While in isolation during this Pandemic we are keeping extremely busy doing lots of stuff, trying new things, and well just having fun! Here’s another recipe we always wanted to try and make. It wasn’t the easiest stuffing them, and to debone the chicken but we managed. 8 chicken legs 3 mushrooms chopped up 2-4 minced garlic cloves 1 egg 2TBSP green onion, any onion works 2-4TBSP grated cheese we used Gouda, use what you have Salt pepper to taste You need to pull the skin back off the chicken leg all the way down the bottom of Leg over the bottom bone. See photo above. Then we take the cleaver and cut the chicken off. Then I clean the end with the skin I’m going to fill making sure there are no bone pieces in there. Then you need to debone the leg. We run the cleaver all around the leg to remove the chicken. Then discard the bones.
Chop up all the chicken and mix it with the onions, garlic, mushrooms, cheese, salt, pepper and egg. Combined well. So for us we thought stuffing them was the hardest part. We divided the filling up into 8 portions. We held the bone piece in our palms making a fist to hold it tightly with skin coming up from top of palm. We used out fingers to stuff them, you can use a spoon if you prefer.
Bake 375F 35-40minites. Til crispy golden. The kids loved them! It was nice not having that bone to bite threw. We will definitely make again.
This is a Japanese Curry and we love it! It’s excellent with any meat or fish. One thing we love about Curry is you can literally put anything in them. We like the S&B Curry Brand but they have many others. Each box makes 2 meals. You can also buy it in mild or hot flavour. We get the hot flavour. We don’t find it very spicy, I always add jalapenos and Thai Chili’s as well. You just need half the box mix Onion chopped Carrots chopped Potatoes chopped Roughly 2CUPS turkey or what meat/fish your using Then that’s where my leftovers come in handyAdd all your raw veggies, turkey, sauce pack and 6cups of water to a stock pot. Bring to boil and light boil down til nicely thickened.Bring to boil and light boil down til nicely thickened.
Takes about 20 minutes or so.We serve this with sticky rice. It’s delicious. Hope you enjoy it as much as we do. We can’t wait to hear what you think.
This lemon chicken with onion garlic gravy recipe will leave you wanting more. Just follow the steps below to get started on this great recipe today.
Ingredients: 9-11 chicken legs 2TBSP each olive oil & lemon juice 2TSP each dried oregano, parsley & paprika (I used smoked paprika) 3-4TBSP sliced garlic 2TBSP Fresh thyme, dried is fine salt and pepper 1 large white onion thinly sliced I like to layer the bottom of my skillet with the cut onion and some fresh thyme. Everything else I put in large ziplock bag and shake well.
Then pour all that goodness over onions. Lucky saids this is going to take a while isn’t it? Lol
Bake 400F about 45minutes. Turning the chicken half way through. When chicken is cooked I take out of the pan, add 1/2CUP water. I thicken all this with a flour water mixture. Add more salt pepper if needed. While I’m doing that I put the chicken in another pan and put under the broiler for a couple minutes to get a nice crisp color on the chicken.I bake some peeled potatoes on a different pan in the oven while the chicken is cooking. Once the chicken is done and the gravy is made I plop the potatoes in the gravy. Lucky saids, finally it’s ready!
This dish can be done with thighs, breasts, doesn’t just have to be legs. It’s full of flavour and an excellent Lemon Chicken dish. Hope your family enjoys it as much as we do.
Other recipes like Lemon Chicken With Onion Garlic Gravy
2 packs of small flour tortillas (8 in each) 1 pound ground meat (we used a habanero ground chicken with mangos, you could use ground pork, beef, even cooked shredded meats would be great as well, fish, shrimp, really the filling is endless) 1 white onion diced 2-3TBSP minced garlic Chilis or jalapenos (optional) 1TSP each taco spice, crushed Chilis, onion powder & onion flaked You can use muffin tins, loaf tins, cast iron pans I’m using. You can even make your own molds out of aluminum foil as well. I like to spray my pans with non stick spray. And smooch the tortillas in each slot. Most tortillas will need to be cut in half or more to fit in your pans, I use scissors works well. 1 pack of tortillas goes a long way. Bake unfilled 425F about 10minutes. Til they are starting to crisp and color.
Fry your meat up in pan til it starts to brown, then add in your onions, garlic, peppers and spices. Cook medium heat til everything is done. I told Lucky we aren’t putting Nachos together for a while, but he insists on sitting there waiting LOL
Lucky saids I’m still waiting, I’m here. Do you see me?! Hehe Now it’s time to fill those Nacho Boats! Meat filling Drained can of black olives Cut green onions Shredded marble cheddar These are the nacho toppings we love, you put what you prefer.
Bake 425F about 8-10minutes.
Lucky saids I’ve waited all day, now where’s my bite hehehe We top them with some salsa and sour cream right before serving, who doesn’t want one of these?!
This was pretty delicious. Boneless turkey breast. I removed the skin and loaded top of breast with bread stuffing then put the skin back on. I used cooking thread and tied the skin tightly around stuffing and turkey breast. I placed it in a Dutch oven on a bunch of root vegs. Potatoes, carrots, celery, onions, dried cranberries, salt, pepper, thyme, sage, rosemary, 1CUP waterBake 350F covered for 1 and a half. Remove everything from pan and make a gravy with the drippings on the bottom.
