Mediterranean chicken thighs…marinated the chicken thighs with juice of one lemon, zest as well, some chopped fresh flat leaf parsley, minced garlic and Greek seasoning. Sauteed with the juices until somewhat reduced, then I added a couple of pats of unsalted butter.Sauté until chicken is cook through.
These thighs were light, juicy, fresh, and tasted like summer. Really enjoyed them as is, didn’t need any other sauce. You can serve them with rice or noodles. I had them with a salad with and a sprinkle of feta cheese with balsamic vinegar. Yummy.
I ended up making taco meat with onion, and getting a Rotisserie chicken for my two ingredient meat pies and pizza. I let the taco meat cool a bit, and chopped up the chicken. I had used a half of a purple onion in the taco meat mixture, and reserved the other half for the chicken portion. Rolled out the chilled dough mixture with some flour on the counter. Somewhat sectioned out the portions. Scooped the meat in each, and folded the dough over.I added some shredded cheddar cheese to both meats, and yes, I cheated and used packaged shredded cheddar cheese. For the remaining dough, I rolled it thin, and placed it in a baking sheet that I sprayed with baking spray.Spread the remaining taco meat on half, and the chicken on the other half.Added BBQ sauce to the chicken, and cheese to both.For the pies, I pressed the edges down, and used a fork to seal the edges.Baked them both at the same time with the pizza on the bottom rack at 350 degrees for about 30 minutes. These were really good. I will make the dough again, and the pizza. Not sure about the meat pies. I need to vary the recipe a bit, and work out the kinks on the moisture with the chicken ones. I loved the taco meat ones.
David really enjoyed all of it, and we had plenty left over. I will only make enough dough next time for one serving of pizza or meat pies as this was too much dough to use up in one serving.
Yes! Two Ingredient Bread…Use equal parts of non-fat Greek yogurt, and self-rising flour. I used two cups of each due to the fact I wanted to try several recipes. I kept the dough in the refrigerator in a sealed container after it was mixed and kneaded. Mix, kneed, and use.My first attempt was bread knots, and they were okay. Section off some, roll out, and twist and bake.I did use an egg wash, as suggested on one website, although it didn’t add anything. to my liking.Second attempt was bread sticks, and again they were okay-a bit better due to the fact that I added caraway and sesame seeds to them. (Should have used the egg wash here.)I liked the chew of the bites a little bit better. My thoughts are that keeping them thinner took away some of the bite in the knots.
I will be trying the meat pies and pizza later on in the week.
So…have you tried this magically bread? What results did you have?
I wanted to have Korean Beef again, but knew that I need to change up the beef due to my surgery. I needed something that would be easier on my stomach. I found boneless Ribeye steaks, and score!For the marinade I used the following:
1/2 cup lite soy sauce
¼ cup rice wine vinegar
4 cloves garlic
2 teaspoons fresh ginger
2 tablespoons sesame oil
some sugar (not much)
red pepper flakes (again not much)
Placed the marinaded beef in a Ziploc bag and placed it in the refrigerator for 4 days (due to time management and other things going on –we didn’t cook).So, when we finally decided to cook…ha. I sauteed the carrots, and onions until cooked. Then seared the steak (one to two minutes per side).Topped the beef with sesame seeds, and served with the cooked onions and carrots (also sliced some green onions for extra flavor and crunch). Served with the Kimchi Radish, and some Thai pickles. David had his over rice.The beef was super tender (as it should be just with the cut of beef), and then marinating for 4 days – ugh. But the flavor was amazing, if I do say so myself. I so will be cooking this again. I will say that I need to cook the onions on higher heat with more soy sauce? Not sure but overall super yummy, and it satisfied my cravings.
