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Dinner With The FoodFellas - An Invitation You Can't Refuse!

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Fast Food Items That Look Nothing Like They're Supposed To
Mashed


Published on Nov 8, 2018
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What can we realistically expect when we unwrap our drive-thru dinner? Unless you want to be disappointed, you'll need to adjust your expectations a bit. Here's how the fast food menu items from popular chains might look when you order them, and, spoiler alert, it's nothing like the advertisement...

Wendy's Baconator | 0:19
Taco Bell Mexican Pizza | 0:56
McDonald's Filet-O-Fish | 1:49
Burger King Croissan'wich | 2:21
Sonic Drive-In Chili Cheese Coney | 2:56
Taco Bell Waffle Taco | 3:30
McDonald's Big Mac | 4:06

Read more here → https://www.mashed.com/134061/fast-fo...
 

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HOMEMADE PESTO ALLA GENOVESE | Basil Pesto Recipe 2 Easy Ways
Vincenzos Plate


Premiered 3 hours ago
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Pasta Pesto Day - find your nearest Italian restaurant who is supporting this cause: http://www.pastapestoday.it/en/

Pesto is the second most used sauce in the world, originating from a beautiful Italian city called Genoa. In this recipe, I’ll show you how simple it is to make pesto either by hand or in just a few minutes using a hand held blender. This #pesto recipe combines fresh basil, pine nuts, extra virgin olive oil and salty cheese to create the most perfect condiment – a creamy sauce which can be used on pasta, meat, or even in salads. Here, I serve it with gnocchi, a favourite dish all over the world. #pestorecipe #pestogenovese

Recently the city was struck by an awful tragedy and with a big recovery project needed we really need your help. While there's more information in the recipe, all you need to know is to donate, you need to eat! (Participating restaurants globally only) http://www.pastapestoday.it/en/

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Fast Food Hamburgers Ranked Worst To Best
Mashed


Published on Nov 13, 2018
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Countless fast food restaurants across the country sell burgers: the choice is almost limitless. It is very important, then, that you make your choice wisely. Luckily, we're here to help. Here are the most well-known fast food burgers, ranked worst to best...

McDonald's: The Quarter Pounder | 0:17
Burger King: The Whopper | 0:57
Shake Shack: The ShackBurger | 1:32
Steak n' Shake: The Original Steakburger | 2:01
Wendy's: Dave's Single | 2:33
Fuddruckers: Customizable hamburger | 3:05
Five Guys: Hamburger | 3:30
In-N-Out Burger: Hamburger | 4:17

Read more here → https://www.mashed.com/136239/fast-fo...
 

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Pasta And Peas Recipe
OrsaraRecipes


Published on Nov 12, 2018
Today I would like to share with you my Pasta and peas recipe.

Written recipe: http://orsararecipes.net/pasta-and-pe...

Pasta pot I used: http://geni.us/g9KG

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The Best Creamy Mashed Potatoes | SAM THE COOKING GUY 4K
SAM THE COOKING GUY


Published on Nov 14, 2018
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Thanksgiving is almost a week away - and you’re now three easy steps from maybe the best creamy mashed potatoes ever! And did we mention the mashed potato taco at the end? We should have cuz it’s so damn good….
 

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HOW TO MAKE FOCACCIA | Focaccia Bread Recipe from Genoa
Vincenzos Plate


Published on Nov 14, 2018
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This Italian focaccia recipe is the authentic recipe which originates from Genoa. It has the perfect amount of crunch around the focaccia edges and the middle is soft and seriously divine. It is a delicious accompaniment for your main meal or can be enjoyed with an antipasto platter and even for breakfast and will transport your tastebuds to Italy with every mouthful. Focaccia bread recipe from Genoa.

It is very important we celebrate all the great things about Genoa during a difficult time for the city. Join me in a global initiative by visiting your nearest participating restaurant where just by eating a meal, you will be donating to the cause to help the city.

During the Week of the Italian Cuisine in the World (19th to 25th November) Pasta Pesto Day will help the Liguria region thanks to your support. As you may be aware pesto pasta is the signature dish of the city of Genoa.

