Via Slow Cooker from Scratch
- canned chopped green chile
- oregano
- cumin
- bay leaves
- olive oil
- 99% lean ground turkey
- salt and pepper to taste
Nutrition (per serving, with corn): 222 calories, 9 calories from fat, 1g total fat, 0mg cholesterol, 631.2mg sodium, 567.8mg potassium, 42.5g carbohydrates, 12.8g fiber, 6.3g sugar, 12.5g protein, 6.4 points.
- oregano
- cumin
- bay leaves
- chile powder
- generous grating of black pepper
- minced chipotle chiles in adobo sauce
- diced tomatoes
- vegetable broth or water
- lime wedges
- or more large shrimp
- chicken stock
- seasoned rice vinegar
- soy sauce
- white pepper
- finely minced garlic
- maple syrup
- olive oil or non-stick spray for grill
- salt to taste
- Salmon Rub:
- chile powder
- ground cumin
- brown sugar
- or more large shrimp
- chicken stock
- seasoned rice vinegar
- soy sauce
- white pepper
- finely minced garlic
- powdered sugar
- almond meal flour
- unbleached white flour
- large eggs
- almond extract
- granulated sugar
- cinnamon
- unsalted butter
- sugar
- eggs
- milk
- vanilla
- almond meal flour
- organic coconut flour
- salt
- baking powder
- vegetable oil
- Goya red lentils
- grated fresh ginger
- ground cumin
- water
- chicken boullion cube
- fresh chopped cilantro
http://smittenkitchen.com/2012/01/buttermilk-roast-chicken/
“This recipe was inspired by Nigella Lawson’s version. I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time. If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why). I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations. However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.”
(with wild rice and green beans one night; roasted potatoes and, uh, more green beans another)
- buttermilk
- table salt
- granulated sugar
- Lots of freshly ground black pepper
- Drizzle of olive oil
- fresh ground black pepper to taste
- butter
- vegetable oil