Category Archives: ENGLISH

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Chicken Thighs and Potatoes



Ingredients

  • 5 chicken thighs
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 pound potatoes cut into cubes or baby potatoes
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon white vinegar
  • 2 tablespoons minced fresh parsley

Instructions

  1. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a medium skillet over medium-high heat until melted and hot. Place chicken thighs down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.

  2. Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.

  3. Melt remaining 1 tablespoon butter in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.

  4. Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle the sauce over the chicken and potato mix. Bake chicken at 400F 25-30 minutes.

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Garlic Parmesan Roasted Potatoes


INGREDIENTS:

  • 1.5 pounds potatoes, halved
  • 1 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup freshly grated Parmesan
  • Salt and Pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped parsley leaves

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet
  2. Place potatoes in a single layer on the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Toss to combine.
  3. Place in oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
  4. Serve garnished with parsley, if desired.
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Toasted Almond Rice


Ingredients

  • 1.5 oz  sliced almonds
  • 3/4 Tbs. unsalted butter
  • 3/4 Tbs. vegetable oil
  • 1 medium onion, minced (a little less than 1/2 cup)
  • 1 cup rice
  • 1 cup chicken broth
  • 1 cup water
  • Salt and Pepper
  1. Heat oven to 350°F. On a baking sheet, toast the almonds until golden brown, approx. 7 min
  2. In an ovenproof saucepan with a lid, heat the butter and oil over medium heat. Add the onions and cook, stirring, until softened, 3 to 5 minutes. Add the rice and stir. Add the chicken broth, water, salt, and pepper and bring to a boil. Cover the pot, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Remove from the oven. Before serving, fluff rice with a fork, and stir in the toasted almonds.
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Pork Tenderloin with Mushrooms


 

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  • 2 pork tenderloins (about 1 pound each)
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, thinly sliced
  • 1.5 cups sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth

In a skillet, brown pork in butter. Transfer meat to a shallow baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion and mushrooms until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for approximately 1 hour to 1 hour 15 minutes .

 

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Chicken Marguerita


INGREDIENTS
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast or thighs
  • 1 tsp. dried oregano
  • Salt
  • Black pepper
  • 1/4 cup dry white wine
  • 4 tbsp. butter
  • 3 cloves garlic, minced
  • Juice of 1 lemon or 1 lime
  • 1 cup shredded mozzarella
  • 1 cup cherry tomatoes cut in halves
  • 1 cup prepared pesto (Optional)
  • 1/4 cup freshly grated Pa
DIRECTIONS
  1. In a large skillet heat oil. Season chicken with oregano, salt, and pepper. Add chicken to skillet and cook until golden and almost cooked through in the middle. Transfer chicken to a plate.
  2. Pour in white wine and scrape up the bottom of the skillet with a wooden spoon. Add butter and stir until melted, then stir in garlic and lemon juice.
  3. Return chicken to skillet and top each breast with mozzarella. Cover and cook until cheese is melted, about 1 minute. Top with tomatoes and pesto (if using) and sprinkle with Parmesan, if using.

 

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Grilled Shrimp, Melon and Pineapple Tacos


  • 1 pound cantaloupe seeded peeled and cut into 1-inch wedges
  • 1 pound pineapple peeled, cored, and cut into 1-inch slices
  • 2 tablespoons olive oil
  • 1 pound raw shrimp
  • 1/4 cup chopped fresh cilantro
  • Lime juice from 1.5 limes
  • Tortillas

Shrimp Seasoning:

  • 1/2 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoons sugar
  • 1 teaspoons salt
  • 1/2 teaspoon paprika
  1. Brush cantaloupe and pineapple slices with 1 tbsp of olive oil. Sprinkle with salt and pepper. Grill uncovered until tender (about 2 min per side)
  2. Transfer fruit to a cutting board, and allow it to cool. Once cool, chop and mix with lime juice and cilantro
  3. Toss shrimp with shrimp seasoning and 1 tbsp of olive oil. Grill uncovered until shrimp turns pink. Approximately 3 min per side.
  4. Serve fruit and shrimp with warm tortillas.
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Puff Pastry Pinwheel Cookies With Jam


  • 1 sheet puff pastry dough
  • 1/4 cup jam
  • 1/4 cup sugar
  • 1 egg
  • Optional: Confectioner’s sugar

Makes 20

Instructions

  1. Roll out pastry dough enough to cut approximately 20 3-inch squares

  2. Cut dough into 3″ squares using a pizza wheel

  3. Place approx. 1/4 teaspoon of jam in center of each square

  4. Make slits on the corners of each square and fold one corner of each triangle piece towards the center. Press down firmly. Repeat with remaining corners.

  5. Mix egg in a bowl. Brush egg wash across entire surface of pastry
  6. Sprinkle with 1/8th teaspoon of sugar on each cookie (or 1/4 if a sweeter taste is preferred)
  7. Bake in a preheated 400 degree oven for 13 minutes
  8. Optional: Sprinkle with confectioner’s sugar
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Almond and Lavender Cake


 

INGREDIENTS

 

  • 2 cups sugar
  • 1/2 cup sliced almonds
  • 1 tablespoon plus 1 teaspoon dried lavender flowers
  • 1 cup butter
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup (8 ounces) sour cream
  • 1/4 cup half-and-half cream
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons boiling water
  • 3/4 cup confectioners’ sugar
  • Additional dried lavender flowers, optional
  • Grease a pan and sprinkle with sugar; set aside.
  • Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
  • In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • In a small bowl, combine sour cream and half-and-half.
  • Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
  • Pour into prepared pan. Bake at 350° for 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners’ sugar and enough infused water to achieve desired consistency; drizzle over cake.
  • Garnish with additional lavender if desired.

 

Original Recipe posted at: https://www.tasteofhome.com/recipes/almond-lavender-cake/

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Sage Pork Chops


Ingredients

Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops until well browned.

In a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

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Crispy Cilantro Lime Chicken


Ingredients
  • 3 tablespoons olive oil divided
  • Juice of 2 limes
  • 1/4 cup fresh chopped cilantro
  • 4 cloves garlic minced
  • 2 teaspoons brown sugar
  • 3/4 teaspoon ground cumin
  • 6 chicken thighs
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425°F.
  2. Mix together 2 tablespoons olive oil with the lime juice, cilantro, garlic, sugar and cumin. Add the chicken thighs to the marinade and refrigerate for 15 minutes.
  3. Heat the remaining one tablespoon of oil in a non stick pan Add in the thighs along with the marinade, and sear them for approximately 4 minutes on each side (chicken will not be fully cooked).
  4. Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).