Make dinner quick and easy with fresh herbs, garlic, and onions from Dorot Gardens in perfectly sized frozen cubes. Get my recipe for Lemon Parsley Chicken and let Dorot be your sous chef. #ElevateYourPlate
Lemon Parsley Chicken Recipe
Make dinner quick and easy with Dorot Gardens as your Sous Chef!
Oh, my gosh. I am so excited to share my new find, Dorot Gardens. Fresh herbs and spices prepped and ready to use. Have you heard of this? Perhaps you’ve seen the product in the store, but didn’t know what you were looking at.
Dorot Gardens picks herbs and spices such as parsley, cilantro, basil, dill, garlic, onion, ginger, and chili, and freezes them into cube shaped portions perfect for your home cooking. It’s a sous chef in a tray! It’s so easy to pop a cube of your favorite ingredient(s) into your dish — from the freeer to the skillet in a jiffy!
It was so nice to plop the crushed garlic into the pan without the garlic smelling hands. I also used the parsley cubes for our dinner. Here was our menu, Lemon Parsley Chicken, Garlic Mashed Potatoes, and Parslied Carrots. It was delicious!
Lemon Parsley Chicken Recipe:
Ingedients:
2 Chicken Breasts
Dorot Gardens Parsley
1 Large Lemon
Salt
Pepper
Olive Oil
Directions:
Clean Chicken and pat dry.
Slice half the Lemon into several slices. Reserve the other half for squeezing juice.
Heat cast iron skillet with a little Olive Oil.
Salt and Pepper chicken.
Squeeze a little lemon juice into the skillet.
Cook the chicken breasts over medium heat. Let them stand on one side to get good color before turning to brown the other side.
Squeeze lemon juice over breasts periodically.
Add a cube of parsley to the breasts. Use the lemon slices to help spread the parsley over the chicken breasts.
Make sure chicken breasts are fully cooked, and enjoy!
Lemon Parsley Chicken - A Quick and Easy Dinner. This dish is great for Sunday Supper or anytime. Tasty, delicious, and healthy.
from: Life With Lorelai
Type: Dinner
Cuisine: American
Ingredients:
2 Chicken Breasts
Dorot Gardens Parsley
1 Large Lemon
Salt
Pepper
Olive Oil
Directions:
Clean Chicken and pat dry.
Slice half the Lemon into several slices. Reserve the other half for squeezing juice.
Heat cast iron skillet with a little Olive Oil.
Salt and Pepper chicken.
Squeeze a little lemon juice into the skillet.
Cook the chicken breasts over medium heat. Let them stand on one side to get good color before turning to brown the other side.
Squeeze lemon juice over breasts periodically.
Add a cube of parsley to the breasts. Use the lemon slices to help spread the parsley over the chicken breasts.
Make sure chicken breasts are fully cooked and enjoy!
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You can find Dorot Gardens in the freezer section next to the frozen vegetables. You will thank me the next time you have the wonderful flavors of fresh herbs, garlic, or ginger without the washing, chopping, and peeling. Emjoy!
Serve your family something delicious and nutritious with Fried Tuna Pancakes for any meal. A quick and easy recipe that will tempt your taste buds.
Fried Tuna Pancakes with Potato
Delicious and nutritious for any meal
How to Make Fried Tuna Pancakes with Potato, Onion, and Garlic
Looking for a different way to use tuna? Try this tuna pancakes recipe that you will surely love.
Canned tuna is a favorite of many people around the world. When I was in college, I remember regularly buying canned tuna because it has many uses. It can serve as a snack, a standalone dish, and as a sandwich spread.
Do you want a tuna dish that’s different? Then check out this fried tuna pancakes recipe. It is a nutritious dish that you can prepare and cook in less than an hour. And it’s so delicious that your kids will love it, too.
Is canned tuna safe to consume?
Before we get into the recipe, I would like to focus first on canned tuna. Is it safe to consume? Or should you just opt for fresh tuna?
I mentioned this because there are some people who believe that canned tuna contains mercury which can harm the nervous system and other parts of the body. Mercury occurs in the environment particularly the oceans, and fishes like tuna can absorb it.