Find out more by visiting the following website: http://bit.ly/PastaPestoDay

#focaccia #focacciabread #focacciarecipe


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Fried Mushrooms Cooking Italian with Joe
Cooking Italian with Joe


Published on Nov 18, 2018
Who loves porcini mushrooms?! Who lives fried food?! Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious, recipe from old Italy, fried porcini mushrooms. This is an easy, delicious, and addictive recipe that is so simple and delicious that will impress your family, friends or your next get together. A delicious taste and feel of old Italy you will want to share with your family for generations to come.
Please Subscribe to our YouTube Channel
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Buy your next bottle of Vito and Joe's Authentic Italian Extra Virgin Olive Oil EVOO on our website at
www.cookingitalianwithjoe.com
"A trip to Italy in a bottle"
 

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Mike Colameco's Real Food PIORA & COTE
Mike Colameco's Real Food


Published on Nov 12, 2018
A NYC Korean Steakhouse with a Michelin Star ! Mid way through this show we visit Cote, in The Flatiron, a totally modern Korean Steakhouse with an insane wine program that has been a roaring success since they opened the doors a few years back.
 

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The NEW Chicken And Waffles From KFC
TheReportOfTheWeek


Published on Nov 18, 2018
I've been getting a ton of requests to try out KFC's new Chicken and Waffles, I decided to try them both at once and got the Chicken and Waffles Sandwich!

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5 PM EST - 7570 kHz - North America
 

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TRADITIONAL Taiwanese BREAKFAST & Hello Kitty Flight to Seoul South Korea
Mikey Chen


Published on Nov 20, 2018
Some of my travel plans didn't go as planned, so I thought I'd go back to Korea to hit up some places that I never been before. But first I met up with my friend Herrine to grab some vegan food in New York City, which I never knew could taste pretty good despite the fact that I love to eat meat. Then on my way to Korea, I had a long layover in Taiwan, and I was starving. So I ate some delicious traditional Taiwanese breakfast, but my food cravings didn't stop there. I ate some McDonald breakfast, but I also wanted to see what McDonald's in Taiwan had to offer.

Also, check out Herrine's page @rinnny_ from INSIDER.
 

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Dear @SortedFood, This is a REAL Philly Cheesesteak
Brothers Green Eats


Premiered 22 hours ago
Join me on a journey as I head back to my hometown of Philadelphia to get the inspiration I need to craft my version of the “Best” Philly Cheesesteak EVER! A big thanks to Jim’s Steaks, Father Green, Julian Segal, and Ansel Shipley for offering their expertise and advice. #phillycheesesteak #sandwichseries #brothersgreeneats

Good news! If you haven't heard about our Youtube membership program you can click here or click the JOIN button for more info (make sure you are log in to your Youtube account): https://www.youtube.com/channel/UCzH5...

SUBSCRIBE NOW ☞ https://www.youtube.com/user/Brothers...
 

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Thanksgiving 2018
Abom Adventures


Published on Nov 25, 2018
Smoked turkey cooked in the Pit Barrel Jr, and watching mom make her famous chicken and dumplings!
 

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ITALIAN GRANDMA MAKES POLENTA | How to Make Polenta | Italian Polenta Recipe
Vincenzos Plate


Published on Nov 25, 2018
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#polenta #polentarecipe #howtomakepolenta

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Check out my website for full recipes and to follow my blog: http://vincenzosplate.com/

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Kg to cups converter: http://www.convertunits.com/from/kilo...[US]

POLENTA RECIPE
Polenta is a hearty, classic Northern Italian style dish. This is my Nonna's version, made using cornmeal only and topped with a hearty sausage ragu. It is bold and rich in flavour and was traditionally served spread onto the middle of the table so everyone could dig in and get their portion. This is sure to be your new favourite topping the next time you serve up polenta. (Did you know its also gluten free?)

INGREDIENTS:
Extra virgin olive oil
½ onion (diced into small pieces)
½ carrot (diced into small pieces)
4 x pork and fennel sausages (remove skin from 2 of them)
2 x pork ribs
500g/16oz pork mince
250g - 1.4cups cornmeal (or one packet of ready-made polenta mix)
1lt - 4cups water
Parmesan
Rock salt
Fine salt

