chicken and past

5

When the weather is getting chilly like now, there’s nothing better than this dish with a shot of soju for dinner. It warms you right up! This dish is full of everything tasty, big chunky juicy dark meat chicken, soft potatoes and deep, rich and spicy juice that tastes so yummy when eaten with rice. Soju is a korean liquor made with mainly potatos. It tastes somewhere between japanese sake and vodka. It’s used in Korean cooking a lot, especially in cooking meat. When heated with meat, the alcohol evaporates and takes away the gamey smell of the meat with it. So even if you are not into drinking this liquor, it’s good to keep a bottle for cooking purposes. And they are super cheap at Korean grocery shops, usually less then $7 a bottle.  It is the most popular drink in Korea and there are many different brands but most of them come in green bottles. You can use any brand for cooking. If you can’t find soju near you, no worries. You can substitute soju with sake or vodka. You can use many different types of chicken as long as it’s dark meat: bone-in chicken thighs, wings, and drumsticks…etc. Just make sure they are not too big, and you might need to cook them a bit longer in order for the chicken to cook through. I like to use boneless chicken thighs the best because they take less time to cook and also less messy to eat. 

10

N. Negovanlis: I also have this memory of summer after first year of Universty of just walking through gay village in Montreal and like being so frustrated that it was tailored more towards men and like the club scene because I was like that’s not me I didn’t know what to do and I was like I want to meet some like older queer women. and I just wanna hear their stories or like understand like how they come out.

somehow this happened

Not Just A Jock

Originally posted by archic-andrews

Requested by anonymous:

“Hey babe!!!! I am so glad you are back I have missed you. As a senior I understand the pressure! I was wondering if you could write an Archie Andrews imagine? Where maybe she is new and he is intrigued by her but she thinks he is like a mean jock…..? Is that lame? I really do 😘 lysm”

Warnings: Swearing, fluff

Notes: First riverdale imagine yay!!! also this is not lame!!!! 

*this is set after Ms Grundy (ew) leaves


“What we all really need is a good night out, so who wants to volunteer to host a party?”

“You’re the one with a penthouse apartment and a totally chill mum, you should be the one to have it.” 

“Ok first off Kev, my mum is the opposite of chill and are you forgetting that we’re basically broke? As if we can afford the damage that will undoubtedly occur after the football team’s paid a visit.”

“Oh please as if- woah.” 

Archie looked up from his guitar and messy song writing notebook at the loud sound of Kevin’s loud gasp. It wasn’t long for Archie to find out what caused Kevin to get distracted from his heated discussion with Veronica. His eyes widened and his grip on his guitar loosened as he stared at possibly the most beautiful girl he had ever seen. 

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maya’s tomato bisque recipe

tomato bisque is my fav food : ) and canned tomato soup isnt that good and sometimes i dont wanna drive all the way to zupas for soup so i came up with this healthy fun recipe

u will need: 

  1. a yellow onion (minced)
  2. a few big carrots (cut really small)
  3. as many mushrooms as u want, i use like 5 (chopped)
  4. like two celery sticks (minced)
  5. 3 cloves of garlic (minced)
  6. basil (i use 5-ish leaves but u can just shake some dried basil into it)
  7. 1 can of diced tomatoes (with the juice!)
  8. like half a can of boring condensed tomato soup or u can use a small can of tomato paste
  9. 1 cup of chicken or veggie broth
  10. ½ cup of half & half or if u dont wanna add dairy u can add coconut milk
  11. balsamic vinegar
  12. olive oil or whatever oil u like to cook with
  13. a handheld blender (optional tho! tomato bisque is supposed to be smooth but sometimes i’m lazy and don’t wanna get out the blender, it tastes just as good with the veggie chunks lol)

what to do:

  • put the onions, carrots, and celery in a pot with a little oil and start cooking them on medium-low heat, when the onions start to get golden and the carrots/celery start to soften u know that ur doing it right
  • once those veggies are rocking, add in the mushrooms and garlic! let them cook for a little bit
  • then crank the heat up to medium-high and add the chicken/veggie stock, tomato paste, and diced tomatoes (with juice)
  • let the soup simmer for 5 minutes or so (i like to put a lid on the pot and just let it do its thing)
  • then add the half & half and basil!
  • splash in some balsamic vinegar bc its so damn good
  • now for the funnest part: u get to blend it with a handheld blender!
  • blend it until its smooth 
  • eat it
  • : ) 