The good news is that canned tuna is very healthy and safe to consume because it doesn’t have mercury. And according to dietitians, fresh tuna steak is more likely to have mercury than canned tuna as the latter is made with younger fish.
Experts also agree that consuming a can of tuna every week is alright, even if you are pregnant.
What are the health benefits of canned tuna?
Canned tuna is also packed with many nutrients that can do a lot of wonders to your body. It contains omega-3 fatty acids that promote good brain function. This is an essential fatty acid that has also been shown effective in reducing inflammation in the body as well as lower risks of heart disease and cancer.
Canned tuna also has high levels of niacin, a B-vitamin that helps keep the digestive system healthy. Niacin can also keep the skin glowing and our nerves well-functioning. In fact, a three-ounce serving of canned tuna has about 11 milligrams of niacin.
Finally, canned tuna has a good amount of vitamin B 12 that supports normal brain function and aids in red blood cell production.
How to buy canned tuna
While canned tuna is safe and healthy to eat, this doesn’t mean that you should just get and buy any canned tuna you see on the grocery shelves.
There are plenty of tuna species, but the best one is skipjack or light tuna. Fortunately for all of us, this is also the most commonly found in tuna cans on grocery store shelves. There’s just one problem with this tuna—it has a light gray color that is slightly unappealing to most people. But if you could not care less about the color, then I suggest you go for a canned tuna using this tuna type.
I also recommend that you shop for those canned tuna products caught by troll or pole-and-line. This is considered as the most environment-friendly and sustainable option. As such, canned tuna with labels such as “school caught” are the ones you should be getting.
You should also think twice about getting flavored tunas since these have excessive amounts of sugar and salt.
Fried Tuna Pancakes with Potato, Onion, and Garlic Recipe
This recipe takes about 20 minutes of preparation and 30 minutes of cooking time. It yields four servings.
Ingredients:
One large potato, peeled and cubed
Four cans of tuna, drained
One egg
1/4 cup of chopped onion
1 tablespoon of Dijon mustard
1 tablespoon of dry breadcrumbs
1 1/2 teaspoon of garlic powder
1/4 teaspoon of Italian seasoning
1/4 teaspoon of cayenne pepper
1 teaspoon of Italian seasoning
Salt and black pepper to taste
Step by step guide:
Place the cubed potato in a small pot. Add salted water and cover it. Bring this to a boil before reducing the heat to medium low. Simmer until tender, or for around 20 minutes.
Drain and let the steam dry for 1-2 minutes. Mash the potato using a fork in a bowl.
Combine the tuna, onion, egg, Dijon mustard, garlic powder, Italian seasoning, bread crumbs cayenne pepper, salt, and pepper into the potato.
Tip 1: If there is no Dijon mustard in your pantry, you can totally use these mustard substitutes like wasabi, honey mustard, etc.
Divide this into eight equal portions. Shape them into patties.
Heat the olive oil in a skillet placed over medium heat. Fry the patties for about 3 minutes per side, or until they turn brown and crispy.
Tip 2: Pour enough olive oil to coat the skillet so that the patties won’t easily break apart.
Serve your family something delicious and nutritious with Fried Tuna Pancakes with potato, onion, and garlic for any meal. A quick and easy recipe that will tempt your taste buds.
from: Life With Lorelai
Type: Main
Serves: 4 servings
Ingredients:
1 large potato, peeled and cubed
4 cans of tuna, drained
1 egg
1/4 cup of chopped onion
1 tablespoon of Dijon mustard
1 tablespoon of dry breadcrumbs
1 1/2 teaspoon of garlic powder
1/4 teaspoon of Italian seasoning
1/4 teaspoon of cayenne pepper
1 teaspoon of Italian seasoning
Salt and black pepper to taste
Directions:
Place the cubed potato in a small pot. Add salted water and cover it. Bring this to a boil before reducing the heat to medium low. Simmer until tender, or for around 20 minutes.
Drain and let the steam dry for 1-2 minutes. Mash the potato using a fork in a bowl.
Combine the tuna, onion, egg, Dijon mustard, garlic powder, Italian seasoning, bread crumbs cayenne pepper, salt, and pepper into the potato.
