herb citrus chicken | Food Network

Showing 671 - 680 of 681 results for herb citrus chicken

View: Best Match Rating

A Taste of Morocco

Episode | From: Emeril Live

Get out your magic carpet, cause we’re going for a taste of Morocco tonight. Moroccan Mint Tea, Herb and Tomato Salad with Preserved Lemons, Moroccan Chicken and Chickpea Stew, Lamb Tagine with Honey and Apricots, Moroccan Vegetable Couscous

Stuffed Chicken Breasts

Recipe | Courtesy of Michele Urvater

1 Review

Cool Summer

Episode | From: Healthy Appetite with Ellie Krieger

Hot summer, cool food. Ellie makes her own fabulous five of the salad world: zesty Saffron Chicken and Green Bean Salad, sweet Beet Salad with Watercress Drizzle, hearty Orange, Pistachio and Wild Rice Salad, Herb Toasted Pita Salad and dessert, fresh Peaches with Balsamic Cherries.

Loved-Up Food

Episode | From: Healthy Appetite with Ellie Krieger

Ellie plays culinary cupid and shares her favorite romantic recipes: figs with ricotta pistachio drizzled with honey, green herb dip with crunchy crudites, heart-shaped portobello panini, cherry almond chocolate clusters and you-and-me chicken pot pies. Finger food and food to share that’s irresistible and good for you.

Grilled Pork Chops with Roasted Apples and Steamed Brussels Sprouts in Caramelized Onions

Recipe | Courtesy of Deborah Fewell

Total Time:: 3 hours 10 minutes

1 Review

Virginia

Episode | From: Food Network Specials

In Richmond, Virginia the Jefferson Hotel is a building of sophistication and history. Diners head to Lemaire for a meal with the same finesse. G meets with Chef Walter to see his take on the fried green tomato. Award-winning chef Jason opened Comfort to serve local ingredients with his own style. He shares with G his techniques on preparing braised pork and sides in his 'comforting' restaurant. Lavender Field Farms offers fresh honey, herbs, eggs, and beauty products all prepared fresh on the premises. G gets to experience a day in the life at the farm with owner Nicole before preparing a simple but summery skirt steak salad with a honey-citrus dressing.

Friday Night Book Club

Episode | From: Spice & Easy

Janet puts together a delicious spread for her Friday night Book Club including flavorful Moroccan Chicken Skewers with Herb Sauce that feature paprika, ginger and cumin. Her Mediterranean Spiced Cucumber Medallions prove to be a truly refreshing treat. Decadent Five Spice Carrot Cupcakes with Ginger Frosting impresses the group, and simple Vanilla Bean Sugar Cubes add the perfect flavor to a fresh cup of coffee.

Country Thanksgiving

Episode | From: Easy Entertaining with Michael Chiarello

It's an American Thanksgiving tradition, country style. With recipes for Whole Roasted Turkey with Citrus Rosemary Salt, Roasted Winter Squash, and Autumn Panzanella Gameplan 1 Day Before Party Peel and dice butternut squash and chop herbs for Roasted Butternut Squash. Blend and simmer brown butter sauce and toss with squash. Roast squash. Blend Citrus Rosemary Salt for Roasted Turkey. Store in a container overnight. Remove roasted squash from oven and and puree it. Cool, cover and refrigerate overnight. Dice bread, toss with brown butter and cheese and bake croutons for Autumn Panzanella Salad. Cool, cover and store overnight. 3 Hours Before Party: Season turkeys with olive oil and reserved Citrus Rosemary Salt. Roast turkeys. When finished, pull from oven and allow to rest before carving. Sauté onions and vinegar and puree for dressing for Autumn Panzanella Salad. Sauté mushrooms and thyme and add to Autumn Panzanella Salad. Reheat prepared Roasted Butternut Squash. Blend flour, butter and stock for gravy. Simmer a few minutes and serve warm with turkeys. Assemble and dress Autumn Panzanella Salad. At the Party: Carve and serve turkeys with gravy. Serve Autumn Panzanella Salad and Roasted Butternut Squash. Eat and Enjoy! Wine Recommendation 2001 Trefethen Cabernet, Napa Valley 2001 Adler Fels Gewurztraminer, Russian River Valley

The Big Freeze

Episode | From: Healthy Appetite with Ellie Krieger

Getting ahead is one of Ellie’s main tactics in her strategy for eating healthy. That is why her freezer’s a treasure trove of grab and go snacks and time crunch dinners. From energy bars that are crammed with nuts and seeds to moist apple muffins that make a great breakfast or snack, Ellie has lots of healthy eats on hand at all times. She even has a rich, flavorsome Chicken Cacciatore. It’s a delicious tomato, herb, wine and garlicky stew that can sit in the freezer until Ellie’s husband is on supper duty.

Marrakech Nights

Episode | From: Easy Entertaining with Michael Chiarello

It's a trip to the Kasbah as Michael goes Moroccan with a party that just sounds exotic. With recipes for Tagine of Lamb Stracotto w/ Spring Onions, Ceci with sage & garlic,Couscous, Dates & figs for dessert with mint tea. Gameplan Day Before Party: Salt, stack and soak lemon slices for Preserved Lemon. Cut lamb and combine with herbs and oils and allow to marinate for Tagine of Lamb Stracatto with Spring Onions. Rinse and refrigerate Preserved Lemon slices overnight. Slice and par boil potatoes to go in the Tagine of Lamb Stracatto with Spring Onions. Slice and add carrots to onions and continue cooking for Tagine of Lamb Stracatto. Remove lamb pieces from marinade, and dredge in flour, sauté until brown for Tagine of Lamb Stracatto, then use oil from browned lamb to caramelize par boiled potatoes and carrots. Reduce wine and chicken broth for simmering sauce and combine in large pot for Tagine of Lamb Stracatto, place in oven to cook, clean and peel spring onions. Combine and prepare all ingredients for Ceci alla Siciliana and refrigerate overnight. Remove Tagine of Lamb Stracatto from oven and refrigerate overnight. 1 Hour Before Party: Boil water and add cous cous for Cous Cous with Preserved Lemon. Reheat Tagine of Lamb Stracatto, add cleaned and peeled spring onions. Prep and add cilantro and Preserved Lemon for Cous Cous with Preserved Lemon. At the party: Grill bruschetta and cover with olive oil to serve with Ceci alla Siciliana. Eat and Enjoy! Wine Recommendation Trefethen Double T 2002 Napa Valley Red Ravenswood 2003 Vintners Blend Zinfandel