Hello. You’re at Recipes, a plugin built by Stephen Burakoff @burakoff.com. Everything seen here is contained within the plugin. Recipes allow users with accounts to login to the back end of their WordPress site to create a recipe and display it to visitors on the front end. Upon arrival visitors see the recipes as cards or choose to list the recipes. Clicking the recipe image brings visitors to the recipe detail. This plugin is an example of capability and functionality. A plugin like Recipes allows site owners the ability to create an item (recipe), describe things about the item (ingredients, steps, etc.) and then display all the items (cards or list) in multiple manners, whilst always allowing visitors to view the details of any one item (recipe).
Recipe Cards
Everything you need to make dinner tonight.
Lemon and Garlic Chicken With Mushrooms
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Panko Chicken
Chicken Panko is a well-seasoned, crisp on the outside and juicy and tender on the inside. It’s easy to achieve with a few simple steps. The only trick is to not skip any of them.
Chicken Meunière
Traditionally, the term “meuniere” refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there’s no reason to be parochial about it. This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
Mustard Vinaigrette
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.
Grilled Chicken Skewers With Deconstructed Pesto
Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs are tossed with olive oil and salt and pepper and threaded onto skewers. But they are not jammed together, so they cook fairly quickly. Simply toss with the pesto ingredients — fresh basil, olive oil, parmesan, pine nuts and garlic — and serve.
Middle Eastern Herb and Garlic Chicken
This recipe was inspired by the Middle Eastern dried seasoning mix called za’atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can’t find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.