food & WineFacebook

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Peanut butter brings richness to the aromatic, spicy sauce in chef Pierre Thiam's Poulet Mafé recipe. This warm, savory stew with chicken and root...

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Chicken Gaston Gerard - French Cooking Academy

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Chicken Gaston Gerard (also known as chicken Dijon) is a famous French chicken recipe dating back to the 1930s that celebrates cheese, white wine and Dijon mustard. It was created by accident (if we believe the story) by the wife of the mayor of Dijon during a dinner with the famous food critic of the time, Curnonsky, when a pot of paprika accidentally fell into the dish. The chicken is cooked with paprika, then served with cheese, white wine, cream and Dijon mustard sauce.

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Chicken Gaston Gerard - French Cooking Academy

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A famous French recipe that legend has it was invented by accident. chicken with a cheesy wine sauce

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Greek

Last Updated:

These delicious Bifteki patties are one of my favs for an easy meal. The beef is mixed with some simple ingredients and the patties are served with potatoes and topped with feta.

Bifteki is a recipe that is an authentic traditional Greek dish. It reminds me of home and my mom, and is so tasty. They are essentially baked beef patties. The beef is mixed with veggies like tomatoes and onions, breadcrumbs, and parsley. Consider it a Greek version of a burger patty. I served these with delicious potatoes and with crumbled feta on top.

❤️ Why You'll Love Bifteki

Easy: Bifteki are so easy to make and the whole family will love them

Healthy: These protein-packed patties are so good for you

Meal Prep: Prep a batch of Bifteki and freeze them or keep them in the fridge to eat all week

🍲 Ingredients

Ground Beef - Ground beef is a great source of protein and a budget-friendly meat option for the whole family. Although you can use other types of ground meat in this recipe, beef is the most traditional.

Parsley - Fresh parsley will be best in this recipe as it packs the most flavor and adds some freshness to this recipe.

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

👩‍🍳 How to Make Bifteki

1. Preheat the oven to 375F.

2. Into a large mixing bowl add lemon juice, olive oil, mustard, oregano, pressed garlic cloves, and salt and whisk together to combine. Add the peeled potato wedges to the baking sheet or baking pan, drizzle over the lemon-mustard mixture, and toss to coat the potatoes. Add 1/2 cup water to the pan. Set aside.

3. Prepare the burgers (Biftekia): In a mixing bowl combine the ground beef, grated onion, grated tomato and their juices, egg, breadcrumbs, olive oil, parsley, salt, and pepper. Mix to fully combine. Divide the mixture into 8-10 portions and use your hands to form into burger-sized patties.

4. Place meat patties on top of the potatoes. Bake for 30 minutes, flip the burgers and bake for 30 more minutes.

5. Serve with feta, lemon wedges, and our easy tzatziki.

🪄 Tips and Tricks

Eggs and breadcrumbs are your binders in this recipe to help the patties hold their shape

If your meat is sticking to your hands too much when making the patties, wet them slightly under the tap before handling the meat

🗒 Substitutions

Meat: Substitute the ground beef for leaner ground meat like turkey or chicken. You can also use ground lamb or pork. However, beef is the most traditional

Egg: If you don't eat eggs you can leave these out but it does help with making the meat bind together better so you may end up with crumbly patties

Potatoes: You can make just the burger patties of this recipe and skip the potatoes, but to make it a full meal, the potatoes are highly recommended

🗒 Best served with

👝 How to Store Leftovers

Store in an airtight container in the fridge for 3-4 days. You can also freeze just the patties between wax paper in the freezer to have easy Greek burgers to pull out and add to salads, etc.

🤔 Common Questions

What does Bifteki mean?

Bifteki means hamburger. This is a Greek version of your traditional hamburger.

What's the difference between Keftedes and Biftekia?

The primary difference here is the way the meat is shaped. Keftedes are more like meatballs or logs, where biftekia are shaped like hamburger patties.

Bifteki (Greek Baked Beef Patties)

These delicious Bifteki patties are one of my favs for an easy meal. The beef is mixed with some simple ingredients and the patties are served with potatoes and topped with feta.

For the potatoes

6 large yellow potatoes, peeled and cut into wedges

1 1/2 lemons (juice of)

4 garlic cloves, pressed

1/2 cup water

For the burgers (bifteki)

1 1/2 lbs lean ground beef

1 large white or yellow onions, grated

2 tomatoes, grated

1 egg

3/4 cup breadcrumbs

1/4 cup fresh chopped parsley

Preheat the oven to 375F.

Into a large mixing bowl add lemon juice, olive oil, mustard, oregano, pressed garlic cloves and salt and whisk together to combine. Add the peeled potato wedges to the baking sheet or baking pan, drizzle over the lemon-mustard mixture and toss to coat the potatoes. Add 1/2 cup water to the pan. Set aside.

Prepare the burgers (biftekia): In a mixing bowl combine the ground beef, grated onion, grated tomato and their juices, egg, breadcrumbs, olive oil, parsley, salt and pepper. Mix together to fully combine. Divide the mixture into 8-10 portions and use your hands to form into burger-sized patties.

Place meat patties on top of the potatoes. Bake for 30 minutes, flip the burgers and bake for 30 more minutes.

Serve with feta, lemon wedges and our easy tzatziki.

# data[].attributes.attachment_link.description
Bifteki is a recipe that is an authentic traditional Greek dish. It reminds me of home and my mom, and is so tasty. They are essentially baked beef