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michael costello
Works at Butterfly Bathrooms
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michael costello

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Laura in the Kitchen is an interactive cooking show starring Laura Vitale! In this episode, Laura will show you how to make Chicken and Veggies Stir Fry. New recipes are posted all the time, so be sure to subscribe to her YouTube channel and check out all of her other recipes!
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michael costello

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Using a moist and tender cut of pork, marinade it in chilli, paprika, coriander seeds, star anise, garlic and thyme. The sweet potato mash with garlic and shallots is the perfect accompaniment. Mouth watering.
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What a great Mayor of Seattle, I had a blast

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Weeeeeeeeeee
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Must try
 
INGREDIENTS

1 chicken thigh, boneless
1 tbsp sesame oil
Salt
Pepper
1/2 Japanese Negi (or Welsh onion)
1/2 cucumber
1/3 carrot
10-12 gyoza wrappers
Tianmianjiang (sweet bean sauce)
(Sauce)
1 tbsp Tianmianjiang
1 tbsp soy sauce
1 tbsp honey
1 tbsp sake
1 tbsp mirin
1/2 clove garlic, grated

LET'S GET COOKING...

1.Cut into the thick part of the chicken to create an even thickness. Season with salt and pepper. Cut Japanese Negi into 2-inch in length. Put them in water and set aside.

2.Cut cucumbers and carrots into 2-inch pieces as well.

3.Heat some sesame oil in a frying pan and lay the chicken skin side down. Place a plate on the chicken as a weight to help the skin crisp up nicely. Cook over medium heat for 6 minutes or until skin is crispy.

4.Flip the chicken over and blot out any excess oil with a paper towel. Add in Tianmianjiang, soy sauce, honey, sake, mirin and grated garlic. Cook until the chicken is thoroughly cooked through.

5.Transfer to a cutting board and slice on the bias.

6.Place the gyoza wrappers onto a frying pan ( no oil ) and cook both sides over medium heat until lightly browned.

7.On a large plate, arrange the vegetables, chicken slices and gyoza wrappers. To eat, wrap the vegetables and chicken with the gyoza wrappers. Serve with extra Tianmianjiang on the side.
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Lovely
 
Homemade Tomato Soup With Garlic Bread Toasted Cheese Sandwiches
simple food recipe that you will enjoy!
#food #collection #cooking #recipe 
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Best Portuguese Kale Soup Here's one of our favorite soups, we make this one year-round! #recipes   #soup   #kale  

http://cookingchatfood.com/best-portuguese-kale-soup/
The Best Portuguese Kale Soup is a delicious way to enjoy healthy kale! Sausage, beans and potatoes simmer with kale and plenty of garlic for a hearty soup.
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I'll try this some time.
 
Slow Cooker Honey Garlic Chicken

Ingredients
8 chicken thighs
1 pound baby red potatoes
1 pound baby carrots
1 pound green beans

Sauce
1/2 cup honey
1/2 cup reduced sodium soy sauce
4 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper

Instructions:
1. In a large bowl, mix honey, soy sauce, garlic, basil, oregano, red pepper flakes and pepper.

2. Place 4 chicken thighs in the bottom of a 6-qt slow cooker. Pour half of the soy mixture over the chicken. Throw in the baby red potatoes, carrots, then the other 4 chicken thighs. Season the top layer of chicken to taste, then pour the rest of the soy mixture over the chicken.

3. Cover and cook on low heat for 7-8 hours or high for 3-4 hours. Feel free to baste midway. Add green beans during the last 30 minutes of cooking time.

4. Optional: Broil the cooked chicken thighs, skin side up to brown and crisp the skins, about 3-4 minutes.

5. Serve immediately and enjoy!
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Despite years studying Irish history, I don't know anywhere near as much as I'd like about Dublin's history (especially anything after about 1300). I've managed to put together a brief overview though, and gathered together a selection of useful books and places for further research. I hope that it's of interest! I'd love any further book recommendations.
Have you ever wondered about the history of Dublin? Dating back centuries, the fascinating history of Dublin is often overlooked by visitors and tourists.
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I was in the Mac Caw hall, on Thursday evening to see our President of Ireland, Mr Michael D Higgins, and Seattle's Mayor Ed Murray.  
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