Tex Mexi Quinoa Soup: This soup. Hnnng. Mmm. Yes. I’d say it’s perfection in a bowl. We don’t need no side dishes! It’s a complete package! You have bursts of crunch and freshness from a colorful selection of vegetables. You have brightness from touches of apple cider vinegar and fresh squeezed citrus. We most certainly cannot forget our smoke from the chipotle and chilis. It has your complex carbohydrates, protein, and micronutrients all in one bowl. This recipe requires quite a few ingredients, but I need to stress that you’re about to make a metric ass ton of food out of this. Yes, that’s a very, very official unit of measurement

  • 1 ½ - 2 lbs of ground turkey
  • 2 cups of quinoa (cooked to the package’s instruction)
  • 2 TBSP of oil, such as olive
  • ½ large red onion, diced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
  • 1 jalapeno pepper
  • 2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
  • 3-5 cloves of garlic
  • ¼ cup apple cider vinegar
  • 1 28 oz can of crushed tomatoes (low sodium or no salt added)
  • 1 32 oz carton of chicken stock (no salt added)
  • 2 TBSP tomato paste
  • 1 15 oz can of red kidney beans (no salt added)
  • 1 ½ cups frozen corn
  • salt, to taste
  • ¾ tsp black pepper
  • 2-3 TBSP chili powder
  • 1 TBSP paprika
  • 1 TBSP cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • juice of half a very ripe lemon

Directions: Prepare all the vegetables and set them aside. In, frankly, the largest pot you got; heat up 1 TBSP of your oil over a medium-high heat. Add your ground turkey, add a few pinches of salt, break it apart with your cooking spoon and keep stirring until it is done through. Once done, remove it from the pan with a slotted spoon and set it aside. Add the rest of your oil. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir, and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance. 

Add your meat back in and stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. Time management, y’all. After that’s all set up add the crushed tomatoes, chicken stock, tomato paste, red kidney beans, and corn. Add a generous amount of your salt. Bring the heat up to high until the contents begin to boil. 

Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12 mega-sized portions.

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Chicken & Shrimp Fajita Soup 

A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day. 

Ingredients 

1 ½ lb chicken thighs, cut into bite-sized pieces 

½ lb large shrimp, peeled, deveined, tail-off

½ large onion, finely chopped 

½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved 

6 large cloves garlic, minced 

1 28oz can crushed tomatoes

1 can black beans, rinsed 

3 cups chicken broth 

2 tbsp tomato paste 

3 chipotle peppers in adobo sauce, chopped 

1-2 tbsp adobo sauce 

Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepper

NOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container  

1 serrano pepper, chopped with seeds, optional 

Kosher salt to taste 

Olive oil 

Fresh cilantro for garnish 

Directions for Dutch Oven 

Heat a dutch oven over medium heat for 10 minutes. 

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. 

Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice. 

In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened. 

Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth. 

Season to taste 

Raise the heat to a simmer and cover with a lid to cook for 1.5 hours. 

After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.

After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.

Allow to cook with the lid vented for 5-10 minutes. 

During this time, the soup should thicken considerably but still have liquid. 

Adjust the seasoning to your preferred taste and serve. 

Directions for Crockpot 

Heat a pan over medium heat for 10 minutes.

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.

Once the chicken has browned, place the chicken and its juice into the crockpot. 

Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours. 

After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through. 

Adjust the seasoning to your preferred taste and serve. 

Enjoy! 

A list of things I never thought I’d do

Pairing: Finn Balor/You

Summary: You just might be pregnant. How are you going to tell Finn ?

If there was ever a list of things you’d never thought you’d do, standing in Walmart arguing over pregnancy tests with AJ Styles would be pretty high up on it. Which incidentally is exactly what you’re doing right now, you’ve already said several prayers that no fans have recognised you. The last thing you need is for pictures of this little expedition posted on the internet to make it any weirder. Eventually you argue the stubborn idiot down to the $6 box so you can both just get the hell out of god-damn Walmart already.

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anonymous asked:

ok so assuming that one day, just maybe one day, inej and kaz work their way towards physical contact. a lot of it. (your hc of them kissing is ahsjsksk) headcanons for those almost sexy times??

okay nothing really happens in this so it’s far from graphic, but i’m putting it under the cut anyway for anyone not interested in this content at all.

