Caramelized Onion Chicken Pasta

Garlic Herb Chicken

Raw Boneless Chicken Thighs - 1200g

Salt - 2 Tsp

Spicy Italian Seasoning (brand: Schwartz) - 4 Tsp

Parsley - 3 Tsp

Garlic Granules or Powder - 4 Tsp

Paprika - 4 Tsp

Olive Oil - 6 Tsp or 30g

Caramelized Onions

Red Onion - 200g

White Onion - 200g

Sundried Tomatoes - 100g

Salt - 1 teaspoon

Italian Seasoning - 3 teaspoons

Paprika - 2 teaspoons

Garlic Bulb - 1 whole

Avocado Oil Spray - for 10 seconds

Creamy Pasta Sauce

Light Evaporated Milk - 400-450g

Regular Milk - 400-450g

Light Cream Cheese - 120g

Grated Parmesan - 90-100g

Dark Soy Sauce - 20-25g

Fresh Parsley, finely chopped - 1-2 tablespoons

Dry Spaghetti or Linguine - 350g

Cut the chicken thighs into cubes. Combine with seasoning and olive oil, mix thoroughly, and set aside.

Slice both red and white onions, place them in a large oven dish with chopped, drained sundried tomatoes, seasonings, and avocado oil spray. Mix well, place the whole garlic bulb in the center, and cover with foil.

Bake in the oven for 45 minutes at 190C/380F, checking halfway through. They should turn golden and caramelized.

Squeeze in the garlic, mix well, and while the dish is still hot, add parsley, soy sauce, parmesan, milk, and cream cheese.

Stir continuously until the mixture is melted and creamy. You can return it to the oven at a low temperature to thicken the sauce slightly. Add the cooked pasta and fold gently until rich and indulgent.

On a lined large sheet pan, spread the chicken, then bake in the oven for 18 minutes at 200C/400F and broil for an additional 5 minutes until golden and crispy. Serve with the caramelized onion pasta and ENJOY!

Crab Rice

Unsalted Butter - 1 cup (8 ounces)

Water - 4 cups

Fresh Bay Leaves - 2

Kosher Salt - Pinch plus 1 1/2 teaspoons, divided, plus more to taste

Carolina Gold Rice - 1 1/4 cups

Smoked Paprika - 1 1/2 teaspoons

Black Pepper - 1 1/2 teaspoons

Dry Ground Ginger - 1/4 teaspoon

Ground Allspice - 1/4 teaspoon

Mustard Powder - 1/4 teaspoon

Jumbo Lump Crab - 1 1/2 pounds (about 4 cups), picked

Lemon Juice - Juice of ½ lemon

Chives - 1 tablespoon thinly sliced

Melt butter in a large nonstick skillet over medium heat. Lower the heat to medium-low to keep a gentle simmer and cook the butter until foamy bubbles appear. Skim off as much foam as possible with a spoon into a small bowl and discard. Keep cooking the butter, stirring occasionally, until it darkens and emits a nutty aroma, 6 to 8 minutes. Remove the pan from heat and strain the butter into a heatproof measuring cup or bowl, discarding the solids. Set aside. Reserve the buttered skillet for later.

In a medium saucepan, bring water, bay leaves, and a pinch of salt to a boil over high heat. Lower the heat to medium-high and add the rice. Simmer uncovered, stirring often to prevent sticking, for 10 minutes. Strain the rice using a colander, then return it to the saucepan and mix in 3 tablespoons of brown butter. Cover and let it sit for at least 10 minutes to steam the rice.

Combine smoked paprika, pepper, allspice, ginger, mustard powder, and 1/2 teaspoon salt in a small bowl. Keep it near the stove.

Heat 1 tablespoon of brown butter in the reserved buttered skillet over medium-high heat. Add crab and season with all but a pinch of the spice mixture. Stir the crab gently to coat with the spices, avoiding clumping. Lower the heat to medium-low and cook, stirring once halfway, until the crab browns and forms a crust, about 5 minutes. Transfer 2 cups of crab to a small bowl and set aside for serving.

Mix rice and 2 tablespoons of brown butter into the remaining crab in the skillet. Season with the remaining 1 teaspoon of salt, adding more to taste. Cook over medium-low heat until hot, about 3 minutes.

Serve the crab rice topped with reserved crab, a pinch of the seasoning, chives, lemon juice, and additional brown butter if desired.

Gun Powder

Red Chilli - 12

Rice - 1/4 cup

Channa Dhal - 1/4 cup

Peppercorn - 1/4 cup

Urad Dhal - 1/2 cup

Hing - a small pc

Curry Leaves

Salt

Dry Roast Red Chillies, Rice, Channa dhal, Peppercorn, Urad dhal, Hing and Curry leaves in a medium flame until the mixture begins to brown.

Allow this mixture to cool down completely and transfer to a blender along with required Salt. Grind this mixture to a coarse powder.