Place a potato between the handles of 2 wooden spoons. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. Repeat with the remaining potato
Put the potatoes on a baking sheet and brush the butter mixture ensuring it goes between the slices. Bake until tender and crisp on the outside. Approximately 55 minutes
2 bell peppers, halved. I used Green but other colors can be used
1 medium onion, halved
6 garlic cloves
1/2 cup olive oil
1 tablespoon grated lemon zest
1/2 cup lemon juice
1/4 cup red wine vinegar
2 tsp salt
1 tsp dried oregano
1 tsp paprika
1/4 tsp pepper
2 bay leaves
Preheat broiler to high. Spray a baking sheet with cooking spray. Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack until charred on all sides. About 8 minutes turning the vegetables every 2 minutes.
Chop the vegetables and transfer to a blender. Add olive oil, lemon zest and juice, vinegar, 1 tsp salt, oregano, paprika, and pepper. Puree until smooth
Add the chicken and sauce to a pot. Sprinkle with 1 tsp salt. Add bay leaves. Cook covered until chicken is done. Approximately 30 minutes.
4 cups frozen mango and strawberry (any fruit can be used)
1 tbsp fresh lime juice
2 cups heavy cream
Fresh fruit for decoration
Add water and gelatin to a small pot. Stir and let it rest for a few minutes
In a larger pot bring 2 or 3 inches of water to a simmer. Set gelatin pot on top and cook for a couple of minutes until the gelatin completely dissolves
Combine, condensed milk, fruit and lime juice in a blender. Puree until smooth. Add gelatin and blend for a few seconds to combine. Pour the mix in a large bowl
Using a mixer with a whisk attachment, beat the cream for 3 or 4 minutes. Fold it into the fruit mix.
Pour in individual ramekins, or champagne glasses.
Cover with plastic wrap and refrigerate until set. Top with fresh fruit if desired
Place an empty baking pan in the oven and preheat to 425 degrees
Slice 1.5 oranges into thin slices and place in a bowl. Add rosemary, potatoes, 1 tbsp olive oil, 3/4 tsp salt, and pepper to orange slices and toss to coat. Scatter this mix over the preheated pan. Bake until potatoes start browning (approx. 15min)
Season chicken with 1 tsp salt and 1/8 tsp pepper. Heat 2 tbsp oil in a skillet and add chicken until it turns golden (5 to 7 minutes). Turn chicken and cook for about 5 minutes on the other side. Transfer to the baking sheet with the potatoes, return to oven and bake for about 20 more minutes. (Until potatoes are browned and chicken is done).
Squeeze juice out of the remaining half orange and mix in a bowl with balsamic vinegar, honey, 1/2 tsp salt and 1 tbsp oil. Remove pan from the oven. Scatter olives and parmesan cheese and drizzle with the juice mixture