METHOD:
1. For this Italian polenta recipe, add a generous amount of extra virgin olive oil to a small pot, the add carrot and put it on the stove at a low-medium heat.
2. Leave it to fry for a minute or so before you add a whole pork sausage and two pork ribs to the pot, along with 500g of pork mince.
3. Mix the mince through so that it starts to brown and add some more EVOO to help it cook. Stir everything through to make sure it is cooked and ready to be added to the cornmeal polenta.
4. Then, add a pinch of salt, stir through and add 500ml of fresh tomato sauce.
5. To sweeten the taste of the sauce, add a touch of rock salt, and leave to simmer and cook through for at least an hour.
6. Now, it’s time to prepare the sausage you will add to the Italian cornmeal polenta (and it will also be used on top). Getting your medium size frypan, add some EVOO and place 3 more Italian sausages inside, breaking them up using a fork, by squashing and pressing them forward. They are to be enjoyed in pieces, not whole.
7. Cook this on a low-medium heat until well browned, adding 100g of veal mince and a pinch of salt. Mix this through and ensure it is well browned by moving the meat around with a wooden spoon.
8. Put a large pot on the stove, filling it with 1L of water. Leave it to heat up – but don’t boil it!
9. Add a pinch of rock salt to the water once it starts to heat and with the wooden spoon in one hand, get cornmeal in the other and slowly drop it into the water, while mixing it through with the spoon.
10. Don’t put all of the cornmeal in the polenta at once! You will see it start to grow in the water and eventually thicken, but the key is mix, mix mix!
NONNA IGEA’S TIP: If you are using instant polenta (from a packet), make sure you read the cooking instructions carefully, adding the right amount of water and leaving it to cook for the time specified.
11. Using a ladle, pour a portion of the sauce you prepared earlier, into the cornmeal polenta, and mix it through. At the same time add half of the sausage mince you also prepared and stir it in.
12. Keep stirring the polenta until it is a thick consistency and it should start to bubble.
13. Be careful not to undercook your polenta or it will be runny and not set!
TO SERVE:
Get a small amount of sugo, and put it onto a flat plate, then add a sprinkle of parmesan cheese on top. Next, pour the polenta on top of the sugo, spreading it out and adding more delicious sugo on top with a light sprinkle of sausage mince left from earlier! Sprinkle more parmesan cheese on top, and add the sausage mince on top that was prepared earlier.

E ora si mangia, Vincenzo’s Plate…Enjoy!

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HUGE Bacon Over Rice, MUST TRY Meat Bowls in Tokyo Japan
Strictly Dumpling


Published on Nov 25, 2018
Happy Belated Thanksgiving everyone!! Hope you all had a great time and ate some delicious food. :-)

As you all know I love meat and what's not a better thing to do than to go on a meat bowl tour to see who has the best Japanese meat bowl in Tokyo Japan.

Locations:
✧ Buta Daigaku Jinbo-Cho Kousha
https://bit.ly/2Bg2FiX
✧ Roast Beef Ono Akihabara
https://bit.ly/2KcYDea

***MORE EXCLUSIVE Content on Instagram***
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Gorgonzola Cheese Balls with Roasted Walnuts Cooking Italian with Joe
Cooking Italian with Joe


Published on Nov 25, 2018
Who loves cheese?! How about gorgonzola, mascarpone, and ricotta?! Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious, recipe from old southern Italy, gorgonzola cheese balls with roasted walnuts. This is an easy, delicious, and addictive recipe that is so simple and delicious that will impress your family, friends or your next get together. A delicious taste and feel of old Italy you will want to share with your family for generations to come.
Please Subscribe to our YouTube Channel
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Buy your next bottle of Vito and Joe's Authentic Italian Extra Virgin Olive Oil EVOO on our website at
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"A trip to Italy in a bottle"
 

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Brazilian Cheese Steak Recipe | X-Tudo Inspired Cheese Steak Sandwich
Ballistic BBQ


Published on Nov 26, 2018
My twist and tribute to both the Philly Cheese Steak and Brazilian X-Tudo Burger. This is unlike any cheese steak sandwich you've ever seen! A special thanks to the folks at Porter Road Butchers for sending me a beautiful piranha. Porter Road: https://porterroad.com
 

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HOMEMADE VEGETARIAN LASAGNA | How to Make Lasagna Vegetarian Recipe
Vincenzos Plate


Published on Nov 28, 2018
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3 Vincenzo's Cooking for you

Vegetarian lasagna is an alternative to the traditional meat filled version and it's still jam-packed with flavour! My vegetarian lasagna is an alternative to the traditional meat filled version combining vegetables such as mushrooms and zucchini along with a secret ingredient in the sauce! Heighten the excitement of a classic, by adding creamy ricotta to beautiful Italian passata and you'll dive in for more than just one piece.