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youtube

Here’s a documentary about this weird structure called “The Shrine” outside of a town in Iowa. I tried to drive out to see it with a friend at night once, but we chickened out because it was past midnight. Skip to about 10 minutes in to see it.

2

My boyfriend and his chicken, Brandybuck, this past weekend. She is a very squeaky hen and loves to squeak all the time (same tbh)・°☆

Chickens are very relatable because they run away from anything that isn’t bread.

4

5: june 13th

“Oh really?” She adjusts herself so now her body is facing him slightly and moved that much closer to him. “Then why’d you call me out on it?”

“I don’t know.” He laughs, shaking his head and rubbing his hand against the back of his neck. It almost, almost seems like a nervous gesture. “Thought it was kind of cute.”

read below - story page - word count: 922 - manip by @booksncoffee <3

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Home-made Mythical Butter Chicken Recipe :)

Here’s my mum’s recipe for butter chicken! I’m posting this for all mythical beasts who are craving butter chicken thanks to the tall guy, specially my friends @mythicallyvi, @mythical-sue, @you-deserve-a-rhink, @ladycynthiana and of course Rhett himself :) This is how we make it at home in India.

For serving 4 people:

  1. Take two onions cut into big pieces, 4-5 cloves of garlic and a small piece of ginger. Blend them in a blender till they form a paste.
  2. Take 3-4 tablespoons of unsalted butter (we use Ghee - if you remember the clarified butter the guys used in How to cure a headache GMM :) But unsalted butter would do just fine.) in a fairly large non stick pan on medium flame (we use a cauldron).
  3. As soon as the butter melts, put the onion garlic ginger paste into it. At this point, there will be a huge aroma emitting from the pan, which I personally LOVE and immediately start salivating! But it might be a little strong for you, so make sure your chimney is on!
  4. Then immediately place 4-5 chicken pieces into the pan. We only cook legs and thighs - with bone, but you can use any pieces that you like, it’s just that the time it takes to cook might differ. Stir it such that all the pieces are covered with the butter and the onion paste, as evenly as possible. Let it simmer on medium flame.
  5.  While the chicken is cooking, take 2-3 tomatoes, make a tomato paste in a blender, and keep it ready.
  6. Once the chicken turns golden brown and slightly softer (which might be about 15 minutes later - approximately?) add the spices! Which are - some salt, turmeric, cumin powder, coriander powder, red chilli powder, some sugar and garam masala and mix well.
  7. Once the spices are spread to all chicken pieces, add the tomato paste, and mix. Let it simmer on low flame for a few minutes, till you see butter separating and bubbling up out of the thick curry. At this point, you may add a little water, put a lid on the pan and let it cook on low flame for another 10-15 minutes. It might take longer, keep checking to see if the chicken is tender, and only slightly coming off of the bones.
  8. Take a handful of cashew nuts. Blend them into a paste with some water. Add it about 2 minutes before turning off the flame, and mix. This should lighten the colour of the dish and make it thicker and tastier.
  9. Once the flame is off, add 2-3 tablespoons of fresh cream to top up the dish, and garnish with coriander leaves! :)

Pro tips:

  1. I don’t know why the picture in the newsletter has peas in it. WHO PUTS PEAS IN BUTTER CHICKEN! Don’t put peas in you butter chicken. Please! :D
  2. While what Indian restaurants serve is fully loaded, with oodles of butter and rich ingredients, it’s not really something you can eat all the time :) So what we make at home is slightly lighter and healthier. We use normal vegetable oil instead of butter or ghee.
  3. We usually have all the spices I mentioned at home, but if they overwhelm you, you can get something called “Chicken Masala” which is a pre-mixed blend of spices. We get it here in India too, I’m sure you’ll get it everywhere. You can also get pre-made onion garlic paste and tomato puree, but we like to make it fresh.
  4. You can eat this with basmati rice. But I personally prefer to eat it with roti / naan that we make at home, with a side of yoghurt+boondi (Remember boondi? From GMMore of episode #530 :D haha)

Gah writing this has made me crave butter chicken so bad that I think my vegetarianism will have to go on a hiatus :D I’ll cook some this weekend and post a picture :) If any of you make it, please post pictures!