I first created this blog (Barr None Recipes) as an easy way to file my favorite recipes that I have collected from both cookbooks and online. Over time, I culled many of those that simply weren't making the A list. I have made all of the recipes and honestly recommend them. Hopefully, you will appreciate my effort and know this blog is only about sharing my recipes. As a commentary, I don't use Adsense, so I don't make a dime on views. bibe et suaviter tibi sit manducare
Sunday, April 19, 2020
Chicken, Pork and Sausage Pastalaya Recipe
Wednesday, April 15, 2020
Lasagna Stuffed Chicken Breasts Recipe
This recipe is courtesy of The Stay at Home Chef, but I made some subtle modifications to the original recipe.
Ingredients
Instructions
Tuesday, March 24, 2020
Chicken Provencal with Herbs de Provence Recipe
Transfer the chicken to the pot. Cover and simmer until chicken reaches an internal temp of 165 degrees.
Adjust seasonings for personal preference.
Sunday, March 15, 2020
Pollo a la Brasa (Peruvian Chicken) With Aji Amarillo Sauce Recipe
This
is a wonderful recipe for Pollo a la Brasa and its mayonnaise-based
dipping sauce made with Aji Amarillo paste. I found the sauce so
delicious that I did not even include a pic of the whole
chicken here but if you want to see it follow this LINK to the actual
recipe and pic. I purchased the paste from Amazon.
Prepare
either a whole chicken as you normally would and brine in salted water for a few hours on the counter, not in the refrigerator. Or,
you could do the same with chicken pieces and either grill or broil
them. If you elect to use a whole chicken make sure you tie the legs
together before you roast it.
IngredientsChicken
1
whole chicken
3
tablespoons olive oil
¼
cup lime juice (about 2 limes)
4
cloves garlic minced
1
tablespoon salt
1
tablespoon ground cumin
2
teaspoons paprika
2
teaspoons sugar
1
teaspoon black pepper
1
teaspoon dried oregano
Peruvian Green Dipping Sauce
1
cup fresh cilantro loosely packed or 2 Tbsp dried
1
to 2 jalapenos seeded
1
tablespoons aji Amarillo paste*
2
tablespoons grated Parmesan
1
clove garlic minced
1
tablespoon olive oil
1
tablespoon lime juice
1teaspoon
white vinegar
½
cup mayonnaise
1/8
teaspoon salt
InstructionsFor the Chicken
Preheat
oven to 475 degrees. Place the chicken on a roasting pan rack.
In
a small bowl, combine the olive oil, lime juice, garlic, salt, cumin,
paprika, sugar, pepper, and oregano. Use your fingers to loosen the
skin around each end opening. Spoon some of the spice mixture under
the skin so the flavors get in direct contact with the meat. Brush
the outside of the chicken with some of the mixture as well.
Roast
in the 475 degree preheated oven for 20 minutes.
After
20 minutes, reduce temperature to 350 degrees. Continue roasting
until chicken reaches an internal temperature of 160 degrees, about 1
hour, 15 minutes.
Let
chicken rest for 10 minutes before cutting and serving.
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Tuesday, February 11, 2020
Spaghetti Puttanesca Recipe - The Red Light is On
Spaghetti alla Puttanesca is a quick, simple, and rustic pasta and tomato dish with a history as rich as its delicious sauce.
In Italian, Spaghetti alla Puttanesca directly translates to whores spaghetti. As the story goes (well, at least one of them), this was a staple meal prepared and consumed by Neapolitan prostitutes between clients.
Recipe Ingredients
1 Tbsp anchovy paste or 4 fillets oil-packed
3 Tbsp capers, rinsed
1/2 cup pitted black Kalamata olives, hand crushed
¼ tsp red pepper flakes
3 Large cloves of garlic
8 Ounces thick, long-stranded pasta
One 28-ounce can of San Marzano tomatoes, crushed by hand
Olive oil
Pepper
Parsley
8 ounces pasta of your choice
Recipe Procedure
Heat the oil in a large frying pan over medium heat. Gently fry the anchovies, garlic, olives, and capers until the anchovy filets have dissolved. Leave it in the pan.
In a bowl, pour in the tomatoes and crush them. Add in the parsley, pepper, and hot pepper flakes. Stir to combine and pour into the fry pan.
Turn up the heat and stir to combine. When slowly bubbling, reduce the temperature to low and gently simmer until the sauce thickens, about 20 minutes. Add salt/pepper if necessary.
After 10 minutes, boil salted water in a large pot. Once boiling, add the pasta and cook until al dente.
Then drain the pasta, combine it with the sauce, and serve in bowls.
Buon Appetito!
Friday, February 7, 2020
Tuscan Chicken Recipe
If you're looking for an authentic version of Tuscan Chicken, then your search has ended with this recipe by Chef Gennaro Contaldo. I have provided his video at the bottom of this page.
I must admit that I was very hesitant to try it when I saw the copious amount of extra virgin olive oil that was the base for the sauce, particularly since the vast majority of the online recipes were cream-based. But I threw caution to the wind and decided to make it, knowing I could make a chicken sandwich if it was a bust.
Recipe Procedure
Thursday, December 26, 2019
Creamy Garlic Chicken Recipe
Recipe Ingredients
8 oz mushrooms (optional)