#vegetarianlasagna #lasagnavegetarian #vegetablelasagna

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VEGETARIAN LASAGNA RECIPE

INGREDIENTS:
1 x celery branch (chopped into cubes)
2x oyster mushrooms
1x zucchini (choppend into cubes)
2x capsicum (choppend into cubes)
Half eggplant (choppend into cubes)
Half carrot (chopped into cubes)
1/2 Onion (finely chopped)
1.4lt – 47ounces of Passata (Italian Puree)
300gr – 1.2cups of Ricotta Cheese
300gr – 500gr Fresh Lasagna sheets
Grated Parmesan Cheese
1 x diced fresh mozzarella (fior di latte) if you can’t find it use dry mozzarella or provolone
2 pinches of mixed Italian dried herbs
Half glass of water
Salt & Pepper
Fresh Basil
Extra virgin olive oil

METHOD:
1. Place the pot on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil
2. When the pot is warm add the onion, carrot, celery, zucchini, eggplant and capsicum and stir with a wooden spoon. Cover with the lid and leave to simmer for about 15 minutes but keep stirring every 5 minutes.
3. After 15 minutes add the oyster mushrooms (feel free to use any other mushrooms) and half glass of water.
4. Add 2 pinches of Italian herbs and cook for 15 more minutes. We usually use Marjoram, Thyme and Oregano.
5. Now it’s time to add the passata/fresh tomato puree, the ricotta and salt & pepper.
6. Let this simmer, and add some fresh basil leaves, breaking them into smaller pieces using your hands.
7. Leave this on the stove for at least 30 minutes.

ASSEMBLE THE VEGETARIAN LASAGNA

1. Now cut the fresh Mozzarella (Fior di latte) into slices, and then into small cubes
2. Using a non stick baking tray, line the base with a touch of sauce.
3. Add layers of fresh lasagna sheets, completely covering the base and not leaving any gaps.
4. Line the top of the lasagna pasta sheets with sauce and vegetables, this time using a generous amount and covering each one.
5. Add lots of cubes of fresh mozzarella, covering the sauce and getting into each corner.
6. Grate a generous amount of Parmigiano Reggiano over the top and then begin a new layer.
7. Start by lining up another set of lasagna sheets and repeat each step as above.
8. Finish it off with a set of lasagne sheets then smother it with the left over sauce the fresh mozzarella and grated Parmigiano
9. Cover the vegetarian lasagne tray with alfoil and place it in the oven at 180C – 356F for 15-20 minutes
10. After it has been in the oven for 10 minutes, remove the foil carefully and let it cook for another 5-10 minutes uncovered so it becomes deliciously crispy on top.

TIP! If you are using store bought lasagna pasta sheets, your cooking time may be a little bit longer, approx. 30 minutes in total.

HOW TO SERVE
1. Get a flat white plate and carefully slice the vegetarian lasagna down the middle and divide it into squares. Lift each piece out of the tray using something like a spade and help it slide off with a long knife.
2. Of course if you are crazy about parmesan cheese, you can grate even more on top of your vegetarian lasagna!

E ora si mangia, Vincenzo’s Plate…Enjoy!

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The Best Breakfast Sandwich | SAM THE COOKING GUY 4K
SAM THE COOKING GUY


Published on Nov 30, 2018
Get ready to make the best breakfast sandwich of your life - with a perfect fried egg, cheese & pastrami!
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INGREDIENTS ►about 1/4 lb pastrami ►1 egg ►cheese, sliced (I used smoked chipotle gouda) ►2 cup fresh spinach ►1 red onion, finely sliced ►butter ►olive oil ►salt ►pepper ►2 pieces of bread (I used sourdough) ►butter ►shoestring fries, frozen (optional… but highly recommended) ►kosher salt & pepper to taste GARLIC AIOLI ►Mayo (I used Kewpie) ►1 tsp garlic paste (or 1 clove garlic, minced) ►1/4 lemon ►chopped parsley

