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Recipes in this Video
Herb Roasted Chicken and Veggies is a classic American dish that embodies the comfort of home cooking. Traditionally prepared for family gatherings and Sunday dinners, this dish highlights the simplicity and flavor of fresh herbs and seasonal vegetables. Its popularity has spread globally, with variations incorporating different spices and vegetables, making it a versatile choice for any occasion.
Ingredients
- ●whole chicken
- ●carrots
- ●potatoes
- ●onions
- ●garlic
- ●olive oil
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●lemon
- ●chicken broth
- ●parsley
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Rinse the whole chicken and pat dry with paper towels.
- 3Season the chicken inside and out with salt and black pepper.
- 4In a small bowl, mix olive oil, minced garlic, chopped rosemary, and thyme.
- 5Rub the herb mixture all over the chicken, ensuring even coverage.
- 6Cut the carrots, potatoes, and onions into chunks and place them in a roasting pan.
- 7Drizzle the veggies with olive oil and season with salt and black pepper.
- 8Place the seasoned chicken on top of the vegetables in the roasting pan.
- 9Squeeze lemon juice over the chicken and place the lemon halves inside the cavity.
- 10Pour chicken broth into the bottom of the roasting pan.
- 11Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- 12Baste the chicken with pan juices halfway through cooking.
- 13Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- 14Garnish with chopped parsley before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier and has a higher smoke point.
whole chicken
Cheaper: chicken thighs
Chicken thighs are often cheaper and still flavorful.
fresh rosemary
Cheaper: dried rosemary
Dried rosemary is more affordable and has a longer shelf life.
fresh thyme
Cheaper: dried thyme
Dried thyme is typically less expensive and easier to store.
Techniques
Equipment
Originating from Italy, Meatball and Tortellini Soup combines hearty meatballs with tender tortellini in a flavorful broth. This comforting dish is often enjoyed in family gatherings and is a staple in many Italian households. Today, variations can be found worldwide, with different types of meat and vegetables added to suit local tastes.
Ingredients
- ●meatballs
- ●tortellini
- ●chicken broth
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●spinach
- ●olive oil
- ●dried oregano
- ●dried basil
- ●salt
- ●black pepper
- ●parmesan cheese
- ●bay leaves
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Pour in chicken broth and bring to a boil.
- 5Add meatballs and bay leaves; reduce heat to a simmer.
- 6Cook meatballs for 10-15 minutes until cooked through.
- 7Stir in tortellini and cook according to package instructions until tender.
- 8Add spinach and cook until wilted, about 2-3 minutes.
- 9Season with dried oregano, dried basil, salt, and black pepper to taste.
- 10Remove bay leaves before serving.
- 11Ladle soup into bowls and sprinkle with parmesan cheese.
Ingredient Alternatives
chicken broth
Healthier: vegetable broth
Cheaper: water + bouillon cubes
Vegetable broth reduces calories while maintaining flavor.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is lower in calories and adds a cheesy flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs beef chuck roast, cut into 1-inch cubes
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 bell pepper, diced
- ●2 cans (15 oz each) kidney beans, drained and rinsed
- ●1 can (28 oz) crushed tomatoes
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1 tsp smoked paprika
- ●1/2 tsp cayenne pepper
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup beef broth
- ●1 tbsp olive oil
Instructions
- 1Heat olive oil in a skillet over medium-high heat.
- 2Brown the beef cubes in batches, about 5 minutes per batch, then transfer to the slow cooker.
- 3In the same skillet, add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- 4Add the sautéed vegetables to the slow cooker with the beef.
- 5Stir in the kidney beans, crushed tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- 6Pour in the beef broth and stir to combine all ingredients.
- 7Cover and cook on low for 8 hours or high for 4 hours.
- 8Once cooked, taste and adjust seasoning if necessary before serving.
Equipment
Goulash is a traditional Hungarian dish that has become popular in many countries, known for its rich flavors and hearty ingredients.
Ingredients
- ●2 lbs beef chuck, cut into 1-inch cubes
- ●2 tablespoons olive oil
- ●1 large onion, chopped
- ●3 cloves garlic, minced
- ●2 bell peppers, chopped
- ●2 cups beef broth
- ●1 can (14.5 oz) diced tomatoes
- ●2 tablespoons tomato paste
- ●2 teaspoons paprika
- ●1 teaspoon dried oregano
- ●1 teaspoon dried thyme
- ●1/2 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 cup elbow macaroni
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- 2In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes. Add to the slow cooker.
- 3Add the chopped bell peppers, beef broth, diced tomatoes, tomato paste, paprika, oregano, thyme, salt, and pepper to the slow cooker. Stir to combine.
- 4Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
- 5About 30 minutes before serving, stir in the elbow macaroni. Cover and continue to cook until the pasta is tender.
- 6Once cooked, taste and adjust seasoning if necessary.
- 7Serve hot, garnished with fresh parsley.
Equipment
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1/2 lb chorizo sausage, sliced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●2 medium potatoes, diced
- ●1 can (14.5 oz) diced tomatoes
- ●1 cup chicken broth
- ●1 tsp smoked paprika
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 cup corn (frozen or fresh)
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1In a slow cooker, add the chicken thighs and chorizo sausage.
- 2Add the chopped onion, minced garlic, and chopped bell pepper on top of the meat.
- 3Layer the diced potatoes over the vegetables.
- 4Pour in the can of diced tomatoes and chicken broth.
- 5Sprinkle the smoked paprika, cumin, salt, black pepper, and cayenne pepper (if using) over the mixture.
- 6Stir gently to combine all the ingredients.
- 7Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- 8About 30 minutes before serving, add the corn to the stew and stir.
- 9Once cooked, shred the chicken in the stew using two forks and mix well.
- 10Serve hot, garnished with fresh cilantro.
Equipment
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