Tip 1: If there is no Dijon mustard in your pantry, you can totally use mustard substitutes like wasabi, honey mustard, etc. Find 5 Mustard Substitutes at https://cookthestone.com/dijon-mustard-substitute/
Divide this into eight equal portions. Shape them into patties.
Heat the olive oil in a skillet placed over medium heat. Fry the patties for about 3 minutes per side, or until they turn brown and crispy.
Tip 2: Pour enough olive oil to coat the skillet so that the patties won’t easily break apart.
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Conclusion
Canned tuna is a good source of nutrients especially if you are on the go. It can also be served in different ways. Try the recipe I shared above if you want something that’s delicious and easy to prepare. This is filling enough for lunch and dinner.
What do you think of this recipe? Don’t hesitate to write in your thoughts on the comments section below.
I want to thank Susan for sharing this amazing recipe and her beautiful photos with us today. I cannot wait to give this dish a try!
This shop has been compensated by Collective Bias, Inc. and its advertiser, Hillshire Farm® Polska Kielbasa. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias
Polska Kielbasa and Caramelized Onions
Quick and Easy Recipe Makes a Warm Salad or Sandwich Roll
Hello, my friends! Let me start this little post by telling you how this Polska Kielbasa and Caramelized Onions Recipe idea came about…
The other day, I found myself feeling a little nostalgic, and memories of my Oma and her wonderful cooking and baking came to mind. Oma is the German word for grandmother, and since my mother’s parents moved to the United States in the 1920s from Bavaria, that is what we called her. There’s a lovely little story about my Oma coming to America on a boat escorted by nuns to marry my Opa, but that will have to wait for another time.
My thoughts traveled through Oma’s German pancakes, nut rolls, and Schwetchken Küchen (plum tart), to her beef roast and homemade noodles, and Würst Salat (ring bologna and onion salad). My memories were so vivid; I could almost smell the yummy aromas. Now, I was hungry for some of Oma’s tasty dishes. With the crisp autumn weather, I wanted something hot, but my schedule demanded something quick and easy. So, that’s when one of Oma’s go-to ingredients came to mind—Hillshire Farm® Polska Kielbasa–it is perfect for Fall recipes.
After I picked up Rory from the library, we stopped at our local Walmart to grab the Polska Kielbasa, onion, steak rolls, and sauerkraut.
I was definitely in a German mood. So, why not celebrate my Bavarian heritage and all its grand traditions and Oktoberfest festivities? I pulled out a few of my Bavarian items to add to the fun.
Then, I got to work on dinner. I am telling you, if you want something mouthwateringly delicious to set on your table in about 20 minutes, this is it! This recipe is easy-peasy and ideal for an Oktoberfest gathering or anytime.
Place a Skillet with 1-2 Tbs. Olive Oil over burner to warm
Slice Onion
Place onion in skillet to start getting tender
Add Salt to taste
Open Polska Kielbasa (using the “Easy Open” feature on the packaging) and place in skillet on top of onions
Add a little water if needed to keep onions from sticking to skillet.
Let cook until onions are tender and slightly caramelized and Polska Kielbasa is cooked through.
Shortly before you are ready to pull the Polska Kielbasa and Caramelized Onions from the pan, add some fresh chopped Dill to the skillet, stir in well.
To Serve This Dish:
Slice the Polska Kielbasa
Mix Polska Kielbasa and Caramelized Onions in a bowl
Serve as is for a Warm Salad, or Serve on a Steak Roll as a Sandwich Roll
Add some sauerkraut or potato salad and perhaps a favorite German beverage, and you have a meal your taste buds will be craving! Turn on some German music, and maybe even do a little Chicken Dance to celebrate. #OktoberOnTheFarm
A Bavarian Oktoberfest inspired recipe that is mouthwateringly delicious and ready to set on your table in about 20 minutes! Serve as a Warm Salad or a Sandwich Roll.
from: Life With Lorelai
Type: Main
Ingredients:
Hillshire Farm® Polska Kielbasa
1 Large Onion
Fresh Dill (chopped)
Salt (to taste)
1-2 Tablespoons Olive Oil
1/4 - 1/2-cup water (if needed)
Steak Rolls
German Mustard (optional as condiment)
Directions:
Place a Skillet with 1-2 Tbs. Olive Oil over burner to warm
Slice Onion
Place onion in skillet to start getting tender
Add Salt to taste
Open Polska Kielbasa (using the "Easy Open" feature on the packaging) and place in skillet on top of onions
Add a little water if needed to keep onions from sticking to skillet.