RECIPE INSTRUCTIONS: ►If you decided to go with the fries, start by baking them according to package instructions ►Caramlize the onions... heat some butter in a small saucepan on low-medium heat add onion, olive oil, salt & pepper, cook until translucent ►While the onions cook, you can make the garlic aioli - in a small bowl mix together mayo, garlic, fresh squeezed lemon juice, chopped parsley, and a sprinkling of kosher salt ►Once the onions are ready, transfer into small dish and use that same pan to saute spinach on low heat. There should still be some oil in the pan, give it a stir and as it starts to shrink… ►Butter both pieces of bread and start toasting (I did this on my flat top with grill press) ►Cook pastrami (again, did this on my flat top) ►Give that spinach a stir - you can add more oil if needed, & season with salt & pepper as it cooks ►Flip pastrami, top with cheese ►Now it’s time to fry the egg... (I add some butter to the flat top, then crack the egg and fry) - add a sprinkle salt & pepper as it cooks ►Build: spread aioli on both pieces of bread, then add spinach, onions, cheesy pastrami, egg, and top with fries. Cut and ENJOY!

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ABOUT SAM THE COOKING GUY:
I'm Sam, and this is my Youtube channel - welcome to my world of cooking!

If you love food that’s big in taste, small in effort, and served with a healthy dose of irreverence… well, you’ve definitely come to the right place.

Watch my videos for easy to make recipes…kitchen basics…and live Q&A episodes where I answer all of your cooking questions.

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How 3 Michelin Star Sushi Legend Masa Cooks at Home
Munchies


Published on Nov 30, 2018
Legendary sushi chef Masa Takayama was the first Japanese chef to helm a restaurant that was awarded three Michelin stars in the US. Now, he's going to show you how he cooks at home by using one fish to make three dishes.

This zero-waste approach is going to use every part of the fish—even the bones and head—and use a variety of techniques, and not just Japanese ones. You'll also find out why you shouldn't buy ponzu sauce from the store.

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Chef Abroad Sn1,Ep6 Aircraft Carrier, Atlantic Ocean (Full Episode)
Popcornflix



Published on Aug 25, 2017
Chef Michael Smith touches down on the USS George Washington, an aircraft carrier somewhere in the Atlantic Ocean. After exploring the ship from bow to stern, he joins the kitchen brigade to learn what it takes to feed 6000 hungry sailors.
Sn 1, Ep6 Aircraft Carrier, Atlantic Ocean

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Popcornflix is owned/operated by Screen Media Ventures, LLC.
 

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TIJUANA VS SAN DIEGO TACOS - Mexican VS American Taco Challenge!
TheTravelingClatt


Published on Dec 5, 2018
TIJUANA VS SAN DIEGO TACOS - Mexican VS American Taco Challenge! Tijuana and San Deigo are sister taco cities! Known for having some of the best tacos on planet earth!
 

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FINEST All You Can Eat WAGYU BEEF in Tokyo Japan: Matsusaka Beef
Strictly Dumpling


Published on Dec 5, 2018
Rokkasen is another great All You Can Eat Wagyu place, but it's a bit more on the expensive side because they serve Matsusaka Beef and many people consider it to be better than Kobe! Matsusaka Beef has a high fat-to-meat ratio, which makes the marbling on the beef look exquisite.

Location:
✧ Rokkasen
https://bit.ly/2paV4t7

★ Check out my other video All You Can Eat A5 WAGYU BEEF in Tokyo Japan! https://youtu.be/X43PtCCdg_A

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Smothered Steak / Salisbury Steak with Homemade Mushroom Gravy Recipe
Cowboy Kent Rollins


Published on Dec 5, 2018
Grab the printable recipe below!
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Printable Recipe here: https://kentrollins.com/smothered-ste...

If you're looking for a classic comfort food recipe this Salisbury Steak is the one! Also called a smothered steak, the star of this dish is the homemade mushroom gravy with a rich creamy flavor that could eat as a meal all its own!
 

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EASY ONE PAN CHICKEN DINNER (PALEO)
Dan Churchill


Published on Dec 5, 2018
Friends welcome to episode 1 of our Christmas recipe countdown. With Christmas just 20 days away, I know you're all beginning to think about putting together your winter menu. With shopping days and pantry stocking just around the corner, I'm bringing you one recipe you won't want to miss out on: the one pan chicken dinner.

I often get asked about how to build a flavorful and delicious dish all in one pan without having to dirty up the entire kitchen. This is the ideal recipe to showcase some of your chicken cooking skills, knife work, and easy veggie prep. It all comes together in one skillet (make sure it's oven safe!) and you're done in just the time it takes to sear the chicken and roast the whole thing off in the oven. Check out the recipe below or on my blog!

