This was not the perfect Chinese chicken noodle salad that I’m able to get in the stores, but with a little tweaking, I think I could get it right. Despite not being “perfect”, it was really tasty, and worth learning so you can cook it on the fly. The ingredients are really simple, and most of the time required to cook is just cutting stuff up. You can also save time by skipping the roasted noodles and nuts part, and just buying pre-roasted nuts and not roasting the noodles.
Bummer dude, this one took longer than expected. But it was so delicious, that I think it’s my favorite recipe of all the recent chicken recipes I’ve been testing. It does take a bit of work to get the sauce tasting right, but I was pretty proud of myself able to make authentic-tasting Indian food. Next time I’ll just make a bunch of sauce and use it on rice, chicken, beef, and whatever else I have around. My only regret from this recipe was not doubling it to make more for the week. Follow along as I make chicken tikka masala!
This was a spectacularly fast recipe that just wasn’t very tasty, or will need some serious tweaking to get it right. It seems that all of my prosciutto recipes turn out that way, so maybe I’m cooking the prosciutto wrong. What starts out as an already very salty piece of meat becomes even saltier and tough when pan fried.
Let’s get this out of the way right now – this is not really a “quick” recipe. I just love risotto. However, it is very easy to make. It just takes some care to prep it properly. If you are rushed for time, your risotto will turn out undercooked and not delicious. If you have multiple pans and about 40 minutes however, you can knock this out faster than the recipe suggests.
This is a deceptively simple recipe because it really is delicious with just a bit of extra flare compared to just frying up some chicken and mushrooms. Adding thyme and white wine to the mushrooms really creates an interesting texture and wonderful flavor, while coating the chicken in flour before frying is a simple but effective technique for creating chicken with a crispy texture.