Let cook until onions are tender and slightly caramelized and Polska Kielbasa is cooked through.
Shortly before you are ready to pull the Polska Kielbasa and Caramelized Onions from the pan, add some fresh chopped Dill to the skillet, stir in well.
Slice the Polska Kielbasa
Mix Polska Kielbasa and Caramelized Onions in a bowl
Serve as is for a Warm Salad, or Serve on a Steak Roll as a Sandwich Roll
Notes
Serve with sauerkraut or potato salad and perhaps a favorite German beverage, and you have a meal your taste buds will be craving!
Aye, me hearties, it be officially Speak Like A Scurvy Pirate Day.
Way back in th’ beginnin’ ‘o ’tis blog, I did a message all in scurvy pirate shout, ‘n me thoughts were ‘o makin’ it a recurrin’ theme on Life wit’ Lorelai. All ye pirates seemed to have such a jolly ruckas wit’ Yo-Ho, Yo-Ho, A Treasure Find Fer Me.
So, here me be on ’tis grand day, brin’in’ ye another message from th’ salty sea.
It had be a long summer at sea without th’ comforts ‘o a wee sand in me boots ‘n some meat in me belly, when me ship finally sailed into Lorelai Lagoon to set anchor. Th’ pier swayed wit’ th’ tide, ‘n creaked ‘n groaned as we disembarked.
Yarr, t’was a warm summer evenin’ wit’ just th’ hint ‘o an autumn crispiness in th’ air as th’ sun set in all its glory. Me belly was a rumblin’ fer anythin’ that did no’ crawl out ‘o th’ bunghole. I scurried me way to Lucky Luke’s to scarper me some grub ‘n a bottle ‘o spiced rum.
Th’ barmaid was a beauty to be sure, ‘n offered me a late summer – early fall grub from over th’ fire. Pullin’ her atop me knee, I drew close to her ear, and told her as long as it did no’ come from th’ sea, it would be fine wit’ me. Th’ wench jumped up ‘n swished her skirts as she quickly went behind th’ bar fer me bottle.
After I swallowed down a couple ‘o snorts ‘o spiced rum, th’ barmaid came wit’ me skilly and duff. Th’ sight ‘n smells were beyond me imaginin’s–an onion seasoned chicken, baby red potatoes, ‘n apples grilled over th’ fire. She hoisted a tray full ‘o crusty bread ‘n fresh butter, tomatoes ‘n cucumbers from th’ garden out back. T’was times like these that gave me twisted thoughts ‘o bein’ a land lubber.
Bein’ th’ barnacle-covered scurvy pirate that me be, I managed to secret away wit’ a recipe. Now, I do no’ want to be known as selfish or greedy, so I gunna share it wit’ ye. ‘O course, if a few gold doubloons happen to fall into me pockets, well, who would I be to object to such a kind gift?
…
…
Onion Seasoned Grilled Chicken
Ingredients:
1-packet Onion Dip Mix
4-6 Boneless Skinless Chicken Breasts
Directions:
Rub cleaned Chicken with the Onion Dip Mix. Place in a ziplock bag and refrigerate at least 1-hour before using. Let chicken warm to almost room temperature before placing on the grill.
…
‘Tis makes fer a tasty treat indeed, when ye have be out at sea fer so long. I woe ye find it to ye likin’, me bucko.
‘N b’fore I be off, lift high ye glass matey in a toast to me ‘n thee.
“Here’s to ourselves, ‘n hold ye luff, plenty ‘o prizes ‘n plenty ‘o duff.” ~ A fair fine drinkin’ toast as recorded in Treasure Island by Robert Louis Stevenson.
…
What tickles ye whiskers on Speak Like a Scurvy Pirate Day?
