#dried oregano

[mayadawn]

~Grilled Salmon BLT with Charred Scallion Mayo~

Recipe by: 'How Sweet Eats'

[fieriframes]

[Garlic powder. Dried thyme. Cried inside. Dried oregano. Black pepper. Kosher salt.]

[askwhatsforlunch]

Honey and Herb Roast Pork Belly

On a cold day, this beautifully crispy, generously fatty and deliciously flavourful Honey and Herb Roast Pork Belly makes a splendid lunch! It's a cheap cut of meat, too! Happy Thursday!

Ingredients (serves 3):

1 onion

800 grams/1.75 pork belly

1 large garlic clove, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1/2 cup water

1 heaped tablespoon pure honey

Preheat oven to 200°C/395°F.

Peel onion and cut it into thin slices. Scatter onion slices at the bottom of a roasting tin.

Using a sharp knife, remove the thick pig skin from the pork belly, so you are left with a layer of fat. With the knife, score the fat in a criss-cross manner.

Combine minced garlic, dried thyme and oregano, fleur de sel and black pepper in a small bowl. Stir in olive oil until well-blended. Generously rub oil and herb mixture all over the pork belly.

Sit pork belly, fat-side up, onto the onion slices, and pour water at the bottom of the tin.

Place roasting tin into the hot oven, and roast, at 200°C/395°F, for 30 to 35 minutes, until golden brown on top.

Generously brush pork belly all over with honey, and return to the hot oven.

Roast, at 200°C/395°F, for another 10 minutes.

Serve Honey and Herb Roast Pork Belly hot, cut into thick slices, with flageolets or broad beans.

[yasssss-food]

Ricotta Meatballs

[timmurleyart]

Double pizza. 🍕🍕(mixed media on canvas)🧀🍅

[rubys-kitchen]

Mexican Rice

Makes: ~3 quarts

Ingredients

3 Tbsp vegetable oil

2 carrots, peeled and cut into rounds

1 green bell pepper, diced

1 red bell pepper, diced

1 small yellow onion, chopped (~ 1 cup)

3 garlic clove, minced

2 cup long-grain rice, rinsed and drained

2 Tbsp tomato paste

2 1/2 cup chicken broth

1 can (10 oz) fire roasted diced tomato with diced chilies

8 oz tomato sauce

1 Tbsp chili powder

1 tsp Kosher salt

3/4 tsp ground cumin

1/2 tsp dried oregano

Instructions

1. In a large saucepan over medium heat, heat oil. Add carrots, bell peppers, onion, and garlic. Cook, stirring frequently, until onions have become translucent, about 5 minutes.

2. Add rice and tomato paste. Cook, stirring, until grains are toasted, 2 to 3 minutes.

3. Pour in broth, diced tomatoes, and tomato sauce. Season with chili powder, salt, cumin, and oregano.

4. Bring to a boil. Cover and reduce heat to low. Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes.

5. Serve warm

[lilvintagebaby]

Hanging up oregano and sage from my garden to dry 🥰

*featuring a dried flower bouquet 💐

[stewsfoodblog]

Dutch Oven Roasted Chicken With Halved Radishes. 

Chicken (6 lbs), Olive oil (dash), Kosher Salt (Dash), Black Pepper (Dash),Dried Oregano (Dash), Fresh Thyme (Dash), Celery stalk (2), Onion Rind (2), Radish (1 lbs). 

Rub chicken with olive oil and season with salt, pepper, oregano & thyme, Place in Dutch oven atop celery stalks and onion rinds. Place sliced radishes around it and bake for 15 minutes per pound at 350 degrees. Remove chicken and let rest before slicing. Toss radishes in chicken juices before removing to serve.