This sounds like a weird combination but it’s actually really refreshing and tastes great. I even tried to add some crumbled blue cheese and it was pretty good, too.
Fresh pineapple, cut into chunks
Avocado, cut into chunks
Red onion, sliced
Lemon or lime juice
Combine all the ingredients. Add some salt, pepper, and olive oil.
This recipe called for plain yogurt, but to my dismay, I realized I bought a flavored yogurt instead of plain yogurt, so I needed to improvise at the last minute! So…I used a little milk instead of the yogurt and it turned out great!
A pinch of saffron threads
1 T. warm water
1/4 c. milk
1 medium onion, chopped
1/2 c. lemon juice
Package of chicken parts (with bones)
Dissolve the saffron in the warm water for about 5 minutes. Stir in the onions, milk, lemon juice, salt and pepper. Place them in a Ziploc bag. Add the chicken and marinate for a few hours.
Heat the grill to high. Place the chicken on the grill and sear them on all sides. Turn down the heat and continue cooking the chicken until the inside registers 165.
Melt some butter and add another pinch of saffron. Pour the melted butter over the chicken and serve.
These were great and very easy to make!
1 pkg. boneless, skinless chicken thighs
1/2 c. flour
1 leek, thinly sliced
1/3 cup julienned sun dried tomatoes
4 garlic cloves, minced
1 lemon, sliced
1/4 c. prosecco
1/4 c. chicken broth
3 T. butter
Heat some oil in a Dutch oven. Combine salt, pepper, and flour in a Ziploc bag big enough to hold the chicken. Add the chicken and mix well.
Shake off the excess flour from the chicken before placing them in the dutch oven. Cook for a few minutes. Add the leek and flip the chicken. Add the tomatoes and garlic and cook for a few more minutes. Add the lemon slices.
Add the prosecco and stir to scrape up the browned bits on the bottom. Stir in the broth, increase the heat to high and bring to a boil. Reduce the heat and simmer until the liquid has reduced by about half.
Reduce the heat to low. Stir in the butter until melted. Sprinkle with parsley and season with salt and pepper to taste.
We made this, in addition to strawberries, and served it as a shortcake over angel food cake. This would be equally delicious served over ice cream!
4 ripe peaches, cut in half and pit removed
3 T. butter
2 T. sugar
1 T. cinnamon
2 T. liqueur, such as Grand Marnier, Amaretto, or Cointreau (optional)
Combine the butter, sugar, and cinnamon in a bowl. Let it sit out for the butter to soften.
Rub some oil over the peaches. Grill them, cut side down, until they are soft.
Turn the peaches over and place the butter mixture into the center of the peach. Cover the grill and let the butter melt.
Remove from the heat, being careful to save as much of the butter mixture as possible. Cut the peaches, drizzling all the butter mixture on top. Add the liqueur if desired. Serve over shortcakes (with a dollop of whipped cream and some toasted slivered almonds) or over some ice cream.
This was chockfull of vegetables and taste! And easy to make, too!
1 lb. ground beef
4 cloves minced garlic
1 small onion, diced
1 bell pepper (any color), sliced
20 Chinese string beans, cut into 2″ strips
1 T. white wine
3 T. soy sauce
2 T. oyster sauce
4 T. ketchup
2 T. sugar
Saute the onion in some olive oil until softened. Add the bell pepper and garlic and cook until the bell pepper is soft.
Add the ground beef, breaking it up as it cooks. Cook until no longer pink.
Add the soy sauce, wine, oyster sauce, ketchup and sugar and mix well. Add the green beans. Mix well. Cover the pan and let it cook for about 5 minutes or until the green beans are softened to your liking. Season with pepper.
Serve over rice if desired.
This was simply delicious – nice subtle flavors that went together perfectly!
1/2 medium onion, chopped
2 oz. cubed pancetta
8 oz. sliced “exotic” mushrooms – I used trumpet mushrooms
1 1/2 c. Arborio rice
1/2 c. white wine
About 5 cups chicken broth
1/2 c. freshly grated parmesan cheese
Heat some olive oil in a stock pot. Add the onions and sauté until beginning to become golden. Add the pancetta and cook until beginning to crisp. Add the mushrooms and continue cooking until softened.
Stir in the rice and coat it with the mixture in the pot. Add the wine and cook until the wine has been absorbed.
Begin adding the stock one ladle-ful at a time and stir constantly. When the broth has been absorbed, add more stock. Keep doing this until the rice is tender.
Stir in the Parmesan cheese until melted. Season with salt and pepper.
This is a wonderful sauce that can be used on chicken and pork.
8 oz. sliced mushrooms
4 garlic cloves, minced
1/2 c. chicken broth
1 c. half and half
1/4 c. grated Parmesan cheese
Add the garlic to the pan in some olive oil and cook until soft. Add the mushrooms and continue cooking until they have released their water and softened.
Add the chicken broth and cook for a few minutes until the broth has reduced a bit. Add the half and half and cook for a few more minutes. Add the parmesan cheese and chopped parsley and stir until the cheese has melted. Taste the sauce and adjust the seasonings.