David had French Onion soup every night on the cruise (as it was a splurge, and takes more time than I am willing to do). But then this recipe was in Southern Living’s Magazine. So I thought I would give it a try. Please click on the link for their recipe instructions. Sliced onions, with unsalted butter, parsley, bay leaves, thyme, salt and pepper.Baguette sliced, and toasted in a 350 degree oven for 12 minutes.Onions, cooked…to nothing…3 hours later…I am not sure I did this correctly…but the smells in the kitchen were amazing. Flour added, then Sherry, and beef broth.First layer of casserole.First layer with cheese added.Second layer with cheese.Baked, covered…then uncovered and broiled to brown. Doesn’t look ANYTHING like theirs, but the flavor was amazing. David loved it, as did Stephen. It will be a long while before I make this again, and it will be in Fall or Winter due to the time in the kitchen–but I will make it again.
I had this Kimchi powder mix and rice wine vinegar… so I sliced some radishes and added some of the powder mix.
It was a quick marinade, tangy and not too spicy. I really enjoyed it. If you like Kimchi, you can find powder mixes at your local Oriental market. Mix it with some rice wine vinegar and your favorite vegetable—Kimchi!
Whip together an egg, and some water (not much) to create an egg wash. Dip the avocado slices in the wash to coat, then in the Panko mixture. Press down slightly.Place on a baking sheet – spray first – and bake for 20-25 minutes at 350 degrees or until crispy.I must confess, I didn’t like these at first. Maybe because I wasn’t sure what to expect. But after a bit, I really did enjoy them. I will make them again, and adjust the amount of ground flax seed, and longer baking time as I like things crunchier.
One of the things that David ordered every night on the cruise was French Onion soup. So I thought I would try to find recipes with the same type flavors to cook for him once we got home. I found this recipe at Home Chef and decided to give it a try. We didn’t make the salad, but I copied the recipe completely from their site for your information. Our pictures are at the bottom.
Ingredients: (for 2)
2 fl. oz. Sherry Wine
¼ fl. oz. Sherry Vinegar
1 Yellow Onion
3 Thyme Sprigs
4 oz. Grape Tomatoes
12 oz. Boneless Skinless Chicken Breasts
1 cup Panko Breadcrumbs
1½ oz. Swiss Cheese Slices
4 oz. Baby Arugula
Nutrition (per serving) (note this is for the complete meal)
You Will Need: Olive Oil Salt Pepper
Preheat oven to 450 degrees. Both sherry wine and sherry vinegar are used in this meal. Make sure to use the correct one: Sherry wine helps caramelize onions, and sherry vinegar is added to vinaigrette.
Peel and halve onion. Slice onion into thin strips. Stem thyme. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread into a thin layer. Reduce heat to medium and cook undisturbed, 3-4 minutes. Season with a pinch of salt and pepper. Stir often until onions are a deep golden brown, 5 minutes. Add thyme and sherry wine (not vinegar). Cook until wine is evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve. While onion caramelizes, make vinaigrette.
Mix panko and ½ tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess breading. Repeat with second chicken breast. Place a medium oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear on one side, 2-3 minutes.
Flip chicken, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes per side. Carefully, divide onions between chicken breasts and cover each with cheese. Return to oven and roast until cheese melts, 2-3 minutes. Remove from oven and rest 5 minutes.
Combine sherry vinegar and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper. Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely. Plate dish as pictured on front of card. Bon appétit!
Chicken breasts (they were huge, so we cut them up, patted dry, coated in panko) seared in some oil.Caramelized the onion (only used one large yellow onion – will use more next time).Followed the instructions for the chicken, the covered the chicken with the onion, the the cheese.Baked until the cheese was melted, and gooey.This was really good. The flavor was spot on, although we both think it needs more salt and pepper —we both loved it.
We needed bread to go with the Lasagna that we made (of course). So we had purchased a French Baguette. I cut it in half, and then sliced it in half. For the cheese mixture: 1/2 cup mayonnaise, 2 tablespoons butter (soften), garlic powder, Italian seasoning, parsley, Parmesan Cheese. Mix together until well blended, and spread on bread.Top with Mozzarella, and broil until cheese is melted, and golden brown.Slice and serve.I confess…these were super yummy. I had two slices. I so miss bread. This was super easy to do, and came out flavorful. I would add more garlic powder next time as I didn’t measure.