Recipe:

Prep Time: 15 minutes

Cook Time: 1 hour

Skill Level: Medium

Serves: 4

Ingredients:

4 bone-in skin-on chicken thighs
2 medium sweet potatoes, chopped into 1″ pieces
3 cloves garlic, smashed
2 cups brussels sprouts, trimmed and halved
1 medim red onion, sliced thin, leaving root end intact
1 small bunch rosemary, fresh
Salt and pepper (plenty of each to season)
3 Tbsp olive oil

Method:

Preheat oven to 425F. Pat chicken thighs dry and season liberally with salt and pepper.

Add 1.5 Tbsp olive oil to a cast iron skillet or other oven proof pan. Heat over medium, then add chicken thighs. Sear for 3 minutes on the first side.
Remove chicken to a plate. Place veggies, garlic, rosemary, and an additional 1.5 Tbsp olive oil in the pan. Return chicken, raw side down, to the pan. Drizzle with a bit more olive oil.
Place entire pan in the oven for 35-40 minutes or until chicken is completely cooked through.
Serve chicken family style with roasted veg.


For more healthy recipes like this one, check out my Healthy Cook: $5 Meals Ebook here! https://epic-table.myshopify.com/

Get the recipe here! https://danchurchill.com/easy-one-pan...

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It's time for Sunday Sauce!
OrsaraRecipes


Published on Dec 7, 2018
Today I would like to share with you my Sunday Sauce recipe which includes my homemade tomato sauce, brasciole, pork ribs, hot sausage, and homemade meatballs.

Written recipe: http://orsararecipes.net/sunday-sauce...

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SPAGHETTI ALLE VONGOLE | EASY Spaghetti Vongole Cooked by Seafood Master
Vincenzos Plate


Published on Dec 9, 2018
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SPAGHETTI ALLE VONGOLE
Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection. Enjoy this seafood recipe with Vincenzo’s Dad Paolo as he shows off his culinary skills.

#spaghettivongole #spaghettiallevongole #vongole


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SPAGHETTI VONGOLE

INGREDIENTS:
Spaghetti pasta 300g (3 Cups)
Glass of white wine
2 cloves of garlic
300g/1.32 cups Vongole (Clams or Pipi's)
Extra virgin olive oil
Pinch of rock salt
Sprinkle of pepper
Generous amount of fresh parsley

UTENSILS:
1 x large saucepan
1 x 5L large pot (21.1338 US cups)
Sharp knife
Wooden spoon

METHOD:
1. Boil 5L of water in a large pot in preparation for your spaghetti vongole.
2. Turn the stove on to a medium/high heat and add a generous amount of extra virgin olive oil.
3. Once the oil has begun to warm, add the two cloves of garlic peeled but left whole.
4. The garlic will then start to fry and brown. Once the cloves are nicely coloured, remove them from the pan and leave them to the side.
5. Now, add the vongole to the pan and stir them gently using a wooden spoon. After around 15-20 seconds, add the glass of white wine and leave to simmer.
6. Add a pinch of rock salt to the pot of boiling water – but not too much as the vongole should be fresh which means they will be salty from the sea (depending on where you are in the world, you can add more or less salt)!
7. Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat.
8. Once the vongole have opened and the water is boiling, add the spaghetti pasta and leave it to cook based on the packet instructions, less one minute!

PAOLO’S TIP: For every 100g of pasta, you should add 100g of vongole – this is the best way to regulate your quantities, always remembering the more vongole, the better!

9. Strain the pasta once it has cooked to your liking and add it to the pan with the vongole in it (where it will then finish to cook).
10. Mix the pasta well so that it soaks up the delicious broth-like liquid and flavours from your sauce.
11. Once the spaghetti vongole are mixed well, sprinkle a generous amount of freshly chopped parsley on top and mix it through.
HOW TO SERVE:
1. Once the pasta starts to look shiny because it is coated in the flavours of the broth, the ingredients have started to stick it’s ready to serve.
2. Serve the pasta vongole onto a plate trying to keep it in the centre and make sure there are some extra vongole on top – and another small sprinkle of parsley.

E ora si mangia, Vincenzo’s Plate…Enjoy!
 
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