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How to make simple roast chicken - 9 recipes

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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

Top rated Simple roast chicken recipes

By

This quick and easy weeknight meal can be put together in a jiff giving each lucky person a little bit of comfort o

  • 1 pre-roasted 3 lb grocery chicken
  • 4 russet baking potatoes
  • 1 tbsp melted butter
  • 6-8 sliced button mushrooms
  • 1/2 tsp each sat and pepper
  • 1 tsp garlic powder
  • 1 tsp dried herbes de provence or thyme
  • 2 tbsp all purpose flour
  • 1/4 cup sherry
  • 2 cups chicken stock
4.1/5 (32 Votes)

Food joke - Who came first?

26 shares

By

A slow roasted chicken that yields juicy, tender, silky meat, and crispy skin

  • Ingredients
  • 1 Roasting Chicken (3-4 Lbs)
  • 2-3 tablespoons Kosher Salt
  • 1 Lemon (Pierced all over)
  • Olive Oil
  • 1 tablespoon Fine Herbs
  • 2 large Carrots (Peeled and cut into thirds horizontally)
  • 1 stalk Celery (Cut into thirds horizontally)
  • 1/2 large Onion (Cut into quarters)
  • 4 cups Chicken Stock (more as needed)
3.9/5 (16 Votes)

By

Find out 10 interesting fact about chicken!

32 shares

By

Preheat the oven to 400℉

  • 3 Lbs skin-on, bone-in chicken pieces
  • 2 cups chicken broth
  • 1 t ground cumin
  • 2 T butter, melted
3.7/5 (59 Votes)

By

Preheat oven to 450 degrees F

  • 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
  • 6 cloves garlic, crushed
  • 3 tablespoons fresh rosemary leaves stripped from stems
  • 3 tablespoons extra-virgin olive oil, eyeball it
  • 1 lemon, zested and juiced
  • 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
  • 1/2 cup dry white wine or chicken broth
2.9/5 (12 Votes)

By

You're welcome!

31 shares

By

Lay the breast out flat on your cutting board, skin side down

  • The filling is your caprice; just think about which flavors will complement your bird. For duck breast, I’ve used a mixture of pitted picholine or cerignola olives, fresh ginger, garlic, lemon zest, and oregano; for chicken, you might think about kalamata olives, roasted red peppers, and so on.
0/5 (0 Votes)

By

Preheat the oven to 450°F

  • One 2- to 3-pound farm-raised chicken
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced thyme (optional)
  • Unsalted butter
  • Dijon mustard
0/5 (0 Votes)

By

Fast and Easy to Prepare

  • 3 1/2 pounds skin-on bone in chicken quarters
  • Kosher salt and freshly ground pepper
  • 1 lemon halved
  • 3 tablespoons extra virgin olive oil
  • 1 pound fingerling or other small potatoes
  • 2 bunches radishes
  • 1 bunch scallions
  • 1 bunch baby carrots
  • 1/4 cup chopped fresh dill
0/5 (0 Votes)

By

Whole chicken with a spread of herbs and wine, roasted to perfection, tender and juicy!

  • 3 lbs Whole Chicken
  • 1 tsp dried basil (1 tbsp fresh)
  • 1 tsp dried oregano (1 tbsp fresh)
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 4 tsp wine vinegar
0/5 (0 Votes)

By

Marinated and stuffed with lemons, this really is a roast with a twist

  • 1 chicken (3-1/2 lb.)
  • salt and black pepper
  • 1 medium lemon halved, washed
  • 1/2 cup Kraft Greek with Feta and Oregano Dressing
0/5 (0 Votes)

Any burning questions? Our chefs answer!

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